DESC:BACKGROUND
Technical Field
[0001] The present disclosure generally relates to food compositions and more particularly to an instant multi-grain food product (e.g. noodles) containing high fibre and high protein. Moreover, the present disclosure relates to a method of producing the instant multi-grain food product.
Description of the Related Art
[0002] Food products such as instant noodles are one of the staple foods consumed in many Asian countries and in recent days, the instant noodles are considered a universal food. The reason for the popularity of the instant noodles is the properties of the noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price. Hence, worldwide consumption is on the rise.
[0003] As the instant noodles are stapled foods, it is essential to make the instant noodles with high amounts of good macro and micronutrients at affordable prices. The instant noodles that existed in the market are usually made of cereals such as wheat flour and/or rice flour. These existing instant noodles contain a lot of carbohydrates for energy, however, the nutritional value of such noodles is not high. Some existing instant noodles contain raw materials such as refined wheat flour with low fibre and refined palm oil with high saturated fat. These existing instant noodles are unhealthy.
[0004] One approach to make healthier instant noodles with high fibre, high protein, and low saturated fat is of including more than one grain (i.e. multi-grains) and exclude the process of frying the noodles. Some existing instant noodles are in non-fried form and are prepared with the inclusion of various grains that are air-dried at high temperatures. However, these existing noodles have increased cooking time (for example, 9 to 11 minutes) and sensorial less acceptable mouthfeel, texture, and taste as the usage of raw materials with a grainy note and slow cooking nature. Further, the cost of producing the existing noodles is increased and the high temperature used in such noodles preparation causes breakage or cracking in the noodles stand while sheeting.
[0005] Therefore, there arises a need to address the aforementioned technical drawbacks in existing food products in making instant food products with good nutritional profiles, less cooking time, and improved organoleptic properties.
SUMMARY
[0006] In view of the foregoing, an instant multi-grain food composition is provided. The instant multi-grain food composition includes (i) a cereal component that includes a first cereal component in a concentration ranging from 30% to 45% (w/w), a second cereal component in a concentration ranging from 5% to 15% (w/w), and a third cereal component in a concentration ranging from 5% to 15% (w/w), (ii) a lentil component in a concentration ranging from 10% to 20 % (w/w) The lentil component is selected from the group that includes a green gram beans, a black beans, a red beans, an adzuki beans, a red kidney beans, a white peas, a green peas, a yellow beans, or a combination thereof, (iii) a protein component in a concentration ranging from 5% to 15 % (w/w). The protein component is selected from the group that includes a chickpea protein, a mung bean protein, a wheat gluten, a wheat bran, a whole wheat, a soybean flour, a soy-protein isolate, a soy protein concentrate, a soy flour, or a combination thereof, and (iv) a stabilizing agent in a concentration ranging from 5% to 15 % (w/w). The stabilizing agent is selected from the group that includes a native tapioca starch, a modified tapioca starch, a corn starch, a potato starch, or any other native or modified starches, or a combination thereof.
[0007] In some embodiments, the first cereal component is a wheat flour, the second cereal component is a brown rice flour, and the third cereal component is an oat flour.
[0008] In some embodiments, the composition includes a millet component in a concentration ranging from 0.5% to 1.5 % (w/w). The millet component is selected from the group that includes a finger millet, a foxtail millet, a sorghum millet, a pearl millet, a little millet, a barnyard millet, or the combination thereof.
[0009] In some embodiments, the composition includes a thickening agent in a concentration ranging from 0.5 % to 1.5 % (w/w). The thickening agent is selected from the group including a xanthan gum, a guar gum, an acacia gum, carrageenan, native or modified starches, a vegetable gum, or a combination thereof.
[0010] In some embodiments, the composition includes a salt at the concentration ranging from 0.5 % to 1.5 % (w/w). The salt is sodium chloride.
[0011] In some embodiments, the instant multi-grain food composition includes 38% w/w of the whole wheat flour, 11% w/w of the brown rice flour, 12% w/w of the oats flour, 16% w/w of the mung bean flour; 1% w/w of the sorghum flour, 10% w/w of the wheat gluten, 10% w/w of the native tapioca starch, 1% w/w of the xanthan gum, and 1% w/w of the salt.
[0012] In some embodiments, the food composition is in the form of noodles cakes, pasta, macaroni, vermicelli, dough-based products, other dried products, or snacks.
[0013] In some embodiments, the food composition has a shelf life of at least eight months.
[0014] According to another aspect, a method of preparing an instant multi-grain food composition is provided. The method includes (i) blending of 30% to 45% w/w of a first cereal component, 5% to 15% w/w of a second cereal component, and 5% to 15% w/w of a third cereal component, 10% to 20% w/w of a lentil component, 5% to 15% w/w of a protein component, 0.5% to 1.5% w/w of a stabilizing agent, 0.5% to 1.5 % (w/w) of a millet component, 0.5% to 1.5% w/w of a thickening agent and 0.5% to 1.5% w/w of a salt to obtain a first mixture; (ii) adding water to the first mixture to form a dough; (iii) passing the dough through a roller and sheeter to make the dough in one or more dough sheets; (iv) dividing the one or more dough sheets into two or more longitudinal parts to form one or more cut sheets, by passing the one or more dough sheets through a cutter; (v) steaming the one or more cut sheets for a pre-determined steaming time of 9 to 12 minutes to form one or more steamed sheets by passing the one or more cut sheets through a steam tunnel; (vi) cutting the one or more steamed sheets into one or more cut pieces at weight of 76-78 grams and folding to form one or more folded cakes; (vii) drying the one or more folded cakes in a dryer at a pre determined drying temperature is of 55- 60 degree Celsius and a pre-determined drying period is of 6-7 hours to form one or more dried cakes; (viii) cooling the one or more dried cakes at ambient temperature is 15-25 degree Celsius ; and (ix) compacting the instant multi-grain food composition using a form, fill, and seal (FSS) machine to obtain the instant multi-grain food composition.
[0015] In some embodiments, the method includes adding (i) the millet component in a concentration ranging from 0.5% to 1.5 % (w/w). The millet component is selected from the group comprising a finger millet, a foxtail millet, a sorghum millet, a pearl millet, a little millet, a barnyard millet, or the combination thereof, (ii) a thickening agent in a concentration ranging from 0.5 % to 1.5 % (w/w). The thickening agent is selected from the group comprising a xanthan gum, a guar gum, an acacia gum, carrageenan, native or modified starches, a vegetable gum, or a combination thereof and (ii) a salt at a concentration ranging from 0.5 % to 1.5 % (w/w). The salt is sodium chloride.
[0016] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
[0017] The embodiments herein will be better understood from the following detailed description with reference to the drawings, in which:
[0018] FIG. 1 illustrates a food composition of an instant multi-grain food product, according to some embodiments herein; and
[0019] FIGS. 2A-2B are flow diagrams that illustrate a method of producing an instant multi-grain food product using a food composition of FIG. 1, according to some embodiments herein.
DETAILED DESCRIPTION OF THE DRAWINGS

