Description:FIELD OF THE INVENTION
The present invention relates to the field of nutritional science and dietary management. More specifically, it pertains to the development of a dietary composition or nutritional regimen designed to support muscle recovery, assist in weight regulation, and reduce appetite. The invention integrates functional ingredients with proven physiological benefits, and is applicable in the domains of sports nutrition, therapeutic dietary interventions, and general wellness programs aimed at improving metabolic health, physical performance, and satiety control.
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.
A multipurpose food-based compounds that incorporate a significant potential as an vital source of high-quality protein elements and indicator of phenolic compounds in accessible forms. The invention introduces a novel dietary management composition and method that utilizes flaxseed flour and soybean flour as primary components most underutilized crops were to used to produce high protein cookies.
High rich protein cookies can additionally impact blood glucose due to its interaction with the gums and by promoting insulin secretion, ultimately resulting in a decreased glycaemic response
Lacking a good amount of protein in the food leads to skin health, hasten wound healing, and dramatically including constipation and mental exhaustion. High protein cookies provide a rich amount of protein that improves skin health, hasten wound healing, and dramatically including constipation and mental exhaustion.
High protein cookies help in having anti fungistatic, antihypertensive and antioxidant that may be help to human health and aid hinder the possibility of neurological illnesses. Less amount of protein can diminish body weight and body mass index; habitual flaxseed eating can lower blood pressure and lower the risk of obesity and dyslipidaemia. To resolve the problem a nutrition rich with a good portion of protein cookies are being introduced.
Several patents issued for dietary products but none of these are related to the present invention. Patent AU2010201963B2 relates to flaxseed flour and Soyabean flour were mixed together to produce high protein cookies additions of soyabean flour increase. The amount of protien increased as soyabean flour was incorporated. This cookie also provided a high amount of protein in the diet and has various health benefits.
Another patent EP0107315B1 relates to baked cookie product of high nutritional value and an improved dough and process for preparing it. The invention enables the preparation of a highly nutritious cookie from a dough having good machinability while maintaining the flavor, texture and mouthfeel normally associated with quality cookie products of more-typical, lower nutritional value. The crumb portion of the product will comprise from about 12 to about 25% protein and will preferably have a caloric density of from about 4.25 to about 5.0 kilo-calories per gram. One embodiment of the product comprises a baked, leavened mixture comprising, on a dry weight basis: from about 20 to about 40% wheat flour; from about 15 to about 40% sugar; from about 10 to about 25% triglyceride fat; from about 7 to about 17% casein; from about 2 to about 7% added wheat gluten; up to about 3% whole egg; and significant nutritional amounts of vitamins and minerals; wherein from about 25 to about 50% of the total protein content is gluten from the wheat flour and added wheat glut. Preferably the dry weight ratio of gluten to casein to egg is whithin the range of from about 0.5:1:0.05. to about 1:1:0.25.
Another patent WO2024172792A1 relates to functional and gluten-free traditional cookies containing chestnut flour and hazelnut flour, which offer high dietary fiber, vitamins, minerals and antioxidant content, in the category of functional and gluten-free products in the bakery industry in food sector. The samples of the invention contain 28-56 wt% chestnut flour and 1-28 wt% hazelnut flour, 4-8 wt% tahini, 10-25 wt% butter, 10-15 wt% sugar, 4-8 wt% milk, 1-2 wt% spice mix selected from the group consisting of cinnamon, mahaleb, cloves, allspice, ginger, gum drops, nutmeg and/or 0,5-1 wt% baking powder.
Another patent EP0086527B1 relates to a low-calorie baked product comprising a) from 12% to 60% of a liquid polyol fatty acid polyester having at least 4 fatty acid ester groups, wherein the polyol is selected from the group consisting of sugars and sugar alcohols containing from 4 to 8 hydroxyl groups and wherein each fatty acid group has from about 8 to about 22 carbon atoms; b) from 10% to 50% by weight of the polyol polyester of a fatty acid having a melting point of 37°C or higher, or an ester of such fatty acids; c) from 25% to 85% microcrystalline cellulose, or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1; d) the balance comprising taste enhancers, vegetable or animal proteins, heat resistant vitamins, minerals, or other means to improve the nutritious balance.
Another patent US20220248730A1 relates to multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated. A method for replacing eggs in a bakery product, the method comprising substituting for dry eggs, on a 1:1 basis by dry weight, a composition comprising milled flaxseed and whey protein concentrate, wherein the ratio of milled flaxseed to whey protein concentrate in the composition is from about 1:1 to about 3:1.
Another patent JP2025062014A relates to a confectionery dough composition containing vegetable protein, animal protein and dietary fiber, and uses thereof. To achieve the object, one aspect of the present application provides a confectionery dough composition comprising: a vegetable protein including soy protein; an animal protein including milk protein and egg protein; and dietary fiber.
Another patent JP2012533286A relates to a bread product which is particularly adapted for breakfast and is characterized by high satiety effects and nutritional characteristics and ease of use. The bread product comprises 8 wt / wt% to 25 wt / wt% protein, more than 6 wt / wt% fiber, and a mixture of 18 wt / wt% to 35 wt / wt% with an average size of at least 2 mm. Bread product comprising the following components a) to c):
a) 8 wt / wt% to 25 wt / wt% protein, b) fibers greater than 6 wt / wt%, and c) a mixture of 18 wt / wt% to 35 wt / wt% with an average size of at least 2 mm. However, these percentages are expressed as a weight ratio of the bread product.
