| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide soy sauce bringing out the feeling of excellent salty taste even having a low salt content by adding a salty taste enhancing agent for replenishing the weakness and unsatisfactoriness of salty taste. <P>SOLUTION: The low-salt soy sauce or low-salt soy sauce seasoning enhanced in salty taste and having a salt concentration of ≤13 wt.% includes 0.5-20.0 wt.% of the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product, and 1.0-20.0 wt.% of potassium chloride, and 0.1-10.0 wt.% of basic amino acid. The ratio of each of active ingredients in the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product is preferably (1:10)-(10:1). It is preferable that animal protein is fish and shellfish extract, and vegetable protein is either protein of soybean, wheat, or corn. <P>COPYRIGHT: (C)2011,JPO&INPIT |
