Title of Invention

PROCESS FOR MAKING PALATABLE BISCUIT FORMULATION OF CHYAVANAPRASHAM CONFECTION

Abstract

The Rasayanas are prepared from natural herbs. An aqueous extract {decoction) is prepared by using combination of herbs by boiling the herbs in a steam boiler by adding eight times purified water and it is reduced to 1/8th of the water added initially. Then it is filtered. In this decoction sugar (Jaggery) is added at a temperature of 100 degree C and the temperature is brought down to room temperature. At this temperature the herbal powders, which have to be added are slowly added by continuous stirring and mixing till it attains the prescribed semisolid consistency. This may not be very much agreeable to the consumer sometimes. Children generally do not like to consume such preparations because of the taste, colour and odour. Hence by adding certain ingredients it is made palatable and with a natural aroma to suit the tastes of all age group of people, especially children. THE END

Full Text

CHYAVANAPRASHAM FIELD OF INVENTION: This invention relates to the technical field of formulation of Chyavanaprasham used in Ayurveda as nutraceuticals. This invention more particularly concerns with a novel technique and process of manufacturing Chyavanaprasham biscuits. BACKGROUND OF THE INVENTION Within the past decades many manufacturers to, come out with an acceptable form of Chyavanaprasham to all age groups, have carried out various experimentations. The whole history of attempts till the present invention is presented in form of a table as given below. Table No.l : Table showing the whole history of attempts till the present invention.. The present invention is a unique method of presenting Chyavanaprasham to all age groups and to the world community. SUMMARY OF THE INVENTION Generally Chyavanaprasham is in semi solid Leha' consistency. The colour is dark brown and with aroma of the herbs and jaggery. According to Ayurvedic texts the shelf life of Avalehas or Lehas is three to six months. As the shelf Life is very short, storing, packing, dispensing and consuming the medicine is most inconvenient. So, this new concept ot Chyavanaprasham biscuits is an altogether new drug formulation system brought about to solve the major drawbacks of Chyavanaprasham, like colour, odour, packing, storing, dispensing and consuming. This is in a most attractive form, good taste and aroma, which will be readily accepted by all age groups. At the outset, it is to be tmderstood that the ensuing description only illustrates a particular form of this invention. However, this particular form is only an exemplary embodiment, without intending to imply a limitation on the scope of this invention. Accordingly, the description is to be understood as an exemplary embodiment and application of the invention is not intended to be regarded restrictively. The present description outlines rather broadly preferred and alternative feature of the present invention so that those skilled in the art may better imderstand the detailed description of the invention that follows. Additional features of the invention will be described hereinafter that form the subject of claims of the invention. Those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiment as a basis for designing and modifying other compositions for carrying on the same purposes of the present invention. Those skilled in the art should realize such equivalent conception do not depart from the spirit and scope of the invention in its broadest form. The accompanying examples intended only to provide further imderstanding of the invention incorporated in herein constitute a part of invention, and are not to be treated as exhaustive. The examples illustrate an embodiment of the invention and together with the description is the illustration of the principle of invention. The example should not be taken as implying any necessary limitation on the essential scope of the invention. This is a new method of administering an Ayurvedic tonic preparation (Rasayana) in an agreeable, palatable and acceptable form to all age groups of people especially children. In Ayurveda there are many tonic preparations, which fortify, nourish and replenish the human body. They are generally called as Rasayanas. These preparations have high nutritive value and provide immunity power and resistance against diseases and they can be called as nutraceuticals of Ayurveda. These Rasayanas are prepared from natural herbs. An aqueous extract (decoction) is prepared by using combination of herbs by boiling the herbs in a steam boiler by th adding eight times purified water and it is reduced to 1/8 of the water added initially. Then it is filtered. In this decoction sugar (Jaggery) is added at a temperature of 100 degree C and the temperature is brought