PROCESSED SPICE AND PRODUCTION METHOD THEREOF

PROBLEM TO BE SOLVED: To provide a processed spice having fragrant perfume added thereto.SOLUTION: A processed spice is obtained by treating an un-crushed spice or a spice having the grain size of 840 μm or more with superheated steam under the conditions of a steam pressure of 0.30 MPa G, an oxygen...

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Bibliographische Detailangaben
Hauptverfasser:	TANEDA YUTAKA, IWAHATA SHINICHI, KUROBE FUMIAKI, SATOMI SHIGEKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a processed spice having fragrant perfume added thereto.SOLUTION: A processed spice is obtained by treating an un-crushed spice or a spice having the grain size of 840 μm or more with superheated steam under the conditions of a steam pressure of 0.30 MPa G, an oxygen concentration higher than 4.0% and 8.0% or lower, and the degree of superheat of 70°C or higher and 120°C or lower. 【課題】香ばしい香りが付与された加工香辛料の提供を目的とする。【解決手段】本発明は、未粉砕の香辛料又は８４０μｍ以上の粒度を有する香辛料を、０．３０ＭＰａ・Ｇ未満の蒸気の圧力、４．０％より高く８．０％以下の酸素濃度、及び７０℃以上１２０℃以下の過熱度の条件下で過熱水蒸気により処理した加工香辛料を提供する。【選択図】なし