PROBLEM TO BE SOLVED: To provide noodle soup or noodle broth bringing out the feeling of excellent salty taste even having a low salt content by adding a salty taste enhancing agent for replenishing the weakness and unsatisfactoriness of salty taste.SOLUTION: Boiled rice or noodle seasoning enhanced in salty taste includes 0.5-20.0 wt.% of the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product, 1.0-20.0 wt.% of potassium chloride, and 0.1-10.0 wt.% of a basic amino acid. The ratio of each of active ingredients in the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product is preferably (1:10)-(10:1). It is preferable that animal protein is fish and shellfish extract, and vegetable protein is either protein of soybean, wheat, or corn.COPYRIGHT: (C)2011,JPO&INPIT【課題】塩味の弱さや物足りなさを補うための塩味増強剤を添加することにより、食塩の含有量が低くても、良好な塩味を感じる麺類用スープ又は麺類用つゆを提供する。【解決手段】 動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物0.5~20.0重量%、塩化カリウム1.0~20.0重量%及び塩基性アミノ酸0.1~10.0、重量%を含有することを特徴とする塩味が増強された米飯類又は麺類用調味料である。動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物中のそれぞれの有効成分比率は1:10~10:1が好ましく、動物蛋白質が魚介類エキスで、植物蛋白質が大豆、小麦、トウモロコシのいずれかの蛋白質が好ましい。【選択図】なし
