METHOD OF MAKING A SEAWEEDS JELLY Russian patent published in 2019 - IPC A23L21/10 A23L17/60 

FIELD: food industry.

SUBSTANCE: invention relates to the production of jelly from seaweeds enriched with microelements, and can be used in the making jelly with preventive properties. Method of making a seaweeds jelly is proposed, including defrosting frozen kelp and washing with drinking water, then grinding, heat treatment in the installation are carried out and homogenize to obtain a solid slimy mass, then package and seal in jars, moreover, after thawing, the kelp is loaded into the cooking tank and poured with a 1 % aqueous solution of table salt prepared in drinking water, bring to a boil and boil on low heat for 30–40 minutes, after which the aqueous solution is drained, the process is repeated 2–3 times, further one part of the quick-frozen fruits and one part of drinking water are added to one part of the obtained semi-finished product, slightly acidified with citric acid to no more than 0.1 %, bring to a boil and boil on low heat for 30–40 minutes, after homogenizing in a blender at 5–6 thousand rpm, the resulting homogenate is loaded into a cooking tank, add food agar, diluted in a small amount of drinking water, at the rate of 0.5–1 % of the total mass of the obtained product, bring to a boil and boil over low heat for 10–20 minutes, stirring the mass until the agar is completely dissolved. As quick-frozen fruits use black currant, or prunes, or dried apricots, or wild rose, or sea buckthorn, add vanillin no more than 0.3 %, and also for long-term storage the product is sterilized.

EFFECT: invention enables to obtain a product recommended for feeding people with impaired glucose tolerance, as well as other metabolic syndrome expressions, by giving jelly a bracing, enhancing body defenses, tonic and stimulating properties, as well as antioxidant and antitumor activity while increasing the effectiveness of prophylactic effects.

4 cl, 1 tbl, 4 ex