	US 12,402,647 B2
	Culinary taste enhancer
Johanna Plijter-Schuddemat, Elst (NL)
Assigned to OTERAP HOLDING B.V., Zaandam (NL)
Filed by OTERAP HOLDING B.V., Zaamdam (NL)
Filed on Apr. 11, 2024, as Appl. No. 18/632,747.
Application 18/632,747 is a division of application No. 16/711,838, filed on Dec. 12, 2019, abandoned.
Application 16/711,838 is a continuation of application No. PCT/EP2018/067584, filed on Jun. 29, 2018.
Claims priority of application No. 17179183 (EP), filed on Jun. 30, 2017.
Prior Publication US 2024/0260632 A1, Aug. 8, 2024
Int. Cl. A23L 27/00 (2016.01); A23L 5/20 (2016.01); A23L 19/00 (2016.01); A23L 27/16 (2016.01); A23L 29/30 (2016.01); A23L 31/00 (2016.01)

CPC A23L 27/88 (2016.08) [A23L 5/25 (2016.08); A23L 19/01 (2016.08); A23L 19/09 (2016.08); A23L 27/16 (2016.08); A23L 29/35 (2016.08); A23L 31/00 (2016.08); A23V 2002/00 (2013.01)]

11 Claims

1. A process for preparing a vegetable powder, comprising the steps of:

(i) providing a paste from a vegetable material, wherein the paste has a dry matter content of at least 50% w/w;

(ii) heating the paste in a vacuum oven for 30 to 90 minutes without a carrier at an oven temperature of 90 to 120 degrees C. with a vacuum of 80 to 150 mbar;

(iii) changing the vacuum to 10-50 mbar and continue drying the paste to obtain a cake with a cake temperature of 85 to 95 degrees C.;

(iv) removing the cake from the vacuum oven

(v) grinding the cake to obtain the vegetable powder.