form 2 the patents act, 1970

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pepper powder, lemon juice, lemon zest (outer skin), fresh ripe papaya .... to 10 parts of orange peel, 5 to 7 parts of cassia bark, 1 to 3 parts of long pepper, 2 to 4 ...

FORM 2 THE PATENTS ACT, 1970 (39 OF 1970) & THE PATENTS RULES, 2003 COMPLETE SPECIFICATION (SEE SECTION 10 AND RULE 13)

NOVEL DEHYDRATED FAT FREE MARINADE FOR MEATS AND VEGETABLES AND METHOD THEREOF

CHITKARA UNIVERSITY CHANDIGARH-PATIALA NATIONAL HIGHWAY (NH-64) TEHSIL RAJPURA, DISTRICT PATIALA PUNJAB-140401 [email protected] Landline No-01762-507084

INDIA

The following specification particularly describes the invention and the manner in which it is to be performed:

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FIELD OF INVENTION The present invention relates to the field of foods and food preservatives. More specifically, it discloses a novel dehydrated fat free marinade for meats and vegetables and method thereof. BACKGROUND: 5

Marinade refers to a sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it. The process of softening foods by use of marinades is called Marination. Marinades have lot of commercial value because they enhance the flavor and palatability of foods, booting consumer acceptance. Developing a good marinade poses tough challenges because there are over 1200 different flavoring agents used

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in foods to create flavor or replenish flavors lost or diminished in processing, and hundreds of chemicals may be used to simulate nature flavors. There are various types of flavoring agents which can be natural or synthetic. Natural flavoring agents are extracted from plants, herbs and spices, animals, or microbial fermentations. They also include essential oils and oleoresins (created by solvent extract with

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solvent removed), herbs, spices and sweetness. Synthetic flavoring agents are chemically similar to natural flavorings, and offer increased consistency in use and availability. They may be less expensive and more readily available than the natural counterpart although they may not adequately simulate the natural flavor. Dry Rubs Vs Marinades

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Dry Rub- A dry rub is literally a handful (or more) of dry seasonings that are rubbed onto the meat before it is barbecued and adds both flavor and texture. There are pre-made dry rubs that can be purchased or one can easily prepare a dry rub simply by mixing various seasonings like garlic powder, onion powder, parsley flakes, paprika, rosemary, sage, thyme and others. The type of rub prepared will depend entirely on the type of meat that a person plans to cook. A dry rub cannot be

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used on vegetables, because it creates a crispy seasoned “skin” that may not be palatable. Dry rubs offer the advantage of easy portability e.g. on camping trips, compactness and also quick flavor enhancement since they can be used right away. They are good for sealing heat and juiciness of meats, thus enhancing flavor and taste, and preventing loss of taste by overcooking. Suitable for beef, chicken, lamb, shellfish, pork and turkey. 2

Limitations- Rubs suffer from the limitations of not being suitable for vegetables and also the need for one to dip one’s hands when applying because they have to be manually rubbed in. Secondly, they can ruin the taste if not used properly or in correct quantity. Marinades- are liquid based solutions which are either pre-made or homemade, in which meat or 5

vegetables literally “sit in” before they are put onto the barbecue and grilled. Since they are made of liquid, the meat has to be placed into a plastic zip lock bag or plastic container with a lid along with the marinade for a period of time so that the flavoring has a chance to sink into the meat. Marinating meat makes it tender. Many different types of meat can be marinated, and even vegetables can be soaked in a marinade, which makes it very versatile. Marinades offer the

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advantage of being easy to use and apply and effective in making meat soft and more palatable and even

suitable

for

vegetables.

(Source:http://www.freshfromthekitchenllc.com/dry-rubs-and-

marinades-difference/) Limitations of existing marinades-Marinades that add flavor to food products are known. A variety of marinades are commercially available to consumers which impart a variety of flavors to 15

chicken, meats, and fish. These marinades typically require that an acidulant like vinegar, wine, or yogurt and oil be added before marinating. Moreover, it is necessary to marinate the food product for several hours or longer before cooking the food. Currently there is no single marinade that can simultaneously add flavor, retain moisture, and brown the food in a single product. The limitations of existing marinades are summarized below:

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i.

Lack of portability due to being liquid: not suitable for taking on camping trips. The marinade in liquid form spills easily, making marinades far messier than dry rubs. Marinades for effectiveness need to sink into the meat, so they must be prepared fresh several hours before cooking.

ii. 25

Lack of stability: Marinades are not stable and have poor shelf life. For commercial production, stabilizers and preservatives have to be added.

iii.

Occupy more volume in packing: Being liquid, they tend to occupy more volume when packed at commercial level e.g. in cans, bottles etc.

Thus, there remains a need for a marinade of the type being disclosed in present invention, so that flavor can be enhanced while the texture and color of the food product after cooking can 3

be maintained. Furthermore, it would be desirable to have a marinade that does not require additional ingredients such as oil, vinegar, wine, or yogurt and does not require that the food product be marinated for a long period of time before cooking. Ideally, the marinade would be a solid powder that could be coated on the food or a liquid that could be sprayed or brushed 5

on the food and would not require the food to be held for a long time prior to cooking. The present invention resolves this need. Introduction to the present invention: The present invention discloses a novel dehydrated fat free marinade for meats and vegetables, which combines the best features of a dry rub and marinades as a “two-in-one product”.

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The product consists of puree of raw onion, fresh tomato, fresh garlic, red chili powder, black pepper powder, lemon juice, lemon zest (outer skin), fresh ripe papaya puree and salt which have been mixed in specific ratios followed by dehydration to give a dry marinade product. The product is very easy to use, has long shelf life and eliminates the need for use of common herbs and vegetables such as onion, garlic and tomato which are the two most widely used ingredients in

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dishes worldwide. The marinade can be used directly in solid form coated on the food or some water can be added to it to instantly make a liquid that is brushed or sprayed on the food. Advantages 

Portability and ease of use- The product in dry form offers the benefits of portability and ease of use like a dry rub and also the flavor and quick penetration of foods just like a

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marinade. 

Stability- product has very good shelflife of several months. As a result it can be prepared in large quantities and shipped to faraway places. Use of vacuum packing can eliminate the need for use of preservatives and further enhance the shelf life of the product.

 25

Remarkable flavor and texture enhancing properties- The unique combination of herbs in specific ratios in the marinade help to impart a flavor and texture to foods which significantly improves the ‘acceptance score’ of foods and dishes. Use of fresh ripe papaya as a major ingredient (34%) and as a source of enzymes is unique and not disclosed in any marinade till date. It results in remarkably effective texture enhancing properties in a cost effective manner.

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Prior Art Patents Use of different types of marinades has been disclosed in prior art. Various types of marinades are used for food products such as chicken, meat, and fish before the food is cooked to minimize moisture loss during cooking, thus providing a juicier cooked product. It is also known to coat 5

foods in order to impart a certain appearance to the cooked food product, such as a browned appearance. European Patent 576,276 discloses a food coating to retain fluids in meat during cooking or storage. The coating consists of albumen, milk protein, starch and water. The food coating may also contain edible oil, salt, and unmodified starch. The coated food is heated to partially coagulate

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the albumen, denature the milk protein, and gelatinize the starch. The heat treated cooked food is then combined with sauces, retorted or vacuum packed, and heated to microbiological stability. The coating enhances fluid retention in the food during its preparation for immediate or subsequent consumption and during storage. European Patent 643,923 discloses a coating for fish or meat that is a dry particulate mixture of

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5-50 weight percent heat set protein and 95-50 weight percent unmodified starch. The ratio of protein to starch is 2-6:10.The protein is egg white protein or albumen and the starch is potato starch. After coating, the meat or fish is cooked, heated to an appropriate internal core temperature, and chilled or deep frozen. The coating enhances moisture retention during food preparation and storage.

