The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 19, 2006
Filed:
Mar. 26, 2001
Yasushi Nishimura, Kanagawa, JP;
Yuji Kato, Kanagawa, JP;
Masanori Kohmura, Kanagawa, JP;
Yoichi Ueda, Kanagawa, JP;
Yasushi Nishimura, Kanagawa, JP;
Yuji Kato, Kanagawa, JP;
Masanori Kohmura, Kanagawa, JP;
Yoichi Ueda, Kanagawa, JP;
Ajinomoto Co., Inc., Tokyo, JP;
Abstract
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° C. and a pH of 1 to 7 in the presence of water, or (b) treating the food material with a γ-glutamylpeptide hydrolase at a temperature of 15 to 70° 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° 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.