Method for enhancing saltiness of food
AssigneeAjinomoto Co., Inc.
InventorsTakuya SUGO, Naoko HISHIYA, Tomohiro SAKAMOTO
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Abstract
Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.
Claims28
A composition for enhancing saltiness of food, the composition comprising the following ingredients (A) to (D):
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
A composition for reducing salt in food, the composition comprising the following ingredients (A) to (D):
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
A composition for producing food, the composition comprising the following ingredients (A) to (D):
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
A method of enhancing saltiness of food, the method comprising:
- a step of adding the following ingredients (A) to (D) to a raw material of the food:
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
A method of reducing salt in food, the method comprising:
- a step of adding the following ingredients (A) to (D) to a raw material of the food:
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
A method of producing food, the method comprising:
- a step of adding the following ingredients (A) to (D) to a raw material of the food:
- (A) potassium chloride;
- (B) arginine or a salt thereof;
- (C) lysine or a salt thereof;
- and
- (D) a nucleic acid-containing yeast extract.
Dependencies are inferred from the claim text.