UMAMI-ENHANCING COMPOSITION AND METHOD FOR MANUFACTURING SAME, FLAVORING OR EXTRACT AND METHOD FOR MANUFACTURING SAME, FAT/OIL COMPOSITION FOR COOKING AND METHOD FOR MANUFACTURING SAME, AND METHOD FOR ENHANCING UMAMI IN FOOD

摘要

Provided is an edible material having an exceptional umami-enhancing effect. The present invention is an umami-enhancing composition having an oxidized product of a palm-based fat/oil as an active ingredient. This umami-enhancing composition may be prepared by a manufacturing method including a step for performing an oxidation process on a palm-based fat/oil in which the total α-carotene and β-carotene content is 30 to 2000 mass ppm inclusive so as to yield a peroxide value of 3 to 250 inclusive. This umami-enhancing composition is suitable for use as an edible material, etc., for manufacturing a flavoring, an extract, or an fat/oil composition for cooking, or to enhance umami in food.