LIQUID SEASONING PREVENTING PRODUCTION OF THERMALLY DETERIORATED ODOR AND PROCESSED FOOD

摘要

PPROBLEM TO BE SOLVED: To provide a liquid seasoning which hardly produces a deteriorated odor, even when heated at a high temperature for a long time, and does not affect the original flavors of foods; to provide a processed food using the liquid seasoning; and to provide methods for producing them. PSOLUTION: There is provided the liquid seasoning adjusted to a hydrophobic amino acid concentration of 10 (mg/ml), preferably 8.5 (mg/ml), when converted to a total nitrogen concentration of 1% (w/v) in the liquid seasoning. Thereby, the production of a deteriorated odor can be prevented without affecting the original flavor of the liquid seasoning. The liquid seasoning can be obtained by a simple method comprising reducing hydrophobic amino acids, and the original flavor of the food is never affected because of not adding another additive. PCOPYRIGHT: (C)2011,JPO&INPIT