WO2019211677A1 - A process for preparation of flavored jaggery - Google Patents

A process for preparation of flavored jaggery Download PDF

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Publication number
WO2019211677A1
WO2019211677A1 PCT/IB2019/052797 IB2019052797W WO2019211677A1 WO 2019211677 A1 WO2019211677 A1 WO 2019211677A1 IB 2019052797 W IB2019052797 W IB 2019052797W WO 2019211677 A1 WO2019211677 A1 WO 2019211677A1
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WIPO (PCT)
Prior art keywords
jaggery
flavored
premix
oil based
monoglycerides
Prior art date
Application number
PCT/IB2019/052797
Other languages
French (fr)
Inventor
Dhananjay Digambar Pande
Shankar Madhav Phadke
Original Assignee
Dhananjay Digambar Pande
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Filing date
Publication date
Application filed by Dhananjay Digambar Pande filed Critical Dhananjay Digambar Pande
Publication of WO2019211677A1 publication Critical patent/WO2019211677A1/en

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs

Definitions

  • the present invention relates to the field of food technology and particularly to a process for producing flavored jaggery.
  • the various forms in which the flavored jaggery can be manufactured are paste, solid powder/ granules and liquids of different viscosity.
  • Jaggery is known as Guda in Sanskrit and Odia, Gud in Punjabi, Vietnamese and Haryanvi, Gur in Hindi, Haryanvi, Assamese, Bengali and Bhojpuri, Gwera in Pashto, Gurh in Sindhi and Urdu, Godd in Konkani, Sharkkara or Chakkara or Vellam in Malayalam, Gol in kanni and Bengali, Gool in Marathi, kawtlu tuikang in Paite, Mitha in Bhojpuri, Mithoi in Assamese, Kurtai in Mizo, Bella in Kannada and Tulu, Bellam in Telugu, Vellam or karuppatti or karippatti or karipetti or panam kalkandam in Tamil, and Akher gur, Khejurer gur and Taler gur in Bengali.
  • Jaggery is known as Hakuru in Sinhalese and Dhivehi, Gur in language of Afghanistan, Sakhhar and Bheli in Nepali/Nepalese language, Htanyet in Burmese, namtan oi, namtan tanot, namyan maphrao, namtan sai, namtan sai khao in Thailand language, Gula jawa in Indonesian language and Javanese, Gula merah in Indonesian language and Malay, Gula aren in Indonesian language and Betawi, Gula kawung in Sundanese language.
  • Jaggery may also be known as Raspadura in Cuba, Rapadura in Brazil, Panela in Colombia, Piloncillo in Mexico, Tapa de dulce in Costa Rica, Chancaca in Pem, Papelon, panela or miel de panela in Venezuela, Sukari nguuru in Swahili, Kokuto in Japanese and hong tang or heitang in Chinese language.
  • Jaggery is defined as a honey brown coloured raw lump of sugar. It is the natural mixture of sugar and molasses. Jaggery being pure, wholesome and unrefined sugar; it contains all the minerals and vitamins present in sugarcane juice and thereby popularly known as "Medicinal Sugar".
  • the mineral content of jaggery includes calcium, phosphorus, magnesium, potassium, iron, traces of zinc and copper.
  • the vitamin content includes folic acid and B-complex vitamins.
  • jaggery is a good source of energy; it also prevents rheumatic afflictions, prevents disorders of bile, helps in relieving fatigue, relaxation of muscles, nerves and blood vessels, maintains blood pressure and reduces water retention, increases haemoglobin level and prevents anaemia.
  • jaggery is less expensive and has nutritional & medicinal values; regular use has certain challenges. These challenges are an impediment to a lifestyle wherein jaggery is chosen over refined sugar on a daily basis.
  • jaggery processing and handling faces the challenge of microbial load.
  • the moisture absorption capacity of jaggery sets up favorable condition for growth of different types of microorganisms.
  • There are nine microbial isolated from jaggery viz., Alcaligenes, Xanthomonas, Acinetobacter, Micrococcus, Corynebacterium, Alteromona, Bordetella and Enterococcus. Out of these nine isolate; Acinetobacter, Bordetella, Corynebacterium, Enterococcus and Xanthomonas can be pathogenic.
  • jaggery has low acceptability as solubility of jaggery is less as compared to refined sugar. It also alters the taste of original material to which it has been added as a sweetener.
  • the present invention relates to a process of preparing flavored jaggery, comprising the steps of:
  • step b) heating the mixture obtained in step b) to l00- l20°C to obtain the flavored jaggery.
  • the various forms in which the flavored jaggery is manufactured are paste, solid powder/granules and liquids of different viscosity.
  • premix reduces the ability of jaggery to absorb moisture during storage. This indirectly reduces the susceptibility to microorganisms. Further, ease of handling and transport of jaggery at both industrial levels and consumer level is achieved. Flavored jaggery prepared by this process has enhanced solubility and flavor retention.
  • the present invention relates to the manufacturing of flavored jaggery utilizing a novel process.
  • the process is simple in operation and industrially viable.
  • slurry of sugar cane juice is taken by and pH of this slurry is adjusted to 6.0-6.5.
  • This pH adjusted slurry is maintained at 65-75°C for the addition of a premix containing emulsifying agent and oil based essence. More preferably the addition of premix is done at 70 °C before the onset of polymerization.
  • the emulsifying agent of the premix is selected from glycerol mono-stearate (GMS) & glycerol di-stearate based products.
  • More particularly these are selected from the group consisting of distilled monoglycerides, ethoxylated monoglycerides, citric acid esters of monoglycerides, lactic acid esters of monoglycerides, acetic acid of ester of mo no glycerides, dicetyl tartaric esters of mono and diglycerides.
  • the process of heating is continued.
  • the homogenous mixture is heated to l00- l20°C to obtain the jaggery in desired form More preferably the slurry is gradually heated till l20°C and heating is stopped in order to obtain solid particles/solid granules. Alternatively, the slurry is gradually heated till l00°C and heating then heating is stopped for getting liquid jaggery.
  • the slurry formed on addition of the premix is a homogenous mixture. There is no phase separation because the ingredients act synergistically to form agglomerates. Further, the addition of the premix during the process of manufacture of jaggery reduces its capacity to absorb moisture on storage. It also increases solubility of jaggery in a liquid due to reduction in surface tension.
  • fruit powder/ fruit extract may be added to the slurry. This addition is done during the process of cooling the jaggery. The cooled temperature must be below l00°C before adding the fruit powder/ fruit extract.
  • Fruit flavored jaggery may be obtained in various forms like paste, solid powder /granules and liquid jaggery.
  • Example 1 Preparing pre mix of emulsifying agent and oil based essence
  • Example 3 Preparing fruit flavored jaggery
  • Example 4 Preparing flavored jaggery in granules The jaggery obtained in example 1 and 2 is sieved to obtain the flavored jaggery granules and fruit flavored jaggery granules respectively.
  • Example 5 Preparing paste/liquid flavored jaggery