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U.S. Pat. No. 4,640,837 discloses a coating composition for imparting a crisp golden brown surface to foodstuffs cooked in a microwave. The coating includes a blend of bread crumbs and oil, dextrin, pre-gelatinized starch and soy protein concentrate. Australian Patent 96-70,458 discloses a coating mix composition which when coated onto moistened vegetables imparts a crisp golden brown texture with the taste, texture, and appearance

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of a fried food coating when the vegetables are baked. The product is neither oily nor soggy. The composition includes bread crumbs, partially hydrogenated vegetable oil, modified starch, powdered shortening, carbohydrate adhesive, protein, vegetable lecithin and seasonings. KR20150098963 (A): discloses a method for manufacturing a marinade comprising the processes of preparing red pepper by grinding dried pepper, mixing the red pepper, grinded garlic, grinded 5

onion and grinded Lentinus edode (protein source). The marinade for a use in cooking has unique cooked flavor after keeping in an container sealed and ripening the marinade for 48 hours at low temperatures, and comprising the steps of (i) preparing red pepper by grinding dried pepper (ii) grinding garlic, onion and Lentinus edode(iii) mixing the red pepper, the grinded garlic, the 5

grinded onion and the grinded Lentinus edodethe, red pepper paste, refined sugar, black pepper, refined rice wine, Japanese apricot enzyme, rice glutinous flour, Japanese rice wine, seasoning and potato starch, preparing a marinade and keeping in an container and sealed the container. CN104489743 (A):Discloses a marinade extract consisting 20 to 30 parts of Sichuan salt, 15 to 25 parts of rock sugar, 25 to 35 parts of mature ginger, 15 to 25 parts of green Chinese onion, 30 to 40

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parts of cooking wine, 15 to 25 parts of chicken essence, 2 to 4 parts of rhizome kaempferiae, 3 to 5 parts of anise, 3 to 5 parts of clove, 5 to 7 parts of cardamom, 6 to 8 parts of fennel, 5 to 7 parts of myrcia, 8 to 10 parts of angelica root, 2 to 4 parts of Amomum tsaoko, 6 to 8 parts of vanilla, 8 to 10 parts of orange peel, 5 to 7 parts of cassia bark, 1 to 3 parts of long pepper, 2 to 4 parts of murraya jasminorage, 6 to 8 parts of lemongrass, 4 to 6 parts of lysimachia sikokiana and 4 to 6

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parts of dried pepper.The invention used natural flavoring ingredients and herbs of traditional Chinese medicine, the human body without harm, high nutritional value, a reasonable formula, scientific processing, easy to use, the materials used as stewed beef, high nutritional value, unique taste US 6309681 B1: Discloses a multi-functional marinade for fish and meat products that adds flavor

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to the fish or meat product and improves the texture and color of the fish or meat product during cooking. It contains three components i.e. Flavoring agent, browning agent and partially hydrogenated fat.

The flavoring agent is selected from the group consisting of seasonings herbs,

spices, salt, pepper, onion powder, garlic powder, savory powders and commercially available flavorings. The hydrogenated fat has a solid fat index of greater than 65 percent and is selected 25

from the group of soybean oil, cotton seed oil, and palm fat. Flavoring agent is present in the marinade mixture in an amount of about 20-50 percent by weight of the marinade mixture, the browning agent is present in the marinade mixture in an amount of about 1-15 percent by weight of the marinade mixture, and the partially hydrogenated fat is present in the marinade mixture in an amount of about 10-60 percent by weight of the marinade mixture.

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None of the prior art anticipates the dehydrated marinade of the present invention which has a unique ingredient- ripe papaya as the source of enzymes and present as the major ingredient (34%). The ingredients disclosed in the prior art patents are totally different from those disclosed in present invention as evident from the comparison given in Table 1 below: 5

Table 1: Marinade Ingredients- Prior art vs Present invention Prior Art European

Present Invention Patent

576,276-albumen, No animal or vegetable proteins. No fats. Only

milk protein, starch and water; edible onion, tomato, garlic, chili, pepper, salt and one oil, salt, and unmodified starch.

unique ingredient viz.

Ripe papaya as the major

ingredient. All ingredients are low-cost, easily available and have long shelf life, eliminating the need for synthetic preservatives. European Patent 643,923:

Contains no animal protein at all and no starches.

5-50 weight percent heat-set protein and Unique composition which includes papaya as the 95-50 weight percent unmodified starch. major ingredient (33%) alongwith onion (34%). The ratio of protein to starch is 2-6:10. The protein is egg white protein or albumen and the starch is potato starch.

