Abstract
L-Lysine has been added as a food-enriching agent to the staple food such as bread and noodles up to this time. In this occasion, however, he loss of L-lysine added is much in boiling or against heating. The heat stabilities of L-lysine added to the following basic cooked food and also other amino acids contained in them were determined by amino acids analyzer:
1) sauce for cooked vegetable (soy sauce with sugar)
2) sauce for Tempura and Kabayaki (soy sauce with a little or much“mirin”)
3) coating for Tempura
L-Lysine added to sauce either with cane sugar or with a little mirin is almost unchanged while cooking of usual heat condition, and also the loss of L-lysine is a little in coating for Tempura, while this loss in Kabayaki sauce is found to be high owing to the high content of“mirin”. The stability of other amino acids is found to show the same tendency as that of lysine.
