Patent Publication Number: US-2012034368-A1

Title: Method for improving salty taste of food or beverage and salty taste improving agent

Description:
TECHNICAL FIELD 
     The present invention relates to a method for enhancing a salty taste which is reduced when a sodium salt such as sodium chloride used for a food or beverage is reduced from the viewpoints of health and the like; and/or a method for improving (masking) a foreign taste (harsh taste) due to a salt substitute, for example, a potassium salt such as potassium chloride, added to supplement a salty taste reduced because of reduction in amount of a sodium salt such as sodium chloride; a food or beverage improved in a salty taste, and a salty taste improving agent. 
     More specifically, the present invention relates to a method for enhancing a salty taste of a food or beverage, characterized in that the salty taste is enhanced by adding a water-soluble dietary fiber to the food or beverage containing a sodium salt such as sodium chloride; and/or a method for improving (masking) a foreign taste (harsh taste) of a food or beverage, the foreign taste being imparted by a potassium salt (a salt substitute) such as potassium chloride used to reduce salt; and also to a salty taste improving agent. 
     BACKGROUND ART 
     Among sodium salts, sodium chloride is a basic seasoning to impart to a food or beverage a taste (particularly a salty taste) which makes the food or beverage particularly tasty. In addition, sodium chloride is essential in dietary life, for example, because sodium chloride plays a role in forming the network structure of wheat gluten to bring about the extensibility and elasticity in the production of bread and noodles. Moreover, the constituents, i.e., sodium and chlorine are necessary components for the human body. However, it was pointed out recently that excessive intake of sodium chloride, especially, sodium can be a causative factor of cardiovascular diseases such as hypertension, renal diseases, and cardiac diseases. Hence, products featuring reduced sodium have been under intensive development. 
     However, simple reduction in amount of sodium chloride blended in a food or beverage results in an unbalanced taste, which is very far from the taste the food has to have. Hence, consumers do not prefer such reduced-sodium foods and beverages. In this respect, some methods have been attempted to supplement the salty taste by using potassium salts such as potassium chloride, i.e., salt substitutes. However, the salt substitutes have a characteristic foreign taste (harsh taste) which sodium salts such as sodium chloride do not have, and it is difficult for consumers to be familiar with the foreign taste. Hence, various methods have been attempted to reduce the foreign taste (Patent Documents 1 and 2). In addition, some methods have been attempted to provide a reduced-sodium food or beverage by employing a method for enhancing a salty taste using no salt substitute such as potassium chloride (Patent Documents 3 to 18). 
     Various methods have been examined to reduce the harsh taste of salt substitutes such as potassium chloride. Examples of the methods include a method using a non-sugar component concentrate (a mixture of amino acids, organic acids, and salts thereof) obtained in sugar production (Patent Document 1); a method in which a gluconic acid salt and whey mineral are blended (Patent Document 2); and the like. However, all of these methods are still techniques each using several kinds of composite materials in combination, such as use of various amino acids, organic acids, salts thereof, and the like in combination. 
     Various methods have been examined to enhance a salty taste without using a salt substitute such as potassium chloride. Examples of such methods reported so far include those using amino acids, organic acids, and salts thereof (Patent Documents 3 to 5, and 11 to 14), those using sugars (Patent Documents 6 to 9), one using an inorganic salt (Patent Documents 10), those using protein hydrolysates (Patent Documents 15 to 17), one using a plant extract liquid (Patent Document 18), and the like. 
     However, the method for enhancing a salty taste by using a C3 to C8 saturated aliphatic monocarboxylic acid described in Patent Document 3 has drawbacks that the characteristic astringent taste and sour taste cannot be avoided, and that the food becomes oily when a high-molecular weight substance is used. Hence, it is difficult to apply the method to all foods. The methods for enhancing a salty taste by blending amino acids, organic acids, and salts thereof (Patent Documents 4, 5, 11 to 14) cannot be considered preferable, because of the characteristic flavors of the amino acids, organic acids, γ-aminobutyric acid, and the like, and also because of the complexity and costs associated with the blending of several kinds of them. The method for enhancing a salty taste using trehalose described in Patent Document 6 cannot be used for all foods and beverages because trehalose itself has a sweet taste, and is not preferably used for foods whose energy values are important because trehalose has an energy value of as high as 4 kcal/g. Meanwhile, Patent Document 8 discloses a method for enhancing a salty taste by using a sugar alcohol with a weak sweet taste. However, a sugar alcohol has characteristic astringent taste, and, when potassium chloride is used in combination, the harsh taste thereof is disadvantageously further emphasized. Regarding a method for enhancing a salty taste by using a di- or higher saccharide described in Patent Document 9, only di- to tetra saccharides are specifically disclosed. In addition, Patent Document 9 is silent about an effect of masking the foreign taste due to a salt substitute such as potassium chloride. Moreover, in the case of a method using a phosphoric acid salt (Patent Document 10), the phosphoric acid salt has a peculiar foreign taste, and in addition needs to be represented on the label as a food additive. Hence, food manufactures and consumers are reluctant to accept such a method. Moreover, the methods using a protein hydrolysate or a plant extract are less versatile, because the peculiar flavors of those substances impose limitations on the kinds of foods and beverages to which the methods are applicable. 
     PRIOR ART DOCUMENTS 
     Patent Document 
     
         
         [Patent Document 1] Japanese Patent Application Publication No. Hei 06-014742 
         [Patent Document 2] Japanese Patent Application Publication No. 2008-289426 
         [Patent Document 3] Japanese Patent Application Publication No. Hei 5-184326 
         [Patent Document 4] Japanese Patent Application Publication No. 2004-275097 
         [Patent Document 5] Japanese Patent Application Publication No. 2002-345430 
         [Patent Document 6] Japanese Patent Application Publication No. Hei 10-66540 
         [Patent Document 7] Japanese Patent Application Publication No. 2009-082070 
         [Patent Document 8] Japanese Patent Application Publication No. 2008-099624 
         [Patent Document 9] Japanese Patent Application Publication No. 2006-314235 
         [Patent Document 10] Japanese Patent Application Publication No. 2010-075070 
         [Patent Document 11] Japanese Patent Application Publication No. 2010-011807 
         [Patent Document 12] Japanese Patent Application Publication No. 2008-054661 
         [Patent Document 13] WO 2008-120726 
         [Patent Document 14] Japanese Patent Application Publication No. 2007-289182 
         [Patent Document 15] Japanese Patent Application Publication No. 2009-148216 
         [Patent Document 16] Japanese Patent Application Publication No. Hei 07-289198 
         [Patent Document 17] WO 01-039613 
         [Patent Document 18] Japanese Patent Application Publication No. 2006-296357 
       
    
     SUMMARY OF INVENTION 
     Problems to Be Solved By the Invention 
     An object of the present invention is to provide a method for enhancing a salty taste, which is superior to methods described so far. Moreover, another object of the present invention is to provide a method for enhancing a salty taste and/or a method for improving (masking) a harsh taste (masking), of a food or beverage containing a sodium salt such as sodium chloride and/or a potassium salt such as potassium chloride. 
     Means for Solving the Problems 
     The present inventors have conducted diligent studies to solve the above described problems. As a result, the present inventors have found the following facts. Specifically, unlike many salty taste enhancers and salty taste enhancing methods developed so far, a water-soluble dietary fiber, preferably, an indigestible dextrin is capable of markedly enhancing a salty taste of a sodium salt such as sodium chloride, without imparting a foreign taste or a foreign odor. Moreover, the effect of enhancing a salty taste leads to a favorable total balance of tastes including an umami taste and a Kokumi taste (richness or body), and the effect is fully exhibited especially in the cases of reduced-sodium foods and beverages. Moreover, in the cases of reduced-sodium foods and beverages whose salty tastes are supplemented by using a salt substitute such as potassium chloride, the use of a water-soluble dietary fiber, preferably, a indigestible dextrin achieves not only the effect of enhancing a salty taste, but also a second effect of masking the peculiar foreign taste (harsh taste) of a potassium salt such as potassium chloride. These findings lead to the completion of the present invention. 
     Specifically, the present invention provides the following items:
     1. A method for improving a salty taste of a food or beverage, comprising adding a water-soluble dietary fiber to the food or beverage.   2. The method for improving a salty taste according to the above-described item 1, wherein the method for improving a salty taste is a method for enhancing a salty taste of a sodium salt.   3. The method for improving a salty taste according to the above-described item 2, wherein the sodium salt is sodium chloride.   4. The method for improving a salty taste according to the above-described item 1, wherein the method for improving a salty taste is a method for improving (masking) a harsh taste of a potassium salt.   5. The method for improving a salty taste according to the above-described item 4, wherein the potassium salt is potassium chloride.   6. The method for improving a salty taste according to any one of the above-described items 1 to 5, wherein the water-soluble dietary fiber is one or more selected from the group consisting of indigestible dextrins, branched maltodextrins, inulins, and polydextroses.   7. The method for improving a salty taste according to the above-described item 6, wherein the water-soluble dietary fiber is an indigestible dextrin.   8. The method for improving a salty taste according to any one of the above-described items 1 to 7, wherein the amount of sodium chloride in the food or beverage is 0.5 w/w % or more in terms of anhydrous substance with respect to the food or beverage.   9. The method for improving a salty taste according to any one of the above-described items 1 to 8, wherein the substitution ratio of potassium chloride for sodium chloride in the food or beverage is 50 w/w % or less in terms of anhydrous substance.   10. The method for improving a salty taste according to any one of the above-described items 1 to 9, wherein the water-soluble dietary fiber is added in an amount of 1.0 w/w % or more in terms of anhydrous substance with respect to the food or beverage.   11. A food or beverage, whose salty taste is improved by the method for improving a salty taste according to any one of the above-described items 1 to 10.   12. The food or beverage according to the above-described item 11, wherein the food or beverage is a reduced-sodium food or beverage.   13. A salty taste improving agent, comprising a water-soluble dietary fiber.   14. A salty taste improving agent, comprising: a water-soluble dietary fiber; and one or more selected from sodium chloride, salt substitutes, other salty taste enhancers, mineral supplements, flavor enhancers, and spices.   

     Effects of the Invention 
     The present invention relates to a food or beverage using a dietary fiber. In particular, the present invention relates to a method for enhancing a salty taste and/or a method of improving (masking) a harsh taste of a reduced-sodium food or beverage containing a sodium salt such as sodium chloride and/or a food or beverage containing as a salt substitute a potassium salt such as potassium chloride. Conventionally, since such reduced-sodium foods and beverages have thin and unsatisfactory tastes, methods have often been employed in which various salty taste enhancers, or salt substitutes such as potassium chloride are used. Salt substitutes such as potassium chloride have a characteristic foreign taste (harsh taste). However, the present invention makes it possible to achieve well-balanced tastes including a salty taste and an umami taste even in a reduced-sodium food or beverage, and also to improve (mask) a harsh taste characteristic to potassium chloride or the like. For this reason, it is made possible to reduce the risk of onset and exacerbation of diseases whose risk factor is thought to be sodium, and simultaneously to live a dietary life with fully satisfactory taste. 
    
