Ajinomoto Co., Ltd.

Mika Uda

Yoichi Ueda

Yasushi Nishimura

Hidehiko Wakabayashi

Yoshiyuki Kumazawa

Masanori Kohmura

Hirokazu Kawaguchi

Rikiya Ishida

The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen in a solution. The present invention also provides a process for producing a food by using the aforementioned enzyme preparation.

Enzyme preparation and process for producing food using the same

In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

Composition for retaining and developing the flavor of a food or drink

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Kawasaki, Japan

Mika Uda