| 摘要 |
PURPOSE: To obtain an enhanced process flavor agent with good balance by preparing a Maillard reaction product containing an oxidized fat, a specified carbohydrate component and a nitrogen compd. and heating the reaction mixture. CONSTITUTION: First, a fat is oxidized in the presence of water containing 500ppm alkali metal salt (preferably >=0.2wt.% water to the fat weight) till the anisidine value becomes 1.5 time or higher and the ratio of the anisidine value to iodine value becomes >=0.05 so as to obtain an oxidized fat. Then into the oxidized fat, a carbohydrate component selected from reduced carbohydrate, precursor of the carbohydrate, thermally deteriorated product of the carbohydrate and a mixture of these, and a nitrogen compd. expressed by the formula, NHRR', wherein R, R' are each H, aliphatic or aromatic groups such as amino acid and polypeptide are incorporated (with over 1:20 weight ratio of the carbohydrate to the nitrogen compd.) so as to obtain a Maillard reaction mixture. The mixture is maintained at >=50 deg.C for >=2min to obtain the flavor agent of the purpose. |
