Title of Invention

A PROCESS FOR PREPARATION OF PORRIDGE MIX IN POWDER FORM

Abstract

A formulation has been developed to prepare a porridge mix .sing thermally treated : steamed) defatted soy flour with processed (toasted) wneat semolina, powdered sugar and skim milk powder along with a flavour base, starcn and pre gelatinized starch and blending the components to get a mix which is susoended in equal weight of hot water (60-70°C) and brought to boil after adding more hot water (twice the weight of mix) to get a porridge of desirable consistency with no beany aroma, bitter or after taste bitterness and improved sensory quality attributes.

Full Text

The present invention relates to a formulation of an improved porridge mix containing defatted soy flour. Porridge from oat meal might have oeen the earliest and definea as oat or any meal soiled in water or milk. Several types of soy based porridges nave been maae frorn soy bean or flour along with cereals or millets. Porridges with corn alone and corn with dried soybean curd (DSC) were made with small supplements of tapioca or ground peanuts, and proximate compositions and organoleptic characteristics were analysed. As level of DSC increased, acceptability on the product to the taste panel decreased, although in porridges, this effect was somewhat offset by inclusion of tapioca (1). Pupuru, a fermented cassava product with high acceptability, was prepared using a modified traditional method, The nutritive value of the product was further enhanced oy preparing purpuru with different levels of supplementation [10-50%] with soybean ana there was an increase in protein level in the composites from 1.72 to 20.12%. Porridge prepared from the composites were rated acceptable up to 30% soybean inclusion (2). A 'Nutri-mix', based on sweet potato flour (composition detailed), full fat soybean fiour, defatted groundnut flour, whole milk powder and cocoa powder (40:25:15:15:5), suitable as a supplement for weaned infants and preschool children was prepared. It contained about 24% protein, Consumer trials with preschool children showed that porridge prepared from the mix was highly acceptable (3). • Fortification of the millet porridge, a traditional Nigerian weaning food with soybeans (as 22.5% of TS), pretreated by a simple method to eliminate the characteristic beany flavour and confirming the high nutritional potentials of a millet/soy porridge as a meaning food (4) The nutritive value of paps and porridges prepared from millet, guinea corn and maize after supplementation with soybean milk or flour, showed that millet porridge and porridges was comparable with that of cerelac, a commercial weaning food (5). The nutritional value of ogi, a cereal product was reported to be improved by adding soybeans, groundnuts, melon seeds and cowpeas; and the addition of fruits, e.g. mango and papaya improved levels of vitamin C and minerals (6). A porridge for seasoning has been prepared from fermented soybean with improved nutritive value (7). Food supplements containing mixtures of corn, wheat, soy, dried milk, or whey along vvith ferrous fumerate were used in infant and child feeding programmes. Availability of this Fe in human volunteers, .and Fe absorption from all supplements was poor ana ranged from 3 to 7% of reference compound (8). Dietary fibre content of defatted soy based breakfast cereal mix containing 3% defatted soy flour has been found to be around 10-12%, as determined by an improved AOAC procedure (9) Composite flours were prepared by blending cereals and legumes produced through malting and toasting. Cereal and soybean toasting brought about better reconstitution indices, water holding capacities, bulk densities and gross energy at the end of fermentation. Only one sample, a ferment of malted, toasted white corn supplemented with toasted and malted soybean, fell within acceptable limits and the physical characteristics examined were affected by var. of cereal and soybean (10). Studies were conducted on methods for preparation of a composite flour from 70% corn grits and 30% soy milk extraction residue and the results indicated that acceptability of polenta or cream soup made with the composite flour was good, whereas acceptability of a porridge-type product made with this flour was poor (11). Emergency food preparations for use in disaster areas, famine relief, etc. based various combinations of wheat flour, barley flour, fish protein concentrate, dried skim-milk, whey protein concentrate, soyh meal, pea flour, rapeseed protein concentrate, oil, sugar and fortified salt \ jveloped their composition, nutn -al value, acceptability, packaging, preparation of porridge, bread etc. from the dry mix nave been studied(12). Blends were developed using provide 20% protein, 12% fat, 68% carbohydrate and 3% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) with corn meal [corn flour] and soybean oil, were used to provide high orotem and fat. The blends were extruded to provide pre-cooked foods that could be reconstituted at 40 degree C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients (13). Porridges were made with different ratios of blanched corn grits and soy meal (100:0 control), 90:10, 80:20, 70:30, 60:40 and 50:50), which were mixed with boiling water !o give mixes of 6-8% TS and were milled, homogenized and spray dried. Water and fat absorption were both highest in the control mix and decreased as soybean content increased and products with 10-30% soy bean contents were considered suitable for use as infant foods or as ingredients in meat products, fried foods and in bread making (14). Porridge prepared using the fermented soy-African breadfruit seed meal also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests in cooked paste viscosities, which is advantageous for increasing nutrient density (15). Germination and fermentation were investigated as methods of improving nutritional and sensory properties of soy meal and African breadfruit seed flour based foods. Sensory properties of porridge prepared with germinated seed meal were superior to that prepared with fermented meal (16). Corn (Zea mays), steeped in water, wet-milled and soured by natural fermentation (lactobacilfi and Saccaromyces cerevisiae), yields ogi which in Nigeria is boiled into a porridge or pap with the addition of 10% raw soya flour,. Addition of raw soya flour accelerated the souring process in corn broth, increasing production of organic acids by the hydroclastic action of beta-amylase of soya beans on the starch and dextrin of corn and raw soya is therefore considered a suitable protein supplement for ogi (17). Fermented corn, dehulled soybean, and sliced mango mesocarp were dried in a rnooile wooden solar cabinet dryer (65-70 degree C) to a moisture 'evei of 8-10%. The dried products were milled separately, soy meal, and 20% mango flour had acceptable sensory properties. Detailed nutrient composition, including essential ammo acids, was determmea (18). Several dry mixes based on soy tempeh powder were prepared for several foods such as chapatti, porridge, soup and laddoo. Various types of tempeh were made from differing blends of cereals, pulses and vegetables fermented with Rhizopus oryzae and R. oligosporus. Use of tempeh in these foods proved feasible, although type of tempeh which gave optimal results varied between foods(19). Ferrnented (F) and non-femented (NF) maize (corn)-soybean oorridges of increased nutrient density were formulated and compared with traditionally fermented maize-only porridge (P) for acceptability using mothers and infants, considerably higher compared to the P porridge group. It is concluded that the concept of high nutrient density weaning foods is a feasible vehicle for an improvement of nutrient supply to infants (20). With the aim of preparing high energy content semi-liquid weaning foods, the influence of roasting (stationary hot air treatment) and fermentation (with natural and pure culture inocula) on the viscosity of corn-sorghum-soybean porridges was investigated. Roasting gave porridges of significantly higher viscosity (when cooled to 40 degree C)'. Natural fermentation of mixed ingredients gave lower porridge viscosities (when cooled to 40 degree C, as well as hot-paste peak viscosity) when pH was 5.0-5.5. Viscosity adjustments could be made using malted cereals (21). Spray dried porridges containing homogenized rice and soybeans at ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were tested for pasting viscosity, water absorption and water solubility index. It is concluded that rice-soybean porridge products with soy bean content up to 40%, are suitable for use in fortified breakfast cereals, infant foods, bread products and meat products (22). Rice flour and defatted soy flour, microwave cooked separately and blended from 10-50% levels . Quick cooking mmgau, a Porridge type product was prepared using 50S rice flour/defatted soy flour Dlend. 