TH17809U - Palm sugar cake made with sprouted riceberry flour and artificial sweeteners. - Google Patents

Abstract

------October 12, 2020------(OCR) Summary of the Invention: Palm Sugar Cake with Germinated Riceberry Flour and Sweetener. This invention consists of rice flour, germinated riceberry flour, cake flour, tapioca flour, yeast, palm fruit pulp, coconut milk, baking powder, lemon juice, granulated sugar, water, and a sweetener. The result is a palm sugar cake with high antioxidant properties and a high GABA content by partially replacing rice flour with germinated riceberry flour and reducing sugar by partially replacing sugar with a sweetener. Furthermore, the product has a novel appearance, different from typical palm sugar cakes on the market, making it suitable for general consumers and those who wish to control their weight or sugar intake. ------------ ------April 26, 2018------(OCR) Page 1 of 1. Summary of the Invention: Palm Sugar Cake with Germinated Riceberry Flour and Sweetener. This invention incorporates rice flour, sprouted riceberry flour, cake flour, tapioca flour, yeast, palm fruit pulp, coconut milk, baking powder, lemon juice, granulated sugar, water, and a sugar substitute. The result is a palm fruit dessert with high antioxidant properties and a high GABA content. This is achieved by partially replacing the regular rice flour with sprouted riceberry flour and reducing sugar content by using a sugar substitute. Furthermore, the product has a novel appearance, different from typical palm fruit desserts on the market, making it suitable for general consumers and those who wish to control their weight or sugar intake. ------------ The reduced-sugar sprouted riceberry palm fruit dessert recipe, as invented, consists of rice flour, sprouted riceberry flour, cake flour, tapioca flour, yeast, palm fruit pulp, coconut milk, baking powder, lemon juice, granulated sugar, and a sugar substitute. This process results in a palm sugar dessert product with high antioxidant properties and a high GABA content, achieved by using sprouted riceberry flour to partially replace regular rice flour and reducing sugar content by using artificial sweeteners. Furthermore, the resulting product has a novel appearance, different from typical palm sugar desserts on the market, making it suitable for general consumers and those who wish to control their weight or sugar intake.

Claims (5)

