Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/185—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings

Definitions

• the present invention relates to a uniformly mixed, nutritious and spiced instant pudding mix product having enhanced sensory quality attributes and shelf life and a method of preparing said instant pudding mix product.
• BACKGROUND ART Several types of foods are made using soybean/flour (1) but systematic studies on sensory attributes are rather scanty. Addition of flavor to soy meal or defatted soy flour to improve the product quality has been studied with baked foods, milk based desserts and snack foods. Undesirable bitter notes of legumes, cereal grains or grain based foods are reported to be due to the presence of phospholipids (2), lipoxidase(3,4) and lipoxigenase(5).
• soya mass for food [Glandorf-K; Scheurer- G; Moebert-C; Uihlein-A German-Federal-Republic-Patent- Application-No. 2415 861 (2415861) (1975)] where a soy mass which is used partly to replace carbohydrates in a range of food products is described.
• the product can be used in foods with a low flour content, biscuits, snacks, delicatessen products, dumplings, soups, bakery products, sweets and puddings.
• Flavored food products [Netherlands- Patent-Application No.7 116 782(7116782)(1972)] wherein precursors of flavoring agents possessing a thiol group, such as thiocarbonic acid diesters, are incorporated in food products, e.g. dry soup mixes, instant coffee, soya flour products and meat preserves, to release the respective flavoring substance at a desired rate.
• the diesters are used in amounts of 10 -10 "7 parts by weight of the food product, optionally in combination with an amino acid or peptide, nucleotide, monocarboxylic acid or pyrrolidone carboxylic acid.
• soya bean curd of defatted soya bean flour is incubated with certain specific proteolytic enzymes and washed with aqueous ethanol to provide a product having little astringent or beany flavor and a distinctly diminished tendency to flavor reversion (4).
• soya bean flour is mixed with water and 0.5-4.0% (preferably 2-3%), - emulsifying salts and heated to 90°C with agitation in equipment usually used for processed cheese production.
• Suitable emulsifying salts are alkali polyphosphates and alkali salts of hydroxy acids, particularly citric acid.
• Flavor may be improved by admixing 5-20%) rennet casein or matured natural cheese. Additional flavoring e.g. tomato, gherkin or pepper, may be added.
• a sandwich spread similar to processed cheese is obtained, - which has a long shelf life (5).
• soymilk can be used as a substitute for milk in e.g. custard pudding (8). But no information on systematic studies is available regarding the preparation of an instant mix for breakfast or mid day meal type of products consisting of soy flour and yet free from undesirable quality attributes.
• the main object of the present invention is to provide a uniformly mixed, nutritious and spiced instant mix pudding product having enhanced sensory quality attributes and shelf life.
• Another object of the present invention is to provide a method of preparing said instant mix pudding product.
• Yet another object of the present invention is to prepare a spice flavor base suitable for improving the sensory profile of nutritious steamed pudding containing defatted soy flour
• Still another object of the present invention is to use DSF or steamed DSF and Chick pea or Bengal gram ⁇ Cicer aurietinum) flour along with processed rice/parboiled rice/wheat/maize semolina in the preparation of the nutritious steamed pudding.
• Yet another object of the present invention is to prepare processed rice/par boiled rice/wheat/ maize semolina containing a flavoring base to improve the quality of the pudding.
• the present invention provides a uniformly mixed, nutritious and spiced instant mix pudding product having enhanced sensory quality attributes and shelf life and a method of preparing said instant mix pudding product.
• the present invention provides a uniformly mixed, nutritious and spiced instant pudding mix product having enhanced sensory quality attributes and shelf life, said instant mix pudding product comprising:
• toasted flavor base comprises pepper (8-12%), cumin seeds (18-22%), ajwain powder (2.5 -3.5%), red chilli powder (8-12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%).
• the processed semolina comprises roasted rice/paraboiled rice/maize/wheat semolina(60-70%), mustard seeds(5-8%>), refined vegetable oil (8-12%) and coriander leaves(45-55%>).
• the shelf life of the product is up to 4 months.
• Still another embodiment of the present invention wherein said product having a better aroma compatibility ranging scale values between 7.6 on 8.1. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.
• Threshold and Saturation Threshold respectively.
• said product having low undesirable beany values ranging between 1.2 on 3.6.
• Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and
• said product is mixed with equal quantity of water to prepare a thick batter of the product and steaming the batter to further obtain nutritious steamed pudding.
• said product is used as a breakfast food or as a snack and also as a nutritious food.
• Still another embodiment of the present invention wherein said product is packed in polypropylene pouches 200 gauge and further packed in metallic polyester pouches.
• the present invention also provides a method of production of nutritious instant mix, for the preparing nutritious steamed pudding, said method comprising the steps of :
• step(b) blending the mix of step(b) for 10-15 minutes to obtain a homogenous instant pudding mix.
