FUNCTIONAL PURPOSE JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry. The method envisages raw materials pre-processing and syrup preparation by way of mixing water, agar agar, molasses and sugar. The produced mass is boiled out till production of a jelly-like mass and a functional additive is introduced. The functional additive is represented by an oversaturated water solution of branched amino acids. The amino acids solution contains 8-10% of valine, 7-9% of leucine and 7-9% of isoleucine of the total weight of the solution, respectively. The final syrup is prepared by way of intensive stirring of the initial syrup and the functional additive at a temperature of 100-105°C at pH equal to 2.5-3.0 during 10-15 minutes. Then the final syrup is neutralised with 0.1-0.15 N baking soda solution to pH equal to 4.5-5.0 and is cooled to a temperature equal to 75-80°C during 2-3 minutes.

EFFECT: invention allows to manufacture a product with increased biological value, extend storage life under ordinary conditions and ensures the possibility of storage at negative temperatures.

4 dwg, 1 tbl, 8 ex