Title of Invention	A PROCESS FOR THE PRODUCTION OF CEREAL FLAKES FROM CUSTARD APPLE.
Abstract	The present invention relates to a process for preparation of cereal flakes without discoloration, bitterness and off- flavour. The product is obtained from custard apple fruits, overcoming the characteristic problems of discoloration, development of bitterness and off-flavour. The process steps are : (a) Obtaining the custard apple pulp; (b) adding additives such as a cereal, sweetening agent and flaking agent; (c) adding custard apple pulp of step (a); (d) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm to obtain the flakes of acceptable quality.

Title of Invention

A PROCESS FOR THE PRODUCTION OF CEREAL FLAKES FROM CUSTARD APPLE.

Abstract

The present invention relates to a process for preparation of cereal flakes without discoloration, bitterness and off- flavour. The product is obtained from custard apple fruits, overcoming the characteristic problems of discoloration, development of bitterness and off-flavour. The process steps are : (a) Obtaining the custard apple pulp; (b) adding additives such as a cereal, sweetening agent and flaking agent; (c) adding custard apple pulp of step (a); (d) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm to obtain the flakes of acceptable quality.

Full Text	The present invention relates to a process for the preparation of fruit cereal flakes from Custard apple. BACKGROUND ART: Custard apple (Seetaphal) is a tropical fruit grown in the tropical climate. The fruits well known for their delicious taste are heart shaped with light green skin and a soft creamy white flesh. Nutritionally, the fruit is rich in carbohydrate, minerals and excellent source of vitamin C. Besides, high nutritive value, it is known for its excellent medicinal properties. It is said to contain the qualities of the rejuvenating drugs. It has been found to be very useful to the brain and the nervous system. It also enhances muscular strength and tones up the heart. Processing of custard apple for preparation of fruit cereal flakes is rendered inaccessible due to its characteristic property of discolouration, development of bitterness and off-flavour, when the fruit pulp is heated above 55°C. The fresh fruit pulp contains ~ 75% water along with TSS of ~ 25°B, enriched by reducing sugars. During the normal course of preparing fruit flakes, the pulp is passed over a double drum drier with a steam pressure of 3.5 to 5.0 bar during which the fruit pulp gets stuck, turns brown and bitter. So far no processed product such as fruit cereal flakes from custard apple is available in the market. SUMMARY OF THE INVENTION: The present invention entails to describe a process to prepare cereal flakes from custard apple fruits, overcoming the characteristic problems of discolouration, development of bitterness and off-flavour. OBJECTS OF THE INVNEITON: The main objective of the present invention is to provide a process for the preparation of cereal flakes from custard apple pulp. In another objective of the present invention, the pregelatinized cereal mixture is mixed with pulp in the required proportion along with sweetening agent and flaking agent may be used for the preparation of fruit cereal flakes. Yet another objective of the present invention, the custard apple cereal flakes comprises custard apple pulp along with adequate quantity of a cereal, a sweetening agent and a flaking agent. DETAILED DESCRD?TION OF THE INVENTION: Accordingly, a process for preparation of custard apple cereal flakes without discoloration, bitterness and off- flavour, said process comprising: (a) obtaining the custard apple pulp, (b) characterized in that pregelatinizing a cereal such as a corn flour (6 to 20%) with water in a steam jacketed kettle, (c) adding sugar (5-15%), milk powder (0-15%) and calcium carbonate (0.1-0.3%) to gelatinized mixture as obtained in step (b), (d) adding custard apple pulp of step (a) to the mixture as obtained in step (c), (e) passing the whole mixture through a colloidal mill as obtai9ned in step (d), (f) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm with a gap between the drums from 0.3 to 0.5mm, to obtain custard apple cereal flakes free of discoloration, bitterness and off flavour. A process of the present invention more particularly involves the following steps of (a) Obtaining the custard apple pulp; (b) adding additives such as a cereal, sweetening agent and flaking agent ; (c) adding custard apple pulp of step (a);; (d) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3 - 5 rpm to obtain the flakes of acceptable quality. In an embodiment of the present invention, it was required to overcome the problems of discoloration, development of bitterness and off-flavor, while processing the pulp. In another embodiment of the present invention, custard apple pulp is obtained from fresh ripe custard apple fruits. In another embodiment of the present invention, the custard apple pulp is obtained by scooping the pulp and passing the