FIELD OF THE INVENTION

The present invention generally relates to food products, particularly instant custard mixture composition. Specifically, the present invention relates to an instant custard mixture composition comprising of jackfruit seed, starch, milk powder and sugar powder or icing sugar, process for manufacturing of the instant custard mixture and its use as a food supplements.

BACKGROUND OF THE INVENTION

Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Custard powder is a powdered mixture used to make custard, easy to melt, for soft, fragrant, slip into the hot and cold desserts such as cakes, egg rolls, stuffing, bread, fruit pies, clip cake, pudding, tarts and other pastry in class. Various forms of custard powders are available, for example, common creamy custard powder, ordinary custard powder and instant custard powder. The instant custard powder is a commonly used food product and used in bread, pastry or surface decoration and interior with a sandwich filling and a ready-to-use filling ingredients. Currently, the instant custard powder is major requirements of the people due to modern life style. The instant custard powder reduces the difficulty of the operation and achieves the effect of conventional cooking by simple addition of water and stirring with other food products.
[0004] Jack fruit is believed to have originated in the mountainous region of Western Ghats of Indian peninsula and spread from India to the other tropical countries such as Srilanka, Malaysia, Burma, Indonesia, Brazil, Jamaica etc. Jack fruit (Artocarpusheterophyllus) is one of the important fruits belonging to the family Moraceae and to the genus Artocarpus which includes evergreen or deciduous trees producing more yield than any other fruit tree species and bears the largest edible fruit.
[0005] There is severe underutilization of jackfruit in India. There are many traditional recipes including Jackfruit Chips (Chakka Upperi) and Jackfruit seed cutlets. However, it still remains to be utilized to its full potential. Industrial processing of jackfruit and its derivatives are almost minimal. Wastage of Jackfruit seeds is a lot and there is no proper utilization of it.
[0006] Therefore, the utilization of jackfruit seed is addressed by developing instant jackfruit seed custard mixture from jackfruit seeds in the present invention. Jackfruit seeds are very rich in protein and carbohydrates and have a good amount of fat, while having trace amounts of fiber. The high carbohydrate content of 64.5% in the jackfruit seeds makes it suitable for partial replacement of the corn starch, commonly used in the custard powder.

OBJECTS OF THE INVENTION
[0007] An object of the present invention is to provide an instant custard mixture composition comprising jackfruit seed.
[0008] Another object of the present invention is to provide a fortified instant custard mixture composition comprising of jackfruit seed.
[0009] Another object of the present invention is to provide a fortified instant custard mixture composition comprising of jackfruit seed without preservative and coloring agent.
[0010] Another object of the present invention is to provide a process for manufacturing a fortified instant custard mixture composition comprising of jackfruit seed.

SUMMARY OF THE INVENTION
[0011] The present invention generally relates to food products, particularly instant custard mixture composition. Specifically, the present invention relates to a fortified instant custard mixture composition comprising of jackfruit seed, starch, milk powder and sugar powder or icing sugar.
[0012] In one aspect, the present invention relates to instant custard mixture composition comprising of:
(a) jackfruit seed;
(b) starch;
(c) sugar powder and
(d) milk powder.
[0013] In another aspect, the present invention relates to instant custard mixture composition comprising of:
(a) jackfruit seed flour;
(b) starch;
(c) sugar powder; and
(d) milk powder.
[0014] In another aspect, the starch of the instant custard mixture composition is selected from corn starch, wheat starch, tapioca starch and potato starch.
[0015] In another aspect, the instant custard mixture composition of the present invention comprises the Jackfruit seed flour in an amount ranges from about 5% to about 40% by weight of the composition.
[0016] In another aspect, the instant custard mixture composition of the present invention comprises the starch in an amount ranges from about 2% to about 15% by weight of the composition.
[0017] In another aspect, the instant custard mixture composition of the present invention comprises the sugar powder in an amount ranges from about 20% to about 35% by weight of the composition.
[0018] In another aspect, the instant custard mixture composition of the present invention comprises the milk powder in an amount ranges from about 30% to about 60% by weight of the composition.
[0019] In another aspect, the present invention relates to an instant custard mixture composition comprising of:
(a) jackfruit seed flour in an amount ranges from about 5% to about 30% by weight of the composition;
(b) starch in an amount ranges from about 2% to about 15% by weight of the composition;
(c) sugar powder in an amount ranges from about 20% to about 35% by weight of the composition; and
(d) milk powder in an amount ranges from about 30 % to about60% by weight of the composition.
[0020] In another aspect, the present invention relates to an instant custard mixture composition comprising of:
(a) jackfruit seed flour in an amount of about 20% by weight of the composition;
(b) corn starch in an amount of about 10% by weight of the composition;
(c) sugar powder in an amount of about 28% by weight of the composition; and
(d) milk powder in an amount of about 42% by weight of the composition.
[0021] In yet another aspect, the present invention relates to a process for manufacturing the instant custard mixture, wherein the process comprising the steps of:
(a) drying the jackfruit seeds at the temperature in the range of 55°C to 60°C for 8to 10 hours to obtain dry jackfruit seeds;
(b) grinding the dry jackfruit seeds to obtain jackfruit seed flour and sieving the jackfruit seed flour to obtain sieved jackfruit flour;
(c) mixing the sieved jackfruit flour, starch, sugar powder and milk powder to obtain a homogenized mixture; and
(d) drying the homogenized mixture obtained in step (c) to obtain instant custard mixture.
[0022] Various objects, features, aspects and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments

DETAILED DESCRIPTION OF THE INVENTION
[0023] The following is a detailed description of embodiments of the disclosure. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as defined by the appended claims.
[0024] Unless the context requires otherwise, throughout the specification which follow, the word “comprise” and variations thereof, such as, “comprises” and “comprising” are to be construed in an open, inclusive sense that is as “including, but not limited to.”
[0025] Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, the appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
[0026] As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the content clearly dictates otherwise. It should also be noted that the term “or” is generally employed in its sense including “and/or” unless the content clearly dictates otherwise.
[0027] In some embodiments, the numbers expressing quantities of ingredients, properties such as concentration, reaction conditions, and so forth, used to describe and claim certain embodiments of the invention are to be understood as being modified in some instances by the term “about.” Accordingly, in some embodiments, the numerical parameters set forth in the written description are approximations that can vary depending upon the desired properties sought to be obtained by a particular embodiment. In some embodiments, the numerical parameters should be construed in light of the number of reported significant digits and by applying ordinary rounding techniques. Notwithstanding that the numerical ranges and parameters setting forth the broad scope of some embodiments of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as practicable.
[0028] The recitation of ranges of values herein is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range. Unless otherwise indicated herein, each individual value is incorporated into the specification as if it were individually recited herein.
[0029] All processes described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g. “such as”) provided with respect to certain embodiments herein is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention otherwise claimed. No language in the specification should be construed as indicating any non-claimed element essential to the practice of the invention.
[0030] The headings and abstract of the invention provided herein are for convenience only and do not interpret the scope or meaning of the embodiments.
[0031] The following discussion provides many example embodiments of the inventive subject matter. Although each embodiment represents a single combination of inventive elements, the inventive subject matter is considered to include all possible combinations of the disclosed elements. Thus if one embodiment comprises elements A, B, and C, and a second embodiment comprises elements B and D, then the inventive subject matter is also considered to include other remaining combinations of A, B, C, or D, even if not explicitly disclosed.
[0032] All publications herein are incorporated by reference to the same extent as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Where a definition or use of a term in an incorporated reference is inconsistent or contrary to the definition of that term provided herein, the definition of that term provided herein applies and the definition of that term in the reference does not apply.
[0033] Groupings of alternative elements or embodiments of the invention disclosed herein are not to be construed as limitations. Each group member can be referred to and claimed individually or in any combination with other members of the group or other elements found herein. One or more members of a group can be included in, or deleted from, a group for reasons of convenience and/or patentability. When any such inclusion or deletion occurs, the specification is herein deemed to contain the group as modified thus fulfilling the written description that follows, and the embodiments described herein, is provided by way of illustration of an example, or examples, of particular embodiments of the principles and aspects of the present disclosure. These examples are provided for the purposes of explanation, and not of limitation, of those principles and of the disclosure.
[0034] It should also be appreciated that the present invention can be implemented in numerous ways, including as a system, a method or a device. In this specification, these implementations, or any other form that the invention may take, may be referred to as processes. In general, the order of the steps of the disclosed processes may be altered within the scope of the invention.
[0035] Various terms as used herein are shown below. To the extent a term used in a claim is not defined below, it should be given the broadest definition persons in the pertinent art have given that term as reflected in printed publications and issued patents at the time of filing.
[0036] Jackfruit: The scientific name of jackfruit is Artocarpusheterophyllus. It belongs to the family of Moraceae. Jackfruit is believed to have originated in the mountainous region of Western Ghats of Indian peninsula and spread from India to the other tropical countries such as Srilanka, Malaysia, Burma, Indonesia, Brazil, Jamaica etc. Jack fruit (Artocarpusheterophyllus) is one of the important fruits which includes evergreen or deciduous trees producing more yield than any other fruit tree species and bears the largest edible fruit.
[0037] In a general embodiment, the present invention relates to a food product, particularly instant custard mixture composition. Specifically, the present invention relates to an instant custard mixture composition comprising of jackfruit seed, starch, milk powder and sugar powder or icing sugar, process for manufacturing of the instant custard mixture and its use as a food supplements.
[0038] The present invention also relates to a fortified instant custard mixture composition comprising of jackfruit seed which is rich in protein, fiber and minerals like calcium, potassium and iron and useful as food supplements for all people irrespective of age groups.
[0039] In an embodiment, the present invention relates to a fortified instant custard mixture composition comprising of jackfruit seed.
[0040] In another embodiment, the present invention relates to instant custard mixture composition comprising of:
(a) jackfruit seed flour;
(b) starch;
(c) sugar powder; and
(d) milk powder.
[0041] In yet another embodiment, the jackfruit seed flour is present in an amount of about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35% and about 40% by weight of the composition. Preferably, about 15%, about 20%, about 25%, about 30% and about 35% by weight of the composition. More preferably, about 15%, about 20% and about 25% by weight of the composition.
[0042] In yet another embodiment, the starch is selected from corn starch, wheat starch, tapioca starch and potato starch. Preferably, corn starch and wheat starch. More preferably, corn starch.
[0043] In yet another embodiment, the corn starch is present in an amount of about 2%, about 4%, about 6%, about 8%, about 10%, about 12%, about 14% and about 15% by weight of the composition. Preferably, about 4%, about 6%, about 8%, about 10% and about 12%by weight of the composition. More preferably, about 8%, about 10% and about 12% by weight of the composition.
[0044] In yet another embodiment, the sugar powder is present in an amount of about 20%, about 25%, about 30%, and about 35% by weight of the composition. Preferably, about 20%, about 25%, and about 30%by weight of the composition. More preferably, about 25% and about 30% by weight of the composition.
[0045] In yet another embodiment, the milk powder is present in an amount of about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, and about 60% by weight of the composition. Preferably, about 35%, about 40%, about 45%, about 50% and about 55% by weight of the composition. More preferably, about 45%, about 50% and about 55% by weight of the composition.
[0046] In yet another aspect of the present invention, the instant custard mixture composition is also fortified instant mustard composition.
[0047] In yet another aspect, the present invention relates to a process for manufacturing of an instant custard mixture, wherein the process comprising the steps of:
(a) drying the jackfruit seeds at the temperature in the range of 55°C to 60°C for 8 to 10 hours to obtain dry jackfruit seeds;
(b) grinding the dry jackfruit seeds to obtain jackfruit seed flour and sieving the jackfruit seed flour to obtain sieved jackfruit flour;
(c) mixing the sieved jackfruit flour, starch, sugar powder and milk powder to obtain a homogenized mixture; and
(d) drying the homogenized mixture obtained in step (c) to obtain instant custard mixture.
[0048] In yet another embodiment, the drying of jackfruit in the process of preparing instant custard mixture may be carried out until the moisture content is less than 5 %.
[0049] In yet another embodiment, the process of preparing instant custard mixture of present invention is simple and energy saving.
[0050] In yet another embodiment, the instant custard mixture of the present invention possesses realistic flavor, good thermal stability, low moisture content, flow ability and solubility.
[0051] In yet another embodiment, the instant custard mixture comprising jackfruit seed flour is rich in protein, fiber and antioxidants like polyphenols.
[0052] In yet another embodiment, the instant custard mixture comprising jackfruit seed flour has minerals like calcium, potassium, iron, phosphorus, zinc, copper and manganese.
[0053] In yet another embodiment, the instant custard mixture of the present invention is useful in the preparation of fruit salad, cake and other desserts.
[0054] In yet another embodiment, the instant custard mixture of the present invention is easy to melt, soft, fragrant, slip into the hot and cold desserts such as cakes, egg rolls, stuffing, bread, fruit pies, clip cake, pudding, tarts and other pastry in class.
[0055] In yet another embodiment of the present invention, the instant custard mixture composition is useful as a food supplements or complete nutritional supplements for various age group peoples. The instant custard mixture composition is a ready to use composition available in the form of powder. The instant custard mixture of the present invention can be consumed by mixing it in a cold water, hot water or hot milk.
[0056] While the foregoing describes various embodiments of the disclosure, other and further embodiments of the disclosure may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.
[0057] The present invention is further explained in the form of following examples. However, it is to be understood that the following examples are merely illustrative and are not to be taken as limitations upon the scope of the invention.
[0058] Example 1: Preparation of instant custard mixture
Composition:
S.NO. INGREDIENTS WEIGHT (g) WEIGHT (%)
1 Sugar powder 10 28.5
2 Milk powder 15 42.8
3 Jackfruit seed flour 7 20
4 Corn starch 3 8.57

