Instantly Dissolvable Jaggery Cubes and Method for Preparing the Same

Abstract

The present invention generally relates to the field of jaggery production. In particular, the present disclosure provides instantaneously soluble sugarcane, palm, or coconut jaggery cubes and a process for their preparation.

Description

Technical Field

[0001] The present invention generally relates to the field of food. In particular, the present invention provides an instant-dissolvable jaggery cube and a process for its preparation.

Background Art

[0002] The background description includes information considered useful for understanding the present invention. None of the information provided herein is admitted to be prior art or relevant to the invention claimed in the current claims, and no publication specifically or implicitly referenced is admitted to be prior art.

[0003] Recently, people have become more conscious of their food choices, and are beginning to choose organic or natural foods instead of processed or ultra-processed foods. Certain people require a better option of unprocessed foods than the given options of highly processed foods.

[0004] Worldwide, approximately 3.7 billion cups of tea and approximately 4 billion cups of coffee are consumed daily. A study in the May 2017 issue of Public Health found that about two-thirds of coffee drinkers and one-third of tea drinkers add sugar (granulated sugar / powdered sugar) or a flavoring containing sugar to their beverages. In addition to tea and coffee, many warm / cold beverages with refined sugar added are available worldwide. The long-term use of white granulated sugar (in the form of granulated / granules / powder) added to tea / coffee and other beverages is affecting people's physical health. Even brown sugar, which is called a better alternative to white granulated sugar, is treated with various chemicals and has almost zero nutritional value, so it can never be said to be good.

[0005] The excessive use of such nutrient - free pure sugar is causing various health problems worldwide. The intake of refined sugar is associated with health conditions such as obesity, type 2 diabetes, and heart disease. According to the World Health Organization (WHO), global obesity has almost tripled since 1975. In 2016, more than 1.9 billion adults aged 18 and over (39% of adults) were overweight. Among these, more than 650 million (13% of adults) were obese. The intake of refined sugar is considered to be one of the main causes of the increasing obesity worldwide. Aware of these problems, many people around the world wish to shift from refined white / black sugar to unrefined / organic / healthy sweeteners such as jaggery and honey.

[0006] Jaggery is considered to be the healthiest alternative to refined white / black sugar as it does not significantly change the taste of the added food. With current technology, jaggery is produced in three forms: solid, granular, and liquid. Jaggery is cheaper and has nutritional value and pharmacological effects, but there are also certain challenges in its normal use in tea / coffee / other beverages and food preparations in its three existing forms. In the solid form of jaggery, the main challenge is its low solubility due to its extremely low permeability. The process of dissolving solid jaggery in tea / coffee / other warm or cold beverages takes a lot of time, making its use unattractive. Jaggery in granular / powder form is soluble in tea / coffee / other beverages, but due to its inherent moisture content, microorganisms grow internally, and the shelf - life is short, only a few months. Furthermore, due to its inherent moisture, it becomes sticky and its fluidity decreases, making it inconvenient to use. Thus, the use of jaggery granules / jaggery powder has problems of convenience, hygiene, and quality, making it less attractive as an option. Liquid - form jaggery has its use very limited in some food preparations and is further inferior due to the same constraints as the granular form.

[0007] At the industrial level, since the available granular form of jaggery is not produced as a fine powder, it contains non-uniform moisture trapped in different-sized granules. Also, it will have insoluble particles and adhesiveness. When being press-fitted into a mold, the non-uniform moisture leaches out and comes out on the surface of the cube and sticks to the mold, making it impossible to form a cube.

[0008] Therefore, in the art, there is a need to provide a commercially acceptable novel and improved form of jaggery and its preparation process to overcome one or more problems associated with the conventional form and preparation process. The present disclosure meets the existing needs. Objects of the Invention

[0009] The main object of the present invention is to provide a solution to overcome one or more problems associated with the conventional form of jaggery and its preparation process.

[0010] Another object of the present invention is to provide an instant-dissolvable jaggery cube.

[0011] Another object of the present invention is to provide an instant-dissolvable jaggery cube with a long shelf life.

