CURRANT JAM PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: method envisages the following stages: raw materials acceptance, sorting, washing, the mixture composing with sugar, straining as well as homogenisation, pasteurisation, packaging, packing, labelling and cooling. Prepared fruits homogenisation with sugar addition is performed by way of treatment with the help of a mechanoacoustic apparatus creating acoustic field with intensity equal to 100-500 Wt/kg² of the product; thermal treatment and pasteurisation of the mass are performed simultaneously in the same mechanoacoustic apparatus at a temperature of 55-65°C during 5-15 minutes. Prepared fruits mixing with sugar is performed at a ratio of 1:0.6-1.2 (currant berries: sugar).

EFFECT: invention ensures production of currant jam with increased nutritive value, pleasant taste and tender consistency; the invention allows to obtain jam with high stability during storage with preservation of berries fresh aroma and microbiological safety during the whole period of storage.

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