down to room temperature. At this temperature the herbal powders, which have to be added are slowly added by continuous stirring and mixing till it attains the prescribed semisolid consistency. This is known in Ayurveda as avaleha or leha preparation. Generally lehas are slightly sweet and with the tastes of the herbs used for the preparation of decoction and the powders added at last. This may not be very much agreeable to the consumer sometimes. Children generally do not like to consume such preparations because of the taste, colour and odour. Hence by adding certain ingredients it is made palatable and with a natural aroma to suit the tastes of all age group of people. Now let us go in detail, into the preparation of the biscuits. The primary object of the invention is to provide for a method of manufacture of Chyavanaprasham biscuits, which is unique. Another object of the invention is to invent a process of manufacture Chyavanaprasham biscuits. DETAILED DESCRIPTION OF THE INVENTION INTRODUCTION Chyavanaprasham is a well-known Rasayanam. Rasayanam' means, the means to purify and develop the seven constituent tissues (Dhatus) of the body. Since it fortifies all the tissues, its power needs no emphasis. Chyavanaprasham got its name from the aged emaciated sage "Chyavana", who regained youth and vitality by taking this rasayana in the prescribed manner. This is famous for the proper development of children and for warding-off of weakness in the aged persons. For the convalescent this is a superb supplement and is a good remedy for consumption and debility. Great sages hold that, its proper use affords intelligence, memory power impressiveness, health, virility, sensitivity and good digestion. The accompanying examples intended only to provide further understanding of the invention incorporated in herein constitute a part of invention, and are not to be treated as exhaustive. The examples illustrate an embodiment of the invention and together with the description is the illustration of the principle of invention. The example should not be taken as implying any necessary limitation on the essentia! scope of the invention. The primary object of the invention is to provide for a method of manufacture of Chyavanaprasham biscuits, which is unique. Another object of the invention is to invent a process of manufacture Chyavanaprasham biscuits. INGREDIENTS: Gamelina arborea, Marmelos, Sterospermum suaveloens, Oroxylum indicum, Clerodendron phlomides, Urariapicta, Desmodium gangeitcum, Solanum xanthocarpum. Solarium indicum, Tribulus terrestris, Sida retusa, Cyperus rotundus, Pueria tuberosa, Edaevagam vidaree, Nymphaea stellata, Phaseolus trilobus, Piper longum, Rhus succedanea, Asparagus racemosus, Phyllanthus niruri, Elettaria cardamomum, Holostemma rheedi, Aquilaria agallocha, Vitis vinifera, Inula racemosa, Santallum album, Hedychium spicatium, Withania somnifera, Ksheera kakoli, Trichosanthes cucummerina, Tinospora cordifolia, Terminalia chebula, Pueraria tuberosa, Adhatoda vasika, Phyllanthus emblica. Curcuma angustifolia, Piper longum, Cinnamomum cassia, Cinnamomum tamala, Mesuafera, jaggery,honey, ghee and edible oil. BRIEF DESCRIPTION OF THE DRAWING Herbal composition of Kasliaya used in the preparation of biscuits of our invention are listed under two headings namely "addendum-I" and "addendum-II". Fig. 1 shown in the drawing sheets accompanying the complete specification is the table illustrating the addendum-I of the herbal composition stated above. Fig. 2 shown in the drawing sheets accompanying the complete specification is the table illustrating the addendum-II of the herbal composition stated above. The nature of the invention and the method in which it is to be performed are clearly described in the ensuing description. SPECIFIC DESCRIPTION OF STAGE-BY-STAGE PREPARATION OF CHYAVANAPRASHAM BISCUITS STAGE-I - CHYAVANAPRASHAM CONFECTION: (Kashaya preparation) a. Dissolution of jaggery into the hot Kashaya and filtration. b. Concentration of the above solution. c. Preparation of addendum (II) cleaning, washing, drying and powdering. d. Addition of products of steps (b) and (c) above to addendum (I) with gingely oil. e. Thorough mixing to get solid confection. f. Mixing Ghee fat into product from (d), cooling and then mixing honey into the preparation to get a semi solid confection. STAGE-II - CHYAVANAPRASHAM BISCUITS Preparation of biscuit: a. Cleaned maida and sugar are blended well then butter is incorporated followed by ghee and milk. Next Chyavanaprasham confection is thoroughly mixed into the dough along with salt & water to the right consistency. The mass is fed into the machine for flattening, cutting and stamping from where these are taken into the baking oven. Here it is baked at 180 degree C for 10 minutes; taken out and cooled