Title of Invention

A PROCESS FOR THE PREPARATION OF READY-TO-USE CEREAL FLAKES COATED WITH MEAT POWDER

Abstract

A process for the preparation of ready-to-use cereal flake coated with meat powder has been described. The process involves pre-coating to get maximum coating percentage, coating with meat powders and spices in a specific proportion, conditioning and dried under specific conditions to obtain ready-to-use cereal flake coated with meat powder. The product is sensorily well-accepted and shelf-stable at ambient temperature.

Full Text

The present invention relates to a process for the preparation of ready-to-use cereal flakes coated with meat powder. Cereal flake are a popular product widely consumed in India. Among them rice flakes are the most common. About 5% rice flakes are produced from the total rice production in country. At present the rice flakes are consumed as a snack item after seasoning with fat and spices. Not much attention has been paid towards value addition to such a popular product. In this invention a process is developed to prepare ready-to-use cereal flakes coated with meat powder. The product would have vast potential both in domestic as well as export markets. Reference may be made to patent no CN 1137355 by Weijian Lin; Wei Ping Liu dated June 1998 (Nutritious health-care glutinous rice chicken fast series foods) wherein, glutinous rice and chicken meat is used along with carrot, Chinese date, sugar and some herbs and passed through steam treatment. The drawbacks are use of glutinous rice and chicken meat that needs refrigeration facilities for storage of the product and also product contains specific herbs and sugar that restricts its uses. Reference may be made to patent no GB963739 by Minnie Ruth Larralde dated July 1964 (Process and apparatus for the production of flavored cereals) wherein, the outer layer of grain cereals are coated with a desired flavoring with an envelop of flour and finally surrounding the envelops with a thin film of hydrogenated fat. The flavored grains then rapidly cooled to a temperature 0 to 5° C. The drawbacks are too many steps of processing and use of particular machines designed specifically for multi layer coating the product. Reference to be made to patent no CN 1107009 dated August 1995 by Jiaping HU (Making method for fowl and animal meat powder mixed with grain.) wherein, the meat powder is mixed with crushed cereal and then undergone the bulking treatment and the resultant bulking stock is crushed and mixed with adjuncts of flavouring to obtain the final product. The drawbacks are the grains are crushed to powder and thus loose its identity and the texture is very much affected. Reference to be made to patent no CN 1183236 dated July 1998 by Shi Maoming (Instant rice for fast food) wherein, the instant rice is made up of rice, soybean powder, egg powder, sesame powder, refined vegetable oil, table salt and flavouring through cooking, crushing, mixing, making semi-finished food, vacuum drying, shaping, roasting and vacuum packing. The drawbacks are the grains are crushed that looses its identity and product will have different texture. Also the process is a elaborative technique for its preparation which restricts its application. The main objective of the present invention is to provide a process for the preparation of ready-to-use cereal flakes coated with meat powder, which obviates the drawbacks as defined above. Another object of the present invention is to use the cereal flakes, a well-accepted traditional food for the preparation of value added product. Yet another object of the present invention is to prepare cereal flakes uniformly coated with meat powder and spices. Yet another object of the present invention is to prepare a product that re-hydrates easily and provides a soft and pliable texture. Still another object of the present invention is to prepare a product in which that coating remains intact and the flakes remains separated from one another during its further use. Accordingly the present invention provides a process for the preparation of ready-to-use cereal flakes coated with meat powder, wherein the said process comprising of the formulation, Rice flakes 35-45 % Gelatinized cornstarch (1.0% to 2.0%) solution 30-40 % Coating mixture: Meat powder 7-10 % Wheat flour 2-4 % White pepper 0.4-0.7 % Garlic powder 0.5-1.0% Ginger Powder 0.4-0.7 % Red chilly powder 1.0-2.0 % Turmeric 0.1-0.3 % Table salt 1.0-2.0% Citric acid 0.05-0.15% Garam masala 0.1-0.3 % and the process, a) sieving the cereal flake through 60-mesh size sieve to remove any dust and cereal powder or broken cereal particles if any, b) preparation of meat powder by cooking dressed broiler chicken under 15 Ibs pressure for 30 min, cooling, manually deboning, making into paste by using the cooked out juice, drying the paste at 60° C in cross flow drier by spreading in trays (2 mm thickness) for one hour, making in to powder by grinding, and sieving through 40 mesh sieve, c) mixing of wheat flour, garlic powder, red chilly powder, ginger powder, salt, turmeric, garam masala, citric acid white pepper powder and meat powder to obtain the coating mix, d) coating of sieved cereal flakes with gelatinized cornstarch solution which was prepared by boiling 1.0 -2.0 % cornstarch solution and cooling to 45-50° C, e) adding the coating mix containing chicken powder, binder and spices to the rice flakes coated with gelatinized starch solution, and mixing in coating machine, f) conditioning the coated cereal flakes by keeping at ambient temperature for 8 minutes, g) drying of the coated cereal flakes at 70 ! 3° C for 1 hour to obtain the ready-to-use dried cereal flakes coated with meat powder. In an embodiment of the present invention, the preferred cereal flakes for the preparation of the product are with thickness of 0.6 mm to 1.5 mm. In another embodiment of the present invention, the meat powder was prepared by cooking the meat, deboning, grinding to paste, drying, grinding to powder and sieving. In another embodiment of the present invention, the coating mix was prepared by mixing of 2.0-4.0 % of wheat flour, 0.5.0-1.0 % of garlic powder, 1.0-2.0 % of red chilly powder, 0.4-0.7 % of ginger powder, 1.0-2.0 % of salt, 0.1-0.3 %, of turmeric, 0.1-0.3 % of garam masala, 0.05-0.15 % of citric acid, 0.4-0.7 % of white pepper powder and 7.0-10 % of meat powder. In yet another embodiment of the present invention, the cereal flakes were coated with gelatinized cornstarch solution of concentration 1.0 to 2.0% by mixing in coating machine. In yet another embodiment of the present invention, cereal flakes coated with gelatinized starch solution was further coated with coating mix and the coated contents are conditioned for 8-15 min. by keeping at ambient temperature. In still another embodiment of the present invention, the conditioned coated rice flakes are mixed for 2-3 mins in coating machine. In still another embodiment of the present invention, the coated cereal flakes are dried at 50-75 ° C for 1-2 hours to a moisture level 5-9%. The process for the preparation of ready-to-use cereal flakes coated with meat powder is depicted in flow chart. The novelties of the present invention are; a) Use of cereal flake for the preparation of meat powder coated ready-to-use product. b) Flavoring of cereal flakes by coating with chicken eat powder in specific proportion without affecting the textural quality of cereal flakes c) Providing a new variety of product from cereal flakes with high protein content. d) Use of gelatinized starch solution for pre-coating cereal flakes for getting a uniform and unbreakable coating of meat powder and spices on the surface of cereal flakes. Flow diagram for the preparation of ready-to-use cereal flakes coated with meat powder (Table Removed) The following examples are given by way of illustration of the present invention and should not be construed to limit the scope of present invention. Example 1 One kg of rice flake (hard variety) is sieved through 60-mesh sieve to remove fine particles of rice powder and dust partials if any. Fifteen gram of cornstarch is dispersed in 1 It. of water. The contents are boiled to 95° C and cooled to 45° C. The gelatinized starch solution obtained is 800 ml, and is mixed with sieved 1 kg rice flakes in a coating machine for 2-3 min, then it is mixed with coating mix containing 70 gm wheat flour as a binder, 200 gm chicken powder, 15 gm garlic powder, 10 gm ginger powder, 30 gm red chilly powder, 2 gm turmeric powder, 30 gm salt, 10 gm white pepper, and 2 gm citric acid and 5 gm garam masala in a coating machine for 3 mint. The coated rice flakes is conditioned at room temperature (25 ! 2° C) for 8 mins. After conditioning the rice flakes are again mixed for 3 mints. The coated rice flakes are spread on trays and dried in cross flow drier at 70!3 ° C for 30 mins. to get ready-to-use product. Quality of the product is analysed in terms of proximate composition, sensory quality and instrumental measurement of compression values. The percentage of coating after drying is calculated by weighing the uncoated powder mix after sieving the dried flakes through 60-mesh sieve. For sensory analysis, the 100 gm product is soaked in 100 ml of water at room temperature 25-27° C for 20 mints. The re-hydrated i.e. soaked rice flake coated with meat is seasoned with 10 ml oil at 80-90° C for 4 mints.. The seasoned product is presented for sensory analysis. The quality characteristics of the chicken powder and rice flake coated with chicken meat are presented in table la and Ib. The chicken powder had 6.6% moisture, 6.37 pH, 72.32% protein and 20.09% fat. While the rice flake coated with chicken meat had a 17.98% protein, 4.02% fat, and is stabilized at 8.9% moisture. The water activity of the product was 5.00. The coating of chicken meat and spices had 96.5 percentage when gelatinized starch solution was used as a coating surface to rice flake. The coating percentage without gelatinized starch solution treatment was 85.02%. The instrumental measurement of re-hydrated coated product (unseasoned) for texture in terms of compression value indicated a value of 234.0 N while the re-hydrated control (without gelatinized starch solution treatment and chicken meat coating) the compression value had 361.6 N (table Ib) This shows that the coated product is softer in texture. The sensory analysis of the product indicated that the product is well accepted with sensory scores of 7.4 to 8.5 (like moderately to like very much) for all the parameters analysed (Table Ib) Table la. Proximate composition of the chicken powder (Table 1a Removed) Table Ib. Quality characteristics of the ready-to-use rice flakes coated with chicken meat (Table 1b Removed) Example 2 Ready-to-use rice flakes coated with chicken meat was prepared and the quality was analyzed as detailed in example-1. The quality characteristics of the product are presented in table -2a and 2b. The coating of chicken meat and spices in product was 96.5% while in control, without treatment of gelatinized starch solution was 88.23%. The compression value of product was 216.3 N and of control was 349.33 N. The sensory properties of the product were well accepted Table 2a. Proximate composition of the chicken powder (Table 2a Removed) Table 2b. Quality characteristics of the ready-to-use rice flakes coated with chicken meat (Table 2b Removed) Example-3 Ready-to-use rice flakes coated with chicken meat was prepared and the quality was analyzed as detailed in example-1 The quality characteristics of the product are presented in table -3a and 3b. The coating of chicken meat and spices in product was 96.25% while in control, without treatment of gelatinized starch solution was 83.15%. The compression value of product was 214.60 N and of control was 280.30 N. The sensory properties of the product were well accepted as presented in table 3b. Table 3a. Proximate composition of the chicken powder (Table 3a Removed) Table 3b. Quality characteristics of the ready-to-use rice flakes coated with chicken meat (Table 3b Removed) Example-4 Ready-to-use rice flakes coated with chicken meat was prepared and the quality was analyzed as detailed in example-1 The quality characteristics of the product are presented in table -4a and 4b. The coating of chicken meat and spices in product was 95.98% while in control, without treatment of gelatinized starch solution was 84.42%. The compression value of product was 238.30 N and of control was 302.33 N. The sensory properties of the product were well accepted as presented in table 3b. Table 4a. Proximate composition of the chicken powder (Table 4a Removed) Table 4b. Quality characteristics of the ready-to-use rice flakes coated with chicken meat (Table 4b Removed) The main advantages of the present invention are: 1. The product is in ready-to-use type with meat taste / flavour. 2. The meat powder coating increases the nutritive quality of the product 3. The meat powder and spice coating is uniform 4. The coating does not come out during further use or seasoning 5. The product is low in moisture content and water activity which, increase the stability of the product 6. The product is shelf-stable at room temperature. We claim: 1. A process for the preparation of ready-to-use cereal flakes coated with meat powder, wherein the said process comprising of the formulation, Cereal flakes 35-45 % Gelatinized cornstarch (1.0% to 2.0%) solution 30-40 % Coating mixture: Chicken powder 7-10 % Wheat flour 2-4 % White pepper 0.4-0.7 % Garlic powder 0.5-1.0% Ginger Powder 0.4-0.7 % Red chilly powder 1.0-2.0 % Turmeric 0.1-0.3% Table salt 1.0-2.0% Citric acid 0.05-0.15% Garam masala 0.1 -0.3 % and the process, a) sieving the cereal flake through 60-mesh size sieve to remove any dust and rice powder or broken rice particles if any, b) preparation of meat powder by cooking meat under 15 Ibs pressure for 30 min, cooling, manually deboning, making into paste by using the cooked out juice, drying the paste at 60 degree C in cross flow drier by spreading in trays (2 mm thickness) for one hour, making in to powder by grinding, and sieving through 40 mesh sieve, c) mixing of wheat flour, garlic powder, red chilly powder, ginger powder, salt, turmeric, garam masala, citric acid white pepper powder and meat powder to obtain the coating mix, d) coating of sieved cereal flakes with gelatinized cornstarch solution which was prepared by boiling 1.0 -2.0 % cornstarch solution and cooling to 45-50 degree C, e) adding the coating mix containing meat powder, binder and spices to the cereal flakes coated with gelatinized starch solution, and mixing in coating machine, f) conditioning the coated cereal flakes by keeping at ambient temperature 25-27 degree C for 8 minutes, g) drying of the coated cereal flakes at 70 ! 3 degree C for 1 hour to obtain the ready-to-use dried cereal flakes coated with chicken meat. 2. The process as claimed in claim 1, wherein, the preferred cereal flakes can be rice flake, wheat flake, corn flake and sorghum flakes for the preparation of the product with thickness of 0.6 mm to 1.5 mm. 3. The process as claimed in claim 1 and 2, wherein, the meat powder was prepared by cooking meat, deboning, grinding to paste, drying, grinding to powder and sieving. 4. The process as claimed in claim 1 to 3, wherein, the coating mix was prepared by mixing of 2.0-4.0 % of wheat flour, 0.5.0-1.0 % of garlic powder, 1.0-2.0 % of red chilly powder, 0.4-0.7 % of ginger powder, 1.0-2.0 % of salt, 0.1-0.3 %, of turmeric, 0.1-0.3 % of garam masala, 0.05-0.15 % of citric acid, 0.4-0.7 % of white pepper powder and 7.0-10 % of meat powder. 5. The process as claimed in claim 1 to 4, wherein, the meat powder prepared can be from chicken, red meats, pork and fish. 6. The process as claimed in claim 1 to 5, wherein, the cereal flakes were coated with gelatinized cornstarch solution of concentration 1.0 to 2.0% by mixing in coating machine. 7. The process as claimed in claim 1 to 6, wherein, cereal flakes coated with gelatinized starch solution were further coated with coating mix and the coated contents are conditioned for 8-15 min. by keeping at ambient temperature. 8. The process as claimed in claim 1 to 7, wherein, the conditioned coated cereal flakes were mixed for 2-3 mins. in coating machine. 9. The process as claimed in claim 1 to 8, wherein, the coated cereal flakes are dried at 50-75 degree C for 1-2 hours to a moisture level 5-9%. 10. A process for preparation of ready-to-use cereal flake coated with meat powder as herein described with reference to the examples accompanying this specifications.

Documents:

307-del-2006-Abstract-(11-02-2014).pdf

307-del-2006-abstract.pdf

307-del-2006-Claims-(11-02-2014).pdf

307-del-2006-claims.pdf

307-del-2006-Correspondence Others-(11-02-2014).pdf

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

307-del-2006-correspondence-others.pdf

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

307-del-2006-form-1.pdf

307-del-2006-form-18.pdf

307-del-2006-form-2.pdf

307-del-2006-form-3.pdf

307-del-2006-form-5.pdf