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

FIELD: food industry.

SUBSTANCE: functional jelly product preparation composition includes a structure-forming agent, culinary salt, citric acid, parsley and water. The structure-forming agent is represented by gelatine; the extraction agent is represented by water for production of a water phyto-extract of a mixture of herb of tripartite bur-marigold and garden sage taken at equitable portions, dry substances content being 0.6%. Parsley is introduced in a dried form; dried basil and a powdery additive of fish heads are additionally introduced. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 66.5, gelatine - 20, dried parsley - 3, dried basil - 3, citric acid - 2.5, culinary salt - 2.5, powdery additive of fish heads - 2.5. The method for preparation of a functional jelly product based on the proposed composition involves the structure-forming agent swelling, the produced mass maintenance, parsley, citric acid and culinary salt introduction into the mass, stirring, the mass moulding into moulds. One preliminary prepares an additive of fish heads that are cooked, dried and powdered; the gelatine swelling is performed in the filtered and cooled water phyto-extract produced by way of the phyto-mixture extraction with 75°C water at a ratio of water and the mixture equal to 27:1 during 20-25 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; culinary salt is introduced, stirred till its complete dissolution; then, under continuous stirring conditions, one introduces citric acid, dried parsley and basil and the powdered additive of fish heads; one proceeds with stirring till a homogeneous consistency mass obtainment; before moulding the mass is filtered.

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

2 cl, 3 tbl, 16 ex