then packed. b. Stamping to get 10 gm pieces, baking to 180 degree C for 10 minutes in the baking oven to get the final product. PROCEDURE FOR PREPARATION OF CHYAVANAPRASHAM BISCUITS: The composition of the raw materials and their specific proportion of each ingredient are as follows: Ingredients: Maida: 40% Ghee: 10% Butter: 20% Sugar: 20% Milk: 4% Chyavanaprasham: 5% Salt & Water: 1% Procedure: Maida and sugar are weighed in an electronic balance and put in an automatic cake mixer. Then butter is weighed and added slowly while mixing is going on. Thereafter, ghee and milk are slowly added and the mixing is continued. Lastly Chyavanaprasham is weighed and added while the mixing still continues, till the dough attains uniform consistency. Then the dough is removed from the mixer and is weighed and cut into pieces of lOgm each - and placed in the baking tray. When it is ready the trays are loaded into the baking oven and the temperature is set at 180 degree C and baked for 10 minutes. Then they are removed from the oven and kept for cooling. EXPLICIT STATEMENT OF THE INVENTION The explicit statement of our invention is the novel process for making of the palatable biscuit formulation of Chyavanaprasham confection. The novelty, inventive-step and industrial applicability lies in our novel process for making of the palatable biscuit formulation of Chyavanaprasham confection: the said process comprising the steps of; A) preparation of Chyavanaprasham confection; further comprising the steps of: i) Dissolution of jaggery into the hot Kashaya and filtration, ii) Concentration of the above solution, iii) Preparation of addendum (II): cleaning, washing, drying and powdering, iv) Addition of products of steps (b) and (c) above to addendum (I) with Gingely oil, v) Thorough mixing to get solid confection and finally vi) Mixing Ghee fat into product from step (d) followed by cooling and then mixing honey into the preparation to get a semi solid form of Chyavanaprasham confection AND B) Making of Chyavanaprasham biscuits from the said Chyavanaprasham Confection; further comprising the steps of: a) Maida and sugar are weighed in an electronic balance and put in an automatic cake mixer after which butter is weighed and added slowly while mixing is going on, b) Ghee and milk are slowly added and the mixing is continued, c) Chyavanaprasham confection is weighed and added while the mixing still continues, till the dough attains uniform consistency, d) Then the dough is removed from the mixer and is weighed and cut into pieces of 10 gm each and placed in the baking tray, e) the trays are loaded into the baking oven and the temperature is set at 180 degree C and baked for 10 minutes and finally f) thus prepared biscuits are removed from the oven and kept for cooling. SALIENT FEATURES OF THE PRESENT INVENTION: a. This is a classical Ayurvedic preparation made out of many herbs and contains Chyavanaprasham. b. Chyavanaprasham is taken from Ashtangahrudayam a classical text of Ayurveda, which included in the Schedule -1 of Drugs and Cosmetics Act. c. Biscuits are made in the closed moulds and the ingredients are also slightly different, whereas Cookies are kept in an open oven. d. This is different from Conventional Cookies because this has a certain percentage of Chyavanaprasham added at appropriate stage of processing of CooKies. e. These features score over Conventional Cookies or biscuits due to presence of Chyavanaprasham in a more palatable form and it will have all its therapeutic values. f. The specific advantage of this invention is that it is more palatable and user friendly than the original Chyavanaprasham which can be carried without difficulty while on travelling also. Children will like the taste of Cookies. g. The biscuits are very crispy. h. The shelf life of the biscuit is one year, if kept in an airtight container or food grade polythene pack. i. In terms of shape it looks like ordinary cookies and in terms of shelf life it lasts one year. j. Chyavanaprasham made by others is different from the Chyavanaprasham in this invention is because of difference in the process and proportion of ingredients added and also difference in some of the ingredients as different industries follows different reference texts. k. Though the concept of Cookies and Chyavanaprasham are old and already in the market but this is the first time one is innovating a new process in which both these items are processed in a unique way to develop a new product which has the goodness of Cookies as well as Chyavanaprasham. 