| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an acrylamide production inhibitor excellent in effect for inhibiting production of acrylamide of a processed food (including fried food) and to obtain a safe acrylamide production inhibitor causing slight bad influence such as nasty taste and nasty smell on the processed food (including fried food) and utilizing a component derived from a plant having eaten experience. <P>SOLUTION: The above problem is solved by using a sulfide compound derived from a plant of the family Liliaceae, particularly allylmethyltrisulfide, dimethyltetrasulfide or dimethyldisulfide as an active ingredient for acrylamide production inhibitor of the processed food (including fried food). <P>COPYRIGHT: (C)2005,JPO&NCIPI |
