DESC:FIELD OF THE INVENTION
The present invention relates to a mango gooseberry sauce and its process for
making mango gooseberry sauce generally for the purpose of nutrient rich sauce.
5 BACKGROUND OF THE INVENTION
The invention is situated against the backdrop making a sauce using Mango and
Gooseberry, which are omnipresent. Despite being available in plenty and
throughout the year these fruit’s nutritional qualities and the ability to use them in
culinary processes have been unmapped.
10
The background description includes basic of the field of invention including a
study of recent technologies along with a few patent literatures that may be useful
in understanding the present invention. To know more about the background of
the present invention, the details are explained herein below.
15
A sauce, in culinary terms, is a liquid, cream, or semi-solid substance used in
cooking to enhance the flavor, moisture, or presentation of a dish. Sauces are
typically not consumed on their own but are paired with other foods to
complement their taste. Mango (magniferaindica) is a traditional fruit in India. It
20 includes vitamin C, vitamin E, folate, polyphenols, carotenoids, flavonoids, and
flavanols, which have been shown to boost immunity, act as antioxidants, and
have anti- inflammatory qualities. Star gooseberry (Phyllanthus acidus) is widely
consumed In India. It is commonly eaten raw or with salt. It contains calcium,
3
vitamin C and polyphenols. It has an antioxidant effect and renders
immunological support. Making a sauce out of raw mango and gooseberry would
be an alternative to the traditional sauces with many health benefits too. This
sauce is indigenous and a sauce with blend of Mango and Gooseberry is not
5 available. This Mango- Gooseberry sauce is a nutrient rich sauce which can be
used as a dip or can be used in curries when they are off season adding nutrients
and flavor to food.
Mangoes are rich in nutrients such as carbohydrates, dietary fiber, vitamins,
10 minerals and bioactive providing medical and nutritional benefits and antioxidant
protection against oxidative stress-related diseases. Mangoes are used for various
health benefits, including treating various ailments like diarrhoea, anaemia,
asthma, and bronchitis. They also have neuroprotective properties, potentially
improving cognitive outcomes in Alzheimer's disease. Additionally, mangoes'
15 antioxidant content protects skin from oxidative stress, preventing skin aging and
inhibiting UV radiation-induced collagen damage.
Star gooseberry fruits are rich in essential nutrients and bioactive compounds.
They contain high moisture content. The fruit's metabolic potential is highlighted
20 by sugars, phenolic acids, and beneficial organic acids present in it. Mineral
analysis shows high levels of essential elements like iron, calcium, manganese,
potassium, and zinc. They also contain vitamin C, thiamine, riboflavin and
phytochemicals.
4
The first patent application CN102008055Bwith the title “A fruit and vegetable
jam and a preparation method thereof” discloses the fruit and vegetable jam. The
preparation of the jam is characterized by being prepared from the following
5 components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-
0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-
49.8% of syrup or substitute sugar. The preparation method comprises the
following steps: pulping or juicing fruits and vegetables, and then concentrating
the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the
10 components in proportion, and sterilizing the components at the
temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the
sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria
into the sterilized and cooled fruit and vegetable pulp at a ratio of 103-109
cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96
15 hours until the pH value is 2.5-5.0. The method has the following characteristics:
(1) obtaining natural tender tart flavor is obtained, the astringent flavor of the
fruits and the wild artemisia flavor of the vegetables are effectively removed; (2)
by means of lactic acid bacteria fermentation, the content of amino acid in the
fruits and vegetables can be improved by more than 20%, the
20 contents of substances with special flavor are improved by more than 30%, and
the flavor and taste of products are effectively improved; (3) nutrient components
in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the
fruits and vegetables are fully maintained; and (4) the quality guarantee
5
period of food is prolonged, and corruption is avoided. This disclosure does not
has any method of preparation of the current invention.
The second patent application RU2757668C1 with title“A fruit sauce and
5 its preparation method” explains the preparation of a fruit
sauce. Fruit sauce contains water, ground red pepper, chili pepper extract,
granulated sugar, modified starch, guar gum, garlic oleoresin or garlic aromatic
oil, sodium glutamate, sodium benzoate, potassium sorbate, salt, 35% acetic acid,
citric acid, lactic acid, sodium ribonucleotides, water-dispersed paprika oleoresin,
10 garlic powder, Thai chili paste, orange concentrate, ground ginger with the
following ratio of initial components, wt.%: water - 20-40; ground red pepper -
0.1-2; chili pepper extract - 0.01-0.3; granulated sugar -15.8-50; modified starch -
1.0-3.00; guar gum - 0.1-0.8; garlic oleoresin or garlic aromatic oil - 0.01-0.2;
sodium glutamate - 2-5; sodium benzoate - 0.001-0.5; potassium sorbate - 0.001-
15 0.5; salt -3-8; 35% acetic acid - 1.0-3.6; citric acid - 0.1-0.4; lactic acid - 0.15-0.5;
sodium ribonucleotides - 0.1- 2.00; water-dispersed paprika oleoresin - 0.01-0.1;
garlic powder - 0.2-1.5; Thai chili paste - 3-8; orange concentrate - 2-6; ground
ginger - 0.2-1.8. The method for preparing fruit sauce includes applying a
portion of a preliminary prepared premix to the surface of water with constant
20 mixing, and mixing for 2 minutes until a homogeneous suspension is obtained.
The premix is obtained by mixing guar gum, sodium glutamate, salt, modified
starch, granulated sugar in the amount of 5-20% of the recipe amount, potassium
sorbate, sodium benzoate and sodium ribonucleotides in a mixer for 5-10 minutes.
6
The mixing device is turned off, and water-dispersed paprika oleoresin dye is
introduced. The mixture is heated to 40°C with constant mixing, then the mixer is
turned off, and citric acid and lactic acid are added. With constant mixing, the
remaining part of granulated sugar is introduced and mixed for 2-4 minutes, Thai
5 chili paste, and orange concentrate are added and heated to 60°C, mixed and kept
at a temperature of 60°C for 20-40 minutes. With constant mixing, the mixture is
heated to 80°C and pre-mixed ground red pepper, ginger powder, and garlic
powder are added and pasteurized for 20-30 minutes at a temperature of 90-96°C.
Chili pepper extract, garlic oleoresin or garlic aromatic oil, 35% acetic acid are
10 introduced with the mixing device turned off and pasteurized with mixing at a
temperature of 85-96°C for 10-20 minutes. This disclosure does not contain any
of the method steps present in the current invention.
The third patent application CN102919813B with title “A low sugar high dietary
15 fiber composite fruit and vegetable paste and a preparation method thereof”.
Fruits and vegetables subjected to sugaring, acidity regulators, thickening agents,
coloring matters and essence are subjected to scalding treatment, pulping,
blending, concentrating, homogenizing, canning and sterilization to form the
composite fruit and vegetable paste, the mass content of soluble solids is in a
20 range from 26% to 31%, and the mass content of total sugar is in a range from
35.23% to 39.53%. According to the low sugar high dietary fiber composite fruit
and vegetable paste and the preparation method thereof, the fruits and vegetables
subjected to sugaring are used as main raw materials, the use ratio of the raw
7
materials is improved, the production costs are lowered, types of jams are
enriched, the preparation method is simple, the operation is simple, convenient
and easy to control, the prepared composite fruit and vegetable paste has
comprehensive nutrition, low sugar and high dietary fiber, health care and edible
5 effects are integrated, the effect of balancing human nutrition can be achieved,
simultaneously the taste is good, the low sugar high dietary fiber composite fruit
and vegetable paste has low price and fine quality, the process is simple, the cost
is low, the environment is not polluted, and the industrialized production is
facilitated. This disclosure does not contain any of the method steps as in the
10 present invention.
OBJECT OF THE INVENTION
The object of the invention is to have a mango gooseberry sauce and its process
for making mango gooseberry sauce generally for the purpose of nutrient rich
15 sauce.
SUMMARY OF THE INVENTION
The object of the invention is achieved using a method for preparing mango
gooseberry sauce. The first step of the method is boiling mangoes with skin at
20 100°C for 10-15 minutes to obtain soft and translucent mango plup. Secondly,
soaking 20 grams of the star gooseberry flesh in 30 milliliters of vinegar for 4-5
hours. Nextly, blending the soaked star gooseberries with 10 milliliters of water to
form a uniform mixture. Next step is electrically beating the mango pulp, star
8
gooseberry mixture, and a green chilli-ginger-garlic paste to obtain a homogenous
mixture. Finally adding 15 milliliters of vinegar and 2.5 grams of table salt and
heating the homogenous mixture to a simmering temperature for 10 minutes.
5 The another embodiment of the present invention is preparing mango gooseberry
sauce comprising soft and translucent mango pulp wherein 100 grams of the soft
and translucent mango pulp is further taken for process.
The another embodiment of the present invention is electrically beating the mango
10 pulp, star gooseberry mixture, and a green chilli-ginger-garlic paste wherein
electrically beating process is performed in a sterilized environment.
The another embodiment of the present invention is obtaining the homogeneous
mixture wherein the homogeneous mixture is transferred to a sanitized stainless15 steel saucepan.
The another embodiment of the present invention is boiling the homogeneous
mixture for 10-20 seconds, and cooling the homogeneous mixture.
9
The another embodiment of the present invention is selecting and inspecting raw
mangoes for quality attributes such as diseases, cracks, mushy spots, pest
infestation; and selecting and inspecting star gooseberries for quality attributes
such as freedom from diseases, dirt, mud, cracks.
5
The another embodiment of the present invention is the green chilli-ginger-garlic
paste is obtained by washing, destemming, and cutting green chillies into 2-3 inch
pieces and measuring 10 grams of the cut green chillies, washing, peeling, and
chopping ginger, and measuring 10 grams of the chopped ginger, separating garlic
10 bulbs into pods, peeling the garlic pods, and measuring 10 grams of the peeled
garlic, and blending the green chillies, ginger, and garlic with 50 milliliters of
water.
The another embodiment of the present invention is transferring the prepared
15 homogeneous mixture to a pre-sterilized glass bottle and subjecting the prepared
homogeneous mixture to microwave radiation for 30 seconds.
The another embodiment of the present invention has a vibrant green color,
uniform texture, and enhanced flavor profile due to the combined effects of
20 mango, star gooseberry, green chillies, ginger, garlic, vinegar, and table salt.
10
The another embodiment of the present invention is the homogeneous mixture
achieves its viscosity and thickening properties from the pectin and mucilage
present in the boiled raw mangoes, and the balance of sweetness and tartness is
achieved through the boiling process that reduces the fruit's acidic nature and
5 enhances its natural sugars.
BRIEF DESCRIPTION OF DRAWINGS
The novel features and characteristics of the disclosure are set forth in the
description. The disclosure itself, however, as well as a preferred mode of use,
10 further objectives, and advantages thereof, will best be understood by reference to
the following description of an illustrative embodiment when read in conjunction
with the accompanying drawings. One or more embodiments are now described,
by way of example only, with reference to the accompanying drawings wherein
like reference numerals represent like elements and in which:
15 Figure 1 shows a flowchart depicting the method for making mango gooseberry
sauce.
Figure 2 shows another embodiment for making mango gooseberry sauce.
Figure 3 shows a mango gooseberry sauce.
20 DESCRIPTION
For promoting an understanding of the principles of the invention, reference will
now be made to the embodiment illustrated in the figures and specific language
will be used to describe them. It will nevertheless be understood that no limitation
11
of the scope of the invention is thereby intended. Such alterations and further
modifications in the illustrated system, and such further applications of the
principles of the invention as would normally occur to those skilled in the art are
to be construed as being within the scope of the present invention.
5
The present invention provides a mango gooseberry sauce and its process for
making mango gooseberry sauce generally for the purpose of nutrient rich sauce.