[0020] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
[0021] As mentioned, there remains a need for an instant multi-grain food products with good nutritional profiles, less cooking time, and improved organoleptic properties. The embodiments herein achieve this by providing a food composition of an instant multi-grain food product and a method of producing the instant multi-grain food product (i.e. high in fibre and protein). The instant multi-grain food product of the present disclosure delivers a good nutrition profile with high fibre and high protein and provides energy. Further, the instant multi-grain food product of the present disclosure maintains a cooking time of less than 5 minutes with the improved organoleptic property.
[0022] Referring now to the drawings, and more particularly to FIGS. 1 through 2B, where similar reference characters denote corresponding features consistently throughout the figures, preferred embodiments are shown.
[0023] As used herein, several terms are defined below:
[0024] The term "food composition" means herein an edible composition comprising edible materials, ingredients, etc.
[0025] The term "instant food product" refers to any product that is made with a food composition and is intended for human consumption immediately after some processing (e.g., cooking/heating) as a meal or snack.
[0026] The term “cereal component” refers to any food source with carbohydrate and dietary or soluble fibre content.
[0027] The term “lentil component” refers to any food source with protein or amino acid content.
[0028] The term “millet component” refers to any food source with protein or amino acid content.
[0029] The term “protein component” refers to any food source with protein content.
[0030] The term “additives” herein refers to one or more substances that are added to a food composition to assist with the processing or preparation of food products.
[0031] The term “organoleptic property” refers to a sensory property of an instant food product such as taste, color, odor, and mouthfeel.
[0032] The term "ready-to-cook" used herein refers to a food product that is essentially heated/cooked to a specific internal core temperature for human consumption.
[0033] The term “shelf-life” used herein refers to a time period within which the pasta remains acceptable for organoleptic, nutritional, and safety purposes, for a consumer or a retailer. Shelf life depends on physical, microbiological, and chemical processes taking place in the product when stored under recommended conditions. Chemical changes include oxidation of food, change, and loss in color, change in pH, and enzymatic deterioration. Physical tests assessed are moisture content, textural changes, breakage, or clumping of food. Microbial assessment for the absence of pathogenic microorganisms as per regulatory standards is carried out. Apart from the microbial and chemical shelf life of food products, sensory aspects of the food products like their flavor, texture, and appearance example play a vital role in consumer acceptability.
[0034] FIG. 1 illustrates a food composition of an instant multi-grain food product, according to some embodiments herein. The food composition includes (i) a cereal component, (ii) a lentil component, (iii) a millet component, (iv) a protein component, and (v) a stabilizing agent. The cereal component may include a first cereal component, a second cereal component, and a third cereal component. The food composition further includes one or more additives that include a thickening agent and salt.
[0035] The cereal component may be at least one of cereal flour. The first, second, and third cereal components may be selected from a group consisting of a whole grain flour that includes wheat, brown rice, rice, oats, corn, quinoa, rye, barley, sorghum, or a combination thereof, refined grain flours, and any edible multi-purpose flour. The first, second, and third cereal components may provide strength, elasticity, soluble and insoluble fibre contents to the instant multi-grain food product. In some embodiments, the first cereal component is whole wheat flour and includes in the food composition in a concentration ranging from 30% to 45% weight by weight (w/w). In some embodiments, 38% w/w of whole wheat flour is present in the food composition. In some embodiments, the second cereal component is brown rice flour and includes the food composition in a concentration ranging from 5% to 15% w/w. In some embodiments, 11% w/w of brown rice flour is present in the food composition. In some embodiments, the third cereal component is oats flour and includes in the food composition in a concentration ranging from 5% to 15% w/w. In some embodiments, 12% w/w of oats flour is present in the food composition.
[0036] The lentil component may be selected from a group consisting of green gram beans (mung bean), black beans (urad), red beans (masoor), adzuki beans, red kidney beans, white peas, green peas, yellow beans (toor, channa), or a combination thereof. The lentil component may provide protein and balances the sensorial aspect of the instant multi-grain food product. In some embodiments, the lentil component is mung bean or moong dal flour. In some embodiments, the food composition may include the lentil component in a concentration ranging from 10% to 20% w/w. In some embodiments, 16% w/w of moong dal flour is present in the food composition.
