| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an agent for applying meat stew flavor obtained when stewing meat to a food or drink, and having weak roast flavor. <P>SOLUTION: There is provided the agent for applying meat stew flavor which is produced by heating ascorbic acid, a derivative or a salt thereof or erythorbic acid or a salt thereof in the presence of thiamine, a derivative or a salt thereof. <P>COPYRIGHT: (C)2011,JPO&INPIT |
