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Prior Art 1 Prior Art 2 Prior Art 3 Proposed Innovation

Name of PREPARATION OF Passiflora-moringa jam and Golden pumpkin jam and Pumpkin Moringa
Innovation LOW-BRIX PUMPKIN preparation method thereof production method thereof Spread
JAM HAVING LOW
BRIX AND CHEWING
TEXTURE BY
AGITATION OF FRESH
OLD PUMPKIN SLICES
AND FROZEN
PUMPKIN SLICES
WITH ADDITIVES
Data Base Applicants Applicants Applicants
BIO FARMER CO LTD LIN MEI XIE CHANGQING
Inventors Inventors Inventors
BAEK CHANG HO; LIN MEI; ZOU WENHAI; XIE CHANGQING
YOUN SUN JOO YANG CHUNCHENG; Classifications
Classifications LIU YONGZHI; YAN XUEYING
IPC
IPC
Classifications A23L21/12; A23L21/15;
A23L21/10; (IPC1-7): A23 IPC
L1/06; A23L27/60; A23L33/00; A23L33/10; A23L33/105;
CPC CPC
CPC A23V2002/00 (CN); A23V2002/00 (CN);
A23L21/12
(KR); A23V2250/032 C-sets C-sets
(KR); A23V2250/28 A23V2002/00, A23V2200/16, A23V2002/00, A23V2200/30,
(KR); A23V2250/5072 A23V2200/14, A23V2200/30,  A23V2200/314, A23V2200/318,
(KR); A23V2300/50 (KR); A23V2250/21, A23V2250/032 A23V2200/32, A23V2250/21,
(CN); A23V2250/61, A23V2250/5422,
Priorities A23V2250/208(CN);
KR20030059703A·2003- Priorities
08-25 Priorities
CN201611186429A·2016-12-
Application 21 CN201610692968A·2016-08-19
KR20030059703A·2003-
 08-25 Application Application
Publication CN201611186429A·2016-12- CN201610692968A·2016-08-19
KR20050021851A·2005- 21 Publication
03-07 Publication CN106307314A·2017-01-11
Published as CN106616882A·2017-05-10 Published as
KR20050021851A Published as CN106307314A
CN106616882A

Author BAEK CHANG HO; YOUN LIN MEI; ZOU WENHAI; YANG XIE CHANGQING
SUN JOO CHUNCHENG; LIU YONGZHI;
YAN XUEYING
Patent Number KR20050021851A CN106616882A CN106307314A
Ingredients/
Process:
A method of preparing The invention discloses a The invention discloses golden INGREDIENTS:
low-Brix pumpkin jam by passiflora-moringa jam and a pumpkin jam, made from golden
agitating fresh old pumpkin preparation method thereof. pumpkin, wheat, endive sprout,  PUMPKIN
slices, frozen pumpkin The passiflora-moringa jam is Hericium erinaceus, chamomile,  SUGAR
slices, oligosaccharide, prepared from the raw Momordica charantia leaf, rose  LEMON JUICE
citric acid, liquid fructose materials and the auxiliary hip, white granulated sugar,  ORANGE JUICE
and pectin is provided. The materials in parts by weight: 10- glucose, jelly powder, collagen  CINNAMON
product has a low Brix and 40 parts of passiflora, 20-50 powder, and water; a production STICK
a chewing texture. parts of leaves and stems of method of the golden pumpkin  POWDER
moringa, 20-40 parts of white jam comprises CLOVES
CONSTITUTION: A mixture granulated sugar, 0.1-0.5 part of  MORINGA
of 22 to 24 parts by weight sodium copper chlorophyllin the steps of (1), producing fruit POWDER
of fresh old pumpkin slices and 0.1-0.3 part of citric acid. pulp; (2), producing wheat pulp;
with a size of 5 to 6mm The passiflora-moringa jam (3), producing vegetable juice; (4),
and 33 to 35 parts by preserves the healthy and producing a nutrient liquid; (5),
weight of frozen pumpkin nutritional ingredients of the producing a solution; (6), mixing
slices with a size of 1mm or passiflora and the moringa and all materials of the above steps, Procedure:
less is mixed with 1.76 is prepared by virtue of the adding the jelly powder, the
parts by weight of strong flavor of pulp and the collagen powder and suitable Step 1: Clean the
oligosaccharide, 0.28 parts pectin gelation of peels of the water, and stirring well to obtain
by weight of citric acid, passiflora, and the unmature
41.25 parts by weight of taste and astringent of the
liquid fructose and 0.44 moringa can be covered and
parts by weight of pectin improve by virtue of the strong
and concentrated at 90 to flavor of the passiflora. The
95deg.C for 30 to 60min passiflora-moringa jam has the
while agitating to produce natural flavors of the passiflora
pumpkin jam with a Brix of and the moringa and an
32 to 41. excellent taste and is rich in
nutrients.
the mixed liquid; (7), boiling the
mixed liquid in a pot to obtain
thick paste, bottling, sealing, and
storing by refrigeration. The
golden pumpkin jam is prepared
from golden pumpkin with wheat,
endive sprout, Hericium
erinaceus, chamomile, collagen
powder and the like, and the jam
has fresh scent with fine and soft
taste, has the effects such as
refreshing and moistening throat,
moisturizing skin, appetizing and
improving digestion, and is very
good for human health.
pumpkin, cut into small
pieces
Step 2: Mix the orange
juice, lemon juice and
then, the white sugar
and cinnamon and
spicy cloves. (Mix well
cover and refrigerate
for 12 hours).
Step 3: After 12 hours
in the fridge. Cook for
about 45 minutes and
cover cook in low heat
(Move occasionally).
Next remove the
cinnamon and smash
then add the morninga
powder (Cook
additional in 5
minutes).
Step 4: Sterilize the
packaging (once it
sterilized put the jam
while it's hot then seal).
Set aside the jam.
Legend: / - Present in the Innovation X – not present in the innovation

Prepared by:

DELA PENA, MARY LYNN S.

CHAVIZ, SHEENH F.

BACUS, CATHERINE D.

ENQUILINO, JO ANN

BALAURO, JONNALYN C.