Title of Invention

HIGH PROTEIN BAR AND A PROCESS FOR PREPARATION THEREOF

Abstract

A high protein bar comprising of 3-10% w/w of ground nuts, 5-15% w/w of cashew nuts, 10-20% w/w of sesame seeds, 3-10% w/w of soy flour, 5-20% w/w of coarse puffed rice, 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia. Further there is provided a process for the preparation of high protein bar as claimed in claim 1 comprising of the steps of: preparing a coarse powder of groundnuts after roasting them with 3-5% hydrogenated fat at 135-155°C, preparing a coarse powder of nuts like walnut, almond and cashew preferably cashew nuts after drying in a hot air oven at 60-80°C, roasting the sesame seeds with 1-2% hydrogenated fat at a temperature of 135-155°C, roasting the defatted soy flour with 10-15% hydrogenated fat at a temperature of 145-160°C, drying the puffed rice or roasted paddy in a hot air oven at 60-80°C for l-2hrs till the moisture level reached to 4-6%, mixing thoroughly 3-10% w/w of groundnut obtained in step a), 5-15% w/w of cashew nuts obtained in step b), 10-20% w/w of sesame seeds obtained in step c), 3-10% w/w of soy flour obtained in step d), 5-20% w/w of coarse puffed rice obtained in step e) with 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia to a get a homogeneous high protein bar mix and then keeping the said bar mix at a temperature of 20-30°C for conditioning; preparing high protein bar by compressing said bar mix obtained in step f).

