JPH0854B2 - Method of manufacturing process flavoring agent - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a process for the preparation of process flavours, the process comprising preparing a Maillard reaction mixture and heating the mixture.

[0002]

The use of the Maillard reaction to produce process flavors is known in the art. Depending on the composition of the reaction mixture used, such reactions can have very high properties such as boiled or roasted meat, roasted nuts, baked products, cooked butter, etc. It has been found to produce different flavors of. As used herein, the term "process flavor-ing" refers to 1984
In October, the International Organization of Flavor Industries (International Or
Ganisation of Flavor Industry (IOFI)
actice) according to the definition given in.

European Patent Invention Specification No. 0 136 428 (EP-B
428) describes a method of producing a flavoring agent for flavoring cooked meat or fish in a foodstuff, which method comprises combining an oxidized lipid material with a sulfur-containing compound and heating the mixture. Including reacting by. In column 7 of this European patent, the applicant is aware that the presence of mono-, di- or polysaccharides in the reaction mixture may reduce the organoleptic quality of the resulting flavor. It is discovered.

Abh. Akad. Wiss. DDR, Abt. Math. Natur
wiss. Technol. (1988), in 107 to 114, described by Shuretta (Schrodter) et al., "Study &
Study on the effe (Study on the effe)
An article entitled "ct of fat in meat flavor formation" describes a Maillard reaction mixture containing oxidized fat. The reaction mixture described contains 50% by weight of an aqueous phase, which is extracted for sensory testing.

[0005]

Although the production of process flavors by the Maillard reaction as described in the prior art can produce flavors of good quality, the present inventors have proposed this method. I found a way to improve it. That is, the inventors are more strongly attributed to the fact that when the Maillard reaction mixture is blended with mildly oxidized fat, followed by heat treatment, it also forms flavoring agents that are not typical Maillard-type flavoring agents. And in addition to that, it has been found to produce a more balanced process flavor.

[0006]

Accordingly, the present invention is a method for producing a process flavoring agent, comprising the steps of: (a) replacing fat with anisidine
e value) is gently oxidized so as to increase at least 1.5 times, (b) (1) precursors of reduced monosaccharides including reduced monosaccharides, disaccharides and oligosaccharides, and their thermal degradation A carbohydrate component selected from the group consisting of a product and a mixture thereof; (2) a compound having an amino acid residue containing an amino acid, peptides, and a nitrogen compound selected from the group consisting of a mixture thereof; 3) preparing a Maillard reaction mixture containing the oxidized fat obtained in step (a) (weight ratio of carbohydrate to nitrogen compound is greater than 1:20), and (c) heating the reaction mixture above 50 ° C. At least 2 for temperature
Maintaining for minutes.

According to a very preferred embodiment of the present invention, the reaction mixture prepared in step (b) contains less than 30% by weight of water, more preferably less than 15% by weight of water. preferable. The inventors have found that the use of high concentrations of water adversely affects the quality of the resulting process flavor. It should be noted that the present invention also encompasses the use of reaction mixtures that are essentially free of water.

A suitable method for determining the anisidine value is I
UPAC, Standard Methods for the Analysis of Oils
s, Fats and Derivatives), 6th edition (1979), Pergamon Press, Oxford,
Method 2,504, p. 143.

According to a preferred embodiment of the present invention, the steps
(a) includes oxidizing fat to such an extent that the obtained anisidine value-iodine value ratio exceeds 0.05. More preferably, the ratio of anisidine value to iodine value of the oxidized fat exceeds 0.1. Most preferably, the fat is oxidized to the extent that this ratio exceeds 0.2. The ratio of anisidine value to iodine value of the oxidized fat gives a good indication of the degree of oxidation the fat has undergone. If relying solely on anisidine number, fats containing high concentrations of saturated fatty acid residues give relatively low anisidine numbers, even if they have been oxidized to a relatively high degree.

Since the method of the present invention aims at mild oxidation of fat, the ratio of peroxide value to iodine value of the oxidized fat obtained in step (a) is preferably less than 5, preferably less than 1. Is more preferable. Generally, step (a)
The ratio of peroxide value to iodine value of the oxidized fat obtained in (1) is more than 0.01. The peroxide value indicates the amount of peroxide present in fat, and is equivalent to milliequivalent oxygen (kg) per kg of fat.
equivalent). A method by which the peroxide value can be measured is by J. P. Powick.
Agric. Res. 26 , 323 (1923).

