Description:FORM 2
THE PATENT ACT, 1970
(39 OF 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. Title of the invention: “SPIRULINA NUTRI-RICH PRE-MIX DRINK POWDER AND METHOD TO PREPARE THEREOF”
2. Applicant:
NAME NATIONALITY ADDRESS
1. Marwadi University
2. Ms. Ruchita Rathod
3. Dr. Gaurav Sanghvi
4. Dr. Viralkumar Mandaliya INDIA

MARWADI UNIVERSITY, Rajkot-Morbi Highway, At Gauridad, Rajkot – 360003, Gujarat, India
(M) 9879740982
shreedattalawconsultancy@gmail.com
Chothani18preeti@gmail.com

3. Preamble to the description
COMPLETE SPECIFICATION
The following specification particularly describes the invention and the manner in which it is to be performed:

Field of the Invention:
The present invention relates to the food composition with the nutritional value. More particularly, the present invention relates to the preparation of spirulina nutri-rich pre-mix drink powder without the use of traditional fermentation, heating, refrigeration or drying techniques. The prepared powder also includes the agricultural products like mint, black pepper, cumin powder, rock and black salt, rock sugar, and citric acid to get the organoleptic properties of powder.
Background of the Invention:

Recently, malnutrition is a great worldwide public health problem. World Health Organization (WHO) defines malnutrition as “inadequate or excess intake of protein, energy and micronutrients such as vitamins, which results in frequent infections and disorders”. Generally, there are very less number of protein source available for vegetarian and vegan people in terms of nutritional aspects. In such a circumstances, it is imperative to examine other alternatives for supplementing the diet that will boost the health status of individuals. Hence, it is indispensable to create a means to provide cost-effective nutrition and dietary supplements. Spirulina, as a food component has the potential to provide a sustainable supply of high-quality protein and other nutrient for the human health.
Spirulina, also referred to as Arthrospira platensis, is a kind of cyanobacteria that grows in alkaline lakes and ponds. Spirulina has been utilized as a stipulated food source for ages and is currently widely used in many cultures worldwide. Spirulina has been used as a food source in many civilizations across the world. For example, the Aztecs, who gathered the algae from Lake Texcoco in modern-day Mexico, were among the first to consume spirulina. They named it "tecuitlatl" and ate it, frequently combining it with maize to form cakes. In Africa, spirulina has been extracted from Lake Chad and other bodies of water for generations, and is known as "dihe" in Chad and "dihé" or "spirulina" in other areas of the continent. Spirulina has been consumed for generations in Japan, where it is known as "ama-ryuokai" or "blue-green vegetable." In India, Spirulina has been utilized as a nutritional supplement since the 1970s by vegetarians as a plant-based sources of protein and minerals.
Spirulina is a popular dietary supplement and health beneficial component due to its distinctive nutritionally rich profile including protein, vitamins, minerals, antioxidants, and phycocyanin, a pigment. It is exceptionally rich in protein, holding up to 70% protein by dry weight. Spirulina also includes a variety of vitamins and minerals, including B vitamins, vitamin E, iron, and calcium. Spirulina is also high in antioxidants, such as phycocyanin and beta-carotene, which have been linked to a variety of health advantages. Overall, the unique nutritional profile and adaptability of spirulina makes it an attractive component for usage in a variety of food items.
Spirulina contains the following nutrients:
? Spirulina contains up to 70% protein by dry weight, making it one of the greatest sources of plant-based protein. Spirulina has complete protein, which means it includes all necessary amino acids, making it an excellent source of protein for vegetarians and vegans.
? Vitamins - Spirulina is high in B vitamins (thiamine, riboflavin, niacin, pantothenic acid, and folate), E vitamins, and K vitamins. These vitamins are essential for many biological activities, such as energy generation and immune system functioning.
? Minerals - Spirulina contains a variety of minerals, including iron, magnesium, calcium, and potassium. These minerals are required for healthy bones, muscles, and other body processes.
? Antioxidants - Spirulina includes a variety of antioxidants, including phycocyanin and beta-carotene, which assists to protect cells from oxidative stress and decreases inflammation. These antioxidants have been linked to a variety of health advantages, including better immune function and a lower risk of being affected by chronic illnesses.
Due to the extraordinary advantages and health benefits, Spirulina has been added in various amount in different food to achieve fortified food items. The blend or mixture needs certain steps of processing for the preparation of product which became their limitation or drawbacks as it became a lengthy process. The various prior arts have been disclosed related to the preparation of various spirulina based food items.
IN202341018699 discloses a dietary spirulina gummies composition and preparation methods. The dietary spirulina gummies comprise a granulated sugar, a thickening agent, spirulina fine powder and water. The thickening agent is gelatin. The preparation method of dietary spirulina gummies comprises mixing a calculated amount of granulated sugar with a calculated amount of water. A calculated amount of thickening agent is added to form a mixture. The mixture is heated til a gel-like consistency is achieved. The mixture is added with invert sugar and citric acid. Cool the mixture to room temperature. A calculated amount of spirulina fine powder is added to the mixture. The mixture is molded into gummies of various forms.
IN202121031260 discloses a novel nutrient rich batter mix composition that can be used to prepare savory snacks like idli and dosa. The composition uses other protein-rich ingredients such as spirulina, whey, and soyabean (defatted, in the form of soy chunks), including dehulled black gram, and utilizes the fermentation process to enhance the bioavailability of the protein.
IN202341003509 discloses the preparation of blue-green tea (blend of spirulina and green tea) to supplement both antioxidants and protein content for adults and elderly people for their healthy aging. Among three different blue-green tea blends formulated and tested for their antioxidant activity and protein content and resulted that Blend B (lg each of green tea and spirulina powder) was found potent with greater antioxidant activity and protein content.