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Fats And Perfumes (AREA)

Abstract

The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery. In this process, premix of emulsifying agent and oil based essence is added at 65-75°C to pH adjusted slurry of sugarcane juice. The mixture obtained is heated to 100-120°C to obtain the flavored jaggery. The various forms in which the flavored jaggery is manufactured are paste, solid powder/ granules and liquid jaggery. The jaggery obtained by this process has low moisture absorbing capacity and enhanced keeping quality. Ease of transport and handling at both industrial levels and consumer level is achieved. It has enhanced solubility and low microbial load.

Description

A PROCESS FOR PREPARATION OF FLAVORED JAGGERY
TECHNICAL FIELD OF THE INVENTION:
The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery. The various forms in which the flavored jaggery can be manufactured are paste, solid powder/ granules and liquids of different viscosity.
BACKGROUND OF THE INVENTION:
In India, Jaggery is known as Guda in Sanskrit and Odia, Gud in Punjabi, Hindi and Haryanvi, Gur in Hindi, Haryanvi, Assamese, Bengali and Bhojpuri, Gwera in Pashto, Gurh in Sindhi and Urdu, Godd in Konkani, Sharkkara or Chakkara or Vellam in Malayalam, Gol in Gujarati and Rajasthani, Gool in Marathi, kawtlu tuikang in Paite, Mitha in Bhojpuri, Mithoi in Assamese, Kurtai in Mizo, Bella in Kannada and Tulu, Bellam in Telugu, Vellam or karuppatti or karippatti or karipetti or panam kalkandam in Tamil, and Akher gur, Khejurer gur and Taler gur in Bengali.
Also, Jaggery is known as Hakuru in Sinhalese and Dhivehi, Gur in language of Afghanistan, Sakhhar and Bheli in Nepali/Nepalese language, Htanyet in Burmese, namtan oi, namtan tanot, namyan maphrao, namtan sai, namtan sai khao in Thailand language, Gula jawa in Indonesian language and Javanese, Gula merah in Indonesian language and Malay, Gula aren in Indonesian language and Betawi, Gula kawung in Sundanese language. In Philippines, it is also known as Philippine panutsa, Pakombuk (Kampampangan), Panocha (Philippine Spanish) and Panutsa (Tagalog). In Malaysia, the names associated with Jaggery are Gula me 1 aka or Gula merah in Malay, Gula apong and Gula nisan/nise in Kelantanese Malay. Alternatively, Jaggery may also be known as Raspadura in Cuba, Rapadura in Brazil, Panela in Colombia, Piloncillo in Mexico, Tapa de dulce in Costa Rica, Chancaca in Pem, Papelon, panela or miel de panela in Venezuela, Sukari nguuru in Swahili, Kokuto in Japanese and hong tang or heitang in Chinese language.
Jaggery is defined as a honey brown coloured raw lump of sugar. It is the natural mixture of sugar and molasses. Jaggery being pure, wholesome and unrefined sugar; it contains all the minerals and vitamins present in sugarcane juice and thereby popularly known as "Medicinal Sugar". The mineral content of jaggery includes calcium, phosphorus, magnesium, potassium, iron, traces of zinc and copper. The vitamin content includes folic acid and B-complex vitamins.
Further, jaggery is a good source of energy; it also prevents rheumatic afflictions, prevents disorders of bile, helps in relieving fatigue, relaxation of muscles, nerves and blood vessels, maintains blood pressure and reduces water retention, increases haemoglobin level and prevents anaemia.
Though, jaggery is less expensive and has nutritional & medicinal values; regular use has certain challenges. These challenges are an impediment to a lifestyle wherein jaggery is chosen over refined sugar on a daily basis.
The major challenge is transport and storage. This problem arises due to the presence of invert sugars and mineral salts which have hygroscopic nature. Therefore, keeping quality of jaggery largely depends on the atmospheric humidity and temperature. For good keeping quality; relative humidity of 43-61% is preferred. In a tropical country like India; relative humidity is higher. Further, jaggery processing and handling faces the challenge of microbial load. The moisture absorption capacity of jaggery sets up favorable condition for growth of different types of microorganisms. There are nine microbial isolated from jaggery viz., Alcaligenes, Xanthomonas, Acinetobacter, Micrococcus, Corynebacterium, Alteromona, Bordetella and Enterococcus. Out of these nine isolate; Acinetobacter, Bordetella, Corynebacterium, Enterococcus and Xanthomonas can be pathogenic.
Further, jaggery has low acceptability as solubility of jaggery is less as compared to refined sugar. It also alters the taste of original material to which it has been added as a sweetener.
In view of the foregoing there is still a need in the art to provide a process for manufacturing jaggery in forms that are commercially acceptable due to certain enhanced characteristics. These enhanced characteristics are low moisture content, low moisture absorbability, low microbial load, high solubility, added flavor and ease of handling at both industrial and consumer level.
SUMMARY OF THE INVENTION:
The present invention relates to a process of preparing flavored jaggery, comprising the steps of:
a. taking a slurry of sugarcane juice and adjusting its pH between 6.0 to 6.5;
b. adding in it a premix of emulsifying agent and oil based essence at 65- 75°C;
c. heating the mixture obtained in step b) to l00- l20°C to obtain the flavored jaggery.
