MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202641094545 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on August 04, 2026, for A Method For Preparing An Inulin-Coated Fermented Black Rice Edible Wafer Cone.
Inventors include Dr. S. Bhuvana; Ms. T. Pavithra; Ms. S. Ishwarya Lakshmi; and Ms. C. Rajasri.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: The present disclosure proposes a method for preparing an inulin-coated fermented black rice edible wafer cone (200) using soaked, pressure-cooked, fermented, and wet-ground black rice, followed by wafer baking, post-baking inulin coating, cone shaping, and drying to retain measurable anthocyanin content while maintaining structural integrity and frozen confection-holding performance. The cleaned and dehusked black rice (202) is soaked in water, pressure-cooked, cooled, fermented, and wet ground to obtain a fermented black rice paste. The paste is mixed with wheat flour (204), sugar (206), butter (208), and salt (210) to obtain a wafer-forming batter. The batter is baked between heated wafer mould plates to obtain a baked wafer. An aqueous inulin coating composition is applied over at least a portion of the baked wafer after baking. The coated baked wafer is shaped into the edible wafer cone (200) and dried to form an inulin-containing coating composition over a baked wafer body (201).
Disclaimer: Curated by HT Syndication.
