PROCESS FOR THE PRODUCTION OF FLAVOR ENHANCING SEASONINGS

摘要

Method comprises (a) blanching whole garlic, crushed garlic within 6 hours of crushing or crushed garlic which is chill-stored of freeze-stored for a long time, (b) extracting with water and (c) deodorising and concentrating the extract. Sodium glutamate and/or 5'-ribonucleotide salt is/are combined with the garlic. Blanching is at 80 deg.C. for longer than 30 minutes. Isolation of effective components and deodorising of extract are by ion exchange resin treatment, treatment with membrane and/or molecular sieve, with active carbon or by steam distn. singly or together.