PROBLEM TO BE SOLVED: To provide a saltiness promoter capable of promoting saltiness without giving adverse influence on the flavor of a food or drink product.SOLUTION: Provided is a saltiness promoter comprising: (A) a sake lees processed product obtained by subjecting sake lees to enzyme treatment and further performing heating and (B) organic acid and/or polyphenol.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】飲食品の風味に悪影響を与えることなく、塩味を増強することができる塩味増強剤を提供すること。【解決手段】(A)酒粕を酵素処理し、さらに加熱して得られる酒粕加工品と、(B)有機酸及び/又はポリフェノールを含有することを特徴とする塩味増強剤。【選択図】なし
