WO1999060868A1 - A clear tomato concentrate as a taste enhancer - Google Patents

A clear tomato concentrate as a taste enhancer Download PDF

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Publication number
WO1999060868A1
WO1999060868A1 PCT/IL1999/000273 IL9900273W WO9960868A1 WO 1999060868 A1 WO1999060868 A1 WO 1999060868A1 IL 9900273 W IL9900273 W IL 9900273W WO 9960868 A1 WO9960868 A1 WO 9960868A1
Authority
WO
WIPO (PCT)
Prior art keywords
accordance
tomato concentrate
clear tomato
concentrate
clear
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL1999/000273
Other languages
English (en)
French (fr)
Inventor
Arturo Geifman
Dov Hartal
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lycored Ltd
Original Assignee
Lycored Natural Products Industries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=11071558&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO1999060868(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lycored Natural Products Industries Ltd filed Critical Lycored Natural Products Industries Ltd
Priority to CA002333134A priority Critical patent/CA2333134A1/en
Priority to DE69925913T priority patent/DE69925913T2/de
Priority to JP2000550343A priority patent/JP4376459B2/ja
Priority to AU41612/99A priority patent/AU4161299A/en
Priority to US09/701,237 priority patent/US6890574B1/en
Priority to BR9911438-0A priority patent/BR9911438A/pt
Priority to EP99925246A priority patent/EP1082027B1/en
Publication of WO1999060868A1 publication Critical patent/WO1999060868A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids

Definitions

  • the present invention relates to a novel taste enhancer.
  • the present invention more particularly relates to a natural taste enhancer having taste enhancing properties as good as if not better than commercially available taste enhancers without the problems associated with the popular taste enhancers, in use by the food industry.
  • MSG monosodium glutamate
  • IMP inosine monophosphate
  • GMP guanosine monophosphate
  • AMP adenosine monophosphate
  • the serum After removing from the tomato juice the pulp, the serum is concentrated to a value that is higher than 4.5 ° Bx which is the normal value of crushed tomatoes to reach a Bx value of 80 Bx. It can then be hydrolyzed (or hydrolyzed and then concentrated).
  • This product is commonly referred to as Clear Tomato Concentrate (CTC )-although it is clear only when it is in the 4.5 ° Bx region while at higher Bx values it becomes opaque.
  • CTC Clear Tomato Concentrate
  • the objective of the present invention is to afford a novel taste enhancer the Clear Tomato Concentrate which lacks the dominant tomato flavor to enable it to be used in a variety of savory food and beverage products and not only those based on tomatoes. It is a further objective of the present invention to afford a taste enhancer with little of no chance of causing Chinese Restaurant Syndrome. STATEMENT OF THE INVENTION
  • a taste enhancer comprising clear tomato concentrate, and a method of enhancing the flavor of foods comprising adding a clear tomato concentrate to the food in an amount sufficient to enhance the flavor.
  • Tomato Serum Concentrate contains 8-10% soluble proteins and free amino acids. By hydrolyzing the proteins, one can increase the concentration of free amino acids, an in this way intensity the flavor enhancing properties of the concentrate where the hydrolysis occurs due to the presence of natural tomato acids.
  • the rate of hydrolysis increases by heating, and depends on the time and temperature. The results of acid hydrolysis of the Tomato Serum Concentrate are shown in Table 1.
  • the tomato proteins in the concentrate or in the serum prior to concentration
  • a further embodiment of the invention is to use the flavor enhancer in powder form.
  • the Clear Tomato Concentrate after the steps of hydrolysis and concentration , is either sprayed dried or dried using any other conventional dehydration techniques used by the food industry.
  • the Clear Tomato Concentrate can be dried on a variety of materials such as maltodextrins, starches, sugars, carbohydrates, their derivatives or salts used as carriers to facilitate drying.
  • Vegetable Soup Six participants preferred the soup with MSG; 5 participants preferred the sample with Clear Tomato Concentrate and 4 had no preference. From this taste panel we see that the Clear Tomato Concentrate containing a total of 4-5%o glutamic acid and glutamine is equal to or better than pure MSG with no problem of the Chinese Restaurant Syndrome. It is believed that this superior enhancing property is due to synergism between the glutamic acid and glutamine on the one hand and the various other amino acids present in the clear Tomato Concentrate on the other hand.
  • Threonine 1 186.59

