Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract: Glycopeptides and peptides having the formula: where X represents a hydrogen atom or a sugar chain, provide a taste improving function, particularly a kokumi taste imparting function. Such glycopeptides and peptides may be used to impart the kokumi taste to foods or seasonings and to improve the kokumi taste in foods with the use of seasonings that contain such glycopeptides and peptides.

Abstract: Food containing ?-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of ?-glutamylcysteine per dry cells in logarithmic growth phase when cultured in a minimal medium, for example, Candida utilis in which a gene encoding glutathione synthetase is modified so that intracellular glutathione synthetase activity is reduced, under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract: Seasoning compositions which contain, with respect to 100 parts of potassium chloride, 1.5 to 70 parts by weight of histidine or its salt, 4 to 100 parts by weight of lysine or its salt, 2 to 100 parts by weight of sodium inosinate or sodium guanylate, 20 to 130 parts by weight of lactic acid or its salt, and 5 to 50 parts by weight of phosphoric acid or its salt; and seasoning materials which contain, with respect to 100 parts by weight of the seasoning composition, 1 to 100 parts by weight by solid content or powder content of a seafood extract/meat extract; can be used to prepare foods that are excellent in flavor such as favorableness of saltiness and depth and richness of taste and reduced in salt.

Abstract: Food compositions which comprise, as an active ingredient, an extract of migratory fish or a mixture of nutritional components of a similar composition to the above-mentioned extract in an amount of 0.5 g or more per one meal of the extract or the mixture in terms of the solid content thereof are effective for treating and/or preventing stress and stress-related conditions. With such food compositions it is possible to prevent or alleviate states such as fatigue e.g., asthenopia, mental fatigue, emotional dysfunction and the like, caused by stress and felt on a daily basis.

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract: Certain glycopeptides and peptides provide a taste improving function, particularly a kokumi taste imparting function. In particular, these glycopeptides and peptides per se may be used to impart the kokumi taste to foods or seasonings and to improve the kokumi taste in foods with the use of seasonings which contain the glycopeptide(s) and/or the peptide(s). These glycopeptides and peptides may be used in a wide range of applications and provide a strong effect of improving the taste and imparting a kokumi taste, that is, enhance the basic tastes and impart thickness, spread, continuity, unity, and the like, associated with the enhancement of the basic tastes.

Abstract: Food containing ?-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of ?-glutamylcysteine per dry cells in logarithmic growth phase when cultured in a minimal medium, for example, Candida utilis in which a gene encoding glutathione synthetase is modified so that intracellular glutathione synthetase activity is reduced, under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.

Abstract: A method of screening a yeast strain having a reduced glutathione activity and &ggr;-glutamylcysteine productivity comprising the steps of:

Abstract: Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.

Abstract: Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.

Abstract: A mixture selected from the group consisting of (1) gelatin and tropomyosin and/or tropomyosin peptides, (2) gelatin and paramyosin, and (3) troponin and tropomyosin and/or tropomyosin peptides, which when combined with a low-molecular weight fraction of natural extracts, and heated in water, imparts "KOKUMI" taste characteristics to food and drink.