Full Text

FIELD OF INVENTION The present invention relates to a high protein compressed bar and a process for preparation thereof, which is ready-to-eat, alleviates malnutrition and provides an alternative meal for an emergency/ survival situation. PRIOR ART The prior art describes many alternative types of food bars which provide nutrition as a snack, meals supplement or meals substitute, by processing the selected ingredients into a food bar in the form of rectangular, square or cylindrical shape and packaged in proper packaging material to obtain long shelf-life as well as convenience in handling and consumption. One of the food bars known in the art, US Patent No. 3,882,253 mentions a compact and dehydrated food bar easily bitten and chewed, containing 10% potato particles and 90% non potato food ingredients. Another high calorie food bar US Patent No.4,017,644 is essentially devoid of sodium, potassium and protein, comprises of a baked dough, having 150-250 parts by weight of pre-gelatinized starch, 300-500 parts by weight of edible vegetable oil, 200-400 parts by weight of sugar, consumable coloring and flavourings. There are some other compressed food bars known in the art which are used for specialized purposes, like US Patent No.4,496,606 mentions the composition and manufacture of a snack bar with high fibre guar gum for diabetic patients. Also Prisecaru et.al. (2002) have used different types of protein and energy rich bars under 3 different macro nutrients categories for studying the blood glucose levels in humans. US Patent No. 4,859,475 describes about nutritional athlete bar composed of high protein, low or no lactose, vitamin and mineral fortified balanced snack bar containing corn syrup. US Patent No 5413805 describes low or no fat granola cereal mix & process for making bar based on wheat bran flakes, rolled oats, crisp rice, oat flour, sweet whey, sunflower oil, honey etc. Some more food bars known in the art are in the form of biscuits or wafers like US Patent No 4,650,685 describes biscuits comprising of agglomerated granules of cooked-extruded base, coated with a binder. The base contains about 40-80 parts by weight of cereal flour, upto 20 arts of sucrose and about 0.5-3.0 parts of oil or fat and binder which comprises of 8-30 parts by weight of sucrose and / or mixture of glucose and its polymer. Whereas US Patent No. 3,814,819 and US Patent No. 3,185,574 disclose a high protein wafer like baked bar containing sufficient carbohydrate, protein and fat to provide a balanced diet. Yet some other food bars known in the art US Patent Nos. 6,607,760, 3,058,828, 3,434,843 and 4,152,463 describe highly nutritious, protein and vitamin enriched food bars containing a homogenous distribution of calories and protein. The ingredients and the process for making baked food bars is in general based on whole meal flour, dry milk solids, semolina, baking powder, honey, sultanas, dates, mixed peel, iso-flavone concentrate, vitamins, minerals, marshmallow, lime juice concentrate, grape juice concentrate, white sugar, pea nuts, dessicated coconuts, glycerine, roasted soy bean, chocolates, canola oil, water etc. in different combinations. The main limitation of the above known food bars is that the protein rich food bars have a flavour of protein which is not palatable to people in general. Another limitation of these known bars is that they lack in pleasant roasted aroma. Still another limitation of these known food bars is that most of these bars are used as breakfast bars or for diabetics and athletes. Further limitation of the above known bars is that they have comparatively shorter shelf-life. Therefore there is a need to develop ready-to-eat, nutritious, high protein, energy dense bars with pleasant roasted aroma having long shelf-life to cater to the requirements of Indian consumers and Armed Forces. The compressed food bar should act as a meal substitute and at the same time the consumer should have psychological feeling of being full. OBJECTS OF THE INVENTION The main object of the present invention is to provide a high protein bar and a process for its preparation. Another object of the present invention is to provide a high protein bar which is a meal equipment bar. Yet another object of the present invention is to provide a high protein bar to alleviate malnutrition and provide sufficient energy to improve the physiological functioning. Still another object of the present invention is to provide a high protein bar which is ready to eat and can be used as survival ration in adverse conditions. Further object of the present invention is to provide a high protein bar which has roasted aroma that gives psychological satisfaction of being full to the consumer. Yet further object of the present invention is to provide a high protein bar with good texture and shelf life of more than 12 months.DETAILED DESCRIPTION OF THE PROCESS According to this invention there is provided a high protein bar comprising of 3-10% w/w of ground nuts, 5-15% w/w of cashew nuts, 10-20% w/w of sesame seeds, 3-10% w/w of soy flour, 5-20% w/w of coarse puffed rice, 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia. Further there is provided a process for the preparation of high protein bar as claimed in claim 1 comprising of the steps of: (a) preparing a coarse powder of groundnuts after roasting them with 3-5% hydrogenated fat at 135-155°C, (b) preparing a coarse powder of nuts like walnut, almond and cashew preferably cashew nuts after drying in a hot air oven at 60-80°C, (c) roasting the sesame seeds with 1-2% hydrogenated fat at a temperature of 135-155°C, (d) roasting the defatted soy flour with 10-15% hydrogenated fat at a temperature of 145-160°C, (e) drying the puffed rice or roasted paddy in a hot air oven at 60-80°C for l-2hrs till the moisture level reached to 4-6%, (f) mixing thoroughly 3-10% w/w of groundnut obtained in step a), 5-15% w/w of cashew nuts obtained in step b), 10-20% w/w of sesame seeds obtained in step c), 3-10% w/w of soy flour obtained in step d), 5-20% w/w of coarse puffed rice obtained in step e) with 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia to a get a homogeneous high protein bar mix and then keeping the said bar mix at a temperature of 20-30°C for conditioning; (g) preparing high protein bar by compressing said bar mix obtained in step f). In accordance with the present invention a high protein ready to eat compressed bar has been provided comprising of groundnuts, cashew nuts, sesame seeds, defatted soy flour, puffed rice, puffed Bengal graim powder, sugar, milk powder, honey, raisin, hydrogenerated fat and gum acacia. The process for the preparation of the said protein rich bar comprises of the steps of: a) Preparing the ingredients. 1. Groundnuts are roasted with 3-5% hydrogenated fat on an open flame till the temperature reaches to about 135-155°C preferably 150°C to destroy the aflatoxin and generate a nutty flavour. After roasting skin of ground nuts are removed and kernels are ground coarsely. 