Note: Descriptions are shown in the official language in which they were submitted.
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TITLE OF THE INVENTION
PRCICESS FOR THE PRODUCTION OF FLAVOR
ENHANCING SEASONINGS
BACKGROUND OF T~E INVENTION
Field of the Invention
This invention relates to a proce3~ for the
~ production of flavor enhancing 3ea~0ning~ (or
materialq) having a flavor enhancing effect by
d~odorizing a water extract of garlic treated by
1~ blanching.
.
Background o~ the Prior Art
The taste intensity imparting unction of
representative flavor intens~fying ~ub3tance~, namely,
sodiu~ L-glutamate (MSG), ~odium 5'-ino~inate (IMP) and
sodlum 5-guanylate (GMP) i~ widely known, and a wide
variety of se~oningq obtained from ~uch MSG, IMP and
GMP appropriately combined with protein hydroly3tateq
(~VP, HAP, yeast extract~, amino acids, etc. according
to the intended application have been used in
increacing amount3 for th~ purpose of enhancing
organoleptic characteri~tic~ ~uch a~ flavor
intensification.
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On the other hand, although these ~ubqtances enjoy
popularity and wide applications~ there has still been
a demand for extending the function to impart improved
flavor enhancement, the so-called roundnes~ of flavor,
that i~, an amplification of all aspect~ of the flavor
including depth and duration, etc. in a fashion
different from the effect achieved by a combination of
saltiness, sweetne~s, acid taste etc. in order to
further enhance a taste.
In the course of an intensive study for the
purpose of further extending the function of the
conventional seasoning~ and developing all-purpose
sea~onings having an enhanced flavor amp~ification
function, in particular, in pursuit of the ~aste
inten~ifying function lnherent to variou~ food
material3, the present inventors have paid attention to
the organoleptic characteristics po3sessed b~ garlic.
Heretofore, garlic has been popular for its
characteristic flavor, especially for its ~avory aroma
generat~d when heated to~ether with oil and has been
~idely employed as a spice. Although there ha~ been a
great deal of research regarding the functions of
garlic, in particular, e.gO its odor components,
antibacterial properties, physiological activity,
qulfur-containing compounds, y-glutamylpeptides, etc.,
there is -hardly any knowledge of the nature of the
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substances re~ponsible for the characteristic ta~te of
garlic, except the following several finding~; Japanese
Patent Application Laid-Open NoO 7468~1977 describe~
that S-allylcysteine enhances the garlic or onion-like
taste and Japanese Patent Publication No. 49708
discloses the crystals obtained by removing the soluble
protein~ from an alcohol extract ~f garlic, the enzymes
of which have been deactivated, then inducing the
precipitation thereof as a heavy metal alt and
purifying the component in the filtrate have the taste
and odor of garlic. However, with the former, although
a garlic-like taste is manifested, the taste intensity
is weak, while with the latter, both garlic ta~te and
odor are present but it is impossible to obtain the
.effect of the taste alone and separate from the odor.
- Known sulfur-containing amino acids, peptides and
y-glutamylpeptides contained in garlic are cy~teine, S-
methylcyqteine, methionine, S-methyl-L-cysteine
~ulfoxide, S-allylcysteine, S-ethyl-L-cysteine
sulfoxide, methionine sulfoxide, S-propyl-L-cysteine
sulfoxide, allicin, S-propenyl-L-cysteine sulfoxide, S-
allylmercapto-L-cysteine, S-(2-carboxypropyl)cysteine,
~-glutamyl-S-methyl-L-cysteine, y-glutamyl-S-
allylcysteine, y-glutamyl-S-propylcysteine, y-glutamyl-
S-allylcy~teine, y-glutamylphenylalanine, glutathione,
S-(2-carboxypropyl)glutathione, y-glutamyl-S-~-carboxy-
:~4~i93~
~-methylethylcysteinylglycine etc., and it i9 known
that diallyldisulfide, allicin as a hot taste
substance, ~-glutamyl-S-allylcysteine as an odor
precursor, etc. are involved as the characteri~tic
components for the odor of garlic. However, the
relationship between these components and the taste
intensity is unknown except for findings on the above-
described S-allylcysteine. For example, as regards
allicin which is contained in garlic in an amount of
0.8 - O.9~ and is considered as a representative
component, no finding is present even on whether it
actually has a taste intensifying function (in this
connection, the present inventors have confirmed that
allicin has a taste intensifying power and yet that
allicin cannot be said to be the sole taste
intensifying component).
