PROBLEM TO BE SOLVED: To provide seasoning reinforcing milk feeling of food and drink which contains no skim milk or powdery skim milk as raw material and imparts rich milk feeling and body to dairy food and drink having little milk fat.SOLUTION: The seasoning reinforcing milk feeling of food and drink is produced by heating solution prepared by adding 10-50 pts.wt. of yeast extract and 50-90 pts.wt. of dextrin to water to be dissolved, at 100-130°C for 10-60 s followed by drying the heated solution. The dextrin as raw material is desirable to have a DE value of 20-40. The yeast extract as raw material is desirable to contain &ge4 wt.% of a 5-guanylate salt in terms of 5-guanylic acid sodium, &ge4 wt.% of a 5-inosinate salt in terms of 5-sodium inosinate, and also has &ge90 wt.% of peptide in the whole amino acid the yeast extract contains.COPYRIGHT: (C)2011,JPO&INPIT【課題】乳脂肪分が少ない乳製飲食品に対して、原料として脱脂乳や脱脂粉乳を用いない調味料によって、濃厚なミルク感やコクを付与する。【解決手段】水に、酵母エキス10~50重量部、デキストリン50~90重量部の割合で添加し溶解したものを、100~130℃で10~60秒間加熱した後、乾燥して調味料を得る。原料のデキストリンとしては、DE値が20~40のものが望ましい。原料の酵母エキスとしては、5’-グアニル酸塩を5’-グアニル酸ナトリウム換算で4重量%以上、5’-イノシン酸塩を5’-イノシン酸ナトリウム換算で4重量%以上含有量し、かつ含有する全アミノ酸に占めるペプチドの割合が90重量%以上のものが望ましい。【選択図】なし
