Title of Invention

A PROCESS FOR THE PREPARATION OF SOUP POWDER FORMULATION BASED ON INDIAN GOOSEBERRY (PHYLLUNTHUS EMBLICAL)"

Abstract A process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica L.) has been developed using the ingredient such as Gooseberry (45-50%), Garlic (8-12%), Ginger (4-6%), Green chilli (2-3%), Salt (2-4%) and Puffed Bengal gram powder (30-35%). The process involves a), washing of fresh gooseberry, deseeding, cutting into small pieces and keeping into 0.1% potassium metabisulphite solution for 15 min; washing of green chilli with water, b). Peetfng and slicing of garlic; washing of ginger, peeling and slicing, c). mashing/maceration of gooseberry, garlic, ginger and green chilli with a required amount of salt and minimum quantity if cold water in a grinder to make a paste having thick but spread able consistency, d). dry grinding of puffed Bengal gram and adding it to the paste prepared as above, e). dehydration of the paste to moisture content of 6-7% in a hot air circulation drier at 60±2°C (for 2-2.5 hr), f). powdering the dried material in a hammer mill to obtain soup powder which is a free flowing dry product having the particle size of around 180 micron. The product can be reconstituted by adding 10 g of the soup powder into 25-30 ml of hot water arfd) holding for 3-5 min.
Full Text The present invention relates to a process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica L).
The formulation prepared by this method described herein is in the form of an instant soup mix that can be reconstituted with hot water before consumption. The product in the dry powder form and can be stored for 4-6 months after suitable packing. The product has ascorbic acid 600-680 mg%, protein 7-8.5 %, carbohydrate 63-67.5 %, fat 1-1.2 %, fibre 10.3-12.1% and acidity 3.4-3.8% (as citric acid). Hot water reconstituted product has soup like taste, consistency and good palatability. Apart from us use as soup powder, this product, because of its high content of vitamin-C, can be a used as an ingredient in the preparation of nutraceuticals.
Reference may be made to Indian gooseberry (Phyllunthus emblica L.) that is used in the formulation for instant soup mix described in this patent. The fruit pulp contains moisture - 81.2%, carbohydrate - 14.1%, fibre - 3.4%, and low levels of crotein and fat (The Wealth of India, Raw Materials, vol.Ill, p.168-170, 1952, Council of Scientific and Industrial Research, New Delhi). It is a rich source of vitamin-C; 300-1000 mg% of vitamin-C content has been reported (Ghorai K. and Sethi V., Indian Food Packer, 50(1), p. 11-18, 1996). Indian gooseberry is held in high esteem in Ayurvedic system of Indian medicine. According to Ayurveda, gooseberry has several therapeutic properties. It is reported to be acrid, cooling, diuretic and laxative. Dried Iruit is useful in hemorrhage, diarrhea and dysentery (The Wealth of India, Raw Materials, vol. Ill, p. 168-170, 1952, Council of Scientific and Industrial Research, New Delhi.). Gooseberry is used for the preparation of murabba (Ghorai K. and Sethi V., Indian Food Packer, 50(1), p. 11-18, 1996). Patented Information on Indian gooseberry
covers: (1). vitamin and mineral composition (Creative Nutrition, Canada Corp., April, 1995), (2). of formulation containing gooseberry (amla) to Ayurvedic composition (Surendra Rohtagi, Inventor, India, June, 1996) comprising gooseberry and other herbs for treatment of some diseases, (3). A composition for comprising gooseberry as an important constituent claimed to be useful in psoriasis and eczema (Shah Eladevi, Inventor, England, December, 1997), (4). A patent on herbal tea composition contains gooseberry (amla) as one of the constituents (E. Excel International, USA, April, 2001). However, these patents do not cover the aspects related to a dry mix formulation that can be made into a soup.
Reference may be made to patented information available on gooseberry of a different species (Phyllunthus acidus, Actinidia chinensis Planch, etc.,) grown mainly in European, American continents, China and Russia continents. But none of these patents describe the use of Indian gooseberry (Phyllunthus emblica L syn. Emblica officinalis Gaertn.). However, published information is available on harvesting storage, physico-chemical characteristics and technology of products of Indian gooseberry.
Reference may be made to a comprehensive review on chemistry arid technology of Phyllunthus emblica L This review gives a detailed account of chemical composition of Indian gooseberry and preparation of preserve (murabba, pickles, juice squash, and syrup) (Kalra C.L, Indian Food Packer 42(2): 67-82, 1988). The review also covers the work done on the dehydration of gooseberry. Deseeded and pulp$d gooseberries were sun dried and changes in ascorbic acid contents were determined by Ramasastri B.V. (The Ind. J. Nutr. Dietet., 11, 134-136, 1974). Drying of fresh gooseberry pulp in a oven at 55-60°C was described by Sethi V., (Indian Food Pactoef
