Ajinomoto Co., Ltd.

Naoko Tsuyoshi

Shigeru Yamanaka

Kenzo Yokozeki

Shunichi Suzuki

Toshio Kato

Katsunori Kobayashi

Yuko Tanita

Hisao Fukuda

Junko Shinozaki

Ryosuke Fudo

Kaoru Kubota

The present invention provides a process for producing a transglutaminase, which comprises culturing microorganisms of any of the genus Micrococcus, Clostridium, Torulopsis, Rhizopus and Monascus in a medium to produce the intended transglutaminase in the medium or in the cells of the microorganisms and then isolating the transglutaminase, and a process for producing a gelled proten with the thus-obtained transglutaminase. According to the process of the present invention, transglutaminase can be rapidly produced at a low cost.

Process for producing transglutaminase by microorganism

The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.

Process for producing a condiment

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Kawasaki, Japan

Naoko Tsuyoshi