Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods
AssigneeKyowa Hakko Kogyo Co., Ltd.
InventorsShigenori Ohta, Chiaki Saitoh, Hiroaki Iwasaki, Aki Morita
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Abstract
The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.
Claims42
A method of enhancing the salty taste of a food or beverage containing salt, which comprises adding a purified and isolated acidic peptide to the food or beverage, said acidic peptide having a molecular weight from 400 to 30,000, wherein the acidic peptide comprises at least 20% acidic amino acids and the acidic peptide contains more acidic amino acids than basic amino acids.
A salty taste enhancer comprising an admixture of a purified and isolated acidic peptide and a comestibly acceptable carrier, said acidic peptide having a molecular weight from 400 to 30,000, wherein the acidic peptide comprises at least 20% acidic amino acids and the acidic peptide contains more acidic amino acids than basic amino acids.
A salty taste seasoning agent comprising an admixture of a purified and isolated acidic peptide and a salt, said acidic peptide having a molecular weight from 400 to 30,000, wherein the acidic peptide comprises at least 20% acidic amino acids and the acidic peptide contains more acidic amino acids than basic amino acids.
Dependencies are inferred from the claim text.