pulper for separating he seeds. In yet another embodiment of the present invention, the cereal used is corn flour. In a further embodiment, the cereal is gelatinized with water. In another embodiment, the sweetening agent used is sugar. In another embodiment, the flaking agent used is calcium carbonate. In a still further embodiment, the pre-gelatinized cereal is mixed with sugar and calcium carbonate. In yet another embodiment the pulp is mixed with the above mixture and passed through a colloidal mill. In yet another embodiment, the mixture is dried over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3 to 5 rpm to obtain the flakes of acceptable quality. In yet another embodiment of the present invention the fruit cereal flakes prepared from custard apple is shelf stable at ambient temperature for a period of not less than 6 months. Example 1 240 g of corn flour was mixed with 1.440 kg of water and the mixture was heated in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture sugar 300 g and whole milk powder 300 g were mixed followed by custard apple pulp ( 2 kg) . This hot mixture was further homogenized by passing through the colloidal mill . The mixture was finally passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain custard apple cereal flakes. Example 2 120 g of corn flour was mixed with 720 g of water and the mixture was heated in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture of sugar was added followed by custard apple pulp ( 2 kg) . This hot mixture was further homogenized by passing through the colloidal mill . The mixture was finally passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain fruit cereal flakes. Example 3 360 g of corn flour was mixed with 2.180 kg of water and the mixture was heated in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture 300 g of sugar and whole milk powder (100 g) were mixed followed by custard apple pulp (2 kg). This hot mixture was further homogenized by passing through the colloidal mill . The mixture was finally passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain fruit cereal flakes. Example 4 240 g of corn flour was mixed with 1.440 kg of water and the mixture was heated in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture sugar 150 g and whole milk powder 100g and calcium carbonate 2 g were mixed followed by custard apple pulp (2 kg) . This hot mixture was further homogenized by passing through the colloidal mill . The mixture was finally passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain custard apple cereal flakes. The novelty of the invention involves supplementation of the custard apple with adequate quantities of the additives and operating the drum drier eventually to result in flaked product that is free of bitterness, off flavour and discoloration, particularly used for consumption as it is or in chilled liquids and semisolid forms. As such no product is available in the market. The main advantages of the present invention are: a) The invention describes for the first time a process for the preparation of custard apple cereal flakes without the problems of discoloration, development of bitterness and off- flavor characteristic of custard apple when heated to a temperature above 55 °C. b) The fruit cereal flake prepared represents the value added form of custard apple , of extended storage , to offer to the needs during off season since the fruit availability is sharp seasoned . c) Preparation of fruit cereal flakes from custard apple encourages the growers to produce more of the fruit that requires little agronomic care. We Claim: 1. A process for preparation custard apple cereal flakes without discoloration, bitterness and off- flavour, said process comprising: (a) obtaining the custard apple pulp, (b) characterized in that pregelatinizing a cereal such as a corn flour (6 to 20%) with water in a steam jacketed kettle, (c) adding sugar (5-15%), milk powder (0-15%) and calcium carbonate (0.1-0.3%) to gelatinized mixture as obtained in step (b), (d) adding custard apple pulp of step (a) to the mixture as obtained in step (c), (e) passing the whole mixture through a colloidal mill as obtained in step (d), (f) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm with a gap between the drums from 0.3 to 0.5mm, to obtain custard apple cereal flakes free of discoloration bitterness and off flavour. 2. A process as claimed in claim 1 wherein the said custard apple pulp is obtained from fresh ripe custard apple fruits. 3. A process as claimed in claim 1 wherein the said the cereal used for pregelatinization is corn flour. 4. A process as claimed in claim 1 wherein in step (d), the said gelatinized mixture comprising cereal (6-20%), sugar (5 to 15%) and milk powder (0-15%) and calcium carbonate (0.1 to 0.3%) on the basis of fruit pulp is mixed with fruit pulp. 5. A process for preparation of custard apple cereal flakes without discoloration, bitterness and off-flavour, substantially as herein described with reference to the examples.

