Description:
Field of the invention
The invention leads to development of milk protein bar for space station.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Several patents have been issued for protein snacks but none of these are related to the present invention. For example, GB2510356A relates to a method for making a high protein snack comprises mixing together water, protein and emulsifying salts at 50ºC, heating to 80ºC and adding starch, adding preservative and then dispensing at 80ºC onto a non-stick conveyor. The mixture is rapidly chilled before expanding by heating in a microwave at 80-1100MHz and a power of 10-100kW. A fluid material with a low dielectric constant, such as a vegetable oil, is used to control the level of expansions of the snack. This may be done by coating the snack with oil before microwaving. The starch may be high fiber, high amylase maize starch. The snack is a dried and flat wafer-like product that provides a healthier, low-fat alternative to conventional potato crisps. Some embodiments may comprise probiotics. Other products comprise of spores of probiotic microorganisms and nano-sized nutrients dusted onto the exterior of the snack along with the flavorings. A method of affixing phytonutrients, vitamins and essential trace minerals to a snack using an electrostatic discharge is also claimed.
Another patent, KR20100128246A provides a production method of high fiber and high protein baked goods is provided to achieve substantially uniform hydration and dispersion of high amounts of protein and fiber while avoiding lump formation, hard textures, and off-tastes. A method for making a high protein, high fiber baked good comprises: (a) admixing a protein component and a fiber component to obtain an at least substantially homogenous preblended particulate mixture; (b) admixing the preblended particulate mixture with water at a temperature below the protein denaturization temperature of the protein component to at least substantially uniformly hydrate the protein component and the fiber component and obtain a substantially homogenous hydrated mass of the protein component and the fiber component; (c) steaming the hydrated mass to a temperature above the denaturization temperature of the protein component; (d) admixing the steamed, hydrated mass with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of said at least one flour; (e) sheeting the dough; (f) forming the dough into pieces; and (g) baking the pieces to obtain a baked good having a protein content of at least about 4g protein per 30g serving and a fiber content of at least about 4g fiber per 30g serving.
Another patent, WO2009129024A2 provides a method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinaie. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
Another patent, WO2014118265A1 provides high protein low fat snack products including crisps and to methods of producing them. In particular the products are dried and flat wafer-like products. In one embodiment the product is a dried wafer-like crisp snack product with a high fibre content. Some embodiments may comprise probiotics. Other products may comprise of spores of probiotic microorganisms and nano-sized nutrients dusted onto the exterior of the cooked snack.
Another patent, US10888100B2 relates to a method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat-treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat-treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.
Another patent, CN1951225B relates to a low-calorie food bar. A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 kilocalorie/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.
The granola and fruit bars that are packed for astronauts in space, our milk protein bar is light in weight, compact and rich in calcium. In space, fluids behave differently, which causes changes in an astronaut's perception of taste. Our feet on Earth have a natural gravitational pull for body fluids. Since our body's internal fluids move easily in low gravity, we have a similar sensation of blocked sinuses and making food's taste bland. So, to resolve the issue of bland taste, we will provide a wide range of flavors including, cinnamon, cardamom and saffron flavored milk protein bars.
There are numerous health factors to consider. Muscle mass and bone density might deteriorate by up to 20 percent during extended space travel percent. Milk floats around in the stomach and influences hunger in weightlessness, so astronauts avoid drinking it by using straws. To solve these difficulties, we are exploring into solid foods that offer the same amount of nutrients and energy as conventional milk, including milk protein bars or edible milk films. The milk protein bars are convenient and equally nutritious as milk. While in space, this loss may not pose a problem for astronauts, but when they return to Earth, their weakened bones may be more brittle and susceptible to fractures. Therefore, it is crucial to exercise and eat foods like yoghurt that are high in calcium. So, milk protein bar has high traces of calcium in its and sufficient amount of macro and micro nutrients making it’s a complete food for astronauts.
The modern practice of forgoing breakfast in favour of a breakfast bar could hold the answer to providing food for the crews of the first manned deep space flights since Apollo. Astronauts use straws instead of drinking milk since it floats around in the stomach and affects hunger in weightless circumstances in space. We are looking at solid foods like milk protein bars or edible milk films, which provide the same amount of nutrients and energy as regular milk, to address such issues. The milk protein bar must be vacuum packaged and must include all the nutrients that milk does. It must be portable and have a long shelf life. Our goal is to offer a range of flavors, like as mango, strawberry, or chocolate milk bars, to keep spirits high and keep astronauts interested in eating them even after weeks in space. This patent emphasizes on the development of milk protein bar for space station.
