COMPOSITION FOR PREPARATION OF FUNCTIONAL CONFECTIONARY JELLY PRODUCT AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/06 A23L1/29 

FIELD: food industry.

SUBSTANCE: composition for preparation of a functional confectionary jelly product includes gelatine, sugar sand, phyto- and taste additives. The phyto-additive is used in the form of a water phyto-extract of a mixture of herb of tripartite bur-marigold, garden sage and peppermint taken at a weight ratio of 1.2:1.2:0.6, dry substances content being 0.7%. Additionally, the composition includes ground cinnamon and a powdery additive of fish scale. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 53, sugar sand - 30, gelatine - 8, ground cinnamon - 6, fish scale additive - 3. The method for preparation of a functional confectionary jelly product based on the proposed composition involves gelatine swelling in water enriched with the phyto-additive, the produced mass maintenance, sugar sand and the additive introduction into the mass, the mass moulding into moulds. One preliminarily prepares an additive of fish scale that is cooked, dried and powdered. Gelatine swelling is performed in the filtered and cooled water phyto-extract that is produced by way of the phyto-mixture extraction with 75°C water at a weight ratio of water to the mixture equal to 50:3 during 15 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; sugar sand is introduced, stirred till complete dissolution; then, under stirring conditions, one introduces the fish scale additive, proceeds with stirring till a homogeneous consistency mass obtainment. Before moulding the mass is filtered; the product taken out of the mould is smothered in ground cinnamon.

EFFECT: invention allows to manufacture a functional confectionary jelly product of osteo-protective action combined with the process duration reduction and the product organoleptic properties increase.

2 cl, 3 tbl, 16 ex