FORM-2
THE PATENT ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003
PROVISIONAL SPECIFICATION
(See section 10 and Rule 13)
VERMICELLI
GAURAV KHANDELWAL
An Indian National
of Prem Nivas, 13 Altamount Road, Mumbai-400 026,
Maharashtra, India.
THE FOLLOWING SPECIFICATION DESCRIBES THE INVENTION

Field of invention
This invention relates to vermicelli.
Vermicelli is a type of pasta, round in section and somewhat thinner than spaghetti. In India, vermicelli is known variously as shemai in Bengali, seviyan in Hindi and Urdu, shavige in Kannada and Semiya in Tamil. Vermicelli can be made from flour of rice, wheat, ragi, sorghum, corn and soyabean. Rice vermicelli is thin noodles made from rice, sometimes also known as rice noodles or rice sticks.
The physicochemical properties of high amylase rice flour prepared from wet milling and dry milling affects the quality of rice vermicelli. The particle size of flour also effects on quality of rice vermicelli. The milling method affected chemical compositions and all physicochemical properties of the flour. A higher degree of starch damage occurred in dry milled flour. Rice vermicelli made from dry-milled flour had higher cooking losses and softer texture than that made from wet-milled flour. Flour particle size influenced both cooking and textural quality of rice vermicelli but did not influence the water absorption index. Flours with larger particle sizes gave vermicelli with higher cooking loss and less desirable texture than flours with smaller particle sizes. Flour with particle sizes less than 200 mesh produced acceptable vermicelli in terms of cooking and textural quality.
Vermicelli is used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli is also used in many parts


of India to make a popular dish called shemai upma. To prepare it, one boils the dry oil-roasted vermicelli with a choice of vegetables.
Objects
One of object of the present invention is to provide a treatment for vermicelli, which improves hydration of vermicelli.
Another object of the present invention is to provide a treatment for vermicelli, which improve gelatinization.
Yet another object of the present invention is to provide a treatment for vermicelli, which requires less energy in extrusion.
Yet another object of the present invention is to provide a treatment for vermicelli, which gives homogeneous texture of vermicelli.
Further, another object of the present invention is to provide a treatment for vermicelli, which improves crispiness.
Still further, another object of the present invention is to provide a treatment for vermicelli, which gives short time for cooking.
Still further, another object of the present invention is to provide a treatment for vermicelli, which increases shelf life of vermicelli.


Still further, another object of the present invention is to provide a treatment for vermicelli, which gives desired shape to the vermicelli.
Still further, another object of the present invention is to provide a treatment for vermicelli, which improves dough rheology of vermicelli.
In accordance with this invention there is provided an enzyme composition for the treatment of vermicelli, which comprises amylase, particularly a-amylase, and xylanase.
Optionally, the enzyme composition includes:
a) Cellulase along with xylanase in products made from whole wheatto improve the dough rheology as well as texture of the final product
b) Protease, which break protein such as gluten in wheat products to improve the efficiency of extrusion and improve the crispiness of dried product
c) Pectin lyase along with xylanase to improve dough rheology also helps improve fluffiness in final product.
d) Transglutaminase which assists to improve dough strength in case of excess of either protease or xylanase used, decreases stickiness of dough, improves fluffiness of the final product.
The amylase act on the starch so that it improves the dough rheology of the vermicelli.
The xylanase acts on the xylans and other oligomers attached to xylan network to improve the dough rheology such as kneadability.


The mixture of enzymes in accordance with this invention results in improved efficiency of extrusion, also improves the color of the final product.
While considerable emphasis has been placed herein on the specific ingredients of the preferred composition, it will be appreciated that many different compositions can be made and that many changes can be made in the preferred compositions without departing from the principles of the invention. These and other changes in the preferred compositions of the invention will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation.