|
ENZAP
ENZAP is seasoning made by a unique enzymatic
hydrolysis method developed in order to make use of this material's
natural taste. ENZAP has a wider range of applications which resolve
such problems as lack of satisfactory "umami" flavor and
the generation of bitterness and fermentation odor, which conventional
enzymatic bydrolysis technique has difficulty in preventing. In
addition, ENZAP can be mixed with various materials to satisfy varying
needs. A series of ENZAP, moderately balanced mixture of "umami",
sweet and body taste, can be widely applied to all seasoning products.
| Product
Specification |
| Enzymatic
Hydrolysis |
| A unique enzymatic hydrolysis
technique prevents lack of umami and generation of bitterness,
defects in conventional enzymatic hydrolysis products.
ENZAP contains absolutely no organic chlorine compounds
(MCP, DCP, etc.) because acid gydrolysis method is not
used. |
| Function |
| ENZAP contains low molecular
peptides which create a taste which has body and masking
effect. It has very good effect in mixtures with salt
and can render whole tastes more mild. |
| Wide Application |
| ENZAP can be used in wide range
of applications because no fermentation odor is derived
from conventional enzymatic hydrolysis and there is
no stimulative taste of acid bydrolysis. |
| No Addition |
| ENZAP contains no
chemical seasoning or preservatives. |
|
| Product
Selection Guide |
| Product Name |
Characteristics |
| ENZAP |
S Paste |
Raw material
is gelatin. Gelatin extracts contain abundant sweet-tasting
amino acids such as proline, glycine and alamine. |
| P
Powder |
| ENZAP |
V Paste |
Raw material
is wheaten gluten, enzymatic hydrolysate. |
| VP
Powder |
| ENZAP Y Series |
Y series is a mixture with
yeast extract. This mixture contains synergism effect
of 5'-ribonucleotide from yeast extract and strong umami
and body taste from peptide. |
| ENZAP |
Y-1 Paste |
Mixture of
gelatin extract, containing sweet-tasting amino acids,
with yeast extract, having a specially unique taste. |
| YP-1
Powder |
| ENZAP |
Y-2 Paste |
Mixture of
wheaten gluten enzymatic hydrolysate with yeast extract,
having strong umami taste by synergism effect. |
| YP-2
Powder |
| ENZAP |
Y-3 Paste |
Moderate balanced
mixture of gelatin extract, wheaten gluten enzymatic
gydrolysate and yeast extract, having good total balance. |
| YP-3
Powder |
|
| Technical
Literature |
| |
Appearance |
Total
Solid (%) |
Nacl
(%) |
Total
Nitrogen (%) |
| S |
Paste |
73.0
± 2.0 |
13.0
± 2.0 |
9.0
± 0.5 |
| V |
Paste |
73.0
± 2.0 |
13.0
± 2.0 |
7.0
± 0.5 |
| Y-1 |
Paste |
69.0
± 2.0 |
13.9
± 2.0 |
6.8
± 0.5 |
| Y-2 |
Paste |
66.0
±2.0 |
13.0
± 2.0 |
5.9
± 0.5 |
| Y-3 |
Paste |
68.5
±2.0 |
13.0
± 2.0 |
6.9±
0.5 |
| P |
Powder |
97.0
± 2.0 |
15.0
± 2.0 |
7.0
± 0.5 |
| VP |
Powder |
97.0
± 2.0 |
11.0
± 2.0 |
6.0
± 0.5 |
| YP-1 |
Powder |
97.0
± 2.0 |
14.0
± 2.0 |
7.2±
0.5 |
| YP-2 |
Powder |
97.0
± 2.0 |
14.5
± 2.0 |
6.2
± 0.5 |
| YP-3 |
Powder |
97.0
± 2.0 |
14.0
± 2.0 |
7.2±
0.5 |
|
| Applications
and Ratio |
| "Unami" flavor/base
of seasonings |
|
| Processed foods (hamburgers,
meatballs, etc.) |
0.5 - 5.0% |
| Processed beef, processed
fishery products (ham, sausage, fish cake, etc.) |
1.0 - 10.0% |
| Soups and soup stocks (including
noodle soup) |
0.5 - 5.0% |
| Sauces (barbecue sauce,
demiglace sauce, etc.) |
0.5 - 5.0% |
| Soysauce seasonings |
0.5 - 5.0% |
|
| Handling
Information |
| Paste
: |
20kg
net polyethylene bag |
| |
5 gallons
net can (carton box available only for S, V, Y-1) |
| Powder
: |
10kg
net polyethylene bag |
| |
Carton
box |
| Storage |
Keep
in cool and dark place. Keep from moisture for powder
form. |
|
Amino Acid Profiles (grams/100 grams)
|
