| 摘要 |
PURPOSE:To prepare a stable flavorous composition having flavor of almond or sponge cake, and light in color, economically, by the heat reaction of lysine or arginine with saccharides in the presence of lecithine. CONSTITUTION:Lysine or arginine or their hydrochloride is made to react with a saccharide such as glucose, sucrose, etc., in the presence of lecithine at 100-230 deg.C, pref. 150-200 deg.C for 2-10min. to afford a flavorous composition having almond-like or sponge cake-like flavor. The amounts or the raw materials are pref. 0.5-2 parts of saccharide and 0.1-0.5 part of lecithine per 1 part of amino acid. |
