Ajinomoto Co., Ltd.

Susumu Tsujimoto

Tadashi Mizutani

Toshinori Saeki

Junichi Katouno

Aiji Watanabe

Teruo Yoshida

Dry powders of amino acids which exhibit great oral meltability and solubility, may be produced by spray drying a hydrous liquid of amino acids to produce a powder of amino acids, where the hydrous liquid of amino acids is prepared into the form of microfine liquid droplets in the presence of trehalose for spray drying, to obtain a powder having a mean particle size of 0.1 &#x3bc;m to 15 &#x3bc;m, as well as granulating and drying during the spray drying or after the spray drying, to obtain a granulated powder having a mean particle size of 20 &#x3bc;m to 1,000 &#x3bc;m.

Powder of amino acids and method for producing the same

A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of beer yeast cells under conditions where no substantial decomposition of the cells occurs; subjecting the suspension to a solid-liquid separation and sterilization to produce a liquid component. The pH is adjusted to about 2-4 before the sterilization. The liquid components is then condensed and neutralized to a pH of about 4.5-7 and the beer yeast extract is added to a seasoning or food containing glutamic acid or salts of glutamic acid and nucleic acid flavoring agents. The beer yeast extract may be optionally dried to a power.

Growing community of inventors

Kawasaki, Japan

Susumu Tsujimoto