NATURAL SAVORY MATERIAL AND MANUFACTURING METHOD THEREOF

摘要

A natural flavoring matter, and a method for preparing the natural flavoring matter are provided to replace MSG (monosodium glutamate) without the deterioration of seasoning power. A natural flavoring matter comprises a vegetable component which comprises 1-40 wt% of radish, 1-30 wt% of onion, 0.1-10 wt% of garlic and 0.1-10 wt% of ginger; a meat component which comprises any one selected from 1-10 wt% of beef extract, 1-10 wt% of beef substituent and 1-15 wt% of fresh beef, 1-20 wt% of the extract of the bones of the four legs of a cow or bull, and 1-5 wt% of a beef bone oil; and a seasoning component which comprises 0.01-15 wt% of hexane, 0.01-10 wt% of disodium succinate, 0.01-5 wt% of D,L-alanine, 0.01-5 wt% of glycine, 0.01-5 wt% of L-lysinate, 0.01-5 wt% of L-proline, 0.01-5 wt% of L-asparagin, 0.01-5 wt% of L-glutamin and 0.01-5 wt% of taurine.