초록 ▼

A process is provided for preparing a naturally flavored and colored oleresin spice edible oil extract by contacting ground spice with fortified edible oil to extract flavor and color from the spice followed by pressure separation and blending the extracted spice residue with fresh oil to form a for

A process is provided for preparing a naturally flavored and colored oleresin spice edible oil extract by contacting ground spice with fortified edible oil to extract flavor and color from the spice followed by pressure separation and blending the extracted spice residue with fresh oil to form a fortified oil containing spice color and flavor for recycling in the extraction process.

대표청구항 ▼

A process of preparing a naturally colored spice oleoresin edible oil extract with substantially no flavor elements comprising the steps of: (a) contacting and blending fresh ground spice with a fortified edible oil extract of spice oleoresin flavor and color at ambient temperature not exceeding 100

A process of preparing a naturally colored spice oleoresin edible oil extract with substantially no flavor elements comprising the steps of: (a) contacting and blending fresh ground spice with a fortified edible oil extract of spice oleoresin flavor and color at ambient temperature not exceeding 100°F. and atmospheric pressure for a period of from about 15 minutes to about 24 hours to extract additional natural flavor and color elements from said fresh spice with said fortified oil; (b) separating the further fortified spice oleoresin edible oil extract product from the once extracted solid spice residue by pressure extraction while at temperatures not exceeding 100°F.; (c) contacting said once extracted spice residue with fresh edible oil for a period of from about 15 minutes to about 24 hours and at atmospheric pressure to extract from said extracted solid spice residue additional natural flavor and color elements to form a fortified spice oleoresin edible oil; (d) separating the fortified spice oleoresin edible oil extract from the twice extracted solid spice residue under pressure, at ambient temperatures not exceeding 100°F.; (e) recycling the fortified spice oleoresin edible oil for blending with fresh ground spice in the process and further enhancement of its spice oleoresin color, flavor and odor values; (f) simultaneously discharging a stream of said spice oleoresin edible oil extract containing color and flavor components through a nozzle simultaneously with steam into a reduced pressure chamber, the amount and time of contact of said steam with the spice oleoresin oil extract being such as to not raise the temperature of said extract to a point to adversely affect the color; and (g) recovering the liquid, colored, deflavored, edible oil extract from the chamber and discharging from said chamber the flavor elements as a gaseous vapor component.