| 摘要 |
PROBLEM TO BE SOLVED: To provide a saltines enhancer which enhances the saltiness of foods and drinks with a reduced content of salt, without impact of the flavor from raw material on the foods and drinks.SOLUTION: A saltiness enhancer including a hydrophilic solvent extract of curry leaf and/or curry leaf oleoresin is prepared to be added to foods and drinks. In measurement of the hydrophilic solvent extract of curry leaf and/or curry leaf oleoresin by high performance liquid chromatography under specific conditions, peaks exist in the vicinity of 9.6 minutes and the vicinity of 11.7 minutes. The saltiness enhancer includes at least one of linoleic acid, oleic acid, and palmitic acid. |
