Title of Invention

AN IMPROVED PROCESS OF PRODUCTION OF CHANNA PODO

Abstract

A process of production chhana podo comprising of the following steps : a. standardizing Cow milk so as to have 4.5% fat and 8.5% snf (solids not fat;) b. Coagulating the said Standardized milk with citric acid@ 2g citric acid/liter of milk at 80 C the whey being separated out to obtain chhana with a moisture content in the range of 50-55%; c. preparing a Chhana podo mix by weighing all ingredientssi.e.Chhana, Sugar, Suji, water etc. and mixing all ingredients such that Chhana lumps are broken and chhana podo mix of pulpy consistency is obtained, the mix being collected in a small vat or trolley; d.filling the Chhana Podo mix so prepared from step c into suitable pans; e.the filled pans are being stacked in an oven which is maintained at a temperature of 200+5° C for baking for a period of 50+5 minutes; f-eooling the baked product to a ternrjeratureof40-45 °C g. tilting and hammering the pans gently to remove the product; h.cutting the product so obtained after de-panning into small pack sizes of lOOg and 250g, vacuum packing in multi layer pouches having barrier properties to moisture and oxygen; and i. putting the packed product in secondary pack which is stored at a. temperature of5-10°C.

Full Text

FORM 2 THE PATENTS ACT. 1970 COMPLETE SPECIFICATION: (see Section 10 ) AN IMPROVED PROCESS OF PRODUCTION OF CHANNA PODO We, NATIONAL DAIRY DEVELOPMENT BOARD, a body corporate constituted under the National Dairy Development Act 1987 (37 of 1987), Anand, State of Gujarat, India. The following specification particularly describes the nature of this invention and the manner in which it is to be performed: FIELD OF INVENTION This invention pertains to the field of production of finished product from raw materials in the food processing industry. PRIOR ART Chhana Podo is an indigenous milk product of Orissa state in eastern region of India. Eastern region of India is well known for Chhana based delicacies. Chhana Podo has same status in Orissa as Rasogolla in west Bengal. It consists of Chhana as a base material, which is normally manufactured from cow milk. Chhana Podo is a light brown colored product produced by slow heating / baking of mix of Chhana, sugar and suji (semolina) / maida (wheat flour). It is a sweet cake like, soft and spongy product with fat rich taste. Consumption pattern of this sweet is similar to other sweets available in the market. The alternative names of "Chhana Podo" are "Chhana Poda", "Chhena Poda" and "Chhena Podo". Under the Chemical composition heading, we have mentioned that the market product varies in following composition. Moisture% - 48.3 to 55.0 Fat% = 9.0tol5.0 Protein% = 14.6 to 19.4 Sugar% = 19.1 to 25.2 Fat and protein comes from milk. If non-standardized milk in taken then no definite level of fat and protein is achieved in the final product, but we are achieving in our product. Similarly sugar is added by different manufacturers in different ranges. Some manufacturers add more sugar to increase their profitability of the product. Moreover, the sweet makers do not sell the packed product, so they are not concerned about shelf life.More moisture will lead to very low shelf Life..As.a..matter of practice, a particular day's production is sold on the same day. In our trial details in example 10 of our application, we have given in details that how the composition affects the quality of product and there fore the need arose to standardize the product in terms of ingredients (eg. particular quality of milk in fat% and snf% terms), process of manufacture (particular time and temp, combination for baking), packing etc. The manufacture and marketing of Chhana Podo has largely been in the hands of traditional sweetmeat makers or local confectioners. They adopt small-scale non-standardized methods under highly unhygienic conditions. Generally, two methods are adopted by the sweetmeat makers for manufacturing this product. Method I Adough is prepared by mixing chhana with sugar, semolina and water. The dough is made into a round shape and covered with Saal-leaf and kept for over night on a traditional coal-fired oven, which is in the state of gradual extinguishing. By overnight the product is baked, it is men cooled and is ready for sale by the next morning. Metho ll In the other method the dough consisting of chhana, sugar, semolina and water is placed in a flat bottom Karahi previously Uned with oil The vessel is then covered with a Saal-leaf and heated on a gas stove on low flame for nearly half an hour. A metal plate (tin or iron) is kept over the leaf with fired wood pieces on it, and by heat transfer through the metal plate the product is baked. Chemical composition: Samples of Chhana Podo were collected from Bhubaneshwar (Orissa) market and analyzed for fat, protein, sugar and moisture content. Wide variations of these were observed in the market samples which are as follows: Moisture Percent 48.3 to 55.0 Fat Percent 09.0 to 15.0 Protein Percent 14.6 to 19.4 Sugar Percent 19.1 to 25.2 Wide variations in the sensory attributes with respect to .colour and appearance, flavour, body and texture, sweetness and overall acceptability were observed. _In order to be able to overcome these variations, it is necessary to optimize the process of production of chhana podo in terms of composition of ingredients; mechanization of the process was necessary to improve the hygienic quality of the product. SUMMARY OF INVENTION! This invention describes an improved process of producing hygienic and high quality of chhana podo that is suitable as a finished product in the food processing industry. To be able to do this, a plant layout based on known engineering equipment and production parameters has been designed that is comprising of the following: 3 1 Multipurpose Vat, cap. 1000 L - 1 No. 2Acid Dosing Tank, cap. 100 L - 1 No. 3Chhana trolley, cap. 100 kg. - 2 Nos. 4Whey Separation System, cap. 25 kg / batch - 1 No. SIngredient Mixing System, cap. 60 L / batch - No. 6Baking Oven with accessories, cap. 125 kg/batch - 1 No. 7Miscellaneous Items: a)Aluminium Baking Pan, cap. 600gms-550 Nos. b)Table top slicing system - 1 No. c)SS spoon with long handle - 6 nos. d)SS scoop/shovel, cap. 3.5 kg - 3 nos. e)SS plunger - 1 no. f)Baking pan puller - 4 nos. Using such a plant layout, it has been possible to prepare chhana from standardized milk and optimize the production of chhana podo by testing a number of production parameters such as fat, sugar, semolina, water and conditions of baking. DETAILED DESCRIPTION OF INVENTION : EXAMPLE 1.0: EQUIPMENT FOR MECHANISED CHHANA PODO PRODUCTION LINE The general design of the mechanized chhana podo production plant is as indicated in figure 1 (plant layout) and comprises of the following : 1 .Multipurpose Vat, cap. 1000 L - 1 No. 2.Acid Dosing Tank, cap. 100 L - 1 No. 3.Chhana trolley, cap. 100 kg. 2 Nos. 4.Whey Separation System, cap. 25 kg / batch - 1 No. 4 5.Ingredient Mixing System, cap. 60 L / batch - No. 6.Baking Oven with accessories, cap. 125 kg/batch- 1 No. 7.Miscellaneous Items: a)Aluminium Baking Pan, cap. 600gms-550 Nos. b)Table top slicing system - 1 No. c)SS spoon with long handle - 6 nos. d)SS scoop/shovel, cap. 3.5 kg - 3 nos. e)SS plunger - 1 no. f)Baking pan puller - 4 nos. EXAMPLE 2.0 MULTIPURPOSE VAT- CAPACITY 1000 L FUNCTIONAL REQUIREMENTS : Multipurpose vat is used for heating of milk from 4° C. to 85° C and coagulating the same at 80° C. For production of chhana, heating is carried out indirectly with live steam at atmospheric pressure in the jacket. DESIGN DETAILS : Capacity : 1000 L •Constructional Features : The vat is tripled wall welded construction, jacketed and insulated having rectangular cross section. •Dimensions of Vat: Inner vat Inner vat length Inner vat depth; at outlet side Inner vat depth at opposite side 520 mm Jacket depth at outlet side bottom 50 mm Jacket 2000 mm Jacketed length 2100 mm vat 1250 mm Jacketed width 1350 mm vat 500 mm Jacket depth at opposite side bottom ; 50 mm Outer vat Outer length vat Outer depth vat Outer depth outlet side at Outer vat depth at opposite side; 2200 mm 1450 mm 620 mm 620 mm •Slope : Both the inner and outer shells were given slope towards the whey outlet for free and complete drainage of the liquid. •Finish : All welding joints are grounded smooth. All