A FOOD PRODUCT AND PREPARATION METHOD THEREOF

Abstract

ABSTRACT A FOOD PRODUCT AND PREPARATION METHOD THEREOF The present invention relates to a nutrient-rich food product and its method of preparation, incorporating a blend of vegetables, fruits, grains, and other ingredients to provide a balanced nutritional profile. The method involves forming a slurry of selected vegetables and fruits, which is then steamed and cooled. A first flour mixture is added to the slurry to form a dough, followed by fermentation. Subsequently, a second flour mixture, along with eggs, cooking oil, milk, water, and dry yeast, is incorporated. The mixture is centrifuged to ensure uniform consistency and undergoes a second fermentation. The fermented dough is then shaped and baked at high temperatures to produce the final product, which can be in the form of bread, cakes, or biscuits. The product is rich in fiber, vitamins, proteins, and essential fats, offering a healthy and versatile alternative to conventional baked goods while maintaining excellent taste and texture.

Specification

Description:A FOOD PRODUCT AND PREPARATION METHOD THEREOF

FIELD OF THE INVENTION
The present invention relates to the field of food products, specifically to a nutrient-rich food composition derived from a combination of vegetables, fruits, grains, and other natural ingredients. The invention further pertains to a method for preparing this food product, which includes processes such as fermentation, baking, and the utilization of multiple types of flour. The resulting product is designed to be a healthy, versatile food item that can be shaped into various forms, such as bread, cakes, or biscuits, while offering enhanced nutritional benefits.
BACKGROUND OF THE INVENTION
In today's health-conscious world, there is an increasing demand for food products that offer both nutritional value and convenience. Many people are looking for natural, nutrient-dense alternatives to processed foods, which often lack essential vitamins, minerals, and fiber. Traditional foods, while healthy, may not always offer the ease of preparation or the diverse combination of ingredients that modern consumers seek.
Vegetables and fruits are well-known sources of essential nutrients, including vitamins, antioxidants, and fiber. Grains, such as maize, wheat, and oats, provide carbohydrates, proteins, and minerals, which are necessary for maintaining energy levels and overall health. However, incorporating a balanced combination of these ingredients into everyday meals can be challenging for consumers due to limited time and the complexity of preparation methods.
Furthermore, the process of fermentation has long been recognized for its ability to enhance the nutritional content of food, improving digestibility and increasing the bioavailability of nutrients. Despite these benefits, there is still a lack of commercially available food products that combine vegetables, fruits, and grains in a convenient and appealing form, while also utilizing fermentation to boost nutritional value.
The present invention addresses these issues by providing a method for preparing a food product that combines the health benefits of vegetables, fruits, and grains, along with the advantages of fermentation. This novel food product is designed to be versatile, easy to prepare, and rich in nutrients, meeting the dietary needs of modern consumers while offering a convenient, ready-to-eat solution. The product can be shaped into various forms such as bread, cakes, or biscuits, making it adaptable to different preferences and occasions.
SUMMARY OF THE INVENTION
The present invention provides a novel food product and its method of preparation, combining the nutritional benefits of vegetables, fruits, and grains with the health-enhancing properties of fermentation. The food product is designed to be versatile, nutrient-rich, and easy to prepare, offering consumers a convenient option that supports a healthy diet.
The food product is prepared using a combination of one or more vegetables, such as spinach, cabbage, radish, and potato, along with one or more fruits, such as banana, papaya, apple, and guava. These ingredients are complemented by a blend of grains, including maize, wheat, jowar, barley, oats, and sorghum, which add essential carbohydrates, proteins, and fiber to the product. Additional ingredients such as eggs, cooking oil, milk, water, and dry yeast are also included to enhance flavor, texture, and nutritional value.
The method of preparation involves creating a slurry from the selected vegetables and fruits, followed by steaming, cooling, and the sequential addition of different flour mixtures. The process also includes two stages of fermentation, which improve the digestibility and nutrient absorption of the food product. After fermentation, the dough is shaped into molds and baked at a high temperature to produce the final product, which can take the form of bread, cakes, or biscuits.
The invention offers flexibility in terms of ingredient proportions, allowing for variations to meet specific dietary or nutritional requirements. The result is a healthy, nutrient-dense food product that is suitable for a wide range of dietary preferences and can be easily incorporated into daily meals.

BRIEF DESCRIPTION OF THE DRAWING
Figure 1 shows a method of preparation of the food product 10.
DETAILED DESCRIPTION OF THE INVENTION
The following description includes the preferred best mode of one embodiment of the present invention. Reference now will be made in detail to embodiments of the invention, one or more examples of which are illustrated in the drawing. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto.
The present invention provides a food product and its method of preparation. The food product is prepared by using one or more vegetables and one or more types of fruits. The vegetables and fruits are the main ingredients of this product. Other ingredients include, various types of grains, eggs, cooking oil, milk, water and dry yeast.
The vegetable used in the invention is spinach, cabbage, radish, potato, coriander or a combination of several of them.
The fruit used is banana, papaya, apple, guava, dragon fruit or a combination of several of them.
Various types of grains including, maize, wheat, jowar, barley, oats, and sorghum are used to make the product nutrient-rich and healthy.
Examples of suitable cooking oil includes, olive oil, canola oil, peanut oil, mustard oil, avocado oil, sesame oil sunflower oil or soybean oil.
Table 1 - Composition of the food product.
Sr. No. Ingredient % w/w
1 Fruits 15-25
2 Vegetables 10-15
3 First flour mixture 20-30
4 Second flour mixture 15-25
5 Eggs 5-10
6 Cooking oil 2-5
7 Milk 10-15
8 Dry yeast 3-5
9 Water q.s.

