METHOD FOR PREPARING MILLET-ENRICHED COOKIES INFUSED WITH ROOT OF OAKLEAF FERN FLOUR

Abstract

The present invention relates to a method for preparing millet-enriched cookies infused with rhizome of Drynaria quercifolia flour, offering enhanced health benefits such as anti-inflammatory properties, high fiber, and low fat. The process involves washing, peeling, shredding, drying, grinding, and sieving the rhizome to obtain fine flour. The cookie dough is prepared by blending wheat flour of 25 gm, little millet flour of 50 gm, Drynaria quercifolia flour of 25 gm, baking powder, sugar substitute, and butter, followed by baking at a controlled temperature of 120°C for 20 minutes. The cookies are easy to store, cost-effective, and maintain therapeutic properties through optimized processing. The present invention provides a unique health food product with improved nutritional value, addressing inflammation and promoting digestion while maintaining taste and affordability.

Specification

Description:FIELD OF INVENTION

The present invention relates to nutritive food products, specifically millet-enriched, including cookies infused with Drynaria quercifolia rhizome (Oakleaf fern) flour, offering enhanced health benefits such as reduced inflammation and improved digestive value.

BACKGROUND OF INVENTION

Cookies can be manufactured under controlled conditions, ensuring each batch contains a consistent amount of the extract. Cookies can be formulated to taste pleasant, masking the sometimes bitter or unpleasant flavor of herbal extracts. This enhances consumer acceptance and compliance. Formulating the compound into cookies may enhance its bioavailability compared to traditional preparations. Cookies offer a convenient and portable way to consume that compound suitable for modern lifestyles where traditional herbal preparations may be less practical.

The rhizome (root) of Drynaria quercifolia (oakleaf fern) have been used extensively as herbal medicine.

IN997CH2014A discloses an administered herbal formulation for treatment or prevention of mastitis in livestock comprises of an extract of Drynaria quercifolia wherein said herbal formulation can be administered orally, topically, intramammary route or parenterally.

CN106728914A discloses a traditional chinese medicine decoction for treating osteoporosis prepared from the following traditional Chinese medicine raw materials including, 10 to 15 parts of root of drynaria quercifolia, disclosed by the invention has the effects of strengthening bones, generating marrow, tonifying the spleen and the kidney, nourishing the kidney and replenishing essence, the bone mass is increased.

However, the prior arts have not included a method of making food items, including cookies using Drynaria quercifolia rhizome.

Accordingly, there exists a need for a method of making food items, including cookies considering Drynaria quercifolia rhizome as one of the main ingredients.

OBJECTS OF INVENTION

One or more of the problems of the conventional prior art may be overcome by various embodiments of the system and methods of the present invention.
The primary object of the present invention is to provide a method for preparing food items, including cookies, using Drynaria quercifolia rhizome as a key ingredient to enhance health benefits.
Another object of the present invention is to develop a process for incorporating Drynaria quercifolia rhizome flour into food items, including cookies, for improved anti-inflammatory properties.
One another object of the present invention is to establish a method for baking cookies enriched with Drynaria quercifolia rhizome and millet to promote better digestion and health.
A further object of the present invention is to create a standardized method for processing Drynaria quercifolia rhizome into a flour suitable for inclusion in food products.
Another object of the present invention is to design a baking process that integrates Drynaria quercifolia rhizome with millet and wheat flours for producing health-focused cookies.
One another object of the present invention is to create a systematic method for integrating Drynaria quercifolia rhizome into cookie recipes while maintaining taste and therapeutic value.
SUMMARY OF THE PRESENT INVENTION
Thus, according to the basic aspect of the present invention, there is provided a method for preparing millet-enriched food items, including cookies infused with Drynaria quercifolia rhizome flour, comprising the steps of:

washing Drynaria quercifolia rhizome under running water and peeling the inedible portion;
shredding the peeled rhizome and drying it at 80°C for 2 hours;
grinding the dried rhizome into flour and sieving it;
mixing the rhizome flour with wheat flour, little millet flour, baking powder, sugar powder, and butter;
preparing whipped cream using butter and a sugar substitute;
combining all ingredients to form a dough, spreading the dough, cutting
it into desired shapes, and baking at 120°C for 20 minutes; and
cooling the cookies to room temperature and storing them in high-density polyethylene (HDPE) bags.