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
PCT/IL1999/000273 1998-05-27 1999-05-24 A clear tomato concentrate as a taste enhancer Ceased WO1999060868A1 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
CA002333134A CA2333134A1 (en) 1998-05-27 1999-05-24 A clear tomato concentrate as a taste enhancer
DE69925913T DE69925913T2 (de) 1998-05-27 1999-05-24 Ein klares tomatenkonzentrat zur verbesserung des geschmacks
JP2000550343A JP4376459B2 (ja) 1998-05-27 1999-05-24 味感向上剤としての透明トマト濃縮物
AU41612/99A AU4161299A (en) 1998-05-27 1999-05-24 A clear tomato concentrate as a taste enhancer
US09/701,237 US6890574B1 (en) 1998-05-27 1999-05-24 Clear tomato concentrate as a taste enhancer
BR9911438-0A BR9911438A (pt) 1998-05-27 1999-05-24 Uso de um concentrado de tomate claro (ctc) como acentuador de sabor e método para acentuar o sabor de alimentos
EP99925246A EP1082027B1 (en) 1998-05-27 1999-05-24 A clear tomato concentrate as a taste enhancer

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL124660 1998-05-27
IL12466098A IL124660A (en) 1998-05-27 1998-05-27 Clear tomato concentrate taste enhancer

Publications (1)

Publication Number Publication Date
WO1999060868A1 true WO1999060868A1 (en) 1999-12-02

Family

ID=11071558

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL1999/000273 Ceased WO1999060868A1 (en) 1998-05-27 1999-05-24 A clear tomato concentrate as a taste enhancer

Country Status (10)

Country Link
US (1) US6890574B1 (https=)
EP (1) EP1082027B1 (https=)
JP (2) JP4376459B2 (https=)
AU (1) AU4161299A (https=)
BR (1) BR9911438A (https=)
CA (1) CA2333134A1 (https=)
DE (1) DE69925913T2 (https=)
ES (1) ES2244197T3 (https=)
IL (1) IL124660A (https=)
WO (1) WO1999060868A1 (https=)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6958164B2 (en) 1998-04-24 2005-10-25 Provexis Limited Antithrombotic agents
WO2009104194A3 (en) * 2008-02-24 2009-10-15 Lycored Ltd The use of soluble tomato solids for reducing the salt content of food products
WO2009080768A3 (en) * 2007-12-21 2009-10-29 Unilever Nv Tomato product and process to prepare the same
WO2010069743A1 (en) * 2008-12-19 2010-06-24 Unilever Nv Umami enhancing composition, food product comprising it and method to prepare the same
WO2010079013A3 (en) * 2008-12-19 2010-09-23 Unilever Nv Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product
WO2010145930A1 (en) * 2009-06-18 2010-12-23 Unilever Nv Process for preparing a food product
WO2013008875A1 (ja) 2011-07-14 2013-01-17 高砂香料工業株式会社 風味改善方法
WO2013056969A1 (en) * 2011-10-20 2013-04-25 Unilever N.V. Tomato derived composition containing enhanced levels of 5'inosine monophosphate
WO2013092196A1 (en) 2011-12-22 2013-06-27 Unilever N.V. Umami-active tomato fraction
WO2013122226A1 (ja) * 2012-02-15 2013-08-22 高砂香料工業株式会社 香気強度及び／または香質向上剤
WO2014115140A1 (en) 2013-01-22 2014-07-31 Lycored Ltd. Compositions comprising heat-treated clear tomato concentrate
EP3027055B1 (en) 2013-07-03 2017-02-01 Unilever N.V. Potato derived flavour enhancing composition and method for the manufacture thereof

