CN1625342A - Nutrition pudding with enhanud shelf life and method preparation - Google Patents

Abstract

The present invention provides a uniformly mixed, nutritious and special instant mix pudding product comprising processed semolina, chick pea flour and defatted soy flour, having enhanced sensory quality atributes and shelf life and a method of preparing said instant mix pudding product.

Description

Nutritious pudding with extended shelf life and preparation method thereof

technical field

The present invention relates to a well-mixed, nutritious and seasoned instant pudding mix product with enhanced organoleptic qualities and extended shelf life, and a process for preparing said instant pudding mix product.

Background technique

Different kinds of foods can be prepared using soybean/flour (1), but systematic studies on sensory qualities are rather insufficient. Adding flavors to soy foods or defatted soy flour has been studied to improve the product quality of baked goods, dairy desserts and snacks. However, due to the presence of phospholipids (2), lipoxygenases (3, 4) and lipoxygenases (5), an undesired bitter taste perception has been reported in legumes, cereals or cereal-based foods. Formation of aldehydes and ketones was observed when model experiments were performed to study the effect of soybean lipoxygenase on linoleic acid (5). Its main constituents were found to be hexanal (45%), decane 2-4 dialdehyde (26%) and other aldehydes (5-10%). The threshold for hexanal was the lowest among those containing undesirable odor compounds. Both sensory quality and GC headgas analysis of carbonyls in soy flour and protein isolates, the unwelcome perception of sensory quality in the analysis was not entirely related to the GC headgas of carbonyls (6,7) The graphs match perfectly.

Ways of using partial meat substitutes or increasing the protein content of cereal or millet-based foods (8, 9, 10) need improvement. Heat treatment is commonly used to improve the quality of soybeans, soybean milk, soybean flour (11, 2, 12), and extrusion cooking (3) has also been reported. Alcoholic extraction of soybean flour or protein to obtain bland tasting products has also been attempted in order to reduce the causative factors of flatulence or to reduce undesired organoleptic qualities (13, 14, 15).

It has been reported that the addition of flavoring substances such as herbs, pickled cucumbers, tomatoes, onions, edible oils, vinegar, etc. (17, 18) can be used to improve soybean products (for example, soybean-based bread (16), macaroni-type products (1 ), milk pudding or soy dessert, etc.) quality. Model tests of the interaction of these flavoring compounds with proteins in oilseed meals and cereals, etc., as well as with salt and pepper, have shown a significant reduction in the perception of undesirable taste (19). Proteins were found to be able to bind volatile compounds by gas chromatography surface gas analysis (20), and proteins were found to be able to bind volatile compounds through odor adsorption or solubilization of seasonings and removal of lipids that promote volatility (in addition to protein addition that can promote volatility reduction) way to reduce volatility.

The preparation of edible soybean material (mass) can refer to [Glandorf-K; Scheurer-G; Moebert-C; Uihlein-A Federal Republic of Germany Patent Application No. 2415861 (2415861) (1975)], which describes soybean in the food range Materials can partially replace carbohydrates. This product can be used in foods with low flour content, biscuits, snacks, deli products, pasta, soups, bakery products, confectionery and puddings. Soy material is mixed with other ingredients in dry form, and soy flavoring is not specified.

Preparation of protein-fortified products refers to [Lynn-CS: U.S. Patent Application No 3 697290 (3697290) (1972)], wherein baked fermented products contain non-elastic proteins (such as sesame or a combination of sesame and soybeans), elastic vegetable proteins (such as gluten or gluten combined with edible gums), flavorings and texture improvers including vegetables (2).

The preparation of flavored food refers to [Netherlands Patent Application No. 7116782 (7116782) (1972)], wherein the precursor of flavoring agent with mercapto group such as thiocarbonate diester can be mixed into food, such as dry soup powder, instant coffee, Soy flour products and jerky release their respective flavoring substances at expected rates. Diesters are used in amounts of 10 ^-4 to 10 ^-7 parts by weight of food, optionally in combination with amino acids or peptides, nucleotides, monocarboxylic acids or pyrrolidone carboxylic acids.

The method reference [Fujimaki-M; Kato-H; Arai-S; Yamashita-M in 1971 U.S. Patent Application No.3 585 047 (3585047) (1972)] of the method for soybean taste improvement, wherein the soybean used for defatted soybean flour Curds are cultured with a specific proteolytic enzyme and washed with aqueous ethanol to produce a product with little bitterness or soya flavor and a significantly reduced tendency to off-flavor (4).

The preparation reference [Glavdorf-K, Scheurer-G West German patent application No.1917687 (1917687) (1970)] of the sandwich spread (spread) that soybean flour is made, wherein soybean flour, water and 0.5-4.0% (preferably 2 -3%) emulsified salt is mixed and heated to 90° C., stirred in an instrument to make cheese products. Suitable emulsifying salts are basic polyphosphates and basic salts of hydroxy acids, especially citric acid. Taste can be improved by mixing 5-20% rennet casein or matured natural cheese. Additional flavorings such as tomatoes, gherkins or pepper can also be added. Sandwich spreads with long shelf life can be obtained as well as processed cheese (5).

The method of improving the taste of soybean paste refers to [Daikubara-T Japanese Patent Application No. 20941/7 (20941/70) (1970)], in which mayonnaise-type foods containing fermented soybean paste can be improved in taste by adding edible oil and vinegar (6).

Aseptic packaging pudding preparation method reference [Flango-WE Jr; Joseph-TH; Lehmann-DM; Loh-J; Rourke-DR CA: General Foods Corp.-US patent application; Foods, White Plains, NJ, USA] (1990)] in which, in aseptically packaged, vanilla flavored, especially layered puddings, a protein from a class of heat coagulating properties (for example, whey, egg or soybean protein), and protein flocculants selected from edible acids, acid salts, alkalis, basic salts or combinations thereof.

The method for preparing cold custard sweet soup pudding refers to [Tanaka-M Japanese Examined Patent No.5638 107 (5638107) (1981)], wherein soybean milk is extracted through 93-89 parts of water by 7-11 parts of ground soybeans; 0.4-0.7% carrageenan or Danish agar, 0.1-0.3% monoglyceride, 0.1-0.3% locust bean gum and 0.05-0.1% sodium ascorbate, adjusted to pH 6.0-6.8. For example, in custard pudding, soy milk is used as a substitute for cow's milk (8).

However, no useful information has been obtained on the systematic study of products consisting of soy flour and having no undesired organoleptic qualities as instant mixes of the breakfast or lunch type.

Purpose of the invention

The main object of the present invention is to provide a well mixed, nutritious and seasoned instant mix pudding product with enhanced organoleptic qualities and extended shelf life.

Another object of the present invention is to provide a method for preparing said instant mix pudding product.

Yet another object of the present invention is to prepare a flavoring base suitable for improving the sensory profile of nutritional steam puddings containing defatted soy flour (DSF) or steamed defatted soy flour.

Yet another object of the present invention is to use DSF or steamed DSF and chickpeas or Cicer aurietinum with processed rice/steamed rice/wheat/maize meal in the preparation of nutritional steamed pudding.

Yet another object of the present invention is to prepare processed rice/steamed rice/wheat/maize meal with seasonings that improve pudding quality.

Contents of the invention

The present invention provides a uniformly mixed, nutritious and seasoned instant pudding mix product, and a method of preparing the instant pudding mix product. The products have enhanced organoleptic qualities and extended shelf life.

Detailed Description of the Invention

Accordingly, the present invention provides a well mixed, nutritious and seasoned instant pudding mix product with enhanced organoleptic qualities and extended shelf life. Described instant mixed pudding product comprises:

(a) a homogeneous roasted seasoning base, with a content of 8-12%;

(b) Processed meal, content 45-55%;

(c) 8-12% chickpea flour;

(d) Defatted Soybean Flour (DSF) or Steamed Defatted Soybean Flour 35-45%;

(e) protein, content 12-15%; and

(f) Very low oil content 2.5-3.5%.

