Claims:We Claim:
1) An instant sweet delicacy mix, comprising a predetermined combination of ingredients, wherein the ingredients comprises of:
green gram having 10-11% of weight in the mix;
melted jaggery cubes having at least 41%of weight in the mix;
coconut scrapings having at least 41% of weight in the mix;
rice powder having at least2% of weight in the mix;
sugar powder having at least 4% of weight in the mix;
cardamom powder having at least1% weight in the mix; milk powder having 0.4% of weight in the mix; and
salt having 0.01% of weight in the mix.

2) The instant sweet delicacy mix, as claimed in claim 1, wherein the instant sweet delicacy mix have a moisture content between 0.7%-1.5%.

3) The instant sweet delicacy mix, as claimed in claim 1, wherein the mix is reconstituted for 8 to 10 minutes before consumption.

4) The instant sweet delicacy mix, as claimed in claim 1, wherein the sweet delicacy is parippu pradhaman.

5) The instant sweet delicacy mix, as claimed in claim 4, wherein thickness of parippu coated flakes varies between 0.1 cm to 0.8 cm.

6) The instant sweet delicacy mix, as claimed in claim 1, wherein the mix is stored at 20-25°C.

7) The instant sweet delicacy mix, as claimed in claim 1, wherein the mix has a shelf life of at least 4 months.

8) A process for preparing instant sweet delicacy mix, comprising:
extracting coconut milk and boiling for a predetermined period of time along with salt;
adding roasted and soaked predetermined portion of green gram having a predetermined moisture content to the coconut milk to obtain a concentrate;
adding melted jaggery cubes to the concentrate and boiling the blend;
blending the jaggery added concentrate for a predetermined period of time; and
drying the blended concentrate for a predetermined time at a specific temperature until a defined moisture content is attained.

9) The process, as claimed in claim 8, further comprising adding of cardamom powder mixed with sugar powder, rice flour and milk powder to the concentrate before granule formation.

10) The process, as claimed in claim 8, wherein the coconut milk is boiled for at least 10-12 minutes.

11) The process, as claimed in claim 8, wherein the green gram is roasted for at least 10-12 minutes until the moisture content obtained is between 3-4%.

12) The process, as claimed in claim 8, wherein moisture content of the soaked green gram is about 40%.

13) The process, as claimed in claim 8, wherein the concentrate along with jaggery is boiled for at least 8-10 minutes.

14) The process, as claimed in claim 8, wherein the jaggery added concentrate is blended for at least 40 minutes.

15) The process, as claimed in claim 8, wherein the blend is treated for any granule formulation before drying.

16) The process, as claimed in claim 8, wherein the blended concentrate is dried at almost 40-45°C for minimum 15 minutes.

17) The process, as claimed in claim 8, wherein the moisture content of final product is not more than 1.5%
, Description:FIELD OF INVENTION

[0001] The present invention is directed to a sweet delicacy, and more particularly to an instant parippu pradhaman sweet delicacy which is easy to reconstitute and has a longer shelf life.

BACKGROUND OF INVENTION

[0002] Instant Parippu pradhaman, generally known as “Parippu payasam” is a sweet delicacy popular in South India, especially Kerala State. It is prepared by cooking Parippu or skinless green gram in melted brown jaggery, coconut milk and sugar till the product achieves its desirable characteristics. This traditional method takes more than one hour to prepare a delicious Parippu pradhaman. The process of grating coconut, skewing it to prepare coconut milk and concentrating the mix to the desired consistency takes more than one hour, and sometimes almost 2hours depending on the volume of production.
[0003] However, there are mixes available in market that is prepared by blending jaggery powder, parippu, sugar etc. that has to be boiled in water, concentrate to prepare parippu pradhaman, which takes almost 30 minutes to 45 minutes to produce parippu pradhaman. Coconut milk is the main ingredient of traditional Parippu pradhaman and it is generally not used as an ingredient in such mixes. However, they have directed the consumer to add coconut milk while preparing it. Such mixes do not utilize any technology except blending of powdered ingredients. Hence, the traditional characteristic flavor and aroma of parippu pradhaman is not developed.
[0004] In other words, traditional method of preparation takes more than 1 hr, while other powdered mixes available in market takes more than 30 minutes to prepare it. Traditional products cannot be stored for more than one day or not more than 3 days under refrigerated conditions. Due to the extra time requirements for the preparations of the Parippu pradhaman, such sweets are prepared in excess quantity during celebrations to avoid shortages during the events. In such situation, product is either wasted or consumed in excess than the human body needs it, making it unhealthy.
[0005]In the background of foregoing limitations, there exists a need for developing an instant parippu pradhaman mix that can be prepared in a short time of 8 to 10 minutes, without bothering about the availability of cooked product, shortages during celebrations etc. by storing enough mixes which is convenient to use and has a longer shelf life.
OBJECT OF THE INVENTION

