公开(公告)号：US07118775B2

公开(公告)日：2006-10-10

申请号：US10307431

申请日：2002-12-02

Applicant: Masanori Kohmura ,  Yasushi Nishimura ,  Koh-ichiro Sano ,  Hirokazu Kawaguchi ,  Gaku Hibino ,  Reiko Sugimoto ,  Hiroaki Nishiuchi ,  Hidehiko Wakabayashi ,  Yoichi Ueda ,  Minori Ishiguro, legal representative ,  Tatsuya Ishiguro, legal representative ,  Shouji Ishiguro, legal representative ,  Youhei Ishiguro, legal representative

Inventor： Kyousuki Ishiguro, deceased

IPC: C12P13/12 ,  A23J1/18

CPC classification number: A23L33/145 ,  A23L27/10 ,  A23L27/21 ,  A23L27/26

Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a γ-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.

Abstract translation: 本发明涉及一种生产富含半胱氨酸的食品材料的方法，该方法是将含有γ-谷氨酰半胱氨酸的食物材料与其固体成分比例至少为1重量％，温度范围为50至120℃， 在1至7的pH范围内。该方法在不存在糖的情况下和在水的存在下进行。 本发明还涉及通过使食物与γ-谷氨酰肽水解酶在3至9的pH范围内和在15至70℃的温度范围内反应来制备富含半胱氨酸的食物的方法。 现在的水。 此外，本发明涉及一种生产用于食品的风味增强材料的方法，通过这些方法获得的食品以及用于食品的酵母细胞或提取物。