[0012] Another object of the present invention is to provide a commercially acceptable instant-dissolvable jaggery cube.

[0013] Another object of the present invention is to provide a preparation process for an instant-dissolvable jaggery cube.

[0014] Another object of the present invention is to provide a preparation process for an instant-dissolvable jaggery cube that can be easily implemented.

[0015] Other objects of the present invention will become apparent from the following description of the present invention. Summary of the Invention

[0016] The present invention generally relates to the field of jaggery production. In particular, the present disclosure provides instant-dissolvable jaggery cubes and a process for their preparation.

[0017] The inventors of the present invention have surprisingly found that when jaggery cubes are produced by using jaggery granules / powder of sugarcane, palm, or coconut having a specific moisture level as a starting material, obtaining granules of a specific size and moisture by grinding and sieving this raw material, and then providing the necessary level of moisture, the resulting cubes (instant-dissolvable jaggery cubes) exhibit excellent dissolution characteristics.

[0018] One aspect of the present disclosure is a process for preparing instant-dissolvable jaggery cubes, which provides a process in which instant-dissolvable jaggery cubes are produced by using jaggery powder of sugarcane, palm, or coconut as a starting material.

[0019] In another aspect, the present invention is a process for preparing instant-dissolvable jaggery cubes, comprising: a) obtaining jaggery powder of sugarcane, palm, or coconut; b) grinding the jaggery powder; c) sieving the jaggery powder to obtain free-flowing granules of a specific size and moisture; d) forming jaggery cubes by compressing the granules in a mold with a specific compressive force; and e) packaging the jaggery cubes.

[0020] In one embodiment, the present invention is a process for preparing instant-dissolvable jaggery cubes of sugarcane, palm, or coconut, (a) grinding jaggery powder / granules of sugarcane, palm, or coconut having a moisture level of 3% - 5% with a grinder to evenly spread the moisture; (b) Sieving the sugarcane, palm, or coconut jaggery powder / granules obtained in step (a) to obtain free-flowing granules with a uniform size of 1 mm to 3 mm; (c) Obtaining jaggery cubes by pressing this free-flowing granule in a mold coated with a non-adhesive film using a hydraulic press; (d) Drying the jaggery cubes thus formed at a temperature of 50 °C to 120 °C for 5 minutes to 30 minutes to obtain dried jaggery cubes; (e) Cooling this dried jaggery cube at a temperature of 15 °C to 40 °C for 5 minutes to 30 minutes to obtain the final jaggery cube; (f) Double-sealing and packaging this jaggery cube with aluminum-based wrapping paper so that moisture does not penetrate into this final jaggery cube. The process relates to a process including this step.

[0021] In one embodiment, the sugarcane, palm, or coconut jaggery granules obtained after sieving exhibit a size in the range of 1 mm to 3 mm, preferably in the range of 1.25 mm to 2.5 mm, and most preferably in the range of 1.5 mm to 2 mm. In one embodiment, the jaggery granules have a size of about 1.8 mm.

[0022] In one embodiment, the jaggery cubes are dried before packaging and then cooled. In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature in the range of 50°C to 120°C for a time in the range of 5 minutes to 30 minutes. In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature in the range of 70°C to 110°C for a time in the range of 10 minutes to 25 minutes. In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature of about 90°C for a time of about 20 minutes. In one embodiment, the drying step is performed by using hot air. In one embodiment, the cooling step includes exposing the dried cubes to a temperature in the range of 15°C to 40°C for a time in the range of 5 minutes to 30 minutes. In one embodiment, the cooling step includes exposing the dried cubes to a temperature in the range of 20°C to 30°C for a time in the range of 5 minutes to 15 minutes.

[0023] In one embodiment, the sieving step further includes simultaneously removing any insoluble substances present in the jaggery powder.

