MY133268A - Process for producing a flavor-enhancing material for foods - Google Patents

Abstract

HEREIN IS DISCLOSED A PROCESS FOR PRODUCING A CYSTEINE-RICH FOOD MATERIAL, WHICH COMPRISES (IA) MAINTAINING A FOOD MATERIAL CONTAINING ?-GLUTAMYLCYSTEINE AT A RATIO OF AT LEAST 1 WEIGHT % TO THE SOLID CONTENT THEREOF (SUCH AS YEAST CELLS OR A YEAST EXTRACT), AT 50 TO 120 ?C AND AT PH 1 TO 7 IN THE ABSENCE OF A SUGAR AND IN THE PRESENCE OF WATER, OR (IB) ALLOWING A ?-GLUTAMYL PEPTIDE HYDROLASE TO ACT AT PH 3 TO 9 AND AT 15 TO 70 ?C IN THE PRESENCE OF WATER ON SAID FOOD MATERIAL.HEREIN ARE ALSO DISCLOSED A PROCESS FOR PRODUCING A FLAVOR-ENHANCING MATERIAL FOR USE IN FOOD WHICH CAN ENHANCE FLAVORS SUCH AS BEET FLAVORS AND DRIED-BONITO FLAVORS IN FOODS, AND ARE FREE OF PROBLEM OF STRONG BURNT SMELLS OR THE LIKE, WHICH COMPRISES (IA) MAINTAINING ?- GLUTAMYLCYSTEINE OR A FOOD MATERIAL CONTAINING ?- GLUTAMYLCYSTEINE AT A RATIO OF AT LEAST 1 WEIGHT % TO THE SOLID CONTENT THEREOF, AT PH 1 TO 7 AND AT 50 TO 120 ?C FOR 3 TO 300 MINUTES IN THE ABSENCE OF A REDUCING SUGAR AND IN THE PRESENCE OF WATER, OR (IB) ALLOWING A ?-GLUTAMYL PEPTIDE HYDROLASE TO ACT AT PH 3 TO 9 AND AT 15 TO 70 ?C ON ?-GLUTAMYLCYSTEINE OR SAID FOOD MATERIAL, AND THEN (II) ADDING A REDUCING SUGAR TO THE RESULTING MASS IN AN AMOUNT OF 1 TO 10 MOLES PER 1 MOLE OF THE ?-GLUTAMYLCYSTEINE PRESENT IN SAID RESULTING MASS, AS WELL AS A PROCESS FOR PRODUCING A FLAVOR-ENHANCING AGENT FOR USE IN FOOD, WHICH COMPRISES HEAT-TREATING THE FLAVOR-ENHANCING MATERIAL FOR USE IN FOOD AS DESCRIBED ABOVE.HEREIN ARE FURTHER DISCLOSED YEAST CELLS PER SE OR A YEAST EXTRACT PER SE FOR USE IN FOOD HAVING A HIGH CONTENT OF ?-GLUTAMYLCYSTEIN, AS WELL AS A METHOD OF PRODUCING THE SAME.(FIG. 1)