The primary object of the invention is development of milk protein bar for space station.
Another object of the invention is to prepare milk protein bar.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detailed explanations presented later.
The primary object of the invention is development of milk protein bar for space station.
In some embodiments of the present invention, Consumption of milk is bit difficult in the space station. Astronauts use straws instead of drinking milk because it floats around in the stomach and affects hunger in weightless circumstances in space. So, we are aiming at solid forms of milk like milk protein bars or edible milk films.
In some embodiments of the present invention, our milk protein bar has all sorts of vitamins and minerals. Our bar is compact and portable. The milk protein bar is highly proteinaceous and possess neutraceutical properties.
In some embodiments of the present invention, firstly for the processing of bar, the key step is to mix up the dry and wet ingredients together. For the wet ingredients, we used milk, peanut butter, whereas for the dry ingredients, we used Milk powder, Muesli, Pumpkin seeds, Soy protein flour, Corn flour, walnuts and cinnamon powder.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation 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 summary of figures:
Figure 1: Added Ingredients
Figure 2: Mixing of dry Ingredients,
Figure 3: smooth paste is obtained
Figure 4: Bar in Refrigerator
Figure 5: Bar formation
Brief summary of tables: -
Table 1: Nutritional chart
Detailed Description
These embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In some embodiments of the present invention, Consumption of milk is bit difficult in the space station. Astronauts use straws instead of drinking milk because it floats around in the stomach and affects hunger in weightless circumstances in space. So, we are aiming at solid forms of milk like milk protein bars or edible milk films.
In some embodiments of the present invention, our milk protein bar has all sorts of vitamins and minerals. Our bar is compact and portable. The milk protein bar is highly proteinaceous and possess neutraceutical properties.
In some embodiments of the present invention, firstly for the processing of bar, the key step is to mix up the dry and wet ingredients together. For the wet ingredients, we used milk, peanut butter, whereas for the dry ingredients, we used Milk powder, Muesli, Pumpkin seeds, Soy protein flour, Corn flour, walnuts and cinnamon powder.
In some embodiments of the present invention, we will also use strawberry, mango, chocolate and vanilla flavors to keep spirits high and keep astronauts interested in eating them even after weeks in space. Cinnamon powder acts as a flavoring agent to the bar which also possess neutraceutical properties and also resolve the bland taste of astronauts which occurs due to opposite movement of fluids in space, blocking astronaut’s sinuses.
A development of milk protein bar for space station consists of: -
soy protein flour (50gm) as binder, milk powder (20gm) act as a sweetening agent, muesli (15gm), pumpkin seeds (10gm) as source of protein and neutraceutical properties, corn flour (10gm), walnuts (10gm), natamycin (0.5gm) as a natural preservative and cinnamon powder (2.5gm) as a flavoring agent.
the said method of development of milk protein bar comprising the steps of:
adding the dry ingredients to a bowl;
adding dry ingredients mixture peanut butter (5gm);
adding milk (50ml) slowly to adjust the consistency of the paste;
mixing the dry and the wet ingredients properly and a smooth paste is formed;
transferring to a bar shaped mould;
keeping the mould in freezer at 4? for 4 to 5 hours to set down properly, after the desired period of freezing, its demolded; and
cutting in bar shape, and packed in pliable pouches to remain stable.
a variety of flavors for respective bars like mango, strawberry, vanilla, chocolate, cardamom, saffron flavored milk protein bars are used.
EXAMPLE 1
EXPERIMENTAL SECTION
Consumption of milk is bit difficult in the space station. Astronauts use straws instead of drinking milk because it floats around in the stomach and affects hunger in weightless circumstances in space. So, we are aiming at solid forms of milk like milk protein bars or edible milk films. Our milk protein bar has all sorts of vitamins and minerals. Our bar is compact and portable. The milk protein bar is highly proteinaceous and possess neutraceutical properties.