40(4): 7-10, 1986). Gooseberry juice extraction and preparation of squash and ready-to-drink beverage and concentrate are reported by Prasad PSRK, Rao Suryaprakasa P.V., Rao Nageswara G. and Giridhar N (Indian Food Packer 22(6): 8-11, 1968). Loss of ascorbic acid during storage of juice was found to be 77% at the end of 10 weeks at a temperature of 29-37°C (Mehta U. and Rathore H., Indian Food Packer 30(1): 9-11, 1976).
However, the patents and scientific papers mentioned as above, do not cover the aspects of formulation and processing of soup powder based on Indian gooseberry.
The main object of the present invention is to provide a process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica L).
Another object is to process raw Indian gooseberry into a form of dry powdet* suitable for reconstitution in hot water.
Yet another object is to select an appropriate combination of gooseberry, garlic, ginger, green chilli, salt and puffed Bengal gram to provide high palatability to the* product.
Still another object is to have the final product in the form of a free flowing material that can readily be reconstituted by mixing with hot water.
Accordingly the present invention provides a process for the preparation of soup powder formulation based on Indian gooseberry (Phyllurrthus emblica .) comprising the steps of:
a) washing the fresh gooseberry with water,
b) deseeding the washed gooseberry to remove seeds.
c) cutting the deseeded gooseberry manually into small pieces to facilitate better size reduction,
d) suspending the cut gooseberry in 0.1% potassium metabisulphite solution for about 15 mm to prevent black colour in cut gooseberry
e) mashing or mascerating 40-45 weight % of the above said gooseberry, 8-12 weight % garlic, 4-6 weight % ginger, 2-3 weight % green chilli and 2-4 weight% salt with water in a grinder to obtain a paste having spreadable consistency,
f) adding 30-35 weight % puffed Bengalgram Dal powder to the above said paste,
g) grinding and dehydrating the above said paste mix to a moisture content of 6-7 % in a conventional hot air dryer at a temperature ranging between 55-65°C for a period, ranging between 2 and 3 hr and
h) pulverising the above said dehydrated material in a conventional mill to obtain the desired soup powder of particle size ranging between 170 and 200 microns.
The formulation obtained by the process of the present invention is neither a product of chemical reaction nor a mere admixture but is a synergistic formulation having properties different than the aggregate properties of the individual components
In our co-pending application 340/del/2002 we have described and claimed a soup powder formulation based on Indian gooseberry (phyllunthus emblica.)
In an embodiment of the present invention, the soup powder formulation may have the
following composition:
Gooseberry ranging from 45-50 weight%
Garlic ranging from 8-12 weight %
Ginger ranging from 4-6 weight%
Green chilli ranging from 2-3 weight%
Salt ranging from 2-4 weight%
Puffed Bengalgram powder ranging from 30-35 weight%
In another embodiment of the present invention, the soup powder formulation obtained may retain 66-68 weight% of vitamin C.
The novelty of the present invention are: (1). A rich source of ascorbic acid i.e., gooseberry is used in the formulation. (2). Gooseberry in the dry form is used as a major ingredient in a soup powder formulation.
(3). The formulation ensures a balanced taste of gooseberry, garlic, ginger, green chilli salt and puffed Bengal gram and has good reconstitution in hot water. (4). Consistency of reconstituted soup is achieved by the use of puffed Bengal gram. (5). High retention (67.5%) of ascorbic acid in reconstituted soup is achieved.
The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention.
Example 1
The batch size is of 500 g, wherein the ingredients are taken in the proportion given below:
Ingredient Quantity (g)
Gooseberry 240
Garlic 50
Ginger 25
Green chilli 10
Salt 15
Puffed Bengal gram powder 160
The process involved in the preparation of ready-to-reconstitute soup powder
based on Indian gooseberry comprises the following:
a), washing of fresh gooseberry with water
b). deseeding of gooseberry to remove seeds
c). cutting the deseeded gooseberry manually into small pieces to facilitate better
size reduction
d). keeping the cut gooseberry in 0.1% potassium metabisulphite solution for 15
min in order to prevent black colour in cut gooseberry
e). washing of green chilli with water.
f). cutting of green chilli manually into small pieces to facilitate subsequent
maceration
g). peeling and slicing of garlic manually
h). washing of ginger, peeling and slicing it manually.
i). mashing/maceration of gooseberry, garlic, ginger and green chilli with a required
amount of salt and minimum quantity of cold water in a grinder to make a paste
