PROBLEM TO BE SOLVED: To provide a novel heating flavor promotor which is suitable for a dry-heated food product such as bread.SOLUTION: There is provided a flavor promotor for dry-heated food product which comprises 5 mass% or more of a bean extract in term of a solid content, the bean extract satisfying requirements of A and B: A) a raw material of the bean extract is a bean which has been subjected to heating processing in advance B) a content ratio of protein with respect to carbohydrate in the bean extract is 1-400 mass%. A water-soluble nitrogen index of the bean which has been subjected to heating processing is 15-77, and a content ratio of the protein with respect to carbohydrate in the bean extract is equal to or more than 100 and less than 200 mass%, preferably. More preferably, the bean is whole fat soybean. A lipid content in the bean extract is more preferably 15 mass% or less in term of a solid content, in the flavor promotor for dry-heated food product.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】パンなどの乾熱加熱食品に適した新たな加熱風味増強剤の提供。【解決手段】下記A及びBの要件を満たす豆類抽出物を固形分換算で5質量%以上含む、乾熱加熱食品用風味増強剤。A)該豆類抽出物の原料が、予め加熱処理された豆類であること、B)該豆類抽出物中の炭水化物に対する蛋白質の含量比が、1~400質量%。該加熱処理された豆類の水溶性窒素指数が15~77であり、該豆類抽出物中の炭水化物に対する蛋白質の含量比が、100~200質量%未満であることが好ましい、該乾熱加熱食品用風味増強剤。該豆類が、全脂大豆であることがより好ましい、該乾熱加熱食品用風味増強剤。該豆類抽出物中の脂質含量が、固形分換算で15質量%以下であることが更に好ましい、該乾熱加熱食品用風味増強剤。【選択図】なし