stainless steel surfaces are polished to 150 grits. •Joint Curvatures : All inside comers have minimum radii of 25 mm. •Inner Vat: The inner vat is fabricated from minimum 2 mm thick stainless steel sheet conforming to AISI 316. •Jacket: Steam jacket ofminimum50mmwidthatallthe four sides and the bottom is provided. The Jacket is well supported with SS spacer pipe pieces. •Insulation : 50 mm thick mineral glass wool insulation is provided after coating inner side of the outer vat and outer side of the jacket by bitumen paint. The insulation material is tightly wrapped on the jacket. •Outer Vat : The outer vat is made from minimum 2 mm thick stainless steel sheet conforming to AISI 304. •Accessories : Steam Distribution: Steam distribution system comprise of two nos. of sparger pipes provided at the bottom jacket. The steam sparger is terminated outside with flange. The flange is provided with a steam orifice plate and 25 NB steam valve. Over Flow : Stainless Steel AISI 304 overflow pipe of 38 mm diameter for the jacket ending near the floor level. 6 Condensate Drain : At the bottom of the jacket, suitable condensate outlet with valve & steam trap assembly are provided. Chilled Water Connection: For cooling application, a chilled water connection of 25 NB complete with valve is provided in the jacket. Whey Outlet: Stainless steel cup type outlet of diameter 51 mm with stainless steel plug type flanged valve (one end flanged & other end of SMS union) for the vat. Outlet should be at a height of 230 mm from the finished floor level provided for quick drainage. Drain : Suitable Stainless Steel 25 mm dia. drain with valve for the jacket, provided for drainage of cooling water from the jacket is provided. Strainer : Sliding type strainer for the whey outlet fabricated from Stainless Steel AISI 316 wire mesh fixed on a frame. Legs : Mild steel legs 38 mm dia. with stainless steel (AISI 304) pipe cladding with stainless steel ball feet provided at bottom of the tank. -EXAMPLE 3.0 ACID DOSING TANK-CAPACITY 100 L FUNCTIONAL REQUIREMENTS : Acid Dosing Tank used for dosing of food grade diluted acid through a spray header into the multipurpose vat for coagulation of the milk. DESIGN DETAILS : Capacity : 100 L. •Dinnesions : 500 dia. x 800 H. The tank is stand mounted at a height of 1000 mm. •Finish : All welding joints are grounded smoothly. All stainless steel inner & outer surfaces are polished to 150 grit finish. •Slope: Generous slope provided towards the outlet. •Joint Curvatures: All inside corners have minimum radii of 25 mm. •Body : The main body and cover made from 2 mm thick stainless steel sheet conforming to AISI 316. •Legs : 3 nos. made out of Stainless Steel AISI 304 & 38mm pipe is provided with suitable pad plate fabricate from mild steel angle. •Accessories: Outlet: Stainless steel 25 mm valve complete with union is provided at the outlet. Spray Header: Fabricated of Stainless Steel AISI 316 perforated pipe of 25 mm dia & 1500 mm length. One end of the header is provided with SMS union and the other end closed with blank cap. The spray header is connected from the outlet valve of the acid tank through a Stainless Steel AISI 316 pipe of 38 mm. EXAMPLE 4.0 CHHANA TROLLEY-CAPACITY 100 KG. FUNCTIONAL REQUIREMENTS : Chhana trolley is used for transportation of product from one equipment to other within the dairy plant. DESIGN REQUIREMENTS : Capacity : 100 Kg. 8 •Dimensions : 1000 L x 500 W x 250 D. The overall height (from ground level) of the top edge of the trough 400 mm and of handle of 800 mm. •Finish : All welding joints are grounded smoothly and stainless steel inner & outer surfaces are polished to 150 grit finish. •Slope: Generous slope is provided towards the outlet. •Joint Curvatures: All inside corners have radii of 25 mm. •The Body : The main body is made from 2 mm thick stainless steel sheet conforming to AISI316. •The Frame : The frame is made from 40 NB 'C class GI pipe and the handle is claded with stainless steel conforming to AISI 304 •Accessories Wheels: 150 mm diameter nylon wheels, of which front pair is of swivel type. Drain Nipple : Stainless steel drain nipple of 38 mm diameter and 75 mm length ending