Method for stabilizing taste-modifier
AssigneesYoshie Kurihara, Asahi Denka Kogyo Kabushiki Kaisha
InventorsYoshie Kurihara, Hiroshige Kohno, Masaaki Kato, Kenji Ikeda, Masako Miyake
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Abstract
A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
Claims4
A method for stabilizing a taste-modifier obtained from fresh Curculigo latifolia fruits or dried fruits thereof comprising
- extracting the fresh or dired Curculigo latifolia fruits with an aqueous salt solution comprising 0.01M to 1.0M of a chloride, phosphate, carbonate, sulfate, sulfite, nitrate, lactate, alum, burnt alum, sodium acetate, pyrophosphate, propionate, sodium benzoate, sodium fumarate or sodium polyacetate salt;
- and thereafter
- subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes, without lowering the taste-modification activity of said taste-modifier.
The method of claim 3 wherein the salt is sodium chloride.
The method of claim 3 wherein the salt concentration is 0.1 to 1.0M.
Dependencies are inferred from the claim text.