FRUIT JELLY AND METHOD OF ITS PRODUCTION Russian patent published in 2008 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention concerns food industry, in particular confectionery industry. Jellying agent is mixed with biomodified oat product and wetted in water amount ten times more then mixture amount at temperature 30°C. Then mixture is held for swelling within 1.5 hours. Sugar, sodium lactate are added sequentially. Treacle heated up to 45°C is mixed to complete dissolution. Prepared mass is boiled to solids content 70%, cooled and formed. This technical solution allows for production of high quality jelly mass with lower viscosity and adhesion; for reduction of its cost price due to application of more cheap biomodified oat product instead of more expensive jellying agent and sugar, for 20% reduction of technological process duration and expansion of raw-material base of confectionery industry due to application of nonconventional raw materials.

EFFECT: production of high quality jelly mass, reduction of its cost price, reduction of technological process duration and expansion of raw-material base of confectionery industry.