FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: method relates to production of gelling concentrate containing structure-forming agents of vegetable and microbial origin. Concentrate is produced by juice pressing from prepared sugar beet being deodorized with carbon dioxide in above-critical state. Bagasse is extracted under agitation in extraction volume of water and liquid hydrogen fluoride; juice and extract are blended; and liquid ammonia and above-critical CO2-extract obtained from biomass of Mortierella sepedonioides micromycete are introduced into blend. Mixture is extracted according to claimed technology to obtain solid residue. Said residue in treated with liquid ammonia; blend is concentrated, treated with liquid carbon dioxide, mixed with treated solid residue from biomass of Mortierella sepedonioides micromycete; and mixture is heated up to 60°C or more.
EFFECT: product with improved structure-forming ability and increased thermal resistance.
