F O R M 2
THE PATENTS ACT, 1970 (39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10; rule 13)
1. Title of the invention. –
HIGH YIELDING AND IMPROVED PROCESS FOR PREPARATION OF FERMENTED BATTER
2. Applicant(s)
(a) NAME : YOGI FOODS PRIVATE LIMITED
(b) NATIONALITY : An Indian Company
(c) ADDRESS : Office No 306, Olympia Business House (Achalare),
Mumbai-Bangalore Bypass Highway, Baner, Pune - 411021, Maharashtra, India
3. PREAMBLE TO THE DESCRIPTION
The following specification describes the invention

Field of Invention:
The present invention relates to high yielding fermented batter having enhancement
in organoleptic acceptability in the product obtained from it such as idli, dosa
(pancake like), appam or uttappa (Crepre like pancake). The said product has been
produced through inclusion of cold water swelling rice based starch product selected
from the group consisting of pregelatinized rice flour, during the preparation of
batter.
Background:
Pregelatinization is a hydrothermal process consisting of boiling and drying (Palupi, H.T., A. Zainul and A.M. Nugroho, J. Food Technol., 1, 1-14, 2011). The hydrothermal treatment in pre-gelatinization can affect the starch granule that results into its increased swelling power, solubility, gelatinization temperature and starch paste stability (Ma, Z., J.I. Boye, B.K. Simpson, et.al., Food Res. Int., 44, 2534-2544, 2011; Agus Wijanarka, Toto Sudargo, Eni Harmayani and Yustinus Marsono, American Journal of Food Technology, 12, 178-185, 2017). Pregelatinization produce materials that hydrate and swell in cold water. In pregelatinization process the pre-boiled (Pre-cooked) material can be dried using various techniques like spray drying, freeze drying, drum drying or extrusion cooking. Drum drying is the most common method. Processing conditions such as water content, time, and temperature can be varied to produce different products.
The major component of rice is starch. Rice starch is comprised of amylose (linear fraction) and amylopectin (branched fraction). Amylose and amylopectin gelatinization temperatures range from 55-79°C depending upon the cultivar and the environmental conditions during plant growth. Rice with different gelatinization temperatures differ in their water-absorption pattern. The starch with a lower gelatinization temperature tends to absorb water and swell at a lower temperature

during cooking as compared to starches of higher gelatinization temperatures. Gelatinization temperatures of rice starches are usually higher than that of other common starches, thus rice starch requires higher cooking temperatures to effect a viscous paste.
Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat(RTE), breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics.
Amongst the rice based fermented food products, mainly in India Dosa and Idli are the most popular products made from a mixture of rice and pulses/legumes.
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as dry grain, the seed is called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure.
A very large proportion of these fermented foods products are still being prepared using a traditional procedure, in particular at a household level at small-scale by means of natural fermentation. Recently, ready-to-cook fermented batter has got a wide acceptability, and hence, gaining a growing demand for commercial production of fermented batter for Dosa, Idli and similar products. The afore mentioned facts create a need for an high yielding industrial production process for batter giving consistently better quality of the food products viz. Idli, dosa and the like.
Traditionally, the fermented batter is prepared as follows:
i) Rice and legume i.e. black gram are soaked separately for 2-12 hours. Ratio of rice to black gram could be anywhere between 1:4 w/w to

4:1 w/w depends on taste and regional acceptancy of product prepared out of such batter. ii) After draining the soaked rice and legume were grinded separately with occasional addition of water during grinding process. The amount of water added to the ingredient mixture can also vary from1.5 to 2.2 times over the weight of the dry starting ingredients.
In another way of such preparation of this batter is prepared from blend cereal (rice) and black gram flours in presence of chemical leavening agents to obtain batter equivalent or similar to fermented batter. However, these batter generally lack the fermented flavour, though texture of the traditional product is simulated through the addition of leavening agents since fermentation is not carried out during the above process. In addition that requirement of the chemical leavening is fairly high.
In Indian patent application 199772 describes the process of preparation of batter by soaking polished rice and black gram in water for a known period of time and grinding them together in a wet grinder followed by fermentation at room temperature (30° ± 2°C) for a period of 12 to 14 hours. Obtained fermented batter is dried at a temperature of around 50° C for a period of 2 to 4 hours to obtain powder which was then passed through 60 mesh. This powder is reconstituted with water (2- 2.5 times of dry weight of powder) as and when required to prepare batter.
PCT application WO2017/140796 describes the process of manufacturing of fermented batter using Lactobacillus plantarum strain and Leuconostoc spp strain(s). Renu Agrawal et.al. has used Candida versatilis CFR 505 and Pediococcus pentosaceus CFR 21239 for fermentation of batter and its effect on flavour profile of the final product. (World Journal of Microbiology and Biotechnology 16, 687-690, 2000).
Debasree Ghosh & Parimal Chattopadhyay has used various ratios of 2:1, 3:1 and 4:1 (w/w) rice and urad dal to obtain fermented batter to study its effect on density,

-3 pH, and percentage total acidity ranges between 0.93 and 0.59 gm cm , 4.21 and
5.9 and 0.44 and 0.91% respectively.
It is also reported that during fermentation, maximum production of riboflavin and thiamine were found to be 0.76 mg/100 gm and 0.73 mg/100 gm in 3:1 blend ratio of idli batter; and the folic acid content was found to be at a maximum of 0.75 mg/100 gm of idli batter after 10 h of fermentation. (J Food Sci Technol 48(5), 610–615, 2011).
Thus there is need to provide improved batter and process of preparation of the same so as to obtain higher yield and improved batter.
Objects of the Invention
An object of the present invention, is to provide an improved batter for preparation of organoleptically acceptable idly, dosa (pancake like) and appam or uttappa (Creprelike pancake), which comprises.
Another object is to provide a process for preparing batter with pregelatized rice flour
Summary of the Invention:
According to one aspect of the present invention, there is provided an improved batter for idly, dosa (pancake like) and appam or uttappa (Crepe like pancake), comprising 3 to 80% w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes before soaking.
According to another aspect of the present invention, there is provided an improved batter for idly, dosa (pancake like) and appam or uttappa (Crepe like pancake), comprising 3 to 40% w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes before soaking.

According to another aspect of the present invention, there is provided an improved batter for idly, dosa (pancake like) and appam or uttappa (Crepe like pancake), comprising 5 to 20% w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes before soaking.
Another aspect is to provide a process for preparing such improved batter, 3 to 80%
w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes
before soaking, said process comprising:
separately soaking rice and legume (Urad Dal) are overnight; between any ratio of
6:4 w/w
washing them separately with water;
mixing the rice and urad dal and milling them to obtain semisolid coarse batter;
adding pregelatinized rice flour with proper stirring/mixing ;
Optionally further milling by adding additional water to obtained homogenous batter of desired consistency.
Detailed description of the Invention:
Traditional dishes prepared from fermented batter such as Idli and dosa are very popular fermented dishes. The main object of the present invention is to improve overall yield of fermented batter by incorporation of pregelatinized rice at the time of preparation of fermented batter.
Addition of Pregelatinized rice flour in batter results in increase in yield by 10-15% compare to traditional method.
Hence results in increase in the overall quantity of idlis from 10 which is obtained by traditional method to 12 by using the same amount of batter i.e. 200 g. Sensory evaluation was performed by 20 untrained by “Check All that Apply method” and more than 90% panellist reported more soft and fresh which are obtained by addition of pregelatinized rice flour in batter.

Also in case of Dosa results in increase in number of dosa from 5 to 6 by using same amount of 250 g of batter. This results is due to easy in spreadness. Sensory evaluation was performed by 20 untrained by “Check All that Apply method” and 85% panellist observed enhance in crispness by addition of pregelatinized rice flour in batter.
The rice and legume (Urad Dal) used in the batter is between any ratio of 6:4 w/w
Presence of pregelatinized flour in only rice batter is known to increase strength and hardness in batter. However, it has been presently observed that due to addition of pregelatinized flour in fermented batters used for preparation of various traditional food products such as idli and dosa, results in increase in yield, softness and freshness of product.
The said batter provides consistent quality products with high yield. The process involves addition of a specific portion of ‘processed rice flour’ such as pregelatinized rice flour, phosphorylated rice starch, pregelatinized acetylated rice starch and the like, in the batter mixture.
One of the aspects the present invention is to provide process of manufacturing the batter containing 3% to 80% w/w of pregelatinized rice flour on dry weight basis. More precisely the batter containing 3% to 70% w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes before soaking.
Other aspect the present invention is to provide process of manufacturing of the batter containing 3 to 10% w/w of pregelatinized rice flour on basis of total combine weight of rice and legumes before soaking at time of grinding of batter
In another aspect, the present invention provides organoleptically improved food products viz. idly, dosa (pancake like), appam or uttappa (Creprelike pancake) by

