Method for producing processed protein-containing composition

Abstract

The purpose of the present invention is to provide a processing technique for enhancing the salty taste of a protein-containing composition. The method comprises: a step for causing a glutaminase, a protease derived from a filamentous bacterium, and a protease derived from a bacterium to act on a protein-containing composition containing sodium chloride and / or potassium chloride; a method for producing a processed protein-containing composition in which the total content of sodium chloride and potassium chloride is 0.35-1.90 wt% when eaten, and a step for causing a glutaminase, a protease derived from filamentous bacteria, and a protease derived from bacteria to act on a protein-containing composition containing sodium chloride and potassium chloride, the content of the sodium chloride is 0.20% by weight or more and less than 0.35% by weight when eaten, and the content of the potassium chloride is 0.30% by weight or more when eaten. The processed protein-containing composition obtained by the method for producing the processed protein-containing composition has an increased salty taste when eaten.

Description

Technical Field

[0001] The present invention relates to a method for producing a processed protein-containing composition. More specifically, the present invention relates to a processing technique for enhancing the saltiness of a protein-containing composition. Background Art

[0002] In recent years, the food market has seen a growing desire to replace animal-derived foods with plant-derived foods, driven by the desires of some consumers, such as vegetarians and vegans, as well as increased awareness of health concerns, dietary regulations, environmental issues, and animal welfare. Furthermore, with increasing awareness of health concerns and dietary regulations, the demand for reduced salt intake is also growing.

[0003] On the other hand, even for health foods, various processing methods have been attempted to enhance sensory properties such as taste, flavor, and aroma. For example, Patent Document 1 describes that by allowing glutaminase derived from Bacillus, protease derived from filamentous fungi, and protease derived from Bacillus or Geobacillus to act on protein raw materials, kokumi, umami, and aromatic flavors can be enhanced.

[0004] Prior art literature Patent Literature Patent Document 1: International Publication No. 2022 / 191303 Summary of the Invention

[0005] Technical problem to be solved by the invention Glutamyl peptide hydrolases and proteases generate glutamic acid, a umami component, from protein components, and thus can cause a change in taste that enhances umami. On the other hand, there has been no research on processing to enhance the saltiness of protein-containing foods.

[0006] Therefore, an object of the present invention is to provide a processing technology for enhancing the salty taste of a protein-containing composition.

[0007] Technical solutions to technical problems The present inventors conducted intensive research and discovered that the saltiness of a protein-containing composition containing a predetermined amount of sodium chloride and / or potassium chloride can be enhanced by combining glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria. This saltiness enhancement, unlike the effects on kokumi and umami, was unexpected in that it was significant at each stage. The present invention was completed based on this finding and further research.

[0008] That is, the present invention provides the following aspects of the invention.

[0009] Item 1. A method for producing a processed protein-containing composition, comprising: allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition containing sodium chloride and / or potassium chloride; The total amount of the sodium chloride and potassium chloride is 0.35 to 1.90% by weight when consumed.

[0010] Item 2. A method for producing a processed protein-containing composition, comprising: allowing glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria to act on a protein-containing composition comprising sodium chloride and potassium chloride; The sodium chloride content is 0.20% by weight or more and less than 0.35% by weight when eaten, and the potassium chloride content is 0.30% by weight or more when eaten.

[0011] Item 3. The production method according to Item 1 or 2, wherein the glutaminase is glutaminase (EC 3.5.1.2).

[0012] Item 4. The production method according to Item 3, wherein the glutaminase is derived from a bacterium belonging to the genus Bacillus or Geobacillus.

[0013] Item 5. The production method according to any one of Items 1 to 4, wherein the protease derived from filamentous fungi is a protease derived from the genus Aspergillus.

[0014] Item 6. The production method according to any one of Items 1 to 5, wherein the bacterial-derived protease is a protease derived from a bacterium of the genus Bacillus or Geobacillus.

[0015] Item 7. The production method according to any one of Items 1 to 6, wherein the protease derived from filamentous fungi is used at a ratio of 1000 U or more per 1 U of the glutaminase.

[0016] Item 8. The production method according to any one of Items 1 to 7, wherein the bacterial-derived protease is used at a ratio of 500 U or more per 1 U of the glutaminase.

[0017] Item 9. The production method according to any one of Items 1 to 8, wherein the protease derived from bacteria is used at a ratio of 0.01 to 2 U per 1 U of the protease derived from filamentous fungi.

[0018] Item 10. The production method according to any one of Items 1 to 9, wherein the protein is a plant protein.

[0019] Item 11. A method for enhancing the salty taste of a protein-containing composition, comprising: allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on the protein-containing composition containing sodium chloride and / or potassium chloride; The total amount of the sodium chloride and potassium chloride in the protein-containing composition is 0.35 to 1.90% by weight when consumed.

[0020] Item 12. A method for enhancing the salty taste of a protein-containing composition, comprising: allowing glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria to act on a protein-containing composition comprising sodium chloride and potassium chloride; The content of sodium chloride in the protein-containing composition is 0.20% by weight or more and less than 0.35% by weight when consumed, and the content of potassium chloride is 0.30% by weight or more when consumed.

[0021] Item 13. A salty taste enhancer of a protein-containing composition comprising sodium chloride and / or potassium chloride, the salty taste enhancer comprising glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria. The total amount of the sodium chloride and potassium chloride in the protein-containing composition is 0.35 to 1.90% by weight when consumed.

[0022] Item 14. A salty taste enhancer of a protein-containing composition comprising sodium chloride and potassium chloride, the salty taste enhancer comprising glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria. The content of sodium chloride in the protein-containing composition is 0.20% by weight or more and less than 0.35% by weight when consumed, and the content of potassium chloride is 0.30% by weight or more when consumed.

[0023] Item 15. A processed protein-containing composition obtained by the production method according to any one of Items 1 to 10.

