| abstract |
To provide a salty taste enhancer capable of reducing the amount of salt used without impairing the taste of food and drink. A plant-derived solid containing a specific sterol or a sterol fatty acid ester, separated from the cell tissue of a lily family vegetable and passing through 140 mesh, and a flavor component containing a Maillard reaction product and a sulfur-containing compound A salty taste enhancer characterized by comprising: a salty taste enhanced food or drink using the same, and a salty taste enhancing method in a food or drink. [Selection figure] None |