Claims:We Claim:

1) An instant kanji mix, comprising a predetermined combination of ingredients, wherein the ingredients comprises of:
Instant matta rice having almost 50% of weight in the mix, wherein the instant matta rice is obtained by a predefined process;
dehydrated green gram having at least 34% of weight in the mix, wherein the dehydrated green gram is obtained by a predefined process; and
dehydrated grated coconut having at least 15% of weight in the mix, wherein the dehydrated grated coconut is obtained by a predefined process.

2) The instant kanji mix, as claimed in claim 1, wherein the ingredients further comprises of:
salt having around 1% of weight in the mix;
dehydrated chilies having around 0.1% of weight in the mix; and
dehydrated fenugreek having around 0.1% of weight in the mix.

3) The instant kanji mix, as claimed in claim 1, wherein the instant kanji mix have a moisture content below 4% for enhanced shelf life.

4) The instant kanji mix, as claimed in claim 1, wherein the mix is reconstituted for 5-6 minutes before consumption.

5) The instant kanji mix, as claimed in claim 1, wherein the predefined process for obtaining the instant matta rice comprises:
Soaking matta broken rice in water for a predetermined period of time to achieve a desired moisture content;
cooking the soaked rice for a predetermined period of time followed by holding the cooked rice;
drying the cooked rice to obtain a gruel of cooked rice;
drying the gruel at a predetermined temperature and relative humidity for a predetermined period time to achieve a desired instant cooking characteristics and moisture; and
cooling the dried gruel to below a predefined temperature to achieve a specific shelf life.

6) The instant kanji mix, as claimed in claim 5, wherein the matta broken rice is soaked for at least three hours to achieve the desired content between 40%-45%.

7) The instant kanji mix, as claimed in claim 5, wherein the soaked rice is cooked for at least 15 minutes followed by holding for at least 20 minutes.

8) The instant kanji mix, as claimed in claim 5, wherein the cooked rice is dried in a dehumidifier tray such that thickness of the rice layer is around 1 kernel size.

9) The instant kanji mix, as claimed in claim 5, where in the gruel is dried in a preheated dehumidifier at the predetermined temperature ranging between 60-65°C and relative humidity for the predetermined time of at least 14 hours to achieve the instant characteristics, moisture and shelf life

10) The instant kanji mix, as claimed in claim 9, wherein the gruel under drying is stirred after every half an hour to achieve the desired moisture within the specified time.

11) The instant kanji mix, as claimed in claim 5, wherein the dried gruel is cooled to below the predefined temperature of 40°C to have the predefined moisture content of 4%.

12) The instant kanji mix, as claimed in claim 1, wherein the predefined process for obtaining the dehydrated green gram comprises of:
soaking green gram for at least 3 hours to achieve a desired moisture content;
cooking the soaked green gram for at least 20 minutes followed by cooling; and
drying the cooked green gram at a predetermined temperature and relative humidity for a predetermined time to achieve desired instant characteristics, moisture and shelf life.

13) The instant kanji mix, as claimed in claim 13, wherein the soaked green gram have a moisture content between 30%-35%.
14) The instant kanji mix, as claimed in claim 12, wherein the cooked green gram is cooled for at least 20 minutes to obtain moisture content between 70%-74%.

15) The instant kanji mix, as claimed in claim 12, wherein the cooled green gram is dried in a dehumidifier for the predetermined temperature of 65°C and relative humidity of 2% for the predetermined time of at least 11 hours to achieve the desired Instant characteristics, moisture and shelf life

16) The instant kanji mix, as claimed in claim 1, wherein the dehydrated grated coconut is obtained by the predefined process of:
drying coconut scrapings at a temperature of at least 65°C and relative humidity of 2% for at least 8 hours to obtain instant characteristics, moisture and shelf life; and
cooling the dried coconut scrapings to below 40°C to obtain a moisture content between 4%

17) The instant kanji mix, as claimed in claim 2, wherein the dehydrated chilies are obtained by drying chili pieces in a dehumidifier tray at a temperature between 60-65°C and relative humidity of 2% for at least 8 hours to obtain instant characteristics, moisture and shelf life.

18) The instant kanji mix, as claimed in claim 17, wherein the dried chilies are cooled to below 40°C to obtain a moisture content between 4%.

19) The instant kanji mix, as claimed in claim 2, wherein the fenugreek is obtained by process of:
steaming soaked fenugreek seeds for at least 10 minutes followed by cooling; and
drying the steamed fenugreek seeds at a temperature ranging between 60-65°C and relative humidity of 2% for almost 10 hours to achieve instant characteristics, moisture and shelf life.

20) The instant kanji mix, as claimed in claim 19, wherein the dried fenugreek seeds are cooled to below 40°C such that moisture content is no more than 4%.
, Description:FIELD OF INVENTION

[0001] The present invention is directed to a kanji mix, and more particularly to an instant matta rice kanji mix.

BACKGROUND OF INVENTION

[0002] Instant Matta Rice Kanji Mix is a ready to cook product used to prepare a healthy rice soup or gruel made from the red varieties of paddy which is popular in southern states of India. The product contains green gram, grated coconuts, salt, chillies and fenugreek and it makes the product very nutritious and digestible.
[0003] Traditional preparation of Matta broken rice requires 30 minutes of cooking time to prepare the gruel. Additional cooking time of 30 minutes is required to cook green gram. Time required to prepare grated coconuts is additional. So, to prepare a healthy Kanji mix, a minimum of 1 hour is required. Though there are Kanji Mixes available in market, but they are not instant. The available mixes are a blend of raw Matta broken rice or any other rice mixed with other raw ingredients which need a minimum cooking time of minimum 30 minutes. Such products do not contain a healthy combination of ingredients that gives a traditional Kanji of Southern State of India, especially Kerala. In other words, traditional method or other mixes available in market require one hour to prepare a healthy kanji or gruel, which is very tedious and time consuming.

[0004]In the background of foregoing limitations, there exists a need for developing an instant Kanji mix that can be prepared in 5 minutes, that is nutritious, easily digestible, and consumable for all age categories and can be stored for above 6 months.
OBJECT OF THE INVENTION

[0005] The primary objective of the present disclosure is to provide an instant kanji mix for ready consumption by reconstituting it quickly.
[0006] In one other objective of the present disclosure, an instant kanji mix which is nutritious, easily digestible and consumable is prepared.
[0007] Another objective of the present disclosure is to provide a healthy instant kanji mix having a longer shelf life.
[0008] Another objective of this disclosure is to develop a quality and highly nutritious kanji mix which is a perfect combination of green gram, fenugreek, chilies, grated coconuts etc.
[0009] Another objective of this disclosure is to provide a kanji mix that has instant preparation qualities as it can be quickly and conveniently prepared by adding boiling water or heating in a microwave.
SUMMARY OF THE INVENTION

[0010] An embodiment consistent with the claimed inventions is directed to an instant kanji mix, comprising a predetermined combination of ingredients, wherein the ingredients comprises of: instant matta rice with or without bran having almost 50% of weight in the mix, wherein the instant matta rice is obtained by a predefined process; dehydrated green gram having at least 34% of weight in the mix, wherein the dehydrated green gram is obtained by a predefined process; and dehydrated grated coconut having at least 15% of weight in the mix, wherein the dehydrated grated coconut is obtained by a predefined process.

[0011] In another significant aspect, the instant kanji mix further comprises of salt having around 1% of weight in the mix; dehydrated chilies having around 0.1% of weight in the mix; and dehydrated fenugreek having around 0.1% of weight in the mix. In one aspect of present disclosure, ingredients like yoghurt powder, spice mixes etc. may be added to enhance the rich taste and nutritive value of the instant kanji mix.

[0012] 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

[0013] Before the present instant matta rice kanji mix 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.
[0014] 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.
[0015] In accordance with one general description, instant matta rice kanji mix is a ready to cook product to prepare a healthy rice soup made from the red varieties of paddy, much popular in southern states of India. The product contains green gram, grated coconuts, salt, chillies and fenugreek, which makes the product very nutritious and digestible. The product can also be developed by using any type of rice by standardizing its chemical properties. Additional ingredients like yoghurt powder, spice mixes etc can enrich the taste and nutritive value of the product according to the preference of the consumers. In one significant embodiment, the product is developed to focus upon the health conscious consumer category looking for a digestible, ready to cook and healthy substitutes for regular food/snacks.
[0016] In one general embodiment, the process technology involves cooking of broken rice to a desired consistency, followed by dehydrating it slowly at controlled temperature and humidity. If required, cooked and dried broken rice is pulverized to separate broken pieces. Green grams are also cooked and dehydrated in similar ways. Further, chillies are sliced to small pieces and dried prior to mixing it with other ingredients. Next, coconuts are grated and dried to contain a lower moisture content before mixing. Finally, fenugreeks are steamed and dried to get a soft texture for the final product. Moisture of the mix shall be reduced to below 4% for better shelf life.
[0017] As will be appreciated by those skilled in field of food sciences, meeting industry standards for preparing instant kanji mixes with a longer shelf life and high nutritious value poses a formidable challenge. Accordingly, in an endeavor to achieve said objective, an instant, easy to use, convenient, quality instant kanji mix is presented here below. In accordance with one general embodiment of present disclosure, an instant kanji mix is disclosed having a prolonged shelf life of almost 3 months.
[0018] In one specific embodiment, the process technology for the preparation of a convenience mix of instant matta rice kanji mix is enabled by using a standardized cooking and dehydrating technology under controlled atmospheres. The reconstitution to a ready-to-serve instant kanji with quality attributes similar to a traditional product is obtained by cooking the mix in boiling water for just 5-6 min.
[0019] One exemplary embodiment discuss the list of ingredients along with their weighted proportions used for preparing instant kanji mix in Table 1 below:
No Ingredient Percentage of Ingredient
1 Pulverized Instant Matta Rice Broken Super 50.000%
2 Dehydrated Green Gram 34.000%
3 Dehydrated Grated Coconut 15.000%
4 Salt 1.000%
5 Dehydrated Chilies 0.100%
6 Dehydrated Fenugreek 0.100%
7 Yoghurt Powder Optional
8 Spice mixes Optional
Table 1
[0020] In one working embodiment, the equipments used for preparing the instant kanji mix is presented as below:
• Industrial rice cooker
• Roaster
• Ladle
• Coconut milk extractor
• Dehumidified heat pump drier or similar driers
• Packaging Machine
• Ribbon Blender

[0021] In another exemplary embodiment, the process technology for preparing instant Kanji mix is disclosed. At first, matta broken super rice is selected and soaked fully in water for at least 3 hours until the moisture content between 40%-45% is achieved. It is followed by pressure cooking on high flame for at least 15 min. and holding the cooked rice for min 20 minutes on low flame. The cooked rice is now cooled for at least 20 minutes until pressure is settled. The gruel of cooked rice is spread in dehumidifier trays for drying wherein the thickness of layer is attained as one kernel size. Next, the gruel is dried in a preheated dehumidifier at a temperature ranging between 60-65°C and at a relative humidity of 2% for at least 14 hours until the rice moisture reaches 4%. It is important to note that the temperature here should be strictly maintained in given range and the drying rice in the trays should be stirred every half an hour. The dried product is now cooled to below 40°C. This instant matta broken rice is finally pulverized to obtain fine broken particles thereof.
[0022] Next, production process of green gram is disclosed. At first green gram is selected, followed by washing and soaking of green gram fully in water for at least 3 hours. This soaked green gram have moisture content between 30%-35%. It is now pressure cooked under high flame for at least 20 minutes, followed by cooling for at least 20 mins and have moisture content of 70%-74% . The cooled green gram is spread in dehumidifier tray for drying at a temperature of 65°C and at a relative humidity of 2% for 11 hours; The final dried green gram is cooled below 40°C where the final moisture content of green gram becomes. 4%.
[0023] In next embodiment, production process of dried coconut scrapings is discussed. After selection of matured coconut, the coconut scrapings are spread in dehumidifier trays for drying at a temperature of 65°C and relative humidity 2% for at least 8 hour. The scrapings are now cooled to below 40°C to have moisture content of 4%.
[0024] Next embodiment discusses details of production of dried raw chilli wherein selection of good quality raw matured chilli is made, followed by its cutting and cleaning. It is followed by spreading the chilli pieces in dehumidifier trays for drying at a temperature ranging between 60-65°C and relative humidity 2% for almost 8 hours; The dried chillis are cooled to below 40°C such that moisture content of dried cut chillies is between 5-6%.
[0025]In final embodiment, production of fenugreek is discussed. At first, good quality fenugreek is selected, washed and soaked by immersing fully in water such that the moisture content of fenugreek is 55.54%. The soaked fenugreek is steamed for at least 10 mins followed by cooling for 2 mins. The steamed fenugreek is spread in dehumidifier tray for drying at a temperature ranging between 60-65°C and at a relative humidity of 2% for almost 10 hours. The dried fenugreek is now cooled to below 40°C such that moisture content of dried fenugreek is 4% max
[0026] In one preferred embodiment of present disclosure, the production process of preparing instant matta rice kanji mix from pulverized instant matta broken rice, instant green gram, dried grated coconut, dried cut chillies, dried fenugreek, salt is disclosed. All ingredients obtained from above discussed production processes are blended together in a ribbon blender for at least 5-10 mins to prepare instant matta rice kanji mix. Table 1 below shows chemical and physical specification, Table 2 shows granulation profile and Table 3 shows microbiological specifications of kanji mix:
PARAMETERS SPECIFICATION
Moisture 4-6%
Texture Hard
Appearance Dried Form
Foreign matter Absent
Table 1
MESH SIZE # ON %
Retention on 1003Micron 15-25%
Retention on 850 Micron 55-65%
Retention on 710 Micron 68-74%
Retention on 600 Micron 70-80
Retention on 500 Micron 74-84%
Retention on 420 Micron 85-90%
Retention on 300 Micron 92-100%
Table 2

PARAMETERS SPECIFICATION
TPC 1X103Cfu/g
Yeast &Mold Absent in 25g
Coliforms Absent
E. coli Absent
Salmonella Absent in 25g
Table 3
[0027] Next embodiment discusses reconstitution of the mix for a stove top method wherein almost 1500ml of water is boiled in a pan to which 100g of instant matta rice kanji mixes added. The mix is now cooked on a low-medium flame for 5-6 mins and serve hot. In alternate microwave embodiment, around 500ml of water is added to 100g of instant matta rice kanji mix and cooked for 4-5 mins and serve hot.
[0028] In next embodiment, physical and organoleptic properties of cooked mix are discussed in Table 4.
PARAMETERS SPECIFICATION
Appearance Viscous
Texture Soft/Easy to swallow
Flavor Starchy, traditional flavor of red rice gruel
Taste Plain, soup taste of cooked rice
Cooking time 5-6 min in open pan method
Table 4
[0029] Table 5 here discusses nutritional properties of instant matta rice kanji mix.
4 Serving per container
Serving size : ¼ cup (45g)
Amount per Serving Amount per 1/4 Cup
(45 g approx.) Amount per 1/2 Cup
(100g) % Daily value *
Energy/Calories 185Cal / 774 KJ 410Cal /1715 KJ
`Total Fat 4g 10g 6%
Saturated Fat 2g 5g 10%
Trans Fat 0g 0g
Cholesterol 0g 0g
Sodium 0g 0g
Total Carbohydrate 31g 69g 11%
Dietary Fiber 3g 7g 11%
Total Sugar 1g 2g
Includes 0 g Added Sugars
Protein 5g 11g 10%

Vitamin D 0 IU 0 IU
Calcium 59mg 130mg 5%
Iron 2mg 5mg 12%
Potassium 300mg 666mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to daily diet. 2000 calories a day is used for general nutrition advice
Table 5
[0030] In one significant embodiment, the instant kanji mix is stored at 25°C, but once the pack is opened, it should be consumed. Further, instant kanji mix has a shelf life of minimum 3 months from date of manufacturing.
[0031] Next, product information of ingredients is discussed. At first, RM specification of Matta Broken Super Rice is shown in Table 6 below:
PARAMETER SPECIFICATION

Paddy variety Tkm09
Full rice / Broken Broken
Other edible grain Nil/5ml
Full grains (kada) Nil/5ml
Stone/ mud stone Nil/100gm
Yellow grain Nil/5ml
Black grain Nil/5ml
External matter Nil/5ml
Weevils / worms Nil
Bulk Density of Matta broken Rice g/cm3 0.84
Organic Extraneous Matter <0.05%
Inorganic Extraneous Matter <0.05%
Filth Absent
Weevilled Kernels (%By Count) Absent
Damaged Kernels (%) <0.05%
Heat Damaged /Discolored Kernel <3%
Immature Kernels <0.2%
Chalky Kernels <.05%
Red/Red Sneaked Kernels (%m/m) <0.8 %
. Table 6
[0032] Table 7 demonstrates granulation profile of Matta Broken Super Rice, as shown below.
MESH SIZE # ON/THRU
Retention on 10 mesh 0%
Retention on 12 mesh 2-5%
Retention on 14 mesh 25 – 30 %
Retention on 20 mesh Min 90 %
Retention on 25 mesh 98.652 %
Retention on 30 mesh 99 %

Table 7
[0033] Now, physical specification through grain scanner of Matta Broken Super Rice is discussed in Table 8 below:
CLASSIFICATION RESULT
Length of Matta Broken super Rice 1.8 – 2.4 mm
Length of Above Matta Broken Super 2.4 – 3.2 mm
Length of Fine Broken 0 - 1.8 mm
STATISTICAL INFORMATION
Average Length of Rice 1.8 – 2.2 mm
Average Width of Rice 1.1 – 1.6 mm
Aspect Ratio (L/w) 1 – 2
Perimeter (mm) 5 - 6
Circularity 0.5 – 1.2
Immature Area (mm²) 0.1 – 0.3
Chalky Area (mm²) 0.04 - 1
Discolor Area (mm²) 0.01 - 0.4
Average Red Colour 136 -142
Average Red Dark colour Area (mm²) 0.1 – 0.6
Average yellow colour Area (mm²) 0.1 – 0.4
Table 8
[0034] Table 9, Table 10 and Table 11 show sensory, chemical and microbiological properties, respectively, of Matta Broken Super Rice.
Sensory Properties
Cooking time 20 minutes (+/- 2)
Texture of cooked Rice Soft and not sticky
Flavour/Odor Wholesome earthy flavour and shall be free from off Odors and taints molds
Table 9
Chemical Specification
PARAMETERS DH SPEC DOMESTIC
Moisture 12% Max
Amy lose value 18 - 19.4 %
Gel Value 82- 90mm
Rancidity Absent
Free Fatty Acid (As Oleic Acid) <0.03-0.06%
Uric Acid Nil
Pesticides Should not exceed the tolerance level prescribed by FSSAI Rules & Regulations
Table 10
Microbiological Specifications
PARAMETERS DH SPEC DOMESTIC
TPC 1*10,000cfu/g max
Coli forms Absent
Yeast and molds 100cfu/g max
E.coli Absent
Salmonella Absent in 25 g
Aflatoxin B1,B2, G1, G2 (mg/kg) Nil
Table 11
[0035] The shelf life of Matta Broken Super Rice is almost 1 month from date of manufacture. Preferably, the super rice is stored at 25°C at relatively low humidity.
[0036] Following next is discussion of specification of green gram. Table 12 below shows RM specification of green gram with skin.
Moisture : Not more than 5%
Other edible grain : Nil/5ml
Stone/ mud stone : Nil/100gm
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
Pesticides : Should not exceed the tolerance
Level prescribed by FSSAI Rules ®ulations
Table 12

[0037] Table 13 below discusses specifics of coconut.
Chemical Specification
PARAMETERS SPEC
Moisture, percent. by mass, Max 50-55 %
Colour White
Size of Coconut –Average 400-600 g
Table 13

[0038] Next, the specification of edible common salt is discussed. Edible common salt is crystalline solid, white, pale pink or light grey in color with the maximum moisture content of 6%. Referring now to specifics of fenugreek. Fenugreek (Methi) whole means the dried mature seeds of Trigonellafoenumgraecum L. Preferably, the seeds are free from any off flavor, mustiness and rancidity, mold, living and dead insects, insect fragments, rodent contamination, added color and other harmful substances. The maximum moisture content should be not more than 8%.

[0039] Finally, the specifics of green chili are being discussed. Green Chilies is a spice without which Indian cuisine would be incomplete, the most common variety of chilly used apart from red is the green. Table 14 shows RM specification of raw chilly.

PARAMETERS SPECIFICATION
Moisture, percent. by mass, Max 45-55 %
Color Dark Green
Heat Value 15000- 50000 SHU
Table 14

[0040] In one preferred embodiment of present disclosure, steam sterilization and heat pump drying technology is utilized that allows cooking time of all ingredients to be standardized to the same time and reduce the preparation time to 5 minutes. Hence, there is no need to separately prepare each ingredient as in case of traditional kanji mix.
[0041]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.