Ajinomoto Co., Ltd.

Koh-ichiro Sano

Yoichi Ueda

Yasushi Nishimura

Hiroaki Nishiuchi

Hidehiko Wakabayashi

Masanori Kohmura

Hirokazu Kawaguchi

Minori Ishiguro, Legal Representative

Tatsuya Ishiguro, Legal Representative

Shouji Ishiguro, Legal Representative

Reiko Sugimoto

Youhei Ishiguro, Legal Representative

Gaku Hibino

The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing &#x3b3;-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120&#xb0; 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 &#x3b3;-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70&#xb0; 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.

Process for producing a flavor-enhancing material for foods

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Kawasaki, Japan

Koh-ichiro Sano