Description:Title of Invention
GUDLILY-COCOA WITH JAGGERY

Field of Invention
The present novel invention relates to the nutritive jaggery chocolates, more particularly it deals with the processes of making jaggery chocolates.

Background of Invention
The excessive consumption of refined sugar has become a global health concern, with studies showing a significant increase in sugar intake over the past 50 years. This surge in sugar consumption, primarily from added sugars, has raised alarms due to its association with various health issues such as obesity, diabetes, cardiovascular diseases, dental problems, and even cancer. Moreover, excessive sugar intake during pregnancy has been linked to adverse effects on both maternal and fetal health, contributing to the obesity epidemic.
In response to these health concerns, there is a growing demand for low-calorie alternatives and natural sweeteners that offer additional nutritional benefits. Natural sugars, such as jaggery, derived from sources like sugarcane, have gained attention for their rich mineral and vitamin content, making them a preferable choice over refined sugars. Jaggery, also known as "gur," is prized for its traditional use in various cuisines and its widespread availability, especially in rural areas.
The shift towards incorporating jaggery into food products, including chocolates, is driven by the desire to create healthier alternatives without compromising taste or quality. However, replacing refined sugar with jaggery in chocolate formulations presents challenges due to differences in texture and sensory properties. Chocolate, with its complex composition of cocoa powder, milk powder, butter, emulsifiers, and flavoring agents, requires meticulous research and experimentation to ensure that the desired quality and sensory experience are maintained.
Despite these challenges, the nutritional benefits and widespread availability of jaggery make it a promising candidate for enhancing the nutritional value of chocolates. By leveraging its natural sweetness and nutrient-rich profile, chocolate manufacturers aim to offer consumers a healthier indulgence option that aligns with their growing interest in health and well-being.
Jaggery comes in three main forms: solid, liquid, and granular. Its micronutrient composition offers various nutritional and therapeutic benefits. Derived from sugarcane, jaggery is notably rich in essential minerals and vitamins. Key vitamins present in jaggery include vitamin A (3.8 mg), vitamin C (7 mg), and vitamin D (26.5 mg). Additionally, jaggery contains important minerals such as calcium (40 - 100 mg), magnesium (70 - 90 mg), potassium (10 - 56 mg), phosphorus (20 - 90 mg), sodium (19 - 30 mg), manganese (0.2 - 0.5 mg), zinc (0.2 - 0.4 mg), copper (0.1 - 0.9 mg), chloride (5.3 mg), and iron (10 - 13 mg).
In comparison to sugar, jaggery offers superior benefits due to its ability to provide instant energy while also helping to prevent insulin resistance, abdominal adiposity, and other chronic diseases. Jaggery is a common ingredient in Indian sweet dishes, making it an ideal choice for the present novel invention, Gudlily.
An invention mentioned in patent application number IN201721021495A discloses chocolates based on jaggery-instead of sucrose (sugar)-to provide unique health benefits. Various types of jaggeries were used for preparing jaggery based chocolates such as: solid jaggery, Liquid jaggery, granular jaggery and palm based jaggery. Solid jaggery based chocolates with acceptable organoleptic and textural properties comprised of: Solid jaggery, cocoa powder, soy lecithin, butter, skimmed milk powder and Glycerol mono stearate (GMS)-at appropriate concentrations. Methods of making chocolates using solid jaggery as well as other types of jaggeries are described.
An invention mentioned in patent application number IN202111005755A discloses a composition of jaggery based chocolate using skim milk powder (45-65g), cocoa powder (10-30g), cooa butter(55-70g) emulsifier(0.5g) and flavoring agent(0.0003) per 100g of powder jaggery. Box-benken design was used at 3 levels of ingredients to determine experimental conditions. Sensory attributes namely color, appearance, taste, texture, flavor, overall acceptability, hardness and lightness (L) were determined and response surface methodology was used in the analysis. Chocolate prepared in this study had the sensory rating ranging from 6.00-7.85 for color, 6.25- 7.5 for appearance, 6.65-7.50 for taste, 6.23-7.55 for texture, 5.9-7.60 for flavor, 6.35-7.5 for overall acceptability indicating that it lies from ? like slightly to like very much?. The physico-chemical and sensory characteristics were statistically significant at 1% probability level for evaluating the quality. The optimum process conditions for making chocolate using jiggery as sweetener were SMP 20.30%; cocoa powder 10.04%; cocoa butter 25.15%, 30 minute mixing time and 4 hours of conching process. Corresponding sensory attributes were color 7.2, appearance 7.1, flavor 7.2 and overall acceptability 7.23. Physical characters hardness and L value was in range of 15.1387-39.4563N and 16.343-33.984 respectively.
An invention discloses in patent application number IN202041044833A discloses a novel method of preparing Iron and Vitamin-C rich Chocolate with low carbohydrates, high fiber content employing natural ingredients without any milk thereby suitable for lactose intolerance persons and for all the age groups, obesity, and diabetic persons. The method of the present invention comprises of procuring characterised combination of predetermined amounts of garden cress seed powder/niger seed powder, dried amla powder, cocoa powder, cocoa beans, cocoa butter/coconut butter, butter/coconut oil, cocoa liquor, sugar, palm sugar/coconut sugar, jaggery, honey, stevia, dates, and coconut sugar followed by mixing in a predetermined order to form a powdered homogenous mixture followed by employing predetermined chocolate making techniques to form the Iron and Vitamin-C rich Chocolate.
The present novel invention stands out as a healthier alternative to conventional chocolates, primarily due to the replacement of refined white sugar with jaggery. Unlike traditional chocolates laden with refined sugar, the present novel invention, Gudlily harnesses the nutritional benefits of jaggery while delivering the indulgent taste of chocolate. With jaggery's instant energy boost and essential vitamins, consumers can enjoy a guilt-free treat that supports overall well-being. Notably, jaggery's richness in iron, protein, and calcium surpasses that of similar products, offering a more nutritive option for chocolate enthusiasts. Furthermore, present novel jaggery chocolate contains 0% refined added sugar and is cholesterol-free, aligning with health-conscious consumer’s preferences. The mineral-rich composition of jaggery provides essential nutrients like potassium, magnesium, phosphorus, and calcium, contributing to a balanced diet. Additionally, its antioxidant properties and sustained energy release make it an ideal choice for those seeking a nutritious snack. Moreover, the probiotic power of jaggery supports gut health and digestion, further enhancing its appeal as a wholesome indulgence. By combining the goodness of jaggery and cocoa, present novel invention not only satisfies chocolate cravings but also promotes overall health and wellness.

Objectives of invention
● Principal objective of the present invention is to develop ‘Jaggery chocolates’ i.e. chocolates with nutritive jaggery in place of refined sugar.
● Another objective of the present novel invention is to provide nutritional benefits and rich taste.
● Another objective of the present novel invention is to provide Jaggery chocolates which is equivalent in all sensory parameters as like to sugar based chocolates.

Summary
The present novel invention offers a harmonious blend of health and taste. To achieve this, refined sugar is eliminated entirely and replaced it with nutritious jaggery, providing a solution for those seeking a healthy indulgence. The present novel invention offers a superior alternative, addressing the need for healthier options. While some products claim to be completely sugar-free, it's essential to recognize that eliminating sugar entirely from our diet may not be practical or advisable. Natural sugars are essential for maintaining a healthy body, providing numerous health benefits for both adults and children. While individuals with diabetes may need to restrict sugar intake, for most people, natural sugars are vital for overall health. Therefore, present novel invention offers a nutritious and guilt-free indulgence, ensuring that individuals can enjoy delicious treats without compromising on their well-being.
List of the Components
1. Jaggery
2. Cocoa Powder
3. Milk Powder
4. Cocoa Butter
5. Vegetable Fat
6. Emulsifier
7. Flavouring Agent
101. Grinding Raw Ingredients
102. Jaggery Mixture Preparation
103. Combining and Grinding Both Mixtures
104. Final Grinding and Texturizing
105. Molding and Solidification

List of Drawings
Figure 1: Flow chart
Figure 2: Nutritional Value
Figure 3: Shelf life test for milk flavour chocolate
Figure 4: Shelf life test for Dark chocolate
 
Description of Drawing and Detailed working of Invention
The present novel method for manufacturing jaggery chocolate involves a meticulous step-by-step process that ensures the creation of a smooth, indulgent, and velvet textured chocolate. The key steps are as follows:

Grinding Raw Ingredients (101)
• A carefully balanced blend of vegetable fat (5) (10% to 35% of total weight) and cocoa butter (4) (1% - 25% of total weight) is prepared.
• This mixture is then transformed using a wet grinder, generating controlled friction and warmth (around 40°C to 60°C) to create a homogeneous liquid base.
• Milk powder (3) (5% to 45% by weight) is gradually incorporated at ambient temperature, ensuring even distribution and promoting uniformity in the blend.
• A gradual temperature increases upto 60°C facilitates the complete dissolution of the milk powder, resulting in a smooth texture.
• Emulsifiers (6) (0.1% - 2% of total weight), are added to stabilize the mixture, preventing separation and ensuring a creamy consistency.
• Emulsifiers (6) can be selected from natural or artificial source including soya lecithin and PGPR respectively.
• Cocoa powder (2) (5% - 80% of total weight) is incorporated, and the mixture undergoes extensive grinding (atleast 3 hours) at a controlled temperature between 40°C - 60°C to develop its rich flavour and contribute to the chocolate’s luxurious texture.
Jaggery Mixture Preparation (102)
• Solid jaggery (1) (10 % - 60% of total weight) is carefully crushed into smaller fragments to facilitate seamless integration.
• Vegetable fat (5) (upto 10% of total weight) and cocoa butter (4) (upto 10% of total weight) are combined and gently heated to a temperature of 40°C - 60°C, creating a smooth liquid base.
• The temperature is then increased to an optimal range of 60°C - 95°C, at which point the crushed jaggery (1) (20% - 60% of total weight) is added and thoroughly mixed to dissolve uniformly, infusing the base with natural sweetness and caramel undertones.
• Emulsifiers (6) (0.1% - 2% of total weight), such as PGPR and soya lecithin, are introduced, along with customized flavouring agent (7), to ensure a flawlessly blended texture and prevent separation. The amalgamation process is carefully controlled at a temperature between 40°C - 65°C for upto 15 minutes.
• The customized flavourings agent (7) includes natural flavour, artificial flavours, crunchy nuts, ginger, hazelnut, cream, fruit fusion, seasonal flavours, spices and so on.
• Artificial flavouring (up to 1% of the total weight) which is made out of propylene glycol which does not contain any calorie or sugar.
Combining and Grinding Both Mixtures (103)
• The jaggery mixture from Step 102 is gently combined with the pre-prepared chocolate mixture from Step 101 over a period of upto 15 minutes, resulting in a unified and indulgent base.
• The combined mixture is then transferred to a storage container and allowed to rest for atleast 5 hours at a controlled temperature of upto 20°C, allowing the flavors to mature and the texture to reach its pinnacle of silkiness.
Final Grinding and Texturizing (104)
• After the resting period, the jaggery mixture is reintroduced to a liquid state via heating to a temperature of upto 60°C and incrementally added to a secondary wet grinder.
• This stage involves an extended grinding process lasting atleast 5 hours, which is pivotal in achieving the desired smooth and velvety texture. Each particle is thoroughly broken down to ensure a consistently luxurious mouthfeel.
Molding and Solidification (105)
• The finely ground liquid, enriched with the essence of jaggery, is carefully poured into molds, with each portion measured for optimal enjoyment.
• Ambient temperature is maintained at upto 20°C to facilitate gentle solidification while preserving the luxurious texture.
• The molds are then placed in a refrigerator (for atleast 30 min) to complete the solidification process, resulting in a delightful form.
The presented method for manufacturing jaggery chocolate showcases a meticulous and innovative approach to creating a unique, indulgent, and healthier alternative to traditional chocolate. By combining precise temperature control, extended grinding techniques, and the incorporation of jaggery, we have developed a product with a smooth, luxurious texture and a distinctive flavour profile. Shelf life of milk flavour chocolate and dark chocolate is about 9-12 months as shown in figure 3 and 4 respectively.
 
Examples
For a batch size of 1 kg Finished Product
Exmp 1 Exmp 2 Exmp 3 Exmp 4 Exmp 5 Exmp 6
Vegetable Fat 150 300 100 50 100 10
Cocoa Butter 100 50 127 100 10 250
Milk Powder 250 100 150 430 50 290
Emulsifiers 10 5 3 20 2 5
Cocoa powder 200 340 200 200 736 200
Solid jaggery 280 200 400 197 100 240
Flavouring Agent 10 5 20 3 2 5

In context of the present invention flavouring agent is to be considered as either anyone or in any combination of (but not limited to) hazelnut, almond, cashew, elaichi, coffee, ginger, orange, mango, bluberry, cranbeery, mint, kishmish, rose, etc of natural origin or an artificial.
Further in context of the present invention vegetable fat is to be considered as, it is a hydrogenated palm kernel oil which contains Vitamin A and Vitamin D. It is a controlled hydrogenation of Elaeis Guineensis kernel oil. This adds texture and shelf stability to product.
Dated: 01st September 2024
, Claims:Claims
I claim,
1. A GUDLILY-COCOA WITH JAGGERY, with a smooth and luxurious texture, comprising the steps of:
a Grinding Raw Ingredients (101);
a Jaggery Mixture Preparation (102);
a Combining and Grinding Both Mixtures (103);
a Final Grinding and Texturizing (104); and
a Molding and Solidification (105);
Wherein for the Grinding Raw Ingredients (101), a blend of a vegetable fat (5) and a cocoa butter (4) is prepared; the said mixture is then wet grinded generating controlled friction and warmth (around 40°C to 60°C) to create a homogeneous liquid base; then a Milk powder (3) is gradually incorporated at ambient temperature, ensuring even distribution and promoting uniformity in the blend; further a gradual temperature increases upto 60°C to facilitate the complete dissolution of the milk powder, resulting in a smooth texture; then a Emulsifiers (6) are added to stabilize the mixture; then a Cocoa powder (2) is incorporated, and the mixture undergoes extensive grinding for atleast 3 hours, at a controlled temperature between 40°C - 60°C to create a homogeneous liquid base;
Wherein for the Jaggery Mixture Preparation (102), a Solid jaggery (1) is carefully crushed into smaller fragments; a Vegetable fat (5) and cocoa butter (4) are combined and gently heated to a temperature of 40°C - 60°C, creating a smooth liquid base; the temperature is then increased to an optimal range of 60°C - 95°C, at which point the crushed jaggery (1) is added and thoroughly mixed to dissolve uniformly, infusing the base with natural sweetness and caramel undertones; further the Emulsifiers (6) such as PGPR and soya lecithin, are introduced, along with customized flavouring agent (7), to ensure a flawlessly blended texture and prevent separation; the amalgamation process is controlled at a temperature between 40°C - 65°C for upto 15 minutes;
Wherein for the Combining and Grinding Both Mixtures (103), the jaggery mixture from Step 102 is gently combined with the pre-prepared chocolate mixture from Step 101 over a period of upto 15 minutes, resulting in a unified and indulgent base; the combined mixture is then transferred to a storage container and allowed to rest for atleast 5 hours at a controlled temperature of upto 20°C;
Wherein for the Final Grinding and Texturizing (104), after the resting period, the jaggery mixture is reintroduced to a liquid state via heating to a temperature of upto 60°C and incrementally added to a secondary wet grinder; this stage involves an extended grinding process lasting atleast 5 hours;
Wherein for the Molding and solidification (105), the finely ground liquid, is carefully poured into molds; further ambient temperature is maintained at upto 20°C to facilitate gentle solidification, while preserving the texture; the molds are then placed in a refrigerator for atleast 30 min to complete the solidification process; and
wherein the shelf life of jaggery chocolate based on preceding method is 9-12 months.
2. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the vegetable fat (5) comprises 10% to 35% of total weight.
3. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the cocoa butter (4) comprises 1% to 25% of total weight.
4. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the milk powder (3) comprises 5% to 45% of total weight.
5. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the emulsifiers (6), including but not limited to soya lecithin and PGPR, comprise 0.1% to 2% of total weight.
6. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the cocoa powder (2) comprises 5% to 80% of total weight.
7. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the solid jaggery (1), comprises 10% to 60% of total weight.
8. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1, wherein the flavourings agent (7) comprise 0.1% to 2% of total weight.
9. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1 and claim 8, wherein the said flavourings agent (7) is selected either alone or in any combination but not limited to hazelnut, almond, cashew, elaichi, coffee, ginger, orange, mango, bluberry, cranbeery, mint, kishmish, rose, from natural origin or an artificial.
10. The GUDLILY-COCOA WITH JAGGERY as claimed in claim 1 and claim 2, wherein the said, vegetable fat (5) is a hydrogenated palm kernel oil which contains Vitamin A and Vitamin D, which adds texture and shelf stability to the chocolate.

Dated: 01st September 2024