JELLY MARMALADE PRODUCTION METHOD Russian patent published in 2020 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Jelly marmalade production method envisages preparation of agar-molasses syrup. Agar is dissolved in water while heating in ratio of agar : water 1:30, until complete dissolution of agar at t=90 °C, high-saccharified molasses heated to 60 °C, boiled produced agar-molasses syrup till DS=85+0.5 % at temperature of 106 °C. Mixture is cooled to 50–55 °C, adding citric acid and soft cream cheese in a recipe quantity, stirring rapidly and molding by "casting" method into silicone molds, cooling and sending for packaging into corrugated box. Jelly marmalade is prepared at the following ratio of initial recipe components, kg / per 1,000 kg of finished product: agar – 10.5; molasses – 766.1; creamy soft cheese – 233.9; citric acid – 11.8; water – balance.

EFFECT: invention allows to expand the range of products, produce marmalade with cream cheese with high organoleptic characteristics.

1 cl, 1 tbl, 2 ex