Method for removal of capsaicinoids from peppers

Details Method for removal of capsaicinoids from peppers Method for removal of capsaicinoids from peppers

1996-04-10

1998-02-03

Tran, Lien

Stoves and furnaces

Fireplaces or accessories

With heat exchanger for room heating air

426425, 426430, 426431, 426478, 426650, A23L 1211

Patent

active

057141924

ABSTRACT:
A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

REFERENCES:
Elisabeth Ortiz, "The Encyclopedia of Herbs, Spices & Flavorings", p. 67, 1992.
Pillsbury Literature Search entitled: Aqueous Extraction of Capsaicin; dated Mar. 1, 1996.

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