IN202241025287 discloses the preparation of a nutritional rich spirulina jelly using spirulina as a special ingredient, "spirulina powder," which enhances the nutrients of the jelly. The dry spirulina powder adds more nutritional value to the jelly and many more advantages were mentioned in detail. Several human intervention studies have demonstrated the potential of spirulina to be used in the prevention or treatment of disorders related to metabolic syndrome. Spirulina has also been shown to perform a regulatory role in lipid and carbohydrate metabolism by exhibiting glucose and lipid profile correcting activity in experimental animals and in diabetic patients. Preparations have been found to be active against several enveloped viruses, including herpes virus, cytomegalovirus, influenza virus, and HIV. They are capable of inhibiting carcinogenesis due to anti-oxidant properties that protect tissues and also reduce the toxicity of the liver, kidney, and testes.
IN201941040900 discloses the composition for forming spirulina tablet as a health supplement food consisting ofa matured spirulina powder formed from blue-green algae having rich in protein 62 %- 68 % and tri-calcium phosphate wherein the matured spirulina powder with tri-calcium phosphate is evenly mixed to form a spirulina tablet thereby replacing the ingredients of anti-caking agents and particularly of 95 – 99 % Spirulina Powder and 10-1 % in weights.
IN201921020596 discloses the preparation of the Spirulina based protein chocolate, said process comprising the steps of: preparing the inner core filling and preparing the outer covering ; roasting of the dry-fruits; mixing of Raw Spirulina protein powder (8%) and oats powder (7.8%) together with the above ingredients for approximately 1 to 5 minutes in a mixer; taking out the above mixture and kneading the same to form a smooth dough; adding Essence to the said prepared dough of step (d) above ; dividing of the said dough in equal proportions of 8 g each; molding of the dough in desired shape and weighing them; covering the dough od step (g) above using the biscuit readily available ; solidifying the said dough of step (h) above in the freezer at a temperate of about -18°C for about 20 to 40 minutes; storing the said solidified chocolate in the refrigerator at about 4°C
The cited prior art deals with the preparation of spirulina based products such as chocolate, energy bars, tea, tablet, jelly, idli as a nutrient rich food supplement. The processing and making of these products need extensive methods like fermentation, refrigeration, heating and drying which are time consuming.
Hence, the present invention overcomes the existing drawbacks and maintains the quality of product without the use of any of the sophisticated method described in cited prior art. Specifically, the present invention deals with the preparation of the spirulina nutria-rich pre-mix drink powder which is easy to use and less time consuming.
Object of the Invention:
The main objective of the present invention is to prepare spirulina nutria-rich pre-mix drink powder.

Another objective of the present invention is to formulate pre-mix drink powder without use of expensive methods such as fermentation, heating, refrigeration or drying step.

Yet another objective of the present invention is to prepare mouth refreshing pre-mix drink powder by adding refreshing ingredient.

Yet another objective of the present invention is to remove pungent smell and taste of spirulina.