An embodiment of the invention wherein the roasted seasoning base comprises pepper (8-12%), cumin seeds (18-22%), ajwain powder (2.5-3.5%), paprika powder (8-12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%).

Another embodiment of the present invention, wherein the processed meal comprises roasted rice/steamed rice/maize/wheat meal (60-70%), mustard seed (5-8%), refined vegetable oil (8-12%) ) and coriander leaves (45-55%).

Yet another embodiment of the invention, wherein said product has a shelf life equal to 4 months.

Yet another embodiment of the present invention, wherein said product has a relatively good fragrance compatibility with a product value on a ranging scale between 7.6 and 8.1. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm, respectively, in the Quantitative Descriptive Analysis on a 15 cm scale.

A further embodiment of the invention wherein said product has a low measure of actual reduction in bitter taste perception scale score between 0.8 and 2.2. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Another embodiment of the present invention, wherein said product has a low measured value of bitterness after tasting between 0.9 and 1.2. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

A further embodiment of the present invention wherein said product has a low measured value of the undesirable beany score between 1.2 and 3.6. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

A further embodiment of the invention wherein said product has a compactness scale value between 5.0 and 6.7. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Yet another embodiment of the present invention wherein said product has a pungency score ranging from 5.0 to 6.7. The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

A further embodiment of the present invention, wherein said product is mixed with an equal amount of water to prepare a paste product, and the paste is steamed to further obtain a nutritionally steamed pudding.

A further embodiment of the invention, wherein said product is used as a breakfast food or as a snack, and also as a nutraceutical.

Yet another embodiment of the present invention, wherein the product is packaged in a 200 gauge polypropylene bag and then in a metallized polyester bag.

The present invention also provides a production method of a nutritional instant food mixture for preparing nutritional steamed pudding, said method comprising the steps of:

(a) prepare seasoning base material;

(b) seasoning base, chickpea flour and defatted soy flour or steamed defatted soy flour are added to the processed meal; and

(c) Stirring the mixture of step (b) for 10-15 minutes to obtain a homogeneous instant pudding mix.

Embodiments of the present invention, wherein seasoning base material is prepared as follows:

(a) roasted pepper (8-12%) and cumin seeds (18-22%),

(b) allowing it to equilibrate at 25-40°C for 30 minutes; and

(c) Grind into powder and mix with agavin powder (2.5-3.5%), paprika powder (8-12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%) , to obtain the seasoning base.

Yet another embodiment of the present invention, the method for processing coarse powder is as follows:

(a) Roast rice/steamed rice/wheat/corn/wheat semolina (60-70%) for about 4-10 minutes;

(b) Seasoned by popping mustard seeds (5-8%) with hot refined vegetable oil (8-12%);

(c) add clean and chopped coriander leaves (45-55%) and curry leaves (40-50%); and

(d) Allow it to equilibrate at 25-40° C. for 1-3 hours to obtain a processed meal.

Yet another embodiment of the present invention, a method of preparing instant pudding mixes with improved organoleptic qualities.

Yet another embodiment of the present invention, a method of preparing said instant pudding mix having a better flavor and substantially less beany and bitter perception.

A further embodiment of the present invention is a method for preparing the instant mixed pudding with a shelf life of 4 months.

Yet another embodiment of the present invention, which includes the process in which the ratio of the processed meal to the remaining components is 1:0.8-0.8-1.0.

Yet another embodiment of the present invention, which comprises mixing said instant mixture with an equal amount of water to prepare a thick batter, and steaming the batter to further obtain a nutritional steamed pudding.

The present invention is further explained in the form of the following embodiments:

(a) With the addition of the seasoning base, the beany taste, bitterness and bitterness after tasting of the steamed pudding containing DSF were reduced.

(b) Steaming with DSF for 20 minutes further reduces the undesirable taste perception in the steamed pudding.