U.S. Pat. No. 4,640,837: bread crumbs Contains no bread crumbs, oil or starch. Dextrin and oil, dextrin, pre-gelatinized starch or soy proteins not present at all. and soy protein concentrate. Australian Patent 96-70,458: Bread Contains no bread crumbs, vegetable oil or starch. crumbs,

partially

hydrogenated No protein or carbohydrate adhesive present.

vegetable oil, modified starch, powdered shortening, protein,

carbohydrate vegetable

adhesive,

lecithin

and

seasonings.

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KR20150098963 black

(A):

Red

pepper,grinded

pepper, No mushrooms or proteins sources present. No

garlic,

onion, wine or starch present. Ripe papaya is the source

Lentinus edodethe (shitake mushroom), of enzymes. Main ingredients are onion, tomato refined

sugar,

refined

rice

wine, and garlic- most widely used in all dishes.

Japanese apricot enzyme, rice glutinous flour, seasoning and potato starch. CN104489743

(A):

Discloses

a Contains no wine or sugar at all. Sugar added in

marinade extract consisting salts, pepper form of sugar,

ginger,

chicken

onion,

essence,

cooking

spices

dried stevia leaves a natural sugar that

wine, too in minimal quantity

(cardamom,

clove) and also dried herbs. US 6309681 B1: Discloses a multi- Comparatively very simple composition without functional marinade of 3 components any animal or vegetable fat and without any i.e. Flavoring agent, browning agent and browning agent at all. Onion and garlic are the partially hydrogenated fat.

Flavoring flavoring agents and ripe papaya is source of

agent- herbs, spices, salt, pepper, onion enzymes. powder, garlic powder, savory powders and

commercially available flavorings.

Hydrogenated

fat-

solid

fat

index>

65%soybean oil, cotton seed oil, and palm fat; Browning agent- comprising a chromogen, a filler, and an enzyme modified

ingredient.

Chromogen-

caramel color, annatto color, paprika, turmeric,

and

maltodextrin;

tea

leaves;

enzyme

Filler

is

modified

ingredient is a spray dried mixture of a carbonate and a dairy source.

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OBJECTS OF THE PRESENT INVENTION The primary object of the present invention is to disclose a novel dehydrated, oil free marinade for meats and vegetables. A further object is to disclose that the marinade contains a unique ingredient- ripe papaya as the 5

major ingredient (34%) which acts as a source of enzymes. Another object of the present invention is to disclose the process for preparing the above marinade. SUMMARY OF THE INVENTION The present invention discloses a novel, fat free dehydrated marinade for meats and vegetables, which combines the best features of a dry rub and marinades as a “two-in-one product”. The

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product consists of puree of raw onion, fresh tomato, fresh garlic puree, red chili powder, black pepper powder, lemon juice, lemon zest (outer skin), fresh ripe papaya puree and salt which have been mixed in specific ratios followed by dehydration. The invention for the first time discloses use of ripe papaya as a rich source of enzymes in a marinade and contains ripe papaya as a major ingredient (34%). The ingredients are mixed in specific ratios and processed to prepare the

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marinade as a free flowing particulate mixture. The marinade can be used directly as a solid powder that is coated on the food or some water can be added to it to instantly make a liquid marinade that is brushed or sprayed on the food. DETAILED DESCRIPTION OF THE INVENTION The present invention discloses a novel dehydrated marinade for meats and vegetables which

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consists of specific herbs in synergistic ratios to achieve desired flavor in a reproducible manner at industrial scale. The ratio of the specific ingredients is given in Table 2 below.

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Table 2. Composition of marinade of present invention S. No.

Ingredients

Optimal %

1

Raw Onion Puree

33%

2

Fresh Tomato Puree

18%

3

Fresh Garlic puree

6%

4

Dry Red Chili Powdered

1%

5

Black pepper powder

0.5%

6

Lemon Juice

1.8 %

7

Lemon zest(outer Skin )

0.5%

8

Fresh Ripe papaya Puree, seedless

34%

9

Salt

5%

10

Stevia

0.2%

11.

Water

Equal ratio

(table salt)

Method of preparation The method of preparation involves the following steps: i. 5

Mixing of ingredients in specific ratios: ingredients are taken in the optimal ratios as indicated in Table 1above.

ii.

Addition of water and boiling: Equal amount of water i.e. in ratio of 1:1 by weight, is added to the mixture and same is boiled for 4 hours.

iii.

