TH14920U - Recipe for carrageenan jelly with Malabar spinach and the manufacturing process. - Google Patents

Abstract

------April 25, 2018------(OCR) Page 1 of 1 Summary of Invention This invention develops a formula for carrageenan jelly made from Malabar spinach. The ingredients consist of Malabar spinach mucilage, sugar, citric acid, and carrageenan. The production process is as follows: Prepare the Malabar spinach mucilage by cutting the Malabar spinach into small pieces, drying it, and then grinding it finely into a powder. The powder is then centrifuged to separate the solids from the clear liquid. The clear liquid (Malabar spinach mucilage) is heated, half of the sugar is added and stirred until completely dissolved. Gradually, the carrageenan, citric acid, and the remaining half of the sugar are added, stirring gently to avoid foaming. The mixture is poured into containers and left to set at room temperature. It is then refrigerated at 4 degrees Celsius. The resulting product is edible Malabar spinach carrageenan jelly. This invention also adds variety to Malabar spinach-based products, enhances the product's benefits, increases the value of this herb, and helps to promote greater awareness of this herb. ------------ Page 1 of 1 Summary of Invention This invention develops a formula for carrageenan jelly made from Malabar spinach. The ingredients include Malabar spinach mucilage, sugar, citric acid, and carrageenan. The production process involves the following steps: Prepare the Malabar spinach mucilage by cutting the spinach into small pieces, drying it, and grinding it into a fine powder. The powder is then centrifuged to separate the solids from the clear liquid. The clear liquid (Malabar spinach mucilage) is heated, half of the sugar is added and stirred until dissolved. Gradually, the carrageenan, citric acid, and the remaining half of the sugar are added, stirring gently to avoid foaming. The mixture is poured into containers and left to solidify at room temperature. It is then refrigerated at 4°C. The resulting product is edible Malabar spinach carrageenan jelly. This invention diversifies the range of products derived from Malabar spinach, enhances its nutritional value, and contributes to the promotion of Malabar spinach as a medicinal herb.

Claims (2)

------25/04/2561------(OCR) Page 1 of 1 page. Claims. 1. The formula for Carrageenan Jelly made from Malabar Spinach contains the following ingredients: - Malabar Spinach mucilage, 85.8% by weight - Sugar, 7% by weight - Citric acid, 0.2% by weight - Carrageenan, 7% by weight 2. The manufacturing process for Carrageenan Jelly made from Malabar Spinach, as per claim 1, involves the following steps: a. Malabar spinach is cut into small pieces and dried in a hot air oven at 50°C for 15 hours. The dried Malabar spinach is then ground into a fine powder. b. The mucilage from the Malabar spinach is extracted. Using a ratio of 1:12 Malabar spinach powder to water at 50°C for 75 minutes, extract the pulp using a centrifuge at 5,000 rpm, using only the clear, mucilaginous portion. Boil the Malabar spinach mucilaginous mixture obtained from step B at 80°C for 3 minutes. Add half of the first half of the granulated sugar to the Malabar spinach mucilaginous mixture from step C, stirring until the sugar is completely dissolved. Gradually add the carrageenan, citric acid, and the remaining half of the granulated sugar, stirring gently to avoid foaming. Pour the mixture from step D into a container and let it set at room temperature (25-30°C). This will result in stable Malabar spinach carrageenan jelly. Refrigerate at 4°C. ------------ Page 1 of 1. Copyright 1. Malabar spinach carrageenan jelly recipe. The ingredients are as follows: - Basella alba mucilage, 85.8% by weight - Sugar, 7% by weight - Citric acid, 0.2% by weight - Carrageenan, 7% by weight 2. The process for producing carrageenan jelly from Malabar spinach, as per claim 1, involves the following steps: a. Malabar spinach is cut into small pieces and dried in a hot air oven at 50°C for 15 hours. The dried Malabar spinach is then finely ground into a powder. b. The mucilage is extracted using a ratio of Malabar spinach powder to water of 1:12 at 50°C for 75 minutes. The solids are then separated by centrifugation at 5,000 rpm, using only the clear mucilage portion. c. The mucilage obtained from step b is boiled in water at 80°C for 3 minutes. d. Half of the sugar is added to the mucilage from step c, stirring until the sugar dissolves completely. Carrageenan, citric acid, and the remaining half of the sugar are then gradually added, stirring gently to avoid foaming. e. The mixture from step d is poured into a container. Allow to set at room temperature (25-30 degrees Celsius) to obtain a stable carrageenan vegetable jelly. Then refrigerate at 4 degrees Celsius.