Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Patent
1995-04-13
1997-10-14
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
426425, 426438, 426534, 426615, 426650, A23L 1211
Patent
active
056769911
ABSTRACT:
A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. 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 oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil 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 edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.
REFERENCES:
patent: 4681769 (1987-07-01), Bennett et al.
patent: 5120558 (1992-06-01), Nguyen et al.
Patents Relating To The Extraction Of Capsaicin From Jalapeno And Other Peppers; Computer database search dated Feb. 3, 1995.
Capsaicin Patents; Computer database search dated Feb. 6, 1995.
Dialog Computer database search dated Feb. 9, 1995.
Pillsbury Literature Search entitled: Patents On Reduction Of Capsaicin Heat; dated Feb. 23, 1995.
Czaja Donald E.
The Pillsbury Company
Tran Lien
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