Another aspect of the present invention, wherein the cookies are distinguished by the inclusion of Drynaria quercifolia rhizome flour, which provides anti-inflammatory benefits. The cookies are a blend of millet and wheat flour, offering high fiber content, low fat, and added therapeutic value, making them a unique health food product.

Another aspect of the present invention, wherein the specific composition of flours used in the process. Wheat flour provides structure, while little millet flour adds dietary fiber and essential nutrients. Drynaria quercifolia rhizome flour is the key functional ingredient, contributing therapeutic properties. The combination of these flours ensures cookies with enhanced health benefits and a balanced nutritional profile.

Another aspect of the present invention, wherein the controlled drying and baking temperatures ensure that the bioactive compounds in Drynaria quercifolia are not degraded, maintaining their effectiveness in the final product.

Another aspect of the present invention, wherein the health-oriented nature of the cookies, making them suitable for individuals with dietary restrictions, such as diabetics.

BRIEF DESCRIPTION OF DRAWING:

Figure 1: illustrates method of preparing Drynaria quercifolia rhizome flour, according to the present invention.

Figure 2: illustrates method of making cookies using Drynaria quercifolia rhizome flour as an ingredient, according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION WITH REFERENCE TO THE ACCOMPANYING DRAWING

The present invention presents millet-enriched, including cookies infused with Drynaria quercifolia rhizome flour, offering enhanced health benefits such as reduced inflammation and improved digestive value.

Referring to Figures 1 and 2, in an aspect, method of making Drynaria quercifolia rhizome flour followed by preparing cookies are illustrated. The step-by-step process for creating cookies enriched with Drynaria quercifolia rhizome flour involves, a method begins with thorough cleaning and preparation of the rhizome to remove inedible parts. The rhizome is shredded and dried at a controlled temperature (80°C for 2 hours) to retain its natural anti-inflammatory properties. The dried material is then ground and sieved to ensure a fine, consistent flour. The flour of 25 gm is combined with wheat flour of 25 gm and little millet flour of 50 gm, along with other standard baking ingredients like sugar of 20 gm, butter of 50 gm, and baking powder. The dough is prepared, shaped, and baked at 120°C for 20 minutes to create cookies that are healthful and therapeutic. The cookies are cooled and packaged in high-density polyethylene (HDPE) bags for storage.

The present invention uses Drynaria quercifolia rhizome and other ingredients procured from the local vendor at Chennai.

TECHNICAL ADVANCEMENTS OF THE PRESENT INVENTION

The present invention provides a method of incorporating Drynaria quercifolia rhizome flour into cookies, preserving its bioactive compounds through controlled drying and baking processes to enhance anti-inflammatory benefits.

The present invention includes millet flour in addition to Drynaria quercifolia rhizome to create low-fat, high-fiber cookies, offering a health-focused alternative to traditional baked goods.

While considerable emphasis has been placed herein on the components and component parts of the preferred embodiments, it will be appreciated that many embodiments can be made and that many changes can be made in the preferred embodiments without departing from the principles of the disclosure. These and other changes in the preferred embodiment as well as other embodiments of the disclosure will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.
, Claims:1. A method for preparing millet-enriched food items, including cookies infused with Drynaria quercifolia rhizome flour, comprising the steps of:

washing Drynaria quercifolia rhizome under running water and peeling the inedible portion;
shredding the peeled rhizome and drying it at 80°C for 2 hours;
grinding the dried rhizome into flour and sieving it;
mixing the rhizome flour of 25 gm with wheat flour of 25 gm, little millet flour of 50 gm, baking powder, sugar powder of 20 gm, and butter of 50 gm;
preparing whipped cream using butter and a sugar substitute;
combining all ingredients to form a dough, spreading the dough, cutting
it into desired shapes, and baking at 120°C for 20 minutes; and
cooling the cookies to room temperature and storing them in high-density polyethylene (HDPE) bags.

2. A cookie prepared by the method claimed in claim 1, wherein the cookie comprises Drynaria quercifolia rhizome flour as an anti-inflammatory agent.

3. The method as claimed in claim 1, wherein the flour composition includes wheat flour, little millet flour, and Drynaria quercifolia rhizome flour in specific proportions to achieve high fiber and low-fat content.

4. The method as claimed in claim 1, wherein the dough is baked in an environment maintained at 120°C for 20 minutes to preserve the nutritional and therapeutic properties of Drynaria quercifolia.

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