MUMBAI, India, Sept. 28 -- Intellectual Property India has published a patent application (202641113849 A) filed by Aju Jo Sankarathil; Ms. Rosamma; Dr. Elsa Cherian; Aiswarya Suresh; Aleena Joseph; Ayby Mariam Appootty; Gopika E S; and Saintgits College Of Engineering on September 23, 2026, for An Edible, Cone-Formable And Steam-Stable Wrapper Sheet Incorporating Indian Bay Leaf (cinnamomum Tamala) Extract For Kumbilappam (therali Appam), And A Process For Its Preparation And Use.

Inventors include Aju Jo Sankarathil; Ms. Rosamma; Dr. Elsa Cherian; Aiswarya Suresh; Aleena Joseph; Ayby Mariam Appootty; Gopika E S; and Saintgits College Of Engineering.

The application for the patent was published on September 25, 2026, under issue no. 39/2026.

Abstract: An edible Indian bay leaf (Cinnamomum tamala) extract-incorporated wrapper sheet and processes for its preparation and use are disclosed. The sheet comprises a wheat-flour-based structural matrix containing concentrated Indian bay leaf extract, water, edible oil, salt, and calcium propionate. In the preferred working embodiment, dried and pulverised Cinnamomum tamala leaf material is extracted with hexane at an approximate leaf-to-solvent ratio of 1:5 by weight to volume, agitated overnight, filtered, and concentrated. Hexane is removed from the concentrated extract before incorporation, and the extract is confirmed by residual-solvent analysis to be substantially free from residual hexane or to contain hexane below the applicable permissible limit. The final dough contains approximately 62.7% wheat flour, 31.2% water, 3.4% concentrated leaf extract, 1.4% edible oil, 1.0% salt, and 0.3% calcium propionate by weight. The dough is rested, sheeted to approximately 1 mm thickness, cut to approximately 25 cm by 12 cm, and briefly heat-set while retaining flexibility. The sheet is formed into a cone, filled with batter, and steamed for preparation of Kumbilappam (Therali Appam). During steaming, the sheet retains the filling and transfers flavour-contributing constituents from the incorporated leaf extract to the cooked batter.

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