WO2020012238A1 - Eggfree loukoumades dry premix - Google Patents

Abstract

The present invention discloses an eggfree loukoumades dry mix (EFLDM) to Prepare loukoumades without adding external substance apart from making dough by adding water to the EFLDM and deep frying the batter for 3 to 5 minutes. The EFLDM contains Flour, Sugar, yeast and flavoring agent. Further, the EFLDM is egg free mix and does not require egg for preparation of batter and loukoumades. Further, the EFLDM utilises dry yeast, which gets activated when water is added to he EFLDM and starts process of microbe growth, which leads to better taste and flavour of the deep fried loukoumades. Further, the EFLDM optionally comprises Leavening Agent. Furthermore, cost of production of EFLDM is lower in comparison of the egg based or individual ingredient based recipe preparation of Loukoumadess as ingredient cost is lower. Additionally, cinnamon honey syrup has been provided or preparing the loukoumades.

Description

TITLE OF INVENTION: EGGFREE LOUKOUMADES DRY PREMIX

TECHNICAL FIELD OF INVENTION

[0001] The present invention relates to food product. The present invention particularly relates to dry mix to prepare Loukoumades. The present invention more particularly relates to an eggfree Loukoumades dry mix to cook eggless Loukoumades by adding water to the mix and frying the same after some time.

BACKGROUND OF INVENTION

[0002] Eokma (Turkish), loukoumades (Greek), zalabyieh (Arabic), or bamiyeh (Persian) are pastries made of deep fried dough soaked in syrup, chocolate sauce or honey, with cinnamon and sometimes sprinkled with sesame or grated walnuts. The Loukoumades available in the market are not so easy to produce as it requires several step of processing, fermentation and other time consuming steps. If one desires to prepare Loukoumades and takes the starters and dissolve the yeast in the lukewarm water with egg or egg solid and then put it along with the remaining dough ingredients like flour, sugar, salt, into a mixing bowl and mix well until a smooth batter is obtained. Further, cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours). The resulting mixture is very active and must be used within a short time such as half an hour. The yeast shall be dissolved in lukewarm water and let the dough to rise in warm environment. If the room temperature is low the dough will not be appropriate to cook loukoumades. Further, heat the oil for frying in a saucepan on the stove until very hot, spoon out some dough into the hot oil and fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain. Put the fried loukoumades on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.

[0003] Although to reduce time and effort some inventors have made the process easier in terms of ingredients and process, although there are still many steps and precaution has to be taken.

[0004] However, making a batter from scratch is inconvenient and time- consuming and consistency in quality is very hard to achieve. Therefore, the more convenient forms of mix for batters have been developed, in which the amount of flours and other ingredients are provided separately with yeast, which is required to be mixed by the cook for preparing the loukoumades in traditional way.

[0005] Further, the available method also includes adding egg for puffiness, and consistency of quality is not ensured for manual preparation of the loukoumades, as quality varies from person to person. For preparation in Industry and at home, ensuring particular quality is essential factor, without losing time and raw material with consistent product. [0006] Furthermore, the patent publication no. W02018005480A1 describes a method to prepare loukomades or lokma from flour and fruit juices. However, the method is generic for dough based products.

[0007] Additionally, the requirement of low cost loukoumades mix without any requirement of refrigeration of dough or preparing by time saving method is needed to prepare loukoumades at commercial scale without investing much on space and time. A dry mix without egg is difficult to keep its taste and flavour, and dry loukoumades mix without egg is commercially required. Further, availability of each ingredient separately of mix of two ingredients separately along with other ingredients do not solve the problem. There is a need of premix with all the ingredients together for hassle free preparation of Loukoumades.

SUMMARY OF INVENTION

[0008] The present invention discloses an eggfree loukoumades dry mix (EFLDM) to prepare Loukoumades, commonly known as Dough Balls, Australian Donuts, Greek Donuts, Greek Dough Balls, Donut Balls and Mini Donut Balls in various part of the world. The present invention particularly discloses an eggfree Loukoumades dry mix (EFLDM) to cook eggless Loukoumades by adding water to the mix and frying the same after some time.

[0009] In one embodiment of the present invention, an eggfree loukoumades dry mix (EFLDM) to prepare eggless loukoumades without adding external substance apart from making dough by adding water to the EFLDM and after around 10 to 30 minutes the batter is deep fried in oil for 2 to 5 minutes is disclossed.

