Process for preparing caramel
AssigneeAjinomoto Co., Inc.
InventorsToshiaki Ohira, Eisuke Hara, Yasuo Takagi
Life of this patent
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Abstract
A process for preparing coloring caramel from a pre-gelatinized starch or dextrin. The process comprises preparing a pre-gelatinized starch or dextrin having a specified moisture content and having a specified acidic pH value and extruding it at an elevated temperature and pressure condition effective to caramelize it. The extruded caramel product may be pulverized to yield a powdered caramel.
Claims6
A process for preparing a caramel product which comprises admixing a pre-gelatinized starch or a dextrin with water and an acidic reagent in an amount sufficient to provide a total moisture content of from about 10% to about 30% by weight and to give a pH of from about 1.5 to 4.0 and extruding the mixture at an elevated temperature and pressure through an orifice into a substantially atmospheric environment, whereby the mixture is caramelized.
A process for preparing a caramel product which comprises
- A. forming a moistened pre-gelatinized starch or dextrin having a moisture content of from 10% to about 30% by weight and having a pH of from about 1.5 to 4.0
- B. extruding the moistened pre-gelatinized starch or dextrin at an elevated temperature and pressure through an orifice into a substantially atmospheric environment, whereby the mixture is caramelized, and
- C. pulverizing the extruded and aggregated caramel product.
Dependencies are inferred from the claim text.