| 摘要 |
PURPOSE:A specific malt candy of cyclodextrin in the powder form and a spice are kneaded in the presence of ethanol or propylene glycol to give a new type of spice with high duration of the flavor and good texture. CONSTITUTION:Cyclodextrin-glucanotransferase which is produced by Bacillus macerans is allowed to act on starch to give a dextrin powdery malt syrup containing mainly alpha-cyclodextrin and 50-85% of branched dextrin. The powdery syrup is combined with ethanol or propylene glycol at a ratio of 100/(5-500) and mixed at 0-30 deg.C for 10-60min. The mixture is, then combined with 0.2-100pts. of a material containing spices, kneaded at room temperature for more than 0.5hr and dried at 40-60 deg.C for 2-3hr to remove ethanol or propylene glycol. |