OBJECTS OF THE INVENTION
Main object of the present invention is to dietary management for aid in muscal recovery, weight regulations & reduces appitatry reduction.
Another object of the present invention is to provide a dietary composition that effectively aids in muscle recovery after physical exertion, injury, or exercise.
Another object of the present invention is to offer a nutritional strategy for body weight regulation, supporting both weight loss and maintenance in a healthy and sustainable manner.
Another object of the present invention is to include components that help in the suppression or reduction of appetite, thereby assisting individuals in managing calorie intake and preventing overeating.
Another object of the present invention is to formulate a product or dietary regimen using natural, bioactive, or functional ingredients that are safe for regular consumption and free from harmful synthetic additives.
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 provides a nutritionally enhanced cookie formulation incorporating flaxseed flour and soybean flour, designed to support dietary protein intake while maintaining desirable taste and texture. The invention outlines a systematic method involving the weighing and mixing of dry ingredients, preparation of a butter–sugar blend, incorporation of milk, dough formation, shaping, and a two-stage baking process. The resulting cookies exhibit high protein content (17.84%), low fat (2.64%), and measurable levels of fiber and minerals, making them suitable for health-conscious consumers seeking functional bakery products. The invention offers a balanced approach to combining nutritional value with consumer appeal.
Herein enclosed a method for preparing a high-protein, functional cookie, comprising the steps of:
weighing flaxseed flour and soybean flour in proportions based on sample requirements, along with 0.10 g of sodium bicarbonate and 0.25 g of salt;
mixing the dry ingredients thoroughly to obtain a uniform blend;
melting 10 g of butter and mixing it with 25 g of brown sugar to form a homogenous mixture;
combining the butter-sugar mixture with the dry ingredients;
adding 20 ml of milk to the mixture and kneading it using a dough kneader to form a consistent dough;
rolling the dough into sheets using a rolling pin;
cutting the dough into desired cookie shapes using moulds; and
baking the shaped dough at 130°C for 25 minutes followed by 150°C for 10 minutes.
The dough is formed using a dough kneader to ensure uniform mixing and consistency.
The final baked product exhibits enhanced nutritional properties including protein content of approximately 17.84%, fat content of 2.64%, fiber content of 0.02%, and ash content of 0.17%.
The flaxseed flour and soybean flour are present in the composition in a ratio ranging between 1:1 and 3:2, depending on nutritional requirements.
The suitable for dietary management in muscle recovery, weight regulation, and appetite suppression in health-conscious individuals.
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: Kjeldhal Apparatus
Fig 2: Soxhlet apparatus
Fig 3: Graph of texture analysis
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, a method for preparing a high-protein, nutritionally balanced cookie using flaxseed flour and soybean flour as the primary dry ingredients.
In some embodiments of the present invention, the process begins with the accurate weighing and mixing of flaxseed flour and soybean flour in varying proportions depending on sample requirements, along with 0.10 g of sodium bicarbonate and 0.25 g of salt.
In some embodiments of the present invention, in a separate step, 10 g of butter is melted and combined with 25 g of brown sugar to form a uniform mixture, which is then mixed thoroughly with the dry ingredients.
In some embodiments of the present invention, to this mixture, 20 ml of milk is added and kneaded to form a cohesive dough. The prepared dough is rolled into sheets using a rolling pin and shaped into cookies with the help of moulds.
In some embodiments of the present invention, the formed cookies are baked in a two-stage process: first at 130°C for 25 minutes and then at 150°C for 10 minutes. This method results in a functional baked product with improved protein content, desirable texture, and nutritional properties suitable for health-conscious consumers.
Herein enclosed a method for preparing a high-protein, functional cookie, comprising the steps of:
weighing flaxseed flour and soybean flour in proportions based on sample requirements, along with 0.10 g of sodium bicarbonate and 0.25 g of salt;
mixing the dry ingredients thoroughly to obtain a uniform blend;
melting 10 g of butter and mixing it with 25 g of brown sugar to form a homogenous mixture;
combining the butter-sugar mixture with the dry ingredients;
adding 20 ml of milk to the mixture and kneading it using a dough kneader to form a consistent dough;
rolling the dough into sheets using a rolling pin;
cutting the dough into desired cookie shapes using moulds; and
baking the shaped dough at 130°C for 25 minutes followed by 150°C for 10 minutes.
The dough is formed using a dough kneader to ensure uniform mixing and consistency.
The final baked product exhibits enhanced nutritional properties including protein content of approximately 17.84%, fat content of 2.64%, fiber content of 0.02%, and ash content of 0.17%.
The flaxseed flour and soybean flour are present in the composition in a ratio ranging between 1:1 and 3:2, depending on nutritional requirements.
The suitable for dietary management in muscle recovery, weight regulation, and appetite suppression in health-conscious individuals.
EXAMPLE 1
BEST METHOD
The weighing of flaxseed flour along with soyabean flour varying accordance to sample requirement. Sodium bicarbonate (0.10 gm) and salt (0.25 gm) are also weighed and all these ingrideints are mixed well.
10 gm butter is weighed and melted on hot plate; 25 gm brown sugar is weighed and mixed in the melted butter. This mixture is mixed uniformly with the first material. 20 ml of milk is measure and mixed well to the second material in the dough kneader forming a dough. The dough formed is sheeted using rolling pin and moulds are used for moulding out required shapes of cookies. Then the cookies are baked at 130? for 25 minutes and at 150? for 10 minutes.
Weighing of dry ingredients