[0024] Effects of the Invention According to the present invention, a processing technique for enhancing the salty taste of a protein-containing composition can be provided. DETAILED DESCRIPTION

[0025] 1. Method for producing processed protein-containing composition The method for producing a processed protein-containing composition of the present invention is characterized by comprising the step of allowing glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria to act on a protein-containing composition containing a predetermined amount of sodium chloride and / or potassium chloride (hereinafter also referred to as the "enzyme treatment step"). More specifically, a first embodiment of the method for producing a processed protein-containing composition of the present invention comprises the step of allowing glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria to act on a protein-containing composition containing sodium chloride and / or potassium chloride, wherein the total amount of the sodium chloride and potassium chloride is 0.35 to 1.90% by weight when consumed. A second embodiment comprises the step of allowing glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria to act on a protein-containing composition containing sodium chloride and potassium chloride, wherein the sodium chloride content is 0.20% to less than 0.35% by weight when consumed, and the potassium chloride content is 0.30% or more by weight when consumed.

[0026] 1-1. Enzyme treatment process In the enzyme treatment step, glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria are allowed to act on a protein-containing composition containing sodium chloride and / or potassium chloride.

[0027] 1-1-1. Compositions containing protein The protein-containing composition serving as a material for the production method of the present invention comprises predetermined amounts of sodium chloride and / or potassium chloride and protein and is not particularly limited as long as it can be ingested by a living body directly or by cooking.

[0028] 1-1-1-1. Sodium chloride and / or potassium chloride In a first embodiment, the amount of sodium chloride and / or potassium chloride contained in the protein-containing composition is 0.35 to 1.90% by weight, based on the total amount of sodium chloride and potassium chloride, when consumed. In a second embodiment, the amount of sodium chloride and potassium chloride contained in the protein-containing composition is such that the sodium chloride content is 0.20% to 0.35% by weight, and the potassium chloride content is 0.30% by weight or more when consumed. If the protein-containing composition is not concentrated or diluted after the enzyme treatment step and before consumption, or if it is concentrated before consumption and then diluted at the same concentration ratio when consumed, the total amount of sodium chloride and potassium chloride in the protein-containing composition is the same as the total amount of sodium chloride and potassium chloride when consumed. In addition, when the protein-containing composition is concentrated or diluted after the enzyme treatment step and before consumption, the total amount of sodium chloride and potassium chloride in the protein-containing composition is the amount obtained by multiplying the total amount of sodium chloride and potassium chloride at the time of consumption by the inverse of the concentration ratio or the total amount of sodium chloride and potassium chloride at the time of consumption by the dilution ratio.

[0029] In the first embodiment, from the viewpoint of obtaining a salty taste enhancement effect, the amount of sodium chloride contained in the protein-containing composition is preferably such that the total amount of sodium chloride and potassium chloride when consumed is 0.40 to 1.90 weight %, more preferably 0.50 to 1.40 weight %, and even more preferably 0.80 to 1.30 weight % or 0.85 to 1.25 weight %. In addition, in the first embodiment, from the viewpoint of effectively obtaining the salty taste enhancement effect and suppressing the salt concentration, the amount of sodium chloride contained in the protein-containing composition can be an amount such that the sodium chloride content when eaten is 0.35 to 1.30 weight%, 0.35 to 1.20 weight%, 0.35 to 1.10 weight%, 0.35 to 1.00 weight%, 0.35 to 0.90 weight%, 0.35 to 0.80 weight%, 0.35 to 0.70 weight%, 0.35 to 0.60 weight%, 0.35 to 0.50 weight%, or 0.35 to 0.40 weight%.

[0030] In the second embodiment, from the perspective of achieving a salty taste enhancement effect, the amount of potassium chloride contained in the protein-containing composition is preferably such that the potassium chloride content at the time of consumption is preferably 0.35% by weight or more, more preferably 0.4% by weight, even more preferably 0.45% by weight, and even more preferably 0.48% by weight or more. The upper limit of the amount of potassium chloride contained in the protein-containing composition is not particularly limited, but examples thereof include amounts of 1.90% by weight or less, 1.40% by weight or less, 1.30% by weight or less, 1.20% by weight or less, 1.10% by weight or less, 1.00% by weight or less, 0.90% by weight or less, 0.80% by weight or less, 0.70% by weight or less, and 0.60% by weight or less, based on the content at the time of consumption. Furthermore, in the second embodiment, from the perspective of achieving a bitterness-reducing effect in addition to a salty taste-enhancing effect, the amount of potassium chloride contained in the protein-containing composition, calculated as the potassium chloride content at the time of consumption, is preferably 0.55% by weight or less, more preferably 0.50% by weight or less, even more preferably 0.45% by weight or less, even more preferably 0.4% by weight or less, even more preferably 0.35% by weight or less, and particularly preferably 0.32% by weight or less. Furthermore, in the second embodiment, from the perspective of achieving a salty taste-enhancing effect, the amount of sodium chloride contained in the protein-containing composition is preferably 0.21% by weight or more, more preferably 0.22% by weight or more, and even more preferably 0.23% by weight or more, calculated as the sodium chloride content at the time of consumption. Furthermore, in the second embodiment, from the viewpoint of effectively obtaining the salty taste enhancement effect and suppressing the salt concentration, the amount of sodium chloride contained in the protein-containing composition can be such that the sodium chloride content at the time of consumption is 0.20 to 0.33 weight%, 0.20 to 0.30 weight%, 0.20 to 0.28 weight%, 0.20 to 0.25 weight%, or 0.20 to 0.24 weight%.

[0031] 1-1-1-2. Protein There are no particular restrictions on protein as long as it is edible, and its source can be plant or animal.

[0032] Vegetable proteins are not particularly limited, and examples thereof include: leafy vegetables such as celery, broccoli, onions, garlic, spinach, asparagus, cabbage, kale, watercress, komatsuna, broccoli, radish sprouts, broccoli, Chinese cabbage, cauliflower, kohlrabi, and Brussels sprouts; root vegetables such as carrots and burdock; fruiting vegetables such as tomatoes; legumes such as soybeans, peas, lentils, chickpeas, black beans, broad beans, mung beans, lupines, and kidney beans; cereals such as wheat, barley, oats, sorghum, rice, rye, buckwheat, barnyard grass, millet, teff, quinoa, corn, and potatoes; almonds, coconut, peanuts, cashews, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, Brazil nuts, pili nuts, chestnuts, sesame seeds, pine nuts, hemp seeds, chia seeds, quinoa, amaranth seeds, and canary grass seeds. seeds, such as flaxseed and flaxseed; and proteins contained in algae.

[0033] The animal protein is not particularly limited, and examples thereof include proteins contained in mammals such as cattle and pigs, birds such as chickens, and fish and shellfish.

