Title of Invention	"MILLET KHEER MIX"
Abstract	This invention relates to millet kheer mix comprising a mixture of 10-15% gwt of white finger millet puffed flour, 1.7 to 4.3% gwt of millet starch, 8.5 to 26% gwt of poppy seeds, 65 to 150 gwt of sweetner such as sugar, 8.5 to 26% gwt of milk powder, 5 to 6% gwt of desiccated coconut, and 0.5 to 1% gwt of cardamom.

Full Text

FIELD OF INVENTION The invention relates to millet kheer mix which on reconstitution in boiling water yields a delicious, smoothening drink called kheer. This imparts convenience to the consumer firstly in the form of ready mix and secondly as a sleeping, relaxing drink. PRIOR ART Commercially wheat noodles and milk based, kheer mixes are available. Traditionally, rice, tapioca starch, dhal based kheer preparations are in practice. The scanning of receipes of Indian dishes reveals that the kheer is mostly based on rice. The traditional practice brings in badam kheer, sago kheer, carrot kheer, bottlegourd kheer. The cereal based kheers generally refers to rice, wheat semolina, vermicelli, moong dhal based preparations. The mixture of roasted rice, wheat, ragi, moong dhal is used as a weaning food and can be made thin in the form of kheer for easy feeding to a child. Jangora, a local cereal of uttarkhand hills based kheer is known in that region. Oat based kheer is also prepared. But, the limitation of these are that (1) these are only receipes referring to individuals taste (2) lacks the optimized composition (3) prepared fresh and taken, thereby lack of shelf-life (4) lack of storage stability (5) lack of scientific criteria. In general, millet based kheer is not attempted. Only foxtail based healthy beverage has been patented by Wang Huayu (CN2000111142, 2000). However, no attempts have been made to process either finger millet based kheer or kheer mix. In the present process described for the kheer mix, finger millet flour is used which contributes to calcium and iron content in the product, poppy seeds for soothening effect, cardamom for flavour along with other nutritive ingredients. The processed product imparts convenience, storage stability and longer shelf-life. The millet based kheer, kheer mix which provide convenience to the consumer is a new approach. OBJECTS OF THE INVENTION An object of this invention is to propose a finger millet based kheer mix and a process for the production thereof. Another object of this invention is to propose a finger millet based kheer mix and a process for the production thereof which needs reconstitution in boiling water before consumption as a drink. Still another An object of this invention is to propose a finger millet based kheer mix and a process for the production thereof which is a ready-to-drink kheer. Yet another object of this invention is to propose a finger millet based kheer mix and a process for the production thereof which is a nutritive health drink and convenience to the consumer. A further object of this invention is to propose a finger millet based kheer mix and a process for the production thereof which is delicious tasty, flavoured kheer which helps for relaxing. DESCRIPTION OF INVENTION According to this invention there is provided millet kheer mix comprising a mixture of: • 10-15% gwt of white finger millet puffed flour, • 1.7 to 4.3% gwt of millet starch, • 8.5 to 26% gwt of poppy seeds, • 65 to 150 gwt of sweetner such as sugar, • 8.5 to 26% gwt of milk powder, • 5 to 6% gwt of desiccated coconut, and • 0.5 to 1% gwt of cardamom PROCESSING OF RAW MATERIALS Finger millet white variety was cleaned, ground in a mill into flour and starch was extracted by alkaline water steeping method. The extracted starch was dried at about 60°C to make it dry powder. Finger millet white variety Indaf-11 was cleaned, treated with water in the ratio 1 kg: 200 ml, kept for 2 hrs, puffed at about 230°C cleaned thoroughly, grounded into flour in a mill and passed through 18 mesh sieve. Decorticated Cardamom seeds was powdered. Sugar, jaggery, milk