Description:Field of the invention
The invention leads to development of herbal bakery product by using nettle leaf extract.
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.
Several patents have been issued for plants extract but none of these are related to the present invention. For example, TR200801717A2 relates to stinging nettle leaf is kept in clean water for 30 minutes and then taken to the strainer. Stinging nettle leaves taken from the strainer are left for 20 minutes in the water created with grape vinegar in order to be free from parasites. until crushed. The extract obtained with the stinging nettle leaf is added to the milk which has been brought to a temperature of 40 degrees and is mixed by flushing. Nettle leaf extract mixed with milk is placed in sterile containers and the mouths are closed not to be too tight, the temperature is set to 37-38 degrees and it is obtained by fermenting in a heated oven and waiting for 19 hours to become yogurt.
Another patent, CN216779648U provides a nettle leaf tea processing and cleaning device which comprises a water tank, wherein a discharging draining platform is arranged at one end of the water tank, a plurality of cleaning cages are sequentially arranged in the water tank at intervals, telescopic pieces for driving the cleaning cages to move up and down are arranged on two sides of each cleaning cage, a body of each telescopic piece is connected to the outer wall of the water tank, and telescopic ends of the telescopic pieces are detachably connected with the cleaning cages. The utility model can immerse the nettle leaves into water for up-and-down reciprocating cleaning, has higher cleaning efficiency, and does not damage the leaves in the cleaning process.
Another patent, CN107279350A provides a kind of preparation method of loquat flower white dead nettle leaf tea, described loquat flower white dead nettle leaf tea is plucked, raw material is cleaned, withered, heap green grass or young crops is fermented, finished, kneading, the fermentation of heap base, drying, Titian, packaging and other steps are made using loquat flower, white dead nettle leaf as primary raw material by raw material. The tea that this method makes is with green and healthy, it is nutritious, the loquat flower of wide material sources, white dead nettle leaf is raw material, reduce production cost, raw material is subjected to ultrasonic wave cleaning, the impurity of raw material carrying can either be removed, damage of the cleaning process to raw material can be reduced again, reduce the destructiveness to active component in raw material, make loquat flower white dead nettle leaf tea nutritional ingredient more balanced, color stability, pure in mouth feel, improve loquat flower, the nutritive value and economic value of white dead nettle leaf, with clearing heat and detoxicating, dispelling wind cough-relieving, promoting blood circulation and stopping pain, it is inducing diuresis and reducing edema to wait health-care effect.
Another patent, RU2319382C1 provides a food-processing industry, in particular, preparing of bakery products for prophylactic diet., which composition contains 100 kg of first-grade wheat flour, 1.5 kg of baker's compressed yeast, 1.3 kg of edible salt, 10-15 kg of pectin extract of grape pomace, 5-10 kg of infusion prepared from nettle leaves. Water is used in an amount providing dough moisture content of 45%. It increased nutritive value, improved quality of bread, and prolonged shelf life of bakery products.
Another patent, US6475476B1 relates to herbal hair treatments and method of making the same for protecting and strengthening hair. The herbal hair treatments and method of making the same includes mixing sage, horsetail, kelp, nettle leaf, horsetail, rosemary and mineral water to form a mixture. Heating the mixture to a full boil. Straining the mixture to form an herb liquid. Mixing into the herb liquid rosemary oil, vitamin E, castor oil and a soap to form a shampoo.
Another patent, DE19739690A1 relates to medicinal stinging nettle wine is produced by extracting cultivated stinging nettles with white wine. A medicinal stinging nettle wine is produced by: a) cultivating young Urtica dioica L. shoots under defined, controlled ecological conditions using an organic-dynamic fertiliser containing all nutrients for optimal plant growth in order to provide a maximum content of medicinal components; b) harvesting the plants; c) extracting the harvested plants with a dry white wine in glass vessels; and d) storing the extract in the dark at 6-10 deg C.
In Uttrakhand there is huge availability of the sting nettle leaf, It an unbelievably polyvalent Plant. It can be consumed in addition to Its uses in The formulation of bakery product. The high Nutritional content of nettle and low calories made the kitchen Popular. The dark, leafy greens contain 37 calories and protein, of deictic Fibre. They also provide more than A-Third of the vitamin A (RDA) recommended daily, 8% of the RDA of Iron and 42% of the RDA of Calcium.
Nettle leaf is a rich source of antioxidants, which are needed for reducing the number of free radicals in our system. Vitamin C, for instance, is a powerful aid to the immune system and may even provide protection against various types of cancer, along with this there are so many health related facts some of are as follows: -
1. Arthritis Relief: - Nettle leaf has been found to be beneficial for reducing joint pain and inflammation. In one study, 27 people who had arthritic pain in their fingers found relief by applying nettle leaf to the affected area daily for one week.
2.Manage Blood Sugar: - Nettle leaf contains a compound called UD-1 that seems to act similarly to insulin in the body. Although more research is needed, scientists believe that nettle can help control blood sugar in people with diabetes, improvement.
3.Respiratory Health: - Nettle has long been favored in folk medicine for its role in counteracting seasonal allergies and other mild respiratory conditions. A study of 98 test participants using the freeze-dried leaf for their allergies indeed found significant benefits from using nettle.
4.Prostate Health: - Nettle leaf may be an effective treatment for certain conditions of the prostate, such as benign prostatic hyperplasia, a swelling of the prostate gland. While more research is needed in this area, a clinical trial of 287 people with BPH found significant reductions in the size of their enlarged prostate after they were treated with nettle leaf.
5.Nutrition: - Nettle leaf is a good source of calcium and other minerals, which can help reduce your risk of kidney disease, osteoporosis, and other serious conditions. Nettle leaf also contains vitamin A, which many scientists believe is necessary for eye health.
The primary object of the invention is development of herbal bakery product by using nettle leaf extract.
The another object of the invention is to develop herbal bakery product.
The another object of the invention is to use nettle leaf extract.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
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 detailed explanations presented later.
The primary object of the invention is development of herbal bakery product by using nettle leaf extract.
In some embodiments of the present invention, in this invention, preparing bakery with nettle leaf and sooji is a creative and innovative twist on traditional rusk recipes; by incorporating nettle leaves, which are known for their nutritional value and unique flavor, into the rusk dough, it adds a fresh and distinctive element to the snack.
In some embodiments of the present invention, the combination of sooji, nettle leaves, and other ingredients creates a crunchy and flavorful treat that can be enjoyed as a tea-time snack or a breakfast accompaniment. This invention showcases the ability to experiment with ingredients and techniques to create new and exciting culinary experiences.
In some embodiments of the present invention, to prepare nettle leaf rusks, you will need to start by blanching the nettle leaves. Blanching involves briefly immersing the leaves in boiling water and then transferring them to ice water to stop the cooking process. This step helps to soften the leaves, remove any bitterness, and make them easier to chop.
In some embodiments of the present invention, in a large mixing bowl, you'll combine the sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast and a pinch of salt. These dry ingredients form the base of the rusk dough.
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.
Detailed Description
These embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In some embodiments of the present invention, in this invention, preparing bakery with nettle leaf and sooji is a creative and innovative twist on traditional rusk recipes; by incorporating nettle leaves, which are known for their nutritional value and unique flavor, into the rusk dough, it adds a fresh and distinctive element to the snack.
In some embodiments of the present invention, the combination of sooji, nettle leaves, and other ingredients creates a crunchy and flavorful treat that can be enjoyed as a tea-time snack or a breakfast accompaniment. This invention showcases the ability to experiment with ingredients and techniques to create new and exciting culinary experiences.
In some embodiments of the present invention, to prepare nettle leaf rusks, you will need to start by blanching the nettle leaves. Blanching involves briefly immersing the leaves in boiling water and then transferring them to ice water to stop the cooking process. This step helps to soften the leaves, remove any bitterness, and make them easier to chop.
In some embodiments of the present invention, in a large mixing bowl, you'll combine the sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast and a pinch of salt. These dry ingredients form the base of the rusk dough.
In some embodiments of the present invention, Ghee, which is clarified butter, is added to the dry ingredients. Ghee adds richness and flavor to the rusks. You'll mix the ghee into the dry ingredients using your fingers until the mixture resembles breadcrumbs. This step helps to evenly distribute the ghee throughout the dough.
In some embodiments of the present invention, Gradually, you'll add milk to the mixture and knead it into a stiff dough. The amount of milk required may vary depending on the moisture content of the sooji and flour. The goal is to achieve a smooth and pliable dough that holds its shape.
An herbal bakery product by using nettle leaf extract consists of:
nettle leaf, sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast, Ghee, milk and salt.
A method of development of herbal bakery product as claimed in claim 1, wherein development of herbal bakery product by using nettle leaf extract comprising the steps of:
immersing the nettle leaves in boiling water and then transferring them to ice water to stop the cooking process;
mixing sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast and a pinch of salt in a large mixing bowl;
adding Ghee to the dry ingredients;
mixing the ghee into the dry ingredients using fingers until the mixture resembles breadcrumbs;
adding milk to the mixture and knead it into a stiff dough; and
shaping the dough into round balls or oblong shapes allows it to bake evenly and gives the rusks their characteristic form.
