Description:Field of the invention
The primary objective of this invention is dark chocolate for PCOS/PCOD management and method thereof. It has been studied the impact of including chocolate enriched with fibre and antioxidants.
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.
Pure dark chocolate and seed-incorporated dark chocolate have significant benefits for women with PCOS, seed-incorporated dark chocolate may offer additional advantages due to the extra nutrients, fiber, and healthy fats provided by the seeds. These added components can further support weight management, blood sugar control, and overall nutritional health.
Pure dark chocolate and seed-incorporated dark chocolate differ primarily in their ingredients and nutritional profiles, which affect their health benefits, particularly for women with PCOS. Pure dark chocolate is made mainly from cocoa mass, cocoa butter, and a small amount of sugar, with a high cocoa content typically above 70%. It is rich in flavonoids like epicatechin, which improve insulin sensitivity and cardiovascular health, and contains high levels of antioxidants that reduce oxidative stress and inflammation. Pure dark chocolate also has mood-enhancing properties by increasing serotonin and endorphin levels and offers lower sugar content, aiding blood sugar control.
In contrast, seed-incorporated dark chocolate combines pure dark chocolate with seeds such as chia, flax, pumpkin, or sunflower seeds, adding extra nutrients like omega-3 fatty acids, fiber, protein, vitamins, and minerals. The seeds enhance the chocolate's fiber content, aiding digestion, promoting satiety, and helping with weight management. They also provide healthy fats, particularly omega-3 and omega-6 fatty acids, which reduce inflammation and support heart health, and additional antioxidants that complement those in dark chocolate. The protein from seeds helps maintain muscle mass and improve metabolic health.
For women with PCOS, seed-incorporated dark chocolate may offer additional advantages due to the broader nutritional benefits from the seeds, such as enhanced blood sugar control, improved satiety, weight management, and reduced inflammation. Both types of dark chocolate are beneficial, but seed-incorporated dark chocolate's enhanced nutritional profile can provide more comprehensive health benefits, making it potentially more advantageous for women managing PCOS. However, it is essential to consume both in moderation as part of a balanced diet.
Several patents have been issued for chocolates but none of these are related to the present invention. For example, US8906442B2 invention discloses a process and plant are proposed for producing dark chocolate, including single-variety types with high cocoa content, without the need for cocoa powder production or addition. This is achieved by partially defatting the cocoa mass before mixing, grinding, and/or conching, reducing its fat content sufficiently to produce high-cocoa dark chocolates without added cocoa powder. The partial defatting is preferably done using a decanter, resulting in a high-fat cocoa butter fraction that retains 17-21% (up to 30%) fat-free cocoa dry matter. This novel process eliminates the need for highly defatted cocoa powder production, as the partially defatted cocoa mass can be easily ground using rollers and then conched. The cocoa butter fraction is added during conching after grinding in a ball mill.
Another patent, US10321698B2 relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
Another patent, US4224354A provides for making chocolate and chocolate flavored materials. A pump means repeatedly circulates a liquid continuum containing chocolate solids through conducting means to comminuting means formed of a bed of agitated grinding elements where the solids are comminuted, and through conducting means back to the pump means at a rate of at least about 30 and preferably between 50 and 500 volumes of liquid continuum containing solids in the comminuting means per hour. Chocolate and chocolate flavored materials having substantially greater particle size uniformity and other superior and unique properties are thus produced. Also in processing, the temperature is controlled during processing to liberate undesirable components, such as acetic acid, from the composition while retaining other desired components.
Another patent, US8906442B2 discloses process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter. In the novel process according to the present invention, the expenditure for producing a highly defatted cocoa powder is avoided, since the cocoa mass (11) is only defatted to the point that the mass produced therefrom can be comminuted without problem using rollers (30) and can subsequently be conched. The cocoa butter fraction is added during conching after the comminution in a ball mill.
Another patent, WO2013039831A1 relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
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.
For wafer preparation, weigh flour and sugar, sieve them, then add butter, milk, and vanilla essence to create a smooth batter. Spread the batter on a heated pan, bake at 170°C for 5 minutes, and cut into rectangular strips. For ganache preparation, weigh dark chocolate and seeds, roast and grind the seeds, then melt the chocolate and incorporate the seeds into it. Dip the wafer strips into the ganache and refrigerate for 35-45 minutes. The result is fibre and antioxidant-rich dark chocolate-covered wafers.
Herein enclosed a dark chocolate for PCOS/PCOD management comprises of: Flour, sugar, dark chocolates, seeds.
