Title of Invention	A COMPOSITION FOR MAKING BHAAJI MIX
Abstract	The present invention relates to a composition for making Bhaaji mix comprising a homogenous mixture of dehydrated potato flakes, iodized salt, dehydrated onion flakes, toasted garlic, tomato powder, coriander powder, star aniseed, cassia, cumin, fennel, black cardamom, corn starch powder, black pepper, dry mango, black salt, mace, clove, bay leaves, caraway, turmeric powder, fried onion flakes, chilli powder, garlic flavour and paprika, optionally along with trifala and describes a process for making Bhaaji mix.

Title of Invention

A COMPOSITION FOR MAKING BHAAJI MIX

Abstract

The present invention relates to a composition for making Bhaaji mix comprising a homogenous mixture of dehydrated potato flakes, iodized salt, dehydrated onion flakes, toasted garlic, tomato powder, coriander powder, star aniseed, cassia, cumin, fennel, black cardamom, corn starch powder, black pepper, dry mango, black salt, mace, clove, bay leaves, caraway, turmeric powder, fried onion flakes, chilli powder, garlic flavour and paprika, optionally along with trifala and describes a process for making Bhaaji mix.

Full Text	FORM-2 THE PATENT ACT, 1970 (39 of 1970) & THE PATENT RULES, 2003 PROVISIONAL SPECIFICATION (See section 10 and Rule 13) EDIBLE FOOD STUFFS CHORDIA DHANYAKUMAR An Indian National of 3/4, Snehmit, Ekopa Society, Salisburg Park, Gultekadi, Pune-411 037, Maharashtra, India. THE FOLLOWING SPECIFICATION DESCRIBES THE INVENTION This invention relates to edible food stuffs. In particular, this invention relates to Indian food stuffs, and still particularly to a delicacy referred to as "Pav Bhaaji" and particularly to the 'Bhaaji' component of Pav Bhaaji. Pav Bhaaji is a popular foodstuff in India and is consumed both at home and in food outlets such as fast food outlets. The Bhaaji component takes time to prepare and usually involves making a thick slurry of mashed boiled potatoes together with tomatoes, onions , garlic and a variety of other ingredients including a blend of different forms of spices. Two methods of making the Bhaaji are prevalent, in one case, the vegetable ingredients are obtained individually and separately the ingredients making the spices are selected and used individually and the slurry is prepared at the time of serving. This can be quite tedious. A particular tedious part is the treatment to the potatoes, which can be of varied quality and affects the quality particularly the organoleptic properties of the Bhaaji. In another method the vegetables are treated separately as usual but ready made spices are added thereto. Although this method reduces the time and the tedium of the conventional process it still does not eliminate the requirement of treatment of the potatoes and onion required in the Bhaaji. This invention provides a composition for making Bhaaji which not only provides Bhaaji having good organoleptic properties but also eliminates the tedium in making the Bhaaji. Further, it provides a composition that standardizes the taste, look and feel of the Bhaaji. In accordance with this invention, the composition for making the Bhaaji comprises the following: DEHYDRATED POTATO FLAKES 20 TO 80% which are Creamish/off white in colour. Free flowing, and having Acid Insoluble ash 1.5% max.. Typical potato taste & pleasant potato flavour. The typical nutritional composition of the flakes is CARBOHYDRATES 83.47%, PROTEINS 3.53%, FAT 0.36%, MOISTURE max 8 %,; IODISED SALT 8 TO 20, DEHYDRATED ONION FLAKES WHITE 2 TO 15, GARLIC TOASTED 0.5 TO 15, TOMATO POWDER 0.5 TO 15, CORIANDER POWDER 0.5 TO 10, STAR ANISEED 0.5 TO 11, CASSIA [cinnamon or cinnamon leaves ] 0.5 TO 12, CUMIN 0.25 TO 7, FENNEL 0.25 TO 8, BLACK CARDAMOM 0.25 TO 9, CORN STARCH POWDER 0.2 TO 7, BLACK PEPPER 0.. TO 10, DRY MANGO 0.1 TO 11, BLACK SALT 0.1 TO 12, MACE 0.1 TO 13, CLOVE 0.1 TO 14, BAY LEAVES 0.1 TO 15, CARAWAY 0.1 TO 16, TURMERIC POWDER 0.03 TO 4, FRIED ONION 0.5 TO 7, Dehydrated Onion Flakes fried to Golden brown colour & crisp texture. The method of making the fried onion is provided in figure 2 of the accompanying drawings, which is self explanatory. CHILLI POWDER 2 TO 15, GARLIC FLAVOUR 0.25 TO 5 PAPRIKA, typically in the form of an Oleoresin and typically having Capsaicin below 0.02%. In addition the composition may include TRIFALA 0.03 TO 3. The method of making the composition is typically illustrated in figure 1 of the accompanying drawings, which is self explanatory. While considerable emphasis has been placed herein on the particular features of "a composition for making Bhaaji for Pav Bhaaji, it will be appreciated that various modifications can be made, and that many changes can be made in the preferred embodiment without departing from the principles of the invention. These and other modifications in the nature of the invention or the preferred embodiments will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation.

