TH21014U - Manufacturing process and product of dried guava jelly fortified with conjugated linoleic acid. - Google Patents

Abstract

------21/10/2022------(OCR) The process for producing conjugated linoleic acid guava jelly consists of (1) a fermentation step to produce conjugated linoleic acid from Lactobacillus plantarum WU-P19 and (2) a process for making the dried jelly product. In the fermentation step, the guava pulp is prepared by mixing it with water and sugar, heating the mixture, adjusting the pH to 6, adding L. plantorum WU-P19, and fermenting it for 16 hours. Then, chitosan is added and fermented for another 2 hours, and then linoleic acid is added and fermented for a total of 36 hours. In the process for making the dried jelly product, the fermented guava pulp, sucrose sugar, glucose syrup, gelatin, and citric acid are mixed together and heated, stirred, and the color and flavor of the guava juice are adjusted as desired. The product is then cut into different shapes. The product is mixed with tapioca starch mixed with fine sugar. ------------ ------25/11/2020------(OCR) The process for producing dried guava jelly fortified with conjugated linoleic acid consists of (1) the fermentation step to produce conjugated linoleic acid by Lactobacillus plantarum WU-P19 and (2) the process for making the dried jelly product. In the fermentation step, it is done by preparing crushed guava pulp mixed with water and sugar, heating the mixture, adjusting the pH to 6, adding L. plantarum WU-P19 and fermenting for 16 hours, then adding chitosan and fermenting for another 2 hours, then adding linoleic acid and fermenting for a total of 36 hours. In the process for making the dried jelly product, the fermented guava, sucrose sugar, glucose syrup, gelatin and citric acid are mixed together and heated, stirred, and the color and flavor of the guava juice are adjusted as desired, and the product is cut into different shapes. The product is mixed with tapioca starch mixed with fine sugar. ------------ ------17/06/2019------(OCR) Page 1 of 1 page Summary of the invention The process of producing conjugated linoleic acid guava dried jelly consists of (1) a fermentation step to produce conjugated linoleic acid by Lactobacillus plantarum WU-P19 and (2) a step to make the dried jelly product. In the fermentation step, it is done by preparing crushed guava pulp mixed with water and sugar, heating the mixture, adjusting the pH to 6, adding L. plantarum WU-P19 and fermenting for 16 hours. Then add chitosan and ferment for another 2 hours, then add linoleic acid and ferment for a total of 36 hours. In the step to make the dried jelly product, mix the fermented guava, sucrose, glucose syrup, gelatin and citric acid together and heat it, stir, adjust the color and guava flavor as desired, and cut the product into different shapes. The product is mixed with tapioca starch mixed with fine sugar. ------------ Page 1 of 1 page. Summary of the invention. The process of producing and making dried guava jelly fortified with conjugated linoleic acid consists of (1) fermentation with Lactobacillus plantarum WU-P19 to produce conjugated linoleic acid and (2) making the dried jelly product. In the fermentation step, prepare crushed guava pulp mixed with water and sugar in a ratio of 3:7:0.2 by weight, heat at 75 degrees Celsius for 15 minutes, adjust the pH to 6, then add 0.5% L. plantarum WU-P19, ferment in a stationary state at 37 degrees Celsius for 16 hours, add chitosan (final concentration equal to 0.006%), ferment for another 2 hours, add linoleic acid (final concentration equal to 600 micrograms per milliliter), ferment for a total of 36 hours. In the process of making the dried jelly product, mix the fermented guava pulp with tapioca starch mixed with fine sugar. Sucrose, glucose syrup, gelatin, and citric acid are mixed in a ratio of 200:40:22:12:1 by weight. Heat and stir, adjusting the color and flavor of the guava juice as desired. Cut and shape the product into various forms. Coat the product with a mixture of tapioca starch and fine sugar.