q.s. - Quantity sufficient
The proportion of the ingredients can be changed according to the desired nutritional requirement.
In an aspect, the present invention relates to a nutrient-dense food product and its method of preparation, which leverages the combined nutritional benefits of vegetables, fruits, grains, and the process of fermentation. The food product is designed to be not only healthy but also versatile, easy to prepare, and adaptable to various forms, such as bread, cakes, or biscuits.
The key ingredients of the food product are vegetables, fruits, and grains, which provide a rich source of essential nutrients. The vegetables used in this invention can include spinach, cabbage, radish, potato, coriander, or a combination thereof. These vegetables are known for their high vitamin, mineral, and fiber content, which contribute to the overall nutritional profile of the product. The fruits used in the invention, such as banana, papaya, apple, guava, or dragon fruit, further enhance the product's nutritional value, providing essential vitamins, antioxidants, and natural sweetness.
Grains form an integral part of the product's composition, adding carbohydrates, proteins, and fiber. A variety of grains such as maize, wheat, jowar, barley, oats, and sorghum are used in the recipe, with the flexibility to vary the proportions based on the desired nutritional profile. These grains are chosen for their health benefits, including their ability to provide sustained energy and improve digestive health.
The method of preparation begins by selecting the required amount of vegetables and fruits, which are then combined to form a slurry. This is achieved by stirring the ingredients at a speed of 50 rpm for 5 to 10 minutes, resulting in a smooth blend. The natural water content in the fruits and vegetables negates the need for adding extra water. The slurry is then subjected to steaming at a temperature ranging from 70 to 80°C for about 3 to 5 minutes, ensuring that the nutritional integrity of the ingredients is preserved while making them easier to digest. After steaming, the slurry is cooled to room temperature.
Following this, a first flour mixture, typically composed of grains such as maize, wheat, or jowar, is added to the slurry to form a dough. This initial dough undergoes a fermentation process at a controlled temperature of 25 to 35°C for 2 to 3 hours. Fermentation not only improves the texture of the dough but also enhances the bioavailability of nutrients, making the final product more digestible and nutrient-rich. The fermentation process introduces beneficial microorganisms that further enhance the nutritional quality of the product.
Once the first fermentation stage is complete, a second flour mixture, typically composed of grains such as barley, oats, or sorghum, is added to the dough. Additional ingredients, including eggs, cooking oil, milk, water, and dry yeast, are also introduced at this stage. The type of cooking oil used can vary, with options such as olive oil, canola oil, peanut oil, mustard oil, avocado oil, or sesame oil being suitable choices, depending on the desired flavor and health benefits. These ingredients contribute to the product's texture, flavor, and nutritional content, adding healthy fats, proteins, and essential nutrients.
The resulting mixture is then subjected to centrifugation at a speed of 75 to 100 rpm for 5 to 10 minutes, which ensures that the dough is thoroughly mixed and achieves a consistent texture. This dough is again allowed to ferment at a temperature of 25 to 35°C for an additional 2 to 3 hours, completing the second stage of fermentation. This second fermentation process further enhances the dough's flavor and nutritional value.
After the fermentation process is complete, the dough is shaped according to the desired final product. It can be molded into bread, cakes, biscuits, or other forms, depending on consumer preference. The shaped dough is then baked at a high temperature, typically between 220 and 250°C, for about 10 to 15 minutes. This baking process ensures that the dough is cooked evenly, developing a crisp outer layer while maintaining a soft and moist interior.
The final food product is a nutrient-rich, fermented, and baked item that can be consumed as a healthy alternative to conventional baked goods. The method allows for variations in ingredient proportions, enabling the production of different types of products to meet specific nutritional needs or consumer preferences. For example, the product can be tailored to include more or fewer fruits or vegetables, or to emphasize certain types of grains for specific health benefits. Additionally, the product is versatile and can be prepared in various shapes and sizes, making it suitable for different occasions and meal types.
In summary, the present invention provides a healthy, convenient, and versatile food product that combines the nutritional benefits of vegetables, fruits, grains, and the advantages of fermentation. The method of preparation enhances the digestibility and nutrient absorption of the food, while offering flexibility in terms of ingredient selection and product form. This makes the invention a valuable addition to the field of nutritious and functional food products.
Figure 1
A preparation method of the food product 10 is described. Required amount of the selected vegetable and fruit or their combination is forced to form a slurry 12 with the help of a stirrer by stirring at a 50 rpm speed for 5-10 minutes. As vegetable and fruit are rich in water content, additional water is not required. The prepared slurry is then steamed at a temperature ranging from 70-80 °C for 3-5 minutes 14. It is then cooled to the room temperature. A first flour mixture preferably made of maize, wheat, jowar or a combination of them is added to the slurry to form a dough 16. The dough is allowed to ferment at a temperature ranging from 25-35 °C for 2-3 hours forming the first fermented dough 18. Then, a second floor mixture preferably made of barley, oats, sorghum or a combination of them is added followed by addition of eggs, cooking oil, milk, sufficient quantity of water and dry yeast in desired amount 20. All the ingredients are mixed by centrifuging it at 75-100 rpm for 5-10 minutes to form a dough 22. Again, this dough is subjected to fermenting at a temperature ranging from 25-35 °C for 2-3 hours to form a second fermented dough 24. It is then transferred to a desired shape of mould and baked at a temperature 220-250°C for 10-15 minutes 26.
The prepared product is preferably is in a bread form. Alternatively, it can be prepared in other shapes like, cakes, biscuits.
The working of the present invention involves a carefully designed process that integrates various steps to produce a nutrient-rich food product, combining the health benefits of vegetables, fruits, and grains with the enhancement of fermentation. This process results in a versatile food item that is both wholesome and easy to prepare.
The preparation starts with the selection of vegetables and fruits, which are the primary sources of vitamins, minerals, and fibers in the food product. Vegetables such as spinach, cabbage, radish, and potatoes are chosen for their rich nutritional profiles, while fruits like bananas, papayas, apples, and guavas provide natural sweetness, antioxidants, and essential vitamins. These ingredients are blended into a slurry using mechanical stirring. The stirring action ensures the even breakdown of the vegetables and fruits without the need for additional water, relying on the natural water content of these ingredients. The stirring speed is maintained at 50 rpm for 5 to 10 minutes, allowing the ingredients to combine into a smooth mixture that forms the foundation of the food product.
Next, the slurry undergoes a steaming process, which occurs at a controlled temperature between 70 and 80°C for 3 to 5 minutes. This step is crucial for softening the vegetables and fruits, making them easier to process further while preserving their essential nutrients. Steaming ensures that the mixture retains its natural flavors and nutrients without overcooking or losing its beneficial properties. Once steamed, the mixture is allowed to cool to room temperature.
The cooling of the slurry prepares it for the next stage, where a first flour mixture, made from grains such as maize, wheat, and jowar, is added to form a dough. Grains are essential for providing carbohydrates, proteins, and fiber, all of which contribute to the food product's nutritional value. The dough is then subjected to a fermentation process, which takes place at a temperature of 25 to 35°C for 2 to 3 hours. Fermentation is a key aspect of the invention, as it introduces beneficial microorganisms that break down complex carbohydrates and proteins in the dough, improving its digestibility. This process also enhances the flavor and texture of the final product, adding a subtle sourness that is typical of fermented foods and contributing to its soft, airy texture.
After the first fermentation, the dough undergoes further enhancement by adding a second flour mixture, consisting of grains such as barley, oats, and sorghum. This second addition of grains diversifies the nutrient content, providing additional fiber and essential minerals. At this stage, other important ingredients, such as eggs, cooking oil, milk, water, and dry yeast, are also added. The inclusion of these ingredients improves the texture, richness, and overall nutritional quality of the dough. The type of cooking oil, which could be olive oil, canola oil, peanut oil, or others, is selected based on desired flavor profiles and health benefits. These fats provide essential fatty acids, while milk adds calcium and proteins.
The mixture is then subjected to centrifugation, which ensures thorough mixing of all the ingredients. The dough is mixed at a speed of 75 to 100 rpm for 5 to 10 minutes, achieving a consistent texture and ensuring that all components are evenly distributed throughout the dough. Once mixed, the dough undergoes a second round of fermentation, which takes place under the same temperature conditions as the first fermentation. This second fermentation step is essential for further developing the dough's structure, flavor, and nutritional benefits, as it allows the yeast and other microorganisms to work on the added ingredients, producing a soft and fluffy final product.
Once the second fermentation is complete, the dough is shaped into the desired form. Depending on the intended product, the dough can be shaped into loaves for bread, or molded into smaller forms for cakes or biscuits. The shaped dough is then baked in an oven at a high temperature, typically between 220 and 250°C, for about 10 to 15 minutes. The high-temperature baking process ensures that the dough is cooked evenly, forming a crispy outer layer while retaining a soft interior.
The final product is a baked, nutrient-dense food item that is rich in vitamins, minerals, fiber, and proteins, making it a healthy alternative to conventional baked goods. The product can be consumed in various forms, offering flexibility in both preparation and presentation. The invention allows for adjustments in ingredient proportions to meet specific dietary needs or flavor preferences, and the use of fermentation enhances both the health benefits and the sensory qualities of the food.
Overall, the working of the invention demonstrates a seamless integration of natural ingredients, fermentation processes, and baking techniques to produce a food product that is not only nutritious but also adaptable to modern dietary requirements. This invention effectively combines traditional food preparation methods with innovative techniques to deliver a product that meets the growing consumer demand for healthier, nutrient-rich food options.
, Claims:WE CLAIMS

1. A method of preparation of a food product (10) comprises the steps of:
a) preparing a slurry of the vegetables 10-15% w/w and fruits 15-25% w/w (12) by stirring at a 50 rpm speed for 5-10 minutes;
b) steaming the slurry at a temperature ranging from 70-80 °C for 3-5 minutes followed by cooling at the room temperature (14);
c) adding a first flour mixture 20-30% w/w to the slurry to form a dough (16);
d) fermenting the prepared dough at a temperature ranging from 25-35 °C for 2-3 hours to form the first fermented dough (18);
e) adding the second floor mixture 15-25% w/w to the first fermented dough, followed by addition of eggs 5-10 % w/w, cooking oil 2-5% w/w, milk 10-15% w/w, sufficient quantity of water and dry yeast 3-5 % w/w (20);
f) centrifuging the mixture at 75-100 rpm for 5-10 minutes to form a dough (22);
g) fermenting it at a temperature ranging from 25-35 °C for 2-3 hours to form the second fermented dough (24); and
h) putting the second fermented dough in a mould and baking at a temperature 220-250°C for 10-15 minutes (26).
2. The method as claimed in claim 1, wherein the fruits used are banana, papaya, apple, guava, dragon fruit or a combination of several of them.
3. The method as claimed in claim 1, wherein the vegetables used are spinach, cabbage, radish, potato, coriander or a combination of several of them.
4. The method as claimed in claim 1, wherein the first flour mixture is made of maize, wheat, jowar or a combination of them.
5. The method as claimed in claim 1, wherein the second flour mixture is made of barley, oats, sorghum or a combination of them.
6. The method as claimed in claim 1, wherein the cooking oil is selected from olive oil, canola oil, peanut oil, mustard oil, avocado oil, sesame oil sunflower oil or soybean oil.
7. A food product composition comprises, a) a fruit or a combination of fruits 15-25% w/w; b) a vegetable or a combination of vegetables 10-15% w/w; c) a first flour mixture made of one or more grains 20-30% w/w, d) a second flour mixture made of one or more grains 15-25% w/w; e) eggs 5-10 % w/w, f) a cooking oil 2-5% w/w; g) milk 10-15% w/w; h) sufficient quantity of water and i) dry yeast 3-5 % w/w.
8. The composition as claimed in claim 7, wherein the first flour mixture is made of maize, wheat, jowar or a combination of them.
9. The composition as claimed in claim 7, wherein the second flour mixture is made of barley, oats, sorghum or a combination of them.

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