PROBLEM TO BE SOLVED: To provide a taste composition that provides food products with a rich flavor as well as a salty taste to contribute to salt reduction.SOLUTION: The taste composition is produced by using an enzyme treatment composition, the enzyme treatment composition containing free fatty acids and free amino acids being obtained by carrying out an enzymatic reaction by adding a lipase and a protease to a raw material composition containing a milk fat source, a milk protein source, and water, and having a pH of 6.1 to 6.4. In the free fatty acids, a mass ratio of long-chain carboxylic acids including saturated carboxylic acids having 16 or 18 carbon atoms and a mono-basic unsaturated fatty acid having 18 carbon atoms relative to short-chain carboxylic acids having 4, 6, or 8 carbon atoms, ((C16+18)/(C4+6+8)), is 9 to 10. In the free amino acids, a mass ratio, (total of Ile, Leu, Tyr, Phe, Trp, Met, His, and Arg)/(total of Asp and Glu), is 9 to 13.5.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】食品にコク味を付与するとともに、塩味感を付与して減塩に寄与する呈味組成物の提供。【解決手段】乳脂肪源、乳蛋白質源、及び水を含み、pHが6.1~6.4である原料組成物に、脂肪分解酵素及び蛋白質分解酵素を添加して酵素反応を行って遊離脂肪酸および遊離アミノ酸を含む酵素処理組成物を得、該酵素処理組成物を用いて呈味組成物を製造する。遊離脂肪酸は、炭素数が4、6または8である短鎖脂肪酸に対する炭素数が16または18である飽和脂肪酸および炭素数が18である1価の不飽和脂肪酸からなる長鎖脂肪酸の質量比((C16+18)/(C4+6+8))が9~10であり、遊離アミノ酸は、(Ile、Leu、Tyr、Phe、Trp、Met、His、Argの合計)/(Asp、Gluの合計)の質量比が9~13.5である。【選択図】 なし