[0034] In the present invention, the above-mentioned proteins may be used alone or in combination of two or more. Among the above-mentioned proteins, from the viewpoint of further improving the salty taste enhancement effect, preferably, plant proteins can be mentioned, and more preferably, proteins derived from leafy vegetables, root vegetables, and beans can be mentioned.

[0035] 1-1-1-3. Other ingredients In addition to protein, sodium chloride, and potassium chloride, compositions containing plant-based proteins may or may not contain any other ingredients other than water. Examples of other ingredients include components derived from the organism from which the protein originated (e.g., lipids, carbohydrates, etc.), other food ingredients, and food additives. Examples of food additives include thickeners, binders, seasonings (excluding sodium chloride and potassium chloride), pH adjusters, buffers, colorants, and flavorings.

[0036] 1-1-1-4. Characteristics The properties of the protein-containing composition may be either unstructured or structured.

[0037] Unstructured protein-containing composition More specific properties of the unstructured protein-containing composition include liquid, slurry, and paste.

[0038] Specific examples of unstructured protein-containing compositions include: (i) a cooking liquid obtained by cooking a protein material and dissolving the material components in water (specifically, vegetable and / or animal-based broth, bouillon, soup, broth, broth, etc.); (ii) vegetable milk (milk substitute) or animal milk; (iii) a liquid, slurry, or paste obtained by increasing the vegetable protein content by removing at least one of the components other than protein from the liquid of (i) or (ii); and a liquid, slurry, or paste obtained by mixing water with a dry powder prepared by removing water from the above (i) to (iii).

[0039] The protein content in the protein-containing composition of the non-organized shape is not particularly limited and can be suitably set according to the properties, and therefore, for example, can be widely accepted as more than 0.01 % by weight and less than 98 % by weight. For example, when the properties of the protein-containing composition are liquid, slurry or pasty, as the protein content, for example, more than 0.01 % by weight, preferably more than 0.02 % by weight, more preferably more than 0.1 % by weight or more than 0.5 % by weight, further preferably more than 1 % by weight or more than 5 % by weight, further preferably more than 8 % by weight, for example, less than 40 % by weight, less than 30 % by weight, less than 20 % by weight, less than 12 % by weight, less than 8 % by weight, less than 4 % by weight, less than 1 % by weight, less than 0.5 % by weight, less than 0.3 % by weight, less than 0.1 % by weight or less than 0.05 % by weight can be enumerated.

[0040] Textured protein-containing composition When vegetable protein is used as the protein, the texturized vegetable protein-containing composition typically includes a texturized vegetable protein material, a food material known as a meat substitute (mock meat). Typical examples of texturized vegetable protein materials include those obtained by extruding a raw material mixture containing vegetable protein and water using an extruder, drying, or freezing, and texturizing it to resemble meat. It should be noted that, in the present invention, the "meat" simulated by the texturized vegetable protein material refers to the muscle of an edible animal. When referred to as "meat," it is used to encompass not only the muscle of mammals and birds, but also the meat of fish and shellfish. When animal protein is used as the protein, the texturized animal protein-containing composition is the aforementioned "meat" itself.

[0041] Examples of the form of the composition containing texturized protein include granules and fibers. Granular forms include block forms of various sizes, such as mince, large granules, and chunks (increasing in size from mince to large granules to chunks); and flat forms of various sizes, such as flakes, filets, and slices (increasing in size from flake to filet to slice).

[0042] 1-1-2. Enzymes 1-1-2-1. Glutaminase Glutaminase is an enzyme that hydrolyzes γ A general term for enzymes that have the activity of cleaving glutamine bonds; as long as they possess this activity, there are no particular limitations. Therefore, glutaminases can include either glutaminases that use free glutamine as a substrate or glutaminases that use glutamine residues as substrates, and can also include glutaminases that do not have transfer activity or glutaminases that do. Examples of glutaminases that can be used in the present invention include glutaminases (EC 3.5.1.2; glutaminase; an enzyme that hydrolyzes free glutamine to glutamate), protein glutaminases (EC 3.5.1.44; protein glutaminase; an enzyme that deamidates glutamine residues in proteins or peptides), and transglutaminases (EC 2.3.2.13; transglutaminase; an enzyme that transfers glutamine residues in proteins or peptides to other amino acid residues). In the present invention, any one of these enzymes can be used alone or in combination. Among these glutaminases, from the viewpoint of further improving the salty taste-enhancing effect, preferably, glutaminase (EC 3.5.1.2; glutaminase; an enzyme that hydrolyzes free glutamine into glutamate) is used.

[0043] The source of glutaminase (EC 3.5.1.2; glutaminase; an enzyme that hydrolyzes free glutamine to glutamate) is not particularly limited. From the viewpoint of further improving the salty taste enhancement effect, preferred examples include glutaminase derived from the genus Bacillus or Geobacillus, and more preferably, glutaminase derived from Bacillus amyloliquefaciens.

[0044] When using the microbial-derived glutaminase (EC 3.5.1.2), a culture solution, a disrupted solution, or an extract of the microbial source or a heterologous host into which a gene encoding the microbial-derived glutaminase has been introduced can be used. Purified products obtained by purifying these products to an arbitrary level to increase the glutaminase concentration can also be used. Furthermore, commercially available enzyme preparations can be used.

[0045] The amount of glutaminases used is not particularly limited. For example, the amount per gram of protein is 0.001 U or greater. From the perspective of further enhancing the salty taste-enhancing effect of a protein-containing material, the amount per gram of protein is preferably 0.005 U or greater, more preferably 0.01 U or greater, 0.05 U or greater, 0.1 U or greater, 0.3 U or greater, 0.4 U or greater, 0.5 U or greater, or 0.6 U or greater, even more preferably 0.7 U or greater, even more preferably 0.8 U or greater, and even more preferably 0.9 U or greater. The upper limit of the amount of glutaminases used is also not particularly limited. For example, the amount per gram of protein is 100 U or less or 50 U or less, preferably 10 U or less, more preferably 8 U or less, 6 U or less, 4 U or less, 3 U or less, 2 U or less, or 1.5 U or less.

[0046] It should be noted that for glutaminase (EC3.5.1.2) activity, L-glutamine is used as substrate and 1 μ The amount of enzyme that releases 1 mol of L-glutamic acid is defined as 1 unit (1U). For the activity of glutaminase (EC3.5.1.44), benzyloxycarbonyl-L-glutaminoglycine (Z-Gln-Gly) is used as substrate and 1 mol of L-glutamic acid is released in 1 minute. μ The amount of enzyme per mol of ammonia is defined as 1 unit (1U). For transglutaminase (EC 2.3.2.13), the activity is the amount of enzyme per mol of ammonia per minute, using benzyloxycarbonyl-L-glutaminoglycine and hydroxylamine as substrates. μ The enzyme activity per mol of hydroxamic acid is defined as 1 unit (U).

[0047] 1-1-2-2. Proteases from filamentous fungi The protease derived from filamentous fungi is an endopeptidase that is derived from filamentous fungi. As a specific example of the protease derived from filamentous fungi, protease derived from Aspergillus (Aspergillus), Rhizopus (Rhizopus), Mucor (Mucor), Neurospora (Neurospora), Penicillium (Penicillium), Rhizomucor (Rhizomucor), and Sclerotinia (Sclerotinia) can be enumerated. As the protease derived from Aspergillus, protease derived from Aspergillus oryzae, protease derived from Aspergillus melleus, etc. can be enumerated. In addition, the protease derived from filamentous fungi can be an acidic protease or a neutral protease. As a more specific example of the protease derived from filamentous fungi, acidic protease derived from Aspergillus oryzae, neutral protease derived from Aspergillus oryzae, and neutral protease derived from Aspergillus melleus can be enumerated.

[0048] These proteases derived from filamentous fungi may be used alone or in combination. Among these proteases derived from filamentous fungi, from the viewpoint of further improving the salty taste enhancement effect, preferably a protease derived from the genus Aspergillus, more preferably a protease derived from Aspergillus oryzae, and even more preferably an acidic protease derived from Aspergillus oryzae can be mentioned.

[0049] In the use of the protease derived from filamentous fungi, the culture fluid of the above-mentioned filamentous fungi or a heterologous host into which a gene encoding the protease derived from filamentous fungi is introduced, its crushed liquid and extract can be used, or purified products obtained by purifying them to any level to increase the protease concentration can be used. In addition, in the use of the protease derived from filamentous fungi, commercially available enzyme preparations can be used.

[0050] The amount of the protease derived from filamentous fungi used is not particularly limited. The ratio of 1000 U or more of the protease derived from filamentous fungi to 1 U of the aforementioned glutaminases can be used. From the perspective of further improving the salty taste enhancement effect, the ratio is preferably 1500 U or more, more preferably 2000 U or more, and even more preferably 2500 U or more. The upper limit of the range of the protease derived from filamentous fungi used per 1 U of the aforementioned glutaminases is also not particularly limited. For example, the ratio is 4000 U or less, preferably 3500 U or less, more preferably 3000 U or less, and even more preferably 2800 U or less.

[0051] The specific usage amount of the protease derived from filamentous fungi is, for example, 10 U or more or 50 U or more, preferably 100 U or more or 500 U or more, more preferably 1000 U or more or 2000 U or more, and even more preferably 2500 U or more per 1 g of protein. The upper limit of the usage amount of the protease derived from filamentous fungi per 1 g of protein is not particularly limited, and examples thereof include 50,000 U or less, 20,000 U or less, 10,000 U or less, 8,000 U or less, 5,000 U or less, 4,000 U or less, or 3,500 U or less.

[0052] The activity of protease derived from filamentous fungi, using casein as substrate, will produce the equivalent of tyrosine 1 in 1 minute. μ The amount of enzyme added to produce the color-developing substance of 1g of Folin test solution is considered as 1 unit (1U).

[0053] 1-1-2-3. Proteases from bacteria Bacterial proteases are endopeptidases originating from bacteria. Specific examples of bacterial proteases include proteases derived from the genera Bacillus and Geobacillus, and more specifically, proteases derived from Bacillus amyloliquefaciens, Bacillus cereus, Bacillus clausii, Bacillus intermedius, Bacillus lentus, Bacillus licheniformis, Bacillus stearothermophilus, Bacillus subtilis, and Bacillus thermoproteolyticus, as well as their Geobacillus derivatives.

[0054] These proteases derived from the genera Bacillus and Geobacillus may be used alone or in combination. Among these proteases derived from the genera Bacillus and Geobacillus, preferred examples include Bacillus stearothermophilus and Geobacillus stearothermophilus from the viewpoint of further enhancing the salty taste-enhancing effect of protein-containing materials.

[0055] When using bacterial proteases, culture solutions, disrupted solutions, and extracts of the aforementioned bacteria or heterologous hosts into which genes encoding the aforementioned bacterial proteases have been introduced can be used. Purified products obtained by purifying these products to any level to increase the protease concentration can also be used. In addition, commercially available enzyme preparations can also be used when using bacterial proteases.

[0056] The amount of bacterial protease used is not particularly limited. The bacterial protease can be used at a ratio of 500 U or more per 1 U of the aforementioned glutaminases. From the perspective of further enhancing the salty taste enhancement effect, the bacterial protease can be used at a ratio of preferably 700 U or more, more preferably 900 U or more, and even more preferably 1000 U or more. The upper limit of the range of bacterial protease used per 1 U of the aforementioned glutaminases is also not particularly limited. For example, the ratio is 2000 U or less, preferably 1700 U or less, more preferably 1400 U or less, and even more preferably 1200 U or less.

[0057] The specific usage amount of the bacterial-derived protease per 1g of protein is, for example, 10 U or more. Preferably, it is 50 U or more, more preferably 100 U or more, even more preferably 500 U or more, and even more preferably 900 U or more. The upper limit of the usage amount of the bacterial-derived protease per 1g of protein is not particularly limited, but examples thereof include 30,000 U or less, 20,000 U or less, 10,000 U or less, 8,000 U or less, 5,000 U or less, 3,000 U or less, 2,000 U or less, 1,500 U or less, or 1,200 U or less.

[0058] The amount of the bacterial protease used per 1 U of the filamentous fungus-derived protease is, for example, 0.01 to 2 U, preferably 0.05 to 1 U, more preferably 0.1 to 0.7 U, further preferably 0.2 to 0.6 U, and even more preferably 0.3 to 0.5 U.

[0059] The activity of bacterial protease, using casein as substrate, will produce the equivalent of tyrosine 1 in 1 minute. μ The amount of enzyme added to produce the color-developing substance of 1g of Folin test solution is considered as 1 unit (1U).

[0060] 1-1-3. Enzyme treatment reaction The enzymatic treatment reaction in which the three prescribed enzymes are allowed to act on a protein-containing composition containing a prescribed amount of sodium chloride and / or potassium chloride can generally be performed by subjecting a reaction mixture containing the protein-containing composition and the three prescribed enzymes to reaction conditions for the three prescribed enzymes. This results in a treatment that enhances the saltiness of the protein-containing composition.

[0061] It should be noted that the enzyme treatment with glutaminases, the enzyme treatment with proteases derived from filamentous fungi, and the enzyme treatment with proteases derived from bacteria can all be performed simultaneously. Alternatively, the enzyme treatment with any two of the three enzymes can be performed simultaneously, followed by the enzyme treatment with the remaining enzyme in stages. Alternatively, the enzyme treatment with each of the three enzymes can be performed in stages. Preferably, all three enzymes can be performed simultaneously.

[0062] Reaction conditions (temperature and pH) can be appropriately set based on the thermal and pH characteristics of the enzyme used. Specific examples of reaction temperatures include 10-90°C, preferably 20-80°C, more preferably 25-70°C, even more preferably 30-65°C, even more preferably 35-60°C, and even more preferably 40-55°C or 45-55°C. Specific examples of the pH (25°C) of the mixture of the protein-containing composition containing sodium chloride and / or potassium chloride and the enzyme include 3-9, preferably 4-8, more preferably 4.5-7.5, even more preferably 5-7, and even more preferably 5.5-6.5. The reaction time can be appropriately set through preliminary experiments based on the reaction scale and / or the desired degree of salty taste enhancement. For example, it can range from 30 seconds to 48 hours, preferably from 1 minute to 24 hours, more preferably from 5 minutes to 12 hours, even more preferably from 10 minutes to 6 hours, even more preferably from 15 minutes to 2 hours, and even more preferably from 20 minutes to 1 hour.

[0063] 1-2. Other processes The production method of the present invention may or may not include other steps in addition to the above-mentioned enzyme treatment step. Examples of other steps include a step for preparing a protein-containing composition, an enzyme inactivation step, a cooling step, and a filtration step. These other steps may be performed individually or in combination of two or more steps.

[0064] In the enzyme inactivation step, the enzyme-treated product obtained in the enzyme treatment step is subjected to conditions that inactivate glutaminases and proteases. These inactivation conditions can be appropriately selected to denature the respective enzymes, typically heat inactivation. The specific temperature conditions for heat inactivation can be set based on the thermal properties of the enzymes actually used; for example, temperatures of 70°C or higher, preferably 80°C or higher, and more preferably 85°C or higher can be used. The heat inactivation time is also not particularly limited; for example, it can be 5 to 20 minutes, preferably 8 to 15 minutes.

[0065] 2. Processed protein-containing compositions As described above, the method for producing a processed protein-containing composition, including an enzyme treatment step in which the three specified enzymes are allowed to act on a protein-containing composition containing specified amounts of sodium chloride and / or potassium chloride, can produce a processed protein-containing composition having an enhanced salty taste when consumed. Therefore, the present invention also provides a processed protein-containing composition obtained by the method described in "1. Method for producing a processed protein-containing composition" above.

[0066] The processed protein-containing composition of the present invention is processed so that the salty taste when consumed is enhanced, even though no sodium chloride and / or potassium chloride is added, compared to the salty taste originally exhibited by the protein-containing composition containing a specified amount of sodium chloride and / or potassium chloride (the salty taste exhibited by a composition containing a specified amount of sodium chloride and / or potassium chloride without allowing the above-mentioned three specified enzymes to act).

[0067] The processed protein-containing composition of the present invention can be cooked as needed and used as various foods and drinks, seasonings, and the like.

[0068] The temperature at which the processed protein-containing composition of the present invention is consumed is not particularly limited and can be appropriately determined according to the form of the food or beverage. As a specific example of the temperature at the time of consumption, 4 to 70°C can be cited. Generally, it is well known that even if the salt concentration is the same, the lower the temperature at the time of consumption, the stronger the saltiness felt. On the other hand, the processed protein-containing composition of the present invention has a tendency that the higher the temperature at the time of consumption, the better the effect of increasing the intensity of the saltiness. Therefore, even if the processed protein-containing composition of the present invention is consumed at a high temperature at which it is difficult to feel the saltiness, the increased saltiness can be fully felt without increasing the salt content. From this point of view, as a preferred example of the temperature at the time of consumption, 25 to 70°C can be cited, preferably 40 to 60°C, and more preferably 45 to 55°C.

[0069] 3. Method for enhancing the salty taste of a composition containing protein As described above, the enzymatic treatment step of allowing the three specified enzymes to act on a protein-containing composition containing a specified amount of sodium chloride and / or potassium chloride can enhance the salty taste of the protein-containing composition containing a specified amount of sodium chloride when consumed. Therefore, the present invention also provides a method for enhancing the salty taste of a protein-containing composition.

[0070] A first embodiment of the method for enhancing the salty taste of a protein-containing composition of the present invention includes a step (enzyme treatment step) of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition containing sodium chloride and / or potassium chloride, wherein the total amount of the sodium chloride and potassium chloride is 0.35 to 1.90% by weight when consumed.

[0071] A second embodiment of the method for enhancing the salty taste of a protein-containing composition of the present invention includes a step (enzyme treatment step) of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition containing sodium chloride in an amount of 0.20% by weight or more and less than 0.35% by weight when consumed, and potassium chloride in an amount of 0.30% by weight or more when consumed.

[0072] In the method for enhancing the salty taste of a protein-containing composition of the present invention, details of the protein-containing composition and each enzyme, details of the enzyme treatment step, and other steps that may be included are as described in the above-mentioned "1. Method for producing a processed protein-containing composition".

[0073] 4. Salty taste enhancer of protein-containing compositions As described above, by allowing the three enzymes to act on a protein-containing composition containing a predetermined amount of sodium chloride and / or potassium chloride, the saltiness of the protein-containing composition can be enhanced. Therefore, the present invention also provides a saltiness enhancer for a protein-containing composition.

[0074] A first embodiment of the salty taste enhancer for a protein-containing composition of the present invention is a salty taste enhancer for a protein-containing composition for enhancing the salty taste of a protein-containing composition containing sodium chloride and / or potassium chloride when consumed, comprising glutaminases, a protease derived from filamentous fungi, and a protease derived from bacteria, wherein the total amount of the sodium chloride and potassium chloride in the protein-containing composition is 0.35 to 1.90% by weight when consumed.

[0075] A second embodiment of the salty taste enhancer for a protein-containing composition of the present invention is a salty taste enhancer for a protein-containing composition for enhancing the salty taste of a protein-containing composition comprising sodium chloride and potassium chloride when consumed, the salty taste enhancer comprising glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria, wherein the content of sodium chloride in the protein-containing composition is 0.20% by weight or more and less than 0.35% by weight when consumed, and the content of potassium chloride is 0.30% by weight or more when consumed.

[0076] 4-1. Active ingredients The salty taste enhancer of the protein-containing composition of the present invention contains glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria as active ingredients. Details of each enzyme are described in "1-1-2. Enzymes" under "1. Method for Producing a Processed Protein-Containing Composition" above.

[0077] 4-2. Other ingredients The salty taste enhancer of the protein-containing composition of the present invention may, or may not, contain additives and / or bases acceptable for enzyme formulations as other ingredients in addition to the enzymes described above as active ingredients. Examples of such additives and bases include excipients, buffers, antioxidants, UV inhibitors, preservatives, antiseptics, pH adjusters, dispersants, emulsifiers, solubilizers, carriers, and solvents (such as water). These additives and bases may be used singly or in combination of two or more. The content of these additives and bases can be appropriately determined based on the type of ingredients and / or the formulation form.

[0078] 4-3. Properties The properties of the salty taste enhancer of the protein-containing composition of the present invention are not particularly limited, and examples thereof include powdered, granular, and granular dry preparations and liquid preparations.

[0079] 4-4. Application The salty taste enhancer of the protein-containing composition of the present invention is used to enhance the salty taste of a protein-containing composition containing 0.35 to 1.90% by weight of sodium chloride and / or potassium chloride, based on the total amount of sodium chloride and potassium chloride when consumed. Details of this protein-containing composition are described in "1-1-1. Protein-containing composition" under "1. Method for producing a processed protein-containing composition" above. Specific methods of use are described in "1-1. Enzyme treatment step" under "1. Method for producing a processed protein-containing composition" above.

[0080] Example Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not to be construed as being limited to the following Examples.

[0081] [Using enzymes] [Table 1]

[0082] (Glutaminase Activity Assay) Measure 1 mL of the enzyme solution in a test tube and place it in a constant temperature water bath at 37°C for 5 minutes. Add 1 mL of a 2% (w / v) L-glutamine solution (0.1 mol / L acetic acid buffer (pH 6.0)) preheated to 37°C and mix, and place it for exactly 10 minutes. After placing it, add 1 mL of a 5% (v / v) perchloric acid test solution and mix it, and immediately place it in ice water. After placing it for more than 1 minute, add 1 mL of a sodium hydroxide test solution (0.75 mol / L) and mix it to prepare the reaction solution. Use the L-glutamic acid determination kit "YAMASA" NEO (manufactured by YAMASA Soy Sauce Co., Ltd.) to quantify the L-glutamic acid in the reaction solution. Under these conditions, 1 will be generated within 1 minute. μ The amount of enzyme per mol of L-glutamic acid is defined as 1 unit.

[0083] (Protease Activity Assay) After heating 5 mL of a 0.6% (v / w) casein solution (0.05 mol / L sodium hydrogen phosphate, pH 8.0 [for bacterial proteases], or 0.7% (v / w) lactic acid, pH 3.0 [for filamentous bacterial proteases]) at 37°C for 10 minutes, 1 mL of the protease sample solution was added and immediately shaken to mix. After incubating the solution at 37°C for 10 minutes, 5 mL of a trichloroacetic acid test solution (1.8% trichloroacetic acid, 1.8% sodium acetate, and 0.33 mol / L acetic acid [for bacterial proteases], or 0.44 mol / L trichloroacetic acid [for filamentous bacterial proteases]) was added and shaken to mix. The solution was again incubated at 37°C for 30 minutes and filtered. The first 3 mL of the filtrate was removed, and the next 2 mL of the filtrate was weighed. 5 mL of a 0.55 mol / L sodium carbonate test solution and 1 mL of a Folin test solution (1→3) were added, the solution was thoroughly shaken to mix, and the solution was incubated at 37°C for 30 minutes. The absorbance AT of this liquid (enzyme reaction solution) at a wavelength of 660 nm was measured using water as a control.

[0084] Separately, 1 mL of a sample solution containing protease was weighed, 5 mL of a trichloroacetic acid test solution (containing 1.8% trichloroacetic acid, 1.8% sodium acetate, and 0.33 mol / L acetic acid [for bacterial protease], or 0.44 mol / L trichloroacetic acid [for filamentous bacterial protease]) was added, and the mixture was shaken. Then, 5 mL of a 0.6% (v / w) casein solution (0.05 mol / L sodium hydrogen phosphate, pH 8.0 [for bacterial protease], or 0.7% (v / w) lactic acid, pH 3.0 [for filamentous bacterial protease]) was added, and the mixture was immediately shaken and allowed to stand at 37°C for 30 minutes. The absorbance AB of a liquid (blank) prepared in the same manner as the above enzyme reaction solution was measured. The absorbance AB of the sample solution containing 1% tyrosine generated in 1 minute was determined. μ The amount of enzyme added to produce the color-developing substance of 1g of Folin test solution is considered as 1 unit (1U).

[0085] Weigh 1mL, 2mL, 3mL, and 4mL of 1mg / mL tyrosine standard stock solution (0.2mol / L hydrochloric acid), and add 0.2mol / L hydrochloric acid test solution to make 100mL respectively. Weigh 2mL of each liquid, add 5mL of 0.55mol / L sodium carbonate test solution and 1mL of Folin test solution (1→3), immediately shake and mix, and place at 37°C for 30 minutes. For these liquids, weigh 2mL of 0.2mol / L hydrochloric acid test solution, and use the liquid obtained by the same operation as above as a control, and measure the absorbance A1, A2, A3, and A4 at a wavelength of 660nm. Take the absorbance A1, A2, A3, and A4 on the vertical axis, and the amount of tyrosine in 2mL of each liquid on the horizontal axis ( μ g), prepare a standard curve, and calculate the amount of tyrosine corresponding to an absorbance difference of 1 ( μ g).