[0037] The millet component may be selected from a group consisting of a finger millet (ragi), a foxtail millet, a sorghum millet (jowar), a pearl millet (bajra), a little millet (sama), a barnyard millet, or a combination thereof. The millet component may provide fibre to the instant multi-grain food product. In some embodiments, the millet component is sorghum or jowar flour. In some embodiments, the food composition may include the millet component in a concentration ranging from 0.5% to 1.5% w/w. In some embodiments, 1% w/w of jowar flour is present in the food composition.
[0038] The protein component may be selected from a group consisting of a chickpea protein, a mung bean protein, a wheat gluten, a wheat bran, a whole wheat, a soybean flour, a soy-protein isolate, a soy protein concentrate, a soy flour, or a combination thereof. The protein component may provide protein content to the instant multi-grain food product. The protein component may also provide elasticity, springiness, and strength to the instant multi-grain food product. In some embodiments, the protein component is wheat gluten. In some embodiments, the food composition may include the protein component in a concentration ranging from 5% to 15% w/w. In some embodiments, 10% w/w of wheat gluten is present in the food composition.
[0039] The stabilizing agent may be selected from a group consisting of native tapioca starch, modified tapioca starch, corn starch, potato starch, or any other native or modified starches, or a combination thereof. The stabilizing agent may provide strength, water-holding capacity, and sponginess to the instant multi-grain food product. The stabilizing agent may also help in reducing the cooking time of the instant multi-grain food product. In some embodiments, the stabilizing agent is native tapioca starch. In some embodiments, the food composition may include the stabilizing agent in a concentration ranging from 5% to 15% w/w. In some embodiments, 10% w/w of tapioca starch is present in the food composition.
[0040] The thickening agent may be selected from a group consisting of a xanthan gum, guar gum, acacia gum, carrageenan, native or modified starches, vegetable gums, or a combination thereof. The thickening agent may provide strength and visco-elastic properties to the instant multi-grain food product. In some embodiments, the thickening agent is xanthan gum. In some embodiments, the food composition may include the thickening agent in a concentration ranging from 0.5% to 1.5% w/w. In some embodiments, 1% w/w of xanthan gum is present in the food composition.
[0041] The food composition further includes salt in a range of 0.5% to 1.5% w/w and remaining water. The salt may be a sodium chloride. The salt may provide strength and overcomes grainy notes of other ingredients of the food composition in the instant multi-grain food product.
[0042] In some embodiments, the food composition includes 38% w/w of whole wheat flour, 11% w/w of brown rice flour, 12% w/w of oats flour, 16% w/w of mung bean flour; 1% w/w of sorghum flour, 10% w/w of wheat gluten, 10% w/w of native tapioca starch, 1% w/w of xanthan gum, and 1% w/w of salt. In some embodiments, the food composition is devoid of palm oil, maida, modified starches, and trans-fat.
[0043] In some embodiments, the food composition is a dough mixture. The food composition may be formed into a dough. The dough may be formed into a sheet and cut into a cut sheet. The dough in a form of a cut sheet is formulated into the instant multi-grain food product by subjecting the dough to the steaming process followed by the drying process. In some embodiments, the dough is steamed for 9-12 minutes to obtain a steamed dough. In some embodiments, the steamed dough is dried at a low temperature for a long time. The drying temperature may be 55- 60°C and the drying period may be of 6-7 hours.
[0044] The instant multi-grain food product may be in a solid form. The instant multi-grain food product may be in a dried form. The instant multi-grain food product may be in the shape of a sheet, ribbon, spring, or any other shape. The instant multi-grain food product may be a ready-to-cook food product. The food product may be noodle cakes, pasta, macaroni, vermicelli, any dough-based products, any other dried products, or any snacks. Regardless of the form, the instant multi-grain food product is stable for extended periods at an ambient condition. In some embodiments, the instant multi-grain food product has a shelf life for a predetermined time period. In some embodiments, the instant multi-grain food product consumes less than 5 minutes for cooking after the water starts boiling at the time of consumption.
[0045] In some embodiments, the food composition that is formulated into the instant multi-grain food product includes 38% w/w of whole wheat flour, 11% w/w of brown rice flour, 12% w/w of oats flour, 16% w/w of mung bean flour; 1% w/w of sorghum flour, 10% w/w of wheat gluten, 10% w/w of native tapioca starch, 1% w/w of xanthan gum, and 1% w/w of salt.
[0046] Table 1 illustrates a nutritional profile of the instant multi-grain food product according to some embodiments herein.
[0047] Table 1:
#Nutritional Information of an instant multi-grain food product/ Serve size-60 gram Per 100 grams (Theoretical Nutritional Information) Per serve % RDA per serve
Energy (kilocalorie, kcal) 318 213 11
Total Carbohydrates (gram, g) 63 42
Added Sugars (g) 0 0 0
Total Sugars (g) 1.8 1
Dietary Fibre (g) 7 5 16
Soluble dietary fibre (g) 2 1
Protein* (g) 17 11 21
Total Fat (g) 2 1.2 1.8
Saturated fat (g) 0.4 0.2 1
Trans fat (g) 0 0 0
Cholesterol (milligrams, mg) 0 0
Sodium (mg) 434 291 15
# Approximate values when packed
* % RDA calculated based on ICMR 2020 (Sedentary man)

[0048] The instant multi-grain food product includes at least 08 months of shelf life. The prepared instant multi-grain food product was undergone a laboratory test to monitor or test chemical, microbiological, physical, and sensory attributes of the instant multi-grain food product that act as indicators of its quality over a defined period at a pre-determined time interval and the results were submitted in below table. Accelerated shelf-life studies are performed in order to evaluate the shelf life of the instant multi-grain food product. Accelerated shelf life testing is a form of stability testing in which a product is stored at elevated stress conditions to rapidly increase the rate of deterioration. The accelerated shelf life study which is a universally accepted method allows a reduction in the time needed to estimate instant multigrain noodles product shelf life. Accordingly, shelf life study under accelerated conditions from 0 to 4 months enables to evaluate of shelf life up to 08 months. The accelerated storage conditions include 38°C & 90% Relative humidity (RH).
[0049] Table 2 illustrates the shelf life data of instant multi-grain food products.
[0050] Table 2:
Tests Phase Units Date of analysis Specified Limits
12-sept-22 03-oct-22 23-Oct-22
A B C
MICROBIOLOGICAL Total viable count cfu/g 6.0 x 101 7.0 x 101 8.0 x 101 Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus aureus org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 <10 <10 Max 102
CHEMICAL pH - 5.74 5.93 6.04 Not Specified
Acidity as citric acid anhydrous g/100g 0.27 0.22 0.18 Not Specified
Moisture g/100g 9.42 9.61 9.75 Max 13
ORGANOLEPTIC Appearance in terms of color - 5 5 5 3 to 5
Odor - 5 5 5 3 to 5
Taste - NA NA NA 3 to 5
Texture/ Consistency - 5 5 5 3 to 5
Shelf life obtained 3 6 9