Mixing of dry ingredients

Melting of butter and adding brown sugar

Mixing of all the weighed ingredients

20 ml of milk is measured

All the ingredients are mixed together to form a dough

Sheets are rolled out using rolling pin

Moulds are used to cut out the required/desired cookie shapes

Pre-heat the oven at 130?

Bake the cookies at 130? for 25 minutes and at 150? for 10 minutes

EXAMPLE 2
Protein Estimations
Protein content was estimated by using Kjeldal apparatus and the protein content was found 17.84% in the sample.
Carbohydrate content was estimated using the formula,
Carbohydrate content % = 100 – (Protein% + Ash% + Fat% + Moisture %)
Fat Estimation
The fat content was estimated by using Soxhlet apparatus and the content of fat was found 2.64% in the sample.
Fiber Estimation
The fiber content was estimated using acid and base method and the content of fiber was found 0.02% in the sample.
Mineral Estimation
The mineral content was estimated by ash content and the content of ash was found 0.17% in the sample.
Texture of the cookies were estimated using texture analyser.
ADVANTAGE OF THE PRESENT INVENTION
Improves the risk of heart disease regular consumption of food delays the process of aging and also improves mental and physical abilities, memory power.
It helps to improves a number of illnesses, including cancer, heart disease, obesity, and chronic illnesses.
Helps in the reduce the risk of non-transmissible diseases, menopausal symptoms, osteoporosis and cardiovascular diseases.

, Claims:1. A method for preparing a high-protein, functional cookie, comprising the steps of:
a) weighing flaxseed flour and soybean flour in proportions based on sample requirements, along with 0.10 g of sodium bicarbonate and 0.25 g of salt;
b) mixing the dry ingredients thoroughly to obtain a uniform blend;
c) melting 10 g of butter and mixing it with 25 g of brown sugar to form a homogenous mixture;
d) combining the butter-sugar mixture with the dry ingredients;
e) adding 20 ml of milk to the mixture and kneading it using a dough kneader to form a consistent dough;
f) rolling the dough into sheets using a rolling pin;
g) cutting the dough into desired cookie shapes using moulds; and
h) baking the shaped dough at 130°C for 25 minutes followed by 150°C for 10 minutes.
2. The method as claimed in claim 1, wherein the dough is formed using a dough kneader to ensure uniform mixing and consistency.
3. The method as claimed in claim 1, wherein the final baked product exhibits enhanced nutritional properties including protein content of approximately 17.84%, fat content of 2.64%, fiber content of 0.02%, and ash content of 0.17%.
4. The method as claimed in claim 1, wherein the flaxseed flour and soybean flour are present in the composition in a ratio ranging between 1:1 and 3:2, depending on nutritional requirements.
5. The method as claimed in claim 1, wherein suitable for dietary management in muscle recovery, weight regulation, and appetite suppression in health-conscious individuals.