Yeast extract having taste-enhancing effect

Abstract

The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substance to be added for this purpose is a highly safe common food. The problem can be resolved by adding a proper amount of a yeast extract to a common processed food or drink, said yeast extract having a peptide content of 5wt% or more, an RNA content of 5wt% or more, a free amino acid content of 4wt% or less and, preferably, a dietary fiber content of 15wt% or more.

Description

technical field [0001] The present invention relates to a yeast extract that enhances the taste of food by adding it to the food. Background technique [0002] There are five basic flavors of taste, sweet, sour, salty, bitter, and umami. The deliciousness of food is determined by the balance of various factors such as richness, aroma, and texture, which are intricately intertwined here. Depending on the food, there are different factors that increase liking. The richness unique to dairy products such as butter and cream, and the richness of ingredients such as noodle seasoning or ramen soup enhance the taste. Therefore, when processing food and drink, in order to improve palatability, it is necessary to make the above-mentioned factors of taste well-balanced, but problems often arise. [0003] For example, among the sweeteners used in food, there are sugar sweeteners such as sugar and fructose from natural sources, as well as high-intensity sweeteners such as aspartame and...

AI Technical Summary

Problems solved by technology

However, these methods use the taste of yeast extract itself to impart richness to food, and depending on the added food or the amount of added yeast extract, there is often a problem that the taste of yeast extract is perceived as off-flavor point