Taste-modification composition and method for stabilizing taste-modifier

• US 5,405,641 A
• Filed: 11/22/1993
• Issued: 04/11/1995
• Est. Priority Date: 05/22/1990
• Status: Expired due to Fees

• Current Assignee: Asahi Denka Kogyo KK (Adeka Corporation), Yoshie Kurihara
• Original Assignee: Asahi Denka Kogyo KK (Adeka Corporation), Yoshie Kurihara
• Inventors: Kurihara, Yoshie, Saitoh, Masako, Ikeda, Kenji, Sugiyama, Hiromu, Kohno, Hiroshige, Shimada, Teiyu
• Primary Examiner(s): Golian, Joseph
• Application Number:
  US08/156,676
• Time in Patent Office: 505 Days
• Field of Search: 426/615, 426/638, 426/650, 426/534, 426/655
• US Class Current: 426/655
• CPC Class Codes: A23L 27/12 from fruit, e.g. essential oils
• CPC Class Codes: A23L 27/31 containing amino acids, nucleotides, peptides or derivatives

Abstract

A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Claims

1. A taste-modification composition which comprises (a) one part by weight or more salt, (b) one part by weight or more carbohydrate and (c) one part by weight or more total parts by weight of one or more selected from the group consisting of organic acid, amino acid, and protein, the parts by weight being based on the part by weight of said taste modifier comprising curculin, with the proviso that the total added amount (a), (b) and (c) is 5 to 1,000 parts by weight, added to fresh Curculigo latifolia fruits, processed fruits thereof or a curculin-containing material obtained therefrom;

and wherein

said salt is one or more selected from the group consisting of sodium chloride, sodium phosphate, sodium carbonate and sodium acetate;

said carbohydrate is selected from the group consisting of lactose, glucose, sucrose, soluble starch, and dextrin;

said organic acid is selected from the group consisting of malic acid, lactobionic acid and ascorbic acid;

said amino acid is selected from the group consisting of cysteine, glycine, and alanine; and

said protein is selected from the group consisting of albumin, gelatin, casein, whey, skim milk powder and egg albumin.

2. A taste-modification composition according to claim 1, wherein salt, carbohydrate and protein are added to fresh Curculigo latifolia fruits, processed fruits thereof or a curculin-containing material obtained therefrom.

3. A taste-modification composition according to claim 1, wherein the amount of salt, carbohydrate, and one or more selected from the group consisting of organic acid, amino acid and protein ranges from 5 to 1000 parts by weight based on the part by weight of said taste-modifier comprising curculin.

4. The taste-modification composition according to claim 3, wherein

said salt is selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, sodium phosphate, potassium phosphate, ammonium phosphate, sodium carbonate, potassium carbonate, ammonium carbonate, sodium sulfate, potassium sulfate, ammonium sulfate, sodium sulfite, potassium sulfite, ammonium sulfite;

sodium acetate, potassium acetate, ammonium acetate, sodium tartrate, potassium tartrate, ammonium tartrate, sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite;

sodium pyrophosphate, potassium pyrophosphate;

sodium citrate, potassium citrate, sodium lactate, alum, burnt alum, sodium propionate, sodium benzoate, and sodium primary fumarate.

5. The taste-modification composition according to claim 1, wherein the salt is sodium chloride and the carbohydrate is lactose.

6. The taste-modification composition according to claim 1, wherein

said salt is selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, sodium phosphate, potassium phosphate, ammonium phosphate, sodium carbonate, potassium carbonate, ammonium carbonate, sodium sulfate, potassium sulfate, ammonium sulfate, sodium sulfite, potassium sulfite, ammonium sulfite;

sodium acetate, potassium acetate, ammonium acetate, sodium tartrate, potassium tartrate, ammonium tartrate, sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite;

sodium pyrophosphate, potassium pyrophosphate;

sodium citrate, potassium citrate, sodium lactate, alum, burnt alum, sodium propionate, sodium benzoate, and sodium primary fumarate.

7. A method for stabilizing a taste-modifier which comprises adding (a) 1-10,000 parts by weight of a salt selected from the group consisting of sodium chloride, sodium phosphate, sodium carbonate and sodium acetate, (b) 1-10,000 parts by weight carbohydrate selected from the group consisting of lactose, glucose, sucrose, soluble starch and dextrin and (c) 1-10,000 total parts by weight of one or more selected from the group consisting of malic acid, lactobionic acid and ascorbic acid, the parts by weight being based on the parts by weight of taste modifier comprising curculin, with the proviso that the total added amount of (a), (b) and (c) is 3 to 10,000 parts by weight, to fresh Curculigo latifolia fruits, processed fruits thereof or a curculin-containing material obtained therefrom.

8. The method composition according to claim 7, wherein

said salt is selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, sodium phosphate, potassium phosphate, ammonium phosphate, sodium carbonate, potassium carbonate, ammonium carbonate, sodium sulfate, potassium sulfate, ammonium sulfate, sodium sulfite, potassium sulfite, ammonium sulfite;

sodium acetate, potassium acetate, ammonium acetate, sodium tartrate, potassium tartrate, ammonium tartrate, sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite;

sodium pyrophosphate, potassium pyrophosphate;

sodium citrate, potassium citrate, sodium lactate, alum, burnt alum, sodium propionate, sodium benzoate, and sodium primary fumarate.