San-Ei Gen F.f.i., Inc.

San-Ei Chemical Industries, Ltd.

Osaka

Masamitsu Moriwaki

Tsutomu Washino

Sumio Kitahata

Hirofumi Nakano

Masato Nishimura

Chiyoki Yukawa

Kazuhiro Emura

Kenshi Mitsunaga

Tatsuo Akai

Hisashi Tanaka

Katsumasa Fujii

Kazuhiko Oosaki

Hiroshi Horikawa

The present invention provides a method for producing isoquercitrin, &#x3b1;-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and &#x3b1;-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.

Method for manufacturing &#x3b1;-glycosylisoquercitrin, intermediate product and by-product thereof

Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.

Method of manufacturing sugars by trehalase

Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.

Taste modifier and a method of modifying taste

'Alga species lobsphaera TM-33 (ATCC 75630) which is useful for

A process for dissolving a sparingly water-soluble flavonoid in an aqueous medium by use of one or more kinds of quercetin-3-0-glycosides, which is applicable to the case of using the sparingly water-soluble flavonoid as an antifading agent for colored drinks.

Composition and process for dissolving a sparingly water-soluble

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Osaka, Japan

Masamitsu Moriwaki