2. Nuts like walnut, almond and cashew preferably cashew nuts are dried in a hotair oven at 60-80°C preferably 70°C for 1 -2 hrs to reduce the moisture content from 10% to 3-5% and ground coarsely. 3. Sesame seeds are roasted with 1-2% hydrogenated fat on an open flame tillthe temperature reaches to about 135-155°C preferably 150°C. 4. Defatted soy flour is roasted with 10-15% hydrogenated fat till the temperature reaches to about 145-160°C preferably 155°C to inactivate trypsin inhibitor activity of flour. 5. Puffed rice or roasted paddy can be used in bar preparation, preferably puffed rice. Puffed rice is dried in a hot air oven at 60-80°C preferably 70°C for about 1-2 hrs., till the moisture level reaches to 4-6%.b) Mixing of ingredients : 3-10% w/w preferably 5% w/w of groundnut, 5-15% w/w preferably 10% w/w of cashew nuts, 10-20% w/w preferably 15% w/w of sesame seeds, 3-10% w/w preferably 5% of soy flour, 5-20% w/w prefearbly 15% w/w of coarse puffed rice all prepared in step a) are mixed with 5-15% w/w preferably 11% w/w of milk powder, 10-25% w/w preferably 16% w/w of sugar, 5-10% w/w preferably 8% w/w of honey, 3-10% w/w preferably 5% of raisin, 1 -6% w/w preferably 3% /w of hydrogenated fat, 2-8% w/w preferably 5% w/w of puffed bengal gram powder and 1-5% w/w preferably 2% w/w of gum acacia in a planetary mixer. The ingredients are mixed thoroughly to a get a homogenous high protein bar mix and this mix is then kept at a temperature of 20-30° C for about 1 hour for conditioning. c) Preparing bars and packaging : Fifty gram of the high protein bar mix obtained in step b) is taken and compressed in the form of square bars of size of 65x65x11mm by using a pressure of 16000 pounds with the help of a hydraulic press. Immediately compressed bar is packed in skin tight cellophane with an outer package of paper-aluminium foil polyethylene laminate or alternatively vacuum packed in metallised polyester film. The bars can be varied in shapes and size according to the choice. This invention will now be illustrated with a working example, which is intended to be typical example to explain the technique of the present invention and is not intended to be taken restrictively to imply any limitation to the scope of the present invention. Working Example 485 gm of groundnut was roasted with 15 gm of hydrogenated fat to a temperature of 150°C. After roasting the skin of the ground nuts was removed and the kernels were ground coarsely. 1.0 Kg of cashew nuts were dried in a hot air oven at 70°C to a final moisture content of 4%. After drying, cashew nuts were ground coarsely. 1.485 Kg of sesame seeds were roasted with 15 gm of hydrogenated fat to a temperature of 150°C and ground coarsely. 430 gm of defatted soy flour was roasted with 70 gm of hydrogenated fat to a temperature of 155°C. 1.5 Kg of puffed rice was roasted without fat to a moisture level of 5% and powdered coarsely. 1.6 Kg of sugar was finely ground. 500 gm of puffed bengal gram was dried to a moisture level of 5% and ground coarsely. The above ingredients were mixed thoroughly in a planetary mixer with 1.1 Kg of milk powder, 800 g of honey, 500 g of raisin, 300 g hydrogenated fat and 200 g of gum acacia. The mixed ingredients were kept for one hour at room temperature (20-30°C) for conditioning. Fifty gram of the mix was taken and compressed in the form of square bar of size of 65x65x11mm by using a pressure of 16000 pounds with the help of a hydraulic press. Immediately compressed bar was packed in skin tight cellophane with an outer package of paper aluminium foil polyethylene laminate. It is to be understood that the process of the present invention is susceptible to modifications, changes, adaptations by those skilled in the art. Such modifications, changes adaptations are intended to be within the scope of the present invention which is further set forth under the following claims: WE CLAIM; 1. A high protein bar comprising of 3-10% w/w of ground nuts, 5- 15% w/w of cashew nuts, 10-20% w/w of sesame seeds, 3-10% w/w of soy flour, 5-20% w/w of coarse puffed rice, 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3- 10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia. 2. A process for the preparation of high protein bar as claimed in claim 1 comprising of the steps of: (a) preparing a coarse powder of groundnuts after roasting them with 3-5% hydrogenated fat at 135-155°C, (b) preparing a coarse powder of nuts like walnut, almond and cashew preferably cashew nuts after drying in a hot air oven at 60-80°C, (c) roasting the sesame seeds with 1-2% hydrogenated fat at a temperature of 135-155°C, (d) roasting the defatted soy flour with 10-15% hydrogenated fat at a temperature of 145-160°C, (e) drying the puffed rice or roasted paddy in a hot air oven at 60-80°C for l-2hrs till the moisture level reaches to 4-6%, (f) mixing thoroughly 3-10% w/w of groundnut obtained in step a), 5-15% w/w of cashew nuts obtained in step b), 10-20% w/w of sesame seeds obtained in step c), 3-10% w/w of soy flour obtained in step d), 5-20% w/w of coarse puffed rice obtained in step e) with 5-15% w/w of milk powder, 10-25% w/w of sugar, 5-10% w/w of honey, 3-10% w/w of raisin, 1-6% w/w of hydrogenated fat, 2-8% w/w of puffed bengal gram powder and 1-5% w/w of gum acacia to a get a homogeneous high protein bar mix and then keeping the said bar mix at a temperature of 20-30°C for conditioning; (g) preparing high protein bar by compressing said bar mix obtained in step f). 3. A process for the preparation of high protein bar as claimed in claim 2 wherein the groundnuts are roasted to destroy the aflatoxin and generate a nutty flavour. 4. A process for the preparation of high protein bar as claimed in claim 2 wherein the nuts are dried to reduce the moisture content from 10% to 3-5% as herein described. 5. A process for the preparation of high protein bar as claimed in claim 2 wherein the defatted soy flour is roasted to inactivate trypsin inhibitor activity of flour. 6. A high protein bar and a process for its preparation substantially as described and exemplified herein.

Documents:

2270-DEL-2004-Abstract-(02-06-2010).pdf

2270-DEL-2004-Abstract-(27-07-2009).pdf

2270-del-2004-abstract.pdf

2270-DEL-2004-Claims-(02-06-2010).pdf

2270-DEL-2004-Claims-(27-07-2009).pdf

2270-del-2004-claims.pdf

2270-DEL-2004-Correspondence-Others-(02-06-2010).pdf

2270-DEL-2004-Correspondence-Others-(27-07-2009).pdf

2270-del-2004-correspondence-others.pdf

2270-del-2004-correspondence-po.pdf

2270-DEL-2004-Description (Complete)-(02-06-2010).pdf

2270-DEL-2004-Description (Complete)-(27-07-2009).pdf

2270-del-2004-description (complete).pdf

2270-del-2004-form-1.pdf

2270-del-2004-form-18.pdf

2270-del-2004-form-2.pdf

2270-DEL-2004-Form-3-(02-06-2010).pdf

2270-DEL-2004-GPA-(27-07-2009).pdf