Abstract: A processed meat-like food containing a connective tissue-like texture imparting agent and a textured vegetable protein, and having texture closer to processed meat foods produced from meat as a main raw material; a connective tissue-like texture imparting agent capable of imparting to a processed meat-like food a texture closer to processed meat foods produced from meat as a main raw material; a method for texture improvement of a processed meat-like food containing a textured vegetable protein, where a connective tissue-like texture imparting agent is added, the method approximating the texture of a processed meat-like food to processed meat foods produced from meat as a main raw material; and a production method for a processed meat-like food, including mixing a connective tissue-like texture imparting agent and a textured vegetable protein, the method resulting in a processed meat-like food having texture closer to those of processed meat foods produced from meat.

Abstract: A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.

Abstract: Provided is a taste improver that improves or decreases unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form thereof. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver.

Abstract: Provided is a taste improver that improves or decreases unpleasant bitterness, astringent taste, harsh taste, bitter taste, or the like that results from potassium salts, magnesium salts, calcium salts, and ammonium salts without adversely affecting savoriness of a food or drink. The taste improver includes a vegetable extract and/or a phospholipid. In the taste improver, the aforementioned vegetable extract includes a vegetable-derived glycoside and/or glycoside aglycone. In the taste improver, the aforementioned phospholipid is phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, and/or a lyso form thereof. Arginine is further added to the aforementioned taste improver. Trehalose and/or hydrogenated starch syrup are further added to the taste improver.

Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.

Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of a food. A salty taste enhancer obtained by adding a glutamic acid-containing dipeptide, specifically Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, or Trp-Glu, to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.

Abstract: It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.

Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.

Abstract: A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided.