NON-ALCOHOLIC JELLY BEVERAGE PRODUCTION METHOD WITH CHICORY CONCENTRATE Russian patent published in 2020 - IPC A23L2/38 A23C9/20 A23C23/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of non-alcoholic jelly beverages of preventive purpose, which facilitate normalization of body functioning and improvement of human health. Method for production of an alcohol-free jelly beverage with chicory concentrate involves preparation of a gelling agent solution, addition of sugar-containing raw materials and the remaining flavor recipe components into the solution, production and cooling of the beverage. Jellying agent used is agar-agar which is mixed with water at ratio of 1:185 and left for swelling for 20 minutes. Taste-and-flavor ingredients are represented by chicory concentrate with dry substances mass fraction equal to 70±5 %, pasteurized whole honey and milk. Agar solution is heated for 30–40 s in microwave field, then cooled to temperature 65–70 °C and chicory concentrate is added with whole pasteurized milk. Mixture is cooled to temperature of 55 °C and natural honey is added. Prepared beverage with dry matter weight ratio of 10±2 % is poured into packing cups, cooled to temperature of 2±1 °C until solution is completely hardened, after which it is packed. Beverage is prepared at the following ratio of initial components, kg / 100 kg: agar-agar 0.3–0.36; pasteurized whole milk 40.0–28.0; chicory concentrate 0.7–1.0; natural honey 3.50–4.04; water – balance.

EFFECT: proposed method for production of jelly beverage on agar-agar with chicory allows to create a new product with original organoleptic indices of quality, expand the range of jelly beverages of preventive action by increasing its antioxidant, anticarcinogenic, anti-inflammatory and immunomodulatory properties.

1 cl, 4 ex