powder and desiccated coconut were procured locally. Poppy seeds were cleaned thoroughly, roasted at about 180°C for about 5 min and powdered. Finger millet starch was also roasted at 180°C for about 2-3 min. The above flours/powders were passed through 18 mesh sieve. Decorticated Cardamom seeds was powdered. Sugar, jaggery, milk powder and desiccated coconut were procured locally. Poppy seeds were cleaned thoroughly, roasted at about 180°C for about 5 min and powdered. Finger millet starch was also roasted at 180°C for about 2-3 min. The above flours/powders were passed through 18 mesh sieve. Preparation of Millet Kheer Mix White finger millet puffed flour (10-15 %gwt), millet starch (1.7-4.3 %gwt), poppy seeds (8.5-26 %gwt), sugar, jaggery (65-150 %gwt), milk powder (8.5-26 %gwt), desiccated coconut (5-6 %gwt) and cardamom (0.5-1 % gwt), were weighed and mixed well for uniform dispersion. Thirty different formulations based on statistical software was drawn with poppy seeds, starch, sweetness and milk powder as statistical variables. To 50 g kheer mix, 250 ml water was added and boiled for 3 min to get the ready-to-drink kheer. The samples were evaluated for overall acceptability by a taste panel consisting of 15 members using a 9 point hedonic scale with a score of 9 as excellent and 1 as poor. The soluble solids in terms of ° brix, was estimated in all the 30 formulations. The products had an acceptance score range of 6.4 to 7.8 on 9-point hedonic scale and the soluble solids ranged from 18-21.2° brix. The optimisation of ingredients was achieved on the basis of sensory score and brix of kheer using stat-ease design expert software. The optimized kheer mix was packed (100 g) in trilaminate pouches and stored at ambient conditions and 37 + 1°C for periodical evaluation. Working example -1 White finger millet puffed flour (13.5 g), millet starch (3 g), milk powder (15 g), sugar + jaggery (50:50) (100 g), poppy seeds (15 g), desiccated coconut (5 g) and cardomom (0.5 g) were weighed and mixed well for homogeneity. To 50 g mix, 250 ml water was added and boiled for 2-3 min. The ready-to-drink kheer was evaluated by the taste panelists on a 9-point hedonic scale. The product kheer had a sensory acceptance score of 7.8 with 20.4° brix. Working example - 2 White finger millet puffed flour (13.5 g), millet starch (4 g), milk powder (10 g), sugar + jaggery (50:50) (150 g), poppy seeds (25 g), desiccated coconut (5 g) and cardomom (0.5 g) were weighed and mixed weli for homogeneity To 50 g mix, 250 ml water was added and boiled for 2-3 min. The ready-to-drink kheer was evaluated by the taste panelists on a 9-point hedonic scale. The product kheer had a sensory score of 7.0 with 19° brix. Optimized ingredient composition is as follows: (Table Removed) All the ingredients were weighed and mixed well for homogeneity. Kheer mix has calcium content of 130 mg% and iron 3 mg%. Preparation To 100 g mix 500 ml water was added, boiled for 3 min. and the product was ready to serve. The optimized product had an acceptance score of 7.8 and 20° brix. WE CLAIM; 1. Millet kheer mix comprising a mixture of: • 10-15% gwt of white finger millet puffed flour, • 1.7 to 4.3% gwt of millet starch, • 8.5 to 26% gwt of poppy seeds, • 65 to 150 gwt of sweetner such as sugar, • 8.5 to 26% gwt of milk powder, • 5 to 6% gwt of desiccated coconut, and • 0.5 to 1% gwt of cardamom 2. Millet kheer mix substantially as herein described.

Documents:

2413-del-2005-Abstract-(11-03-2010).pdf

2413-del-2005-abstract.pdf

2413-del-2005-Claims-(11-03-2010).pdf

2413-del-2005-claims.pdf

2413-del-2005-Correspondence-Others-(11-03-2010).pdf

2413-del-2005-correspondence-others.pdf

2413-del-2005-correspondence-po.pdf

2413-del-2005-description (complete).pdf

2413-del-2005-Descritpion (Complete)-(11-03-2010).pdf

2413-del-2005-Form-1-(11-03-2010).pdf

2413-del-2005-form-1.pdf

2413-del-2005-form-18.pdf

2413-del-2005-Form-2-(11-03-2010).pdf

2413-del-2005-form-2.pdf

2413-del-2005-GPA-(11-03-2010).pdf