Note: Descriptions are shown in the official language in which they were submitted.
s~
The present application is a divisional of
Canadian pa-tent application No. 467,544 filed November
9, 1984, relating to the production of flavor enhanc-
ing seasonings.
The taste intensity imparting function of
representative flavor intensifying substances, namely,
sodium L-glutamate (MSG), sodium 5'-inosinate ~IMP)
and sodium 5-guanyla-te (GMP) is wldely known, and a
wide variety of seasonings obtained from such MGS, IMP
and GMP appropriately combined with protein hydroly-
states (HVP, HAP, yeast extract), amino acids, e-tc.
according to the intended application have been used
in increasing amounts for the purpose of enhancing
organoleptic characteristics such as flavor intensifi-
cation.
,:, . , . :
. -
" ~
'~
~07~6
On the other hand, although these substances enjoy
popularity and wide applications, there has still been
a demand for extending the function to impart improved
flavor enhancement, the so-called roundness of flavor,
that is, an amplification of all aspects of the flavor
including depth and duration, etc. in a fashion
different from the effect achieved by a combination of
saltiness, sweetness, acid taste etc. in order to
further enhance a taste.
In the course of an intenisive study for the
purpose of further extending the function of the
conventional seasonings and developing all-purpose
seasonings having an enhanced flavor amplification
function, in particular, in pursuit of the taste
intensifying function inherent to various food
~aterials, the prese~t inventors have paid attention to
the organoleptic characteristics possessed b~ garlic.
Heretofore, garlic has been popular for its
characteristic flavor, especially for its savory aroma
generated when heated together with oil and has been
widely employed as a spice. Although there has been a
great deal of research regarding the functions of
garlic, in particular, e.g. its odor components,
antibacterial properties, physiological activity,
sulfur-containing compounds, y~glutamylpeptides, etc.,
there is hardly any knowledge of the nature of the
,
.,, ' , .
s~
sub~tances responsible for the characteristic taste of
garlic, except the following several findings, Japanese
Patent Application Laid-Open No. 7468/1977 describes
that S-allylcysteine enhances the garlic or onion-like
taste and Japanese Patent Publication No. 49708
discloses the crystals obtained by removing the soluble
proteins fro~ an alcohol extract of garlic, the enzymes
of which have been deactivated, then inducing the
precipitation thereof as a heavy metal salt 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 taste 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 cysteine, S-
methylcysteine, methionine, S-methyl-L-cysteine
sulfoxide, S-allylcysteine, S-ethyl-L-cysteine
suIfoxide, methionine sulfoxide, S-propyl-L-cysteine
sulfoxide, allicin, S-propenyl-L-cysteine sul~oxide, S-
allylmercapto-L-cysteine, S-(2-carboxypropyl)cysteine,
y-glutamyl-S-methyl-L-cysteine, y-glutamyl-S-
allylcysteine, y-glutamyl-S-propylcysteine, y glutamyl-
S-allylcysteine, y-glutamylphenylalanine, glutathione,
S-(2-carboxypropyl)glutathione, y-glutamyl-S-~-carboxy-
~X~:)7~t~
~-methylethylcysteinylglycine etc., and it is known
that diallyldisulfide, allicin as a hot taste
substance, ~-glutamyl-S-allylcysteine as an odor
precursor, etc~ are involved as the characteristic
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 - 0.9~ 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).
In accordance with one aspect of the invention,there is
provided a process for the production of a flavor enhancing seasoning,
comprising extracting garlic with water after suppression
of enzymatic activity to obtain an extract, and deodorizing the ext~act.
In accordance with another aspect of the invention, there is
provided a flavor enhancing seasoning comprising a deodorized water
extracted garlic with a suppressed enzymatic activity.
7~
In yet ano-ther aspect of -the invention,
there is provided a flavor enhancement food product
comprising a food item and a flavor enhancemen-t-
effective amount of the seasoning of the invention.
The garlic component obtained by the pro-
cess of this invention, suitably prepared by blanching
garlic and thereafter extracting the garlic with
water, deodorizing and optionally concentrating the
extract, presumably composed mainly of amino acids and
peptides as determined by NMR, exerts a specific
flavor enhancement effect without being accompanied by
the garlic odor. In particular, in a mixed system with
other -taste intensifying components, the present com-
ponent adds the so-called amplitude, -thickness, con-
-tinuity to the intensity of the other co-presen-t com-
ponents. For example, when -the product o-f the process
of this invention is added to a mixed aqueous solution
of MSG and IMP, an improvement of the depth and last-
ing effect of the taste in-tensity itself are distinct-
ly detected, and thus the improved roundness of flavor
is clearly different from the flavor intensification
imparted by MSG and IMP alone.
The invention can be further understood by
reference to the following examples.
Experiment Example A
Using (1) S-methylcysteine, (2) S-ethylcys-
teine, (3) a garlic extract obtained by peeling
garlic, boiling at 90C for 30 minutes, extracting
- ' ', :
. .
,,
.~ . ,
, . .
:' ,
~l~60~5~
--6--
with hot wa-ter for 60 minutes, -treating -the filtrate
by a s-trong-acid cation exchange resin ("Duolite
C-25D"; (trade mark) produced by Diamond Shamrock
Chemical Co.), concentrating the adsorption eluate and
decoloring it wi-th active carbon followed by concen-
tration and drying, and (4) a garlic extrac-t obtained
by boiling, extracting wi-th hot water and treating
with a strong-acid cation exchange resin under the
same conditions as in (3), then concentrating the
non-adsorbed liquor and decoloring with active carbon
followed by concentration and drying, 0.2% aqueous
solutions of the respective samples (1) - (4) and
aqueous solutions of 0.05% of MSG and 0.05% of IMP
dissolved in said respective 0.2% solutions were pre-
pared as sample solutions and organoleptic evaluation
was conducted.
Table 1 Results of Organoleptic Evaluation of 0.2%
Aqueous Solutions of Respective Samples
N = 20
Taste Inten- Strength
sifying Power of Odor
0.2% Aqueous Solution of:
S-Methylcysteine
S-Ethylcysteine
Garlic extract (Adsorbed part) + +
Garlic ex-tract (Non-adsorbed par-t) - -~+
7~
--7--
Table 2 Results of Organoleptic Evaluation of Aqueous Solutions
of 0~05% MSG, O.05% ~ and 0.2% Respective Samples
N = 20
Taste Inten- Strength
sifying Power of Odor
?~queous solution of 0.05% MSG and
0.05~6 IMP (Control) +
Aqueous solution of 0.05% MSG,
0.05% IMP and 0.02:
S-~e~hylcysteine ++
S-Ethylcysteine ~+
Garlic extract (Adsorbed part)
Garlic extract (Non-adsorbed part) ~ +~
+ Definitely Observed
Marginally Observed
- Not Ob~erved
In the process of this invention, the blanching of
garlic is 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 otherwise it i5 difficult
to obtain a final product having:a stablized taste
intensifying power. Therefore, garlic must be blanched
whole, or where garlic is chopped, it must be blanched
.:
-~ `
`" , ~'
)7~
within 6 hours after the chopping treatment or rapidly
chilled or frozen and blanched just before the
extraction. This blanching constitutes an essential
pretreatment step in the production of an all-purpose
flavor enhancement seasoning having stable flavor
enhancement properties and taske intensifying power.
(On conducting the water extraction, where it is
possible to suppress the enzymatic action by the use of
e.g., an enzymatic action inhibitor etc., the blanching
before the extraction is not always necessary. In
other words, "to previously conduct blanching" also
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 is 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 specifically, a method o~ heating garlic whole is
effective. By heating methods such as boiling,
roasting, frying, deep-frying, steaming, etc. and, as
heating conditions, by applying heating conditions
corresponds to heating at 80C for 30 minutes or
longer, the enzymes may be adequately deactivated.
However, it is not preferred to employ severe heating
condition~ because a burnt odor can be caused thereby.
The extraction with water may be effected by e.g.,
grinding blanched garlic (either directly or after
drying, freezing etc.), adding it to water, dispersing
it uniformly therein, and filtering to obtain a water
extract. The grindin~ 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 the blanching, it may be directly extracted wtih
water. The extraction may be- effected regardless
whether heating is applied or not, but heating is
preferred, and a water temperature of 40 - 100C or so
is suitable. The time required for the extraction is
at least 10 minutes.
After the extraction, the water insoluble
components are separated by filtration, centrifugation,
etc., and further, clarifying filtration is conducted
i~ nece~sary. In this separation step, it is preferred
to separate and remove acidic polysaccharides such as
pectin, etc. by the use of a pH adjusting agent 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 p~ may
be adjusted to pH 3 or below with an inorganic acid or
an organic acid.
: . ,
:
5~i
--10--
The thus obtained water extract of garlic i~
further subjected to deodorizing 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:
Using such resins as "Dowex 50W" (produced by Dow
Çhemical Co.), "Duolite C-25D" (produced by Diamond
5hamrock Chemical Co.), "Amberlite IR-120" (produced by
Rohm & Haas Co.), "Diaion-SK~lB" (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., the optimal amount used is
established each time. Examples of methods for
bringing the ion exchange resin into contact with the
water extract of garlic include a method which
comprises 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
-
",
v~s~; '
--ll--
the water extract of garlic, etc. In this method the
flavor enhancement imparting component is present in
the adsorbed fraction while the non-adsorbed fraction
contains sweetness and acidic taste components but has
no flavor enhancment imparting effect. Therefore, it
is preferred to previously separate and remove the non-
adsorbed liquor, 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 is no general standard for tha degree of
concentration because it can vary depending on the kind
of intended seasoning. Further, this 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 using, 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 necess~ry.
~2) Fractionation by molecular sieve membrane
treatment:
Fractionation is effected using a membrane which
can fractionate the molecular weight, such as dialysis
membranes having a molecular cut of 800 - 2,000,
., ~
7~i
-12-
ultrafiltration membrane~, reverse osmosis membranes
having a sucrose rejection rate of 5 - 80~ etc., e.g.
"SPECTRUM Por 6.132640" (produced by Medical Industry
Co.), "TI 215" (Produced by ~eijin Engineering Co.)
etc. In this case, since the flavor enhancing
component is present in the lower molecular weight
fraction (average molecular weight of 2,000 or less,
preferably 800 or le~s), the membrane treatment is
repeatedly conducted, or combined with other
fractionation methods, the lower molecular weight
fraction is collected, and is concentrated (and
decolored and dried if necessary) similarly as in (1).
(3) Fractionation by steam distillation~
The flavor component is separted and removed by
steam distillation under normal or reduced 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-described
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 posslble and
fractionate the odorless section mainly comprising the
* trade mark
75~i
-13-
flavor enhancement imparting component by repeatedly
conducting deodorization or by combining two or more
methods for deodoriæation. No conventional garlic
deodori2ing methods are known where the deodorization
is conducted after the enzyme deactivation treatment by
the above-described ion exchange resin treatment,
membrane 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 seasoning 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 process of this
invention is completely or almost completely odorless
and doe~ not give a garlic odor. When this is tasted
singly, there is no strong taste such as 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 effec~
only when added to food, that is, in the co-presence of
the taste intansifying component in food.
Specifically, when added to a mixed system of MSG and a
: .
:
~fi~)7~
-14-
nucleic acid type taste intensifying component such 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 distinctly detected that the
depth and fullness of flavor is enhanced. Therefore,
by adding the product of thi~ invention to food either
singly a~ a seasoning or in combination with an
excipient as needed, it i9 pos~ible to enhance the
flavor itself without increasing basic taste such as
saltiness, sourness, tMSG-like) taste.
In addition, various seasonings may be prepared
using in combination other taste intensifying
seasoning, for example, MSG and other glutamic acid
salts (potassium salt, calcium salt etc.), IMP, GMP and
other 5'-ribonucleotide salts (potassium salt, calcium
salt etc.), other amino acids ~salts), organic acids
~salts), protein hydrolysates (HVP, HAP, yeast extract
etc.), animal and vegetable extracts, table salt,
potassium chloride, sugars etc., or also using flavor
components, spices, flavors etc. Among those, since
the glutamic acid salts such as MSG etc. and the 5'-
ribonucleotide salts such as IMP, GMP etc. are
versatile as flavor intensifying seasonings,
combinations of these with the products of this
invention are preferable. In particular, where the
products of this invention are combined in mixed
~2~ i's~
systems of MSG and IMP and/or GMP, there is obtained
enhance~ent of the flavor, that is, the depth,
roundness and duration of the taste intensity, which
cannot be obtained with either system of an MSG single
product, IMP and/or GMP, or a combination of MSG and
IMP. In this case, if the mixing ratio of the product
of this invention to MSG, IMP and/or GMP is 5 or more
relative to the weight of the mixture of MSG and IMP
(and/or GMP) taken as 100, flavor enhancement is
manifested, 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 ~his Invention to
MSG Solution, IMP Solution or MSG~IMP Mixed Solution
N = 16
.
MSG (0.05%)IMP (0.05%) MSG (0.05%)
I~P (0.05%)
Product ofProduct of Product of
the Invention the Invention the Invention
(0.05%) ~0.05~) (0.05~)
Strength of Flavor
Enhancement as
Compared with the
Product not Incor- ~ ++ ++~+
porating the Product
of the Invention
' ~
075~
-16-
Table 4 Relationship between the Amount Added to Mixed Solutions of
0~05% MSG and 0.05% IMP and Strength of Flavor Enhancement
N = 20
Amount of the
Product of the 0 O.aOl 0.005 0.01 0.05 0.1 0.2 0.5
Invention Added
Flavor Enhance - + ++ ~HH~ ~HH~ ~H~ tHH~
ment
Strength as compared with the ~se where no sample w~s added.
This invention is more particularly described by
the following examples.
.
- Example 1
100 kg of garlic was cored, and 98 kg of the
coreless garlic was heated in an autoclave at 115C for
40 minutes, thereby effecting steaming and deactivation
of the enzyme3. The autoclave-treated garlic was
extracted while boiling using 150 1 of water in a
rheokneader at 90C for 30 minutes. Thereafter, 230 1
of this boiled liquor was primarily separated using a
press and 50 kg of the residue was removed. ~hè
obtained primarily separated 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
** trade mark
s~
-17-
remove the residue containing acidic polysaccharides.
180 1 of this secondarily separated liquor wa~ passed
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 state) 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 240 1 of water, and thereafter the adsorbed
component was eluted with 0.5 ~ sodium hydroxide until
the pH of the whole eluate became 6.8. 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 whi~e and almost
odorles~ dry product ~product of the invention (1)).
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
* trade mark
-18-
autoclave treatment, then the insoluble residue was
separated and removed by centrifugation to obtain a
filtrate, which was then subjected 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 procedures 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 thuq obtained,
organoleptic evaluation by a profile method was
conducted on 0.2~ aqueous solutions of 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-trained
members. The results are given in Table 5 and Table 6.
075~;
-19-
Table 5 Taste Evaluation of O.2% Aqueous Solution~ of Respective
Sample~
(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 + + ++
Strenyth of Acid Taste + . + +
Strength of Saltiness + - + +
Strength of Bitterness + - + +
Strength of Taste Intensity + ~ +
Flavor Enhancement
Fullness ~ + +
Extent + + +
Duration of Taste + +
~6~)7~
-20-
Table 6 Taste Evaluation of Mixed ~queou3 Solutions of 0.05% MSG,
0.05% IMP and 0.05~ Re~pective 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 Ta3te + + +
Strength of Saltiness + + +
- Strength of Bitterness + +
Strength of Taste Intensity ~ + +
Flavor Enhancement
Fullness ~t+ +~++ +
Extent ~ + +
Duration of Taste +++ -1l~+ +
From tha 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, saltiness, and bîtterness.
7~
-21-
Exame~e 2
500 g of peeled garlic wa~ added to boiling water,
heated for 60 minutes, then homogenized, boiled at 90C
for 30 minutes, and thereafter the insoluble 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 this
extract was passed through a resin column packed with
500 ml of a strong-acid cation exchange resin 'IDowex*
50Wx8" (produced by ~ow Chemical Co.), further washed
with 1,000 ml of water, and about l,SOO ml (pH 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 ~ection was
eluted with 0.1 N sodium hydroxide until the pH of the
desorption liquor became 13, then neutralized to pH
7.0, and freeze'dried to obtain 2.69 g of a dry
product.
The obtained dry product o~ the adsorbed component
and the dry product of the non-adsorbed component were
made into 0.1% aqueous solutions re pectiYely, and they
were organoleptically evaluated for the taste
intensifying power and flavor enhancement by a profile
method by an organoleptic panel consisting o~ 20
members. The results are given in Table 7.
* trade ~ark
:,
7~
-22-
Table 7
T~ste*Enhancing Strengt~ Analysis of Components
Power of Cdor Amino Acids Presumed
by NMR
Non-adsor ~ Sugars &
Component + ~ - Organic
~Control) acids
Adsorbed Alliin & Amino
Componen~ + + other Sulfur- acids &
(Invention) containing Peptides
Compds, Arg,
Aspl Glu etc.
Strength relative to the case where no sample was added.
Example 3
l,400 ml (solids concentration of 5%) of a
secondarily separated liquor of a garlic extract
obtained by the same procedures and conditions as those
in Example l was treated by a reverse osmosis membrane
"Tl 215" (produced by Teijin Engineering Co.), thereby
l,000 ml of an outer liquor was separated and removed,
l,000 ml of water was added to the obtained inner
liquor, which was then dialyzed using a reverse osmosis
membrane to remove l,000 ml of an outer liquor, then
l,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 liquor.
