AU2009213457A1

AU2009213457A1 - Agent for enriching body taste

Info

Publication number: AU2009213457A1
Application number: AU2009213457A
Authority: AU
Inventors: Satoshi Hamada; Toshiyuki Hirokawa; Nobuhiro Kimura; Ryuuta Konaka; Kenji Miki; Shunsuke Saito; Kazuhiro Sasaki; Miki Shirahane; Tetsutaro Tomoeda; Tetsushige Yabushita
Original assignee: Adeka Corp
Current assignee: Adeka Corp
Priority date: 2008-02-15
Filing date: 2009-02-12
Publication date: 2009-08-20
Anticipated expiration: 2029-02-12
Also published as: JP5406050B2; JPWO2009101972A1; WO2009101972A1; CN101925302A; CN101925302B; AU2009213457B2

Description

DESCRIPTION AGENT FOR ENRICHING BODY TASTE Technical Field [0001] 5 The present invention relates to an agent for enriching body taste containing, as free amino acids, a hydrophobic amino acid including one or both of valine and phenylalanine, a basic amino acid including lysine, and an acidic amino acid, and to a food product containing the body-taste enriching agent. Background Art 10 [0002] Dairy products, such as butter and cream cheese, have been used heretofore to impart favorable aroma, taste, and body taste to food products such as bakery products. Dairy products, such as fresh cream and cream cheese, have also been used heretofore in oil-in-water emulsion compositions, which are used as whipping cream and coffee whiteners 15 or kneaded into food products such as ice cream and/or bread as an alternative to milk, in order to impart the favorable flavor and body taste of milk. Such dairy products, however, have such drawbacks as: significant variations in product amount depending on the milking amount of cow's milk, the raw material; high cost; and variations in quality depending on where and when the milk was produced, the feed, etc., and inconsistencies in flavor caused 20 thereby. Attempts have been made in the art to solve such problems by focusing on amino acids (see, for example, Patent Literatures I to 4). [0003] Patent Literature 1 discloses a composition for snacks, made by adding, to cereal flour, one or more types of substance(s) selected from glutamic acid, aspartic acid, glutamine, 25 asparagine, glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, phenylalanine, tryptophan, or tyrosine, along with egg white powder. [0004] 2 Patent Literature 2 discloses a non-fermented food product having a flavor similar to fermented milk and containing a specific amount of free amino acid selected from L-glutamic acid, L-leucine, DL- or L-alanine, L-serine, L-arginine, L-tyrosine, L-phenylalanine, or L-histidine, DL- or L-methionine. 5 [0005] Patent Literature 3 discloses a water-in-oil emulsified-oil/fat composition that tastes like fermented butter and that contains an amino acid A (one or more of threonine, alanine, glycine, and seine, as a free amino acid) and an amino acid B (lysine and/or proline as a free amino acid) at a specific molar ratio. 10 [0006] Patent Literature 4 discloses a flavor improving composition for fermented milk, containing the following amino acids (unit: mg/100 g): 0.48 to 12.00 of L-glutamic acid; 0.05 to 14.75 of L-leucine; 0.07 to 14.38 of DL- or L-alanine; 0.02 to 27.41 of L-serine; 0.00 to 12.56 of L-arginine; 0.00 to 6.03 of L-tyrosine; 0.00 to 5.24 of L-phenylalanine; 0.02 to 3.94 15 of L-histidine; and 0.00 to 3.69 of DL- or L-methionine. [0007] The formulations of amino acids disclosed in Patent Literatures I to 3, however, lack the effect of sufficiently providing food products with the aroma, taste, and/or body taste of dairy products. On the other hand, the formulation of amino acids disclosed in Patent 20 Literature 4 can impart a flavor characteristic to fermented milk such as yoghurt, but is not capable of imparting the body taste of milk found in dairy products such as fresh cream and butter. [0008] Meanwhile, flour-based paste products that employ, as a main ingredient, gelatinized 25 starch which has been gelatinized usually by heating and that also contain oil/fat, as well as sugars, egg products, dairy products, aroma flavoring, etc. as necessary, have been used heretofore as fillings for making snacks and bread. A method that has been employed in 3 recent years is to knead this flour-based paste product, in paste form, into bakery-product dough, or fold a sheeted flour-based paste product into bakery-product dough, before baking, with the aim of improving the texture of bakery products and preventing aging thereof. [0009] 5 Dairy products, such as butter and cream cheese, are used also in flour-based paste products to impart the flavor of milk and/or dairy products to bakery products. Such dairy products, however, are expensive and also affect the physical properties and emulsification of the flour-based paste products, and therefore, the amount that can be mixed is limited. In view thereof flavorings are used in flour-based paste products to provide such flavor. 10 However, flavorings cannot impart the favorable body taste of milk and/or dairy products. [0010] Further, Patent Literatures 5 and 6, for example, disclose techniques using amino acids in flour-based pastes. Patent Literature 5 discloses a flour-based paste containing, as its three effective 15 ingredients, calcined calcium, an organic acid and/or a salt thereof, and an antibacterial amino acid. The Patent Literature discloses using, as the amino acid, glycine, alanine, cystine, threonine, valine, lysine, or arginine singly, or combinedly using two or more of the above as a mixture. [0011] 20 Patent Literature 6 discloses a flour-based paste containing, as its three effective ingredients, a carbonate, an organic acid and/or a salt thereof, and an antibacterial amino acid. The Patent Literature discloses using, as the amino acid, glycine, alanine, cystine, threonine, valine, lysine, or arginine singly, or combinedly using two or more of the above as a mixture. The formulation of amino acids disclosed in Patent Literatures 5 and 6, however, cannot 25 impart the body taste of milk and/or dairy products to flour-based pastes or to food products containing such flour-based pastes. [0012] 4 Patent Literature 1: JP-A-9-224552 Patent Literature 2: JP-A-10-276670 Patent Literature 3: JP-A-2007-143432 Patent Literature 4: JP-A-10-327751 5 Patent Literature 5: JP-A-2003-144073 Patent Literature 6: JP-A-2003-144074 Disclosure of Invention Problems to be solved by the Invention [0013] 10 Accordingly, an object of the present invention is to provide a body-taste enriching agent that makes it possible to manufacture food products having the favorable aroma, taste, and body taste of dairy products, and to provide a food product containing the body-taste enriching agent. Means for solving the Problems 15 [0014] Inventors have made elaborate investigation and have found that a body-taste enriching agent containing specific amino acids can achieve the above object. [0015] The present invention is based on the above finding and provides an agent for enriching 20 body taste, containing, as free amino acids, a hydrophobic amino acid including valine or phenylalanine, a basic amino acid including lysine, and an acidic amino acid. The present invention also provides a food product containing the above-mentioned agent for enriching body taste. The present invention also provides a method of producing the above-mentioned food 25 product, which is a plastic emulsified-oil/fat composition, a water-in-oil emulsion composition, or an oil-in-water emulsion composition, wherein the method involves emulsifying an oil phase and an aqueous phase that is prepared by adding the 5 above-mentioned body-taste enriching agent to water. The present invention also provides a method of producing the above-mentioned food product which is a flour-based paste product, wherein the method involves: homogenizing ingredients of the flour-based paste product including the above-mentioned body-taste 5 enriching agent, oil and/or fat, and starch; heating the homogenized ingredients; and cooling the same. The present invention also provides a method for enriching body taste of food products, wherein the method involves adding the above-mentioned body-taste enriching agent to a food product. 10 Brief Description of Drawings [0016] [Fig. 1] Fig. 1 shows a flowchart of the Folch method for extracting lipids from a milk-based material in quantification of phospholipids in the milk-based material. Best Mode for carrying out the Invention 15 [0017] The body-taste enriching agent of the present invention will be described below according to preferred embodiments. [0018] The body-taste enriching agent of the present invention contains, as free amino acids, a 20 hydrophobic amino acid including one or both of valine and phenylalanine, a basic amino acid including lysine, and an acidic amino acid. [0019] The body-taste enriching agent of the present invention contains at least one hydrophobic amino acid selected from valine and phenylalanine as its essential component. 25 If the body-taste enriching agent of the present invention does not contain at least one hydrophobic amino acid selected from valine and phenylalanine, then the aroma, taste, and body taste of dairy products will be too faint in the food product containing the body-taste 6 enriching agent. 10020] In addition to valine and phenylalanine mentioned above, the present invention may employ, as necessary, one or more hydrophobic amino acids selected from glycine, alanine, 5 leucine, and isoleucine, and it is preferable to use one or both of glycine and alanine. [0021] In the hydrophobic amino acids, the total content of the at least one hydrophobic amino acid selected from valine and phenylalanine is preferably 15 to 90% by mass, more preferably 25 to 80% by mass, and even more preferably 35 to 70% by mass. 10 [0022] The body-taste enriching agent of the present invention contains a basic amino acid including lysine as its essential component. If the body-taste enriching agent of the present invention does not contain a basic amino acid including lysine, then the food product containing the body-taste enriching agent will become too sour. 15 [0023] In addition to lysine, the present invention may employ, as necessary, at least one basic amino acid selected from histidine and arginine, and it is preferable to use arginine. [0024] In the basic amino acids, the content of lysine is preferably 75 to 100% by mass, more 20 preferably 80 to 95% by mass, and even more preferably 85 to 90% by mass. [0025] The present invention contains an acidic amino acid as its essential component. If the body-taste enriching agent of the present invention does not contain an acidic amino acid, then the food product containing the body-taste enriching agent will become too bitter. 25 As for the acidic amino acid, it is preferable to use one or both of glutamic acid and aspartic acid, and it is even more preferable to use glutanic acid. In the acidic amino acid(s), the content of glutamic acid is preferably 40 to 100% by 7 mass, more preferably 60 to 100% by mass, and even more preferably 80 to 100% by mass. [0026] In the body-taste enriching agent of the present invention, the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine is preferably 30 5 to 60% by mass, more preferably 35 to 55% by mass, and even more preferably 40 to 50% by mass, with respect to the total amount of free amino acids. If the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine is less than 30% by mass with respect to the total amount of free amino acids in the body-taste enriching agent of the present invention, then the aroma, taste, and body taste of dairy products will become too faint 10 in the food product containing the body-taste enriching agent; whereas if the content exceeds 60% by mass, then the food product containing the body-taste enriching agent tends to become too bitter. [0027] In the body-taste enriching agent of the present invention, the content of the basic 15 amino acid(s) including lysine is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and even more preferably 45 to 55% by mass, with respect to the total amount of free amino acids. If the content of the basic amino acid(s) including lysine is less than 35% by mass with respect to the total amount of free amino acids in the body-taste enriching agent of the present invention, then the food product containing the body-taste enriching agent tends 20 to become too sour; whereas if the content exceeds 65% by mass, then the food product containing the body-taste enriching agent tends to become too bitter. [00281 In the body-taste enriching agent of the present invention, the content of the acidic amino acid(s) is preferably I.to 20% by mass, more preferably 2.5 to -15% by mass, and even 25 more preferably 5 to 10% by mass, with respect to the total amount of free amino acids. If the content of the acidic amino acid(s) is less than 1% by mass with respect to the total amount of free amino acids in the body-taste enriching agent of the present invention, then the 8 food product containing the body-taste enriching agent tends to become too bitter, whereas if the content exceeds 20% by mass, then the food product containing the body-taste enriching agent tends to become too sour. [0029] 5 Note that the term "free amino acid" as used herein refers to free amino acids, salts of amino acids, such as hydrochlorides, sodium salts, or calcium salts, or hydrates of such salts, and does not encompass compounds in which two or more amino acids have bonded together to form peptides or proteins. Compounds containing two or more amino acids bonded together cannot achieve the effect of the present invention. 10 [0030] The total content of free amino acids in the body-taste enriching agent of the present invention can be selected as appropriate depending on the type of food product in which the body-taste enriching agent is to be used. In general, the total content of free amino acids in the body-taste enriching agent of the present invention is preferably 0.3 to 100% by mass. 15 [0031] The body-taste enriching agent of the present invention may preferably contain whey minerals. Addition of whey minerals can further enrich the aroma, taste, and body taste of dairy products in the food product. The amount of whey mineral to be used in the body-taste enriching agent of the present invention can be selected as appropriate depending on the type 20 of food product in which the body-taste enriching agent is to be used. In general, the content of whey minerals (as a solid; same hereinafter) in the body-taste enriching agent is preferably 0 to 63% by mass. In cases where whey minerals are to be used, it is preferable that the content be at least 0.18% by mass from the standpoint of reliably achieving the effect of using whey minerals. 25 [0032] The "whey minerals" as used herein refer to substances obtained by removing proteins and lactose as much as possible from milk or whey (milk serum), and are characterized in that 9 they contain a high concentration of ash content from milk. Accordingly, the composition of minerals therein becomes close to the ratio of the mineral composition of milk or whey, which is the material therefor. [0033] 5 In the present invention, it is preferable to use whey minerals having a calcium content of preferably less than 2% by mass, more preferably less than 1% by mass, and even more preferably less than 0.5% by mass, in solids content, from the standpoint of enhanced milk flavor. Note that, the lower the calcium content, the better. [0034] 10 Whey minerals made from cow's milk according to usual methods contain 5% by mass of more of calcium in solids content. Whey minerals containing less than 2% by mass of calcium can be produced either by: using acid whey made using milk containing a pre-reduced amount of calcium at the time of producing the whey minerals from milk or whey by subjecting it to membrane separation and/or ion exchange and cooling the filtrate to 15 remove lactose and proteins; or by additionally performing a step of removing calcium at the time of producing whey minerals from sweet whey. From the standpoint of efficiency and cost in industrial production, it is preferable to adopt the process of concentrating the minerals to a certain extent and then additionally performing the step of removing calcium during the course of producing whey minerals from sweet whey. The calcium-removing step to be 20 used therein is not particularly limited; known methods such as precipitation by tempering and retention may be employed. [00351 The body-taste enriching agent of the present invention also preferably contains a high intensity sweetener such as acesulfame potassium, sucralose, stevia, aspartame, thaumatin, 25 saccharin, neotame, and licorice. Using such high intensity sweeteners in the body-taste enriching agent will not only impart sweetness to food products but can also further enrich the aroma, taste, and body taste of dairy products. The types of high intensity sweeteners to be 10 used in the body-taste enriching agent of the present invention may be selected as appropriate depending on the use of the body-taste enriching agent. In general, the content of the high intensity sweetener(s) in the body-taste enriching agent is preferably 0 to 30% by mass. In cases where a high intensity sweetener is to be used, it is preferable that the content be at least 5 0.3% by mass from the standpoint of reliably achieving the effect of using the high intensity sweetener. [0036] Note that it will suffice if the whey minerals and the high intensity sweetener are included in the final food product along with the free amino acids. Accordingly, the timing 10 at which to mix the whey minerals and the high intensity sweetener is not limited, and they may be mixed together with the free amino acids in advance and then be mixed to the body-taste enriching agent, or they may be kept separate from the free amino acids and be added and mixed with other food ingredients at an appropriate timing during the food product manufacturing process. 15 [0037] In addition to the free amino acids, the body-taste enriching agent of the present invention may also contain, as other components: animal and vegetable proteins such as egg white and yolk, and degradation products thereof; organic acids, such as lactic acid, citric acid, malic acid, acetic acid, carbonic acid, and phosphoric acid, and salts thereof such as sodium, 20 potassium, calcium, and magnesium salts; sugars such as reducing sugar, oligosaccharide, lactose, glucose, sucrose, maltose, trehalose, and cyclodextrin; polyols; oils and fats such as oil/fat and powdered oil/fat; reducing agents such as vitamin C, glutathione, glutathione-containing yeast extract, and cysteine; enzymes such as amylase, hemicellulase, peroxidase, protease, lipase, and other enzymes; coloring agents; excipients such as 25 emulsifiers, thickening polysaccharides, dextrin, casein, skimmed milk powder, and water; yeast food; cereal flour; peptides; and nucleic acids. The body-taste enriching agent of the present invention may contain one or more of the other components selected from the above.

