Description:FIELD OF THE INVENTION
The present invention relates to the field of functional foods, specifically to the preparation of an anti-inflammatory cake. More particularly, the invention pertains to the formulation and process of producing a cake incorporating Curcuma longa (turmeric) and semolina, designed to provide health benefits, including anti-inflammatory properties. The invention focuses on optimizing the composition and method of preparation to enhance bioavailability, taste, and texture while retaining the functional properties of turmeric.
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.
Cake has its roots in ancient cultures, when its earliest iterations were more akin to sweet breads prepared with honey, nuts, and fruits. Early cake recipes are attributed to the ancient Egyptians, who frequently used yeast as a leavening agent. Cake recipes improved over the ages, particularly during the Renaissance when cakes began to use sugar and spices. The variety of cakes we know today is the result of improvements in baking technologies that made cakes more widely available by the 19th century. Regular cakes do have certain drawbacks, though, especially if they contain a lot of sugar and refined wheat. They contain a lot of sugar, which when consumed in excess can lead to weight gain, diabetes, and other health problems. Furthermore, the refined flour used in many cakes is deficient in fibre and vital nutrients, which causes blood sugar levels to rise quickly and only gives you short-term energy. The risk of heart disease can also be raised by cakes that contain unhealthy fats, such as trans fats found in some oils. On the other hand, there are certain health advantages to turmeric cake, which is prepared using milk, turmeric, refined flour, powdered sugar, and baking powder. Curcumin, an antioxidant and anti-inflammatory compound found in turmeric, may help prevent chronic illnesses and lessen inflammation. Calcium, protein, and vital vitamins for healthy bones and muscles are all found in milk. Because of turmeric's health benefits, turmeric cakes are a healthier option than typical cakes.
Turmeric includes curcumin, a substance with potent anti-inflammatory qualities, a cake made with turmeric, egg, powdered sugar, and baking powder can have a number of health advantages. Numerous illnesses, including cardiovascular disease, arthritis, and even some forms of cancer, are associated with chronic inflammation. . Turmeric's anti-inflammatory properties can be easily included into your diet by using it in cake form, which may help lower the body's general level of inflammation. Another important component that provides a multitude of vital nutrients is eggs. They are abundant in high-quality protein, which aids in immune system function, muscle regeneration, and other body functions. Eggs also include vitamins B12, D, and choline, which are essential for bone strength, energy metabolism, and brain function. Although it has no direct nutritional advantages, the baking powder is crucial to the texture of the cake since it helps it rise during baking, giving it a light and airy appearance. However, because the cake contains powdered sugar, it still contains refined sugar, which, if consumed in excess, can cause blood sugar increases and weight gain. Although sugar must be added for sweetness, excessive usage of it may negate some of the possible health advantages. One may use natural sweeteners like honey or maple syrup or cut back on the sugar to make this turmeric cake even healthier. Furthermore, using whole grain flour instead of refined flour would boost the cake's fiber level and make it a more well-rounded choice. It's crucial to keep in mind that this cake is still a dessert and that its sugar and refined flour content should be consumed in moderation to maintain a balanced diet, even though it offers a special combination of anti-inflammatory properties from turmeric and nutritional support from eggs.
Made with eggs, butter, powdered sugar, maida (refined flour), and baking powder, a turmeric cake can have a delightfully rich and soft texture and appearance. The eggs help to create a moist, silky crumb by binding the components together and giving them structure. A velvety, rich texture is added by the butter, which also gives the cake a soft, melt-in-your-mouth texture and enhances the flavour with its creamy undertones. The cake is light and not too dense because of the powdered sugar's smooth, delicately textured sweetness.
Although maida (refined flour) may not have the bulk or fibre content of whole grain substitutes, it produces a soft, fine crumb with a delicate feel. In addition to giving the cake a lightness that delightfully contrasts with the richness of the butter and eggs, the baking powder aids in the cake's rising and gives it an airy, fluffy texture.
Turmeric gives the cake a delicate earthy flavour and a golden yellow colour, which enhances its appearance and makes it seem welcoming. The warm, comforting aroma that the turmeric produces when baked goes well with the cake's moist, soft inside. Even though the cake is soft and fragile, it slices easily since it maintains its shape nicely.
All things considered, this turmeric cake is rich and cozy due to its buttery texture, which is light, moist, and fluffy. It is a pleasure in flavour and presentation because of its vivid colour and even, smooth crumb structure, which enhance its visual and sensual appeal.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US9833491B2 relates to herbal compound formulations using herbs curcuma longa (turmeric), ocimum sanctum (holy basil) and emblica officinalis (amla) in their natural forms and a method of packaging the same for dietary supplement as tablets, wafers, capsules and as teabags where the packaging of individual dosages and the outer packaging may use visual display of color that represents the proportion and presence of different herbs in the herbal compound. An herbal formulation for reducing cholesterol, blood glucose, and stress hormone levels, the herbal formulation comprising: a proportion of Ocimum sanctum herb; a proportion of Emblica officinalis herb; and a proportion of Curcuma longa herb, wherein the Ocimum sanctum, Emblica and Curcuma longa are only active herbal ingredients in the herbal formulation and the herbal formulation is formulated as a dietary supplement for human consumption; the proportion of Ocimum sanctum herb, by weight is not below 9.5% and not greater than 25.5%; the proportion of Emblica officinalis herb, by weight is not below 19.5%, and not greater than 35.5%; and the proportion of Curcuma longa herb, by weight is not below 49.5% and not greater than 70.5% in the herbal formulation, wherein the herbal formulation is contained within a packaged individual dosage form, and wherein the dosage form is selected from the group consisting of a liquid dissolvable wafer, a swallow-able wafer, a capsule, a tea bag formulation, and a tablet.
Another patent WO2023037299A1 provides a composition comprising ginger and turmeric, or extracts thereof, wherein the composition elicits a synergistic anti-inflammatory effect. Also provided is the use of such compositions in the treatment or prevention of inflammation, diseases or conditions associated with inflammation and/or to provide one or more health benefits to a subject. A ginger turmeric dry weight or equivalent ratio of about 7:225 to about 63:25, about 7:100 to about 28:25, about 3:25 to about 7:10, about 14:75 to about 63:25, about 7:25 to about 28:25, about 14:75 to about 28:25, about 21 :50 to about 7:10, about 49:75 to about 28:25, about 49:75 to about 7:10, about 7:10 to about 63:25 or about 7:10 to about 28:25.
Another patent US7438939B2 relates to the fields of food and food preparation. More particularly, it relates to dessert cakes and methods for preparing dessert cakes. A multi-flavored dessert cake comprising a plurality of sponge cake portions, each sponge cake portion capable of absorbing a flavored syrup, wherein at least one sponge cake portion is soaked with a syrup having a first flavor and at least one other sponge cake portion is soaked with a syrup having a second flavor, the second flavor being different from the first flavor; the cake further comprising at least one filling portion having a third flavor that is different from the first and second flavors; and wherein the first, second, and third flavors comprise one of the following flavor combinations:
i) a first flavor combination in which one of the first, second, and third flavors comprises a lemongrass flavor, another of the first, second, and third flavors comprises a mango flavor, and another of the first, second, and third flavors comprises a caramel flavor, and wherein in addition to the first flavor combination the cake further has the additional flavors of pineapple, ginger, pandan, and coconut; ii) a second flavor combination in which one of the first, second, and third flavors comprises a mulled wine flavor, another of the first, second, and third flavors comprises a rhubarb flavor, and another of the first, second, and third flavors comprises an elderflower flavor; iii) a third flavor combination in which one of the first, second, and third flavors comprises a lavender flavor, another of the first, second, and third flavors comprises a basil flavor, and another of the first, second, and third flavors comprises a cassis flavor; or iv) a fourth flavor combination in which one of the first, second, and third flavors comprises a passion fruit flavor, another of the first, second, and third flavors comprises a mint flavor, and another of the first, second, and third flavors comprises a eucalyptus flavor.
