|Title of Invention||
"A PROCESS FOR THE PREPARATION OF APPETISING MIX"
|Abstract||A process for the preparation of an appetizing mix which comprises in the step of: processing of curd as herein described to obtain a free flowing curd powder with a moisture content of 2%; processing of curry leaves as herein described to obtain dried curry leaves with a moisture content of 3%; adding 69% curd powder, 2% curry leaves, 7% ginger, 17% sugar, 0.7% asafetida, 3.6% salt, 0.7% citric acid to obtain said mix.|
|Full Text||FIELD OF INVENTION
The invention relates to the development of a process for the preparation of appetizing mix, which is used as an appetizer. The invention refers to the convenience imparted to the consumer in terms of stable, dry form, which on reconstitution in cold water results in a stimulating drink. This appetizing mix contains ginger as a stimulant and curd as a soothner and thus it is very useful at high altitudes where curd is not available and lack of appetite is a problem.
Curd and curd products are traditionally known to be healthy an help in memory and brain functioning. Ginger containing bean curd has been patented (JP 2138946, 1990) by Takahashi Yok, while Chinese have patented the process of the appetite stimulating and indigestion relieving health beverage (CN 1370460, 2002) containing 12 medicinal materials including ginger.
On the other hand, beverage containing lactic acid bacteria has been patented (EP 1020123A1, 2000) and Nakashima has filed a patent on lactic acid and soybean curd containing beverage (USP 185540ANO, 1998). But these are liquid products. In the present invention, the process is for the dry appetizing mix base don curd powder and ginger.
OBJECTS OF THE INVENTION
An object of this invention is to propose a process for preparation of appetizing mix which makes a stimulating drink when reconstituted in cold water.
Another object of this invention is to propose a process for preparation of appetizing mix which is in fine powder form and easily dispersible in cold water and imparts convenience to the consumer.
Still another object of this invention is to propose a process for preparation of appetizing mix which retains a good taste, flavour and satisfaction.
Yet another object of this invention is to propose a process for preparation of appetizing mix which provides a product with optimum ingredients composition.
DESCRIPTION OF INVENTION
According to this invention there is provided a process for the preparation of an appetizing mix which comprises in the steps of:
(a) processing of curd to obtain a free flowing powder with a
moisture content of less than 2%;
(b) processing of curry leaves to obtain dried curry leaves
with a moisture content of less than 3%;
(c) (c) adding curd powder, curry leaves, ginger, asafoetida and salt to obtain said mix;
EXAMPLE Processing of Curd
Good quality milk was seeded with a spoon of curd and kept at room temperature (18-33°C) for 6hrs. homogenized with incorporation of 10% sugar, freeze dried in a freeze drier Hull corporation, USA by freezing to -30±2°C for 2-3 hrs. in stainless steel trays and drying under a chamber pressure of 100-300µ using variable platen temperature of 35-70°C, for 18hrs. to get a free flowing powder with a moisture content less than 2%. Liquid nitrogen was used to release the vacuum and packing was done in a dehumidified room.
Processing of Curry Leaves
Curry leaves were separated from stalk, washed and blanched in boiling water containing magnesium oxide (0.1%) sodium meta bisulphate (0.1%) and salt (1%) for 3 minutes and dehydrated in cross air flow drier for 3hrs. to reduce the moisture content to less than 5%. The dried curry leaves were powdered using the blender/mixer.
Optimization of Ingredients
The optimization of ingredient composition was achieved by RSM using statistical software. Ginger powder, asafetida and salt were the dependent variables with curd powder, curry leaves, citric acid, sugar as fixed variables. Fifteen combinations were drawn and mixes prepared. The reconstituted samples were evaluated using the sensory scores for acceptance and acidity as the responses and analysed for the most suitable and best fit combination using the stat-case design expert software.
The optimized combination is as follows:
To lOg mix, 40ml cold water is added, stirred for uniform dispersion and the drink is ready to serve.
It is to be noted that present invention is susceptible to modifications, changes and adaptations by those skilled in the art. Such, variant embodiments incorporating the concepts and features of the present invention, are intended to be within the scope of the present invention, which is further set forth under the following claims:
1. A process for the preparation of an appetizing mix which comprises
in the step of:
(a) processing of curd as herein described to obtain a free flowing curd powder with a moisture content of 2%;
(b) processing of curry leaves as herein described to obtain dried curry leaves with a moisture content of 3%;
(c) adding 69% curd powder, 2% curry leaves, 7% ginger, 17% sugar, 0.7% asafetida, 3.6% salt, 0.7% citric acid to obtain said mix,
2. A process for the preparation of an appetizing mix substantially as
|Indian Patent Application Number||260/DEL/2005|
|PG Journal Number||28/2010|
|Date of Filing||08-Feb-2005|
|Name of Patentee||THE CHIEF CONTROLLER, DEFENCE RESEARCH AND DEVELOPMENT ORGN|
|Applicant Address||MINISTRY OF DEFENCE, GOVT. OF INDIA, WEST BLOCK VIII, WING-1, SECTOR-1,R.K.PURAM, NEW DELHI-110066,INDIA.|
|PCT International Classification Number||A236|
|PCT International Application Number||N/A|
|PCT International Filing date|