Title of Invention

"A PROCESS FOR THE PREPARATION OF LOW CHOLESTEROL GHEE".

Abstract This invention relates to a process for preparation of low cholesterol ghee from cow or buffalo milk which comprises in separating by any known means cream from milk, standardizing the cream, heating the standardized cream to a temperature of 60 to 90°C following by cooling, adding betacyclodextrin to the cooled cream, mixing the betacyclodextrin to the cooled cream, subjecting the mixture to the step of centrifugation to obtain a top cream plug, heating and filtering the top cream plug.
Full Text Field of Invention
This invention relates to a process for the preparation of low cholesterol ghee.
Prior Art
Ghee, widely considered as the Indian name for clarifies butterfat, is usually prepared from cow milk or buffalo milk or combination thereof. As per PFA (1954) Ghee means the pure clarifies fat derived solely from milk or curd or from deshi (cooking) butter or from cream to which no coloring matter or preservatives has been added. It is the most widely used mild product in the Indian sub-continent. Ghee contains about 0.2 to 0.4% cholesterol. Ahn and Kwak (1999) used β-cyclodextrin for cholesterol removal in cream. Milk from which cholesterol is removed by β-cyclodextrin has also been used to prepare low cholesterol cheese. Kwak et al., (2002) prepared Mozzarella cheese from milk treated with 1% β-cyclodextrin followed by homogenization at pressure 70.0 kg/cm2 and temperature 70°C for removal of cholesterol.
Traditionally the method exists for the preparation of ghee which contains cholesterols, but there is no method available for the preparation of low-cholesterol ghee using beta-cyclodextrin.
Objects of the Invention
An object of this invention is to propose a process for the preparation of low-cholesterol ghee from buffalo/cow cream.
Another object of this invention is to propose a process for the preparation of low-cholesterol ghee from buffalo/cow cream which is simple without affecting the quality of ghee.
Still another object of this invention is to propose a process for the preparation of low-cholesterol ghee from buffalo/cow cream which is efficient.
Further objects and advantages of this invention will be more apparent from the ensuing description.
Statement of Invention
According to this invention there is provided a process for preparation of low cholesterol ghee from cow or buffalo milk which comprises in:
a) separating by any known means cream from milk,
b) standardizing the cream,
c) heating the standardized cream to a temperature of 60 to
90°C following by cooling,
d) adding betacyclodextrin to the cooled cream,
e) mixing the betacyclodextrin to the cooled cream,
f) subjecting the mixture to the step of centrifugation to obtain
a top cream plug,
g) heating and filtering the top cream plug.
Detailed Description of Invention
Cow or buffalo milk were separated into cream using mechanical cream separator. Cream thus obtained was adjusted to 18 to 70 percent fat content by adding calculated amount of water. Standardized cream (18-70% fat) was then heated to 72-85°C for 2-10 min followed by cooling. Beta-cyclodextrin was added to the cream at 5.0-7.0% (w/v basis). Cream added with β-cyclodextrin was mixed in a blender. After completion of mixing, the contents were transferred in to centrifuge tubes and centrifuged. The top cream plug was taken out in a beaker and heated. Vitamin D was fortified. When the temperature of the fat arose to 110-120°C, it was filtered hot through filter paper. The product thus obtained was low-cholesterol ghee having cholesterol to the tune of 0.03% as against 0.30% cholesterol present in control ghee.
The process of the present invention relates to a low-cholesterol ghee prepared from buffalo/cow cream by using beta-cyclodextrin. The process is simple and can effectively remove 90% cholesterol without affecting the quality of ghee as specified under PFA rules (1954).
It is to be noted that the formulation of the present invention is susceptible to modifications, adaptations and changes by those skilled in the art. Such variant formulations are intended to be within the scope of the present invention which is further set forth under the following claims:-




WE CLAIM;
1. A process for preparation of low cholesterol ghee from cow or buffalo milk which comprises in:
a) separating by any known means cream from milk,
b) standardizing the cream,
c) heating the standardized cream to a temperature of 60 to
90°C following by cooling,
d) adding betacyclodextrin to the cooled cream,
e) mixing the betacyclodextrin to the cooled cream,
f) subjecting the mixture to the step of centrifugation to obtain
a top cream plug,
g) heating and filtering the top cream plug.

2. A process as claimed in claim 1, wherein the cream is standardized
to have a fat content of 18 to 70% by addition of water.
3. A process as claimed in claim 1, wherein the standardized cream is
heated to a temperature of 60 to 90°C.
4. A process as claimed in claim 1, wherein betacyclodextrin is added
to cream to the extend of 1.0 to 10% w/o.
5. A process as claimed in claim 1, wherein the standardized cream is
heated to a temperature of 60 to 90°C for a period of 2 to 20
minutes.
6. A process as claimed in claim 5, wherein the heated cream is
cooled to a temperature of 20 to 60°C.
7. A process as claimed in claim 1, wherein the top cream plug is
heated to a temperature of 105 to 120°C.
8. A process for the preparation of low cholesterol ghee substantially
as herein described.

Documents:

1078-del-2006-abstract.pdf

1078-del-2006-Claims-(15-07-2013).pdf

1078-del-2006-Claims-(27-08-2012).pdf

1078-del-2006-claims.pdf

1078-del-2006-Correspondence Others-(27-08-2012).pdf

1078-del-2006-Correspondence Others-(29-08-2012).pdf

1078-DEL-2006-Correspondence Others-(30-03-2011).pdf

1078-del-2006-Correspondence-Others-(15-07-2013).pdf

1078-del-2006-correspondence-others-1.pdf

1078-del-2006-correspondence-others.pdf

1078-del-2006-description (complete).pdf

1078-del-2006-description (provisional).pdf

1078-del-2006-form-1.pdf

1078-del-2006-form-18.pdf

1078-del-2006-form-2.pdf

1078-del-2006-form-5.pdf

1078-del-2006-GPA-(29-08-2012).pdf


Patent Number 257783
Indian Patent Application Number 1078/DEL/2006
PG Journal Number 45/2013
Publication Date 08-Nov-2013
Grant Date 01-Nov-2013
Date of Filing 27-Apr-2006
Name of Patentee INDIAN COUNCIL OF AGRICULTURAL RESEARCH
Applicant Address KRISHI ANUSANDHAN BHAWAN, DR. RAJENDRA PRASAD ROAD , NEW DELHI-110001
Inventors:
# Inventor's Name Inventor's Address
1 DR. DARSHAN LAL NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132001
2 MR. MANOJ KUMAR NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132001.
3 DR. VIVEK SHARMA NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132001.
4 MR. AMIT KUMAR NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132001.
5 DR. RAMAN SETH NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132001.
PCT International Classification Number A23C23/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA