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PRODUCTION OF FOOD SUPPRESSED IN HOT TASTE OF HOT TASTE INGREDIENT (CAPSAICIN) OF RED PEPPER
PRODUCTION OF FOOD SUPPRESSED IN HOT TASTE OF HOT TASTE INGREDIENT (CAPSAICIN) OF RED PEPPER
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机译：红辣椒热味成分（辣椒素）热味抑制产物的生产
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摘要
PROBLEM TO BE SOLVED: To provide a method for producing the subject food aiming at expanding its consumption by making it ingestible through mitigating its hot taste, in view of the fact that the hot taste ingredient (capsaicin) of red pepper has been proved to have various good effects on the human body but is too strong in hot taste for many people to like. ;SOLUTION: This method for producing the subject food comprises such processes that red pepper essence containing much capsaicin extracted from red pepper through e.g. supercritical fluid extraction technique is adsorbed to the porous parts of starch or dietary fibers, and the surface thus made is coated with such a coating agent as shellac, zein, or gum arabic followed by drying into powder.;COPYRIGHT: (C)2001,JPO
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