Process of manufacturing dry tamarind powder which retains the natural tangy characteristics

Abstract

Embodiments disclose process (100) for producing dry tamarind powder to retain the natural tangy characteristic, comprising: roasting, by a roasting unit (104), a deseeded tamarind fruit (102) to reduce the moisture content and enhance the aroma and flavour of the tamarind; mixing, by a planetary mixing unit (106), the roasted tamarind with a drying aid at a predefined ratio with a pre-determined tolerance range to ensure homogenous blending; stirring, by a disintegrator (108), the mixed ingredients to achieve a consistent texture and uniform distribution of the drying aid throughout the mixture; drying, by a tray dryer (110), the stirred mixture at a threshold range for a pre-defined duration to remove moisture while maintaining natural sensory properties of the tamarind; and weighing, by a weighing unit (112), the dried tamarind mixture to ensure a batch consistency.

Description

TECHNICAL FIELD

[001] Embodiments disclosed herein relate to food processing, and moreparticularly to the process of producing dry tamarind powder using a tray dryingprocess, and ensuring that the natural tangy characteristics of tamarind arepreserved while improving its physical properties, s tability, and usability in foodapplications.BACKGROUND

[002] Tamarind is a widely used ingredient in various culinary, medicinal,and industrial applications due to its unique tangy flavor and nutritional properties.It is commonly used in food products such as sauces, beverages, seasonings, andconfectioneries. However, due to its high moisture content, raw tamarind haslimited shelf life and is prone to spoilage if not processed and preserved properly.To extend its usability, tamarind is often converted into powder form, whichprovides longer storage stability, ease of handling, and convenience in foodformulations.

[003] Traditional methods of producing tamarind powder involve theextraction of tamarind pulp, followed by drying using various drying aids such asmaltodextrin or Arabic gum. While these drying aids help in reducing moisturecontent and improving powder flowability, they also introduce certain challengesand drawbacks, such as alteration of natural sensory properties and nutritionalvalues, processing complexity, stability and texture issues. Primarily, it is to benoted that these drying aids do not give tangy characteristics and color to the endproduct, as desired by Indian population / demographic conditions. The addition ofmaltodextrin or Arabic gum can dilute the tangy flavor of tamarind, affecting itsauthentic taste, which leads to alteration of natural sensory properties.

[004] In existing process, the complex production of the tamarind powdermay employ multiple processing steps, such as pulp extraction, filtration, andmixing with synthetic drying agents, increases processing time and costs and altersthe natural taste.

[005] Also, incorporation of the components such as maltodextrin, arabicgum can affect the texture, solubility, and stability of the final powder product,which may lead to undesired clumping or separation during storage.

[006] Therefore, to overcome these limitations, an improved tamarindpowder production process is required, one that retains the natural taste, aroma, andproperties of tamarind while ensuring better stability and ease of processing. Theclaimed invention provides an approach to drying tamarind, which eliminates theneed for maltodextrin, and arabic gum, by replacing with the rice flour or starch asa natural drying aid. This method not only preserves the authentic tangy nature oftamarind but also ensures that the raw material is processed in its natural form.

[007] Unlike existing methods / processes that rely on tamarind pulpextraction, the present invention directly processes deseeded tamarind fruit,ensuring that all natural compounds are retained. The incorporation of rice flour orstarch allows for efficient moisture absorption and even drying, resulting in a high15quality tamarind powder with superior taste, texture, and shelf stability.Furthermore, the use of existing tray drying technology at a controlled temperaturerange and pre-defined duration is as close as natural drying ensuring maximumnutritional values retention and less thermal degradation.OBJECTS

[008] The principle object of the embodiments herein is to disclose a processof manufacturing tamarind powder using tray drying mechanism using rice flourand starch as a natural drying aid, to ensure better retention of the natural sensoryand physical properties.

[009] Another object of the embodiments herein is to develop an improveddrying process for tamarind powder production that preserves its natural tangy tasteand avoids the alteration of sensory properties caused by conventional drying aidssuch as maltodextrin or Arabic gum.

[0010] Further object of embodiments herein is to eliminate the need fortamarind pulp extraction, instead using whole deseeded tamarind fruit in the dryingprocess, thereby retaining the essential natural compounds and flavor of tamarind.

[0011] Further object of embodiments herein is to optimize dryingconditions by implementing a tray drying process with a controlled temperaturerange for pre-defined duration, ensuring effective moisture removal withoutcausing thermal degradation of tamarind's natural properties.

[0012] Further object of embodiments herein is to ensure similar productstability and shelf life to existing processes by producing tamarind powder that hasbetter texture, solubility, and resistance to clumping, making it suitable for variousfood applications.