11 The amount of other components to be used in the body-taste enriching agent of the present invention may be selected as appropriate depending on the component type and the intended use and is thus not particularly limited; but preferably, it is 0 to 30% by mass. [0038] 5 The body-taste enriching agent of the present invention can be added to various food products to enrich their body taste etc. The type of food product to which the body-taste enriching agent of the present invention may be added is not particularly limited. Because the body-taste enriching agent of the present invention can impart the favorable aroma, taste, and body taste of dairy products, the present body-taste enriching agent can be used 10 particularly suitably in such food products as bakery-product dough, cereal flour products, bakery products, plastic emulsified-oil/fat compositions, water-in-oil emulsion compositions, oil-in-water emulsion compositions, and flour-based paste products. Other than the above, the body-taste enriching agent of the present invention may be used, for example, for curry roux, batters, other cooking recipes, and delicatessen. 15 [0039] The food products containing the body-taste enriching agent of the present invention will be described in further detail below according to particularly preferred examples given above. [0040] 20 First, preferred embodiments of bakery-product dough, a cereal flour product, and a bakery product will be described. [0041] In cases where the body-taste enriching agent of the present invention is to be used in bakery-product dough, it is preferable -to adjust the-amount of the body-taste enriching agent 25 to be added so that the total content of free amino acids becomes preferably 0.001 to 2 parts by mass, more preferably 0.005 to 1 part by mass, even more preferably 0.01 to 0.8 parts by mass, and most preferably 0.025 to 0.5 parts by mass, with respect to 100 parts by mass of 12 cereal flour used in the bakery-product dough. If the amount of free amino acids added to 100 parts by mass of cereal flour used in the bakery-product dough is less than 0.001 parts by mass, then the bakery products tend to have faint aroma, taste, and body taste of dairy products; whereas if the amount exceeds 2 parts by mass, then the bakery products tend to 5 exhibit a taste different from that of dairy products. [0042] Examples of the cereal flour include: wheat flour such as hard flour, semi-hard flour, medium-strength flour, soft flour, durum flour, and whole wheat flour; other cereal flour such as rye flour and rice flour; nuts powder such as almond powder and hazelnut powder; starch 10 such as com starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, as well as substances produced by processing the above starch with an enzyme such as amylase; and chemically-processed starch produced by subjecting starch to at least one of such processes as a-processing (gelatinization), degradation, etherification, esterification, cross-linking, and grafting. 15 [0043] It is also possible to mix the body-taste enriching agent of the present invention with the above-mentioned cereal flour in advance to prepare a cereal flour product, and then in preparing bakery-product dough, use the cereal flour product to prepare the dough. In preparing the cereal flour product, it is preferable to add the body-taste enriching 20 agent of the present invention so that the total content of free amino acids becomes preferably 0.001 to 2 parts by mass, more preferably 0.005 to 1 part by mass, even more preferably 0.01 to 0.8 parts by mass, and most preferably 0.025 to 0.5 parts by mass, with respect to 100 parts by mass of cereal flour. If the amount of free amino acids added to 100 parts by mass of cereal flour is less than 0.001 parts by mass, then the bakery products made using the cereal 25 flour product tend to have faint aroma, taste, and body taste of dairy products, whereas if the amount exceeds 2 parts by mass, then the bakery products tend to exhibit a taste different from that of dairy products.

13 [0044] The cereal flour product may be used in place of generally-used cereal flour when preparing the bakery-product dough according to usual methods. If necessary, the cereal flour product may further contain, as appropriate, powder ingredients among the food 5 ingredients listed further below. [0045] It is also preferable to mix whey minerals, as mentioned above, to the bakery-product dough. In cases where whey minerals are to be mixed to the bakery-product dough, the amount to be mixed (in solids content) is preferably 0.005 to 0.8 parts by mass, more 10 preferably 0.01 to 0.4 parts by mass, and even more preferably 0.05 to 0.1 parts by mass, with respect to 100 parts by mass of the cereal flour to be used in the bakery-product dough. The whey minerals may be mixed into the cereal flour product, and in that case, the preferable amount to be mixed is the same as that mentioned above for the bakery-product dough. Note that the whey minerals may be mixed with the body-taste enriching agent in advance, or 15 may be mixed to the bakery-product dough or the cereal flour product separately from the body-taste enriching agent. [0046] The bakery-product dough may also preferably contain a high intensity sweetener such as acesulfame potassium, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, and 20 licorice. In cases where a high intensity sweetener is to be mixed to the bakery-product dough, the amount to be mixed is preferably 0.002 to 0.05 parts by mass, more preferably 0.005 to 0.04 parts by mass, and even more preferably 0.02 to 0.03 parts by mass, with respect to 100 parts by mass of the cereal flour to be used in the bakery-product dough. The high intensity sweetener may be mixed into the cereal flour product, and in that case, the preferable 25 amount to be mixed will be the same as that mentioned above for the bakery-product dough. Note that the high intensity sweetener may be mixed with the body-taste enriching agent in advance, or may be mixed to the bakery-product dough or the cereal flour product separately 14 from the body-taste enriching agent. [0047] If necessary, the bakery-product dough may further contain the following food ingredients, in addition to the body-taste enriching agent of the present invention, the cereal 5 flour, the cereal flour product, the whey minerals, and the high intensity sweetener. Examples of the food ingredients include: water such as natural water and tap water; oils and fats such as margarine, shortening, butter, and liquid oils; sugars such as refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, raw sugar, molasses, maltose, lactose, enzyme-saccharified starch syrup, saccharified products of reduced starch, isomerized 10 sugar syrup (high fructose corn syrup; glucose-fructose syrup), sucrose-bonded starch syrup, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, lactosucrose, raflinose, lactulose, palatinose oligosaccharide, honey, raw sugar, and molasses; egg products such as whole egg, egg yolk, egg white, dried egg, 15 dried egg yolk, and dried egg white; alcohol products such as raw alcohol, distilled liquors such as shochu (a clear liquor distilled, most commonly, from sweet potatoes, rice, or buckwheat), vodka, and brandy, liquors made by fermentation such as wine, sake, and beer, and various liqueurs; cream products such as pure fresh cream, whipping cream (or compound cream (containing butterfat and vegetable fat)), vegetable whipping cream, and 20 chocolate/ganache/custard-flavored whipping cream, and whipped cream made thereof; whipping agents for cakes; dairy products such as cow milk, dry whole milk, skimmed milk powder, modified milk powder, fermented milk, yogurt, condensed milk, sweetened condensed milk, condensed whole milk, condensed skimmed milk, and concentrated milk; coconut milk; soymilk; thickening stabilizers such as agar, carrageenan, furcellaran, tamarind 25 seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, gum arabic, gelatin, and processed starch; starches such as corn starch and wheat starch; salty taste imparters such as table salt 15 and potassium chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; colorants such as B-carotene, caramel, and Monascus color, antioxidants such as tocopherol and tea extracts; emulsifiers such as glycerol esters of fatty acids, acetic and fatty acid esters of glycerol, lactic and fatty acid esters of glycerol, succinic and fatty acid esters of glycerol, 5 diacetyltartaric and fatty acid esters of glycerol, sorbitan esters of fatty acids, sucrose esters of fatty acids, acetic and isobutyric acid esters of sucrose, polyglycerol esters of fatty acids, polyglycerol esters of condensation ricinoleic acid, propylene glycol esters of fatty acids, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, and lecithin; vegetable proteins such as wheat protein and soybean protein; other food 10 ingredients such as aroma flavorings, seasonings, pH adjustors, food preservatives, shelf-life improvers, fruits, fruit juice, jam, fruit sauce, coffee, nut paste, cocoa mass, cocoa powder, chocolate, chocolate paste, powdered green tea, black tea, spices, cereals, herbs, beans, vegetables, meat, and fishery products; consomm6 or bouillon; food additives; peptides; and nucleic acids. 15 [0048] Examples of bakery-product dough include dough for pullman loaves, dough for sweet buns, dough for baguettes, dough for Danish pastries, dough for sweet rolls, dough for doughnuts, dough for steamed bread, dough for steamed cakes, paste for cream puffs, batter for cakes, dough for cookies, dough for hard biscuits, batter for waffles, dough for scones, 20 dough for crackers, and dough for pizzas. [0049] The body-taste enriching agent of the present invention may be added to the bakery-product dough along with the cereal flour and food ingredients when preparing the bakery-product dough according to usual methods. Alternatively, the body-taste enriching 25 agent of the present invention may be mixed with the cereal flour in advance to prepare a cereal flour product as described above and use the cereal flour product when preparing the bakery-product dough, or instead, the body-taste enriching agent of the present invention may 16 be dissolved into a moisture-containing ingredient such as water or cow milk and used in a dissolved state. [0050] The bakery-product dough can be made into a bakery product through heating, such as 5 by heating with an oven or a microwave oven, by steaming in a steamer, or by frying in oil. [0051] The contents of the hydrophobic amino acid, the basic amino acid, and the acidic amino acid contained in the bakery product are preferably within the following ranges, respectively. The amount of body-taste enriching agent of the present invention to be used in the bakery 10 product is preferably selected so that the content of the free amino acids falls within the preferred range described below. [0052] The bakery product contains, as free amino acids, preferably 0.015 to 2% by mass, more preferably 0.018 to 0.5% by mass, and even more preferably 0.02 to 0.3% by mass, of a 15 hydrophobic amino acid including one or both of valine and phenylalanine. If the content of the hydrophobic amino acid including one or both of valine and phenylalanine contained in the bakery product as free amino acids is less than 0.0 15% by mass, then the aroma, taste, and body taste of dairy products in the bakery product will become faint, which is not preferable; whereas if the content exceeds 2% by mass, the bakery product will become too bitter, which 20 is also not preferable. [0053] The bakery product contains, as free amino acids, preferably 0.009 to 2% by mass, more preferably 0.009 to 0.5% by mass, and even more preferably 0.01 to 0.15% by mass, of a basic amino acid including lysine. If the content of the basic amino acid including lysine 25 contained in the bakery product as free amino acids is less than 0.009% by mass, then the bakery product will become too sour, which is not preferable; whereas if the content exceeds 2% by mass, the bakery product will become too bitter, which is also not preferable.