addition of pregelatinized rice(/flour) at the time of preparation of batter for the said food products. In case of idli its increase the volume, whiteness and softness and in case of dosa its enhances crispness and reduces oil absorption
In yet another aspect, the present invention provides process of manufacture of the idli that retains freshness for longer period of time around 6-8 hr.
Yet another aspect of the present invention is to provide process for manufacture of the food products like idly, dosa (pancake like), appam or uttappa (Creprelike pancake) with enhanced sponginess.
Other aspect of the present invention is to provide commercial and economical process for manufacture of fermented batter using pregelatinized rice flour.
Another aspect of the present invention is to provide process for manufacture of dry mix batter from cereal (rice) and black gram(urad dal), pregelatinized rice flours in presence of chemical leavening agents such as Citric acid and maleic acid.
Yet another aspect of the present invention is to provide a dry mixture for batter containing 3 to 80% w/w of pregelatinized rice flours on dry weight basis.
In yet another aspect the present invention provides a dry mix batter containing a mixture of pregelatinized rice flour, cereal and black gram (urad dal) optionally containing a chemical leavening agent selected from citric acid and maleic acid.
The invention is now described by way of non-limiting illustrative examples.
Example1 : Preparation of fermented batter with poha (Flattened Rice):
The Rice (7 Kg) and Urad Dal (2 Kg) are separately soaked overnight in suitable container. Next day morning the soaked rice and urad dal are then washed separately with water (5L) two times and excess water is drained out. In separate suitable

container the Flattened Rice (Poha – 500 gm) is soaked for 10-15 min in water (500 mL) and afterword excess water is removed. All soaked material i.e. rice, urad dal and flattened rice are mixed in suitable container and combined weight of marital is 14 Kg. This mixture is further milled by adding water (1L) to obtain semisolid coarse batter. Obtained batter is further milled in grinder (Stone Ragda) for 30 min by adding additional water (5 L) to obtain batter having desired consistency by visual observation. The yield of the batter is 20 Kg.
Example 2: Preparation of fermented batter with Pregelatinized rice flour The Rice (7 Kg) and Urad Dal (2 Kg) are separately soaked overnight in suitable container. Next day morning the soaked rice and urad dal are then washed separately with water (5L) two times and excess water is drained out. All soaked material i.e. rice and urad dal are mixed in suitable container and combined weight of marital is 13.5 Kg. This mixture is further milled by adding water (1L) to obtain semisolid coarse batter. The pregelatinized rice flour (400 g) is slowly with proper stirring/mixing is added to coarse batter. Obtained batter is further milled in grinder (Stone Ragda) for 10 min by adding additional water (3 L) to obtained homogenous having desired consistency. The yield of the batter is 23 Kg
Example 3 : Traditional method for Preparation of fermented batter The rice (5 Kg) and urad dal (1 Kg) are separately soaked 2-3 hr in suitable container. Afterword, the soaked rice and urad dal are then washed separately with water (3L) two times and excess water is drained out. All soaked material i.e. rice and urad dal are mixed in suitable container and combined weight of material is 8.5 Kg. This mixture is further milled by adding water (1L) to obtain semisolid coarse batter. Obtained batter is further milled again by adding additional water (1.5 L) to batter having desired consistency. The yield of the batter is 11Kg.
Example 4 : Preparation of fermented batter with Pregelatinized rice flour The Rice (5 Kg) and urad dal (1 Kg) are separately soaked 2-3 hr in suitable container. Afterword, the soaked rice and urad dal are then washed separately with