in a stainless steel blank end complete union. EXAMPLE 5.0 WHEY SEPARATION SYSTEM: CAPACITY 25 KG / BATCH FUNCTIONAL REQUIREMENTS: The chhana whey separation system is used to separate the whey portion of the coagulated milk. DESIGN REQUIREMENT: Capacity: 25 kgs of chhana mass per batch 9 •Constructional features: The separation system suitable for continuous feed of the coagulated milk at the inlet and continuous discharge of the separated whey through outlet. •All inside contact parts made of Stainless Steel AISI 316. The filter bag consists of silicon coated non-stick fine mesh nylon cloth. The size of the bag is suitable for holding 25 kgs chhana mass after expelling out whey. •The motor of 2 HP coupled with pulley & belt duly shrouded. •A suitable lifting arrangement have been provided along with the system for lifting & unloading of filled bag from the separator to unload the chhana mass into trolley. •The whey separation system is self supported & mounted on anti-vibration pad. •The system is provided with a Remote Control Panel (RCP) for easy operation. Remote Control Panel which can be installed near to the system. •Stainless Steel AISI 316 inlet hopper is provided at the top for easy pouring of the coagulated chhana mass with whey. •Stainless Steel AISI 316 outlet at the bottom of the stationary drum for continuous discharge of the separated whey from the system. EXAMPLE 6.0 INGREDIENT MIXING SYSTEM- CAPACITY 60 L / BATCH FUNCTIONAL REQUIREMENTS: The chhana ingredient mixing system is used for thoroughly mixing of all ingredients including sugar with chhana mass. DESIGN REQUIREMENT: Capacity: 30 kg /batch (bowl size 60 L) 10 •Constructional features: The mixing system suitable for feeding of all ingredients from the top of the bowl •The Stainless Steel AJSI 304-jacketed bowl having hemispherical bottom bolted on U-arm of the lifting arrangement. The bowl is detachable type for unloaded on wheel trolley specially designed for bowl and supply along with the mixing system or hemispherical bottom shall be provided with castor wheel. The bowl has SS 304 cover fixed with upper part of the machine. •The system is provided with pair of mixing & scraping blades for thorough mixing & scraping from the bowl surface. •The system is designed to have dual-speed planetary movement of the mixing blades. •Panel : The mixer have its own body mounted pre-wired panel having timer & speed indicator. •The machine is self supported, floor mounted type having manual lifting, lowering and tilting arrangement for the product bowl. •The system is provided with its remote control panel (RCP) for easy operation. EXAMPLE 70 BAKING OVEN WITH ACCESSORIES- CAPACITY 125 kg/batch FUNCTIONAL REQUIREMENTS: The baking oven is used for baking of Chhana podo mix that is coagulated milk mass and other ingredients including sugar. DESIGN DETAILS: Capacity: 125 kg/batch of mix. Mass of final product after baking comes to 100 kg. •The oven is designed for temperature range upto 300° C •Baking time & temperature: about 60 minutes at 200° C. •Provision of temperature control & indicator, timer and alarm. •The exhaust air system. •Provision of positioning product trays inside the oven for quick product loading & unloading. •Inner chamber wall and the perforated trays are fabricated for of Stainless Steel AISI 304. •Body: The inner chamber of baking oven is made out of Stainless Steel AISI 304 sheet and outer construction is of MS sheet. Front door is openable. Complete oven body including door is insulated with 65 mm thick mineral wool insulation to avoid heat losses. •Baking Chamber : The chamber is designed to accommodate approximately 200 aluminium pans holding 600 gms of product in each pan for baking. •A circulation fan which can withstand 300° C is provided in side the chamber to circulate hot air for uniform baking of the product. •An exhaust fan is provided to expel out vapours arising from the product during baking of the product. Also the same exhaust fan is used for cooling of the product after switching off the heaters by sucking fresh air through damper controlled air inlet. 