| 摘要 |
This salty taste enhancer comprises a finely ground plant tissue product in which the cell walls are at least partially destroyed and which passes through a 140 mesh, and a flavoring component containing a Maillard reaction product and a sulfur-containing compound; in particular, if the finely ground plant tissue product contains a sterol or sterol fatty acid ester represented by general formula (1), the present invention brings about an excellent salty flavor enhancing effect, makes it possible to strengthen the impact of the first taste and the persistence of the aftertaste, even when the amount of salt used is reduced, and makes it possible to reduce the amount of salt used without adversely affecting the flavor of the food/beverage. (In formula (1), R1 represents a hydrogen atom or a fatty acid residue, and R2 represents a hydrocarbon group that has no double bond.) |