A method for the preparation of the dark chocolate for PCOS/PCOD management comprising the steps of:
measuring out the required quantities of flour and sugar;
sifting the measured flour and sugar to remove any lumps and to aerate the mixture;
incorporating butter, milk, and vanilla essence into the sifted flour and sugar;
mixing all ingredients thoroughly until a smooth batter forms;
pouring the smooth batter onto a heated pan, spreading it evenly to ensure uniform thickness;
cooking the batter gently on the pan, then transfer to an oven preheated to 170°C. Bake for 5 minutes, monitoring to prevent overcooking;
allowing the wafers to cool slightly before cutting them into rectangular strips, shape is ideal for dipping and handling;
measuring out the dark chocolate and seeds;
roasting the seeds to enhance their flavor and bring out their natural oils;
monitoring and measuring the temperature, pH, sugar content;
completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
grinding the roasted seeds into a coarse form;
melting the dark chocolate using a double boiler or microwave, ensuring it is smooth and free of lumps;
mixing the coarsely ground seeds into the melted dark chocolate;
mixing the seeds into the chocolate until they are evenly distributed, creating a rich and textured ganache;
dipping each rectangular wafer strip into the prepared chocolate ganache, ensuring they are evenly coated; and
placing the coated wafers on a baking sheet lined with parchment paper and refrigerate for 35-45 minutes.
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 dark chocolate for PCOS/PCOD management and method thereof.
Another object of the present invention is to prepare dark chocolate.
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: dry fruits and dark chocolate
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 involves creating fibre and antioxidant-rich dark chocolate-covered wafers. Begin by weighing and sifting flour and sugar, then mix in butter, milk, and vanilla essence to form a smooth batter.
In some embodiments of the present invention, spread the batter on a heated pan and bake at 170°C for 5 minutes, then cut into rectangular strips. For the ganache, weigh dark chocolate and seeds, roast the seeds, and grind them coarsely.
In some embodiments of the present invention, melt the dark chocolate and incorporate the ground seeds. Dip the wafer strips into the prepared ganache, ensuring they are evenly coated, and refrigerate for 35-45 minutes to set.
In some embodiments of the present invention, the result is a nutritious snack combining crispy wafers with rich, smooth ganache enhanced by the crunch and health benefits of seeds.
Herein enclosed a dark chocolate for PCOS/PCOD management comprises of: Flour, sugar, dark chocolates, seeds. A method for the preparation of the dark chocolate for PCOS/PCOD management comprising the steps of:
measuring out the required quantities of flour and sugar;
sifting the measured flour and sugar to remove any lumps and to aerate the mixture;
incorporating butter, milk, and vanilla essence into the sifted flour and sugar;
mixing all ingredients thoroughly until a smooth batter forms;
pouring the smooth batter onto a heated pan, spreading it evenly to ensure uniform thickness;
cooking the batter gently on the pan, then transfer to an oven preheated to 170°C. Bake for 5 minutes, monitoring to prevent overcooking;
allowing the wafers to cool slightly before cutting them into rectangular strips, shape is ideal for dipping and handling;
measuring out the dark chocolate and seeds;
roasting the seeds to enhance their flavor and bring out their natural oils;
monitoring and measuring the temperature, pH, sugar content;
completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
grinding the roasted seeds into a coarse form;
melting the dark chocolate using a double boiler or microwave, ensuring it is smooth and free of lumps;
mixing the coarsely ground seeds into the melted dark chocolate;
mixing the seeds into the chocolate until they are evenly distributed, creating a rich and textured ganache;
dipping each rectangular wafer strip into the prepared chocolate ganache, ensuring they are evenly coated; and
placing the coated wafers on a baking sheet lined with parchment paper and refrigerate for 35-45 minutes.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Detailed Invention: Fibre & Antioxidant Rich Dark Chocolate Covered Wafers
This invention details the process of creating a delectable and nutritious snack: fibre and antioxidant-rich dark chocolate-covered wafers. The process is divided into two main sections: Wafer Preparation and Ganache Preparation.
Wafer Preparation
1. Weigh Ingredients: Measured out the required quantities of flour and sugar. Accurate weighing ensures consistent quality and texture of the wafers.
2. Sieving: Sifted the measured flour and sugar to remove any lumps and to aerate the mixture. This results in a smoother batter and lighter wafers.
3. Addition of Butter, Milk, and Vanilla Essence: Incorporated butter, milk, and vanilla essence into the sifted flour and sugar. The butter adds richness, the milk provides moisture, and the vanilla essence enhances the flavor profile.
4. Smooth Batter: Mixed all ingredients thoroughly until a smooth batter forms. Ensure there are no lumps and that the batter has a consistent texture.
5. Spread the Batter on Heated Pan: Poured the smooth batter onto a heated pan, spreading it evenly to ensure uniform thickness. This step is crucial for achieving evenly cooked wafers.
6. Cook Gently and Bake: Cooked the batter gently on the pan, then transfer to an oven preheated to 170°C. Bake for 5 minutes, monitoring to prevent overcooking. The wafers should be crisp and lightly golden.
