Description:Field of the invention
The primary objective of this invention is gluten-free Kode millet cake and method thereof. Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients.
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.
Cake is a celebratory dish often served on ceremonial occasions like birthdays, anniversaries, weddings etc. Cakes cover a wide range of preparation from simple to elaborate. Mainly cake is a baked batter made from flour, sugar, salt, baking ingredients, shortening, milk, eggs, and certain additives aroma. In today's time people are moving towards healthier alternatives of food and products they consume on daily basis.
The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients such as vitamins, minerals, dietary fibers and phenolic compounds.
Uttarakhand is known for its diverse agro-climatic conditions which a rich tradition of cultivating a variety of millets. Uttarakhand is known for various indigenous millets like Mandua (finger millet), Jhangora (barnyard millet), and Kodo (kodo millet). These are widely cultivated and used in the local cuisine, offering a rich nutritional profile and versatility in dishes. In these millets play a significant role in the local diet, providing a range of health benefits and culinary diversity.
Generally, kode millet flour is converted into dough and eaten as chapati. The colour of chapati is brown and it is normally eaten during winters. Incorporating the flour in the cake will increase the diversity in products available in the market. Millet is generally a draught resistant crop and requires less water and fewer resources to grow compared to wheat. Millet is a staple food in many cultures around the world incorporating it into cakes could help promote the use of traditional ingredients and recipes.
Cakes are often consumed on regular basis and are often made with the help of refined flour and sugar. Until now there is no record of cake made with the help of kode millet flour and jaggery powder available in the market.
Several patents have been issued for cakes but none of these are related to the present invention. For example, CN111011439A invention discloses a gluten-free cake and a making method thereof. The method comprises the following steps: 1) separating eggs, and separating egg white and yolk; 2) weighing and mixing the raw materials and the auxiliary materials; 3) beating the separated egg white in the step 1) until a small sharp hook appears; 4) mixing the mixture obtained in the step 2) with the yolk obtained in the step 1), stirring into paste, and mixing with the whipped egg white obtained in the step 3); 5) baking the mixture obtained in the step 4) at 150 ? for 45 min. Compared with the like products, the cake has the following advantages: according to the invention, the pea protein is adopted to completely replace wheat flour, and the gluten-free cake can meet the requirements of celiac disease groups; the product adopts pea protein, has high nutritive value and low allergenicity, and has higher lysine content than other vegetable proteins on the market, such as brown rice protein.
Another patent, US20070160728A1 relates to gluten free or reduced-gluten food products including deflavored vegetable powder. The food products of the invention can have improved taste, texture, or nutritional value compared to conventional gluten-free food products
Another patent, RU2520147C1 provides for gluten-free waffle sheet production one uses the following initial components, wt %: rice flour - 12.0, buckwheat flour - 48.0, sugar - 18.4-19.0, fat component - 8.0-10.0, chicken egg - 3.3-3.7, invert syrup - 2.4-2.7, culinary salt - 0.3-0.5, drinking soda - 0.3-0.5, carbon-ammonium salt - 0.1-0.3, potato starch - 2.0-3.0, drinking water -up to 100, the ratio of rice flour to buckwheat flour being 1:4. The gluten-free waffle sheets production method is as follows: one sequentially mixes the components (at first rice flour and buckwheat flour are loaded in an amount of 60-70% of the total flour weight), kneads the mass till homogeneous liquid dough formation; then one adds the remaining flour and continues kneading; then the produced mixture is baked; for preparation one alternatively adds egg yolks, at the end of kneading - egg albumens. The gluten-free waffle product is as follows: the product is designed in the form of a body consisting of waffle sheets manufactured by the said method and contains at least one filling layer placed between waffle sheets. The filling consists of the following initial components, wt %: fat component - 44.20, sugar - 5.4, milk - 50.4.EFFECT: gluten-free confectionary flour product range extension; the possibility of the products usage in alimentation of patients suffering from coeliac disease due to increased nutritive value and gluten absence.4 cl, 3 tbl, 1 ex
Another patent, WO2018087533A1 discloses process and a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a method of forming the bakery product.
Another patent, RU2603893C1 relates to a method for preparation of gluten-free cooked semi-product, according to which dough is kneaded from water, margarine, melange, amaranth flour and potato starch. First, water and margarine are added, followed by bringing to boiling point, gradually adding to obtained mass a mixture of amaranth flour and potato starch, taken in ratio 1:0.6, mixing until formation of a homogeneous elastic mass and cooling. Melange is added to obtained mixture in small portions and stirred until a homogeneous mass is obtained. Dough is placed on sheets and baked.
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.