17 [0054] The bakery product contains, as free amino acids, preferably 0.017 to 0.5% by mass, more preferably 0.0175 to 0.3% by mass, and even more preferably 0.018 to 0.25% by mass, of an acidic amino acid. If the content of the acidic amino acid contained in the bakery 5 product as free amino acids is less than 0.017% by mass, then the bakery product will become too bitter, which is not preferable; whereas if the content exceeds 0.5% by mass, then the bakery product will become too sour, which is also not preferable. [0055] Next, a plastic emulsified-oil/fat composition will be described according to preferred 10 embodiments. The plastic emulsified-oil/fat composition of the present invention can be used, for example, for bakery products, for cooking, and for delicatessen. [0056] In the plastic emulsified-oil/fat composition of the present invention, it is preferable to mix the body-taste enriching agent so that the total content of free amino acids is preferably 15 0.01 to 2% by mass, more preferably 0.02 to 1% by mass, and even more preferably 0.05 to 0.5% by mass. If the total content of the free amino acids in the plastic emulsified-oil/fat composition of the present invention is less than 0.01% by mass, then there tends to be an insufficiency in the effect of imparting the favorable flavor and body taste of dairy products to the food product; whereas if the total content exceeds 2% by mass, then the food product 20 tends to become bitter. [0057] In the plastic emulsified-oil/fat composition of the present invention, the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine among the free amino acids is preferably 30 to 60% by mass, more preferably 35 -to 55% by mass, and even 25 more preferably 40 to 50% by mass. If the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine among the free amino acids in the plastic emulsified-oil/fat composition of the present invention is less than 30% by mass, then there 18 tends to be an insufficiency in the effect of imparting the favorable flavor and body taste of dairy products to the food product; whereas if the content exceeds 60 /o by mass, then the food product tends to become bitter. [0058] 5 In the plastic emulsified-oil/fat composition of the present invention, the content of the basic amino acid(s) including lysine among the free amino acids is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and even more preferably 45 to 55% by mass. If the content of the basic amino acid(s) among the free amino acids in the plastic emulsified-oil/fat composition of the present invention is less than 35% by mass, then the 10 food product tends to become sour; whereas if the content exceeds 65% by mass, then the food product tends to become bitter. [0059] In the plastic emulsified-oil/fat composition of the present invention, the content of the acidic amino acid(s) among the free amino acids is preferably 1 to 20% by mass, more 15 preferably 2.5 to 15% by mass, and even more preferably 5 to 10/ by mass. If the content of the acidic amino acid(s) among the free amino acids in the plastic emulsified-oil/fat composition of the present invention is less than 1% by mass, then the food product tends to become bitter; whereas if the content exceeds 20% by mass, then the food product tends to become sour. 20 [0060] The plastic emulsified-oil/fat composition of the present invention preferably contains whey minerals as described above. [0061] The proportion at which the whey minerals are mixed to the plastic emulsified-oil/fat 25 composition of the present invention is preferably 0.006 to 2.1% by mass, and more preferably 0.03 to 0.6% by mass, in solids content. If the proportion, in solids content, at which the whey minerals are mixed is less than 0.006% by mass, then it is difficult to 19 sufficiently achieve the effect of imparting further flavor and body taste of dairy products to the food product; whereas if the proportion, in solids content, exceeds 2.1% by mass, then the food product tends to become salty. Note that the whey minerals may be mixed with the body-taste enriching agent in advance, or may be mixed to the plastic emulsified-oil/fat 5 composition separately from the body-taste enriching agent. [0062] Examples of oils and fats usable in the plastic emulsified-oil/fat composition of the present invention include: various vegetable and animal oils and fats, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rape-seed oil, rice-hull oil, 10 sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, sal fat, illipe butter, beef tallow, butterfat, lard, fish oil, and whale oil; and processed oils and fats produced by subjecting the above oils/fats to at least one of hydrogenation, fractionation, and transesterification. In the present invention, one or more of the oils and fats selected from the above may be used. 15 [0063] In the present invention, the content of the oil/fat in the plastic emulsified-oil/fat composition is preferably 30 to 99% by mass, more preferably 40 to 95% by mass, and even more preferably 50 to 95% by mass. If the content of the oil/fat in the plastic emulsified-oil/fat composition of the present invention is less than 30% by mass, then 20 emulsification tends to become unstable; whereas if the content exceeds 99% by mass, then the food product becomes oily and it becomes difficult to impart the favorable flavor and body taste of dairy products to the food product. [0064] The plastic emulsified-oil/fat composition of the present invention contains preferably 1 25 to 70% by mass, more preferably 5 to 50% by mass, and even more preferably 5 to 40% by mass, of water. Note that the term "water" as used herein includes water such as tap water and natural water, and also moisture contained in liquids such as cow milk and syrup.

20 [0065] The plastic emulsified-oil/fat composition of the present invention may contain other components as long as the effect of the present invention is not inhibited. Examples of other components that may be added include: proteins; sugars; high 5 intensity sweeteners; emulsifiers; thickening stabilizers; salty taste importers such as table salt and potassium chloride; enzymes such as amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulphydryl oxidase, hexose oxidase, and glucose oxidase; colorants such as 0-carotene, caramel, and Monascus color; acidulants such as acetic acid, lactic acid, and gluconic acid; 10 food ingredients such as seasonings, pH adjustors, food preservatives, shelf-life improvers, fruits, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, black tea, green tea, cereals, beans, vegetables, meat, and fishery products; antioxidants such as tocopherol and tea extracts; aroma flavorings; peptides; and nucleic acids. [0066] 15 The proteins are not particularly limited, and examples include: milk proteins such as whey protein, casein protein, etc.; low-density lipoprotein; high-density lipoprotein; egg proteins such as phosvitin, livetin, phosphorus glycoprotein, ovalbumin, conalbumin, and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin, and glutelin; and other animal and vegetable proteins. Depending on the usage, it is possible to add one or more of these 20 proteins in the form of protein, or in the form of a food ingredient containing one or more of these proteins. [00671 In the present invention, it is preferable to use milk protein as the protein. As for the milk protein, whey protein only or casein protein only may be used singly, or 25 both whey protein and casein protein may be used combinedly, however, it is preferable to use whey protein only, or combinedly use whey protein and casein protein. [0068] 21 Examples of the casein protein include: single substances of asl-casein, as2-casein, p-casein, y-casein, or K-casein; a mixture of the above; and food ingredients containing the above, such as alkali casein (caseinate) and acid casein. One or more of the substances selected from the above may be used. 5 [0069] Examples of the whey protein include: single substances of lactalbumin, p-lactoglobulin, serum albumin, immunoglobulin, or proteose peptone; a mixture of the above; and food ingredients containing the above, such as milk serum protein, whey, whey powder, delactosed whey, delactosed whey powder, and whey protein concentrate (WPC to and/or WPD. One or more of the substances selected from the above may be used. [0070] Examples of food ingredients containing both casein protein and whey protein include: raw milk, cow milk, butter, sweetened condensed milk, sweetened condensed skimmed milk, unsweetened condensed milk, unsweetened condensed skimmed milk, skimmed milk, 15 concentrated milk, concentrated skimmed milk, butter milk, butter milk powder, total milk protein (TMP), skimmed milk powder, dry whole milk, sweetened milk powder, modified milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, processed cheese, yogurt, lactic-fermented beverages, sour cream, fermented milk, enzyme-processed butter, and milk-based beverages. One or more ingredients selected from 20 the above may be used. [0071] The amount of protein to be mixed is not particularly limited, but is preferably equal to or above 0.05% by mass, more preferably 0.1 to 5% by mass, even more preferably 0.2 to 4% by mass,- and most preferably 0.25 to 3% by mass, with respect to the plastic emulsified-oil/fat 25 composition of the present invention. If the proportion of the protein mixed is less than 0.05% by mass, then it is difficult to sufficiently achieve the effect of imparting further flavor and body taste of dairy products to the food product.

22 [00721 Examples of the above sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, saccharified products of reduced starch, isomerized sugar syrup (high fructose corn syrup; glucose-fructose syrup), sucrose-bonded starch syrup, 5 honey, oligosaccharide, reducing sugar polydextrose, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, lactosucrose, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. The present invention may include one or more of the sugars selected from the above. 10 In the present invention, it is preferable to use at least one sugar selected from glucose, fructose, sucrose, maltose, and lactose. The amount of sugar to be mixed is not particularly limited, but is preferably 0.03 to 15% by mass, more preferably 0.09 to 13% by mass, and even more preferably 0.15 to 11% by mass, in solids content, with respect to the plastic emulsified-oil/fat composition of the 15 present invention. [0073] The plastic emulsified-oil/fat composition of the present invention may preferably contain a high intensity sweetener. Examples of the high intensity sweetener include acesulfame potassium, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, and 20 licorice. The present invention may contain one or more of the sweeteners selected from above. The amount of high intensity sweetener to be mixed is preferably 0.01 to 1% by mass, more preferably 0.015 to 0.9% by mass, and even more preferably 0.02 to 0.8% by mass, in solids content, with respect to the plastic emulsified-oil/fat composition of the present invention. If the proportion of the high intensity sweetener mixed is less than 0.01% by 25 mass in solids content, then it is difficult to sufficiently achieve the effect of imparting further flavor of dairy products to the food product, whereas if the proportion exceeds 1% by mass in solids content, then the food product tends to become too sweet. The use, in a bakery 23 product, of the plastic emulsified-oil/fat composition of the present invention containing the high intensity sweetener will not only provide sweetness to the food product, but can also further enrich the flavor of dairy products. Note that the high intensity sweetener may be mixed to the body-taste enriching agent in advance, or may be mixed to the plastic 5 emulsified-oil/fat composition separately from the body-taste enriching agent. [0074] Examples of the emulsifiers include: synthetic emulsifiers such as glycerol esters of fatty acids, acetic and fatty acid esters of glycerol, lactic and fatty acid esters of glycerol, succinic and fatty acid esters of glycerol, tartaric and fatty acid esters of glycerol, citric and 10 fatty acid esters of glycerol, diacetyltartaric and fatty acid esters of glycerol, sorbitan esters of fatty acids, sucrose esters of fatty acids, acetic and isobutyric acid esters of sucrose, polyglycerol esters of fatty acids, polyglycerol esters of condensation ricinoleic acid, propylene glycol esters of fatty acids, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride; and natural emulsifiers such as soybean lecithin, 15 egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-processed egg yolk, saponin, vegetable sterols, and milk fat globule membranes. In the present invention, one or more of the emulsifiers selected from above may be used. [0075] The content of the emulsifier is not particularly limited, but is preferably 0 to 15% by 20 mass, more preferably 0 to 10% by mass, and even more preferably 0 to 5% by mass, with respect to the plastic emulsified-oil/fat composition of the present invention. In particular, it is preferable that the plastic emulsified-oil/fat composition of the present invention does not contain any of the above synthetic emulsifiers from the standpoint of health concerns and flavor -and it is even more preferable that neither the synthetic nor natural emulsifier is used. 25 [0076] Examples of the thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed 24 gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, and chemically-processed starch. One or more of the thickening stabilizers selected from above may be used. The content of the thickening stabilizer is not particularly limited, but is preferably 0 to 5 10% by mass, and more preferably 0 to 5% by mass, with respect to the plastic emulsified-oil/fat composition of the present invention. Note that the plastic emulsified-oil/fat composition of the present invention does not have to contain any thickening stabilizer where unnecessary. [0077] 10 A preferable method for producing a plastic emulsified-oil/fat composition of the present invention will be described below. First, the body-taste enriching agent of the present invention, as well as the other components if necessary, is added to water, to prepare the aqueous phase. Meanwhile, the other components, if necessary, are added to oil/fat, to prepare the oil phase. The oil phase is 15 melted by heating, if necessary. Then the aqueous phase is added thereto, and the two phases are emulsified, to prepare an emulsified-oil/fat composition. [0078] The ratio between the oil phase and the aqueous phase is preferably 30 to 99% by mass of the oil phase to 1 to 70% by mass of the aqueous phase, more preferably 40 to 95% by 20 mass of the oil phase to 5 to 60% by mass of the aqueous phase, and even more preferably 60 to 95% by mass of the oil phase to 5 to 40% by mass of the aqueous phase. If, in the plastic emulsified-oil/fat composition of the present invention, the amount of the oil phase is less than 30% by mass and the amount of the aqueous phase is more than 70% by mass, then emulsification tends to become unstable. On the other hand, if the amount of 25 the oil phase is more than 99% by mass and the amount of the aqueous phase is less than 1% by mass, then the composition becomes oily and it becomes difficult to impart the favorable flavor and body taste of dairy products to the food product.

25 The emulsion type may be any one of W/O, O/W, 0/0, O/W/0, and W/0/W; however, W/O is preferred. [0079] The emulsified-oil/fat composition is then preferably sterilized. Sterilization may be 5 done either batch-wise using a tank or consecutively using a plate heat exchanger or a scraped-surface heat exchanger. The sterilization temperature is preferably 80 to 1004C, more preferably 80 to 95 0 C, and even more preferably 80 to 90'C. After sterilization, pre-cooling is performed, if necessary, to such an extent that the fat crystals do not crystallize. The pre-cooling temperature is preferably 40 to 60'C, more preferably 40 to 55 0 C, and even 10 more preferably 40 to 504C. [0080] Then, the composition is subjected to rapid-cooling plasticization. This may be achieved, for example, using a closed continuous tubular scraped-surface cooling device (A unit) such as a Kombinator, a Votator, a Perfector, or a Chemetator, or a plate heat exchanger, 15 or may be achieved using, in combination, a Diacooler and a Complector, which are open-type cooling devices. Through rapid-cooling plasticization, the composition is made into the plastic emulsified-oil/fat composition of the present invention. It is also possible to use, downstream of the above device(s), a kneader (B unit) such as a pin machine, a resting tube, and/or a holding tube. 20 [0081] Nitrogen gas, air, etc. may be used in any of the steps for producing the plastic emulsified-oil/fat composition of the present invention. [00821 Now the usage of the plastic emulsified-oil/fat composition of the present invention will 25 be described below. The plastic emulsified-oil/fat composition of the present invention may be used in various food products, and particularly, it may be suitably used in bakery products.

26 Examples of bakery products include pullman loaves, sweet buns, variety bread, butter-enriched rolls, soft rolls, hard rolls, sweet rolls, Danish pastries, baguettes, steamed bread, pies, cream puffs, doughnuts, cakes, crackers, cookies, hard biscuits, waffles, scones, Dora-yaki (Japanese-style round pancakes having bean jam sandwiched in between), steamed 5 cakes, and pancakes. [0083] For example, the plastic emulsified-oil/fat composition of the present invention may be used in the bakery product either by being kneaded or folded therein, as a sandwich filling, or as a spray coating. 10 [0084] The plastic emulsified-oil/fat composition of the present invention may also be used in other delicatessen and for other cooking purposes, such as curry roux, batters, and sauces. [0085] The amount of plastic emulsified-oil/fat composition of the present invention to be used 15 in any of the above-mentioned purposes may be selected as appropriate depending on the usage and is thus not particularly limited. [00861 Next, an oil-in-water emulsion composition will be described according to preferred embodiments. The oil-in-water emulsion composition of the present invention may be eaten 20 as-is, like whipped cream, or may be kneaded into food products such as puddings. [0087] The optimal range of the total content of free amino acids in the oil-in-water emulsion composition of the present invention differs depending on whether the composition is to be eaten as-is or to be kneaded into a food product. 25 [0088] In cases where the oil-in-water emulsion composition of the present invention is to be eaten as-is, it is preferable to mix the body-taste enriching agent so that the total content of 27 free amino acids becomes preferably 0.01 to 1% by mass, more preferably 0.02 to 1% by mass, and even more preferably 0.05 to 0.5% by mass. If the total content of free amino acids is less than 0.01% by mass in cases where the oil-in-water emulsion composition of the present invention is to be eaten as-is, then the composition is prone to lack body taste; 5 whereas if the total content exceeds 1% by mass, then the composition tends to become too bitter [0089] In cases where the oil-in-water emulsion composition of the present invention is to be kneaded into a food product, it is preferable to mix the body-taste enriching agent so that the 10 total content of free amino acids becomes preferably 0.01 to 2% by mass, more preferably 0.02 to 2% by mass, and even more preferably 0.05 to 2% by mass. If the total content of free amino acids is less than 0.01% by mass in cases where the oil-in-water emulsion composition of the present invention is to be kneaded into a food product, then the food product is prone to lack body taste, whereas if the total content exceeds 2% by mass, then the 15 food product tends to become too bitter. [0090] The content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and even more preferably 40 to 50% by mass, with respect to all free amino acids contained in the 20 oil-in-water emulsion composition of the present invention. If the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine is less than 30% by mass with respect to all free amino acids contained in the oil-in-water emulsion composition of the present invention, then the composition/product is prone to lack body -taste; whereas if the content exceeds 60% by mass, the composition/product tends to become 25 too bitter. [0091] The content of the basic amino acid(s) including lysine is preferably 35 to 65% by mass, 28 more preferably 40 to 60% by mass, and even more preferably 45 to 55% by mass, with respect to all free amino acids contained in the oil-in-water emulsion composition of the present invention. If the content of the basic amino acid(s) is less than 35% by mass with respect to all free amino acids contained in the oil-in-water emulsion composition of the 5 present invention, then the composition/product tends to become too sour; whereas if the content exceeds 65% by mass, the composition/product tends to become too bitter. [0092] The content of the acidic amino acid(s) is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and even more preferably 5 to 10% by mass, with respect to all free 10 amino acids contained in the oil-in-water emulsion composition of the present invention. If the content of the acidic amino acid(s) is less than 1% by mass with respect to all free amino acids contained in the oil-in-water emulsion composition of the present invention, then the composition/product tends to become too bitter, whereas if the content exceeds 20% by mass, the composition/product tends to become too sour. 15 [0093] The oil-in-water emulsion composition of the present invention preferably contains whey minerals as described above. [0094] The proportion at which the whey minerals are mixed to the oil-in-water emulsion 20 composition of the present invention is preferably 0.006 to 2.1% by mass, and more preferably 0.03 to 0.6% by mass, in solids content. If the proportion, in solids content, at which the whey minerals are mixed is less than 0.006% by mass, then it is difficult to sufficiently achieve the effect of further improving the body taste; whereas if the proportion, in solids content, exceeds 2.1% by mass, then the composition/product tends to become too 25 salty Note that the whey minerals may be mixed with the body-taste enriching agent in advance, or may be mixed to the oil-in-water emulsion composition separately from the body-taste enriching agent.

29 [0095] The oil-in-water emulsion composition of the present invention preferably contains a milk-based material in which the content of phospholipids is equal to or above 2% by mass with respect to all solid matters derived from milk (such a milk-based material is referred to 5 hereinafter simply as "milk-based material"). Adding the milk-based material to the oil-in-water emulsion composition of the present invention can impart a significant fresh and creamy texture, such as that of fresh cream, to the oil-in-water emulsion composition. The content of phospholipids with respect to all milk-based solid matters (i.e., solid matters derived from milk) contained in the milk-based material is preferably 3% by mass or 10 more, more preferably 4% by mass or more, and even more preferably 5 to 40% by mass. [0096] Preferably, the oil-in-water emulsion composition of the present invention contains preferably 3% by mass or more, more preferably 4% by mass or more, and even more preferably 5 to 40% by mass, of the milk-based material. 15 (0097] The milk-based material is preferably produced from milk taken from a cow, goat, sheep, human, etc., and particularly, is preferably produced from cow milk. [0098] Any kind of milk-based material may be used as long as the content of phospholipids 20 with respect to all milk-based solid matters is equal to or above 2% by mass. Concrete examples include aqueous-phase components that are obtained in producing butter oil from cream or butter. [0099] The aqueous-phase components obtained in producing butter oil from cream may be 25 produced as follows, for example. First, cow milk is centrifuged, and the resulting cream having a fat concentration of 30 to 40% by mass is heated on a plate and then centrifuged again to increase the cream's fat 30 concentration to 70 to 95% by mass. Then the cream is demulsified using a demulsifying device and is then centrifuged again, to obtain butter oil. The aqueous-phase components usable in the present invention are the by-products of the butter oil produced in the final centrifugal step. 5 [01001 On the other hand, the aqueous-phase components obtained in producing butter oil from butter may be produced as follows, for example. First, butter is melted using a melting device and is heated using a heat exchanger. The heated butter is centrifuged, to obtain butter oil. The aqueous-phase components usable 10 in the present invention are the by-products of the butter oil produced in the final centrifugal step. Ordinary butter is used for producing the butter oil. [0101] The present invention may further employ substances obtained, for example, by further concentrating, drying, or freezing the milk-based material. It is preferable not to use 15 concentrates produced using solvents, from the standpoint of flavor. [0102] The milk-based material used in the present invention may be homogenized. Homogenization may be performed once or more. Examples of homogenizers usable for the homogenization include cheese emulsifying kettles, high-speed shear emulsifying tanks such 20 as Stephan mixers, static mixers, inline mixers, bubble homogenizers, Homo-mixers, colloid mills, and Dispermills. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. In cases where homogenization is performed using a two-stage homogenizer, the homogenization pressure may be, for example, 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage. 25 [0103] The milk-based material usable in the present invention may be subjected to an ultrahigh temperature (UHT) heating process. The conditions for the UHT heating process 31 are not particularly limited, but the temperature condition is preferably 120 to 150'C and the process time is preferably 1 to 6 seconds. [0104] Further, the present invention may employ lyso-products produced by hydrolyzing 5 some or all of the phospholipids in the milk-based material. The lyso-product may be produced by simply hydrolyzing the milk-based material as-is, or by concentrating the milk-based material first and then hydrolyzing the concentrate. The obtained lyso-product may be subjected to further concentration or spray-drying. In the present invention, these lyso-products are included in the "phospholipids". 10 [0105] The phospholipids in the milk-based material may be hydrolyzed using phospholipase A. Phospholipase A is an enzyme that functions to cleave the bond between the glycerol portion and a fatty acid residue in the phospholipid molecule and substitute a hydroxy group for the fatty acid residue. Phospholipase A is classified into phospholipase Al and 15 phospholipase A2 depending on where the enzyme acts; of the two, phospholipase A2 is preferred. Phospholipase A2 selectively cleaves the second fatty acid residue in the glycerol portion of the phospholipid molecule. [0106] The amount of phospholipids contained in the milk-based solid matters in the 20 milk-based material used in the present invention may be measured as follows, for example. Note, however, that the method for quantification is not limited to the following, because the suitable extraction method etc. differs depending on the form etc. of the milk-based material. First, lipids in the milk-based material are extracted using the Folch method. Fig. I shows a flowchart illustrating the Folch -method; The extracted lipid solution is then 25 decomposed according to a wet decomposition method (in conformance with the "wet decomposition method" described in "2.1: Test Methods for Food Product Components" in "Commentary on Methods of Analysis in Health Science, 2000" complied by the 32 Pharmaceutical Society of Japan). Then, the amount of phosphorus is determined according to the molybdenum blue absorptiometric analysis (in conformance with "quantification of phosphorus using molybdic acid" described in "2.1: Test Methods for Food Product Components" in "Commentary on Methods of Analysis in Health Science, 2000" complied 5 by the Pharmaceutical Society of Japan). From the determined phosphorus amount, the content (in grams) of phospholipids in 100 g of milk-based solid matters in the milk-based material is determined using the following equation: Phospholipids (g/100 g) = [Amount of Phosphorus Amount (pg) / (Amount of Milk-based Material -Amount of Moisture in Milk-Based Material (g))] x 25.4 x (0.1/1000). 10 [0107] The milk-based material to be used in the present invention may be made into a lactic-fermented product by inoculating lactic acid bacteria to the milk-based material, or by adding water and/or utilizable sugar such as lactose to the milk-based material as necessary and inoculating lactic acid bacteria thereto. In this case, the milk-based material made into 15 the lactic-fermented product by inoculation of lactic acid bacteria may first be sterilized and then be used as an ingredient for the present invention, or may be used as-is as an ingredient of the present invention without sterilization. [0108] The oil-in-water emulsion composition of the present invention contains oil and/or fat. 20 The type of oil/fat to be used in the oil-in-water emulsion composition of the present invention is not particularly limited, and examples thereof include: various vegetable and/or animal oils and fats, such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rape-seed oil, rice-hull oil, sunflower oil, safflower oil, beef tallow, butterfat, lard, cacao butter, shea butter, mango kernel oil, sal fat, illipe butter, fish oil, and whale oil; and 25 processed oils and fats produced by subjecting the above oil/fat to at least one of the processes selected from hydrogenation, fractionation, and transesterification. Among the above, it is preferable to use, in the present invention, soybean oil, rape-seed oil, palm oil, palm kernel oil, 33 coconut oil, or processed oil/fat produced by subjecting these oils/fats to at least one of the processes selected from hydrogenation, fractionation, and transesterification. The oil/fat may be used singly, or two or more types thereof may be used in combination. [0109] 5 The content of oil/fat in the oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 3 to 80% by mass, more preferably 5 to 70% by mass, and even more preferably 20 to 50% by mass. [0110] The oil-in-water emulsion composition of the present invention contains water. The 10 content of water in the oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 40 to 80% by mass, more preferably 45 to 75% by mass, and even more preferably 50 to 70% by mass. "Water" as used herein includes tap water and natural water, and also moisture contained in liquids such as cow milk and syrup. [0111] 15 The oil-in-water emulsion composition of the present invention may further contain other ingredients as necessary, such as: emulsifiers; stabilizers; proteins other than the above-mentioned milk-based materials; sugars and sweeteners; cellulose and cellulose derivatives; starches; cereals; diglycerides; vegetable sterol and vegetable sterol esters; salts such as table salt, rock salt, and sea salt; dextrins such as linear dextrin, branched dextrin, and 20 cyclic dextrin; egg products; taste-imparting components such as fruit juice, jam, cacao and cacao products, and coffee and coffee products; aroma flavorings; colorants; preservatives such as sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, milt protein extract, polylysine, and ethanol; taste-imparting components such as bittering agents and seasonings; antioxidants; pH adjustors; peptides; and nucleic 25 acids. [0112] The emulsifiers mentioned above are not particularly limited, and examples thereof 34 include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerol esters of fatty acids, acetic and fatty acid esters of glycerol, lactic and fatty acid esters of glycerol, succinic and fatty acid esters of glycerol, diacetyltartaric and fatty acid esters of glycerol, sorbitan esters of fatty acids, sucrose esters of fatty acids, acetic and isobutyric acid 5 esters of sucrose, polyglycerol esters of fatty acids, polyglycerol esters of condensation ricinoleic acid, propylene glycol esters of fatty acids, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. The emulsifier may be used singly, or two or more types thereof may be used in combination. It is preferable not to use synthetic emulsifiers other than soybean lecithin, egg yolk lecithin, soybean lysolecithin, and egg yolk 10 lysolecithin. It is even more preferable not to use any emulsifier Where emulsifier(s) are to be used, the content of the emulsifier(s) is preferably 1% by mass or less, and more preferably 0.05 to 0.5% by mass, with respect to the oil-in-water emulsion composition of the present invention. [0113] 15 Examples of the above-mentioned stabilizers include phosphates, metaphosphates, polyphosphates, pyrophosphates, salts of organic acids (citrates, tartrates, etc.), inorganic salts (carbonates etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginates, furcellaran, locust bean gum, pectin, curdlan, starch, chemically-processed starch, crystalline cellulose, gelatin, dextrin, agar, and dextran. The stabilizer may be used singly, or two or more types 20 thereof may be used in combination. Among the above stabilizers, it is preferable not to use phosphates, such as phosphates, metaphosphates, polyphosphates, and pyrophosphates, in the present invention. It is even more preferable not to use stabilizers having calcium-binding capabilities, such as phosphates, metaphosphates, polyphosphates, pyrophosphates, salts of organic acids (citrates, tartrates, etc.), and inorganic salts (carbonates etc.). 25 Where stabilizer(s) are to be used, the content of the stabilizer(s) is preferably 1% by mass or less, more preferably 0.001 to 0.5% by mass, and even more preferably 0.001 to 0.1% by mass, with respect to the oil-in-water emulsion composition of the present invention.

35 [0114] The above-mentioned proteins other than the milk-based materials are not particularly limited, and examples include: milk proteins such as whey protein, casein protein, etc.; low-density lipoprotein; high-density lipoprotein; egg proteins such as phosvitin, livetin, 5 phosphorus glycoprotein, ovalbunin, conalbumin, and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin, and glutelin; and other animal and vegetable proteins. Depending on the usage, it is possible to add one or more of these proteins in the form of protein, or in the form of a food ingredient containing one or more of these proteins. [0115] 10 In the present invention, it is preferable to use milk protein as the protein. As for the milk protein, whey protein only or casein protein only may be used singly, or both casein protein and whey protein may be used combinedly; however, it is preferable to combinedly use whey protein and casein protein. [0116] 15 Examples of the casein protein include: single substances of asl-casein, as2-casein, p-casein, y-casein, or ic-casein; a mixture of the above; and food ingredients containing the above, such as alkali casein (caseinate) and acid casein. One or more of the substances selected from the above may be used. [0117] 20 Examples of the whey protein include: single substances of lactalbumin, p-lactoglobulin, serum albumin, immunoglobulin, or proteose peptone; a mixture of the above; and food ingredients containing the above, such as milk serum protein, whey, whey powder, delactosed whey, delactosed whey powder, and whey protein concentrate (WPC and/or WPD, One or more of-the substances selected from the above may be used. 25 [0118] Examples of food ingredients containing both casein protein and whey protein include: raw milk, cow milk, butter, sweetened condensed milk, sweetened condensed skimmed milk, 36 unsweetened condensed milk, unsweetened condensed skimmed milk, skimmed milk, concentrated milk, concentrated skimmed milk, butter milk, butter milk powder, total milk protein (TMP), skimmed milk powder, dry whole milk, sweetened milk powder, modified milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural 5 cheese, processed cheese, yogurt, lactic-fermented beverages, sour cream, fermented milk, enzyme-processed butter, and milk-based beverages. One or more ingredients selected from the above may be used. [0119] The content of protein(s) other than the milk-based materials in the oil-in-water 10 emulsion composition of the present invention is preferably 1 to 10% by mass, more preferably 1.5 to 8% by mass, and even more preferably 1.5 to 6% by mass. [0120] The above-mentioned sugars and sweeteners are not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, 15 saccharified products of reduced starch, isomerized sugar syrup (high fructose corn syrup; glucose-fructose syrup), sucrose-bonded starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, lactosucrose, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, acesulfame potassium, 20 sucralose, thaumatin, saccharin, neotame, and licorice. The sugar/sweetener may be used singly, or two or more types thereof may be used in combination. The content of the sugar(s)/sweetener(s) in the oil-in-water emulsion composition of the present invention is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5 to 40% by mass, in solids content. 25 [0121] A preferable method for producing an oil-in-water emulsion composition of the present invention will be described below.