[0024] Those skilled in the art will, in conjunction with the exemplary embodiments of the present invention, recognize from the following detailed description other aspects, advantages, and salient features of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0025] Embodiments of the present specification and their various features and advantageous details will be more comprehensively described by referring to the non-limiting embodiments detailed in the following description. Descriptions of well-known components and processing techniques are omitted so that the embodiments of the present specification are not unnecessarily unclear. The examples used in this specification are only intended to facilitate the understanding of how to implement the embodiments of the present specification and further enable those skilled in the art to implement the embodiments of the present specification. Therefore, these examples should not be construed as limiting the scope of the embodiments of the present specification.

[0026] Unless otherwise specified, all terms (including technical terms and scientific terms) used in the disclosure of the present invention have the meanings generally understood by those skilled in the technical field to which the present invention pertains. Definitions of terms can be included by separate guidance for a deeper understanding of the teachings of the present invention.

[0027] When used in this specification, the meanings of "a", "an", and "the" include a plurality of objects unless otherwise explicitly stated in the context. Also, when used in this specification, the meaning of "in" includes "in" and "on" unless otherwise explicitly stated in the context.

[0028] When used in this specification, the terms "comprise", "comprises", and "comprising" mean non-limiting. That is, other steps and other components that do not affect the final result can be added. The above terms include the terms "consisting of" and "consisting essentially of".

[0029] When used in this specification, the terms "composition", "blend", or "mixture" are all intended to be used synonymously.

[0030] For the purposes of use in this specification, the terms "weight percent", "percent by weight", "vol-%", " % by weight", and variations thereof represent the concentration of a substance obtained by multiplying the weight of the substance by 100 and dividing the result by the total weight of the composition. For the purposes of use in this specification, it is understood that terms such as "percent", "%" etc. are synonymous with "weight percent", "vol-%", etc.

[0031] In some embodiments, it is understood that the numbers representing characteristics such as amounts and concentrations of components, reaction conditions, etc. used in the description and claims of specific embodiments of the present invention may optionally be modified by the term "about". Accordingly, in some embodiments, the numerical parameters described herein are approximate values that may vary depending on the desired characteristics required in a particular embodiment. In some embodiments, the numerical parameters are to be construed by applying ordinary rounding in light of the number of significant digits reported. Although the numerical ranges and parameters indicating broad ranges of some embodiments of the present invention are approximate values, the numerical values shown in the specific examples are reported as accurately as possible within the limits of feasibility.

[0032] The recitation of numerical ranges herein is merely intended as a shorthand method of referring individually to each separate value falling within the range. Unless otherwise indicated herein, each individual value is incorporated herein as if it were individually recited herein.

[0033] The headings and summaries of the present invention described herein are for convenience only and do not interpret the scope or meaning of the embodiments.

[0034] The following considerations provide many exemplary embodiments of the subject matter of the present invention. Each embodiment represents a single combination of elements of the present invention, but the subject matter of the present invention is considered to include all possible combinations of the disclosed elements. Thus, if one embodiment includes elements A, B, and C and a second embodiment includes elements B and D, the subject matter of the present invention is considered to include other combinations of A, B, C, or D as well, even without an explicit disclosure.

[0035] The present disclosure generally relates to the field of jaggery manufacturing. In particular, the present disclosure provides instant-dissolvable jaggery cubes and a process for their preparation.

[0036] One aspect of the present disclosure is a process for preparing instant-dissolvable jaggery cubes, wherein instant-dissolvable jaggery cubes are produced by using sugarcane / palm / coconut jaggery powder as a starting material.

[0037] Another aspect of the present disclosure is a process for preparing instant-dissolvable jaggery cubes, comprising: a) obtaining sugarcane, palm, or coconut jaggery powder; b) grinding the jaggery powder; c) sieving the jaggery powder to obtain free-flowing granules of a specific size and moisture content; d) forming jaggery cubes by compressing the granules in a mold; and e) packaging the jaggery cubes.

[0038] In one embodiment, the steps of grinding and sieving help to balance the moisture incorporated in the jaggery granules and provide granules of a desired size. In one embodiment, the sieving step further includes simultaneously removing any insoluble substances present in the jaggery powder.

[0039] In one embodiment, the moisture content of the sugarcane, palm, or coconut jaggery powder / granules as raw materials ranges from 3% to 5%. In another embodiment, the moisture content of the sugarcane, palm, or coconut jaggery powder / granules as raw materials ranges from 3.5% to 4.5%.