[0059] The individual jackfruit seeds (7 g) were scraped by knife to remove thin brown spermoderm. Fleshy white cotyledon were then sliced into thin chips and dried over night at 60ºC. The seeds were cut into small pieces and dried in a hot air oven at 60ºC until the desired moisture content was achieved, that is below 5%. The moisture content was measured by calculating the changes in weight before and after drying. After drying the seeds were ground into fine powder. The powder was then sieved using a 180 micron sieve to obtain flour with uniformly sized particles. The sieved jackfruit seed flour was mixed with corn starch (3 g), sugar powder (10 g) and milk powder (15 g) and dried to obtain the instant custard mixture.
[0060] The physico-chemical analysis of the final product obtained in the example 1 was carried out and sensory analysis of the product was performed by taking custard available in the market as control sample. The physico-chemical analysis was conducted at Advance Research & Analytical Services, 1/8 South Side G.T. Road, Bulandshahr Industrial Area, Near Aditya Business Center, Lalkuan, NH-24, Ghaziabad – 201009 (U.P.) INDIA. The results obtained in the analysis are shown in the table-1 below.

Table-1: Physico-chemical properties of instant custard mixture
S. No. Parameter Unit Results Test Method
1 Total ash on dry basis g/100g 2.50 IS:12711
2 Dietary Fiber g/100g BDL(DL 1.0 ) IS:11062
3 Total fat g/100g 1.19 IS:4684
4 Zinc mg/100g 0.87 AOAC:986.15
5 Iron mg/100g 6.24 AOAC:999.11
6 Potassium mg/100g 5.39 AOAC:985.35
7 Protein g/100g 10.83 IS:7219
8 Crude fiber g/100g BDL(DL 0.02) IS:10226
9 Calcium mg/100g 20.52 AOAC:968.08

[0061] Sensory characteristics:
Taste: Sweet and Milky
Aroma: Unique jack fruit seed like aroma
Appearance: Light brown, not glossy
Mouthfeel: Less smooth in comparison to corn starch based custard.
[0062] The test results clearly demonstrate that the instant custard mixture of the present invention is advantageously rich in protein, fiber and minerals like calcium, potassium and iron. Therefore, the instant custard mixture of the present invention is a very good food supplement which shall be consumed by people irrespective of age groups.
[0063] A skilled artisan will appreciate that the quantity and type of each ingredient including the medicinal plant can be used in different combinations or singly. All such variations and combinations would be falling within the scope of present disclosure.
[0064] The foregoing examples are merely illustrative and are not to be taken as limitations upon the scope of the invention. Various changes and modifications to the disclosed embodiments will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the scope of the invention.

ADVANTAGESOF THE PRESENT INVENTION
[0065] The present invention provides a fortified instant custard mixture wherein 70% of corn starch has been replaced with jack fruit seed flour.
[0066] The present invention provides a fortified instant custard mixture without any preservative and colouring agent thereby devoid of any side effects.
[0067] The present invention provides a fortified instant custard mixture which is rich in protein, fiber, minerals like calcium, phosphorus, iron, zinc, copper, manganese, and antioxidants like polyphenols.
[0068] The present invention provides a fortified instant custard mixture wherein addition of jackfruit seed flour gives it several minerals including Calcium, Potassium and Iron.

We Claim:

An instant custard mixture composition comprising of:
(a) jackfruit seed;
(b) starch;
(c) sugar powder; and
(d) milk powder.
2. The instant custard mixture composition as claimed in claim 1, wherein the jackfruit seed is jackfruit seed flour.
3. The instant custard mixture composition as claimed in claim 1, wherein the starch is selected from corn starch, wheat starch, tapioca starch and potato starch.
4. The instant custard mixture composition as claimed in claim 1, wherein the jackfruit seed flour is present in an amount ranges from about 5% to about 40% by weight of the composition.
5. The instant custard mixture composition as claimed in claim 1, wherein the starch is present in an amount ranges from about 2% to about 15% by weight of the composition.
6. The instant custard mixture composition as claimed in claim 1, wherein the sugar powder is present in an amount ranges from about 20% to about 35% by weight of the composition.
7. The instant custard mixture composition as claimed in claim 1, wherein the milk powder is present in an amount ranges from about 30% to about 60% by weight of the composition.
8. The composition as claimed in claim 1, wherein the composition comprises,
(a) jackfruit seed flour in an amount ranges from about 5% to about 30% by weight of the composition;
(b) starch in an amount ranges from about 2% to about 15% by weight of the composition;
(c) sugar powder in an amount ranges from about 20% to about 35% by weight of the composition; and
(d) milk powder in an amount ranges from about 30 % to about 60% by weight of the composition.
9. A process for preparation of an instant custard mixture composition comprising the steps of:
(a) drying the jackfruit seeds at the temperature in the range of 55°C to 60°C for 8 to 10 hours to obtain dry jackfruit seeds;
(b) grinding the dry jackfruit seeds to obtain jackfruit seed flour and sieving the jackfruit seed flour to obtain sieved jackfruit flour;
(c) mixing the sieved jackfruit flour, starch, sugar powder and milk powder to obtain a homogenized mixture; and
(d) drying the homogenized mixture obtained in step (c) to obtain the instant custard mixture composition.
10. The process as claimed in claim 9, wherein the drying of the jackfruit seeds is carried out until the moisture content is less than 5 %.