FIELD: food industry.
SUBSTANCE: present invention relates to a method for salty flavour enhancement in a food product or beverage, to a seasoning composition and a salty flavour enhancer and their production method as well as to food products or beverages produced using the seasoning composition or the salty flavour enhancer. The seasoning composition and the salty flavour enhancer contain (each) a 5'-ribonucleotide and a branched-chain amino acid; mixed in the seasoning composition and in the flavour enhancer are 0.45 - 81 weight parts of a branched-chain amino acid per 100 weight parts of 5'-ribonucleotides. The food product or beverage salty flavour enhancement method envisages mixing 2 - 90 weight parts of 5'-ribonucleotides with 0.05 - 9 weight parts of a branched-chain amino acid per 100 weight parts of salt included into the composition of the food product or beverage and addition of the produced mixture into the food product or beverage.
EFFECT: invention allows to reduce salt content in food products or beverages with preservation of the food product or beverage original flavour.
8 cl, 10 tbl, 8 ex
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