Firstly, for the processing of bar, the key step is to mix up the dry and wet ingredients together. For the wet ingredients, we used milk, peanut butter, whereas for the dry ingredients, we used Milk powder, Muesli, Pumpkin seeds, Soy protein flour, Corn flour, walnuts and cinnamon powder. Soy protein flour acts as an excellent binder and has a good source of protein. The natural preservative being used in the bar is Natamycin. While preparing the bar, we will use a wide range of flavours such as cinnamon, cardamom, saffron flavoured milk bar. We will also use strawberry, mango, chocolate and vanilla flavours to keep spirits high and keep astronauts interested in eating them even after weeks in space. Cinnamon powder acts as a flavouring agent to the bar which also possess neutraceutical properties and also resolve the bland taste of astronauts which occurs due to opposite movement of fluids in space, blocking astronaut’s sinuses.
Processing:
Step 1: Firstly, we added the dry ingredients to a bowl (Fig 1). These include soy protein flour (50gm) which will bind everything together and also has high protein, milk powder (20gm) act as a sweetening agent, muesli (15gm), pumpkin seeds (10gm) which has good source of protein and neutraceutical properties, corn flour (10gm), walnuts (10gm), natamycin (0.5gm) which is a natural preservative and cinnamon powder (2.5gm) as a flavouring agent. We will use a variety of flavours for respective bars like mango, strawberry, vanilla, chocolate, cardamom, saffron flavoured milk protein bars.
Step 2: Then to these dry ingredients mixture peanut butter(5gm) is added and milk(50ml) is being added slowly to adjust the consistency of the paste (Fig 2). Milk acts as a moistening agent and has good source of protein and calcium in it. Milk also has almost all the macro and micronutrients in it. The above ingredients contribute good amount of protein to our milk protein bar.
Step 3: The dry and the wet ingredients are properly mixed and a smooth paste is formed. Then they are transferred to a bar shaped mould (Fig 3).
Step 4: The mould is being kept in freezer at 4? for 4 to 5 hours to set down properly. After the desired period of freezing, its demoulded (Fig 4).
Step 5: After its demoulded, its being cut in a bar shape. Then they are being packed in pliable pouches to remain stable (Fig 5, Table 1).
Table 1: Nutritional chart
S. NO. Ingredients (g) Percentage
1. Milk (50ml) 5%
2. Milk powder (20g) 2%
3. Peanut butter (5g) 0.5%
4. Muesli (10g) 1%
5. Soya flour (50g) 5%
6. Pumpkin seeds (10g) 1%
7. Corn starch (5g) 0.5%
8. Walnuts (2g) 0.2%
9. Natamycin (0.5g) 0.05%
10. Cinnamon powder (0.5g) 0.05%

ADVANTAGES OF THE INVENTION:
• The present invention is light in weight, compact, portable and high in protein.
• Over long periods in space, muscle mass and bone density decrease upto 21%. So, our product resolves such issues as it has high traces of calcium in it.
• The present invention has all macro and micronutrients, making a complete food for astronauts.
• Our product also possesses neutraceutical properties.
• As flavours like cinnamon, cardamom, saffron are used in the current invention, it resolves the problem of blocked sinuses of astronauts due to opposite movement of fluids in space.
, Claims:1. A development of milk protein bar for space station consists of: -
soy protein flour (50gm) as binder, milk powder (20gm) act as a sweetening agent, muesli (15gm), pumpkin seeds (10gm) as source of protein and neutraceutical properties, corn flour (10gm), walnuts (10gm), natamycin (0.5gm) as a natural preservative and cinnamon powder (2.5gm) as a flavoring agent.
2. A method of development of milk protein bar as claimed in claim 1, wherein the said method of development of milk protein bar comprising the steps of:
a. adding the dry ingredients to a bowl;
b. adding dry ingredients mixture peanut butter (5gm);
c. adding milk (50ml) slowly to adjust the consistency of the paste;
d. mixing the dry and the wet ingredients properly and a smooth paste is formed;
e. transferring to a bar shaped mould;
f. keeping the mould in freezer at 4? for 4 to 5 hours to set down properly, after the desired period of freezing, its demolded; and
g. cutting in bar shape, and packed in pliable pouches to remain stable.
3. The method as claimed in claim 2, wherein a variety of flavors for respective bars like mango, strawberry, vanilla, chocolate, cardamom, saffron flavored milk protein bars are used.