WO2016075595A4

WO2016075595A4 - Food products and processes for preparation thereof

Info

Publication number: WO2016075595A4
Application number: PCT/IB2015/058552
Authority: WO
Inventors: Jyoti SHIRODKAR
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-12
Filing date: 2015-11-05
Publication date: 2016-08-11
Anticipated expiration: 2017-05-12
Also published as: WO2016075595A3; WO2016075595A2

Abstract

The present disclosure relates to barley based compositions comprising barley, cereals, pulses, spices, dry fruits and natural flavoring agents. The ingredients are present in pre-determined proportion to each other. Various food products can be prepared from the barley based compositions, which can be consumed by healthy individuals as well as individuals suffering from obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), cardiovascular diseases, and the like. The present disclosure also provides processes for preparing the barley based compositions.

Claims

47 AMENDED CLAIMS received by the International Bureau on 10 June 2016 (10.06.2016) 1. A barley based composition A, said composition comprising: a. barley in the range of 45 wt to 75 wt ; b. wheat in the range of 21 wt% to 40 wt%; and c. soybean in the range of 5 wt% to 14 wt%. 2. The barley based composition A as claimed in claim 1 , wherein said composition is used for making non-bakery products. 3. The barley based composition A as claimed in claim 1, wherein said soybean is roasted to a temperature in the range of 170 °C to 220 °C for 10 minutes to 15 minutes. 4. The barley based composition A as claimed in claim 1, wherein the barley is obtained from whole grain barley, the wheat is obtained from whole grain wheat and the soybean is obtained from whole grain soybean. 5. A process for preparing a barley based composition A, said process comprising the following steps: a. cleaning whole grain barley, whole grain wheat and whole grain soybean to obtain cleaned barley, cleaned wheat and cleaned soybean; b. roasting the cleaned soybean in the temperature range of 170 °C to 220 °C for 10 minutes to 15 minutes to obtain roasted soybean; c. crushing the roasted soybean to crack/loosen the outer shell of the roasted soybean and then separating the outer shell of the roasted soybean to obtain de-shelled soybean; d. mixing 45 wt% to 75 wt% of cleaned barley, 20 wt% to 40 wt% of cleaned wheat and 5 wt% to 20 wt% of de-shelled soybean to obtain a uniform mixture; and e. grinding the uniform mixture to obtain the barley based composition A having particle size in the range of 200 microns to 300 microns; wherein the cleaned barely is optionally de -hulled lightly and the de -hulled barley is mixed with cleaned wheat and de-shelled soybean. 48 6. A barley based composition B, said composition comprising: a. barley in the range of 40 wt% to 50 wt%; b. pulses in the range of 25 wt% to 35 wt%; and c. spices in the range of 20 wt% to 25 wt%; wherein the pulse is at least one selected from the group consisting of whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil; and the spice is at least one selected from the group consisting of coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt. 7. The barley based composition B as claimed in claim 6, wherein each of the ingredients are individually roasted to a temperature in the range of 150 °C to 220 °C for 3 minutes to 25 minutes, thereafter individually grinding the ingredients and mixing the ground ingredients to obtain said barley based composition B, wherein the ground barley has a particle size in the in the range of 240 microns to 260 microns, the ground pulses have a particle size in the range of 160 microns to 200 microns, and the ground spices have a particle size in the range of 150 microns to 250 microns. 8. A process for preparing a barley based composition B, said process comprising the following steps: a. cleaning whole grain barley, pulses and spices to obtain cleaned barley, cleaned pulses and cleaned spices; b. roasting the cleaned barley and the cleaned pulses, in the temperature range of 170 °C to 220 °C for 15 minutes to 25 minutes to obtain roasted barley and roasted pulses; c. roasting the cleaned spices in the temperature range of 150 °C to 170 °C for 3 minutes to 12 minutes to obtain roasted spices; d. grinding roasted barley to obtain ground barley having particle size in the range of 240 microns to 260 microns; e. grinding roasted pulses to obtain ground pulses having particle size in the range of 160 microns to 200 microns; f. grinding roasted spices to obtain ground spices having particle size in the range of 150 microns to 250 microns; g. mixing 40 wt% to 50 wt% of ground barley with 25 wt% to 35 wt% of ground pulses to obtain a mixture; and h. mixing 20 wt% to 25 wt% of ground spices and salt to the mixture to obtain a uniform mixture of the barley based composition B; wherein the pulse is at least one selected from the group consisting of comprise whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil; and the spice is at least one selected from the group consisting of comprise coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt. 9. A barley based composition C, said composition comprising: a. barley in the range of 30 wt% to 65 wt , b. date in the range of 15 wt% to 35 wt , c. skimmed milk powder in the range of 20 wt% to 40 wt%; and d. at least one flavoring agent in the range of 0.2 wt% to 0.5 wt%. 10. The barley based composition C as claimed in claim 9, wherein the flavoring agent is at least one selected from the group consisting of cardamom, saffron, nutmeg, turmeric and cinnamon. 11. The barley based composition C as claimed in claim 9, wherein the flavoring agent is cardamom. 12. A process for preparing a barley based composition C, said process comprising the following steps: a. cleaning whole grain barley to obtain cleaned barley and washing the cleaned barley with water; b. soaking the washed barley in water for 15 minutes to 4 hours to obtain soaked barley; c. draining excess water from the soaked barley and drying the barley to obtain dried barley; d. puffing the dried barley in the temperature range of 250 °C to 350 °C, to obtain puffed barley; e. crushing the puffed barley to remove the outer hull and separating the hull from the barley to obtain de-hulled barley; f. grinding the de-hulled barley to obtain ground barley having particle size in the range of 200 microns to 300 microns; g. coarsely crushing dates to remove the seeds and calyces from the dates, to obtain de- seeded dates; h. drying the de-seeded dates in the temperature range of 5 °C to 45 °C to obtain dried dates; i. grinding the dried dated to obtain ground dates having particle size in the range of 250 microns to 300 microns; j. grinding the flavoring agent to obtain flavoring agent powder having particle size in the range of 200 microns to 300 microns; k. mixing 30 wt% to 65 wt% of ground barley and 15 wt% to 35 wt% of ground dates to obtain a first mixture;

1. adding 20 wt% to 40 wt% of skimmed milk powder to the first mixture to obtain a second mixture; and

m. adding 0.2 wt% to 0.5 wt% of the flavoring agent powder to the second mixture and mixing thoroughly to obtain the barley based composition C; wherein the flavoring agent is at least one selected from the group consisting of cardamom, saffron, nutmeg, turmeric and cinnamon.

The process as claimed in claim 12, wherein the step of grinding the flavoring agent optionally includes a pre-step of roasting and crushing the flavoring agent and removing the outer shell.