Full Text

The present invention relates to a process for the preparation of fruit cereal flakes from Custard apple.
BACKGROUND ART:
Custard apple (Seetaphal) is a tropical fruit grown in the tropical climate. The fruits well known for their delicious taste are heart shaped with light green skin and a soft creamy white flesh. Nutritionally, the fruit is rich in carbohydrate, minerals and excellent source of vitamin C. Besides, high nutritive value, it is known for its excellent medicinal properties. It is said to contain the qualities of the rejuvenating drugs. It has been found to be very useful to the brain and the nervous system. It also enhances muscular strength and tones up the heart. Processing of custard apple for preparation of fruit cereal flakes is rendered inaccessible due to its characteristic property of discolouration, development of bitterness and off-flavour, when the fruit pulp is heated above 55°C. The fresh fruit pulp contains ~ 75% water along with TSS of ~ 25°B, enriched by reducing sugars. During the normal course of preparing fruit flakes, the pulp is passed over a double drum drier with a steam pressure of 3.5 to 5.0 bar during which the fruit pulp gets stuck, turns brown and bitter. So far no processed product such as fruit cereal flakes from custard apple is available in the market.
SUMMARY OF THE INVENTION:
The present invention entails to describe a process to prepare cereal flakes from custard apple fruits, overcoming the characteristic problems of discolouration, development of bitterness and off-flavour.
OBJECTS OF THE INVNEITON:
The main objective of the present invention is to provide a process for the preparation of cereal flakes from custard apple pulp.
In another objective of the present invention, the pregelatinized cereal mixture is mixed with pulp in the required proportion along with sweetening agent and flaking agent may be used for the preparation of fruit cereal flakes.
Yet another objective of the present invention, the custard apple cereal flakes comprises custard apple pulp along with adequate quantity of a cereal, a sweetening agent and a flaking agent.
DETAILED DESCRD?TION OF THE INVENTION:
Accordingly, a process for preparation of custard apple cereal flakes without discoloration, bitterness and off- flavour, said process comprising:
(a) obtaining the custard apple pulp,
(b) characterized in that pregelatinizing a cereal such as a corn flour (6 to 20%) with water in a steam jacketed kettle,
(c) adding sugar (5-15%), milk powder (0-15%) and calcium carbonate (0.1-0.3%) to gelatinized mixture as obtained in step (b),
(d) adding custard apple pulp of step (a) to the mixture as obtained in step (c),
(e) passing the whole mixture through a colloidal mill as obtai9ned in step (d),
(f) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm with a gap between the drums from 0.3 to 0.5mm, to obtain custard apple cereal flakes free of discoloration, bitterness and off flavour.
A process of the present invention more particularly involves the following steps
of (a) Obtaining the custard apple pulp; (b) adding additives such as a cereal,
sweetening agent and flaking agent ; (c) adding custard apple pulp of step (a);;
(d) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5
bar at the rate of 3 - 5 rpm to obtain the flakes of acceptable quality.
In an embodiment of the present invention, it was required to overcome the
problems of discoloration, development of bitterness and off-flavor, while
processing the pulp.
In another embodiment of the present invention, custard apple pulp is obtained
from fresh ripe custard apple fruits.
In another embodiment of the present invention, the custard apple pulp is
obtained by scooping the pulp and passing the pulper for separating he seeds.
In yet another embodiment of the present invention, the cereal used is corn flour.
In a further embodiment, the cereal is gelatinized with water.
In another embodiment, the sweetening agent used is sugar.
In another embodiment, the flaking agent used is calcium carbonate.
In a still further embodiment, the pre-gelatinized cereal is mixed with sugar and
calcium carbonate.
In yet another embodiment the pulp is mixed with the above mixture and passed
through a colloidal mill.
In yet another embodiment, the mixture is dried over a double drum drier at a
steam pressure of 3.5 to 5 bar at the rate of 3 to 5 rpm to obtain the flakes of
acceptable quality.
In yet another embodiment of the present invention the fruit cereal flakes
prepared from custard apple is shelf stable at ambient temperature for a period of
not less than 6 months.
Example 1
240 g of corn flour was mixed with 1.440 kg of water and the mixture was heated
in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture
sugar 300 g and whole milk powder 300 g were mixed followed by custard apple
pulp ( 2 kg) . This hot mixture was further homogenized by passing through the
colloidal mill . The mixture was finally passed over a drum drier rotating at a
pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain custard
apple cereal flakes.
Example 2
120 g of corn flour was mixed with 720 g of water and the mixture was heated in
a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture of
sugar was added followed by custard apple pulp ( 2 kg) . This hot mixture was
further homogenized by passing through the colloidal mill . The mixture was
finally passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm
and a clearance of 0.3 mm to obtain fruit cereal flakes.
Example 3
360 g of corn flour was mixed with 2.180 kg of water and the mixture was heated
in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture
300 g of sugar and whole milk powder (100 g) were mixed followed by custard
apple pulp (2 kg). This hot mixture was further homogenized by passing through
the colloidal mill . The mixture was finally passed over a drum drier rotating at a
pressure of 4 bar, speed of 4 rpm and a clearance of 0.3 mm to obtain fruit
cereal flakes.
Example 4
240 g of corn flour was mixed with 1.440 kg of water and the mixture was heated
in a steam jacketed kettle until the starch gelatinized . To this gelatinized mixture
sugar 150 g and whole milk powder 100g and calcium carbonate 2 g were mixed
followed by custard apple pulp (2 kg) . This hot mixture was further
homogenized by passing through the colloidal mill . The mixture was finally
passed over a drum drier rotating at a pressure of 4 bar, speed of 4 rpm and a
clearance of 0.3 mm to obtain custard apple cereal flakes.
The novelty of the invention involves supplementation of the custard apple with
adequate quantities of the additives and operating the drum drier eventually
to result in flaked product that is free of bitterness, off flavour and discoloration,
particularly used for consumption as it is or in chilled liquids and semisolid
forms. As such no product is available in the market.
The main advantages of the present invention are:
a) The invention describes for the first time a process for the preparation of custard apple cereal flakes without the problems of discoloration, development of bitterness and off- flavor characteristic of custard apple when heated to a temperature above 55 °C.
b) The fruit cereal flake prepared represents the value added form of custard apple , of extended storage , to offer to the needs during off season since the fruit availability is sharp seasoned .
c) Preparation of fruit cereal flakes from custard apple encourages the growers to produce more of the fruit that requires little agronomic care.