[0013] Another object of embodiments herein is to enhance the tangy tasteof the end product as per customer feedback.SUMMARY

[0014] The embodiment discloses a process of producing dry tamarindpowder to retain the natural tangy characteristic, comprising: roasting, by a roastingunit (104), a deseeded tamarind fruit (102) to reduce the moisture content andenhance the aroma and flavour of the tamarind; mixing, by a planetary mixing unit(106), the roasted tamarind with a drying aid at a predefined ratio with a predeterminedtolerance range to ensure homogenous blending; stirring, by adisintegrator (108), the mixed ingredients to achieve a consistent texture anduniform distribution of the drying aid throughout the mixture; drying, by a traydryer (110), the stirred mixture at a threshold range for a pre-defined duration toremove moisture while maintaining natural sensory properties of the tamarind; andweighing, by a weighing unit (112), the dried tamarind mixture to ensure a batchconsistency.

[0015] These and other aspects of the embodiments herein will be betterappreciated and understood when considered in conjunction with the followingdescription and the accompanying drawings. It should be understood, however, thatthe following descriptions, while indicating at least one embodiment and numerousspecific details thereof, are given by way of illustration and not of limitation. Manychanges and modifications may be made within the scope of the embodimentsherein without departing from the scope thereof, and the embodiments hereininclude all such modifications.BRIEF DESCRIPTION OF FIGURES

[0016] Embodiments herein are illustrated in the accompanying drawings,throughout which like reference letters indicate corresponding parts in the variousfigures. The embodiments herein will be better understood from the followingdescription with reference to the following illustratory drawings. Embodimentsherein are illustrated by way of examples in the accompanying drawings, and inwhich:

[0017] FIG. 1 is an example diagram depicting a process of producing drytamarind powder undergoing various steps to retain the natural tangy characteristicsof the tamarind, according to embodiments as disclosed herein.DETAILED DESCRIPTION

[0018] The embodiments herein and the various features and advantageousdetails thereof are explained more fully with reference to the non-limitingembodiments that are illustrated in the accompanying drawings and detailed in thefollowing description. Descriptions of well-known components and processingtechniques are omitted so as to not unnecessarily obscure the embodiments herein.The examples used herein are intended merely to facilitate an understanding ofways in which the embodiments herein can be practiced and to further enable thoseof skill in the art to practice the embodiments herein. Accordingly, the examplesshould not be construed as limiting the scope of the embodiments herein.

[0019] For the purposes of interpreting this specification, the definitions (asdefined herein) will apply and whenever appropriate the terms used in singular willalso include the plural and vice versa. It is to be understood that the terminologyused herein is for the purposes of describing particular embodiments only and is notintended to be limiting. The terms "comprising", "having" and "including" are tobe construed as open-ended terms unless otherwise noted.

[0020] The words / phrases "exemplary", "example", "illustration", "in aninstance", "and the like", "and so on", "etc.", "etcetera", "e.g.," , "i.e.," are merelyused herein to mean "serving as an example, instance, or illustration." Anyembodiment or implementation of the present subject matter described herein usingthe words / phrases "exemplary", "example", "illustration", "in an instance", "andthe like", "and so on", "etc.", "etcetera", "e.g.,", "i.e.," is not necessarily to beconstrued as preferred or advantageous over other embodiments.

[0021] It should be noted that elements in the drawings are illustrated forthe purposes of this description and ease of understanding and may not havenecessarily been drawn to scale. For example, the flowcharts / sequence diagramsillustrate the method in terms of the steps required for understanding of aspects ofthe embodiments as disclosed herein. Furthermore, in terms of the construction ofthe device, one or more components of the device may have been represented in thedrawings by conventional symbols, and the drawings may show only those specificdetails that are pertinent to understanding the present embodiments so as not toobscure the drawings with details that will be readily apparent to those of ordinaryskill in the art having the benefit of the description herein. Furthermore, in terms ofthe system, one or more components / modules which comprise the system may havebeen represented in the drawings by conventional symbols, and the drawings mayshow only those specific details that are pertinent to understanding the presentembodiments so as not to obscure the drawings with details that will be readilyapparent to those of ordinary skill in the art having the benefit of the descriptionherein.

[0022] The accompanying drawings are used to help easily understandvarious technical features and it should be understood that the embodimentspresented herein are not limited by the accompanying drawings. As such, thepresent disclosure should be construed to extend to any modifications, equivalents,and substitutes in addition to those which are particularly set out in theaccompanying drawings and the corresponding description. Usage of words suchas first, second, third etc., to describe components / elements / steps is for the purposesof this description and should not be construed as sequentialordering / placement / occurrence unless specified otherwise.

[0023] Referring now to the drawings, and more particularly to FIG. 1,where similar reference characters denote corresponding features consistentlythroughout the figures, there are shown at least one embodiment.

[0024] FIG. 1 is an example diagram depicting a process of producing drytamarind powder undergoing various steps to retain the natural tangy characteristicsof the tamarind. The process of making tamarind powder using a tray dryer withrice flour or starch as a drying aid, as illustrated in FIG. 1, involves a systematicand controlled approach to ensure the high quality and natural taste of the tamarindpowder. Each step is designed to maintain the natural tangy flavor of tamarind whileenhancing its physical characteristics and stability. The process of producing drytamarind powder begins with deseeding and cleaning the raw tamarind fruit.

[0025] As illustrated in FIG. 1, the process 100 comprises roasting 104,mixing 106, disintegrating 108, drying 110, and weighing 112.