water (3L) two times and excess water is drained out. All soaked material i.e. rice, and urad dal are mixed in suitable container and combined weight of material is 8.5 Kg. This mixture is further milled by adding water (1L) to obtain semisolid coarse batter. The pregelatinized rice flour (300 gm) is slowly with proper stirring/mixing is added to coarse batter. Obtained batter is further milled again by adding additional water (3L) to batter having desired consistency. The yield of the batter is 13Kg.
Example 5 : Preparation of fermented batter without pregelatinized rice flour -Initial grinding of rice and urad dal separately
The rice (7 Kg) and urad dal (2 Kg) are separately soaked in suitable container. Afterword, the soaked rice and urad dal are then washed separately with water (3L) two times and excess water is drained out. Soaked rice is grinded separately with addition of 5L water to obtain semisolid rice batter and soaked urad dal is separately grinded with addition of 1.5 L water to obtain semisolid urad dal batter. Obtained rice batter is mixed with urad dal batter which is further grinder (Stone Ragda) for 30 min with addition of 1 L water to obtain to batter having desired consistency. The yield of the batter is 21Kg.
Example 6 Preparation of fermented batter with pregelatinized rice flour-Initial grinding of rice and urad dal separately
The rice (7 Kg) and urad dal (2 Kg) are separately soaked in suitable container. Afterword, the soaked rice and urad dal are then washed separately with water (3L) two times and excess water is drained out. Soaked rice is grinded separately with addition of 5L water to obtain semisolid rice batter and soaked urad dal is separately grinded with addition of 1.5 L water to obtain semisolid urad dal batter. Obtained rice batter is mixed with urad dal batter which is further grinder (Stone Ragda) by addition of 400 g of pregelatinized rice flour for 30 min with addition of 4 L water to obtain to batter having desired consistency. The yield of the batter is 24Kg.

Example 7 Preparation of dry batter mix without pregelatinized rice flour Dry mix of batter (100 g) is prepared by mixing rice flour (57g), urad dal flour (37 g) citric acid (2g), salt (2 g) and sodium bicarbonate (2 g). All ingredients are mix in ribbon mixture obtain homogeneous batter mix.
Example 8 Preparation of dry batter mix with Pregelatinized rice Dry mix of batter (100 g) is prepared by mixing rice flour (53g), urad dal flour (33 g), pregelatinized rice flour (8g), citric acid (2g), salt (2 g) and sodium bicarbonate (2 g). All ingredients are mix in ribbon mixture obtain homogeneous batter mix.
Example 9 Preparation of idli from batter prepared by Traditional batter Use fermented batter prepared as per example 1 or 3 or 5 for the preparation of idlis. First stir the batter well to make homogenous mixture with help clean large spoon. If needed add salt as per taste and stir again well. Separately grease idli moulds with little oil and pour batter over it. Then place mould with idly batter in the steamer and cover with lid. Afterword steam the idlis for 15 minutes over medium flame. Once the idlis are ready, Remove idlli moulds from the steamer and let them cool for few minutes. Remove idlis with wet spoon.
Sensory evaluation was performed by 20 untrained panelist by “check all that apply” method and more than 80% panellist reported following observations
1. Colour- Off white
2. Softness: Keeping for longer period idlis turn out dry and hard.
3. Texture: Not very porous
Example 10 Preparation of Idli from Batter prepared with Pregelatinized rice
flour
Use fermented batter prepared as per example 2 or 4 or 6 for the preparation of idlis.
First stir the batter well to make homogenous mixture with help clean large spoon.
If needed add salt as per taste and stir again well. Separately grease idli moulds with

little oil and pour batter over it. Then place mould with idly batter in the steamer and cover with lid. Afterword steam the idlis for 15 minutes over medium flame. Once the idlis are ready, Remove idlli moulds from the steamer and let them cool for few minutes. Remove idlis with wet spoon.
Sensory evaluation was performed by 20 untrained panelist by “check all that apply” method and more than 90% panellist reported following observations
1. Colour- White to super white colour
2. Softness: remain more soft and fluffy for longer duration
3. Texture: very porous and light
Example 11 Preparation of idli from dry mix prepared as per example 7. Take 100 g of dry mix prepared as per example 7 and add 180 ml of water with stirring to obtain homogenous mixture. Keep this mixture aside for 30 min. Stir the batter well to make homogenous mixture with help clean large spoon. If needed add salt as per taste and stir again well. Separately grease idli moulds with little oil and pour batter over it. Then place mould with idly batter in the steamer and cover with lid. Afterword steam the idlis for 15 minutes over medium flame. Once the idlis are ready, Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with wet spoon. The number of idlis obtained was10
Sensory evaluation was performed by 20 untrained panelist by “check all that apply” method and more than 80% panellist reported following observations
1. Colour- Off white
2. Softness: Keeping for longer period idlis turn out dry and hard.
3. Texture: Not very porous
Example 12 Preparation of idly from dry mix prepared as per example 8. Take 100 g of dry mix prepared as per example 8 and add 210 ml of water with stirring to obtain homogenous mixture. Keep this mixture aside for 30 min. Stir the

