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:
Oct. 10, 2006
Filed:
Dec. 02, 2002
Masanori Kohmura, Kawasaki, JP;
Yasushi Nishimura, Kawasaki, JP;
Koh-ichiro Sano, Kawasaki, JP;
Hirokazu Kawaguchi, Kawasaki, JP;
Gaku Hibino, Kawasaki, JP;
Reiko Sugimoto, Kawasaki, JP;
Hiroaki Nishiuchi, Kawasaki, JP;
Hidehiko Wakabayashi, Kawasaki, JP;
Yoichi Ueda, Kawasaki, JP;
Minori Ishiguro, Legal Representative, Yokohama, JP;
Tatsuya Ishiguro, Legal Representative, Tokyo, JP;
Shouji Ishiguro, Legal Representative, Yokohama, JP;
Youhei Ishiguro, Legal Representative, Hachioji, JP;
Masanori Kohmura, Kawasaki, JP;
Yasushi Nishimura, Kawasaki, JP;
Koh-ichiro Sano, Kawasaki, JP;
Hirokazu Kawaguchi, Kawasaki, JP;
Gaku Hibino, Kawasaki, JP;
Reiko Sugimoto, Kawasaki, JP;
Hiroaki Nishiuchi, Kawasaki, JP;
Hidehiko Wakabayashi, Kawasaki, JP;
Yoichi Ueda, Kawasaki, JP;
Minori Ishiguro, legal representative, Yokohama, JP;
Tatsuya Ishiguro, legal representative, Tokyo, JP;
Shouji Ishiguro, legal representative, Yokohama, JP;
Youhei Ishiguro, legal representative, Hachioji, JP;
Ajinomoto Co., Inc., Tokyo, JP;
Abstract
The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° 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 γ-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° 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.