Process for preparation of stable potato gravy base and block building gravies thereof

Abstract

The present invention relates to processes for preparation of stable potato gravy base and several block building gravies and the like. The present invention relates to making potato based mother sauces with creative versatile block building, rheological properties capability and stability. This potato based gravy is stable and versatile enough to add on create other sauces, gravies, curries, dip-ping's toppings; smoothies Indian yellow curries, and Indian makhni daal and alike products with different permutation combinations of colors, flavors, and seasonings. The processes for preparation of potato gravy base and gravies according to the invention can be modified by need based prefixing of regional / ethnic processes and suffixing of techniques to create various sauces, gravies, curries, dip-ping's toppings; smoothies Indian yellow curries, and Indian makhni daal and the like.

Description

[0001] TITLE:

[0002] Process for preparation of stable potato gravy base and block building gravies thereof

[0003] FIELD OF THE INVENTION

[0004] The present invention relates to processes for preparation of stable potato gravy base and several block building gravies and the like. The present invention relates to making potato based mother sauces with creative versatile block building, rheological properties capability and stability. This potato based gravy is stable and versatile enough to add on create other sauces, gravies, curries, dip-ping’s toppings; smoothies Indian yellow curries, and Indian makhni daal and alike products with different permutation combinations of colors, flavors, and seasonings. The processes for preparation of potato gravy base and gravies according to the invention can be modified by need based prefixing of regional / ethnic processes and suffixing of techniques to create various sauces, gravies, curries, dip-ping’s toppings; smoothies Indian yellow curries, and Indian makhni daal and the like.

[0005] BACKGROUND OF THE INVENTION

[0006] Gravy Base is most important essential constituent of food. No food can be swallowed or gulped in the absence of moisture. The degree of moisture and composition of ingredients differs. But moisture in different forms including gravy is always present. Gravy Base is cooked sauce made from the juices of meats, vegetables etc. that run naturally. Gravy Base Cooked Food is foundation of every curry served in hotels, restaurants and alike. It is the most loved food world-wide.

[0007] Conventionally in India Gravy Base is made out of Tomatoes and Onions with fix pigments and only slight changes in color are possible.

[0008] The inventor of the present invention has found a gravy base made from potato and process for its preparation.

[0009] SUMMARY OF THE INVENTION

[0010] In one aspect of the present invention, there is provided a process for the preparation of potato gravy base conspiring steps of

[0011] a) add finely chopped potatoes to water at a first temperature of 100 °C and allowed to cook to form pulp,b) add Yeast Extract and optionally, Turmeric powder (Haldi) and mix,

[0012] c) pass the mixture through High Speed Hammer Mill type Gravy Machine with 200 mesh Sieve attached,

[0013] d) cool the mixture to room temperature,

[0014] e) add Vinegar, Salt and Sugar, and mix,

[0015] f) boil the mixture at second temperature of 100 °C and allowed to cook to form smooth mixture (Puree),

[0016] g) cool the mixture to 50 °C gradually,

[0017] h) add corn starch and boil the mixture at third temperature of 90 °C for 5-7 minutes, i) the mixture was allowed to cool gradually to 50 °C,

[0018] j) add Citric Acid, Xanthan Gum and Sodium Benzoate and mix, and

[0019] k) pack the gravy base at around 35 °C.

[0020] In one embodiment, the process according to the invention further comprises adding beet root in step a) and adding Ginger extract and Chili extract in step b) to obtain Potato Base Red Gravy.

[0021] In another embodiment, the process according to the invention further comprises adding beet root in step a) and adding Ginger extract, Chili extract, Caramelized Jaggery and Soya Sauce in step b) to obtain Potato Base Brown Gravy.

[0022] In yet another embodiment, the process according to the invention further comprises adding Concentrated Corn Extract, Ginger extract, Chili extract, and Finely Chopped Onion Shallots in step b) to obtain Potato Base Yellow Gravy.

[0023] In another embodiment, the process according to the invention further comprises boiling Green Leaves and Leafy Vegetable such as Spinach, Cabbage, Bottle Guard and / or Green Beans in water containing 0.1% Baking soda and sieved to obtain green colored water which is used in step a) to obtain Potato Base Green Gravy.

[0024] In another embodiment, the process according to the invention further comprises adding homogenous smooth paste of all Purpose Flour in step a) to obtain Potato Base White Gravy, wherein the said paste is prepared by Saute an all Purpose Flour 12% in Butter 6 % under slow heat, stirring vigorously in Water and cook on mild to obtain homogenous smooth paste.In yet another embodiment, the process according to the invention further comprises adding Jaggery Caramelized soya sauce in step b) to obtain Marination and BBQ.

[0025] In another embodiment, the process according to the invention further comprises adding Black Gram (Urad Dal) and Kidney Beans (Rajma) in step b) to obtain Potato Base Daal Makhni Gravy.

[0026] In another embodiment, the process according to the invention further comprises adding Chick Pea Flour (Besan) paste during boiling in step a), to obtain Indian Yellow Curry (Kadhi).

[0027] In yet another embodiment, the process according to the invention further comprises adding Sugar Syrup in step a), to obtain Jelly Topped Smoothies.

[0028] BRIEF DESCRIPTION OF DRAWINGS:

[0029] Figure 1: Flow chart for preparation of various gravies with Potato Base Gravy

[0030] DETAILED DESCRIPTION OF THE INVENTION

[0031] (1) Gravy Base is most important essential constituent of food. No food can be swallowed or gulped in the absence of moisture that is gravy.

[0032] (2) Gravy Base also called Mother Sauce; includes Base Stock, Curry Condiment, Seasoning; also used as BBQ Sauce, Marinade, Dressings, Toppings, Dips Smoothies Indian Curries and alike.

[0033] (3) Gravy is generally, in the form of semi solid mildly taste liquids.

[0034] (4) Gravy is made out of, pulps of fruits vegetables cereals; through thermal reduction / concentration.

[0035] (5) In gravy by adding Seasonings Spices and Condiments, worm rich Texture awesome flavors can be developed.

[0036] (6) Gravy apart from being Cooking Medium; adds flavor, richness, color, texture, and moisture. It also provides contrast and depth to dishes.

[0037] (7) On top of it, Potato based gravy provides a foundation for several others add on gravies and alike.(8) Gravy Base Cooked Food; is foundation of every curry served in hotels, restaurants and alike. It is the most loved food world-wide.

[0038] World-wide Mother sauces are prominently made out of meats drippings and stocks, dairy products, cereals etc. But none is Potato Based Gravy or Sauce. In India British Indian Restaurateurs (BIR) Cooking Style of Gravy is Presently Prevalent among Hotel Restaurants Cafe Cater-ring (HoReCa) Industry. This Gravy is prepared in small quantity for consumptions within a day or two. This Gravy is designer made out for specific popular food dishes; made out of costly, tomatoes, onion, cashews, and melon seeds; in variable proportion in few standard colors; loaded with seasonings spices, herbs and condiments. Thus these Gravy has no rheological standards, versatility, creativity, build-on or choice of colors; with very little shelf-life. There are also few sketchy private players offering costly products for common popular food dishes; made out of costly, tomatoes, onion, cashews, and melon seeds with unclear sales.

[0039] POTATO BASED GRAVY:

[0040] Gravy Base also called Sauce Curry Base Stock Dressing, Condiment, Seasoning, Topping, Dip, Marinade, and Smoothies is generally in the form of semisolid liquids. Made through reduction, concentration of textures, with adjusted flavors, by straining pulp to remove lumps, to incorporate worm flavors. It may further be seasoned with salt, pepper, spice, acid, alcohol etc. summarily gravy adds flavor, richness, color, texture, moisture, a contrast and depth to dishes. It serves as a cooking base medium. It provides a foundation for many other add on gravies and alike.

[0041] Following are the advantages of the potato base gravy of the present invention:

[0042] 1. Gravy Base should be congenial to all the five taste senses of human beings

[0043] (a) Fingers: Smooth and Even Feel,

[0044] (b) Mouth: Soft and Silky Experience,

[0045] (c) Tongue: Velvety Creamy Sense

[0046] (d) Eyes: Texture Smooth and Thick

[0047] (e) Color: Attractive and Shiny.

[0048] 2. Make gravy Base cheapest possible so that common man can also have luxury of hotel food.3. Use raw material and spices with identical rheological properties as of Costly Tomato Onion Cashew Combo; to make Gravy of nearly Same Taste Texture Flavor and Aroma 4. Prepared Potato Base Gravy with identical Rheological Texture and Properties Capable to Completely Replace Presently used Costly Tomato Onion Cashew based Gravy Based Combo.

[0049] 5. This Potato Base Gravy, as other gravies; has Multiple Gastronomy Centric Properties such as Rheological Modification, lowering Spices Activation Energy, working as Catalyst as well as working as an Enzymes Activator. Thus delivering Seasoning Buffering and Binding affects to the Cooking Science.

[0050] 6. This Potato Base Gravy has leverage for Creativity, Versatility, Building Blocks Capability and Rheological Properties. It stands on same Pedestal as that of European Mother Sauces.

[0051] 7. This Potato Gravy Base; is built on the pillars of Texture, Colour / Appearances Neutral Taste and Mild Flavors. Each of the pillars has large Spectrum of ingredients to select. Thus offering Consumers and Cooks to Rationally Select out of huge Spectrum of Edible Items from the world of Gastronomy.

[0052] 8. This combo of three; with application of Permutation and Combinations shall Create, Factorial ‘N’ numbers of Gravy Blocks with add on Versatile Dishes. Leading to hundreds of choicest add on foods with different Tastes Flavors and Appearance; to the pleasure of every Ethnic Group in the Society.

[0053] Potato base gravy of the present invention shall contribute in food chain as follows.

[0054] 1. Customer Centric Properties of Gravy Base’s: Taste, texture, appearance, flavor, eye finger mouth feel, rheological properties creativity, versatility, and building blocks:

[0055] 2. User / Chef Centric Properties of Gravy Base: should lower spices activation energy, works as catalyst, enzymes activation, works as a seasoning agent, as a buffering agent, works as binder, rheological modifier:

[0056] Potatoes Ideal Raw Material For Gravy Making

[0057] (1) Potatoes are the third most important crop for human consumption. Potatoes are one of our staple inexpensive food; providing energy-dense material.

[0058] (2) Potatoes contain Resistant Starch and additional vitamins, minerals, and fibre. They are rich in vitamin C, which is an antioxidant.