    
     MODES FOR CARRYING OUT THE INVENTION 
     In the present invention, a “salty taste” depends on a sodium salt, in particular, sodium chloride. The shape of the contained sodium chloride and the form of existence thereof may be any, as long as sodium chloride is contained. Accordingly, the contained sodium chloride may be, of course, a high-purity sodium chloride-containing product typified by common salt, refined salt, and table salt; or may be a slightly-low-purity sodium chloride-containing product such as bittern, seawater, or rock salt. Alternatively, the contained sodium chloride may be sodium chloride which is commonly used in a blend of seasoning and which is present in a complex seasoning such as an amino acid; an organic acid; an umami component or flavor component extracted from dried bonito, Kombu (edible kelp), Shiitake mushroom, or the like; and spices. An example of the sodium salt associated with the salty taste other than sodium chloride is trisodium citrate. 
     In the present invention, potassium chloride is a typical potassium salt used as a salt substitute alternative to sodium salts such as common salt, and another example of the potassium salt is potassium phosphate. 
     The term dietary fiber is a generic name for components contained in foods and not digested by human digestive enzymes. Dietary fibers can be roughly classified into water-soluble dietary fibers which are soluble in water, and water-insoluble dietary fibers which are insoluble in water. In the present invention, the term “water-soluble dietary fiber” refers to an indigestible saccharide which contains 50% by mass or more of dietary fibers as determined according to AOAC 2001. 03, which is soluble in water at 20° C. at 20 g or more per 100 ml of water, and which has a viscosity of less than 20 mPa·s in a 5% by mass aqueous solution at 20° C. 
     Specific examples of the water-soluble dietary fiber include indigestible dextrins (for example, commercially available products such as those manufactured by Matsutani Chemical Industry Co., Ltd. under the trade names of “Pinefiber” or “Fibersol-2”), polydextroses (for example, one manufactured by Danisco Cultor under the trade name of “Litesse”), branched maltodextrins (for example, one manufactured by ROQUETTE under the trade name of “Nutriose”), inulins, and the like. In addition to these dietary fibers, the water-soluble dietary fiber includes any of water-soluble dietary fibers (indigestible saccharides) which satisfy the above-described requirements of the low viscosity and the water-solubility. 
     In the present invention, the water-soluble dietary fiber preferably has a molecular weight of 1,000 to 5,000, and more preferably 1,500 to 2,500. 
     As the water-soluble dietary fiber used in the present invention, an indigestible dextrin is most effective and preferable. 
     The indigestible dextrin is obtained by heating starch with a trace amount of hydrochloric acid added thereto, followed by an enzymatic treatment. The indigestible dextrin is preferably a dextrin containing 85 to 95% by mass of indigestible components. Moreover, the indigestible dextrin also includes reduced products thereof produced by hydrogenation. The energy value of the indigestible dextrin is 1 kcal/g, according to the energy conversion factor for dietary fibers described in SyokuShinHatsu Nos. 0217001 and 0217002. 
     The molecular weight of the indigestible dextrin is generally in a range from 1,500 to 2,500. 
     As described above, general production of an indigestible dextrin involves heating with hydrochloric acid being added, followed by an enzymatic treatment. However, in the present invention, an indigestible dextrin prepared by any method may be used. 
     A method for enhancing a salty taste of a food or beverage of the present invention includes adding the water-soluble dietary fiber, which is an active ingredient, to a target food or beverage, thereby exhibiting a desired effect. The target food or beverage may be a food or beverage in any field, and contains at least a sodium salt typified by sodium chloride. The target food or beverage may further contain a potassium salt such as potassium chloride. To carry out the method for enhancing a salty taste of a food or beverage of the present invention, the water-soluble dietary fiber, which is an active ingredient, may be added in any step from the stage of the raw materials to the completion of the product in consideration of the composition and the intended use of the target food or beverage. As a method for the addition, one or more methods are selected appropriately from known methods such as mixing, kneading, dissolving, melting, dispersing, suspending, emulsifying, reverse micellization, permeation, spreading, applying, adhesion, spraying, covering (coating), injecting, immersing, supporting, and the like, for example. Alternatively, the water-soluble dietary fiber may be added by sprinkling the water-soluble dietary fiber on the product at the completion of production thereof or before eating it, or by other methods. 
     In the present invention, the necessary amount of water-soluble dietary fiber to be used to enhance the salty taste of the food or beverage is not particularly limited, as long as the desired effect can be obtained. The effect of enhancing a salty taste can be obtained effectively by using one or more selected from water-soluble dietary fibers in a total amount of approximately 0.5 w/w % or more, preferably approximately 1.0 w/w % or more, and further preferably approximately 1.0 w/w % to 10 w/w %, with respect to the food or beverage. If the amount of the water-soluble dietary fiber added is less than 0.5 w/w % with respect to the food, beverage, or the like containing common salt, the effect of enhancing a salty taste is insufficient. Hence, the amount of the water-soluble dietary fiber added is preferably approximately 1.0 w/w % or more. 
     However, even when the amount of the water-soluble dietary fiber added is excessively large, the effect of enhancing a salty taste and the like is not further increased dramatically. Hence, from the economical viewpoint, it is sufficient that the upper limit of the water-soluble dietary fiber is set to 10.0 w/w % with respect to the food or beverage containing common salt. 
     Moreover, from the viewpoint of the effect of enhancing a salty taste, when the concentration of sodium chloride contained in the food, beverage, or the like is approximately 0.5 w/w % or more, more preferably 1 w/w % or more and 10 w/w % or less, and further preferably 1 w/w % or more and 7 w/w % or less, the effect of the present invention is particularly remarkable. If the concentration is 0.5 w/w % or less, a sufficient effect of enhancing a salty taste and the like is not obtained even by using the dietary fiber. On the other hand, it is impossible any more in a sensory test to perceive the effect of the present invention at a remarkable level, when the food, beverage, or the like has a concentration of sodium chloride exceeding approximately 10.0 w/w %, but does not undergo any special treatment. However, there is no problem because the concentration of salt contents in most foods and beverages generally taken by people is about 5% at the highest. In addition, even in a case of a food or beverage having a high concentration of salt contents or the like, if, for example, this is diluted before use, the effect of the present invention can be perceived at a remarkable level. The dietary fiber may be contained with reference to the above-described amount. 
     Moreover, when sodium chloride contained in the food or beverage is partially substituted by potassium chloride, it is possible not only to enhance the salty taste and the umami taste, but also to mask the foreign taste (harsh taste) characteristic to potassium chloride as follows. Specifically, the substitution ratio of potassium chloride for sodium chloride in the food or beverage is set to 50 w/w % or less in terms of anhydrous substance with respect to the total mass of sodium chloride, and 1 part by mass or more of the water-soluble dietary fiber is added per 1.5 parts by mass of sodium chloride and potassium chloride in total. 
     In producing a reduced-sodium food or beverage of the present invention in which sodium salts such as sodium chloride are reduced, it is advantageous to cause a relatively small amount of sodium chloride to coexist with the dietary fiber and to use in combination a known salt substitute such as potassium chloride; a component having an effect of enhancing a salty taste other than those of the present invention, such as Koji hydrolysate, a monocarboxylic acid, a,a-trehalose, maltotetraose, or pullulan; a umami component such as monosodium L-glutamate, sodium inosinate, or sodium guanylate; a powder or an extract of Kombu or dried bonito containing such a umami component; or the like. In addition, a reduced-sodium food or beverage improved in palatability or nutritive value can be advantageously produced by using in combination one or more selected from appropriate additives such as flavors, coloring agents, acidulants, sweeteners, corrigents, spices, vitamins, and minerals, as needed. 
     A method of enhancing a salty taste of a food or beverage of the present invention and the like can exhibit the desired effect, when the target food or beverage contains the water-soluble dietary fiber, which is an active ingredient. For this reason, in the cases of foods and beverages in any field, the foods and beverages only need to contain the water-soluble dietary fiber, which is an active ingredient, at the end. The water-soluble dietary fiber may be added at any timing during the process from the stage of raw materials to the completion of the products as described above. In addition, the water-soluble dietary fiber may be a form which is suitable, for example, for a case where a consumer sprinkles the water-soluble dietary fiber on the target food or beverage by himself/herself before eating. 
     In the present invention, even in a case where a salt substitute (potassium chloride or the like), or a umami component (an amino acid salt; a food such as Kombu or dried bonito, a sweetener, a spice, which contain a lot of an amino acid salt, or the like) is added to supplement a salty taste and an umami taste lost in the reduced-sodium food or beverage, the quality of taste thereof can be improved without any problem by appropriately adjusting the amount of the water-soluble dietary fiber added within a preferable range. In addition, since the water-soluble dietary fibers, particularly, indigestible dextrins, have only an extremely weak taste as described above, the water-soluble dietary fibers can be used for any foods and beverages. 
     Specific examples of the “food or beverage” to which the present invention is applied include reduced-sodium seasonings (soybean paste, soy sauce, table salt, seasoned salt, mayonnaise, dressing, sauce for grilled meat, table vinegar, Sanbai-zu (a mixture of vinegar, soy sauce, and Mirin (a cooking sweet sake)), Sushi-zu (a mixture of vinegar and sugar), Dashinomoto (a soup and cooking stock), soup stocks, dips for Tempura, sauces for noodles, Worcestershire sauce, ketchup, curry roux, white roux, seafood extracts, vegetable extracts, meat extracts, and complex seasonings); reduced-sodium beverages (soft drinks such as vegetable juices, isotonic drinks, and carbonated beverages; soups such as soybean paste soup, Chinese soup, cream soup, and minestrone; dessert beverages such as adzuki-bean soup, milkshake, and gel beverages); reduced-sodium preserved foods (pickles; meat products such as ham; ground sea food products such as boiled fish pastes; dried fish products such as dried squid and dried fish seasoned with Mirin; instant noodles; instant soups; canned foods; bottled foods; various retort pouch foods; and the like); reduced-sodium baked products of wheat flour or the like (bread, cookie, cracker, rice confectionery, snack confectionery, and the like); and the like. The present invention is applicable to dietary supplements, pet foods, livestock animal foods, and the like. In addition, in the present invention, the “food or beverage” includes intermediate products and raw materials used to produce foods or beverages. Examples thereof include dough in the cases of baked products of wheat flour or the like such as bread and cookie; soup stocks in the cases of production of soups; powder or liquid soups in the cases of instant noodles; and the like. 
     The present invention makes it possible to improve not only the salty taste lost by reduction of sodium, but also the balance of tastes including also the Kokumi taste (richness) and the umami taste. Moreover, the present invention makes it possible to mask the foreign taste of a salt substitute such as potassium chloride. Hence, it is possible to provide reduced-sodium foods and beverages satisfactory to consumers, which would otherwise often result in dissatisfaction or a foreign taste because of a dull taste as a whole. 
     In this description, the term “reduced-sodium food or beverage” refers to a food or beverage whose amount of sodium originated from sodium chloride or the other sodium salt is intentionally reduced in comparison with the amount of sodium originated from sodium chloride or the other sodium salt generally contained in the food or beverage. For example, the “reduced-sodium food or beverage” includes foods and beverages which are reduced in salt from the viewpoint of health maintenance by salt intake restriction. 
     In addition, a salty taste improving agent comprising the water-soluble dietary fiber of the present invention can render the taste of foods and beverages satisfactory, when used for various foods and beverages, which would be otherwise weak in salty taste, and dull in taste, resulting in unsatisfactory taste. Here, examples of such foods and beverages include pickles, curry rice, Tempura (battered and deep fried foods), fermented foods, and the like. 
     In other words, as described earlier, the salty taste improving agent of the present invention can be used in any mode in which a food or beverage is seasoned during production process thereof, or the taste is adjusted by a consumer immediately before eating to suit his/her taste. For example, the salty taste improving agent of the present invention may be used in a mode where the product of the present invention is sprinkled at a food factory or a shop, for example, in the case of seasoning popcorn confectionery; in a mode where the food or beverage is seasoned by being mixed with a seasoning liquid in which the salty taste improving agent is contained in an oil, fat, or the like; or in a mode where a consumer seasons the food or beverage by sprinkling the salty taste improving agent thereonto immediately before eating. 
     The salty taste improving agent of the present invention may be a water-soluble dietary fiber itself, or may be one which contains mainly the water-soluble dietary fiber, preferably approximately 20% by mass or more, more preferably approximately 30% by mass or more of the water-soluble dietary fiber in terms of anhydrous substance, and which contains other additives. The aforementioned other additives, for example, may be one or more selected from a relatively small amount of sodium chloride; other known salty taste enhancers including salt substitutes such as potassium chloride, Koji hydrolysate, and monocarboxylic acids; mineral supplements such as calcium chloride, magnesium sulfate, iron citrate, whey mineral, and bittern; corrigents such as rutin, hesperidin, naringin, and derivatives thereof; flavor enhancers containing umami components such as L-monosodium glutamate, sodium inosinate, and sodium guanylate; spices such as capsicum pepper, peppers, and Japanese pepper; and the like. Those additives can be used in combination in appropriate amounts as needed. 
     Products produced by utilizing the present invention as described above are reduced in sodium content without altering the taste of the foods. As a result, these products can greatly contribute to health maintenance and promotion by preventing the induction of cardiovascular diseases such as hypertension, renal diseases, and cardiac diseases or improving such cardiovascular diseases. 
     Hereinbelow, the present invention will be described more specifically on the basis of experiments. In Experimental Examples, % represents % by mass. 
     EXPERIMENTAL EXAMPLE 1 
     &lt;Influence of Various Water-Soluble Dietary Fibers on Salty Taste of Sodium Chloride&gt; 
     Investigation was made as to how change in kind of coexisting water-soluble dietary fiber influenced the salty taste of sodium chloride. As sodium chloride, reagent grade sodium chloride was used. The water-soluble dietary fibers used were an indigestible dextrin (commercially available from Matsutani Chemical Industry Co., Ltd. under the trade name of “Fibersol-2,” having a molecular weight of approximately 1600); a branched maltodextrin (manufactured by ROQUETTE under the trade name of “Nutriose FB,” having a molecular weight of approximately 1600); a polydextrose (manufactured by Danisco Cultor under the trade name of “Litesse II,” having a molecular weight of approximately 2000); and an inulin (manufactured by Dai-Nippon Meiji Sugar Co., Ltd., under the trade name of Raftiline HP, having molecular weight approximately 1500). For comparison, a common dextrin was used (commercially available from Matsutani Chemical Industry Co., Ltd. under the trade name of “Pinedex #2”, having a DE of 10 and a molecular weight of approximately 1700). Meanwhile, for reference, trehalose (manufactured by the Hayashibara Company under the trade name of “Treha”) was used which is known to have an effect of enhancing a salty taste. 
     &lt;Experimental Method&gt; 
     Each aqueous test solution was prepared by dissolving thereinto 1.5% of sodium chloride in terms of anhydrous substance and 1% of one of the above-described water-soluble dietary fibers in terms of anhydrous substance. Thus, sodium chloride and the water-soluble dietary fiber were caused to coexist in the aqueous test solution. As a control, a 1.5% sodium chloride aqueous solution containing no water-soluble dietary fiber was prepared. A panel test was conducted to evaluate how the salty taste of the aqueous test solution was changed in comparison with the control (the 1.5% sodium chloride aqueous solution containing no water-soluble dietary fiber). The panel test was conducted by 11 panelists including 6 men and 5 women, at a room temperature of 26° C. The influence on the salty taste was evaluated by using four grades, which corresponded to the situations where the salty taste was reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with the control. For each of the water-soluble dietary fibers, and for each of the grades, the number of panelists who made the evaluation is shown in Table 1. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 1 
               