13/12/2561 Claims: 1. Palm sugar cake containing sprouted riceberry flour and a sweetener substitute, consisting of: rice flour (10-15% by weight), sprouted riceberry flour (10-15% by weight), cake flour (3-5% by weight), tapioca starch (0.10-0.30% by weight), yeast (0.05-0.15% by weight), granulated sugar (10-15% by weight), sweetener substitute (10-15% by weight), water (15-20% by weight), palm fruit pulp (8-10% by weight), coconut cream (20-25% by weight), baking powder (0.05-0.15% by weight), and lemon juice (0.05-0.15% by weight). 2. Palm sugar cake containing sprouted riceberry flour and a sweetener substitute. According to claim 1, the optimal quantities of the ingredients are: rice flour (11.31% by weight), germinated riceberry flour (11.31% by weight), cake flour (4.52% by weight), tapioca flour (0.18% by weight), yeast (0.09% by weight), granulated sugar (11.31% by weight), sweetener (11.31% by weight), water (18.12% by weight), palm fruit pulp (9.05% by weight), coconut cream (22.62% by weight), baking powder (0.09% by weight), and lemon juice (0.09% by weight). 3. Palm sugar cake containing germinated riceberry flour and sweetener. According to Reservation 1 or 2, where the selectable sweetener is fructose, maltitol, sorbitol, xylitol, erythritol, isomalt, lactitol, sucralose, stevia, aspartame, acesulfame K, or saccharin, either individually or in combination; 4. Palm sugar dessert containing sprouted riceberry flour and a sweetener according to any one of Reservations 1-3, where the optimal sweetener ratio is a mixture of maltitol to sucralose equal to 99.975:0.025. ................................................................................ Revised December 27, 2018. Claims: 1. Palm sugar cake containing sprouted riceberry flour and a sweetener substitute consists of: rice flour (10-15% by weight), sprouted riceberry flour (10-15% by weight), cake flour (3-5% by weight), tapioca starch (0.10-0.30% by weight), yeast (0.05-0.15% by weight), granulated sugar (10-15% by weight), sweetener substitute (10-15% by weight), water (15-20% by weight), palm fruit pulp (8-10% by weight), coconut cream (20-25% by weight), baking powder (0.05-0.15% by weight), and lemon juice (0.05-0.15% by weight). 2. Palm sugar cake containing sprouted riceberry flour and a sweetener substitute. According to claim 1, the optimal quantities of the ingredients are: rice flour (11.31% by weight), germinated riceberry flour (11.31% by weight), cake flour (4.52% by weight), tapioca flour (0.18% by weight), yeast (0.09% by weight), granulated sugar (11.31% by weight), sweetener (11.31% by weight), water (18.12% by weight), palm fruit pulp (9.05% by weight), coconut cream (22.62% by weight), baking powder (0.09% by weight), and lemon juice (0.09% by weight). 3. Palm sugar cake containing germinated riceberry flour and sweetener. Under Protection Act 1 or 2, where the sweetener can be selected from fructose, maltitol, sorbitol, xylitol, erythritol, isomaltol, lactitol, sucralose, stevia, aspartame, acesulfame K, saccharin, either individually or in combination; 4. Palm sugar desserts containing sprouted riceberry flour and any one of the sweeteners under Protection Act 1-3, where... The optimal sweetener ratio is a mixture of maltitol to sucralose at 99.975 : 0.025. +++++++++++++++++++++++++++++++++++++ ------26/04/2018------(OCR) Page 1 of 1. Claim 1. Palm sugar cake containing sprouted riceberry flour and a sweetener consists of: Rice flour (10-15% by weight), Sprouted riceberry flour (10-15% by weight), Cake flour (3-5% by weight), Tapioca starch (0.10-0.30% by weight), Yeast (0.05-0.15% by weight), Sugar (10-15% by weight), Sweetener (10-15% by weight), Water (15-20% by weight), Palm fruit pulp (8-10% by weight), Coconut cream (20-25% by weight). Baking powder in the amount of 0.05 - 0.15% by weight and lemon juice in the amount of 0.05 - 0.15% by weight. 2. Palm sugar cake with a mixture of sprouted riceberry flour and sweetener substitute. According to claim 1, the optimal quantities of the ingredients are: rice flour (11.31% by weight), germinated riceberry flour (11.31% by weight), cake flour (4.52% by weight), tapioca flour (0.18% by weight), yeast (0.09% by weight), granulated sugar (11.31% by weight), sweetener (11.31% by weight), water (18.10% by weight), palm fruit pulp (9.05% by weight), coconut cream (22.62% by weight), baking powder (0.09% by weight), and lemon juice (0.09% by weight). 3. Palm fruit cake containing germinated riceberry flour and sweetener. Pursuant to claim 1 or 2, where the sweetener can be selected from fructose, maltitol, sorbitol, xylitol, erythritol, isomaltol, lactitol, sucralose, stevia, aspartame, acesulfame K, saccharin, either individually or in combination; 4. Palm sugar dessert containing sprouted riceberry flour and a sweetener according to any one of claims 1-3, where the best sweetener and ratio is a mixture of maltitol to sucralose equal to 99.975 : 0.025. 1. Reduced Sugar Sprouted Riceberry Palm Sugar Cake: This recipe uses sprouted riceberry flour to partially replace regular rice flour and a sugar substitute to partially replace granulated sugar. The ingredients include: rice flour (10-15% by weight), sprouted riceberry flour (10-15% by weight), cake flour (3-5% by weight), tapioca starch (0.10-0.30% by weight), yeast (0.05-0.15% by weight), granulated sugar (10-15% by weight), sugar substitute (10-15% by weight), water (15-20% by weight), palm sugar pulp (8-10% by weight), coconut cream (20-25% by weight), baking powder (0.05-0.15% by weight), and lime juice (0.05-0.15% by weight). 2. The reduced-sugar sprouted riceberry palm sugar cake recipe, as per Patent 1, where the optimal proportions of the components for this invention are: rice flour 11.31% by weight, sprouted riceberry flour 11.31% by weight, cake flour 4.52% by weight, tapioca starch 0.18% by weight, yeast 0.09% by weight, granulated sugar 11.31% by weight, artificial sweetener 11.31% by weight, water 18.10% by weight, palm sugar pulp 9.05% by weight, coconut milk 22.62% by weight, baking powder 0.09% by weight, and lemon juice 0.09% by weight. 3. Sugar-reduced sprouted riceberry palm sugar dessert according to patent 1 or 2, where the sweetener can be selected from fructose, maltitol, sorbitol, xylitol, erythritol, isomal, lactotol, sucralose, stevia, aspartame, acesulfame K, saccharin, or a mixture of two or more of the above sweeteners. 4. Sugar-reduced sprouted riceberry palm sugar dessert according to any one of Patents 1-3, where the best sweetener substitute for this invention is a mixture of maltitol and sucralose, the optimal ratio of maltitol:sucralose being 99.975-0.025. 5. Sugar-reduced sprouted riceberry rice cake according to patent 4, where the optimal ratio of maltitol:sucralose is 99.975:0.025.