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

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Jelly-fruit marmalade production method envisages preparation of red viburnum and blackcurrant berries puree, agar-agar soaking in running water for swelling for 1 hour, mixture of puree of red viburnum berries and puree of blackcurrants berries mixing with fresh finely chopped peppermint, introduction of isomalt and swollen agar-agar into the obtained puree. Then one performs boiling out at temperature of 98–100 °C to dry substances weight ratio of 68.5 ± 2 %, moulding of marmalade mass, cooling to temperature of 23–25 °C during 1–2 hours, aging during 2–3 hours, starch coating, drying from 2 to 12 hours, packing and packing. For the ready product preparation recipe components are used in the following initial ratio, kg: puree of red viburnum berries 25–45, puree of blackcurrant berries 25–45, peppermint 1–5, agar-agar 2.5, isomalt 20.

EFFECT: invention ensures increase of the natural berry raw material content in the product without complication of the technological preparation process; wherein the developed product is characterized by low energy value due to the produced sugar substitute for isomalt, improved food value, due to high content of vitamins, macro- and microelements introduced with berry raw material, and can be recommended in preventive nutrition, as well as for people suffering from sugar diabetes.

1 cl, 1 tbl, 3 ex