METHOD FOR PRODUCTION OF GELLING AGENT Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular gel and jujube production.

SUBSTANCE: Gelling agent from vegetable raw materials is obtained by maceration of dried Cetraria islandica for 20-30 min in water at temperature of 5-10°C followed by pressing to remove water surplus. Then material is handled, washed with boiled water at temperature of 30-35°C and immersed for 60 min. Further raw material is macerated in sodium hydrochloride solution for 18-24 h at hydromodule of 1:10, washed again, macerated in boiled water for 24-48 h, and pressed to remove water surplus. Then raw material is grinded and cooked in water for 50-60 min. Decoction is filtered and dried. Gelling agent of present invention is useful in manufacturing of gel, jujube, fools, aspics, etc.

EFFECT: product with high nutrient and biological value; efficient application of edible raw materials.

5 cl, 1 tbl, 3 ex