We Claim:
1. A process for preparation custard apple cereal flakes without discoloration,
bitterness and off- flavour, said process comprising:
(a) obtaining the custard apple pulp,
(b) characterized in that pregelatinizing a cereal such as a corn flour (6 to 20%) with water in a steam jacketed kettle,
(c) adding sugar (5-15%), milk powder (0-15%) and calcium carbonate (0.1-0.3%) to gelatinized mixture as obtained in step (b),
(d) adding custard apple pulp of step (a) to the mixture as obtained in step (c),
(e) passing the whole mixture through a colloidal mill as obtained in step (d),
(f) drying the mixture over a double drum drier at a steam pressure of 3.5 to 5 bar at the rate of 3-5 rpm with a gap between the drums from 0.3 to 0.5mm, to obtain custard apple cereal flakes free of discoloration bitterness and off flavour.

2. A process as claimed in claim 1 wherein the said custard apple pulp is obtained from fresh ripe custard apple fruits.
3. A process as claimed in claim 1 wherein the said the cereal used for pregelatinization is corn flour.
4. A process as claimed in claim 1 wherein in step (d), the said gelatinized mixture comprising cereal (6-20%), sugar (5 to 15%) and milk powder (0-15%) and calcium carbonate (0.1 to 0.3%) on the basis of fruit pulp is mixed with fruit pulp.
5. A process for preparation of custard apple cereal flakes without discoloration, bitterness and off-flavour, substantially as herein described with reference to the examples.

Documents:

384-DEL-2003-Abstract(28-12-2007).pdf

384-DEL-2003-Claims(28-12-2007).pdf

384-del-2003-claims.pdf

384-del-2003-complete specification (granted).pdf

384-DEL-2003-Correspondence-Others(28-12-2007).pdf

384-del-2003-correspondence-others.pdf

384-del-2003-correspondence-po.pdf

384-DEL-2003-Description (Complete)(28-12-2007).pdf

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

384-del-2003-description (provisional).pdf

384-del-2003-form-1.pdf

384-del-2003-form-18.pdf

384-DEL-2003-Form-2(28-12-2007).pdf

384-del-2003-form-2.pdf

384-DEL-2003-Form-3(28-12-2007).pdf

384-del-2003-form-3.pdf

384-del-2003-form-4.pdf

384-del-2003-form-5.pdf

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Patent Number

215690

Indian Patent Application Number

384/DEL/2003

PG Journal Number

37/2008

Publication Date

12-Sep-2008

Grant Date

29-Feb-2008

Date of Filing

26-Mar-2003

Name of Patentee

COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH

Applicant Address

RAFI MARG,NEW DELHI-110 001,INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	M.R. VIJAYALAKSHMI	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.
2	S. RAJARATHNAM	CENTRAL FOOD TECHNOLOGICAL RESEARCHINSTITUTE,MYSORE-570 013,INDIA.
3	M.N. SHASHIREKHA	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.
4	RAVATHY BASKARAN	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.

PCT International Classification Number

A23L 1/10

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA