| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new flavor deterioration-preventing agent which has a large prevention effect on the flavor deterioration of an oil and/or fat- containing food due to heat, light, oxygen, or the like, especially fluorescent lamp irradiation and heating, has high safety, does not affect the original favor of the food, exhibits a sufficient effect in a small amount, and has excellent profitability, and to provide a method for preventing the flavor deterioration. SOLUTION: This agent for preventing the flavor deterioration of the food containing the oil and/or the fat is characterized by containing one or more kinds of extracts obtained by extracting Pseudocydonia sinensis, Mangifera indica, Terminalia chebula, Puncica granatum, and the gall of Rhus chinensis with solvents, respectively. The method for preventing the flavor deterioration of the food containing the oil and/or fat, is characterized by adding 0.1 to 100 ppm of the agent for preventing the flavor deterioration to the food containing the oil and/or the flat to the food containing the oil and/or the fat. The agent for preventing the flavor deterioration of the food containing the coil and/or the fat or the method for preventing the flavor deterioration of the food containing the oil and/or the fat is characterized by further using tocopherol. |
