Description:FIELD OF THE INVENTION

[0001] The present invention relates to a nutrient-dense wafer cone composition and preparation method thereof that provides an edible cone that combines natural sources to enhance appearance and nutrition, thus addressing consumer demand for healthier, more sustainable food options without compromising taste or texture.

BACKGROUND OF THE INVENTION

[0002] Wafer cones are commonly used in ice cream and dessert applications, are primarily composed of refined flour, sugar, and various synthetic additives for color and flavor enhancement. While these components provide the desired texture and taste, they contribute little to no nutritional value. Moreover, the use of artificial colorants and preservatives raises growing health and environmental concerns. Consumers today are increasingly conscious of the ingredients in their food and seek products that align with healthier, more natural lifestyles. This shift in consumer behavior has created a pressing need for functional and nutritionally enhanced alternatives in the food industry. Wafer cones, despite being a staple accompaniment to frozen desserts, remain largely unexamined for nutritional innovation. This presents a unique opportunity to transform a widely consumed product into a vehicle for better health and wellness.

[0003] Traditionally, many wafer cones are available including plain, chocolate-dipped, and flavored varieties, often tailored to suit various ice cream textures and serving methods. However, these conventional wafer cones largely rely on processed ingredients, with limited consideration for nutritional enhancement. Common limitations include the absence of dietary fibre, essential micronutrients, and bioactive compounds, as well as reliance on synthetic flavouring and colouring agents. Furthermore, they offer minimal health benefits and are unsuitable for health-conscious or nutritionally-aware consumers. These drawbacks limit their value in today’s evolving food landscape.

[0004] WO2007048158A1 discloses a wafer cone for receiving consumable products, characterized in that the wafer cone is coated at least on its inside with a food-grade hydrophobic coating agent which is meltable at temperatures above 55°C and molten, in particular sprayable. The process for improving the dimensional stability of wafer cones is distinguished in that finished baked wafer cones are coated with a water-repelling coating agent in the molten state by spraying or pouring and as a result have a dimensional stability of at least 20 to 25 minutes on being charged with consumable products at a temperature up to 70°C.

[0005] EP3079492A1 discloses a coating for an ice-cream wafer is disclosed "ice-cream wafer coating". The ice-cream wafer coating comprises based on weight%: fat in an amount of between 35-65% and an emulsifier and/or an additive in a total amount of between 0.1-5%. A method for the manufacture of the ice-cream wafer coating is also disclosed.

[0006] Conventionally, many wafer cones exist to be used in ice cream and dessert applications, and they have remained largely unchanged for decades. However, the existing cones have certain limitations pertaining to health, functionality, and consumer demand for natural, nutrient-rich ingredients. These cones lack innovation in terms of incorporating fruits, vegetables, or natural colorants, and are generally not formulated to offer any added health benefits. Furthermore, they often do not cater to modern dietary preferences, such as clean-label, additive-free, or nutritionally fortified products.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the existing art to develop a wafer cone that combines nutritional value with sensory appeal, by incorporating natural, health-promoting ingredients such as fruit purees and vegetable extracts. The cone must offer enhanced functional benefits, and maintain desirable texture and flavor properties and align with current consumer preferences for healthier food options.

OBJECTS OF THE INVENTION

[0008] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0009] An object of the present invention is to prepare a wafer cone with enhanced natural color with improved nutritional value without changing the traditional texture and taste.

[0010] Another object of the present invention is to prepare a wafer cone that avoids usage of synthetic additives with plant-based alternatives that are safe and suitable for regular food consumption.

[0011] Yet another object of the present invention is to prepare a wafer cone that ensures the wafer cone remains structurally consistent and suitable for use with frozen desserts while offering added health benefits.

[0012] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0013] The present invention relates to a nutrient-dense wafer cone composition and preparation method thereof that prepares a wafer cone having naturally derived ingredients to improve its health value and visual appeal in view of offering a better alternative to conventional products that rely on artificial additives.

[0014] According to an embodiment of the present invention, a nutrient-dense wafer cone composition, comprising: i) beetroot juice in a range of 2-5% by weight, ii) dragon fruit puree in a range of 5-10% by weight, iii) flour in a range of 35-45% by weight, iv) sugar in a range of 8-14% by weight, v) fatty agent in a range of 5-10% by weight, vi) egg in a range of 15-25% by weight, vii) baking powder in a range of 0.1-1% by weight, viii) flavoring agent in a range of 0.1-1% by weight, and ix) milk in a range of 5-10% by weight, the flour includes, but not limited to wheat and rice flour, the fatty agent includes, but not limited to butter and vegetable oil, the flavoring agent is preferably vanilla extract, the egg is used as binder and adds structure to the wafer cone, the beetroot juice is extracted from fresh beetroot using a juicer, while dragon fruit pure is blended into a fine puree using a high-speed blender.