Claims (2)

------October 21, 2022------(OCR) 1. The process for producing dried guava jelly fortified with conjugated linoleic acid is as follows: (a) Preparation of guava pulp and ingredients (a.1) Guava pulp: Prepare the guava pulp as follows: Wash the guavas with clean water, separate the seeds from the pulp, cut the guava pulp into small pieces, and grind it finely with a blender. Then squeeze the juice out of the guava using cheesecloth. Store the guava pulp at 4 degrees Celsius until use. Prepare 30% by weight of ground guava pulp. (a.2) Ingredients: For fermenting the guava pulp, prepare 300 grams of ground guava pulp from step (a.1), 700 grams of water, and 20 grams or 60 grams of sucrose, whichever is available. Heat the prepared mixture at 75 degrees Celsius for 15 minutes. Let it cool to room temperature, then adjust the pH of the mixture to 6.0 using a 0.5% by volume sterile ammonia (NH3) solution. (b) Preparation of culture medium And for preparing starter cultures (B.1), the culture medium used was the Man, Rogosa, and Sharp liquid medium formulas. The composition of the medium (grams per liter) is as follows: meat extract 10, peptone 10, yeast extract 5, glucose 20, polysorbate 80, sodium acetate 5, diammonium... Di-ammonium hydrogen citrate (2%), manganese sulfate monohydrate (MnSO4H2O) (0.055%), magnesium sulfate heptahydrate (MgSO47H2O) (0.2%), dipotassium hydrogen phosphate (K2HPO4) (2%), and potassium dihydrogen phosphate (KH2PO4) (2.5%) were sterilized by autoclaving at 121°C for 15 minutes. The pH of the culture medium was adjusted to 6.0 after autoclaving. Using sterile 0.1 molar hydrochloric acid (HCl) or 0.1 molar sodium hydroxide (NaOH) (b.2), the L. plantarum WU-P19 starter culture was grown in 250 ml of de Man, Rogosa and Sharpe (MRS) liquid medium with an initial pH of 6.0, contained in a 250 ml Duran bottle, and incubated in a static state (without shaking the culture container). and without aeration) at 37°C for 18 hours, controlling the pH value during cultivation to be equal to 6.0 with sterile 6 M sodium hydroxide (adjust pH every 2 hours to maintain a constant pH value of 6.0). After the time is up, centrifuge to separate and collect cells at a speed of 4,500 rpm at 4°C for 20 minutes. Wash the cells twice with a 0.85% sodium chloride solution. Adjust the turbidity of the culture with a spectrophotometer at a wavelength of 600 nm to be equal to 200 with a 0.85% sodium chloride solution.(c) Preparation of linoleic acid and chitosan(c.1) Linoleic acid The preparation of linoleic acid at a concentration of 100 mg/ml can be done as follows: Add 88.9 ml of distilled water containing 1% (by volume) polysorbate 80 to 10 g of linoleic acid, forming a suspension or emulsion. Sterilize by filtrating the suspension through a 0.45 µm membrane. The prepared emulsion was stored in an opaque container at -20 °C (C.2). Chitosan: Prepare chitosan as follows: Weigh 1 g of chitosan (190-310 KDa, 75-85% deacetylation) and mix with 100 ml of distilled water containing 1% (by volume) acetic acid. Stir thoroughly until the solution is completely dissolved. Adjust the pH of the solution to 6.0 with 4 molar sodium hydroxide. Sterilize at 121 °C for 15 minutes. Store the chitosan at 4 °C (d). Mixture for fermentation of guava pomace fortified with conjugated linoleic acid (d.1). Use 1 kg (by weight) of the mixture prepared according to (a.2) and 5 ml (by volume) of the L. plantarum WU-P19 starter culture prepared from (b.2). Add to a sterilized stainless steel container with a capacity of 2000 ml. Mix (a.2) with (b.2) and ferment in a static environment at 37 °C for 16 hours. Then add 6 ml of the chitosan prepared from (c.2) (final concentration of chitosan = 0.006%) to the container. Mix (c.2) with the mixture in the fermentation container. Then, incubate in a static state at 37°C for another 2 hours. Add 12 ml of the linoleic acid prepared from (C.1) (the final concentration of linoleic acid is 600 mcg/ml). Mix (C.1) thoroughly with the mixture in the fermentation container and incubate in a static state at 37°C. Stop fermentation when the pH of the fermented guava pomace is in the range of 3.2-3.5, which takes a total fermentation time of 36-48 hours, depending on the amount of sucrose added to the mixture (D.2). Use 1 kg (by weight) of the mixture prepared according to (A.2) and 5 ml (by volume) of the L. plantarum WU-P19 starter culture prepared from (B.2) and add it to the stainless steel container. The fermented guava pulp, with a capacity of 2000 ml, is mixed with (a.2) and (b.2). Fermentation is carried out in a stationary environment at 37°C. Fermentation is stopped when the pH of the fermented guava pulp is in the range of 3.2-3.5, which takes a total fermentation time of 36-48 hours, depending on the amount of sucrose added to the mixture as shown in (a.2). Then, 1.5 g of wet weight (equivalent to 0.25 g of dry weight) of L. plantorum WU-P19, which has been stimulated to produce conjugated linoleic acid, is added to the fermented guava pulp and mixed thoroughly. (e) Production of Conjugated Linoleic Acid-Free Guava Jelly (e.1) Ingredients for the production of conjugated linoleic acid-free guava jelly are as follows: 1 kg wet weight of fermented guava pulp from either (d.1) or (d.2). 110 g glucose syrup (corn syrup), 200-700 g sucrose sugar, 40-83 g gelatin (powder) (J.2). The process for shaping conjugated linoleic acid-fortified dried guava jelly is as follows (J.2.1): Add 1 kg wet weight of fermented guava pulp from either step (D.1) or step (D.2) into a brass pan. Heat over medium heat (J.2.2). Mix the ingredients according to formula (J.1), namely sucrose sugar, gelatin, and citric acid, until well combined, and gradually add to the fermented guava pulp in step (J.2.1), stirring until the mixture dissolves (J.2.3). Add glucose syrup according to formula (J.1) and stir until the mixture dissolves (J.2.4). Add food coloring and guava flavoring according to formula (J.1) (J.2.5). Stir until the mixture thickens over relatively low heat, then remove from heat (J.2.6). Pour into molding containers. Leave to stabilize at 4°C for 1-2 hours or at room temperature for 4-6 hours, whichever is better. Then cut into various shapes, including geometric shapes (J.2.7). Mix the dried guava jelly from step (J.2.6) with tapioca starch mixed with granulated sugar, using a ratio of 1 part tapioca starch by weight to 1 part granulated sugar by weight. This will yield a dried guava jelly product fortified with conjugated linoleic acid, containing conjugated linoleic acid 1 range 0.4-4.3 mcg/g dry jelly, conjugated linoleic acid 2 range 0.4-2.3 mcg/g dry jelly, and linoleic acid 58-278 mcg/g dry jelly. 2. Production method of dried guava jelly product fortified with conjugated linoleic acid. According to claim 1, the mixture may be further composed of 0-5 g of citric acid (powder), 0-2 ml of food coloring, and 0-3 ml of guava flavoring, added after adding the glucose syrup in clause (J.2.3), and stirred until the mixture dissolves. ------------ ------25/11/2020------(OCR) 1. The process for producing conjugated linoleic acid-fortified dried guava jelly is as follows: (a) Preparation of guava pulp and ingredients (a.1) Guava pulp: Prepare the guava pulp as follows: Wash the guavas with clean water, separate the seeds from the pulp, cut the guava pulp into small pieces, and grind it finely with a blender. Then squeeze the juice out of the guava using cheesecloth. Store the guava pulp at 4 degrees Celsius until use. Prepare 30% by weight of ground guava pulp. (a.2) Ingredients: For fermenting the guava pulp, prepare 300 grams of ground guava pulp from step (a.1), 700 grams of water, and 20 grams or 60 grams of sucrose. Heat the prepared mixture at 75 degrees Celsius for 15 minutes. Let it cool to room temperature, then adjust the pH of the mixture to 6.0 using a sterile 0.5% by volume ammonia (NH3) solution. (b) Preparation of culture medium and starter culture (b.1) Culture medium Use the Man, Rogosa, and Sharp liquid food formulas. The food composition (grams per liter) is as follows: meat extract 10, peptone 10, yeast extract 5, glucose 20, polysorbate 80, sodium acetate 5, diammonium... Di-ammonium hydrogen citrate (2%), manganese sulfate monohydrate (MnSO4-H2O) (0.055%), magnesium sulfate heptahydrate (MgSO4-7H2O) (0.2%), dipotassium hydrogen phosphate (K2HPO4) (2%), and potassium dihydrogen phosphate (KH2PO4) (2.5%) were sterilized by autoclaving at 121°C for 15 minutes. The pH of the culture medium was adjusted to 6.0 after autoclaving. Using sterile 0.1 molar hydrochloric acid (HCl) or 0.1 molar sodium hydroxide (NaOH) (B.2), cultivate the L. piontarum WU-P19 starter culture in 250 ml of de Man, Rogosa and Sharpe (MRS) liquid medium with an initial pH of 6.0, contained in a 250 ml Duran bottle. Incubate under sterile conditions (do not shake the culture container). and without aeration) at 37°C for 18 hours, controlling the pH value during cultivation to be equal to 6.0 with sterile 6 molar sodium hydroxide (adjust pH every 2 cm to maintain a constant pH value of 6.0). After the time is up, centrifuge to separate and collect cells at a speed of 4,500 rpm at 4°C for 20 minutes. Wash the cells twice with a 0.85% sodium chloride solution. Adjust the turbidity of the culture with a spectrophotometer at a wavelength of 600 nm to be equal to 200 with a 0.85% sodium chloride solution. (c) Preparation of linoleic acid and chitosan (c.1) Linoleic acid The preparation of linoleic acid at a concentration of 100 mg/ml can be done as follows: Add 88.9 ml of distilled water containing 1% (by volume) polysorbate 80 to 10 g of linoleic acid, forming a suspension or emulsion. Sterilize by filtrating the suspension through a 0.45 µm membrane. The prepared emulsion was stored in an opaque container at -20 °C (C.2). Chitosan: Prepare chitosan as follows: Weigh 1 g of chitosan (190-310 kDa, 75-85% deacetylation) and mix with 100 ml of distilled water containing 1% (by volume) acetic acid. Stir thoroughly until the solution is completely dissolved. Adjust the pH of the solution to 6.0 with 4 molar sodium hydroxide. Sterilize at 121 °C for 15 minutes. Store the chitosan at 4 °C (d). Mixture for fermentation of guava pomace fortified with conjugated linoleic acid (d.1). Use 1 kg (by weight) of the mixture prepared according to (a.2) and 5 ml (by volume) of the L. plantorum WU-P19 starter culture prepared from (b.2). Add to a sterilized stainless steel container with a capacity of 2000 ml. Mix (a.2) with (b.2) and ferment in a static environment at 37 °C for 16 hours. Then add 6 ml of the chitosan prepared from (c.2) (final concentration of chitosan = 0.006%) to the container. Mix (c.2) with the mixture in the fermentation container. Then, incubate the mixture in a static state at 37°C for another 2 hours. Add 12 ml of the linoleic acid prepared from (C.1) (the final concentration of linoleic acid is 600 mcg/ml) and mix (C.1) thoroughly with the mixture in the fermentation container. Incubate in a static state at 37°C. Stop fermentation when the pH of the fermented guava pomace is in the range of 3.2-3.5, which takes a total of 36-48 hours, depending on the amount of sucrose added to the mixture. (D.2) Use 1 kg (by weight) of the mixture prepared according to (A.2) and 5 ml (by volume) of the L. plantarum WU-P19 starter culture prepared from (B.2) and add it to the stainless steel container. The fermented guava pulp, with a capacity of 2000 ml, is mixed with (a.2) and (b.2). Fermentation is carried out in a stationary environment at 37°C. Fermentation is stopped when the pH of the fermented guava pulp is in the range of 3.2-3.5, which takes a total fermentation time of 36-48 hours, depending on the amount of sucrose added to the mixture as shown in (a.2). Then, 1.5 g wet weight (equivalent to 0.25 g dry cell weight) of L. plantorum WU-P19, which has been stimulated to produce conjugated linoleic acid, is added to the fermented guava pulp and mixed thoroughly. (e) Production of Conjugated Linoleic Acid-Free Guava Jelly (e.1) Ingredients for the production of conjugated linoleic acid-free guava jelly are as follows: 1 kg wet weight of fermented guava pulp from either (d.1) or (d.2). Glucose syrup (corn syrup) 110 g, sucrose sugar 200-700 g, gelatin (powder) 40-83 g (J.2). The process for shaping conjugated linoleic acid-fortified dried guava jelly is as follows: (J.2.1) Add 1 kg wet weight of fermented guava pulp from either (D.1) or (D.2) into a brass pan. Heat over medium heat. (J.2.2) Mix the ingredients according to formula (J.1), namely sucrose sugar, gelatin, and citric acid, together and gradually add to the fermented guava pulp in (J.2.1), stirring until the mixture dissolves. (J.2.3) Add glucose syrup according to formula (J.1) and stir until the mixture dissolves. (J.2.5) Stir until the mixture thickens, using relatively low heat, then remove from heat. (J.2.6) Pour into molding containers. Leave to set at 4°C for 1-2 hours or at room temperature for 4-6 hours, whichever is better. Then cut into various shapes, including geometric shapes (J.2.7). Mix the dried guava jelly from step (J.2.6) with tapioca starch mixed with granulated sugar, using a ratio of 1 part tapioca starch by weight to 1 part granulated sugar by weight. This will yield a dried guava jelly product fortified with conjugated linoleic acid, containing conjugated linoleic acid 1 in the range of 0.4-4.3 mcg per gram of dried jelly, conjugated linoleic acid 2 in the range of 0.4-2.3 mcg per gram of dried jelly, and linoleic acid 58-278 mcg per gram of dried jelly. 2. The process for producing conjugated linoleic acid-fortified dried guava jelly product, as per claim 1, which may include the following components: citric acid (powder) 0-5 g, food coloring 0-2 ml, guava flavor 0-3 ml, added after adding glucose syrup in clause (c.2.3), stir until the mixture dissolves. ------------ ------17/06/2019------(OCR) Page 1 of 3 pages of claim 1. The process for producing conjugated linoleic acid-fortified dried guava jelly product has the following steps: (a) Preparation of guava pulp and ingredients (a.1) Guava pulp. The preparation of guava pulp is as follows: Wash the guava with clean water, separate the seeds from the pulp, cut the guava pulp into small pieces and grind it finely with a blender. Then squeeze the juice out of the guava using cheesecloth. Store the guava pulp at 4 degrees Celsius until use. Preparation of 30% by weight guava pulp (a.2) Ingredients: The preparation of the mixture is as follows: mix 30% by weight guava pulp, 70% by weight water and 2.0-6.0% by weight sucrose, then adjust the pH of the mixture to 6.0. (b) Preparation of culture medium and preparation of starter cultures (b.1) Culture medium: Use the Man, Rogosa and Sharp liquid medium formulas. The composition of the medium (grams per liter) is as follows: meat extract 10, peptone 10, yeast extract 5, glucose 20, tween 80 1, sodium acetate 5, diammonium Di-ammonium hydrogen citrate (2%), manganese sulfate monohydrate (MnSO4.H2O) (0.055%), magnesium sulfate heptahydrate (MgSO4.7H2O) (0.2%), dipotassium hydrogen phosphate (K2HPO4) (2%), and potassium dihydrogen phosphate (KH2PO4) (2.5%) were sterilized by autoclaving at 121°C for 15 minutes. The pH of the culture medium was adjusted to 6.0 after autoclaving using sterile 0.1 M hydrochloric acid (HCl) or 0.1 M sodium hydroxide (NaOH) (B.2). Starter cultures of L. plantorum WU-P19 were prepared in Man, Rogosa, and Sharp liquid media under static conditions (without shaking the culture container). and without aeration) at 37°C for 18 hours, controlling