Ajinomoto Co., Ltd.

Toyo Seikan Kaisha, Ltd.

Yasushi Nishimura

Hiroaki Nishiuchi

Yoichi Ueda

Masanori Kohmura

Hiroshi Koyama

Hiroyuki Kojima

Tomoko Suzuki

Yoshitsugu Maruhashi

Kazuhisa Ishibashi

Koji Sato

Yoshimi Kikuchi

Kazuo Nakanishi

Nobuyuki Takakusaki

Setsuko Iida

Hidehiko Wakabayashi

Junichiro Kojima

Hirokazu Kawaguchi

Ikuo Sugiyama

Yuji Kato

Katsuhiro Imazu

Seishichi Kobayashi

Hiroshi Matsubayashi

Masao Ishinabe

Motonaka Kuroda

Minori Ishiguro, Legal Representative

Tatsuya Ishiguro, Legal Representative

Shouji Ishiguro, Legal Representative

Youhei Ishiguro, Legal Representative

Mika Uda

Reiko Sugimoto

Gaku Hibino

Koh-ichiro Sano

Yuki Nishimori

Mariko Suehiro

Anbacterium having dihydrodipicolinate synthase and aspartokinase, both of which are desensitized to feedback inhibition by L-lysine. The intracellular activity of dihydrodipicolinate reductase in this bacterium can also be enhanced. Furthermore, a diaminopimelate dehydrogenase gene can be introduced into this bacterium, or intracellular activities of tetrahydrodipicolinate succinylase and succinyl diaminopimelate deacylase can be enhanced. Finally, the intracellular activities of aspartate-semialdehyde dehydrogenase or phosphoenolpyruvate carboxylase can be enhanced in this bacterium. The bacterium can be cultured in a suitable medium to produce and accumulate L-lysine in culture, and the L-lysine is collected from the culture.

Method for producing L-lysine

Anbacterium (1) which harbors dihydrodipicolinate synthase of which feedback inhibition by L-lysine is desensitized and aspartokinase of which feedback inhibition by L-lysine is desensitized, (2) in which intracellular activity of dihydrodipicolinate reductase is enhanced, and (3) in which a diaminopimelate dehydrogenase gene is introduced or intracellular activities of tetrahydrodipicolinate succinylase and succinyl diaminopimelate deacylase are enhanced, wherein intracellular activity of aspartate-semialdehyde dehydrogenase or phosphoenolpyruvate carboxylase is enhanced, is cultured in a suitable medium to produce and accumulate L-lysine in culture, and the L-lysine is collected from the culture.

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Food containing &#x3b3;-glutamylcysteine or cysteine is produced by culturingcontaining 1% by weight or more of &#x3b3;-glutamylcysteine per dry cells in logarithmic growth phase when cultured in a minimal medium, for example,in which a gene encoding glutathione synthetase is modified so that intracellular glutathione synthetase activity is reduced, under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.

The yeast which has &#x3b3;-glutamylcysteine-producing ability and is auxotrophic for pantothenic acid is proliferated in a medium containing a sufficient amount of pantothenic acid, and then it is cultured in a medium containing a limited amount of pantothenic acid to increase the &#x3b3;-glutamylcysteine content in its cells, whereby the yeast in which &#x3b3;-glutamylcysteine is accumulated is obtained.

Method for producing &#x3b3;-glutamylcysteine

A gene encoding glutathione synthetase fromis provided and food containing &#x3b3;-glutamylcysteine cysteine or cystenylglycine is produced by cultivatingmodified by means of a gene encoding glutathione synthetase under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.

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

The present invention relates to a method for the manufacture of a food material containing high quantities of cysteine. In this method, a yeast extract is prepared from yeast cells that contains &#x3b3;-glutamylcysteine and the extract is concentrated by controlling the temperature to be not greater than 60&#xb0; C. to prepare a food material in a liquid form, wherein the concentration of solids is at least 10% and the resulting food material is maintained at 70 to 130&#xb0; C.

Method for manufacture of highly cysteine-containing food material

The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing &#x3b3;-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120&#xb0; C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a &#x3b3;-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70&#xb0; C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.

Process for producing a flavor-enhancing material for foods

Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material containing glutathione in a ratio of 1% by weight or more based on the solid content at a temperature of 50 to 120&#xb0; C. and a pH of 1 to 7 in the presence of water, or (b) treating the food material with a &#x3b3;-glutamylpeptide hydrolase at a temperature of 15 to 70&#xb0; C. and a pH of 3 to 9 in the presence of water, whereby a food material rich in cysteinylglycine is allowed to result, as well as a method for producing a food flavor (or savor) enhancer, which comprises the steps of (a) adding a sugar to cysteinylglycine or a food material containing cysteinylglycine in a ratio of 0.5% by weight or more based on the solid content, and (b) heating the resulting mixture at a temperature of 70 to 180&#xb0; C. for a period of 10 to 180 minutes in the presence of water, whereby a natural food material containing crysteinylglycine at a high content, and therefore, a food savor enhancer rich in cysteinylglycine, can be easily provided.

Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent

This invention relates to a heating method for forming a thermoplastic bottle in which a heating member is inserted into the interior from a preform made of a thermoplastic material or the bottle and the preform or plastic bottle is heated by the heating member and a heating device located externally so as to thereby heat the same simultaneously internally and externally thereof, the temperature of the respective heating member being controlled respectively. Radiant heat energy distribution is variable along the longitudinal direction of the heating member so as to carry out the heating process in conformity with the bottle to be formed so as to manufacture the plastic bottle with high quality. A metal to be melted within a predetermined temperature range is enclosed in the heating member and the predetermined temperature of the heating member is maintained for a long period of time by the utilization of the latent heat of the metal so as to manufacture the plastic bottle with high quality under precise temperature setting conditions. The heating means is also utilized for the heating of a mouth portion of the plastic bottle so as to obtain a suitable crystallization of the mouth portion.

Method of heating thermoplastic bottle or preform and method of

Disclosed is a packing can having a circumferential polyhedral wall formed on a can barrel, in which as compared with boundary ridgelines of structural unit faces of the polyhedral wall and crossing points of these boundary ridgelines, the structural unit faces are convex to the interior of the can and the structural unit faces are arranged so that adjacent rows of structural unit faces have a phase difference in the axial direction of the can. This packing can has a very high strength against deformation by application of the external pressure. Furthermore, in preparing this packing can, damage of a coating layer formed on a metal sheet used as the can barrel blank can be effectively prevented.

Packing can

Method of heating thermoplastic bottle of preform and method of

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Kawasaki, Japan

Yasushi Nishimura