According to another preferred embodiment of the method of the present invention, step (a) comprises oxidizing the fat to such an extent that the anisidine value is increased at least 2-fold. According to a highly preferred embodiment of the present invention, the anisidine value of the fat is increased by at least 5 fold by the mild oxidation of step (a).

The terms "fat" and "oil" are used interchangeably herein. The term fat as used herein includes all glyceride fats, including milk fat, animal fat, and vegetable fat. The term glyceride fat encompasses triglycerides, diglycerides, as well as monoglycerides. Suitable animal fats that can be used in the method of the present invention are chicken fat, salmon fat, lard, and tallow. Also, vegetable fats such as peanut oil, sesame oil, cocoa butter, and olive oil can be advantageously used in the method of the present invention. When the fats mentioned above are used in the process according to the invention, a desirable good quality process flavor is obtained.
Since the flavor compounds are produced during the process of the invention, even refined, essentially flavorless oils can be successfully used in the process of the invention.

According to a preferred embodiment of the present invention, the steps
In (a), a fat-containing composition containing at least 10% by weight of fat is used, more preferably at least 30% by weight of fat. Furthermore, it is most preferred that the fat-containing composition contains at least 60% by weight of fat. The fat present in the fat-containing composition used in this method preferably comprises at least 60% by weight of a fat selected from the group consisting of butterfat, animal fat, olive oil, sesame oil, and peanut oil, at least It is more preferable to contain 90% by weight. According to another preferred embodiment, the fat used in step (a) of the method of the invention comprises at least 75% by weight triglyceride, more preferably at least 90% by weight triglyceride.

According to a preferred embodiment of the invention, the mild oxidation is carried out in the presence of antioxidants. Step (a) of the method of the present invention comprises (i) an antioxidant in the fat-containing composition,
Adding at a concentration of at least C ^* , calculated on the basis of fat, and (ii) in the presence of water, at a temperature above 50 ° C. and below the boiling temperature of water under the conditions applied, 0.5 Preferably, the step of holding the composition for a period of time to one week is included. For reference, C ^* is defined in European Patent Application No. 8920318.6, both of which are pending and not yet published,
Suitable antioxidants are described.

It should be understood that steps (a) and (b) of the method of the present invention can be combined as appropriate. For example, the method of the present invention includes gently oxidizing a reaction mixture containing non-oxidized fat, followed by heating to a temperature above 50 ° C. for at least 2 minutes. The present invention has three processing steps.
It does not include the method in which (a), (b), and (c) are performed simultaneously. Steps (a), (b) and (c) are carried out separately and continuously, i.e. first step (a), then step (b) and finally step (c). It is preferably carried out.

In step (a), it is preferred that the fat is oxidized in the presence of at least 0.1% by weight of water, based on the weight of fat. Usually, less than 20% by weight of fat water is used. In a highly preferred embodiment, the fat is oxidized in the presence of at least 0.2% by weight water,
More preferably it is oxidized in the presence of more than 0.5% by weight of water.

According to another preferred embodiment of the invention, the fat is added in step (a) at a temperature above 50 ° C.
Oxidizes by holding for more than 30 minutes. Fat
It is preferred to maintain at temperatures above 50 ° C for more than 1 hour. Best results are obtained when the fat is kept above 70 ° C. for more than 1 hour.

The oxidation of fat in step (a) can be carried out by a number of methods, for example at 55 ° C. in the presence of air.
This is possible by holding the fat at a temperature of for a sufficiently long time. However, the oxidation rate is rather slow in such a method. Therefore, in a preferred embodiment, the oxidation of fat in step (a) is at least 500 ppm.
Preferably, the metal salt is selected from the group consisting of alkali metal salts, alkaline earth metal salts, and mixtures thereof. The metal salts used in the method of the present invention include sodium salts, potassium salts,
And most preferably selected from the group consisting of and mixtures thereof. According to a very preferred embodiment of the present invention,
The water preferably contains at least 1% by weight metal salt, more preferably 3-40% by weight metal salt.

