PROBLEM TO BE SOLVED: To provide a milk flavor promoter capable of adding good milk flavor to bread, confectionery or the like.SOLUTION: A milk flavor promoter for bread and confectionery contains mixed heated article of plant derived extract and saccharides of 40 to 100 wt.% and has dry weight ratio of the plant derived extract/the saccharides of 99/1 to 1/99, solid fraction amount of total of the plant derived extract and the saccharides of 40 to 80 wt.% based on the whole mixed heated article, the content of 2-acethyl furan of 0.003 to 7 ppm, the content of 5-methyl furfural of 0.001 to 2 ppm, the content of furfural of 0.04 to 15 ppm, the content of 3-methyl butanal of 0.001 to 10 ppm, the content of acetic acid of 0 to 2 ppm, the content of dimethyl disulfide of 0 to 0.5 ppm and the content of 1-butanol of 0 to 0.8 ppm based on whole milk flavor promoter.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】パン、菓子等に対して、良好な乳風味を付与することができる乳風味増強剤を提供すること。【解決手段】パン・菓子用乳風味増強剤は、植物由来エキスと糖類との混合加熱物を４０～１００重量％含有し、前記植物由来エキス／前記糖類の乾燥重量比は、９９／１～１／９９であり、前記植物由来エキスと前記糖類の合計の固形分量は、前記混合加熱物の全体に対し４０～８０重量％であり、前記乳風味増強剤の全体に対し、２－アセチルフランの含有量は０．００３～７ｐｐｍ、５－メチルフルフラールの含有量は０．００１～２ｐｐｍ、フルフラールの含有量は０．０４～１５ｐｐｍ、３－メチルブタナールの含有量は０．００１～１０ｐｐｍ、酢酸の含有量は０～２ｐｐｍ、ジメチルジスルフィドの含有量は０～０．５ｐｐｍ、及び、１－ブタノールの含有量は０～０．８ｐｐｍである。【選択図】なし