12 •SS strip heater with SS fins suitably positioned for uniform baking of the product. The bank of the heater is designed in such a way that it maintains constant temperature of 200° C. Automatic cut off system has been provided to the heaters. EXAMPLE 8.0 CHHANA PANNING MACHINE: CAPACITY 250 -1000 gms FUNCTIONAL REQUIREMENT: The auger filler panning machine is used for dispensing calculated quantity of the chhana podo mix mass in to the aluminium pans. The dispensing system is based on volumetric push through the auger. DESIGN REQUIREMENT. The auger filler is designed specifically for dispensing of chhana podo mix mass having composition; 50-60 % total solid and 40-50 % moisture. The chhana podo mix mass is in the lump form at room temperature. The precisely designed auger displaces the mix mass through stainless steel funnel by relating positive displacement of the stainless steel screw. The electronic sensor controls the number of rotations through electromagnetic clutch break assembly. The fill quantity could be adjusted easily as and when required by thumbwheel selector on electronic control unit. The machine is used for panning different quantities in aluminium pans. The machine have the facility to operate either automatic or through foot switch. It also has versatile stirrer mechanism to ensure continuous smooth flow of chhana podo mix. Design parameters: Total solids 50-60 % Moisture 40-50 % Lump form at room temperature Room temperature 250/500/1000 gms 10-15 fills per minute depending on weight of mass to be filled +/- 1.5% 2HP, 400/440 V, 3phase, 50 Hz for drive 230 V single phase, 50 Hz for electronic control unit Channapodo composition Chhana Podo mix texture Panning temperature Capacity Operation Speed Weight Accuracy Power required 13 Overall dimension : 700 mm x 1000 mm x 1700 mm All the parts coming in contact with the chhana podo mix are of SS material AISI 304. EXAMPLE 9.0 MISCELLANEOUS ITEMS: ALUMINIUM BAKING PAN : The aluminium baking pan is used for baking of chhana podo mass in electric oven. Dimensions of the pan are 160mm L x 70mm W x 50mm H having taper on the four sides. Top dimension is 170mm x 80 mm. Top edge of the pan is folded to give stiffness to the edge. The pan is of pressed construction having smooth inner surface. It remains sturdy in multiple uses at baking temperature of 250°C SLICING SYSTEM: The slicing system suitable to cut the 500 gms chhana podo baked block in to 5 small portions of 100 gms each or 2 blocks of 250 gms each manually. The slicing system have a teflon material base having slits suitable for 100 & 250 gms portions and guide for 500 gms chhana podo block. Cutting knife fixed on a SS frame such that single knife at the centre cuts 250 gms and three knife cut 5 pieces of 100 gms each. The knife blades are steel clamped at the ends. BAKING PAN PULLER: The puller is used for pulling out hot pans from the baking oven. It has gripper at one end & insulated handle at the other. INSULATED DISPENSER : The insulated dispenser is used for storage and dispensing of hot pure ghee in to the baking pans. The dispenser is doubled wall Stainless Steel AISI 304 container having hot insulation. The container is provided with a dispensing cock. The capacity of the container is 1.0 kg. 14 EXAMPLE 10,0 DETAILS OF TRIALS CARRIED OUT TO OPTIMIZE INGREDIENTS AND PROCESSING PARAMETERS: Trial # 1: Effect of fat on acceptability of Chhana Podo Fat is an important constituent of Chhana Podo. It enriches and mellows the product, giving it a rich flavour. Fat also contributes to the smoothness in body of Chhana Podo. To study the effect on the acceptability of Chhana Podo three different levels of fat in milk viz., 4.0, 4.5 and 5 % were tried. The results are presented in the following table: Fat level (%) Effect on sensory attributes 4.0 Under developed flavour, Hard Body 4.5 Imparted pleasant, rich, fatty favour 5.0 Too soft body. Oozing of fat during baking and storage. It was observed that 4.5% fat in milk was most suitable for Chhana Podo preparation. Trial # 2: Effect of Semolina (SujH on acceptability of Chhana Podo Semolina helps in improving body and textural attributes of Chhana Podo and in order to find out the optimum, three levels of semolina viz., 3, 5 and 7% (of Chhana) were tried. The results are summarized in following table: Suji level Effect on sensory attributes (% of Chhana) : 3 Did not attain characteristics body & texture. Product body "'tooj soft", brittle & difficult to handle j 5 Imparted characteristics body & texture with moderate degree of softness 7 Product body "too hard". Darker appearance because on intense burning of suji during baking The most acceptable level of Semolina was found at 5% of Chhana. 