Description:FIELD OF THE INVENTION
The present invention pertains to the field of food technology and functional foods, specifically to the development of gluten-free, nutrient-dense baked goods.
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 healthy benefits of coconut flour, finger millet, cocoa powder, and spirulina are combined in this creative cake to produce a tasty and nutritious treat. A light, gluten-free base is created by coconut flour's natural sweetness, high fiber content, and low glycemic index, which makes the cake appropriate for a variety of dietary requirements. The cake's nutritional profile is improved with complex carbs and vital minerals from finger millet, a traditional superfood high in calcium, iron, and antioxidants. With its delicate crumb and moist texture, the cake is a guilt-free treat that satisfies sweet tooths and nourishes the body. It is perfect for people who are health-conscious and are looking for nutrient-dense, protein-rich, and gluten-free alternatives to classic cakes. This patent report describes the ingredients, measurements, and manufacturing process of spirulina cake manufactured using several types of nutritious flour, as well as potential applications and benefits of the final product. Relevant to the food processing business, the invention's special focus is on creating cake that is improved with additional nutritional flour ingredients, such as Spirullina. Certain drawbacks associated with spirullina ingestion are mitigated by the invention, which offers a pleasant and practical method of consuming the Blue Green Algae (BGA).
All the ingredients used in this product formulation, including spirullina, are widely known for their high nutritional value and various health benefits. Its flavour, texture, and preservation problems can make it quite difficult to consume. The current study emphasised unique approaches to improve the palatability, convenience, and shelf life of this super algae because to the insufficiencies of standard procedures.
The current concept is coconut flour-based spirulina cake, a tasty and adaptable dessert of choice, produced with a range of nutrient-dense flour ingredients. The principal aim of this creation is to offer a variety of tasty, healthy coconut-spirulina cake to lessen the discomfort that comes with eating the algae alone due to its muddy taste.
The idea is to improve the taste, texture, and nutritional content of the cake, mouth smacking yet healthy while making them more palatable and approachable for consumers by combining coconut flour with other flour such as finger millet, and spirulina, the hero product. By recommending comprehensive recipes for manufacturing of coconut-based spirulina cake through the mixing of finger mille nutritious flour, this innovation ensure the quality and uniformity of product.
The goal of the current study is to improve the nutritional profile and sensory appeal of cakes by utilising flours that are high in nutrients, such as coconut and finger millet to provide the desired flavour, texture, and nutrition. Using regulated manufacturing processes for shaping, mixing, and baking, the quality and texture of spirulina cake made with various nutrient-dense flour types are ensured.
Several patents have been issued for food products but none of these are related to the present invention. For example, CN111574618B discloses the preparation method of the whitening compound protein peptidase hydrolysate is characterized by comprising the following steps: preparing the following raw materials in dry weight: 18-30% of spirulina, 45-55% of cod skin, 15-25% of rice protein powder and 0.5-2% of cubilose; preparation of protein enzymolysis solution, pretreatment of raw Material, Spirulina pretreatment, Pulverizing Spirulina to obtain Spirulina powder; then mixing the spirulina powder with purified water according to the proportion of 1:4-1:10, and swelling after uniformly stirring.
Another patent, CN103519189B relates to a method for preparing food nutrition fortifier by utilizing spirulina. The method comprises the steps of: pretreating spirulina powder by taking ethanol-containing alkaline electrolysis solution as a solvent, wherein the spirulina to solution is 1:10-20; then performing ultrasonic treatment and centrifugation on a sample to obtain supernate and precipitate which are respectively used as food nutrition fortifiers. The preparation basically gets rid of the fishy smell of spirulina, has great change in color, and can be added into food, thereby greatly expanding the application range of the spirulina, breaking through the limit that the spirulina can only be used as tablet and capsule health-care products, and effectively supplementing the nutritional values of fermented and deep-fried food and fruit and vegetable juice. The spirulina has the advantages of high growth speed, large output, more nutritional ingredients, and the like, and can effectively lower the cost when used as the nutrition fortifier, improve the nutrition constitution of the traditional Chinese diet, and increase the economic benefits.
