Claims:We Claim:
1) An instant idli-dosa batter premix, comprising a predetermined combination of ingredients, wherein the ingredients comprises of:
white flour granules having 59-60% of weight in the premix;
white flour coarser granules having 19-20% of weight in the premix;
lentil having 18-19% of weight in the premix;
white aval powder having 1.5-1.6% of weight in the premix;
an acidity regulator having 0.3 to 0.4% of weight in the premix; and
yeast having 0.9-1% of weight in the premix.

2) The instant idli-dosa batter premix, as claimed in claim 1, wherein the instant batter mix has a maximum moisture content of 12%, hunter value ranging between 40 -46, and granulation in range of 1680 micron and 300 micron.

3) The instant idli-dosa batter premix, as claimed in claim 1, wherein the instant batter premix is stored between 20-25 degree Celsius or at room temperature.

4) The instant idli-dosa batter premix, as claimed in claim 1, wherein the instant batter premix has a shelf life of at least 3 months from date of manufacturing.

5) The instant idli-dosa batter premix, as claimed in claim 1, wherein the white flour granules have a maximum moisture content of 13% and hunter value above 30.

6) A process for preparing instant batter premix, comprising:
blending together a predetermined combination of ingredients selected for preparing the batter premix for a predetermined period of time,
wherein the ingredients comprises of white flour granules, white flour coarser granules, lentil, aval powder, an acidity regulator and yeast;

7) The process, as claimed in claim 6, wherein the predetermined combination of ingredients is blended for at least 20 minutes.

8) The process, as claimed in claim 6, further comprises reconstituting instant batter premix with luke warm water having temperature in range between 37°C-45°C in the ratio 1:2, for preparing the dosa and idli.

9) The process, as claimed in claim 6, wherein the white flour granules is rolled, sifted through a sifter of variable net size having a granule size ranging between 1405 and 300 micron, roasted at a temperature around 160-165°C, and temperature of product maintained between 92-95°C, wherein moisture of roasted flour is maintained between 9%-12% and hunter value between 48 -55.

10) The process, as claimed in claim 6, wherein moisture content of the lentil is maintained at maximum 10%.

11) The process, as claimed in claim 6, wherein the white flour coarser granules is rolled, sifted through a sifter of variable net size having a granule size ranging between 1680 and 300micron.
, Description:FIELD OF INVENTION

[0001] The present invention is directed to a batter premix, and more particularly to an instant idli-dosa batter premix.

BACKGROUND OF INVENTION

[0002] Conventional batter mixes which are used for preparation of idli, dosa and the like are usually prepared from powdered mix. This requires adding water to the mix and keeping it overnight for fermentation that will make the mix ready for use in next 12 hours. Typically, yoghurt, a fermented product is added to the mix to reduce the fermentation time drastically to just an hour. However, in an event of unavailability of ready yoghurt there is no way to escape 12 hour waiting period. Further, existing powdered mixes are not convenient foods or instant in its category. Furthermore, existing liquid batters need refrigerated storage and still have a low shelf life of merely 3-5 days.
[0003]In the background of foregoing limitations, there exists a need for developing an instant batter premix that can be used without having to wait for long fermentation period, does not necessarily require addition of yoghurt, is convenient to use and has a longer shelf life.
OBJECT OF THE INVENTION

[0004] The primary objective of the present disclosure is to provide an instant, easy and convenient to use batter premix for making idli, batter and dosas.
[0005] In one other objective of the present disclosure, cost effective batter premix is proposed that saves time in its preparation as it does not require 12-hour fermentation or overnight preparation to get the batter ready.
[0006] Another objective of the present disclosure is to provide a healthy batter premix that also obviates need to add yoghurt or fermented product to reduce fermentation time to 1 hour.
[0007] Another objective of this disclosure is to develop a quality instant batter mix having a longer shelf life than a liquid batter.
[0008] Another objective of this disclosure is to provide an instant batter premix, which can be conveniently stored at room temperature.
SUMMARY OF THE INVENTION

[0009] An embodiment consistent with the claimed inventions is directed to an instant batter premix comprising a predetermined combination of ingredients, wherein the ingredients comprises of white flour granules having 59-60% of weight in the premix;white flour coarser granules having 19-20% of weight in the premix;lentil(skinless black gram) having 18-19% of weight in the premix;white aval powder having 1.5- 1.6% of weight in the premix;an acidity regulator having 0.3 to 0.4% of weight in the premix; and yeast having 0.9-1% of weight in the premix.