It will be understood by those skilled in the art that the foregoing general
10 description and the following detailed description are exemplary and explanatory
of the invention and are not intended to be restrictive thereof.
The terms "comprises", "comprising", or any other variations thereof, are intended
to cover a non-exclusive inclusion, such that a process or method that comprises a
15 list of steps does not include only those steps but may include other steps not
expressly listed or inherent to such a process or method. Similarly, one or more
sub-systems or elements or structures or components preceded by "comprises... a"
does not, without more constraints, preclude the existence of other, sub-systems,
elements, structures, components, additional sub-systems, additional elements,
20 additional structures, or additional components. Appearances of the phrase "in an
embodiment", "in another embodiment" and similar language throughout this
specification may, but not necessarily do, all refer to the same embodiment.
12
Unless otherwise defined, all technical and scientific terms used herein have the
same meaning as commonly understood by those skilled in the art to which this
invention belongs. The system, methods, and examples provided herein are only
illustrative and not intended to be limiting.
5
Embodiments of the present invention will be described below in detail with
reference to the accompanying figures.
Raw mangoes were purchased from an organic store. The purchased mangoes
10 were inspected for any diseases like black spot, powdery mildew etc. they were
also checked for other qualities like cracks, mushy spots, and pest infestation.
Hence the mangoes procured were free from all these poor characteristics. One of
the favourable attributes of the mangoes was perfect green colour i.e. Mangoes in
yellow, orange, or red hues were not selected. Additionally, they were hard in
15 texture. The raw mangoes had smooth skin on the outer part without any visible
mud or sand particles.
Mangoes are rich in nutrients such as carbohydrates, dietary fiber, vitamins,
minerals and bioactive compounds providing medical and nutritional benefits and
20 antioxidant protection against oxidative stress-related diseases. Mangoes are used
for various health benefits, including treating various ailments like diarrhoea,
anaemia, asthma, and bronchitis. They also have neuroprotective properties,
potentially improving cognitive outcomes in Alzheimer's disease. Additionally,
13
mangoes' antioxidant content protects skin from oxidative stress, preventing skin
aging and inhibiting UV radiation-induced collagen damage.
Star gooseberry were purchased from local market. While purchasing they were
5 verified for common diseases that affect star gooseberries like sooty mould,
Anthracnose and other pest infestation. They were also physically examined for
dirt, mud, and cracks. Star gooseberries that are green in colour were only selected
and purchased. They were packed in a cloth bag and brought to the site of
preparation.
10
Star gooseberry fruits are rich in essential nutrients and bioactive compounds.
They contain high moisture content. The fruit's metabolic potential is highlighted
by sugars, phenolic acids, and beneficial organic acids. Mineral analysis shows
high levels of essential elements like iron, calcium, manganese, potassium, and
15 zinc. Vitamin C, thiamine, and riboflavin are also present. Phyllanthus acids also
contain phytochemicals.
Fresh green chillies were procured from an organic store. Ginger was purchased
from the market. The next ingredient was garlic. The whole garlics bulbs were
20 purchased, then they were separated into pods.
Pre – Processing
14
Procured raw mangoes were carefully transferred to a cloth bag to minimize
potential physical damage during transport to the designated preparation site.
Upon arrival, the mangoes were subjected to a thorough washing process using
potable water to ensure their cleanliness and eliminate any surface contaminants.
5
A pre-cleaned, flat-bottomed vessel was utilized for the boiling process.
Subsequently, 600 milliliters of commercially packaged drinking water, deemed
safe for consumption, were introduced into the vessel. The water was heated to a
temperature of 100°C (boiling point) to achieve complete sterilization. Following
10 the water reaching boiling temperature, the mangoes with their peels were
carefully added to the vessel and cooked for a duration of 10-15 minutes. This
cooking process continued until the mango flesh achieved a soft and translucent
texture, signifying proper cooking. Once cooked, the water was drained from the
vessel, allowing the boiled mangoes to cool sufficiently. A sterilized steel spoon
15 was employed to precisely extract the pulp from the mango peels, ensuring
minimal contamination. From the extracted pulp, a precise measurement of 100
grams was collected for further processing. Following the designated cooking
period, the boiling water was carefully drained to facilitate further handling. The
cooked mango was permitted to cool down sufficiently before initiating the pulp
20 extraction process. Utilizing a sterilized steel spoon, the mango pulp was
meticulously extracted from the skin, ensuring the preservation of its integrity and
minimizing potential contamination. Subsequently, a precise measurement of 100
15
grams of the extracted pulp was collected for further processing, adhering to
established protocols.
The process for making mango gooseberry sauce is given in below steps:
1. Mangoes when boiled becomes soft, this would act as a thickening
5 agent for the sauce and it will add more viscosity. The mango pieces
should be cooked until they become soft, mush, and translucent.
2. Generally raw mangoes are rich in pectin, when boiled the pectin that is
present in the raw mangoes depolymerize that is they will be broken down
and weakens the cell wall. This subsequently leads to the softening of the
10 mango pulp.
3. The cell wall breakdown is also the reason behind the mangoes
becoming translucent. Mucilage is one of the reasons behind raw mangoes
adding viscosity to the sauce. This mucilage is composed of complex
carbohydrates and glycoproteins. As stated above depolymerization of
15 pectin is also a reason behind the gelling property of the boiled raw
mangoes.
4. Raw mangoes contain natural sugars, often masked by overpowering
tartness. Boiling weakens the acidic army, allowing hidden sugars to
emerge and create a delightful balance of sweet and tart.
20 5. Boiling also unlocks the aromatic potential of raw mangoes, releasing
enticing mango fragrance and amplifying the taste experience. The natural
sugars present in raw mangoes are often overshadowed by their strong
tartness.
16
6. However, through the process of boiling, the acidic nature of the fruit is
weakened, allowing these sugars to come to the forefront and create a
harmonious balance of sweetness and tartness.
7. Additionally, boiling unlocks the aromatic potential of raw mangoes by
5 releasing certain flavour compounds trapped within the fruit's structure.
This process fills the air with a captivating mango fragrance, further
enhancing the overall taste experience, which will enhance the taste of the
sauce.
8. Mango peels contain a wealth of nutrients such as antioxidants, fibre,
10 vitamins C and E, and beneficial plant compounds. Research indicates that
mango peel extract may possess more robust antioxidant, antimicrobial
and anticancer properties compared to the flesh. Research also indicates
that mango peels play a significant role in the management of
dyslipidaemia and oxidative stress. The substantial fibre content in mango
15 peels promotes digestion and supports gut health.
9. Including the skin when boiling mangoes is a practical way to minimize
food waste by utilizing a frequently discarded but nutritionally valuable
part of the fruit. Cooking mangoes with their skin intact helps preserve
their nutrients and functional properties by preventing excessive water
20 absorption during the boiling process. Boiling mangoes with the skin on
ensure that an excess amount of water does not penetrate the fruit.
17
10. While blending the sauce, the peels are removed to achieve the desired
consistency. Inclusion of the peels during blending would introduce
unwanted texture, compromising the mouth feel of the final product.
11. Cooking raw mangoes, particularly by boiling, softens their fibrous
5 texture, making them easier to digest. This softening may also allow for
the breakdown of some complex carbohydrates, potentially reducing
stomach discomfort.
SI NO INGREDIENTS QUANTITY
1 Raw Mango 100g
2 Star gooseberry 20g
3 Green chillies 10g
4 Ginger 10g
5 Garlic 10g
6 Vinegar 45ml
7 Table salt 2.5g
8 Water 660ml
10 The pre-processing of preparing a mango gooseberry sauce is given below:
After reaching the site of preparation the star gooseberries were washed in
clean water to eliminate any contamination. After thorough washing, a
clean and sharp knife was used to remove the stem from the fruits. Then
18
these fruits were cut into pieces and the seeds were also removed from the
fruits. 20g from the flesh of the gooseberries was measured and soaked in
30 ml of vinegar for 4-5 hours.
This step allows the star gooseberry to become soggy from crisp, which
5 consents it to be present uniformly throughout the sauce. Upon completion
of the designated soaking period, the gooseberries were transferred to a
thoroughly sterilized blending vessel. Subsequently, 10 milliliters of water
were introduced, and the contents were blended into a uniform mixture.
Fresh green chillies which were procured from an organic store, were
10 washed in clean water, ensuring optimum cleanliness. Using a clean knife,
they were destemmed and cut into 2–3-inch pieces. After cutting, 10g of
chillies were measured and taken. Ginger was in clean water. This
thorough cleansing effectively eliminated all the adhering soil particles on
the ginger.
15 A clean knife was taken and it was used to peel the skin of ginger.
Following the sanitation process, the ginger underwent size reduction via
chopping, optimizing its subsequent incorporation into the homogenized
mixture. The next ingredient was garlic. The whole garlics bulbs bought
from the market, were separated into pods. Again, a clean, sterilized knife
20 was taken, which was used to peel the skin of garlic pods.
19
A sanitized food processor, previously sterilized via thermal exposure to
hot water, was taken. Subsequently, precisely 10 grams each of sectioned
green chillies, 10 grams of deskinned ginger, and 10 grams of deskinned
garlic cloves were introduced into the processor. To achieve the smooth
5 paste consistency, 50 milliliters of water was added. The assembled
ingredients were subjected to a grinding process within the food processor,
resulting in a uniform and texturally smooth paste.
The previously prepared ginger-garlic-chilli paste, gooseberry paste, and boiled
10 mango pulp were carefully transferred to a clean, wide-mouthed vessel, ensuring
the absence of any foreign contaminants. An electric beater was selected, and its
blades were meticulously sterilized using hot water to eliminate potential
microbial risks. Subsequently, the sterilized beater was employed to blend the
aforementioned pastes together until a homogeneous mixture was achieved. The
15 resulting paste exhibited a vibrant shade of green.
A stainless-steel saucepan was subjected to a thorough sanitization process
involving immersion in hot water, effectively eliminating potential microbial
contaminants. The prepared ground paste was then carefully transferred into the
20 sanitized saucepan. Subsequently, 15ml of vinegar along with 2.5 grams of table
salt were accurately measured and added to the paste. The mixture was then
heated to a simmering temperature and maintained for a duration ranging from 10
20
minutes, ensuring optimal flavors and texture development. To achieve further
sterilization and potential flavor enhancement, the mixture was briefly brought to
a boil for approximately 10-20 seconds. Following this brief boiling phase, the
flame was extinguished to prevent overcooking.
5
The prepared sauce was then carefully transferred to a pre-sterilized glass bottle,
ensuring the preservation of its quality and hygienic integrity. Finally, the glass
bottle containing the sauce was subjected to microwave radiation for a controlled
duration of 30 seconds. This final step is to further enhance the decontamination
10 process and potentially achieve specific textural or flavour modifications by
extracting the excess moisture present in it.
Following sterilization, the sauce was carefully aseptically transferred into a
double-layered, aluminium-laminated pouch specifically designed to offer optimal
15 protection against external contaminants. This controlled transfer process
minimized the risk of post-processing contamination. Subsequently, the pouches
were hermetically sealed using an electronic sealing machine, further preventing
any potential microbial ingress. To preserve the sauce's optimal quality and
sensory attributes, the sealed pouches were promptly stored under refrigerated
20 conditions. This refrigeration-maintained product integrity and facilitated further
analysis of the sauce under controlled environmental conditions.
21
Nutritional composition of Mango Gooseberry Sauce
Nutrient Method Reference
Energy Calculation Merrill & Watt (1973)
Carbohydrate AOAC 986.25 AOAC International
(2002)
Protein IS 7219-1973 Bureau of Indian Standards
(2020)
Fat IS 3579:1966 Bureau of Indian Standards
(2020)
Fiber IS 10226 (P.1) :
1982
Bureau of Indian Standards
(2020)
Total Ash IS 13846:2009 Bureau of Indian Standards
(2022)
Polyphenols HPLC:DAD Ghinea et al. (2021)
Vitamin C AOAC 967.21 AOAC International
(2010)
Moisture IS 3882:1966 Bureau of Indian Standards
(2019)
Total Sugars AOAC 925.35 AOAC International (2000)
Cholesterol AOAC 994.10-
1994
AOAC International (2010)
Sodium IS 9497: 1980 Bureau of Indian Standards
(2024)
Advantages of the Invention:
5 Nutritional Value: Many popular sauces, like tomato sauces lack the nutrients and
bioactive compounds that are offered by mango and gooseberry.
22
Immunity Boosting properties: Most sauces does not offer the immune boosting
benefits of high vitamin C and antioxidant content present in mango and
gooseberry.
Seasonality of ingredients – The ingredients used in this sauce are available only
5 in a particular season. Hence using them to prepare sauce is an excellent way to
enjoy their flavors year-around.
Sugar content – Many sauces are high in sugar. This sauce serves as a healthier
alternative.
Sodium content: Commercially available sauces exhibit an elevated sodium
10 concentration. Excessive sodium content can be a significant cause of chronic
health issues. Mango gooseberry sauce contains lesser sodium content than
commercially available sauces.
Fat content: High fat content in commercially available sauces cause increased
health issues. Research links excessive dietary fat, particularly saturated fat, to
15 cardiovascular disease, obesity and type 2 diabetes. This sauce contains low fat
content.
Limited use cases: Many sauces have a specific use, like tomato sauce for pasta.
This sauce can be used as a dip, in curries and potentially as a substitute for
tamarind.
20
23
We Claim
1. A method for preparing mango gooseberry sauce (100), comprising:
-boiling (101) mangoes at 100°C for 10-15 minutes to obtain soft and translucent
mango pulp;
5 -soaking (102) 20 grams of the star gooseberry flesh in 30 milliliters of vinegar
for 4-5 hours;
-blending (103) the soaked star gooseberries with 10 milliliters of water to form a
uniform mixture;
-electrically beating (104) the mango pulp, star gooseberry mixture, and a green
10 chilli-ginger-garlic paste to obtain a homogenous mixture;
-adding (105) 15 milliliters of vinegar and 2.5 grams of table salt and heating the
homogenous mixture to a simmering temperature for 10 minutes.
2. The method for preparing mango gooseberry sauce comprising soft and
15 translucent mango pulp wherein 100 grams of the soft and translucent mango pulp
is further taken for process.
3. The method for preparing mango gooseberry sauce comprising electrically
beating the mango pulp, star gooseberry mixture, and a green chilli-ginger-garlic
24
paste wherein electrically beating process is performed in a sterilized
environment.
4. The method for preparing mango gooseberry sauce comprising obtaining the
5 homogeneous mixture wherein the homogeneous mixture is transferred to a
sanitized stainless-steel saucepan.
5. The method for preparing mango gooseberry sauce comprising the
homogeneous mixture wherein
10 -boiling the homogeneus mixture for 10-20 seconds, and
-cooling the homogeneous mixture.
6. The method of claim 1, further comprising:
-selecting and inspecting raw mangoes for quality attributes such as diseases,
15 cracks, mushy spots, pest infestation; and
-selecting and inspecting star gooseberries for quality attributes such as free from
diseases, dirt, mud, cracks.
25
7. The method of claim 1 comprising green chilli-ginger-garlic paste wherein the
green chilli-ginger-garlic paste is obtained by
-washing, destemming, and cutting green chillies into 2-3 inch pieces and
measuring 10 grams of the cut green chillies;
5 -washing, peeling, and chopping ginger, and measuring 10 grams of the chopped
ginger;
-separating garlic bulbs into pods, peeling the garlic pods, and measuring 10
grams of the peeled garlic; and
-blending the green chillies, ginger, and garlic with 50 milliliters of water.
10
8. The method of claim 5, further comprising:
-transferring the prepared homogeneous mixture to a pre-sterilized glass bottle;
and
-subjecting the prepared homogeneous mixture to microwave radiation for 30
15 seconds.
