| 摘要 |
PURPOSE:To obtain the microbe-reduced spice having a good appearance, safe on hood hygiene, and being sterilized all or most of general viable microbes, heat-resistant sporulating cells, etc., mostly adhered to the skin, etc., of the spice without deteriorating the taste and flavor. CONSTITUTION:This method for producing a microbe-reduced spice comprises grinding a spice such as black pepper, charging the ground spice into a pressure container, continuously or sterwisely bringing the charged ground spice into contact with a fluid generated by change in a supercritical or liquid state by the application of a pressure to extract off thermally weak ingredients such as flavors and essential oil fractions, thermally sterilizing the extracted residues, momentarily heat-sterilizing a part, all or excessive part of the obtained thermally weak ingredients, and subsequently returning the sterilized thermally weak ingredients to the extracted residues. |
