Description:Brief Description of the Drawings

Generally, the present disclosure relates to food processing. Particularly, the present disclosure relates to a method for producing a chewable material from Rayan (Manilkara Hexandra).
Background
The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
In the domain of food processing, innovative methods for producing consumables have seen remarkable advancements. Specifically, the focus on creating chewable materials from natural fruits has garnered considerable attention. Among the various fruits explored, Rayan (Manilkara Hexandra) stands out due to its unique properties and nutritional value. This fruit has been traditionally consumed in various forms, but recent methods aim at exploiting its potential in new, innovative ways.
One of the conventional approaches involves the mechanical processing of fruits, which includes cleaning, deseeding, and pulping. Such methods generally start with the thorough rinsing of fruits to remove any chemical residues and surface contaminants. Following this, the extraction of seeds is performed to collect the pulp, which is then subjected to grinding to achieve a uniform mixture. This process, though effective to a certain extent, often requires further refinement to improve the texture and consistency of the final product.
Moreover, the treatment of the fruit pulp to form a chewable material involves various heating and cooling cycles. Typically, the liquid and solid components of the pulp are separated and treated under specific conditions to achieve the desired consistency. However, challenges arise in maintaining the nutritional integrity of the fruit during these thermal processes. Additionally, the techniques employed for layering the treated components into a structured form require precise control to ensure the final product meets the desired quality standards.
The current methods also face limitations in terms of efficiency and scalability. The use of manual or semi-automatic seed removers and the reliance on simple mechanical mixing methods restrict the throughput of the production process. Furthermore, the variability in the quality of the raw fruit can lead to inconsistencies in the final product, affecting its taste, texture, and nutritional content.
In light of the above discussion, there exists an urgent need for solutions that overcome the problems associated with conventional systems and/or techniques for producing chewable materials from Rayan (Manilkara Hexandra). The desired solutions should offer improved efficiency, better control over the nutritional integrity of the product, and enhanced consistency in the final chewable material.
Summary
The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
The following paragraphs provide additional support for the claims of the subject application.
In an aspect, the present disclosure aims to provide a method for producing a chewable material from Rayan (Manilkara Hexandra). The method involves washing Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil, treating the washed Rayan fruit with an alkaline solution having pH 11.5 to remove pesticides and rinsing the fruit with water at a pH of 7 to neutralize the alkaline solution. Seeds are extracted from the cleansed Rayan fruit using an automatic seed remover, followed by the collection of seed-free pulp for subsequent processing. The seed-free pulp is ground using a mixer to achieve a homogeneous mixture, which is then allowed to rest for 4-10 minutes to integrate components and dissipate air bubbles. The mixture is filtered through a cotton cloth under strong pressure to separate liquid components from solid pulp. The liquid is heated to 50-60 degrees Celsius for 7 minutes to thicken, and simultaneously, the solid pulp is heated at 60-80 degrees Celsius for 8-20 minutes. Both the liquid and solid mixtures are cooled to 25-32 degrees Celsius for 10-20 minutes, followed by layering in a mold to form a structured chewable material.
The method leads to the formation of a chewable material with a consistent texture and enhanced safety by removing pesticides and impurities from the Rayan fruit. The specific heating and cooling processes ensure that the material attains the desired consistency and structure for consumption.
In another aspect, the present disclosure provides a system for producing a chewable material from Rayan (Manilkara Hexandra), comprising a washing unit configured to wash the Rayan fruit and treat it with an alkaline solution for pesticide removal. An automatic seed remover separates seeds from the pulp, and a mixing unit grinds and homogenizes the pulp. A filtration unit with a cotton cloth under pressure separates the liquid from the solid pulp, and a heating unit controls the temperature for both the liquid and solid components. A cooling unit reduces the temperature of the mixtures, and a molding unit arranges them into a structured form as per predefined layers. The system further includes enhancements such as a mechanical agitator for uniform washing, a press equipped with a hydraulic or pneumatic unit in the filtration unit for adjusting pressure dynamically, a rapid cooling mechanism in the cooling unit, a multi-layer injector in the molding unit for predefined layer patterns, incorporation of additives during the mixing process, a mesh size adjustment unit in the filtration unit for selecting different mesh sizes, and a self-cleaning mechanism in the automatic seed remover to reduce downtime and maintenance requirements. This system streamlines the production of chewable material from Rayan fruit by integrating various units designed for specific functions, from washing and seed removal to mixing, filtering, heating, cooling, and molding. Enhancements like mechanical agitators, dynamic pressure adjustment, rapid cooling mechanisms, and multi-layer injection contribute to the efficiency and quality of the production process. The incorporation of additives and adjustable mesh sizes allows for customization of the final product according to predefined recipes and desired purity levels.

