AGENT FOR ENHANCING FLAVOR OF STEWED VEGETABLES

摘要

Provided are an agent for enhancing the flavor of stewed vegetables, a food or drink having an enhanced flavor of stewed vegetables and a method for enhancing the flavor of stewed vegetables. A method for producing an agent for enhancing the flavor of stewed vegetables characterized by comprising heating an amino acid or a peptide in the coexistence of uronic acid; an agent for enhancing the flavor of stewed vegetables which is produced by the aforesaid method; a stewed vegetable food or drink which contains the aforesaid agent for enhancing the flavor of stewed vegetables; and a method for enhancing the flavor of stewed vegetables of a stewed vegetable food or drink characterized by comprising adding the aforesaid agent for enhancing the flavor of stewed vegetables to the food or drink.  The method for enhancing the flavor of stewed vegetables of a food or drink can be carried out by adding uronic acid to a food or drink material containing an amino acid or a peptide such as an animal or vegetable protein hydrolyzate or a hydrolyzate of a microbial culture and then heating the mixture.