Patents
A process for the preparation of tamarind product from green tamarind characterized in using a combination of drum drying and conventional mechanical drying of fermented tamarind to get dried mass of green tamarind having natural colour, flavour and aroma, which comprises: a) washing green mature tamarind in water, b) steeping the washed green tamarind in a solution containing a mixture of salt and acetic acid 10 - 25% : 0 -2% or potassium meta bi sulphite and acetic acid 0.1 to 1% : 0.5 to1% for a period of 7 to 15 days, c) disintegrating the tamarind obtained from step (b) using mechanical devisers to obtain a particle size of BS 2 - 15 mesh, d) adding adjuvants selected from common salt 10-20% fenugreek powder 2-10% turmeric powder 2 -11 % sodium benzoate 0 - 600 ppm by weight to the above mass, e) holding the mixed mass for a period of 2 - 8 weeks to facilitate natural fermentation, f) grinding the fermented mass to obtain a particle size of BS 5 to 20 mesh, g) subjecting the ground mass to heat treatment at 70°C - 90°C for a period of 10-30 minutes h) mixing the ground mass with starch powder at the rate of 0 - 10% by weight, i) drying the mass using a drum dryer at a temperature 100°C - 120°C for 10-30 seconds followed by drying at 50°C -90°C using conventional mechanical dryers for a period of 1 - 3 hours, j) grinding the dried mass to a particle size of BS 25 - 30 mesh, k) blending spice mix with the above dried mass in the following weight% dry mass 100g chilli 10-25g coriander leaves 3-10g curry leaves 2-10 g garlic 5 - 30 g asafetida 0.1 -2 g citric acid 2 - 4 g I) reconstituting the mix obtained from step (j) with sterile water at 1 : 1-2 parts to get the desired produce.