[0010] In another embodiment of the invention, the EFLDM contains Flour,

Sugar, dry yeast, and Flavoring agent. Further, the EFLDM is egg free mix and does not require egg for preparation of batter and loukoumades.

[0011] In still another embodiment of the invention loukoumades is made using the ready to use product EFLDM by reconstructing batter by adding water, aged for 5 to 20 minutes for microbe growth and then deep fried for 2 to 5 minutes. Further, The EFLDM is not required to be refrigerated and can last long for months.

[0012] In still another embodiment of the invention an Eggfree loukoumades dry mix (EFLDM) for preparing Eggfree loukoumades quickly by adding water and deep frying the batter is disclosed. Further, the mix comprises of 70 to 85% of flour blended with 11 to 22% of sugar, 0.1 to 5% of dry yeast and 0 to 3% of flavoring agent in a moisture free condition.

[0013] In still another embodiment of the invention, the Eggfree loukoumades dry mix optionally comprises of Leavening Agent (E500-ii), which helps the batter to leaven.

[0014] In still another embodiment of the invention, the Eggfree loukoumades dry mix optionally comprises of colouring agent or mixture thereof. Further, The Eggfree loukoumades dry mix can be stored at room temperature for up to six months without losing its properties. While the storage of premix is achieved through proper way of preparation and amount of ingredients mixed together, else the dry yeast may render the mix unusable.

[0015] In still another embodiment of the invention, a method of preparation of Eggfree loukoumades comprising steps of a) making batter by mixing an Eggfree loukoumades dry mix (EFLDM) with water in the proportion of 1 Kg : 500 ml; b) leaving the batter for 5 to 20 minutes for ideal fermentation at ambient temperature between 22-24°C; c) deep fruing the fermented batter for 2 to 5 minutes; and d) drizzling them with a cinnamon honey syrup to prepare the Eggfree loukoumades. Further, the batter prepared from the Eggfree loukoumades dry mix (EFLDM) may be utilised within 4 hours of preparation, after which the fermentation may ruin the product. Furthermore, the cinnamon honey syrup can be replaced with chocolate syrup and dry fruits.

[0016] In still another embodiment of the invention, a cinnamon honey syrup is provided for preparing the loukoumades. The cinnamon honey syrup is prepared using 50 to 60 % water, 30 to 40% of honey, 15 to 22% of sugar, 0.1 to 5% of cinnamon and 0.1 to 3 % of lemon. Wherein the cinnamon honey syrup preparation consist of following steps, heating water and adding sugar till it dissolves and forms body; adding Cinnamon and continue heating; adding Honey and continue heating till it forms golden brown viscous liquid; and adding Lemon once mix attains ambient temperature. The cinnamon honey syrup has shelf life of more than 6 months without losing its quality. [0017] In still another embodiment of the invention, the Eggfree loukoumades is prepared by adding only water to the mix, which is ready to be used without need of any special cooking skill and can be prepared by any person knows how to fry in oil. Further, the EFLDM has shelf life of more than 3 months, which provides an easy recipe with durability for a product which needs to be cooked instantly, as the shelf life of some of the ingredient is very low. Further, the EFFDM has right blend of the ingredients, which activated dry yeast upon addition of water in the mix, which results in proper fermentation to prepare the Foukoumades.

[0018] In yet another embodiment of invention the EFFDM utilises dry yeast, which gets activated when water is added to the EFFDM and starts process of microbe growth, which lead to better taste and flavour of the loukoumades.

DET AIDED DESCRIPTION OF INVENTION

[0019] The following description is full and informative description of the best method presently contemplated for carrying out the present invention which is known to the inventors at the time of filing the patent application. Of course, many modifications and adaptations will be apparent to those skilled in the relevant arts in view of the following description, in view of the accompanying drawings and the appended claims. While the system and method described herein are provided with a certain degree of specificity, the present technique may be implemented with either greater or lesser specificity, depending on the needs of the user. Further, some of the features of the present technique may be used to advantage without the corresponding use of other features described in the following paragraphs. As such, the present description should be considered as merely illustrative of the principles of the present technique and not in limitation thereof, since the present technique is defined solely by the claims.

[0020] The present invention relates to Loukoumades. The present invention particularly relates to Loukoumades dry mix to prepare loukoumades by adding only water to the mix. The present invention more particularly relates to an eggfree loukoumades dry mix to fry eggless loukoumades by adding water to the mix and frying the same after some time and drizzing fried egg free loukoumades with syrup. The low cost mix without any requirement of refrigeration of dough provides quality product without any requirement of special recipe to prepare loukoumades.

[0021] In one embodiment of the present invention the EFLDM comprises of

Flour, Sugar, dry yeast and flavoring agent. Further, the yeast present in the EFFDM is Dry Yeast, which make the EFFDM’ s shelf life longer than similar product with active Yeast. Other ingredients, known to those skilled in the art, can be added to the batter to help improve color, flavor, or quality. Such ingredients include flavors, colors, molasses, salt, sweeteners, high intensity sweeteners, cocoa, cornmeal, corn flour, spices, and the like. Further, the Eggfree loukoumades dry mix optionally comprises of Feavening Agent (E500-ii). [0022] In still another embodiment of the invention an Eggfree Loukoumades dry mix (EFLDM) for preparing Eggfree loukoumades quickly by adding water and baking the batter is disclosed. Further, the mix comprises of 70 to 85% of flour blended with 11 to 22% of sugar, 0.1 to 5% of dry yeast and 0 to 3% of flavoring agent in a moisture free condition.

[0023] In still another embodiment of the invention, the Eggfree Loukoumades dry mix optionally comprises of one or more colouring agent. Further, The Eggfree Loukoumades dry mix can be stored at room temperature for six months without losing its properties. While the dry mix consist of yeast, the method and proportion of the ingredients makes the EFLDM storable for months without loosing its property.

[0024] In still another embodiment of the invention, the ingredients are checked for moisture in the ingredient, and a low moisture is very warranted for preparation of the EFLDM. Further, Flour, Dry yeast, flavoring agents and sugar are blended uniformly in controlled environment based on the quantity, density, mesh size, moisture and nature of RM. Further, mixing speed is based on the physical nature of the ingredients and suitable time is provided for mixing on such physical nature. The mixing in right quantity and right moisture condition is very important for preparation of the EFLDM with longer shelf life. Further, Leavening Agent (E500-ii) may be added in 0.1 to 2%, while preparing the mix in a moisture free condition and the leavening agent has to be blended together with other ingredients. [0025] In still another embodiment of the invention, A method of preparation of Eggfree Loukoumadess comprising steps of a) making batter by mixing an Eggfree Loukoumades dry mix (EFLDM) with water in the proportion of 1 Kg : 500 ml; b) leaving the batter for 10 to 20 minutes for ideal fermentation at ambient temperature between 22-24°C; c) baking the fermented batter for 2 to 5 minutes ; and d) drizzling them with the cinnamon honey syrup to prepare the Eggfree Loukoumades. Further, the batter prepared from the Eggfree Loukoumades dry mix (EFLDM) may be utilised within 4 hours of preparation, after which the fermentation may ruin the product. Furthermore, the cinnamon honey syrup can be replaced with chocolate syrup and dry fruits or food substance of such nature.

[0026] In another embodiment of the present invention the EFLDM replaces

“egg” and“egg solids” very efficiently, functionally and economically. Further, in normal Dry Mixes,”egg solids” are used to leaven the reconstituted end product made from it and softens it. However, the EFLDM uses other leavening agent and dry yeast to soften the loukoumades. In the EFLDM the Egg Solids are replaced with “Dry Yeast”, and the Dry Yeast present in EFLDM leavens reconstituted end product made from it.

[0027] In another embodiment of the invention, the Dry Yeast feeds on nutrients in the mixture and releases gases which leavens product on frying and render it soft. Dry Yeast is not usually used in bakery products, but mainly used in feed, medicine or functional food, and commercially available under several brand names. However, Dry Yeast is available in the market in various forms under different brand name. Further, the flour preferably is chosen from, but is not limited to, all-purpose flour, hard wheat flour, soft wheat flour, whole wheat flour, corn flour, oat flour, rice flour, barley flour, or mixtures thereof.

[0028] In still another embodiment of the invention the oil for deep frying the loukoumades is chosen from, but is not limited to, non-hydrogenated vegetable oil, non-hydrogenated shortening, partially hydrogenated vegetable oil, partially hydrogenated shortening, fully hydrogenated vegetable oil, fully hydrogenated shortening, soybean oil, cottonseed oil, canola oil, peanut oil, safflower oil, sunflower oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat oil, cocoa butter oil, tallow, lard, corn oil, or mixtures thereof. Further, the leavening agent preferably is chosen from, but is not limited to, fumaric acid, adipic acid, aceteic acid, tartaric acid, monocalcium phosphate monohydrate, anhydrous monocalcium phosphate, anhydrous dicalcium phosphate, dicalcium phosphate dihydrate, sodium acid pyrophosphate, sodium aluminum phosphate, monoaluminum phosphate, di aluminum phosphate, monoammonium phosphate, di ammonium phosphate, sodium aluminum sulfate, or mixtures thereof. The baking soda constitutes a chemical leavening agent that produces gas bubbles in the batter. Other leavening agents that produce gas bubbles may be used but baking soda is highly preferred.

