It is an object of the present invention also provides a method of enhancing vegetable stew or feeling food and drink, enhanced vegetables stewed feeling enhancer, vegetable stew feeling. According to the present invention, a method of making a vegetable stew sensation enhancing agent characterized by heating coexist uronic acid and an amino acid or peptide, vegetable stew feel enhancer produced by the method, the vegetable stew sense enhancement vegetables stewed sense methods for enhancing food and drink, which is characterized by vegetables stewed food or drink which is formed by the addition of agents, as well as added to the vegetables stewed food or drink the vegetable stew feeling enhancer is provided. For example, vegetable stew sense method of enhancing food and drink, a method for cooking by adding the uronic acid food material containing a peptide or amino acid hydrolysis products such as protein hydrolysates of plant, animal culture of the microorganism It can be performed by.本発明は、野菜煮込み感増強剤、野菜煮込み感の増強された飲食品、または野菜煮込み感の増強方法を提供することを課題とする。本発明によれば、アミノ酸またはペプチドとウロン酸とを共存させて加熱することを特徴とする野菜煮込み感増強剤の製造方法、当該方法により製造される野菜煮込み感増強剤、当該野菜煮込み感増強剤を添加してなる野菜煮込み飲食品、ならびに当該野菜煮込み感増強剤を野菜煮込み飲食品に添加することを特徴とする飲食品の野菜煮込み感増強方法が提供される。飲食品の野菜煮込み感増強方法は、例えば、動植物の蛋白質加水分解物、微生物の培養物の加水分解処理物等のアミノ酸またはペプチドを含有する飲食品素材にウロン酸を添加して加熱調理する方法により行なうことができる。
