"Method of preparation of a composition comprising bulbs or bulbils of Allium ampeloprasum, composition obtained by said method, and use of said composition as a flavor enhancer."

The present invention relates to a method of preparation of a composition comprising one or more bulbs or bulbils (whole or in parts) of a plant of the species Allium ampeloprasum and at least one edible oil, wherein said method of preparation comprises steps (l)-(l V).

In addition, the present invention relates to a composition in a physical form of dough or cream obtained by said method of preparation.

The present invention also relates to a use of said composition as a flavoring substance, flavor enhancer, or kokumi flavor enhancer.

The Japanese expression "kokumi" (^'kokcf' = rich, "mi" = flavor) describes a series of chemicals that are able to give culinary dishes greater palatability by increasing their perceived taste, fullness and complexity of flavor.

It is known to improve kokumi flavor by an addition in said dishes of small amounts - in the range from 0.1% to 0.4% by weight with respect to the total weight or volume of dish - of aqueous extracts of garlic bulbs {Allium sativum L. ).

Studies have shown that sulfur components such as alliin, (+)-S-methyl-L-cysteine sulfoxide, and y-L-glutamyl-S- allyl-L-cysteine are key compounds of said extracts for generating kokumi flavor.

However, the use of Allium sativum L. bulbs is not satisfactory for increasing palatability, by increasing perceived taste, fullness and complexity of flavor of dishes, as garlic has a characteristic pungent flavor that covers, or otherwise interferes with, the other fragrant components of the dish. As a result, in dishes flavored with aqueous extracts of bulbs of Allium sativum L. , it is more difficult to perceive any complexity or nuance of flavor.

In addition, garlic is poorly digestible for many individuals who are intolerant or otherwise sensitive to the presence of garlic.

The Applicant, after long and intensive research and development activity, has found a method of preparation and a composition obtained by said method comprising a variety of garlic that, mixed with at least one edible oil, is capable of providing an adequate solution to the existing limitations, drawbacks and problems. Specifically, the use of a bulb or bulbil of a plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill., provides a flavoring substance, or a flavor enhancer, or a kokumi flavor enhancer, which has a neutral, noncovering flavor and is more digestible for most people.

Therefore, it is an object of the present invention a method of preparation of a composition comprising one or more bulbs or bulbils of a plant of the species Allium ampeloprasum and at least one edible oil, wherein said method of preparation comprises steps (l)-(l V), having the characteristics as defined in the united claims.

It is an object of the present invention also a composition in a physical form of dough or cream or sauce obtained by said method of preparation, having the characteristics as defined in the united claims.

It is an object of the present invention also a use of said composition as a flavoring substance, flavor enhancer, seasoning, or kokumi flavor enhancer, having the characteristics as defined in the united claims.

Preferred embodiments of the present invention will be described below as an example, and therefore not limiting.

It is therefore an object of the present invention a method of preparation of a composition, wherein said method of preparation comprises or alternatively consists of the following steps:

(I) loading into a pressurizable container of:

(a) one or more bulbs or bulbils of a plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill.;

(b) at least one edible oil; and, optionally,

(c)-(d)-(e) one or more food grade technological additives, to give a liquid mixture;

(II) homogenization of said bulbs or bulbils present in the liquid mixture obtained from step (I), to give a homogenized mixture;

(III) pressurization of the pressurizable container containing said homogenized mixture obtained from step (II);

(IV) heating of the homogenized mixture in the pressurized container of step (III) at a temperature ranging from 30°C to 85°C, for a predefined time ranging from 10 seconds to 2 hours, to give said composition.

The harvested bulbs of the plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L var. holmense Mill, -fresh giant garlic bulbs, contain a water content ranging from 90% to 65%, preferably from 85% to 70%, even more preferably from 80% to 75% by weight, with respect to the total weight. After harvesting, depending on storage conditions, the water content of the bulbs may reach a value ranging from 65% to 40%, preferably from 60% to 45%, even more preferably from 55% to 50% by weight, with respect to the total weight. Preferably, said pressurizable container is a container equipped with means of opening and closure, particularly means of closure to ensure a watertight seal; means of heating, particularly thermal or electric or steam heating means; means of mixing; means of homogenization and means of creating a pressure greater than, or lower than, the external pressure, so as to preferably make and maintain the environment internal pressure (volume present in the internal compartment of the pressurizable container) at a higher value than that of the external environment of 1 atm (atmosphere) or the equivalent measured in the I.S. in Pascal at 20°C (1 atm=101325 Pascal=1.01325 Bar) or lower.

