Process for producing a flavor-enhancing material for foods

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing

Reexamination Certificate

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C426S535000, C435S113000

Reexamination Certificate

active

07118775

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.

REFERENCES:
patent: 61-282397 (1986-12-01), None
patent: 6-70752 (1994-03-01), None
patent: 8-228714 (1996-09-01), None
M.T. Elskens, et al., Database Biosis 'Online!, Database Accession No. PREV1991911348800, XP-002192046, 1 Page, Glutathione as an Endogenous Sulfur Source in the Yeast Saccharomyces-Cerevisiae, 1991.
Patent Abstracts of Japan, JP 04-066069, Mar. 2, 1992.
Patent Abstracts of Japan, JP 04-091762, Mar. 25, 1992.
Ohtake, et al., Bioscience and Industry, vol. 50, No. 10, pp. 989-994, 1992, Japanese language only.
Ohtake, et al., Bioscience and Industry, vol. 50, No. 10, pp. 989-994, 1992 (English Translation).

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