Abstract: To provide an edible ingredient having an exceptional effect for enhancing umami. An umami-enhancing composition having an oxidation treatment product of a palm-based oil and fat as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method including a step in which a palm-based oil and fat in which the total ?-carotene and ?-carotene content is 30 mass ppm or more and 2000 mass ppm or less is subjected to an oxidation treatment such that the peroxide value reaches 3 or greater and 250 or lower. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for: manufacturing a seasoning, an extract, or an oil and fat composition for cooking with heat; or enhancing the umami of a food product.

Abstract: A taste-improving agent for a high-intensity sweetener, the taste-improving agent having a carotenoid degradation product as an active ingredient. The taste-improving agent can be formulated through a manufacturing method that includes a step for carrying out an oxidation treatment on carotenoids in an oil and fat to obtain a carotenoid degradation product. The carotenoid degradation product is preferably obtained by degrading one or more selected from the group consisting of carotenes and xanthophylls. The taste-improving agent is suitably used as a food product ingredient, etc., for improving the taste of, inter alia, a food product that includes a high-intensity sweetener.

Abstract: To provide an edible ingredient having an exceptional effect for enhancing umami. An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

Abstract: There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.

Abstract: Provided is an edible material having an exceptional sweetness-enhancing effect. This oxidized product of a palm-based oil and fat has a total content of ?-carotene and ?-carotene of 50 mass ppm or more and 2000 mass ppm or less, and a peroxide value of the oxidized product of 3 or more and 250 or less.

Abstract: Provided is an edible material having an exceptional sweetness-enhancing effect. This method for producing an oil and fat composition is characterized in comprising a step for adding a carotenoid to an edible oil and fat, and a step for decomposing the carotenoid in the edible oil and fat. The carotenoid is preferably one or more selected from the group consisting of ?-carotene, ?-carotene, retinol, lutein, canthaxanthin, ?-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.

Abstract: A method for determining an interaction between a first protein and a second protein comprises the steps of: expressing in a cell or introducing into a cell a first fusion protein comprising the first protein, a multimerizable protein, and a fluorescent protein, and a second fusion protein comprising the second protein and a multimerizable protein; detecting a fluorescent focus formed by an association between the first fusion protein and the second fusion protein in the cell; and determining an interaction between the first protein and the second protein according to the detection of the fluorescent focus.

Abstract: A method for determining an interaction between a first protein and a second protein comprises the steps of: expressing in a cell or introducing into a cell a first fusion protein comprising the first protein, a multimerizable protein, and a fluorescent protein, and a second fusion protein comprising the second protein and a multimerizable protein; detecting a fluorescent focus formed by an association between the first fusion protein and the second fusion protein in the cell; and determining an interaction between the first protein and the second protein according to the detection of the fluorescent focus.