Flavor-improving agent

Abstract

A process for producing a flavor-improving agent characterized by comprising heating yeast extract together with a sinigrin-containing material such as a plant belonging to the family Brassicaceae (for example, horseradish), a method of improving the flavor of a food or a drink by using this flavor-improving agent, and so on. The flavor-improving agent as described above is appropriately usable as an agent for imparting stewed meat flavor to a food or a drink prepared by stewing such as a sauce or a soup to thereby create a characteristic and rich flavor or a flavor with fullness obtained by stewing meat, for example, beef, pork, chicken or mutton, i.e., the stewed meat flavor.

Description

technical field [0001] The present invention relates to a flavor improving agent, food and drink, a method for producing these products, and a method for improving flavor. Background technique [0002] Use meat as one of the raw materials, food and beverages that have a stewing process during cooking, such as beverages and foods such as stewing, generally preferably have the unique, pure and strong taste that even the aftertaste is slowly spread in the mouth by stewing the meat (so-called "heavy" taste) or strong flavor (hereinafter referred to as stew flavor). [0003] When making these beverages and foods at home, in order not to lose the aroma of the meat during the cooking process, the surface of the meat can be roasted before stewing, etc., but when these beverages are manufactured industrially, most of them are omitted from the viewpoint of time or cost. pre-processing. As a result, industrially produced foods may not be able to obtain a sufficient flavor of stewed m...

AI Technical Summary

Problems solved by technology

[0006] However, even if any method can impart the aroma of grilled meat or the refreshing flavor of soup when cooking chicken, it is not enough to impart a "heavy" taste or strong flavor.