15 Trial # 3: Effect of Sugar on acceptability of Chhana Podo Sugar not only plays an important role in sensory qualities of Chhana Podo by providing sweetness but also helps in development of characteristic brown colour through caramelization reaction. Sugar was added @ 33, 35 and 37% of chhana and the results obtained are presented below: Sugar Level (% of Chhana) 33 35 Effect on sensory attributes Adjudged "less sweet" hence obtained less flavour score Imparted optimum sweetness and developed desirable uniform light _P5 37 own outer surface Iriticized as "too sweet" hence flavour score reduced It was observed that the 35% sugar level imparted optimum sweetness and developed desirable degree of brown colour in the product. Trial # 4: Effect of Water on acceptability of Chhana Podo Water is required to be added in Chhana Podo making for facilitating mixing of the "dry ingredients" (i.e., sugar and semolina) with chhana. It replenishes the moisture that evaporates during baking and helps in developing characteristics porous body of Chhana Podo. The effect of addition of three different levels of water i.e., 25, 30 and 35% of chhana were studied on the sensory attributes of Chhana Podo. The findings are presented in the following table: Water level [Effect on sensory attributes (% of Chhana) Hard, compact body with less pores Optimum moisture level with characteristics body and texture in terms of sponginess^and pore size. 30 25 35 Brittle body, loose texture, having bigger pores. Product was difficult to handle. 16 It could be observed that most optimum body and texture in terms of sponginess and pore size were obtained at the 30% water addition. Trial # 5: Effect of baking on acceptability of Chhana Podo In order to optimize time of baking at 200+5°C, Chhana Podo dough was prepared using the following ingredients at quantity optimized through above said trials: Milk 04.5% fat Semolina 05.0% of Chhana Sugar 35.0% of Chhana Water 30.0% of Chhana Baking time at 200°C Effect on sensory attributes (min) 40 Higher moisture content, loose body, dull colour & appearance 50 Optimum moisture content, imparted proper body and texture anc appropriate colour and appearance to Chhana Podo 60 Dry product because of less moisture content, hard body unacceptable blackish brown colour, crust formation. EXAMPLE 11.0 PROCESS OF CHHANA PODO PRODUCTION Standardization of Milk: Cow milk is standardized to the required level of fat and snf percentage like 4.5% fat and 8.5% snf, so that required fat, snf could be achieved in the final product. Chhana Preparation: Standardized milk is taken in milk coagulation vat and is heated to a temperature of 85°C with holding for 10 minutes. Citric acid (3% solution @ 2g citric acid liter of milk) in solution form is added to the milk which is cooled to 80°C. Coagulated milk mass is held in the whey for 15 minutes followed by pouring the coagulated mass into the Chhana whey separation system. Whey is separated out and the curd mass is taken out from the basket of whey separation. Chhana thus obtained consists of moisture in the range of 17 50-55%. Chhana obtained can be used on the same day for Chhana Podo production or may be kept in the cold store for producing the product on the next day. Chhana Podo Mix: Mix is prepared in the mixer consisting of a double jacketed bowl and an agitator with side scrapping blades for mixing the ingredients like Chhana, Sugar, Suji and water. All the ingredients are weighed and put into the bowl so that Chhana lumps are broken and mix of pulpy consistency is prepared. The mix is collected in a small vat or trolley. Panning of Mix: Chhana Podo mix having pulpy consistency is taken to the panning machine having