The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.

The taste properties of enzyme hydrolysates of rice protein residue were investigated, and then their taste enhancingeffects were evaluated by examining the changes in total taste pattern after their addition to a yeast extract. Whileenzyme hydrolysates of rice protein residue showed different taste properties according to the enzyme that was usedfor hydrolysis, the Flavourzyme treated sample expressed the strongest umami and bitter taste among the enzymetreated samples. On the other hand, the Protamax treated sample showed considerable umami with a slight bittertaste so that it is expected to be suitable as a taste enhancing ingredient. Furthermore, by LC-MS/MS analysis, theeffective fraction isolated from the Protamax treated sample was found to contain peptide fractions such as Ile-Gly-Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg (Mw: 1175); therefore, it is expected that the peptide fractions contained in Prot-amax hydrolysates of rice protein residue could be applied for preparing a natural taste enhancing ingredient.