| 摘要 |
The present invention is concerned with method for preparing process flavourings, comprising the steps of: (a) mildly oxidizing fat to such a degree that the anisidine value of the fat is increased by at least a factor 1.5, (b) preparing a Maillard reaction mixture comprising: (1) a carbohydrate ingredient selected from the group consisting of reducing carbohydrate, precursors of such carbohydrates, heat-degradation products of such carbohydrates and mixtures thereof, (2) a nitrogen compound with general formula NHRR', where R and R' represent hydrogen, aliphatic group or aromatic group and where R and R' may be the same or different, and (3) the oxidized fat obtained in step (a), the weight ratio of carbohydrate to nitrogen compound exceeding 1:20, and (c) maintaining the reaction mixture at a temperature of more than 50 DEG C for at least 2 minutes. It was found the incorporation of mildly oxidized fat in a Maillard reaction mixture upon subsequent heat treatment generates a relatively strong and in addition to that a balanced process flavouring due to the fact that also non-typical Maillard-type process flavourings are formed. n |
