| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new seasoning substance which is fractionated from an extract of beef with hot water and is useful as a substitute of natural extract and an enhancer of the seasoning power of the basic soup stock and can impart 'sour taste of substantialness'. SOLUTION: A novel amino acid derivative of formula I or, formula II, for example, N-(1-methyl-4-oxo-2-imidazolin-2-yl)alanine is included as an active ingredient. Commercially available creatine and commercially available methylglyoxal are mixed and heated to give new amino acid derivatives of formula I and formula II. When it is added to a variety of food products having unpleasant aftertaste to weaken the persistency of the aftertaste and convert to neat and refreshed taste. |
