JELLY MARMALADE AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: jelly marmalade production method envisages mixing of sugar sand, molasses, a jellying agent represented by agar, agar-sugar-molasses syrup production, bran, food and taste additives, flavouring agent and colouring agent addition, jelly mass production, dispensing into moulds, drying and cooling. One uses non-modified bran that is introduced into 110-115°C agar-sugar-molasses syrup and maintained during 30-40 minutes for swelling. Jelly marmalade produced by the said method contains initial components at the following ratio, wt %: sugar - 47.83-5.0; molasses -17.83-25.0; jellying agent represented by agar - 0.7-1.0; flavouring agent - 0.09-0.13; colouring agent - 0.03-0.04; food and taste additives - 0.8-1.0; non-modified bran - 17.83-25.0. One uses non-modified wheat and/or rye, and/or oat, and/or rice, and/or buckwheat, and/or barley bran. The food and taste additives are represented by citric acid, berries and/or fruit. The ready marmalade is coated with chocolate glaze. The weight fraction of chocolate glaze accounts for no less than 15 wt %.

EFFECT: invention allows to produce a product with expanded range of dietary properties, decreased calorie content, balanced organoleptic characteristics as well as reduce the technological cycle duration and intensify the technological process.

9 cl, 4 ex