[0059] (3) Resistant Starch is the most important component in potato tubers, whose structure and composition play key roles in inexpensive processing.(4) High food inflation is a major concern in India, with the prices of tomatoes, onions, and Garlic (TOG) significantly impacting consumer price indices.

[0060] (5) Even today potato is among the cheapest commodity available in any local Indian market all around the year.

[0061] Potato Base Gravy has following comparatively better properties:

[0062] Conventional Gravy Base made out of Tomatoes Onions and Cashews; has very limited leverages to change.

[0063] Whereas Potato Base Gravy of the present invention has:

[0064] 1. Quick Preparation: Gravy can be a quick way to prepare dishes, and restaurants and hotels often use gravy to prepare dishes quickly.

[0065] 2. Multiple Purpose Gravy Base: This Potato Base Gravy can be used as a base for other dishes, and chefs can use different gravies for different dishes.

[0066] 3. Complements Food: This Gravy can complement many types of food, and can be added to vegetables, meat, breads, pasta, and even sweets.

[0067] 4. Standardized: Standardized recipes for gravies can help chefs create every time consistent flavors, tastes, and colored appearances.

[0068] 5. Creativity: In Potato Gravy Base, by adding raw material and ingredients; lot many new Dishes with variable layers of flavors texture and color and appearances can be developed, and added .

[0069] 6. Versatility: Potato Gravy Base can be used to create new base for many dishes, just by Changing Percentages of Raw material and Basic Ingredients; lot many different flavors, textures, and uses can be developed.

[0070] 7. Ethnic Taste Based Building Blocks: Potato Gravy Base can be used to build blocks of many types of several other ethnic Gravies; just by using ethnic based Ingredients and Spice-Mixes.

[0071] In one embodiment, the potato gravy base according to the invention contains yeast extract to mask typical potato flavor and dull texture.

[0072] Following are the advantages of yeast extract:

[0073] 1. Yeast extract is a flavor enhancer made from the cell contents of yeast, without the cell walls. It's rich in vitamins, minerals, and proteins.2. Yeast Extract is commonly used in gravies to enhance their flavor. Yeast extract adds a savory, umami flavor to gravies. This is due to the glutamic acid in yeast extract, which is the same amino acid found in meat, cheese, mushrooms, and tomatoes.

[0074] 3. Yeast extract is not only used to improve taste, but also for its rich properties. In fact, it can naturally make a food formulation healthier (less salty, sweaty or fatty), improve the nutritional profile of recipes or mask undesirable notes. Have interesting emulsifying and emulsion-stabilizing properties

[0075] 4. Yeast extract can be used in vegetarian and vegan dishes because it's free of animal ingredients but still provides a meaty taste. It can also help improve the texture of plantbased proteins.

[0076] In another embodiment, the potato gravy base according to the invention optionally contains Onion or Garlic or strong Spice Mixes or Seasonings. Onion or Garlic or strong Spice Mixes or Seasonings can be added while reconstituting Gravy into most exclusive Gastronomic delight Condiment as per user’s Choices.

[0077] Further advantages of processes of preparation of potato gravy base according to the invention are as follows:

[0078] A. Potatoes Base Gravy an Effective Mother Sauce

[0079] Potatoes easily absorb the other coloring pigments and having high soluble starch gives an ideal texture and color. Further during thermal processing in the presence of vinegar; potato pectin binds to the potato protein; whereby increasing the protein's solubility, emulsifying and gelling capacities. Thus, an ideal stable versatile creative block-building medium; and an effective confluence and convergence point.

[0080] B. Improves yield and lessen cooking time: Cost and Time effective

[0081] (a) Raw vegetables are finely chopped (not crushed diced grated or cubed) to maximize molecular exposure releasing more starch and coloring pigments while shortening cooking time.

[0082] (b) Chopped Potatoes are immediately immersed in Boiling water to soften and dissolve their Starchy ingredients for improved yield.

[0083] C. Improves Physical Rheological Properties:Hot Pulp is passed Several times; through High Speed Hammer Mill Type Gravy Machine with 70 / 140 mesh Strainer attached. At this Point through following operations below mentioned changes can be effected or regulated

[0084] (a) Reduce size of Pulp Particles evenly Fine, and distributing them uniformly into Puree. (b) With Continuous Hammering it makes Stable Emulsion of Potato Pulp and Colored Vegetable Pulp; two soluble liquids as miscible Puree.

[0085] (c) Through Change of Sieve Size, Coarse and Smooth Textured gravy.

[0086] (d) With change in proportions of mixes, change in appearance of gravy made.

[0087] (e) With Changes in water percentage; gravy can be thickened or thinned.

[0088] (f) Thus Rheological Properties Equivalent; to that of Ketchup can be calibrated.

[0089] (g) This hammerings brings shine to this gravy.

[0090] D. Converting unstable potato puree into stable gravy: Challenging Bottleneck

[0091] While Transforming Raw Potatoes into Pulp and then into Puree format; number of Heating’s Cooling’s and Mechanical activities undertaken. Whereby; this starchy liquid is subjected to several Thermal Shocks. This process is called Retrogradation; resulting in Puree transformation in to Gel like ordered structure with increased crystallinity and firmness; nearly equivalent to as of Tomato Ketchup, with increased Shelf-Life.

[0092] E. Effective usage of retrogradation: Vinegar Improves Rheological Properties:

[0093] Adding 0.8 % (by Weight) Vinegar; as Acidulant; Before 2ndboiling for Optimising Rheological Properties of Boiled Potato Puree.

