PROCEDURE FOR MAKING FRUIT-JELLY SWEETS Russian patent published in 2010 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: procedure consists in preparing syrup by mixing water and jelly former and in successive boiling produced mixture and granulated sugar to contents of dry substances 72-80%. Also there is prepared vegetable composition out of apple puree taken at amount of 20-50 wt % and powder form product chosen from a row: vegetable and/or fruit-berry and/or berry with dispersion 100-500 mcm which upon mixing with apple puree are subject to conditioning at temperature 40-45°C till complete swelling. Further syrup is introduced into mixture which is thoroughly stirred and is filled into polypropylene shells of 25-40 mcm thickness or into multi-layer shells with an internal polypropylene layer. Upon packing product in shell is conditioned at temperature 5-15°C during 1-1.5 hours till complete process of structure forming.

EFFECT: facilitating required structural-mechanic properties of fruit-jelly to simplify packing, also facilitating anti-adhesion properties and easy consuming product directly from package.

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