METHOD FOR PRODUCING MARMALADE Russian patent published in 2017 - IPC A23L5/00 

FIELD: food industry.

SUBSTANCE: method for producing marmalade involves dissolving the sugary and gelling agents in liquid, cooking the syrup, introducing fresh and/or fresh quickly-frozen juice of berries into the syrup. The juice is introduced at the syrup temperature of 40-90°C, the resulting mass is stirred with the subsequent moulding and cooling; as the liquid, the Laminaria algae decoction is used at the ratio seaweed : water of 1:2; the syrup is cooked for 15 minutes at a temperature of 90-95°C, and the juice is introduced in an amount of 20-30 wt % of the finished marmalade.

EFFECT: invention allows to increase the content of vitamins, micro- and macronutrients, dietary fibers in the finished product, while preserving the ability of marmalade mass to hold a predetermined shape, and to reduce the amount of sugary and gelling agents.

3 cl, 2 tbl