[0015] According to another embodiment of the present invention, a method for preparation of the nutrient-dense wafer cone composition includes the following steps: a) sieving and mixing the flour, sugar, and baking powder in a large mixing bowl for 2-3 minutes at room temperature in order to obtain a dry mixture, b) whisking the egg with the beetroot juice, dragon fruit puree, flavoring agent, and milk in a separate milk for 3-5 minutes at room temperature to ensure uniform consistency while preventing over-beating in order to obtain a wet mixture, c) gradually incorporating wet mixture in the dry mixture with continuous stirring to obtain a smooth batter, followed by addition of the fatty agent, d) pouring the batter in even portions into pre-heated wafer cones mold and placing in a hot air over set at 170-190oC to bake for 6-8 minutes, thereby obtaining the wafer cones, the wafer cones are removed from the molds and transferred to a wire rack for cooling at room temperature for 10-15 minutes to allow the cones to set properly without excessive moisture retention, ensuring crispiness.

[0016] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0017] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0018] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0019] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0020] The present invention relates to a nutrient-dense wafer cone composition and preparation method thereof that boosts the nutritional profile by incorporating natural sources of vitamins, antioxidants, and fibre, thereby contributing to overall health benefits.

[0021] According to an embodiment of the present invention, a nutrient-dense wafer cone composition, comprising: i) beetroot juice in a range of 2-5% by weight, ii) dragon fruit puree in a range of 5-10% by weight, iii) flour in a range of 35-45% by weight, iv) sugar in a range of 8-14% by weight, v) fatty agent in a range of 5-10% by weight, vi) egg in a range of 15-25% by weight, vii) baking powder in a range of 0.1-1% by weight, viii) flavoring agent in a range of 0.1-1% by weight, and ix) milk in a range of 5-10% by weight.

[0022] The preferable value of i) beetroot juice in a range of 2-5% by weight, ii) dragon fruit puree in a range of 5-10% by weight, iii) flour in a range of 35-45% by weight, iv) sugar in a range of 8-14% by weight, v) fatty agent in a range of 5-10% by weight, vi) egg in a range of 15-25% by weight, vii) baking powder in a range of 0.1-1% by weight, viii) flavoring agent in a range of 0.1-1% by weight, and ix) milk in a range of 5-10% by weight.

[0023] The flour used herein includes, but not limited to wheat and rice flour.

[0024] The fatty agent used herein includes, but not limited to butter and vegetable oil.

[0025] The flavoring agent used herein is preferably vanilla extract.

[0026] The egg is used as binder that adds a structure to the wafer cone.

[0027] The beetroot juice used herein is extracted from fresh beetroot using a juicer, while dragon fruit pure used herein is blended into a fine puree using a high-speed blender.

[0028] According to another embodiment of the present invention, a method for preparation of the nutrient-dense wafer cone composition includes the following steps: a) sieving and mixing the flour, sugar, and baking powder in a large mixing bowl for 2-3 minutes at room temperature in order to obtain a dry mixture, b) whisking the egg with the beetroot juice, dragon fruit puree, flavoring agent, and milk in a separate milk for 3-5 minutes at room temperature to ensure uniform consistency while preventing over-beating in order to obtain a wet mixture, c) gradually incorporating wet mixture in the dry mixture with continuous stirring to obtain a smooth batter, followed by addition of the fatty agent, d) pouring the batter in even portions into pre-heated wafer cones mold and placing in a hot air over set at 170-190oC to bake for 6-8 minutes, thereby obtaining the wafer cones.

[0029] The wafer cones are removed from the mold and transferred to a wire rack for cooling at room temperature for 10-15 minutes to allow the cones to set properly without excessive moisture retention, ensuring crispiness.

