| 摘要 |
For improved aroma-retention and better dispersibility, ground spices, e.g. curry powder, garlic powder, ground black, white or red peppers, are coated with starch which is in the a -state, i.e., is water-soluble and shows V-type X-ray pattern, obtained on gelatinizing raw starch in hot water and cooling. Examples are of mixing a -starch and salt with ground pepper and with curry powder, kneading with 70% ethanol, and vacuum drying. |
