METHOD OF JELLY MANUFACTURE Russian patent published in 2008 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: method envisages preparation of the jelly mass from agar, steviozid, lemon acid and water. For this purpose agar is steeped at temperature 10-15°C in the mass ratio of 1:25 during 1-3 hours, turgid agar is heated up to complete solution, stevoizid is added to this solution, it is filtered and boiled up to the temperature of 100-105°C. The produced syrup is cooled up to the temperature of 50-55°C and 50% solution of the lemon acid is added to it. Then fresh berries dipped into glycerine are gradually added to the produced jelly mass during mixing at the mass ratio of berries and glycerine 100:1. The mass ratio of jelly and berries amounts to 7:3. Berry mass is poured out into silicone forms, cooled at temperature of 5-7°C up to the jelly-like condition and packed in leakproof cover. The jelly mass is prepared at the following component ratio, wt %: agar 3-5; steviozid 0.07-0.1; lemon acid 1.5-1.7; water is the rest.

EFFECT: increase of vitamin activity, reduction of calorie content, increase of product shelf life.

1 tbl, 2 ex