DE202024103233U1 - System for making a moist turmeric decoction - Google Patents

Abstract

A system for preparing a moist turmeric decoction comprising:
a wet turmeric processing unit configured to process wet turmeric and obtain wet turmeric-curcuminoid, the wet turmeric containing up to 95% curcuminoid;
a base ingredient mixture producing unit for producing a mixture of base ingredients in a specific ratio, the base ingredient mixture producing unit comprising a mixing unit and an inlet, base ingredients being fed to the mixing unit through the inlet, further additional ingredients also being fed to the mixing unit through the inlet, and wherein mixing the base ingredients with additional ingredients results in producing a final mixture having a specific ratio of each ingredient;
a wet turmeric mixing unit comprising a mixing vessel designed to mix the processed wet turmeric with the prepared final mixture of base ingredients and additional ingredients in a specific ratio to produce a blended mixture;
a heating unit configured to heat the mixed mixture to a specific temperature range to obtain the moist turmeric decoction; and
a packaging and storage unit configured to pack and store the prepared moist turmeric decoction in suitable containers.

Description

Field of the invention

The present invention relates to the field of herbal medicine and nutritional supplements, and more particularly to a system for producing a wet turmeric decoction. The invention focuses on processing wet turmeric and combining it with various base and additional ingredients to produce a decoction with enhanced medicinal properties.

Background of the invention

Turmeric has long been known for its health-promoting properties, which are primarily due to its curcuminoid content. Traditionally, turmeric is processed into powder, but the effectiveness of wet turmeric in the form of a decoction has gained attention due to its higher curcuminoid content. Wet turmeric decoctions are known for their potent anti-inflammatory, antioxidant and antibacterial properties. However, there is a need for a standardized system that ensures the consistent production of wet turmeric decoctions with optimal medicinal properties. The present invention addresses this need by providing a system for processing wet turmeric and combining it with a blend of base and additional ingredients, thereby producing a high-quality, stable decoction.

Turmeric (Curcuma longa) has been a cornerstone of traditional medicine, particularly Ayurvedic and Chinese practice, for centuries. Its main active compounds, curcuminoids, including curcumin, are known for their powerful anti-inflammatory, antioxidant and antibacterial properties. Traditionally, turmeric is processed into a dried powder, which is then used in various medicinal preparations. However, modern research has shown that the bioavailability and effectiveness of turmeric's active compounds are significantly higher when it is used in wet or fresh form, leading to the development of wet turmeric decoctions.

Existing solutions for preparing turmeric decoctions mainly consist of simply boiling or mixing turmeric with water or other liquids. While these systems can be effective to a certain extent, they often fail to achieve maximum extraction and preservation of the curcuminoids. In addition, these traditional systems do not adequately consider the even mixing of turmeric with other beneficial ingredients, resulting in inconsistent therapeutic effects.

A common method is the traditional boiling of turmeric roots or powder with water. Although this method is straightforward, it has several disadvantages. The boiling process often leads to the degradation of the curcuminoids due to the high temperatures and prolonged exposure to heat. In addition, the concentration of active ingredients in the final product can vary considerably depending on the quality and type of turmeric used, as well as the duration and temperature of the boiling. This lack of standardization results in a decoction with varying levels of effectiveness.

Another popular method is to blend fresh or dried turmeric with other ingredients such as ginger, lemon and honey to enhance the flavor and medicinal properties. While blending can improve the homogeneity of the mixture, it does not ensure optimal extraction of the curcuminoids. The lack of controlled heating means that some beneficial compounds may not be adequately extracted, while others may be broken down. In addition, when blended, the brew often needs to be consumed immediately, as it is not stable enough for long-term storage.

Industrial systems have been developed that incorporate additional extraction techniques such as solvent extraction and supercritical fluid extraction. These systems are effective in isolating high concentrations of curcuminoids, but they also have their drawbacks. Solvent extraction, for example, often uses chemicals that can leave residues in the final product, posing potential health risks.

Although supercritical fluid extraction is cleaner, it is an expensive process that requires special equipment and expertise, making it less suitable for widespread use.

In addition, commercial turmeric supplements in capsule or tablet form offer a convenient alternative, but usually contain dried and powdered turmeric or curcumin extracts. These products often have low bioavailability, meaning that only a small portion of the active ingredients are absorbed and utilized by the body. This limitation has led to the development of formulations with additional bio-enhancers such as piperine (from black pepper), but these enhancers cannot compensate for the benefits of fresh turmeric. kuma decoctions still do not fully reproduce.

Given these drawbacks, there is a clear need for a more effective and standardized system for producing wet turmeric decoctions that ensures high bioavailability, stability and consistent therapeutic efficacy. The present invention addresses these needs by providing a system for processing wet turmeric and combining it with a carefully selected blend of base and additional ingredients, resulting in a high quality, stable and effective wet turmeric decoction.

Summary of the invention

The invention relates to a system for producing a wet turmeric decoction. The system comprises a wet turmeric processing unit configured to process wet turmeric to obtain wet turmeric curcuminoid, the wet turmeric containing up to 95% curcuminoid. It also comprises a base ingredient mixture preparation unit that produces a mixture of base ingredients in specific proportions. This unit comprises a mixing unit having an inlet through which base ingredients and additional ingredients are fed, thereby producing a final mixture with specific proportions of each ingredient.

The system further includes a wet turmeric blending unit which includes a blending vessel configured to blend the processed wet turmeric with the prepared final mixture of base and additional ingredients in specific proportions, thereby forming a blended mixture. A heating unit is configured to heat the blended mixture to a specific temperature range, thereby forming the wet turmeric decoction. Finally, a packaging and storage unit is configured to package and store the prepared wet turmeric decoction in suitable containers while maintaining the quality, freshness and potency of the product.

The main objective of the invention is to provide a system for preparing a wet turmeric decoction that maximizes the extraction and preservation of curcuminoids from wet turmeric. In this way, the invention improves the medicinal properties and bioavailability of the final product.

Another aim of the invention is to ensure a uniform mixture of wet turmeric with a mixture of base and additional ingredients. This uniform mixture is crucial for maintaining the consistency and therapeutic effectiveness of the decoction. The system comprises a unit for preparing the mixture of base ingredients and a mixing unit, both designed to allow an even distribution of all components in the final product.

Another aim of the invention is to provide a controlled heating process that preserves the medicinal properties of the ingredients. The heating unit in the system is configured to heat the blended mixture to a specific temperature range that is critical to maintaining the stability and potency of the moist turmeric decoction. By avoiding excessive heat, the system prevents the degradation of curcuminoids and other sensitive compounds.

The invention also includes a wide range of additional ingredients known for their health-promoting effects, such as extracts of Piper nigrum, Zingiberofficinale, Piper longum, neem extract, green lemon, processed ginger, garlic, moringa powder, black turmeric, ascorbic acid or citric acid, xanthan gum, potassium sorbate, glycerin, erythritol and honey. These ingredients are selected for their complementary medicinal properties that enhance the effectiveness of the decoction.

Another object of the invention is to ensure the stability and shelf life of the prepared moist turmeric decoction. The packaging and storage unit is designed to pack the decoction in suitable containers that preserve its quality, freshness and potency over a longer period of time. This feature eliminates the common problem of spoilage and decomposition of the decoction during storage.

Furthermore, the invention provides a system that is both scalable and amenable to industrial production. By incorporating components and processes that are easily scalable, the system enables large-scale production of high-quality wet turmeric decoctions, making it suitable for widespread use in the health and wellness industry.

The invention overcomes the limitations of existing systems for the preparation of turmeric decoctions by providing a standardized, efficient and effective system. This system ensures the optimal extraction and preservation of curcuminoids, an equal moderate blending of ingredients, controlled heating to preserve medicinal properties, incorporation of a variety of beneficial ingredients, and stable packaging for long-term storage. Through these objectives, the invention delivers a superior moist turmeric decoction with improved health benefits and better consistency.

SHORT DESCRIPTION OF THE FIGURE

• 1 zeigt ein Blockdiagramm eines Systems zur Herstellung eines feuchten Kurkuma-Absuds gemäß einer Ausführungsform der vorliegenden Erfindung.

These and other features, aspects and advantages of the present invention will become more apparent when the following detailed description is read in conjunction with the accompanying drawings, in which like characters represent like parts throughout, and in which:

• 1 shows a block diagram of a system for producing a wet turmeric decoction according to an embodiment of the present invention.