The collected Kode millet is first milled and Kode millet flour is obtained. Then two bowls are taken. In the first bowl Kode millet flour and baking powder are taken and in the second bowl vegetable oil and jaggery powder are creamed together. Sieve all the dry ingredients of the first bowl into the second bowl and blend everything with milk into a smooth batter consistency. Add pumpkin seeds and vanilla essence and mix it well. Grease the aluminum tin properly and pour the batter into the mould. Tap the mould on the counter to remove all the gas bubbles. Bake the cake in a preheated microwave at 180°C for 30 minutes. Check if the cake is baked with the help of a inserting a toothpick, if it comes out clean the cake is properly baked and if not bake for another 5 minutes and repeat the process until the cake is baked. After that let the cake cool down at room temperature and store the cake in an air tight container.
Herein enclosed a gluten free cake comprises of: Kode millet, jaggery powder, pumpkin seeds, vegetable oil, milk powder, vanilla essence, full cream milk. A method for the preparation of the gluten free cake comprising the steps of:
taking Kode millet;
cleaning (winnowing and hand picking), dehulling; and
milling, and sieving;
getting Kode millet flour;
pre-heating the oven at 180°C with the convection function;
mixing Kode flour with baking powder, and sieving;
creaming of vegetable oil and jaggery powder;
blending with milk;
adding pumpkin seeds, and vanilla essence;
greasing of aluminum mould;
pouring batter into the mould and tab to remove gas;
baking the cake at 180°C/30 min, and cooling the cake at room temperature; and
demolding, and packaging gluten-free Kode millet cake.
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 gluten-free Kode millet cake and method thereof.
Another object of the present invention is to prepare millet cake.
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: Kode millet (Eleusine coracana)
Figure 2: Jaggery powder and Pumpkin seeds
Figure 3: Baked Kode millet cake
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 collected kode millet is first milled and kode millet flour is obtained. Then two bowls are taken. In the first bowl kode millet flour and baking powder are taken and in the second bowl vegetable oil and jaggery powder are creamed together.
In some embodiments of the present invention, Sieve all the dry ingredients of the first bowl into the second bowl and blend everything with milk into a smooth batter consistency.
In some embodiments of the present invention, add pumpkin seeds and vanilla essence and mix it well. Grease the aluminum tin properly and pour the batter into the mould.
In some embodiments of the present invention, tap the mould on the counter to remove all the gas bubbles. Bake the cake in a preheated microwave at 180°C for 30 minutes.
In some embodiments of the present invention, check if the cake is baked with the help of a inserting a toothpick, if it comes out clean the cake is properly baked and if not bake for another 5 minutes and repeat the process until the cake is baked.
In some embodiments of the present invention, after that let the cake cool down at room temperature and store the cake in an air tight container.
Herein enclosed a gluten free cake comprises of: Kode millet, jaggery powder, pumpkin seeds, vegetable oil, milk powder, vanilla essence, full cream milk. A method for the preparation of the gluten free cake comprising the steps of:
taking Kode millet;
cleaning (winnowing and hand picking), dehulling; and
milling, and sieving;
getting Kode millet flour;
pre-heating the oven at 180°C with the convection function;
mixing Kode flour with baking powder, and sieving;
creaming of vegetable oil and jaggery powder;
blending with milk;
adding pumpkin seeds, and vanilla essence;
greasing of aluminum mould;
pouring batter into the mould and tab to remove gas;
baking the cake at 180°C/30 min, and cooling the cake at room temperature; and
demolding, and packaging gluten-free Kode millet cake.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Material required for preparation of Gluten free kode millet cake
• Kode millet
• Jaggery powder
• Pumpkin seeds
• Vegetable oil
• Milk powder
• Vanilla essence
• Full cream milk
Procurement and collection of ingredients
Jaggery powder, pumpkin seeds, vegetable oil, vanilla essence, baking powder, full cream milk were procured from provision store in Prem Nagar, Dehradun. Koda millet was procured from Jalwal Gaon (Tehri). The collected kode millet is first milled and kode millet flour is obtained. Then two bowls are taken. In the first bowl kode millet flour and baking powder are taken and in the second bowl vegetable oil and jaggery powder are creamed together.
Sieve all the dry ingredients of the first bowl into the second bowl and blend everything with milk into a smooth batter consistency. Add pumpkin seeds and vanilla essence and mix it well. Grease the aluminum tin properly and pour the batter into the mould. Tap the mould on the counter to remove all the gas bubbles. Bake the cake in a preheated microwave at 180°C for 30 minutes. Check if the cake is baked with the help of a inserting a toothpick, if it comes out clean the cake is properly baked and if not bake for another 5 minutes and repeat the process until the cake is baked. After that let the cake cool down at room temperature and store the cake in an air tight container.
Flow diagram for Milling of Kode Millet
Kode Millet

Cleaning (Winnowing and hand picking)

Dehulling

Milling

Sieving

Kode millet flour
Flowchart for preparation of Gluten free Kode millet cake

, Claims:1) A gluten free cake comprises of:
Kode millet, jaggery powder, pumpkin seeds, vegetable oil, milk powder, vanilla essence, full cream milk.
2) A method for the preparation of the gluten free cake as claimed in claim 1, wherein said preparation of gluten free cake comprising the steps of:
a. taking Kode millet;
b. cleaning (winnowing and hand picking), dehulling; and
c. milling, and sieving;
d. getting Kode millet flour;
e. pre-heating the oven at 180°C with the convection function;
f. mixing Kode flour with baking powder, and sieving;
g. creaming of vegetable oil and jaggery powder;
h. blending with milk;
i. adding pumpkin seeds, and vanilla essence;
j. greasing of aluminum mould;
k. pouring batter into the mould and tab to remove gas;
l. baking the cake at 180°C/30 min, and cooling the cake at room temperature; and
m. demolding, and packaging gluten-free Kode millet cake.