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A yeast extract containing gamma -glutamylcysteine in an amount of 1 % by weight or more based on the solid matters; a process for producing a food material (for example, yeast cells) being rich in cysteine which is characterized by maintaining the food material at 50 to 120 DEG C in the absence of...

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Bibliographische Detailangaben
Hauptverfasser:	UEDA YOICHI, KAWAGUCHI HIROKAZU, KOHMURA MASANORI, ISHIGURO KYOUSUKE, NISHIUCHI HIROAKI, WAKABAYASHI HIDEHIKO, NISHIMURA YASUSHI, SANO KOH ICHIRO, HIBINO GAKU, SUGIMOTO REIKO
Format:	Patent
Sprache:	ind
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A yeast extract containing gamma -glutamylcysteine in an amount of 1 % by weight or more based on the solid matters; a process for producing a food material (for example, yeast cells) being rich in cysteine which is characterized by maintaining the food material at 50 to 120 DEG C in the absence of sugar and in the presence of water at pH 1 to 7, or treating the food material with gamma -glutamylpeptide hydrolase at pH 3 to 9 at 15 to 70 DEG C; and a process for producing a flavor-enhancing agent for foods capable of enhancing the flavor (beef flavor, dried bonito flavor, ctc.) of foods or drinks which comprises treating food materials with gamma -glutamylpeptide hydrolase and then adding a reducing sugar to thereby solve the problems of, for example, causing a strong scorching taste.