Kohjin Life Sciences Co., Ltd.

Mitsubishi Corporation Life Sciences Limited

Yoshie Yasumatsu

Kenichi Ason

Yuki Saito

Tomohiro Nakagawa

Naoto Kaji

Hiroko Kodera

Eiji Nakao

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Yeast extract having taste-enhancing effect

Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause some troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks.

Salty taste enhancing composition

[Problem] The present invention seeks to provide a composition for plants that is highly safe and that contributes to early harvesting, increasing yield, and increasing added value of crops. Specifically, the present invention provides a yeast extract that, by addition to a foliar surface spray or to soil or water, provides an effect of promoting growth, an effect of root lengthening, an effect of improved taste, and an effect of increased amino acid content of a plant. A substance obtained from yeast that is edible and considered to be safe is preferred as the yeast extract. [Means for Solving the Problem] A yeast extract having a peptide content of 5 wt % or more and an RNA content of 5 wt % or more is sprayed onto or provided as fertilizer to a plant. The yeast extract is preferably derived from, which is edible and considered to be safe.

Yeast extract having effect of promoting growth of plant and elongation of root and effect of improving added values of plant

[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

Growing community of inventors

Oita, Japan

Yoshie Yasumatsu