PRODUCTION OF SPICES

• Main Authors: HASHIMOTO HITOSHI, MIKUNI KATSUHIKO, KOBAYASHI SHIYOUICHI, KUWABARA NOBUHIRO, KAINUMA KEIJI, HARA KOUZOU
• Format: Patent
• Language: English
• Published: 21.11.1985
• Subjects: 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

PURPOSE:A specific malt candy of cyclodextrin in the powder form and a spice are kneaded in the presence of ethanol or propylene glycol to give a new type of spice with high duration of the flavor and good texture. CONSTITUTION:Cyclodextrin-glucanotransferase which is produced by Bacillus macerans is allowed to act on starch to give a dextrin powdery malt syrup containing mainly alpha-cyclodextrin and 50-85% of branched dextrin. The powdery syrup is combined with ethanol or propylene glycol at a ratio of 100/(5-500) and mixed at 0-30 deg.C for 10-60min. The mixture is, then combined with 0.2-100pts. of a material containing spices, kneaded at room temperature for more than 0.5hr and dried at 40-60 deg.C for 2-3hr to remove ethanol or propylene glycol.