Ajinomoto Co., Ltd.

Ryuichi Miyajima

Koji Mitsugi

Youichi Ueda

Hidehiko Wakabayashi

Hirofumi Hiraga

Makoto Sakaguchi

Sadanobu Tobe

Takako Tsubuku

Akimitsu Kimizuka

A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.

Foodstuffs having improved taste quality

A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advantageously combined with flavor intensifiers such as MSG.

Flavor enhancing seasoning containing deodorized garlic extract and

A method is provided for producing a peptidase capable of substantially completely hydrolyzing protein into its constituent amino acids which comprises culturing a strain of filamentous fungus, belonging to one of the species Aspergillus oryzae and Aspergillus soyae and characterized in that said strain is capable of producing said peptidase, in a nutrient culture medium containing at least one substrate selected from the group consisting of a fatty acid having 14, 16, 18 or 20 carbon atoms and a derivative of said fatty acid, and recovering said peptidase from said culture medium. It is particularly effective to use a combination of a sugar ester of a fatty acid and a vegetable oil as substrates in a liquid culture medium.

Method for producing a peptidase

Some strains of Cladosporium produce highly active peptidase. The peptidase can liberate most amino acids from proteins in high yields.

Growing community of inventors

Yokohama, Japan

Ryuichi Miyajima