METHOD OF PRODUCING KISSEL Russian patent published in 2019 - IPC A23L2/00 A23L2/52 A23L29/225 A23L35/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method obtaining kissel based on amaranth flour, and can be used in the alcohol-free industry, and specifically in power supply for people with weakened immunity. Method is characterized by that amaranth flour for crystallisation is poured with water preheated to temperature of 30–40 °C with hydromodule 1:7–1:8, and thoroughly mixed to produce gelatinized mass, heated to 85–90 °C and maintained for 5–10 minutes. Then cooled to temperature of 20–30 °C, weighed, blending is added, preliminarily prepared of water-dispersed apple juice concentrate with hydromodule 1:5–1:6, sand sugar in amount of 3–4 % to gelatinized mass, guar or xanthan gums in amount of 0.25–0.30 % to gelatinized mass, stir, heated to temperature of 85–90 °C and bottled.

EFFECT: invention provides kissel, having preventive properties, which can be consumed to a wide range of consumers, including those suffering from gluten intolerance; additionally, it allows to improve its food and biological value, as well as to reduce kissel during 4–5 hours duration and to expand the alcohol-free products range.

1 cl, 1 tbl, 3 ex