PROBLEM TO BE SOLVED: To produce a flavor that abundantly contains a wide variety of flavor ingredients generated during the roasting of wheat seeds, such as wheat, barley, rye, pearl barley and oat, or malts which could not be obtained by conventional methods.MEANS FOR SOLVING THE PROBLEM: The method for producing flavor is characterized in bringing seeds of wheat such as wheat, barley, rye, pearl barley and oat, or malts into contact with an organic solvent having a normal pressure boiling point of 180°C or more, at 130°C to 200°C.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】本発明は、従来の方法では得られなかった小麦、大麦、ライ麦、はと麦、燕麦などの麦の種子または麦芽の焙煎時に発生する多種多様な香味成分を豊富に含むフレーバーを得ることを目的とするものである。【解決方法】小麦、大麦、ライ麦、はと麦、燕麦などの麦の種子または麦芽を常圧下沸点180℃以上の有機溶媒と、130℃~200℃で接触させることを特徴とする、フレーバーの製造方法。【選択図】なし