[0051] In Table 2, A, B, and C denote the test done immediately after receiving the instant multi-grain food product (Zero time), after 4 months in room conditions and 2.6 weeks in accelerated conditions, and thereafter 4 months in room conditions and 5.6 weeks in accelerated conditions. The instant multi-grain food product as illustrated in Table 2 is prepared using the cereal component, the lentil component, the millet component, the protein component, and the stabilizing agent.
[0052] With reference to Table 2, it is observed that the instant multi-grain food product are free from food pathogens such as Coliform, E coli, Salmonella, Staphylococcus aureus, Yeast, and Mold while the products are stored at an ambient condition or room temperature from 0 to 8 months. The total viable count of the pathogen is within the acceptable value. Similarly, the chemical attributes such as pH, acidity, and moisture are stable and are in an acceptable range while the products are stored at ambient conditions or room temperature from 0 to 8 months. The organoleptic attributes such as appearance, odor, texture, and taste are stable and are in an acceptable range while the products are stored at ambient conditions or room temperature from 0 to 8 months.
[0053] FIGS. 2A-2B are flow diagrams that illustrate a method of producing an instant multi-grain food product using a food composition of FIG. 1, according to some embodiments herein. At a step 202, 30% to 45% w/w of a first cereal component, 5% to 15% w/w of a second cereal component, 5% to 15% w/w of a third cereal component, 10% to 20% w/w of a lentil component, 0.5% to 1.5% w/w of a millet component, 5% to 15% w/w of a protein component, 5% to 15% w/w of a stabilizing agent, 0.5% to 1.5% w/w of a thickening agent, and 0.5% to 1.5% w/w of a salt are blended to obtain a first mixture. The first mixture may be in a powder form.
[0054] At a step 204, the first mixture is added with water to make dough. At step 206, the dough is passed through a roller and a sheeter to make the dough into one or more dough sheets. The one or more dough sheets may be 1 millimeter (mm) in size.
[0055] At step 208, the one or more dough sheets are divided into two or more longitudinal parts to form one or more cut sheets by passing the one or more dough sheets through a cutter. At step 210, the one or more cut sheets are steamed for a pre-determined steaming time of minutes to form one or more steamed sheets by passing the one or more cut sheets through a steam tunnel. The pre-determined steaming time is 9 to 12 minutes.
[0056] At step 212, the one or more steamed sheets are cut into one or more cut pieces and folded to form one or more folded cakes. The one or more cut pieces are 76-78 grams. At step 214, the one or more folded cakes are dried at a pre-determined drying temperature for a pre-determined drying time period to form one or more dried cakes. The pre-determined drying temperature is 55- 60°C and the pre-determined drying time period is of 6-7 hours. The moisture level of the one or more dried cakes is below 7% by mass (m/m). The one or more folded cakes are dried in a dryer. At step 216, the one or more dried cakes are cooled down to an ambient temperature is 15-25 degree Celsius. At step 218, the instant multi-grain food composition is compacted using a form, fill, and seal (FSS) machine to obtain the instant multi-grain food product. The method of the present disclosure is devoid of the frying process.
[0057] The instant multi-grain food product may be compacted using a form, fill, and seal (FSS) machine. The compacted instant multi-grain food product is packed in a packaging material with one or more seasoning sachets and sealed. The sealed packs are packed in cartons of 32 fitments, stored, and then shipped. The instant multi-grain food product is in a ready-to-cook form. In some embodiments, the instant multi-grain food product has a shelf-life for a predetermined period.
[0058] The lentil component, the millet components, and the protein components are purchased from Functional & Innovative Foods, Tamil Nadu, and India. The lentil component includes the green gram beans, the black bean, the red beans, the adzuki beans, the red kidney beans, the white peas, the green peas, and the yellow beans The millet component includes the finger millet, the foxtail millet, the sorghum millet, the pearl millet, the little millet, the barnyard millet. The protein component includes the chickpea protein, the mung bean protein, the wheat gluten, the wheat bran, the whole wheat, the soybean flour, the soy-protein isolate, the soy protein concentrate, and the soy flour.
