| 摘要 |
PROBLEM TO BE SOLVED: To provide a saltiness enhancer and a method for enhancing saltiness, achieving reduction in salt content in a food and beverage without spoiling the flavor of the food and beverage.SOLUTION: The saltiness enhancer includes an amino-carbonyl reactant between a peptide and a carbonyl compound, preferably between a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound, and an organic acid. The organic acid of the saltiness enhancer may be succinic acid or malic acid. The method for enhancing saltiness includes adding the saltiness enhancer to a food and beverage, preferably to a salt-reduced food and beverage. |