Another patent CN104336135A discloses a nutrient and healthy cake. The nutrient and healthy cake is made from wheat powder as a main raw material, auxiliary materials and seasonings. The auxiliary materials comprise bean dregs and corn; the seasonings comprise eggs and skim milk powder. With the adoption of the embodiment, as the bean dregs and corn are added in the cake, the cake contains cellulose which cannot be found in existing cakes, and as the eggs and the skim milk powder are added, the cake is healthy and nutrient.
Another patent CN107212262B discloses a brown rice flavor instant nutritional powder and a preparation method. The brown rice enzymatic hydrolysis solution is used as a base material, hydrolyzed whey protein and sodium caseinate are added, and the powder is spray-dried; wherein the added amount of the hydrolyzed whey protein is 1-5 %, the addition amount of sodium caseinate is 1-5%; the base material of the brown rice enzymolysis solution: the puffed brown rice flour is modulated into the puffed brown rice paste with a weight percent concentration of 3-8% with purified water, and placed in 55-60 In the constant temperature water bath of ?, according to the consumption of 5~8U/g and 0.5~1.5U/g puffed brown rice flour respectively, add food-grade medium temperature a-amylase and cellulase, enzymolysis treatment for 30min~60min, after completion, heat up to 80 ?. ? of enzyme inactivation treatment for 2min, to obtain brown rice enzymatic hydrolyzate base material. The brown rice flavor instant nutritional powder of the present invention is also characterized in that it retains more polyphenolic active substances in brown rice, contains an appropriate amount of cello-oligosaccharides, and is rich in protein content, which can be directly dissolved for drinking, and can also be used as an ingredient for bread, Cakes and other baked goods and beverages or other foods.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a functional food product with anti-inflammatory properties by incorporating Curcuma longa (turmeric) into a cake formulation.
Another object of the present invention is to utilize semolina as a primary ingredient for enhancing the texture and nutritional value of the cake.
Another object of the present invention is to optimize the formulation to ensure the bioavailability of curcumin, the active compound in turmeric.
Another object of the present invention is to enhance the taste and acceptability of the cake while maintaining its health benefits.
Another object of the present invention is to provide a natural, plant-based alternative for managing inflammation through diet.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development and preparation of an anti-inflammatory cake formulated using Curcuma longa (turmeric) and semolina. The invention aims to create a functional food product that not only offers a delicious and appealing taste but also provides significant health benefits, particularly anti-inflammatory properties derived from turmeric. The formulation incorporates carefully selected ingredients such as eggs, butter, powdered sugar, refined flour, baking powder, and turmeric, ensuring an optimal balance of flavor, texture, and nutritional value. The cake is characterized by a soft, moist crumb, a vibrant golden hue, and a subtle earthy flavor contributed by turmeric. The incorporation of semolina enhances the cake’s structure, while turmeric imparts bioactive compounds that contribute to reducing inflammation and supporting overall health. The invention further addresses the limitations of traditional cakes, which often contain excessive sugar and refined flour, by providing a healthier alternative enriched with functional ingredients. The method of preparation is standardized to ensure consistency, bioavailability of curcumin, and extended shelf life while maintaining the cake’s sensory appeal. This turmeric-infused cake offers a novel approach to integrating anti-inflammatory benefits into everyday diets while maintaining the indulgence associated with baked goods.
Herein enclosed an anti-inflammatory cake from Curcuma longa and semolina comprising of:
Pinch of turmeric, 4 eggs, 1 bowl fresh butter, 1 bowl powder sugar, 1 bowl Maida (Same quantity of above 3), Half spoon baking powder.
