Kyowa Hakko Kogyo Co., Ltd.

Chiaki Saitoh

Katsuhiko Ando

Keiko Ochiai

Atsushi Yashiro

Ryoichi Katsumata

Kazuo Aisaka

Toru Mizukami

Makoto Egi

Nobuo Ogata

Shoji Ago

Kazutaka Uno

Chikara Tokunaga

Kyoko Ozawa

Hideyo Kumazawa

Atsuko Yokoi

Hiroshi Katahira

Shigenori Ohta

Kozo Ouchi

Hiroki Ishiguro

Yukiko Masuda

Hiroaki Iwasaki

Aki Morita

The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

Method of removing off-flavor from foods and deodorizer

The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genusused for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genuswhich has the ability to produce &#x3b3;-dodecalactone and/or &#x3b3;-dodecelactone and is useful for the production of said bran pickles flavoring solutions.

Process for producing a bran pickles flavoring solution

The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.

Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods

The process which comprises causing cells or a culture of a microorganism having the activity to introduce hydroxy into the &lsqb;n-5&rsqb;-position (n is an even number of 10 or more) and hydrogen into the &lsqb;n-6&rsqb;-position of a straight-chain fatty acid having n carbon atoms wherein at least the &lsqb;n-6&rsqb;-position is a double bond to make the &lsqb;n-6&rsqb;-position a single bond or a treated matter thereof to act on a straight-chain fatty acid having n carbon atoms wherein at least the &lsqb;n-6&rsqb;-position is a double bond or a composition containing the fatty acid to form an &lsqb;n-5&rsqb;-hydroxy fatty acid wherein the &lsqb;n-6&rsqb;-position is a single bond, causing cells or a culture of a microorganism having the activity to &bgr;-oxidize an &lsqb;n-5&rsqb;-hydroxy fatty acid wherein the &lsqb;n-6 &rsqb;-position is-a single bond or a treated matter thereof to act on the formed &lsqb;n-5&rsqb;-hydroxy fatty acid, and recovering the formed &dgr;-lactones.

Process for producing hydroxylated fatty acid and delta-lactone

CHOLESTEROL DEHYDROGENASE, COPROSTAN-3-ONE DEHYDROGENASE AND 4-CHOLESTEN-3-ONE DEHYDROGENASE, COMPOSITIONS CONTAINING THE DEHYDROGENASES, AND METHOD FOR REDUCING AMOUNT OF CHOLESTEROL USING THE COMPOSITIONS

A flavoring solution for making pickles having a flavor of foods pickled in rice bran paste, a clear bran pickles flavoring solution, processes for producing the flavoring solutions, a process for producing lactones which are essential components of the flavoring solutions, and a bacterium belonging to the genus Corynebacterium which is useful for producing a lactone are disclosed. The bacterium is preferably Corynebacterium sp. NK-1 (FERM BP-6329). The lactone is preferably a &ggr; lactone.

Process for producing a lactone using corynebacterium sp. NK-1 (FERM BP-6329)

An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability. Cholesterol in meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry, and pisiculture can be reduced by the sequential action of three enzymes isolated from a eubacterium: cholesterol dehydrogenase, 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase.

Process for producing a cholesterol-reduced substance

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Inashiki-gun, Japan

Chiaki Saitoh