Field of the Invention

The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
FIG. 1 illustrates a method (100) for producing a chewable material from Rayan (Manilkara Hexandra), in accordance with the embodiments of the present disclosure.
FIG. 2 illustrates a block diagram of a system (200) for producing a chewable material from Rayan (Manilkara Hexandra), in accordance with the embodiments of the present disclosure.

Detailed Description
In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
FIG. 1 illustrates a method (100) for producing a chewable material from Rayan (Manilkara Hexandra), in accordance with the embodiments of the present disclosure. The method (100) for producing a chewable material from Rayan (Manilkara Hexandra) comprises the following steps: step (102) washing the Rayan fruit with distilled water at 60 degrees Celsius, step (104) treating the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution , step (106) extracting seeds from the cleansed Rayan fruit using an automatic seed remover, step (108) collecting the seed-free pulp for subsequent processing, step (110) grinding the seed-free pulp using a mixer to achieve a homogeneous mixture, step (112) allowing the mixture to rest for 4-10 minutes to integrate components and dissipate air bubbles, step (114) filtering the mixture through a cotton cloth under strong pressure to separate liquid components from solid pulp, step (116) heating the liquid to 50-60 degrees Celsius for 7 minutes, simultaneously heating the solid pulp at 60-80 degrees Celsius for 8-20 minutes, step (118) cooling the heated liquid mixture and the solid mixture to 25-32 degrees Celsius for 10-20 minutes, and step (120) layering the cooled solid mixture and the liquid mixture in a mold to form a structured chewable material.
The step (102) involves washing Rayan fruit with distilled water at a temperature of 60 degrees Celsius. The purpose of washing at said temperature is to remove surface dust and soil effectively, ensuring that the fruit is clean and ready for further processing.
Following the washing process, the Rayan fruit undergoes treatment with an alkaline solution having a pH of 11.5. The application of such a solution is aimed at the removal of pesticides, a crucial step to ensure the safety and purity of the final chewable material. After treatment with the alkaline solution, the Rayan fruit is rinsed with water at a pH of 7. This rinsing step serves to neutralize the alkaline solution, removing any residual alkalinity from the fruit and making it suitable for consumption. In step (106), wherein extracting seeds from the cleansed Rayan fruit using an automatic seed remover is designed to separate the edible pulp from the seeds without damaging the pulp. The automatic seed remover enhances the efficiency of the seed extraction process, ensuring that a high volume of Rayan fruit can be processed in a short amount of time. This step is crucial for collecting the seed-free pulp, which is the primary ingredient for the chewable material. In step (108), collecting the seed-free pulp for subsequent processing is performed immediately after the extraction of seeds. This ensures that the pulp is preserved in its freshest state, ready for further processing into the chewable material. The collected pulp undergoes several processes to transform it into the final product.
In step (110), grinding the seed-free pulp using a mixer to achieve a homogeneous mixture is essential for creating a uniform texture in the chewable material. The homogeneous mixture is the base from which the chewable material is formed. The grinding process is carefully controlled to ensure that the pulp is processed into a fine consistency without being overly liquified. In step (112), wherein allowing the mixture to rest for 4-10 minutes to integrate components and dissipate air bubbles is conducted to enhance the texture of the chewable material. This resting period allows for a natural integration of the components, resulting in a cohesive mixture. The dissipation of air bubbles during this stage is crucial for achieving the desired density and texture in the final product. Step (114), filtering the mixture through a cotton cloth under strong pressure to separate liquid components from solid pulp is a critical step in refining the mixture. The use of a cotton cloth filter under strong pressure ensures that the solid and liquid components are effectively separated, with the solid pulp being retained for further processing into the chewable material. In step (116), wherein heating the liquid to 50-60 degrees Celsius for 7 minutes and simultaneously heating the solid pulp at 60-80 degrees Celsius for 8-20 minutes are processes aimed at achieving the desired consistency in both the liquid and solid components. The specific temperature ranges and durations are optimized to ensure that the liquid mixture thickens appropriately while the solid mixture reaches a consistency suitable for forming the chewable material. In step (118), cooling the heated liquid mixture and the solid mixture to 25-32 degrees Celsius for 10-20 minutes is essential for preparing the mixtures for the final molding process. The cooling process stabilizes the mixtures, ensuring that they are at an optimal temperature for layering and molding. In step (120), layering the cooled solid mixture and the liquid mixture in a mold to form a structured chewable material. The precise layering of the solid and liquid mixtures in a mold allows for the creation of a chewable material with a structured form. This step involves careful control of the layering process to ensure that the final product meets the desired specifications in terms of texture, consistency, and form.
The term "system for producing a chewable material" as used throughout the present disclosure relates to an integrated assembly of components designed to process Rayan (Manilkara Hexandra) fruits into a consumable chewable form. This system encompasses various units tailored to perform specific tasks in the production process, including a washing unit for cleansing the fruit, an automatic seed remover for separating seeds from pulp, a mixing unit for homogenizing the pulp, a filtration unit for separating liquid and solid components, heating units for processing the separated components, a cooling unit for temperature stabilization, and a molding unit for forming the chewable material. Each component within the system is meticulously designed to contribute towards the efficient and effective transformation of Rayan fruit into a structured chewable product, ensuring that the final material meets predefined quality and consistency standards.
The term "washing unit" as used throughout the present disclosure relates to an apparatus configured to clean Rayan fruit. The primary function of the washing unit involves the removal of surface contaminants such as dust and soil from the Rayan fruit. This is achieved by employing distilled water heated to 60 degrees Celsius. Additionally, the washing unit is designed to treat the Rayan fruit with an alkaline solution having a pH of 11.5, which serves the purpose of pesticide removal. Following the alkaline treatment, the washing unit facilitates the rinsing of the Rayan fruit with water at a pH of 7 to neutralize any residual alkaline solution, thereby ensuring the fruit is free from both pesticides and alkaline residues.
The term "automatic seed remover" as used throughout the present disclosure relates to a device designed to separate seeds from the pulp of the Rayan fruit without causing damage to the pulp. The system includes an automatic seed remover which enhances the efficiency of the seed extraction process. By preserving the integrity of the pulp, the automatic seed remover ensures that the maximum amount of usable pulp is available for further processing into the chewable material.
The term "mixing unit" as used throughout the present disclosure pertains to an apparatus capable of grinding and homogenizing the pulp of the Rayan fruit. It includes a timer to control rest periods between 4-10 minutes, facilitating the integration of the pulp components and the dissipation of air bubbles, which is crucial for achieving a homogeneous mixture. The mixing unit thus ensures that the pulp reaches the desired consistency for further processing.
The term "filtration unit" as used throughout the present disclosure refers to a system consisting of a cotton cloth under a press that is capable of exerting specified pressures to filter the mixture. The filtration unit separates the liquid components from the solid pulp, a step essential for preparing both components for their respective heating processes. This separation is critical for ensuring the quality and consistency of the final chewable material.
The term "heating unit" as used throughout the present disclosure relates to a module divided for separate control of temperature ranges for the liquid (50-60 degrees Celsius) and solid (60-80 degrees Celsius) components of the Rayan fruit pulp. By providing distinct temperature controls, the heating unit allows for precise processing of each component, ensuring that both the liquid and solid mixtures achieve the appropriate consistency for the production of the chewable material.