1. It is a new invention because no one has ever tried before adding of a classical combination of herbs like Chyavanaprasham in cookies at appropriate percentage and appropriate process level so as to develop a new entity called herbal cookies. m. The invention has been explained in relation to specific embodiment. It is inferred that the foregoing description is only illustrative of the present invention and it is not intended that the invention be limited or restrictive thereto to this particular product. Many other specific embodiments of the present invention will be apparent to one skilled in the art from the foregoing disclosure. All substitutions, alterations and modifications of the present invention, which come within the scope of the following claims are to be taken as part and parcel of the present invention and to which the present invention is readily susceptible without departing from the spirit of the invention. n. The scope of the invention should therefore be determined not with reference to the above description but should be done with reference to appended claims along with full scope of equivalents to which such claims are entitled. We Claim: 1) The novel process for making of the palatable biscuit formulation of Chyavanaprasham confection: the said process comprising the steps of; A) preparation of Chyavanaprasham confection; further comprising the steps of: i) Dissolution of jaggery into the hot Kashaya and filtration, ii) Concentration of the above solution, iii) Preparation of addendum (II): cleaning, washing, drying and powdering, iv) Addition of products of steps (b) and (c) above to addendum (I) with Gingely oil, v) Thorough mixing to get solid confection and finally vi) Mixing Ghee fat into product from step (d) followed by cooling and then mixing honey into the preparation to get a semi solid confection AND B) Making of Chyavanaprasham biscuits from the said Chyavanaprasham Confection; further comprising the steps of: a) Maida and sugar are weighed in an electronic balance and put in an automatic cake mixer after which butter is weighed and added slowly while mixing is going on, b) Ghee and milk are slowly added and the mixing is continued, c) Chyavanaprasham confection is weighed and added while the mixing still continues, till the dough attains uniform consistency, (continued...) d) Then the dough is removed from the mixer and is weighed and cut into pieces of 10 gm each and placed in the baking tray, e) the trays are loaded into the baking oven and the temperature is set at 180 degree C and baked for 10 minutes and finally f) thus prepared biscuits are removed from the oven and kept for cooling. 2) The process, as claimed in claim (1), wherein the Chyavanaprasham confection or Kashayam is prepared by cleaning, washing, drying and powdering of herbal compositions of addendum-I (refer figure-1 of accompanying drawings) and addendum-II (refer figure-1 of accompanying drawings) separately and then mixing addendum-I and addendum-II with Gingely oil with thorough mixing to get solid form of Chyavanaprasham confection. 3) The process, as claimed in claim (1) and claim (2), wherein the composition of the addendum-I is as illustrated (tabular listing) in the figure number one of the accompanying drawings. 4) The process, as claimed in claim (1) and claim (2), wherein the composition of the addendum-I is as illustrated (tabular listing) in the figure number one of the accompanying drawings and variation to the extent of up to plus or minus 20% from those in the said table of figure-1 5) The process, as claimed in claim (1) and claim (2), wherein the composition of the addendum-II is as illustrated (tabular listing) in the figure number two of the accompanying drawings. 6) The process, as claimed in claim (1) and claim (2), wherein the composition of the addendum-II is as illustrated (tabular listing) in the figure number one of the accompanying drawings and variation to the extent of up to plus or minus 20% from those in the said table of figure-2 7) The process, as claimed in claim (1), wherein the composition of final Biscuits with-respect-to raw materials and the specific proportion of each ingredient are 8) The process, as claimed in claim (1) wherein the composition of final Biscuits with-respect-to raw materials and the specific proportion of each ingredient are as illustrated in the following table and variation to the extent of up to plus or minus 20% from those in the said following table: 9) The novel process for making of the palatable biscuit formulation of Chyavanaprasham confection as substantially described herein and illustrated in the accompanying drawings

Documents:

0266-che-2003 abstract duplicate.pdf

0266-che-2003 abstract.pdf

0266-che-2003 claims duplicate.pdf

0266-che-2003 claims.pdf

0266-che-2003 correspondence others.pdf

0266-che-2003 correspondence po.pdf

0266-che-2003 description (complete) duplicate.pdf

0266-che-2003 description (complete).pdf

0266-che-2003 drawings.pdf

0266-che-2003 form-1.pdf

0266-che-2003 form-19.pdf

0266-che-2003 form-26.pdf