Description:Field of the invention
The primary objective of this invention is preparation of frozen culinary delicacies from colocasia leaves with moringa infusion. We offer a plant- based frozen food that only requires steaming or frying and are free from artificial preservatives that aligns with the growing demands for healthier and more convenient food options.
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.
Frozen foods comprise of whole meals or parts of a meal that have been packaged under freezing conditions for the retail sale. Globally there has been a rise in the demand for frozen foods as they are easy to prepare and provide a wholesome solution for acquiring adequate nutrition with the changing lifestyle and eating habits of the people across the globe. Apart from this, the global pandemic has led to increase in the number of people and professionals working from home that in turn requires availability of easy to cook simple meals that are not only healthy but also delicious. The prolonged shelf life, nutrient composition, simplified consumption and preparation mechanism, the frozen foods have made their place in almost every second house. Clarence Birdseye, an American entrepreneur first came up with the concept of frozen foods in 1924 when he consumed a fish that had been flash freezed and still retained its juice texture after few days. Food when subject to freezing develops ice crystals within the cells and when it is thawed the moisture and flavor leaks out giving it that fine texture. The initial criticism associated with frozen foods was that they seemed to be unhealthy but with the introduction of plant based frozen foods like vegetables, legumes, fruits, it has become a primary source of consumption by the consumers worldwide. Organic Colocasia esculenta Leaves /Taro leaves or (Arbi ke patte) in local language are rich in several important micronutrients such as vitamin C and A, calcium, folate and multiple disease -fighting antioxidants, high fibre and low calorie contend make then beneficial to meet daily protein requirements along with healthy heart and vision. It is the 5th most consumed root vegetable worldwide. India is considered as the home of Colocasia and it is widely cultivated and consumed in the Tarai regions of Uttarakhand and Himachal Pradesh popularly in the form of a seasonal dish called Patode or Patrodee. We have standardized a protocol for converting this traditional dish into a frozen food by increasing its shelf life using Moringa oleifera that acts as a natural food preservative by preventing lipid oxidation and other product deteriorating chemical reactions.
Several patents have been issued for beverages but none of these are related to the present invention. For example, CN103609665B a method for the preservation of Colosacia esculenta has been provided. The devised method include rinsing, jet impaction and blanching of the Colocasia leaves followed by micro-drying and packaging. This comprehensive method claims that the freshness and original flavour of the Colocasia leaves is greatly maintained for longer period of time by reducing the rotting rate. This method is specified for red fargnant taro or Colocasia leaves.
Another patent, CN101496536A discloses a methodology for maintaining freshness of the taro cut leaves by cutting it into lumps and soaking it into 1.5 to 2.5 % phytic acid solution followed by a dip in the coating solution consisting of sodium alginate and chitosan. The soaked leaves are further packaged in the packaging bag under not less than 4-degree celcius temperature.
Another patent, FR2893485A specifies a process for preparing frozen clusters of leaf vegetables such as spinach by forming a layer of leaf, weighing the layer and separating the clusters for freezing followed by its storage. This gives the cluster a unique form and shape depriving it of its original shape of the leaf.
Another patent, CN105248820B provides the healthy product composition containing leaf of Moringa or moringa oleifera leaf extractive and brown sugar, wherein leaf of Moringa or moringa oleifera leaf extractive and brown sugar are with weight ratio for (0.1~10): 100 ratio combines, the healthy product composition, including drug, special medicine purposes formula food, health food or functional food, ordinary food, originally returns and bright provide the preparation method and applications of above-mentioned healthy product composition.
