U.S. patent number 4,472,447 [Application Number 06/390,897] was granted by the patent office on 1984-09-18 for mixed seasoning on basis of monosodium glutamate.
This patent grant is currently assigned to Ajinomoto Co., Inc.. Invention is credited to Hideko Furukawa, Tadashi Mizutani.
United States Patent |
4,472,447 |
Mizutani , et al. |
September 18, 1984 |
Mixed seasoning on basis of monosodium glutamate
Abstract
A mixed seasoning consisting of 100 parts by weight of
monosodium glutamate, 0.05 to 25 parts by weight of a flavor
inducing 5' nucleotide, and 0.5 to 10.0 parts by weight of at least
one alkali salt of an organic acid selected from the group
consisting of sodium fumarate, sodium citrate, sodium or calcium
lactate, sodium maleate, sodium tartrate and sodium ascorbate is
disclosed.
Inventors: |
Mizutani; Tadashi (Yokohama,
JP), Furukawa; Hideko (Tokyo, JP) |
Assignee: |
Ajinomoto Co., Inc. (Tokyo,
JP)
|
Family
ID: |
23544405 |
Appl.
No.: |
06/390,897 |
Filed: |
June 22, 1982 |
Current U.S.
Class: |
426/537;
426/650 |
Current CPC
Class: |
A23L
27/23 (20160801); A23L 27/82 (20160801) |
Current International
Class: |
A23L
1/226 (20060101); A23L 1/22 (20060101); A23L
1/229 (20060101); A23L 001/229 () |
Field of
Search: |
;426/650,537 |
References Cited
[Referenced By]
U.S. Patent Documents
Other References
Kyowa Fermentation Industry Co. Ltd., Chemical Abstracts,
66:18163c, (p. 1736), (1967)..
|
Primary Examiner: Golian; Joseph M.
Attorney, Agent or Firm: Oblon, Fisher, Spivak, McClelland
& Maier
Claims
What we claim is:
1. A mixed seasoning, consisting of
(a) 100 parts by wt. of monosodium glutamate;
(b) 0.05 to 25 parts by wt. of flavor inducing 5'-nucleotide,
and
(c) 0.5 to 10.0 parts by wt. of at least one alkali salt of an
organic acid selected from the group consisting of sodium fumarate,
sodium citrate, sodium and calcium lactate, sodium malcate, sodium
tantrate, and sodium ascorbate.
2. The mixed seasoning claim 1, wherein the amount of ingredient
(a) is as specified, the amount of ingredient (b), which is
disodium inosine-5'-monophosphate or disodium
guanosine-5'-monophosphate or a mixture thereof, ranges from 0.1 to
15 parts by wt. and the amount of ingredient (c) ranges from 1.0 to
8.8, said ingredient (c) begin at least one alkali salt of an
organic acid selected from the group consisting of monsodium
fumarate, trisodium citrate, sodium or calcium lactate, disodium
maleate, disodium tartrate, and sodium ascorbate.
3. The mixed seasoning of claim 1 or 2, wherein said ingredient (c)
is monosodium fumarate.
Description
The present invention relates to a mixed or combination seasoning
as a flavoring agent. More particularly, the present invention is
concerned with a mixed seasoning, the taste of which is almost the
same in quality as monosodium L-glutamate, and the strength of
taste of which is about two to eight times that of monosodium
L-glutamate when used in combination with table salt.
It is well known that the combination of monosodium L-glutamate
(MSG) and a flavor inducing 5'-nucleotide, such as disodium
inosine-5'-monophosphate (IMP), disodium guanosine-5'-monophosphate
(GMP), or mixtures thereof, exhibits a synergistic flavoring
activity. Moreover, mixtures comprising MSG and a flavor indlucing
5'-nucleotide have been widely used for a long time as economical
flavoring agents or seasoning agents for various foods and
beverages. However, the conventional mixed seasoning agents are not
necessarily satisfactory for all kinds of food and beverages. For
example, when many conventional mixed seasonings are used to season
Chinese dishes, especially Chinese soup, Occidental dishes, and
spice mixes, satisfactory results may not be obtained in comparison
to the results achieved with the use of MSG alone.
It is generally known that there is some difference in the quality
of taste between conventional mixed seasoning agents and MSG, and
that while conventional mixed seasoning agents posses the same
delicious taste as MSG, they impart a sweet taste to the foodstuff
being flavored. This sweetness is undesirable when the conventional
seasoning agents are used in Chinese dishes or soup, Occidental
dishes, or spice mixes. This undesirable sweet taste becomes
stronger when the concentration of the seasoning agents in Chinese
dishes or soup, Occidental dishes, or spice mixes is increased, or
the proportion of the flavoring 5'-nucleotide component in the
mixed seasoning becomes higher. Therefore there is a continuous
need for a mixed seasoning agent which enhances the flavoring
characteristics of MSG, but which does not give rise to other
undesirable tastes.
SUMMARY OF THE INVENTION
Accordingly, one object of the present invention is to provide a
mixed seasoning agent which enhances the desirable flavoring
characteristics of monosodium glutamate.
Another object of the present invention is to provide a mixed
seasoning agent for various foods and beverages.
Briefly, this object and other objects of the present invention as
hereinafter will become more readily apparent can be attained by a
mixed seasoning agent which has the same quality as monosodium
glutamate when used in various foods and beverages containing
0.4-1.2 g/dl table salt which is the common table salt content of
foods and bevarages.
The mixed seasoning agent according to this invention is formed
from a combination of 100 parts of MSG, 0.05-25 parts of a flavor
inducing 5'-nucleotide and 0.5-10.0 parts of one or more of an
alkali salt of an organic acid selected from the group consisting
of sodium fumarate, sodium citrate, sodium or calcium lactate,
sodium maleate, sodium tartrate, sodium ascorbate and sodium
aspartate.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The first ingredient employed in the mixed seasoning agent of the
present invention is a known flavoring agent, monosodium
glutamate.
The second ingredient employed in the present seasoning agent is a
known flavor inducing 5'-nucleotide such as IMP, GMP or sodium
ribonucleotide. In the present composition, the second ingredient
constitutes from 0.05 to 25 parts by wt., preferably 0.1 to 15
parts by wt. of the composition based upon 100 parts by wt. of the
first ingredient (MSG). The factors which determines the quanitity
of the second ingredient employed are the strength of tasting power
of the mixed seasoning to be prepared and the kind of the second
ingredient employed in the seasoning mixture.
In the composition of the present mixed seasoning, as the third
component, one or more alkali salts of organic acids selected from
the group consisting of sodium fumarate, sodium citrate, sodium or
calcium lactate, sodium maleate, sodium tartrate, sodium ascorbate
and sodium aspartate are employed in combination with the mentioned
ingredients. With regard to the salts of organic acids, not only
neutral salts, but also acids salts can be used.
In the preparation of the seasoning mixture of the present
invention, generally from 0.5 to 10.0 parts by wt., preferably 1.0
to 8.8 parts by wt., of the third ingredient are employed based
upon MSG. However, with regard to one member of the group, i.e.
sodium aspartate, it should be used in an amount of about 10 times
the amount of the other members of the group since its power to
restrain undesirable sweetness in the mixed seasoning and to
regulate the quality of taste of the mixed seasoning is about
one-tenth that of the other members of the group.
Of the members of the group which constitute the third ingredient
of the present composition, monosodium fumarate is preferebly used
since the quality of the mixed seasoning agent containing
monosodium fumarate is better than the quality of seasoning agents
containing other members of the third ingredient.
The mixed seasoning agent of the present invention has the same
taste quality of MSG and a strong tasting power of about two to
eight times that of MSG. In the examples, parts are given in parts
by weight.
Having generally described this invention, a further understanding
can be obtained by reference to certain specific examples which are
provided herein for purposes of illustration only and are not
intended to limit the invention.
EXAMPLE 1
A mixed seasoning (A) consisting of 95.2 parts of MSG, 1.1 parts of
IMP, 1.1 parts of GMP and 2.6 parts of monosodium fumarate was
prepared in the following manner.
Crystals of MSG and other ingredients, each in the form of a fine
powder, were homogeneously mixed. Then, 1.0 to 4.0% (by weight) of
water was added to the mixed with the combined ingredients and the
mixture was dried to give a product of about 100 parts by weight of
powdered mixed seasoning (A).
Separately, a soup base to which seasoning (A) was added in order
to carry out organoleptic testing of the seasoning was prepared by
the following process: A mixture of 500 g chicken bone and 500 g
pig bone was added to 8.0 liters of water, and the aqueous mixture
was boiled for three hours. The extract was filtered to obtain 6.0
liters of soup base, to which were added 48 g of table salt (the
concentration of table salt was about 0.8 g/dl). Seasoning (A) and
MSG (control) were organoleptically tested by a panel of 20 members
who had been specially trained for this kind of test.
A 0.1 to 0.2 g/dl amount of seasoning (A) was added to the soup
base containing 0.8 g/dl table salt and as the control, 0.5 to 1.5
g/dl of MSG was added to another portion of the soup base. Then,
the panel test was performed by the triangle test method with the
soup base samples. The results obtained are shown in Table 1.
TABLE 1 ______________________________________ Concentration of
Sample Panel Exp. MSG Members No. (control) Seasoning (A)
Discriminated Results ______________________________________ 1 0.5
g/dl 0.1 g/dl 10 No discrimination between samples 2 1.5 g/dl 0.2
g/dl 8 No discrimination between samples
______________________________________
Table 1 shows that no difference in the quality of taste was
discerned by the panel members between seasoning (A) and the
control.
As to the tasting power of seasoning (A), it was found that the
tasting power of seasoning (A) was about five to eight times that
of the control (MSG).
EXAPLE 2
A mixed seasoning (B) consisting of 87.2 parts of MSG, 1.6 parts of
GMP, 2.6 parts of monosodium fumarate and 8.6 parts of NaCl was
prepared in the same manner described in Example 1 for the
preparation of seasoning (A). Separately, a soup base to which
seasoning (B) was added in order to carry out the organoleptic
testing of the seasoning was prepared by the following process: 3
Kg of whole fowl was added to 7.0 liters of water, and the aqueous
mixture was boiled for three hours. The extract was filtered to
obtain 3.0 liters of soup base, to which was added 24 g of table
salt (the concentration of table salt was about 0.8 g/dl).
Seasoning (B) and MSG (control) were organoleptically tested by a
panel of 20 members who had been specially trained for this kind of
test.
A 0.25 to 0.50 g/dl amount of seasoning (B) was added to the soup
base containing 0.8 g/dl table salt and, as the control, 0.5 to 1.5
g/dl of MSG was added to another portion of soup base. Then, the
panel test was performed by the triangle test method with the soup
base samples. The results obtained are shown in Table 2.
TABLE 2 ______________________________________ Concentration of
Sample Panel Exp. MSG Members No. (control) Seasoning (B)
Discriminated Results ______________________________________ 1 0.5
g/dl 0.25 g/dl 9 No discrimination between samples 2 1.5 g/dl 0.50
g/dl 10 No discrimination between samples
______________________________________
Table 2 shows that no difference in taste quality was discerned by
the panel members between seasoning (B) and the control and that
the taste strength of seasoning (B) was about two to three times
that of control (MSG).
EXAMPLE 3
Mixed seasonings (C), (D), (E) and (F) were prepared from the
ingredients shown in Table 3 in the same manner as described in
Example 1 for the preparation of seasoning (A).
TABLE 3 ______________________________________ INGREDIENTS FOR THE
MIXED SEASONINGS ______________________________________ SEASONING
(C) MSG 95.0 parts IMP 3.7 Monosodium fumarate 1.3 SEASONING (D)
MSG 93.1 parts IMP 1.1 GMP 1.1 Disodium dl-maleate 4.7 SEASONING
(E) MSG 58.4 parts IMP 1.8 GMP 1.8 Monosodium L-aspartate 38.0
SEASONING (F) MSG 92.8 parts IMP 1.1 GMP 1.1 Calcium lactate 5.0
______________________________________
Seasoning (C), (D), (E) and (F) were subjected to the organoleptic
testing in the same manner as described in Example 1 and it was
found that the taste strength of all of the seasonings (D), (E) and
(F) were five to eight times that of the control (MSG) and that no
difference in tasting quality was discerned between these samples
and the control.
EXAMPLE 4
Mixed seasonings (G), (H), (I) and (J) were prepared from the
ingredients shown in Table 4 in the same manner as described in
Example 1 for the preparation of seasoning (A).
TABLE 4 ______________________________________ INGREDIENTS FOR THE
MIXED SEASONINGS ______________________________________ SEASONING
(G) MSG 92.5 parts IMP 1.1 GMP 1.1 Trisodium citrate 5.3 SEASONING
(H) MSG 96.0 parts IMP 1.1 GMP 1.1 Sodium lactate 1.8 SEASONING (I)
MSG 94.8 parts IMP 1.1 GMP 1.1 Disodium tartrate 3.0 SEASONING (J)
MSG 96.8 parts IMP 1.1 GMP 1.1 Sodium ascorbate 1.0
______________________________________
Seasonings (G), (H), (I) and (J) were subjected to organoleptic
testing in the same manner as described in Example 2 and it was
found that the taste strength of all of the seasonings (G), (H),
(I) and (J) were two to three times that of the control (MSG) and
that no difference in the taste quality was discerned between these
samples and the control.
EXAMPLE 5
Seasoning (A) obtained in Example 1 and MSG (control) were
organoleptically tested by a panel of 20 members who had been
specially trained for this kind of test.
A beef soup base to which seasoning (A) was added in order to
conduct organoleptic testing of the seasoning was prepared by the
following process: A 2.7 g/dl amount of a mixture of the
ingredients shown in Table 5 was added to hot water. A 0.05 to 0.08
g/dl amount of seasoning (A) was added to the dissolved in the soup
base, and as the control, a 0.2 to 0.4 g/dl amount of MSG was added
to and dissolved in another portion of the soup base. Then, the
panel test was performed by the triangle test method with the
samples of the soup base.
The results obtained are shown in Table 6.
TABLE 5 ______________________________________ Powdered hydrolysate
of vegetable protein 44.7 parts Powdered beef extract 4.4 Powdered
yeast extract 4.4 Beef tallow 3.3 Table salt 20.1 Sugar 13.1
Powdered onion 7.2 Powdered celery 1.3 Cayenne pepper 0.06 Powdered
caramel 1.44 ______________________________________
TABLE 6 ______________________________________ Panel Concentration
of Sample members MSG (control) Seasoning (A) Discriminated Results
______________________________________ 0.2 g/dl 0.05 g/dl 9 No
discrimination between samples 0.4 g/dl 0.08 g/dl 10 No
discrimination between samples
______________________________________
Table 6 shows that no difference in taste quality was discerned by
the panel members between seasoning (A) and the control (MSG) and
that the tasting power of seasoning (A) was about four to five
times that of the control.
EXAMPLE 6
A mixed seasoning (K) consisting of 85.9 parts of MSG, 0.4 parts of
IMP, 2.3 parts of monosodium fumarate and 11.4 parts of NaCl was
prepared in the same manner as described in Example 1 for the
preparation of seasoning (A).
Separately, a spice seasoning base to which seasoning (K) was added
in order to conduct organoleptic testing of the seasoning was
prepared by the following process: A 0.8 g/dl amount of a mixture
of the ingredients shown in Table 7 was added to hot water. A 0.05
to 0.20 g/dl amount of seasoning (K) was added to the spice
seasoning base, and as the control, a 0.07 to 0.40 g/dl amount of
MSG was added to another portion of the spice seasoning base.
Seasoning (K) and the control (MSG) were organoleptically tested by
a panel of 20 members who had been specially trained for this kind
of test. The panel test was performed by the triangle test method
with the spice seasoning base samples. The results are shown in
Table 8.
TABLE 7 ______________________________________ White pepper Coarse
4 parts Black pepper Coarse 4 Onion Coarse 4 Garlic Coarse 1.6
Paprica Coarse 2 Powdered laurel 0.2 Powdered thyme 0.2 Powdered
yeast extract 3.0 Table salt 81
______________________________________
TABLE 8 ______________________________________ Concentration of
Sample Panel Exp. MSG Members No. (control) Seasoning (K)
Discriminated Results ______________________________________ 1 0.07
g/dl 0.05 g/dl 9 No discrimination between samples 2 0.40 g/dl 0.20
g/dl 8 No discrimination between samples
______________________________________
Table 8 shows that no difference in taste quality was discerned by
the panel members between seasoning (K) and the control (MSG) and
that the tasting power of seasoning (K) was 1.5 to 2 times that of
the control.
EXAMPLE 7
A mixed seasoning (L) consisting of 87.2 parts of wt. of MSG, 1.6
parts by wt. of GMP, 2.6 parts by wt. of monosodium fumarate and
8.6 parts by wt. of KCl was prepared in the same manner as
described in Example 1 for the preparation of seasoning (A).
Separately, a soup base to which Seasoning (L) was added in order
to carry out the organoleptic testing of the seasoning was prepared
by the same process as described in Example 2. Seasoning (L) and
MSG (control) were organoleptically tested by a panel of 20 members
who had been specially trained for this kind of test. A 0.25 to
0.50 g/dl amount of Seasoning (L) was added to the soup base
containing 0.8 g/dl table salt and, as the control, a 0.5 to 1.5
g/dl of MSG was added to another portion of soup base. Then, the
panel test was performed by the triangle method with the soup base
samples. The results obtained are shown in Table 9.
TABLE 9 ______________________________________ Concentration of
Sample Panel Exp. MSG Members No. (control) Seasoning (L)
Discriminated Results ______________________________________ 1 0.5
g/dl 0.25 g/dl 9 No discrimination between samples 2 1.5 g/dl 0.50
g/dl 10 No discrimination between samples
______________________________________
Table 9 shows that no difference in taste quality was discerned by
the panel members between Seasoning (L) and the control and the
taste strength of Seasoning (L) was about two to three times that
of control(MSG).
Having now fully described this invention, it will be apparent to
one or ordinary skill in the art that many changes and
modifications can be made thereto without departing from the spirit
or scope of the invention set forth herein.
* * * * *