batter well to make homogenous mixture with help clean large spoon. If needed add
salt as per taste and stir again well. Separately grease idli moulds with little oil and
pour batter over it. Then place mould with idly batter in the steamer and cover with
lid. Afterword steam the idlis for 15 minutes over medium flame. Once the idlis are
ready, Remove idlli moulds from the steamer and let them cool for few minutes.
Remove idlis with wet spoon.
The number No of idlis obtained was 12
Organoleptic observation of idlis:
Sensory evaluation was performed by 20 untrained panelist by “check all that apply”
method and more than 85% panellist reported following observations
1. Colour- Off white
2. Softness: Keeping for longer period idlis turn out dry and hard.
3. Texture: Not very porous
Example 13 Preparation of dosa from dry mix prepared as per example 7. Take 100 g of dry mix prepared as per example 7 and add 180 ml of water with stirring to obtain homogenous mixture. Keep this mixture aside for 30 min. Stir the batter well to make homogenous mixture with help clean large spoon. If needed add salt as per taste and stir again well. Heat fry pan, sprinkle a few drops of water and add ladle full of the batter. Evenly spread and add oil from the sides. Fry both sides till slight brown.
The number of dosas obtained =10
Sensory evaluation was performed by 20 untrained panelist by “check all that apply” method and more than 80% panellist reported following observations 1. Crispness : Not very Crispy

Example 12 Preparation of idly from dry mix prepared as per example 8. Take 100 g of dry mix prepared as per example 8 and add 210 ml of water with stirring to obtain homogenous mixture. Keep this mixture aside for 30 min. Stir the batter well to make homogenous mixture with help clean large spoon. If needed add salt as per taste and stir again well. Heat fry pan, sprinkle a few drops of water and add ladle full of the batter. Evenly spread and add oil from the sides. Fry both sides till slight brown. The number of dosas obtained = 12
The batter was easy to spread
Sensory evaluation was performed by 20 untrained by “Check All that Apply method” and 85% panellist observed enhance in crispness by addition of pregelatinized rice flour in batter. The reported observation :
1. Crispness : Very Crispy

WE CLAIM :
1. An improved batter for idli, dosa (pancake like) and appam or uttappa (Crepe like pancake), comprising rice flour, legumes/black gram (urad dal) and pregelatinized rice fluour, wherein pregelatinized rice flour is present in amount of 3 to 80% w/w on basis of total combined weight of rice and legumes before soaking.
2. The batter as claimed in claim 1 wherein the pregelatinized rice flour is present in amount of 3-10%w/w
3. The batter as claimed in claim 1 or 2 wherein the rice flour and legumes/black gram (urad dal) is in any ratio between 6: 4 w/w
4. The batter as claimed in any preceding claim being dry mix.
5. The batter as claimed in claim 4, optionally comprising a chemical leavening agent selected from citric acid and maleic acid.
6. A process for preparing improved batter for idli, dosa (pancake like) and appam or uttappa (Crepe like pancake), comprising rice flour, legumes/black gram (urad dal) and pregelatinized rice flour, wherein pregelatinized rice flour is present in amount of 3 to 80% w/w of on basis of total combined weight of rice and legumes before soaking, said process comprising:
i) separately soaking rice and legume (Urad Dal) overnight; at any ratio between 6:4 w/w washing them separately with water;
ii) mixing the rice and urad dal and milling them to obtain semisolid coarse batter;
iii) adding pregelatinized rice flour with proper stirring/mixing ;

iv) Optionally further milling by adding additional water to obtained homogenous batter of desired consistency.