[0059] The thickening agent includes xanthan gum, a guar gum, an acacia gum, carrageenan, native or modified starches, a vegetable gum are purchased from Functional & Innovative Foods Tamil Nadu, India.
[0060] The whole wheat flour, the brown rice flour, the oats flour, the mung bean flour, the sorghum flour, the wheat gluten, the native tapioca starch, the xanthan gum, and salt are purchased from Functional & Innovative Foods, Tamil Nadu, India.
[0061] The present disclosure provides the instant multi-grain food product with high amounts of macronutrients such as fibre and protein at affordable prices. As the instant multi-grain food product of the present disclosure contains a healthy combination of lentils, cereals, pseudo cereal, and millet and is produced using the technology of air drying, the present disclosure solves the problem of low fibre and low protein content from refined wheat flours and high saturated fat intake from frying. As the instant multi-grain food product is prepared using quick-cooking ingredients like mung bean, native tapioca starch, oats, whole wheat flour, sorghum, and gluten, the cooking time of the instant multi-grain food product is reduced below 5 minutes. Moreover, a slow-cooking ingredient like brown rice flour is added to the instant multi-grain food product in a small percentage, which also helps to achieve the instant multi-grain food product cook within 5 minutes once the water starts boiling while cooking.
[0062] In the instant multi-grain food product, the combination of one or more grains and a native tapioca starch along with optimum water content provides the benefit of fibre and protein without breaking during sheeting while manufacturing the instant multi-grain food product. The combination of oats and brown rice in optimum ratio gives out a good percentage of total fiber and soluble fibre which helps in lowering the blood cholesterol level. Further, the combination of protein sources from the lentil component such as mung bean, and cereal component such as whole wheat flour provides strength to the instant multi-grain food product and gives a good amount of protein required for the body. The native tapioca starch in the instant multi-grain food product helps in giving strength to the instant multi-grain food product along with reducing the cooking time of the instant multi-grain food product. The usage of 1 % salt provides strength and overcomes the grainy note of lentils and other grains. Hence, instant multi-grain food product has improved organoleptic properties. Moreover, the instant multi-grain food product is free from palm oil, trans-fat, Maida (refined wheat flour), and modified starches.
[0063] In the preparation process of the instant multi-grain food product, the steaming and drying processes at specific process conditions help to increase the strength of the instant multi-grain food product and to lower the cooking time below 5 minutes. Further, as the drying process is based on Low temperature High time (LTHT), the breakage in the instant multi-grain food product stand is lowered.
[0064] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope.
,CLAIMS:CLAIMS
I/We Claim:
1. An instant multi-grain food composition comprising;
at least one cereal component that comprises a first cereal component in a concentration ranging from 30% to 45% (w/w), a second cereal component in a concentration ranging from 5% to 15% (w/w), and a third cereal component in a concentration ranging from 5% to 15% (w/w);
at least one lentil component in a concentration ranging from 10% to 20 % (w/w), wherein the at least one lentil component is selected from the group comprising a green gram beans, a black beans, a red beans, an adzuki beans, red kidney beans, a white peas, a green peas, a yellow beans, or a combination thereof;
at least one protein component in a concentration ranging from 5% to 15 % (w/w), wherein the at least one protein component is selected from the group comprising a chickpea protein, a mung bean protein, a wheat gluten, a wheat bran, a whole wheat flour, a soybean flour, a soy-protein isolate, a soy protein concentrate, a soy flour, or a combination thereof; and
a stabilizing agent in a concentration ranging from 5% to 15 % (w/w), wherein the stabilizing agent is selected from the group comprising a native tapioca starch, a modified tapioca starch, a corn starch, a potato starch, or any other native or modified starches, or a combination thereof.

2. The composition as claimed in claim 1, wherein the first cereal component is a wheat flour, the second cereal component is a brown rice flour, and the third cereal component is an oat flour.

3. The composition as claimed in claim 1, wherein the composition comprises at least one millet component in a concentration ranging from 0.5% to 1.5 % (w/w), wherein the at least one millet component is selected from the group comprising a finger millet, a foxtail millet, a sorghum millet, a pearl millet, a little millet, a barnyard millet, or the combination thereof.

4. The composition as claimed in claim 1, wherein the composition comprises a thickening agent in a concentration ranging from 0.5 % to 1.5 % (w/w), wherein the thickening agent is selected from the group comprising a xanthan gum, a guar gum, an acacia gum, carrageenan, native or modified starches, a vegetable gum, or a combination thereof.

5. The composition as claimed in claim 1, wherein the composition comprises a salt at the concentration ranging from 0.5 % to 1.5 % (w/w), wherein the salt is sodium chloride.

6. The composition as claimed in claim 1, wherein the instant multi-grain food composition comprises 38% w/w of the whole wheat flour, 11% w/w of the brown rice flour, 12% w/w of the oats flour, 16% w/w of the mung bean flour, 1% w/w of the sorghum flour, 10% w/w of the wheat gluten, 10% w/w of the native tapioca starch, 1% w/w of the xanthan gum, and 1% w/w of the salt.

7. The composition as claimed in claim 1, wherein the food composition is in a form of noodles cakes, pasta, macaroni, vermicelli, dough-based products, other dried products, or snacks.

8. The composition as claimed in claim 1, wherein the food composition has a shelf life of about eight months.

9. A method of preparing an instant multi-grain food composition wherein the method comprising the steps of: (i) blending of 30 to 45% w/w of a first cereal component, 5% to 15% w/w of a second cereal component, and 5% to 15% w/w of a third cereal component, 10% to 20% w/w of a lentil component, 5% to 15% w/w of a protein component, 0.5% to 1.5 % (w/w)of a millet component, 0.5% to 1.5% w/w of a stabilizing agent, 0.5% to 1.5% w/w of a thickening agent and 0.5% to 1.5% w/w of a salt to obtain a first mixture; (ii) adding water to the first mixture to form a dough; (iii) passing the dough through a roller and sheeter to make the dough in one or more dough sheets; (iv) dividing the one or more dough sheets into two or more longitudinal parts to form one or more cut sheets, by passing the one or more dough sheets through a cutter; (v) steaming the one or more cut sheets for a pre-determined steaming time of 9 to 12 minutes to form one or more steamed sheets by passing the one or more cut sheets through a steam tunnel; (vi) cutting the one or more steamed sheets into one or more cut pieces at weight of 76-78 grams and folding to form one or more folded cakes; (vii) drying the one or more folded cakes in a dryer at a pre determined drying temperature is of 55- 60 degree Celsius and a pre-determined drying period is of 6-7 hours to form one or more dried cakes; (viii) cooling the one or more dried cakes at ambient temperature is 15-25 degree Celsius; and (ix) compacting the instant multi-grain food composition using a form, fill, and seal (FSS) machine to obtain the instant multi-grain food composition.

10. The method as claimed in claim 9, wherein the method comprises adding (i) at least one millet component in a concentration ranging from 0.5% to 1.5 % (w/w), wherein the at least one millet component is selected from the group comprising a finger millet, a foxtail millet, a sorghum millet, a pearl millet, a little millet, a barnyard millet, or the combination thereof, (ii) a thickening agent in a concentration ranging from 0.5 % to 1.5 % (w/w), wherein the thickening agent is selected from the group comprising a xanthan gum, a guar gum, an acacia gum, carrageenan, native or modified starches, a vegetable gum, or a combination thereof and (iii) a salt at the concentration ranging from 0.5 % to 1.5 % (w/w), wherein the salt is sodium chloride.

Dated this July 5, 2023

Arjun Karthik Bala
(IN/PA 1021)