Another patent, CN104829743B belongs to field of natural product chemistry, and in particular to a kind of preparation method and its usage of Polysaccharides from Leaves of Moringa oleifera.Extracted the preparation method is that being cooperateed with using microwave ultrasonic wave, hydrochloric acid method takes off albumen, hydrogen peroxide method, which decolourizes to separate with the type large pore resin absorption columns of AB 8, is made Polysaccharides from Leaves of Moringa oleifera, the leaf of Moringa preparation method has extraction time short, Extracting temperature is low, power consumption is low, recovery rate height and the high advantage of purity.In addition; proved through animal experiment; the polysaccharide of obtained leaf of Moringa has significant therapeutic effect to high lithemia disease; the leaf of Moringa reduces uric acid generation by reducing the content of cholesterol, triacylglycerol, urea nitrogen, creatinine and xanthine oxidase so as to reach; it can also directly decompose uric acid simultaneously; improve renal function, promote the functions such as uric acid excretion, protection blood vessel, the rehabilitation of Patients with Hyperuricemia is more beneficial for, with wide medical application prospect.
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.
In this study, fresh taro leaves were collected from local kitchen gardens in Prem Nagar and Ajabpur Khurd, Uttarakhand, to prepare control and test samples. The leaves were thoroughly cleaned to remove impurities and unwanted parts, including stems, veins, and any infected areas. Two binding pastes were prepared, one for the control sample and one for the test sample, with the latter containing an additional 1.25 tablespoons of moringa powder. Each paste was made by mixing chickpea flour, salt, red chili powder, coriander powder, ginger-garlic paste, and water.
The paste was applied between layered taro leaves, which were then rolled and secured with thread. The rolls were steamed in a pressure cooker until 2-3 whistles were released. Post-steaming, the rolls were cooled, cut into pieces, and stored in airtight bags at -20°C. The test sample, distinguishable by its dark color due to the moringa powder, was compared to the control sample based on color, taste, odor, and texture. The study highlights the organoleptic differences introduced by the addition of moringa powder to the taro leaf rolls.
Herein enclosed a frozen culinary delicacy from Colocasia leaves with Moringa infusion. A method for the preparation of the frozen culinary delicacy from Colocasia leaves with Moringa infusion comprising the steps of:
Collecting fresh taro leaves and, the leaves acquired from various sources were cleansed in cold water thoroughly to clear all the impurities, soil, mud and dust particles;
cutting down the hard stem and veins from the lower side of the leaves that would otherwise cause irritation in the throat;
removing the infected blackish areas from the leaves to prevent contamination;
preparing a thicker paste by in two different bowls for binding the leaves;
adding about 6-7 table spoon chickpea powder,1 tablespoon salt, half table spoon red chilli powder, 1.5 table spoon coriander powder and one tablespoon ginger-garlic paste and mixed in each of the bowl;
adding in one of the bowls (test) an additional ingredient moringa powder (1.25 table spoon);
mixing the mixture in half cup water to form a paste;
applying this paste on the back side of one leaf and topped with another leaf in the opposite direction;
coating the new leaf with the paste and 4-5 such leaves were topped one over another;
rolling the corners of the leaves to form a roll and the leftover paste was applied on the edges to lock the leaves;
repeating this process for the second set of leaves as well in which the moringa paste was used;
securing the rolls tightly with a thread to prevent leaves from separating out;
steaming both the rolls in a pressure cooker till 2-3 whistles were released;
distinguishing the test sample clearly easily from the normal sample as addition of moringa gave it a darkish color;
refrigerating after steaming the samples to completely cool down; and
cutting after an hour the samples which had completely cooled down into smaller pieces and stored in airtight plastic bags in the refrigerator at -20-degree celcius after noting down its colour taste, odor and texture.
8-10 leaves were required for preparation of the control and test samples.
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 preparation of frozen culinary delicacies from colocasia leaves with moringa infusion.
Another object of the present invention is to prepare frozen culinary.
Another object of the present invention is frozen culinary delicacies from colocasia leaves with moringa infusion.
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: isolated taro leaves from various sources
Figure 2: sample in the left is normal sample and the one in the right is the test sample at different days
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, fresh taro leaves were isolated from various different locations mainly from nearby house kitchen gardens in the local areas like Prem Nagar, Ajabpur khurd of the Uttarakhand region. About 8-10 leaves were required for preparation of the control and test samples. The leaves acquired from various sources were cleansed in cold water thoroughly to clear all the impurities, soil, mud and dust particles.
