US20130122166A1
United States
Inventor: Elil Arasan Dhandapani
2012-02-22: Application filed by Elil Arasan Dhandapani
2013-05-16: Publication of US20130122166A1
Status: Abandoned
https://patents.google.com/patent/US20130122166A1/en
Abstract
This invention Automated multi layered Poratta production process is fully hygienic and automatic production system.
In this process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin sheet is rolled and kept in freezer below −18 degree centigrade. After this rolled dough got rigid, its sliced and cooked by hot plate press cooking. This will deliver multi layered Parotta after cooking. This product is cooled below 20 degree centigrade with the help of the cooling system. After cooling the product is immediately packed.
The automated multi layered parotta production process is comprised with two stages. First stage is to comprise the normal standard mixer, thin dough sheeter with flour duster for a non sticky layer and frozen room for rolled dough freeze.
Second stage is a comprise of the frozen dough slicer on to a temperature zone travelling metal wired knitted conveyer for thawing and proving the sliced dough. A photo sensor oiling spray station is providing a thin layer oil coating to the sliced dough prior to hotplate pressing and cooking. A hot plate pressing and cooking station having two hotplates top & bottom, both side thermal heat providing a desirable cooking and shape to the parotta. A cooling zone travelling conveyer allows the cooked parotta to be cooled to the desired ambient temperature prior to packing.
A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and the Middle East (introduced by the South Indians). It is also served in marriage and religious festival and feasts. It is prepared with Maida (Wheatflour) and Oil/Ghee by beating the mixture into thin layers and later forming round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and onion rings (in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Kerala parotta, Chilli parotta, Coin parotta, Veechu parotta and Kothu parotta.
Patent Citations (8)
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US3356506A * 1965-02-01 1967-12-05 Borden Co Dough composition and process for preparing same
US3816918A * 1973-05-25 1974-06-18 F Brunty Bread making accessory
GB2290448A * 1994-06-22 1996-01-03 Mohammed Hossain Rezaei Automatic nan bread production process
GB2400012A * 2003-03-31 2004-10-06 Council Scient Ind Res A dough conditioner for parotta
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Priority And Related Applications
Applications Claiming Priority (2)
Application Filing date Title
AU2011101066 2011-08-19
AU2011101066A 2011-08-19 Improved automated multy layered parotta production process
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