PROCESSED CINNAMON AND THE METHODS OF PRODUCING THIS PROCESSED CINNAMON

Abstract

The patent refers to processed cinnamon with suppressed astringent taste and enhanced sweetness, and the method of producing this processed cinnamon. The patent refers to processed cinnamon obtained by superheating cinnamon under steam pressure of 0.3 MPa-G or higher and lower than 0.5 MPa-G, oxygen concentration of 3.0% or higher, superheat degree of 35°C or higher and 12 CPC or lower, and processing time less than 120 seconds. The patent also refers to processed cinnamon with a peak area ratio of (+)-catechin to 13-C-2,4-dichlorophenol of 0.1 or higher, and / or a peak area ratio of (-)-epicatechin to 1-C-2,4-dichlorophenol of 2.5 or higher. In the I.CMS analysis, the drug was tested under specified conditions using 13Ctì-2,4-dichlorophenol as an internal standard.