The production methodological null beef

摘要

PPROBLEM TO BE SOLVED: To thermally react a combination of several amino acids among many amino acids with a sugar, thereby producing an aroma ingredient such as a roast smell to obtain a flavor composition containing the aroma ingredient, to use the flavor composition as a seasoning for vacuum-packed meats, enabling to cook the meats and readily impart a grilled aroma the meats without grilling; to add the flavor composition to a ham commodity heated at 70 to 80°C to impart an aroma and a body taste, to provide a flavor composition capable of imparting a roast flavor to ordinary seasonings, and to provide a method for producing the same. PSOLUTION: The method for producing the flavor composition is characterized by heating a composition comprising amino acids containing sodium L-aspartate and L-glutamic acid or a salt thereof in a molar ratio of 1.0:0.0 to 0.25:0.75, and sugar to produce aroma ingredients containing a pyrazine compound. PCOPYRIGHT: (C)2011,JPO&INPIT