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Ambient Prolonged Storable Meal for Natural Calamities and Other Targets


  • NOTE: Facility for online Application for transfer of technology would be available soon...

Availability of safe, nutritional, tasty and ambient storable meal during natural calamities is a challenging task. The process and recipe for ready-to-eat food product called Stuffed Backed Food (SBF) is developed having shelf life up to 8 months at room temperature. The product is hygienic, nutritionally adequate with good taste and appreciable antioxidant capacity. The product is also suitable for defense personal, school lunch program, expedition?s astronauts as well as general consumers.

The developed process and recipe deals with a ready-to-eat nutritional and ambient storable meal named as Stuffed Baked Food (SBF) for serving to the natural calamity victims and other target groups including defense personnel, school lunch program, expeditions and astronauts.

SALIENT FEATURES OF AMBIENT PROLONGED STORABLE MEAL

  • Can be stored up to 8 months at room temperature in packed condition.
  • Hygienic and nutritionally adequate.
  • Sensory and texture quality well acceptable.
  • Good antioxidant capacity.Pure vegetarian product.
  • Suitable for all age groups.

APPLICATIONS

  • Ready-to-eat food during natural calamities.
  • Useful for other target groups like defense personnel, school lunch program, expeditions and astronauts.
  • Also suitable as a regular meal for other consumers.

The current technology deals with the development and optimization of a product called stuffed baked food (SBF) conceptualized on an ethnic product called ?Litti? or ?Bati? which is predominantly used as a regular food preparation in the northern India. The developed product was ambient storable up to 8 months and can be used for natural calamity victims. It can also be used by defense personnel, school lunch program, and space scientists. The extended shelf life of this product under ambient conditions is achieved by employing vacuum packing and gamma irradiation. Radiation processing of food is a well known technology based on physical energy where no chemical preservatives are involved and does not increase the temperature of the food. It has been approved by various international and national organizations to ensure 'Food Security & Safety'.

ADVANTAGES

  • Can be stored up to 8 months at room temperature in packed condition.
  • Hygienic and nutritionally adequate.
  • Sensory and texture quality well acceptable.
  • Good antioxidant capacity.
  • Pure vegetarian product.
  • Suitable for all age groups.

APPLICATIONS

  • Ready-to-eat food during natural calamities.
  • Useful for other target groups like defense personnel, school lunch program, expeditions and astronauts.
  • Also suitable as a regular meal for other consumers.

INFRASTRUCTURE REQUIREMENTS

A. Raw materials

  • The raw materials (Wheat, Gram, Sorghum, Finger Millet, Turmeric, Cumin, etc.) required for preparation of SBF are available locally.

B. Equipments

  • Convection baking oven.
  • Vacuum packaging machine.
  • Regular kitchen wares.

C. Space

  • A room of 500 sq. ft. area (25 ft. x 20 ft) with minimal facilities.

D. Power

  • Both single & three phase power connection.

E. Manpower

  • One skilled technician and four workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.
SR NO. Organization name Licensee Name Licensee Code ACQUIRED ON Valid Till Address City State Email Phone
01 M/S. DISHA GRUHA UDYOG PRITI PRALHAD MORE 4 09-08-2018 09-08-2025 Room No 504 Newalipada, Tal-Ambernath, Post Mangrul, Dist Thane, Pin - 421501 Mumbai Maharashtra pritimore1974@gmail.com
02 M/S. CHEFTALK FOOD AND HOSPITALITY SERVICES PVT. LTD. MR. GOVINDABABU POOJARI 5 30-06-2016 30-06-2023 Unit No B/1, New Empire Industrial Estate, Kondivita Road, Andheri (East), Mumbai - 400059 Mumbai Maharashtra gbpoojari@rediffmail.com
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General License Fee : ₹ 25,000.00 (Twenty Five Thousand)

General Royalty : 0%