Yet another objective of the present invention is to prepare tasty pre-mix drink powder by adding optimum amount of salt and sugars for the consumption of all age group.

Summary of the Invention:
The present invention relates to a process for preparation of Spirulina nutri-rich pre-mix drink powder. More specifically, the prepared spirulina rich drink powder includes the mouth refreshing agricultural products such as mint, black pepper and cumin powder. The taste and flavour of the product is derived by using the rock and black salt, rock sugar, and citric acid. Spirulina drink powder can be easily mixed with drinking water to get the protein rich nutritional drink.
Brief description of Drawings:
Figure 1 illustrates the flow chart of process for preparation of Spirulina nutri-rich pre-mix drink powder
Detailed Description of the Invention:
Various aspects of the present invention will be described in detail in connection with the accompanying drawings, in order to provide a better understanding of the present invention.
The ingredients used for the preparation of Spirulina nutri-rich pre-mix drink powder which comprises of Spirulina, mouth refreshing agricultural products and optimum amount of sugar and salts is shown in Table 1. The detailed procedure for ingredient preparation is also described in Table 1 for better understanding of present invention.
Table 1: List of ingredients and preparation of ingredients for the preparation of Spirulina nutri-rich pre-mix drink powder.
Sr. No. List of Ingredients Ingredient preparation
1 Spirulina powder Spirulina was grinded in mixture grinder machine to derive the powder form of Spirulina. Powder was separated on sieve analyzer machine.
2 Mint powder Fresh leaves were heated in a microwave oven machine on convection mode for 1.0 min, followed by 10 second pose. This step was repeated two times to get dried leaves. The dried leaves were grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
3 Cumin powder Cumin was roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min. The roasted material was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
4 Black pepper The black pepper was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
5 Rock Sugar The rock sugar was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
6 Rock salt The rock slat was roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free. The heated material was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
7 Black salt The black salt was roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free. The heated material was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
8 Citric acid Analytical grade Citric acid was separated on sieve analyzer machine.

The process for preparation of the drink powder comprising mixture of required ingredients of particular particle size. The ingredients are given below:
• Spirulina powder
• Mint powder
• Cumin powder
• Black pepper
• Rock sugar
• Rock salt
• Black salt
• Citric acid

Process of preparation of Spirulina nutria-rich pre-mix drink powder:

The above ingredients were prepared individually as shown in Flow chart (Figure 1) and Table 1. The prepared ingredients were grinded in mixture grinder machine. Powder was separated on sieve analyzer machine. The sieve analyzer machine has sieve of following micron size: 1700, 850, 600, 425, 300, 212, 150, 106, 75 and 53. As per their particle size range, each ingredient was stored separately in different sachet. Sachet of each separated ingredient was tested for their floating, sedimentation, color, rate of dissolve in water (Example 1). Based on that particle size range of each ingredient were selected and further tested for taste of combinations (Example 2).

The sachet of 5.5 gm is prepared. An amount of ingredients of Spirulina nutria-rich pre-mix drink powder in one sachet of product (5.5 gm) for ready to serve in 100 mL water is shown in Table 2. The product prepared using the process of the present invention is stored at room temperature.
Table 2: Ingredients used for the preparation of Spirulina nutria-rich pre-mix drink powder in one sachet of product (5.5 gm) for ready to serve in 100 mL water

Sr. No. List of Ingredients Particle size (micron) range used in Pre-mix preparation Amount in gm one sachet of product (5.5 gm) for ready to serve in 100 mL water
1 Spirulina powder 106-150 0.50
2 Mint powder 150-212 0.38
3 Cumin powder 212-300 0.16
4 Black pepper 212-300 0.16
5 Rock Sugar 212-300 3.75
6 Rock salt 212-300 0.15
7 Black salt 150-212 0.15
8 Citric acid 300-425 0.25

The total amount of ingredients per 100 gm or in wt% of final product used for the preparation of Spirulina nutria-rich pre-mix drink powder is shown in Table 3.

Table 3. Ingredients used for the preparation of Spirulina nutria-rich pre-mix drink powder per 100 gm or in wt% of final product
Sr. No. List of Ingredients Particle size (micron) range used in Pre-mix preparation Amount in gm per 100 gm or in wt% of product
1 Spirulina Powder 106-150 9.09
2 Mint powder 150-212 6.91
3 Cumin powder 212-300 2.91
4 Black pepper 212-300 2.91
5 Rock sugar 212-300 68.18
6 Rock salt 212-300 2.73
7 Black salt 150-212 2.73
8 Citric acid 300-425 4.55

The nutritional analysis of the developed product is carried out. Nutritional analysis of Spirulina nutria-rich pre-mix drink powder per 100 gm is shown in Table 4.
Table 4: Nutritional analysis of Spirulina nutria-rich pre-mix drink powder per 100 gm
Sr. No. Test Result
(per 100 gm)
1 Moisture 1.33 gm
2 Cholesterol 0.00 gm
3 Total Protein 3.05 gm
4 Calories 373.15 Kcal
5 Calcium 0.046 gm

The shelf life of the invention is 10 months. Spirulina drink powder were mixed in drinking water and it became readily source of protein rich tasty nutritional drink.

Main embodiment of the present invention is a spirulina nutri-rich pre-mix drink powder comprising of:
(a) 9.09 wt% Spirulina powder;
(b) 6.91 wt% Mint powder;
(c) 2.91 wt% Cumin powder;
(d) 2.91 wt% Black pepper;
(e) 68.18 wt% Rock sugar;
(f) 2.73 wt% Rock salt;
(g) 2.73 wt% Black salt; and
(h) 4.55 wt% Citric acid;

Wherein said drink powder stored in air tight jar at room temperature and has shelf life of more than 10 months.

Another embodiment of the present invention a Spirulina is grinded in mixture grinder machine to get the powder and further separated on sieve analyzer machine, and particle size of 106-150 micron is gives less pungent smell.

Another embodiment of the present invention fresh leaves of Mint were heated in a microwave oven machine on convection mode for 1.0 min, followed by 10 second pose, step was repeated two times to get dried leaves, the dried leaves were grinded in mixture grinder machine and separated on sieve analyzer machine, and particle size is 150-212 micron.

Another embodiment of the present invention a Cumin is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min, the roasted material was grinded in mixture grinder machine and separated on sieve analyzer machine, and particle size is 212-300 micron.

Another embodiment of the present invention a Black pepper is grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

Another embodiment of the present invention a Rock sugar is grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

Another embodiment of the present invention a Rock salt is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free, the heated material was grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

Another embodiment of the present invention a Black salt is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free, the heated material was grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 150-212 micron.

Another embodiment of the present invention a Citric acid is separated on sieve analyzer machine, and particle size of 300-425 micron is selected.

Another embodiment of the present invention said 5.5 gm of drink powder is mixed in 100 ml of drinking water to make it readily source of protein rich tasty nutritional drink.

The following examples can be used for the better understanding of the present invention.
Example 1
Example 1 describes the analysis of important physical parameters for the prepared powder such as floating, sedimentation color, rate of dissolve in water which is shown in Table 5.

Table 5: Floating, sedimentation, color and rate of dissolve in water analysis of ingredients used for the preparation of Spirulina nutria-rich pre-mix drink powder
Sr. No. List of Ingredients Particle size (micron) Tested for floating, sedimentation, color, rate of dissolve in water Rating given based on observation
1 Spirulina Powder 150-212 Particles floating, settled, green, not dissolved +
106-150 Particles floating, settled more, green, not dissolved, less pungent smell +++
75-106 Particles more floating, settled, green, not dissolved, less pungent smell ++
2 Mint powder 212-300 Particles more floating, less settled, light brown, not dissolved +
150-212 Particles floating, settled, light brown, not dissolved ++
106-150 Particles floating, settled, light brown, not dissolved ++
3 Cumin powder 425-600 Particles more floating, less settled, light brown, not dissolved +
300-425 Particles floating, settled, light brown, not dissolved ++
212-300 Particles floating, settled, light brown, not dissolved ++
4 Black pepper 300-425 Particles floating, settled, light brown, not dissolved +
212-300 Particles floating, settled more, light brown, not dissolved ++
150-212 Particles floating, settled, light brown, not dissolved ++
5 Rock Sugar 300-425 Particles fully dissolved, taken more time dissolve ++
212-300 Particles fully dissolved, taken less time dissolve +++
150-212 Particles fully dissolved, adhere to vessel’s surface +
6 Rock salt 300-425 Particles fully dissolved, taken more time dissolve ++
212-300 Particles fully dissolved, taken less time dissolve +++
150-212 Particles fully dissolved, adhere to vessel’s surface +
7 Black salt 150-212 Particles fully dissolved, taken less time dissolve +++
106-150 Particles fully dissolved, adhere to vessel’s surface +
75-106 Particles fully dissolved, adhere to vessel’s surface +
8 Citric acid 425-600 Particles fully dissolved, taken more time dissolve +
300-425 Particles fully dissolved, taken less time dissolve +++
212-300 Particles fully dissolved, adhere to vessel’s surface +
+, ++, +++ shows the rating given based on observation

Example 2
Example 2 describes the various ingredients used for the preparation of Spirulina nutria-rich pre-mix drink powder based on the particle size and also higher rated observation which is shown in Table 5. As per the results, Black pepper, Cumin, and Mint were rated equal and further selected to test their taste of combinations.

Table 6. List of ingredients fixed for combinations coded as Fixed for the preparation of Spirulina nutria-rich pre-mix drink powder

Sr. No. List of Ingredients Code Name Particle size (micron) range used in Pre-mix preparation Amount in gm of product (5.5 gm) for ready to serve in 100 mL water
1 Spirulina Powder Fixed 106-150 0.50
2 Rock Sugar 212-300 3.75
3 Rock salt 212-300 0.15
4 Black salt 150-212 0.15
5 Citric acid 300-425 0.25

Table 7. Black pepper, Cumin, and Mint selected for coding their particle size for preparing a combination

Sr. No. List of Ingredients Code Name Particle size (micron) range used in Pre-mix preparation Amount in gm of product (5.5 gm) for ready to serve in 100 mL water
1 Black pepper B1 212-300 0.16
B2 150-212 0.16
2 Cumin powder C1 300-425 0.16
C2 212-300 0.16
3 Mint powder M1 150-212 0.38
M2 106-150 0.38

Table 8. List of combination tested for their taste of combination

Sr. No. List of Combination where Amount in gm of product (5.5 gm) for ready to serve in 100 mL water Rating given based on the taste of combination
1 Fixed + B1 + C1 + M1 ++
2 Fixed + B1 + C1 + M2 +++
3 Fixed + B1 + C2 + M1 +++++
4 Fixed + B1 + C2 + M2 +++
5 Fixed + B2 + C1 + M1 ++
6 Fixed + B2 + C1 + M2 +
7 Fixed + B2 + C2 + M1 +
8 Fixed + B2 + C2 + M2 +

+, ++, +++, ++++ shows the rating given based on the taste of combination , Claims:We claim,
1. A spirulina nutri-rich pre-mix drink powder comprising of:
(a) 9.09 wt% Spirulina powder;
(b) 6.91 wt% Mint powder;
(c) 2.91 wt% Cumin powder;
(d) 2.91 wt% Black pepper;
(e) 68.18 wt% Rock sugar;
(f) 2.73 wt% Rock salt;
(g) 2.73 wt% Black salt; and
(h) 4.55 wt% Citric acid;

Wherein said drink powder stored in air tight jar at room temperature and has shelf life of more than 10 months.

2. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Spirulina is grinded in mixture grinder machine to get the powder and further separated on sieve analyzer machine, and particle size of 106-150 micron is gives less pungent smell.

3. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein fresh leaves of Mint were heated in a microwave oven machine on convection mode for 1.0 min, followed by 10 second pose, step was repeated two times to get dried leaves, the dried leaves were grinded in mixture grinder machine and separated on sieve analyzer machine, and particle size is 150-212 micron.

4. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Cumin is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min, the roasted material was grinded in mixture grinder machine and separated on sieve analyzer machine, and particle size is 212-300 micron.
5. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Black pepper is grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

6. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Rock sugar is grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

7. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Rock salt is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free, the heated material was grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 212-300 micron.

8. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Black salt is roasted on Electric Induction Cooktop machine at the temperature of 100oC for 5.0 min to make it moisture free, the heated material was grinded in mixture grinder machine, separated on sieve analyzer machine, and particle size is 150-212 micron.

9. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein Citric acid is separated on sieve analyzer machine, and particle size of 300-425 micron is selected.

10. The Spirulina nutria-rich pre-mix drink powder as claimed in claim 1, wherein said 5.5 gm of drink powder is mixed in 100 ml of drinking water to make it readily source of protein rich tasty nutritional drink.

Dated 28th July, 2023

Chothani Pritibahen Bipinbhai
Reg. No.: IN/PA-3148
For and on behalf of the applicant