1. Field of Invention

A novel method for preparing Fried Curry Leaf Oleoresin

BACKGROUND OF THE INVENTION

Curry Leaf tree is a small tree of 4-6m in height and has a trunk of 15 to 30 cm width. The curry leaf tree is pinnate with 10-20 leaflets, each 2-5cm long and 1-2 cm broad. Curry leaf tree is normally grown in India and Sri Lanka. It has small and white color flowers. The seeds are in dark color, but those are toxic in nature. The best part is leaves and that is commonly used in culinary preparation. The aroma part of curry leaf is because of its leaves. The tree is grown in almost all of India but thrives best in Southern India and Sri Lanka. On a dry basis, the leaf has about 6% protein, 1% fat, 16% carbohydrate, and 6-7% crude fi ber. It has minerals, a fair amount of vitamin A, ascorbic acid, and some B vitamins. Curry leaves essential oil a -pinene , sabinene , P -caryophyllene , P -phellandrene , terpinen-4-ol, p -cubebene, a -humalene, germacrene D, bicyclogermacrene and a few other components.

2) SUMMARY OF THE INVENTION

The present invention focuses on developing oleoresins of curry leaf with fried note. Fried Flavor of Curry leaves were obtained by crushing, frying and solvent extraction. The active components of curry leaf have been analyzed by GCMS. The major components which gives curry leaf the flavor has been found to be P -caryophyllene , p -phellandrene , terpinen-4-ol , p -cubebene, a -humalene, germacrene D .

3) DESCRIPTION OF THE INVENTION
The process aims at producing curry leaf oleoresin with fried note. The process is depicted below Ingredients Used Curry Leaf Hexane Sunflower Oil

I Claim,

1) A Novel method for preparing fried Curry Leaf Oleoresin

2) A Product according to claim 1, Curry Leaf oleoresin with fried note.

3) A Product according to claim 1, Curry Leaf oleoresin with appealing note compared to normal curry leaf oleoresin