| 摘要 |
PURPOSE: To mask the undesirable taste such as bitter and astringent taste and metallic taste of dried fish by adding a specific edible component. CONSTITUTION: A reaction product produced by heating a mixture of (A) anα-amino acid having aliphatic structure and containing plural free amino groups (e.g. lysine and ornithine) and (B) a sugar (monosaccharide, disaccharide, trisaccharide, etc.) under the heat-cooking condition of a food is added in an amount of about 0.1-5wt.% during the preparation of dried fish or processed dried fish. The undesirable taste can be modified to more favorable taste without changing the seasoning property of the seasoning components in the (processed) dried fish or losing the balance of the seasoning components.
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