In order to obtain a remarkable favorable flavor effect,
The reaction mixture must contain at least 1.0% by weight of oxidized fat. Generally, the concentration of oxidized fat is 80% by weight
Should not be exceeded. Loss of volatile flavor compounds and /
Alternatively, the heat treatment of the Maillard reaction mixture can advantageously be carried out in a closed system in order to prevent evaporation of water. The term closed system as used herein includes reflux systems and distillation systems.

Many Maillard-type reactions have been described in the prior art, using reaction mixtures of all types as starting materials. In a preferred embodiment of the invention, the steps
The Maillard reaction mixture of (b) contains at least 0.1% by weight of a carbohydrate component selected from the group consisting of reduced carbohydrates, precursors of such carbohydrates, thermal degradation products of such carbohydrates, and mixtures thereof. at least
Particularly good results are obtained when 0.3% by weight of the above carbohydrate constituents are contained in the Maillard reaction mixture.
Most preferably, the reaction mixture contains at least 0.8% by weight carbohydrate component. Here, the thermal degradation product of the carbohydrate is formed by heating the carbohydrate to a temperature preferably in the range of 80 to 180 ° C. in the absence of a nitrogen compound as used in the Maillard reaction mixture of the present invention. Means the ingredients that have been processed.

In addition to these carbohydrate components, the Maillard reaction mixture is a nitrogen compound having the general formula NHRR ', where R and R'represent hydrogen, an aliphatic group, or an aromatic group, where: R and R'may be the same or different). It is preferred that the reaction mixture contains at least 0.3% by weight of the above mentioned nitrogen compounds, and more preferably more than 0.8% by weight.

The reducing carbohydrates used in the method of the present invention include reducing monosaccharides, disaccharides and oligosaccharides (oligosaccha).
ride) and a precursor selected from the group consisting of mixtures thereof. In particular, disaccharides can be appropriately used as precursors of reducing monosaccharides. Examples of reducing monosaccharides that may be suitably used in the method of the present invention are glucose, fructose, (di) hydroxyacetone, pyruvaldehyde, glyceraldehyde, erythrose, galactose, ribose, xylose, arabinose, and rhamnose. Disaccharides that can be suitably used as precursors of reducing carbohydrates include sucrose, lactose, maltose,
And trehalose.

The nitrogen compound used in the method of the present invention is selected from the group consisting of amino acids, compounds containing amino acid residues, and mixtures thereof. Nitrogen compounds
More preferably, it is selected from the group consisting of amino acids, dipeptides, oligopeptides, polypeptides, proteins, and mixtures thereof. According to yet another preferred embodiment of the present invention, the sulfur-containing compound as defined in column 5 of EP 0136428 mentioned above comprises less than 50% by weight, preferably less than 30% by weight of said compound. Configure.

In order to produce a good process flavor, the reaction mixture must be held at a temperature high enough to initiate and maintain the Maillard reaction and for a time sufficient to produce a perceptible flavor. . Appropriate heating conditions are
It largely depends on the composition of the reaction mixture. Generally, step (c)
In, the reaction mixture must be kept at a temperature in the range of 60 to 180 ° C. for at least 3 minutes. The reaction mixture is preferably kept at a temperature in the range of 75 to 175 ° C for at least 5 minutes. The reaction mixture prepared in step (b) can be appropriately contained in, for example, a food product which is subsequently subjected to heat treatment. Such heat treatment is conventional pasteurization or sterilization. Alternatively, the heat treatment may consist of baking the food product, for example when the reaction mixture is included in a dough composition.

In the Maillard reaction, the carbohydrate component and the nitrogen compound react in a molar ratio of about 1: 1. However, good process flavors are obtained by using carbohydrate components and nitrogen compounds in widely varying ratios. The reaction mixture preferably contains at least 0.5% by weight carbohydrate components and at least 0.5% by weight nitrogen compounds. According to another preferred embodiment, the reaction mixture comprises a carbohydrate component and an amino acid in a nitrogen compound of 20:
It is contained in a molar ratio within the range of 1 to 1:20. Here, an amino acid in a nitrogen compound means an amino acid residue present in such a compound. Therefore, dipeptide is 2
Amino acid residues. In order to include the carbohydrate component and the amino acids in the dipeptide in a 1: 1 molar ratio in the reaction mixture, the carbohydrate and the dipeptide must be combined in a 2: 1 molar ratio.

The present invention, in another aspect, is a method of flavoring a food product, comprising: (a) fat having an anisidine value of at least 1.5.
(B) (1) reducing monosaccharide precursors, including reduced monosaccharides, disaccharides and oligosaccharides, their thermal degradation products, and mixtures thereof, so as to increase the number of times A carbohydrate component selected from the group consisting of: (2) a nitrogen compound selected from the group consisting of amino acids, compounds having amino acid residues including peptides, and mixtures thereof; and (3) obtained in step (a) Preparing a Maillard reaction mixture containing the oxidized fat, wherein the weight ratio of carbohydrate to nitrogen compound is greater than 1:20, (c) bringing the reaction mixture to a temperature above 50 ° C. for at least 2
Maintaining for minutes, and (d) 0.05 to 1 of the obtained process flavoring agent in food.
Adding in an amount of 5% by weight.

The essential features of this embodiment of the invention are:
The addition of the process flavoring agent in step (d) is to include the addition of all fat originally contained therein. That is, the present invention does not relate to the addition of only the aqueous phase contained in the process flavor.

The invention is illustrated by the examples below.

[0029]

EXAMPLE 1 0.7 kg of arachid oil (peroxide value = 8.5) with the addition of 400 mg of a mixed tocopherol composition [70% in oil from Riken Vitamin Co., Ltd.]. , Anisidine value = 1, iodine value = 95) were melted using a microwave oven. 16% prepared using deionized water (w /
w) 175 g of salt solution was added to this arachid oil. The emulsion was heated to reflux conditions (103 ° C.) in a 1 liter, 3-neck round bottom flask equipped with a reflux condenser.
The flask was placed in a 115 ° C. oil bath and the mixture was continuously stirred (requires emulsion). After 16 hours, the salt solution was separated from the arachid oil by centrifugation. The peroxide and anisidine numbers of this mildly oxidized oil were found to be 37 and 16, respectively.

This mildly oxidized arachid oil was incorporated into a Maillard reaction mixture of the following composition: Ingredients% by weight based on reaction mixture Oxidized oil 10.0 Sugar (sucrose) 6.86 Amino acid mixture 2.85 Peanut butter * 80.3 * Delft, The Netherlands Made of Calve.

The amino acid mixture used had the following composition:

After mixing the above components, the reaction mixture (50
g) was heated in a 150 ° C. oil bath for 15 minutes. The last 5
During the minutes, the temperature of the mixture was 145 ° C. The process flavor thus obtained was cooled to ambient temperature.
After cooling, the process flavourant was added to commercially available peanut butter (Calve, Delft, The Netherlands) at 1.0 wt% and 2.5%.
Added at two concentrations of wt%. When compared to this commercial peanut butter, each peanut butter added with process flavor had a substantially stronger peanut flavor. In particular the sample containing 2.5% by weight of process flavor had a very pronounced peanut flavor.

Example 2 Example 1 was repeated using butter oil instead of arachid oil. The butter oil used initially had an anisidine number of 0.5 and an iodine number of 35. After mild oxidation, the anisidine value increased to 3.

This mildly oxidized arachid oil was incorporated into a Maillard reaction mixture of the following composition: Ingredients% by weight based on reaction mixture Oxidized oil 68.3 Borek M® (1) 0.8 Lacprodan® (2 ) 13.0 Glucose 13.0 Water 5.0 (1) Lecithin (2) Whey protein concentrate.

1 g of 100 g of the above Maillard reaction mixture
Heat to 00 ° C and hold at that temperature for 30 minutes. The mixture was continuously stirred during heating. The heat treated mixture was filtered to remove solids. It has been found that the process flavor composition obtained in this way has a very desirable and pronounced flavor and can be suitably incorporated in dough products, kitchen margarines, etc.

Example 3 800 mg of mixed tocopherol composition [Yang Decker (J
anDekker), including Tocomix E60],
1 kg of beef tallow (peroxide value = 10.6, anisidine value = 11.4, iodine value = 47) was added to a 16% (w / w) salt solution of 250
Heat with reflux in a 2.0 liter, 3-neck round bottom flask for 24 hours under reflux conditions. The flask was placed in a 115 ° C. oil bath and the mixture was continuously stirred. After the separation of the aqueous and fatty phases, the fat was analyzed by Karl Fischer coulometry to take into account the amount of water already present in the oxidized fat when adding water for the subsequent reaction. Was measured. The peroxide and anisidine numbers of this mildly oxidized oil were found to be 29.3 and 20.0, respectively.

