PROBLEM TO BE SOLVED: To provide a method for producing a palatability improving agent by a simplified process, as compared with the conventional palatability improving agent obtained by a Maillard reaction through a water-soluble solvent.SOLUTION: A method for producing a palatability improving agent includes a step of sealing a powdery raw material containing amino acids and reducing sugar in a container and subjecting it to dry heating treatment at a product temperature of 80 to 180°C for 5 to 200 minutes.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】従来の水溶性溶媒を介したメイラード反応によって得られる嗜好性向上剤に対して、製造工程が簡略化された嗜好性向上剤の製造方法を提供する。【解決手段】アミノ酸類と還元糖を含む粉末状原料を容器に密封し、品温８０～１８０℃の範囲で、５～２００分間乾熱処理する工程を含む、嗜好性向上剤の製造方法により上記課題を解決する。【選択図】図１
