Patents
A process for the preparation of soy based dry mix formulation useful for the preparation of sambar like gravy mix comprising; a. defatted soy flour in the range of 45-48%. b. tamarind pulp in the of 9-11%, . bengal gram flour in the range of 5-10% d. turmeric powder in the range of 1.2-1.6%, e. common salt in the range of 8-10%, f. balance is spices and adjutants, and the said process comprising the steps i) mixing of 45 to 48% defatted soy flour, 9-11% tamarind pulp, or 9-14% tamarind powder, 5-10% Bengal gram flour, 1/.2-1.6% turmeric and 8-10% common salt in a ribbon blender for 10 -20 mins and drying in hot air dryer at a temperature of 80-95°C for 4-6hr, ii) grinding the above said dried material in a plate mill and sieving in a 20 mesh sieve to obtain processed soy flour. iii. roasting the spices in a drum roaster 4-6% red chilli at 90-120°C for 30-60 mins, iv adding spices selected from 8-22% Coriander, 1.5- 3% Cumin, 0.8-1.0% Fenugreek, 0.4-0.6% Pepper, 0.3-0.4% Black gram dal, 0.3-0.4% Bengal gram dal, 0.15-0.2% asafetida powder at a temperature of 90-120°C for 30-60 mins and mixing them v) grinding the above said roasted material in a plate mill to a particle size of 44 to 60 mesh. vi) blending the 70-78% processed soy flour and ground22-30% spice mix from step(IV) in a ribbon blender or 15-25 mins to obtain the sambar-like gravy mix.