(c) Utilizing steamed rice meal instead of rice meal is equally effective.

(d) Wheat semolina required slightly longer baking time to obtain a satisfactory product.

(e) Corn meal required slightly longer roasting time than rice/cooked meal and resulted in a product with the least unwelcome feeling.

The invention is further illustrated in the form of the following examples. However, the examples should not be considered as limiting the scope of the invention.

Example 1

Preparation of steamed DSF

500 g of DSF was spread on a cheesecloth bag to a thickness of 1.5 cm and placed on a perforated plate. Keep this in the container/cooker and steam at atmospheric pressure for 20 minutes. The steamed product was powdered by gentle crushing and sifted through a 60-mesh sieve. The material was spread in a 1 cm layer and allowed to equilibrate at 27°C for 2 hours.

Example 2

a) Preparation of seasoning base material

Use the following components

Component wt(g)

pepper 30

Cumin 60

Agavin Powder 10

red chili powder 30

Sodium chloride 125

Sodium bicarbonate 50

Pepper and cumin were roasted in a pan at 110°C for 4 minutes, cooled to room temperature (25°C) and crushed to -40/+60 mesh (BS) size powder. Crush the peppercorns and cumin with the agave powder, paprika powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.

b) Preparation of processed meal

Use the following components

Component wt(g)

Rice meal 1000

Refined Vegetable Oil 150

mustard greens 20

Cleaned coriander leaves 150

Cleaned Curry Leaves 150

Heat refined vegetable oil to 175°C in a pan, add mustard seeds first, then clean and chopped coriander leaves and curry leaves, heat continuously for 4 minutes on low heat. The resulting dressing was mixed with rice grits and baked for 4 minutes. The baked mass was spread in a thin layer and cooled at room temperature (25°C) for 2 hours.

c) Preparation of instant mixes

Use the following components

Component wt(g)

Processed Meal 1000

DSF or steamed DSF 800

chickpea flour 200

seasoning base 120

The ingredients were blended in a ribbon mixer for 10 minutes to obtain an instant mix for making pudding with DSF.

d) Preparation of steamed pudding

500g of the instant mix was made into a paste by mixing with 500ml of water. The paste is deposited on idli molds (cup molds) and steamed in a cooker at atmospheric pressure. After 15 minutes, remove the mold, let cool for 5 minutes, and scoop the steamed pudding from the mold.

With the help of a professional panel, the steamed puddings were subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA). Evaluation of samples taken from 4 types of instant mixes for the effect of steaming and seasoning on organoleptic qualities.

Table 1

  Average scores for attributes of pudding samples containing rice meal with DSF and steamed DSF

Sample Compactness Spicy Flavor Compatibility Beany Bitterness Bitterness after tasting

^DSF 8.3a ^{4.3a 4.5a 6.8a 5.3a 5.4a}

DSF+FB 8.4 ^a 7.2 ^b 7.5 ^b 4.4 ^b 3.1 ^b 2.7 ^b

^DSFS 6.2b ^{3.8a 4.1a 5.7a 2.6b 2.6b}

DSFS+ ^FB 6.5b ^{8.4b 7.2b 5.0b 2.8b 2.4b}

DSF = defatted soybean flour; FB = flavor base; DSFS = defatted soybean flour steamed for 20 minutes.

There is no significant difference in the means of the same superscript letters in the column (p<0.05).

The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Table 1 gives the average sensory scores for the main attributes of puddings made from mixtures containing one of the following ingredients: 1) DSF 2) steamed DSF 3) DSF with flavor base and 4) steamed with flavor base DSF. The results showed that steaming DSF reduced the pudding's compactness, and significantly reduced the perception of beany and bitter taste (p<=0.05). The sensory quality is further improved by the use of the seasoning base, and the bitterness after tasting is also significantly reduced.