Filtration using muslin cloth: Thereafter, the mixture was filtered using muslin cloth to remove excess water and recover the solid ingredients.

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iv.

Dehydration: The solid ingredient mixture was dehydrated by heating in hot air at 50 degree Celsius for about 15-20 hours, resulting in a free flowing dry granular mixture. 10

The product was again dehydrated for 1 day. After a day of dehydration, 30 grams of the powder was obtained as a free flowing particulate mixture. Yield- about 2-3%, indicating a very good compactness of the product, enabling good portability and use in very less quantities. Further, owing to highly concentrated nature, use of small 5

quantities can lead to desired flavor. The product is thus prepared from raw material of the natural ingredients and no chemical or sodium glutamate is added. Novelty, Inventive Step and Industrial Application Novelty: The novelty of the present invention lies in the unique composition consisting of specific ingredients in synergistic ratios as given in Table 1, to give a marinade which is dry and oil free.

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Further, it contains ripe papaya in significant quantity (34%) as a source of enzymes which is not disclosed in any prior art document as a component of marinade. Inventive step:The technical advancement of knowledge lies in disclosing a novel marinade for meats and vegetables, which combines the best features of a dry rub and marinades as a “two-inone product”. The product consists of a synergistic ratio of specific herbs, spices and salts without

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any oil and is in dry or dehydrated form. It has unique composition as given in Table 2. The marinade of present invention can be easily reconstituted by addition of water and used for marinating meats and vegetables. Industrial application:The novel organic marinade of the present invention can be easily manufactured on industrial scale. All the ingredients are easily available and the method is simple

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and easy not requiring any specialized equipment or machinery. The product has a good market in food industry, hotels and homes etc. as a food flavor enhancing agent.

KOMPAL BANSAL PA NO. 1754 25

Dated: February28, 2017

PATENT AGENT FOR THE APPLICANT 11

I CLAIM: 1. A novel dehydrated oil free marinade comprising herbs, salts, vegetables and spices in synergistic ratios wherein the same has the composition as given below:

S. No.

Ingredients

Optimal %

1

Raw Onion Puree

33%

2

Fresh Tomato Puree

18%

3

Fresh Garlic puree

6%

4

Dry Red Chilli Powdered

1%

5

Black pepper powder

0.5%

6

Lemon Juice

1.8 %

7

Lemon zest(outer Skin )

0.5%

8

Fresh Ripe papaya Puree

34%

9

Salt

5%

10

Stevia

0.2%

5

2. A process to make the marinade as claimed in claim 1 wherein the same consists of the following steps: i.

Mixing of ingredients in specific ratios: ingredients are taken in the optimal ratios as indicated in Table above.

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ii.

Addition of water and boiling: Equal amount of water i.e. in ratio of 1:1 by weight, is added to the mixture and same is boiled for 4 hours.

iii. Filtration using muslin cloth: Thereafter, the mixture was filtered using muslin cloth to remove excess water and recover the solid ingredients.

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iv. Dehydration: The solid ingredient mixture was dehydrated by heating in hot air at 50 degree Celsius for about 15-20 hours, resulting in a free flowing dry particulate mixture.

5

KOMPAL BANSAL PA NO. 1754 Dated: February 28, 2017

PATENT AGENT FOR THE APPLICANT

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ABSTRACT NOVEL DEHYDRATED FAT FREE MARINADE FOR MEATS AND VEGETABLES AND METHOD THEREOF A novel, fat free dehydrated marinade for meats and vegetables is disclosed which combines best features of a dry rub and marinades as a “two-in-one product”. It consists of puree of raw onion, fresh tomato and fresh garlic; red chili powder, black pepper powder, lemon juice, lemon zest (outer skin), fresh ripe papaya puree and salt mixed in specific ratios followed by dehydration. The invention for the first time discloses use of ripe papaya as a rich source of enzymes in a marinade and contains ripe papaya as a major ingredient (34%). The ingredients are mixed in specific ratios and processed to prepare the marinade as a free flowing particulate mixture. The marinade can be used directly as a solid powder that is coated on the food or some water can be added to it to instantly make a liquid marinade that is brushed or sprayed on the food.

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