[0026] The deseeded and cleaned tamarind fruit 102 is provided as an inputto the roasting process 104. The roasting step is critical as it helps to reduce themoisture content of the tamarind fruit while enhancing its natural aroma and flavor.Roasting also prepares the tamarind for even mixing with the drying aid andimproves its texture, which is essential for the subsequent mixing and drying steps.

[0027] The next step is the mixing 106, wherein after roasting, the tamarindis transferred to a planetary mixer, where it is combined with the drying aid, mayinclude, but not limited to rice flour and starch. The mixing ratio is preciselymaintained at a predefined ratio, which is 71.4% tamarind fruit to 28.6% riceflour / starch, with a pre-determined tolerance range of ±10%. The predefined ratioalong with the re-determined tolerance range is maintained to ensure homogenousmixing. The planetary mixer ensures a homogeneous mixture by thoroughlyblending the roasted tamarind and drying aid. The rice flour or starch acts as anatural drying aid, aiding in moisture absorption and preventing clumping duringthe drying process.

[0028] The next step is the disintegrating / stirring 108, wherein the wellmixedingredients are then transferred to the disintegrator / stirrer, where the mixtureundergoes a stirring process. The disintegrator 103 further breaks down the mixture,ensuring that the drying aid is uniformly distributed throughout the tamarind. Thisstep is important to achieve a consistent texture and to ensure even drying in thenext stage.

[0029] The stirred mixture is evenly spread onto trays and placed into thetray drying unit 110, where it is dried at a controlled / threshold temperature of 75-120 degree Celsius for a pre-defined duration of four-five (4-5) hours. The traydrying unit 110 uses a uniform airflow and heat distribution method to ensure thatmoisture is evenly removed from the mixture. The drying parameters are carefullyselected to maintain the natural sensory properties of tamarind, such as its tangytaste and rich color, without causing thermal degradation. Hence, drying isperformed at the threshold temperature for the pre-defined duration of time forremoving moisture and to maintain natural sensory properties of the tamarind.

[0030] Once the drying process is complete, the dried tamarind mixture isweighed using a weighing unit 112 to ensure precise batch consistency. The driedmixture is then packaged using miscellaneous equipment designed to maintain thequality and hygiene of the product. The packaging process is critical to preservingthe shelf life of the tamarind powder by protecting it from moisture and externalcontaminants.

[0031] The entire process 100, from roasting 104 to packaging andweighing 112, is designed to produce high-quality tamarind powder with a natural,tangy flavor that is ideal for culinary and industrial applications. The use of riceflour or starch as a drying aid offers a natural alternative to synthetic drying agents,ensuring that the final product is free from additives like maltodextrin or Arabicgum, commonly used in traditional methods. The claimed invention offers a costeffective,efficient, and natural method for producing tamarind powder, enablingfood manufacturers to create a product with superior taste, texture, and stability thatmeets the demands of health-conscious consumers and supports the natural andclean-label food trend.

[0032] The foregoing description of the specific embodiments will so fullyreveal the general nature of the embodiments herein that others can, by applyingcurrent knowledge, readily modify and / or adapt for various applications suchspecific embodiments without departing from the generic concept, and, therefore,such adaptations and modifications should and are intended to be comprehendedwithin the meaning and range of equivalents of the disclosed embodiments. It is tobe understood that the phraseology or terminology employed herein is for thepurpose of description and not of limitation. Therefore, while the embodimentsherein have been described in terms of embodiments and examples, those skilled inthe art will recognize that the embodiments and examples disclosed herein can bepracticed with modification within the scope of the embodiments as describedherein.

Claims

1. A process (100) of manufacturing dry tamarind powder which retains the natural tangy characteristics, comprising: roasting, by a roasting unit (104), a deseeded tamarind fruit (102) to reduce the moisture content and enhance the aroma and flavour of the tamarind; mixing, by a planetary mixing unit (106), the roasted tamarind with a drying aid at a predefined ratio with a pre-determined tolerance range to ensure homogenous blending; stirring, by a disintegrator (108), the mixed ingredients to achieve a consistent texture and uniform distribution of the drying aid throughout the mixture; drying, by a tray dryer (110), the stirred mixture at a threshold temperature for a pre-defined duration to remove moisture while maintaining natural sensory properties of the tamarind; and weighing, by a weighing unit (112), the dried tamarind mixture to ensure a batch consistency.

2. The process (100) as claimed in claim 1, wherein the controlled heat is provided to the deseeded tamarind (102) in the roasting unit (104) to prepare for the mixing and drying of the mixture which is optimal for the drying aid to be mixed.

3. The process (100) as claimed in claim 1, wherein in the mixing unit (106), the roasted tamarind is blended with the drying aid at the predefined ratio with the predetermined tolerance range to ensure that the drying aid is evenly distributed throughout the mixture.

4. The process (100) as claimed in claim 1, wherein drying of the stirred mixture in the drying unit (110) is performed by spreading the mixture onto the trays and maintaining the temperature at the threshold range for a pre-defined duration to remove moisture while maintaining natural sensory properties of the tamarind.