FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: method relates to production of gelling concentrate containing structure-forming agents of plant and microbial origin. Claimed concentrate is obtained by pressing from sugar beet being prepared and deodorized with above-critical carbon dioxide; bagasse extraction while mixing water and liquid hydrogen chloride in extraction volume; juice and extract blending; addition into blend liquid ammonia and extract from biomass of Mortierella sarnyensis micromycete obtained by extraction with liquid carbon dioxide in above-critical state according to claimed technology to produce solid residue which is treated with liquid ammonia; blend concentration; concentrate treatment with liquid carbon dioxide; mixing with treated solid residue of biomass of Mortierella sarnyensis micromycete and mixture heating up to 60°C or more.
EFFECT: concentrate with improved structure-forming ability and increased heat resistance.
