PROBLEM TO BE SOLVED: To provide a flavor composition with natural rich taste of milk, having an effect for imparting flavor to a food product and a manufacturing method of the same.SOLUTION: In the manufacturing method of a flavor composition, lipase is added to a raw material composition which contains milk fat, milk protein, and water, so as to produce an enzyme-treated product by an enzyme reaction. Subsequently the enzyme is deactivated, so that a flavor composition including the enzyme-treated product as active ingredient is manufactured. The raw material composition has a milk fat content of 43 to 60 mass% and a milk protein content of 2 mass% or more. In the enzyme treatment step, a lipase derived from microbes is used to perform the enzyme reaction until the lactic acid equivalent acidity of the enzyme-treated product reaches 2.0 to 3.5 mass%. The enzyme-treated product having a mass ratio (C10+C12)/(C4+C6), i.e. the total content of medium chain fatty acids having a carbon number of 10 and a carbon number of 12 to the total content of short chain fatty acids having a carbon number of 4 and a carbon number of 6, of 2.0 to 5.0 is produced.COPYRIGHT: (C)2014,JPO&INPIT【課題】乳の自然なコク味を呈し、食品への風味の付与効果に優れたフレーバー組成物およびその製造方法を提供する。【解決手段】乳脂肪、乳蛋白質および水を含有する原料組成物にリパーゼを添加し、酵素反応を行って酵素処理物を得た後、酵素を失活させて、酵素処理物を有効成分として含むフレーバー組成物を製造する。原料組成物における乳脂肪の含有量を43~60質量%、かつ乳蛋白質の含有量を2質量%以上とし、酵素処理工程において、微生物由来のリパーゼを用いて、酵素処理物の乳酸換算の酸度が2.0~3.5質量%となるまで酵素反応を行い、炭素数4および炭素数6の短鎖脂肪酸の含有量の合計に対する、炭素数10および炭素数12の中鎖脂肪酸の含有量の合計の質量比(C10+C12)/(C4+C6)が2.0~5.0である酵素処理物を得ることを特徴とするフレーバー組成物の製造方法。【選択図】なし
