DESC:FIELD
The present disclosure relates to the field of spice grinding process.
BACKGROUND
Conventionally, grinding process involves breaking of larger particles to obtain fine particles. The grinding process is performed by impacting force, hammering, shearing, or compressing the large particles. Usually, the material to be ground is introduced in a grinding machine at ambient temperature. Subsequently, a large amount of heat is generated which may deteriorate the quality of ground product.
Particularly, in the case of grinding of spices by the conventional systems, the quality of ground spices is hampered. Further, the ground spices lose a significant fraction of their aroma and flavoring component as a result of increased temperature. Additionally, ground spices are susceptible to moisture loss, fat loss, and colour variations. Further, a considerable loss in productivity is observed in ground spices. Generally, the spices contain fat content which substantially increases with temperature resulting in sticking of the ground spices to the parts of the grinding system, causing operating issues like choking of mills and ducts.
Therefore, there is felt a need of a process that retains aroma and volatiles in ground spices and alleviates the abovementioned limitations of the conventional processes.
OBJECTS
Some of the objects of the present disclosure, which at least one embodiment herein satisfies, are as follows:
An object of the present disclosure is to provide a process that retains the aroma and volatiles in ground spices.
Another object of the present disclosure is to provide a process that maintains lower temperature of spices during grinding.
Another object of the present disclosure is to provide a process that improves the quality of ground spices.
Other objects and advantages of the present disclosure will be more apparent from the following description, which is not intended to limit the scope of the present disclosure
SUMMARY
The present disclosure envisages a process for retaining aroma and volatiles in ground spices. In accordance with the process, whole spices are initially cooled to a temperature below -100 ºC to obtain cooled whole spices. Specifically, the whole spices are cooled while being conveyed for grinding. Further, the cooled whole spices are ground to obtain ground spices in which aroma and volatiles are retained.
The whole spices are cooled using a cryogenic fluid. The cryogenic fluid is at a temperature below -150 ºC. In an embodiment, the cryogenic fluid is liquid nitrogen.
The ground spices, ground by the process of the present disclosure have aroma and volatiles retained to the extent of at least 80% as compared to conventional ground spices.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWING
A process for retaining aroma and volatiles in ground spices, of the present disclosure, will now be described with the help of the accompanying drawing, in which:
Figure 1 illustrates a schematic view of an apparatus for performing the process of the present disclosure, in accordance with an embodiment of the present disclosure; and
Figure 2 illustrates an isometric view of a mixing chamber used in the process of the present disclosure.
LIST OF REFERENCE NUMERALS
70 – Feed hopper
100 – Mixing chamber
105 – First inlet
110 – Second inlet
115 – Screw conveying member
120 – First outlet
130 – First channel
150 – Grinding mill
155 – Outlet of the grinding mill
160 – Motor
DETAILED DESCRIPTION
The present disclosure envisages a process for retaining aroma and volatiles in ground spices.
The process, of the present disclosure, is now described with reference to figure 1 and figure 2.
Figure 1 illustrates a schematic view of an apparatus for performing the process of the present disclosure, in accordance with an embodiment of the present disclosure. Figure 2 illustrates an isometric view of a mixing chamber used in the process of the present disclosure.
The steps involved in the process of the present disclosure are now described in detail. The process is described with reference to the spices. However, grinding of any material by the process is well within the scope and ambit of the present disclosure.
Initially, whole spices are fed to a mixing chamber 100. The mixing chamber 100 is defined by a body which comprises a first inlet 105, a second inlet 110 and a first outlet 120. The first inlet 105 of the mixing chamber 100 is configured to receive the whole spices via a feed hopper 70. The feed hopper 70 is coupled to the first inlet 105 via a rotary airlock valve wherein, the rotary airlock valve regulates the mass flow of the whole spices to the mixing chamber 100.
The process includes a step of introducing a cryogenic fluid, to the mixing chamber 100. The cryogenic fluid is introduced in the mixing chamber 100 via the second inlet 110. The cryogenic fluid is circulated in the mixing chamber 100 to facilitate cooling of the whole spices. Therefore, the whole spices are cooled while being conveyed for grinding.
The selection of the cryogenic fluid is dependent upon the characteristics of a fluid. More specifically, the fluid should be non-irritating, non-toxic, tasteless, odorless, non-corrosive, non-flammable, and can be stored well within ambient temperature. Importantly, the fluid should not make the spices inedible. In an exemplary embodiment, the cryogenic fluid is liquid nitrogen. Liquid nitrogen is at a temperature below -150 ºC. Further, the whole spices are cooled in the mixing chamber 100 using the cryogenic fluid. In an embodiment, the whole spices are cooled at a temperature below -100 ºC to obtain cooled whole spices.
The process further involves a step of advancing the cooled whole spices along the length of the mixing chamber 100. The mixing chamber 100 can be any type of mixing chamber suitable for exposing the spices to the cryogenic fluid. In an embodiment, the mixing chamber 100 is a screw type conveyor. A screw conveying member 115 is disposed within the mixing chamber 100 to facilitate advancement of the spices to a grinding mill 150. In an embodiment, the screw conveying member 115 is rotated by an electric motor (not shown in figures). Further, a control unit (not shown in figure) is configured to control the speed of the electric motor.
The process further involves a step of transferring of the cooled whole spices to the grinding mill 150 from the mixing chamber 100 via a first channel 130. The first channel 130 is connected between the first outlet 120 of the mixing chamber 100 and the grinding mill 150.
The process further involves a step of extracting the cryogenic fluid, i.e., liquid nitrogen, from the mixing chamber 100 via a second outlet (not shown in figures). The extraction of the cryogenic fluid avoids the formation of dough.
In an embodiment, the process further involves a step of grinding the cooled whole spices fed to the grinding mill 150 from the mixing chamber 100 to obtain ground spices. The size and the type of the grinding mill 150 are determined depending upon the material, type, and temperature of spices to be ground. As temperature of the spices is low during grinding, less heat is generated. Therefore, quality and properties of the spices being ground are retained. Further, the yield from the grinding mill 150 does not create any choking issues.
In an embodiment, the grinding mill 150 is coupled to a motor 160. The grinding mill 150 can be coupled with the motor 160 by V-belt (not exclusively labelled in figures) or by any other similar means.
The process further involves a step of extracting the ground spices from the grinding mill 150 via the outlet 155. Further, the ground spices are fed to a product separator cyclone and/or a product separator bag filter. The impurities or foreign particles are removed from the ground spices in the product separator cyclone and/or the product separator bag filter.
In an embodiment, the process further involves a step of regulating the flow of the cryogenic fluid within the mixing chamber 100 based on the temperature of the ground spices. In another embodiment, a first sensor (not shown in figures) is disposed at an outlet 155 of the grinding mill 150 to sense the temperature of ground spices. The first sensor is configured to generate and transmit a plurality of sensed signals corresponding to the sensed temperature of the ground spices.
The desired temperature of the ground spices varies with the type of spice. The flow of the cryogenic fluid into the mixing chamber 100 is regulated using a control valve (not shown in figures). The control valve is in communication with the first sensor. As soon as the temperature of the ground spices increases beyond a set threshold value, the first sensor senses it and transmits a sensed signal to the control valve. Upon receiving the sensed signal, the control valve increases the flow of the cryogenic fluid into the mixing chamber 100. In another embodiment, the control unit (which controls the speed of the electric motor coupled with the conveying member 115) is in communication with the first sensor. The control unit receives the sensed signals and reduces the speed of the electric motor if the outlet temperature of the ground spices increases beyond the threshold value, thereby reducing the rotational speed of the conveying member 115. As a result of this, the flow of spices to the grinding mill 150 reduces. In yet another embodiment, along with the increase in the flow of the cryogenic fluid in the mixing chamber 100, the speed of the electric motor is also reduced in order to reduce the temperature of the ground spices.
The process further involves step of regulating the flow of the cooled whole spices in the grinding mill 150 based on the current and voltage data of the motor 160. In an embodiment, a second sensor (not shown in figures) is coupled with the motor 160, and is configured to sense current and voltage rating of the motor 160. The second sensor senses the increase in the current and voltage rating of the motor 160 beyond a set threshold value and generates sensed signals. Further, the control unit is in communication with the second sensor to receive the sensed signals and reduce the rotational speed of the conveying member 115 if the current and voltage value of the motor 160 exceeds the set threshold value.
In an embodiment, the process further involves step of storing the cryogenic fluid in a storage tank (not shown in figures). The storage tank is a Dewar having a double-walled flask of metal or silvered glass. The Dewar has vacuum between the walls thereof, and is used to store liquids at well below ambient temperature, typically at cryogenic temperature. The storage tank (not shown in figures) is connected with the second inlet 110 via a second channel (not shown in figures). The second channel is configured to provide the cryogenic fluid from the storage tank (not shown in figures) to the mixing chamber 100.
The process further comprises a step of insulating mixing chamber 100, the grinding mill 150, the first channel 130, and the second channel (not shown in figures) to prevent heat losses.
The spices that can be ground using the process of the present disclosure includes, but not limited to, green cardamom, black cardamom, clove, cassia bark, black pepper, cumin, coriander, nutmeg, mace, mustard seeds, cinnamon, star anise, chili, ginger, carom seeds, and garlic.
The ground spices were tested for organoleptic properties. For testing, one batch of whole spices was ground by conventional processes, whereas another batch of whole spices was ground by the process of the present disclosure. Both the batches were given to a group consisting of 12 people for testing. The people were asked to rate both the batches based on organoleptic properties on the scale of 1 to 10. The organoleptic properties include taste and aroma. For the purpose of this testing, rating of 1 represents poor taste and aroma, whereas rating of 10 represents excellent taste and aroma.
Table–1 illustrates ratings provided for spices of both the batches on the basis of taste, whereas Table–2 illustrates ratings provided for the spices of both the batches on the basis of aroma.
Table – 1 Table – 2
No. Spices ground by conventional processes Spices ground by the process of the present disclosure
1 3.5 9
2 5 9.5
3 5.5 8
4 3.5 7
5 4 8.5
6 4.5 9
7 6 7.5
8 5 8
9 3.5 9.5
10 4 9
11 4 8
12 5 9.5
No. Spices ground by conventional processes Spices ground by the process of the present disclosure
1 5 9
2 4 8.5
3 3.5 8.5
4 4 9
5 4.5 8
6 3.5 7
7 4.5 9
8 4 8.5
9 5 7
10 5 8
11 5 7.5
12 3.5 7

It can be concluded from the Table-1 and Table-2 that the average ratings for the taste and aroma of the spices ground by the conventional processes are 4.45 and 4.3 respectively, whereas the average ratings for the taste and aroma of the spices ground by the process of the present disclosure are 8.54 and 8 respectively. Therefore, there is about 80% improvement in the aroma and the taste/flavor of the spices ground by the process of the present disclosure as compared to the spices ground by a conventional process.
The process envisaged in the present disclosure involves cooling of the spices before grinding them. By lowering the temperature of the spices, the fat and oil content in the spices gets solidified, and thus, do not get separated from the spices. Further, spices become brittle in nature. When the spices are cooled below ambient temperature before grinding, the spices generate less amount of heat, thereby retaining the organoleptic properties and quality.
TECHNICAL ADVANCEMENTS
The present disclosure described herein above has several technical advantages including, but not limited to, the realization of a process for grinding that:
• retains the aroma and volatiles in ground spices;
• maintains lower temperature of spices during grinding; and
• improves the quality of ground spices.
The foregoing disclosure has been described with reference to the accompanying embodiments which do not limit the scope and ambit of the disclosure. The description provided is purely by way of example and illustration.
The embodiments herein and the various features and advantageous details thereof are explained with reference to the non-limiting embodiments in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
The foregoing description of the specific embodiments so fully revealed the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.
Throughout this specification the word “comprise”, or variations such as “comprises” or “comprising”, will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.
The use of the expression “at least” or “at least one” suggests the use of one or more elements or ingredients or quantities, as the use may be in the embodiment of the disclosure to achieve one or more of the desired objects or results.
Any discussion of documents, acts, materials, devices, articles or the like that has been included in this specification is solely for the purpose of providing a context for the disclosure. It is not to be taken as an admission that any or all of these matters form a part of the prior art base or were common general knowledge in the field relevant to the disclosure as it existed anywhere before the priority date of this application.
The numerical values mentioned for the various physical parameters, dimensions or quantities are only approximations and it is envisaged that the values higher/lower than the numerical values assigned to the parameters, dimensions or quantities fall within the scope of the disclosure, unless there is a statement in the specification specific to the contrary.
While considerable emphasis has been placed herein on the components and component parts of the preferred embodiments, it will be appreciated that many embodiments can be made and that many changes can be made in the preferred embodiments without departing from the principles of the disclosure. These and other changes in the preferred embodiment as well as other embodiments of the disclosure will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.
,CLAIMS:WE CLAIM
1. A process for retaining aroma and volatiles in ground spices, said process comprising the steps of:
cooling whole spices to a temperature below -100 ºC to obtain cooled whole spices; and
grinding said cooled whole spices to obtain ground spices in which aroma and volatiles are retained.
2. The process as claimed in claim 1, wherein said whole spices are cooled while being conveyed for grinding.
3. The process as claimed in claim 1, wherein said whole spices are cooled using a cryogenic fluid.
4. The process as claimed in claim 3, wherein said cryogenic fluid is liquid nitrogen.
5. The process as claimed in claim 3, wherein said cryogenic fluid is at a temperature below -150 ºC.
6. The process as claimed in claim 3, wherein said process comprises the step of increasing flow of said cryogenic fluid when temperature of said ground spices increases above a set threshold value.
7. Ground spices having aroma and volatiles, wherein aroma and taste are improved to the extent of at least 80% as compared to conventional ground spices.