| 摘要 |
PROBLEM TO BE SOLVED: To provide a technique for enhancing taste of inosinic acid as a taste ingredient derived from dried fish without increasing the use amount of dried fish or adding a large amount of nucleic acid-based seasonings.SOLUTION: There are provided: a method for enhancing the taste of inosinic acid is characterized by containing neoculin (a hetero dimeric protein made of a polypeptide NAS and a polypeptide NBS) so as to set a ratio to 0.0003-10 mass% with respect to a food containing 5 ppm or more of inosinic acid or a salt thereof (especially a liquid food containing an extract of dried fish as a raw material); and a food with enhanced taste of inosinic acid obtained by the method. |
