PROCESS FOR PRODUCING allumiumEXTRACTS

WIPO Patent Application WO/2002/049454

A1

A process for producing an extract of a plant belonging to the genus $i(Allium) which sustains a fresh and natural flavor and a strong taste; allium extracts produced by this method; utilization of these extracts in imparting a flavor or a cooked feel; and foods and drinks having a flavor or a cooked feel imparted by these extracts. In the above process, a plant belonging to the genus $i(Allium) is extracted by using an alcoholic solvent such as ethanol at a temperature as low as possible so long as the plant is not frozen, and then removing the solvent from the extract to give the allium extract. The extraction temperature appropriately ranges from 20 to 5°C. Examples of the plant belonging to the genus $i(Allium) include garlic, onion, echarote, Welsh onion, Chinese chive, turfed stone leak, asatsuki ($i(A. schoenoprazum var. foliosum)), leak and gyoja ninniku ($i(A. victorialis var. platyphyllum)). Because of having pale color tones, the allium extracts obtained by the above process are highly useful as flavoring materials to be used in not only dark-colored foods such as curry and beef stew but also in white sauce, etc.

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HARASAWA MITSUO (JP)
MATSUMOTO KATSUYUKI (JP)
HONDA TOMOICHIRO (JP)
YASUHARA KAZUKI (JP)

PCT/JP2001/011198

June 27, 2002

December 20, 2001

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OGAWA & CO LTD (JP)
HARASAWA MITSUO (JP)
MATSUMOTO KATSUYUKI (JP)
HONDA TOMOICHIRO (JP)
YASUHARA KAZUKI (JP)

A23L27/10; (IPC1-7): A23L1/221; A23L1/22; A23L1/212

JPS61140525A	1986-06-27
JPS61140526A	1986-06-27
JPS63295512A	1988-12-01
JPS57155982A	1982-09-27

BLOCK E.: "The chemistry of garlic and onions", SCI. AM., vol. 252, no. 3, 1985, pages 114 - 119, XP002909483
OSAMU OKUDA: "Koryo kagaku soran (1)", 1 March 1972, K.K. HIROKAWA SHOTEN, XP002909484
"II SHOKUHINYO KORYO", SYUCHI KANYO GIJUTSUSHU, XXX, XX, no. PART II, 14 January 2000 (2000-01-14), XX, pages 837 - 844, XP002909485

Takagi, Chiyoshi (10 Kojimachi 1-chom, Chiyoda-ku Tokyo, JP)

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