MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202641093299 A) filed by Dr. Jayalaxmi Baddi; Ms. Soujanya A. S; Ms. Thungashree M. P; Dr. David E Henry; and Dr. Hanumantharaju K. N on July 31, 2026, for An Instant Millet And Chickpea-Milk-Powder-Based Ayurvedic Kashaya Mix And A Process For The Preparation Thereof.
Inventors include Dr. Jayalaxmi Baddi; Ms. Soujanya A. S; Ms. Thungashree M. P; Dr. David E Henry; and Dr. Hanumantharaju K. N.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: ABSTRACT OF THE INVENTION Title: AN INSTANT MILLET-MILK-POWDER-BASED AYURVEDIC KASHAYA MIX AND A PROCESS FOR THE PREPARATION THEREOF The invention relates to an instant millet-milk-powder-based Ayurvedic kashaya mix and to a process for the preparation thereof. Finger millet (Eleusine coracana) (101) (150 g) and foxtail millet (Setaria italica) (102) (150 g), in a 1:1 ratio, together with chickpea (Cicer arietinum L.) (103) (100 g) are soaked in a 3:1 millet-to-legume ratio (300 g millets : 100 g chickpea) for 8 hours, co-germinated for 8 to 12 hours, blended with water in a 1:4 ratio and the millet milk extracted through a triple-layer muslin-cloth filtration (107); the extracted milk is pasteurised at 60 °C for 15 minutes and tray-dehydrated at 50 °C into a shelf-stable millet-milk powder. Separately, an Ayurvedic spice mix comprising, per 100 g of the said spice mix, coriander seeds 35 g, cumin seeds 15 g, cinnamon 10 g, dry ginger 10 g, cardamom 15 g, black pepper 10 g and turmeric powder 5 g, is ground and sieved into a kashaya spice powder. The millet-milk powder, the kashaya spice powder and jaggery are blended in defined proportion into a single instant kashaya mix packaged in a food-grade high-density polyethylene pouch (114); the said instant mix reconstitutes by the addition of hot water and a two-minute boil into a ready-to-drink milk-kashaya beverage. The finished instant mix delivers per 100 g approximately 3.75 g moisture, 8.59 g protein, 6.28 g total fat, 79.03 g carbohydrates, 442 Kcal energy, 6 mg iron, 190 mg sodium, 434 mg potassium and 333 mg calcium; achieves a 9-point-hedonic-scale overall-acceptability score of approximately 8.6 materially exceeding that of a comparable skim-milk-based kashaya; and exhibits a microbiological safety profile adequate for shelf-stable ambient distribution. Number of Claims: 5 Number of Drawings: 3
Disclaimer: Curated by HT Syndication.
