Patents
A for the preparation of poppy (Papaver somniferum L.) flavourants in powder or paste form which comprises: a) cleaning physically dry poppy to remove the extraneous matter, b) optionally preconditioning the poppy to moisture content of 20-40 %, c) subjecting the above poppy to microwave radiation at a dosage of 400-800 w for a period of 30 seconds to 20 minutes, d) treating the above said poppy obtained from step b) or c) with 0.1 to 1.0 % aqueous solution of an enzyme mixture such as hererin described at a pH ranging between 4.0 and 6.0, e) holding the above said enzyme treated poppy by heat treatment in air at a temperature in the range of 25-50 deg.C for a period of 2 to 16 hrs., f) inactivating the above enzyme treated poppy by heat treatment in air at a temperature in the range of 60-120 deg.C or steaming at a pressure ranging from 0-30 psig for a period of 5 to 30 minutes, g) drying the above said inactivated poppy obtained from step f) at a temperature in the range of 40-60 deg.C using conventional dryers for a period of 2-8 hrs. upto a moisture level of 5-10 %, h) removing the fixed oil from the above said dried poppy partially by a level of 10-40 % by weight by subjecting it to physical pressing at a pressure of ranging between upto 50-500 kg/cm sq at a temperature of 25 to 80 deg.C, i) grinding the partially defatted poppy to obtain a powder of particle size ranging from BS 25 to 40 mesh by known methods, j) mixing the fixed oil obtained from step h) with a carrier selected from the group consisting of starch, dextrin, casein, protein concentrate and from sources such as ground nut or soybean in a ratio of 1:1 to 1 : 5, k) mixing uniformly the powders obtained from the above steps I) and j) using an equipment such as a ribbon blender or a mixer to obtain the desired poppy flavourant in powder form, l) optionally adding flavourants common salt 0-14 %, Acetic acid 0-2 %, Sugar 0-5 %, Glycerol 0-5 %, Sodium benzoate 0-600 mg/kg and other permitted acidulants- selected from citric-acid and lactic acid at a level of 0-2 % with poppy oil/vegetable oils at a level of 0-5 % on weight basis to the poppy flavourant mass obtained in step k) to obtain the poppy flavourants paste.