Title of Invention

LECITHINISATION PROCESS FOR PREPARATION OF MILK BASED POWDER BEVARAGE WITH MICRONUTRIENTS

Abstract

The present invention relates to a method for manufacturing milk based powder beverage with micronutrients comprises of mixing Skimmed Milk Powder in a mixer with Oil-Lecithin base by way of spraying at temperature at or below 25°C followed by the addition of Whole milk powder and/or Whey Protein Concentrate (WPC) & the addition of Maltodextrin or sugar powder and mixing for 5-7 minutes with each addition in such a way so that an uniform homogeneous mixture is produced followed by the addition of 5-8%w/w mixture comprises of vitamin mixture, mineral mixture, other micronutrients after triturating with maltodextrin or sugar powder and the whole mass is mixed thoroughly for 20-30 minutes at ambient temperature and scrapped after every 5 minutes to obtain the final product of desired standard and quality.

Full Text

FORM 2 THE PATENTS ACT, 1970 (39 of 1970) & The Patents Rules, 2003 COMPLETE SPECIFICATION (See section 10 and Rule 13) 1. TITLE OF THE INVENTION: LECITHINISATION PROCESS FOR PREPARATION OF MILK BASED POWDER BEVARAGE WITH MICRONUTRIENTS 2. APPLICANT(S) (a) NAME : Raptakos, Brett & Co. Ltd. (b) NATIONALITY: Indian (c) ADDRESS : 253, Dr. Annie Besant Road, Worli Colony Post Office, Mumbai - 400 030 3. PREAMBLE TO THE DESCRIPTION COMPLETE SPECIFICATION The following specification particularly describes and ascertains the nature of the invention and the manner in which it is to be performed 4. DESCRIPTION FIELD OF INVENTION The invention relates to a method for preparation of milk based powder beverage with micronutrients and more particularly to a method for preparation of the same with oil lecithin base. BACKGROUND OF INVENTION For the purposes of this invention, it has been observed that the milk based powder beverage is produced by different methods, in view of the commercial importance of the products in the light of stability and customers choice. On analysis of the prior art documents it is observed that different methods are suggested for preparation of the milk based powder with enhanced self-life and the nutritional value to meet the demand of the market. US Patent No. 4,980,182 describes beverages containing a beverage base and milk protein wherein the beverage composition is provided which contains a beverage vehicle containing milk protein, a beverage base of coffee or tea, kappa carrageenan and buffering and chelating agents including a phosphate and at least one of sodium alginate and propylene glycol alginate. The beverage composition is heat treated for sterilizing it and may be aseptically packaged for a long shelf life at room temperature. A ready-to-serve heat treated beverage comprising a sterilized mixture of a beverage vehicle containing mild protein, a beverage base selected from a group consisting of a beverage base containing coffee and a beverage base containing tea, kappa carrageenan in the amount of up to 0.010% by weight, and buffering and chelating agents for, respectively, buffering acids for protecting mild proteins from heat coagulation and binding cations which form kappa carrageenan-mineral complexes, in an amount up to 0.25% by weight, comprised of a phosphate and at least 0.005% by weight of at least one alginate selected from a group of alginates consisting of sodium alginate and propylene gylcol alginate, each weight being based upon a total weight of the beverage composition. US Patent No. 5,480,661 teaches Vitamin A and D additive for milk products wherein an oil-based vitamin A and Vitamin D preparation having a specific gravity greater than 1.0 used to fortify milk products. The preparation contains vitamin A palmitate, Vitamin D.sub.3 resin, ester gum and/or brominated vegetable oil, corn oil, polysorbate 80, and triglycerol monooleate. The preparation is added to the milk product any time during processing and remains dispersed in the milk phase during centrifugal separation. The preparation is concentrated, resists oxidation, and does not require refrigeration. US Patent No. 5,906,847 discloses milk substitute prepared with whey or whey and added lactose wherein a milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30°C to 65 °C and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half. Further in the said document a process for preparing a milk substitute composition is described by dissolving a whey solids powder in an aqueous medium comprising calcium sequestering agent and carrageenate components at a temperature of approximately from 30°C to 65°C to obtain a whey-containing medium having an aqueous liquid phase; dissolving a skimmed milk solids powder in the whey-containing medium at a temperature of approximately from 30°C to 65°C to obtain a milk substitute composition having an aqueous liquid phase; and allowing, before and/or after dissolving the skimmed milk solids powder, the whey solids to soak in the aqueous liquid phase for from 10 minutes to 4 hours for hydrating the whey solids. US Patent No. 5,907,031 describes milk whey protein-containing powder and process food obtained by using the same wherein the process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate. US Patent No. 6,423,335 discloses modified milk powder composition wherein the composition comprising modified milk powder, and glutamine and/or a peptide containing glutamine, wherein the glutamine and/or a peptide containing glutamine is contained at an amount of from 5 to 170% by weight calculated as glutamine based on protein weight in the modified milk powder, and