In some embodiments of the present invention, the next step involved cutting down the har stem and veins from the lower side of the leaves that would otherwise cause irritation in the throat. Also, the infected blackish areas were removed from the leaves to prevent contamination.
In some embodiments of the present invention, for binding the leaves a thicker paste was prepared by in two different bowls. About 6-7 table spoon chickpea powder,1 tablespoon salt, half table spoon red chilli powder, 1.5 table spoon coriander powder and one tablespoon ginger-garlic paste was added and mixed in each of the bowl.
In some embodiments of the present invention, in one of the bowls (test) an additional ingredient i.e 1.25 table spoon moringa powder was added. The mixture was mixed in half cup water to form a paste. This paste was applied on the back side of one leaf and topped with another leaf in the opposite direction. Again, the new leaf was coated with the paste and 4-5 such leaves were topped one over another.
In some embodiments of the present invention, finally the corners of the leaves were rolled to form a roll and the leftover paste was applied on the edges to lock the leaves. This process was repeated for the second set of leaves as well in which the moringa paste was used. Finally, the rolls were tightly secured with a thread to prevent leaves from separating out.
In some embodiments of the present invention, both the rolls were steamed in a pressure cooker till 2-3 whistles were released. The test sample was clearly easily distinguishable from the normal sample as addition of moringa gave it a darkish colour. After steaming the samples were refrigerated to to completely cool down.
In some embodiments of the present invention, after an hour the samples which had completely cooled down were cut into smaller pieces and stored in airtight plastic bags in the refrigerator at -20-degree celcius after noting down its colour taste, odour and texture.
Herein enclosed a frozen culinary delicacy from Colocasia leaves with Moringa infusion. A method for the preparation of the frozen culinary delicacy from Colocasia leaves with Moringa infusion comprising the steps of:
Collecting fresh taro leaves and, the leaves acquired from various sources were cleansed in cold water thoroughly to clear all the impurities, soil, mud and dust particles;
cutting down the hard stem and veins from the lower side of the leaves that would otherwise cause irritation in the throat;
removing the infected blackish areas from the leaves to prevent contamination;
preparing a thicker paste by in two different bowls for binding the leaves;
adding about 6-7 table spoon chickpea powder,1 tablespoon salt, half table spoon red chilli powder, 1.5 table spoon coriander powder and one tablespoon ginger-garlic paste and mixed in each of the bowl;
adding in one of the bowls (test) an additional ingredient moringa powder (1.25 table spoon);
mixing the mixture in half cup water to form a paste;
applying this paste on the back side of one leaf and topped with another leaf in the opposite direction;
coating the new leaf with the paste and 4-5 such leaves were topped one over another;
rolling the corners of the leaves to form a roll and the leftover paste was applied on the edges to lock the leaves;
repeating this process for the second set of leaves as well in which the moringa paste was used;
securing the rolls tightly with a thread to prevent leaves from separating out;
steaming both the rolls in a pressure cooker till 2-3 whistles were released;
distinguishing the test sample clearly easily from the normal sample as addition of moringa gave it a darkish color;
refrigerating after steaming the samples to completely cool down; and
cutting after an hour the samples which had completely cooled down into smaller pieces and stored in airtight plastic bags in the refrigerator at -20-degree celcius after noting down its colour taste, odor and texture.
8-10 leaves were required for preparation of the control and test samples.

EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Fresh taro leaves were isolated from various different locations mainly from nearby house kitchen gardens in the local areas like Prem Nagar, Ajabpur khurd of the Uttarakhand region. About 8-10 leaves were required for preparation of the control and test samples. The leaves acquired from various sources were cleansed in cold water thoroughly to clear all the impurities, soil, mud and dust particles. The next step involved cutting down the har stem and veins from the lower side of the leaves that would otherwise cause irritation in the throat. Also, the infected blackish areas were removed from the leaves to prevent contamination. For binding the leaves, a thicker paste was prepared by in two different bowls. About 6-7 table spoon chickpea powder,1 tablespoon salt, half table spoon red chilli powder, 1.5 table spoon coriander powder and one tablespoon ginger-garlic paste was added and mixed in each of the bowl. In one of the bowls (test) an additional ingredient i.e 1.25 table spoon moringa powder was added. The mixture was mixed in half cup water to form a paste. This paste was applied on the back side of one leaf and topped with another leaf in the opposite direction. Again, the new leaf was coated with the paste and 4-5 such leaves were topped one over another.
Finally, the corners of the leaves were rolled to form a roll and the leftover paste was applied on the edges to lock the leaves. This process was repeated for the second set of leaves as well in which the moringa paste was used. Finally, the rolls were tightly secured with a thread to prevent leaves from separating out. Both the rolls were steamed in a pressure cooker till 2-3 whistles were released. The test sample was clearly easily distinguishable from the normal sample as addition of moringa gave it a darkish colour. After steaming the samples were refrigerated to to completely cool down. After an hour the samples which had completely cooled down were cut into smaller pieces and stored in airtight plastic bags in the refrigerator at -20-degree celcius after noting down its colour taste, odour and texture.
The figure shows Day 1 when steamed taro leaves were cooled down and cut to store in airtight packets. The sample in the left is normal sample and the one in the right is the test sample. The Moringa containing sample tasted a little different the fragrance and taste of Moringa was evident but is taste was balanced with other spices. After 2 days the samples were re analysed and tasted. There were no major changes in the appearance and the taste of the samples. After 7 days the normal sample started deteriorating whereas the test sample was intact and showed no such signs. After 12- 15 days the normal sample shown on the left side had completely deteriorated. The odour and smell were unpleasant while the test sample was comparatively better. The final results were recorded after 20-22 days, the normal sample had become inedible, the leaves started separating out while the test sample retained its shape and texture.
, Claims:1) A frozen culinary delicacy from Colocasia leaves with Moringa infusion.
2) A method for the preparation of the frozen culinary delicacy as claimed in claim 1, wherein said preparation of frozen culinary delicacies from Colocasia leaves with Moringa infusion comprising the steps of:
a) Collecting fresh taro leaves and, the leaves acquired from various sources were cleansed in cold water thoroughly to clear all the impurities, soil, mud and dust particles;
b) cutting down the hard stem and veins from the lower side of the leaves that would otherwise cause irritation in the throat;
c) removing the infected blackish areas from the leaves to prevent contamination;
d) preparing a thicker paste by in two different bowls for binding the leaves;
e) adding about 6-7 table spoon chickpea powder,1 tablespoon salt, half table spoon red chilli powder, 1.5 table spoon coriander powder and one tablespoon ginger-garlic paste and mixed in each of the bowl;
f) adding in one of the bowls (test) an additional ingredient moringa powder (1.25 table spoon);
g) mixing the mixture in half cup water to form a paste;
h) applying this paste on the back side of one leaf and topped with another leaf in the opposite direction;
i) coating the new leaf with the paste and 4-5 such leaves were topped one over another;
j) rolling the corners of the leaves to form a roll and the leftover paste was applied on the edges to lock the leaves;
k) repeating this process for the second set of leaves as well in which the moringa paste was used;
l) securing the rolls tightly with a thread to prevent leaves from separating out;
m) steaming both the rolls in a pressure cooker till 2-3 whistles were released;
n) distinguishing the test sample clearly easily from the normal sample as addition of moringa gave it a darkish color;
o) refrigerating after steaming the samples to completely cool down; and
p) cutting after an hour the samples which had completely cooled down into smaller pieces and stored in airtight plastic bags in the refrigerator at -20-degree celcius after noting down its colour taste, odor and texture.
3) The method as claimed in claim 2, wherein 8-10 leaves were required for preparation of the control and test samples.