[0086] [Number 1] Protease activity (U / g, U / mL) = (AT-AB) × F × 11 / 2 × 1 / 10 × 1 / M AT: absorbance of enzyme reaction solution AB: absorbance of blank F: The amount of tyrosine when the absorbance difference is 1, obtained from the tyrosine standard curve ( μ g) 11 / 2: Conversion factor for the total liquid volume after the reaction stops 1 / 10: Conversion factor for every 1 minute of reaction time M: The amount of sample in 1 mL of sample solution (g or mL) [Test Example 1] (1) Preparation of processed vegetable protein-containing compositions A pea protein material (PURIS Pea870 (manufactured by PURIS, protein content 80% by weight)) was suspended in water to a pea protein content of 10% by weight, and sodium chloride was added to prepare a liquid protein-containing composition. The amount of sodium chloride added was calculated as shown in Table 1, based on the content at the time of consumption, i.e., the content in the baked molded product described below. The protein-containing composition was heated to 50°C while stirring, and the three enzymes were added in the amounts shown in Table 1. The mixture was reacted at 50°C for 1 hour. The temperature was then raised to 85°C and maintained for 10 minutes to inactivate the enzymes. The resulting enzyme-treated liquid was powdered using a spray dryer (Henningsen Pilot Plant Tower Spray Dryer Model T-20, inlet temperature: 140-150°C, outlet temperature: 90-100°C) to obtain a powdered processed protein-containing composition.

[0087] 22.5 mL of hot water was added to 12.5 g of the powdered protein-containing composition and allowed to soak at 50°C for 30 minutes. The entire amount was transferred to a bowl, mixed with 1 g of methylcellulose (Shin-Etsu Chemical Co., Ltd.) and 2 mL of olive oil (Nissin Oillio), and shaped into patty-shaped products. The patty-shaped products were then calcined in an oven at 150°C for 10 minutes to produce the calcined products of Comparative Examples 1-3 and Examples 1-4.

[0088] In order to compare the saltiness-enhancing effect of the fired molded products of Comparative Examples 1 to 3 and Examples 1 to 4, the same procedures as those of Comparative Examples 1 to 3 and Examples 1 to 4 were carried out except that no enzyme was added, thereby obtaining fired molded products for reference.

[0089] (2) Evaluation of the saltiness enhancement effect-1 The saltiness of the fired molded products of Comparative Examples 1 to 3 and Examples 1 to 4 was evaluated by trained sensory panelists according to the following criteria. The results are shown in Table 2.

[0090] - The saltiness is the same as that of the reference fired molded product with the same sodium chloride content + The saltiness is slightly stronger than the reference fired molded product with the same sodium chloride content. ++ The saltiness is stronger than the reference fired molded product with the same sodium chloride content [Table 2]

[0091] As described above, by treating a protein composition containing a sodium chloride content within a range of 0.35 to 1.90% by weight upon consumption with glutaminase, a protease derived from filamentous fungi, and a protease derived from bacteria, an effect of increasing the saltiness was observed (Examples 1 to 4). However, when the sodium chloride content was outside the above range, no effect of increasing the saltiness was observed (Comparative Examples 1 to 3).

[0092] (3) Evaluation of the saltiness enhancement effect-2 Fifteen trained sensory panelists evaluated the intensity of each flavor (saltiness, umami, kokumi (a comprehensive evaluation of the persistence, breadth, and complexity of flavor), bitterness, and sourness) of the fired molded products of Comparative Example 1 and Example 3 according to the following criteria. The average score was used as the score for each flavor. The results are shown in Table 3.

[0093] -2 The taste of the object of evaluation is weaker than that of the reference fired molded product with the same sodium chloride content -1 The taste of the object of evaluation is slightly weaker than that of the reference fired molded product with the same sodium chloride content 0 The taste of the object of evaluation is the same as that of the reference fired molded product with the same sodium chloride content +1 The taste of the evaluated object is slightly stronger than the reference fired molded product with the same sodium chloride content. +2 The taste of the object being evaluated is stronger than that of the reference fired molded product with the same sodium chloride content. [Table 3]

[0094] As shown in Table 3, according to Example 3, in each of the flavors, unlike the effects of improving kokumi and umami, a significantly high effect of increasing saltiness was confirmed.

[0095] [Test Example 2] (1) Preparation of processed vegetable protein-containing compositions Vegetable juice (manufactured by Kagome Co., Ltd.) prepared from onions, carrots, celery, broccoli, and the like was diluted with water and sodium chloride was added to prepare liquid protein-containing compositions having the compositions of protein, lipids, carbohydrates, sodium chloride, and potassium chloride shown in Table 4. Three enzymes (pH 5.98 at 25°C) were added to the protein-containing compositions in the amounts shown in Table 3. The mixture was then heated to 50°C and stirred for 30 minutes. The enzymes were then inactivated by holding the mixture at 90°C for 10 minutes, yielding the processed liquid protein-containing compositions of Examples 5 to 9.

[0096] In order to compare the saltiness-enhancing effect of the processed protein-containing compositions of Examples 5 to 9, the same procedures as in Examples 5 to 9 were carried out except that no enzyme was added, thereby obtaining processed protein-containing compositions for reference.

[0097] (2) Evaluation of the saltiness enhancement effect The processed protein-containing compositions (50°C) of Examples 5-9 were evaluated for saltiness without concentration or dilution. Specifically, 15 trained sensory panelists evaluated the saltiness level of the processed protein-containing compositions (50°C) of Examples 5-9, with the saltiness level of a reference processed protein-containing composition (50°C) with the same sodium chloride content set as 100%. The average was then used to determine the relative saltiness intensity (%). The results are shown in Table 4.

[0098] [Table 4]

[0099] As shown in Table 4, the saltiness-enhancing effect was confirmed by treating the protein-containing compositions containing sodium chloride and potassium chloride in an amount (total amount) of 0.35 to 1.90 wt% when consumed, or in an amount of 0.2% to less than 0.35% sodium chloride and 0.30% to more potassium chloride when consumed, with glutaminase, filamentous fungus-derived protease, and bacterial-derived protease (Examples 5 to 9). + The salinity of the sensor was compared with that of a reference protein-containing composition with the same sodium chloride content. + The salt content of the sensor was compared, and it was confirmed that no new salt was generated by the enzyme treatment. In addition to the saltiness enhancement effect shown in Table 4, the effects of enhancing the aroma, umami, and kokumi were also confirmed.