The term "cooling unit" as used throughout the present disclosure denotes a mechanism that reduces the temperature of the mixtures to 25-32 degrees Celsius. The cooling unit is essential for stabilizing the temperature of both the liquid and solid mixtures after heating, preparing them for the molding process. This cooling step is crucial for achieving the desired texture and consistency of the chewable material.
The term "molding unit" as used throughout the present disclosure indicates a system that arranges the cooled solid and liquid mixtures into a structured form as per predefined layers. The molding unit is the final step in the production process, where the prepared mixtures are carefully layered into a mold to form the chewable material. This step is critical for defining the shape and structure of the final product.
FIG. 2 illustrates a block diagram of a system (200) for producing a chewable material from Rayan (Manilkara Hexandra), in accordance with the embodiments of the present disclosure. Said system (200) comprises a plurality of operationally interconnected units each configured to perform distinct functions within the production process. The washing unit (202) ensure the thorough removal of surface contaminants such as dust and soil, which might be present on the fruit due to environmental exposure. This is accomplished by washing the Rayan fruit with distilled water heated to a temperature of 60 degrees Celsius. Following the removal of surface dust and soil, the washing unit undertakes the washed Rayan fruit with an alkaline solution having a pH of 11.5. This alkaline treatment targets the elimination of pesticides that may have been used during the cultivation of Rayan fruit. After the pesticide removal, the washing unit facilitates a rinsing process wherein the Rayan fruit is washed with water at a neutral pH of 7. This rinsing step is integral to the process as it neutralizes any remaining alkaline solution on the fruit, ensuring that the fruit is free from both pesticides and excess alkalinity. Adjacent to said washing unit (202), an automatic seed remover (204) is designed to efficiently separate seeds from the fruit pulp without causing damage to the pulp, thereby enhancing the quality of the material for subsequent processing steps. A mixing unit (206) is provided, capable of grinding the pulp and equipped with a timer to control rest periods essential for achieving a homogeneous mixture. In close operational relationship with said mixing unit (206), a filtration unit (208) includes a press fitted with a hydraulic or pneumatic unit capable of adjusting pressure dynamically, facilitating an effective separation of liquid and solid pulp components.The heating unit (210) is divided to provide separate control over the temperature ranges required for processing the liquid and solid components of the pulp. The cooling unit (212) utilizes rapid cooling mechanisms to bring the temperature of the mixtures down to the desired levels. Further, a molding unit (214) comprises a multi-layer injector allowing for the structured formation of the chewable material by layering the solid and liquid mixtures into a mold. Each component of the system (200) is intricately designed to contribute towards the efficient production of a high-quality chewable material, with specific enhancements such as a self-cleaning mechanism in the automatic seed remover (204) to minimize downtime, and adjustable features in the filtration unit (208) for tailored texture and purity.
In an embodiment, the washing unit (202) is enhanced with the integration of mechanical agitators. These mechanical agitators are specifically designed to ensure uniform agitation of the Rayan fruit throughout the washing process. The primary aim of incorporating mechanical agitators into the washing unit is to achieve a more thorough cleansing of the fruit. By providing uniform agitation, the mechanical agitators enable the water and any cleansing solutions to more effectively penetrate and remove contaminants from the surface and crevices of the Rayan fruit. This ensures that the fruit is uniformly cleaned, significantly reducing the likelihood of any residual contaminants that could affect the quality and safety of the final chewable material. The addition of mechanical agitators thereby enhances the efficiency and effectiveness of the washing unit, contributing to the overall integrity of the production process.In another embodiment, the filtration unit (208) incorporates a hydraulic or pneumatic unit that dynamically adjusts the pressure exerted by the press based on the viscosity of the mixture being filtered. This capability enables precise control over the filtration process, ensuring that the separation of liquid components from solid pulp is optimized according to the specific characteristics of the mixture at any given time. By adjusting the pressure in response to viscosity changes, the system (200) can maintain a high level of efficiency and effectiveness in the filtration process, ensuring that the solid pulp is adequately separated from the liquid components with minimal loss or degradation of the pulp. This dynamic pressure adjustment mechanism is especially beneficial for processing mixtures with varying consistencies, as it allows the filtration unit (208) to adapt its operation to the specific needs of each batch. The result is an improved consistency and quality in the solid and liquid components prepared for further processing, ultimately contributing to the uniformity and integrity of the final chewable material. This technological advancement not only enhances the precision of the filtration process but also contributes to the overall efficiency of the production system by minimizing the need for manual adjustments and interventions.
In a further embodiment, the cooling unit (212) employs a rapid cooling mechanism that utilizes forced air or refrigerant-based cooling systems to quickly reduce the temperature of the mixtures to the desired range of 25-32 degrees Celsius. This rapid cooling mechanism is critical for stabilizing the temperature of both the liquid and solid mixtures after they have been processed at high temperatures. The quick reduction in temperature is essential for preventing any undesired chemical or physical changes that could occur if the mixtures remain at elevated temperatures for too long. Moreover, rapid cooling facilitates a smoother transition to the molding process, as the mixtures attain the required temperature more quickly, thus speeding up the overall production cycle. The use of forced air or refrigerant-based cooling offers versatility in cooling methods, allowing the system (200) to be tailored for optimal performance under various operational conditions. This innovation in the cooling unit (212) not only enhances the efficiency of the production process but also contributes to the quality of the final chewable material by ensuring that the mixtures are conditioned precisely for molding, resulting in a product that is consistent in texture and form.
In an additional embodiment, the molding unit (214) is equipped with a multi-layer injector, a feature that significantly enhances the capability of the system (200) to produce structured chewable materials with complex layer patterns. This multi-layer injector enables the simultaneous or sequential injection of solid and liquid mixtures into the mold, according to predefined layer patterns. The ability to inject multiple layers in a controlled and precise manner allows for the creation of chewable materials with varied textures and flavors within a single product, offering a more engaging and enjoyable consumption experience. The versatility provided by the multi-layer injector opens up new possibilities for product innovation, allowing for the development of chewable materials that cater to diverse consumer preferences. The precise control over the layering process also ensures that the final products are consistent in quality, with each layer clearly defined and integrated into the overall structure of the chewable material. This technological advancement in the molding unit (214) not only expands the range of products that can be produced but also contributes to the aesthetic appeal and sensory qualities of the chewable material, enhancing its marketability and consumer appeal.
In yet another embodiment, the mixing unit (206) is capable of incorporating additives such as natural sweeteners, flavors, or preservatives during the mixing process, based on predefined recipes. This capability allows for the customization of the chewable material to meet specific taste profiles and nutritional requirements. By integrating additives during the mixing process, the system (200) ensures that the additives are evenly distributed throughout the pulp, resulting in a homogeneous mixture that maintains consistent flavor and quality in every batch of the chewable material. The ability to incorporate various additives also opens up opportunities for product differentiation, enabling the production of a wide range of chewable materials tailored to different market segments and consumer preferences. This feature of the mixing unit (206) not only enhances the versatility of the production process but also contributes to the nutritional and sensory appeal of the final product, making it more attractive to consumers seeking specific flavor profiles or nutritional benefits.
In a further embodiment, concerning the filtration unit (208), the inclusion of a mesh size adjustment unit allows the operator to select different mesh sizes based on the desired purity level and solid content of the filtered liquid. This capability provides flexibility in the filtration process, enabling the system (200) to adapt to the varying characteristics of the mixture being processed. By adjusting the mesh size, the filtration unit (208) can achieve optimal separation efficiency, ensuring that the solid pulp is retained with the desired level of purity while allowing the liquid components to pass through. This feature is particularly beneficial for producing chewable materials with consistent quality, as it allows for precise control over the texture and composition of the final product. The ability to adjust mesh sizes dynamically also enhances the overall efficiency of the production process, reducing the need for manual interventions and enabling a more streamlined operation.
In an embodiment, pertaining to the system (200), the automatic seed remover (204) is notably designed with a self-cleaning mechanism. This self-cleaning mechanism represents a significant advancement in the maintenance and operational efficiency of the seed removal process. Traditionally, the task of removing seeds from the pulp of Rayan (Manilkara Hexandra) required meticulous attention to ensure that the pulp was not damaged during the process. The introduction of an automatic seed remover (204) facilitated this process but introduced a new challenge in terms of maintaining the cleanliness and functionality of the device over time, especially considering the sticky nature of the pulp and the potential for seed residue to impede the efficiency of the seed removal process. The integration of a self-cleaning mechanism within the automatic seed remover (204) addresses this challenge by automating the cleaning process, thereby reducing downtime and the need for manual intervention. This mechanism is designed to initiate a cleaning cycle either at predetermined intervals or upon detection of a certain level of residue accumulation, ensuring that the seed remover remains in optimal operating condition. The self-cleaning process involves the removal of pulp and seed residues that could potentially clog the system or reduce its efficiency, ensuring that the automatic seed remover (204) continues to function at peak performance without the need for frequent manual cleaning.
In an embodiment, the present disclosure provides a process for producing chewable material from Rayan (Manilkara Hexandra) fruit. The process aims to transform Rayan fruit into commercially viable chewable materials. The disclosed method involves multiple steps: cleansing of harvested fruits to remove contaminants, deseeding or treating seeds with alum to neutralize toxins, crushing the fruit to create a homogeneous pulp, and mixing with liquids to form a slurry. This is followed by filtration to refine the pulp, separation of liquid and solid components, and heating to activate natural gums enhancing the texture. The liquid is then cooled, molded into various shapes, and finally set and dried to achieve the desired chewable consistency. This systematic approach not only provides a natural and sustainable alternative to synthetic gums and candies but also leverages the inherent properties of the Rayan fruit, enabling the chewable material retains its nutritional integrity and therapeutic benefits. The chewing product (of present disclosure) is suitable for extended use in various settings such as sports and travel, and is designed to be biodegradable, aligning with eco-friendly practices. Additionally, the absence of synthetic additives and the use of natural colorings cater to health-conscious consumers, offering a nutrient-rich, plant-based, and vegan-friendly option in the market. This innovative technique underscores the commercial potential of Rayan fruit, presenting a method that could be scaled for large-scale production while maintaining high safety and quality standards.
In an embodiment, the chewable composition (of present disclosure) derived from Manilkara Hexandra encapsulates the fruit's essential nutrients—vitamins, minerals, proteins, fats, carbohydrates, and various bioactive compounds such as polyphenolic antioxidants, sterols, tannins, saponins, triterpenoids, myricetin, and quercetin—into a convenient, consumable form. The chewable composition provides various health benefits, which are outlined as. The chewable composition is effective as a natural remedy for reducing fever, pain and alleviating symptoms of jaundice. The chewable composition support kidney function by promoting the excretion of waste products and toxins from the body, and also enhances the body's overall metabolic processes. The chewable composition is source of Triterpenoids and other antimicrobial, which provides relief from skin infections such as rashes, itching, and psoriasis, and promote healthier, more radiant skin. Moreover, the tannins and saponins (present in the chewable composition) provides soothing stomach ulcers and regulating gastric secretions. Thus, the chewable composition as is beneficial for person who is suffering from gastrointestinal disturbances, offering comfort and promoting mucosal protection. Additionally, high concentration of vitamin C can improve immune response and also assist to neutralize harmful free radicals and protects against radiation or infections. Vit B and Calcium can assist for hormonal regulation, including thyroid function and the balance of reproductive hormones, which can aid in improving fertility and overall endocrine health. Furthermore, regular usage of chewable composition can be beneficial for oral hygiene, reducing gum inflammation, treating dental conditions such as cavities and gingivitis, and maintaining overall oral health. Moreover, the chewable also useful for person suffering from respiratory conditions like asthma and bronchitis. These compounds help in loosening phlegm and clearing congested airways, facilitating easier breathing and improved lung function.
Example embodiments herein have been described above with reference to block diagrams and flowchart illustrations of methods and apparatuses. It will be understood that each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations, respectively, can be implemented by various means including hardware, software, firmware, and a combination thereof. For example, in one embodiment, each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations can be implemented by computer program instructions. These computer program instructions may be loaded onto a general purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions which execute on the computer or other programmable data processing apparatus create means for implementing the functions specified in the flowchart block or blocks.
Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Claims

I/We Claims

A method (100) for producing a chewable material from Rayan (Manilkara Hexandra), comprising:
Washing Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil;
Treating the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution;
Extracting seeds from the cleansed Rayan fruit using an automatic seed remover;
Collecting the seed-free pulp for subsequent processing;
Grinding the seed-free pulp using a mixer to achieve a homogeneous mixture;
Allowing the mixture to rest for 4-10 minutes to integrate components and dissipate air bubbles.
Filtering the mixture through a cotton cloth under strong pressure to separate liquid components from solid pulp;
Heating the liquid to 50-60 degrees Celsius for 7 minutes to thicken to produce a liquid mixture;
Simultaneously heating the solid pulp at 60-80 degrees Celsius for 8-20 minutes to produce a solid mixture
Cooling the heated liquid mixture and the solid mixture to 25-32 degrees Celsius for 10-20 minutes; and
Layering the cooled solid mixture and the liquid mixture in a mold to form a structured chewable material.
A system (200) for producing a chewable material from Rayan (Manilkara Hexandra), comprising:
A washing unit (202) configured to:
wash the Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil;
Treat the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution;
An automatic seed remover (204) designed to separate seeds from pulp without damaging the pulp;
A mixing unit (206) capable of grinding and homogenizing the pulp, including a timer to control rest periods between 4-10 minutes;
A filtration unit (208) consisting of a cotton cloth under a press capable of exerting specified pressures;
A heating unit (210) divided for separate control of temperature ranges for liquid (50-60 degrees Celsius) and solid (60-80 degrees Celsius) components;
A cooling unit (212) that brings the temperature of mixtures down to 25-32 degrees Celsius;
A molding unit (214) that arranges the solid and liquid mixtures into a structured form as per predefined layers.
A system (200) as claimed in claim 2, wherein the washing unit (202) further includes mechanical agitators that are configured to provide uniform agitation of the Rayan fruit during the washing process for thorough cleansing.
A system (200) as claimed in claim 2, wherein the filtration unit's (208) press is equipped with a hydraulic or pneumatic unit capable of adjusting pressure dynamically based on the viscosity of the mixture being filtered.
A system (200) as claimed in claim 2, wherein the cooling unit (212) employs a rapid cooling mechanism using forced air or refrigerant-based cooling to quickly cool the mixtures.
A system (200) as claimed in claim 2, wherein the molding unit (214) comprises a multi-layer injector that allows for the simultaneous or sequential injection of solid and liquid mixtures into the mold according to predefined layer patterns.
A system (200) as claimed in claim 2, wherein the mixing unit (206) is capable of incorporating additives such as natural sweeteners, flavors, or preservatives during the mixing process based on predefined recipes.
A system (200) as claimed in claim 2, wherein the filtration unit (208) includes a mesh size adjustment unit that allows the operator to select different mesh sizes based on the desired purity level and solid content of the filtered liquid.
A system (200) as claimed in claim 2, wherein the automatic seed remover (204) is designed with a self-cleaning mechanism that reduces downtime and maintenance requirements.