In addition, those skilled in the art will appreciate that elements in the drawing are shown for convenience and may not necessarily be drawn to scale. For example, the flowcharts illustrate the system by key steps to enhance understanding of aspects of the present disclosure. In addition, with respect to the construction of the device, one or more components of the device may have been represented in the drawing by conventional symbols, and the drawing may show only the specific details relevant to understanding the embodiments of the present disclosure, so as not to overload the drawing with details that would be readily apparent to those skilled in the art who would benefit from the description herein.

Detailed description

In order to promote an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the drawings and described in specific language. It is to be understood, however, that no limitation upon the scope of the invention is intended thereby, since such changes and further modifications to the illustrated system and such further applications of the principles of the invention as illustrated therein are contemplated as would normally occur to one skilled in the art to which the invention relates.

It will be understood by one skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be limiting thereof.

References in this specification to "one aspect," "another aspect," or similar language mean that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. Therefore, occurrences of the phrase "in one embodiment," "in another embodiment," and similar language in this specification may or may not all refer to the same embodiment.

Similarly, one or more devices or subsystems or elements or structures or components preceded by “comprises...a” does not preclude, without further limitation, the existence of other devices or other subsystems or other elements or other structures or other components or additional devices or additional subsystems or additional elements or additional structures or additional components.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, systems, and examples provided herein are for purposes of illustration only and are not to be considered limiting.

Embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings.

In 1 1 is a block diagram of a system for producing a wet turmeric decoction. The system 100 includes: a wet turmeric processing unit 102 configured to process wet turmeric and obtain wet turmeric curcuminoid, the wet turmeric containing up to 95% curcuminoid; a base ingredient mixture preparation unit 104 for producing a mixture of base ingredients in a predetermined ratio, the base ingredient mixture preparation unit including a mixing unit and an inlet, base ingredients being fed to the mixing unit through the inlet, further additional ingredients also being fed to the mixing unit through the inlet, and mixing base ingredients with additional ingredients resulting in the production of a final mixture having a predetermined ratio of each ingredient; a wet turmeric mixing unit 106 comprising a mixing vessel and configured to mix the processed wet turmeric with the final mixture of base ingredients and additional ingredients in a specific ratio to produce a mixed mixture; a heating unit 108 configured to heat the mixed mixture to a specific temperature range to obtain the moist turmeric decoction; and a packaging and storage unit 110 configured to package and store the prepared moist turmeric decoction in suitable containers.

In one embodiment, the mixing unit of the base ingredient mixture preparation unit 104 includes a mixing means to facilitate uniform mixing of the ingredients.

In one embodiment, the final blend of base ingredients and additional ingredients includes the following ingredients: Piper nigrum extract, extracts of Piper nigrum, Zingiberofficinale and Piper longum, neem extract, green lemon as vitamin C, processed ginger, garlic, moringa powder, black turmeric, ascorbic acid or citric acid as vitamin C active ingredient, xanthan gum as thickener, potassium sorbate as preservative, glycerin for moisture absorption, erythritol for binding, water as base and honey as anti-inflammatory, antioxidant and antibacterial agent.

In one embodiment, the mixing vessel of the mixing unit 106 comprises a mixing device that facilitates uniform mixing of wet turmeric with the final mixture and ensures a homogeneous and stable wet turmeric brew.

In one embodiment, the heating unit 108 is configured to heat the blended mixture to a temperature range of 80-90°C for a specific duration to maintain the moist turmeric brew while preserving its medicinal properties.

In one embodiment, the packaging and storage unit 110 is configured to package and store the prepared moist turmeric decoction in suitable containers that preserve the quality, freshness and potency of the product.

The system for producing a wet turmeric decoction consists of several interconnected units, each of which performs a specific function to ensure the quality and consistency of the final product.

First, in the wet turmeric processing unit, the wet turmeric is processed to extract the wet turmeric curcuminoid, with the wet turmeric containing up to 95% curcuminoid. This high curcuminoid content is crucial for the effectiveness of the decoction.

Next, the base ingredient mixture preparation unit prepares a mixture of base ingredients in specific proportions. This unit contains a mixing unit with an inlet through which both the base ingredients and additional ingredients are provided. The base ingredients include Piper nigrum extract, extracts of Piper nigrum, Zingiberofficinale and Piper longum, neem extract, green lemon as a source of vitamin C, processed ginger, garlic, moringa powder, black turmeric, ascorbic acid or citric acid as a vitamin C active ingredient, xanthan gum as a thickening agent, potassium sorbate as a preservative, glycerin to bind moisture, erythritol as a sweetener, water as a base and honey as an anti-inflammatory, antioxidant and antibacterial agent. The mixing unit ensures uniform mixing of these ingredients to obtain a final mixture with precise proportions of each ingredient.

The wet turmeric mixing unit consists of a mixing tank designed to mix the processed wet turmeric with the prepared final mixture. This unit ensures a uniform mixture, resulting in a homogeneous and stable wet turmeric decoction. The mixing tank is equipped with means for mixing to facilitate this uniform mixture.

The heating unit then heats the blended mixture to a temperature of 80-90 °C. This heating process is carefully controlled to preserve the medicinal properties of the moist turmeric decoction while ensuring its stability and safety for consumption.

Finally, the packaging and storage unit packages and stores the finished turmeric decoction in suitable containers. These containers are designed to preserve the quality, freshness and potency of the decoction and ensure that the final product retains its intended health benefits throughout its shelf life.

Theoretically, the ingredients of the final blend may contain the following specific percentages: Piper nigrum extract (2%), extracts of Piper nigrum, Zingiberofficinale and Piper longum (3%), neem extract (1%), green lemon as a source of vitamin C (5%), processed ginger (2%), garlic (1%), moringa powder (1%), black turmeric (2%), ascorbic acid or citric acid as a vitamin C active ingredient (1%), xanthan gum as a thickener (0.5%), Potassium sorbate as a preservative (0.1%), glycerin to bind moisture (2%), erythritol as a sweetener (2%), water as a base (70%) and honey as an anti-inflammatory, antioxidant and antibacterial agent (7.4%). These percentages ensure a balanced and effective decoction with enhanced medicinal properties.

The described system provides a solution for producing a high-quality moist turmeric decoction and ensures consistency, effectiveness and stability of the final product.

To demonstrate the synergistic effects and technical effectiveness of the composition of the wet turmeric decoction, a series of experimental studies were conducted. These studies focused on evaluating the bioavailability of curcuminoids, the antioxidant and anti-inflammatory properties of the decoction and its therapeutic efficacy in comparison with individual components and traditional turmeric preparations.

In the first study, the bioavailability of curcuminoids was assessed by comparing the curcuminoid levels in the blood plasma of individuals who consumed the wet turmeric decoction with those of individuals who consumed conventional dried turmeric powder. A controlled, randomized trial was conducted with 60 healthy volunteers divided into two groups. Group A consumed the wet turmeric decoction, while group B consumed an equivalent dose of dried turmeric powder. Blood samples were collected at intervals of 0, 2, 4, and 6 hours after consumption. The results showed that the bioavailability of the curcuminoids was significantly higher in group A, with a peak plasma concentration of 45 ng/ml at 2 hours, compared to 15 ng/ml in group B. This three-fold increase in bioavailability demonstrates the improved absorption of the curcuminoids in the wet turmeric decoction.

The second study investigated the antioxidant properties of the wet turmeric decoction using the DPPH (2.2 - diphenyl-1-picrylhydrazyl) radical scavenging assay. The decoction was compared with a standard solution of ascorbic acid. The results showed that the wet turmeric decoction had a radical scavenging activity of 82%, which was comparable to the 85% activity observed with the ascorbic acid solution. This high antioxidant activity highlights the potential of the decoction to neutralize free radicals and reduce oxidative stress.

To evaluate the anti-inflammatory properties, an in vivo study was conducted using an animal model of induced inflammation. Laboratory rats were divided into three groups: one group received the moist turmeric decoction, the second group received a solution of curcumin extracted from dried turmeric, and the third group served as a control group and received only saline. Inflammation was induced by injecting carrageenan into the paw of the rats. Paw edema was measured 1, 3, and 5 hours after the injection. The results showed that paw edema had decreased by 65% after 5 hours in the group that received the moist turmeric decoction, compared to a 45% reduction in the group that received the curcumin solution, and no significant reduction in the control group. This significant reduction in inflammation in the decoction group highlights the synergistic effect of the combined ingredients that enhance the anti-inflammatory response.

In addition, a therapeutic efficacy study was conducted to evaluate the combined health benefits of the moist turmeric decoction. Subjects with mild arthritis symptoms participated in a 12-week study. They were divided into two groups: one group consumed the moist turmeric decoction daily, while the other group received a placebo. Pain levels, joint stiffness, and physical function were assessed at baseline, after 6 weeks, and after 12 weeks using the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC). The decoction group showed a 40 percent improvement in pain levels, a 35 percent reduction in joint stiffness, and a 30 percent improvement in physical function at the end of the study. In contrast, the placebo group showed no significant changes in these parameters.

The drawings and the foregoing description provide examples of embodiments. Those skilled in the art will recognize that one or more of the described elements may well be combined into a single functional element. Alternatively, certain elements may be separated into multiple functional elements. Elements from one embodiment may be added to another embodiment. For example, orders of the processes described herein may be changed and are not limited to the manner described herein. Moreover, the actions of any flowchart need not be implemented in the order shown; nor do all actions necessarily need to be performed. Also, those actions that are not dependent on other actions may be performed in parallel with the other actions. The Scope of Embodiments is in no way limited by these specific examples. Numerous variations, whether explicitly stated in the specification or not, such as differences in structure, dimension and use of materials, are possible. The scope of the embodiments is at least as broad as indicated in the following claims.

Advantages, other benefits, and solutions to problems have been described above with respect to particular embodiments. However, the advantages, benefits, solutions to problems, and any components that may result in an advantage or solution occurring or becoming more apparent are not to be construed as a critical, required, or essential feature or component of any or all of the claims.

REFERENCES

100

A block diagram of a system for producing a wet turmeric decoction is shown.

102

Wet Turmeric Processing Unit

104

Basic ingredient mixture preparation unit

106

Wet Turmeric Mixing Unit

108

Heating unit

110

Packaging and storage unit

Claims (5)

A system for producing a wet turmeric decoction, comprising: a wet turmeric processing unit configured to process wet turmeric and obtain wet turmeric curcuminoid, wherein the wet turmeric contains up to 95% curcuminoid; a base ingredient mixture preparation unit for preparing a mixture of base ingredients in a specific ratio, wherein the base ingredient mixture preparation unit comprises a mixing unit and an inlet, wherein base ingredients are supplied to the mixing unit through the inlet, wherein further additional ingredients are also supplied to the mixing unit through the inlet, and wherein mixing the base ingredients with additional ingredients results in producing a final mixture having a specific ratio of each ingredient; a wet turmeric mixing unit comprising a mixing vessel configured to mix the processed wet turmeric with the prepared final mixture of base ingredients and additional ingredients in a specific ratio to produce a mixed mixture; a heating unit configured to heat the mixed mixture to a specific temperature range to obtain the wet turmeric decoction; and a packaging and storage unit configured to package and store the prepared wet turmeric decoction in suitable containers. System according to Claim 1 , wherein the mixing unit of the unit for preparing the basic ingredient mixture comprises a mixing device to facilitate uniform mixing of the ingredients. System according to Claim 1 , with the final blend of base ingredients and additional ingredients containing the following ingredients: Piper nigrum extract, extracts of Piper nigrum, Zingiberofficinale and Piper longum, neem extract, green lemon as vitamin C, processed ginger, garlic, moringa powder, black turmeric, ascorbic acid or citric acid as vitamin C active ingredient, xanthan gum as thickener, potassium sorbate as preservative, glycerin for moisture absorption, erythritol for binding, water as base and honey as anti-inflammatory, antioxidant and antibacterial agent. System according to Claim 1 , wherein the mixing container of the mixing unit comprises a mixing device which facilitates uniform mixing of moist turmeric with the finished final mixture and ensures a homogeneous and stable moist turmeric brew. System according to Claim 1 , wherein the heating unit is configured to heat the blended mixture to a temperature range of 80-90°C for a specific duration to obtain the moist turmeric brew while preserving its medicinal properties.

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