10% dried whole milk. 39% sugar and 1% sait. Appearance, odour, flavour, consistency and nutritive values were assessed. Protein efficiency ratio was highest for the S0:10 and 60:20, rice is to soy formulations (23). The influence of sugar and flavour on improved corn, defatted soy flour and milk powder blend on young children has been studied. Among the flavours tested almond was rated best (0.025-0.05%).The porridges from this blend with 14% sugar naa better acceptability than without sugar and addition of 29% sugar further improved the acceptability (24). Reference may be made to soy Dean processing (Japanese-Patent, PN: 4801188 (1973) where in soybean or exoleated soybean which has been soaked in water is crushed to prepare a porridge-like substance. This material is then boiled for 30 min, filtered and the filtrate mixed with MgCb to yield a soybean curd. The curd is dispersed at a pH of 2.8, treated with a purified acid protease and a crude acid carboxypeptidase and held at 50 degree C for 2 h. After centrifugation, washing with ethanol and drying in vacuum, an anhydrous soybean protein free of offensive odour is produced. Reference may be made to corn soy based nutrient fortified food (United-States-Patent PN: US 4 478 857 [US4478857] (1984) wherein production of a long shelf life, nutrient fortified cereal based food is described. A mixture of corn and soybeans, milled to a fine flour is then vitamin and mineral fortified to an excess of the recommended daily requirements allowances. The flour is moistened to a level of approx. 17-20%, then cooker extruded, shaped and dried. [The product has a high degree of flexibility of bulk shape and flavour, and may be consumed in various forms e.g. snack, breakfast cereal, bread dough and porridge.] Published information including the patents does not mention the use of starch or pre gelatinized starch or their suitable blends, processed soy flour as well as the use of flavour base for improving the sensory quality of porridge containing defatted soy flour. The present invention covers these aspects of quality improvement of such porridge, and has resulted in the preparation of improved porridge mix formulation containing thermally processed defatted soy flour. The main objective of the present invention is a formulation of an improved porridge mix containing defatted soy flour. Another objective is improving the sensory quality of defatted soy flour by thermal treatment. Yet another objective is use of thermally treated defatted soy flour in the preparation of Soy porridge mix. Yet another objective is preparation of flavour base for improving the sensory quality of the porridge. Yet another objective is preparation of pre-gelatinized starch by drum drying aqueous suspension of starch. Yet another objective is use of small amount of starch and pre-gelatinized starch or their combination to improve the mouthfeel characteristics of the porridge. Still another objective is testing shelf life stability of the improved porridge mix containing defatted soy flour. Accordingly the present invention provides a formulation for improved porridge mix containing defatted soy flour which consists of Ingredients Weight (g%) Range From To wheat Semolina (fine, toasted) 10 12 defatted soy flour (20 min. steamed) 14 18 sugar (Powdered) 33 36 skim Milk Powder 31 35 flavor base 2 4 cornstarch 0.5 1.5 pre gelatinized starch 0.5 1.5 and a process for preparation of porridge mix in powder form which comprises : I l.steaming defatted soy flour at atmosphere pressure for 20 minutes of fine wheat semolina (40 - 44 BS) for 4 - 5 min. over a low flame, at room temperature 27° -28°C with 60 - 65% RH ll.preparation of pre-gelatinized corn starch by drum drying a slurry of 18 to 22% aqueous suspension at 1.2 - 1.5 Kg/cm2 steam pressure III.powdering the (I) and (II) product IV.preparation of a flavour base consisting of processed semolina, powdered sugar, cardamom and clove powder at a ratio of 22 - 23 : 16 - 20 : 16 - 20 : 2 - 3 V.blending the above flavour base as IV with powdered sugar, skim milk powder, processed defatted soy flour, processed wheat semolina, corn starch and pre-gelatinized starch at a ration of 3.5 - 4.5 : 32 - 35 : 30 - 38 : 14 : 20 : 10 - 14 : 0.5 -1.5:0.5-1.5 VI.blending in a ribbon blender to get the porridge mix containing defatted soy flour, which could be made in to a uniform suspension with an equal weight of hot water, VII.mixing with two parts of hot water, Vlll.boiling with constant stirring, and simmered for further 4-8 min. on a low flame to obtain the porridge. In an embodiment of the process where in defatted soy flour or steamed defatted soy flour may used to make a cereal (wheat) based porridge mix. In an another embodiment of the process wherein defatted soy flour steamed for 20 min. incorporated at 50 - 55% in the cereal soy mix along with powdered sugar and skim milk powder