auger type system to fill the known quantity of mix mass into the pans. Filling into pans is done @560-570 gm / pan so that 500 gm of Chhana Podo is attained after moisture evaporation during baking. The panned hoops are stacked in a shelved trolley, which is used to carry filled pans to the oven for baking. Baking: The filled pans are stacked in the oven which is maintained at a temperature of 200+5° C. The product is baked in the oven for 50+5 minutes at above mentioned temperature. After baking is over, the product is taken out from the oven and is taken for cooling. Cooling: The baked product when taken out from the oven is at a temperature of 95-96°C this is achieved by switching off heating system and starting the exhaust fan provided for the purpose of cooling. The exhaust fan throws out the hot air/heat, which leads to cooling of the product. The product is cooled down to 40-45°C it is ready for de-panning. De-panning: De-panning is achieved by tilting the pan with product up side down on a tray and gentle hammering the aluminum pans. Cutting and Packaging: The product after de-panning is cut into small pack sizes of 100 g and 250 g from a block of 500 g. whereas for packing 500g, the block is kept as such. The 18 product is vacuum packed in the multi layer pouches having barrier properties to moisture and oxygen. The packed product in secondary pack is stored at a temperature of 5-10°C. Final Composition & Textural Attributes of Chhana Podo: Constituents % Total Solids 58.80 Protein 12.00 Fat 15.50 Sugar (sucrose) 23.00 Acidity (as lactic acid) 0.25 Free fetty acids (as oleic acid) 0.22 HMF Value 330 umol / kg Textural Attributes of Chhana Podo Attributes Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness Resilience Deformation energy Mean + Standard Deviation 1228+ 27.38 g 23.50+ 0.60 (g.s) 0.252+0.005 0.173+0.001 " 2li.73+4.49 "53.70+1.69 ~ '0.045+0.001 [0^.96+62.167 (g.s) 19 Flow Diagram of the Manufacturing Process Standardization of milk (4/5% fat, 8.5% SNF) Heating (85°C /10 minutes) Cooling to 80°C Coagulation by theaddition of 3% citric acid solution Whey drainage I Chhana Mixing of chhana with sugar, semolina and water Chhana Podo Mix Panning Baking (200+5 C /50 ±5 minutes) Cooling (40-45°C) Heating (50-55°C) / De-panning i Cutting Packaging 20 Refrigerated storage We claim; A process of production chhana podo comprising of the following steps : a. standardizing Cow milk so as to have 4.5% fat and 8.5% snf (solids not fat;) b. Coagulating the said Standardized milk with citric acid@ 2g citric acid/liter of milk at 80 C the whey being separated out to obtain chhana with a moisture content in the range of 50-55%; c. preparing a Chhana podo mix by weighing all ingredientssi.e.Chhana, Sugar, Suji, water etc. and mixing all ingredients such that Chhana lumps are broken and chhana podo mix of pulpy consistency is obtained, the mix being collected in a small vat or trolley; d.filling the Chhana Podo mix so prepared from step c into suitable pans; e.the filled pans are being stacked in an oven which is maintained at a temperature of 200+5° C for baking for a period of 50+5 minutes; f-eooling the baked product to a ternrjeratureof40-45 °C g. tilting and hammering the pans gently to remove the product; h.cutting the product so obtained after de-panning into small pack sizes of lOOg and 250g, vacuum packing in multi layer pouches having barrier properties to moisture and oxygen; and i. putting the packed product in secondary pack which is stored at a. temperature of5-10°C. 2. A process of production of chhana podo as claimed in claim 1, wherein the ingredients used in step (c) are g)Milk with 4.5% fat and 8.5% snf. h)Semolina (suji) at the rate of 5% w/w of Chhana. i)Sugar at the rate of 35% w/w of Chhana j) Water at the rate of 30% w/w of Chhana. (w/w means weight by weight proportion & snf means solids not fat) 3. A process of production of chhana podo as clajmed&-daim 1, wherein the standardized milk is heated to 80 deg. C. in a specially designed triple walled jacketed 21 and insulated stainless steel multipurpose vat of capacity 1000 L equipped with specially designed spray pipe network inside the jacket and then coagulated with uniform controlled quantity spray of citric acid solution using a sprinkler system designed such that it covers the full length and width of the vat for simultaneous coagulation of the milk across the full cross section of the vat and discharging the whey obtained through outlet for next stage of operation. 