Avoidance of browning of a food product

摘要

To avoid browning of a food product containing amino acids and a carbohydrate having at least one free carbonyl group, including such as soy sauce, a compound which contains or is capable of developing a thiol group is incorporated into the food product in an amount of from 0.01 to 0.1 parts by weight and then the food product and compound are heat treated at a temperature of 95 DEG C. to 110 DEG C. for from 1 hour to 5 hours.