FORM - 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
COMPLETE
Specification
(See section 10 and rule 13)
BISCUITS
PARLE PRODUCTS PVT. LTD.,
an Indian Company
of North Level Crossing, Vile Parle (East), Mumbai 400 057,
Maharashtra, India
THE FOLLOWING SPECIFICATION PARTICULARLY DESCRIBES THE INVENTION AND THE MANNER IN WHICH IT IS TO BE PERFORMED.

This invention relates to biscuits.
Particularly, this invention relates to the favorite tea time snack- biscuit or cookies having improved nutritive and digestive value.
What is envisaged in accordance with this invention is biscuits (cookies) in the form of health foods because of low fat and high fiber content.
Background of the Invention
Biscuits are a favorite tea time snack as they are tasty, easy to store and serve and inexpensive.
However, biscuits contain a high percentage of carbohydrates and fat. The process of manufacture of biscuits requires high % of carbohydrates and fats for proper kneading, to obtain the desired consistency and flowability of the dough and to obtain the right crispiness on baking.
However, ingestion of foods rich in carbohydrates and fats is not good as it leads to metabolic disturbances and obesity. For the same reason obese individuals and persons with metabolic disturbances such as diabetes mellitus are deprived of this tasty snack as they cannot consume high carbohydrate and fat containing foods.
Secondly, the conventional fiber content of biscuits is low. As biscuits are consumed almost everyday by a large population , over different age groups specially children, ingestion of biscuits having low fiber content can lead to digestive problems.
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An inadequate amount of protein in the food ingested can be counteracted by providing foodstuffs of minimum carbohydrate content and high fiber content, without excessive fat content. Experience has shown that foodstuffs such as granules of such composition, if taken in amounts which suffice for the desired compensation in cases of obesity, cause revulsion so that - at least from a long-term point of view - the prospect of successfully reducing the portion of carbohydrate in the total foodstuffs provided, through the use of such granules, is not hopeful. Granules cannot be thoroughly chewed and can only be ground between the teeth, and this is one reason for the lack of enjoyment in consumption of such high fiber granules.
It is the object of the present invention to provide a foodstuff which has a relatively high fiber content, a low fat content and a minimum sugar content and which can be consumed , preferably with a cup of hot beverage such as tea or coffee and is pleasant to consume, even in amounts sufficient to replace a daily main meal.
Digestive biscuits having some fiber content are well known. This fiber content is in the form of wheat bran. These digestive biscuits have a relatively large fat content. Therefore although digestive biscuits may provide adequate fiber which forms the roughage in the diet they also provide excessive calories in the form of fats.
There is a need for a biscuit which provides adequate fiber but significantly less fat.
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Marie biscuits are generally round, flat, thin, flavored biscuits , about 4mm thick and 6.5 centimetres in diameter. Although Marie biscuits are generally round they may come in other shapes including rectangular, oval, elliptical or finger shaped. The thinness of the marie biscuit makes it a suitable biscuit for 'dunking' that is dipping the biscuit in tea , coffee or milk, before eating. The typical 'Marie' flavour is milk flavour, which gives it the characteristic flavour.
A principal feature of the biscuit of this invention is that it contains fiber in the form of finely particulated wheat bran and/or psyllium husk.
WHEAT BRAN
Botanical name: Triticum sativum, Linn
Ayurvedic/ Sanskrit name: Yava, Godhuma
Indian names: Hind.- Gehun; Ben.- Gam ; Guj.- Gehu ; Mah.-
Gahu; Bom. - Gahu; Tel.- Godumulu; Tam.-
Godumay; Mal.-Kotampum; Can.- Godi.
Popular English name(s): Wheat. Wheat bran is the coarse outer coating of
the wheat kernel as separated from cleaned and
scoured wheat in the usual process of commercial
milling.
Varieties: There are four principal divisions: hard white, hard
red, (glutinous) soft white, soft red (starchy). Varities are as follows: Kata/ Shetgahu, Wagia, Daudkhani, Bakshi,
Khapli, Mundi of Ludhiana, Popatia, Hansia.
Habitat: Wheat is extensively cultivated in Punjab, United and
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the Central provinces, Sind, Central India,Rajputana and the Bombay Presidency.
Wheat bran is a nutritional storehouse; it offers a considerable amount of dietary fiber, along with magnesium and selenium. One-quarter cup contains 2 grams of protein and less than a gram of fat. The nutrition chart of wheat bran is as shown in the table:
Wheat Bran/1/4 cup

Calories 31
Total fat (g) 0.6
Saturated fat (g) 0.1
Monounsaturated fat (g) 0.1
Polyunsaturated fat (g) 0.3
Dietary fiber (g) 6.2
Protein (g) 2
Carbohydrate (g) 9
Cholesterol (mg) 0
Sodium (mg) 0
Magnesium (mg) 89
Manganese (mg) 1.7
Phosphorus (mg) 147
Selenium (meg) 11
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Uses: Wheat bran is an inexpensive source of fiber. It is useful in vitiated conditions of vatta and pitta. Also used for different kinds of leavened and unleavened bread. Several sorts of baby food are also prepared, cakes and different kinds of biscuits. The bran is used in decoction as an emollient bath in skin diseases such as psoriasis. Bran bread is laxative and used in certain dyspeptic conditions owing to its freedom from starch, in diabetes. Bran cakes and bran biscuits are also prepared.
PSYLLIUM HUSK

Botanical name: Ayurvedic/ Sanskrit name: Indian names:
Popular English name(s):
Part Used: Habitat:
Prop Of The Plant:

Plantago Ovata, Plantago Ispagula Snigdhajeera
Hind.-Isapghul; Isabghul; Issufgul; Ben. - Isabgul; Guj. - Uthamujeerun; Mah. -Isapghol; Bom. -; Tel.- Isapagalavittulu; Tarn. - Ishappukolvirai; Can.-Issabagolu Psyllium Husk, Psyllium Seeds, Plantago, Ispaghula, Fleam, Spogel Seeds, Isabgol Husk, Seed
This herb is found in the Punjab, Gujarat, Haryana and Sind, cultivated to a small extent in Bengal, Mysore. Commercially grown in northwestern India. Seeds are cooling, demulcent, emollient, laxative and Diuretic, astringent and tonic. They are useful in vitiated conditions of tridosa, burning sensation, gastritis, dysentery and general debility.

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Active constituents: Psyllium is a bulk-forming laxative and is
high in both fiber and mucilage. Psyllium seeds contain 10-30% mucilage. The laxative properties of psyllium are due to the swelling of the husk when it comes in contact with water. This forms a gelatinous mass that keeps feces hydrated and soft, provided it is taken with sufficient water. The resulting bulk stimulates a reflex contraction of the walls of the bowel, followed by emptying.
Nutritional value: The nutritional value of psyllium husk consists
mainly of glycosides, proteins, polysaccharides, vitamin B1, and choline. The husk is composed mostly of a fiber called hemicellulose which is a complex carbohydrate found in whole grains, fruits and vegetables. Hemicellulose is undigestible, however, it is partially broken down in the colon and feeds the friendly intestinal flora.
Uses: Used in inflammatory conditions of mucous
Membranes of gastro intestinal and genitourinary tracts. It restores proper bowel movements and used in treatment of chronic constipation, amoebic and bacillary dysentery. Psyllium husk and seeds .
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According to this invention there is provided a biscuit, comprising:
(a) ingredients to form a biscuit dough to make a crisp biscuit, wherein said dough contains a blend of wheat flour, sugar together with dietary fiber between 2.8% and 3.9% of the mass of the biscuit; and
(b) fat content between 9 to 12 % and therefore reduced calories of 410 to 425 calories per l00gms of biscuit and provides digestive properties during consumption.
In accordance with a preferred embodiment of the invention, the dietary fiber is at least one fiber selected from a group of fibers consisting of wheat bran and psyllium husk
Typically, the ratio of wheat bran to psyllium husk is in the range of 1 : 0 to 1:2.
The production of biscuits, according to this invention, begins with particulating the fibers by grinding and sieving the fibers through a mesh of size. 30 to 60 mesh. This fiber is mixed with the wheat flour having medium gluten content. Wheat flour consists of two proteins glutenin and glidanin which on contact with water form gluten, providing the characteristic elasticity to the dough. Mixing is continued until all dry ingredients are evenly distributed. Water at a relatively low temperature together with vegetable oil, typically partially hydrogenated vegetable oil and again preferably partially hydrogenated oil of being a mixture of soya bean oil and palm oil , and milk solids is added with mixing to begin the formation of a
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dough. Along with what is referred to in the industry as 'cream' which is a combination of fat and sugar whipped to a creamy consistency along with added leavening agents such as sodium and ammonium bicarbonate and sodium meta busulfite and salt. The the dough and mixed to a smooth, even consistency. The dough mass is then transferred to a suitable apparatus for sheeting to form a sheet of desired thickness and consistency. Biscuits are then cut with the help of cutters to form thin round flat dough pieces. Excess moisture is removed. The shape of the dough pieces effect the baking characteristics. After cutting, the dough pieces are transferred to a convection oven. The end result is a crisp thin flat biscuit suitable for eating.
A final step of applying heat can be used to further reduce the moisture content of the biscuit. The biscuits can then be packaged and are ready for consumption.
While considerable emphasis has been placed herein on the steps and ingredients of the preferred embodiments , it will be appreciated that many permutations and combinations of the process steps and the composition can be made and that many changes can be made in the preferred scheme without departing from the principles of the invention. These and other changes in the preferred process steps as well as other steps of the process of the invention will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation.
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We claim:
1. A biscuit, comprising:
(a) ingredients to form a biscuit dough to make a crisp biscuit, wherein said dough contains a blend of wheat flour, sugar together with dietary fiber more than 2.8% of the mass of the biscuit; and
(b) fat (typically partially hydrogenated vegetable oil) content between 9 to 12% and therefore reduced calories of 410 to 425 calories per l00gms of biscuit and provides digestive properties upon consumption.
2. A biscuit as claimed in claim 1, wherein the dietary fiber is at least one
fiber selected from a group of fibers consisting of wheat bran and psyllium
husk of particle size less than 60 mesh and preferably less than 30 mesh and
typically of 98% purity.
3. A biscuit as claimed in claim 2, wherein the ratio of wheat bran to psyllium husk is in the range of 1 : 0 to 1 : 2.
4. A biscuit as claimed in claim 1, wherein the biscuit includes milk solids to an extent ranging from 0 to 2% of the mass of the biscuit.

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ABSTRACT
Title: Biscuits
A biscuit, comprising:
(a) ingredients to form a biscuit dough to make a crisp biscuit, wherein said dough contains a blend of wheat flour, sugar together with dietary fiber more than 2.8% of the mass of the biscuit; and
(b) fat (typically partially hydrogenated vegetable oil) content between 9 to 12 % and therefore reduced calories of 410 to 425 calories per l00gms of biscuit and provides digestive properties upon consumption.