[0040] In one embodiment, the sugarcane, palm, or coconut jaggery granules obtained after sieving exhibit sizes in the range of 1 mm to 3 mm, preferably in the range of 1.25 mm to 2.5 mm, and most preferably in the range of 1.5 mm to 2.5 mm. In one embodiment, the jaggery granules have a size of about 1.8 mm. In one embodiment, the cubes are prepared by using any conventional method that those skilled in the art are aware of or recognize to achieve the intended purpose.

[0041] In one embodiment, the cubes are formed in a mold by carefully selecting the compression force, temperature, and time for realizing the required density of the cubes.

[0042] In one embodiment, the step of pressing in a hydraulic press can be carried out with a compression force in the range of 25 kg / cm 2 ~75 kg / cm 2 and a density of about 0.85 to 1.10. In one embodiment, the step of pressing can be carried out with a compression force in the range of 45 kg / cm 2 ~55 kg / cm 2 and a density of about 0.95 to 1.0. In one embodiment, the step of pressing can be carried out with a compression force of 50 kg / cm 2 and a density of about 0.975.

[0043] In one embodiment, the mold is coated with a non - adhesive coating. In another embodiment, the non - adhesive coating of the mold is a hard chromium coating, a CVD (chemical vapor deposition) coating, and a PVD (physical vapor deposition) coating.

[0044] In one embodiment, the jaggery cubes are dried before packaging and then cooled.

[0045] In one embodiment, the jaggery cubes thus obtained are dried by using any conventional method that a person skilled in the art would grasp or recognize to achieve the intended purpose.

[0046] In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature in the range of 50°C to 120°C for a time in the range of 5 minutes to 30 minutes in a conventional heater / convection heater / hot air heater. In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature in the range of 70°C to 110°C for a time in the range of 10 minutes to 30 minutes. In one embodiment, the step of drying the jaggery cubes includes exposing the jaggery cubes to a temperature in the range of 80°C to 90°C for a time in the range of 15 minutes to 25 minutes.

[0047] In one embodiment, the drying step is performed by using hot air. In one embodiment, the cubes are air-dried at a temperature in the range of 50°C to 120°C. In one embodiment, the cubes are air-dried at a temperature in the range of 70°C to 110°C. In one embodiment, the cubes are air-dried for a time in the range of about 5 minutes to 30 minutes. In one embodiment, the cubes are air-dried for a time in the range of about 10 minutes to 25 minutes. In one embodiment, the cubes are air-dried for about 20 minutes.

[0048] In one embodiment, the cooling step includes exposing the dried cube to a temperature in the range of 15°C to 40°C for a time in the range of 5 minutes to 30 minutes. In one embodiment, the cooling step includes exposing the dried cube to a temperature in the range of 20°C to 30°C for a time in the range of 5 minutes to 20 minutes. In one embodiment, the cooling step includes exposing the dried cube to a temperature in the range of 20°C to 25°C for a time in the range of 5 minutes to 15 minutes. In one embodiment, the cooling step includes exposing the dried cube to a temperature of about 25°C. In one embodiment, the cooling step includes exposing the dried cube for about 10 minutes.

[0049] In one embodiment, after cooling, the thus obtained instantaneously dissolvable jaggery cube is immediately packaged. In one embodiment, the cube is immediately packaged as a single cube pack. In one embodiment, the cube is immediately packaged as an aluminum foil package. In one embodiment, the cube is immediately packaged as a single cube pack in an aluminum foil package.

[0050] In one embodiment, the instantaneously dissolvable jaggery cube exhibits a moisture content of less than 2%. In one embodiment, the instantaneously dissolvable jaggery cube exhibits a moisture content in the range of 0.5% to 2%. In one embodiment, the instantaneously dissolvable jaggery cube exhibits a moisture content in the range of 0.5% to 1.5%. In one embodiment, the instantaneously dissolvable jaggery cube exhibits a moisture content of less than 1%.

[0051] In another embodiment, the instantaneously dissolvable jaggery cube dissolves in a given beverage in a time in the range of 2 seconds to 60 seconds. In one embodiment, the instantaneously dissolvable jaggery cube dissolves in a given beverage in a time in the range of 5 seconds to 30 seconds.

[0052] In another embodiment, the dissolution time of the instantaneously dissolvable jaggery cube is less than 20 seconds in warm water at a temperature of 60°C to 70°C stirred at 50 RPM.

[0053] In yet another embodiment, the dissolution time of the instant-dissolvable jaggery cube is less than 40 seconds in cold water at a temperature of 8°C to 12°C with stirring at 50 RPM.

[0054] In another embodiment, as the jaggery cube, a jaggery cube containing spices or flavorings can be realized. In one embodiment, the spices or flavorings are selected from cloves, ginger, pepper, cinnamon, cardamom, basil, nutmeg, turmeric, cocoa, coffee, chocolate, vanilla, strawberry, almond, gilo, ajowan, fennel, sesame, fenugreek, moringa, and cashew nuts, etc.

[0055] In one embodiment, all the steps of the process are carried out in a RH-controlled environment where the relative humidity (RH) is maintained below 35%.

[0056] In one embodiment, the present invention is a process for preparing an instant-dissolvable sugarcane, palm, or coconut jaggery cube, (a) pulverizing sugarcane, palm, or coconut jaggery powder / granules with a moisture level of 3% - 5% using a pulverizer to spread the moisture evenly; (b) sieving the sugarcane, palm, or coconut jaggery powder / granules obtained in step (a) to obtain free-flowing granules with a uniform size of 1 mm - 3 mm; (c) obtaining a jaggery cube by pressing these free-flowing granules with a hydraulic press in a mold coated with a non-adhesive coating; (d) drying the jaggery cube thus formed at a temperature of 50°C - 120°C for 5 - 30 minutes to obtain a dried jaggery cube; (e) cooling the dried jaggery cube at a temperature of 15°C - 40°C for 5 - 30 minutes to obtain the final jaggery cube. (f) Sealing the jaggery cube in a double-sealed aluminum-based wrapper to prevent moisture from entering the final jaggery cube, and, a process related thereto.

[0057] In another embodiment, the present invention is a process for preparing an instant-dissolvable sugarcane, palm, or coconut jaggery cube, comprising: (a) Crushing sugarcane, palm, or coconut jaggery powder / granules with a moisture level of 3% - 5% in a crusher to evenly distribute the moisture; (b) Sieving the sugarcane, palm, or coconut jaggery powder / granules obtained in step (a) to obtain free-flowing granules of a uniform size of 1.5 mm - 2.5 mm; (c) Obtaining a jaggery cube by pressing the free-flowing granules in a mold coated with a non-adhesive film using a hydraulic press; (d) Drying the jaggery cube thus formed at a temperature of 80°C - 90°C for about 20 minutes to obtain a dried jaggery cube; (e) Cooling the dried jaggery cube at a temperature of 20°C - 25°C for about 10 minutes to obtain the final jaggery cube; (f) Sealing the jaggery cube in a double-sealed aluminum-based wrapper to prevent moisture from entering the final jaggery cube, and, a process related thereto.

[0058] In one embodiment, steps (a) - (f) of the process are carried out in a normal environment or in a RH-controlled environment where the relative humidity (RH) is maintained below 35%.

[0059] In one embodiment, steps (a) - (f) of the process are carried out in a RH-controlled environment where the relative humidity (RH) is maintained below 35%.

[0060] In one embodiment, the cooling step is performed in a RH-controlled environment where the relative humidity (RH) is maintained below 35%. In one embodiment, the packaging step is performed in a RH-controlled environment where the relative humidity (RH) is maintained below 35%.

[0061] In one embodiment, the cube exhibits a shelf life exceeding 6 months. In one embodiment, the cube exhibits a shelf life exceeding 12 months.

[0062] In one embodiment, the cube has a lower density and is virtually permeable compared to solid jaggery, and thus can be instantaneously dissolved in warm / cold beverages and other food preparations, overcoming the problem of the low solubility of solid jaggery. In one embodiment, even in cold beverages where refined white granulated sugar does not completely dissolve despite vigorous stirring, these jaggery cubes dissolve rapidly. Thereby, the instant-dissolvable jaggery cubes become a complete, healthy, and better alternative to refined white / black granulated sugar.

[0063] In one embodiment, these cubes further overcome the problem of the moisture content inherent in jaggery granules / jaggery powder because the moisture content of the raw jaggery granules is balanced in the first stage of production by grinding and sieving, and the moisture spreads uniformly throughout the desired size of the granules. This also solves the problem of adhesiveness. Furthermore, the problem of adhesiveness is further solved by fabricating the mold of the machine using a specific quality of stainless steel material with a non-adhesive coating. Thereafter, in the process of drying the cubes, moisture is removed from the cubes to an acceptable industry-standard level to avoid microbial activity. In one embodiment, the cubes are immediately packaged as an aluminum foil package for a single cube pack so that there is little microbial activity during the extended shelf life.

[0064] Furthermore, for consumers, since there is no change in the convenience of use and storage, and there is no need to change their habitual patterns, it is very easy to switch from certain types of sweetener cubes to healthier sweetener cubes. Thus, the instant-dissolvable jaggery cubes become a commercially acceptable alternative.

Examples

[0065] The present invention will be further described in the following exemplary forms. However, it should be understood that the following examples are merely illustrative and should not be construed as limiting the scope of the present invention. TIFF2025523860000001.tif71166

[0066] Manufacturing Steps Step I: The moisture level of the raw material was tested using a Wensar Moisture Analyzer PGB-1MB model, and a measured value of 4% was obtained as the moisture in this raw material. Step II: 100 gm of the raw material was pulverized with a pulverizer at 15000 RPM for 5 seconds to evenly spread the moisture in the jaggery granules. Step III: The raw material obtained in Step II was sieved using a Sieve No. 10 (ASTM E11) with a mesh opening of 2 mm to obtain jaggery granules with a maximum size of 2 mm. In this step, all insoluble substances in the raw material were removed. The net amount of the remaining raw material was 80 gm. Step IV: The raw material obtained in Step III was poured into an 18 mm × 18 mm stainless steel mold coated with hard chromium to ensure 100% release characteristics. Each mold was filled with 5 gm of the raw material. Step V: The mold was compressed with a compressive force of 50 KG / cm 2 to form sugarcane jaggery cubes having dimensions of 18 mm × 18 mm × 16 mm (L × B × H) and a density of 0.965. Step VI: In a conventional dryer heater using hot air circulation, the 16 cubes obtained in Step V were dried at a temperature of 85°C for 20 minutes. Each dried cube showed a weight loss of 0.16 gm (3.20%). The moisture level was checked using a Wensar Moisture Analyzer PGB-1MB model, and a measurement of 0.80% was obtained as the moisture in the cube. Step VII: The dried cubes obtained in Step VI were cooled at a temperature of 25°C for 10 minutes. After cooling, the moisture level was checked using a Wensar Moisture Analyzer PGB-1MB model, and a measurement of 0.85% was obtained as the moisture in the cube. The final color of the cubes was light brown. Step VIII: The cooled cubes obtained in Step VII were packaged in aluminum foil packages as individual candy packs for each cube. Step IX: A dissolution test was conducted by dropping the cubes obtained in Step VIII into warm water at a temperature of 70°C and stirring at 50 RPM. The cubes completely dissolved in water in 15 seconds. Step X: A dissolution test was conducted by dropping the cubes obtained in Step VIII into cold water at a temperature of 10°C and stirring at 50 RPM. The cubes completely dissolved in water in 35 seconds. TIFF2025523860000002.tif72166

[0067] Manufacturing Steps Step I: The moisture level of the raw material was tested using a Wensar Moisture Analyzer PGB-1MB model, and a measurement of 3.75% was obtained as the moisture in this raw material. Step II: 100 gm of the raw material was pulverized using a pulverizer at 15000 RPM for 5 seconds to evenly spread the moisture in the jaggery granules. Step III: Using a Sieve No. 10 (ASTM E11) with an opening of 2 mm, the raw material obtained in Step II was sieved to obtain jaggery granules with a maximum size of 2 mm. In this step, all insoluble substances in the raw material were removed. The net amount of the remaining raw material was 80 gm. Step IV: The raw material obtained in Step III was poured into an 18 mm × 18 mm stainless steel mold coated with a CVD film to ensure 100% release characteristics. Each mold was filled with 5 gm of the raw material. Step V: The mold was compressed with a compressive force of 50 KG / cm 2 to form palm jaggery cubes having dimensions of 18 mm × 18 mm × 16 mm (L × B × H) and a density of 0.965. Step VI: In a conventional dryer heater using hot air circulation, the 16 cubes obtained in Step V were dried at a temperature of 85°C for 20 minutes. Each cube after drying showed a weight loss of 0.15 gm (3%). The moisture level was checked with a Wensar Moisture Analyzer PGB-1MB model and a measured value of 0.75% was obtained as the moisture in the cube. Step VII: The dried cubes obtained in Step VI were cooled at a temperature of 25°C for 10 minutes. After cooling, the moisture level was checked with a Wensar Moisture Analyzer PGB-1MB model and a measured value of 0.79% was obtained as the moisture in the cube. The final color of the cubes was brown. Step VIII: The cooled cubes obtained in Step VII were packaged in aluminum foil packages as individual candy packs for each cube. Step IX: A dissolution test was conducted by dropping the cubes obtained in Step VIII into warm water at a temperature of 70°C and stirring at 50 RPM. The cubes completely dissolved in water in 14 seconds. Step X: A dissolution test was conducted by dropping the cubes obtained in Step VIII into cold water at a temperature of 10°C and stirring at 50 RPM. The cubes completely dissolved in water in 35 seconds. TIFF2025523860000003.tif71166

[0068] Manufacturing steps Step I: The moisture level of the raw material was tested using a Wensar Moisture Analyzer PGB - 1MB model, and a measured value of 3.80% was obtained as the moisture in this raw material. Step II: 100 gm of the raw material was pulverized with a grinder at 15000 RPM for 5 seconds to evenly spread the moisture in the jaggery granules. Step III: The raw material obtained in Step II was sieved using a Sieve No.10 (ASTM E11) with a mesh opening of 2 mm to obtain jaggery granules with a maximum size of 2 mm. In this step, all insoluble substances in the raw material were also removed. The net amount of the remaining raw material was 80 gm. Step IV: The raw material obtained in Step III was injected into an 18 mm × 18 mm stainless - steel mold coated with a PVD film to ensure 100% release characteristics. Each mold was filled with 5 gm of the raw material. Step V: The mold was compressed with a compressive force of 50 KG / cm 2 to form coconut jaggery cubes with dimensions of 18 mm × 18 mm × 16 mm (L × B × H) and a density of 0.965. Step VI: In a conventional dryer heater using hot - air circulation, the 16 cubes obtained in Step V were dried at a temperature of 85°C for 20 minutes. Each cube after drying showed a weight loss of 0.15 gm (3%). The moisture level of the raw material was checked using a Wensar Moisture Analyzer PGB - 1MB model, and a measured value of 0.80% was obtained as the moisture in the cube. Step VII: The dried cubes obtained in Step VI were cooled at a temperature of 25°C for 10 minutes. After cooling, the moisture level was checked using a Wensar Moisture Analyzer PGB - 1MB model, and a measured value of 0.85% was obtained as the moisture in the cube. The final color of the cube was brown. Step VIII: The cooled cubes obtained in Step VII were packaged in aluminum foil packages as individual candy packs for each cube. Step IX: A dissolution test was performed by dropping the cubes obtained in Step VIII into warm water at a temperature of 70 °C and stirring at 50 RPM. The cubes completely dissolved in water in 15 seconds. Step X: A dissolution test was performed by dropping the cubes obtained in Step VIII into cold water at a temperature of 10 °C and stirring at 50 RPM. The cubes completely dissolved in water in 35 seconds.

[0069] The above description of specific embodiments sufficiently clarifies the general nature of the embodiments herein, so that by applying current knowledge, others can make easy modifications of such specific embodiments and / or adapt them to various uses without departing from the general concept. Therefore, such adaptations and modifications should be understood to be within the meaning and scope of the equivalents of the disclosed embodiments, and such understanding is intended.

[0070] It is to be understood that the expressions or terms used herein are for the purpose of description and are in no way limiting. Therefore, although the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modifications within the spirit and scope of the embodiments described herein.

[0071] <Advantages of the Invention> The present disclosure provides an instant-dissolvable jagary cube that can overcome one or more problems associated with conventional forms of jagary and its preparation process.

[0072] The present disclosure provides an instant-dissolvable jagary cube.

[0073] The present disclosure provides an instant-dissolvable jagary cube in which moisture spreads uniformly throughout the cube during formation in the mold.

[0074] The present disclosure provides an instant-dissolving jaggery cube that shows a moisture level acceptable as an industry standard in a dry cube state.

[0075] The present disclosure provides an instant-dissolving jaggery cube with little microbial activity during the shelf life after packaging.

[0076] The present disclosure provides an instant-dissolving jaggery cube with a long shelf life.

[0077] The present disclosure provides a commercially acceptable instant-dissolving jaggery cube.

[0078] The present disclosure provides a preparation process for an instant-dissolving jaggery cube.

[0079] The present disclosure provides an easily executable preparation process for an instant-dissolving jaggery cube.

Claims

**Claim 1** A process for preparing instant-dissolving sugarcane, palm, or coconut jaggery cubes, comprising: (a) grinding sugarcane, palm, or coconut jaggery powder / granules having a moisture level of 3% to 5% with a grinder to evenly spread the moisture; (b) sieving the sugarcane, palm, or coconut jaggery powder / granules obtained in step (a) to obtain free-flowing granules of a uniform size of 1.5 mm to 2.5 mm; (c) obtaining jaggery cubes by pressing the free-flowing granules with a hydraulic press in a mold coated with a non-adhesive coating; (d) drying the jaggery cubes thus formed at a temperature of 80°C to 90°C for 15 to 30 minutes to obtain dried jaggery cubes; (e) cooling the dried jaggery cubes at a temperature of 20°C to 25°C for 5 to 20 minutes to obtain the final jaggery cubes; and (f) double-sealing and packaging the jaggery cubes with aluminum-based wrapping paper so that moisture does not penetrate the final jaggery cubes. **Claim 2** The process according to claim 1, wherein the sieving step further comprises removing insoluble substances present in the sugarcane, palm, or coconut jaggery powder. **Claim 3** The process according to claim 1, further comprising adding spices or flavorings to the jaggery cubes. **Claim 4** The pressing step (c) is performed at a pressure of 25 kg / cm ２ ~75kg / cm ２ 10. The process of claim 1, wherein the process is carried out at a compression force in the range of about 0.85 to 1.

10. **Claim 5** The process according to claim 1, wherein the steps of the process are carried out in a RH-controlled environment maintained at a relative humidity (RH) of less than 35%. **Claim 6** The process according to claim 1, wherein the moisture content of the final jaggery cubes is less than 2%. **Claim 7** The process according to claim 1, wherein the dissolution time of the jaggery cubes is less than 20 seconds in warm water at a temperature of 60°C to 70°C stirred at 50 RPM. **Claim 8** The process according to claim 1, wherein the dissolution time of the jaggery cubes is less than 40 seconds in cold water at a temperature of 8°C to 12°C stirred at 50 RPM. **Claim 9** The process according to claim 3, wherein the spice or flavoring agent is selected from clove, ginger, pepper, cinnamon, cardamom, basil, nutmeg, turmeric, cocoa, coffee, chocolate, vanilla, strawberry, almond, giloy, ajowan, fennel, sesame, fenugreek, moringa, and cashew nut.

10. The process according to claim 1, wherein the non-adhesive coating is a hard chromium coating, a CVD (chemical vapor deposition) coating, and a PVD (physical vapor deposition) coating.

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