Title of Invention

A PROCESS FOR MANUFACTURING OF INTERMEDIATE MOISTURE PANEER

Abstract

"A process for manufacturing of intermediate moisture paneer with long shelf life at ambient temperature". This invention relates to a process for manufacturing of intermediate moisture paneer with long shelf life at ambient temperature comprising the steps of soaking of paneer in a solution of humectants in the ratio of 1:1.3 wherein the solution of humectant comprises 0.5-2% of Glycerol and 6-14% of salt (Nad), Addition of 0.1-0.3% chemical preservative and the pH is adjusted to 5.0-5.5, Paneer is immersed in the solution of humectants for 15-30 at refrigerated temperature for equilibration, Dehydration is carried in an electric hot avi oven at 50-90°C till the moisture content is 15-40%.

Full Text

FORM 2 THE PATENTS ACT, 1970 COMPLETE SPECIFICATION SECTION 10 TITLE "A Process for Manufacturing of Intermediate Moisture Paneer" APPLICANT Vice Chancellor, Marathwada Agriculture University, Parbhani-431 402, MAHARASHTRA, INDIA, An Indian Registered body incorporated under the Registration of Societies Act. The following specification particularly describes the invention and the manner in which it is to be performed. FIELD OF INVENTION This invention relates to a process for manufacturing of intermediate moisture paneer (IMP) with long shelf life at ambient temperatures PRIOR ART Among the heat and acid coagulated products, paneer is an importam protein-rich dairy product used widely as a_ base material for the preparation of various culinary dishes and snacks. It is a highh nutritious food and has a great value in the diet as it contains ir concentrated form almost all proteins and fat of original milk. About percent of milk produced in India is converted.,into paneer. The marketing of paneer is limited to local sales because of its' short shell life. The high moisture content (about 55%) in paneer makes it highly vulnerable to spoilage and it does not remain good for more than a day at room temperature The shelf life of paneer under refrigeration condition is reported only six days, although its freshness is lost within three days. Thus the keeping quality of paneer is a major drawback in its industrial manufacture. The conventional preservation techniques such as preservation using Preservatives. dehydration freezing, etc. have proved to be ineffective in substantially extending the shelf life of paneer. It is surface spoilage, Which many umits the shelf life paneer.Application of a variety of Antifungal agents such as delvocid or benzoic acid dipping in brine Solution, addition of potassium sorbate TBHO and BHA to milk Wrapping paneer have been attempted to increase the shelf life of paneer With varying degree of success (Jayaraj Rao 1993). reservation o paneer by conventional dehydration has been reported to OBJECTS OF PRESENT INVENTION An object of the present invention is to propose an intermediate moisture paneer which is a highly nutritious food and has great value in the diet. Another object of the present invention is to propose an intermediate moisture paneer which is a protein rich dairy product with concentration of fat. Still another object of the present invention is to propose intermedeate moisture paneer which can be used in various culinary dishes. Yet another object of the present invention is to propose an intermediate moisture paneer which has a long shelf life Further objects and advantages of this invention will be more apparent from the ensuing description STATEMENT OF INVENTION According to this invention there is provided a process for manufacturing of intermediate moisture paneer with long shelf life at ambient temperature comprising the steps of:- - soaking of paneer in a solution of humectants in the ratio of 1:1.3 wherein the solution of humectant comprises 0.5-2% of Glycerol and 6-14% of salt (Nacl) - Addition of 0.1-0.3% chemical preservative and the pH is adjusted to 5.0-5.5, - Paneer is immersed in the solution of humectants for 15-30 at refrigerated temperature for equilibration, - Dehydration is carried in an electric hot avi oven at 50-90°C till the moisture content is 15-40%. BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWING Further objects and advantages of this invention will be more .apparent from the ensuing description when read in conjunction with the accompanying drawing and wherein: Fig. 1 of the accompanying drawing illusrates the flow chart of the process of the present invention. BRIEF DESCRIPTION OF INVENTION W.R.T. ACCOMPANYING FLOW CHART The above problems have been handled by application of Intermediate Moisture Technology for preservation of paneer. Intermediate moisture foods (IMF) are the foods with moisture content between drv foods, which can be stored at room temperatures and moist foods which need to be frozen; refrigerated, canned or preserved by some other mechanism. An intermediate-moisture food is one, which can be eaten as such, or after rehydration, and yet is shelf stable without refrigeration or thermal processing. Reduction of water activity (aw) is frequently necessary to develop an intermediate moisture food which is shelf-stable without refrigeration. The invention relates to development of intermediate moisture paneer using a combination of humeatants and moisture reduction so as to obtain a product with long shelf stability at ambient temperatures. A procedure for manufacture of IMP (Fig 1) is standardized by infusion soaking of paneer in a solution of humectants (Paneer: Infusion solution, 1:1-3), and addition of chemcial preservative in the amount of 0.1-0.3% subsequently pH of infusion solution is adjusted to 5.0 -5.5. Reference may be made to the flow chart (fig 1). After the heat treatment (82 °C for 5 min.) of buffalo milk (6 % fat), cooling^ is done to 70 °C followed by coagulation by 1 % citric acid, pressing of curd, cutting into pieces and dipping in drilled water. Paneer is then immersed in the soak fluid and allowed to equilibrate for 15-30 hours at refrigerated temperature, and then dehydrated in an electric hot air oven maintained at 50-90°C for suitable time until moisture content of 15-40 ner cent is achieved. The dehydrated intermediate moisture paneer is then cooled to room temperature, packed and stored. The intermediate moisture paneer needs rehydration before consumption. The reconstitution (rehydration) time of IMP produced from various combinations of humectants is 3-20 minutes. The combination comprising of humectants, preservatives and dehydration temperature give optimum scores for all the sensory attributes. The shelf-stability of intermedaite moisture paneer at 30°C temperatures is 180 days which has good rehydration properties. The consumer acceptance study revealed that 71 per cent of consumers rated me product good to excellent out of which 11 per cent of the consumers rated the product excellent, 29 per cent of the consumers rated very good, and 30 percent of consumers rated the product good. No body rated the product poor or It is to be noted that the present invention is susceptible to modifications, adaptations and changes by those skilled in the art. Such variant embodiments employing the concepts and features of this invention are intended to be within the scope of the present invention, which is further set forth under the following claims:- WE CLAIM: 1. A process for manufacturing of intermediate moisture paneer with long shelf life at ambient temperature comprising the steps of:- - soaking of paneer in a solution of humectants in the ratio of 1:1.3 wherein the solution of humectant comprises 0.5-2% of Glycerol and 6-14% of salt (Nacl) - Addition of 0.1-0.3% chemical preservative and the pH is adjusted to 5.0-5.5, - Paneer is immersed in the solution of humectants for 15-30 at refrigerated temperature for equilibration, - Dehydration is carried in an electric hot avi oven at 50-90°C till the moisture content is 15-40%. 2. A process for manufacturing of intermediate moisture paneer with long shelf life at ambient temperature substantially as herein described with reference to accompanying drawing. DATED THIS DAY OF JULY, 2005 (MONA SAINI) OF L.S. DAVAR & CO., APPLICANTS ATTORNEY