EXAMPLE

[0030] To prepare the wafer cone, the specified amounts of the following ingredients is taken. The following amounts are based on a typical batch size of 1 kg of batter for wafer cone production.
50 ml of Beetroot Juice to provide natural coloring and nutrition, adding fibre, antioxidants, and essential minerals.
100g of Dragon Fruit Puree contributes both vibrant color and a nutrient boost, rich in vitamin C, antioxidants, and low in calories.
500g of Flour (Wheat or Rice Flour) as base for the batter, providing structure to the cones.
150 g of sugar to balance the flavor of the cones.
100 g of Butter or Vegetable Oil to provide a crisp texture and flavour.
50 grams of whole egg is utilized per 100 grams of dry flour base for improving the structural integrity, texture, and moisture retention of the cone without compromising the nutritional intent of the formulation.
7g of Baking Powder as leavening agent to help with texture and crispiness. The leavening agent produce gas (usually carbon dioxide) that causes dough or batter to expand, making baked goods light, airy, and soft in texture. When Baking Powder reacts with moisture and heat, it releases carbon dioxide gas, which gets trapped in the batter and creates small air pockets. This process improves the crispiness and texture of the cone, ensuring it's not dense or flat.
5ml of Vanilla Extract add additional flavour.
100 ml of milk to achieve the right consistency for the batter.

[0031] The preparation includes of the following mentioned steps:
Step 1: Preparation of Ingredients: Beetroot juice is extracted from fresh beetroot using a juicer, while dragon fruit pulp is blended into a fine puree using a high-speed blender.
Reaction Parameter: The temperature of the juice and puree is maintained at room temperature (~25°C) to prevent nutrient degradation and colorant loss.

[0032] Step 2: Mixing Dry Ingredients: The dry ingredients, including flour, baking powder, and sugar, were sieved and mixed in a large mixing bowl.
Reaction Parameter: Dry ingredients were mixed at room temperature for 2-3 minutes to ensure homogeneous distribution of leavening agents and sugar particles.

[0033] Step 3: Mixing Wet Ingredients: Eggs were whisked together with beetroot juice, dragon fruit puree, vanilla extract, and milk in a separate mixing bowl.
Reaction Parameter: The wet mixture is blended thoroughly at medium speed (using a hand mixer) for 3-5 minutes to ensure uniform consistency while preventing over-beating, which could affect the final texture.

[0034] Step 4: Combining Wet and Dry Ingredients: The wet ingredients were gradually incorporated into the dry ingredients with continuous folding until a smooth batter is achieved. Melted butter is added last, ensuring even distribution.
Reaction Parameter: The batter is mixed until homogeneous but not overworked, as excessive mixing could affect aeration and texture. The final batter exhibited a thick and pourable consistency.

[0035] Step 5: Baking the Wafer Cones: The batter is portioned and poured into preheated wafer cone mold, placed in an oven set at 180°C.
Reaction Parameter: The cones were baked for 6-8 minutes until golden brown and crisp, maintaining a steady temperature of 180°C to ensure optimal texture and moisture evaporation.

[0036] Step 6: Cooling and Shaping: Immediately after baking, the cones were removed from the molds and transferred to a wire rack for cooling.
Reaction Parameter: Cooling is carried out at room temperature for 10-15 minutes to allow the cones to set properly without excessive moisture retention, ensuring crispiness.

CHARACTERIZATION

[0037] Nutrient testing is carried out using High-Performance Liquid Chromatography (HPLC) for vitamins and antioxidants, and spectrophotometric methods for antioxidant activity.
Experimental Setup:
Control: Commercial wafer cones (store-bought, using synthetic dyes and preservatives).
Test: Nutrient-enriched wafer cones made with beetroot juice and dragon fruit puree.

[0038] Results: Antioxidants (measured as ORAC values): Commercial Cones: 200 µmol TE/g (Total Antioxidant Capacity)
Test Cones: 900 µmol TE/g
The test cones exhibit a significantly higher antioxidant activity due to the presence of beetroot juice and dragon fruit, both rich in antioxidants like betalains and vitamin C.
Vitamin C Content:
Commercial Cones: 0 mg per 100g
Test Cones: 15 mg per 100g
The test cones show a notable increase in vitamin C content due to the dragon fruit, which is a rich source of this vitamin.
Fibre Content:
Commercial Cones: 0.5 g per 100g
Test Cones: 2.5 g per 100g
The test cones have higher fiber content due to beetroot juice, which is a good source of dietary fiber.

[0039] Inference: The test cones made with beetroot juice and dragon fruit puree provide a significant boost in antioxidants, vitamins, and fiber content compared to commercial wafer cones. These nutrient-dense cones offer a healthier alternative and contribute to overall well-being.

