Title of Invention	"A PROCESS FOR THE PREPARATION OF MILK CAKE"
Abstract	A process for the manufacture of Milkcake having the typical flavour, characteristics of the conventional product. The typical caramelized flavour is imparted by heat desiccation of milk while the desirable grain formation is attained through addition of acidifying agents and application of heat. The colour is provided by a thermization process. The longer shelf life and the safety of the product are ensured through optimization of various parameters.

Title of Invention

"A PROCESS FOR THE PREPARATION OF MILK CAKE"

Abstract

A process for the manufacture of Milkcake having the typical flavour, characteristics of the conventional product. The typical caramelized flavour is imparted by heat desiccation of milk while the desirable grain formation is attained through addition of acidifying agents and application of heat. The colour is provided by a thermization process. The longer shelf life and the safety of the product are ensured through optimization of various parameters.

Full Text	FIELD OF INVENTION: This invention relates to a process for the preparation of milk cake. BACKGROUND OF INVENTION Milkcake is one of the heat desiccated popular traditional dairy products of the northern and central parts of India. Well defined grains having pronounced sweetish caramel flavour with high degree of stickiness, chewiness and moderate firmness characterize the Milkcake. Traditionally, Milkcake is prepared from denedar khoa, inner part of which is caramelized more intensively (dark brown colour) and layered in between, the less caramelized (light yellowish to brown colour) portion (Mathur, 1991); Patel et al., 1994; Ramesh, 2000; Karwasra etal, 2001; and Varma etal. 2005). At the present Milkcake is generally prepared by small scale manufacturers (halwais) in unorganized sector and marketed loose (wrapped in parchment paper or in card board boxes) without any protective packaging. The process of manufacture of Milkcake ahs been standardized (Ramesh, 2000 and Karwasra et al.,2001) but the shelf life of Milkcake is limited to a few days even at refrigerated temperature due to a high water activity and lack of package protection. No systematic work has been reported to extend the shelf life of Milkcake as such. The known process for the preparation of milk cake had the following disadvantages. a) Limited shelf life b) Unhygienic processing and post processing handling c) Unattractive packaging d) Quality not uniform and safety not ensured e) Long distance marketing not possible OBJECTS OF THE INVENTION An object of this invention is to propose a process for the preparation of milkcake. Another object of this invention is to propose a process for the preparation of milkcake which has a longer shelf life in comparison to that of the known art. Still another object of this invention is to propose a process for the preparation of milkcake which is cost effective. DESCRIPTION OF INVENTION; According to this invention there is provided a process for the preparation of milkcake which comprises in the steps of: i) standardization of buffalo milk, ii) boiling the standardized milk, and allowed to foam while scraping the vessel walls to achieve partial concentration; iii) spreading the partially concentrated milk on a hot surface and the cogulated proteins being removed and allowed to mix with the remainder of the boiling concentrated, iv) Adding citric acid to the boiling milk for partial coagulation to import a grain texture; v) Spreading and scraping the concentrate so as to impart a paste like structure vi) Adding sugar to obtain a semi solid consistency, vii) Adding additional sugar and finally potassium sorbate. This invention relates to a process for preparation of Milkcake following a standard procedure, which has more than two months shelf life under ambient conditions. The final product shows texture and organoleptic quality comparable to the product prepared by the conventional process except the colour gradient between the inner and outer portions packed Milkcake. The process of Milkcake manufacture comprises of standardization of buffalo milk to a fat: solids not fat (SNF) ratio of 0.4-0.8, the total solids content of the standardized milk being 10-18 percent. The standardized milk is boiled vigorously in a steam-heated jacketed stainless steel kettle at a steam pressure of 2.0-4.0 kg cm"2 and allowed to foam while frequently scraping the kettle walls with the help of a metal (iron) scraper to achieve partial (approximately 1:4) concentration until the foam tends to subside (i.e. 10-40 min). A portion of the partially concentrated milk is then spread on the hot surfaces (sides) of the kettle (under steam pressure, 0.5-1.5 kg cm"2) and the concentrate/coagulated proteins are quickly scraped down to mix with the remainder of the concentrate simmering in the bottom of the kettle. An amount (required to bring the acidity of milk of 0.15 to 0.20% LA) of citric acid in the form of aqueous solution (0.01-10.0 percent) is sprinkled over the boiling milk in the kettle (for partial coagulation) to achieve desired type of grains in the finished product. The spreading and scraping is continued for 10-40 min so as to impart a paste like consistency to the hot concentrate (concentration approx. 1:6). At this stage, the steam pressure is reduced to 1.0-2.0 kg cm-2 and half portion (2-10 percent on milk weigh basis) of crystalline sugar is added and the working continued for 3-10 min under low heat (0.5-1.5 kg cm"2) to achieve a semi solid consistency. To this, remaining half of the crystalline sugar is added and the hot mass is worked for another 2-10 min under steam pressure of 0.1-0.5 kg cm"2. Finally, steam is put off and 0.1-0.5 percent (on dry matter basis) potassium sorbate and 0.005-0.05 percent (on total fat basis) BHA are added and the working is further continued for 3-10 min. Hot mixture is transferred into laminate pouches or tin-free (easy open end) steel cans, sealed properly and subsequently thermized at about 60-100°C for 30-100 min in hot air oven. Then the packaged product is removed from the oven and allowed to cool to room temperature. Further objects and advantages of this invention will be more apparent from the ensuing example in the for of a flowchart.A portion of partially concentrated milk spread on the sides of the kettle and later mixed with the remaining portion; Steam pressure: 0.8-1.0 kg/cm2Addition of citric acid (0.05% solution) for adjusting acidity of milk to 0.18%LAFurther concentration (1:3); Steam pressure: 0.5-0.6 kg/cm2Addition of sugar (half portion)Further desiccation to a semi-solid consistency Steam pressure: 0.2-0.3 kg/cm2' Time: 2-3 min (Table Remove) WE CLAIM: 1. A process for the preparation of milkcake which comprises in the steps of: i) standardization of buffalo milk, ii) boiling the standardized milk, and allowed to foam while scraping the vessel walls to achieve partial concentration; in) spreading the partially concentrated milk on a hot surface and the cogulated proteins being removed and allowed to mix with the remainder of the boiling concentrated, iv) Adding citric acid to the boiling milk for partial coagulation to import a grain texture; v) Spreading and scraping the concentrate so as to impart a paste like structure vi) Adding sugar to obtain a semi solid consistency, vii) Adding additional sugar and finally potassium sorbate. 2. A process as claimed in claim 1 wherein the standardized milk is boiled vigorously at a steam pressure of 2 to 4 kg cm cm"2 and allowed to foam and scraping the wall surface to achieve partial concentration for 10 to 40mins. 3. A process for the preparation of milkcake in claim 2 wherein a portion of the partially concentrated milk is spread on a heated surface under steam pressure of 0.5 to 1.5 kg cm"2 and the coagulated portion and then allowed to mix with the remainder of the summering concentrate in the vessel. 4. A process for the preparation of milkcake in claim 1 wherein citric acid is added to lower the acidely of the concentrate to 0.15 to 0.20% CA to import grains. 5. A process for the preparation of milkcake in claim 4 wherein the spreading and scraping is contained for 10 to 40 min so as to import a paste like consistency to the concentrate. 6. A process for the preparation of milkcake in claim 5 wherein the steam pressure is then reduced to 1.0 to 2.0 kg cm"2 and 2 to 10% on milk weight basis of sugar is added under low heat (0.5 to 1.5 kg cm"2 ) to achieve a semi solid consistency. 7. A process for the preparation of milkcake in claim 6 wherein remainder of sugar is added to the semi solid consistent concentrate and the hot mass is worked for 2 to 10 minutes under steam pressure of 0.1 to 0.5 kg cm"2 8. A process for the preparation of milkcake in claim 7 wherein steam is removed and potassium sorbate and 0.005 to 0.05% total fat basis BHA is added andthe working continued for 3 to 10 minutes. 9. A process for the preparation of milkcake in claim 8 wherein the hot mixture is packed and thermized at 60-100°C for 30 to 100 mins in a hot oven. 10. A process for the preparation of milkcake substantially as herein described.

Full Text

FIELD OF INVENTION:
This invention relates to a process for the preparation of milk cake.
BACKGROUND OF INVENTION
Milkcake is one of the heat desiccated popular traditional dairy products of the northern and central parts of India. Well defined grains having pronounced sweetish caramel flavour with high degree of stickiness, chewiness and moderate firmness characterize the Milkcake. Traditionally, Milkcake is prepared from denedar khoa, inner part of which is caramelized more intensively (dark brown colour) and layered in between, the less caramelized (light yellowish to brown colour) portion (Mathur, 1991); Patel et al., 1994; Ramesh, 2000; Karwasra etal, 2001; and Varma etal. 2005). At the present Milkcake is generally prepared by small scale manufacturers (halwais) in unorganized sector and marketed loose (wrapped in parchment paper or in card board boxes) without any protective packaging. The process of manufacture of Milkcake ahs been standardized (Ramesh, 2000 and Karwasra et al.,2001) but the shelf life of Milkcake is limited to a few days even at refrigerated temperature due to a high water activity and lack of package protection. No systematic work has been reported to extend the shelf life of Milkcake as such. The known process for the preparation of milk cake had the following disadvantages.
a) Limited shelf life
b) Unhygienic processing and post processing handling
c) Unattractive packaging
d) Quality not uniform and safety not ensured
e) Long distance marketing not possible
OBJECTS OF THE INVENTION
An object of this invention is to propose a process for the preparation of milkcake. Another object of this invention is to propose a process for the preparation of milkcake which has a longer shelf life in comparison to that of the known art.
Still another object of this invention is to propose a process for the preparation of milkcake which is cost effective.
DESCRIPTION OF INVENTION;
According to this invention there is provided a process for the preparation of milkcake which comprises in the steps of:
i) standardization of buffalo milk,
ii) boiling the standardized milk, and allowed to foam while scraping the vessel walls to achieve partial concentration;
iii) spreading the partially concentrated milk on a hot surface and the cogulated
proteins being removed and allowed to mix with the remainder of the
boiling concentrated, iv) Adding citric acid to the boiling milk for partial coagulation to import a
grain texture; v) Spreading and scraping the concentrate so as to impart a paste like
structure
vi) Adding sugar to obtain a semi solid consistency, vii) Adding additional sugar and finally potassium sorbate.
This invention relates to a process for preparation of Milkcake following a standard procedure, which has more than two months shelf life under ambient conditions. The final product shows texture and organoleptic quality comparable to the product prepared by the conventional process except the colour gradient between the inner and outer portions packed Milkcake. The process of Milkcake manufacture
comprises of standardization of buffalo milk to a fat: solids not fat (SNF) ratio of 0.4-0.8, the total solids content of the standardized milk being 10-18 percent. The standardized milk is boiled vigorously in a steam-heated jacketed stainless steel kettle at a steam pressure of 2.0-4.0 kg cm"2 and allowed to foam while frequently scraping the kettle walls with the help of a metal (iron) scraper to achieve partial (approximately 1:4) concentration until the foam tends to subside (i.e. 10-40 min). A portion of the partially concentrated milk is then spread on the hot surfaces (sides) of the kettle (under steam pressure, 0.5-1.5 kg cm"2) and the concentrate/coagulated proteins are quickly scraped down to mix with the remainder of the concentrate simmering in the bottom of the kettle. An amount (required to bring the acidity of milk of 0.15 to 0.20% LA) of citric acid in the form of aqueous solution (0.01-10.0 percent) is sprinkled over the boiling milk in the kettle (for partial coagulation) to achieve desired type of grains in the finished product. The spreading and scraping is continued for 10-40 min so as to impart a paste like consistency to the hot concentrate (concentration approx. 1:6). At this stage, the steam pressure is
reduced to 1.0-2.0 kg cm-2 and half portion (2-10 percent on milk weigh basis) of crystalline sugar is added and the working continued for 3-10 min under low heat (0.5-1.5 kg cm"2) to achieve a semi solid consistency. To this, remaining half of the crystalline sugar is added and the hot mass is worked for another 2-10 min under steam pressure of 0.1-0.5 kg cm"2. Finally, steam is put off and 0.1-0.5 percent (on dry matter basis) potassium sorbate and 0.005-0.05 percent (on total fat basis) BHA are added and the working is further continued for 3-10 min. Hot mixture is transferred into laminate pouches or tin-free (easy open end) steel cans, sealed properly and subsequently thermized at about 60-100°C for 30-100 min in hot air oven. Then the packaged product is removed from the oven and allowed to cool to room temperature.
Further objects and advantages of this invention will be more apparent from the ensuing example in the for of a flowchart.A portion of partially concentrated milk spread on the sides of the kettle and later mixed with the remaining portion; Steam pressure: 0.8-1.0 kg/cm2Addition of citric acid (0.05% solution) for adjusting acidity of milk to 0.18%LAFurther concentration (1:3); Steam pressure: 0.5-0.6 kg/cm2Addition of sugar (half portion)Further desiccation to a semi-solid consistency Steam pressure: 0.2-0.3 kg/cm2' Time: 2-3 min

(Table Remove)

WE CLAIM:
1. A process for the preparation of milkcake which comprises in the steps of:
i) standardization of buffalo milk,
ii) boiling the standardized milk, and allowed to foam while scraping the
vessel walls to achieve partial concentration; in) spreading the partially concentrated milk on a hot surface and the cogulated
proteins being removed and allowed to mix with the remainder of the
boiling concentrated, iv) Adding citric acid to the boiling milk for partial coagulation to import a
grain texture; v) Spreading and scraping the concentrate so as to impart a paste like
structure
vi) Adding sugar to obtain a semi solid consistency, vii) Adding additional sugar and finally potassium sorbate.
2. A process as claimed in claim 1 wherein the standardized milk is boiled vigorously
at a steam pressure of 2 to 4 kg cm cm"2 and allowed to foam and scraping the
wall surface to achieve partial concentration for 10 to 40mins.

3. A process for the preparation of milkcake in claim 2 wherein a portion of the partially concentrated milk is spread on a heated surface under steam pressure of 0.5 to 1.5 kg cm"2 and the coagulated portion and then allowed to mix with the remainder of the summering concentrate in the vessel.
4. A process for the preparation of milkcake in claim 1 wherein citric acid is
added to lower the acidely of the concentrate to 0.15 to 0.20% CA to import
grains.
5. A process for the preparation of milkcake in claim 4 wherein the spreading and
scraping is contained for 10 to 40 min so as to import a paste like
consistency to the concentrate.
6. A process for the preparation of milkcake in claim 5 wherein the steam
pressure is then reduced to 1.0 to 2.0 kg cm"2 and 2 to 10% on milk weight
basis of sugar is added under low heat (0.5 to 1.5 kg cm"2 ) to achieve a semi
solid consistency.
7. A process for the preparation of milkcake in claim 6 wherein remainder of
sugar is added to the semi solid consistent concentrate and the hot mass is
worked for 2 to 10 minutes under steam pressure of 0.1 to 0.5 kg cm"2
8. A process for the preparation of milkcake in claim 7 wherein steam is removed
and potassium sorbate and 0.005 to 0.05% total fat basis BHA is added andthe working continued for 3 to 10 minutes.
9. A process for the preparation of milkcake in claim 8 wherein the hot mixture
is packed and thermized at 60-100°C for 30 to 100 mins in a hot oven.
10. A process for the preparation of milkcake substantially as herein described.

Documents:

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Patent Number

270312

Indian Patent Application Number

641/DEL/2007

PG Journal Number

50/2015

Publication Date

11-Dec-2015

Grant Date

10-Dec-2015

Date of Filing

23-Mar-2007

Name of Patentee

INDIAN COUNCIL OF AGRICULTURAL RESEARCH

Applicant Address

KRISHI ANUSANDHAN BHAVAN, DR. RAJENDRA PRASAD ROAD, NEW DELHI-110 001,INDIA

Inventors:

#	Inventor's Name	Inventor's Address
1	DR.ANIL KUMAR	NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132 001 INDIA
2	DR.GIRDHRI RAMDAS PATIL	NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132 001 INDIA
3	DR.RAM RAN BIJOY	NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132 001 INDIA
4	DR.ASHOK AMBALAL	NATIONAL DIATRY RESEARCH INSTITUTE KARNAL-132 001 INDIA

PCT International Classification Number

A21D10/00; A23L1/035; A23L1/09

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA