A COMPOSITION OF STEAMED CAKE ENRICHED WITH SEAWEED (Gracilaria sp)

Abstract

The utility model relates to the composition of producing steamed cake enriched with Gracilaria sp. It was formulated to enrich the nutritional value of ordinary steamed cake by adding boiled Gracilaria sp. It addresses the problem on lack of low fat and protein in standard steamed cake. This is solved by enriching the steamed cake formulation with Gracilaria sp. Disclosed is the utility model for a composition of steamed cake enriched with seaweed (Gracilaria sp.) comprising: 3.3% of boiled seaweed (Gracilaria sp.), 29.7% all purpose flour, 24.7% sugar, 1.6% baking powder, 6.6% butter, 12.2% evaporated milk, 18.6% water and 3.3% egg.

Description

A COMPOSITION OF STEAMED CAKE ENRICHED WITH SEAWEED (GRACILARIA SP)Technical Field of the Utility ModelThe present utility model relates to the composition of producing a snackparticularly steamed cake (puto) enriched with seaweed (Gracilaria sp).Background of the Utility ModelGracilaria sp. locally known as “suel-sueldo” or “kawkawayan” is an ediblespecies of seaweed but not properly utilized. As a proof there are lots of driedseaweeds of this species abundantly grown in Lingayen Gulf and in neighboring townsof La Union. Some of the coastal villagers gather this seaweed and sold it at a verylow cost. Presently, the utilization of this seaweed is limited to eating in a form ofsalad by the old people. Few young people don’t eat this seaweed due to its weedytaste.Some seaweed has an excellent dietary content, mainly protein, somecarbohydrate, vitamins A, B, B2 and C. Besides these a lot of trace elements andminerals, the most prominent of which is iodine. An additional advantage is that itis low in calories and very suitable for vegetarians of all kinds. Seaweed as beautyenhancer, the seaweed has high protein content as it is being used by many of thecountries like Japan, China, Korea, Malaysia, Thailand, Indonesia, Philippines andother South East Asia. Seaweeds like Ulva sp., Enteromorpha sp., Caulerpa sp.,Codium sp., Monostroma sp., Sargassum sp., Hydroclathrus sp., Laminaria sp.,Undaria sp., Macrocystis sp., Porphyra sp., Gracilaria sp., Eucheuma sp., Laurenciasp. and Acanthophora sp. are used in the preparation of soup, salad and curry(Kolanjinathan K, Ganesh P, Saranraj P. Pharmacological importance of seaweeds:a review. World J Fish Marine Sci 2014;6:1-15).Puto is a Filipino steamed cake snack that is served anytime of the year andone of the most popular kakanin. It is a perfect dish for potluck or served during agathering. It is traditionally made from ground rice and white in color although itcan also be tinged green or purple to indicate that it been flavored with pandan orube. It is sometimes eaten alongside savory viands, most notably the dinuguan. Thedevelopment of steamed cake enriched with seaweed (Gracilaria sp.) is expected tobe enriched with minerals, vitamins and iodine.A known prior art disclosed in CN104489484A is a preparation method forproducing steamed cakes and a making method thereof. The steamed cakes areprepared from the following raw materials in parts by weight: 400-600 parts ofsteamed cake premixed flour, 300-500 parts of eggs, 80-120 parts of milk, 80-120parts of liquid cream, 10-30 parts of cake oil and 10-25 parts of composite emulsifieroil (also called emulsified oil). According to the improvement on the raw materialformula and manufacturing process, the produced steamed cakes are long in storagetime, sweet, soft and loose in taste, fine and smooth in texture, white as snow andbulky in taste and are steamed without causing internal heat. The steamed cakepremixed flour (wheat flour 250-300 part, rice meal 40-60 part, sugar 130-160 part,starch 50-70 part, cake oil 10-12 part, baking powder 8-15 part, sodium bicarbonate0.8-1.5 part, xanthans 0.5-2 part, citric acid 0.5-2 part; is special flour, is premixedflour mixed according to the ratio and is convenient to use, rapid to weigh andstandard in finished product. Thus, using xanthans may cause few side effects suchas gas (bloated) and diarrhea if consumes excessive amount.Thus, the primary object of this utility model is to provide a process ofproducing steamed cake enriched seaweed (Gracilaria sp.) that is safe andnutritious. Another object of this utility model is to provide steamed cake thatcontains low fat including cholesterol, with considerable amount of protein.Summary of the Utility ModelThe present Utility Model relates to the composition of producing steamedcake enriched with Seaweed (Gracilaria sp.) that contains low fat, includingcholesterol, with a considerable amount of protein.The technical problem addressed by this utility model is the lack of low fatand protein in ordinary steamed cake. This utility model is distinct from prior artsuch as CN104489484A, which discloses a preparation method for producing steamedcakes with highly nutritious ingredients. In contrast to previous formulations, theutility model added seaweed as an innovative component to improve the nutritionalvalue of steamed cakes.Detailed DescriptionSteamed cake enriched with seaweed (Gracilaria sp.) is made from seaweed(Gracilaria sp.) and other basic ingredients such as all-purpose flour, butter, sugar,baking powder, water, evaporated milk and egg. Specifically, the process forproducing steamed cake enriched with seaweed (Gracilaria sp.) comprising thefollowing steps: drying the Gracilaria sp. for 3 days 1; boiling the 10g dried Gracilariasp. for 15 minutes 2; chopping the boiled Gracilaria sp 3; measuring the dryingredients (29.7% all purpose flour, 24.7% sugar, 1.6% baking powder) and liquidingredients (6.6% butter, 12.2% evaporated milk, 18.6% g of water, 3.3 % boiledseaweeds and 3.3% egg) 4; mixing thoroughly in a bowl the dry ingredients and setaside 5; melting the butter and adding it to the liquid ingredients 6; mixing the liquidingredients into the dry ingredients 7; molding the mixture using puto molders 8;placing a slice of cheese on top 9; steaming the molded mixture with a slice ofcheese on top for 15-20 minutes 10;.cooling the molded steamed mixture to producesteamed cake (puto) enriched with seaweed (Gracilaria sp.) 11.The sensory attributes of the Gracilaria sp. steamed cake (puto) are asfollows:Attributes Mean Score DescriptionColor 54 Moderately yellowOdor 68 Slightly perceptibleTaste 70 Slightly perceptibleTexture 62 Slightly firmNutritionally, the developed steamed cake enriched with seaweed (Gracilariasp.) contains low fat including cholesterol, with considerable amount of protein.Nutrient compositions of steamed cake enriched with seaweed (Gracilaria sp.) per100 gram are as follows: the ash is 0.57g; the moisture content is 50.60g; the crudeprotein is 1.84g, the crude fat is 15.04g and the carbohydrates is 31.95The developed steamed cakes enriched with seaweed (Gracilaria sp.) are stablewhen refrigerated for three (3) days according to shelf life tests.3

Claims

Claim(s):

1. A composition of steamed cake enriched with seaweed (Gracilaria sp.)comprising:boiled seaweed (Gracilaria sp.)all purpose floursugarbaking powderbutterevaporated milkwateregg3.3% by weight29.7% by weight24.7% by weight1.6% by weight6.6% by weight12.2% weight18.6% by weight3.3% by weight