Efficacy of The Prepared Wafer Cones:

[0040] Beetroot Juice Alone: In terms of color enhancement, beetroot juice alone contributes a vibrant pinkish hue, but it provides limited antioxidant and fiber content. It is nutrient-rich, but not sufficient to achieve the full nutritional benefits of the test wafer cones.

[0041] Dragon Fruit Puree Alone: Dragon fruit provides an intense pink to purple color but is more nutritionally focused on vitamins and antioxidants (especially vitamin C). However, it lacks significant fiber content, which is essential for a balanced nutritional profile.

[0042] Synergistic Effect of Beetroot Juice and Dragon Fruit: When combined, beetroot juice and dragon fruit puree not only provide complementary colors and textures but also combine their nutritional benefits. The beetroot juice adds fiber and essential minerals (potassium, magnesium), while the dragon fruit adds a significant amount of vitamin C and antioxidants. The combination enhances both the nutritional and sensory properties of the wafer cones, offering a healthier and more balanced alternative to individual ingredients. Therefore, the combination of beetroot juice and dragon fruit puree creates a synergistic effect, maximizing the health benefits of the wafer cones in comparison to using either ingredient alone. The product thus becomes more nutritionally complete, offering fiber, antioxidants, and essential vitamins that surpass traditional wafer cones.

[0043] The present invention has following advantages over other available solutions.

[0044] Natural Ingredients: The use of beetroot juice and dragon fruit as colorants eliminates the need for artificial dyes, offering a clean-label product that is free from synthetic additives, appealing to health-conscious consumers.

[0045] Nutritional Enhancement: Unlike traditional wafer cones, which are typically low in nutritional value, the wafer composition boosts the nutritional profile by incorporating natural sources of vitamins, antioxidants, and fiber from both beetroot and dragon fruit, contributing to overall health benefits.

[0046] Healthier Alternative: The product provides a healthier snack option, free from artificial chemicals, which aligns with consumer trends towards natural, plant-based foods that promote wellness.

[0047] Environmental Sustainability: By using plant-based colorants, this wafer composition reduces the reliance on petroleum-based synthetic dyes, offering an eco-friendlier option that minimizes the environmental impact of food production.

[0048] Visually Appealing: The natural colorants provide vibrant, appealing colors that are often more striking than synthetic alternatives, without compromising safety or health.

[0049] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A nutrient-dense wafer cone composition, comprising:

i) beetroot juice in a range of 2-5% by weight;
ii) dragon fruit puree in a range of 5-10% by weight;
iii) flour in a range of 35-45% by weight;
iv) sugar in a range of 8-14% by weight;
v) fatty agent in a range of 5-10% by weight;
vi) egg in a range of 15-25% by weight;
vii) baking powder in a range of 0.1-1% by weight;
viii) flavoring agent in a range of 0.1-1% by weight; and
ix) milk in a range of 5-10% by weight.

2) The composition as claimed in claim 1, wherein said flour includes, but not limited to wheat and rice flour.

3) The composition as claimed in claim 1, wherein said fatty agent includes, but not limited to butter and vegetable oil.

4) The composition as claimed in claim 1, wherein said flavoring agent is preferably vanilla extract.

5) The composition as claimed in claim 1, wherein said egg is used as binder and adds structure to said wafer cone.

6) The composition as claimed in claim 1, wherein said beetroot juice is extracted from fresh beetroot using a juicer, while dragon fruit puree is blended into a fine puree using a high-speed blender.

7) A method for preparation of nutrient-dense wafer cone composition as claimed in claim 1, comprising the step:
a) sieving and mixing said flour, sugar, and baking powder in a large mixing bowl for 2-3 minutes at room temperature in order to obtain a dry mixture;
b) whisking said egg with said beetroot juice, dragon fruit puree, flavoring agent, and milk in a separate milk for 3-5 minutes at room temperature to ensure uniform consistency while preventing over-beating in order to obtain a wet mixture;
c) gradually incorporating wet mixture in said dry mixture with continuous stirring to obtain a smooth batter, followed by addition of said fatty agent;
d) pouring said batter in even portions into pre-heated wafer cones mold and placing in a hot air over set at 170-190oC to bake for 6-8 minutes, thereby obtaining finally wafer cones.

8) The method as claimed in claim 7, wherein wafer cones are removed from the molds and transferred to a wire rack for cooling at room temperature for 10-15 minutes to allow the cones to set properly without excessive moisture retention, and ensuring crispiness.