TH19199C3 - Ingredients and Processes for Gummy Jelly products from Kaen Tawan - Google Patents

Abstract

Summary of the invention which will appear on the advert page ReadFile: Kaen Tawan Gummy Jelly Gummy Recipe is a healthy snack product consisting of quince juice concentrate, isomalturoose sweetener, gelatin. Glucose syrup and citric acid honey are produced. The production process is to take the freshly washed sunflower sprouts, peel them, cut them into thin slices, extract the kale tawan juice by spinning and mix with clean water, filtered with a thin white cloth. Concentrate by boiling, evaporating the water, then bringing the concentrated jasmine water to mix with all the ingredients. After that, stirring constantly under heat to dissolve until homogeneous, then pour it into the mold and leave it to set under refrigeration temperature. It will be a gummy jelly product from the heart of the sun. It is a product with high inulin content, which is digested and is useful for promoting the proliferation of microorganisms in the digestive tract. Value for Kaen Tawan as well as being another choice for consumers who want to eat snacks with health benefits

Claims (2)

All claims which will not appear on the advertisement page: 1. The formula for Jerusalem artichoke gummy jelly products contains the following ingredients: - Concentrated Jerusalem artichoke juice 49.0% by weight - Isomalturonate sweetener 14.5% by weight - Gelatin 14.0% by weight - Honey 12.0% by weight - Glucose syrup 10.0% by weight - Citric acid 0.5% by weight 2. The manufacturing process for Jerusalem artichoke gummy jelly products under Patent 1 involves the following steps: a. Select the desired Jerusalem artichoke tubers, wash them twice with clean water, then peel and reduce their size by slicing them thinly, with a thickness not exceeding 0.2 millimeters. Wash the Jerusalem artichokes once more with clean water to remove all impurities. b. Blend the Jerusalem artichokes obtained from step a. in a mixer at medium speed for 3 minutes, mixing them with clean water in a ratio of Jerusalem artichoke to water of 2:1 (by weight) to extract the Jerusalem artichoke juice. Filter the juice twice using cheesecloth to obtain the extract. c. Heat the extracted Jerusalem artichoke juice to evaporate the water at a temperature of 65°C (symbol 2°F). 1. Simmer for 25 minutes, controlling the amount of dissolved solids in water to achieve 14 (symbol) 1 degree Brix, to obtain concentrated Jerusalem artichoke juice. 2. Mix the concentrated Jerusalem artichoke juice obtained from step c with all the other ingredients in a pot, stirring constantly. Heat at 75 (symbol) 2 degrees Celsius for 8 (symbol) 2 minutes. While heating, stir with a ladle until all ingredients are dissolved and the mixture is homogeneous. 3. Pour the mixture from step d into molds and refrigerate at 8 (symbol) 2 degrees Celsius for 1 hour until the Jerusalem artichoke gummy jelly product is solid. Then, remove the product from the molds, place it in aluminum foil bags or plastic containers, and store it at 25 (symbol) 2 degrees Celsius or in the refrigerator.