JPS55102371A - Improvement in flavor of powder spice - Google Patents

Improvement in flavor of powder spice

Info

Publication number
JPS55102371A
JPS55102371A JP1011479A JP1011479A JPS55102371A JP S55102371 A JPS55102371 A JP S55102371A JP 1011479 A JP1011479 A JP 1011479A JP 1011479 A JP1011479 A JP 1011479A JP S55102371 A JPS55102371 A JP S55102371A
Authority
JP
Japan
Prior art keywords
flavor
spice
improvement
weeks
moisture content
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.)
Granted
Application number
JP1011479A
Other languages
Japanese (ja)
Other versions
JPS5654141B2 (en
Inventor
Daikichi Koshida
Akira Sugisawa
Fumio Matsui
Masaru Shibuki
Takao Okunishi
Haruo Yamada
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
House Foods Corp
Original Assignee
House Food Industrial Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by House Food Industrial Co Ltd filed Critical House Food Industrial Co Ltd
Priority to JP1011479A priority Critical patent/JPS55102371A/en
Publication of JPS55102371A publication Critical patent/JPS55102371A/en
Publication of JPS5654141B2 publication Critical patent/JPS5654141B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a refined flavor of various simple spice powders, without changing the unique flavor, by treating the spice at a specific temperature under such almost sealed conditions as not to increase the moisture content during the step.
CONSTITUTION: Various simple spice powders, pulverized by a stamp mill, are sealed up in suitable container not to increase the moisture content during the step, and heated at 35W60°C, preferably 37W50°C, in an incubating chamber, for one dayW5 weeks, preferably 1W3 weeks, to improve the flavor.
COPYRIGHT: (C)1980,JPO&Japio
JP1011479A 1979-01-30 1979-01-30 Improvement in flavor of powder spice Granted JPS55102371A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1011479A JPS55102371A (en) 1979-01-30 1979-01-30 Improvement in flavor of powder spice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1011479A JPS55102371A (en) 1979-01-30 1979-01-30 Improvement in flavor of powder spice

Publications (2)

Publication Number Publication Date
JPS55102371A true JPS55102371A (en) 1980-08-05
JPS5654141B2 JPS5654141B2 (en) 1981-12-23

Family

ID=11741275

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1011479A Granted JPS55102371A (en) 1979-01-30 1979-01-30 Improvement in flavor of powder spice

Country Status (1)

Country Link
JP (1) JPS55102371A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016189737A (en) * 2015-03-31 2016-11-10 ハウス食品株式会社 Fenugreek-containing processed spice and method for producing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016189737A (en) * 2015-03-31 2016-11-10 ハウス食品株式会社 Fenugreek-containing processed spice and method for producing the same

Also Published As

Publication number Publication date
JPS5654141B2 (en) 1981-12-23

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