DESC:DETAILED DESCRIPTION OF THE INVENTION
In the present invention, certain terms are used to describe the invention. Definitions of the terms are provided below.
The term ‘food product’ or ‘food’ used herein refers to any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals (e.g. iron, vitamin A, zinc or folic acid). The substance is ingested by an organism and assimilated by the organism’s cells in an effort to produce energy, maintain life, or stimulate growth. The terms ‘food product’ and ‘food’ can be used interchangeably in the specification.
The term ‘enriched food product’ used herein refers to the food product obtained after infusion of the nutrients, thereby making food product richer in nutrient profile. Such enriched food products are often used to overcome malnutrition by providing necessary nutrients.
The term ‘rehydration’ used herein refers to incorporation of the solvent in the food matrix wherein solvent does not mean necessarily water. The term ‘rehydration’ or ‘rehydration capacity’ or ‘fully rehydrated’ or ‘retention capacity’ are one and the same and can be interchangeably used in this specification for the present invention.
The term ‘rehydration ratio’ used herein refers to the ratio of solvent used for rehydration of the food product to non-rehydration of the original quantity of food product (i.e. normal or dried food product). Rehydration ratio may be calculated in percentage form.
The term ‘nutrient’ used herein refers to nutrients that can be used to enhance food product, especially rice grains, include, but are not limited to, vitamins (water-soluble and fat-soluble), minerals, proteins, amino acids, fats, lipids, oils, Omega-3 fatty acids (DHA, ALA, EPA, for example), antioxidants, ?-oryzanol, pharmaceutical compounds, medicines, herbs, flavourings, colouring materials, natural flavour ingredients, fibre, and/or bran, or any combination thereof.
The term ‘nutrient’ or ‘essential nutrient’ or ‘essential macro or micro nutrients’ are one and the same and can be interchangeably used in this specification for the present invention.
The term ‘osmosis’ used herein refers to a process by which the molecules of a nutrient or solvent pass from a solution of low concentration to a solution of high concentration or pass from liquid phase to food matrix.
The term ‘osmotic solutions’ used herein refers to those solutions which can cause osmosis if separated from solvent by a semipermeable membrane.
The term ‘solution’ used herein refers to a solution made up of by dissolving desired nutrients in a solvent in a definite ratio so that it can be infused in the solid matrix.
The term ‘infusion’ used herein refers to a process by which the molecules pass from a liquid stage to solid matrix.
The term ‘infusion solutions’ used herein refers to those solutions which can cause infusion in the solid matrix. They can be solutions made from solvent and solute or dispersions. Infusion solutions comprises solvent and nutrient.
The terms ‘Osmosis’ and ‘infusion’ are one and the same and can be interchangeably used in this specification for the present invention.
The terms ‘osmotic solution’ and ‘infusion solution’ are one and the same and can be interchangeably used in this specification for the present invention.
The term ‘controlled infusion condition’ used herein refers to the controlled conditions of temperature, pH and time in order to cause infusion of the nutrients in the food product. The terms ‘controlled infusion condition’, ‘desired infusion condition’, ‘controlled osmotic condition’, ‘desired osmotic conditions’ are one and the same and can be interchangeably used in this specification for the present invention.
The term ‘fortificant’ used herein refers to the nutrient that is being added to the food product for enrichment purpose. The term 'fortificant' as used herein indicates any of these, or combinations thereof, nutrients or enriching additives. Up to the typical maximum daily recommended nutritional allowances of these additives for humans can be used as per the proposed use of the food.
The term ‘food hygiene’ used herein refers to all conditions and actions necessary to ensure the safety, soundness, and wholesomeness of food at all stages, from its production or manufacture through until its final consumption.
The term ‘food safety’ used herein refers to the guarantee that a particular food product will not cause injury to the consumer when it is prepared and / or eaten according to its proposed use.
The term “food suitability’ used herein refers to the guarantee that a food is suitable for human consumption according to its intended use.
Food fortification is a proven technique to overcome malnutrition. The current methods either keep nutrients at the surface or if they are well distributed in the food in that case extrusion is followed. Extrusion is a high temperature process that destroys nutrition and other surface coating techniques that lose nutrients during handling and usage. The current invention is the method to incorporate nutrients well within the food matrix at low temperature. The process allows highest nutrition retention and no handling and usage losses.
The invention focuses on putting nutrients well within the food matrix through an infusion methodology that is developed uniquely in formulation for the given food product, infusion solution, nutrient mix.
One of the embodiment of the present invention provides a process for enriching nutrients in a food product, the process comprising steps of:
a) preparing an infusion solution comprising a nutrient and a solvent;
wherein the solvent is in 30% to 70% rehydration ratio of the food product;
b) dividing infusion solution of step (a) in number of portions (n);
wherein ‘n’ is an integer selected from 1 to 10;
c) contacting the food product sequentially with ‘n’ portions of infusion solution of step (b) at a controlled infusion condition(s) to obtain a infused food product;
wherein the obtained infused food product is having weight less than the weight of fully rehydrated food product; and
d) removing the solvent from infused food product of step (c) to obtain a nutrient enriched food product;
wherein the nutrient enriched food product is in the same form, appearance, look, feel and acceptability.
Another embodiment of the present invention provides a simple, cost effective, robust process for improving content of an essential macro/micro nutrient in a food product, wherein the process comprises the steps of:
a) making a solution comprising a fortificant and a solvent;
b) soaking the food product in the solution obtained from step (a) for a desired time period at an ambient conditions so that all fortificant get soaked in the food product;
c) dehydrating the food product to obtain a fortified food product, wherein fortified food product is achieved non-perishable nature; wherein food product doesn't change its form, appearance, and look, feel hence makes it more acceptable.
Another embodiment of the present invention provides a process, wherein the solvent is food grade solvent. More preferably the solvent is selected from alcohol, heptane, hexane, water and combinations thereof. Alcohol is selected form methanol, ethanol, more preferably ethanol.
Further embodiment of the present invention provides a process, wherein the solvent is in 20% to 1500% rehydration ratio of the food product. More preferably the solvent is 30% to 70% of rehydration ratio of the food product.
Another embodiment of the present invention provides a process, wherein the nutrient is macro nutrient or micro nutrient or combination thereof. Macro or micro nutrients are used to enrich food product. The nutrients are one of more from vitamins (water-soluble and fat-soluble), minerals, proteins, amino acids, fats, lipids, oils, Omega-3 fatty acids (DHA, ALA, EPA, for example), antioxidants, ?-oryzanol, pharmaceutical compounds, medicines, herbs, flavourings, colouring materials, natural flavour ingredients, fibre, and/or bran, or any combination thereof.
Another embodiment of the present invention provides a process, wherein the solution is made by mixing nutrient and solvent in a desired ratio to achieve desired concentration of solution.
Yet another embodiment of the present invention provides a process, wherein the infusion solution comprises nutrient and solvent. Infusion solution is divided in number of portions (n) which is contacted with the food product under desired infusion condition or controlled infusion condition.
Another embodiment of the present invention provides a process, wherein infusion solution is divided in ‘n’ portions wherein ‘n’ is selected from 1 to 10.
In another embodiment of the present invention there is provided a process for enrichment of a food product, wherein soaking the food product in the solution can be carried out for a desired time period at an ambient conditions so that all fortificant get soaked in the food product.
Another embodiment of the present invention provides a process, wherein the food product is soaked or contacted in or with infusion solution so that nutrients are infused or soaked in the food product.
Another embodiment of the present invention provides a process, wherein food product is dehydrated to achieve non-perishable nature. Through this method, the desired level of nutrients can be infused in the food in the most accurate manner.
In an embodiment, the entire process is carried near ambient conditions hence nutrition losses are minimised.
Another embodiment of the present invention provides a process, wherein, wherein the food product is selected from grains, lentils, pulses, spices, edible oil, oil seeds, other consumable products and combinations thereof.
Other embodiment of the present invention provides a process, wherein the food grain or grains includes but not limited to barley, bulgur, also called cracked wheat, farro, millet, quinoa, sorghum, rice, black rice, brown rice, wild rice, oat, corn, wheat, amaranth, rye, spelt.