Another patent, CN106517403A provides relates to discloses a spirulina culture wastewater treatment system. The spirulina culture wastewater treatment system comprises a carbon dioxide supply device, a carbon dioxide addition device, a neutralization system device, a pipeline and a valve, wherein the neutralization system device comprises a floatation tank, a regulating tank and a water pump; the carbon dioxide supply device comprises a low-temperature liquid storage tank, an air-heated vaporizer and a pressure regulating device; and liquid carbon dioxide stored in the low-temperature liquid storage tank is vaporized by the air-heated vaporizer, passed through the pressure regulating device and fed into the carbon dioxide addition device and the neutralization system device. The wastewater treatment realized by the invention is safe, low-cost, green and environment-friendly; and a proper amount of carbon dioxide can be automatically added according to water quality conditions, thereby realizing automation on the one hand, and reducing unnecessary waste on the other hand.
Another patent, CN108294299A discloses a kind of spirulina powders and preparation method thereof, include the following steps. It prepares spirulina algae seedling solution, cultivating spirulina, algal gel harvesting flushing, freeze-drying, crush. Spirulina powder made from the method for the invention is compared with the spirulina powder that the prior art produces, and protein content reaches 80.5~84.0% in product, and bata-carotene content reaches 300~325mg/100g;Rich in calcium, magnesium, ferro element, calcium content reaches 400~430mg/100g, and content of magnesium reaches 330~350mg/100g, and iron content reaches 85~100mg/100g.The spirulina powder is applied to field of health care food, the extraordinary effect for improving immunity is produced for lacking the crowd of immunocompromised of calcium, iron, magnesium elements.
Another patent, CN106923337A discloses a kind of preparation method and applications of spirulina full agonist. With spirulina as raw material, using opposed polarity from small to large. The method extraction such as solvent extraction and compound protease enzymolysis prepares spirulina full agonist First extracted with 85wt% 95wt% ethanol, extracted with 55wt% 65wt% ethanol again, then water extraction, finally water extraction residue is digested, again respectively through centrifugation, filtering, decompression, concentration, dry prepared spirulina 85wt% 95wt% ethanol extracts, spirulina 55wt% 65wt% ethanol extracts, spirulina water extract and spirulina enzymolysis thing, i.e., Spirulina full agonist.
Another patent, CN100506076C relates to a method for manufacturing spirulina rice. The method comprises the following steps that: high quality white rice screened through a color sorter enters a buffing machine from a hoisting machine, spirulina powder and water are put into a water tank and are automatically and uniformly stirred, 20kg-30kg of water is added to spirulina powder per kilogram, the water is sprayed on the rice when the rice is polished, temperature is controlled between 20DEG-30DEG, the speed of the water spraying is consistent with the speed of the rice yield, and the yielded rice is packed to a finished product through electronic quantitative packaging scales. The manufacturing method breaks the monotony of conventional rice and combines the spirulina powder with the rice, thereby enabling a human body to digest and absorb the combination of the spirulina poder and the rice easily, balancing the physiological function of the human body, promoting metabolism and strengthening immunity. The water tank is heated to ensure that each rice is so solidly stuck with the spirulina powder that the color is unlikely to lose. The finished product of the spirulina rice has rich and comprehensive nutrition such as protein, chlorophyll, vitamin, minerals, microelements, etc.
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 present invention focuses on the development of a moist chocolate sponge cake made with coconut flour and spirulina (Blue-Green Algae), aiming to provide a nutritious, gluten-free, and flavorful alternative to traditional cakes. Spirulina, a superfood known for its high nutritional value, often presents challenges due to its strong taste, texture, and preservation issues. This innovation seeks to address these problems by integrating spirulina into a cake, combining it with nutrient-dense ingredients like coconut flour and finger millet flour. The result is a palatable, healthy dessert that balances flavor, texture, and nutritional benefits, making it more approachable for consumers. By using a regulated manufacturing process and a carefully selected recipe, the cake maintains its quality and consistency while offering a superior sensory experience. The cake not only serves as a tasty treat but also promotes better health, catering to the increasing demand for functional, gluten-free baked goods. The comprehensive recipe includes powdered sugar, sunflower oil, coconut flour, finger millet flour, cocoa powder, dark chocolate bites, and a touch of instant coffee, offering a rich and satisfying dessert that is easy to prepare.
Herein enclosed a chocolate sponge cake with coconut flour and blue-green algae, comprising:
½ cup powdered sugar, ? cup sunflower oil, ½ cup coconut flour, ½ cup finger millet flour, ? cup cocoa powder, ? cup dark chocolate bites, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tbsp vanilla essence, 1 gm spirulina powder, 1 gm instant coffee powder.
A method for the preparation of the cake comprising the steps of:
mixing wet ingredients, including powdered sugar, sunflower oil, and dark chocolate bites;
incorporating dry ingredients, including coconut flour, finger millet flour, cocoa powder, baking powder, baking soda, salt, and spirulina powder;
forming a smooth batter from the mixture;
transferring the batter to a baking container lined with butter paper;
baking the mixture in a preheated oven at 150°c for 20 minutes or until a skewer inserted in the center comes out clean; and
cooling the baked cake and slicing for serving.
The cake has a soft, moist texture due to the incorporation of coconut flour and finger millet flour.
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 to create a nutrient-dense, gluten-free chocolate sponge cake that incorporates spirulina, coconut flour, and finger millet flour to enhance both flavor and nutritional value.
Another object of the present invention is to improve the palatability of spirulina by incorporating it into a chocolate cake.
Another object of the present invention is to enhance the texture and moisture of the cake using coconut flour and finger millet, resulting in a soft, moist, and flavorful product.
Another object of the present invention is to promote the consumption of spirulina by offering a more convenient and enjoyable method for incorporating this superfood into the diet.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Food texture analysis of BGA- Coconut Cake
Figure 2: FTIR analysis of cake prepared from BGA with coconut flour
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
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 invention of nuts-based mayonnaise whose ingredients are chosen considering the drawbacks of conventional mayonnaise. For the preparation, we will require cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
In some embodiments of the present invention, it focuses on the development of a moist chocolate sponge cake made with coconut flour and spirulina (Blue-Green Algae), aiming to provide a nutritious, gluten-free, and flavorful alternative to traditional cakes.
In some embodiments of the present invention, spirulina, a superfood known for its high nutritional value, often presents challenges due to its strong taste, texture, and preservation issues. This innovation seeks to address these problems by integrating spirulina into a cake, combining it with nutrient-dense ingredients like coconut flour and finger millet flour.
In some embodiments of the present invention, the result is a palatable, healthy dessert that balances flavor, texture, and nutritional benefits, making it more approachable for consumers. By using a regulated manufacturing process and a carefully selected recipe, the cake maintains its quality and consistency while offering a superior sensory experience.
In some embodiments of the present invention, the cake not only serves as a tasty treat but also promotes better health, catering to the increasing demand for functional, gluten-free baked goods. The comprehensive recipe includes powdered sugar, sunflower oil, coconut flour, finger millet flour, cocoa powder, dark chocolate bites, and a touch of instant coffee, offering a rich and satisfying dessert that is easy to prepare.
Herein enclosed a chocolate sponge cake with coconut flour and blue-green algae, comprising:
½ cup powdered sugar, ? cup sunflower oil, ½ cup coconut flour, ½ cup finger millet flour, ? cup cocoa powder, ? cup dark chocolate bites, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tbsp vanilla essence, 1 gm spirulina powder, 1 gm instant coffee powder.
A method for the preparation of the cake comprising the steps of:
mixing wet ingredients, including powdered sugar, sunflower oil, and dark chocolate bites;
incorporating dry ingredients, including coconut flour, finger millet flour, cocoa powder, baking powder, baking soda, salt, and spirulina powder;
forming a smooth batter from the mixture;
transferring the batter to a baking container lined with butter paper;
baking the mixture in a preheated oven at 150°c for 20 minutes or until a skewer inserted in the center comes out clean; and
cooling the baked cake and slicing for serving.
The cake has a soft, moist texture due to the incorporation of coconut flour and finger millet flour.
EXAMPLE
BEST METHOD
Recipes for Spirullina supplemented sponge cake
Ingredients-
½ cup Powdered Sugar,1/3 cup Sunflower Oil, ½ cup Coconut Flour, ½ cup Finger Millet ,1/3 cup cocoa powder, 1/3 cup Dark Chocolate Bites, 1 tsp Baking Powder, ½ tsp Baking Soda, ¼ tsp Salt, 1 tbsp Vanilla Essence, 1 gm Spirulina, 1 gm Instant Coffee
Methodology
• Mix all the wet ingredients with sugar and dark chocolate bites.
• Add dry ingredients and make a smooth batter.
• Transfer to a butter paper lined tin container and bake in preheated oven for 20 mins at 150 degrees or until a skewer inserted in centre comes out clean.
• Cool it
• Slice and serve.
Finger millet and coconut flour, two great dietary fiber sources that help gut health and proper digestion. Finger millet and spirulina are excellent sources of plant-based protein that promote muscle development, healing, and general well-being. This cake is appropriate for people with celiac disease or gluten sensitivity because it is made with naturally gluten-free ingredients including finger millet and coconut flour. Spirulina contributes a special combination of vital minerals (zinc, potassium, and magnesium) and vitamins (B-complex, A, and E) for general health. The cake is made with natural ingredients and does not include artificial coloring or preservatives. The spongy cake is easy to pack and can be consumed anywhere anytime and can be used as an instant source of energy.
Figure 1 depicts a force versus distance curve that is frequently employed in food texture examination. At first, a horizontal baseline representing the pre-contact phase shows no applied force. The material’s toughness is shown by the high increase in the center of the curve, correlated with increased resistance. The greatest force required for compression, or hardness of the sample is indicated at around 4N. Followed by a minor fall indicates brittleness. From the curve the food sample has a moderate texture and toughness with limited elasticity which is essentially an indicative of a crisp food item.
A sharp peak at 1000 cm-1 denotes a rocking single bond with C-o, C-N OR C-C. Another peak between 1500-2000 cm-1 denotes presence of C=O, C=N, or C=C. The drop at 3500 cm-1 confirms the presence of hydroxide stretch or NH stretch,
NUTRITIONAL VALUE:
The coconut flour-based sponge cake incorporated spirulina is highly nutritious due to it balanced nutritional value parameters. Per 100gm of sample contains 39.06% total carbohydrate, 16.22% total fat and 6.23% total protein.
In conclusion, this dessert in contrast to its category is highly recommendable to meet the healthy sweet tooth.
, Claims:1) A chocolate sponge cake with coconut flour and blue-green algae, comprising:
½ cup powdered sugar, ? cup sunflower oil, ½ cup coconut flour, ½ cup finger millet flour, ? cup cocoa powder, ? cup dark chocolate bites, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tbsp vanilla essence, 1 gm spirulina powder, 1 gm instant coffee powder.
2) A method for the preparation of the cake as claimed in claim 1, wherein said preparation of chocolate sponge cake with coconut flour and blue-green algae comprising the steps of:
a. mixing wet ingredients, including powdered sugar, sunflower oil, and dark chocolate bites;
b. incorporating dry ingredients, including coconut flour, finger millet flour, cocoa powder, baking powder, baking soda, salt, and spirulina powder;
c. forming a smooth batter from the mixture;
d. transferring the batter to a baking container lined with butter paper;
e. baking the mixture in a preheated oven at 150°c for 20 minutes or until a skewer inserted in the center comes out clean; and
f. cooling the baked cake and slicing for serving.
3) The method as claimed in claim 2, wherein the cake has a soft, moist texture due to the incorporation of coconut flour and finger millet flour.