Title of Invention

THE PROCESS OF MAKING FRIED MASALA BANANA CHIPS

Abstract

THE PROCESS OF MAKING FRIED MASALA BANANA CHIPS (Application No. 519/MAS/2002) ABSTRACT This invention relates to the process of making banana chips with different unique tastes. The imparting of the taste to banana chips lies in the item used and K in the combination while making the masala mix. Our innovation lies in the usage of items ^ their composition in making masala is arrived at after vast continuous consumer sampling and surveying with respect to taste and consumer acceptability. Consumers were sampled for survey purpose from various parts of the country covering all states.

Full Text

PROCESS FOR MAKING FRIED MASALA BANANA CHIPS Introduction : This invention relates to a food product and the process of making it. Particularly this invention is related to the process of making Tried Masala Banana Chips'. Prior-art : There are some edible chips of banana available in the Indian markets. In India, State of Kerala is famous for manufacturing and marketing a special variety of banana chips made-up of a distinct kind of banana, called as 'Nendra Bale'. But the above stated banana chips are mixed with only salt. Of course, different varieties of potato chips are available in Indian market as well as abroad. This invention relates to totally a special kind of fried banana chips which is spicy and of great taste, no where produced in any part of India. This product is unique novel and serve taste to one and all. There are agriculturists who would get least prices for their products. Earlier bananas in Karnataka are used only for the purpose of eating that too ripe bananas only. Growers of banana would hardly get proper returns for their products. In this situation we thought we should help the growers of banana to the best of our ability. Then the idea of manufacturing special kind of banana chips evolved in the minds of my father and myself. This resulted in finding out the above stated, "FRIED BANANA CHIPS OF SPECIAL TASTE OF PEPPER MASALA" Hence the interests of both inventors and agriculturists / growers are to be saved. We firmly hope that our product may be useful to me and all in the society at large. Details of my invention : The process of making the "FRIED MASALA BANANA CHIPS" of special taste of pepper masala is very hygiene is carried but in and the product is healthy for consumption. The oil content in the said chips is very very limited. This product is fit for consumption by all age group of socio-cultural groups. It would not be braggart if we say that the taste of the banana chips processed and made in the aforesaid manner would keep one in good health what consumed the very purpose of inventing and making the banana chips as stated supra is to give to the mankind a good edible food product so that the society as well as the inventors and agriculturists are benefitted. The speciality and uniqueness lies in process of making the masala to be mixed with the fried banana chips. There is also inventive step in selecting raw bananas, cutting the same into thin chips and then frying. The masala (composition of processed spices and other substances) used for making our product is not a mere admixture of some substances. The very process to arrive at a great spicy taste came to be unforgettable taste in banana chips. We earnestly thought that our effort of so many years should be protected by the laws of our country. The method/nature of my invention : The Process of manufacturing the Banana chips and the composition there of can be detailed as follows : First we select pepper and dry that in the open sun for five to seven days or in the drier if there is any moisture. After the pepper is dried we grate / grind the same into nice powder. Then we select good salt especially table salt and dry the same if that contains moisture and then we make the said salt into nice powder. On completion of the said two process, we collect good quality black salt and convert the same into nice powder. Sometimes we also used dried Jeera chilly (small chilly available in malnad or western ghats of Karnatataka) and convert the same into nice powder, i.e.,one thousand grams of pepper powder with two hundred and fifty grams of take salt and five hundreds grams of black salt and also some times fifty grams of Jeera chilly as stated above. Though we make generally this combination/composition, we alter the same by some variations with respect to composition and relative proportion of each ingredients in the masala mix according to the needs of the consumers preference. Keeping this in mind the present invention is performed in ten different embodiments. DISCLOSURE OF METHOD OF PERFORMING MY INVENTION The process of making fried Masala Banana Chips comprises the steps of 1) Making the Masala mix of various compositions 2) Making fried Banana Chips and 3) Mixing of products of step 1 and 2. Process of making the Masala mix of various compositions : Requirements : 1. Red Chilly 2. Pepper powder 3. Table Salt 4. Black Salt 5. Jeera Chilly 6. Asafoetida 7. Necessary cookery equipments, vessels and miscellaneous. Preparations : 1. Red Chilly : Healthy, uninfected and ripened red chilly is procured and excess moisture is removed by drying in open Sun for 5-7 days or in air dry oven at the temperature below the level that causes burning. Then the dried red chilly is converted into fine powder ready for use to make masala mix. 2. Pepper powder : Similarly as hereinbefore described, pepper is dried and converted into fine powder ready for use to make masala mix. 3. Table salt : The branded high quality pure salt like ^Captain Cook' is procured and converted into fine powder ready for use to make masala mix. 4. Black Salt: Clean black salt is procured from the market and converted into fine powder ready to use in making masala mix. 5. Jeera Chilly : Well developed good quality Jeera chilly is procured and converted into fine powder ready to use in making masala mix. 6. Asafoetida : Commercially available high quality Asafoetida is procured and converted into fine powder ready to use in making masala mix. Since, the variation lies in the various masala mix compositions particularly with respect to combination and relative proportion of individual ingredients of each masala mix composition, the invention is described in ten different embodiments. Each embodiment is illustrated with the help of separate tables (Table No. 1 to Table No. 10) wherein the various composition constituted from items 1 to 6 mentioned hereinabove and quantity of each ingredient used in each composition are specified. TABLE No.l : Composition for masala mix of embodiment - 1 Items / Ingredients Quantity* Pepper Powder Table salt Black salt Jeera Chilly 1000 g 250 g 500 g 50 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No.2 : Composition for masala mix of embodiment - 2 Items / Ingredients Quantity* Pepper Powder Black salt Jeera Chilly 1000 g 750 g 50 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No.3 : Composition for masala mix of embodiment - 3 Items / Ingredients Quantity* Pepper Powder Table salt Jeera Chilly 1000 g 750 g 50 g • This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No. 4 : Composition for masala mix of embodiment - 4 Items / Ingredients Quantity* Pepper Powder Table salt Black salt 1000 g 500 g 250 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No.5 : Composition for masala mix of embodiment - 5 Items / Ingredients Quantity* Pepper Powder Black salt 1000 g 750 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No.6 : Composition for masala mix of embodiment - 6 Items / Ingredients Quantity* Pepper Powder Table salt 1000 g 750 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No. 7 : Composition for masala mix of embodiment - 7 Items / Ingredients Quantity"^ Chilly Powder Table salt Asafoetida 1000 g 750 g 60 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No.8 : Composition for masala mix of embodiment - 8 Items / Ingredients Quantity* Chilly Powder Table salt 1000 g 750 g * This is optimal quantity of preferred embodiment and quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No. 9 : Composition for masala mix of embodiment - 9 Items / Ingredients Quantity* Chilly Powder 1000 g Table salt 500 g Black salt 250 g Asafoetida 60 g * This is optimal quantity of preferred embodiment and quantity of eacli masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here. TABLE No. 10 : Composition for masala mix of embodiment - 10 Items / Ingredients Quantity* Chilly Powder Table salt Black salt 1000 g 500 g 250 g * This is optimal quantity of preferred embodiment. Variation to the extent of anywhere between minus 30% and plus 30% of quantity specified here. Process of making fried Banana Chips : We select good, raw bananas especially, "PACHCHA BALE" (vernacular name in Kannada language for a cultivar of banana popular in the state of Karnataka) and other bananas. Then we peal off skins before slicing the same into thin chips. These raw banana chips are fried in commercially available edible oil until crispness is attained. Mixing of products of step 1 and 2 : After the said steps 1 & 2 are performed, we mix separately the spicy masala of various compositions hereinabove mentioned (in step 1) with the banana chips (mentioned in step 2). Now, FRIED MASALA BANANA CHIPS with spicy and special taste are ready for human consumption. I CLAIM : 1) The process of making "Fried Masala Banana chips" comprising the steps of : a) Making masala mix of the various compositions as illustrated in following tables: Table No.l to Table No. 10, TABLE No.l Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 250 g Black salt 500 g Jeera Chilly 50 g TABLE No.2 Items / Ingredients Quantity* Pepper Powder 1000 g Black salt 750 g Jeera Chilly 50 g TABLE No.3 Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 750 g Jeera Chilly 50 g TABLE No.4 Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 500 g Black salt 250 g TABLE No. 10 Items / Ingredients Qucintity' Chilly Powder 1000 g Table salt 500 g Black salt 250 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, b) Making fried banana chips further comprising the steps of : i) making thin banana chips by slicing pealed-off un-ripened banana, ii) Frying the banana chips of steps (i) in commercially available edible oil till the crispness is attained and c) Mixing the products of step (a) and step (b) using the masala mix of various composition hereinabove mentioned (Table No. 1 to Table No. 10) to make FRIED MASALA BANANA CHIPS with spicy and special taste ready for human consumption. 2) The process of claim 1 wherein banana used is selected and procured before ripening. 3) The process of claim 2 wherein the banana is selected from the group of various cultivars and species of edible banana belonging to genus Musa (eg. Musa paradisica) 4) The process of claim 2 wherein the banana used is preferably "Pachcha Bale" (a vernacular name, in Kannada language, for a popular local cultivar of banana in the state of Karanataka). 5) The process as claimed in claim 1 wherein the edible oil is selected from the wide range of commercially available edible oils. 6) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 1 below : TABLE No.l Items / Ingredients Quantity' Pepper Powder 1000 g Table salt 250 g Black salt 500 g Jeera Chilly 50 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 7) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 2 below : TABLE No.2 Items / Ingredients Quantity* Pepper Powder 1000 g Black salt 750 g Jeera Chilly 50 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 8) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 3 below : TABLE No.3 Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 750 g Jeera Chilly 50 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here,. 9) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 4 below : TABLE No.4 Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 500 g Black salt 250 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 10) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 5 below : TABLE No.5 Items / Ingredients Quantity* Pepper Powder 1000 g Black salt 750 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 11) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 6 below : TABLE No.6 Items / Ingredients Quantity* Pepper Powder 1000 g Table salt 750 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 12) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 7 below : TABLE No.7 Items / Ingredients Quantity* Chilly Powder 1000 g Table salt 750 g Asafoetida 60 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 13) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 8 below : TABLE No.8 Items / Ingredients Quantity* Chilly Powder 1000 g Table salt 750 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 14) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 9 below : TABLE No.9 Items / Ingredients i Quantity' Chilly Powder 1000 g Table salt 500 g Black salt 250 g Asafoetida 60 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% andDlus30%of Quantity soecified here. 15) The process of claims 1-5, wherein composition and quantity of masala mix is as illustrated in Table No. 10 below : TABLE No. 10 Items / Ingredients Quantity* Chilly Powder 1000 g Table salt 500 g Black salt 250 g * wherein quantity of each masala mix ingredients can be anywhere between minus 30% and plus 30% of quantity specified here, 16) The process of claims 1-15 wherein the quantity of each masala-mix ingredients, specified in Tables 1-10, can vary any where between minus 30% and plus 30%. 17) The process of claim 1 wherein mixing in step (c) of masala mix of step (a) and banana chips of step (b) is done manually and/or mechanically. 18) The process of making Tried Masala Banana Chips' of claim 1 as herein substantially described and illustrated in the accompanying tables.

Documents:

519-mas-2002 abstract duplicate.pdf

519-mas-2002 abstract.pdf

519-mas-2002 claims duplicate.pdf

519-mas-2002 claims.pdf

519-mas-2002 correspondence others.pdf

519-mas-2002 correspondence po.pdf

519-mas-2002 description (complete) duplicate.pdf

519-mas-2002 description (complete).pdf

519-mas-2002 form-1.pdf

519-mas-2002 form-13.pdf

519-mas-2002 form-19.pdf