Taste enhancer

A food or drink having imparted or enhanced taste quality comprising gelatin, tropomyosin or tropomyosin peptides or both and a low molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or a synthetic substitute therefor, comprising taste-imparting amino acids, which is produced by heating the food or drink or raw materials thereof while adding at least one of gelatin, tropomyosin, or tropomyosin peptides or both and a low molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or said synthetic substitute therefor, to the food, drink or raw materials thereof already comprising at least the members not added, to impart or enhance said taste quality.

A food or drink having imparted or enhanced taste quality comprising gelatin, paramyosin and a low molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or a synthetic substitute therefor, comprising taste-imparting amino acids, which is produced by heating the food or drink or raw materials thereof while adding at least one of gelatin, paramyosin and a low molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or said synthetic substitute therefor, to the food, drink or raw materials thereof already containing at least the members not added, to impart or enhance said taste quality.

A food or drink having imparted or enhanced taste quality comprising troponin, tropomyosin or tropomyosin peptides or both, and a low molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or a synthetic substitute therefor, comprising taste-imparting amino acids, which is produced by heating the food or drink or raw materials thereof while adding at least one of troponin, tropomyosin or tropomyosin peptides or both, and a low-molecular weight fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration or said synthetic substitute therefor, to the food, drink or raw materials thereof already containing at least the members not added, to impart or enhance said taste quality.

A taste quality enhancing material, comprising a mixture of (1) gelatin and tropomyosin or tropomyosin peptides or both, (2) gelatin and paramyosin or (3) troponin and tropomyosin or tropomyosin peptides or both and wherein each of the mixtures (1), (2) and (3) further comprises a fraction of natural extracts having a molecular weight of not more than about 10,000 as determined by gel filtration.