Ajinomoto Co., Ltd.

Nihon Firmenich K.k.

Systems Bio-Industries Co., Ltd.

Takahiko Soeda

Katsutoshi Yamazaki

Shoji Sakaguchi

Chiya Kuraishi

Chiho Kuhara

Chiho Ishii

Keiko Hondou

Teruo Gomi

Yuji Hisa

Jiro Sakamoto

Masahiko Nonaka

Masahiko Shinohara

Keiko Hondo

Hiroko Kowata

Keiko Yamagiwa

Masao Motogi

Seiichiro Toiguchi

Taro Hozumi

Seisuke Sato

Hiroyuki Tanno

A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting materials such as cereal flour as the main starting material, whereby noodles of which the texture is improved by imparting a good balance between firmness and glutinousness to ordinary noodles of which functions such as convenience, restorability, shelf stability and the like are required, are provided.

Enzyme preparations and process for producing noodles

A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.

Enzyme-treated protein-containing food and method for producing the same

A method for modifying cereal flour by treating it with transglutaminase during the process of milling cereal flour, as well as processed foods containing the modified cereal-flour, such as noodles, breads, pastries.

Process for obtaining a modified cereal flour

A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate starting material with a transglutaminase to effect reaction of the transglutaminase with the starting material.

Process for producing chocolate

Stabilized transglutaminase and enzyme preparation containing the same

An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.

Enzyme preparation for use in the binding of food materials and process

A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.

Milk whey protein-containing powder and process food obtained by using

Objects of the invention is to provide an air freshner composition which has both excellent functional properties such as shrinkage with the passage of time, clear end point and the like and excellent visual decorativeness due to transparency and is used in a space where an offensive smell is generated, such as the interior of rooms including a toilet room, the interior of automobiles and the like. A transparent gelatin gel type air freshner composition is prepared from gelatin, a gelatin cross-linking agent, water, a perfume, a perfume solvent and a surface active agent as starting materials.

Transparent gelatin gel type air freshener

The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of cheese curd compared to conventional methods, making it possible to efficiently use the starting milk. Further, the obtained cheese has an excellent flavor, texture and appearance.

Process for producing cheese using transglutaminase

A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Process for producing bound-formed food

An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

Enzyme preparation for producing bound-formed food

Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.

Process of preparing shelf-stable 'tofu' at normal temperature for long

A process particularly designed to further improve soy protein previously denatured by superheating treatment and/or alcohol extraction comprises ejecting an aqueous slurry of the denatured soy protein through an orifice into a holding chamber under prescribed conditions. Nitrogen Solubility Index is improved.

Process for preparing improved soy protein materials

A process particularly designed to further improve soy protein previously denatured by superheating treatment or alcohol extraction comprises heating an aqueous slurry of the denatured, defatted soybean flake material under prescribed conditions. Nitrogen values, flavor and color are improved.

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Kawasaki, Japan

Takahiko Soeda