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: 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: 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: 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: 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 are an oiliness/fattiness enhancer for foods in which oiliness/fattiness of a food can be enhanced, and a food in which oiliness/fattiness has been enhanced. Provided is an oiliness/fattiness enhancer for foods characterized by containing, as an active component, an oxidized oil/fat having a peroxide value of 20 or more to 400 or less and including milk fat in an amount of 10% by mass or more to 100% by mass or less. The oiliness/fattiness enhancer for foods preferably contains the oxidized oil/fat in an amount of 0.001% by mass or more to 100% by mass or less, preferably has anhydrous milk fat as the milk fat, preferably includes a pulverulent oil/fat containing the oxidized oil/fat and an excipient, and is preferably applied to a food having an oil/fat content of 0.1% by mass or more to 70% by mass or more. The food is preferably any one food selected from the group consisting of a dressing, a roux, and a soup.

Abstract: [Problem] To provide a method for producing an oil and fat composition in which it is possible to enhance the flavor of a flavor oil. [Solution] This method for producing a powder oil and fat composition includes a step for heating an oil mixture including a vegetable ingredient and an edible oil or fat at a temperature that is at least 45° C. and less than 100° C., and a step for obtaining the powder oil composition from a raw-ingredient mixture including the flavor oil and a diluent.

Abstract: Provided is a taste improver having an exceptional effect for improving the taste of a high-intensity sweetener, or a method for improving the taste. The present invention provides a taste improver for a high-intensity sweetener, the taste improver having, as an active ingredient, an oxidized oil and fat having a peroxide value of 15 to 180 and including 10% by mass to 100% by mass of milk fat. The present invention also provides a food or drink containing a high-intensity sweetener, the food or drink containing the taste improver. The present invention also provides a method for imparting sweetness and a sweetness-imparting composition, in each of which the oxidized oil and fat is used in combination with a high-intensity sweetener.

Abstract: Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

Abstract: The purpose of the present invention is to provide an oil and fat composition having excellent milk feeling or milk flavor and a method for manufacturing the same. An oil and fat composition which contains 50% by mass to 100% by mass of milk fat and has a pentanal/hexanal ration by mol, based on volatile components at 180° C., of 0.15 to 0.70. A method for manufacturing an oil and fat composition, said method comprising a step for heating a starting oil and fat composition, which contains 50% by mass to 100% by mass of milk fat, while supplying oxygen to give an oxidized oil and fat composition which has a pentanal/hexanal ratio by mol, based on volatile components at 180° C., of 0.15 to 0.70.