wherein the peptide containing glutamine has a molecular weight of 2000 or less and contains glutamine in an amount of 20% or more of the total amino acid residues in the peptide. US Patent No. 6,592,927 discloses skimmed milk powder substitute wherein it comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose and 0-10 weight parts offatper 100 weight parts of protein. The powder is prepared by forming an aqueous solution or dispersion of the components including protein and the sweetening/bulking agent followed by drying, e.g. by spray drying. The skimmed milk powder substitute is useful as an ingredient in the manufacture of food, in particular chocolate. US Patent No. 6,635,302 teaches milk protein dispersions wherein soluble sugar can be added to milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing A stabilized concentrated aqueous milk protein dispersion comprising a milk protein dispersion concentrated by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase, and greater than about 3 percent by weight added soluble polyol, soluble sugar, or a combination thereof, wherein the weight ratio of sugar to protein of the stabilized concentrated aqueous milk protein dispersion is 1.25 or less. US Patent No. 7,150,893 describes milk beverage comprises a polyglycerol fatty acid ester having a cloud point of not less than 90°C when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester wherein the amount of polyglycerol ratty acid ester is 0.01 to 0.1% by weight and the weight ratio of said polyglycerol fatty acid ester to said sucrose ratty acid ester is 1:1 to 7:3. Further it is observed in the prior art that the method of producing milk based powder beverage with micronutrients comprises of Whole Milk Powder (WMP), Whey Protein Concentrate (WPC), Maltodextrin Vitamin Mixture and Mineral Mixture after sieving and mixing thoroughly in dry mixing in ribbon mixer for 60 minutes followed by spraying of oils comprises of Groundnut Oil (GNO), Medium Chain Triglyceride (MCT) Oil, Ghee and L-Ascorbyl Palmitate in the said mixer for 20 minutes followed by filling, packing and transporting the final product. According to the prior art process and product described above, it is felt that no such improved methods have been suggested to improve the appearance of the milk based powder beverage with micronutrients. In addition to the enhanced nutritious value to meet the demand of the customers in the present era. Accordingly, there remains a need for a method for preparation of the milk based powder beverage with micronutrients, vitamins and minerals with oil lecithin mixture to improve the appearance and nutritious value during the shelf life of the product. PROCESS OF LECITHINISATION : - Liquid lecithin is added to beverage based on milk powder & conventional rat with an intention to prevent floating of fat after reconstituting the beverage with water. Fat separation leads to following discrepancies, a) Poor appearance of the reconstituted beverage. b) Uneven distribution of nutrients as fat & fat-soluble nutrients separates out. Conventional lecithinisation: - a) Lecithin is added to fat / oil ingredients of the formula to make oil lecithin base. b) Above oil lecithin base is mixed with remaining powder ingredients. c) Upon reconstituting with water, oil does not separate out from the beverage. Disadvantages of Conventional lecithinisation: - a) Appearance of final beverage powder becomes oily & sticky. Product does not look like as if it is based on milk powder. b) Colour of the powder appears darker than milk powder Modified process of lecithinisation : - Advantages :- a) Appearance of powder does not become oily & sticky. b) It resembles milk powder with bright milky colour. c) Oil does not separate out upon reconstitution with water. OBJECT OF INVENTION It is an object of this invention to provide a method for preparation of milk based powder beverage & micronutrients with homogeneous appearance without fat separation after reconstitution with better availability of all the nutrients. In short beverage resembles homogenized milk. Another object of this invention is to provide a method for manufacturing of the said product by dry blending to improve the quality and standard of the product. Still another object of this invention is to provide a method for manufacturing of the said product with oil lecithin mixture to improve the homogeneity and free flowing property, so that it can be dissolve easily during the process of beverage preparation. The other objects and features of the present invention will become apparent from the following description. STATEMENT OF THE INVENTION The present invention relates to a method for manufacturing of milk based powder beverage with micronutrients comprises of mixing of ingredients like Whole Milk Powder (WMP), Skimmed Milk Powder (SMP), Maltodextrin powder, Whey Protein Concentrate (WPC) & Sugar etc by a dry mixing process in a suitable ribbon blender. Mixing continues for 60 minutes in such a way so that a uniform homogeneous mixture is produced. Followed by the addition of 5-8%w/w mixture comprises of vitamin mixture, mineral mixture, other micronutrients after triturating with maltodextrin powder, oil-Lecithin base is added by way of spraying it on mixed dry mass of above ingredients at temperature at or below 25°C. Whole mass is mixed thoroughly for 25-30 minutes at or below 25°C temperature to obtain the final product of desired standard and quality. DESCRIPTION OF THE INVENTION According to the present invention a method of manufacturing milk based powder beverage with