I/We Claim
1. A process for preparing a nutritive composition comprising,
(i) preparing an aqueous slurry of a flour of at least one cereal;
(ii) contacting the aqueous slurry with alpha amylase, to obtain a first
5 hydrolysate;
(iii) contacting the first hydrolysate with glucoamylase, to obtain a second
hydrolysate; and
(iv) contacting the second hydrolysate with aminopeptidase and protease, to
obtain a third hydrolysate;
10 (v) filtering the third hydrolysate using a sieve having a mesh size in the range
of 40 to 60 to obtain a filtrate of the third hydrolysate;
(vi) homogenizing the filtrate of the third hydrolysate at a pressure in the range
of 150 to 200 bar, and spray drying at an inlet temperature in the range of
150 to 250°C, and at an outlet temperature in the range of 95 to 115 °C, to
15 obtain the nutritive composition; or diluting the third hydrolysate in water
along with an additive, until total soluble solids (TSS) is in a range of 5 to
25% followed by sterilization with upstream or downstream
homogenization, to obtain the nutritive composition in the form of a milk
composition.
20 2. The process as claimed in claim 1, wherein the aqueous slurry is prepared by mixing
the flour of at least one cereal in a weight percentage range of 25 to 35% with water
at a weight range of 65 to 75% in respect of the aqueous slurry, for a period in the
range of 3 to 5 minutes.
3. The process as claimed in claim 2, wherein the cereal is selected from millet, oats,
25 barley, rice, or mixtures thereof.
4. The process as claimed in claims 1-3, wherein the flour has a particle size in the
range of 200 to 500 microns.
5. The process as claimed in claim 1, wherein the step (ii) comprises contacting the
aqueous slurry with alpha-amylase at a weight percentage range of 0.15 to 0.25%,
30 for a period in the range of 35 to 40 minutes at a temperature in the range of 60 to
70 °C, followed by maintaining at 90-95°C, for 35-45 minutes to obtain a first
hydrolysate.
6. The process as claimed in claim 1, wherein the step (iii) comprises contacting the
first hydrolysate with glucoamylase at a weight percentage range of 0.08 to 0.2%
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for a period in the range of 15 to 20 minutes at a temperature in the range of 65 to
75 °C, to obtain a second hydrolysate.
7. The process as claimed in claim 1, wherein the step (iv) comprises contacting the
second hydrolysate with aminopeptidase at weight percentage range of 0.03 to 0.1%
5 and protease at a weight percentage range of 0.03 to 0.1%, for a period in the range
of 15 to 20 minutes at a temperature in the range of 45 to 50 °C, to obtain a third
hydrolysate.
8. The process as claimed in claim 1, wherein the step (vi) further comprises adding
one or more additives to the filtrate of the third hydrolysate prior to homogenization
10 to obtain the nutritive composition.
9. The process as claimed in claim 1 or claim 8, wherein the additives are selected
from an emulsifier, a flavouring agent, a stabilizing agent, a micronutrient, a
sweetener, a thickener, a cocoa component, a fruit component, a vegetable
component, salt, or mixtures thereof.
15 10. The process as claimed in claim 9, wherein the emulsifier is selected from lecithin,
fatty acid esters or derivatives thereof, or mixtures thereof, and is in an amount in
the range of 0.1 to 1% with respect to the total weight of the nutritive composition;
the flavoring agent is selected from vanilla flavour, milk flavour, fat derived
flavour, chocolate flavour, fruit flavour, savoury flavour, brown flavour, or
20 mixtures thereof, and is in an amount in a range of 0.05 to 1% with respect to the
total weight of the nutritive composition; the stabilizing agent is selected from
sodium phosphate, potassium phosphate, calcium phosphate, or mixtures thereof,
and is in an amount in a range of 0.1 to 1.5% with respect to the total weight of the
nutritive composition; the micronutrient is selected from vitamins, minerals, or
25 mixtures thereof, and is in an amount in a range of 0.1 to 1% with respect to the
total weight of the nutritive composition; the sweetener, is selected from glucose,
fructose, lactose, sucrose, high fructose corn syrup, non-calorie sweeteners, or
mixtures thereof, and is in an amount in a range of 0.5 to 50% with respect to the
total weight of the nutritive composition; the thickener is selected from gellan gum,
30 arabic gum, inulin, modified starches, or mixtures thereof, and is in an amount in a
range of 0.1 to 1% with respect to the total weight of the nutritive composition; the
cocoa component is selected from cocoa butter, cocoa solids, cocoa mass, or
mixtures thereof, and is in an amount in a range of 5 to 35% with respect to the total
weight of the nutritive composition; the fruit component is selected from fruit pulp,
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fruit powder, or mixtures thereof, and is in an amount in a range of 0.5 to 10% with
respect to the total weight of the nutritive composition; the vegetable component is
selected from vegetable pulp, vegetable powder, vegetable oil, vegetable fat, pea
protein, or mixtures thereof, and is in an amount in a range of 2.5 to 45% with
5 respect to the total weight of the nutritive composition; and salt is iodized salt and
is in an amount in a range of 0.05 to 1% with respect to the total weight of the
nutritive composition