[0006] The primary objective of the present disclosure is to provide an instant sweet delicacy for ready consumption by reconstituting it quickly.
[0007] In one other objective of the present disclosure, a cost effective instant sweet delicacy is proposed that saves time in its preparation as it can be quickly reconstituted within 10 minutes.
[0008] Another objective of the present disclosure is to provide a healthy instant sweet delicacy by name of parippu pradhaman having a longer shelf life.
[0009] Another objective of this disclosure is to develop a quality and convenient packaging for instant parippu pradhaman that yields the reconstituted product having the sensory attributes such as colour, flavour and mouthfeel of the traditionally made product.
[0010] Another objective of this disclosure is to provide an instant sweet delicacy that contains coconut milk, making it convenient for consumers to use it instantly without having to add it separately and saving time.
[0011] In yet another objective of present disclosure, instant availability of Parippu pradhaman eliminates risk of its shortages especially during periods of festivities and parties or any special events.
[0012] In still another object of present disclosure, microbial growth of product can be controlled as the moisture content of Parippu pradhaman can be reduced considerably to below 1.5%.
SUMMARY OF THE INVENTION

[0013] An embodiment consistent with the claimed inventions is directed to an instant sweet delicacy mix, comprising a predetermined combination of ingredients, wherein the ingredients comprises of: green gram having 10-11% of weight in the mix; melted jaggery cubes having at least 41% of weight in the mix; coconut scrapings having at least 41% of weight in the mix; rice powder having at least 2% of weight in the mix; sugar powder having at least 4% of weight in the mix; cardamom powder having at least 1% weight in the mix; and milk powder having 0.4% of weight in the mix and salt having 0.01% weight in the mix.

[0014] In another significant aspect, process for preparing instant sweet delicacy mix is disclosed. The process comprising:extracting coconut milk and boiling for a predetermined period of time after diluting it with water and salt;adding roasted and soaked predetermined portion of green gram having a predetermined moisture content to the coconut milk to obtain a concentrate;adding melted jaggery cubes to the concentrate and boiling the blend;blending the jaggery added concentrate for a predetermined period of time; and drying the blended concentrate for a predetermined time at a specific temperature and humidity until a defined moisture content is attained.

[0015] 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

[0016] Before the present sweet delicacy of parippu pradhaman 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 mixture, mix, delicacy have been interchangeably used.
[0017] 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.
[0018] Instant Parippu pradhaman is a sweet delicacy popular in Kerala, India. Conventionally, it is prepared by cooking Parippu or skinless green gram in melted brown jaggery, coconut milk and sugar till the product achieves its desirable characteristics. It is characterized by its brown colour, sweet jaggery flavour and dispersed parippu flakes in jaggery that is chewable when cooked. In general, green gram is prepared by roasting, soaking in water prior to cooking process. Jaggery cubes are usually melted prior to adding it to the mix. Also, the coconut milk is produced by squeezing grated coconut by popularly known extraction methods.
[0019] In one general embodiment, the process of preparing Parippu pradhaman is disclosed. Here, coconut milk is boiling in a sortner or in an electro mechanical machine along with added salt. Then, almost 60% of soaked green gram is added to the boiling coconut milk. After 10 to 12 minutes and after partial cooking of green gram, 40% of balance soaked green gram is added. Now, melted jaggery is added to the boiling mix almost after 8 to 10 minutes. The overall preparation is cooked for approximately 40 minutes and stirred well until it reaches the consistency of thick dough.
[0020] Once the desired consistency is reached, the flame or power is switched off followed by mixing of milk powder, sugar powder, rice flour and cardamom powder with continued manual or mechanical stirring until it reach granulated conditions. These granules are then removed from the sortner or machine. If bigger granules persist, they are sifted at hot conditions. Bigger granules may be
broken again by using a stirrer or by mechanical means of the machine and pass through the sieves. The product is now removed from the machine and kept in a dehumidified drier for at least 15 minutes to reduce the moisture to approximately below 1.5%
[0021] With the above process, there is an increased demand for convenience packs of quick-cooking Instant Parippu pradhaman mix that yields a reconstituted product having the sensory attributes such as colour, flavour and mouthfeel similar to that of the traditionally made product.In one significant aspect of present disclosure, process for preparation of a convenience mix of Parippu pradhaman using dry crystallization is discussed. The reconstitution to a ready-to-serve Parippu pradhaman with quality attributes similar to the traditional product is facilitated by reconstituting the mix in boiling water for 8 to 10 min in a thick bottom vessel is disclosed.
[0022] Table 1 below depicts list of ingredients along with % of ingredients used for preparing the Instant Parippu pradhaman mix.
No. Ingredient % of Ingredient
1 Brown Jaggery cubes for melted Jaggery preparation 41.02%
2 Coconut scrapings for coconut milk 41.02%
3 Skinless Green Gram 10.26%
4 Sugar Powder 4.10%
5 Rice powder 2.05%
6 Cardamom Powder 1.13%
7 Milk Powder 0.41%
8 Salt 0.01%
100.00%
Table 1
[0023] In one working embodiment, the equipments used for preparing the instant parippu pradhaman is presented as below:
• Sortner with gas unit or Electro mechanical Unit (for concentrating),
• Roaster
• Ladle
• Grinder
• Dehumidified heat pump drier or similar driers
• Electrical power
• Packaging Machine

[0024] In another exemplary embodiment, the process technology for instant parippupayasam mix using dry crystallization technology is disclosed. For example, in 4kg of grated coconut almost 9 liters of water is added. This is followed by grinding for approximately 8-10 min and extraction of coconut milk. Now, coconut milk is boiled in sortner or mechanical concentrating unit along with a very little amount of salt for almost 10-12 minutes. In parallel, skinless green gram (almost 60% of 1kg green gram quantity) is roasted for at least 12 minutes until the moisture content of 3-4% is attained. Roasted green gram is soaked in water for almost 30 minutes such that moisture content of 40% is achieved.
[0025] Next, add balance 40% of soaked green gram to boiled coconut milk and boil or concentrate it further for almost 8-10 minutes. At this moment, brown jaggery cubes (almost 4kg or as per taste) having moisture content of at max 7% is first boiled in 0.5 liter of water for almost 10-12 minutes. This boiled jaggery is added to boiled coconut milk-green gram concentrate for further concentrating. Finally, cardamom powder mixed with sugar powder, milk powder and rice flour is added to concentrated mix as coating agent. The whole mix is blended or tilted for almost 40 minutes, leading to formation of granules. These agglomerated granules are broken and the mix is dried at almost 40-45°C for approximately 15 minutes (where humidity levels of 2% are attained). This is process for preparation of instant parippu pradhaman having moisture content of max 3%. Almost 6.6 kg of instant product is achieved followed by packaging of product.
[0026] Table 2 below shows physical, chemical and microbial characteristics of instant parippu pradhaman ready for consumption or the payasam mix in certain parameter
Physical Parameter Range
Moisture of Dry mix
0.7%-1.5%
Thickness of parippu coated flakes of dry mix 0.1 cm to 0.8 cm max
Appearance of dry mix Granular, dry
Color of dry mix Brown color
Texture of reconstituted payasam Soft/East to swallow
Flavor of reconstituted payasam Characteristic flavor of parippu pradhaman
Taste of reconstituted payasam Characteristic taste of parippu pradhaman
Cooking time required to reconstitute the dry mix 8-10 min in high flame in open uruli having thick bottom
TPC in dry mix 1x103cfu/g max
Yeasts &Moulds in dry mix Absent in 25g
Coliform in dry mix Absent
Salmonella in dry mix Absent in 25g
E Coli in dry mix Absent in 25g
Table 2
[0027]In one particular embodiment, instant parippu pradhaman is reconstituted for consumption. For this, almost 2 cups (600ml) of water is boiled in a wide mouth-thick bottom vessel, which may be a pressure cooker without lid or an uruli (thick bottom vessel). The content of instant parippu pradhaman is added to the boiling water and cooked on low to medium flame for 8-10 min or until desired consistency is attained. Finally, add fried coconut pieces/cashew nut roasted in ghee to parippu pradhaman for enhanced taste.
[0028] Table 3 below demonstrates nutritional facts of instant parippu pradhaman for 4 servings per container (serving size being ½ cup or 50 g)
INSTANT PARIPPU PRADHAMAN - 200g
NUTRITION FACTS
Serving size 50 g
Serving per container 4
Amount per serving Amount per 1/4 cup (50g) approx Amount per 1/2 cup (100g) approx % Daily value *

Energy/Calories 240 Cal/1004 KJ 480 Cal/2008 KJ

Total Fat 10 g 20 g 13%
Saturated Fat 9 g 17 g 45%
Trans Fat 0 g 0 g
Cholesterol 0 mg 0 mg
Sodium 5 mg 10 mg 0%
Total Carbohydrate 35 g 69 g 13%
Dietary Fiber 2 g 4 g 7%
Total Sugar 22 g 44 g
Includes 42g added Sugars 21 g 42 g 42%
Protein 3 g 6 g

Vitamin D 0 mcg 0 mcg
Calcium 34 mg 67 mg 3%
Iron 2 mg 4 mg 11%
Potassium 283 mg 565 mg 6%
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.

[0029] The instant parippu pradhaman may be stored at 25°C. However, once the pack is open, it should be consumed. The overall shelf life of product is almost 4 months from the date of manufacturing.
[0030] The description below provides detailed information on ingredients of instant parippu pradhaman. To begin with, RM specification of skinless green gram is discussed in Table 4. Skinless green gram is a yellow moong dal refers to moong beans that have been skinned and spilt.
Physical Parameter Range
Moisture Not more than 5%
Other edible grain Nil/5ml
Stone/mud stone Nil/100g
External matter Nil/5ml
Weevils/worms None
Organic Extraneous Matter <0.05%
Inorganic Extraneous Matter <0.05%
Filth Absent
Weevils defected kernels (% by count) Absent
Pesticides Should not exceed the tolerance level prescribed by regulatory authority
Table 4
[0031] Table 5 below provides RM specification of jaggery cube.

PARAMETER SPECIFICATION
Taste Sweet to taste and shall not posses sour, salty or any other objectionable tastes.
Texture Hard and Rigid
Appearance Cube Shape
Colour Brown colour, free from added color
Sand particles Absent in 100g
Foreign matter Should be absent
Weight of Jaggery cube 100 g max
Table 5
[0032] Table 6 below lists chemical specification of jaggery cubes:
PARAMETERS SPEC
Moisture, percent. by mass, Max 7 %
Reducing sugars,(on dry basis)% by mass, 10
Sucrose, percent. by mass, Min 70
Water Insoluble matter (on dry basis) % by mass, Max 1.5
Sulphated Ash (on dry basis) % by mass, Max 3.5
Total Sugars, Min 90
Sulphur Dioxide (on dry basis) ppm, Max 15
Acid insoluble Ash (on dry basis) % by mass, Max 0.3-0.5
Total Ash, Max 6
Ash insoluble in hydrochloric acid (HCL) Not more than 0.5 %
Table 6
[0033] Table 7 now provides microbiological specifications of jaggery cubes:
PARAMETERS SPEC
TPC 1X103Cfu/g
Yeast &Mold Absent in 25g
Coliforms Absent in 25 g
E. coli Absent
Salmonella Absent in 25g
Table 7
[0034] Next embodiment discusses specification of coconut scrapings or grated coconut. Coconut is a fruit of coconut palm (cocosnucifera). It should be matured and it having tasty milk while extraction. Table 8 below shows chemical specification of coconut scrapings.
PARAMETERS DH SPEC
Moisture, percent. by mass, Max 50-55 %
Colour White
Size of Coconut –Average 400-600 g
Table 8
[0035] In next embodiment, physical and organoleptic properties of roasted rice flour is discussed in Table 9.
PARAMETERS SPEC
Granulation 100% pass through 300micron
Appearance Good
Color White fine flour
Texture Soft
Flavor Good
Taste Good
Table 9
[0036] Table 10 and Table 11 here discuss chemical and micro biological properties of roasted rice flour, respectively.
PARAMETERS SPEC
Moisture 9-10%
Amylose 20+0.5%
Gel Consistency 85+ 5 mm
Color 68 + 2 Hunter whiteness index value
Water Absorption Min 1:1 ( 100gm water for 100gm Powder)
Table 10

PARAMETERS SPEC
TPC 1x103cfu/g max
Yeasts &Moulds Absent in 25 g
Coliform Absent in 25 g
Salmonella Absent in 25 g
Table 11
[0037] Table 12 below specifies milk powder specification
PARAMETER WHOLE MILK POWDER
Moisture*, maximum, %, (m/m) 5
Milk fat, %, (m/m) Minimum 26.0 and less than 42
Milk protein** in milk solids-not-fat, minimum, %, (m/m) 34
Titrable acidity, maximum (ml 0.1 NaOH for 10 g – solids-not-fat) 18
Insolubility Index, maximum, ml 2
Total ash, maximum, % (m/m), on moisture and fat free basis 9.3
Scorched particles, maximum Disc B
Table 12
[0038] Table 13 depicts RM specification of sugar powder
PARAMETER WHOLE MILK POWDER
Moisture*, maximum, %, (m/m) Max 0.5 %
Sucrose Min 99.5
Extraneous matter Max 0.1
Lead Max 5 ppm
Chromium Max 20 ppb
Table 13
[0039] In one advantageous embodiment of present disclosure, instant parippu pradhaman is easy to reconstitute by 8 to 10 min of cooking based on consistency expected by consumer. No such products are developed with a low reconstitution time of 8 to 10 minutes of cooking
[0040] 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.