| 摘要 |
PURPOSE: To obtain dried fish strip having excellent taste, flavor and storage stability for a long period with inhibiting manifestation of undesirable taste and useful for dried bonito strip, etc., by adding a reacted product derived from heating a mixture containing a specificα-amino acid, etc., at a cooking heat condition of food. CONSTITUTION: In a preparation process of dried fish strip or processed dried fish strip, a reaction product derived from heating a mixture containing valine, (iso)leucine having branched aliphatic structure composed of <=3C alkyl group in side chain andα-amino acid such asα-amino acid ester of the compounds having <=2C alkyl ester residue, sugar such as a monosaccharide, a disaccharide, a trisaccharide and a sugar alcohol at a cooking heat condition is added preferably in an amount of 0.1-5wt.% to obtain the aimed dried fish strip or processed dried fish strip.
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