| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new creatinine derivative useful as a new seasoning ingredient, capable of strengthening seasoning power, setting off taste itself to advantage and imparting thickness and sustainability to taste by being added to processed products from natural extract and basic broth and capable of weakening persistence of aftertaste and changing the aftertaste into refreshed one by being added to food having bad aftertaste. SOLUTION: This new creatinine derivative is a compound expressed by formula I or II (wherein, R is H, CH3 or the like) and is e.g. 1,6-dimethyl-3,5- dioxo-2,3,5,6-tetrahydro-imidazo[1,2-b]imidazole. The compound of formula I or II is e.g. obtained as crystal by mixing 1-100 mM creatine with 1-100 mM saccharide such as methylglyoxal in water at pH 1-14 and 5-95 deg.C for 72 h., by concentrating the mixed liquor and by adding an alcohol to the liquor, followed by leaving the mixture at room temperature. When the compound is added to broth or the like, the concentration of the compound in liquor is 0.01-0.5 wt.% in terms of solid content. |