Full Text

FORM-2
THE PATENT ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003
PROVISIONAL SPECIFICATION
(See section 10 and Rule 13)
EDIBLE FOOD STUFFS
CHORDIA DHANYAKUMAR
An Indian National
of 3/4, Snehmit, Ekopa Society, Salisburg Park, Gultekadi,
Pune-411 037, Maharashtra, India.
THE FOLLOWING SPECIFICATION DESCRIBES THE INVENTION

This invention relates to edible food stuffs.
In particular, this invention relates to Indian food stuffs, and still particularly to a delicacy referred to as "Pav Bhaaji" and particularly to the 'Bhaaji' component of Pav Bhaaji.
Pav Bhaaji is a popular foodstuff in India and is consumed both at home and in food outlets such as fast food outlets.
The Bhaaji component takes time to prepare and usually involves making a thick slurry of mashed boiled potatoes together with tomatoes, onions , garlic and a variety of other ingredients including a blend of different forms of spices.
Two methods of making the Bhaaji are prevalent, in one case, the vegetable ingredients are obtained individually and separately the ingredients making the spices are selected and used individually and the slurry is prepared at the time of serving. This can be quite tedious. A particular tedious part is the treatment to the potatoes, which can be of varied quality and affects the quality particularly the organoleptic properties of the Bhaaji.
In another method the vegetables are treated separately as usual but ready made spices are added thereto. Although this method reduces the time and the tedium of the conventional process it still does not eliminate the requirement of treatment of the potatoes and onion required in the Bhaaji.
This invention provides a composition for making Bhaaji which not only provides Bhaaji having good organoleptic properties but also eliminates the

tedium in making the Bhaaji. Further, it provides a composition that standardizes the taste, look and feel of the Bhaaji.
In accordance with this invention, the composition for making the Bhaaji comprises the following:
DEHYDRATED POTATO FLAKES 20 TO 80% which are Creamish/off white in colour. Free flowing, and having Acid Insoluble ash 1.5% max.. Typical potato taste & pleasant potato flavour. The typical nutritional composition of the flakes is CARBOHYDRATES 83.47%, PROTEINS 3.53%, FAT 0.36%, MOISTURE max 8 %,; IODISED SALT 8 TO 20, DEHYDRATED ONION FLAKES WHITE 2 TO 15, GARLIC TOASTED 0.5 TO 15, TOMATO POWDER 0.5 TO 15, CORIANDER POWDER 0.5 TO 10, STAR ANISEED 0.5 TO 11, CASSIA [cinnamon or cinnamon leaves ] 0.5 TO 12, CUMIN 0.25 TO 7, FENNEL 0.25 TO 8, BLACK CARDAMOM 0.25 TO 9, CORN STARCH POWDER 0.2 TO 7, BLACK PEPPER 0.. TO 10, DRY MANGO 0.1 TO 11, BLACK SALT 0.1 TO 12, MACE 0.1 TO 13, CLOVE 0.1 TO 14, BAY LEAVES 0.1 TO 15, CARAWAY 0.1 TO 16, TURMERIC POWDER 0.03 TO 4, FRIED ONION 0.5 TO 7, Dehydrated Onion Flakes fried to Golden brown colour & crisp texture. The method of making the fried onion is provided in figure 2 of the accompanying drawings, which is self explanatory. CHILLI POWDER 2 TO 15, GARLIC FLAVOUR 0.25 TO 5 PAPRIKA, typically in the form of an Oleoresin and typically having Capsaicin below 0.02%.
In addition the composition may include TRIFALA 0.03 TO 3.
The method of making the composition is typically illustrated in figure 1 of the accompanying drawings, which is self explanatory.

