Title of Invention	A WHEAT CHOCOLATE BAR FOR SUSTAINED ENERGY RELEASE
Abstract	This invention relates to a wheat based chocolate bar comprising 20 to 32% of carbohydrate, 5 to 18% of dry fruits and/or nuts, 5 to 15% of milk powder, 4 to 12% of sweetener, 10 to 22% of glucose, 0.5 to 3.5% of cocoa powder, 20 to 38% of cocoa butter/fat, 0.3 to 0.8% of emulsifier, 3 to 8% of glycon glycerin.

Full Text

FIELD OF INVENTION This invention relates to a process for preparation of wheat based choclate bar specifically, but without implying any limitation thereto, as pre-game and game-period snack for sports persons. PRIOR ART Choclates/toffees known in the art are mainly based on milk. However, chocolates based on wheat are not known in the art. A disadvantage of the choclate prepared by the processes known in the art is that these chocolates generally melt at room temperature and therefore necessitate storage under refrigeration. Another disadvantage of the chocolates known in the art is that their shelf life is limited at room temperature. Further disadvantage of the chocolates known in the art is that after consumption of such chocolates during pre-game period, the need for hydration increases during game period. OBJECTS OF THE PRESENT INVENTION An object of the present invention is to prop>ose a process for preparation of a wheat based chocolates bar. Another object of the present invention is to propose a process which provides a chocolate bar which has a longer shelf life, retaining its quality for a period upto 6 months at room temperature and upto 2 years under refrigeration. Still another object of the present invention is to propose a process which provides a chocolate bar which does not melt at room temperature. Further object of the present invention is to propose a process which provides a chocolate bar which does not produce any uncomfortable gastronomic effect during game among athletes when consumed as pre-game snack. Yet further object of the present invention is to propose a process, which provides chocolate bar which releases carbohydrate calories in a phased manner to maintain blood glucose levels throughout the game period upto stage of recovery. Still further object of the present invention is to propose a process, which provides wheat based choclate bar which is tasty, attracts all age groups and is within affordable price. Further objects and advantages of this invention will be more apparent from the ensuing description. STATEMENT OF JNVEHTION According to this invention there is provided a wheat based chocolate bar comprising: (i) 20 to 32% of carbohydrate; (ii) 5 to 18% of dry fruits and/or nuts; (iii) 5 to 15% of milk powder (iv) 4 to 12% of sweetener; (v) 10 to 22% of glucose (vi) 0.5 to 3.5% of cocoa powder; (vii) 20 to 38% of cocoa butter/fat; (viii) 0.3 to 0.8% of emulsifier; (ix) 3 to 8% of glycon glycerin; BRIEF DESCRIPTION OF INVENITOW According to this invention, a wheat based choclate bar is provided which comprises wheat, milk, dry fruits, nuts, sucrose, fat, flavour and additives. The bar does not melt at room temperature and maintains its quality for 6 months at room temperature and 2 years at refrigerated temperature. The process comprises melting fat and mixing other ingredients except sugar. After stirring, sugar is added and the mixture is transferred to moulds set and the bar is made glossy. Specifically in accordance with this invention, the dry ingredients comprising malt flours, whole milk powder, cocoa butter and antifungal are blended by sieving. Thus 20 to 32%, and preferably 20 to 26% of grain malt which may have a fineness of 80-100 mesh is added to 5 to 15% and preferably 6 to 11% of whole milk powder, 0.5 to 3% and preferably 1.0 to 2.5 % of cocoa powder together with an anti-fungal agent are blended by, for example, sieving. To such a blend, 5-18% and preferably 6 -12% of dry fruits and/or nuts is added. The dry fruits to nuts can for example, be present in the ratio of 60:40, or only dry fruits or nuts may be present. The dry fruits can comprise dry raisins, chopped dates, chopped cashew nut or dry badam, pista or chiranji. 4 to 12% and preferably 5 to 10% of a sweetener sucrose or a mixture of sucrose and fructose is kept aside. Cocoa butter/fat and present in an amount of 20 to 30%, and preferably 28-35 % is melted on low flame or in a double jacketed vessel at 90*^-120° F with constant stirring. An antioxidant flavor, color and 0.3 to 0.8% of an emulsifier is added to the melted cocoa butter/fat. The mix of malt flour and fruit and nut mix is added to the melted fat with constant stirring. When flour is completely coated with fat, the sweetener is added and blended. Such a mixture is normally hot and still at a temperature of 82 to 86° F and in thick paste form. Such a thick paste is poured into desired moulds and 3 to 8% of glycerin sprayed. Alternatively, and after setting, it is enrobed with 12 to 18% of sweetened/bitter chocolate (mass). Instead of gram flour, 6 to 10% of pure fibers may be added. Alternative carbohydrate that can be used are any other staple grain malt toasted, such as Maize/ragi (eluciena coracana)/wheat +plant fibers/wheat +De fatted fenugreek seed flour-Singularly or in combination at 50:50/70:30/82:18. Whole milk powder/skimmed milk powder with additional fat/any legume malt flour toasted—preferably singularly can be used. It is to be understood that the chocolate bar of present invention is susceptible to modifications, changes and adaptations by those skilled in the art. Such modifications, changes and adaptations are intended to be within the scope of the present invention, which is further set forth under the following claims: I CLAIM: 1. A wheat based chocolate bar comprising: (i) 20 to 32% of carbohydrate; (ii) 5 to 18% of dry fruits and/or nuts; (iii) 5 to 15% of milk powder; (iv) 4 to 12% of sweetener; (v) 10 to 22% of glucose; (vi) 0.5 to 3,5% of cocoa powder; (vii) 20 to 38% of cocoa butter/fat; (viii) 0.3 to 0.8% of emulsifier; (ix) 3 to 8% of glycon glycerin; 2. A wheat based chocolate bar as claimed in claim 1 comprising: (i) 20 to 26% of carbohydrate; (ii) 6 to 12% of dry fruits and/or nuts; (iii) 6 to 11% of milk powder (iv) 5 to 10% of sweetener; (v) 12 to 17% of glucose (vi) 1.0 to 2.5% of cocoa powder; (vii) 28 to 35% of cocoa butter/fat; (viii) 0.3 to 0.8% of emulsifier; (ix) 3 to 8% of glycon glycerin; 3. A wheat based chocolate bar as claimed in claim 1 wherein said grain malt has a fineness 80-100 mesh. 4. A wheat based chocolate bar as claimed in claim 1 wherever alternative carbohydrate that can be used are any other staple grain malt toasted, such as Maize / ragi (eluciena coracana)/wheat +plant fibers/wheat +De fatted fenugreek seed flour-Singularly or in combination at 50:50/70:30/82:18. 5. A wheat based chocolate bar as claimed in claim 1 comprising an enrobe of chocolate and present in an amount of 12-18%. 6. A wheat based chocolate bar as claimed in claim 1 wherever said carbohydrate is grain malt. 7. A wheat based chocolate bar substantially as herein described and illustrated.

Documents:

0453-che-2003 abstract-duplicate.pdf

0453-che-2003 claims-duplicate.pdf

0453-che-2003 description (complete)-duplicate.pdf

0453-che-2003 description (provisional).pdf

453-che-2003-abstract.pdf

453-che-2003-claims.pdf

453-che-2003-correspondnece-others.pdf

453-che-2003-correspondnece-po.pdf

453-che-2003-description(complete).pdf

453-che-2003-description(provisional).pdf

453-che-2003-form 1.pdf

453-che-2003-form 26.pdf

453-che-2003-form 4.pdf