JELLY MARMALADE Russian patent published in 2016 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary, specifically compositions for production of marmalade. Jelly marmalade includes molasses, gelatin, food acid, sugar, mate extract, mixture of citric and amber acids at a ratio of 1:1.5, aqueous extract of Iceland moss in following ratio of components, %: molasses 30-35, gelatine 15-17, mate extract 10-14, aqueous extract of Iceland moss 6-8, mixture of citric and amber acids 1.2-1.4, sugar - balance up to 100 %. Aqueous extract of Iceland moss is obtained by grinding Iceland moss to particle size of 3-5 mm, removing bitterness, with subsequent boiling at temperature of 97-99 °C for 25-30 minutes at water duty 1:(0.8-0.9) and filtering.

EFFECT: proposed marmalade has high nutritive and biologically-active value and has preventive properties.

1 cl, 1 tbl, 3 ex