1. Title of the Invention

A process for producing substitutes for rice [and similar products such as couscous and vermicelli] by the processing of Jackfruit (Artocarpus heterophyllus).

2. Technical field of invention

Food processing industry

The invention is applicable to average consumers of rice. The invention relates to a process for the processing of Jackfruit to produce rice or grain alternatives. Owing to the low carbohydrate and fat content and high nutrient content in Jackfruit, rice alternatives produced from Jackfruit would be of tremendous benefit for those wanting to restrict intake of excess carbohydrates and fats and those with other dietary restrictions. The end product in terms of texture and taste would be similar to that of rice. Moreover, the method of processing and dehydrating the Jackfruit will allow a shelf life of over 6 months. 3. Background Art

There is no known prior art. However, the following invention relating to the method for processing vegetables, particularly Cauliflower is available.

PCT International Publication No. WO 2015/075028A1 found at https://patentimages.storage.googleapis.eom/a0/56/53/8 08f23fbecdfe9/W 02015075028 A1.pdf

The method for processing Cauliflower described in the above publication is however completely and substantively different to the method for processing ‘ JackRice’ described hereinafter. Most significantly, the end product of the method for processing Cauli-rice does not involve a step where the product is dehydrated to meet all the physical characteristics of a rice grain. In contrast, the process for producing ‘JackRice’ is intended to produce a very similar alternative to rice, which has all the physical characteristics of a dried rice grain.

4. Disclosure of Invention Technical Problem:

One of the issues with Jackfruit is discolouration once the outer skin is removed. The pealed fruit also, over time, is known to produce odorous volatile chemicals which are undesirable for consumers and is very unsuitable for prolonged storage. The discolouration of Jackfruit is a result of enzymatic browning which occurs due to the action of the group of enzymes called polyphenol oxidases (PPO). This discolouration is controlled in the invention during the process of holding in the acid medium (Claim 5) (International Journal of Food Science and Nutrition. ISSN:2455-4898, Impact factor: RJIF 5.14, Vol 3 Issue 3, May 2018. Dr. Suma Divakar, Tharani S).

Consumers find that the colour, odour and/or taste of Jackfruit once its outer skin is removed and its stored for a few days, to be unpleasant. Any product that is the result of processing fruits and vegetables that is inherently discoloured, odorous or peculiar in terms of taste will not find a market among consumers looking for alternatives to products such as traditional rice. In this context, a product processed in the method described hereinafter from Jackfruit, which is low in carbohydrates and fats but high in dietary fibre and other nutrients which could be stored under ambient temperature conditions without loss of taste and/or odour for longer periods, would be a viable alternative for consumers. Technical Solution:

Rice is a dry grain at ambient temperature which then needs a cooking process prior to consumption. This cooking process could be in any conventional cooker or microwave in a medium of water for a period of time. Further, rice in its dried state is generally of a moisture content below 10% and could be stored for fairly long durations without any microbial spoilage.

In an embodiment of the invention, the solution required processing Jackfruit into a product that meets all the above characteristics of rice and hence would provide a viable and attractive altemative/substitute for rice. The said product is hereinafter sometimes referred to as ‘Jackrice’ or ‘JakRice’.

‘JackRice’ is intended to be packaged for storage at ambient temperature in flexible packaging with a shelf life in excess of 6 months. This period could be further extended with nitrogen flushed packaging.

The cooking process of the ‘JackRice’ is just adding of water and cooking for 2 mins in a microwave oven (900W) or, alternatively, by just adding boiling water to it and standing for 5 mins. Any excess water could then be drained out. The cooked ‘JackRice’ gives all the characteristics of freshly cooked Jackfruit in odour, taste and texture.

Advantageous Effects

Jackfruit is low in fat and carbohydrates but high in dietary fibre.

Approximate Nutritional data for Jackfruit is provided below:

Nutritional values per lOOg. (3.5oz)

Energy 394kJ (94 kcal)

Carbohydrates 24g Sugars Dietary fibre 1.6g Total Fats 0.3g

-Saturated fats O.lg

-polyunsaturated O.lg

Total Omega-3 fatty acids 24mg Total Omega-6 fatty acids 63mg Protein 1.5g Vitamins

-Vitamin A 297 IU -Vitamin C 6.7mg -Riboflavin O.lmg

-Niacin

0.4mg

-Vitamin B6 O.lmg

-Folate 14mcg Minerals

-Calcium 34mg

-Iron 0.6mg

-Magnesium 37mg

-Phosphorus 36mg

-Potassium 303mg

-Sodium 3mg

-Zinc 0.4mg

-Copper 0.2mg

-Manganese 0.2mg

-Selenium 0.6mcg

Jackfruit may be used as a rice or grain alternative. Owing to the low carbohydrate, low fat content and high nutrient content in Jackfruit, it becomes particularly relevant for those with dietary restrictions to intake of carbohydrates and fats.

The methods listed in the Claims and the process described gives the Jackfruit a similar texture to rice, couscous and/or vermicelli. Typically, fresh Jackfruit is processed until it is the size of rice, couscous or small vermicelli strands using mechanical means of food processors, hand-held graters or a knife. This is then cooked to produce a cooked rice like Jackfruit derived product.

5. Mode for carrying out the Invention Description of the process

According to the first aspect of the invention, there is provided a method for processing Jackfruit comprising of,

I) a washing step;

II) a peeling step whereby the hard, outer skin is peeled off;

III) a mechanical dicing step subjecting the Jackfruit to a size reduction;

IV) a holding step which effectively reduces the discoloration process by being subject to an acid-based dip with the product in contact with peroxides and/or oxides for a pre determined time period - this is in a controlled liquid of peroxide, acid medium ensuring the pH of the holding liquid remains below 5, which liquid acts as an antioxidation agent and also helps in preservation of the Jackfruit due to its antibacterial properties;

V) a rinsing process of the diced fruit removing all gases due to the oxides and peroxides in the liquid, and all traces of the liquid used in the above step;

VI) a softening step comprising of a steam blanch for a predetermined time period and followed by a rapid cooling off through a cold-water blanch to immediately stop the cooking process;

VII) a draining period of the Jackfruit removing any excess water accumulated during the softening step;

VIII) a drying process by heat treatment at a predetermined temperature for a predetermined time frame to ensure that the product retains its taste, odour and colour but loses its moisture content, thereby enabling the product to be stored for longer periods without spoilage at ambient temperature.

As it is known that the flesh of the Jackfruit begins to immediately discolour as soon as the hard outer skin is removed, the first aspect of the invention deals with greatly reducing or eliminating the undesirable discolouration of the Jackfruit flesh. Accordingly, the first aspect of the process is that immediately upon removal of the outer skin, the fruit is totally immersed in a feeder container containing a 4% Citric acid solution (4% w/v solution in water) where the pH of the solution is measured and maintained between 4.2 and 4.9. This ensures that discolouration is reduced or eliminated until the second and third steps of the process take place, i.e. the mechanical separation step and the mechanical dicing process respectively.

The second step, which is the mechanical separation step is the separation of the hard core of the fruit from the flesh which is the only part of the fruit which could be processed to obtain the finished product, i.e. JackRice. Immediately upon removal of the core of the fruit mechanically, the remaining flesh of the fruit is returned to a 3% w/v citric acid solution where the pH is maintained between 4.7 and 5.3

The third step of the invention relates to the mechanical dicing process where the flesh of the fruit is mechanically reduced in size to a particle size corresponding to a rice grain, and has a length greater than that of the width. These rice sized granules have a slightly long axis of average length between 1 to 8mm and short axis between 2 to 5mm. In an embodiment of the invention, the diced Jackfruit has average size of 6mm on the long axis and 3mm on the short axis, allowing the Jackfruit product to function as a Rice Substitute or Rice Alternative. This is required so that the finished product i.e. JackRice has the visual appearance of generic rice. The diced particles are once again fed via a conveyor system to a holding trough of a 2% citric acid solution. This gradual reduction in the acidity of the holding mediums ensure both the elimination of discoloration and also that the particles do not absorb excess acidity through the medium.

Prior to the next step of softening/cooking through steaming, the particles pass through a continuous water bath and is rinsed to remove all traces of acidity from the particles. This is a continuous process ensuring that there is no time lag for the product to discolour due to the absence of acidity. The particles pass through immediately to the next step of the invention, i.e. the softening/ cooking step.

The softening and precooking of the particles are done through a steam chamber which breaks down the molecular structure of the particles and which allows the particles to obtain a more uniform level of dehydration during the final step of the process. This softening process within the steam tunnel could be carried out at standard atmospheric pressure or at a higher pressure which in turn would result in a higher temperature as Temperature is directly proportional to Pressure where volume is constant. This adjustment is called for in conditions where the Jackfruit is found to be excessively hard or when the softening/cooking time needs to be reduced due to production constraints.

Upon completion of the steaming process, the particles pass through a conveyor driven cold water rinse to immediately, drastically stop the cooking process and also drastically drop the core temperature of the particles very quickly which is a form of eliminating any microbial activity.

The final step of the invention is the dehydration (drying) process of the Jackfruit particles. This is a very critical aspect of the invention for the following reasons:

1. The dried particles should be of a visual appearance in terms of colour to that of rice.

2. The particles should be dried to ensure a moisture content below 4%, ensuring that the product does not spoil microbiologically. 3. The product could be subjected to a minimum shelf life of 6 months.

This drying process is carried out in an expeller type dehydrator where the product is initially dried at a temperature of 135F(57C) for 10 mins. After the initial removal of the water present in the particles, the expel vents are closed and the temperature reduced to 130F(54C). This is continued for a predetermined time frame or until the product reaches the required dried level.

Both the temperature and the drying time are important aspects of this process invention ensuring both colour retention and dry levels.

6. Industrial applicability

Applicable for the food processing industry and is intended to be used as a substitute for rice.