Note: Descriptions are shown in the official language in which they were submitted.
W092/05705 PCT/EP91/00829
- 1 - Z~7~'~7~
A METHOD OF PROCESSING SPICES AND OTHER
AROMATIC EDIBLE VEGETABLE MATTER
The present invention relates to a method of preparing
an aromatic condiment composi~ion containing aromatic
edible vegetable matter, such as spices and herbs, and to
the condiment compositions thus prepared.
A considera~le problem facing the manufacturers and
suppliers of spices and herbs is to ensure that the product
provided to the user is substan~ially free from harmful
micro-organisms, especially resistant mesophilic and
thermophilic spore forms which can survive mild processing
conditions such as pasteurisation. This is particularly
important when the user is a manufacturer of pre-cooked and
chilled packaged convenience foods. Spices, such as
peppercorns, typically are grown in conditions of high heat
and humidity; conditions which are ideal for the growth of
a wi~-~ range of micro-organisms. Peppercorns, a very
SUBSTITUTE SHccT
WO 92/05705 P~/~:P91/0082
2~7~
.. --2--
widely utilised spice, are particularly prone to
contamination with harmful micro-organisms, not only as a
consequence of the conditions under which they are grown,
but also because of the often unhygenic manner in which
they are treated immediately following harvesting. The
problem is compounded by the fact that peppercorns have a
rough outer surface which readily entraps micro-organisms.
The extent of the problem is illustrated by the
article by ~. Konuma et al in the Journal of Food
Protection, Vol. 51, No. 4, pp.324-326, 1988, wherein it
was found, following the analysis of a large number of food
products, raw meat and meat product additives, that the
main source of Bacillus cereus contamination in meat
products is not the meat itself but meat product additives
such as spices.
Spices such as peppercorns are used widely in the
preparation of pre-cooked foods and modern trends in the
preparation and use of such foods have, in some ways,
increased rather than decreased the likelihood of microbial
contamination and the attendent possibility of food
poisoning arising therefrom. Thus, for example, in recent
years there has been a move towards eliminating
preservatives, such as nitrites, from food. Moreover, the
increasing use of microwave ovens has also given rise to
substantial problems. Such ovens, if used incorrectly,
SUBSTITUTE SH~ET
.. ... .. ~ ~,, .
. . . -
W092/05705 P~T/Er91/~0829
.
_3_ 2~7~7~
heat foods unevenly thereby leading to the formation of
cold pockets in otherwise hot food. In such cold pockets,
. the spice particles may not reach sufficiently high
temperatures for sterilisation to take place.
Sterilisation of aromatic edible vegetable matter such
as spices and herbs has hitherto been carried out by
heating or by exposure to chemical sterilising agents. In
order to obtain a sterile product by heating, relatively
high temperatures have to be used. The reason for this is
that whilst most harmful bacteria and other harmful viable
micro-organisms are destroyed at temperatures between 70
; and 100 C (conventional pasteurisation is conducted at 70
C - 80 C), thermophilic and mesophilic spores from spore-
bearing micro-organisms are generally destroyed only at
temperatures in excess of 100 C. Thus it is usually
necessary, in order to achieve an acceptable level of
sterility (ie. commercial sterility), to heat the spice or
herb to a temperature of 120 C or more for prolonged
periods.
20The heating of spices and herbs to such temperatures
for long periods gives rise to a further problem; namely
; that the substances, eg. essential oils, which provide the
aromatic character o_ the spice or herb substance are
modified by chemical changes or driven off by evaporation
thereby significantly reducing the flavour and smell of the
SUBSTITUTE SHEET
W092/05705 PCT/EP91/00829
2~7~7~
--4--
substance.
Chemical methods of killing harmful micro-organisms in
spices and herbs have also been used. Thus, for example,
ethylene oxide has been used for this purpose for many
years. However, it is by no means clear that the use of
ethylene oxide is without hazards and it has been reported
that the use of this substance leads to the formation in
the food of toxic chlorohydrins (see US 4,210,678)
It has been proposed (see European Patent No. 0012813
- L. Givaudan et Cie S.A.) to sterilise spices by
subjecting them to shearing stresses of a~ least 2000 N,
for example in an extruder, preferably at a temperature
between room temperature and 150 C. It is stated in EP
0012813 that the spices are preferably undiluted, ie. are
not associated with a carrier, and the specific process
conditions exemplified do not include the use of carrier
substances.
Extrusion sterilisation of spices and herbs has also
been disclosed in US4,210,678 (Bayusik et al), but the
Bayusik method is a somewhat time-consuming method
involving moistening of the herb or spice and allowing the
moistened mass to stand until the moisture content
SUBSTITUTE SHE~T
:, ~
. -~. . : ..
::
W092/0570s PCT/EP91/00~29
. .
2~7~7~7~
--5--
.-~ equilibrates above 8-14~ by weight, heating the moistened
herb or spice to a temperature above 200F and finally
extruding it through a die. The Bayusik method makes no
mention of extenders or carrier substances.
S The problem of the loss of volatile essential oils is
.- only partially alleviated by the extrusion sterilisation
. methods described above and it has been found that
substantial further losses of essential oils occur during
storage after extrusion, particularly if the extruded spice
. 10 or herb is ground to a powder, the usual method of
presentation. Moreover, it has been reported that
extrusion methods of the type discussed above can lead to
adverse colour changes with highly coloured spices such as
; paprika unless special precautions (eg extrusion under a
lS blanket of nitrogen gas) are taken - see Thermal Processing
and Quality of Foods, edited by P Zeuthen et al; Elsevier
Applied Science Publishers, London and New York 1984, page
~ 186.
' ,
. . .
It has now been found, that by mixing aromatic edible
vegetable food matter, such as a spice or a herb, with an
edible extender, and extruding the mixture at an
appropriately high temperature, a product results which is
substantially equivalent in taste and aroma to the original
undiluted aromatic vegetable matter and in some cases has
SUBSTITUTE SH3~ET
.' ' ' . . . . " '. . '. ' ~ ' ' ' ' ' . ~ ' ' ~ '
,. ,' ., ,. ' ,' ' ,, '': ' '
~ ' . . .
WO9-/0s705 PCT/EF91/OOB29
: 2~i7~77~
an improved taste and aroma. Moreover, it has been found
that spices and herbs extruded with an extender exhibit
much better retention of volatile essential oils during
storage following extrusion than do spices and herbs
extruded without an extender; the improved retention of
essential oil being particularly noticeable when the
extruded material is subsequently ground. Furthermore, it
has been found that by employing the method of the present
invention, as defined below, with highly coloured spices
and herbs such as paprika, turmeric and parsley, the colour
of the resulting extruded product is substantially
identical to that of the raw material.
In a first aspect therefore, the present invention
provides a method of preparing an aromatic condiment
composition, which method comprises passing a mixture
containing aromatic edible vegetable matter and at least 2%
by weight, relative to the amount of aromatic edible
vegetable matter, of an edible extender substance through
an extruder at a temperature and degree of shear
sufficiently high to achieve commercial sterility.
Other advantages of the present method include the
fact that whole spices, or coarsely chopped or milled
spices can be introduced directly into the extruder - ie
SUBSTITUTE SHEET
` .,
'
W092/05705 PCT/EP91/00829
Z~7~77~ ~
` :
there is no need for the spices to be finely ground before
extrusion. Also, the method of the present invention
enables commercial sterilisation to be achieved without the
need to hold the vegetable material at an elevated
temperature for prolonged periods. Thus, for example,
commercial sterilisation can be achieved ln an extruder
residence time of as little as 30 seconds at an elevated
temperature, and usually within 3 minutes. Typically
however, commercial sterilisation can be effected within 45
seconds to 2 minutes at the elevated temperature.
It is preferred that the total viable count (TVC) of
microorganisms (ie. not including spores) and the
- mesophilic spore count (MSC) and thermophilic spore count
(TSC) each are reduced to a level of no more than 104/g, and
preferably less than 103/g. The method of the present
invention can reduce each count by, for example, up to four . . .
. log units or more, eg. from 107/g to 103/g or less.
.~ ..
The extender typically is an absorbent, generally mild --
or bland tasting, or even tasteless substance which is
capable of absorbing water and oils from the vegetable
matter.
SUBSTITUTE SH~c.
. : i ~ . - : . . -
' . i :, ,: ,: . . '. ,' , :
':" '' ' ' '~
, . . . .
' W092/05705 PCT/EP91/00829
2~
: -8-
The oil absorbency of the extender typically is such
that it can absorb at least half its own weight o~ a liquid
oil, e.g. corn oil. Suitably it can absorb its own weight
of liquid oil and most preferably it can absorb over one ~ -
and a half times its own weight (for example twice its own
weight or more) of liquid oil. The oil absorbency of the
extender may be determined according to routine methods.
: One such method involves weighing a known amount of
extender substance into a graduated centrifuge tube and
then adding a known amount of corn oil. The corn oil and
extender are mixed and are then held at ambient temperature
for 30 minutes. The free oil is then separated by
centrifugation at 3200rpm for 25 minutes and measured
volumetrically. Oil absorbency is expressed as the
quantity of oil bound by the sample, on a 14% moisture
basis, and is subject to an error of around ~10%
Without wishing to be bound by any theory, it is
believed that during extrusion, degradation of the cellular
structure of the vegetable matter releases the flavour- and
aroma-producing substances which are entrapped and retained
by the extender.
In general it is preferred that the amount of the
extender corresponds to less than 75% by weight, for
SUBSTITUTE SHc_T
, '' . ' .
. ' ,, ~
.:
' ~ `
: :
W092/05705 PCT/EP91/00829
,
9 2~ 7
example less than 50~ by weight relative to the amount of
edible vegetable matter. Most preferably the amount of the
extender is in the range from about 10~ to about 30%, for
example approximately 25~.
However, where the vegetable matter contains a high
fixed oil (i.e. non-volatile oil) content (e.g. greater
.:
than 10%) in addition to volatile oils, it is preferred to
add an amount of extender which is sufficient to ensure
that the total fixed oil content in the extruded condiment
composition is no more than 10%. For such high-oil content
substances, the amount. of extender used may be, for
example, up to 200% b~ weight relative to the vegetable
substance, for example approximately 150%. Examples of
aromatic edible vegetable substances having high fixed oil
contents include nutmeg, mace, coriander and mustard.
The extender substances may be carbohydrate or protein-
based. Examples of extenders are substantially
carbohydrate-based substances of plant origin; for example
starch-based materials such as rusk, flour, tapioca, maize
starch and maize grits; sugars and oligosaccharides such as
lactose and maltodextrins; food grade celluloses and de-
aromatised spices, ie. the residue remaining after the
extraction of the essential oils from spices with solvents
SUBSTITUTE SHEET
.. -. , . ~ , . . . - . - . .,
.. . ~ ,.. . . . ~ .. ~ .
- : . , . : , ~ .
.
W092/0~705 PCT/EP91/OC829
2~7~77~
' 10
such as dichloromethane.
Although they may be of plant origln, the
carbohydrate-based substances may have been subjected to
various processing steps in order to improve their
qualities as extenders. For example, the term "rusk" as
used herein refers to materials prepared by grinding a
dried lightly leavened cereal biscuit, for example as
;~ described in Chapter 7.8, pp 385-396 of the publication
Cereals in a European Context, First European Conference on
Food Science and TechnoloqY, edited by I.D. Morton,
Published by Ellis Horwood, 1987; or in the publication
Modern Cereal ChemistrY, Sixth Edition, published by the
Food Trade Press Ltd, London.
One particular form of rusX is prepared from flour,
water, a bicarbonate leavening agent, eg. ammonium
bicarbonate, and optionally sodium chloride. Such a form
of dried yeastless rusk is available from Lucas Ingredients
Ltd., Kingswood, Bristol, UK. Such a form of rusk has an
oil absorbency of approximately one and three quarter times
its own weight, as measured by the test method described
above.
SUBSTI I UTE SH~
.- . .
. . .
, .
.; . . ~.
.. ` .. . .
;~ .- " - . ~
. W092/05705 PCTtEP91/~0829
2~7~4
In general the particle size of the rusk extender
will be such that substantially all of the particles have
a size in the range 50 to 250 um.
The protein based extenders suitably are those having
a high protein-dispersibility index (PDI). The protein-
dispersibility index is given by the relationship:
PDI = % Water dispersible protein x 100
~ Total Protein
A method of measuring PDI is given in "Soybeans" Chemistry
~nd Technology, Volume 1, Ed. A X Smith & S J Circle, The
AVI Publishing Company, Inc., Westport, Connecticut, 1972,
pages 451 to 4S4.
:-
The PDI is a measure of the dispersibility of the
protein and higher PDI values indicate higher solubility.
Examples of high PDI protein-base~ extenders are defatted
: soya grits obtainable, for example, from Lucas Ingredients
Ltd, Kingswood, Bristol, UK. Such grits typically are
formed by rolling or compressing soya beans to squeeze out
~he oil, and then extracting the resulting flakes with a
solvent such as hexane to remove residual oil. Such high
PDI soya grits have been measured as having an oil
absorbency of about one and a quarter times their own
SUBSTITUTE Sr, . E ~
. I . , . .. ~ .. . : ~
..
, . . ~.. . - ,
.. . . .
. . -
,
, . ... . . . . .;
W092/05705 PCTJEPgl/00829
2~ 7~,Jf~
. .
-12-
weight using the abovementioned test procedure. Lower PDI
protein-based extenders may also be used but are generally
less preferred. Other protein based extenders which may be
used include soya grit protein concentrate from which
soluble carbohydrates have been removed. One such substance
is New Pro, available from Lucas Ingredients. This
substance has an oil absorbency of approximately twice its
own weight.
The term aromatic edible vegetable matter encompasses
those substances which are used in foods as seasonings, on
account of their aromatic character. Such substances can
be, for example, spices or herbs, and can be extruded
singly or as mixtures.
Examples of spices include, black peppercorns, white
peppercorns, cloves, coriander, cayenne, paprika, ginger,
turmeric, cumin seeds, mace, mustard seeds, nutmeg, caraway
seeds, cardamon, allspice (pimento), chilli peppers, the
, . .
various curry powder spices and mixtures thereof.
Examples of herbs include, rosemary, basil, thyme,
oregano, marjoram, fennel, mint and sage.
SUBSTITUTE S~ T
, ~ .
- , , . . :
.
W092/05705 PCTtEP9l/00829
.: .
2f~7~
-13-
~ Other categories of aromatic edible vegetable matter
.~ which could beneficially be processed according to the
method of the present invention include onion, chives and
, garlic.
, 5
The extruder used in the method of the present
invention preferably is of the twin screw variety. The
advantage of e~ploying a twin-screw extruder and especially
a twin-screw extruder utilising bilobal paddles grouped in
regions is that it is not necessary to pre-grind the
aromatic edible vegetable matter before extrusion since the
paddles act together to crack and comminute the structure
of the vegetable matter.
': ,
Extruders suitable fgr use in the method of the -~
present invention include those disclosed in European
Patent Application No. 88305097.3 (Publication No.
0294226). Particularly suitable extruders are the models
designated MPF 50 and 80, manufactured by APV Baker
(formerly Baker Perkins) of Peterborough, UK. Other
suitable e~truders are manufactured by, fo. example,
Clextral SA of Firminy Cedex, France; Wenger of Kansas
City, Missouri, U.S.A.; Mapimpianti of Galliera Veneta PD,
Italy; Buhler o~ Uzvil, Switzerland and Werner and
Pfleiderer of Stuttgart, Federal Republic of Germany.
SUBSTITUTE Sli~
: ' ~ :. : '`,. ~ '
,. : -, , ' ~ , ,, , .,, ., - . ' :
:, . , . . ,: . ' . '' . .'~;., , ' . .
` W092/05705 PCT/EP91/OQ829
r
~7~7~ -14-
The extruder screw configuration can be set up to
provide an upstream helical feed screw region, a downstream
lead discharge screw region for discharging through a die
at the downstream end of the extruder and a plurality of
paddle regions downstream of the feed region comprlsing
pairs of symmetrical bilobal paddles, the paddles of each
pair of which are carried on respective screws of the
extruder and are oriented at 90 with respect to one
another.
More particularily the extruder screw configuration
can be set up in a manner similar to that disclosed in EP
0294226. Thus, for example, it can comprise an upstream
helical feed screw region, a downstream helical lead
discharge screw region, two intermediate lead screw regions
and three paddle regions alternating with feed and lead
; screw regions. The precise configuration of the extruder
screw can be determined by the skilled man through routine
trial and error experimentation based on the disclosure in
EP 0294226 and the examples below. ~owever, in one
embodiment of the process, the upstream paddle region can
consist of 4 x 45 forwarding paddles, the intermediate
paddle region can consist of 3 x 90 paddles followed by 3
x 45 reversing paddles with the downstream paddle region
SUBSTITUTE '~H~ET
~ : :, . ;: . . -
.
W092/~705 PCT/EP91/00829
Z~7~7~4 -
-15-
consisting of 3 x 60 forwarding paddles followed by 3 x 60reversing paddles.
The form in which the vegetable matter is introduced
into the extruder will depend on the precise nature of the
vegetable matter. Ideally, where possible, it can be
introduced in the whole state particularly when the
vegetable matter is a spice, although, where necessary, the
vegetab ~ matter can be chopped or coarsely ground to give
smaller particles of a size which can be fed into the
extruder. Thus, for example, peppercorns are of a
sufficiently small size to be introduced whole. With
larger spices, a "kibbling" or coarse milling step can be
employed to give particles of peppercorn size eg. 1-3mm
across. Similarly when the vegetable matter is in leaf
form, it can be chopped coarsely to give pieces of 1-3mm
across. It is preferred that the vegetable matt^~ is not
finely ground (ie. wherein subst~ntially all of the
resulting particles are less than 0.5mm in diameter) before
extrusion since this may give rise to loss of a proportion
of the volatile aroma- and flavour-producing substances in
the vegetable matter.
SUBSTITUTE SHEET
,. , . .;... ., . , . ., . , . . - . ~ , .,- . . . .
- , . . ~ . . : ... . . .
::
W092/0~705 PCT/EP91/00829
2~7i~7~,J.,~
-16-
In order to ensure that the vegetable matter and the
extender achieve commercial sterility, the process is
controlled such that the maximum temperature to which the
vegetable matter is exposed is preferably in the range
90C to 180 C, particularly, about 120 C to about 145C.
Typically, the maximum temperature is achieved only in the
region adjacent to the die and hence the time over which
the composition is exposed to such a temperature is
relatively short, for example two to three seconds. Much,
if not all of the heat required to generate such
temperatures will arise through frictional heating as the
vegetable mattertextender mixture is forced through the
extruder. The level of frictional heating will depend upon
the pressure to which the mixture is subjected, the
identity of the vegetable matter and the moistness of the
mixture. With vegetable matter that is very dry in nature
and contains relatively little oil, frictional heating
accounts for essentially all of the heat needed to reach
the required temperature. With such matter, it can be
necessary to pass cooling fluid through the extruder to
prevent overheating. When the vegetable matter contains a
greater proportion of oils, these oils act as natural
lubricants and reduce the friction between the particles of
vegetable matter. This has the effect of reducing the
degree of frictional heating. In such cases it can be
''.
SUBSTITUTE SHE~ET
, . . - . ~ . . . . -. ~ . . .. , ; . -. . . . . . :
- - ` . .......... , ~; ..... . .... ... .
- . . .
... . .... . .. .
WQ92/05705 PCT/EP91/0~8 9
-17- 2~7~7'7~
necessary to apply heat to the extruder, for example by
means of an electric heating coil as discussed below.
Where the fixed oil content is greater than 10% it is
preferred to add higher quantities of extender, e.g.
amounts sufficient to reduce the total oil content of the
extruded product to around 10~ or less, so as to increase
the friction and consequently the degree of shear.
With spices such as peppercorns and the like, which
are relatively dry and have a lower oil content, water is
usually added to the mixture to be extruded in order to
; provide lubrication. The amount of water to be added will
vary according to the absorptive power of the extender but
will usually be chosen such that the extruded product has
a total moisture content of no more than about 14%(w/w).
; Products with a moisture content substantially greater than
this would be more susceptible to the formation therein of
moulds, with the consequent deterioration of general
quality. By adjusting the amount of water added to he
mixture, prior to or during extrusion, to give a total
moisture content of 14%(w/w) or less in the extruded
product, the need for a heated drying stage after extrusion
is avoided thereby minimising the opportunity for essent al
oils to evaporate from the mixture.
SUeSTlTUTE ~ T
. .
:: ,' ~ ' :, '
' .: . . , . . i ~ .
;
- . '- . '
. . . .
WO92/os70s PCT/~P91/00829
, .
. zr~!7~77~
--18--
Preferably the product emerging from the extruder die
is then rapidly cooled, for example by suspending in a
chilled fluidising airstream in accordance with known
. methods. This reduces still further the quantities of
volatile essential oils lost to the atmosphere.
The pressure to which the mixture is subjected within the
extruder will depend upon the moistness of the mixture, the
feed rate of raw material into the extruder, the
configuration of the paddles on the extruder screws and the
speed of rotation o~ the screws. In general, the pressure
will vary along the extruder barrel in accordance with the
configuration of the screw and typically will be greatest
in the region of the die. Typically there will be an
ascending pressure gradient along the extruder barrel
towards the die.
;'
Typical pressures to which the mixture is subjected in
the region of the die would be in the range up to about 10~
kPa, for example in the range from about 103 kPa to about
104 kPa. For mixtures containing peppercorns, the die
pressure typically would be in the region of 2.5 x 103 XPa
to 5 x 103 kPa.
SUBSTI I U-i~E ~n~
' ' ' ~ , ' ' ' . . ' :', ' ' ' ' ' ' " ' ' " , ~ ' ; ' '
. W092/0s705 ~CTtEP91/0082g
9 2~!7~7~74
Typical feed rates generating such pressures in the
extruder described hereinabove would be of the order of 50
to 1000 kg/hour, for example 100 to 500 kg/hr.
The method of the present invention will now be
illustrated in greater detail by the following non-limiting
examples
. Example 1
'' 10
.~
An APV Baker MPF50 twin-screw extruder was set up with
a screw configuration as shown in Figure 1. Thus, the
screw configuration comprised an upstream twin start feed
screw region A, a downstream region G comprising single
lead and twin start feed screws, two intermediate single
- lead screw regions C and E. Interspersed between these
: regions were three paddle regions B, D, and F.
, , .
In paddle region B - 4 x 45 forwarding paddles
- In paddle region D - 3 x 90 paddles followed ~y
3 x 45 reversing paddles
In paddle region F - 3 x 60 forwarding paddles
followed by 3 x 60 reversing paddles
SUBSTiTUT~ S ~' ~T
. .
. . . . , . ~ ~ ~ .: .
W092/05705 PCT/EP91/00829
. '
: ` 2~7~7~7 ~
-20-
The extruder was equipped with 2 die inserts each with
7x3.5mm diameter die holes and the screw speed was then set
to 400 r.p.m.
Brazilian Process Grade black peppercorns, that had
previously been cleaned and de-stoned, were fed into the
extruder at a rate of 74 kg/hr along with rusk (Lucas
Ingredients Ltd) at a rate of approximately 21 kg/hr, and
water (5 litres/hr) to give a total raw material feed rate
of 100 kg/hr. The die temperature was set to 144 C The
pressure at the die was recorded as 4445 kPa (630psig).
The material was extruded through the die and was then
sliced to form pellets by a rotating knife located adjacent
: to the die. The pellets were then cooled in a fluidised bed
cooler.
::
The extruded product was then subjected to
microbiological and taste analysis according to standard
techniques.
The flavour of the extruded sample was compared to the
undiluted raw-material. An experienced panel found no
significant differences between the two samples with regard
to their "pepper" flavour and heat characteristics.
SUBSTITUT, Sr.~ ~
:
W092/05705 PCT/EP91/00829
;: Z~7~'~'7~
-21-
Upon microbiological analysis, it was found that TvC,
Anaerobic TVC and MSC counts were each reduced from 107/g
in the raw material to less than 103/g whereas TSC counts
were reduced from 105/g to less than 103
'
,; ' '
.
'.
.
. . .
' '
::
'~
SUBSTITUTE Sr:cET
,~ . . .
; . . ~.
,
.
W~g2/05705 PCT/EP91/00829
,
?f47~
-22-
Examples 2 to 8
Employing conditions identical or analogous to those
described in Example 1, a range of spices were subjected
to the extrusion method of the invention. The process
conditions are shown in Table 1 below and the
microbiological properties of the products are shown in
Table 2 below. In each case the flavour of the extruded
sample was judged by an experienced panel and no
significant differences were found between the flavour of
the extruded sample and the flavour of the undiluted raw
material.
Examples 9 to 32
Under conditions identical or analogous to those
15 described in Example 1, a further selection of edible
aromatic vegetable substances were subject to the extrusion
method of the invention. The process conditions are shown
in Table 3 below and the microbiological properties of the
products are shown in Table 4.
SUBSTI~UTE SnE~I
.
W092~05705 PCT/EP91/00829
Z~:?7~7~4
TABLE
Process Conditions
. 5
EX. RAW TOTAL RUSK WATER DIE DIE
NOS MATERIALFEED TEMP PRESSURE*
RATE kPa
kg/hr % % o C(psig)
2 81ack 100 10 5 120 2900
Pepper (405)
3 Black 490 30 7 146
Pepper
15 4 White 100 30 7 136 8500
Pepper (1200)
Coriander 130 23 0 124 4500
(630)
6 Cayenne 125 20 0 141 1800
(255)
7 Paprika 110 10 0 140 2900
(405) :
8 Ginger 100 20 6 135 4900 :-
(690)
~ measured in psig
SUeSTlTUT_ S3~ T
; ., .~.,, ~,
,
WO92/05705 PCT/EP91/00829
. .
2~!7~
~ -24-
.:
TABLE 2
.' , '
MICROBIOLOGICAL ANALYSIS~
.
;'' ' :
~ EX TVC ANAEROBIC MSC TSC
; NOS TVC
10 2 (10') 103 - (17)'103 (107)<1o3
,. 3 (1o8)<103 (10 )<10 (10 )<10 (106)<103
4 (10~) 103 (10 ) 103 (105) 102 (<103)<103
. 5 (1o6) 103 (106) 103 (106) 102 (lo6) 1o2 ~ :
6 (10 ) 10 (104)<10 (10)<10 (100)<10
15 7 (1o6) 1o2 (1o6) 1o2 (106) 103 (10)<10
. 8 (10 ) 102 (104)<10 (103)<10 (103)<10
:
~Raw Materlal organisms/g)
.' .
.
SUBSTIT~5~E S,
,. ' . :, . . . : ' ,
, ' ' ' ' ' ', :, ,~ , ." ", ' : ' ' ' ' ~ . ' , :
WO 92/05705 PCI`/EP91/00829
5- SAELE 3
Proc4s3Condltlonr~ 2r1t7~t~t74
- ~,J.. lU~7 To~aL P~8~ ~ATBP. DJ.E D~B
NOs XA~LRIAL ~ED ~P 7RE8
~ cP~
kg/~r % ~ c (P~lg)
9 Anlseed 100 19 6 148 3000
(420)
lo Basll75 19 6 140 4700
. (660)
11 Cayenne 100 19 6 162 3600
, (500
12 ChllllloO 28 7 140 l9oo
(pcwder) (270)
13 Coriander 100 28 7 1~2 4700
t660)
14 Cu~ln100 28 t 141 3700
(520)
15 GarllcS0 s5 2 136 640
(powder)
. 16 Ginger100 28 7 152 8500
(kibbled) (1200
17 Hace100 133 18 139 2100
(kibbled) (300)
18 Marjoran 50 19 6 142 3600
(510) .
19 Mixed Splc~100 28 7 140 4300
~ground) (600)
20 Mustard 100 150 0 126 5300
(7s0)
21 ~ut~eg100 133 18 133 2100
(kibbled)
22 Onion50 86 14 140 4300
(powder) (600)
23 oregano 75 19 6 148 4100
~; (570)
: 24 Paprlka 100 19 6 162 3200
(450)
: 25 Parsley 75 28 7 136 4300
: (600)
26 Pepp-r100 28 7 150 4900
(black) ~690
: 2~ ~epper100 28 7 142 6400
(wh1te) (900)
28 Pi~ento 100 28 7 149 6600
(930)
29 Rose~ary 75 28 7 125 3200
(4s0)
30 Sage 50 28 7 140 5800
(810)
31 Thy~e50 28 7 lS0 5300
(750)
32 Tur~erlc 75 19 6 160 2800
(390)
.. . .
,
' ~' '
WO 92/05705 PCI/EP91/00829
. . .
2~7~7~ 2 6 -
`'~ ' ' :
MIcRo8IoLoGIcAl~ ANA~YSIS ~
Ex. Nos TVC Mf~C ~8C
/g /g /g : ,:
9 (los) 103tlOS) 103 (12)
(107) <10 (lo6) <10 (104) <lO
(16) 102 (105) <10 (105) <10 :~
12 (103) <lo (105) <lo (<10) <10
13 (107) <10 (104) <10 (104) <lo :::
14 (105) 102 (103) 102 (102)<1o2
(105) <102 (105) <1o (<102)<10
16 (104) <102 (102) <10 (102) <10
17 (103) <10 (<10) <10 (<10) <10
18 (lo6) <1O (lo5) <10 (104) <10
(16) 1o2 (105) <102 (105) <10
(103) 1o2 (<10) <10 (<10) clo :
21 tlO6) <10 (105) <10 (104) <1O
22 (104) <102 (105) <10 (105) ~1o
23 (104) <lo (104) <10 (104) <10
24 ~102) <10 (102) <10 (lo2) <1O
(lo4) lo2 (103) <102 (103)<103
26 (106) <10 (106) <lO (105) <10
27 (105) <10 (103) <10 (102) <1O
28 (lo6) lo2 (lo6) <1O (105) <lo
29 (105) <10 (104) <10 (103) <10
(105) <10 (104) <10 (~lo) <10
31 (106) <lo (105) <10 (105) <10 .. .
32 (107) <10 (107) ~10 (106) <10
( Y Raw Material Organl~ /g)
SUBSTITUTE SH~=ET
W092/05705 PCT/EP91/00829
; ' .
-27- z~7
.,,
COMPARATIVE EXAMPLES
Example 33
A Comparison of the Loss of Volatile Essential
Oils from Raw and Extruded Black Pepper
.
Using the method and general process conditions set out
in Example 1, and the specific process conditions given in
Table 5 below, whole black peppers were extruded along with
rusk. Some of the resulting condiment pellets were then
ground to a powder, and both ground and unground pellets
were left in an open dish for eight days, samples being
taken at intervals during this period to determine the
volatile oil content. For comparison purposes, freshly
ground raw black pepper was also left in an open dish for
; 15 eight days and the volatile oil content determined in like
manner. The results are shown in Figure 2.
::
Figure 2 illustrates that although some of the volatile
essential oils are lost as a result of extrusion, the
subsequent loss of oils during storage is considerably less
with the extruded pepper/rusk combination than with ground
raw pepper.
SU~ST~TUTE ~H~
. -~,
,,;; ,~ ;, `
. .
W092/05705 PCT/EP91/00829
., .
: 2~7~7 7~ -2B-
Examples 34 to 37
; A Comparison of the Loss of Volatile Essential
Oils from White Pepper extruded with and without
Extender
Using the method and general process set out in Example
1, and the specific process conditions given in Table 5
below, whole white peppers were extruded in the presence of
various extenders, and in the absence of extenders.
Following extrusion, the resulting pellets were ground and
then left in an open dish for eight days. Samples were
taken at regular intervals during this period and the
volatile oil contents determined. The results are shown in
Figure 3.
The rusk referred to in Figure 3 is a standard dried
yeastless rusk available from Lucas Ingredients Limited.
The "soya" referred to in Figure 3 is defatted high PDI
soya grits, also available from Lucas Ingredients Limited.
Figure 3 illustrates that although there is an initial loss
of volatile essential oils during extrusion, regardless of
the presence or absence of an extender, the initial loss is
consierably greater when an extender is not present.
Moreover, the rate of loss of volatile essential oils is
greater when no extender is present.
SU~S I ITU I . ~H_~ T
. ~ ~ ; . . ,.......... :
~ WO 92/05705 PCI/E~91/00829
,,
. - 2 9 - .
~7~77~
~:
CO d--I O O O 'r O O O O O o
, W li~ O ~ o O o o~ o ~ o ~o
~1 0 ~ P ~ r~ O ~ I` ~ ~ 0:
a ~ _ .,~
~b c) o ~ ~ ~ o
- ~ ,4 . C ~ er ~ ~,
a E~ ,, ~1 _, .. .. ..
~: ~ . -
~ ~ ~ ~ o ~ ~ 0 o ''
h 0:
. ~ r` ~ X
,~ , tl cl
.. ` ~ ~ _ ~:
U Z . o u~ N ~ h ~'
.. ; N ~O ~1 0 ~1
:,' O P~ ~ ~ C:
P ~ ~ o o o Oo 0 ~ a
; ~¢ -- -- -- -- -- L CJ
h J~ o
3 ~ 3 Q 3 ~-C V
X ~
SU3S I i~UTE S~ T
.. . ..
. ,~ . ~ .. :
-~
.
,
~ . , :: . - ~