7. Cut into Rectangular Strips: Once baked, allow the wafers to cool slightly before cutting them into rectangular strips. This shape is ideal for dipping and handling.
Ganache Preparation
1. Weigh Ingredients: Measured out the dark chocolate and seeds. High-quality dark chocolate is recommended for its rich flavor and antioxidant properties.
2. Roasting the Seeds: Roasted the seeds to enhance their flavor and bring out their natural oils. Roasting also adds a slight crunch to the ganache.
3. Grind in Coarse Form: Grinded the roasted seeds into a coarse form. This texture will add a pleasant crunch to the smooth ganache.
4. Melt Dark Chocolate: Melted the dark chocolate using a double boiler or microwave, ensuring it is smooth and free of lumps.
5. Incorporate Seeds: Mixed the coarsely ground seeds into the melted dark chocolate. This combination not only adds texture but also boosts the nutritional value of the ganache.
6. Chocolate Ganache Preparation: Thoroughly mixed the seeds into the chocolate until they are evenly distributed, creating a rich and textured ganache.
Final Assembly
1. Dip Wafer into Chocolate Ganache: Dipped each rectangular wafer strip into the prepared chocolate ganache, ensuring they are evenly coated. Allow any excess ganache to drip off.
2. Refrigerate Chocolate for 35-45 Minutes: Placed the coated wafers on a baking sheet lined with parchment paper and refrigerate for 35-45 minutes. This allows the ganache to set, giving the wafers a firm and glossy finish.
Result: The end product is a delicious and nutritious snack: fibre and antioxidant-rich dark chocolate-covered wafers. These wafers offer a delightful combination of crispy texture and rich, smooth ganache, enhanced by the crunch and nutritional benefits of the seeds. Perfect for a health-conscious indulgence.
Experimental data:
Carbohydrate Content: Maximum percent was recorded in the 5gm sample is 1.55 %.
Fat content: Maximum percent was recorded in the 5gm sample is 9%.
Protein Content: Maximum percent was recorded in the sample is 8.5%.
Ash content: Maximum percent was recorded in the 2gm sample is 2.12%.
Moisture Content: Maximum moisture percent was recorded in the 5gm sample is 1.4%.
Phenol Content: Phenol content was recorded in the 100gm sample is 570 mg.
It has been studied the impact of including chocolate enriched with fibre and antioxidants. And due to its addition, it is a great protein source and compound source too.
ADVANTAGES OF THE INVENTION:
• Formulated product is rich in nutritional benefits from the seeds.
• Product enhanced blood sugar control, improved satiety, weight management, and reduced inflammation.
• As chocolate is rich source of dietary fibers which enhance the functionality of formulate product.

, Claims:1) A dark chocolate for PCOS/PCOD management comprises of:
Flour, sugar, dark chocolates, seeds.
2) A method for the preparation of the dark chocolate as claimed in claim 1, wherein said preparation of dark chocolate for PCOS/PCOD management comprising the steps of:
a. measuring out the required quantities of flour and sugar;
b. sifting the measured flour and sugar to remove any lumps and to aerate the mixture;
c. incorporating butter, milk, and vanilla essence into the sifted flour and sugar;
d. mixing all ingredients thoroughly until a smooth batter forms;
e. pouring the smooth batter onto a heated pan, spreading it evenly to ensure uniform thickness;
f. cooking the batter gently on the pan, then transfer to an oven preheated to 170°C. Bake for 5 minutes, monitoring to prevent overcooking;
g. allowing the wafers to cool slightly before cutting them into rectangular strips, shape is ideal for dipping and handling;
h. measuring out the dark chocolate and seeds;
i. roasting the seeds to enhance their flavor and bring out their natural oils;
j. monitoring and measuring the temperature, pH, sugar content;
k. completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
l. grinding the roasted seeds into a coarse form;
m. melting the dark chocolate using a double boiler or microwave, ensuring it is smooth and free of lumps;
n. mixing the coarsely ground seeds into the melted dark chocolate;
o. mixing the seeds into the chocolate until they are evenly distributed, creating a rich and textured ganache;
p. dipping each rectangular wafer strip into the prepared chocolate ganache, ensuring they are evenly coated; and
q. placing the coated wafers on a baking sheet lined with parchment paper and refrigerate for 35-45 minutes.
3) The method as claimed in claim 2, wherein maximum percent was recorded in the 5gm sample is 1.55 %.
4) The method as claimed in claim 2, wherein maximum percent was recorded in the 5gm sample is 9%.
5) The method as claimed in claim 2, wherein maximum percent was recorded in the sample is 8.5%.
6) The method as claimed in claim 2, wherein percent was recorded in the 2gm sample is 2.12%.
7) The method as claimed in claim 2, wherein moisture percent was recorded in the 5gm sample is 1.4%.
8) The method as claimed in claim 2, wherein phenol content was recorded in the 100gm sample is 570 mg.