Dried capsicum containing capsinoid and method of drying therefor
A drying method and drying technology, which are applied in the field of dried capsicum containing capsaicin and its drying, and can solve the problems of drying methods that do not consider the stability of capsaicin compounds.
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Embodiment 1
[0105] Crush "CH-19 Sweet" frozen peppers in a frozen state to a diameter of 0.7mm to 5mm, and put 100 or 200kg into each batch type box dryer with a raw material layer of about 4cm.
[0106] The temperature of the hot air blown into the box dryer was set to about 70° C., and the dried material was mixed at a frequency of once every 30 minutes or once every 60 minutes.
[0107] The end point of drying is determined using a Ketto moisture meter (near-infrared moisture meter), and 5% or less is used as a standard.
[0108] The dried peppers are crushed and molded into the desired form, and packaged.
[0109] The amount of capsaicin in the dried product was studied as a residual ratio relative to the amount of capsaicin in the dried product obtained by freeze-drying the frozen raw material used. The amount of moisture in the dry matter was determined and summarized in Table 1 below. It should be noted that the content of capsaicin contained in capsicum varies depending on the r...
Embodiment 2
[0114] Crush "CH-19 Sweet" frozen peppers in a semi-thawed state to a diameter of 0.7mm-5mm, and put 100-300kg into each batch-type box-shaped dryer with a raw material layer of about 4cm.
[0115] Blow hot air into the box-type drier, and start drying under the condition that the thermometer installed in the drier is about 70 to 75°C. Mixing of the dry matter was performed once every 15 minutes or once every 30 minutes.
[0116] The wind speed of the blown hot air is increased mechanically, and the wind speed of the hot air is changed by adjusting the valve.
[0117] The end point of drying is determined using a Ketto moisture meter (near-infrared moisture meter), with a moisture content of 5% or less as a standard.
[0118] The dried peppers are pulverized and shaped into the desired form, and then packaged.
[0119] The remaining rate of the amount of capsaicin in the dried product was studied as the remaining rate of the amount of capsaicin in the dried product obtained ...
Embodiment 3
[0121] Crush "CH-19 Sweet" frozen peppers in a semi-thawed state to a diameter of 0.7mm-5mm, and put about 1000kg into each batch type box dryer with a raw material layer of about 2cm.
[0122] Blow hot air into the box-type drier, and start drying under the condition that the thermometer installed in the drier is about 70 to 75°C. Mixing of the dry matter was performed approximately once every 30 minutes.
[0123] The wind speed of the blown hot air is increased mechanically, and the wind speed of the hot air is changed by adjusting the valve.
[0124] The end point of drying is determined using a Ketto moisture meter (near-infrared moisture meter), with a moisture content of 5% or less as a standard.
[0125] The dried peppers are pulverized and shaped into the desired form, and then packaged.
[0126] The remaining rate of the amount of capsaicin in the dried product was studied as the remaining rate of the amount of capsaicin in the dried product obtained by freeze-dryin...
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