WO2019211678A1

WO2019211678A1 - A process for preparation of flavor coated jaggery

Info

Publication number: WO2019211678A1
Application number: PCT/IB2019/052798
Authority: WO
Inventors: Dhananjay Digambar Pande; Shankar Madhav Phadke
Original assignee: Dhananjay Digambar Pande
Priority date: 2018-05-02
Filing date: 2019-04-05
Publication date: 2019-11-07

Abstract

The present invention relates to the field of food technology and particularly to a process for producing flavored jaggery in the form of novel 360° coated jaggery particles and the process for preparing the said coated jaggery particles. The Jaggery obtained by this process has low moisture content and low moisture absorbing capacity. Hence, transport and ease of handling at both industrial levels and consumer level is achieved. It has enhanced solubility, absorbability, low microbial load and flavor retention.

Description

A PROCESS FOR PREPARATION OF FLAVOR COATED 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 in the form of novel 360° coated jaggery particles and the process for preparing the said coated jaggery particles.

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 melaka 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 of jaggery. 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. Lowering the moisture content in jaggery will indirectly mitigate the problem of microbial growth.

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 and absorbability, low microbial load, high solubility, flavor and ease of handling at both industrial and consumer level

SUMMARY OF THE INVENTION:

Present invention provides a process of preparing flavoured jaggery by following steps :

a. taking a slurry of sugarcane juice and adjusting its pH between 6.0 to 6.5;

b. heating the pH adjusted slurry obtained in step a) to H5- l25°C to obtain the particles;

c. dehumidifying the obtained jaggery particles to adjust the moisture content between 1 to 1.2% ; and d. encapsulating the dehumidified jaggery particles with premix of emulsifying agent and oil based essence to obtain the flavored jaggery.

The jaggery obtained by this process has low moisture content and low moisture absorbing capacity. Hence, transport and ease of handling at both industrial levels and consumer level is achieved. It has enhanced solubility, absorbability, low microbial load, flavor retention.

DETAILED DESCRIPTION OF THE INVENTION:

Present invention overcomes the drawback mentioned in the background and provides a novel and innovative process for manufacturing flavored jaggery in the form of 360° coated jaggery particles.

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, a 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 heated to H5- l25°C to obtain the jaggery particles. More preferably the slurry is heated at l20°C.

After heating at above temperature, the obtained the jaggery particles are dehumidified to adjust the moisture content between 1 to 1.2%. This is the optimum moisture content which aid in further processing and enhance the final product quality.

These dehumidified jaggery particles are then encapsulated with the premix of emulsifying agent and oil based essence to obtain the flavored jaggery.

The emulsifying agent used in 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 mo no glycerides, citric acid esters of monoglycerides, lactic acid esters of monoglycerides, acetic acid of ester of monoglycerides, dicetyl tartaric esters of mono and diglycerides.

Encapsulation is carried out by applying the agglomeration of emulsifying agent and essence on the jaggery particles by various methods. One of the suitable method is coating the dehumidified jaggery particles. More suitably coating is carried out by spraying the dehumidified jaggery particles with a premix of emulsifying agent and oil based essence

The 360° coated jaggery particles forms multiple individual coated units. There is no phase separation as found in conventional flavoured jaggery mixtures. Thus, further moisture absorption after encapsulation is low even when relative humidity of the atmosphere is high. Jaggery obtained by this process is easier to handle and has lower chances of microbial growth due to the reduced moisture content.

Looking at the complexity of food technology, the precision in obtaining low moisture jaggery particles with higher solubility is critical challenge. The heating temperatures, the moisture content; premix ingredients that act synergistically in this process 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 based essence was prepared and mixed thoroughly under stirrer and used for coatingl kg of jaggery.

Example 2: Preparing jaggery

1000 ml sugarcane juice of was taken in iron vessel The mixture was stirred and the temperature was raised till l20°C. The heating was stopped at this temperature. Then it was gradually cooled to room temperature to obtain the flavored j aggery.

Example 3: Encapsulation process

1 kg of powder jaggery with moisture content ranging from 2 to 4 % is taken in fluidised bed for dehumidification. The temperature inside fluidised bed varies from 70° to 80° C. The time ranges from 5 to 10 minutes depending on the moisture content. Powder jaggery is fluidised to bring down moisture content to desire result i.e. below 1.15%. Further, the powdered jaggery is loaded for coating or encapsulation in Ribbon blender wherein jaggery powder is rotated by central shaft situated in the middle of the machine. This is helical ribbon welded with shaft for homogeneous mixing; the agitater pitch is designed for smooth discharge of entire material through central discharge nozzle.

Ribbon blender has micro sprayers mechanism fitted at the top with spur gear+ helical gears with suitable gearbox for up to 1 hp motor.

Then the premix of Flavour 3% and Emulsifier 1 % (for 1 kg of jaggery) is loaded in spryer box. Flavours and emulsifiers are sprayed from top nozzles situated on top of ribbon blender. Helical movement ensures 360° uniform coating /encapsulation of flavours along with emulsifier on powder jaggery.

Claims

WE CLAIM:

1. A process of preparing flavoured jaggery, comprising the steps of:

a. taking a slurry of sugarcane juice and adjusting its pH between 6.0 to 6.5;

b. heating the pH adjusted slurry obtained in step a) to H5- l25°C to obtain the jaggery particles;

c. dehumidifying the obtained jaggery particles to adjust the moisture content between 1 to 1.2% ; and

d. encapsulating the dehumidified jaggery particles with a premix of emulsifying agent and oil based essence to obtain the flavored jaggery.

2. The process of preparing flavored jaggery as claimed in claim 1, wherein in step b) the mixture is heated to 120 °C.

3. 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.

4. The process of preparing flavoured jaggery as claimed in claim 1, wherein the encapsulation of the dehumidified jaggery particles is carried out by coating them at 360° by a premix of emulsifying agent and oil based essence.

5. The process of preparing flavoured jaggery as claimed in claim 4, wherein the coating is carried out by spraying the dehumidified jaggery particles with a premix of emulsifying agent and oil based essence.

6. The process of preparing flavored jaggery as claimed in claim 1, wherein the oil based essence in step d) is vegetable oil based essence.