This mildly oxidized beef tallow was incorporated into a Maillard reaction mixture of the following composition: Ingredients% by weight based on reaction mixture Oxidized oil 88.5 Borek M® (1) 0.8 Lactose .1 aq. 4.0 D -Ribose 0.5 Cysteine / maltodextrin (1: 1) 1.8 Lacprodan 80 (registered trademark) (2) 2.7 Water (3) 1.7 (1) Lecithin (2) Whey protein concentrate (3) Originally contained in oxidized fat Including the water that was used.

The solids (components 3, 4, 5 and 6) were weighed into a 3 neck round bottom flask (250 ml), followed by the addition of Borek M and fat. The resulting reaction mixture (98.3g) was stirred to give a fine suspension. The mixture was heated in an oil bath and the calculated amount of water was added to a total of 1.7%. The mixture was held at 100 ° C for 1 hour with stirring. continue,
2% filter aid was added and the solid was filtered off.

When tasted at a concentration of 1% in a soft tasting vegetable oil, the expert panel determined that the flavored oil had a pronounced fried tallow character.

Addition of this product to vegetable frying oil at a dose of 0.5 to 1% imparts a very good beef tallow flavor to the frying oil, which lasts for a long time during frying the potato chips (ie , Fry operation over 10 times). 2 when using a commercially available volatile tallow flavor concentrate
After the frying operation, the tallow flavor disappeared.

Example 4 1 kg of lard (peroxide value = 2.8, anisidine value = 3.6, iodine value = 62) containing 400 mg of mixed tocopherol composition [manufactured by Jan Decker, Tocomix E60] was used.
Heated under reflux conditions for 24 hours in a 2.0 liter, 3-neck round bottom flask with 250 g of a (w / w) salt solution. The flask was placed in a 115 ° C. oil bath and the mixture was continuously stirred. After separation of the water and fat phases, the water content of the fat was determined by Karl Fischer coulometry to take into account the amount of water already contained in the oxidized fat when adding water for subsequent reactions. Was measured. The peroxide and anisidine numbers of this mildly oxidized oil are 22.5 and 1 respectively.
It turned out to be 5.7.

This mildly oxidized beef tallow was incorporated into a Maillard reaction mixture of the following composition: Ingredients% by weight based on reaction mixture Oxidized oil 89 Borek M® (1) 0.8 Lactose .1 aq. 4.0 D -Ribose 0.5 Cysteine / maltodextrin (1: 1) 0.9 Methionine 0.4 Lacprodan 80 (2) 2.7 Water 1.7 (1) Lecithin (2) Whey protein concentrate.

The solids (components 3, 4, 5, 6, and 7) were weighed into a 3-neck round bottom flask (250 ml), followed by the addition of Borek M and fat. The resulting reaction mixture (98.3
g) was stirred to obtain a fine suspension. The mixture was heated in an oil bath and the calculated amount of water was added to a total of 1.7%. The mixture was held at 100 ° C for 1 hour with stirring. Subsequently, 2% of filter aid was added and the solid was filtered off.

When tasted at a concentration of 1% in a soft tasting vegetable oil, the skilled panel determined that the product had good fried bacon characteristics.

Example 5 1 kg of chicken fat (peroxide value = 4.5, anisidine value = 3.4, iodine value = 8) containing 500 mg of mixed tocopherol composition [manufactured by Jan Decker, Tocomix E60]
6) was heated with 250 g of 16% (w / w) salt solution in a 2.0 liter 3-neck round bottom flask under reflux conditions for 24 hours. The flask was placed in a 115 ° C. oil bath and the mixture was continuously stirred. After separation of the water and fat phases, the water content of the fat was determined by Karl Fischer coulometry to take into account the amount of water already contained in the oxidized fat when adding water for subsequent reactions. Was measured. The peroxide and anisidine numbers of this mildly oxidized oil were found to be 62.4 and 29.2, respectively.

This mildly oxidized beef tallow was incorporated into a Maillard reaction mixture of the following composition: Ingredients% by weight based on reaction mixture Oxidized oil 88.5 Borek M® (1) 0.8 Lactose .1 aq. 4.0 D -Ribose 0.5 Cysteine / maltodextrin (1: 1) 1.8 Lacprodan 80 ® (2) 2.7 Water 1.7 (1) Lecithin (2) Whey protein concentrate.

