GELATINE PRODUCT WITH CORE COMPONENT AND METHOD FOR PRODUCING SAID GELATINE PRODUCT Russian patent published in 2021 - IPC A23L29/281 A23L21/00 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to a gelatine marmalade product with a core component which is completely coated with gelatine gel, as well as to a method for production of similar products. Disclosed is a jelly-like marmalade product with a core component which is completely coated with gelatine gel, wherein the gelatine gel is obtained from a homogeneous casting mass which contains the following components in a water-soluble form: gelatine with a certain gel-chromatography average molecular weight of at least 130 kDa, preferably at least 145 kDa, wherein fraction with molecular weight higher than 100 kDa accounts for at least 35 wt. %, preferably at least 45 wt. %, in amount of 3 to 20 wt. %, glucose molasses with viscosity less than 1000 MPa⋅s, preferably less than 800 MPa⋅s, measured at dry substance content of 80 wt. % and at temperature of 60 °C, in amount of 15 to 60 wt. % and sucrose in amount of 15 to 60 wt. %, wherein content of dry substance in casting weight is at least 70 wt. %. Also disclosed is a method for production of gelatine marmalade product with a core component, consisting in the following stages: mould cell is cast with first part of amount of casting mass at temperature of 75 °C or higher, if necessary, cooling pouring mass, primarily to temperature within 30 to 50 °C, into the mould cell, a core component is inserted, the second part of the amount of cast mass is cast into the mould cell at temperature of 75 °C or higher, Moulding mass is cooled in mould cell to temperature of 25 °C or lower to produce a gelatine marmalade product with a core component coated with gelatine gel from cast mass, and optionally removing gelatine product from mould cell.

EFFECT: invention consists in modification of casting mass containing gelatine and sugar so that it can be poured into solid cells of the mould, providing an end product which has a typical texture of gelatine marmalade products expected by the consumer.

21 cl, 8 tbl, 6 ex