micronutrients has been described. The process involves different steps to produce the said powder in dry blending process and also preparation of oil-lecithin base, which is required to spray over skimmed milk powder or whole milk powder in the process of mixing. Mixing groundnut oil at 45°C with soyalecithin produces oil-lecithin base and it is mixed for at least 2-5 minutes to ensure good homogeneous mass. To the above a mixture of melt Coconut Oil (CNO) or Ghee and small part of Antioxidant (AO) at 110°C to 130°C is mixed and stirred well. To the above stirred mixture Medium Chain Triglyceride (MCT) oil is mixed well at or below 55°C to obtain oil-lecithin base. The milk based powder beverage with micronutrients is produced in dry blending process that comprises of the following steps: a) Skimmed Milk Powder (SMP) is taken in a ribbon mixer and oil-lecithin base is sprayed over SMP and mix for 10-15 minutes b) Added Whole Milk Powder (WMP) to the above mixture obtain in step (a) and mix further 5-7 minutes c) Added Maltodextrin or sugar Powder to the above mixture obtain in step (b) and mix further 5-7 minutes d) Added Vitamin mix, Mineral mix and Trituration with Carbodydrate (sugar or maltodextrin) to the above mixture obtain in step (c) and mix further 5-7 minutes e) Added remaining carbohydrate (sugar or maltodextrin) if required to the above mixture to obtain from step (d) and mix finally for 20-30 minutes to obtain the desired product. Example 1: WMP - - - 50% w/w Sugar - - - 20% w/w Maltodextrine Powder ... 14% w/w Groundnut oil ... 5.5% w/w Coconut oil ... 5.5% w/w Vitamin Mixture, Mineral Mixture, Micronutrients - - - 3% w/w Example 2 : WMP - - - 46% w/w SMP - - - 22% w/w Maltodextrine Powder ... 12% w/w Groundnut oil ... 5.5% w/w Coconut oil ... 5.5% w/w Vitamin Mixture, Mineral Mixture, Micronutrients ... 5% w/w Triturating with Maltodextrine Powder Example 3: WMP ... 24%w/w WPC - - - 8%w/w Maltodextrine Powder ... 44%w/w Groundnut oil - - - 5.5% w/w Coconut oil ... 5.5% w/w MCToil - - - 0.6% w/w Ghee - - - 2.5% w/w Vitamin Mixture, Mineral Mixture, Micronutrients ... 5% w/w Triturating with Maltodextrine Powder Different embodiments of the invention are possible to achieve the best method of performance and to obtain the product as stated above to meet the object of the invention. It will be understood that skilled persons with many modifications, variations and adaptations may carry out the invention into practice without departing from its sprit or exceeding the scope of claims in describing the invention for the purpose of illustration. 5. CLAIMS WE CLAIM: 1. A method for producing milk based powder beverage with micronutrients comprises of the following steps: (a) Spraying oil-lecithin mixture over Skimmed Milk Powder (SMP) and mix for 10-15 minutes (b) Adding Whole Milk Powder (WMP) to the above mixture obtain in step (a) and mix further 5-7 minutes (c) Adding Maltodextrin or sugar Powder to the above mixture obtain in step (b) and mix further 5-7 minutes (d) Adding Vitamin mix, Mineral mix and Trituration with carbohydrate (sugar or maltodextrin) to the above mixture obtain in step (c) and mix further 5-7 minutes (e) Adding remaining carbohydrate (sugar or maltodextrin) if required to the above mixture obtains from step (d) and mix finally for 20-30 minutes to obtain the desired product. The method as claimed in claim 1 wherein the oil-lecithin base is prepared by mixing groundnut oil at 45°C with Soya lecithin produces oil-lecithin base and it is mixed for at least 2-5 minutes to ensure good homogeneous mass. To the above a mixture of melt Coconut Oil (CNO) and small part of antioxidant (AO) at 110°C to 130°C is mixed and stirred well at or below 55°C to obtain oil-lecithin base. 2. The method as claimed in claim 1 wherein Skimmed Milk Powder (SMP) is 22% w/w. 3. The method as claimed in claim 1 wherein the Whole Milk Powder (WMP) is 46% w/w. 4. The method as claimed in claim 1 wherein Maltodextrin Powder is 12% w/w. 5. The method as claimed in claim 1 wherein Ground Oil is 5.5% w/w and Coconut Oil is 5.5% w/w. 6. The method as claimed in claim 1 wherein the vitamin mixture is the mixture of Vitamin A, Vitamin D and Vitamin B mixture. 7. The method as claimed in claim 1 wherein the mineral mixture 5% w/w is the mixture of Calcium, Potassium, Sodium, and Phosphate etc. Salts. 8. The method as claimed in claim 2 wherein the Antioxidant (AO) is Ascorbyl palmitate and like substances. 9. The method as claimed in claim 1 wherein the carbohydrate is Sucrose, maltodextrin and or Lactose. 10. The method as claimed in the preceding claims substantially herein described. Dated the 21st day of August 2007 6. ABSTRACT OF THE INVENTION PROCESS FOR PREPARATION OF MILK BASED POWDER BEVERAGE WITH MICRONUTRIENTS The present invention relates to a method for manufacturing milk based powder beverage with micronutrients comprises of mixing Skimmed Milk Powder in a mixer with Oil-Lecithin base by way of spraying at temperature at or below 25°C followed by the addition of Whole milk powder and/or Whey Protein Concentrate (WPC) & the addition of Maltodextrin or sugar powder and mixing for 5-7 minutes with each addition in such a way so that an uniform homogeneous mixture is produced followed by the addition of 5-8%w/w mixture comprises of vitamin mixture, mineral mixture, other micronutrients after triturating with maltodextrin or sugar powder and the whole mass is mixed thoroughly for 20-30 minutes at ambient temperature and scrapped after every 5 minutes to obtain the final product of desired standard and quality.

