Description:Field of the invention
The primary objective of this invention is custard apple and aloevera infused shrikhand and method thereof. This infusion gives a new and healthy dessert option while also enhancing the flavor profile and adding potential health advantages from the special qualities of custard apple and aloe vera.
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.
Fusion Shrikhand's unique selling point is its capacity to satisfy customers who are health- conscious as well as Fusion Shrikhand is a novel dessert that combines the health benefits and exotic aromas of custard apple and aloe vera with the creamy richness of strained yogurt (curd). In order to create a smooth and opulent texture, the technical process entails carefully selecting and processing custard apple pulp and aloe vera gel/pulp, then combining them with precisely the right amounts of strained yogurt. A novel takes on the classic shrikhand, it provides a singular sensory experience along with possible health advantages. Fusion Shrikhand is a unique option in the dessert market since it satisfies your need for both a healthy and delectable dessert.
Technically speaking, Fusion Shrikhand is put through stringent quality control procedures to guarantee consistency in flavor, texture, and nutritional value. The custard apple enhances the overall nutritional profile of the dessert by providing natural sweetness, vitamins, mineral, and antioxidants. The aloe vera gives a refreshing tang and aids with digestion.
Fusion Shrikhand is a pleasant tasting beverage that combines the cooling and energizing effects of aloe vera with the fragrant notes and tropical sweetness of custard apple. With every spoonful, it's like savoring a creamy, delicious paradise
In response to the demand for healthier dessert options that strike a balance between taste and nutrition, shrikhand infused with custard apple and aloe vera was developed. Conventional desserts are frequently quite low in nutrients and might raise issues with overindulgence in sweets.
Several patents have been issued for milk products but none of these are related to the present invention. For example, WO2016098034A1 discloses a functional fat filled natural mango powder which can be used for mango based desserts and soft serve ice cream, fillings, mango shake, mango mousse, mango whipped topping, custard, shrikhand, mango lassi. The powder comprises about 1 to 5% by weight water, about 20 to 60% by weight of fat, about 20 to 60% mango pulp, about 2 to 5% by weight of one or more proteins, 0.5 to 5% by weight of one or more of emulsifier. Preferably a functional fat filled Natural Mango powder may contain effective amount of stabilizers and buffers. The invention is a functional fat filled natural mango powder product which has good solubility and is able to give rich and creamy taste to finished products like mango shakes, mango whipped toppings, mango puddings, mango mousses, custard, shrikhand and desserts that uses mango pulp or other fruits such as passion fruit, strawberry, papaya and other pulpy fruits.
Another patent, WO2013030280A1 relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing Dahi or Curd at 40°C using said lactic acid bacterial strain.
Another patent, GB1282356A provides whole cultured milk has incorporated therein sugar, and the mixture is homogenised and dried to give a product which may be reconstituted with water to give a Shrikhand product. Flavouring may be added after drying. A water-binding agent, such as an edible gum or sodium hexametaphosphate, may be incorporated prior to drying.
Another patent, WO1995021535A1 discloses whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50 % or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize said product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of said product or said confection, and optionally, (5) one or more additional substances, provided that said triglyceride fat component has a profile of solid fat index of about 70 at 50 °F, about 40 to 75 at 80 °F, and less than about 20 at 100 °F, wherein said product is characterized by providing a whipping overrun of between about 300 and about 500 % that can be achieved between about 45 °F and 50 °F in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyceride fat component, and an emulsifier component, wherein said fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50 °F about 40 to 75 at 80 °F, less than about 20 at 100 °F, said method comprising the step of selecting for inclusion into said product an emulsifier component that increases substantially the whipping overrun of said product thereof minimizing the amount of said triglyceride component present in a volume of said product.
Another patent, GB1254313A provide a dry food composition hydratable with milk to form a set milk product, comprises dry skim milk solids, a lactone of a sugar acid present in an amount of 20-90 g per 120 g dry skim milk solids and a cold-water gelling agent present in an amount of 10-80% of that required to form a gel in 1 litre of water, per 120 g dry skim milk solids, when no lactone is present. The lactone may be glucono delta lactone, 1.4 mannono lactone or 1, 4 glucurono lactone. The gelling agent may gelatin, a modified maize starch or a cellular gum. The composition may comprise citric acid, dry fruit flavour and sugar.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
In the invention, to prepare shrikhand, strain curd by hanging it in muslin cloth to remove excess water and transfer the thickened yogurt to a bowl. Prepare custard apple pulp and extract aloe vera gel, then heat the gel with water to reduce its bitterness. Mix the thickened yogurt, custard apple pulp, aloe vera gel, and sugar until a thick paste forms. Chill the mixture in the refrigerator before serving. The prepared shrikhand can then be packaged for storage or distribution.
