FIELD: food processing industry, in particular confectionary industry.
SUBSTANCE: claimed concentrate is obtained by pressing under aseptic conditions juice from sugar-beet root crops, being prepared, deodorized and sterilized with above-critical carbon dioxide in ultrasonic field; cultivation on bagasse mycelia fungi of strain Trichoderma and strain Aspergillus obtained by citric acid fermentation; cultural liquid separation and blending thereof with juice. Then in blend liquid ammonia and above critical CO2-extract from biomass of Mortierella strangulata micromycete, which is subsequently extracted according to claimed technology to produce solid residue, are introduced. Blend is treated with liquid carbon dioxide< mixed with treated solid residue of biomass of Mortierella strangulata micromycete, and heated up to 60°C or higher.
EFFECT: product with improved structure forming ability and increased thermal resistance.