[0029] In still another embodiment of the invention, the natural and artificial flavors may preferably be chosen from, but are not limited to, natural fruit, artificial fruit, fruit concentrate, honey, cinnamon, cocoa, caramel powder, maple syrup, spices, herbs, chocolate flavor, vanilla, vanilla cream, or mixtures thereof. Furthermore, the sugar preferably are chosen from, but are not limited to, sucrose, dextrose, fmctose, lactose, malt syrup, malt syrup solids, rice syrup solids, rice syrup, invert sugar, refiners syrup, corn syrup, corn syrup solids, maltose, high fmctose corn symp, honey, glycerrhizin, arabinose, galactose, glucose, mannitol, maple symp, ribose, saccharin, xylose, molasses, artificial sweeteners or mixtures thereof. One of ordinary skill in the art would chose the most appropriate form, dry being used to further reduce the water activity of the material and improve other key attributes.

[0030] In still another embodiment of the invention the coloring preferably is chosen from, but is not limited to, natural or artificial coal tar dyes, lake colorants, grape skin extracts, grape concentrate, purple carrot concentrate, fruit juice extracts, fmit juice concentrates, vegetable juice extracts, vegetable juice concentrates, beet, carmine, cochineal extracts, annatto, paprika, turmeric, beta carotene, purple potato, radish, anthocyanins, betaine, caramel, cannine, carotenoids, or mixtures thereof.

[0031] In still another aspect of the invention, the EFLDM saves from the hassles of using eggs in Loukoumades preparation, which removes a large segment of people from potential customer. Further, the EFLDM is an ambient product, in turn increases the shelf life compared to home made dough. Moreover, cost of production of EFLDM is lower in comparison of recipe based preparation of Loukoumadess as ingredient cost is lower and the EFLDM needs no refrigeration or freezing during storage or shipment. The price EFLDM is almost 40% lower compared to the product with egg. Further, the EFFDM utilises dry yeast, which gets activated when water is added to the EFFDM and starts process of microbe growth, which lead to better taste and flavour of the deep fried loukoumades. Further, cost of production of EFFDM is lower in comparison of the egg based or individual ingredient based recipe preparation of Foukoumadess as ingredient cost is lower. The low cost gives market sustainability for longer period. Furthermore, the EFFDM can promote many new ventures on small scale and high scale also, as the Product reaches anywhere, anytime as it is ambient, since handling and transportation of dry mix is easier compared to making Foukoumades by weighing each RM separately, precisely and accurately. Additionally, with quality ensured while easy preparation the EFFDM will boost the economical viability and popularity of the loukoumades.

[0032] In still another embodiment of the invention, the cinnamon honey syrup is provided for preparing the loukoumades. The cinnamon honey syrup is prepared using 50 to 60 % water, 30 to 40% of honey, 15 to 22% of sugar, 0.1 to 5% of cinnamon and 0.1 to 3 % of lemon. Wherein the cinnamon honey syrup preparation consist of following steps, heating water and adding sugar till it dissolves and forms body; adding Cinnamon and continue heating; adding Honey and continue heating till it forms golden brown viscous liquid; and adding Femon once mix attains ambient temperature. The cinnamon honey syrup has shelf life of more than 6 months without losing its quality. [0033] In still another aspect of the invention, the EFLDM comprises of 70 to

85% of flour blended with 11 to 22% of sugar, 0.1 to 5% of dry yeast and 0 to 3% of flavoring agent in a moisture free condition. Whereas preparing mix by using ingredients in different than prescribed ratio results in lower shelf life and proper fermentation of batter do happen, as particular condition is required to activate dry yeast for fermentation of the batter and preparation of quality Loukoumades. Additionally, the Eggfree loukoumades dry mix optionally comprises of one or more Leavening Agent (E500-ii).

[0034] In still another embodiment of the invention, the EFLDM is ready to use hassle free product. For preparation of Eggless Loukoumades with the EFLDM does not require any special skills. The following step is required for preparing Eggfree Loukoumades:

• Mixing water with the EFLDM slowly and with continuous stirring for 2-3 minutes for preparing lump free batter;

• Keeping the batter for 5-25 minutes for fermentation at ambient temperature between 22-24°C

• Pouring the batter in preheated oil and deep fry for about 2-5 minutes

• Take out the fried Eggfree Loukoumades.