Preferably, pasteurization and sterilization can also be conducted, in said pressurizable container, at a pressure value lower than the external one of 1 atm = 101325 Pascal. In practice, pasteurization and sterilization can be conducted by adopting a pressure value in the internal compartment of the pressurizable container that is lower than the external pressure of 1 atm = 101325 Pascal, such as at a value ranging from 700 mbar (0.7 Bar) to 980 mbar (0.98 Bar).

In step (I) of said method, one or more bulbs or bulbils (whole or in parts) of the plant of the species Allium ampeloprasum, (b) at least one edible vegetable oil for human use, optionally (c) at least one preservative agent, optionally (d) at least one emulsifying agent, optionally (e) at least one inorganic salt, are loaded into the pressurizable container to give a liquid mixture.

Step (I) preferably occurs at room temperature of about 20°C and at an atmospheric pressure of about 1 atm (1 atm = 101325 Pascal).

Allium ampeloprasum is a biennial monocotyledonous herbaceous plant, which the modern APG classification places among the Amaryllidaceae. The edible part is the basal part of the leaves (the white part, i.e., the bulb), while the apical green part of the leaves is commonly discarded.

Valdichiana fresh giant garlic {Allium ampeloprasum L. var. holmense Mill.), genetically a hexapioid (2n=6x=48) (Figliuolo et al., 2001; Fritsch and Friesen, 2002; Hanelt, 1990; McCollum, 1987), can be considered a ecotype of the holmense variety because Valdichiana farmers have, for centuries, carried out clonal selection of that variety.

The territorial context in which clonal selection occurred is the Valdichiana where the interaction between genotype and climatic-territorial conditions led to the cultivated giant garlic as it is known today. The considerable plant size and bulb diameter is, apparently, associated with polyploidy (4x, 6x or 8x) of this plant (Figliuolo et al., 2001; Fritsch and Friesen, 2002; Hanelt, 1990; McCollum, 1987).

The bulbs of the plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill., are much richer in sulfur compounds (such as cysteine and methionine) than bulbs of Allium sativum L. (or "common" garlic). Therefore, the bulbs or bulbils in the composition of the present invention are more effective in imparting kokumi flavor than garlic ordinarily used in cooking.

In other words, for the same kokumi flavor imparted to a dish or food group, less of the composition that is an object of the present invention is required compared to a corresponding reference composition comprising Allium sativum L. and the same edible oil or mixture of oils.

In addition, it is important to point out that bulbs of fresh Allium sativum L. (or "common" garlic) contain alliin, a non-proteinogenic amino acid and natural sulfoxide. From alliin is derived allicin, a sulfur organic compound with the pungent odor typical of garlic: when Allium sativum L. bulbs are broken, chopped, crushed, or processed for technological purposes, alliin is released and interacts with alliinase, an enzyme present in adjacent cell vacuoles. A contact between alliin and alliinase forms, by hydrolysis, reactive intermediates (sulfenic acids such as allylsulfenic acid), where said intermediates self-condense to form thiosulfonates. Allicin is the major component (on average: about 70%) with respect to total thiosulfonates.

Since the bulbs or bulbils used in the composition of the present invention do not contain allicin or alliin, the composition that is an object of the present invention is a neutral carrier of kokumi flavor, as the thiosulfonates do not cover or interfere with the fragrant component of the other ingredients or food groups to which said composition is added, mixed, or associated. In addition, the method that is an object of the present invention has the advantage of maintaining intact the organoleptic properties of the bulbs or bulbils used and of not degrading them during preparation, thus preventing the formation of compounds with a sour and bitter taste.

In loading step (I), the at least one edible vegetable oil for human use (b) is loaded into the pressurizable container with said (a) one or more bulbs or bulbils (whole or in parts) of a plant of the species Allium ampeloprasum.