9. The method for preparing mango gooseberry sauce as claimed in claim 1 has a
vibrant green color, uniform texture, and enhanced flavor profile due to the
combined effects of mango, star gooseberry, green chillies, ginger, garlic, vinegar,
20 and table salt.
26
10. The method of claim 1, wherein the homogeneous mixture achieves its
viscosity and thickening properties from the pectin and mucilage present in the
boiled raw mangoes, and the balance of sweetness and tartness is achieved
5 through the boiling process that reduces the fruit's acidic nature and enhances its
natural sugars.
Dated this on 25th May 2024
Anjana Devi S
10 IN/PA – 2614
Agent for the Applicant
27
ABSTRACT
FAT FREE, LOW SUGAR, HIGH FIBRE MANGO GOOSEBERRY
SAUCE
The present invention is to have a mango gooseberry sauce and its process for
5 making mango gooseberry sauce generally for the purpose of nutrient rich sauce.
Fig 1 ,CLAIMS:We Claim
1. A method for preparing mango gooseberry sauce (100), comprising:
-boiling (101) mangoes at 100°C for 10-15 minutes to obtain soft and translucent
mango pulp;
5 -soaking (102) 20 grams of the star gooseberry flesh in 30 milliliters of vinegar
for 4-5 hours;
-blending (103) the soaked star gooseberries with 10 milliliters of water to form a
uniform mixture;
-electrically beating (104) the mango pulp, star gooseberry mixture, and a green
10 chilli-ginger-garlic paste to obtain a homogenous mixture;
-adding (105) 15 milliliters of vinegar and 2.5 grams of table salt and heating the
homogenous mixture to a simmering temperature for 10 minutes.
2. The method for preparing mango gooseberry sauce comprising soft and
15 translucent mango pulp wherein 100 grams of the soft and translucent mango pulp
is further taken for process.
3. The method for preparing mango gooseberry sauce comprising electrically
beating the mango pulp, star gooseberry mixture, and a green chilli-ginger-garlic
24
paste wherein electrically beating process is performed in a sterilized
environment.
4. The method for preparing mango gooseberry sauce comprising obtaining the
5 homogeneous mixture wherein the homogeneous mixture is transferred to a
sanitized stainless-steel saucepan.
5. The method for preparing mango gooseberry sauce comprising the
homogeneous mixture wherein
10 -boiling the homogeneus mixture for 10-20 seconds, and
-cooling the homogeneous mixture.
6. The method of claim 1, further comprising:
-selecting and inspecting raw mangoes for quality attributes such as diseases,
15 cracks, mushy spots, pest infestation; and
-selecting and inspecting star gooseberries for quality attributes such as free from
diseases, dirt, mud, cracks.
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7. The method of claim 1 comprising green chilli-ginger-garlic paste wherein the
green chilli-ginger-garlic paste is obtained by
-washing, destemming, and cutting green chillies into 2-3 inch pieces and
measuring 10 grams of the cut green chillies;
5 -washing, peeling, and chopping ginger, and measuring 10 grams of the chopped
ginger;
-separating garlic bulbs into pods, peeling the garlic pods, and measuring 10
grams of the peeled garlic; and
-blending the green chillies, ginger, and garlic with 50 milliliters of water.
10
8. The method of claim 5, further comprising:
-transferring the prepared homogeneous mixture to a pre-sterilized glass bottle;
and
-subjecting the prepared homogeneous mixture to microwave radiation for 30
15 seconds.
9. The method for preparing mango gooseberry sauce as claimed in claim 1 has a
vibrant green color, uniform texture, and enhanced flavor profile due to the
combined effects of mango, star gooseberry, green chillies, ginger, garlic, vinegar,
20 and table salt.
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10. The method of claim 1, wherein the homogeneous mixture achieves its
viscosity and thickening properties from the pectin and mucilage present in the
boiled raw mangoes, and the balance of sweetness and tartness is achieved
5 through the boiling process that reduces the fruit's acidic nature and enhances its
natural sugars.