METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2006 - IPC A23L1/06 C12P1/02 

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties of both domestic and English marmalade and, correspondingly, dense consistence and bitterish tone of its taste one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi green tea, black currant leaves, black currant fruits, hibiscus flowers and black-berry mountain ash fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Black currant" aromatizing agent and a preparation obtained out of Pythium coloratum micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.