FIELD: fat and oil industry.
SUBSTANCE: method of obtaining enriched vegetable oil with extracts of hot chili peppers provides for the selection and preparation of vegetable raw materials from pod hot peppers of the genus Capsicum, subject it to forced drying, grind dry peppers into a large fraction with a size in the range from 3 to 8 mm. Then take the vegetable oil in the amount of one part, put the oil in a container and heated to a temperature of 65 °C, achieving uniform heating of the entire mass. Then dry ground pepper is poured, in the amount of from 1/10 to 1/5 of part, into vegetable oil, extraction is carried out from 1 to 3 hours, maintaining the temperature in the range from 60 to 65 °C, then the vegetable oil is kept for up to 7 days and poured from the tank, filtered, and then poured into containers.
EFFECT: invention allows to obtain a food product enriched with capsaicin, which has a new taste properties, a hot taste with a delayed action, as well as a biological activity caused by the action of capsaicin and a long shelf life.
12 cl, 2 dwg
