| 摘要 |
PURPOSE:A flavor precursor is added to a flavor that is obtained from an animal or plant containing protein and they are heat treated to modify the disagreeable taste and odor and increase the relish of the flavor. CONSTITUTION:A flavor precursor consisting of reducing mono- or oligosaccharides and crude rice protein is added to a flavor of essence of powder containing protein obtained from an animal or plant and they are heated treated. As the crude rice protein, is used a product that is obtained by extracting glutinous rice, nonglutinous rice or their rice bran with an acid or alkali and removing the lipid from the extract with an organic solvent. The reducing mono- or oligosaccharide is, e.g., glucose, fructose, maltose, lactose, maltotriose. |
