FIELD OF INVENTION
This invention relates to a process for the preparation of herbal ghee. In
particular, this invention relates a process for the preparation herbal
ghee containing Arjuna powder.
BACKGROUND OF INVENTION
Ghee is one of the most popular fat rich dairy product. The product is in
use since time immemorial either as food, food ingredients, food
flavouring or as medicine. Ghee is a rich source of energy, fat soluble
vitamins via, A, D, K and E and are easily absorbed in body (Nhavi et al.
1946). And it has also been reported to improve mineral absorption from
the diet (Pandya 2002). Ghee is traditionally prepared from ripened
cream, white butter or makkhan by complete evaporation of water
(Rajorhia, 2003). It is nutritionally a superior dairy product but certain
components of it like cholesterol has tarnished its image as a healthy
food, because of its suspected role in Cardio-vascular diseases (Mishra,
2001).
OBJECTS OF THE INVENTION
An object of the present invention is to propose a process for the
preparation of herbal ghee.
Another object of the present invention is to propose a process for the
preparation of herbal ghee to which Arjuna powder is added which not
only provides protection against heart disease but also offers health
benefits like strengthening of arteries & regulation of blood pressure.
Still another object of the present invention is to propose a process for
the preparation of herbal ghee which requires no post-clarification
treatment.
Yet another object of the present invention is to propose a process for the
preparation of herbal ghee and wherein the colour and flavour of the
ghee is similar to the conventional ghee unlike the known herbal ghee
which has an unacceptable flavour and appearance.
A still further object of the present invention is to propose a process for
the preparation of herbal ghee which has an improved shelf life-nearly
compared to that of the conventional product.
Yet a further object of the present invention is to propose a process for
the preparation of herbal ghee which is efficient.
DESCRIPTION OF THE INVENTION
According to this invention there is provided a process for the
preparation of herbal ghee comprising the steps of: i) standardizing and
pasteurizing cow cream; ii) cooling the pasteurized milk and lactic
culture thereto; iii) incubating the milk to form ripened cream; iv) adding
Arjuna powder and skimmed milk and water to ripened cream; v)
subjacting the mixture of step (iv) to the step of clarification and
filtration, which is then cooled, vi) subjecting the cooled filtrate to the slip
of crystallization.
The process comprises preparation of Arjuna powder and ripened cream
to be clarified into Arjuna ghee. An outline for the manufacture of Arjuna
ghee is presented below.
Arjuan powder is prepared by drying Arjuna bark at 40-110°C for 10-200
min followed by grinding into fine particles.
The cow cream is standardized to 40-80% fat and then pasteurized at 70-
85°C for 0-30 min, cooled to 32-35°C, inoculated with a Lactobacillus
spp, such as Lactobacillus bulgaricus spp. belbrukii alone or in
combination with a Streptococcus spp, such as Streptococcus
thermophillus spp. Cremoris in a ratio of 1:4 to 4:1 @ 0.5-3.0% by weight
of the cream and then incubated at 25-45°C for 4-20 hours.
Ripened cream is heated to 55-95°C with continuous agitation. Then
calculated amount of Arjuna powder, skim milk and water are added to
make the fat, herb, Milk Solids-Not-Fat and water in the ratio of 100.5-
40.5:100-600 in the ghee boiler. The clarification of ghee is carried out at
105-125°C till complete evaporation of water followed by filtration.
Grain development in the ghee is done by cooling the herbal ghee to 25-
30°C slowly and holding at this temperature for 22-24 hours with
subsequent packaging into polypacks.
Further objects and advantages of this invention will be more apparent
from the following example shown in the form of a flow chart.
AN EXAMPLE OF THE PROCESS FOR MANUFACTURE OF HERBAL GHEE (ARJUNA GHEE)
(Fi)
It is to be noted that the formulation of the present invention is
susceptible to modifications, adaptations and changes by those skilled in
the art. Such variant formulations 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 the preparation of herbal ghee comprising the
steps of:
i) standardizing and pasteurizing cow cream;
ii) cooling the pasteurized milk and lactic culture thereto; .
iii) incubating the milk to form ripened cream;
iv) adding Arjuna powder and skimmed milk and water to
ripened cream;
v) subjecting the mixture of step (iv) to the step of
clarification and filtration, which is then cooled,
vi) subjecting the cooled filtrate to the step of crystallization.
2. A process as claimed in claim 1 wherein Arjuna bark is dried at
a temperature of 40-110°C for 10-200 mins followed by guiding
to Arjuna powder.
3. A process as claimed in claim 1 wherein cow cream is
standardizing to 40-80% fat and the pasteurized at 75-85°C.
4. A process as claimed in claim 1 wherein the pasteurized cream
is cooled to 32-35°C and inoculated with Lactobacillus spp.
5. A process as claimed in claim 1 wherein the ratio of cow cream
and Lactobacillus spp. is 1:4 to 4:1 at 0.5 to 3.0% by weight of
the cream and then inoculated ripened cream.
6. A process as claimed in claim 1 wherein ripened cream is
heated to 55-95°C with continuous agitation, and Arjuna
powder, skimmed milk and water is added thereto.
7. A process as claimed in claim 1 wherein the step of clarification
is carried out at a temperature of 105-125°C.
8. A process as claimed in claim 1 wherein grain development in
ghee is done by cooling the herbal ghee to 25-30°C.
9. A process for the preparation of herbal ghee substantially as
herein described.