Other embodiment of the present invention provides a process, wherein the lentils and Pulses includes but not limited to Yellow split Pigeon peas, (Arhar dal, Toor dal, Tuvar dal), Split & skinned green gram, yellow lentils (Moong dal, Mung dal), Red lentils (Lal masoor dal), Split & skinned black gram (Urad dal), Split Bengal gram lentil (Chana dal), Split green pigeon peas (Hara tuvar), Split green gram (Moong dal chilka), Split Black gram (Urad dal chilka), Green Gram, Mung bean (Sabut moong, hari moong dal), Black Gram (Sabut urad dal), Indian Brown Lentils (Kali Masoor), Horse Gram (Kulthi), Moth bean, Turkish gram, dew bean(Moth dal, mat, matki), Chickpeas, Garbanzo beans (Kabuli chana, Chole), Black chickpeas (Kale chane), Green Chickpeas (Hare Chane), Red Kidney Beans (Rajma), Pinto Beans (also called Rajma but light brown in color), Adzuki beans (Chota rajma), White Kidney Beans (Safed Rajma), Black Kidney beans, Black Turtle Beans (Kala Rajma), Black Eyed Peas (Lobia, Chavle, Raungi), Dried green peas (Sukhe hare matar, hara vatana), Dried white peas (Sukhe safed matar, safed vatana).
Other embodiment of the present invention provides a process, wherein the spices include but not limited to Elaichi (Cardamom), Kalonji (Black Cumin), Hing (Asafetida), Jaiphal (Nutmug), Kaali Mirch (Black Pepper), Amchoor (Dried Mango Powder), Laal Mirch (Red Chilli/ Pepper), Adrak (Ginger), Haldi (Turmeric), Lehsun (Garlic), Tej Patta (Bay Leaf), Sabja (Basil Seeds), Sabut Dhaniya (Coriander Seeds), Tulsi (Holy Basil), Ajwain (Carom Seeds), Javitri (Mace), Jeera (Cumin), Rai (Brown Mustard), Laung (Cloves), Sarson Dana (Mustard Seeds), Garam Masala Saunf (Fennel Seeds), Kasturi Methi (Fenugreek leaves), Chakri Phool (Star Anise), Daalchini (Cinnamon), Khus Khus (Poppy Seeds), Kesar (Saffron), Kari Patta (Curry Leaves), Badi Elaichi (Black Cardamom), Dhaniya Powder (Coriander Powder), Methi Dana (Fenugreek Seeds), Jangalee Dalchini Chaal (Cassia Bark), Imli (Tamarind), Til (Sesame Seeds), Anar Dana (Pomegranate Seeds), Pudhina (Mint), Adrak Powder (Ginger Powder), Amla Powder (Gooseberry Grass Powder).
Other embodiment of the present invention provides a process, wherein the edible oils include but not limited to sunflower oil, rice bran oil, corn oil, palm oil, olive oil, groundnut oil, sesame oil, soybean oil, mustard oil, blended oil, canola oil and cottonseed oil.
Other embodiment of the present invention provides a process, wherein the oil seeds are selected from but not limited to groundnut, rapeseed & mustard, soybean, sunflower, sesame, safflower and niger
Yet another embodiment of the invention provides a process, wherein the controlled infusion condition(s) is selected from time, temperature, pH and combinations thereof. Furthermore the time is in the range 10 minutes to 480 minutes, temperature is in the range 10oC to 70oC, pH is in the range 5 to 10. More preferably the time is in the range 30 minutes to 120 minutes, temperature is in the range 20oC to 50oC, pH is in the range 6 to 9.
Another embodiment of the present invention provides a process, wherein said process may be carried out at low temperature (for example, in the range of -20oC to 50oC) in which the liquid solution is made with the desired nutrient mix and liquid carrier. Liquid carrier is more preferably water.
Another embodiment of the present invention provides a process, wherein removing the solvent from infused food product is carried by known conventional methods selected. These methods are selected from but not limited to drying, lyophilisation, dehydration, freezing, freeze drying.
Another embodiment of the present invention provides a process, wherein removing the solvent from infused food product is carried by known conventional methods selected from drying, lyophilisation, dehydration.
Another embodiment of the present invention provides a process, wherein the obtained nutrient enriched food product is with uniformity of nutrient concentration. The nutrient are uniformly infused in the food product to obtain enriched food product.
Another embodiment of the present invention provides a process, wherein the enriched food product is in the same form, appearance, look, feel. The process does not make any physical changes or damages in the physical parameters thereby making the enriched food product more acceptable.
Another embodiment of the present invention provides a process, wherein the obtained nutrient enriched food product is non-perishable in nature.
Another embodiment of the present invention provides a process, wherein the process may encapsulate nutrients well within the food matrix without extrusion.
Another embodiment of the present invention provides a process, wherein formulation of said process depends upon how much liquid and nutrients varies on the moisture and the type of food grain taken. This is a unique formulation for case to case application.
Another embodiment of the present invention provides a simple, cost effective, robust process for improving content of an essential micronutrient in a food product, wherein said process provides food safety, food hygiene, and food suitability food products.
Another embodiment of the present invention provides a simple, cost effective, robust process for improving content of an essential micronutrient in a food product, wherein analysis of fortified food product is carried out for confirmation of fortificants.
Another embodiment of the present invention provides a simple, cost effective, robust process for improving content of an essential micronutrient in a food product, wherein fortificant, solvent and food product can be taken in a desired ratio.
Another embodiment of the present invention provides a simple, cost effective, robust process for improving nutrient content in a food product to obtain enriched food product.

Advantages of the present invention:
o The present invention enhances nutrient profile of foods and improves the nutrition stability, as well as the storage ability, of the grains.
o The process is carried out at low temperature hence nutrition losses are avoided.
o Present invention offers simple process with low capital and operating cost.
o Food product doesn't change its form, appearance, look, feel and hence acceptability is higher.
o In the present invention nutrients are embedded well within the food matrix to avoid handling losses.
o Nutrient enriched food product is having uniform nutrient concentration.
,CLAIMS:We claim:

1. A process for enriching nutrients in a food product, the process comprising steps of:
a) preparing an infusion solution comprising a nutrient and a solvent;
wherein the solvent is in 30% to 70% rehydration ratio of the food product;
b) dividing infusion solution of step (a) in number of portions (n);
wherein ‘n’ is an integer selected from 1 to 10;
c) contacting the food product sequentially with ‘n’ portions of infusion solution of step (b) at a controlled infusion condition(s) to obtain a infused food product;
wherein the obtained infused food product is having weight less than the weight of fully rehydrated food product; and
d) removing the solvent from infused food product of step (c) to obtain a nutrient enriched food product;
wherein the nutrient enriched food product is in the same form, appearance, look, feel and acceptability.
2. The process as claimed in claim 1, wherein the solvent is food grade solvent selected from alcohol, water and combinations thereof.
3. The process as claimed in claim 1, wherein the nutrient is selected from micro nutrient or macro nutrient or combinations thereof.
4. The process as claimed in claim 1, wherein the nutrient is selected from vitamins, minerals, proteins, , amino acids, fats, lipids, oils, Omega-3 fatty acids, DHA, ALA, EPA, vitamin D, vitamin A, vitamin B12, vitamin B1, vitamin B2, vitamin B6, folic acid, iron, zinc, iodine, antioxidants, ?-oryzanol, pharmaceutical compounds, medicines, herbs, flavourings, colouring materials, natural flavour ingredients, fibre, bran and combinations thereof.
5. The process as claimed in claim 1, wherein food product is selected from grains, pulses, spices, oil seeds, other consumable products and combinations thereof.
6. The process as claimed in claim 1, wherein the controlled infusion condition(s) is selected from time, temperature, pH and combinations thereof, wherein time is in the range 10 minutes to 48 hours, temperature is in the range 20oC to 50oC, pH is in the range 5 to 9.
7. The process as claimed in claim 1, wherein removing the solvent from infused food product is carried by known conventional methods selected from drying, lyophilisation, dehydration.
8. The process as claimed in claim 1, wherein removing the solvent from infused food product is carried out at a temperature in the range of -200C to 700C.
9. The process as claimed in claim 1, wherein the obtained nutrient enriched food product is with uniformity of nutrient concentration.
10. The process as claimed in claim 1, wherein the obtained nutrient enriched food product is non-perishable.