The edible oil preserves the sulfur amino acids of Allium ampeloprasum from oxidation phenomena over time, thus preventing the triggering of degradation processes that can result in changes in the flavor and color of the composition. In addition, the dilution of said sulfur amino acids within the edible oil allows for better distribution and enhancement of said amino acids in a dish by unifying the taste and aroma.

Said at least one edible oil is preferably selected from the group comprising or alternatively consisting of: olive oil, extra virgin olive oil, sunflower seed oil, peanut seed oil, safflower oil, soybean oil, canola oil, corn oil, grapeseed oil, and mixtures thereof; or said edible oil may also be selected from the group comprising or alternatively consisting of: rice oil, avocado oil, hazelnut oil, almond oil, pumpkin seed oil, sesame oil, and mixtures thereof.

More preferably, said edible vegetable oil for human use comprises or alternatively consists of olive oil and/or extra virgin olive oil.

Even more preferably, said edible oil is extra virgin olive oil. Due to the edible oil, the sulfur amino acids of Valdichiana giant garlic Allium ampeloprasum L. var. holmense Mill., which is much richer than common garlic in sulfur compounds such as cysteine and methionine that impart the kokumi flavor to the composition that is an object the present invention, are preserved.

Due to the vegetation water present in the bulbs of the plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill., used in the present invention, there is dilution of sulfur amino acids which, in diluted form, can be best expressed in their role as kukumi carriers.

Preferably, a weight ratio (a):(b) in loading step (I) is from 60:40 to 20:80 (weight: weight) [from 60:40 to 20:80 = from 1.5:1 to 0.5:2], preferably ranging from 20:1 to 1:20, more preferably ranging from 5:1 to 1 :5, even more preferably ranging from 2:1 to 1 :2. As an example, the weight ratio (a):(b) is 2:1, or 1 :1, or 1 :2, preferably 1 :1 (weightweight).

In step (I) one or more, also optional, food grade technological additives (c)-(d)-(e) are loaded in addition to (a) and (b).

Said food-grade technological additive(s) is/are selected from the group comprising or alternatively consisting of: at least one preservative agent (preferably citric acid or a salt thereof), wine vinegar or lemon juice, at least one emulsifying agent (preferably xanthan gum), at least one inorganic salt (preferably sodium chloride and/or potassium chloride), and mixtures thereof.

In step (I) of the preparation method that is an object of the present invention, the following ingredients are preferably loaded, which include (amounts expressed as the weight percentage of the individual ingredient with respect to the total weight of said liquid mixture):

(a) said one or more bulbs or bulbils of a plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L var. holmense Mill.: in an amount from 20% by weight to 60% by weight, preferably from 30% to 55%, more preferably from 35% to 50%, even more preferably from 40% to 49%;

(b) said at least one edible oil, preferably olive oil and/or extra virgin olive oil, more preferably extra virgin olive oil: in an amount from 40% by weight to 80% by weight, preferably from 45% to 70%, more preferably from 50% to 65%, even more preferably from 51% to 60%;

(c) at least one preservative agent, preferably citric acid or a salt thereof, more preferably citric acid: in an amount from 0.01% by weight to 10% by weight, more preferably from 0.1% to 8%, even more preferably from 1% to 5%;

(d) at least one emulsifying agent, preferably xanthan gum: in an amount from 0.005% by weight to 4% by weight, more preferably from 0.01% to 1.5%, even more preferably from 0.05% to 0.5%; (e) at least one inorganic salt, preferably sodium chloride and/or potassium chloride, more preferably sodium chloride: in an amount from 0.1% by weight to 10% by weight, more preferably from 1% to 8%, even more preferably from 2% to 6%.

Said method further includes a step (II) following step (I) in which the bulbs or bulbils (whole or in parts) present in the liquid mixture obtained from step (I) are homogenized with the edible oil (vegetable for human use) and other optional ingredients (c)-(d)-(e).

In this regard, homogenizing means, preferably refiner knives, are preferably arranged in a rotatable manner in an internal compartment of the pressurizable container to homogenize - in step (II) - said ingredients and to reduce an average size distribution of Allium ampeloprasum bulbs or bulbils loaded in step (I).

Said method further comprises step (III) of pressurization, following step (II).

