GB986119A - Improvements in or relating to condiment preparations - Google Patents
Improvements in or relating to condiment preparationsInfo
- Publication number
- GB986119A GB986119A GB23806/61A GB2380661A GB986119A GB 986119 A GB986119 A GB 986119A GB 23806/61 A GB23806/61 A GB 23806/61A GB 2380661 A GB2380661 A GB 2380661A GB 986119 A GB986119 A GB 986119A
- Authority
- GB
- United Kingdom
- Prior art keywords
- starch
- ground
- relating
- powder
- curry powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
For improved aroma-retention and better dispersibility, ground spices, e.g. curry powder, garlic powder, ground black, white or red peppers, are coated with starch which is in the a -state, i.e., is water-soluble and shows V-type X-ray pattern, obtained on gelatinizing raw starch in hot water and cooling. Examples are of mixing a -starch and salt with ground pepper and with curry powder, kneading with 70% ethanol, and vacuum drying.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP704261 | 1961-03-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB986119A true GB986119A (en) | 1965-03-17 |
Family
ID=11654978
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB23806/61A Expired GB986119A (en) | 1961-03-06 | 1961-06-30 | Improvements in or relating to condiment preparations |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB986119A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3652297A (en) * | 1970-07-10 | 1972-03-28 | Beatrice Foods Co | Flavor-stable mustard |
US4790995A (en) * | 1985-04-11 | 1988-12-13 | Scanflavour A/S | Process for sterilizng spices |
CN110326772A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | A kind of microcapsules curry powder, resistant to cook type curry paste and preparation method thereof |
-
1961
- 1961-06-30 GB GB23806/61A patent/GB986119A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3652297A (en) * | 1970-07-10 | 1972-03-28 | Beatrice Foods Co | Flavor-stable mustard |
US4790995A (en) * | 1985-04-11 | 1988-12-13 | Scanflavour A/S | Process for sterilizng spices |
US4910027A (en) * | 1985-04-11 | 1990-03-20 | Scanflavour A/S | Process for sterilizing spices |
CN110326772A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | A kind of microcapsules curry powder, resistant to cook type curry paste and preparation method thereof |
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