Description:Field of the invention
This invention is related to formulation of muffins using air potato: an edible medicinal plant.
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 muffins but none of these are related to the present invention. For example, KR20210030598A relates to a healthy functional muffin using vegetables and Korean wheat as ingredients, and a method for producing the same. Specifically, the method comprises the steps of: (a) providing a muffin production premix composition including domestic wheat powder and vegetables composed of one or more among amaranth, arugula, and okra; (b) mixing at least one selected from the group consisting of eggs, edible oil fats, milk, and water with the muffin production premix composition to provide a muffin production dough material; and (c) putting the dough into a muffin mold and heating and cooking the same. The dough material is produced by adding and agitating 32-34 parts by weight of vegetables, 71-73 parts by weight of edible oil, 65-68 parts by weight of eggs, 11-13 parts by weight of milk, and 11-13 parts by weight of sugar with respect to 100 parts by weight of domestic wheat powder. According to the present invention, healthy functional muffins including functional vegetables, domestic antibiotic-free eggs, and domestic wheat needed by modern people can be provided.
Another patent, US3704735A relates to an automatic muffin-splitting machine of increased productivity having a traveling conveyor belt for intermittently delivering muffins to a tining section to be tined and split, said tining section having first and second pluralities of tines operating from respective opposite sides of the conveyor belt, said pluralities of tines traversing the belt in simultaneous reciprocal interdigitating cooperation from the opposite sides thereof, said first plurality of tines being automatically lifted out of the plane of interdigitation with the second plurality of tines as full penetration of the tines into the muffins is reached, and said intermittent tining of said muffins being coordinated with movement of the traveling belt by cam-actuated, pilot-operated, air cylinder-powered, over-center link and lever mechanism; whereby the machine automatically produces muffins properly perforated and split, but not fully separated, for gentle hand opening whenever desired in preparation for grilling or toasting.
Another patent, US5015486A disclosed are dry culinary mixes for use in preparing baked goods, especially microwave muffins. The dry mixes employ particular levels of particular high soluble fiber materials. Surprisingly, inclusion of these particular soluble fiber materials in the present microwave dry mixes enables consumers to bake a muffin, using microwave radiant energy, of superior quality in terms of structure, volume, and texture compared to other microwave muffin mixes. The soluble fiber can be provided by minor amounts of the combination of psyllium with guar gum in a weight ratio of 1.5 to 3:1.
Another patent, KR102566962B1 relates to a rice muffin containing rice flour as a main component and a method for manufacturing the same. (b) creaming by adding 80 parts by weight of sugar, 8 parts by weight of salt, and 100 parts by weight of eggs to 50 parts by weight of foamed cream cheese and 50 parts by weight of butter; (c) ) Mixing the rice bran and rice bran gelatinized in the step (a) into the creamed mixture in the step (b) and mixing, (d) 100 parts by weight of rice flour filtered through a sieve of 20 mesh or more, and 5 parts by weight of sake lees flour, 10 parts by weight of soybean flour, and 2 parts by weight of baking powder added to the mixture finished in step (c) and kneaded, and (e) putting the dough in step (d) in a pan and baking in an oven at 180 ° C. for 15 minutes High-protein rice muffins manufactured through the process can promote rice consumption by using rice flour as the main ingredient, and also increase the utilization of rice wine, which can cause environmental pollution if simply thrown away, and at the same time, high-fiber rice bran It provides a moist texture by luxuriously processing the rice buds, as well as providing a nutritious, high-protein rice muffin by adding high-calorie soybean flour and cream cheese, providing an effect that can be used as a substitute for bread.
Another patent, KR101383374B1 relates to rice flour, more preferably rice flour passed through a sieve of 18 mesh or more, considering the characteristics of the rice flour based on a conventional muffin manufacturing method of mixing butter, sugar, salt, eggs and baking powder and adding milk thereto. On the other hand, 5 to 10 parts by weight of flakes based on 100 parts by weight of rice flour in the muffin material composition is added and blended. At this time, butter is creamed, egg and sugar is added little by little, cream is made, and rice powder, salt, baking powder, and pumpkin powder are mixed and kneaded. Thereafter, the dough is filled into paper for muffins having a predetermined shape and shape and placed in an oven to bake. The rice muffins added with this gourd have a good taste and aroma and a strong sweet taste, making the muffins even better.
The use of medicinal plants by nutrceutical industries is gaining more attention around the globe. Dioscorea bulbifera L. commonly known as ‘air potato’ is a traditional medicinal plant native to the Asia, Northern Australia, America and tropical Africa. It has a long history of use in traditional medicine system with immense potential. D. bulbifera has been recognized to have anti-cancer, anti-bacterial, anti-inflammatory, anti-obesity, neuroprotective and anti-diabetic activity. It contains functional components such as mucin, dioscin, diosgenin, allantoin, choline and polyphenol oxidases and in addition also contains good amount of minerals and vitamins such as calcium, zinc, phosphorus, copper, iron, sodium, potassium, ß-carotene and thiamine, riboflavin and niacin. Despite of its immense medicinal value, D. bulbifera has gained less attention. Therefore, the present invention concerns with the development of air potato added therapeutic and nutritious muffins.
The invention discloses formulation of muffins using an edible medicinal plant tuber “air potato” as one of the main raw materials. It is a good source of bioactive compounds, minerals and vitamins. Even after the immense therapeutic and nutritional properties of air potato, this medicinal plant tuber due to the lack of awareness among consumers has not been utilized up to its maximum potential. Therefore, the present invention will result in the development of therapeutic muffins which will also be nutritionally superior as compared to those available in market.
The primary object of the present invention is formulation of muffins using air potato: an edible medicinal plant.
Another object of the present invention is related to formulation of muffins.
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.
The primary object of the present invention is formulation of muffins using air potato: an edible medicinal plant.
In some embodiments of the present invention, the invention discloses formulation of muffins using an edible medicinal plant tuber “air potato” as one of the main raw materials. It is a good source of bioactive compounds, minerals and vitamins.
In some embodiments of the present invention, even after the immense therapeutic and nutritional properties of air potato, this medicinal plant tuber due to the lack of awareness among consumers has not been utilized up to its maximum potential. Therefore, the present invention will result in the development of therapeutic muffins which will also be nutritionally superior as compared to those available in market.
In some embodiments of the present invention, the use of medicinal plants by nutrceutical industries is gaining more attention around the globe. Dioscorea bulbifera L. commonly known as ‘air potato’ is a traditional medicinal plant native to the Asia, Northern Australia, America and tropical Africa. It has a long history of use in traditional medicine system with immense potential. D. bulbifera has been recognized to have anti-cancer, anti-bacterial, anti-inflammatory, anti-obesity, neuroprotective and anti-diabetic activity.
In some embodiments of the present invention, it contains functional components such as mucin, dioscin, diosgenin, allantoin, choline and polyphenol oxidases and in addition also contains good amount of minerals and vitamins such as calcium, zinc, phosphorus, copper, iron, sodium, potassium, ß-carotene and thiamine, riboflavin and niacin.
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, the invention discloses formulation of muffins using an edible medicinal plant tuber “air potato” as one of the main raw materials. It is a good source of bioactive compounds, minerals and vitamins.
In some embodiments of the present invention, even after the immense therapeutic and nutritional properties of air potato, this medicinal plant tuber due to the lack of awareness among consumers has not been utilized up to its maximum potential. Therefore, the present invention will result in the development of therapeutic muffins which will also be nutritionally superior as compared to those available in market.
In some embodiments of the present invention, the use of medicinal plants by nutrceutical industries is gaining more attention around the globe. Dioscorea bulbifera L. commonly known as ‘air potato’ is a traditional medicinal plant native to the Asia, Northern Australia, America and tropical Africa. It has a long history of use in traditional medicine system with immense potential. D. bulbifera has been recognized to have anti-cancer, anti-bacterial, anti-inflammatory, anti-obesity, neuroprotective and anti-diabetic activity.
In some embodiments of the present invention, it contains functional components such as mucin, dioscin, diosgenin, allantoin, choline and polyphenol oxidases and in addition also contains good amount of minerals and vitamins such as calcium, zinc, phosphorus, copper, iron, sodium, potassium, ß-carotene and thiamine, riboflavin and niacin.
In some embodiments of the present invention, despite of its immense medicinal value, D. bulbifera has gained less attention. Therefore, the present invention concerns with the development of air potato added therapeutic and nutritious muffins. For the formulation of air potato muffins, first of all air potato powder was prepared, for which air potato bulbils were washed properly under tap water to remove any dirt and adhering foreign particles on the surface.
In some embodiments of the present invention, washed air potatoes were then peeled and cut into thin slices (1 mm thickness) and blanched for 30 minutes at 90º C temperature. Cut slices were dried at 60º C temperature for 6 hours until completely dried. Thereafter, dried slices were processed in powder from using an electric grinder for product formulation. Further muffins were prepared by sieving different ingredients namely, refined wheat flour, air potato powder (5-25g), cocoa powder (6 g), ground sugar (80g) and baking powder (4 g), together.
In some embodiments of the present invention, to this a mixture of well beaten egg (1 in no.), milk (100ml), butter (40g) with few drops of vanilla essence was added and then this mixture was folded well with repeated circular motions of hand to get the desired consistency of batter. Greased muffin molds were filled up with batter upto ¾ th of the cup. Muffins were baked in preheated oven at 170º C for 20 minutes. The developed muffins will be rich in phytochemicals and micronutrients specially potassium, calcium, zinc, phosphorus and ß-carotene and thiamine.
