JELLY MARMALADE AND ITS PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary industry. The proposed jelly marmalade contains a jellying agent, taste and food additives; additionally, such marmalade contains sugar substitutes i.e. fructose, sorbitol and malt sprouts extract; the taste and food additives are represented by molasses, apple juice; the components are taken at the following ratio, wt %: fructose - 15.87-16.10; sorbitol - 24.80-24.89; jellying agent - 0.80-0.87; malt sprouts extract - 4.62-4.96; molasses - 28.72-28.77; apple juice - 24.80. The jelly marmalade production method envisages swelling of the jellying agent, marmalade mass boiling out till dry substances content is equal to 70%, cooling and moulding. The jellying agent swollen during 2 hours is dissolved under continuous stirring conditions at a temperature of no higher than 70°C; after complete dissolution one introduces the recipe quantity of sugar substitutes i.e. fructose and sorbitol into the mixture, then one adds molasses heated to 40°C, cools the mixture to 60°C and introduces preliminarily prepared apple juice and malt sprouts extract under stirring conditions.

EFFECT: invention consists in the ready product quality improvement, raw materials base expansion, usage of non-traditional raw materials, prime cost reduction due to sugar substitution with sugar substitutes and nutritive value increase due to biologically rich product usage.

2 cl, 2 tbl, 2 ex