The solids (components 3, 4, 5 and 6) were weighed into a 3-neck round bottom flask (250 ml), followed by the addition of Borek M and fat. The resulting reaction mixture (98.3g) was stirred to give a fine suspension. The mixture was heated in an oil bath and the calculated amount of water was added to a total of 1.7%. The mixture was held at 100 ° C for 1 hour with stirring. continue,
2% filter aid was added and the solid was filtered off.

When tasted at a concentration of 1% in a soft-tasting vegetable oil, the expert panel determined that the product had good fried chicken characteristics.

Claims (14)

[Claims] 1. A method for producing a process flavoring agent, comprising: (a) fat having an anisidine value of at least 1.5.
(B) (1) reducing monosaccharide precursors, including reduced monosaccharides, disaccharides and oligosaccharides, their thermal degradation products, and mixtures thereof, so as to increase the number of times A carbohydrate component selected from the group consisting of: (2) a nitrogen compound selected from the group consisting of amino acids, compounds having amino acid residues including peptides, and mixtures thereof; and (3) obtained in step (a) Preparing a Maillard reaction mixture containing the oxidised fat, wherein the weight ratio of carbohydrate to nitrogen compound exceeds 1:20, and (c) bringing the reaction mixture to a temperature above 50 ° C. for at least 2
Maintaining for minutes. 2. The process according to claim 1, wherein the reaction mixture of step (b) contains less than 30% by weight, preferably less than 15% by weight of water. 3. A process according to claim 1 or 2, wherein step (a) comprises oxidizing fat to such an extent that the resulting anisidine and iodine ratios exceed 0.05. 4. A process according to any one of claims 1 to 3, wherein the reaction mixture comprises at least 1.0% by weight of oxidized fat. 5. The process according to claim 1, wherein in step (a) the fat is oxidized in the presence of at least 0.1% by weight, preferably at least 0.2% by weight of water, based on the weight of fat. The method of claim 1. 6. The method according to claim 1, wherein in step (a), the fat is oxidized by holding it at a temperature of 50 ° C. or higher for more than 30 minutes. 7. The process according to claim 1, wherein the Maillard reaction mixture of step (b) comprises at least 0.1% by weight, preferably at least 0.3% by weight, of the carbohydrate component. 8. The method of claim 7, wherein the reducing carbohydrate is a reducing monosaccharide and the precursor is a disaccharide. 9. The method according to claim 1, wherein the Maillard reaction mixture of step (b) contains at least 0.1% by weight, preferably at least 0.3% by weight of nitrogen compounds.
The claimed method. 10. The method of claim 9, wherein the nitrogen compound is selected from the group consisting of amino acids, dipeptides, oligopeptides, polypeptides, proteins, and mixtures thereof. 11. The process according to claim 1, wherein in step (c) the reaction mixture is kept at a temperature in the range of 60 to 180 ° C. for at least 3 minutes. 12. The process according to claim 1, wherein the reaction mixture contains the carbohydrate component and the amino acid in the nitrogen compound in a molar ratio in the range of 20: 1 to 1:20. 13. The oxidation of fat in step (a) is carried out in the presence of water containing at least 500 ppm of a metal salt selected from the group consisting of alkali metal salts, alkaline earth metal salts, and mixtures thereof. 13. The method according to any one of claims 1 to 12. 14. A method for flavoring a food, comprising: (a) fat having an anisidine value of at least 1.5.
(B) (1) reducing monosaccharide precursors, including reduced monosaccharides, disaccharides and oligosaccharides, their thermal degradation products, and mixtures thereof, so as to increase the number of times A carbohydrate component selected from the group consisting of: (2) a nitrogen compound selected from the group consisting of amino acids, compounds having amino acid residues including peptides, and mixtures thereof; and (3) obtained in step (a) Preparing a Maillard reaction mixture containing the oxidized fat, wherein the weight ratio of carbohydrate to nitrogen compound exceeds 1:20, (c) bringing the reaction mixture to a temperature above 50 ° C. for at least 2
Maintaining for minutes, and (d) 0.05 to 1 of the obtained process flavoring agent in food.
Adding in an amount of 5% by weight.