METHOD FOR PRODUCING CHEWABLE MATERIAL FROM RAYAN FRUIT

The present disclosure provides a method for producing a chewable material from Rayan (Manilkara Hexandra), comprising: Washing Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil; Treating the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution; extracting seeds from the cleansed Rayan fruit using an automatic seed remover; collecting the seed-free pulp for subsequent processing; grinding the seed-free pulp using a mixer to achieve a homogeneous mixture; allowing the mixture to rest for 4-10 minutes to integrate components and dissipate air bubbles; filtering the mixture through a cotton cloth under strong pressure to separate liquid components from solid pulp; heating the liquid to 50-60 degrees Celsius for 7 minutes to thicken to produce a liquid mixture; simultaneously heating the solid pulp at 60-80 degrees Celsius for 8-20 minutes to produce a solid mixture; cooling the heated liquid mixture and the solid mixture to 25-32 degrees Celsius for 10-20 minutes; and layering the cooled solid mixture and the liquid mixture in a mold to form a structured chewable material.

, Claims:I/We Claims

A method (100) for producing a chewable material from Rayan (Manilkara Hexandra), comprising:
Washing Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil;
Treating the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution;
Extracting seeds from the cleansed Rayan fruit using an automatic seed remover;
Collecting the seed-free pulp for subsequent processing;
Grinding the seed-free pulp using a mixer to achieve a homogeneous mixture;
Allowing the mixture to rest for 4-10 minutes to integrate components and dissipate air bubbles.
Filtering the mixture through a cotton cloth under strong pressure to separate liquid components from solid pulp;
Heating the liquid to 50-60 degrees Celsius for 7 minutes to thicken to produce a liquid mixture;
Simultaneously heating the solid pulp at 60-80 degrees Celsius for 8-20 minutes to produce a solid mixture
Cooling the heated liquid mixture and the solid mixture to 25-32 degrees Celsius for 10-20 minutes; and
Layering the cooled solid mixture and the liquid mixture in a mold to form a structured chewable material.
A system (200) for producing a chewable material from Rayan (Manilkara Hexandra), comprising:
A washing unit (202) configured to:
wash the Rayan fruit with distilled water at 60 degrees Celsius to remove surface dust and soil;
Treat the washed rayan fruit with alkaline solution having pH 11.5 to remove pesticides, and rinsing the Rayan fruit with of water at a pH of 7 to neutralize the alkaline solution;
An automatic seed remover (204) designed to separate seeds from pulp without damaging the pulp;
A mixing unit (206) capable of grinding and homogenizing the pulp, including a timer to control rest periods between 4-10 minutes;
A filtration unit (208) consisting of a cotton cloth under a press capable of exerting specified pressures;
A heating unit (210) divided for separate control of temperature ranges for liquid (50-60 degrees Celsius) and solid (60-80 degrees Celsius) components;
A cooling unit (212) that brings the temperature of mixtures down to 25-32 degrees Celsius;
A molding unit (214) that arranges the solid and liquid mixtures into a structured form as per predefined layers.
A system (200) as claimed in claim 2, wherein the washing unit (202) further includes mechanical agitators that are configured to provide uniform agitation of the Rayan fruit during the washing process for thorough cleansing.
A system (200) as claimed in claim 2, wherein the filtration unit's (208) press is equipped with a hydraulic or pneumatic unit capable of adjusting pressure dynamically based on the viscosity of the mixture being filtered.
A system (200) as claimed in claim 2, wherein the cooling unit (212) employs a rapid cooling mechanism using forced air or refrigerant-based cooling to quickly cool the mixtures.
A system (200) as claimed in claim 2, wherein the molding unit (214) comprises a multi-layer injector that allows for the simultaneous or sequential injection of solid and liquid mixtures into the mold according to predefined layer patterns.
A system (200) as claimed in claim 2, wherein the mixing unit (206) is capable of incorporating additives such as natural sweeteners, flavors, or preservatives during the mixing process based on predefined recipes.
A system (200) as claimed in claim 2, wherein the filtration unit (208) includes a mesh size adjustment unit that allows the operator to select different mesh sizes based on the desired purity level and solid content of the filtered liquid.
A system (200) as claimed in claim 2, wherein the automatic seed remover (204) is designed with a self-cleaning mechanism that reduces downtime and maintenance requirements.

METHOD FOR PRODUCING CHEWABLE MATERIAL FROM RAYAN FRUIT