[0094] (a) Vinegar’s Acidity inhibits Enzymes and Bacterial Growth.

[0095] (b) Vinegars Acidity induces Pectin to breakdown and integrates with the Gel on heating. Thus increasing the Gel Strength.

[0096] (c) Vinegar helps calcium present in Protein to dissolve and not coagulate, thus helps avoiding gritty structure of the Gel.

[0097] (d) Vinegars Acidity Maintains Viscosity of the Gel.

[0098] (e) Vinegars Acidity gives Sour Tart Flavor, thus reduces the dominant potato flavor. (f) Vinegar Brightens the Color, and enhances Apparent Sweetness

[0099] F. Rectifying Syneresis Effect: Addition of Corn Flour

[0100] On Long Cooling, as an after-effect of Retrogradation, excess Moisture Oozes out due to Syneresis. This released Moisture is absorbed by Addition of 1% Corn-Starch.

[0101] G. Gradual Cooling: Every Cooling plays a critical Part in the Process,(a) After 1stBoil, gradual Cooling, stabilizes Yeast Extract and its Flavor.

[0102] (b) After 2ndBoiling, Starch Molecules requires time to Re-arrange.

[0103] (c) After 3 Boiling Corn Starch requires time to absorb and stabilize

[0104] H. Adding Flavoring and Seasonings to Mask Potatoes Taste and Flavor:

[0105] In order to mask typical taste and flavor of potato base; spice-mixes, flavorings seasonings and their alike in convergence to the main product are added, including vegetable seasonings, vinegar fermented seasonings, yeast extract seasonings, caramelized seasonings, smoked seasonings.

[0106] I. Protect from separation potato puree and additive liquids:

[0107] Though all the two pulps are miscible, but to avoid separation on long storage; xanthan gum is added as emulsifying agent and as a stabilizer.

[0108] EXAMPLES

[0109] The following examples are given for the purpose of illustration rather than limitation of the invention.

[0110] Example 1

[0111] Potato Base Gravy

[0112] Table 1: Composition of Potato Base Gravy - Plain

[0113]

[0114] Process for preparation:a) Potatoes were washed, peeled and chopped into fine pieces.

[0115] b) Water 90% by weight of end product boiled to 100 °C. In boiling water, finely chopped potatoes were added and cooked to Pulp Form.

[0116] c) 3 % Dry Yeast Activated in about 30 °C hot 10% water, with 3% Sugar Solution. Left for 15 minutes to mature (to Give Smooth Texture and mild Flavor). This Activated Yeast was added to the Boiling Pulp for Autolysis i.e. first step towards converting Activated Yeast to Yeast Extract Form. Haldi added for vibrant yellow color and subtle earthy flavor.

[0117] d) Pass 4 times through High Speed Hammer Mill type Gravy Machine with 200 mesh sieve attached; Potato Pulp with Yeast Extract to Sieve out its shell. (This machine blends, homogenize, smoothen and amalgamate and cool the mixture thoroughly and also this machine by way of number of passes regulates coarseness and smoothen the texture of gravy. Herein with further addition of water controls thinkness and thinness of the gravy.)

[0118] e) Now add (a) Vinegar (as Acidulant), Salt (as Seasoning Agent); and Sugar at Boiling End.

[0119] f) Now to cook into puree boil to 100 °C, Second time until Small Bubbles appears.

[0120] (Thus initiate Retrogradation whereby rearrange Starch Molecules for the desired Puree like Rheological Properties i.e. Soft Gel like Creamy Texture.)

[0121] g) Add Corn Starch (to Defuse Syneresis effect i.e. to absorb discharged moisture;

[0122] caused as an after effect of Retrogradation. To initiate Corn Starch to swell and absorb this excess moisture), this Puree is third time boiled to 90 °C, and cooled very slowly. Thus allow ample time for starch to swell and absorb entire excess moisture. h) During this cooling period for stability and quality, add (a) citric acid (Sprinkle) (b) xanthan gum and (c) sodium benzoate.

[0123] i) Pack and store at around 35 °C.

[0124] Example 2

[0125] Smoke Roasted Potato Base Gravy

[0126] Table 2: Composition of Potato Base Gravy

[0127]

[0128]

[0129] Preparation and Process

[0130] 1. As a Preparatory step Following Parallel Process are undertaken in different pans

[0131] (a) To give New Range of Smoke Roasted Potato Base Gravy, Paste of Spices such as Asafoetida (Heeng), Roasted Cumin, Garlic, Onion and alike paste is pre-made in cooking oil and is pasted on Peeled Pierced medium sized Potatoes. This is allowed to stay for about 30 minutes for marination; and then potatoes are roasted like kabab on an open Charcoal Fired Roaster, for about 45 minutes. Thus Spicy flavor entrenches in the Roasted Potatoes.

[0132] (b) To Mask Potato Flavor and give natural taste, Need Based Flavor prepared; such as 6 % Ginger + 2.5% Chili Juice Cold Extracted. It’s Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling. (c) For Smooth Texture and mild Creamy Flavor; 3 % Dry Yeast is Activated in about 30°C hot 10% water, with 3% Sugar Solution. This Solution is Left for 15 minutes to mature into Activated Yeast. Activated Yeast is converted into Yeast Extract through Autolysis Process (Stress Therapy) i.e. by long boiling along with potatoes followed by Several times Passing through Sieve attached Gravy machine. Thus giving thermal as well as mechanical stress and finally filtering the shell through Sieve.

[0133] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0134] (a) Water 90% by weight of End Product boiled to 100 C in the pan.

[0135] (b) In boiling water, Roasted Potatoes are added as prepared earlier.

[0136] (c) Ginger Chili Pith Bag, as prepared earlier

[0137] (d) Activated Yeast as prepared earlier.3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 C. Thus also Converting Activated Yeast into Yeast Extract. 4. In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0138] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0139] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0140] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0141] 8. Pack and Store at around 35 °C.

[0142] Example 3

[0143] Potato Base Gravy - Brown Gravy

[0144] Table 3: Composition of Potato Base Gravy - Brown Gravy

[0145]

[0146]

[0147] Preparation Process

[0148] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 6 % Ginger + 2.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.

[0149] (b) Pre-Prepared Soya Sauce 3 %, with Caramelized 3% Jaggery is added for Typical Brown Gravy Flavor and Color; add while 1stboiling.

[0150] (c) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e.

[0151] converting Activated Yeast to Yeast Extract Form.

[0152] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0153] (a) Good Quality 35% by weight, Beet Roots Washed Peeled and Finely Chopped, are boiled in 100 % Water for maximum Coloring Pigments dissolved and Cooked.

[0154] (b) Good Quality Washed Peeled and Finely Chopped Potatoes 30 %, by weight are added; and boiled together with beet into pulp.

[0155] (c) Ginger Chili Pith Bag, as prepared earlier

[0156] (d) Caramelized Jaggery In Soya Sauce as prepared earlier.

[0157] (e) Activated Yeast as prepared earlier.

[0158] (f) Haldi, added for vibrant yellow color and subtle earthy flavor.

[0159] 3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds BlendsAmalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus also Converting Activated Yeast into Yeast Extract. 4. In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0160] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0161] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0162] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0163] 8. Pack and Store at around 35 °C.

[0164] Example 4

[0165] Potato Base Gravy - Green Gravy

[0166] Table 4: Composition of Potato Base Gravy - Green Gravy

[0167]

[0168]

[0169] Preparation Process

[0170] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 6 % Ginger + 2.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.

[0171] (b) Selected Green Seasonal Green Leaves and Leafy Vegetable such as Spinach, Cabbage / B Guard, Green Beans etc (Palak / Arbi / Bhindi / Cheel / Bathua etc) are thoroughly washed. They are 1stboiled in an open pan without cover with 0.01% Baking Soda until Cooked Soft. They are sieved out and Ice-Shaving Sprinkled profusely; along with 1% Sugar as Color Fixant.

[0172] (c) And in its leaves left hot water; Chopped Potatoes are boiled. Thus the Green Pigment leached during Boiling is absorbed by the light colored Potatoes.

[0173] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0174] (a) Sieved out Cooked Leaves

[0175] (b) Potato pulp

[0176] (c) Ginger Chili Pith Bag, as prepared earlier.

[0177] (d) Activated Yeast

[0178] (e) Haldi 0.1% for vibrant yellow color and subtle earthy flavor.

[0179] 3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus also Converting Activated Yeast into Yeast Extract. 4. In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0180] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desiredGravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0181] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Corn Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0182] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0183] 8. Pack and Store at around 35 °C.

[0184] Example 5

[0185] Potato Base Gravy - smoked Daal Makhni gravy base (Rajma Ara)

[0186] Table 5: Composition of Potato Base Gravy - smoked Daal Makhni gravy base Rajma Ara

[0187]

[0188] Preparations and ProcessAs a Preparatory step Following Parallel Process are undertaken in different pans (a) Soak Overnight Black Gram (Urad Dal) and Kidney Beans (Rajma) in 4: 1 Ratio.

[0189] And Cook until very Soft, for about 20 Minutes.

[0190] (b) For Smoked Flavor; Good Quality about 5 cm Size Potatoes are pierced through SS Rod, and Baked on a Plants Dry Trash Fired Furnace; for about 1 Hour. On Cooling Skin is peeled off from the Smoke Baked Potatoes.

[0191] (c) For Need Based Flavor such as 7.5 % Ginger + 3.5% Green Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together; while its juice is added after second boiling.

[0192] (d) For Smooth Texture and mild Flavor; add 3 % Dry Yeast duly Activated, for Autolysis i.e. converting Activated Yeast to Yeast Extract Form.

[0193] (e) Add for Distinctive Characteristic Flavor, Jaggery Melted / Caramelized in Soya Sauce.

[0194] 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0195] (a) Cooked Tender Black Gram and Kidney Beans, prepared as above.

[0196] (b) Smoke Baked Potatoes, prepared as above.

[0197] (c) Ginger Chili Pith Bag, prepared as above.

[0198] (d) Activated Yeast, prepared as above.

[0199] (e) Caramelized Jaggery in Soya Sauce; prepared as above.,

[0200] (f) Haldi added for vibrant yellow color and subtle earthy flavor.

[0201] After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus also Converting Activated Yeast into Yeast Extract. In this Cool Puree, added; (a) Vinegar as Acidulant 1 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Jaggery Melted and Caramelized 12 % added for Flavor.

[0202] 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.rd

[0203] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Corn Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0204] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0205] 8. Pack and Store at around 35 °C.

[0206] Example 6

[0207] Potato Base Gravy - Red Gravy

[0208] Table 6: Composition of Potato Base Gravy - Red Gravy

[0209]

[0210] Preparation Process

[0211] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (d) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 6 % Ginger + 2.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.(e) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e. converting Activated Yeast to Yeast Extract Form.

[0212] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0213] (g) Good Quality 35% by weight, Beet Roots Washed Peeled and Finely Chopped, are boiled tender, in 100 % Water to get quick and maximum Coloring Pigments. (h) To the above; Good Quality Washed Peeled and Finely Chopped Potatoes 30 %, by weight are added

[0214] (i) Add Ginger Chili Pith Bag, as prepared earlier.

[0215] (j) Add Activated Yeast, as prepared earlier.

[0216] (k) Add Haldi 0.1% for vibrant yellow color and subtle earthy flavor.

[0217] 3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjustmoisture for thick and thin gravy. Further this machine Grinds BlendsAmalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus also Converting Activated Yeast into Yeast Extract.

[0218] 4. In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % alsoas Seasoning Agent.

[0219] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0220] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Corn Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0221] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0222] 8. Pack and Store at around 35 °C.

[0223] Example 7

[0224] Potato Base Gravy - White Cheesy Gravy and Pasta SauceTable 7: Composition of Potato Base Gravy - White Cheesy Gravy and Pasta Sauce

[0225]

[0226] Process of Preparation

[0227] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) Good Quality 35 % by weight, Potatoes Washed Peeled and Finely Chopped are boiled in 70% Water in Big Pan

[0228] (b) In separate pan, white gravy Base is prepared by Saute an all Purpose Flour / Semolina 12%; in Butter 6 % under slow heat, ensure that Color is still White whereas a typical cooked aroma confirms that flour is cooked. Once flour is ready, while stirring vigorously adds hot water 6 times of Flour and cook on mild heat until it gets homogenous smooth paste.

[0229] (c) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e.

[0230] converting Activated Yeast to Yeast Extract Form.

[0231] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0232] (a) Chopped Potatoes, as prepared earlier.

[0233] (b) Roux Made White Gravy Base, as prepared earlier.

[0234] (c) Activated Yeast; as prepared earlier.

[0235] (d) 0.03 % Haldi added while boiling for vibrant yellow color and subtle earthy flavor.3. The aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; and further Converting Activated Yeast into Yeast Extract; while gradually cooling to about 40 C; thus subjecting Puree to Several Shocks.

[0236] 4. In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0237] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0238] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0239] 7. Need based 0.01 % Cardamom / Nutmeg / Mace etc is added.

[0240] 8. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0241] 9. Pack and Store at around 35 °C.

[0242] Example 8

[0243] Potato Base Gravy - Yellow Gravy

[0244] Table 8: Composition of Potato Base Gravy - Yellow Gravy

[0245]

[0246]

[0247] Preparation Process

[0248] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 6 % Ginger + 2.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.

[0249] (b) For Yellow Color and Nutty Flavor: Corn Grits 15% are soaked overnight and Cooked in 40% Water, until soft. The Pith and zest sieved out; and Concentrated Extract used to deliver color and flavor.

[0250] (c) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e.

[0251] converting Activated Yeast to Yeast Extract Form.

[0252] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0253] i. Quality Potatoes 50% by weight, Finely Chopped in 70% Boiling Water, until tender

[0254] ii. Concentrated Corn Extract

[0255] iii. Ginger Chili Pith in Linen Bag

[0256] iv. Finely Chopped Onion Shallots 10% by weight for Need based Flavor.

[0257] v. Activated Yeast

[0258] vi. Haldi 0.3 % for vibrant yellow color and subtle earthy flavor.

[0259] 3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds BlendsAmalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus Converting Activated Yeast into Yeast Extract.

[0260] 4. In this Cool Puree, added; (a) Vinegar as Acidulant 1 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 %, as Seasoning Agent.

[0261] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0262] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0263] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0264] 8. Pack and Store at around 35 °C.

[0265] Example 9

[0266] Potato Base Gravy - Indian Yellow Curry (Kadhi)

[0267] Table 9: Composition of Potato Base Gravy - Indian Yellow Curry (Kadhi)

[0268]

[0269]

[0270] Preparation Process

[0271] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) For Smoked Flavor; Good Quality about 5 cm Size Potatoes are pierced through SS Rod, and Baked on a Charcoal Stove lighted by mustard Oil smoked with Asafoetida, Cumin, Mint Leaves (Heeng,Jeera Podina); for about 30 Minutes. On Cooling Skin is peeled off.

[0272] (b) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 7 % Ginger + 3 % Chili; Fermented in Vinegar for 7 Days and Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.

[0273] (c) For Yellow Color and Nutty Flavor; Chick Pea Floor Paste prepared and added.

[0274] (d) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e.

[0275] converting Activated Yeast to Yeast Extract Form.

[0276] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0277] i. Smoked Potatoes, prepared as above.

[0278] ii. Fermented Ginger Chili Pith Bag, prepared as above.

[0279] iii. Chick Pea Flour Paste; prepared as above.

[0280] iv. Activated Yeast, prepared as above.

