Process for deodoring garlic or welsh onion and the like

Details Process for deodoring garlic or welsh onion and the like Process for deodoring garlic or welsh onion and the like

1992-08-21

1993-11-09

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426486, 426488, A23B 710

Patent

active

052600904

ABSTRACT:
More than 50% of the odor-producing allyl sulfides present in garlic or Welsh onion are removed by immersion in a solution of bicarbonate of soda. The solution is buffered with one or more organic acids such as citric acid, tartaric acid, malic acid, phytic acid or acetic acid to restrict the action of the bicarbonate of soda and to neutralize alkaline components thus reducing the bitter taste. Some of the characteristic odor and bitter taste remain during eating but no bad oral odor or body odor is generated after eating.

REFERENCES:
patent: 3352691 (1967-11-01), Li
patent: 4377600 (1983-03-01), Morinaga
patent: 4394394 (1983-07-01), Nava
patent: 4741914 (1988-05-01), Kimizuka
patent: 4933201 (1990-06-01), Sakai

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