S~A.~Y OF THE INVENTION
In accordance with one aspect of the invention,there is
provided a process for the production of a flavor enhancing seasoning,
comprising the steps of extracting garlic with water after
suppression of enzymatic activity to obtain an extract, de-
odorizing the extract and adding a glutamic acid salt, a
5'-ribonucleo-tide salt, or a glutamic acid sal-t and a
5'-ribonucleotide sall to the deodorized extract.
In accordance with another aspect of the invention,
there is provided a flavor enhancing seasoning comprising
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a deodorized water extracted garlic with a suppressed
enzymatic activity, in combination with a glutamic acid
salt, a 5'-ribonucleotide salt, or a glutamic acid
salt and a 5'-ribonucleotide salt.
In yet another aspect of the invention there is
provided a flavor enhancement food product comprising a food
item and a flavor enhancement-effective amount of the
seasoning of the invention.
The garlic component obtained by the process of this
invention, suitably prepared by blanching garlic and there-
after extracting the garlic with water, deodori~ing and
optionally concentratingthe extract, presumably composed
mainly of amino acids and peptides as determined by ~IR, exerts
a specific flavor .enhancement effect without being accompanied
by the garlic odor. In particular, in a mixed system with
other taste intensifying components, such a garlic
component adds the
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so-called amplitude, thickness, continuity to the
intensity of the other co-present components. For
example, when-~e deodorized extract produced in accordance with
-the invention is added to a mixed aqueous solution of ~S~
and IMP, an improvement of the depth and lasting effect
of the taste intensity itself are distinctly detected,
and thus the improved roundness of flavor is clearly
different from the flavor intensification imparted by
MSG and IMP alone.
DETAILED DESCRIPTION OF THE INVENTION
The invention can be further understood by
reference to the following Examples.
Exee_iment Exam~le A
Using ~1) S-methylcysteine, (2) S-ethylcysteine,
~3) a garlic extract obtained by peeling garlic,
boiling at 90C for 30 minutes, extracting with hot
water for 60 minutes, treating the filtrate by a
strong-acid cation exchange resin (~'Duolite* C-25D"
produced by Diamond Shamrock Chemical Co.),
concentrating the adsorption eluate and decoloring it
with active carbon followed by concentration and
drying, and (4) a garlic extract obtained by boiling,
extracting with hot water and treating with a strong-
acid cation exchange resin under the same conditions as
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in (3), then concentrating the non-adsorbed liquor and
decoloring with active carbon followed by concentration
and dryiny, 0.2~ aqueous solutions of the respective
samples (1) - (4~ and aqueou~ solutions of 0.05% of MSG
and 0.05~ of IMP dissolved in said re~pective 0.2
solutions were prepared as sample solutions and
organoleptic evaluation was conducted.
Table 1 ~esults of Organoleptic Evaluation of 0. 2% Aqueous
Solution~ of Re~pective ~ples
N = 20
Taste Inten- Strength
. . sifying Power of Odor
-O.29~ Aqueous Solution of: -
S-Methylcysteine +
S-Ethylcysteine +
Garlic extract (Adsorbed part~ ~ -
Garlic extract (Non-adsorbed part~ - ++
a~
Table 2 Results of Organoleptic Evaluation of Aqueous Solutions
of 0.05~ MSG, 0.05% ~ and 0.2% Respective ~mples
N = 20
Taste Inten- Strength
sifying Power of Odor
Aqueous solution of 0.05% MS~ and
0.05% ~ (Control) ~ -
Aqueous solution of 0.05% MSG,
0.05% ~ and 0.02:
S-Methylcysteine +~ -
S-Ethylcysteine +~ -
Garlic extract (Adsorbed part)
Garlic extract (Non~dsorbed part) ~ +~
~ Definitely Cbserved
+ Marginally Observed
- Not Cbserved
In the process o~ this invention, the blanching of
garlic i5 effected before the extraction with water.
If garlic is previously smashed and then extracted with
water under conditions where the enzymatic action
adequately proceeds, it is essential to deactivate the
enzymes by blanching, because otherwi~e it is difficult
to obtain a final product having a stablized taste
intensifying power. Therefore, garlic must be blanched
whole, or where garlic is chopped, it mu~t be blanched
3~
within 6 hours after the chopping treatment or rapidly
chilled or frozen and blanched just before the
extraction. Thi~ blanching constitute3 an essential
pretreatment step in the production of an all-purpose
flavor enhancement ~easoning havi~g stable flavor
enhancement properties and taste inten~ifying power.