Documents:

472-mum-2004-abstract(19-07-2005).doc

472-mum-2004-abstract(19-7-2005).pdf

472-mum-2004-claims(complete).doc

472-mum-2004-claims(complete).pdf

472-mum-2004-claims(granted)-(19-07-2005).doc

472-mum-2004-claims(granted)-(19-7-2005).pdf

472-mum-2004-correspondance-others.pdf

472-mum-2004-correspondance-received-180705.pdf

472-mum-2004-correspondance-received-190404.pdf

472-mum-2004-correspondance-received-190506.pdf

472-mum-2004-correspondance-received.pdf

472-mum-2004-correspondence(7-11-2007).pdf

472-mum-2004-correspondence(ipo)-(29-9-2008).pdf

472-mum-2004-description (complete).pdf

472-mum-2004-description (provisional).pdf

472-mum-2004-drawing(19-7-2005).pdf

472-mum-2004-drawings.pdf

472-mum-2004-form 1(20-4-2004).pdf

472-mum-2004-form 18(19-5-2006).pdf

472-mum-2004-form 2(granted)-(19-07-2005).doc

472-mum-2004-form 2(granted)-(19-7-2005).pdf

472-mum-2004-form 3(7-11-2007).pdf

472-mum-2004-form 5(19-7-2005).pdf

472-mum-2004-form-1.pdf

472-mum-2004-form-18.pdf

472-mum-2004-form-2(complete).doc

472-mum-2004-form-2(complete).pdf

472-mum-2004-form-2(provisional).doc

472-mum-2004-form-2(provisional).pdf

472-mum-2004-form-5.pdf

472-mum-2004-power of attorney(20-4-2004).pdf

472-mum-2004-power of authority(7-11-2007).pdf

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