having thick but spread able consistency.
j). dry grinding, of puffed Bengal gram
k). addition of ground puffed Bengal gram powder to the paste prepared as above
and grinding again.
I), dehydration of the above mentioned paste containing puffed Bengal grarn
powder to a moisture content of 6-7% in a hot air circulation drier at 60±2°C (for 2-
2.5 hr).
m). powdering the dried material in a hammer mill to obtain soup powder which is a
free flowing dry product having the particle size of around 180 micron. Reconstitution of soup powder: To 25 g of the soup powder, 75-90 ml of hot water i$ added. Depending on the taste requirement, if needed, one and half teaspoonful (about 8.0 g) of sugar is added and pepper powder is sprinkled as per taste and stirred thoroughly. The resultant product has the consistency of soup and is found to be very acceptable, with respect to taste, flavour and palatability.
Example 2
The batch size is of 500 g, wherein the ingredients are taken in the proportion given below:
Ingredient Quantity (q)
Gooseberry 250
Garlic 40
Ginger 20
Green chilli 12.5
Salt 12.5
Puffed Bengal gram powder 165
The process involved in the preparation of ready-to-reconstitute soup powder
based on Indian gooseberry comprises the following:
a), washing of fresh gooseberry with water
b). deseeding of gooseberry to remove seeds
c). cutting the deseeded gooseberry manually into small pieces to facilitate better
size reduction
d). keeping the cut gooseberry in 0.1% potassium metabisulphite solution for 15
min in order to prevent black colour in cut gooseberry
e). washing of green chilli with water.
f). cutting of green chilli manually into small pieces to facilitate subsequent
maceration
g). peeling and slicing of garlic manually
h). washing of ginger, peeling and slicing it manually.
i). mashing/maceration of gooseberry, garlic, ginger and green chilli with a required
amount of salt and minimum quantity of cold water in a grinder to make a paste
having thick but spread able consistency.
j). dry grinding of puffed Bengal gram
k). addition of ground puffed Bengal gram powder to the paste prepared as abova
and grinding again.
I), dehydration of the above mentioned paste containing puffed Bengal gram powder to a moisture content of 6-7% in a hot air circulation drier at 60±2°C (for 2-2.5 hr).
m). powdering the dried material in a hammer mill to obtain soup powder which is a free flowing dry product having the particle size of around 180 micron. Reconstitution of soup powder: To 25 g of the soup powder, 75-90 ml of hot water is added. Depending on the taste requirement, if needed, one and half teaspoonful (about 8.0 g) of sugar is added and pepper powder is sprinkled as per taste and stirred thoroughly. The resultant product has the consistency of soup and is found to be very acceptable, with respect to taste, flavour and palatability.
Example 3
The batch size is of 500 g, wherein the ingredients are taken in the proportion given below:
Ingredient Quantity (g)
Gooseberry 225
Garlic 52.5
Ginger 27.5
Green chilli 15
Salt 10
Puffed Bengal gram powder 170
The process involved in the preparation of ready-to-reconstitute soup powder based on Indian gooseberry comprises the following: a), washing of fresh gooseberry with water b). deseeding of gooseberry to remove seeds
c). cutting the deseeded gooseberry manually into small pieces to facilitate better
size reduction
d). keeping the cut gooseberry in 0.1% potassium metabisulphite solution for 15
min in order to prevent black colour in cut gooseberry
e). washing of green chilli with water.
f). cutting of green chilli manually into small pieces to facilitate subsequent
maceration
g). peeling and slicing of garlic manually
h). washing of ginger, peeling and slicing it manually.
i). mashing/maceration of gooseberry, garlic, ginger and green chilli with a required
amount of salt and minimum quantity of cold water in a grinder to make a pasta
having thick but spread able consistency.
j). dry grinding of puffed Bengal gram
k). addition of ground puffed Bengal gram powder to the paste prepared as above
and grinding again.
I), dehydration of the above mentioned paste containing puffed Bengal gram
powder to a moisture content of 6-7% in a hot air circulation drier at 60±2°C (for 2r
2.5 hr).
m). powdering the dried material in a hammer mill to obtain soup powder which is a
free flowing dry product having the particle size of around 180 micron. Reconstitution of soup powder: To 25 g of the soup powder, 75-90 ml of hot water is added. Depending on the taste requirement, if needed, one and half teaspoonful (about 8.0 g) of sugar is added and pepper powder is sprinkled as per taste and stirred
thoroughly. The resultant product has the consistency of soup and is found to be very acceptable, with respect to taste, flavour and palatability.
The main advantages of the present invention are: 1. The product retains about 67.5% vitamin-C.
(Table Removed)