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE511765T1 (de) * 2006-10-04 2011-06-15 Unilever Nv Geschmacksfördernder fraktionierter tomatenextrakt und zusammensetzungen, die diesen enthalten
IL180308A0 (en) * 2006-12-25 2007-06-03 Gan Shmuel Foods Ltd Natural salt substitute
WO2010084487A1 (en) * 2009-01-21 2010-07-29 Lycored Ltd Tomato based partial salt replacer for oil based food products
US9285319B2 (en) 2010-04-21 2016-03-15 Riken Nucleic acid base analogs with quenching and fluorescent activities and applications thereof
JP5534234B2 (ja) * 2011-04-20 2014-06-25 株式会社 伊藤園 トマト含有飲料及びトマト含有飲料の製造方法
UA112671C2 (uk) 2011-12-23 2016-10-10 Нестек С.А. Спосіб одержання смако-ароматичної композиції зі смаком і ароматом умамі
JP6507466B2 (ja) * 2013-02-28 2019-05-08 味の素株式会社 呈味改善剤
JP5588047B1 (ja) * 2013-06-07 2014-09-10 健三 金井 豆腐様食品
BR112021024411A2 (pt) 2019-06-05 2022-01-18 Purac Biochem Bv Composição para manter ou melhorar a qualidade da carne processada, método para a preparação de uma composição para manter ou melhorar a qualidade da carne processada e processo para preparar carne processada
AU2020354529A1 (en) 2019-09-26 2022-04-07 Purac Biochem B.V. Composition for use in processed meat

Citations (9)

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Publication number Priority date Publication date Assignee Title
FR2143434A1 (en) * 1971-06-25 1973-02-02 Komplex Nagyberendezesek Highly conc tomato puree prepn - via reversible conversion of colloids using chemical compounds
JPS5995868A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995871A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995869A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995870A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS62253368A (ja) * 1986-04-28 1987-11-05 Asahi Breweries Ltd 透明な野菜ジユ−ス入り発泡アルコ−ル飲料
JPH03240469A (ja) * 1990-02-17 1991-10-25 Kagome Kk 還元トマトジュースの製造方法
WO1995016363A1 (en) * 1993-12-13 1995-06-22 Makhteshim Chemical Works Ltd. An efficient process for the manufacture of tomato products
WO1997048287A1 (en) * 1996-06-20 1997-12-24 Lycored Natural Products Industries Ltd. Industrial processing of tomatoes and lycopene extraction

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JPS5856655A (ja) * 1981-09-30 1983-04-04 Sato Shokuhin Kogyo Kk 椎茸香味前駆組成物の製造法
JPS60971B2 (ja) * 1982-11-22 1985-01-11 大日本紙業株式会社 透明のトマト調味料
JPS609464A (ja) * 1983-06-29 1985-01-18 Ajinomoto Co Inc こく味調味料の製法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2143434A1 (en) * 1971-06-25 1973-02-02 Komplex Nagyberendezesek Highly conc tomato puree prepn - via reversible conversion of colloids using chemical compounds
JPS5995868A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995871A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995869A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS5995870A (ja) * 1982-11-22 1984-06-02 Dainippon Shigyo Kk 透明のトマトミツクス飲料
JPS62253368A (ja) * 1986-04-28 1987-11-05 Asahi Breweries Ltd 透明な野菜ジユ−ス入り発泡アルコ−ル飲料
JPH03240469A (ja) * 1990-02-17 1991-10-25 Kagome Kk 還元トマトジュースの製造方法
WO1995016363A1 (en) * 1993-12-13 1995-06-22 Makhteshim Chemical Works Ltd. An efficient process for the manufacture of tomato products
IL107999A (en) * 1993-12-13 1998-02-08 Makhteshim Chem Works Ltd Efficient process for the manufacture of tomato products
WO1997048287A1 (en) * 1996-06-20 1997-12-24 Lycored Natural Products Industries Ltd. Industrial processing of tomatoes and lycopene extraction

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Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6958164B2 (en) 1998-04-24 2005-10-25 Provexis Limited Antithrombotic agents
WO2009080768A3 (en) * 2007-12-21 2009-10-29 Unilever Nv Tomato product and process to prepare the same
US8685481B2 (en) 2007-12-21 2014-04-01 Conopco, Inc. Umami active fraction and method to prepare the same
CN101902925B (zh) * 2007-12-21 2013-06-12 荷兰联合利华有限公司 番茄产品及其制备方法
EP2517576A3 (en) * 2008-02-24 2013-01-02 Lycored Ltd. The use of soluble tomato solids for reducing the salt content of food products
WO2009104194A3 (en) * 2008-02-24 2009-10-15 Lycored Ltd The use of soluble tomato solids for reducing the salt content of food products
CN102256498B (zh) * 2008-12-19 2014-12-31 荷兰联合利华有限公司 鲜味活性级份及其制备方法、提高鲜味的方法和制备食品的方法
CN102256498A (zh) * 2008-12-19 2011-11-23 荷兰联合利华有限公司 鲜味活性级份及其制备方法、提高鲜味的方法和制备食品的方法
WO2010069743A1 (en) * 2008-12-19 2010-06-24 Unilever Nv Umami enhancing composition, food product comprising it and method to prepare the same
WO2010079013A3 (en) * 2008-12-19 2010-09-23 Unilever Nv Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product
WO2010145930A1 (en) * 2009-06-18 2010-12-23 Unilever Nv Process for preparing a food product
WO2013008875A1 (ja) 2011-07-14 2013-01-17 高砂香料工業株式会社 風味改善方法
JPWO2013008875A1 (ja) * 2011-07-14 2015-02-23 高砂香料工業株式会社 風味改善方法
EP2732711A4 (en) * 2011-07-14 2015-06-17 Takasago Perfumery Co Ltd TASTE-IMPROVING PROCESS
US9314046B2 (en) 2011-07-14 2016-04-19 Takasago International Corporation Flavor-improving method
WO2013056969A1 (en) * 2011-10-20 2013-04-25 Unilever N.V. Tomato derived composition containing enhanced levels of 5'inosine monophosphate
WO2013092196A1 (en) 2011-12-22 2013-06-27 Unilever N.V. Umami-active tomato fraction
US9867390B2 (en) 2011-12-22 2018-01-16 Conopco Inc. Umami-active tomato fraction
WO2013122226A1 (ja) * 2012-02-15 2013-08-22 高砂香料工業株式会社 香気強度及び／または香質向上剤
JPWO2013122226A1 (ja) * 2012-02-15 2015-05-18 高砂香料工業株式会社 香気強度及び／または香質向上剤
WO2014115140A1 (en) 2013-01-22 2014-07-31 Lycored Ltd. Compositions comprising heat-treated clear tomato concentrate
EP3027055B1 (en) 2013-07-03 2017-02-01 Unilever N.V. Potato derived flavour enhancing composition and method for the manufacture thereof

Also Published As

Publication number Publication date
JP2002516073A (ja) 2002-06-04
ES2244197T3 (es) 2005-12-01
DE69925913D1 (de) 2005-07-28
AU4161299A (en) 1999-12-13
BR9911438A (pt) 2001-09-25
CA2333134A1 (en) 1999-12-02
IL124660A (en) 2001-01-11
JP2009232851A (ja) 2009-10-15
JP4376459B2 (ja) 2009-12-02
EP1082027A1 (en) 2001-03-14
DE69925913T2 (de) 2006-04-27
IL124660A0 (en) 1998-12-06
US6890574B1 (en) 2005-05-10
EP1082027B1 (en) 2005-06-22

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