Example 3

a) Preparation of seasoning base material

Use the following components

Component wt(g)

Pepper 27

Cumin 63

Agavin Powder 10

red chili powder 30

Sodium chloride 125

Sodium bicarbonate 50

Pepper and cumin were roasted in a pan at 110°C for 4 minutes, cooled to room temperature (25°C) and crushed to -40/+60 mesh (BS) size powder. Crush the peppercorns and cumin with the agave powder, paprika powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.

b) Preparation of processed meal

Use the following components

Component wt(g)

Rice meal 1030

Refined Vegetable Oil 120

mustard greens 20

Cleaned cilantro 150

Clean Curry Leaves 150

Heat refined vegetable oil to 175°C in a pan, add mustard seeds, then clean chopped coriander leaves and curry leaves, and heat continuously for 4 minutes on low heat. The resulting dressing was mixed with rice grits and baked for 4 minutes. The baked mass was spread in a thin layer and cooled at room temperature (25°C) for 2 hours.

c) Preparation of instant mixes

Use the following components

Component wt(g)

Processed meal 1100

DSF or steamed DSF 700

chickpea flour 200

seasoning base 120

The ingredients were blended in a ribbon mixer for 10 minutes to obtain an instant mix for making pudding with DSF.

d) Preparation of steamed pudding

500g of the instant mix was made into a paste by mixing with 500ml of water. The paste is deposited on idli molds (cup molds) and steamed in a cooker at atmospheric pressure. After 15 minutes, remove the mold, let it cool for 5 minutes, and scoop the steamed pudding out of the mold.

With the help of a professional panel, the steamed puddings were subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA). Samples taken from 4 types of instant mixes with lower (35%) DSF or steamed DSF were evaluated for the effect of reducing soy flour content on organoleptic qualities.

Table 2

  Average scores for attributes of pudding samples containing rice meal with DSF and steamed DSF (low level DSF)

Sample Tightness Pungency Flavor Compatibility Beany Bitterness Bitterness after tasting

^DSF 6.8a ^{4.3a 4.7a 7.0a 5.1a 4.6a}

DSF+FB 6.6 ^a 7.6 ^b 6.3 ^b 4.1 ^b 2.7 ^b 2.7 ^b

^DSFS 4.6b ^{5.4a 6.4b 4.8b 2.2b 1.3c}

DSFS ⁺ FB ^4.4b 7.1b ^{6.6b 3.8b 1.9b 1.5c}

DSF = defatted soybean flour; FB = seasoning base; DSFS = defatted soybean flour steamed for 20 minutes.

There is no significant difference in the means of the same superscript letters in the column (p<0.05).

The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Table 2 gives the average sensory scores for the main attributes of puddings made from mixtures containing one of the following ingredients: 1) DSF 2) steamed DSF 3) DSF+flavored base and 4) steamed DSF+flavored base. The results showed that the reduction of DSF further reduced the unwelcome beany and bitter perception, and the bitterness after tasting was further significantly reduced (p<0.05).

Example 4

a) Preparation of seasoning base material

Use the following components

Component wt(g)

Pepper 32

Cumin 58

Agavin Powder 10

red chili powder 30

Sodium chloride 125

Sodium bicarbonate 50

Pepper and cumin were roasted in a pan at 110°C for 4 minutes, cooled to room temperature (25°C) and crushed to -40/+60 mesh (BS) size powder. Crush the peppercorns and cumin with the agave powder, paprika powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.

b) Preparation of processed meal

Use the following components

Component wt(g)

Rice/Steamed Rice/Wheat Semolina 970

Refined Vegetable Oil 180

mustard greens 20

Cleaned coriander leaves 150

Cleaned Curry Leaves 150

Heat refined vegetable oil in a pan to 175°C, add mustard seeds, then clean chopped coriander leaves and curry leaves, and heat continuously for 4 minutes on low heat. The resulting dressing was mixed with rice grits and baked for 4 minutes. The baked mass was spread in a thin layer and cooled at room temperature (25°C) for 2 hours.

c) Preparation of instant mixes

Use the following components

Component wt(g)

Processed Meal 1000

DSF or steamed DSF 800

chickpea flour 200

seasoning base 120

The ingredients were mixed in a ribbon mixer for 10 minutes to obtain an instant mix for making pudding with DSF.

d) Preparation of steamed pudding

500g of the instant mix was made into a paste by mixing with 500ml of water. This paste is deposited on idli molds (cup molds) and steamed in the cooker at atmospheric pressure. After 15 minutes, remove the mold, let it cool for 5 minutes, and scoop the steamed pudding out of the mold.

With the help of a professional panel, the steamed puddings were subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA). Evaluation of samples taken from 3 types of instant food mixes for the effect of processed meals from rice/steamed rice/wheat meal on sensory qualities.

table 3

    Average scores for attributes of pudding samples with rice/PB rice/wheat and steamed DSF

Sample Compactness Pungency Flavor Compatibility Beany Bitterness Bitterness after tasting

m 7.9 ^a 6.9 ^a 6.3 ^a 5.3 ^a 1.2 ^a 2.7 ^a

PB meter 7.3 ^a 6.5 ^a 6.9 ^a 4.7 ^a 2.3 ^a 1.9 ^a

Wheat 7.5 ^a 6.4 ^a 7.5 ^a 4.9 ^a 1.6 ^a 1.3 ^a

Rice = processed rice meal; PB rice = processed steamed rice meal; Wheat = processed wheat meal.

There is no significant difference in the means of the same superscript letters in the column (p<0.05).

The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Table 3 gives the average sensory scores for the main attributes of puddings made from mixtures containing one of the following ingredients: 1) steamed DSF + rice meal 2) steamed DSF + steamed rice meal 3) steamed DSF + wheat meal, and All blends contained 6% flavor base and showed a significant reduction in beany and bitter perception (p<0.05). The combination of flavor base and processed meal from all three sources above had good flavor compatibility and reduced beany and bitter perception. Bitterness is also extremely low after tasting.

Example 5

a) Preparation of seasoning base material

Use the following components

Component wt(g)

pepper 30

Cumin 60

Agavin Powder 10

red chili powder 32

Sodium chloride 123

Sodium bicarbonate 50

Bake the pepper and cumin in a frying pan at 110°C for 4 minutes, cool down to room temperature (25°C) and grind to -40/+60 mesh (BS) powder. Crush the peppercorns and cumin with the agave powder, paprika powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes.

b) Preparation of processed meal

Use the following components

Component wt(g)

Rice/Steamed Rice/Wheat Semolina 950

Refined Vegetable Oil 165

mustard greens 20

clean cilantro 175

Cleaned Curry Leaves 175

Heat refined vegetable oil in a pan to 175°C, add mustard seeds, then clean chopped coriander leaves and curry leaves, and heat continuously for 4 minutes on low heat. The resulting dressing was mixed with rice grits and baked for 4 minutes. The baked mass was spread in a thin layer and cooled at room temperature (25°C) for 2 hours.

c) Preparation of instant mixes

Use the following components

Component wt(g)

Processed Meal 1000

DSF or steamed DSF 800

chickpea flour 200

seasoning base 120

The ingredients were blended in a ribbon mixer for 10 minutes to obtain an instant mix for making pudding with DSF.

d) Preparation of steamed pudding

500g of instant mix is made into a paste by mixing with 500ml of water. This paste is deposited on idli molds (cup molds) and steamed in the cooker at atmospheric pressure. After 15 minutes, remove the mold, let it cool for 5 minutes, and scoop the steamed pudding out of the mold.

With the help of a professional panel, the steamed puddings were subjected to sensory evaluation according to quantitative descriptive analysis (QDA).

Samples taken from 4 types of instant food mixes were evaluated for the effect on organoleptic quality of the use of processed cereal/millet meal together with steamed DSF and seasoning base.

Table 4

 Mean attribute scores for pudding samples containing rice/PB rice/wheat/maize meal and steamed DSF

Sample Compactness Pungency Flavor Compatibility Beany Bitterness Bitterness after tasting

m 6.7 ^a 8.2 ^a 7.6 ^a 3.6 ^a 2.2 ^a 1.2 ^a

PB meter 6.3 ^ab 7.5 ^ab 7.1 ^a 3.7 ^a 2.4 ^a 1.2 ^a

Wheat 7.2 ^a 7.0 ^ab 7.1 ^a 3.2 ^a 2.4 ^a 1.1 ^a

Maize 5.0 ^c 6.0 ^c 8.1 ^a 1.2 ^b 0.8 ^b 0.9 ^a

Mi = processed rice meal; PB rice = processed steamed rice meal.

Wheat = processed wheat meal, maize = processed corn meal.

There is no significant difference in the means of the same superscript letters in the column (p<0.05).

The detection threshold and saturation threshold were anchored at 1.25 cm and 13.75 cm in the quantitative descriptive analysis on the 15 cm scale, respectively.

Table 4 gives the main attribute average sensory scores for puddings made from mixtures containing one of the following ingredients: 1) steamed DSF + rice meal 2) steamed DSF + steamed rice meal 3) steamed DSF + wheat meal, 4) Steam DSF + corn meal. All mixes contained flavor base at a concentration of 6%. The results showed that the blends of processed meal and flavor base from all sources had good flavor compatibility with a significant reduction (p<0.5) of undesirable beany, bitter, or bitter after-taste perceptions. It was observed that the processed maize meal had the highest flavor compatibility and the lowest bitterness after tasting when compared to the others.

Shelf life of instant mixes for nutritional puddings

The product is packed in a polypropylene bag (200 gauge), each small bag is 100g, and 10 such small bags are packed in a metal-plated polyester bag (150 gauge). These packets were stored under simulated atmospheric conditions of 27°C and 65% RH. Samples were taken at monthly intervals, puddings were prepared and subjected to sensory evaluation by a professional panel after quantitative descriptive analysis on a 15 cm scale anchored at 1.25 cm and 13.75 cm representing the threshold of detection and saturation, respectively. Table 5 summarizes the results.

Table 5: Changes in quality attributes of nutritional puddings prepared from stored instant mixes

average score quality attribute start 1 month 2 months 3 months 4 months Tightness 7.6 7.5 7.5 7.3 7.2 Spicy 7.6 7.0 6.8 7.6 6.2 Fragrance Compatibility 6.9 6.2 6.9 6.4 5.6 beany smell 4.9 6.1 5.4 5.3 6.2 bitterness 2.2 2.9 2.5 2.5 2.8 bitter taste after tasting 2.2 1.8 2.0 2.2 1.6 Comprehensive quality 8.1 8.0 7.8 7.8 7.8

At the end of four months storage, there was no significant difference in sensory quality and comprehensive quality (p≤0.05). The results indicated that the packaged instant mix had a shelf life of 4 months.

advantage

1. The method comprises a simple step of improving the sensory quality of puddings containing steamed DSF by improving the taste with a seasoning mixture.

2. It is feasible to obtain instant mixes for steaming puddings containing DSF with significantly lower undesired organoleptic qualities.

3. Flavor bases mixed with processed rice/steamed rice/wheat/maize derived meal have high flavor compatibility.

Claims (21)

1. A uniformly mixed, nutritious and flavored instant pudding mix product, which has enhanced organoleptic quality and extended shelf life, said instant mix pudding product comprising: (a) homogeneous and baked seasoning base, content 8-12%; (b) Processed meal, content 45-55%; (c) 8-12% chickpea flour; (d) Defatted Soybean Flour (DSF) or Steamed Defatted Soybean Flour 35-45%; (e) have a protein content of 12-15%; and (f) Very low oil content of 2.5-3.5%. 2. The product according to claim 1, wherein the roasted seasoning base comprises pepper (8-12%), cumin seeds (18-22%), agavin powder (2.5-3.5%), paprika powder (8 -12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%). 3. The product according to claim 1, wherein the processed meal comprises roasted/steamed rice/maize/wheat meal (60-70%), mustard seed (5-8%), refined vegetable oil (8-12%) ) and coriander leaves (45-55%). 4. The product according to claim 1, wherein the shelf life of the product is 4 months. 5. The product according to claim 1, wherein said product has a relatively good fragrance compatibility with a scale score between 7.6 and 8.1, the detection threshold and saturation threshold respectively anchored at 1.25 in a quantitative descriptive analysis on a 15 cm scale cm and 13.75cm. 6. The product according to claim 1 , wherein said substantially reduced bitter perception product has a low measured value on a scale score of 0.8 to 2.2, with the detection threshold and saturation threshold respectively anchored at 1.25 cm in a quantitative descriptive analysis on a 15 cm scale and 13.75cm. 7. The product according to claim 1, wherein said product has a low measured value of bitterness score after tasting between 0.9 and 1.2, detection threshold and saturation threshold in 15 cm scale quantitative descriptive analysis are respectively anchored at 1.25 cm and 13.75cm. 8. The product according to claim 1, wherein said product has a product score of undesired beany odor with a low measurement value between 1.2 and 3.6, detection threshold and saturation threshold respectively anchored in quantitative descriptive analysis on a 15 cm scale Set at 1.25cm and 13.75cm. 9. The product according to claim 1 , wherein said product has a tightness scale score between 5.0 and 6.7, with detection threshold and saturation threshold anchored at 1.25 cm and 13.75 cm, respectively, in a quantitative descriptive analysis on a 15 cm scale. 10. The product according to claim 1, wherein said product has a scale score for pungency ranging from 5.0 to 6.7, with the detection threshold and saturation threshold anchored at 1.25 cm and 13.75 cm in a quantitative descriptive analysis on a 15 cm scale, respectively. 11. The product according to claim 1, wherein said product is mixed with an equal amount of water to prepare a thick paste product and the paste is steamed, further resulting in a nutritious steamed pudding. 12. The product according to claim 1, wherein said product is used as a breakfast food or as a snack and also as a nutraceutical. 13. The product according to claim 1, wherein said product is packaged in a 200 gauge polypropylene bag and further packaged in a metallized polyester bag. 14. A method for producing a nutritional instant food mix for preparing nutritional steamed pudding, said method comprising the steps of: (a) prepare seasoning base material; (b) seasoning base, chickpea flour and defatted soy flour or steamed defatted soy flour are added to the processed meal; and (c) Stirring the mixture of step (b) for 10-15 minutes to obtain a homogeneous instant pudding mix. 15. The method according to claim 8, wherein the seasoning base is prepared as follows: (a) roasted pepper (8-12%) and cumin seeds (18-22%), (b) allowing it to equilibrate at 25-40°C for 30 minutes; and (c) Crush it into powder and mix with agavin powder (2.5-3.5%), paprika powder (8-12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%) Mix to get the seasoning base. 16. The method according to claim 8, wherein the processed meal is prepared as follows: (a) Roast rice/steamed rice/wheat/corn/wheat semolina (60-70%) for about 4-10 minutes; (b) Seasoned by popping mustard seeds (5-8%) with hot refined vegetable oil (8-12%); (c) Add clean chopped coriander leaves (45-55%) and curry leaves (40-50%); and (d) Allow it to equilibrate at 25-40° C. for 1-3 hours to obtain a processed meal. 17. The method of claim 8, wherein the prepared instant pudding mix has improved organoleptic qualities. 18. The method of claim 8, wherein said instant pudding mix prepared in this way has better flavor compatibility and can actually reduce beany and bitter taste perception. 19. The method of claim 8, wherein the instant pudding mix has a shelf life of 4 months. 20. The method of claim 8, wherein the ratio of the processed meal to the remaining components is 1:0.8-0.8-1.0. 21. The method of claim 8, wherein the instant mix is mixed with an equal amount of water to prepare a thick batter, and the batter is steamed to further obtain a nutritional steamed pudding.

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