Description:Field of the invention
The primary objective of this invention is jam fortified with elephant apple and multiple seeds extract and method thereof. It is a natural product without any chemicals.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
The Elephant apple, also known as the Dillenia indica, belongs to the Dilleniaceae family. The fruits are greenish yellow in colour and have a tough, leathery husk. The elephant apple fruit is found to have numerous health benefits viz. Antimicrobial, inhibitor, Analgesic, anti-inflammatory drug, dysentery, medicinal drug etc. It is a soluble fiber like pectin that delays the absorption of nutrients such as glucose and cholesterol, and is said to have an effect on foods containing these components. In this case, the elephant apple used in the present invention can be mashed or chopped with chia seeds (salvia hispanica) and flax seeds (Linum usitatissimum) are the seeds of a 1-year-old subtropical plant belonging to the morning tea and mint genus. The origin of invention showing the herbal and medicinal treatment for the various health issues eg. toothache is widely distributed from western Mexico to northern Guatemala and grows in large quantities in Argentina and Bolivia. These foods contain protein, essential amino acids, fiber Omega3 fatty acids, vitamins, minerals and other nutrients. When they come into contact with water, they absorb and swell. The fruit elephant apple contains many useful and beneficial bioactive compounds betulin and betulinic acid (triterpenoids of the lupene type), ß-sitosterol, kaempferol, stigmasterol, quercetin, rhamnetin, myricetin.
In addition, sugar, citric acid, pectin and other sugars, citric acid and pectin are all suitable for sugar citric acid and pectin (amide pectin), which is suitable for jam. Also, the above chia seeds are better used in raw seeds than heather. Since food contains more than 3 0% fiber, it absorbs water and swells up to 10 times that of gelatin. In addition to this great energy, dietary fiber, omega3 fatty acids, various amino acids and vitamins are also rich, and the demand for food products is increasing rapidly.
The pulp of the jam in the production process thus increases the quality of the jam. It preserves its character and fresh ness, and has the function of increasing the quality and freshness of the jam when the jam is eaten. When jam is edible, it can act as an appetite suppressant by giving a feeling of satiety after a meal. If the content is less than the weight and percentage of the mixture above the work of improving the properties of the jam and keeping it stable and the work of appetite decreases affects water. The effect of the jam is to suppress the texture of the jam, hence the jam, or to suppress sensory properties such as taste, aroma and sugar content.
In addition, sugar is replaced with sugar substitute (stevia powder) and pectin and elephant apple are all which is suitable for jam.
Also, the above chia seeds are better used in raw seeds than heather. Since food contains more than 30% fiber, it absorbs water and swells up to 10 times that of gelatin. In addition to this great energy, dietary fiber, omega3 fatty acids, various amino acids and vitamins are also rich, and the demand for food products is increasing rapidly. There is huge availability of jams with normal fruit pulp along with sugar, citric acid, pectin, Flavonoids. But there is no of such use of elephant apple in the jam, jelly and bakery products.
There is a use of elephant apple in the jam, jelly and bakery products sugar substitute as stevia liquid or insulin plant extract with nutritional (chia & flax) seed extract. The use of seed extract to enhance the fiber content in jam. The amount of additional braces is 510% of the total weight of the jam, and the mixture of leather and braces is 10:25:1.
In the fruit world, elephant apple is the perfect example of good things in small packages. This is large oval- shaped load, is also known as Dillenia indica and Vitamin C, tannins, malic acid, arabino galactan, betulin, betulinic acid, and flavonoids are abundant in the fruit's fleshy sepals. Although native to China, the elephant apple is exported worldwide and is currently grown in other countries around the world, including the Sri Lanka, Bangladesh and India for its nutritional value, drinking, and treatment. Elephant apple spreads to the Indian subcontinent during the hot summer months, it is rich in water and is a good crop for quenching thirst and preventing dehydration.
Several patents have been issued for fruits jam but none of these are related to the present invention. For example, CN107912667B discloses the jam containing the pulp in the Puree or Dice state, the saccharide, citric acid, the invention relates to a chia seed beverage and a preparation method thereof. The method comprises the following steps: mixing water, chia seeds and a beverage raw material to obtain the chia seed beverage, wherein the weight ratio of the chia seeds to the water is 1: 12-1: 30. the chia seed beverage prepared by the method has good taste and stability.
Classifications acid and it side.
Another patent, KR20160121154A relates to method for manufacturing a tooth-healed jam is provided. The provided chicced jam includes flesh of Puree or Dice state, saccharide, citric acid and pectin, wherein the flesh of the fruit is one of mango, blueberry and kiwi, Includes Chia Seed.
Another patent, AU2013219203B2 provides a nutritional composition containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or f4 other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5: 1 to about 5: 1.
Another patent, CN102008055B discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps: pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components at the temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit and vegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.
Another patent, CN103653107A provides a preparation method of probiotics fermented kiwi fruit juice, which comprises the following steps: with the peeled kiwi fruit as a basic raw material, beating the peeled kiwi fruit with a beater; adding granulated sugar accounting for 7% of the weight of the kiwi fruit liquid; stirring for dissolution, heating to 100 DEG C and preserving heat for 20 minutes; cooling to 37 DEG C; inoculating with secondary seeds of lactobacillus paracasei accounting for 3-5% of the weight of the kiwi fruit liquid; performing static fermentation at 37 DEG C for 48 hours; stirring uniformly, and performing sterile filling to obtain a finished product.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The elephant apple jelly recipe used simple raw plant-based ingredients, including about 10 peeled elephant apples, 1 tbsp stevia (or sweetener of choice), and 1/4 cup chia seeds. To make the jelly, the elephant apples were peeled and cut into chunks, then blended into a purée using a blender or food processor. The sweetener was added to the purée and blended again until well combined. In a large mixing bowl, the purée was combined with chia seeds and mixed thoroughly with a whisk or large spoon. The mixture was then covered with plastic wrap and refrigerated for about 3 hours, allowing the chia seeds to absorb the liquid and thicken the mixture to a jelly-like consistency. This raw vegan jelly was packed with plant protein and was easy to make.
Herein enclosed a jam fortified with elephant apple and multiple seeds extract comprises of: 10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds. A method for the production of jam fortified with elephant apple and multiple seeds extract comprising the steps of:
collecting 10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds;
removing the skin from all the elephant apples;
cutting the peeled elephant apples into chunks;
using a blender or food processor, blending the elephant apple chunks into a smooth purée;
adding 1 tbsp of stevia to the elephant apple puree;
blending again until the sweetener is thoroughly combined with the puree;
combining the elephant apple purée with 1/4 cup chia seeds in a large mixing bowl;
mixing with a whisk or large spoon until the chia seeds are evenly distributed;
covering the bowl of the elephant apple and chia seed mixture with plastic wrap;
setting the bowl in the refrigerator;
letting the mixture sit in the refrigerator for about 3 hours;
allowing the chia seeds to absorb the liquid and thicken the mixture to a jelly-like consistency; and
packaging the elephant apple chia jelly once thickened.
The jelly is being a raw vegan food packed with plant protein.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is jam fortified with elephant apple and multiple seeds extract and method thereof.
Another object of the present invention is to prepare jam fortified with elephant apple and multiple seeds extract.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Detailed Description of the Invention
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the simple raw plant-based ingredients for this elephant apple jelly include About 10 elephant apple fruit with the skin peeled off. Also 1 tbsp stevia, or sweetener of your choice to taste, and 1/4 cup chia seeds.
In some embodiments of the present invention, elephant apple jelly made with chia seeds is so simple to make also. First remove the skin off all the elephant apple and cut them into chunks. Using a blender or food processor blend the elephant apple into a puree.
In some embodiments of the present invention, added the sweetener to the chia seed jam and blend again until thoroughly combined. In a large mixing bowl combine the elephant apple purée with the chia seeds and mix with a whisk or large spoon until thoroughly combined.
In some embodiments of the present invention, once dried, covered the bowl of elephant apple jam mixture with plastic wrap and set in the refrigerator to allow the chia seed jam to absorb liquid and thicken. It should be thick like jelly or jam in about 3 hours. This chia jelly is a raw vegan food packed with plant protein.
Herein enclosed a jam fortified with elephant apple and multiple seeds extract comprises of: 10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds. A method for the production of jam fortified with elephant apple and multiple seeds extract comprising the steps of:
collecting 10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds;
removing the skin from all the elephant apples;
cutting the peeled elephant apples into chunks;
using a blender or food processor, blending the elephant apple chunks into a smooth purée;
adding 1 tbsp of stevia to the elephant apple puree;
blending again until the sweetener is thoroughly combined with the puree;
combining the elephant apple purée with 1/4 cup chia seeds in a large mixing bowl;
mixing with a whisk or large spoon until the chia seeds are evenly distributed;
covering the bowl of the elephant apple and chia seed mixture with plastic wrap;
setting the bowl in the refrigerator;
letting the mixture sit in the refrigerator for about 3 hours;
allowing the chia seeds to absorb the liquid and thicken the mixture to a jelly-like consistency; and
packaging the elephant apple chia jelly once thickened.
The jelly is being a raw vegan food packed with plant protein.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Preparation of jam:
The simple raw plant-based ingredients for this elephant apple jelly include About 10 elephant apple fruit with the skin peeled off. Also 1 tbsp stevia, or sweetener of your choice to taste, and 1/4 cup chia seeds. Elephant apple jelly made with chia seeds is so simple to make also. First remove the skin off all the elephant apple and cut them into chunks. Using a blender or food processor blend the elephant apple into a purée. Add the sweetener to the chia seed jam and blend again until thoroughly combined. In a large mixing bowl combine the elephant apple purée with the chia seeds and mix with a whisk or large spoon until thoroughly combined.
Cover the bowl of elephant apple jam mixture with plastic wrap and set in the refrigerator to allow the chia seed jam to absorb liquid and thicken. It should be thick like jelly or jam in about 3 hours. This chia jelly is a raw vegan food packed with plant protein.
ADVANTAGES OF THE INVENTION:
Elephant apple a storehouse of vitamin C that supports the immune system and stimulates collagen production to rejuvenate the skin. Chia seeds and flax seed are the best plant source of quality protein that builds muscle and strength. Coconut is rich in essential minerals such as calcium and magnesium for bones and joints. Almonds and walnuts provide plenty of B vitamins and omega- 3 fatty acids that boost your metabolism and keep your heart healthy.
, Claims:1) A jam fortified with elephant apple and multiple seeds extract comprises of
10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds.
2) A method for the production of jam as claimed in claim 1, wherein said jam fortified with elephant apple and multiple seeds extract comprising the steps of:
a. collecting 10 elephant apple fruits, 1 tbsp stevia, and 1/4 cup chia seeds;
b. removing the skin from all the elephant apples;
c. cutting the peeled elephant apples into chunks;
d. using a blender or food processor, blending the elephant apple chunks into a smooth purée;
e. adding 1 tbsp of stevia to the elephant apple puree;
f. blending again until the sweetener is thoroughly combined with the puree;
g. combining the elephant apple purée with 1/4 cup chia seeds in a large mixing bowl;
h. mixing with a whisk or large spoon until the chia seeds are evenly distributed;
i. covering the bowl of the elephant apple and chia seed mixture with plastic wrap;
j. setting the bowl in the refrigerator;
k. letting the mixture sit in the refrigerator for about 3 hours;
l. allowing the chia seeds to absorb the liquid and thicken the mixture to a jelly-like consistency; and
m. packaging the elephant apple chia jelly once thickened.

3) The method as claimed in claim 2, wherein the jelly is being a raw vegan food packed with plant protein.