A method for preparing the cake comprising the steps of:
Taking a large mixing bowl to combine the ingredients;
Breaking 4 egg whites into the bowl and whisk for 10 minutes until thick foam forms;
Adding powdered sugar to the foam and whisk again for 2 minutes until well combined;
Adding softened butter to the mixture and whisk until smooth and creamy;
Sifting maida (refined flour) and baking powder together, then add them to the bowl with the egg mixture;
Adding turmeric powder and milk;
Taking a baking pan and apply butter on the base;
Sprinkling a little maida over the buttered surface to prevent sticking;
Placing a stand in the bottom of a large cooker to prevent direct contact with the heat;
Placing the cake pan on the stand;
Covering the cooker, set the flame to low (simmer), and do not add the whistle;
Letting the cake bake for 45 minutes or until it turns brown around the sides; and
Checking for doneness by inserting a toothpick; it should come out clean.
The Curcuma longa (turmeric) and semolina as key ingredients, formulated to provide health benefits while maintaining desirable texture and taste.
BRIEF DESCRIPTION OF THE DRAWINGS
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:
Fig. 1 load-displacement response.
BRIEF DESCRIPTION OF THE TABLES
The figures 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 OF THE INVENTION
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, pinch of turmeric, 4 eggs, 1 bowl fresh butter 1 bowl powder sugar 1 bowl Maida (Same quantity of above 3) Half spoon baking powder.
In some embodiments of the present invention, the methodology for preparing the anti-inflammatory cake from Curcuma longa and semolina begins by taking a large mixing bowl to combine the ingredients. First, four egg whites are broken into the bowl and whisked for approximately ten minutes until a thick foam forms.
In some embodiments of the present invention, Next, powdered sugar is gradually added to the foam and whisked for another two minutes until the mixture is well combined. Softened butter is then incorporated and whisked thoroughly to achieve a smooth and creamy consistency.
In some embodiments of the present invention, in a separate step, maida (refined flour) and baking powder are sifted together to ensure even distribution before being added to the egg mixture. Following this, turmeric powder and milk are introduced into the batter to infuse the cake with its characteristic color and anti-inflammatory properties.
In some embodiments of the present invention, to prepare the baking pan, butter is applied to the base, and a light sprinkling of maida is added to prevent sticking. The prepared cake pan is then placed on a stand inside a large cooker, ensuring it does not come into direct contact with the heat.
In some embodiments of the present invention, the cooker is covered, and the cake is allowed to bake on a low flame (simmer) without adding the whistle. The baking process continues for approximately 45 minutes or until the cake turns golden brown around the edges. To check for doneness, a toothpick is inserted into the center of the cake; if it comes out clean, the cake is ready.
Herein enclosed an anti-inflammatory cake from Curcuma longa and semolina comprising of:
Pinch of turmeric, 4 eggs, 1 bowl fresh butter, 1 bowl powder sugar, 1 bowl Maida (Same quantity of above 3), Half spoon baking powder.
A method for preparing the cake comprising the steps of:
Taking a large mixing bowl to combine the ingredients;
Breaking 4 egg whites into the bowl and whisk for 10 minutes until thick foam forms;
Adding powdered sugar to the foam and whisk again for 2 minutes until well combined;
Adding softened butter to the mixture and whisk until smooth and creamy;
Sifting maida (refined flour) and baking powder together, then add them to the bowl with the egg mixture;
Adding turmeric powder and milk;
Taking a baking pan and apply butter on the base;
Sprinkling a little maida over the buttered surface to prevent sticking;
Placing a stand in the bottom of a large cooker to prevent direct contact with the heat;
Placing the cake pan on the stand;
Covering the cooker, set the flame to low (simmer), and do not add the whistle;
Letting the cake bake for 45 minutes or until it turns brown around the sides; and
Checking for doneness by inserting a toothpick; it should come out clean.
The Curcuma longa (turmeric) and semolina as key ingredients, formulated to provide health benefits while maintaining desirable texture and taste.
EXAMPLE 1
BEST METHOD
Ingredients- Pinch of turmeric, 4 eggs, 1 bowl fresh butter, 1 bowl powder sugar, 1 bowl Maida (Same quantity of above 3), Half spoon baking powder.
