Description
TITLE: A fortified eggless cake premix composition and a process for preparation thereof
FIELD OF THE INVENTION
The present invention relates to a fortified eggless cake premix composition and a process for preparation thereof.
BACKGROUND OF THE INVENTION
The ingredients that are typically used to prepare a cake include egg, flour, fat, liquid, leavening agent and sweetener. The usual process for preparing a cake is to blend all the above said ingredients to form a batter and baking it in a baking pan in a stipulated temperature interval in an oven.
An egg (100 gm) contains 1% carbohydrates, 16% of fat, 26% of protein, with a calorific value of 155 kcal as well as few vitamins (A, C, D, B6, B12), iron (6%), calcium (5%) and magnesium (2%). The main role of egg in a cake preparation process is that it acts as an emulsifier to mix and hold the ingredients which are added in combined state of solid and liquid with varying density while baking. Flour provides the basic strength and shape to the cake. The egg and flour also acts as a major protein source for the end product. The process of baking usually takes lot of moisture from the cake mixture to create a steaming atmosphere which may dry the cake. Hence the use of liquids like milk and water, and fats are essential to hydrate the mixture and to create a smooth texture. The leavening agents will expand the cake by releasing carbon dioxide whereas the sweetener balances the soft texture of the cake by acting as a tenderizer in addition to the sweet taste. The egg has some

undesired characteristics by certain group of people who has vegetarian way of culinary preferences and also for people who has allergic reaction due to the presence of antibiotics in the egg which are inculcated during poultry production process. Hence an alternative source is much needed from a plant based origin without compromising the protein content of the end product.
Legumes are a group of plant which belongs to the Fabaceae family that includes peas, beans, and lentils. Legumes are a source of dietary fibers, proteins, carbohydrates, vitamins and minerals. Macrotyloma uniflorum also called as horse gram is one of the richest protein containing legume beans that contains 57.2% of carbohydrate, 22% of protein, 5.3% dietary fiber, 0.50% fat, 287 mg calcium, 311 mg of phosphorus, 6.77 mg of iron, and vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter with a calorific value of 321 kcal. In sprouted form, the protein content of the horse gram increases further to approximately 28% which is more than the egg nutritional value. Certain patents which disclose the composition of eggless bakery related premix are discussed below. US20100040755A1 discloses a whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family—10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers such as calcium, sodium, potassium salts at about 7-10% with filler as starch and starch hydrolyzates. The emulsifiers are selected from the group such as sodium and calcium stearoyl lactylate, ethoxylated mono and diglycerides, polysorbates, succinylated mono glycerides, diacetyl tartaric acid esters of mono glycerides, acetic acid ester of mono glycerides, lactic acid ester of mono glycerides, or propylene glycerol esters of fatty acids.
JP4959519B2 discloses a blend of the main material for producing sponge cake which does not contain any allergenic substances like peanut, egg, and buckwheat

which comprises powdered legume starch from pea. powdered bean protein selected from soybean, red bean, mung bean, kidney bean, emulsifying foaming agent, thickening agent and a saccharide.
EP1839488A1 discloses an egg free bakery product and baiter mix formulation using a whey protein (3-10%), lactose and dextrose (50-90%, 1:1), flour (10%), milk phospholipids, hydroxypropylmethyl cellulose, water, mixing flour and leavening agent (1%). The method for preparing such a cake involve lower baking temperatures (140-160°C) compared to the egg-sponge cakes.
In the prior art, the egg was replaced with flours selected from high protein containing plant sources but many synthetic emulsifying and foaming agents were added in all the premix which is not a desired characteristic according to the objective of the current work. Hence there is a need to address this issue with a completely new cake mix formulation. The present invention has overcome the drawback in the prior art by replacing egg with a complete plant based cake mix with no synthetic additives like emulsifying, whipping, thickening or foaming agents and preservatives with high protein content. The present invention is also cost effective and the premix is prepared from simple and easily available material. The present invention does not use any saturated fats like butter.
OBJECTIVE OF THE INVENTION
1. The main object of the present invention is to improve the protein content of the cake premix by using germinated flour selected from fabaceae family in specific horse gram.
2. It is yet other object of the present invention is to improve the fiber content of the cake premix by using whole wheat flour.
3. It is another object of the present invention is to avoid addition of any preservative or colors in the cake premix.
4

