A method of producing mulberry jam-filled cookies

Abstract

The present utility model introduces a novel method of producing mulberry jam-filled cookies using mulberry leaves and fruits as base flavors, enabling the development of a functional food that provides not only an accessible product to the market but also enhances the flavors of existing similar technologies through the incorporation of various mulberry jam varieties as fillings. This technology does not only presents the underutilized potential of mulberry, but also addresses the need for a healthier snack option that combines nutritional value with convenience and flavor. The base ingredient of this utility model is known to be rich in fiber, vitamins and minerals, and other beneficial plant compounds – which may support its claim of being a healthier snack alternative for all age brackets.

Description

A METHOD OF PRODUCING MULBERRY JAM-FILLED COOKIESTechnical Field of Utility ModelThe present utility model generally relates to the field of food processing,specifically to the method of producing jam-filled cookies using red mulberry as baseingredient.Background of the Utility ModelA balanced diet is highly recommended to include a variety of functional foods,particularly fruits, vegetables, whole grains, and legumes. This well rounded dietsupplies health benefits to maintain one’s good health and immunity.Functional foods provide nutrients that are capable of protecting against chronicconditions, particularly heart disease, cancer, and diabetes as most of these edibles arerich in antioxidants. Even though this type of food contains health-enhancing benefits,several people often do not include functional foods in their daily diet due to its highprice in most markets. Thenceforth, communities with unstable sources of income donot have the luxury to eat functional foods adequately.Red mulberry (Morus rubra) is a common cultivated fruit in the United States ofAmerica. This sweet mulberry is also locally produced in the countryside of the provinceof Pampanga in the Philippines. The flavorful berries have been a sweet enjoymentglobally because of its commercialization in the food and beverage industries. Assuperfood, the fruits have been used as a treatment against anemia, insomnia, andgraying hair (Explores, 2020).Given the rationale, the present utility introduces the utilization of red mulberry indeveloping a new and accessible functional baked food product. The development ofthe said technology attempts to reach the interests of rural communities, especially interms of health and nutrition, while positively affecting the production of mulberry toattain its full market value locally.GKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 122024050095_FER Response.pdfThree technologies similar to the present utility model have already been so farinvented: CN107668134A (A kind of mulberry jam sandwich biscuits and preparationmethod thereof), CN107279220A (A kind of mulberry leaf biscuit), and CN101449689A(Mulberry leaf nutrient biscuit and production method thereof). Despite the similarities,however, the present utility model provides a method and composition different from thecited prior art. In terms of composition, red wine and coconut milk are not utilized in thestated three technologies. Moreover, the present technology develops mulberry-enriched cookies with various types of fillings, while both CN107279220A andCN101449689A solely produce mulberry cookies without any filling involved.Summary of the Utility ModelThe present technology refers to the utilization of red mulberry in producingmulberry jam-filled cookies. The technology is developed not only to introduce anaccessible functional food in the market but also to enhance the flavors of the existingsimilar technologies through incorporation of mulberry jam varieties as fillings. The mainflavor of the cookies is known to be rich in fiber, vitamins and minerals, and otherbeneficial plant compounds, which makes it ideal for people of all ages.Detailed DescriptionThe present utility model relates to the composition and method of producingmulberry jam-filled cookies wherein 24 parts butter, 10 parts sugar, 24 parts coconutmilk, 6 parts thickening agent, 36 parts all-purpose flour, and 1 parts powderedmulberry leaves are used for the cookies and 66 parts red mulberry fruits, 33 partssugar, and .5 parts thickening agent are used for the mulberry jam, following the belowprocess:1. Prepare mulberry jam by mixing red mulberry fruits and sugar using ablending equipment; placing the resulting mixture in a sauce pan over lowheat; stirring the mixture and bringing it to boil; adding thickening agentGKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 222024050095_FER Response.pdf10 f.8.9,10.15 11.12.13.diluted in water to the mixture once boiled; and stirring the mixturecontinuously until it thickens and reaches desired consistency;. Set aside the prepared mulberry jam in the meantime to prepare the mulberrycookies;Cream butter and sugar using a mixing tool until the mixture achieves thedesired consistency;Stir in coconut milk, thickening agent, and all-purpose flour into the mixture;Add mulberry powder to the mixture;Knead the combined ingredients until cookie dough forms;Place the cookie dough in a cooling equipment for approximately 10-20minutes;Weigh the cookie dough to a desired weight per cookie piece once cooled;Roll out the weighed cookie dough using a molder and press it;Shape the molded cookie dough using a cutting material;Place the molded dough upside down;Top the molded dough with the prepared mulberry jam filling; andSeal the said mulberry jam filling with another molded cookie dough.The technology may also be produced in several varieties through adding differentflavors to its mulberry jam filling. Particularly, the mulberry jam can also be prepared in20 two different flavors following either of the below methods:1. Prepare mulberry jam with coffee flavor by combining 78 parts mulberry jam,19 parts coffee extract, and 2 parts thickening agent diluted in water in asauce pan over low heat and stirring the resulting mixture continuously until itthickens again and reaches desired consistency; and / or25 2. Prepare mulberry jam with red wine flavor by combining 76 parts mulberryjam, 22 parts red wine, and 2 parts thickening agent diluted in water in a sauceGKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 322024050095_FER Response.pdfpan over low heat and stirring the resulting mixture continuously until itthickens again and reaches desired consistency.GKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 422024050095_FER Response.pdf

Claims

Claims1. A method of producing mulberry jam-filled cookies comprising the steps of:a.k.preparing mulberry jam by mixing mulberry fruits and sugar using a blendingequipment; placing the resulting mixture in a sauce pan over low heat; stirringthe mixture and bringing it to boil; adding thickening agent diluted in water tothe mixture once boiled; and stirring the mixture continuously until it thickensand reaches desired consistency;setting aside the prepared mulberry jam in a while to prepare the mulberrycookies;creaming butter and sugar using a mixing tool until the mixture achieves thedesired consistency;stirring in coconut milk, thickening agent, and all-purpose flour into themixture;adding mulberry powder to the mixture;kneading the combined ingredients until cookie dough forms;placing the cookie dough in a cooling equipment for approximately 10-20minutes;. weighing the cookie dough to a desired weight per cookie piece once cooled;rolling out the weighed cookie dough using a molder and press it;shaping the molded cookie dough using a cutting material;placing the molded dough upside down;topping the molded dough with the prepared mulberry jam filling; andm. sealing the said mulberry jam filling with another molded cookie dough.

2. The method according to claim 1, wherein step (a) can be enhanced throughadditional coffee or red wine flavoring obtainable through the method of:GKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 522024050095_FER Response.pdfa. combining mulberry jam, coffee extract or red wine, and thickening agentdiluted in water in a sauce pan over low heat; andb. stirring the resulting mixture continuously until it thickens again and reachesdesired consistency.GKR0627187C2024TG9 18 Jun 2024 04:49:13 PM 6\22024050095_FER Response.pdf