             
            
               
                   
                   
               
               
                   
                 Influence on salty taste 
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Product 
                   
                 Un- 
                 Slightly 
                 Markedly 
                   
               
               
                 name 
                 Reduced 
                 changed 
                 enhanced 
                 enhanced 
                 Remarks 
               
               
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Fibersol-2 
                 0 
                 0 
                 0 
                 11 
                   
               
               
                 Pinedex #2 
                 2 
                 7 
                 2 
                 0 
               
               
                 Nutriose FB 
                 0 
                 3 
                 7 
                 1 
                 Foreign taste 
               
               
                 Litesse II 
                 0 
                 4 
                 6 
                 1 
                 Foreign taste 
               
               
                 Raftiline HP 
                 0 
                 3 
                 6 
                 2 
               
               
                 Trehalose 
                 1 
                 5 
                 4 
                 1 
                 Sweet taste 
               
               
                   
               
            
           
         
       
     
     As is apparent from the results shown in Table 1, regarding the salty taste of sodium chloride, a great effect of enhancing a salty taste was not observed in the presence of the common dextrin Pinedex #2 or trehalose, which is said to have an effect of enhancing a salty taste. However, an effect of enhancing a salty taste was observed in each of the cases of Fibersol-2, Nutriose FB, Litesse II, and Raftiline HP, which can be categorized into water-soluble dietary fibers, although the magnitude of the effect varied thereamong. Astonishingly, of these water-soluble dietary fibers, Fibersol-2, which is an indigestible dextrin, exhibited a particularly remarkable effect of enhancing a salty taste. 
     In addition, as described in Remarks, many panelists commented that they perceived a foreign taste such as an astringent taste or a harsh taste in the cases of Nutriose FB and Litesse II, and many panelists commented that they perceived a sweet taste in the case of trehalose. 
     EXPERIMENTAL EXAMPLE 2 
     &lt;Influence of Sodium Chloride Concentration and Indigestible Dextrin Concentration on Salty Taste Enhancement&gt; 
     Of the dietary fibers used in Experimental Example 1, the indigestible dextrin proved to have the most potent effect of enhancing a salty taste. Accordingly, an investigation was made as to the relationship between the salty taste enhancement and the concentrations of sodium chloride and indigestible dextrin. By a method similar to that in Experimental Example 1, each aqueous test solution was prepared by dissolving therein sodium chloride and the indigestible dextrin. The concentration of each of sodium chloride and the indigestible dextrin in the aqueous test solution was set to 0.5 to 10% as shown in Table 2. As controls, aqueous solutions were prepared which contained no indigestible dextrin but contained 0.5 to 10% of sodium chloride. A panel test was conducted to compare the salty taste of each of the aqueous test solutions with that of the controls. The panel test was conducted by 11 panelists including six men and five women at a room temperature of 26° C. The evaluation was made by using four grades, which corresponded to the situations where the salty taste was reduced (−1), unchanged (0), slightly enhanced (1), or markedly enhanced (2) in comparison with the corresponding control. Table 2 shows the results obtained by multiplying, for each grade, the score by the number of panelists who made the evaluation (the numerical value of the evaluation result was −11 at the lowest, and 22 at the highest). 
     