In pressurization of step (III), an internal pressure within said pressurizable container is from 1.1 atm to 10 atm, preferably from 1.5 atm to 5 atm, more preferably from 1.7 atm to 3 atm, even more preferably from 1.8 atm to 2.2 atm. As an example, said internal pressure could be about 2 atm.

Said method further includes step (IV) of heating for a predefined time, following step (III).

The heating step (IV) can be, in a first embodiment, a pasteurization at a temperature lower than or equal to 90°C or, in a second embodiment, a sterilization at a temperature greater than or equal to 120°C, e.g., ranging from 90°C to 130°C.

In said first embodiment, the composition of the present invention also contains (c) at least one preservative agent, e.g., citric acid and/or a salt thereof, and (d) at least one emulsifying agent, e.g., xanthan gum. In said second embodiment, the composition does not contain (c) nor (d).

Said heating step (IV) temperature is from 50°C to 85°C, preferably from 60°C to 85°C, more preferably from 70°C to 85°C.

Said predefined time of heating step (IV) is from 20 seconds to 1 hour, preferably from 30 seconds to 30 minutes, more preferably from 1 minute to 15 minutes.

As an example, heating of step (IV) is conducted at a temperature from 78°C to 80°C, for a predefined time of about 3-5 minutes, in order to pasteurize the composition.

Preferably, the pasteurization may be conducted at a temperature from 65°C to 90°C, for a time from 120 seconds to 1200 seconds, preferably from 180 seconds to 720 seconds, and at a pressure from 700 mbar (0.7 Bar) to 980 mbar (0.98 Bar), said pressure being referred to the pressure present in the internal compartment of the pressurizable container closed with sealing means. For example, when packaging the composition of the present invention in sizes of volume greater than 100 grams, it is preferred to operate with a pasteurization, preferably at a pressure value ranging from 700 mbar (0.7 Bar) to 980 mbar (0.98 Bar), because it is possible to pasteurize at milder temperatures even inside the composition, thus avoiding phenomena of possible degradation and/or browning of the composition, or decrease in its effect as a kukumi agent. Preferably, where pasteurization is performed only said (c) at least one preservative agent is added to the pasteurized composition.

Preferably, the sterilization may be conducted at a temperature from 90°C to 130°C, for a time from 600 seconds to 1800 seconds, preferably from 720 seconds to 1200 seconds, and at a pressure from 700 mbar (0.7 Bar) to 980 mbar (0.98 Bar), said pressure being referred to the pressure present in the internal compartment of the pressurizable container closed with sealing means. For example, when packaging the composition of the present invention in sizes of volume of less than 100 grams, it is preferred to operate with a sterilization, preferably at a pressure value in the range from 700 mbar (0.7 Bar) to 980 mbar (0.98 Bar) in such a way as to prevent the composition from undergoing thermal stress and diminishing its effect as a kukumi agent.

Preferably, said composition obtained from step (IV) is in a physical form of dough or cream.

Preferably, said method of preparation comprises - before step (I) - the following steps:

(I. A) removal of outer leaves and inner leaves of at least one bulb of a plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill.,' followed by

(I.B) separation of each bulb obtained from step (I.A) into individual bulbils;

(I.C) hulling of each bulbil obtained from step (I.B); followed by

(I.D) washing and drying of each bulbil obtained from step (I.C); where said bulbil obtained from step (I.D) is loaded in step (I) in said pressurizable container to give said liquid mixture.

In this description, the expression "hulling" - step (I.C) - means that the leaves or films of individual bulbils are removed, and the ends of bulbils showing any damage or thickening are cut off.

It is an object of the present invention also a composition obtained by said method of preparation. Said composition, preferably in a physical form of dough or cream, comprises or alternatively consists of:

(a) one or more bulbs or bulbils of a plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill.;

(b) at least one edible oil, preferably olive oil and/or extra virgin olive oil;

(c) optionally, at least one preservative agent, preferably citric acid or a salt thereof; (d) optionally, at least one emulsifying agent, preferably xanthan gum;

(e) optionally, at least one inorganic salt, preferably sodium chloride and/or potassium chloride.

It is an object of the present invention also a use of said composition as a flavoring substance, flavor enhancer, or kokumi flavor enhancer, preferably as a sweet, salty and/or human flavor enhancer.

Preferably, said composition is used in combination with at least one food group selected from the group comprising or alternatively consisting of: animal protein, plant protein, milk and dairy products, cereals and cereal derivatives, tubers, vegetables, fruits, seasoning fats, seasoning oils, and mixtures thereof.

As an example, said composition can be used in combination with such dishes as: salads, first courses (for example: soups, broths, or pastas), second courses based on meat, eggs, or fish.

Preferably, the composition that is an object of the present invention is capable - if maintained under appropriate storage conditions, such as in a refrigerator at 4°C-12°C - of extending the useful life of use of fresh giant garlic at least up to eighteen months after the preparation of said composition.

The following are examples, given by way of example and not limitation, of the present invention.

EXAMPLES

EXAMPLE 1 : Harvesting and pre-treatment of bulbs.

Bulbs of a plant of the Allium ampeloprasum species, preferably of the species Allium ampeloprasum L var. holmense Mill., are harvested between late June and early July, then placed on the ground in ventilated rooms protected from light while awaiting further processing.

Harvested bulbs of the plant of the species Allium ampeloprasum, preferably of the species Allium ampeloprasum L. var. holmense Mill, (fresh giant garlic bulbs) have a water content from 90% to 65%, preferably from 85% to 70%, even more preferably from 80% to 75% by weight, with respect to the total weight. After harvesting, depending on storage conditions, the water content of the bulbs may reach a value from 65% to 40%, preferably from 60% to 45%, even more preferably from 55% to 50% by weight, with respect to the total weight.

Within one month from harvesting, or depending on storage conditions, e.g. in a refrigerator at a temperature from 4°C to 12°C, within 90 days from harvesting, when the water content is still important and the aroma more delicate, the bulbs are cleaned and the individual bulbils are used in the preparation method described hereafter. The outer leaves and inner leaves of the bulb are removed - step (I .A). Then, in step (I.B), individual bulbils are separated from each bulb obtained from step (I .A), and - in the next step (I.C) - each bulbil obtained from step (I.B) is hulled.

In hulling step (I.C), the leaves or films of individual bulbils are removed, and the ends of bulbils with any damage or thickening are cut off.

Next, in step (I.D), the bulbils hulled in step (I.C) are subjected to washing and drying steps.

The bulbils obtained from step (I.D) can then be loaded in step (I) - described next in Example 2 - to give the liquid mixture.

EXAMPLE 2: Method of preparing the composition that is an object of the present invention.

An exemplary recipe is formulated according to Table 1 below, in which amounts are expressed as the percentage by weight of the individual ingredient with respect to the total weight of liquid mixture

Tab e 1

In step (I), the ingredients in Table 1 are loaded into a pressurizable container, preferably of cylindrical section, with a capacity ranging from 10 kg to 1500 kg.

Homogenization means, preferably refiner knives, are arranged in a rotatable manner in an internal compartment of the pressurizable container to reduce - in step (II) - an average size distribution of the bulbils of Allium ampeloprasum L. var. holmense Mill. In step (II) a homogenization of all ingredients (a)-(e) present in the liquid mixture occurs, to give a homogenized mixture. In a subsequent step (III) the pressurizable container is pressurized to preserve all flavors and prevent possible oxidation of the ingredients contained in the homogenized mixture. An internal pressure within said container in step (III) is from 1 .7 atm to 3 atm, preferably from 1 .8 atm to 2.2 atm, more preferably about 2 atm.

In step (IV), the homogenized mixture in the pressurized container of step (III) is heated (pasteurization) at a temperature from 70°C to 85°C (measured at the core of the container with a thermocouple), preferably from 78°C to 80°C, for a predefined time of about 3-5 minutes, in order to pasteurize the composition.

The resulting composition may eventually be packaged in sterilized containers, preferably in sterile jars, for example, in a preferably glass container with a volume ranging from 25 grams to 500 grams, for example, 50, or 100, or 150, or 250 grams.

In the case where the method of the present invention involves a step (IV) in which the homogenized mixture in the pressurized container of step (III) is heated (sterilization) to a temperature greater than or equal to 120°C (measured at the core of the container with a thermocouple), the examplary recipe is as in Table 2.

Table 2