(On conducting the water extraction, where it i~
po~sible to suppres3 the enzymatic action by the u~e of
e.g., an enzymatic action inhibitor etc., the blanching
before the extraction i9 not always neceqsary. In
other words, "to previously conduct blanching" al~o
covers application of any method which enables
extraction under conditions where no enzymatic action
proceeds at the time of the extraction with water).
The above chopping treatment i~ not limited to
trituration, grinding and the like treatments but also
covers any physical treatment by which the enzymatic
reaction can proceed.
While the blanching may be effected by any method,
more specifi~ally, a method of heating garlic whole is
effective. By heating methods ~uch as boiling,
roasting, frying, deep-frying, ~teaming, etc. and, as
heating conditions, by applying heating conditions
corresponds to heating at 80C for 30 minute~ or
longer, the en2yme~ may be adequately deactivated.
~owever, it is not preferred to employ severe heating
conditions because a burnt odor can be cau~ed thereby.
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g
The extraction with water may be effected by e.g.,
grinding blanched garlic (either directly or after
drying, freezing etc.), adding it to water, disper~ing
it uniformly therein, and filtering to obtain a water
extract. The grinding may be effected not only before
the addition to water but also by adding garlic whole
to water and chopping therein using, e.g., a
homogenizer. Further, where garlic has been chopped
before th~ blanching, it may be directly extracted wtih
water. The extraction may be- effected regardles~
whether heating is applied or not, but heating is
preferred, and a water temperature of 40 - 100C or so
iq suitable. The time required for the extraction is
at least 10 minutes.
After the extraction, the water insol~ble
co~ponents are separated by filtration, cen-trifugation,
etc., and further, clarifying filtration is conducted
if necessary. In this separation step, it is preferred
to separate and remove acidic polysaccharides such as
pectin, etc. by the use of a pH adjusting a~ent in
order to eliminate diverse taste and effects other than
that desired and to enhance the efficiency of the
subsequent deodorizing step. In this case, the pH may
be adjusted to p~ 3 or below with an inorganic acid or
an organic acid.
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The thus obtained water extract of garlic i8
further subjected to deodori~ing and concentrating
treatments thereby making it completely or almost
completely odorless and, at the same time,
fractionating and concentrating the component having a
flavor enhancing imparting effect from the water
extract of garlic. Specifically, the following methods
are desirably employed:
(1~ Fractionation using a strong-acid cation exchange
resin:
U~ing such resins as ~Dowex 50W" ~produced by Dow
Çhemical Co.), "Duolite C-25D" (produced by Diamond
Shamrock Chemical Co~), "Amberlite IR-120" (produced by
Rohm & Haa~Q Co.), "Diaion-SK-l~" (produced by
Mitsubishi Chemical Industries, Co.) etc., the resin as
a free form, i.e. an H-form, and is brought into
contact with the water extract of garlic. Since the
amount of the ion exchange resin used depends on the
- kind of the resin, etc., ~he optimal amount used i~
established each tim*. Exampleq of methods for
bringing the ion exchange resin into contact with the
water extract of garlic include a method which
comprise~ filling a column with the ion exchange resin
and passing the water extract of garlic therethrough, a
method which comprises adding the ion exchange resin to
the water extract of garlic, etc. In this method the
flavor enhancement impart~ng component is prQsent in
the adsorbed fraction while the non-adsorbed fraction
contains sweetne~s and acidic ta~te components but has
no flavor enhancment imparting effect. Therefore, it
is preferred to previously separate and remove the non
adsorbed liguor, then elute the adsorbed part with an
alkaline agent to collect an adsorption eluate, and
concentrate the eluate by a suitable method such as
membrane concentration, concentration by distillation,
etc~ There i~ no general standard for the degree of
concentration because it can vary depending on the kind
of intended seasoning. Further, thi3 concentration can
even sometimes be omitted, if the intended seasoning
is, e.g., a liquid. Furthermore, it is also possible
to add a decoloring treatment u~ing, e.g., active
carbon before and/or after the deodorizing and
concentrating steps. The deodorized concentrate or the
deodorized and decolored concentrate may optionally be
dried or -powdered by e.g., freeze drying, if necessary.
(2) Fractionation by molecular sieve membrane
treatment:
Fractionation i5 effected using a membrane which
can fractionate the molecular weight, such as dialysis
membrane~ having a molecular cut of 800 - 2,000,
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ultrafiltration membrane~, reverse osmosis membranes
having a sucrose rejection rate of 5 - 80~ etc., e.g.
"SPECTRVM Por 6.132640" (produced by Medical Industry
Co.), "TI 21~" (Produced by Teijin Engineering Co.)
etc. In this case, ~ince the flavor enhancing
component is present in the lower molecular weight
fraction (average molecular weight of 2,000 or less,
preferably 800 or less), the membrane treatment is
repeatedly conducted, or combined with other
fractionation methods, the-lower molecular weight
raction is collected, and is concentrated (and
decolored and dried if necessary) similarly a~ in (1).
(3) Fractionation by steam distillation~ !
The flavor component is separted and removed by
steam distillation under normal or reduc~d pressure.
Since the flavor enhancement imparting component is
present in the residual liquor part, this residual
liquor is concentrated (and decolored and dried if
necessary) by procedures similar to those in (1).
While the water extract of garlic may be
deodorized and concentrated by the above-deqcribed
methods and the like, the deodorizing method is not
limited to the methods disclosed above. Further, it is
preferred to remove as much flavor part as possible and
fractionate the odorless section mainly compri~ing the
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flavor enhancement imparting component by repeatedly
conducting deodorization or by combining two or more
methods for deodorization. No conventional garlic
deodorizing methods are known where the deodorization
i~ conducted after the enzyme deacti~ation treatment by
the above-described ion exchange re~in treatment,
~embrane treatment etc., nor where the flavor
enhancement imparting effect is confirmed and the
fraction mainly comprising this flavor enhancement
imparting effect is fractionated for making into a
seasoning or a ~easoning material.
- The thus obtained water extract of garlic
- containing the flavor enhancement imparting component
~ is, after the pH adjustment, if necessary, presented as
a seasoning or a seasoning material in the form of an
aqueous solution, paste, powder, granules, etc.
The product obtained by the proceqs of thi~
invantion is completely or almoYt completely odorleYs
and does not give a garlic odor~ When this is tasted
singly, there is no strong ta~te such a~ that obtained
by MSG, or a nucleic acid type taste intensifying
component, or a combination of both, and the present
product manifests a remarkable flavor enhancing effect
only when added to food, that is, in the co-presence of
the taste intensifying component in food.
Specifically, when added to a mixed sy~tem of MSG and a
3~J
nucleic acid type taste inten~ifying component quch as
IMP, GMP etc., although there is no effect to further
intensify the taste beyond the influence of IMP, GMP
etc. with MSG, it can be di tinctly detected that the
depth and fullnesQ of flavor is enhanced. Therefore,
by adding the product of this invention to food either
singly as a ~easoning or in combination with an
excipient a~ needed, it is possible to enhance the
flavor itself without increasing basic ta~te such as
saltiness, sourness, (MSG-like) taste.
ID addition, various 3easonings may be prepared
using in combination other taste intensifying
seasoning, for example, MSG and other slutamic acid
salts (potassium salt, calcium salt etc.), IMP, GMP and
other 5'-ribonucleotide salts (potasfiium ~alt, calcium
salt etc~), other amino acids (salts), organic acid3
(salts), protein hydrolysates (~VP, HAP, yeast extract
etc.), animal and vegetable extracts, table salt,
potassium chloride, sugarq etc., or also using flavor
romponents/ spices, flavors etc. Among those, ~ince
the glutamic acid salts Auch as MSG etc. and the 5'-
ribonucleotide salt~ such as IMP, GMP etcO are
versatile as fla~or intensifying seasonings,
combination~ of these with the products of this
invention are preferable. In particular, where the
product~ of this invention are combined in mixed
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systems of MSG and IMP andJor GMP, there is obtained
enhancement of the flavor, that i3~ the depth,
roundnes~ and duration of the ta~te intensity, which
cannot be obtained with either ~ystem of an MSG single
product, IMP and/or GMP, or a combination of MSG and
IMP. In thi~ case, if the mixing ratio of the product
of this invention to MSG, IMP and/or GMP is 5 or more
relativ~ to the weight of the mixture of MSG and IMP
(and/or GMP) taken as lO0, flavor enhancement is
manife~ted, but in view of the total balance of the
taste intensity, a preferred range is 10 - 200.
Table 3 Effect of Addition of the Product of This Inventior. to
MSG Solution, IMP Solution or MSG-IMP Mixed Solution
N = 16
MSG (0.05~) IMP (0.05%) MSG (0.05%)
IMP (0.05%)
Product of Product of Product of
the Invention the Invention the Invention
(0.05%) (0.05%) (0.05%~
Strength of Flavor
Enhancement as
CGmpared with the
Product not Incor- ~ ++
pora~ing the Product
of the Invention
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~ble 4 Relationship be ~ en the Amount Added to Mixed Solutions of
0.05% MSG and 0.05~ IMP and Strenqth of Flavor ~hancement
N = 20
Amount of the
Product of the 0 0.0010.005 0.01 0.05 0.1 0.~ 0.5
~vention Added
Flavor ~hance - + ++ ~ +HH~ +
ment
Strength as compared with the case where no sample was added.
This invention i~ more particularly described by
the following examples.
.
Example 1
100 kg of garlic was cored, and 98 kg of the
coreles3 garlic was heated in an autoclave at 115C for
40 minutes, thereby effecting steaming and deactivation
of the enzymes. The autoclave-treated garlic was
extracted while boiling using 150 1 of water in a
rheokneader at 90~C for 30 minutes. Thereafter, 230 1
of this boiled liquor was primarily separated using a
press and 50 kg of the residue wa~ removed. The
obtained primarily ~eparated liquor was adjusted to pH
1.0 with hydrochloric acid, then allowed to stand
overnight at room temperature, and, after adding 0.5
of a filtering aid "Radiolite*~600", subjected to
secondary separation by filtration under pressure, to
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remove the residue containing acidic polysacchar~des.
180 1 of this secondarily separated liquor was pasqed
through a resin column packed with 80 1 (water swollen
state) of a strong-acid cation exchange resin "Duolit~-
C-25D" (produced by Diamond Shamrock Chemical Co.)
coupled with a resin column packed with 8 1 (water
swollen qtate) of a weak-acid cation exchange resin
"Amberlite~ IRC-50" (produced by Rohm & Haas Co.) at a
rate of 16 1 per hour. The columns were then washed
with ~40 1 of water, and thereafter the adsorbed
component was eluted with 0.5 N sodium hydroxide until
the pH of the whole eluate became 6~8O This adsorption
. eluate was preliminarily concentrated by a reverse
osmosis membrane unit at a pressure of 50 kg/cm2 and a
temperature of 50C. 40 1 of this preliminary
concentrate was further concentrated to 10 1 using a
rotary evaporator, active carbon was added thereto at a
rate of 2.0% based on the solids content of the
concentrate, which was then allowed to stand overnight
while occasionally stirring and the active carbon was
filtered off. This active carbon-decolored solution
was freeze dried to obtain 500 g of a white and almost
odorless dry product (product of the invention tl))-
In another embodiment, 98 kg of previously cored
and chopped garlic was directly boiled with water in a
rheokneader at 90C for 90 minutes without the
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autoclave treatment, then the insoluble residue was
separated and removed by centrifugation to obtain a
filtrate, which was then ~ubjected to adsorption resin
treatment and further to concentration and freeze
drying to obtain a dry product (product of the
invention (2)). Similarly, a dry product (control
section) was prepared by the same procedureY as those
for the above product of the invention [1) except that
the adsorption resin treatment was omitted. Using
these three garlic extract dry products thus obtained,
organoleptic evaluation by a profile method was
conducted on 0.2~ aqueous solutions o~ the respective
samples and mixed solutions of 0.05% of MSG, 0.05% of
IMP and 0.05% of the respective samples by an
organoleptic panel consisting of 16 well-traîned
members. The result~ are given in Table 5 and Table 6.
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Table 5 Taste Evaluation of 0.2~ Aqueous Solutions of ~espective
_
Samples
(Strength relative to the case where
no sample was added)
Product of the Product of the Control
Invention (1) Invention (2~Section
Strength of Odor and
Flavor + + +++
Original Taste
Strength of Sweetness + + +~
Strength of Acid Taste + . ~ +
Strength of Saltiness + . + +
Strength of Bitterness + - + +
Strength of ~aste Intensity ~ + +
Flavor Enhancement
Flllness + + +
Extent + + -~
Duration of Tas-te ~ ~ +
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Table 6 Taste Evaluation of Mixed Aqueous Solution~ of 0.05% MSG,
0.05% IMP and 0.05% Respective Samples
(Strength relatlve to the case where no sample
was added)
Product of the Product of the Control
Invention (1) Invention (2) Section
Strength of Odor and
Flavor + + +++
Original Taste
Strength of Sweetness + + +
. Strength of Acid Taste + + +
Strength of Saltiness + + +
- Strength of Bitterness + +
Strength oF Taste Intensity + +
Flavor Enhancement
Fullness +~ +~+
~xtent +~+ +++ +
Duration of Ta~te ~ +~+
From the results of Table 5 and Table 6, it is
clear that the products of this invention enhance the
flavor only without enhancing the strength of any of
odor, flavor, sweetness, ~altiness, and bitterne~s.~
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Example 2
500 g of peeled garlic was added to boiling water,
heated for 60 minutes, then homogenized, boiled at 90C
for 30 minutes, and thereafter the in~oluble residue
was removed by centrifugation to obtain about 3 1 of a
garlic extract.
This extract was adjusted to a solids
concentration of 20% and a pH of 5.8, 500 ml of thiq
extract was passed through a resin column packed with
500 ml of a strong-acid catîon exchange resin "Dowex*
50Wx8" ~produced by Dow Chemical Co.), further washed
with 1,000 ml of water, and about 1,500 ml tpH 2.6) of
the water washing of the non-adsorbed section was
neutralized and freeze dried to obtain 81.67 g of a dry
product. On the other hand, the adsorbed section was
eluted with 0.1 N sodium hydroxide until the pH of the
desorption liquor became 13, then neutralized to p~
7.0, and freeze'dried to obtain 2.69 9 of a dry
product.
The obtained dry product of the adsorbed component
and the dry product of the non-adsorbed component were
made into 0.1% aqueous solutions respectively, and they
were organoleptically evaluated for the taste
intensifying power and flavor enhancement by a profile
method by an organoleptic panel consisting of 20
rnembers. The results are given in Table 7.
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Table 7
Ta~te* ~ ancing Strengt~ Analy~is of C~mFonents
Power of Odor Amino Acids Presu~ed
by NMR
Non-adsorbed Sugars &
Component + ~ - Organic
(Control) acids
Adsorbed Alliin ~ Amino
Component ~ + other Sulfur- acids &
(Invention) containing Peptides
Compds, Arg,
Asp, ~lu etc.
Strength relative to the case where no sample was added.
Example 3
1,400 ml (solids concentration of 5~) of a
secondarily ~eparated liquor of a garlic extract
obtained by the same procedures and condition~ a~ those
in Example 1 wa~ treated by a reverse osmosis membrane
"Tl 215" (produced by Teijin ~ngineering Co~), thereby
1,000 ml of an outer liquor was separated and removed,
1,000 ml of water wa added to the obtained inner
liquor, which was then dialyzed using a reverse osmosis
membrane to remove 1,000 ml of an outer liquor, then
1,000 ml of water was again added to the obtained inner
liquor. The respective outer liquor and inner liquor
obtained by the above reverse osmosis membrane treat-
ment were freeze dried to obtain 35 g of a dry product
from the outer liquor and 35 g from the inner liguor.
U~ing the two kinds of the thu~ obtained dry
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produc~s, organoleptic evaluation wa~ conducted on (13
~.23 aqueous solutions of the samples and (2~ mixed
aqueous solutions of 0.05% of the sample, 0~05~ of MSG
and 0.05% of IMP. The re3ults are yiven in Table 9,
from which it was found that the inner liquor (hiqher
molecular weiqht compound section) possesses hardly any
flavor enhancement imparting effect while the outer
liquor (lower molecular weight compound section) has a
flavor enhancement imparting effect.
Table 8 Results of Analysis of Extract, Outer Liquor and Inner Liquor
Fraction Ratio by T-N Total Direct Compounds Threshold
weight (~ Sugar Sugar Presumed Value
(%) by NMR
Extract100 1.86 57.1 1.31 10 ppm
Outer 50 3.06 49.8 - Amino acids 10 ppm
Liquor Sugars, Pep-
tides, Organic
acid-~
Inner 50 0.68 65.4 0.25 Polysaccharides
Table 9
Simple Aqueous Solution Systems Mixed S~stems of MSG & IMP x
Flavor * Flavor * Odor Flavor * Flavor * Odor
Intensity Enhance~ent Intensity Er.hancement
Dry Product
of Outer + + + + - ++++ -
Liquor
~ ~ .. ~ . . .. _ _ . _ _ ~ . ~ _ _ _ . _ _ _
Dry Produc~
of Inner + ~ ++ + + ++
Liquor
~ . . .__ _ _
Strength relative to the case where the sample was not added.
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Examplem 4
3,000 ml of an outer liquor obtained by repeatîng
reverse osmOsiJ treatment three times by the same
procedures and under the same condition~ as those in
Example 3 was subjected to adsorption resin treatment,
concentration and freez~ drying u~ing 350 g of a
strongly acidic cation exchange resin "Duolite C25-D"
by the same procedures and the same conditions as those
in Example 1 to obtain a sample (3.5 g). Thi5 was then
made into a 0.2~ aqueous solution and a mixed solution
of 0.05% of MSG, 0.05~ of IMP and 0.05% of the
sample. Its organoleptic characteristics were
evaluated to find that it has a flavor enhancement
imparting effect similar to those of the products of
this invention obtained in Examples 1, 2 and 3 and i9
not accompanied by the garlic odor.
Exam~le S
500 g of garlic which had been peeled, chopped and
allowed to stand in air for an hour was mixed with 2 1
20 . of water, boiled at 90C for 90 minutes, and thereafter
the residue was removed by centrifugation to obtain
about 2 1 of an extract.
This extract was distilled by reduced pressure
steam distillation tunder conditions of 40 mmHg and
lZ~3~)
25-
35C~ until the di~tillate accumulated to about 20 1,
to obtain 2.5 1 of a deodorized liquor,
The degree of deodorization in thi~ ca~e was about
95% in the ~trength of odor as compared with the liquor
before the deodorization (the result of the measurement
of the point of subjective equality (PSE) relative to
the original liquor), and thus it was possible to
almost completely remove the odor.
The thus obtained freeze dried product of the
deodorized liquor as compared with that (control) not
subjected to the deodorizing treatment, i.e., obtained
by merely freeze drying aft,er the boiling and
separation, manifested ~imilar.qtron~ flavor
enhancement in the system o~ 0,05~ of MSG, O.OS~ of IMP
and 0.05% of the sample although its flavor was hardly
noticeable.
Table 10
N = 10
Control . ~vention
Odor 1~
Strength of +
basic taste
Flavor 11l +++
~ ancement
;g~.~3C~
-26-
Example 6
10 kg of a co~ercial garlic paqte (produced by
Iino Spice Co.) was mixed with 15 1 of water, then
boiled at 90C for 30 minutes, extracted, and the
residue was removed by compres ion filtration to obtain
about 19 1 of an extract.
This extract was subjected to treatments similar
to those in Example 1, i.e., thiq was adjusted to pH
1.0 with hydrochloric acid, and, after removing the
residue containing acidic polysaccharides by filtration
under pressure, was further subjected to adqorption
resin treatment, neutralization, concentration,
deodorization and drying to obtain 50 g of a white,
- almo~t odorless dry product.
The organoleptic characteristics of a 0.2% aqueous
solution of the obtained dry product and a mixed
solution of 0.05~ of MSG, 0.05~ of IMP and 0.05% of the
dry product were evaluated, to confirm that it has a
flavor enhancement imparting effect similar to those of
the products of this invention obtained in Examples 1,
2, 3 and 4 without being accompanied by the garlic
flavor.
Example 7
Using the product of the invention (2) obtained in
Example 1, Seasonings A - H were prepared by mixing the
components according to the following formulations:
3~
--27--
Table 11
__.
Seasoning Product of the IISG Potassi~n IMP GMP
Invention ~2) L-Glutamate
(g) (g) (g) (g) ~g)
A 5Q 50
B 50 50
C 50 25 25
D 50 49 0.5 0.5
E 50 45 2.5 2~5
1~ F 70 15 15
G 10 40 40
H 50 15 10 25
Sea~onings A ~ H obtained above were used as
~amples, organoleptic evaluation waq conducted on (1~ a
0.2% aqueous solution of each sample and (2) a consomme
soup of 0.396 of table salt and 0.05% of each sample in
a bonito soup stock. ~he results are given in Table
12.
-28-
Table 12
Seasoning A B C D E F G H
Simple Aqueous Solution System
Strength of Cdor and Flavor ~- Comparable - - >
Strength of Taste Intensity ~ + ++++ t~+ ~ ~ ~t~H~ ~++
Flavor Enhancemen~
Fullness + + ~ +++ ~++~ +
Extent + ++ ++t~ ~+ ++ ~+ ++ ~+~
Duration + -~ +~++ +++ +++ ~++ ++~ ++~+
Consomme Soup System
Strength of Flavor ~ - Comparable
Strength ~f Taste Intensity ~ + +~ + ++ ++ +++
Flavor Enhancement
Fullness + + :+~+ ~+ ++ +~+ +++ +~
Extent + ~+ +++ ~+ +~+ ++ -~ ++~
Duration + ++ -t++ ~ +~ ++~+ +~ +++
Preference Ranking 5 5 1 4 4 2 3
Seasonings C, E and F obtained in Example 7 and,
as a control, a garlic extract obtained by the same
procedures as those for the control section (1) in
Example 1 were used as samples, each sample was added
to curry prepared in the conventional manner, and
organoleptically evaluated. The re~ults are given in
Table 13.
ti93~
-29-
Table 13
(Strength relative to the case where the
sample wa not added)
N = 20
Garlic Seasoning C Seasoning E Seasoning F
Extract
(0,4% conc) ~0.2% conc) (0.2% conc) (0.2% conc)
Strength of Odor & Flavor )Il- + + +
Original Taste
Strength of Sweetness + + + +
Strength of Acid Taste + + ~ +
Strength of Sa~tines~ + + + +
Stren~th of Bitterness ~ + +
Strength of Taste
. Intensity + ~+ + +
Flavor Enhancement
- Fullness + ++~ ~+ ~++
Extent ~ +++ +~ .
Duration + -~++ ~+~ +++
Preference + +++ ~+ ~++
Application Example 2
Using as samples Seasoning C obtained in Example 7
(hereinafter referred to as (A)) and a garlic extract
obtained by the same production process as that for the
control ~ection (1) (hereinafter referred to as (B)),
boiled fish paste, sausage, soup and pickle~, each
3~
-30-
containing the ~ample, were prepared in the
conventional manner and organoleptically evaluated.
The organoleptic evaluation wa~ conducted by a
paired comparison test on two combination~ (i.e. non-
addition :(A) and non-addition : (~)) using non-added
products as controls by choosing the stronger or more
preferred of the two in each evaluation item given in
the following tables (N = 20). The results are given
in Tables 14 - 17, from which it can be seen that the
products to which the ~ea~oning of this invention had
been added had no garlic odor, were cignificantly
distinguished for the strength of flavor enhancement
and also were significantly favored in the total
evaluation.
3~
Boiled Fi~h Paste
_
Racipe
Frozen ground fish 100 (y)
Salt 3.5
n Mirin n ( Japane~e Sweet Sake) 3.0
Sugar 1.0
Starch 5.0
Egg white 3.0
Water 7.5
MSG 0-5
IMP o 5
Sample 1.0
Table 14 Results of Crganoleptic Evaluation
A B
Non-~dded Added Non-Added Added
Strength of Odor & Flavor 8 12 5 15
Preferernce of Odor & Flavor 9 12 14 S
Strenyth of Sweetness11 9 7 13
Strength of Saltiness 8 12 12 8
Strength of Taste Intensity 7 13 9 11
Strength of Flavor Enhancement 2 18 4 16
Total Preference 5 15 10 10
Significantly different at a risk factor of 0.1%
Significantly different at a risk factor of 1%
Significantly different at a risk factor of 5%
3 2~3~
-32
Sausage
Recipe
Pork lOO (kg)
Lard lO
Starch
Water 30
MSG O.l
IMP 0.1
Spice 0.5
Sample 0-5
Table 15 Result~ of Organoleptic Evaluation
A B
- Non-Added AddedNon-~dded Added
Strength of ~dor & Flavor 9 11 4 ** 16
Preference of Odor & Flavor 7 13 lO lO
Strength of Sweetne~s10 lO 8 12
Strength of Saltine~s 9 11 9 11
Strength of Taste Intensity 8 12 9 11
Strength of Flavor Enhancement 3 17 5 15
Total Preference 4 16 g 11
3~
sou~
Recipe
Sal~ io,25 (g)
M3G ~ 93
"WP~ ~produced by Ajino~o ~o. ) 0.023
Beef extract 2.33
Beef fat 2.1
Sptce 0~4
La~to~e 5~ 97
~r 10 W~ter 1000
Sample -
T~ble 16 g~ult~ o~ ~gan~lRp~i¢ Eval~atlQn
__
A
~n-A~d~ Added ~n-Added Added
S'crength o~ ~or ~ ?or 10 10 4 ** 1~
P~se~ence of O~o~ & Flavor ~ 1~ 6 14
Stren~th of sw~eetn~as 12 ~ ~ 12
strength of Saltine~ 9 11 10 10
s~rength o~ ~ste Int~n~lty ~ 12 9 11
S~ength of Flavor Enhancem~n'c 1 lg ~ ~ 5
To~al ~e~ence 3 17 ~ * 1
* trade mark
!' ' ~
t~35:~
-3~-
Pickle~
Recipe
Water washed~ desalted cucumber lOO (~g)
Amino acid liquor 16.2
MS~ 2
Sorbitol 2
Sweet sake 24
Citric acid 0.3
50% Lactose 0.65
Salt 1.2
Water 23.65
Sa~ple l.O
- Table 17 Result~ of Organoleptic Evaluation
- A
Non-Added Added Non-Added Added
Strength of Odor ~ Flavor 7 13 3 17
Preference of Odor & Flavor 12 8 14 6
Strength of Sweetnes~12 8 7 13
Strength of Saltiness11 9 11 9
Strength of Taste Intensity 8 12 lO 10
Strength of Flavor Enhancement 4 16 6 14
Total Preference 9 11 7 13
