The present disclosure herein, relates to a process for making
fermented turmeric powder.
BACKGROUND
[002] Indian food is one of the types which is considered as most elaborate
and balanced among all diets of the world. The use of spices and condiments
in Indian cooking style not only enhances the flavours but also boosts our
immunity as these spices have medicinal values. The modern day science is
looking out for newer ways to enhance the medicinal as well as taste properties
of these spices so that the properties can be aggregated for better use. There are
many food products which are now coming in the market with enhanced
properties so that the food product can be used with more ease.
[003] Chinese patent number CN103316301B, disclosed a fermentation process
of using turmeric rhizome. The said patent focusses on removing the bitterness
of curcumin using baking at 100oC. The said technology is using such high
temperature in their process that some of the phytochemicals naturally
occurring in the rhizome may be disintegrated.
[004] WIPO patent application WO2004112816A1 disclosed the fermented
rhizome is made using saccharomyces sps and bacillus subtilis. The ethos used
is very long and takes a lot of time.
[005] The prior art search thus identifies a gap that the turmeric rhizome
can be fermented using a more easy and industrially scalable technique. The
disclosure of the cited publications/patents is included herein by reference to
more clearly explain the state of the associated art and the present disclosure.
SUMMARY
[006] Before the present systems and methods, are described, it is to be
understood that this application is not limited to the particular systems, and
methodologies described, as there can be multiple possible embodiments which
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are not expressly illustrated in the present disclosure. It is also to be understood
that the terminology used in the description is for the purpose of describing the
particular versions or embodiments only, and is not intended to limit the scope
of the present application. This summary is provided to introduce a device for
laboratory testing of pervious concrete and the concepts are further described
below in the detailed description. This summary is not intended to identify
essential features of the claimed subject matter nor is it intended for use in
limiting the scope of the claimed subject matter.
[007] The present invention relates to a fermentation process of turmeric
rhizome.
[008] In one embodiment of the present invention, the said process uses
Lactobacillus fermentum for fermentation.
[009] In another embodiment of the present invention, wherein said
process gives a free powder for use in Indian cooking.
BRIEF DESCRIPTION
[0010] The foregoing detailed description of embodiments is better understood
when read in conjunction with the appended drawings. For the purpose of
illustrating the disclosure, example constructions of the disclosure are shown in
the present document; however, the disclosure is not limited to the specific
methods and apparatus disclosed in the document and the drawings.
[0011] The detailed description is given with reference to the accompanying
figures. In the figures, the left-most digit(s) of a reference number identifies the
figure in which the reference number first appears. The same numbers are used
throughout the drawings to refer like features and components.
[0012] Figure 1 illustrates, a flow diagram of the said process
DETAILED DESCRIPTION
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[0013] The foregoing detailed description of embodiments is better understood
when read in conjunction with the appended drawings. For the purpose of
illustrating the disclosure, example constructions of the disclosure are shown in
the present document; however, the disclosure is not limited to the specific
methods and apparatus disclosed in the document and the drawings.
[0014] The detailed description is given with reference to the accompanying
figures. In the figures, the left-most digit(s) of a reference number identifies the
figure in which the reference number first appears. The same numbers are used
throughout the drawings to refer like features and components.
[0015] The present invention relates fermentation process of turmeric to
increase the medicinal value of the food.
[0016] In one embodiment of the present invention, referring to figure 1, the
turmeric rhizome is diced into pulp and the pulp is fermented using
Lactobacillus fermentum at 37oC for 12 hrs. The total solid is found to be 40%
and maltodextrin is added at 20%. The entire powder obtained is spray dried at
120oC of inlet and 60oC of outlet temperature. Feed rate of 18 to 20 ml/min. The
powder thus obtained is free flowing and is vacuum packed for further use.
[0017] In another embodiment of the present invention, the said powder is
amorphous in nature with particle size 40-80 mesh particle size
[0018] In yet another embodiment of the present invention, said quantity of
Lactobacillus fermentum used is 1% of inoculum .

We claim:
1. A process for preparing fermented turmeric powder wherein the process
consists of: a) making a fine pulp of turmeric rhizome after cleaning and
washing it; b) addition of Lactobacillus fermentum at 37oC for 12 hr; c)
maintaining total solids at 40% and addition of maltodextrin 20%; d) spray
drying at inlet temperature 120oC and outlet temperature 60oC and feed rate
of 18 to 20 ml/min to obtain pure amorphous fermented powder.
2. The process as claimed in claim 1, wherein, the quantity of Lactobacillus
fermentum is 1% of inoculum
3. The process as claimed in claim 1, fermented powder can be used both dried
as well as mixed with any liquid i.e. water or milk.