Method of sterilizing spices

Details Method of sterilizing spices Method of sterilizing spices

1978-08-24

1980-07-01

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

426506, 426516, 426638, A23L 316

Patent

active

042106788

ABSTRACT:
Herbs or spices are sterilized for commercial sale purposes by extruding the products through a small orifice in a die, preferably while maintaining the products at a temperature above approximately 220.degree. F. Before extrusion the herbs or spices are moistened, and then are tempered or allowed to remain in the presence of the moisture until the moisture level thereof has equilbrated to a range of about 16-20% by weight. When the moistened and tempered products are extruded, they expand slightly upon emerging from the die orifice, and are severed into pieces by a rotating knife. The severed pieces may then be ground into any desired particle size.

REFERENCES:
patent: 2246528 (1941-06-01), Musher
patent: 2529710 (1950-11-01), Singh
patent: 3642495 (1972-02-01), Davidson et al.
patent: 3922354 (1975-11-01), Galluzzi et al.
patent: 4060645 (1977-11-01), Risler et al.

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