the pH value during cultivation to be equal to 6.0 with sterile 6 M sodium hydroxide (adjust pH every 2 hours to maintain a constant pH value of 6.0)(c) Preparation of linoleic acid and chitosan (c.1) Linoleic acid The preparation of 100 mg/ml linoleic acid is done as follows: Add 88.9 ml of distilled water with 1% (by volume) Tween 80 to 10 g of linoleic acid (99% LA, Sigma-Aldrich, USA), making the substance into a suspension or emulsion. The mixture was then sterilized by filtering the suspended solids through a 0.45 µm membrane. The prepared emulsion was stored in an opaque container at -20 °C (C.2). Chitosan: To prepare chitosan, weigh 1 gram of chitosan (190-310 kDa, 75-85% deacetylation) (page 2 of 3) and mix with 100 ml of distilled water containing 1% (by volume) acetic acid. Stir thoroughly until the solution is completely dissolved. Adjust the pH of the solution to 6.0 with 4 molar sodium hydroxide. Sterilize at 121 °C for 15 minutes. Store the chitosan at 4 °C (d). Mixture for fermentation of guava pomace fortified with conjugated linoleic acid (d.1). Use 1 kg (by weight) of the mixture prepared according to (a.2) and 5 ml (by volume) of the L. ptantarum WU-P19 starter culture prepared from (b.2). Add to a sterilized stainless steel container with a capacity of 2000 ml. Mix (a.2) with (b.2) and ferment in a static environment at 37 °C for 16 hours. Then add 6 ml of the chitosan prepared from (c.2) (final concentration of chitosan = 0.006%) to the container. Mix (c.2) with the mixture in the fermentation container. Then, incubate under sterilization at 37°C for another 2 hours. Add 12 ml of linoleic acid prepared from (C.1) (final concentration of linoleic acid is 600 mcg/ml). Mix (C.1) thoroughly with the mixture in the fermentation container and incubate under sterilization at 37°C. Stop fermentation when the pH of the fermented guava pomace is in the range of 3.2-3.5, which takes a total of 36-48 hours, depending on the amount of sucrose added to the mixture. (D.2) Use 1 kg (by weight) of the mixture prepared according to (A.2) and 5 ml (by volume) of L. plantorum WU-P19 starter culture prepared from (B.2) and add it to the stainless steel container. The fermented guava pulp, with a capacity of 2000 ml, is mixed with (a.2) and (b.2). Fermentation is carried out in a stationary environment at 37°C. Fermentation is stopped when the pH of the fermented guava pulp is in the range of 3.2-3.5, which takes a total fermentation time of 36-48 hours, depending on the amount of sucrose added to the mixture as shown in (a.2). Then, 1.5 g wet weight (equivalent to 0.25 g dry cell weight) of L. ptantarum WU-P19, which has been stimulated to produce conjugated linoleic acid, is added to the fermented guava pulp and mixed thoroughly. (e) Production of Conjugated Linoleic Acid-Free Guava Jelly (e.1) Ingredients for the production of conjugated linoleic acid-free guava jelly are as follows: 1 kg wet weight of fermented guava pulp from either (d.1) or (d.2). Glucose syrup (corn syrup) 110 g, sucrose sugar 200-700 g, gelatin (powder) 40-83 g (J.2). The process for shaping conjugated linoleic acid-fortified dried guava jelly is as follows: (J.2.1) Add 1 kg wet weight of fermented guava pulp from either step (d.1) or step (d.2) into a brass pan. Heat over medium heat. (J.2.2) Mix the ingredients according to the formula in step (J.1), namely sucrose sugar, gelatin, and citric acid, together and gradually add to the fermented guava pulp in step (J.2.1), stirring until the mixture dissolves. (J.2.3) Add the glucose syrup according to the formula in step (J.1) and stir until the mixture dissolves. (J.2.5) Stir until the mixture thickens over relatively low heat, then remove from heat. (J.2.6) Pour into molding containers. Leave to stabilize at 4°C for 1-2 hours or at room temperature for 4-6 hours, whichever is better. Then cut into various shapes, such as geometric shapes (J.2.7). Mix the dried guava jelly from step (J.2.6) with tapioca starch mixed with granulated sugar, using a ratio of 1 part tapioca starch by weight to 1 part granulated sugar by weight. This will yield a dried guava jelly product fortified with conjugated linoleic acid, containing conjugated linoleic acid 1 range of 0.4-4.3 micrograms per gram of dried jelly, conjugated linoleic acid 2 range of 0.4-2.3 micrograms per gram of dried jelly, and linoleic acid 58-278 micrograms per gram of dried jelly. 