[0100] [Test Example 3] A processed protein-containing composition (Example 10) was prepared in the same manner as in Example 9 of Test Example 2, except that the amount of potassium chloride was changed from 0.50% by weight to 0.30% by weight. In Example 10, the saltiness-enhancing effect and the bitterness-reducing effect were evaluated using the taste of a reference processed protein-containing composition prepared without the use of enzymes (glutaminase, filamentous fungus-derived protease, and bacterial protease) as a benchmark. The results confirmed both a saltiness-enhancing effect and a bitterness-reducing effect.

[0101] [Test Example 4] The saltiness-enhancing effect of the processed protein-containing composition of Example 8, prepared in Test Example 2, was evaluated at 25°C or 5°C, in addition to the evaluation at 50°C shown in Test Example 2. The relative saltiness intensity (%) of the processed protein-containing composition of Example 8 at each serving temperature was calculated in the same manner as in Test Example 2, with the saltiness of a reference processed protein-containing composition (a processed protein-containing composition obtained by the same procedures as Example 8, except that no enzyme was added) at each serving temperature being set as 100%. The results are shown in Table 5.

[0102] [Table 5]

[0103] As shown in Table 5, an increase in saltiness was confirmed at any temperature. Generally, it is well known that even if the salt concentration is the same, the lower the temperature at the time of consumption, the stronger the saltiness is felt. In Table 5, the saltiness of the protein-containing composition processed for reference is expressed as 100 for each temperature at the time of consumption, but in fact, the lower the temperature, the greater the saltiness intensity is, as is the common trend. On the other hand, the saltiness-increasing effect of the protein-containing composition processed in Example 8 is higher than 5°C at 25°C, and is particularly significantly higher at 50°C. That is, it shows that the protein-containing composition processed in Example 8 can obtain a significant saltiness-increasing effect even at a temperature at which only a weak saltiness can be felt.

[0104] [Test Example 5] Various amino acids were added to a reference processed protein-containing composition corresponding to Example 8 (a processed protein-containing composition obtained by performing the same procedures as Example 8, except that no enzyme was added) to prepare the processed protein-containing compositions of Comparative Examples 4 to 6. The amounts of these amino acids added were set to the same amount as the theoretical amount of each amino acid produced by the enzymatic reaction in Example 8. The relative saltiness intensity (%) of the processed protein-containing composition was derived in the same manner as in Test Example 2, with the saltiness of the reference processed protein-containing composition set as 100%. Umami intensity was also evaluated using the same method as for evaluating saltiness intensity. The food was consumed at 50°C. The results are shown in Table 6.

[0105] [Table 6]

[0106] A comparison of Comparative Examples 5 and 6 with Example 8 in Table 6 shows that the significant saltiness-enhancing effect of Example 8 is not simply due to the release of glutamate, an umami component, but rather is the result of a synergistic effect from the release of various other amino acids through enzyme treatment, exhibiting an unexpected level of effect. Furthermore, a significant umami-enhancing effect was also observed in Example 8. A comparison of Comparative Examples 5 and 6 with Example 8 in Table 6 shows that the significant umami-enhancing effect of Example 8 is not simply due to the release of glutamate, an umami component, but is also exhibited at an unexpected level of effect.

Claims

1. A method for producing a processed protein-containing composition, characterized in that include: a step of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition containing sodium chloride and / or potassium chloride; The total amount of the sodium chloride and potassium chloride is 0.35 to 1.90% by weight when consumed.

2. A method for producing a processed protein-containing composition, characterized in that include: a step of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition comprising sodium chloride and potassium chloride; The sodium chloride content is 0.20% by weight or more and less than 0.35% by weight when eaten, and the potassium chloride content is 0.30% by weight or more when eaten.

3. The manufacturing method according to claim 1 or 2, wherein: The glutaminase is glutaminase EC3.5.1.

2.

4. The manufacturing method according to claim 3, wherein: The glutaminase is derived from Bacillus or Geobacillus.

5. The manufacturing method according to claim 1 or 2, wherein: The protease derived from filamentous fungi is a protease derived from the genus Aspergillus.

6. The manufacturing method according to claim 1 or 2, wherein: The bacterial protease is a protease derived from Bacillus or Geobacillus.

7. The manufacturing method according to claim 1 or 2, wherein: The protease derived from filamentous fungi is used at a ratio of 1000 U or more per 1 U of the glutaminase.

8. The manufacturing method according to claim 1 or 2, wherein: The bacterial-derived protease is used at a ratio of 500 U or more per 1 U of the glutaminase.

9. The manufacturing method according to claim 1 or 2, wherein: The bacterial-derived protease is used at a ratio of 0.01 to 2 U relative to 1 U of the filamentous fungus-derived protease.

10. The manufacturing method according to claim 1 or 2, wherein: The protein is plant protein.

11. A method for enhancing the salty taste of a composition containing protein, characterized in that: include: a step of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition containing sodium chloride and / or potassium chloride; The total amount of the sodium chloride and potassium chloride in the protein-containing composition is 0.35 to 1.90% by weight when consumed.

12. A method for enhancing the salty taste of a composition containing protein, characterized in that: include: a step of allowing glutaminases, proteases derived from filamentous fungi, and proteases derived from bacteria to act on a protein-containing composition comprising sodium chloride and potassium chloride; The content of sodium chloride in the protein-containing composition is 0.20% by weight or more and less than 0.35% by weight when consumed, and the content of potassium chloride is 0.30% by weight or more when consumed.

13. A salty taste enhancer of a protein-containing composition comprising sodium chloride and / or potassium chloride, characterized in that: Contains glutaminases, proteases from filamentous fungi and proteases from bacteria, The total amount of the sodium chloride and potassium chloride in the protein-containing composition is 0.35 to 1.90% by weight when consumed.

14. A salty taste enhancer of a protein-containing composition comprising sodium chloride and potassium chloride, characterized in that: Contains glutaminases, proteases from filamentous fungi and proteases from bacteria, The content of sodium chloride in the protein-containing composition is 0.20% by weight or more and less than 0.35% by weight when consumed, and the content of potassium chloride is 0.30% by weight or more when consumed.

15. A processed protein-containing composition, characterized in that Obtained by the production method according to claim 1 or 2.

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