Patent ID: 6123970
Filing Date: 2000-09-26
Classification: A23L,A23V

Abstract:
A treated pepper, wherein the treated pepper maintains its natural color, flavor, and texture qualities as before treatment and has an amount of capsaicinoids equal to no more than about 60% of the capsaicinoids found in an untreated pepper, obtained by a method comprising the steps of:a) cutting the pepper so as to rupture and expose the interior of the pepper;b) placing the cut pepper into a desired amount of a heated edible oil having a temperature ranging between about 50.degree. F. and about 250.degree. F. for a period of time ranging between about 30 seconds and about 15 minutes;c) agitating the pepper in the edible oil; andd) removing the pepper from the edible oil after a period of time sufficient to remove a desirable amount of the capsaicinoids to give a treated pepper having an amount of capsaicinoids equal to nore more than about 60% of the capsaicinoids found in an untreated pepper, wherein after removal from the edible oil the treated pepper maintains its natural color, flavor and texture qualities as before placement in the edible oil.