Methodology
1. Taking a large mixing bowl to combine the ingredients.
2. Breaking four egg whites into the bowl and whisking for 10 minutes until a thick foam forms.
3. Adding powdered sugar to the foam and whisking again for 2 minutes until well combined.
4. Adding softened butter to the mixture and whisking until smooth and creamy.
5. Sifting maida (refined flour) and baking powder together, then adding them to the bowl with the egg mixture.
6. Adding turmeric powder and milk.
7. Taking a baking pan and applying butter on the base.
8. Sprinkling a little maida over the buttered surface to prevent sticking.
9. Placing a stand in the bottom of a large cooker to prevent direct contact with the heat.
10. Placing the cake pan on the stand.
11. Covering the cooker, setting the flame to low (simmer), and not adding the whistle.
12. Letting the cake bake for 45 minutes or until it turns brown around the sides.
13. Checking for doneness by inserting a toothpick; ensuring it comes out clean.
Compounds in turmeric have the potential to boost immunity, increasing the body's ability to fend against diseases and infections.Literature review suggest that turmeric help regulate blood sugar levels, potentially offering benefits for individuals with type 2 diabetes or those at risk. Since it aids in the removal of toxins from the body and supports liver health in general, turmeric's detoxifying qualities can support liver function. Vitamin A, B vitamins, and zinc are among the vital vitamins and minerals found in milk and eggs. These nutrients are important for immune system function, energy production, and general health. It has been demonstrated that turmeric's curcumin increases brain-derived neurotrophic factor (BDNF), which is critical for memory, cognitive function, and the avoidance of neurodegenerative illnesses.
Figure 1. The provided figure seems to show the load-displacement response that probably results from a mechanical testing exercise, most possibly tensile or compression test. Displacement is plotted along the x- axis, in millimeters and the load corresponding to each displacement is plot against the y- axis, in Newtons or any other unit of force. Starting with a straight line part which indicates an elastic deformation whereby load is directly proportional to the displacement. This is followed by a slight departure from linearity where features such as micro yielding or plastic deformation may develop. They get a crisp peak and it could imply the possibility of the material’s maximum load before failure or instability. The latter gradual increase and stabilization could be attributed to strain hardening or the post yield deformation region. Altogether, with reference to the curve, some aspects are significant for the mechanical behavior of the tested material under loads: stiffness of the material, yielding stress and the characteristic of the post yield phase.
, Claims:1. An anti-inflammatory cake from Curcuma longa and semolina comprising of:
Pinch of turmeric, 4 eggs, 1 bowl fresh butter, 1 bowl powder sugar, 1 bowl Maida (Same quantity of above 3), Half spoon baking powder.
2. A method for preparing the cake as claimed in claim 1, wherein the method comprising the steps of:
a) Taking a large mixing bowl to combine the ingredients;
b) Breaking 4 egg whites into the bowl and whisk for 10 minutes until thick foam forms;
c) Adding powdered sugar to the foam and whisk again for 2 minutes until well combined;
d) Adding softened butter to the mixture and whisk until smooth and creamy;
e) Sifting maida (refined flour) and baking powder together, then add them to the bowl with the egg mixture;
f) Adding turmeric powder and milk;
g) Taking a baking pan and apply butter on the base;
h) Sprinkling a little maida over the buttered surface to prevent sticking;
i) Placing a stand in the bottom of a large cooker to prevent direct contact with the heat;
j) Placing the cake pan on the stand;
k) Covering the cooker, set the flame to low (simmer), and do not add the whistle;
l) Letting the cake bake for 45 minutes or until it turns brown around the sides; and
m) Checking for doneness by inserting a toothpick; it should come out clean.
3. The method as claimed in claim 2, wherein Curcuma longa (turmeric) and semolina as key ingredients, formulated to provide health benefits while maintaining desirable texture and taste.