| 摘要 |
PURPOSE:To extract flavor ingredient useful for shortening, etc., in high extraction efficiency without deterioration with a specific extraction solvent from a reaction product obtained by subjecting a mixture of an amino acid, etc., with a reducing sugar to thermal reaction. CONSTITUTION:Extraction of flavor ingredient from a Maillard reaction product obtained by subjecting a mixture of an amino acid or a peptide with a reducing sugar such as xylose to thermal reaction is carried out with an extraction solvent consisting of a glyceride mixture containing >=50wt.% diglyceride. Furthermore, a weight mixed ratio of the amino acid or the peptide with the reducing sugar is preferably 1/0.1-5. |