• Yet another embodiment of the present invention a method wherein the instant pudding mix prepared has improved sensory quality attributes. Still another embodiment of the present invention, a method wherein said instant pudding mix thus prepared having a better aroma and substantially reduced beany and bitter taste notes.
• Still another embodiment of the present invention a method wherein said instant mix is mixed with equal quantity of water to prepare a thick batter and steaming the batter to further obtain nutritious steamed pudding.
• the invention is further explained in the form of following embodiments: a) The beany, bitter and bitter after taste notes of the steamed puddings containing DSF decreased with the addition of flavor base. b) Use of DSF steamed for 20 minutes further reduced the undesirable notes in the steamed puddings. c) Use of parboiled rice semolina in place of rice semolina is equally effective. d) Wheat semolina required slightly longer roasting time and gave the satisfactory product.
• Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes, b) Preparation of processed semolina Following ingredients are taken
• Flavor base 120 Ingredients are mixed in a ribbon blender for 10 minutes to get instant mix for pudding containing DSF. d) Preparation of steamed pudding
• Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 4 types of instant mixes are evaluated to bring out the effect of steaming and addition of flavor on the sensory Quality.
• QDA Quantitative Descriptive Analysis
• DSF defatted soy flour
• FB flavor base
• DSFS defatted soy flour steamed for 20 minutes.
• Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes, b) Preparation of processed semolina Following ingredients are taken Ingredient wt (g)
• Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 4 types instant mixes with lower (35%>)of DSF or steamed DSF are evaluated to bring out the effect of reducing soy flour content. Table 2.
• DSF defatted soy flour
• FB flavor base
• DSFS defatted soy flour steamed for 20 minutes. Mean values with same superscript letter in a column have not differed significantly (p ⁇ 0.05).
• Table 2 gives the mean sensory scores for main attributes of puddings made from mixes containing one of the following:
• Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes. b) Preparation of processed semolina Following ingredients are taken
• Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves and curry leaves, heating is continued on a low flame for 4 minutes.
• the resulting seasoning is mixed with rice semolina and roasted for 4 minutes or wheat semolina and roasted for 5 minutes.
• Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours.
• Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 3 type instant mixes are evaluated to bring out the effect of processed semolina from rice/parboiled rice/wheat semolina on the sensory quality.
• QDA Quantitative Descriptive Analysis
• Table 3 Mean scores for samples over attributes for puddings containing rice / PB rice / wheat semolina with steamed DSF.
• Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of - 0/+60 mesh (BS), powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.
• BS room temperature
• powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.
• Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves, and curry leaves. Heating is continued on a low flame for 4 minutes.
• the resulting seasoning is mixed with rice semolina and roasted for 4 minutes or wheat semolina for 5 minutes or maize semolina for 6 minutes. Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours. c) Preparation of instant mix Following ingredients are taken
• the batter is deposited on idli moulds (cup shaped moulds) and steamed in a cooker at atmospheric pressure. At the end of 15 minutes the moulds are removed cooled for 5 minutes and the pudding is scooped free from the moulds.
• Steamed puddings are subjected to sensory evaluation according to Quantitative
• QDA Descriptive Analysis
• Samples made from 4 types of instant mixes are evaluated to bring out the effect of processed semolina from cereals/millet and steamed DSF along with flavor base on the sensory quality.
• Table 4 Mean scores for samples over attributes for puddings containing rice / PB rice / wheat / maize semolina with steamed DSF.
• Rice Processed rice semolina
• PB Rice Processed par boiled rice semolina.
• the product is packed in polypropylene pouches (200 gauge) as packets of lOOg each and 10 such packets are packed in metallised polyester pouch (150 gauge).
• the packets are stored under simulated atmospheric conditions of 27°C and 65%>RH. Samples are drawn at monthly intervals, pudding is prepared and subjected to sensory evaluation by a trained panel following the Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Table 5 summarizes the results.
• the process involves simple steps of flavor improvement with a spice mix for improving the sensory quality of the steamed puddings containing DSF.
• the flavor base has high aroma compatibility with processed semolina from rice/parboiled rice/wheat/maize.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Mycology (AREA)
• Grain Derivatives (AREA)

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• 2002
  • 2002-03-25 WO PCT/IB2002/000964 patent/WO2003079814A1/en not_active Application Discontinuation
  • 2002-03-25 CN CNB028288467A patent/CN100435655C/zh not_active Expired - Fee Related
  • 2002-03-25 AU AU2002246291A patent/AU2002246291A1/en not_active Abandoned
  • 2002-03-25 KR KR1020047015412A patent/KR100942476B1/ko not_active IP Right Cessation

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