Agent for enhancing flavor of stewed vegetables

Provided are an agent for enhancing the flavor of stewed vegetables, a food or drink having an enhanced flavor of stewed vegetables and a method for enhancing the flavor of stewed vegetables. More specifically, provided are a method for producing an agent for enhancing the flavor of stewed vegetable...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAKUKI HIROKO, KATSUMATA TADAYOSHI, TOKUNAGA CHIKARA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Provided are an agent for enhancing the flavor of stewed vegetables, a food or drink having an enhanced flavor of stewed vegetables and a method for enhancing the flavor of stewed vegetables. More specifically, provided are a method for producing an agent for enhancing the flavor of stewed vegetables characterized by comprising heating an amino acid or a peptide in the coexistence of uronic acid; an agent for enhancing the flavor of stewed vegetables which is produced by the aforesaid method; a stewed vegetable food or drink which contains the aforesaid agent for enhancing the flavor of stewed vegetables; and a method for enhancing the flavor of stewed vegetables of a stewed vegetable food or drink characterized by comprising adding the aforesaid agent for enhancing the flavor of stewed vegetables to the food or drink. The method for enhancing the flavor of stewed vegetables of a food or drink can be carried out by adding uronic acid to a food or drink material containing an amino acid or a peptide such as an