The method as claimed in claim 2, wherein The rusks are baked in a preheated oven at 350°F (175°C) for about 20-25 minutes.
EXAMPLE 1
EXPERIMENTAL SECTION
In this invention, preparing bakery with nettle leaf and sooji is a creative and innovative twist on traditional rusk recipes; by incorporating nettle leaves, which are known for their nutritional value and unique flavour, into the rusk dough, it adds a fresh and distinctive element to the snack. The combination of sooji, nettle leaves, and other ingredients creates a crunchy and flavourful treat that can be enjoyed as a tea-time snack or a breakfast accompaniment. This invention showcases the ability to experiment with ingredients and techniques to create new and exciting culinary experiences.
Technical Description:
Blanched Nettle Leaves:
To prepare nettle leaf rusks, you will need to start by blanching the nettle leaves. Blanching involves briefly immersing the leaves in boiling water and then transferring them to ice water to stop the cooking process. This step helps to soften the leaves, remove any bitterness, and make them easier to chop.
Mixing the Dry Ingredients:
In a large mixing bowl, you'll combine the sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast and a pinch of salt. These dry ingredients form the base of the rusk dough.
Incorporating Ghee:
Ghee, which is clarified butter, is added to the dry ingredients. Ghee adds richness and flavour to the rusks. You'll mix the ghee into the dry ingredients using your fingers until the mixture resembles breadcrumbs. This step helps to evenly distribute the ghee throughout the dough.
Adding Milk:
Gradually, you'll add milk to the mixture and knead it into a stiff dough. The amount of milk required may vary depending on the moisture content of the sooji and flour. The goal is to achieve a smooth and pliable dough that holds its shape.
Shaping the Rusks:
Once the dough is ready, you'll divide it into small portions. You can shape the portions into round balls or oblong shapes, similar to traditional rusks. Shaping the dough allows it to bake evenly and gives the rusks their characteristic form.
Baking Process:
The shaped dough portions are placed on a baking tray lined with parchment paper or greased with ghee. The rusks are then baked in a preheated oven at 350°F (175°C) for about 20-25 minutes. During baking, the rusks turn golden brown and crispy as the dough cooks through and loses moisture.
Cooling and Storage:
Once the rusks are baked, they are removed from the oven and allowed to cool completely on a wire rack. This cooling process helps the rusks to become crispier. Once cooled, the rusks can be stored in an airtight container to maintain their texture and flavour.
Non-Technical Description:
Preparing rusk with nettle leaf and sooji involves a series of steps to create a delicious and crispy snack. First, the nettle leaves are blanched, which means they are briefly cooked in boiling water and then cooled in ice water. This process helps to soften the leaves and remove any bitterness.
In a mixing bowl, you combine the sooji, all-purpose flour, stevia sugar, baking powder, and anon pinch of salt. These ingredients come together to form the dry mixture that serves as the foundation of the rusk dough.
To add richness and flavour, butter is incorporated into the dry mixture. You mix the butter with your fingers until the mixture resembles breadcrumbs, ensuring that the butter is evenly distributed throughout the dough.
Gradually, milk is added to the mixture, and you knead it until a stiff dough is formed. The amount of milk may vary, as the goal is to achieve a smooth and pliable dough that holds its shape. Once the dough is ready, you divide it into small portions and shape them into round balls or oblong shapes. This step gives the rusks their recognizable form and ensures that they bake evenly. The shaped dough portions are placed on a baking tray and baked in a preheated oven until they turn golden brown and crispy.
ADVANTAGES OF THE INVENTION:
As per our study we have not found any data on bakery product formation by using nettle leaf Extract.
, Claims:
1. An herbal bakery product by using nettle leaf extract consists of:
nettle leaf, sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast, Ghee, milk and salt.
2. A method of development of herbal bakery product as claimed in claim 1, wherein development of herbal bakery product by using nettle leaf extract comprising the steps of:
a. immersing the nettle leaves in boiling water and then transferring them to ice water to stop the cooking process;
b. mixing sooji (semolina), rice flour, stevia sugar, baking powder, activated yeast and a pinch of salt in a large mixing bowl;
c. adding Ghee to the dry ingredients;
d. mixing the ghee into the dry ingredients using fingers until the mixture resembles breadcrumbs;
e. adding milk to the mixture and knead it into a stiff dough; and
f. shaping the dough into round balls or oblong shapes allows it to bake evenly and gives the rusks their characteristic form.
3. The method as claimed in claim 2, wherein The rusks are baked in a preheated oven at 350°F (175°C) for about 20-25 minutes.