[0281] v. Haldi 0.3 % for vibrant yellow color and subtle earthy flavor.

[0282] 3. After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 °C. Thus Converting Activated Yeast into Yeast Extract.

[0283] 4. In this Cool Puree, added; (a) Vinegar as Acidulant 1 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 %, as Seasoning Agent.

[0284] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desiredGravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0285] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0286] 7. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0287] 8. Pack and Store at around 35 °C.

[0288] Example 10

[0289] Potato Base Gravy - Caramelized Sauce For Marination and BBQ

[0290] Table 10: Composition of Potato Base Gravy - Caramelized Sauce For Marination and BBQ

[0291]

[0292] Preparation Process: Medium sugary and thick slightly viscous.1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) Need Based Flavor such as 6.50 % Ginger + 3.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in a linen bag and boiled together during 1stBoiling; while its juice is added after second boiling.

[0293] (b) For SmoothCheesey Texture and mild Flavor; add 3 % Dry Yeast duly Activated, for Autolysis i.e. converting Activated Yeast to Yeast Extract Form.

[0294] (c) For Distinctive Characteristic Flavor, Jaggery Melted and Caramelized in Soya Sauce used.

[0295] 2. 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0296] (a) Good Quality 25% by weight, Beet Roots Washed Peeled and Finely Chopped, are boiled in 100 % Water.

[0297] (b) To this Beet Root Boiling Pulp; Good Quality Washed Peeled and Finely Chopped Potatoes 20 %, by weight are addedand boiled

[0298] (c) Ginger Chili Pith Bag

[0299] (d) Activated Yeast

[0300] (e) Caramelized Jaggery In Soya Sauce.

[0301] (f) Haldiadded for vibrant yellow color and subtle earthy flavor.

[0302] 3. After Boil, Pith bag removed this mixture of afore said pulp is Passed four Times through High Speed Hammer Mill type Gravy Machine with 200 meshes Sieve attached. This machine converts the Pulp into Puree; as well as it Blends Homogenize S moothen and amalgamate the ingredients coolly. Whereas unwanted materials is sieved out.

[0303] 4. In this Cool Puree, added; (a)Vinegar as Acidulant 1 %, (b) Salt as Seasoning Agent 0.5 %; and(c) Jaggery Melted and Caramelized 12 % added for Flavor.

[0304] 5. 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0305] 6. 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.7. Add Corn Starch 1%, to Defuse Syneresis effect, i.e. discharge of moisture; caused as an after effect of Retrogradation.

[0306] 8. This Puree is third time boiled to 90 C and cooled very slowly; to initiate Corn Starch to swell and absorb this excess moisture. Thus allow ample time for starch to swell and absorb entire excess moisture.

[0307] 9. During this Cooling period for Stability and Quality purposes, add (a) Citric Acid 0.20 %(Sprinkled), (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%, added.

[0308] 10. Pack and Store at around 35 °C.

[0309] Example 11

[0310] Potato Base Gravy - Red Dippers Sauce

[0311] Table 11: Composition of Potato Base Gravy - Red Dippers Sauce

[0312]

[0313] Process of Preparation

[0314] 1. To start with Following Parallel Process are undertaken in different pans

[0315] (a) To Mask Potato Flavor and give natural taste, prepare Need Based Flavor such as 6 % Ginger + 2.5% Chili; Cold Extracted into Juice and Pith. The Pith is placed in alinen bag and boiled together during 1stBoiling; while its juice is added after 2ndboiling.

[0316] (b) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e.

[0317] converting Activated Yeast to Yeast Extract Form.

[0318] (c) For Distinctive Characteristic Flavor Jaggery Melted and Caramelized and added 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0319] (a) Good Quality 35% by weight, Beet Roots Washed Peeled and Finely Chopped, are boiled in 100 % Water for maximum Coloring Pigments dissolved and Cooked.

[0320] (b) Good Quality Washed Peeled and Finely Chopped Potatoes 30 %, by weight are added; and boiled together with beet into pulp.

[0321] (c) Ginger Chili Pith Bag, as prepared earlier

[0322] (d) Caramelized Jaggery in Soya Sauce as prepared earlier.

[0323] (e) Activated Yeast as prepared earlier.

[0324] (f) Haldi, added for vibrant yellow color and subtle earthy flavor.

[0325] After Boil, Pith Bag Removed, and aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; while gradually cooling to about 40 C. Thus also Converting Activated Yeast into Yeast Extract.

[0326] In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0327] 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0328] 3 Boil to 90 C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0329] During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.8. Pack and Store at around 35 °C.

[0330] Example 12

[0331] Potato Base Gravy - White Gravy (Jelly Topped Smoothies)

[0332] Table 12: Composition of Potato Base Gravy - White Gravy (Jelly Topped Smoothies)

[0333]

[0334] Process of Preparation

[0335] 1. As a Preparatory step Following Parallel Process are undertaken in different pans (a) Good Quality 20 % by weight, Potatoes Washed Peeled and Finely Chopped are boiled in 70% Water in Big Pan

[0336] (b) In separate pan, white gravy Base is prepared by Saute an all Purpose Flour / Semolina 12%; in Butter 6 % under slow heat, ensure that Color is still White whereas a typical cooked aroma confirms that flour is cooked. Once flour is ready, while stirring vigorously adds hot water 6 times of Flour and cook on mild heat until it gets homogenous smooth paste.

[0337] (c) For Topping Jelly, Soak Straw Berry in Sugar in 1:3 Ratios, for an hour in a pan.

[0338] Now medium heat the pan until sugar dissolves. Add 0.12 % Citric Acid to prevent sugar from crystallization and to get firm texture.(d) For Smooth Texture and mild Flavor; Activate 3 % Dry Yeast, for Autolysis i.e. converting Activated Yeast to Yeast Extract Form.

[0339] 1stBoiling in large pan, following added and Boiled together into soft pulp.

[0340] (a) Chopped Potatoes, as prepared earlier.

[0341] (b) Roux Made White Gravy Base, as prepared earlier.

[0342] (c) Topping Jelly, as prepared Earlier.

[0343] (d) Activated Yeast; as prepared earlier.

[0344] The aforesaid mixture is passed about four Times (need based) through High Speed Hammer Mill type Gravy Machine with 70 / 140 mesh Sieve attached. This is to obtain desired Coarse or Smooth texture, as well as to adjust moisture for thick and thin gravy. Further this machine Grinds Blends Amalgamates and Homogenizes the Pulp into desired Puree format; and further Converting Activated Yeast into Yeast Extract; while gradually cooling to about 40 C; thus subjecting Puree to Several Shocks.

[0345] In this Cool Puree, added (a) Vinegar as Acidulant 0.60 %, (b) Salt as Seasoning Agent 0.5 %; and (c) Sugar 1 % also as Seasoning Agent.

[0346] 2ndboil it to 100 °C for aboutl5 minutes to cook i.e. until Small Bubbles appears. This initiates Retrogradation whereby re-arranging the Starch Molecules into desired Gravy like Rheological Properties i.e. Soft Gel like Creamy Texture. At the end add Ginger Chili Juice and need based 0.01 % Cardamom / Nutmeg / Mace etc; and the Gel is allowed to Cool gradually.

[0347] 3 Boil to 90 °C; to absorb Moisture Released due to after effect of Retrogradation on cooling (Syneresis). To absorb this moisture, Com Starch 1% is added. This initiates Corn Starch to swell and absorb excess moisture. While Gradual Cooling gives this starch sufficient time to stabilize.

[0348] Need based 0.01 % Cardamom / Nutmeg / Mace etc is added.

[0349] During this Cooling period for Stability and Quality purposes, add (a) Citric Acid (Sprinkle) 0.10 %, (b) Xanthan Gum 0.1%, and (c) Sodium Benzoate 0.1%.

[0350] Pack and Store at around 35 °C.

Claims

Claims:

1. A process for the preparation of potato gravy base comprising steps ofa) add finely chopped potatoes to water at first temperature of 100 °C and allowed to cook to form pulp,b) add Yeast Extract and optionally, Turmeric powder (Haldi) and mix, c) pass the mixture through High Speed Hammer Mill type Gravy Machine with 200 mesh Sieve attached,d) cool the mixture to room temperature,e) add Vinegar, Salt and Sugar, and mix,f) boil the mixture at second temperature of 100 °C and allowed to cook to form smooth mixture (Puree),g) cool the mixture to 50 °C gradually,h) add corn starch and boil the mixture at third temperature of 90 °C for 5-7 minutes,i) the mixture was allowed to cool gradually to 50 °C,j) add Citric Acid, Xanthan Gum and Sodium Benzoate and mix, and k) pack the gravy base at around 35 °C.

2. The process as claimed in claim 1 wherein the said process further comprises adding beet root in step a) and adding Ginger extract and Chili extract in step b) to obtain Potato Base Red Gravy.

3. The process as claimed in claim 1 wherein the said process further comprises adding beet root in step a) and adding Ginger extract, Chili extract, Caramelized Jaggery and Soya Sauce in step b) to obtain Potato Base Brown Gravy.

4. The process as claimed in claim 1 wherein the said process further comprises adding Concentrated Corn Extract, Ginger extract, Chili extract, and Finely Chopped Onion Shallots in step b) to obtain Potato Base Yellow Gravy.

5. The process as claimed in claim 1 wherein the said process further comprises boiling Green Leaves and Leafy Vegetable such as Spinach, Cabbage, Bottle Guard and / or Green Beans in water containing 0.1% Baking soda and sieved to obtain green colored water which is used in step a) to obtain Potato Base Green Gravy.

6. The process as claimed in claim 1 wherein the said process further comprises adding homogenous smooth paste of all Purpose Flour in step a) to obtain Potato Base White Gravy,wherein the said paste is prepared by Saute an all Purpose Flour 12% in Butter 6 % under slow heat, stirring vigorously in Water and cook on mild to obtain homogenous smooth paste.

7. The process as claimed in claim 1 wherein the said process further comprises adding Jaggery Caramelized soya sauce in step b) to obtain Marination and BBQ.

8. The process as claimed in claim 1 wherein the said process further comprises adding Black Gram (Urad Dal) and Kidney Beans (Rajma) in step b) to obtain Potato Base Daal Makhni Gravy.

9. The process as claimed in Claim 1, wherein the said process further comprises adding Chick Pea Flour (Besan) paste during boiling in step a), to obtain Indian Yellow Curry (Kadhi).

10. The process as claimed in Claim 1, wherein the said process further comprises adding Sugar Syrup in step a), to obtain Jelly Topped Smoothies.

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