       
         
           
               
               
             
               
                   
                 TABLE 2 
               
             
            
               
                   
                   
               
               
                   
                 Sodium chloride 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 0.5% 
                 1% 
                 3% 
                 5% 
                 10% 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Fibersol- 
                 0.5%   
                 3 
                 11 
                 9 
                 12 
                 0 
               
               
                   
                 2 
                 1% 
                 12 
                 20 
                 22 
                 10 
                 0 
               
               
                   
                   
                 3% 
                 15 
                 22 
                 22 
                 8 
                 0 
               
               
                   
                   
                 5% 
                 14 
                 22 
                 22 
                 11 
                 1 
               
               
                   
                   
                 7% 
                 11 
                 12 
                 8 
                 6 
                 0 
               
               
                   
                   
                 10%  
                 5 
                 5 
                 6 
                 7 
                 0 
               
               
                   
                   
               
            
           
         
       
     
     As is apparent from the results shown in Table 2, regarding the salty taste enhancement, it was found that the effect of enhancing a salty taste was remarkable in the cases where sodium chloride was contained at 0.5% or more, preferably approximately 1 to 5%, and more preferably approximately 1 to 3% in terms of anhydrous substance, whereas Fibersol-2 was contained at 0.5% or more, preferably approximately 1 to 7%, and more preferably approximately 1 to 5% in terms of anhydrous substance. 
     EXPERIMENTAL EXAMPLE 3  
     &lt;Influence of Water-Soluble Dietary Fibers on Salty Taste and Influence Thereof on Foreign Taste Improvement in the Cases where Sodium Chloride and Potassium Chloride were used in Combination&gt; 
     Next, investigation was made as to an effect of enhancing a salty taste of water-soluble dietary fibers and an effect of improving (masking) a foreign taste (harsh taste) thereof in the cases where potassium chloride, which can be said to be a typical salt substitute, coexisted with sodium chloride. Aqueous solutions were prepared in which 0.75% of sodium chloride coexisted with 0.75% of potassium chloride (reagent) in terms of anhydrous substance. In a similar manner to that in Experimental Example 1, a panel test was conducted to evaluate how the salty taste and the harsh taste were changed when the various water-soluble dietary fibers were contained at 1.0%, in comparison with a control (an aqueous solution containing 0.75% of sodium chloride and 0.75% of potassium chloride but containing no water-soluble dietary fiber). The panel test was conducted by 11 panelists including six men and five women at a room temperature of 26° C. 
     The influences on the salty taste and the harsh taste were evaluated by using five grades, which corresponded to the situations where the taste was markedly reduced, slightly reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with the control. For each of the water-soluble dietary fibers and for each of the grade, the number of panelists who made the evaluation is shown in Table 3-1 or 3-2. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 3-1 
               
             
            
               
                   
                   
               
               
                   
                 Influence on salty taste 
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                 Markedly 
                 Slightly 
                   
                 Slightly 
                 Markedly 
                   
               
               
                 Product name 
                 reduced 
                 reduced 
                 Unchanged 
                 enhanced 
                 enhanced 
                 Remarks 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Fibersol-2 
                 0 
                 0 
                 0 
                 0 
                 11 
                   
               
               
                 Pinedex #2 
                 0 
                 0 
                 7 
                 3 
                 1 
               
               
                 Nutriose FB 
                 0 
                 1 
                 3 
                 6 
                 1 
                 Foreign 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                 Litesse II 
                 0 
                 1 
                 3 
                 6 
                 1 
                 Foreign 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                 Raftiline HP 
                 0 
                 0 
                 2 
                 7 
                 2 
               
               
                 Trehalose 
                 1 
                 2 
                 5 
                 3 
                 0 
                 Sweet 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                   
               
            
           
         
       
     
     As is apparent from the results shown in Table 3-1, a significant effect of enhancing a salty taste was not observed in the cases of the coexistence of Pinedex #2 or trehalose, as in the case with the results of Experimental Example 1. On the other hand, an effect of enhancing a salty taste was observed in each of the cases of Fibersol-2, Nutriose FB, Litesse II, and Raftiline HP even when potassium chloride was contained, although the magnitude of the effect varied thereamong. Among theses, Fibersol-2, which is an indigestible dextrin, was again exhibited a particularly remarkable effect of enhancing a salty taste. In other words, the water-soluble dietary fibers, especially the indigestible dextrin, exhibited a remarkable effect of enhancing a salty taste also in the presence of potassium chloride. 
     In addition, as described in Remarks, many panelists commented that they perceived a foreign taste such as an astringent taste or a harsh taste in the cases of Nutriose FB and Litesse II, and many panelists commented that they perceived a sweet taste in the case of trehalose. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 3-2 
               
             
            
               
                   
                   
               
               
                   
                 Influence on harsh taste 
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                 Markedly 
                 Slightly 
                   
                 Slightly 
                 Markedly 
                   
               
               
                 Product name 
                 reduced 
                 reduced 
                 Unchanged 
                 enhanced 
                 enhanced 
                 Remarks 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Fibersol-2 
                 10 
                 1 
                 0 
                 0 
                 0 
                   
               
               
                 Pinedex #2 
                 0 
                 2 
                 9 
                 0 
                 0 
               
               
                 Nutriose FB 
                 0 
                 5 
                 4 
                 2 
                 0 
                 Foreign 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                 Litesse II 
                 0 
                 4 
                 5 
                 2 
                 0 
                 Foreign 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                 Raftiline HP 
                 0 
                 4 
                 5 
                 2 
                 0 
               
               
                 trehalose 
                 0 
                 1 
                 7 
                 1 
                 1 
                 Sweet 
               
               
                   
                   
                   
                   
                   
                   
                 taste 
               
               
                   
               
            
           
         
       
     
     As is apparent from the results shown in Table 3-2, Fibersol-2 exhibited not only an effect of enhancing a salty taste but also a remarkable effect of reducing a harsh taste. In other words, an astonishing and meaningful result was obtained which indicated that the indigestible dextrin had not only an effect of enhancing a salty taste, but also an effect of improving (masking) a foreign taste (harsh taste), which can be problematic when a salty taste is intended to be improved by a method in which sodium chloride is reduced and the salty taste is supplemented by potassium chloride. 
     In addition, as described in Remarks, many panelists commented that they perceived a foreign taste such as an astringent taste or a harsh taste in the cases of Nutriose FB and Litesse II, and many panelists commented that they perceived a sweet taste in the case of trehalose. 
     EXPERIMENTAL EXAMPLE 4 
     &lt;Influence of Water-Soluble Dietary Fibers on Salty Taste in the Cases where Sodium Chloride and Monosodium Glutamate Were used in Combination&gt; 
     Next, investigation was made as to an effect of enhancing a salty taste achieved by the water-soluble dietary fibers in the cases where monosodium glutamate, which is compatible with many foods and beverages, coexisted with sodium chloride. Aqueous solutions were prepared in which 1.5% of sodium chloride coexisted with 0.2% of monosodium glutamate in terms of anhydrous substance. Moreover, in a similar manner to that in Experimental Example 1, a panel test was conducted to evaluate how the salty taste was changed when the various water-soluble dietary fibers were contained at 1.0%, in comparison with a control (a solution containing 1.5% of sodium chloride and 0.2% of monosodium glutamate, but containing no water-soluble dietary fiber). The panel test was conducted by 11 panelists including six men and five women, at a room temperature of 26° C. The influence on the salty taste was evaluated by using four grades, which corresponded to the situations where the salty taste was reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with the control. For each of the water-soluble dietary fibers and for each of the grade, the number of panelists who made the evaluation is shown in Table 4. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 4 
               
             
            
               
                   
                   
               
               
                   
                 Influence on salty taste 
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Product 
                   
                 Un- 
                 Slightly 
                 Markedly 
                   
               
               
                 name 
                 Reduced 
                 changed 
                 enhanced 
                 enhanced 
                 Remarks 
               
               
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Fibersol-2 
                 0 
                 0 
                 0 
                 11 
                   
               
               
                 Pinedex #2 
                 1 
                 8 
                 2 
                 0 
               
               
                 Nutriose FB 
                 0 
                 3 
                 8 
                 0 
                 Foreign taste 
               
               
                 Litesse II 
                 0 
                 4 
                 7 
                 0 
                 Foreign taste 
               
               
                 Raftiline HP 
                 0 
                 2 
                 7 
                 2 
               
               
                 Trehalose 
                 0 
                 6 
                 5 
                 0 
                 Sweet taste 
               
               
                   
               
            
           
         
       
     
