| 摘要 |
A mixture selected from the group consisting of (1) gelatin and tropomyosin and/or tropomyosin peptides, (2) gelatin and paramyosin, and (3) troponin and tropomyosin and/or tropomyosin peptides, which when combined with a low-molecular weight fraction of natural extracts, and heated in water, imparts "KOKUMI" taste characteristics to food and drink.
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