FOOD PRODUCTS JELLY BASE AND ITS PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Food products jelly base consists of the following components, mixed together in the ratio specified: red seaweed polysaccharide, maral unossified antlers extract and water. Base can contain furcellarine or carrageenans or agar as red seaweed polysaccharide. Jelly base can additionally contain sugar or mixture of sugar and sucralose. Jelly base can also contain caroban. For its production red seaweed polysaccharide is soaked in water and left in it for swelling at temperature of 23-25°C during 30-40 minutes. After that polysaccharide is dissolved at temperature of 80-85°C during 20 minutes. Simultaneously warming up of maral unossified antlers extract with dry substances content 0.8-1.0% up to temperature 35-40°C. Solution of polysaccharide at temperature 80-85°C and maral unossified antlers extract at tempreture 35-40°C are mixed and left till ready made product cooling.

EFFECT: invention allows to produce jelly base with high rheologic properties; costs to produce it are reduced; range of ready-made biologically active production is expanded.

12 cl, 7 tbl, 4 ex