A formulation of muffins using air potato consists of:
used potatoes, egg, milk (100ml), melted butter (40g), ground sugar (80g), vanilla essence, refined wheat flour, air potato powder (5-25g), cocoa powder (6 g) and baking powder (4 g).
A method of the formulation as claimed in claim 1, wherein the formulation of muffins using air potato: an edible medicinal plant comprising the steps of:
washing of air potatoes, peeling and cutting into thin slices (1 mm thickness);
blanching for 30 minutes at 90º C temperature;
drying at 60º C temperature for 6 hours, and processing of dried slices into powder from using electric grinder;
beating 1 egg properly, addition of milk (100ml) and melted butter (40g);
adding of ground sugar (80g) and few drops of vanilla essence;
sieving of dry ingredients viz; refined wheat flour, air potato powder (5-25g), cocoa powder (6 g) and baking powder (4 g) together in the above mixture;
preparing a smooth batter of desired consistency;
pouring the well mixed batter into molds;
baking in a preheated oven at 170º C for 20 minutes; and
cooling down at room temperature.
EXAMPLE 1
The use of medicinal plants by nutrceutical industries is gaining more attention around the globe. Dioscorea bulbifera L. commonly known as ‘air potato’ is a traditional medicinal plant native to the Asia, Northern Australia, America and tropical Africa. It has a long history of use in traditional medicine system with immense potential. D. bulbifera has been recognized to have anti-cancer, anti-bacterial, anti-inflammatory, anti-obesity, neuroprotective and anti-diabetic activity. It contains functional components such as mucin, dioscin, diosgenin, allantoin, choline and polyphenol oxidases and in addition also contains good amount of minerals and vitamins such as calcium, zinc, phosphorus, copper, iron, sodium, potassium, ß-carotene and thiamine, riboflavin and niacin. Despite of its immense medicinal value, D. bulbifera has gained less attention. Therefore, the present invention concerns with the development of air potato added therapeutic and nutritious muffins. For the formulation of air potato muffins, first of all air potato powder was prepared, for which air potato bulbils were washed properly under tap water to remove any dirt and adhering foreign particles on the surface. Washed air potatoes were then peeled and cut into thin slices (1 mm thickness) and blanched for 30 minutes at 90º C temperature. Cut slices were dried at 60º C temperature for 6 hours until completely dried. Thereafter, dried slices were processed in powder from using an electric grinder for product formulation. Further muffins were prepared by sieving different ingredients namely, refined wheat flour, air potato powder (5-25g), cocoa powder (6 g), ground sugar (80g) and baking powder (4 g), together. To this a mixture of well beaten egg (1 in no.), milk (100ml), butter (40g) with few drops of vanilla essence was added and then this mixture was folded well with repeated circular motions of hand to get the desired consistency of batter. Greased muffin molds were filled up with batter upto ¾ th of the cup. Muffins were baked in preheated oven at 170º C for 20 minutes. The developed muffins will be rich in phytochemicals and micronutrients specially potassium, calcium, zinc, phosphorus and ß-carotene and thiamine.
Preparation of muffins using air potato powder
a) Preparation of air potato powder

b) Preparation of muffins using air potato powder

ADVANTAGES OF THE INVENTION:
1. Air potato which is used as one of the primary raw materials is a very low cost, underutilized and nutritious raw material. It also requires minimum processing for its conversion into powder form.
2. The developed muffins not only have good taste but also have high nutritive value with respect to phytochemicals and micronutrients.
3. Utilization of air potato for muffin preparation will help in popularizing and increasing the production and consumption of this nutrient rich medicinal plant among people.
, Claims:
1. A formulation of muffins using air potato consists of:
used potatoes, egg, milk (100ml), melted butter (40g), ground sugar (80g), vanilla essence, refined wheat flour, air potato powder (5-25g), cocoa powder (6 g) and baking powder (4 g).
2. A method of the formulation as claimed in claim 1, wherein the formulation of muffins using air potato: an edible medicinal plant comprising the steps of:
i. washing of air potatoes, peeling and cutting into thin slices (1 mm thickness);
ii. blanching for 30 minutes at 90º C temperature;
iii. drying at 60º C temperature for 6 hours, and processing of dried slices into powder from using electric grinder;
iv. beating 1 egg properly, addition of milk (100ml) and melted butter (40g);
v. adding of ground sugar (80g) and few drops of vanilla essence;
vi. sieving of dry ingredients viz; refined wheat flour, air potato powder (5-25g), cocoa powder (6 g) and baking powder (4 g) together in the above mixture;
vii. preparing a smooth batter of desired consistency;
viii. pouring the well mixed batter into molds;
ix. baking in a preheated oven at 170º C for 20 minutes; and
x. cooling down at room temperature.