METHOD FOR PREPARATION OF JELLY FOOD PRODUCT AND COMPOSITION OF COMPONENTS USED IN METHOD Russian patent published in 2019 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: jelly method involves introduction of gelling components into water, addition of taste-and-flavor components, molding and maintenance. Initial composition of the jellying components includes low-esterified amidated pectin, calcium carbonate with particle size of not more than 30 mcm, glucono-delta-lactone, xanthan gum. Initial composition of gelling components is introduced at 2.2–9.5 wt% into water with temperature of 0–50 °C continuous stirring to homogenate state of solution, holding is carried out at temperature of 0–50 °C for 0.1–6.0 hours for complete hardening of the mass. Invention also discloses a starting composition of components for carrying out said method.

EFFECT: invention simplifies the method due to the absence of the need to use complex equipment and high-temperature treatment to obtain an elastic dense jelly-like product without components of animal origin and optionally without glucose.

3 cl, 2 ex