METHOD OF EXTRACTING FRAGRANT SUBSTANCE

PURPOSE:To obtain a high-quality complex fragrant substance by one process, by extracting the fragrant subtance from a spice mixture by the use of a fluid in a subcritical or supercritical state as an extractant, and separating it. CONSTITUTION:In extracting and separating a fragrant substance from...

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Bibliographische Detailangaben
Hauptverfasser:	INADA SHIYOUSHICHIROU, OGASAWARA JOJI, OZAKI YOSHITAKA
Format:	Patent
Sprache:	eng
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:	PURPOSE:To obtain a high-quality complex fragrant substance by one process, by extracting the fragrant subtance from a spice mixture by the use of a fluid in a subcritical or supercritical state as an extractant, and separating it. CONSTITUTION:In extracting and separating a fragrant substance from a spice mixture such as curry powder, a fluid in a subcritical or supercritical state is used as an extractant. Generally any liquid in the subcritical or supercritical state is usable, usually carbon dioxide is used as the extractant, because it has many merits such as improved separating ability of the fragrant component substance from the spice mixture, possibility of relatively low-temperature treatment, simple handling and operation, advantageous economic efficiency, etc. This extraction method requires operation at 50-500kg/cm , preferably 60-300kg/cm pressure in an extraction column at 25-150 deg.C, preferably 25-100 deg.C.