Field of the Invention
The present invention relates to the method of developing an enzymatic kit for identification of soya paneer.

Background of the invention
Soya paneer is produced from soya milk and utilized for preparation of several dishes in India. It is a cheap source of protein and alternate of milk paneer. Therefore, utilized by road sides dhabas and restaurants for enhance profits. However, soya paneer considered as safe for human consumption but it may sometime contains anti nutrients which causes indigestion and other gastric problem. Most of the time, the road sides food stalls and restaurants used soya paneer of and charging for milk paneer. Because after processing there is no much difference in appearance and after adding spices/seasoning it is very difficult to identify the same. The mention practice by the dhabas and restaurants is known as misbranding and is a type of offence.

US 20110132264; 13015856; Akerman David Eric; discloses a method of collecting a sample of milk while milking a succession of animals comprises diverting a portion of milk from an animal into a flowpath leading to an extraction point. The flowpath is dimensioned such that milk flows along the flowpath as a plug occupying the whole of its cross-section and allows some of the milk from the animal to pass the extraction point. Thereafter the milk is transferred into a container or other receiver and at least some of the remaining milk of that animal reaching the extraction point.
US 20130064940, 13592678; Medo Elena M. discloses the methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.
CN 1811423; 200610006522.8; Yili Industry Group Co., Ltd., Inner Mongolia, Li Yongli discloses an inspection method of milk protein stability. Said method includes the following steps: preparing sample to be inspected, preheating sample, high-temperature treatment, constant temperature treatment, cooling treatment, making detection and analysis and judging result. Said method can be used for controlling raw material milk quality for processing milk product.
CN 1052191; 89109025; Harbin Polytechnical Univ.; Ma Gongli discloses the automatic testing system which is composed of automatic tester of milk purity and semiconductor refrigerating trap. A cryoscopic method is used to automatically test the ice point, water content and milk content of milk in three classes: qualified, over-allowance and unqualified. A quartz crystal sensor is used to test the ice point of milk (US AOAC and English BS3095 standards, Hortvet method and a thermostatic technique integrated in the quartz crystal temp sensor actively eliminates the influence of environment temp to test. A single-chip computer is used for data processing, improving the automation degree of this tester.
CN 101806745, 201010137184.8; Shaanxi University of Science & Technology, Dong Wenbin; discloses a rapid testing method of carbonates in fresh milk, belonging to the food rapid testing field. The method can be successfully used for the rapid testing of carbonates in fresh milk. The method is based on the phenol red developing principle, the indexing of the reaction developing areas of milk samples containing different contents of carbonates is good, and the sensitivity is high. The reagents used in the method are cheap, the operation procedures are simple, the developing effect is good and the detection lower limit is 0.05%. The prepared reagent of the invention can be stored for at least half a year while the detection sensitivity is not influenced and be applicable to the on-site qualitative and half-quantitative detection.
CN 101893575; 201010141449.1; Xinjiang Agricultural University; Yao Xinkui provides a method for rapidly testing nitrite in fresh milk. The method comprises the following steps: adding 3-6ml of milk sample in a colorimetric tube, then adding 1-2ml of 20% tartaric acid solution and 1-2ml of 0.5% sulfanilic acid solution in turn, shaking evenly, adding 1-2ml of 0.3% N(1-naphty1)-ethylenediamine dihydrochloride solution, wherein the lower dosage of 20% tartaric acid solution is 1ml, the lower dosage of 0.5% sulfanilic acid solution is 1ml, and the lower dosage of 0.3% N(1-naphty1)-ethylenediamine dihydrochloride solution is 1ml; and observing after fully shaking, wherein if different shades of pink appears in the colorimetric tube, the sample is proved to contain nitrite. The size of the selected colorimetric tube with a stopper is 15-20ml. The lower limit detection value of the method is 0.1mu g/ml; and the effects of the method are that the dosage is small, the preservation time is long and the detection sensitivity is high. The reagent kit prepared by the method is more convenient to use.
None of the prior art indicates above either alone or in combination with one another disclose what the present invention has disclosed. Therefore, it is very important to develop a kit that can be identifying the soya paneer instantly without any specific equipment. The present invention has been resolved the problem associated with misbranding of food. The soya paneer will be identified within seconds which is used as a cheap alternate of milk protein in the preparation of various foods.

Summary of the Invention
Soya paneer is produced from soya milk it is an inexpensive and utilized for preparation of several dishes in India. It is a cheap source of protein and alternate of milk paneer. Therefore, utilized by road sides dhabas and restaurants for enhance profits. Many posh hotels and big sweetmeat shops and road sided dahbbas were found selling adulterated paneer (cottage cheese), which contains corn starch in place of milk extract and soya chees made by soya product Sometimes, harmful chemicals and urea are mixed in it. Most of the shopowners purchase paneer at Rs 40 to Rs 50 a kg and sell it anything between Rs 250 to Rs 300 per kg. So a huge amount of economic loss of customers they are only consuming substandard product after paying such a heavy price.

Adulteration in food, herbal and neutraceutical product is more common in developing countries, after the identifying the adulteration samples are place to laboratory which takes long time for analysis of the products. We have an idea which is based on production of a dye and identification of on proteins/amino acid which is specific to the soya paneer. The produced dye will bind with the protein and produce a colour so that easy identification of soya paneer may be done. The dye would be available at low price and easy to carry even in the pocket so that can be used on site.

Detailed description of the Invention
In the present invention we hypothesized is a large difference in milk and soya protein and amino acids. Since proteins is a good binding site for the some specific dyes and produce a unique colour. We will try to identify the specific proteins which are not present in milk proteins and develop a dye on the basis of binding with soya protein, which will produce the colour.
It is well known that proteins has binding site which can bind with specific dye as in Bradford protein assay.
Advantages
1. There is no kit available as we proposed for identification of soy paneer.
2. The kit will be available at low price and may be used on site for identification of soya paneer.
3. This will reduce the misbranding of foods

CLAIMS:
1. An enzymatic kit for identification for Soya paneer comprises of dye.
2. The enzymatic kit as claimed in claim 1, wherein said dye will bind with the protein and produce a colour
3. The enzymatic kit as claimed in claim 1, wherein said dye identify the specific proteins which are not present in milk proteins and produces the colour.
4 The enzymatic kit as claimed in claim 1, wherein said kit is based on difference in amino acid between soya paneer and milk paneer.
5. The enzymatic kit as claimed in claim 1-4, wherein said kit enable low price identification of soya paneer.