4. A process of production of chhana podo as claimed in claim 3, wherein the coagulated milk obtained is being separated into whey and chhana having desired moisture content through a specially designed whey separation system of capacity 25 kg/batch having all product contact parts made out of AISI 316 material and hygienically designed to suit milk application, provided with silicon coated non-stick fine mesh nylon cloth bag, the whey being continuously drained from bottom outlet and chhana being taken out by a dedicated lifting arrangement attached to the system which lifts the filled bag and unload the chhana in a trolley for next stage of operatioa. 5. A process of production of chhana as claimed m-ekam 4, wherein ther chhana mass obtained being delivered in to the ingredient mixing system of 60 L capacity which is a stainless steel AISI 304 jacketed bowl provided with a pair of specially designed mixing and scraping blades that enable uniform mixing of chhana, sugar, suji and water without oozing out fat to obtain desired consistency of the mixture, the said bowl having a tilting arrangement for easy unloading of the uniformly Kneaded chhana podo mix mass.. 6. A process of production of chhana as claimed in claim 5, wherein chhana mass obtained being passed through a specially designed automatic or foot switch operable and easily dismantable chhana mass panning machine which dispenses predetermined calculated quantity varying from 250 gms to 1000 gms(@HtO-15 fills per minute of chhana podo mix mass in to aluminium baking pans, the said panning machine_being_so designedto deliver chhana podo mix mass with varying total solids 50-60% and moisture 40-50% to a weight accuracy of+/-1.5%. 7. A process of production of chhana podo as claimed in claim 6, wherein the pans filled with chhana podo mix is being baked in a specially designed tailor made electrical!} operated baking oven wherein temperature, air circulation and vapour discharge are in controlled condition as per total solid and moisture content in the chhana podo mix, the oven chamber hot air circulation being continuously maintained to achieve uniform cooking and browning of the chhana podo. In the oven chamber hot air circulation is continuously maintained to achieve uniform cooking and browning of the chhana podo. The controlled opening of the vapour discharge port maintains the requisite moisture content in the cooked chhana podo. The timer-based operation of the heating elements maintain uniform consistency in cooking quality. Moreover, after auto switching off the heating element, the product gets cooled down in the oven chamber itself bv exhausting hot vapour out and circulating filtered air from the atmosphere. Thus the chhana podo is well protected from Arial contamination during cooking and subsequent cooling. The final product mass produced in the process has standard moisture and total solids content. 8. A process of productionfcgja^chhana podo as claimed in claim 7, wherein baked chhana podo is being cut in to required package size, packed in multiplayer oxygen barrier film pouches in a vacuum packing machine and then packed into secondary packjng_and_stored in cold store. Signed by the agent H. M. Jagannatha To, The Controller of Patents The patent Office Mumbai

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607-mum-2003-correspondence)ipo)-(24-04-2007).pdf

607-mum-2003-correspondence1(19-02-2004).pdf

607-mum-2003-correspondence2(14-03-2007).pdf

607-mum-2003-form 1(11-06-2003).pdf

607-mum-2003-form 1(31-08-2004).pdf

607-mum-2003-form 13(17-10-2005).pdf

607-mum-2003-form 19(14-07-2003).pdf

607-mum-2003-form 2 (granted)-(31-08-2004).pdf

607-mum-2003-form 2(granted)-(31-08-2004)..doc

607-mum-2003-form 3(30-06-2003).pdf

607-mum-2003-power of authority (08-07-2002).pdf

607-mum-2003-power of authority (28-07-2005).pdf