may be used prepare the mix. which may be easily reconstituted in hot water and boiled to get the porridge. In an another embodiment of the process, wherein the use of a flavour base at a low level may be effective in minimizing the beany aroma from 6.6 - 7.2 to 4 - 4.5 in the porridge. In an another embodiment of the process wherein addition of small amount flavour base may decrease the bitter taste from 3 - 4 to 1.5 - 1.7 and use of suitable compination of starch and pre gelatinized starch may further improved the quality by minimizing the bitter taste from 1.5 - 1.7 to 1.0 -1.2 and bitter after taste of the prcauct ftoml .5 -2.3 to 0.9 -1 2. In an another embodiment of the process wherein the imorovea porridge mix may have good shelf life stability, as tne desirable sensory attributes may be retained even after 120 days of storage as beany aroma, bitter taste and bitter after taste ranged from 3.5 - 4.1. 1.6 - 2.3 and 1.0 - 1 8 respectively, Fig 1: Flow chart for the Preparation of Soy Porridge Mix y flour (Table Removed) Novelty Achievement ot improvement in sensory quality of porridge containing thermally •-eared defatted soy flour isteamed defatted soy flour) prepared under specified conditions for minimizing the undesirable notes in the mix containing defatted soy flour. Use of starch and thermally modified starch obtained under selected conditions of tnermal treatment at suitable proportion to improve the consistency and mouthfeel quality of porridge containing defatted soy flour reported here is a new aspect. The following examples are given by way of illustration and therefore should not be construed to limit the scope of the present invention Example 1: Tablela: Formulations for preparing porridge mix containing Defatted Soy Flour and steamed defatted soy flour (Table Removed) Method of preparing the Porridge mix containing defatted soy flour: Defatted soy flour was steamed at atmospheric pressure to obtain processed defatted soy flour. Fine wheat semolina (40-44 mesh, BS) was toasted for 4-5 min to obtain processed semolina. These two were blended to get the porridge base. Powdered sugar and skim milk powder were blended well with this base to obtain the porridge mix containing defatted soy flour. Preparation of porridge containing defatted soy flour: 100 g of porridge mix is made into a thick suspension by mixing with 100 ml hot water. This is followed by addition of 200 ml hot water and stirring. The suspension is brought to boil with constant stirring and simmered for 3-4 min to obtain porridge, which is served hot. Initial studies on the porridge mix formulation with no added sugar, was found to be very bland after evaluation. Addition of 14 to 16 % sugar improved it slightly, while addition of 30 to 33% sugar resulted in a highly acceptable product. Hence further work was carried out with the addition of 33 to 36% sugar in different formulations. Table 1a shows the formulations prepared and tested to determine the suitability of defatted soy flour before and after processing for the preparation of porridge. The viscosity of the porridge at 58-60°C was measured using Brookfield Svnchrolectric Viscometer (spindle No.4) between 0.001 to 0.35y / sec. The viscosity of porridge was around 5000-6000 mPas for these samples. Sensory evaluation of the porridge was carried out by a trained panel using Quantitative Descriptive Analysis (on a scale of 15cm) method. The porridge was served hot (55-60°C) to the panelists. The results are shown in Table 1b. Table 1b Mean Scores of Sensory attributes for porridge containing defatted soy flour and steamed defatted soy flour Formulations ! Mean scores in the same row with differei, (Table Removed) The cooked cereal note and sweet taste had comparable values but beany aroma was higher for porridge with defatted soy flour and showed a significant decrease with steamed defatted soy flour. As the concentration of steamed defatted soy flour increased from 16 to 18% the beany aroma showed a slight increase, but was higher for porridge with 20% steamed defatted soy flour. The bitter and bitter after taste significantly decreased in the samples with steamed defatted soy flour and. with increase in steamed defatted soy flour , the scores did not show significant increase. The Overall Quality (OQ) values were lower due to increase in perception of beany aroma and hence further work was carried with only steamed defatted soy flour (Table 1b) Example 2: Table 2a: Formulations for preparing porridge mix containing steamed defatted soy flour and flavour base (Table Removed) Method of preparing the Porridge mix containing defatted soy flour and Flavour base: Defatted soy flour was steamed at atmospheric pressure to obtain processed defatted soy flour. Fine wheat semolina (40-44 mesh, BS) was toasted for 4-5 min to obtain processed semolina. These two were blended to get the porridge base. Powdered sugar and skim milk powder were blended well with this base to obtain the porridge mix containing defatted soy flour. To this, a flavour base containing well blended powdered sugar, processed semolina, powdered cardamom and clove was added and mixed well to get the porridge mix containing defatted soy flc and flavour base. Table 2a sr -s the formulations prepared ar 'ested to determine the suitability of steamed defatted soy flour after addition of flavour base at different levels of steamed defatted soy flour. Preparation of porridge containing defatted soy flour and flavour base 100 g of oornage mix is made into a thick suspension by mixing with 100 mi hot water. This is followed by addition of 200 ml hot water and stirring. The suspension is brought to Doil with constant stirring and simmered for 4-5 min to obtain porridge, wnich is served hot. The viscosity of porridge at 58-60°C was measured using Brookfield Syncnroiectric Viscometer (spindle No.4) between 0.001 to 0.35y / sec at a shear rate of 0.001 to 0.35y / sec and viscosity of porridge was around 5000 mPas. Sensory evaluation of the porridge was carried out by a trained panel using Quantitative Descriptive Analysis (on a scale of 15cm) method. The porridge was served hot (55-60°C). The results are shown in Table 2b. Table 2b Mean Scores of Sensory attributes for porridge containing defatted soy flour and steamed defatted soy flour (Table Removed) Mean scores in the same row with different letters differ significantly (p not show significant increase for these samples, with increase in content of steamed defatted soy flour. The Overall Quality values were also increased for porridge samples with flavour base ana it was highest for porridge with 16% steamed defatted soy flour and further work was carried with only 16% steamed defatted soy flour table 2b) . Example 3: Table 3a: Formulations for preparing porridge mix containing steamed defatted soy flour, flavour base and starch or pre-gelatinized starch (Table Removed) Method of preparing the Porridge mix containing defatted soy flour and Flavour base: Defatted soy flour was steamed at atmospheric pressure to obtain processed defatted soy flour. Fine wheat semolina (40-44 mesh, BS) was toasted for 4-5 min to obtain processed semolina. These two were blended to get the porridge base. Powdered sugar and skim milk powder were blended well with this base to obtain the porridge mix containing defatted soy flour. To this, a flavour base containing well blended powdered sugar, processed semolina, powdered cardamom and clove was added and mixed well to get the porridge mix containing defatted soy flour and flavour base. A slurry of Corn starch (18-20%) was drum dried at 1.2-1.5 Kg/Cm2 steam pressure, powdered in a blender and sieved (60 mesh, BS) to get pre-gelatinized starch. A mixture of corn starch and pre-gelatinized corn starch was added to the porridge mix containing defatted soy flour and flavour base to obtain the formulations listed in Table 3a. Preparation of porridge containing defatted soy flour, flavour base and pre-gelatinized starch: 100 g of porridge mix is made into a thick suspension by mixing with 100 mt hot water. This is followed by addition of 200 ml hot water and stirring. The suspension is brought to boil with constant stirring and simmered for 4-5 min to obtain porridge, which is served hot. The viscosity of porridge at 58-60°C was measured using Brookfield Synchrolectric Viscometer (spindle No.4) between 0.001 and 0.35y / sec. Viscosity of porridge was around 5000 mPas for formulation 5 and formulation 9, while it was around 7000 mPas for formulation 8 containing corn starch. The formulation containing both corn starch and pre-gelatinized starch showed a viscosity of 6000 mPas. Sensory evaluation of the porridge was carried out by a trained panel using Quantitative Descriptive Analysis (on a scale of 15cm) method. The porridge was served hot (55-60°C). The results are shown in Table 3b. Table 3b Mean Scores of Sensory attributes for porridge containing defatted soy flour, steamed defatted soy flour, flavor base, starch and pre-gelatinized starch Formulations (Table Removed) Mean scores in the same row with different letters differ significantly (p Shelf life studies After standardization of the formulation to get the porridge with desirable qualities, the improved mix for soy porridge was prepared, packaged in metallised polyester pouches and stored at refrigerated (5-7°C) and ambient (27°C, 65%,RH) conditions. Samples were withdrawn periodically, porridge was prepared as mentioned above, analysis was carried out and the results are shown in Table 4. After a storage period of 30 days, the samples matched in most aspects with sensory quality of porridge prepared using fresh instant mix. (TableRemoved) After storage for 60 days, the consistency or the mouth-feel of the porridge showed a marginal but not significant decrease. There was a slight drop in cardamom aroma out the after taste showed a slight increase. No staleness was perceived and the overall quality was comparable with that of fresh sample. After storage for 90 days little change was perceived by the panelists and the overall quality was comparable to pervious values. At the end of 120 days, the after taste ana staleness showed a slight increase in the sample stored at ambient condition resulting in slightly tower overall quality. Refrigerated sample had retained its acceptability without any perceptible drop in sensory attributes. The results indicated that porridge mix packed in metallised polyester could be stored for 4 months under ambient conditions. Summary of results The results of this study indicate that porridge couid be prepared with defatted soy flour or steamed defatted soy flour, but undesirable notes were lower in the sample with steamed defatted soy flour. The use of flavour base further decreased the beany aroma. Addition of small amount of suitable combination of starch and pre gelatinised starch obtained under specified conditions decreased the bitter and bitter after taste in the porridge. The consistency and mouth-feel also improved and thus the overall quality of porridge showed a much higher value. The improved mix showed good shelf stability at ambient and refrigerated conditions. Advantages a) Use of Steamed defatted soy flour improves the sensory quality of porridge. b) The method of preparation is simple and can be adopted by small or medium scale industries. c) The flavour base is very effective in reducing the undesirable notes to a greater extent. a) The consistency of porridge could be adjusted so as to use it as an infant or weaning food. e) The improved mix exhibits good shelf stability. f) The mix has good compatibility with fresh fruits such as banana, mango or pineapple. g) Dried fruits such as raisins or dates when fried in small amount of ghee and added to the product improve the sensory quality to a greater extent, so that it can be used as a dessert in a full meal course. We Claim: 1.A process for preparation of porridge mix in powder form which comprises : steaming defatted soy flour at atmosphere pressure for 20 minutes of fine wheat semolina (40 - 44 BS) for 4 - 5 min. over a low flame, at room temperature 27° - 28°C with 60 - 65% RH: prepaing pre-gelatinized corn starch by drum drying a slurry of 18 to 22% aqueous suspension at 1.2 - 1.5 Kg/cm2 steam pressure: powdering the (I) and (II) product: preparation of a flavour base consisting of processed semolina, powdered sugar, cardamom and clove powder at a ratio of 22 - 23 : 16 - 20 : 16 - 20 : 2 - 3 blending the above flavour base as IV with powdered sugar, skim milk powder, processed defatted soy flour, processed wheat semolina, corn starch and pre-gelatinized starch at a ration of 3.5 - 4.5 : 32 - 35 : 30 - 38 : 14 : 20 : 10 - 14 : 0.5-1.5:0.5-1.5: blending in a ribbon blender to get the porridge mix containing defatted soy flour, which could be made in to a uniform suspension with an equal weight of hot water: mixing with two parts of hot water: boiling with constant stirring, and simmered for further 4-8 min. on a low flame to obtain the formulation which consists of Ingredients Weight (g%) Range From To wheat Semolina (fine, toasted) 10 12 defatted soy flour (20 min. steamed) 14 18 sugar (Powdered) 33 36 skim Milk Powder 31 35 flavor base 2 4 corn starch 0.5 1.5 pre gelatinized starch 0.5 1.5

Documents:

528-del-2003-abstract.pdf

528-DEL-2003-Claims-(05-08-2008).pdf

528-del-2003-claims.pdf

528-DEL-2003-Correspondence-Others-(05-08-2008).pdf

528-del-2003-correspondence-others.pdf

528-del-2003-correspondence-po-(07-08-2008).pdf

528-del-2003-correspondence-po.pdf

528-del-2003-description (complete)-05-08-2008.pdf

528-del-2003-description (complete).pdf

528-del-2003-form-1.pdf

528-del-2003-form-18.pdf

528-DEL-2003-Form-2-(05-08-2008).pdf

528-del-2003-form-2.pdf

528-del-2003-form-3.pdf

528-DEL-2003-Petition-137-(05-08-2008).pdf