Herein enclosed a custard apple and aloevera infused shrikhand.
A method for the preparation of custard apple and aloevera infused shrikhand comprising the steps of:
straining curd through a muslin cloth;
allowing it to hang until excess water is drained;
transferring the thickened yogurt into a bowl once the curd is sufficiently strained;
preparing custard apple pulp by meticulously extracting the flesh from ripe custard apples;
using fresh aloe vera leaves to extract the gel, ensuring it is collected in its purest form;
heating gently with water to temper the natural bitterness of aloe vera gel;
mixing the strained yogurt, custard apple pulp, heated aloe vera gel, and sugar in a mixing bowl;
thoroughly mixing all the ingredients until a smooth and thick paste is achieved;
transferring the mixture into a container and refrigerated for a few hours;
chilling enhances the flavors and textures, resulting in a delectable dessert experience; and
packaging the shrikhand in suitable containers, securing lids or seals to maintain freshness and facilitate easy storage or distribution.
The maximum percent of fat content was recorded in the sample 1 (5.5) followed by sample 2 (6.0), sample 3 (5.9).
The maximum percent of ash content was recorded in the sample 1 (3) followed by sample 2 (0.5), sample 3 (0.3) and sample 4 (0.2).
The maximum moisture percent was recorded in the sample 1 (53.8) followed by sample 2 (55).
The acidity maximum percent was recorded in the sample 1 (0.52) followed by sample 2 (0.51).
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is custard apple and aloevera infused shrikhand and method thereof.
Another object of the present invention is to prepare shrikhand.
Another object of the present invention is to use custard apple and aloevera.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
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:
Figure 1: Shrikhand
The figures and tables 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
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, the invention of nuts-based mayonnaise whose ingredients are chosen considering the drawbacks of conventional mayonnaise. For the preparation, we will require cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
In some embodiments of the present invention, to prepare shrikhand, strain curd by hanging it in muslin cloth to remove excess water and transfer the thickened yogurt to a bowl.
In some embodiments of the present invention, prepare custard apple pulp and extract aloe vera gel, then heat the gel with water to reduce its bitterness.
In some embodiments of the present invention, mix the thickened yogurt, custard apple pulp, aloe vera gel, and sugar until a thick paste forms.
In some embodiments of the present invention, chill the mixture in the refrigerator before serving. The prepared shrikhand can then be packaged for storage or distribution.
Herein enclosed a custard apple and aloevera infused shrikhand.
A method for the preparation of custard apple and aloevera infused shrikhand comprising the steps of:
straining curd through a muslin cloth;
allowing it to hang until excess water is drained;
transferring the thickened yogurt into a bowl once the curd is sufficiently strained;
preparing custard apple pulp by meticulously extracting the flesh from ripe custard apples;
using fresh aloe vera leaves to extract the gel, ensuring it is collected in its purest form;
heating gently with water to temper the natural bitterness of aloe vera gel;
mixing the strained yogurt, custard apple pulp, heated aloe vera gel, and sugar in a mixing bowl;
thoroughly mixing all the ingredients until a smooth and thick paste is achieved;
transferring the mixture into a container and refrigerated for a few hours;
chilling enhances the flavors and textures, resulting in a delectable dessert experience; and
packaging the shrikhand in suitable containers, securing lids or seals to maintain freshness and facilitate easy storage or distribution.
The maximum percent of fat content was recorded in the sample 1 (5.5) followed by sample 2 (6.0), sample 3 (5.9).
The maximum percent of ash content was recorded in the sample 1 (3) followed by sample 2 (0.5), sample 3 (0.3) and sample 4 (0.2).
The maximum moisture percent was recorded in the sample 1 (53.8) followed by sample 2 (55).
The acidity maximum percent was recorded in the sample 1 (0.52) followed by sample 2 (0.51).
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
1. Strained Curd: The process was initiated by straining curd through a muslin cloth, allowing it to hang until excess water was drained. This step was crucial for achieving the desired thick consistency of the yogurt.
2. Excess Water Drained: Once the curd had been sufficiently strained, the thickened yogurt was transferred into a bowl. This step ensured that only the creamy part of the curd was retained, enhancing the richness of the final product.
3. Prepared Custard Apple Pulp: Simultaneously, custard apple pulp was prepared by meticulously extracting the flesh from ripe custard apples. This pulp contributed to the fruity sweetness and texture of the shrikhand.