• drizzle them with the cinnamon honey syrup to prepare the Eggfree loukoumades. [0035] In yet another embodiment of the invention the EFLDM is prepared by mixing all the ingredients in such quantity that mixing of water triggers the ingredients to start functioning of the Dry Yeast, which in turn becomes active ingredient and soften the Loukoumades. Further, the batter once prepared by adding water to the EFFDM must be consumed within 4 to 6 hours, else it may be stiffen or ruin by excessive growth of yeast. Further, the EFFDM replaces“egg” and“egg solids” very efficiently, functionally and economically, with high quality Foukoumades.

[0036] Advantages of the present invention The market potential of (EFFDM) is very high as it is a new trend in the Indian market which will grow many folds in the coming time. The loukoumades has many markets from graded hotels to small food stalls, from Metro Cities to small towns. It is highly efficient product. The predictable age of the product is very high. Further, EFFDM is competitive than egg based Foukoumadess as ingredient cost is lower and it needs no refrigeration or freezing during storage or shipment. The price of EFFDM is almost 40 % lower compared to the product with egg. The low cost gives market sustainability for longer period. Moreover, EFFDM is ready to use hassle free product and does not require any special skills for making the loukoumades, which can reach anywhere, anytime as it is ambient and will lead to boost to the loukoumades industry.

[0037] Additionally, the EFFDM will enhance the reach of the Greek Desert, loukoumades, as it makes easier for the product to travel across with same quality and results consistently. The EFLDM reduces handling of many raw materials, save time and need not to have special cooking skills to prepare consistent quality loukoumades with very simple and user friendly procedure. INDUSTRIAL APPLICABILITY

[0038] The predictable age of the product is very high. Further, the EFLDM is competitive than egg based waffles as ingredient cost is lower and it needs no refrigeration or freezing during storage or shipment. The price of EFLDM is substantially lower compared to the product with egg. The low cost gives market sustainability for longer 5 period. Moreover, EFLDM is ready to use hassle free product and does not require any special skills for making the waffles, which can reach anywhere, anytime as it is ambient and will lead to boost to the waffle industry.

Claims

CLAIMS: I CLAIMS:

1. An Eggfree Loukoumades dry mix (EFLDM) for preparing Eggfree loukoumades by adding water and deep frying the batter in oil, the EFLDM comprises of flour blended with sugar, dry yeast and flavouring agent in a moisture free condition; and drizzling the syrup over deep fried eggfree loukoumades.

2. The Eggfree Loukoumades dry mix of claim 1, wherein the mix comprises of 70 to 85% of flour blended with 11 to 22% of sugar, 0.1 to 5% of dry yeast and 0.1 to 3% of flavouring agent.

3. The Eggfree Loukoumades dry mix of claim 1, wherein the mix optionally comprises of one or more leavening agent.

4. The Eggfree Loukoumades dry mix of claim 1, wherein the mix optionally comprises of one or more colouring agent

5. The Eggfree Loukoumades dry mix of claim 1, wherein the mix can be stored at room temperature for six months.

6. The Eggfree Loukoumades dry mix of claim 1, wherein the syrup is a cinnamon honey syrup prepared using 50 to 60 % water, 30 to 40% of honey, 15 to 22% of sugar, 0.1 to 5% of cinnamon and 0.1 to 3 % of lemon.

7. A method of preparation of Eggfree Loukoumadess comprising following steps:

a. making batter by mixing an Eggfree Loukoumades dry mix (EFLDM) with water in the proportion of 1 Kg : 500 ml;

b. leaving the batter for 10 to 20 minutes for ideal fermentation at ambient temperature between 22-24°C;

c. deep frying the fermented batter for 2 to 5 minutes in oil to prepare the Eggfree Loukoumades; and

d. drizzling a cinnamon honey syrup on the fried Loukoumades.

8. The method as claimed in claim 7, Wherein the batter prepared from the Eggfree Loukoumades dry mix (EFLDM) may be utilised within 4 hours.

9. The method as claimed in claim 7, wherein the cinnamon honey syrup provided with the EFLDM is prepared using 50 to 60 % water, 30 to 40% of honey, 15 to 22% of sugar, 0.1 to 5% of cinnamon and 0.1 to 3 % of lemon.