The various forms in which the flavored jaggery is manufactured are paste, solid powder/granules and liquids of different viscosity. The addition of premix reduces the ability of jaggery to absorb moisture during storage. This indirectly reduces the susceptibility to microorganisms. Further, ease of handling and transport of jaggery at both industrial levels and consumer level is achieved. Flavored jaggery prepared by this process has enhanced solubility and flavor retention.
DETAILED DESCRIPTION OF THE INVENTION:
While the making and using of various embodiments of the present invention are discussed in detail below, it should be appreciated that the present invention provides many applicable inventive concepts that can be embodied in a wide variety of specific contexts. The specific embodiments discussed herein are merely illustrative of specific ways to make and use the invention and do not delimit the scope of the invention. To facilitate the understanding of this invention, a number of terms are defined below. Terms defined herein have meanings as commonly understood by a person of ordinary skill in the areas relevant to the present invention. Terms such as "a", "an" and "the" are not intended to refer to only a singular entity; but include the general class of which a specific example may be used for illustration. The terminology herein is used to describe specific embodiments of the invention, but their usage, does not delimit the invention, except as outlined in the claims.
The present invention relates to the manufacturing of flavored jaggery utilizing a novel process. The process is simple in operation and industrially viable.
According to the first aspect of the present invention, slurry of sugar cane juice is taken by and pH of this slurry is adjusted to 6.0-6.5. This pH adjusted slurry is maintained at 65-75°C for the addition of a premix containing emulsifying agent and oil based essence. More preferably the addition of premix is done at 70 °C before the onset of polymerization. The emulsifying agent of the premix is selected from glycerol mono-stearate (GMS) & glycerol di-stearate based products. More particularly these are selected from the group consisting of distilled monoglycerides, ethoxylated monoglycerides, citric acid esters of monoglycerides, lactic acid esters of monoglycerides, acetic acid of ester of mo no glycerides, dicetyl tartaric esters of mono and diglycerides.
After the addition of the premix, the process of heating is continued. The homogenous mixture is heated to l00- l20°C to obtain the jaggery in desired form More preferably the slurry is gradually heated till l20°C and heating is stopped in order to obtain solid particles/solid granules. Alternatively, the slurry is gradually heated till l00°C and heating then heating is stopped for getting liquid jaggery.
The slurry formed on addition of the premix is a homogenous mixture. There is no phase separation because the ingredients act synergistically to form agglomerates. Further, the addition of the premix during the process of manufacture of jaggery reduces its capacity to absorb moisture on storage. It also increases solubility of jaggery in a liquid due to reduction in surface tension.
In another aspect of the invention, additionally fruit powder/ fruit extract may be added to the slurry. This addition is done during the process of cooling the jaggery. The cooled temperature must be below l00°C before adding the fruit powder/ fruit extract. Fruit flavored jaggery may be obtained in various forms like paste, solid powder /granules and liquid jaggery.
Looking at the complexity of food technology, the precision in obtaining single phase jaggery mixture is critical challenge. The pre-heating temperature at which the premix is added, striking out temperature; premix ingredients that act synergistically with jaggery; and processing conditions is a matter of judicious development of current inventive process.
The present invention is further described with the help of the following examples, which are given by way of illustration and should not be construed to limit the scope of the invention in any manner.
EXAMPLES:
Example 1: Preparing pre mix of emulsifying agent and oil based essence
The premix of 10 grams of glycerol monostearate as emulsifying agent and 30 ml of oil based mango essence mixed thoroughly under stirrer and used for flavouring 1 kg of jaggery.
Example 2: Preparing flavored jaggery
1300 ml sugarcane juice was taken in iron vessel The pH was adjusted to 6.0 with acidic agent. Then the temperature was raised to 70°C and premix prepared in example 1 was added to it. The mixture was stirred and the temperature was gradually raised till l20°C. The heating was stopped at this temperature. Then it was gradually cooled to room temperature to obtain the flavored jaggery.
Example 3: Preparing fruit flavored jaggery
The similar process as that of example 2 was followed except the change in last step. In last step, the mixture was added with of 30 gms of mango fruit powder below l00°C while cooling it to room temperature. Additionally yellow fruit color was added to get mango colored jaggery.
Example 4: Preparing flavored jaggery in granules The jaggery obtained in example 1 and 2 is sieved to obtain the flavored jaggery granules and fruit flavored jaggery granules respectively.
Example 5: Preparing paste/liquid flavored jaggery
1300 ml sugarcane juice of was taken in iron vessel The pH was adjusted to 6.5 with acidic agents. Then the temperature was raised to 70°C and premix prepared in example 1 was added to it. The mixture was stirred and the temperature was raised till l00°C. Then it was gradually cooled to room temperature to obtain the flavored liquid jaggery.