Using the two kinds of the thus obtained dry
, '~
~. ~
(37~
-23-
products, organoleptic evaluation was conducted on (1)
0.2~ aqueous solutions of the samples and (2) mixed
aqueous solution~ of 0.05% of the sample, 0.05~ of MSG
and 0.05% of IMP. The results are given 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
acids
Inner 50 0.68 65.4 0.25 Polysaccharides
Table 9
Simple A~u ous Solution Systems xed Syste~s of MSG & IMP _ *
Flavor * Flavor * Odor Flavor * Flavor * Odor
Intensity Enhancement Intensity Enhancement
_
Dry Product
of Outer + ~ ~ + ++++
Liquor
Dry Product
of Inner + + ~+ + ~ ++
Liquor
Strength relative to the case where the sample was not added~
~,~,....
~L~6(;~7~
-24-
Example 4
3,000 ml of an outer liquor obtained by repeating
reverse osmosis treatment three times by the same
procedures and under the same conditions as those in
Example 3 was cubjected to adsorption resin treatment,
concentration and freeze drying using 350 g of a
strongly acidic cation exchange resin "Duolite C25-D"
by the same procedures and the same conditions a~ those
in Example 1 to obtain a sample (3.5 g). This wa~ 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 ~ind 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 is
not accompanied by the garlic odor.
Example 5
500 g of garlic which had been peeled, chopped and
allowed to stand in air for an hour was mixed with 2 1
of water, boiled at 90C for 90 minutes, and therea~ter
the residue was removed by centrifugation to obtain
about 2 1 of an extract.
This extract was distilled by reduced pressure
steam distillation ~under conditions of 40 mmHg and
7~;
-25
35C3 until the distillate accumulated to about 20 1,
to obtain 2.5 1 of a deodorized liquor.
The degree of deodorization in this case was about
95% in the strength 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 after the boiling and
separation, manife ted similar.strong flavor
enhancement in the system of 0;05% of MSG, 0.05~ of IMP
and 0.05% of the sample although its flavor was hardly
noticeable.
Table 10
N = 10
. Control . Invention
Odor +~+ +
Strength of + +
basic taste
Flavor ~+~ ~++
Enhancement
,~ :
~6a3~5~
-26-
Example 6
10 kg of a commercial garlic paste (produced by
Iino Spice Co.) was mixed with 15 1 of water, then
boiled at 9OC for 30 minutes, extracted, and the
residue was removed by compression filtration to obtain
about 19 1 of an extract.
This extract was subjected to treatments similar
to those in Example 1, i.e., this was adjusted to pH
l~O with hydrochloric acid, and, after removing the
residue containing acidic polysaccharides by filtration
under pressure, was further subjected to adsorption
resin treatment, neutralization, concentration,
deodorization and drying to obtain SO g of a white,
almost 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 o the invention (2) obtained in
Example 1, Seasonings A - H were prepared by mixing the
components according to the following formulationq:
~L~60?7s~i
-27-
Table 11
Seasoning Product of the MSG Potassium IMP GMP
Invention (2) L-Glutamate
(g) (g) (g) (g) (g)
A 50 50
~ 50 50
C 50 25 25
D 50 49 0.5 O.S
E 50 45 2.5 2.5
1~ ~ F 70 15 lS
G 10 40 40
H 50 15 10 25
Seasonings A - H obtained above were used as
samples, organoleptic evaluation was conducted on (1) a
0.2% aqueous solution of each sample and (2) a consomme
soup of 0.3~ of table sait and 0.05% of each sample in
a bonito soup stock. The results are given in Table
12.
::
,: . ,. : .
- , : . : .. ::
: , ;, - ~::
. .
. , :;.. ,."",.. .. ..
5~
-2~-
Table 12
Seasoning A B C D E F G H
Simple Aqueous Solution System
Strength of Odor and Flavor : - Comparable
Strength of Taste Intensity ++ + ++++ +++ +++ +++
Flavor Enhancement
Fullness + + ~ ++ +++ ++~+ 1 1 1 1 ++~++
Extent + ++ I I I I +~ ++ +++ ++ ++++
Duration + ++ +~i~ +++ ++~ ++++ +++ ++~+
Consomme Soup System
Strength of Flavor ~ Comparable
Strength of Taste Intensity + + ~l + ~ ++
Flavor Enhancement
Fullness ~ + +++ +~ ++ ill +++ .1111
Extent + ~+ +++ ff +~+ ++ ++ +++
Dura~ion + ++ lll ++ ++~ ++++ +~ +++
Preference Ranking 5 5 1 4 4 2 3
Application Example 1
Seasonings C, E and F obtained in Example 7 and,
as a control, a garlic extràct 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 results are given in
Table 13~
,
~;2fi~
-29-
Table 13
~Strength relative to the case where the
~ample 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 -~++ + + +
Original Taste
Strength of Sweetnes~ + + + +
Strength of Acid Taste + + + +
Strength of Saltiness t + + +
Strength of Bitterness + + + +
Strength of Taste
Intensity + ++ + +
Flavor Enhancement
Fullness + +++ ++ ++~
Extent -~ +++ +++
Duration + lll lll ++~
Preference + +++ ++ +++
Application Exam~le 2
Using as samples Seasoning C obtained in Example 7
(hereinafter referred to as (A)) and a garlic extract
obtained by the same productlon process as that for the
control section (1) (hereinafter referred to as (3)),
boiled fish paste, ~ausage, soup and pickles, each
: ' ` ' ' :
,,
- ' - ' ~
-30-
containing the sample, were prepared in the
conventional manner and organoleptically evaluated.
The organoleptic evaluation wa.s conducted by a
paired comparison test on two combinations (i.e. non-
addition :(A) and non-addition : (B)) usiny 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 seasoning of this invention had
been added had no garlic odor, were significantly
distinguished for the strength of flavor enhancement
and also were significantly favored in the total
evaluation.
: ' :
, :' -
:
o7r-~6
-31-
.
Boiled Fi h Paste
Recipe
Fro~en ground fish 100 (g)
Salt 3.5
"Mirin" (Japanese Sweet Sake) 3.0
Sugar 1.0
Starch 5.0
Egg white 3.0
~ater 7,5
MSG 0~5
IMP o 5
Sample 1.0
Table 14 Results of Organoleptic Evaluation
A B
Non-Added Added Non-Added Added
Strength of Cdor ~ Flavor 8 12 5 15
Preferernce of Odor & Flavor 9 12 14 6
Strength of Sweetnes~ 11 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 lO 10
Significantly different at a risk factor of O.l~
Significantly different at a risk factor of 1%
Significantly different at a risk factor of 5~
,.
~32- -
Sausa~e
Recipe
Pork lOO (kg)
Lard 10
Starch 4
Water 30
MSG 0.1
IMP 0.1
Spice 0.5
Sample 0.5
Table 15 Results of Organoleptic Evaluation
A B
Non-Added ~dded ~on-Added Added
Strength of Odor & Elavor 9 11 4 ** 16
Preference of Odor & Flavor 7 13 lO lO
Strength of Sweetne~s10 10 8 12
Strength of Saltiness 9 11 9 11
Strength of Taste Intensity 8 12 9 11
Streng~h of Flavor Enhancement 3 17 5 15
Total Preference 4 16 g 11
,: '
s~;
-33
Recipe
Salt io.25 ~g)
MSG 0 93
~WP~ ~produced by ~jino~o Co.) 0.023
Bee~ ex'cract 2.33
Beef ~at ~1
Sp~ce 0.4
~acto~e ~97
Water 1000
Sample 0.22
Table 16 Re~ults of crganoleptic Ev~luation
Ncn-Added Added ~on-~dded Added
Strength o~ Cdor ~ Fl~vor 10 10 ~ ** 16
Prefesence o~ Odo~ & Fla~70r 8 12 6 14
Strength of Sweetne~7~ 12 8 & 12
Strength of S~l~ine~s 9 11 10 10
Strength o Ia~te IntensitY 8 12 9 11
Strength of Flavor Enhancement 1 19 5 '5
Total P~efe~ence 3 17 5 * 15
* trade mark
' ~
-: ,,
'~
7S~
-34-
PickIe~
Recipe
Water washed, desalted cucumber lOO (kg)
Amino acid liquor 16.2
MSG 2
Sorbitol 2
Sweet sake 24
Citric acid 0,3
SO~ Lactose 0.65
Salt 1.2
Water . 23.65
Sample 1.0
Table 17 Results of Grganoleptic Evaluation
A B
Non-Added Added Non-Added Added
Strength of Cdor & Flavor 7 13 3 17
Preference of Odor & Flavor 12 8 14 6
Strength of Sweetness 12 8 7 13
Strength of Saltiness 11 9 11 9
Strength of Taste Intensity 8 12 10 lO
Strength of Flavor Enhancement 4 16 6 14
Total Preference 9 11 7 13
:
