| 摘要 |
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 _-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. |
