| 摘要 |
PURPOSE: A flavor enhancement composition and a method of flavor enhancement thereof are provided to enhance flavor, functionality, and preference. CONSTITUTION: A flavor enhancement composition comprises lard which is supercritical-extracted. The supercritical extraction is performed at 30-50°C, and 5000-9000 psi. The flavor enhancement composition additionally comprises Mailard reaction products (MRP). The flavor enhancement composition comprises ribose and low Glu wheat gluten acid-hydrolysed product as substrates, and contains at least a precursor selected from a group comprising cysteine, garlic extract powder, and mushroom powder which is enzyme-processed with protease. The sodium chloride content of the low Glu wheat gluten acid-hydrolysed product is controlled within 2-10wt%. The low Glu wheat gluten acid-hydrolysed product is produced by segregating glutamic acid. |
