| 摘要 |
A yeast extract containing gamma-glutamylcysteine in an amount of 1 % by weight or more based on the solid matters; a process for producing a food material (for example, yeast cells) being rich in cysteine which is characterized by maintaining the food material at 50 to 120 °C in the absence of sugar and in the presence of water at pH 1 to 7, or treating the food material with gamma-glutamylpeptide hydrolase at pH 3 to 9 at 15 to 70 °C; and a process for producing a flavor-enhancing agent for foods capable of enhancing the flavor (beef flavor, dried bonito flavor, etc.) of foods or drinks which comprises treating food materials with gamma- glutamylpeptide hydrolase and then adding a reducing sugar to thereby solve the problems of, for example, causing a strong scorching taste. |