Documents:

1617-MUM-2007-ABSTRACT(22-6-2012).pdf

1617-MUM-2007-ABSTRACT(26-11-2010).pdf

1617-MUM-2007-ABSTRACT(GRANTED)-(10-7-2012).pdf

1617-mum-2007-abstract.doc

1617-mum-2007-abstract.pdf

1617-MUM-2007-CLAIMS(AMENDED)-(22-6-2012).pdf

1617-MUM-2007-CLAIMS(AMENDED)-(26-11-2010).pdf

1617-MUM-2007-CLAIMS(GRANTED)-(10-7-2012).pdf

1617-mum-2007-claims.doc

1617-mum-2007-claims.pdf

1617-MUM-2007-CORRESPONDENCE(7-1-2010).pdf

1617-MUM-2007-CORRESPONDENCE(IPO)-(10-7-2012).pdf

1617-mum-2007-description (complete).pdf

1617-MUM-2007-DESCRIPTION(GRANTED)-(10-7-2012).pdf

1617-MUM-2007-FORM 2(GRANTED)-(10-7-2012).pdf

1617-MUM-2007-FORM 2(TITLE PAGE)-(22-6-2012).pdf

1617-MUM-2007-FORM 2(TITLE PAGE)-(26-11-2010).pdf

1617-MUM-2007-FORM 2(TITLE PAGE)-(GRANTED)-(10-7-2012).pdf

1617-mum-2007-form-1.pdf

1617-mum-2007-form-2.doc

1617-mum-2007-form-2.pdf

1617-mum-2007-form-3.pdf

1617-mum-2007-form-5.pdf

1617-MUM-2007-REPLY TO EXAMINATION REPORT(26-11-2010).pdf

1617-MUM-2007-REPLY TO HEARING(22-6-2012).pdf

1617-MUM-2007-SPECIFICATION(AMENDED)-(22-6-2012).pdf

1617-MUM-2007-SPECIFICATION(AMENDED)-(26-11-2010).pdf