PROCESS OF MAKING MALABAR SPINACH (BASELLA RUBRA) CANDY

A process of making Malabar spinach comprising the steps of: preparing the malabar spinach (Basella rubra) paste comprising the steps of cleaning the fresh malabar spinach (Basella rubra) by washing with running water to remove adhering dirt; boiling said fresh malabar spinach (Basella rubra) in wat...

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Bibliographische Detailangaben
Hauptverfasser:	PAPIONA, Judy-Ann A, JACLA, Nanet T, GABIOLA, Nila L, CASBADILLO, Cherry Gil, PIMENTEL, Lorlyn A, CABUBAS, Danna N, BALDOS, Gamaliei A
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process of making Malabar spinach comprising the steps of: preparing the malabar spinach (Basella rubra) paste comprising the steps of cleaning the fresh malabar spinach (Basella rubra) by washing with running water to remove adhering dirt; boiling said fresh malabar spinach (Basella rubra) in water for 30 minutes and let cool and blending said malabar spinach (Basella rubra) using a blender until a soft and homogeneous consistency is obtained; heating a glucose syrup using a saucepan while stirring constantly in 1 minute under a low fire; mixing a condensed milk and said blended Malabar spinach to the glucose syrup while mixing thoroughly under a medium-high heat; boiling said mixture without stirring until temperature reaches 280oF and immediately removing the mixture from the heat; molding said mixture in candy molds and let it hardens; and packing said Malabar spinach candy individually using candy wrapper.