4. Aloe Vera Gel Extracted: The gel was extracted from fresh aloe vera leaves, ensuring to collect it in its purest form. Aloe vera gel was renowned for its health benefits and added a unique dimension to the shrikhand.
5. Aloe Vera Gel Heated with Water: To temper the natural bitterness of aloe vera gel, it was gently heated with water. This step enhanced its palatability while preserving its nutritional properties.
6. Mixed with Sugar: The strained yogurt, custard apple pulp, heated aloe vera gel, and sugar were combined in a mixing bowl. The quantity of sugar was adjusted according to taste preferences.
7. Blended until Thick Paste: All the ingredients were thoroughly mixed until a smooth and thick paste was achieved. This ensured that the flavors were well-incorporated and balanced.
8. Chilled in Refrigerator: The mixture was transferred into a container and refrigerated for a few hours. Chilling enhanced the flavors and textures, resulting in a delectable dessert experience.
9. Served: Once adequately chilled, the shrikhand was ready to be served. It was garnished with nuts, fruits, or saffron strands for added visual appeal and flavor complexity.
10. Packaged: To ensure convenience and preservation, the shrikhand was packaged in suitable containers. Lids or seals were secured to maintain freshness and facilitate easy storage or distribution. Relevant information was labeled for consumers' convenience.
Strain curd (hang in muslin cloth)
Drain excess water(transfer thickened yogurt in a bowl)
prepare custard apple pulp
extract aloevera gel
heat aloevera gel with water to reduce bitterness
mix all these ingredients with sugar
mix well until a thick paste is ready
chill in rerfrigerator
serve
Packaging
EXAMPLE 2
Results
Fat content
Maximum percent was recorded in the sample of sample 1 (5.5) followed by sample 2(6.0), sample 2 (5.9)
Ash content
Maximum percent was recorded in the sample of sample 1 (3) followed by sample 2 (0.5), sample 3 (0.3) and sample 4 (0.2).
Moisture Content
Maximum moisture percent was recorded in the sample of sample 1 (53.8) followed by sample 2 (55).
Acidity
Maximum percent was recorded in the sample 1(0.52) followed by sample 2(0.51).
It has been studied the impact of infusing custard apple and aloevera in shrikhand is a great source of calcium, minerals, vitamins and probiotics and compound source too. Both custard apple and aloevera contain antioxidants and it is a rich source of fibre.it providing potential health advantages such as improved immunity, digestion, and digestion and overall and well-being.
ADVANTAGES OF THE INVENTION:
Unique Flavours: Offers a distinct taste experience blending creamy yogurt with fruity custard apple and refreshing aloevera
Nutritional Value: Enriched with vitamins, minerals, antioxidants from custard apple and digestive support from aloe-vera
Health Benefits: Supports digestion, hydration and overall wellbeing appealing to health-conscious consumers.
Market Appeal: Stands out in the desert market, attracting new customers and creating branding opportunities.
Versatility: Appeals to a wide range of consumers, combining traditions with innovation in culinary offerings
, Claims:1) A custard apple and aloevera infused shrikhand.
2) A method for the preparation of the shrikhand as claimed in claim 1, wherein said preparation of custard apple and aloevera infused shrikhand comprising the steps of:
a) straining curd through a muslin cloth;
b) allowing it to hang until excess water is drained;
c) transferring the thickened yogurt into a bowl once the curd is sufficiently strained;
d) preparing custard apple pulp by meticulously extracting the flesh from ripe custard apples;
e) using fresh aloe vera leaves to extract the gel, ensuring it is collected in its purest form;
f) heating gently with water to temper the natural bitterness of aloe vera gel;
g) mixing the strained yogurt, custard apple pulp, heated aloe vera gel, and sugar in a mixing bowl;
h) thoroughly mixing all the ingredients until a smooth and thick paste is achieved;
i) transferring the mixture into a container and refrigerated for a few hours;
j) chilling enhances the flavors and textures, resulting in a delectable dessert experience; and
k) packaging the shrikhand in suitable containers, securing lids or seals to maintain freshness and facilitate easy storage or distribution.
3) The method as claimed in claim 2, wherein maximum percent of fat content was recorded in the sample 1 (5.5) followed by sample 2 (6.0), sample 3 (5.9).
4) The method as claimed in claim 2, wherein maximum percent of ash content was recorded in the sample 1 (3) followed by sample 2 (0.5), sample 3 (0.3) and sample 4 (0.2).
5) The method as claimed in claim 2, wherein maximum moisture percent was recorded in the sample 1 (53.8) followed by sample 2 (55).
6) The method as claimed in claim 2, wherein acidity maximum percent was recorded in the sample 1 (0.52) followed by sample 2 (0.51).