While considerable emphasis has been placed herein on the particular features of "a composition for making Bhaaji for Pav Bhaaji, it will be appreciated that various modifications can be made, and that many changes can be made in the preferred embodiment without departing from the principles of the invention. These and other modifications in the nature of the invention or the preferred embodiments will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation.

Documents:

1754-MUM-2007-ABSTRACT(12-9-2008).pdf

1754-MUM-2007-ABSTRACT(GRANTED)-(16-3-2012).pdf

1754-MUM-2007-CANCELLED PAGES(9-11-2011).pdf

1754-MUM-2007-CLAIMS(12-9-2008).pdf

1754-MUM-2007-CLAIMS(AMENDED)-(9-11-2011).pdf

1754-MUM-2007-CLAIMS(GRANTED)-(16-3-2012).pdf

1754-MUM-2007-CLAIMS(MARKED COPY)-(9-11-2011).pdf

1754-MUM-2007-CORRESPONDENCE(11-10-2010).pdf

1754-MUM-2007-CORRESPONDENCE(12-9-2008).pdf

1754-MUM-2007-CORRESPONDENCE(26-11-2008).pdf

1754-MUM-2007-CORRESPONDENCE(IPO)-(21-3-2012).pdf

1754-mum-2007-correspondence-received.pdf

1754-mum-2007-description (provisional).pdf

1754-MUM-2007-DESCRIPTION(COMPLETE)-(12-9-2008).pdf

1754-MUM-2007-DESCRIPTION(GRANTED)-(16-3-2012).pdf

1754-mum-2007-description(provisional)-(13-9-2007).pdf

1754-MUM-2007-DRAWING(GRANTED)-(16-3-2012).pdf

1754-mum-2007-drawings(13-9-2007).pdf

1754-mum-2007-drawings.pdf

1754-MUM-2007-FORM 18(26-11-2008).pdf

1754-mum-2007-form 2(12-9-2008).pdf

1754-MUM-2007-FORM 2(GRANTED)-(16-3-2012).pdf

1754-mum-2007-form 2(provisional)-(13-9-2007).pdf

1754-MUM-2007-FORM 2(TITLE PAGE)-(12-9-2008).pdf

1754-MUM-2007-FORM 2(TITLE PAGE)-(GRANTED)-(16-3-2012).pdf

1754-mum-2007-form 2(title page)-(provisional)-(13-9-2007).pdf

1754-MUM-2007-FORM 5(12-9-2008).pdf

1754-mum-2007-form-1.pdf

1754-mum-2007-form-2.doc

1754-mum-2007-form-2.pdf

1754-mum-2007-form-26.pdf

1754-mum-2007-form-3.pdf

1754-MUM-2007-POWER OF ATTORNEY(10-1-2012).pdf

1754-MUM-2007-REPLY TO EXAMINATION REPORT(9-11-2011).pdf

1754-MUM-2007-REPLY TO HEARING(10-1-2012).pdf

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Patent Number

251450

Indian Patent Application Number

1754/MUM/2007

PG Journal Number

12/2012

Publication Date

23-Mar-2012

Grant Date

16-Mar-2012

Date of Filing

13-Sep-2007

Name of Patentee

CHORDIA DHANYAKUMAR

Applicant Address

3/4,SNEHMIT, EKOPA SOCIETY, SALISBURG PARK, GULTEKADI, PUNE.

Inventors:

#	Inventor's Name	Inventor's Address
1	CHORDIA DHANYAKUMAR	3/4,SNEHMIT, EKOPA SOCIETY, SALISBURG PARK, GULTEKADI, PUNE-411037.

PCT International Classification Number

A23L1/00

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA