PROCESS FOR PRODUCING FLAVOURED OR UNFLAVOURED EDIBLE OIL INFUSED WITH CAPSICUM FRUTESCENS, 'SILING LABUYO'

摘要

Disclosed is a process of producing flavored or unflavored edible oil infused with chili. In brief, the process steps are: screening of mature and immature chili; sun drying or mechanical drying of chili; crushing of dried chili; infusion of pickled or fermented chili with unflavored or flavored oil; pasteurizing of the chili-infused oil product; measuring and validating of water activity and pH of the product; and incubating of the product for 10 days at ambient temperature. This process was designed to take advantage of the numerous health benefits which can be derived through the consumption of capsaicin found in chili like lowering of plasma glucose and elevation of insulin levels, lowering of abdominal pain and dyspepsia, and to relieve pain.