2. The formulation contains high level of gooseberry (45-55%) and the resulting soup mix can be quickly reconstituted in hot water to obtain raady-to-consume soup.
3. The process provides Indian gooseberry in a preserved form and thus making it available for consumption in all the year round.






We Claim:
1. A process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica :) comprising the steps of
a) washing the fresh gooseberry may be effected with water,
b) deseeding the washed gooseberry may be effected to remove seeds
c) cutting the deseeded gooseberry manually into small pieces may be effected to facilitate
better size reduction,
d) Suspending the cut gooseberry in 0.1% potassium metabisulphite solution may be effected for 15 min to prevent black coour in cut gooseberry
e) mashing or mascerating 40-45 weight % of the above said gooseberry, 8-12 weight %, garlic, 4-6 weight % ginger, 2-3 weight % green chilli and 2-4 weight% salt with water may be effected in a grinder to obtain a paste having spreadable consistency,
1) adding 30-35 weight % puffed Bengalgram Dal powder to the above said paste,
g) grinding and dehydrating the above said paste mix to a moisture content of 6-7 % may be effected in a conventional hot air dryer at a temperature ranging between 55-65°C for a period ranging between 2 and 3 hr and
n) pulverising the above said dehydrated material may be effected in a conventional mill to obtain the desired soup powder of particle size ranging between 170 and 200 microns.
2 A process as claimed in claim 1, wherein the soup powder formulation has the following,
composition:
Gooseberry ranging from 45-50 weight%
Garlic ranging from 8-12 weight %
Ginger ranging from 4-6 weight%
Green chilli ranging from 2-3 weight %
Salt ranging from 2-4 weight %
Puffed Bengalgram powder ranging from 30-35 weight %
3 A process as claimed in claims 1 and 2, wherein the soup powder formulation retains 66-68-weight % of vitamin C.
4 A process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica L.) substantially as herein described with reference to the examples.

Documents:

337-del-2002-abstract.pdf

337-del-2002-claims(cancelled).pdf

337-del-2002-claims.pdf

337-del-2002-complete specification (granted).pdf

337-del-2002-correspondence-others.pdf

337-del-2002-correspondence-po.pdf

337-del-2002-description (complete).pdf

337-del-2002-form-1.pdf

337-del-2002-form-2.pdf

337-del-2002-form-3.pdf

337-del-2002-form-4.pdf


Patent Number 195797
Indian Patent Application Number 337/DEL/2002
PG Journal Number 31/2009
Publication Date 31-Jul-2009
Grant Date 21-Apr-2006
Date of Filing 27-Mar-2002
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG, NEW DELHI-110001, INDIA
Inventors:
# Inventor's Name Inventor's Address
1 SUKUMAR DEBNATH FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA
2 JAYAPAL HEMAVATHY FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA
3 KODANGALA KESHAVA BHAT FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA
PCT International Classification Number A23L 2/02
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA