| abstract |
Seasoning compositions which contain, with respect to 100 parts of potassium chloride, 1.5 to 70 parts by weight of histidine or its salt, 4 to 100 parts by weight of lysine or its salt, 2 to 100 parts by weight of sodium inosinate or sodium guanylate, 20 to 130 parts by weight of lactic acid or its salt, and 5 to 50 parts by weight of phosphoric acid or its salt; and seasoning materials which contain, with respect to 100 parts by weight of the seasoning composition, 1 to 100 parts by weight by solid content or powder content of a seafood extract/meat extract; can be used to prepare foods that are excellent in flavor such as favorableness of saltiness and depth and richness of taste and reduced in salt. |