     As is apparent from the results shown in Table 4, a significant effect of enhancing a salty taste was not observed in the cases of the coexistence of Pinedex #2 or trehalose, as in the case with the results of Experimental Example 1. On the other hand, an effect of enhancing a salty taste was observed in each of the cases of Fibersol-2, Nutriose FB, Litesse II, and Raftiline HP even when monosodium glutamate was contained, although the magnitude of the effect varied thereamong. 
     The indigestible dextrin can be said to be a substantially tasteless and odorless substance, but has an extremely slight sweet taste, if we dare to describe it. The sweet taste as a whole appears and disappears relatively slowly in the mouth. This characteristic taste quality allows a salty taste and an umami taste to linger in the mouth for a relatively long period. In other words, the indigestible dextrin can enhance the salty taste and the umami taste. Moreover, the indigestible dextrin can mask the foreign taste (harsh taste) which is attributable to a salt substitute such as potassium chloride and which remains in the mouth. This is presumably because of the slow appearance and disappearance of the sweet taste. 
     Meanwhile, in the case of a dextrin having a less branched structure, the effect of enhancing a salty taste and the effect of reducing a foreign taste are different from those of the indigestible dextrin. This is presumably because the dextrin having a less branched structure has a slight sweet taste, but the quality of the taste as a whole is not rich. Moreover, trehalose lacks the effect of masking the foreign taste (harsh taste) of a salt substitute such as potassium chloride remaining in the mouth, presumably because of the following reason. Specifically, the sweet taste thereof is strong, and thus an emphasized salty taste is perceived for a moment. However, this is not persistent, and the quality of the sweet taste is sharp. 
     EXAMPLE 1 
     Soup 
     Cream soups were prepared according to the following recipes and process, and a panel test was conducted to evaluate the salty taste thereof. The panel test was conducted by 11 panelists including six men and five women at a room temperature of 26° C., and a soup temperature of 40° C. The influence on the salty taste was evaluated by using four grades, which corresponded to the situations where the salty taste was reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with Comparative Example 1, which was a control. For each of the grades, the number of panelists who made the evaluation is shown in Table 6. 
     &lt;Recipe&gt; 
       
     
       
         
           
               
               
            
               
                   
                   
               
               
                   
                 Recipe 
               
            
           
           
               
               
               
               
            
               
                   
                 Comparative 
                   
                   
               
               
                   
                 Example 1 
                 Comparative 
                 Ex- 
               
               
                   
                 (control) 
                 Example 2 
                 ample 1 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                   
                 Milk 
                 65.0 
                 65.0 
                 65.0 
               
               
                   
                 Salt-free butter 
                 7.0 
                 7.0 
                 7.0 
               
               
                   
                 FARINEX LCF* 
                 2.5 
                 2.5 
                 2.5 
               
               
                   
                 Consommé powder 
                 0.5 
                 0.5 
                 0.5 
               
               
                   
                 Sodium chloride 
                 0.5 
                 — 
                 — 
               
               
                   
                 Sodium glutamate 
                 0.3 
                 0.3 
                 0.3 
               
               
                   
                 Water 
                 24.2 
                 24.7 
                 23.7 
               
               
                   
                 Fibersol-2 
                 — 
                 — 
                 1.0 
               
               
                   
                 Total 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
                   
               
               
                   
                 *Matsutani Chemical Industry Co., Ltd., modified starch 
               
            
           
         
       
     
     &lt;Process&gt; 
     The raw materials were mixed and heated up to 90° C. with stirring, and then water was supplemented by an amount equal to the loss. Then, the minute was packed in a retort pouch, and sterilized at 120° C. for 20 minutes. 
     
       
         
           
               
               
             
               
                   
                 TABLE 6 
               
             
            
               
                   
                   
               
               
                   
                 Influence on salty taste 
               
            
           
           
               
               
               
               
               
            
               
                   
                   
                   
                 Slightly 
                 Markedly 
               
               
                   
                 Reduced 
                 unchanged 
                 enhanced 
                 enhanced 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                 Comparative 
                 11 
                 0 
                 0 
                 0 
               
               
                 Example 2 
               
               
                 Example 1 
                 0 
                 7 
                 4 
                 0 
               
               
                   
               
            
           
         
       
     
     Comparative Example 2 to which no sodium chloride was added resulted in, as a matter of course, an unsatisfactory salty taste and an unsatisfactory umami taste when compared with the control, Comparative Example 1. However, for Example 1 which was the same as Comparative Example 2 except that Fibersol-2 was added, all the panelists stated that the salty taste perceived was equal or superior to that of the control, Comparative Example 1. It was understood that, in the system of the cream soup, sodium chloride in an amount of 0.5% can be substituted by 1.0% of Fibersol-2. 
     Note that, although no sodium chloride was added in Comparative Example 2 and Example 1, the cream soups retained a salty taste, because the consomme powder contained approximately 34% of salt content (in terms of common salt). Moreover, when the salt content of each of Comparative Example 2 and Example 1 was measured by using a digital salt meter ES-421 manufactured by Atago Co., Ltd., the both were 0.5%, indicating that the salty taste determined by the measurement was kept at the same level therebetween. 
     EXAMPLE 2 
     Bread 
     Hamburger buns were made according to the following recipes and process, and evaluated for physical properties and taste. Each numeric value in the recipe table is represented in Baker&#39;s percentage (% by mass, which is represented as the ratio of the mass of each component to the total mass of wheat flour, where the total mass of wheat flour is taken as 100%). 
     &lt;Recipe&gt; 
       
     
       
         
           
               
               
               
               
               
               
             
               
                   
                   
               
               
                   
                   
                 Comparative 
                 Comparative 
                 Comparative 
                   
               
               
                   
                 Ingredient 
                 Example 2-1 
                 Example 2-2 
                 Example 2-3 
                 Example 2 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Sponge 
                 Strong wheat flour 
                 70 
                 70 
                 70 
                 70 
               
               
                 dough 
                 Bun improver*1 
                 1.5 
                 1.5 
                 1.5 
                 1.5 
               
               
                   
                 Yeast 
                 2.5 
                 2.5 
                 2.5 
                 2.5 
               
               
                   
                 Water 
                 41 
                 41 
                 41 
                 41 
               
               
                 Main 
                 Strong wheat flour 
                 30 
                 30 
                 30 
                 30 
               
               
                 kneading 
                 White refined sugar 
                 10 
                 10 
                 10 
                 10 
               
               
                   
                 Sodium chloride 
                 1.6 
                 0.8 
                 0.8 
                 0.8 
               
               
                   
                 Emulsifier*2 
                 0.4 
                 0.4 
                 0.4 
                 0.4 
               
               
                   
                 Water 
                 20 
                 20 
                 20 
                 20 
               
               
                   
                 Shortening 
                 5 
                 5 
                 5 
                 5 
               
               
                   
                 Fibersol-2 
                 — 
                 — 
                 — 
                 5 
               
               
                   
                 Potassium chloride 
                 — 
                 — 
                 0.7 
                 0.7 
               
               
                   
               
               
                 *1Shinkas Food Products, “Burger Dough 2” 
               
               
                 *2Riken Vitamin Co., Ltd., “Emulsy MM100” 
               
            
           
         
       
     
     &lt;Process&gt; 
       
     
       
         
           
               
               
               
             
               
                   
               
             
            
               
                 Sponge dough 
                 mixing 
                 L3H1 
               
               
                   
                 kneading temperature 
                 24° C. 
               
               
                   
                 fermentation time 
                 3.5 hours 
               
               
                 Main kneading 
                 mixing 
                 L3H2↓L3H1 
               
               
                   
                 kneading temperature 
                 25° C. 
               