4. It is yet another object of the present invention to replace egg with a complete plant based composition in the cake premix.
SUMMARY OF THE INVENTION
It will be understood that this disclosure is not limited to the particular methodologies described, as there can be multiple possible embodiments of the present disclosure which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the particular versions or embodiments only, and is not intended to limit the scope of the present disclosure.
It is one aspect of the present invention, to describe the composition of a fortified eggless cake premix comprising germinated legume flour selected from Fabaceae family that includes horse gram, soybean, chickpea, lentil, peanut, alfalfa, acacia, cowpea, mung bean, green pea as well as whole flour selected from the cereals of poaceae family that includes whole wheat, oats, maize, barley, sorghum, millet, quinoa, buckwheat, amaranth, and rye in conjunction with milk solids, sweetener, flavoring agent, leavening agent, and raising agent.
It is another aspect of the present invention, to disclose the range of composition of the eggless cake premix prepared with blended flour selected from the sprouted legume of fabaceae family ranging from 6-12% with the flour selected from the cereal of Poaceae family ranging from 20-26% in conjunction with milk solids ranging from 12-17%, sweetener at 35-45%, leavening system comprising in the range of 0.5-0.8%, flavoring agent at 5-8% and raising agent at 0.2-0.5%.
It is yet another aspect of the present invention to disclose the method of preparing the eggless cake premix as follows: sorting and washing the horsegram thoroughly; soaking the horse gram in water (1:2) for 8 hours; draining the water completely and sprouting the horse gram for 10 hours in a wet muslin cloth at room temperature; sun drying the

sprouted lentils for 5 hours and milling into fine flour; sieving the flour with a 212 um pore sized sieve; milling the sun dried whole wheal into a fine flour; mixing sprouted horse gram flour, whole wheat flour, sweetener, milk solids, flavoring agent, leavening agent and raising agent and packing in an air tight container.
The present invention is advantageous over existing method wherein the present invention is cost effective, free from synthetic additives and the obtained final product has high protein content without using egg when compared with the existing marketed product.
BRIEF DESCRIPTION OF DRAWINGS:
The above set forth and other features of the invention are made more apparent in the ensuring detailed description of the invention, when read in conjunction with the accompanying drawings, wherein:
Figure 1 illustrates the process for the preparation of fortified eggless cake premix Figure 2 illustrates the process for preparation of a cake using the cake premix Figure 3 illustrates the sensory analysis of the cake prepared using the fortified eggless cake premix.
DETAILED DESCRIPTION OF THE INVENTION:
The following detailed description illustrates by way of example and not by way of limitations.
Embodiments of the present disclosure will be described more fully hereinafter with reference to the accompanying drawings in which like numerals represent like elements throughout the several figures, and in which example embodiments are shown. Embodiments of the claims may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. The examples set forth herein are non-limiting examples and are merely examples among other possible examples.

In the disclosure herein, consideration or use of a particular element number in a given FIGURE or corresponding descriptive material can encompass the same, an equivalent, or an analogous element number identified in another FIGURE or descriptive material corresponding thereto. Some embodiments of this invention, illustrating all its features, will now be discussed in detail. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items.
It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Although any systems and methods similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present invention, the preferred, systems and methods are now described.
Some embodiments may be described using the expression "one embodiment" or "an embodiment" along with their derivatives. These terms mean that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment.
The present invention describes the composition of the fortified eggless cake premix
comprising blended protein rich flour from plant origin.
In one embodiment, the invention describes the blending of flour selected from the
sprouted legume of Fabaceae family.
In another embodiment the sprouted flour is selected from horse gram, soybean,
chickpea, lentil, peanut, alfalfa, acacia, cowpea, mung bean, green pea and the like.

In a specific embodiment the sprouted flour is selected from horse gram.
In other embodiment the whole flour is selected from the cereals of Poaceae family.
In another embodiment the whole flour is selected from wheat, oats, maize, barley,
sorghum, millet, quinoa, buckwheat, amaranth, rye and the like.
In a specific embodiment the whole flour is selected from wheat.
In yet another embodiment the other components of the fortified eggless cake premix
composition includes milk solids, sweetener, flavoring agent, leavening agent, and
raising agent.
In another embodiment, the sweetener includes glucose, fructose, sucrose, xylitol,
sorbitol, mannitol and the like.
In a specific embodiment, the sweetener is sucrose.
In other embodiment the flavoring agent includes vanilla, cocoa, strawberry,
pineapple, cinnamon, peppermint and the like.
In a specific embodiment the flavoring agents are vanilla and cocoa.
In other embodiment the leavening and raising agents include sodium bicarbonate,
sodium acid pyro phosphate; sodium aluminum sulphate, potassium tartarate and the
like.
In a specific embodiment, the leavening and raising agents are sodium hydrogen
carbonate so called as baking powder and sodium bicarbonate so called as baking
soda. The cakes are leavened entirely by physical means such as air incorporation by
a mixer and the agent will enlarge the air bubble in the batter making the cake fluffy.
In another embodiment the invention describes the range of composition (wt%) of the
eggless cake premix.
In yet another embodiment the invention describes the range of blended flour selected
from the sprouted legume of fabaceae family in an amount present between 2-22 wl%
more preferably 6-12 wt%.

In yet another embodiment the invention describes the range of whole flour selected
from the cereal of Poaceae family in an amount present between 12-35 wt%, more
preferably 20-26 wt%.
In another embodiment the invention describes the range of milk solids in an amount
present between 5-20 wl%, more preferably 12-17 wt%.
In other embodiment the invention describes the range of leavening agent in an
amount present between 0.1-1.5 wt%, more preferably 0.5-0.8 wt%.
In other embodiment the invention describes the range of flavoring agent in an
amount present between 2-15 wt%, more preferably 5-8 wt%.
In other embodiment the invention describes the range of raising agent in an amount
present between 0.1-1 wt%, more preferably 0.2-0.5 wt%.
According to the present invention, the eggless cake premix is prepared hygienically
by maintaining the moisture content up to less than 4% so that the product has
extended shelf life.
According to the present invention, in a specific embodiment a method for preparing
the composition of the eggless cake premix as illustrated in figure 3 is as follows
a) sorting, washing and soaking the horse gram in water (1:2) for 16 hours at room temperature (100)
b) draining the water completely and sprouting the horse gram for 8-12 hours in a wet muslin cloth at room temperature (101)
■ d) sun drying the sprouted lentils for 5 hours (102) and milling into fine flour (103).
e) sieving the flour with a 212 u.m pore sized mesh (104)
f) mixing sprouted horse gram flour, whole wheat flour, sweetener, milk solids, flavoring agent, leavening agent and raising agent (105).
h) packing in an air tight container (106).
EXAMPLES
The composition and the process for preparing the fortified eggless cake premix (50
g) are described below.


The horse gram is soaked in water (1:2) for 10 hours and is allowed to germinate. The germinated horse gram is sundried and milled into flour. The other dry ingredients such as whole wheat flour (14.8 g), sugar (23.5 g)3 cocoa powder (4.1 g), baking powder (0.4 g), baking soda (0.2 g) are mixed together along with sprouted horse gram flour (7 g) and sieved thoroughly to incorporate air. It is then packed in an air tight container until further use. Shelf life analysis of the cake premix: The shelf life of the cake premix is assessed by
a) packing the cake premix in a zip lock cover
b) storing the pack in a dry place away from sunlight
c) observing any changes in the consistency or aroma of the premix The stored cake premix showed a shelf life of 4 weeks.
Example 1: Baking recipe for eggless chocolate cake preparation using the cake mix
The cake premix (50 g) is mixed with the wet ingredients such as oil (9.9 g) and milk (30 mL) slowly to form a smooth uniform batter. It is then baked for 10 min at 180°C.

Sensory analysis of the prepared cakes using example 1: ) The baked cake has a dark brown glossy outer crust and is light brown on the inside. The aroma of the cake is pleasant. The outer crust is hard which make the texture a little crunchy. The cake is soft but not very spongy in texture. Example 2: Baked cake recipe using the cake premix with vanilla essence

! The cake premix (50 g) is mixed with the wet ingredients such as oil (9.9 g), vanilla
essence (1 mL) and milk (30 mL) slowly to form a smooth and uniform batter. It is
baked for lOminat 180°C.
Sensory analysis of the prepared cakes using example 2:
The baked cake has a thick, glossy outer crust. It is lighter in color on the inside. The i vanilla essence does not enhance the aroma of the cake. The cake has a crunchy outer
crust and a soft interior. If the cocoa powder is replaced with vanilla essence, the
appearance of the cake is not pleasant.
Example 3: Steamed cake recipe using the cake premix with vanilla essence

The cake premix (50 g) is mixed with the wet ingredients such as oil (9.9 g), vanilla
essence (1 mL) and milk (30 ml) slowly to form a smooth and uniform batter. It is
steamed in a pressure cooker for 10 min at 250°F.
Comparative sensory analysis of the prepared cakes using example 2 and 3:
The steamed cake had a spongy texture throughout and did not have a thick outer
crust like the baked version. The cake had a glossy outer layer was light brown in
color. The aroma was pleasing but the vanilla essence did not seem to enhance it. The
cake was fluffy and had a smoother mouth feel when compared to the baked version.
If the cocoa powder was replaced with vanilla essence, the appearance of the cake
was not pleasing.
Example 4: Steamed cake recipe using the cake premix after replacing milk with milk
solids

The milk solids (10 g) are added to the cake premix (50 g) and then blended with the
wet ingredients such as oil (9.9 g) and water (35 mL) slowly to form a uniform batter.
It is steamed in a pressure cooker for 10 min at 250°F. The preparation steps are
depicted in figure 2.
25 penalists in the age group of 18-35 were selected from Ethiraj College for women.
A nine point Hedonic rating scale is used as a tool for sensory evaluation.
Sensory analysis of the cake prepared using example 4 as depicted in figure 3:
The cake is light brown in color throughout and has a glossy finish. The texture was
spongy and the mouth-feel was soft. The aroma of the cake was pleasant and has
chocolate flavor.

Comparative nutritional value of the cake prepared using example 4 and the marketed products:

As per the table above, the cake prepared using fortified eggless cake premix has better protein content than the other current marketed products. The texture and flavor is similar in both the cases.
The present invention is described in detail below with reference to several embodiments and some examples. These illustrations and discussions are for the purpose of demonstration only. For the one with art and skill as well as expertise it will be apparent that these examples can be modified within the scope and spirit of this invention and also set forth in claims.

5. Claims:
Wc Claim:
1. A fortified eggless cake premix composition comprising:
a) a finer meal from protein-rich germinated legume flour present in an amount between 6-12%,
b) whole cereal flour present in an amount between 20-26%,
c) milk solids present in an amount between 12-17%,
d) sweetener present in an amount between 35-45%,
e) flavoring agent present in an amount between 5-8%,
f) leavening agent present in an amount between 0.5-0.8%,
g) raising agent is present in an amount between 0.2-0.5%.
wherein the protein-rich germinated legume flour is made from the sprouted legumes of Fabaceae family comprises at least one legume selected from the group consisting of horse gram, soybean, chickpea, lentil, peanut, alfalfa, acacia, cowpea, mung bean, and green pea; and the whole cereal flour is selected from the grains of Poaceae family comprises at least one cereal selected from the group consisting of wheat, oats, maize, barley, sorghum, millet, quinoa, buckwheat, amaranth, rye, and corn.
2. The fortified eggless cake premix composition as claimed in claim 1, wherein the sweetener comprises at least one selected from the group consisting of glucose, fructose, sucrose and the like, and the sugar alcohol includes xylitol, sorbitol, mannitol and maltitol.
3. The fortified eggless cake premix composition as claimed in claim 1, wherein the flavoring agent is selected from natural additives like powder or extract from fruits, nuts, and spices such as vanilla, cocoa, strawberry, pineapple, cinnamon, nut meg, peppermint and cloves.
4. The fortified eggless cake premix composition as claimed in claim 1, wherein the leavening agent is baking powder and the raising agent is baking soda.

5. The fortified eggless cake premix composition as claimed in claim 1, wherein the cake prepared consists a protein content of 13-16%.
6. A process for the preparation of cake from the fortified eggless cake premix comprising the steps:

a) sorting, washing and soaking the horse gram in water (1:2) for 6-10 hours (100) followed by sprouting for 8-12 hours in a wet muslin cloth at room temperature (101).
b) preparing a germinated horse gram flour by sun drying the said sprouted horse gram for 5 hours (102) and milling into fine flour (103) followed by sieving the flour with a 212 urn pore sized mesh (104).
c) preparing the fortified eggless cake premix by mixing the said germinated horse gram flour, whole wheat flour, sweetener, milk solids, flavoring agent, leavening agent and raising agent (105).
d) packing the prepared fortified eggless cake premix in an air tight container (106).