[0010] In another significant aspect, process for preparing instant batter premix is disclosed. The process comprising: blending together a predetermined combination of ingredients selected for preparing the batter premix for a predetermined period of time, wherein the ingredients comprises of white flour granules, white flour coarser granules, lentil, aval powder, an acidity regulator and yeast. This is followed by allowing the blended mix to ferment and adding suitable tasters to the mix for consumption.

[0011] These and other aspects, features and advantages of the present invention will be described or become apparent from the following detailed description of preferred embodiments.
DETAILED DESCRIPTION OF THE EMBODIMENTS

[0012] Before the present idli-dosa batter premix is described, it is to be understood that this disclosure is not limited to the particular method or process for achieving so, as described, since it may vary within the specification indicated. Throughout the specification, the terms batter, mixture, premix have been interchangeably used.
[0013] It is also to be understood that the terminology used in the description is for the purpose of describing the particular versions or embodiments only, and is not intended to limit the scope of the present invention, which will be limited only by the appended claims. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items. The disclosed embodiments are merely exemplary methods of the invention, which may be embodied in various forms.
[0014] As will be appreciated by those skilled in field of food sciences, meeting industry standards for preparing instant batter mixes with a longer shelf life poses a formidable challenge. Accordingly, in an endeavor to achieve said objective, an instant, easy to use, convenient, quality instant batter premix is presented here below. In accordance with one general embodiment of present disclosure, an instant batter premix is disclosed having a prolonged shelf life of almost 3 months. Particularly, in one significant embodiment, process for preparing the instant batter mix is proposed whereby the batter can be instantly used and conveniently used without having to wait overnight for batter fermentation.
[0015] In one significant embodiment, the product is prepared by following process. At first the ingredients for the batter premix are selected in a predetermined proportion and blended together. Precisely, the ingredients comprise of white flour granules or idli rava (rice flour), white flour coarser granules (rice flour), urud daal powder or skinless black gram powder (lentil), white aval powder (rice flour), citric acid E330 (acidity regulator), and yeast. Table 1 below shows the ingredient percentage for the instant batter premix to be prepared.
No. Ingredient % of Ingredient
1 White Flour Granules or IdliRava (Rice Flour) 59-59.5%
2 White flour Coarser granules (Rice Flour) 19-20%
3 Urud Dhal powder or Skinless black gram powder (Lentil) 18-19%
4 White Aval Powder (Rice Flour) 1.5 to 1.6%
5 Citric Acid E330 (Acidity regulator): 0.35-0.4%
6 Yeast 0.9-1.0%
Total 100%
Table 1
[0016] The white flour granules or referred to as idli rava categorized as rice flour, white flour granules categorized as rice flour, as shown in Table 1, are produced by milling, steaming and roasting process as will be described in the production process later. Further, white aval powder, categorized as rice flour is roasted and pulverized to get the required granulation. Furthermore, urud daal used in this blend is pulverized to the powder form. All the ingredients given in Table 1 are blend together for at least 20 minutes to produce instant idli-dosa batter premix.
[0017]The product ingredients blended in a manner discussed above have a set of parameters basis which the product specification is determined as shown in Table 2 below.
PARAMETERS SPECIFICATION
Moisture 12% Max
Hunter Value 40 -46
Fermentation Time 1 hour
TPC 1X103Cfu/g
Yeast &Mould Absent in 25g
Coliforms Absent
E.Coli Absent
Salmonella Absent in 25g
Table 2
[0018]In terms of sensory parameters, product specification to be obtained is shown in Table 3 below.
PARAMETER SPECIFICATION
Taste of idli/dosa Mild, pleasant taste, chewable mouth feel
Texture of idli/dosa Soft, Smooth homogeneous surface
Appearance of Idli/Dosa Good
Colour of Idli/Dosa White
Full Grain in Batter premix Should be absent
Foreign matter in batter premix Absent
Table 3
[0019] Table 4 below shows the granulation profile of instant batter premix that is desirous.
MESH SIZE # ON %
Retention on 1680 Micron (12mesh) Max 3%
Retention on 1405 Micron (14mesh) Max5%
Retention on 850 Micron (20 Mesh ) 15-20 %
Retention on 710 Micron(25 mesh) 30-36%%
Retention on 600 Micron(30 mesh) 40-44%%
Retention on 500 Micron(35 mesh) 64-70%
Retention on 420 Micron (40 mesh) 68-74 %
Retention on 300 Micron(50 mesh) 76—82 %
Table 4
[0020] In one exemplary embodiment of present disclosure, nutritional facts of instant idli-dosa batter is provided in Table 5.
Instant Idli–dosa Batter Pre Mix 500 g

NUTRITION FACTS/VALEUR NUTRITIVE
10 Serving per container
Serving size 1/4 cup (50 g)
Amount per serving Amount per 1/4 Cup 50 g approx.. Amount per 1/2 Cup 100g approx.. % Daily value *

Energy/Calories 180 Cal/753 KJ 360 Cal/1506 KJ
Total Fat 0 g 0 g 0%
Saturated Fat 0 g 0 g 0%
Trans Fat 0 g 0 g
Cholesterol 0 mg 0 mg 0%
Sodium 5 mg 10 mg 0%
Total Carbohydrate 41 g 82 g 14%
Dietary Fiber 3 g 6 g 12%
Total Sugar 1 g 2 g
includes 0g added sugar 0
Protein 3 g 6 g
Vitamin D 0 IU 0 IU 0%
Calcium 22 mg 44 mg 2%
Iron 2 mg 4 mg 11%
Potassium 154 mg 308 mg 4%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general Nutrition advice.

Table 5
[0021] The above prepared mixture is stored at 20-25 degree Celsius in one specific embodiment. However, once the pack is opened, the product should be stored in an air tight container. In one noteworthy embodiment, shelf life of batter mix is at least 3 months from date of manufacturing.
[0022] In process of preparation, at least one cup of instant idli-dosa batter premix is mixed with two cups of lukewarm water in a mixer or grinder, say for at least one minute. Important is to note that temperature of water should be in between 37°C-45°C. Any difference in temperature will affect the fermentation time. After fermentation, salt is added as per taste and batter is poured into idli steamer for idli preparation. In one alternate embodiment, same batter may be used in preparation of dosa too. In one exemplary embodiment, from almost 500g of instant idli batter premix, almost 32 idlis of weighing almost 40g may be prepared.
[0023]In one working embodiment of present disclosure, the specification of white flour granules or idli rava (rice flour), particularly physical and chemical specification is discussed in Table 6 below. The physical and chemical specification of white rice used for the production of white flour granules is discussed below:
Moisture : Not more than 13%
Other edible grain :Nil/5ml
Stone/ mud stone :Nil/100gm
Yellow grain :Nil/5ml
Black grain :Nil/5ml
External matter :Nil/5ml
Weevils / worms : Nil
Organic Extraneous Matter :<0.05%
Inorganic Extraneous Matter :<0.05%
Filth :Absent
Weevil defected Kernels (%By Count) :Absent
Damaged Kernels (%) :<0.05%
Heat Damaged /Discolored Kernel :<3%
Immature Kernels ::<0.2%
Chalky Kernels :<.05%
Amylose value :19 -22%
Gel Value : 80– 90mm
Hunter Value : Above 33
Rancidity : Absent
Free Fatty Acid (As Oleic Acid) :<0.3-0.6%
Uric Acid : Nil
Pesticides : Should not exceed the tolerance
level prescribed by FSSAI Rules ®ulations

Table 6
[0024] Next, the production process of white flour granules is discussed. In step 1, quality approval of raw rice is obtained, followed by cleaning and silky process in step 2. This is followed by rice cutting in roller mill (wherein roller teeth may be 14mm) and sifting in step 3. The sifter net size in one exemplary embodiment may be:
1680 µ - 4 Nos
1410 µ - 4 Nos
1190 µ - 4 Nos
315µ- 4 Nos

[0025]The flour is collected on sieve as Idli rava (granules varying between 1405 micron and 300 micron) in step 4. In step 5, the flour is roasted where the roaster temp. is set to 160°C, product temperature to 92-95°C and moisture of roasted flour varying between 9% and 12%.
[0026] Idli rava in one specific embodiment, is expected to have a moisture content not more than 12% and hunter value between 48 -55. The granulation profile of idlirava is shown in Table 7 below:
MESH SIZE # ON %
Retention on 1405 Micron (14mesh) 0%
Retention on 850 Micron (20 Mesh ) 5-10%
Retention on 710 Micron(25 mesh) 35-40%
Retention on 600 Micron(30 mesh) 52-56%
Retention on 500 Micron(35 mesh) 86-92%
Retention on 420 Micron (40 mesh) 92-96 %
Retention on 300 Micron(50 mesh) Max 99 %
Table 7
[0027] In next embodiment, specification of white flour coarser granules is discussed, wherein the RM specification is same as that of white flour granules, shown in Table 6. The production procedure of white flour granules is now discussed. It begins with quality approval of raw rice in step 1, followed by washing and soaking of rice in hot water for almost 20 min. The water temp is maintained between 45-48°C.The moisture after soaking is maintained between 28% to 30%. Step 3 begins with steaming of rice for almost 25 min, wherein the moisture after steaming is maintained between 32%-35%, with steaming pressure as 4kg. Now, the rice is milled without sieves in step 4, followed by roasting of milled rice in step 5. The roaster temp is set to 160°C and product temp is maintained between 92-95°C.

[0028] The granulation specifics are now discussed in Table 8.

MESH SIZE # ON %
Retention on 1680 Micron (12mesh) Max 13%
Retention on 1405 Micron (14mesh) Max25%
Retention on 850 Micron (20 Mesh ) 75-80%
Retention on 710 Micron(25 mesh) 90-95%
Retention on 600 Micron(30 mesh) 94-98%%
Retention on 500 Micron(35 mesh) 95-97%
Retention on 420 Micron (40 mesh) Min 98%
Retention on 300 Micron(50 mesh) 100 %
Table 8
As discussed above, moisture content is maintained at max 12%, hunter value being above 30 and amylose value between 19-21.5%.

[0029] In next aspect, production process of urud daal powder or skinless black gram powder is discussed. It again begins with raw material verification in step 1 followed by step of pulverization in step 2. In step 3, pulverized urud daal is sifted through 300 micron sieve and checked for quality. The moisture percentage is maintained max at 10%. Further, granulation profile is shown in Table 9 below.

MESH SIZE # ON %
Retention on 500 Micron (35 mesh) Nil
Retention on 420 Micron (40 mesh) Nil
Retention on 300 Micron(50 mesh) 0-1%
Table 9
[0030] Finally, production steps of white aval powder is discussed. In step 1, raw material is verified followed by pulverization in step 2. The pulverized powder is sifted through 500 micron sieve and finally verified for its quality. The granulation profile is depicted in Table 10 below:

MESH SIZE # ON %
Retention on 600 Micron(30 mesh) 0 %
Retention on 500 Micron (35 mesh) Max 2-3%
Retention on 420 Micron (40 mesh) Max 6%
Table 10

[0031] In one advantageous embodiment of present disclosure, batter is ready in 1 hour of fermentation without adding other ingredients except water.

[0032]The foregoing description is a specific embodiment of the present disclosure. It should be appreciated that this embodiment is described for purpose of illustration only, and that numerous alterations and modifications may be practiced by those skilled in the art without departing from the spirit and scope of the invention. It is intended that all such modifications and alterations be included insofar as they come within the scope of the invention as claimed or the equivalents thereof.