PROBLEM TO BE SOLVED: To provide soy sauce 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: The low-salt soy sauce or low-salt soy sauce seasoning enhanced in salty taste and having a salt concentration of &le13 wt.% includes 0.5-20.0 wt.% of the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product, and 1.0-20.0 wt.% of potassium chloride, and 0.1-10.0 wt.% of 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醤油を提供する。【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食塩濃度が13重量%以下の低食塩醤油又は低食塩醤油調味料である。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