2. Production method of dried guava jelly product fortified with conjugated linoleic acid. According to claim 1, the mixture can be further composed of 0-5 g of citric acid (powder), 0-2 ml of food coloring, and 0-3 ml of guava flavor (chemical), added after adding glucose syrup in clause (c.2.3), stirring until the mixture dissolves. ------------ Page 1 of 2 pages. Claim (1) A process for the production and product of conjugated linoleic acid-fortified dried guava jelly by preparing guava which has a special characteristic, i.e., guava after the juice has been extracted, in this case, guava pulp. (2) A process for the production and product of conjugated linoleic acid-fortified dried guava jelly according to claim (1) with the following composition: 30% by weight of crushed guava pulp, 70% by weight of water, and 2.0-6.0% by weight of sucrose sugar, then adjust the pH of the mixture to 6.0. (3) A process for the production and product of conjugated linoleic acid-fortified dried guava jelly. (4) The process for producing conjugated linoleic acid-fortified dried guava jelly products according to claims (1) and (2) and (3) and by adding linoleic acid and chitosan during fermentation. (5) The process for producing conjugated linoleic acid-fortified dried guava jelly products according to claims (1) and (2) and (3) and by adding Lactobacillus plantarum WU-P19 that has been stimulated to produce conjugated linoleic acid according to the patent claims, patent application No. 1703002394 on the process for producing conjugated linoleic acid from L. plantarum WU-P19 induced with linoleic acid and chitosan. (6) The process for producing conjugated linoleic acid-fortified dried guava jelly products. According to claims (1) and (2) and (3) and (4), where 1 kg of fermented guava pulp is mixed with 110 g of glucose syrup (glucose syrup), 200-700 g of sucrose sugar, 40-83 g of gelatin (powder), 0-5 g of citric acid (powder), and 0-2 ml of food coloring and 0-3 ml of guava flavoring, and heated to form shapes such as geometric shapes of the conjugated linoleic acid-fortified dried guava jelly product (7), the manufacturing process and the conjugated linoleic acid-fortified dried guava jelly product. According to claims (1) and (2) and (3) and (5) and in which 1 kg of fermented guava pulp is mixed with 110 g of glucose syrup (glucose syrup), 200-700 g of sucrose sugar, 40-83 g of gelatin (powder), 0-5 g of citric acid (powder), and 0-2 ml of food coloring and 0-3 ml of guava flavoring and heated to create a moist, geometric shape of the conjugated linoleic acid-fortified dried guava jelly product (8) The manufacturing process and the conjugated linoleic acid-fortified dried guava jelly product according to claims (1) and (2) and (3) and (4) and (6) and (7) and in which the conjugated linoleic acid-fortified dried guava jelly product is mixed with tapioca starch and granulated sugar using 1 part tapioca starch to 1 part granulated sugar. Page 2 of 2 pages (9) Manufacturing process and the conjugated linoleic acid dried guava jelly products under claims (1) and (2) and (3) and (5) and (6) and (7) and in which the conjugated linoleic acid dried guava jelly products are mixed with tapioca starch and granulated sugar using 1 part tapioca starch to 1 part granulated sugar (10) Conjugated linoleic acid dried guava jelly products containing conjugated linoleic acid as an ingredient