Claims

WE CLAIM:
1. A process of preparing flavored jaggery, comprising the steps of:
a. taking a slurry of sugarcane juice and adjusting its pH between 6.0 to 6.5;
b. adding in it a premix of emulsifying agent and oil based essence at 65- 75°C;
c. heating the mixture obtained in step b) to l00- l20°C to obtain the flavored jaggery.
2. The process of preparing flavored jaggery as claimed in claim 1, wherein emulsifying agents mentioned in step b) is selected from glycerol mono stearate, distilled monoglycerides, ethoxylated monoglycerides, citric acid esters of monoglycerides, lactic acid esters of monoglycerides, acetic acid of ester of mo no glycerides, dicetyl tartaric esters of mono and diglycerides.
3. The process of preparing flavored jaggery as claimed in claim 1, wherein in step b) the premix of emulsifying agent and oil based essence is added at 70°C.
4. The process of preparing flavored jaggery as claimed in claim 1, wherein in step c) the mixture is heated to l00°C to obtain liquid jaggery.
5. The process of preparing flavored jaggery as claimed in claim 1, wherein in step c) the mixture is heated to l20°C to obtain solid jaggery powder or granules.
6. The process of preparing flavored jaggery as claimed in claim 1, wherein the oil based essence in step b) is vegetable oil based essence.
7. The process of preparing flavored jaggery as claimed in claim 1, further involves addition of fruit extract and/or fruit powder after the completion of step c) at a temperature below 100 °C to enhance the fruit flavor.
PCT/IB2019/052797 2018-05-02 2019-04-05 A process for preparation of flavored jaggery WO2019211677A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023097196A1 (en) * 2021-11-23 2023-06-01 Sweet Melao, LLC System and method for creating panela and creating liquid sweetener or melao from panela
WO2024013673A1 (en) * 2022-07-13 2024-01-18 Yojna Bhardwaj An instantly dissolvable jaggery cube and a method of preparation thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090092732A1 (en) * 2005-07-06 2009-04-09 Takasago International Corporation Oil-Based Processed Flavor With Cooked Note and Process for Producing the Same
WO2017203494A1 (en) * 2016-05-27 2017-11-30 Nutricane Beverages Pvt Ltd. Preserved sugarcane juice without chemical preservatives

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090092732A1 (en) * 2005-07-06 2009-04-09 Takasago International Corporation Oil-Based Processed Flavor With Cooked Note and Process for Producing the Same
WO2017203494A1 (en) * 2016-05-27 2017-11-30 Nutricane Beverages Pvt Ltd. Preserved sugarcane juice without chemical preservatives

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Chemical-free organic flavoured jaggery on the menu now", THE TIMES OF INDIA ARTICLE, 20 November 2010 (2010-11-20) *
NAYAKA, M. A. H. ET AL.: "Physico-chemical, Antioxidant and Sensory Attributes of Ginger (Zingiber officinale) Enriched Jaggery of Different Sugarcane Varieties", SUGAR TECH, vol. 17, no. 3, 7 August 2014 (2014-08-07), pages 305 - 313, XP055653177 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023097196A1 (en) * 2021-11-23 2023-06-01 Sweet Melao, LLC System and method for creating panela and creating liquid sweetener or melao from panela
WO2024013673A1 (en) * 2022-07-13 2024-01-18 Yojna Bhardwaj An instantly dissolvable jaggery cube and a method of preparation thereof

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