               
                   
                 floor time 
                 20 minutes 
               
               
                   
                 divided weight 
                 60 g 
               
               
                   
                 bench time 
                 20 minutes 
               
               
                   
                 final proof 
                 55 minutes (38° C., 80% RH) 
               
               
                   
                 bake 
                 upper oven temperature 
               
               
                   
                   
                 200° C., lower oven 
               
               
                   
                   
                 temperature 195° C., 
               
               
                   
                   
                 9 minutes 
               
               
                   
               
            
           
         
       
     
     &lt;Sensory Evaluation&gt; 
     Dough physical properties, taste, and moistness were rated by five panelists trained daily according to the following five-grade evaluations. 
     Dough Physical Property Evaluation 
     
         
         5: at the same level of Comparative Example 2-1. 
         4: the dough was slightly runny during the dividing or molding thereof in comparison with Comparative Example 2-1. 
         3: the dough was slightly runny and sticky during the dividing or molding thereof in comparison with Comparative Example 2-1. 
         2: the dough was runny and sticky during the dividing or molding thereof in comparison with Comparative Example 2-1, so that the dough required a longer mixing time. 
         1: unsuitable for actual production, because the mixing time was extremely extended. 
       
    
     Taste Evaluation 
     
         
         5: at the same level of Comparative Example 2-1. 
         4: slightly inferior in flavor to Comparative Example 2-1. 
         3: apparently inferior in flavor to Comparative Example 2-1. 
         2: a foreign taste such as a bitter taste or a harsh taste was perceived. 
         1: a foreign taste such as a bitter taste or a harsh taste was strongly perceived. 
       
    
     Moistness Evaluation 
     
         
         5: very moist, easy to eat. 
         4: moistness was perceived. 
         3: poorly moist, no dryness was perceived, not difficult to eat. 
         2: slightly dry, difficult to eat. 
         1: very dry, difficult to swallow. 
       
    
     
       
         
           
               
               
               
               
               
               
             
               
                   
                   
               
               
                   
                 Comparative 
                 Comparative 
                 Comparative 
                   
                   
               
               
                   
                 Example 2-1 
                 Example 2-2 
                 Example 2-3 
                 Example 2 
                 Remarks 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Dough 
                 5 
                 4 
                 5 
                 5 
                 In Comparative Example 2-2, the dough 
               
               
                 physical 
                   
                   
                   
                   
                 was slightly runny. 
               
               
                 properties 
               
               
                 Taste 
                 5 
                 3 
                 2 
                 4 
                 In Comparative Example 2-2, the lack of 
               
               
                   
                   
                   
                   
                   
                 salty taste was prominent. 
               
               
                   
                   
                   
                   
                   
                 In Comparative Example 2-3, a harsh 
               
               
                   
                   
                   
                   
                   
                 taste was perceived. 
               
               
                 Moistness 
                 4 
                 4 
                 3 
                 5 
               
               
                 Total 
                 19 
                 15 
                 15 
                 18 
               
               
                   
               
            
           
         
       
     
     When sodium chloride was reduced by 50%, the salty taste was lost, and the taste was bad (Comparative Example 2-2). Here, when the salty taste was supplemented by potassium chloride, a harsh taste appeared, and the moistness was lost (Comparative Example 2-3). However, by adding Fibersol-2, which is a water-soluble dietary fiber, the salty taste was enhanced, the harsh taste was masked, and the moistness was also obtained. 
     EXAMPLE 3  
     Soup 2 
     Cream soups were prepared according to the following recipes and process. A panel test was conducted to evaluate the harsh taste thereof. A cream soup was prepared by using a consomme powder containing no sodium glutamate (Comparative Example 3-1, control). Another cream soup was prepared by substituting a part of sodium chloride therein by potassium chloride (Comparative Example 3-2). Still another cream soup was prepared by adding thereto a water-soluble dietary fiber (Fibersol-2) (Example 3). Those cream soups were evaluated by comparison. The panel test was conducted by 11 panelists (including six men and five women) at a room temperature of 26° C., and a soup temperature of 40° C. The harsh taste was evaluated by using five grades, which corresponded to the situations where the harsh taste was effectively reduced, slightly reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with Comparative Example 3-1, which was control. For each grade, the number of panelists who made the evaluation is shown in Table 7. 
     &lt;Recipe&gt; 
       
     
       
         
           
               
               
            
               
                   
                   
               
               
                   
                 Recipe 
               
            
           
           
               
               
               
               
            
               
                   
                 Comparative 
                   
                   
               
               
                   
                 Example 3-1 
                 Comparative 
                 Ex- 
               
               
                   
                 (control) 
                 Example 3-2 
                 ample 3 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                   
                 Milk 
                 65.0 
                 65.0 
                 65.0 
               
               
                   
                 Salt-free butter 
                 7.0 
                 7.0 
                 7.0 
               
               
                   
                 Pine Ace #5*1 
                 2.0 
                 2.0 
                 2.0 
               
               
                   
                 Consommé 
                 0.5 
                 0.5 
                 0.5 
               
               
                   
                 powder*2 
               
               
                   
                 Sodium chloride 
                 0.5 
                 0.3 
                 0.3 
               
               
                   
                 Potassium chloride 
                 — 
                 0.2 
                 0.2 
               
               
                   
                 Water 
                 25.0 
                 25.0 
                 22.0 
               
               
                   
                 Fibersol-2 
                 — 
                 — 
                 3.0 
               
               
                   
                 Total 
                 100.0 
                 100.0 
                 100.0 
               
               
                   
                   
               
               
                   
                 *1manufactured by Matsutani Chemical Industry Co., Ltd., modified starch 
               
               
                   
                 *2manufactured by Nestle Japan Ltd., Maggi, consommé containing no chemical seasoning 
               
            
           
         
       
     
     &lt;Process&gt; 
     The raw materials were mixed and heated up to 90° C. with stirring, and then water was supplemented by an amount equal to the loss. Then, the mixture was packed in a retort pouch and sterilized at 120° C. for 20 minutes. 
     
       
         
           
               
               
             
               
                   
                 TABLE 7 
               
             
            
               
                   
                   
               
               
                   
                 Harsh taste 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Effectively 
                 Slightly 
                   
                 Slightly 
                 Markedly 
               
               
                   
                 reduced 
                 reduced 
                 Unchanged 
                 enhanced 
                 enhanced 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Com- 
                 0 
                 0 
                 0 
                 5 
                 6 
               
               
                 parative 
               
               
                 Ex- 
               
               
                 ample 3-2 
               
               
                 Example 3 
                 0 
                 0 
                 11 
                 0 
                 0 
               
               
                   
               
            
           
         
       
     
     Evaluation was conducted on the harsh taste of Comparative Example 3-2 where a part (0.2% in amount) of sodium chloride in the recipe of Comparative Example 3-1 (control) was substituted by potassium chloride (0.2% in amount). As a result, the harsh taste was, of course, enhanced in Comparative Example 3-2 in comparison with the Comparative Example 3-1, which was a control. On the other hand, when evaluation was conducted on the harsh taste of the case (Example 3) where Fibersol-2 (3.0% in amount) was add, all the panelists stated that the Example 3 was at the same level as the Comparative Example 3-1 where no potassium chloride was contained (i.e., Example 3 was free from the harsh taste). 
     In addition, although the salty taste is not shown in the table, all the panelists stated that the salty taste in Example 3 was unchanged or slightly enhanced in comparison with the Comparative Example 3-1, which was the control. 
     As described above, it has been found that the water-soluble dietary fiber, Fibersol-2, is not only capable of effectively supplementing a salty taste which is unintentionally reduced when a part of sodium chloride in a food or beverage is substituted by potassium chloride, but also capable of effectively masking the harsh taste originated from potassium chloride. 
     In addition, examination was made as to how much Fibersol-2 had to be added to the above-described cream soup in order to effectively mask the harsh taste characteristic to potassium chloride. As a result, it was indicated that addition at 1% resulted in a slightly weak effect, and addition at about 3% was most effective as in the case with the above-described recipe. 
     EXAMPLE 4 
     Processed Cheese 
     Processed cheeses were prepared according to the following recipe and process. In production of a processed cheese, sodium polyphosphate or trisodium citrate, which is to be represented on the label as an emulsifier, is generally used to improve the moldability. Here, to reduce the amount of sodium originated from those emulsifiers, a potassium salt such as tripotassium citrate is sometimes used instead. In this Example, cheeses were prepared as follows. A processed cheese using trisodium citrate was employed as a control (Comparative Example 4-1); all trisodium citrate in the recipe thereof was replaced with tripotassium phosphate (Comparative Example 4-2); and Fibersol-2 was further added thereto (Example 4). The salty taste and the harsh taste of these cheeses were evaluated by a panel test, which was conducted by 11 panelists (six men and five women). The salty taste and the harsh taste were evaluated by using five grades, which corresponded to the situations where the salty taste or the harsh taste was markedly reduced, slightly reduced, unchanged, slightly enhanced, or markedly enhanced in comparison with the Comparative Example 4-1, which was control. For each of the grades, the number of panelists who made the evaluation is shown in Table 8 for the salty taste, or in Table 9 for the harsh taste. 
     &lt;Recipe&gt; 
       
     
       
         
           
               
               
            
               
                   
                   
               
               
                   
                 Recipe 
               
            
           
           
               
               
               
               
            
               
                   
                 Comparative 
                   
                   
               
               
                   
                 Example 4-1 
                 Comparative 
               
               
                   
                 (control) 
                 Example 4-2 
                 Example 4 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                 Gouda cheese*1 
                 100.0 
                 100.0 
                 100.0 
               
               
                 Citric acid 3Na 
                 1.7 
                 — 
                 — 
               
               
                 Phosphoric acid 3K 
                 — 
                 3.0 
                 3.0 
               
               
                 Fibersol-2 
                 — 
                 — 
                 3.0 
               
               
                 Water 
                 18.3 
                 17.0 
                 14.0 
               
               
                 Total 
                 120.0 
                 120.0 
                 120.0 
               
               
                 Na amount (mg/cheese 100 g) 
                 829 
                 504 
                 504 
               
               
                   
               
               
                 *1Snow Brand Milk Products Co., Ltd., HOKKAIDO 100 HOUJYUN Gouda cheese (crushed) 
               
            
           
         
       
     
     &lt;Process&gt; 
     At the ratio shown in the above-described recipe table, raw materials other than Gouda cheese were mixed. Thereafter, crushed Gouda cheese was added thereto, and the mixture was stirred and mixed with each other at 90° C. for 5 minutes. After the stirring, the mixture was divided into pieces of approximately 7 g each. Then, each of the pieces was molded into a candy-like shape to prepare the cheese. 
     
       
         
           
               
               
             
               
                   
                 TABLE 8 
               
             
            
               
                   
                   
               
               
                   
                 Salty taste 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Markedly 
                 Slightly 
                   
                 Slightly 
                 Markedly 
               
               
                   
                 reduced 
                 reduced 
                 Unchanged 
                 enhanced 
                 enhanced 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Comparative 
                 5 
                 6 
                 0 
                 0 
                 0 
               
               
                 Example 4-2 
               
               
                 Example 4 
                 0 
                 1 
                 7 
                 3 
                 0 
               
               
                   
               
            
           
         
       
     
     The salty taste in Comparative Example 4-2 was apparently reduced in comparison with Comparative Example 4-1 (control). Almost all of the panelists stated that the salty taste was restored or enhanced in Example 4, where Fibersol-2 (3.0% in amount) was add to Comparative Example 4-2, to the same level as that of Comparative Example 4-1 (control). 
     
       
         
           
               
               
             
               
                   
                 TABLE 9 
               
             
            
               
                   
                   
               
               
                   
                 Harsh taste 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Markedly 
                 Slightly 
                   
                 Slightly 
                 Markedly 
               
               
                   
                 reduced 
                 reduced 
                 Unchanged 
                 enhanced 
                 enhanced 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Comparative 
                 0 
                 0 
                 0 
                 4 
                 7 
               
               
                 Example 4-2 
               
               
                 Example 4 
                 0 
                 0 
                 8 
                 3 
                 0 
               
               
                   
               
            
           
         
       
     
     The harsh taste was apparently enhanced in Comparative Example 4-2 in comparison with Comparative Example 4-1 (control). However, almost all the panelists stated that Example 4 where Fibersol-2 (3.0% in amount) was added to Comparative Example 4-2 was at the same level as Comparative Example 4-1 (control), (i.e., no harsh taste was perceived). 
     EXAMPLE 5  
     Reduced-Sodium Soy Sauce 
     A reduced-sodium soy sauce having an enhanced a salty taste was prepared as follows. An indigestible dextrin (Matsutani Chemical Industry Co., Ltd., Fibersol-2) was dissolved at 5% in a commercially available reduced-sodium soy sauce (Kikkoman corporation, trade name: “Tokusen Marudaizu Genen Shoyu (premium quality reduced-sodium whole soybean soy sauce)”, common salt: approximately 8%). This product was apparently enhanced in salty taste and umami taste, when compared with the reduced-sodium soy sauce containing no Fibersol-2. Despite being reduced in sodium, this product can be advantageously used as a seasoning for boiled foods, everyday dishes, grilled foods, and soups as in the cases with ordinary products, and allows the flavors of the foods to be enjoyed. In addition, this product can be used advantageously for promoting the treatment of cardiovascular disease patients, preventing or improving lifestyle diseases or metabolic syndrome, maintaining and enhancing beauty and health, and the like. 
     EXAMPLE 6  
     Reduced-Sodium Soybean Paste 
     A reduced-sodium soybean paste having an enhanced salty taste was prepared as follows. Fibersol-2 was dissolved at 5% in a commercially available reduced-sodium soybean paste (Marukome Co., Ltd., trade name: “Oishiku Enbun 1/2”, common salt: approximately 6.5%) by being kneaded therewith. This product had an apparently enhanced salty taste and an apparently enhanced umami taste, when compared with the reduced-sodium soybean paste. In addition, this product was reduced in the foreign taste due to potassium chloride added as a salt substitute to the commercially available reduced-sodium soybean paste. Hence, despite being reduced in sodium, this product can be advantageously used as a seasoning for boiled foods, everyday dishes, grilled foods, and soups as in the cases with ordinary products, and allows the flavors of the foods to be enjoyed. In addition, this product can be used advantageously for promoting the treatment of cardiovascular disease patients, preventing or improving lifestyle diseases or metabolic syndrome, maintaining or enhancing beauty and health, and the like. 
     EXAMPLE 7 
     Reduced-Sodium Sauce for Noodles 
     A reduced-sodium sauce for noodles was produced as follows. Specifically, 7 parts by mass of a reduced-sodium soy sauce, 2 parts by mass of Fibersol-2, and 10 parts by mass of Mirin were blended with 40 parts by mass of a broth prepared by using Kombu and dried bonito in a usual manner, and dissolved therein. In addition, a reduced-sodium sauce for noodles was produced as a control in the same manner as above except that no Fibersol-2 was used. 
     The reduced-sodium sauce for noodles of the control had a dull taste. On the other hand, the reduced-sodium sauce for noodles of the present invention contained sodium chloride and the indigestible dextrin Fibersol-2, and thus was enhanced in saltiness and umami taste. Hence, despite being reduced in sodium, the reduced-sodium sauce of the present invention allows the flavor of noodles to be enjoyed as in the cases of ordinary sauces for noodles. 
     EXAMPLE 8 
     Salty Taste Enhancer 
     A salty taste enhancer for table use was obtained by packing a salty taste enhancer made of 80 parts by mass of Fibersol-2, 10 parts by mass of potassium chloride, 7 parts by mass of calcium chloride, and 3 parts by mass of magnesium sulfate into a container having shaker holes and a capacity of 300 ml. When the product is sprinkled on various foods and beverages which are unsatisfactory because of a weak salty taste and a dull food, the product is capable of enhancing the salty taste and also the umami taste thereof, imparting satisfactory tastes to the foods and beverages.