METHOD FOR MANUFACTURING JELLY MARMALADE WITH HIGH CONTENT OF POLYUNSATURATED FATTY ACIDS Russian patent published in 2017 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: method for manufacturing jelly marmalade is proposed, providing for mixing whey, carboxymethylcellulose (CMC), xanthan gum and guar gum and water in a container, with obtaining a protein-polysaccharide mixture (BPS), followed by heating the mixture to the temperature of 60°C and swelling for 40-60 minutes, followed by whipping the mixture to obtain stable foam and adding linseed oil, or walnut oil, or sesame oil with obtaining an emulsion; at the same time, syrup of sorbitol, erythritol, and isomalt, and, if necessary, treacle and water is prepared in a digester by means of mixing the ingredients and heating the mixture to 100°C; after this temperature has been achieved, an emulsion of encapsulated oil in the shell of the BPS is fed to the digester, the syrup is heated to a temperature of 108-120°C, a gelling agent pre-swollen in the fruit ingredient, selected from gelatin, or pectin, or agar, is introduced in the boiled-out syrup, and citric acid, the essence, if necessary, and sodium lactate when using pectin as a gelling agent, are dosed; the obtained marmalade mass is cooled to 45-75°C and moulded; and as a fruit ingredient, fruit and berry supply, fruit and berry juice, fruit and berry puree and/or apple puree are used, and the marmalade mass components are taken at the following weight ratio: sorbitol 40.53-212.29; erythritol 40.53-308.5; isomalt 153.19-573.04; treacle 0-217.25; oil 19.46-103.36; milk whey 2.34-21.01; CMC 0.01-0.41; xanthan gum 0.01-0.23; guar gum 0.01-0.06; water for BPS 17.10-153.37; citric acid 4.62-14.64; essence 0-0.39; sodium lactate 8.61-9.8; fruit ingredient 146.23-390.34; gelling agent 6.03-99.93.

EFFECT: allows to obtain marmalade with the content of oil rich in polyunsaturated fatty acids.

1 dwg, 9 tbl, 27 ex