37 First, oil/fat containing other components, if necessary, is prepared as the oil phase. Meanwhile, the body-taste enriching agent of the present invention, as well as other ingredients if necessary, is added to water, to prepare the aqueous phase. Then the aqueous phase is mixed with the oil phase, and the two phases are emulsified. 5 [01221 The optimal range of the mass ratio between the aqueous phase and the oil phase differs depending on whether the composition is to be eaten as-is, like whipped cream made by whipping the produced oil-in-water emulsion composition of the present invention, or the oil-in-water emulsion composition is to be kneaded into a food product such as pudding. 10 In cases where the oil-in-water emulsion composition of the present invention is to be eaten as-is, the mass ratio between the aqueous phase and the oil phase is preferably 80-40:20-60, more preferably 70-50:30-50, and even more preferably 65-55:35-45. In cases where the oil-in-water emulsion composition of the present invention is to be kneaded into a food product, the mass ratio between the aqueous phase and the oil phase is 15 preferably 9540:5-60, more preferably 90-50:10-50, and even more preferably 90-55:10-45. [0123] In the emulsifying step, it is possible to first prepare a pre-emulsified product in advance, and then, if necessary, homogenize this using a homogenizing device, such as a valve homogenizer, a Homo-mixer, or a colloid mill, under a pressure ranging from 0 to 100 20 MPa. Further, if necessary, it is possible to perform ultrahigh temperature (UHT), high temperature/short time (HTST), or low temperature pasteurization using direct heating such as injection or infusion heating, or indirect heating such as plate heating, tubular heating, or scraped-surface heating, or thermal sterilization or thermal pasteurization such as batch-wise heating, retort heating, or microwave heating. Instead, the composition may be heated by 25 cooking using heat, e.g. broiling over an open fire. Further, the composition may be re-homogenized after heating, if necessary Cooling, such as rapid cooling or slow cooling, may also be performed if necessary.

38 [0124] The usage of the oil-in-water emulsion composition of the present invention is not particularly limited, and for example, the composition may be eaten as-is like whipped cream, or may be kneaded into a food product as a concentrated-milk-like composition or a 5 confectionery ingredient. In cases where the composition is used for kneading into a food product, the composition may be used, for example, for kneading into: bakery products such as pullman loaves, variety bread, butter-enriched rolls, soft rolls, hard rolls, sweet rolls, baguettes, sweet buns, steamed bread, Danish pastries, pies, pancakes, cream puffs, doughnuts, cakes, crackers, cookies, tarts, hard biscuits, waffles, scones, Dora-yaki (Japanese-style round 10 pancakes having bean jam sandwiched in between), Tai-yaki (Japanese-style fish-shaped muffins containing bean jam), Imagawa-yaki (Japanese-style round muffins containing bean jam), Okonomiyaki (Japanese-style pancake), Takoyaki (Japanese octopus dumpling), steamed cake, steamed puddings, and baked puddings; cooked food such as Hamburg steaks, deep-fried food, croquettes, salads, pizzas, and pastas; and various Western and Japanese 15 confectionaries such as ice cream, jellies, Bavarian creams, and mousses. The composition may also be used for mixing with beverages, like coffee whiteners, and in that case, it is desirable to employ the preferred embodiment described above for applications where the composition is kneaded into a food product. [0125] 20 Next, a preferred embodiment for flour-based paste products will be described below. The flour-based paste of the present invention may be used as toppings, or to be sandwiched, in bakery products. [0126] In the flour-based paste product of the present invention, the body-taste enriching agent 25 is mixed so that the total content of free amino acids becomes preferably 0.0 1 to 2% by mass, more preferably 0.02 to 1% by mass, and even more preferably 0.05 to 0.5% by mass. If the total content of free amino acids in the flour-based paste product of the present invention is 39 less than 0.01% by mass, then the flour-based paste product tends to lack body taste; whereas if the total content exceeds 2% by mass, then the flour-based paste product tends to become too bitter. [0127] 5 In the flour-based paste product of the present invention, the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine among the free amino acids is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and even more preferably 40 to 50% by mass. If the content of the hydrophobic amino acid(s) including one or both of valine and phenylalanine is less than 30% by mass among the free amino acids 10 in the flour-based paste product of the present invention, then the flour-based paste product tends to lack body taste; whereas if the content exceeds 60% by mass, then the flour-based paste product tends to become too bitter. [0128] In the flour-based paste product of the present invention, the content of the basic amino 15 acid(s) including lysine among the free amino acids is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and even more preferably 45 to 55% by mass. If the content of the basic amino acid(s) among the free amino acids in the flour-based paste product of the present invention is less than 35% by mass, then the flour-based paste product tends to become too sour; whereas if the content exceeds 65% by mass, then the flour-based paste 20 product tends to become too bitter. [0129] In the flour-based paste product of the present invention, the content of the acidic amino acid(s) among the free amino acids is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and even more preferably 5 to -10% by mass. -If the content of the-acidic 25 amino acid(s) among the free amino acids in the flour-based paste product of the present invention is less than 1% by mass, then the flour-based paste product tends to become too bitter; whereas if the content exceeds 20% by mass, then the flour-based paste product tends 40 to become too sour. [0130] Whey minerals, such as those described above, may be added to the flour-based paste product of the present invention. In this way, it is possible to further improve the flavor and 5 body taste of milk and dairy products provided to the food product. [0131} The proportion at which the whey minerals are mixed to the flour-based paste product of the present invention is preferably 0.006 to 2.1% by mass, and more preferably 0.03 to 0.6% by mass, in solids content. If the proportion, in solids content at which the whey 10 minerals are mixed is less than 0.006% by mass, then it is difficult to sufficiently achieve the effect of further improving the flavor and body taste of milk and dairy products provided to the food product; whereas if the proportion, in solids content, exceeds 2.1% by mass, then the flour-based paste product tends to become too salty. Note that the whey minerals may be mixed with the body-taste enriching agent in advance, or may be mixed to the flour-based 15 paste product separately from the body-taste enriching agent. [0132] The flour-based paste product of the present invention preferably contains oil and/or fat. Examples of oils and fats usable in the present invention include: various vegetable and animal oils and fats, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, 20 soybean oil, rape-seed oil, rice-hull oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, sal fat, illipe butter, beef tallow, butterfat, lard, fish oil, and whale oil; and processed oils and fats produced by subjecting the above oils/fats to at least one of hydrogenation, fractionation, and transesterification. In the present invention, one or more of the oils and fats selected from 25 the above may be used. [0133] In the present invention, the content of oil/fat in the flour-based paste product is 41 preferably 8 to 45% by mass, more preferably 12 to 45% by mass, and even more preferably 15 to 45% by mass. If the content of oil/fat in the flour-based paste product of the present invention is less than 8% by mass, then the flour-based paste product is prone to lack smooth texture; whereas if the content exceeds 45% by mass, then the flour-based paste product tends 5 to become oily and it becomes difficult to perceive a favorable body taste. [0134] In the flour-based paste product of the present invention, it is preferable to use an oil/fat produced by transesterifying an oil/fat mixture containing a fractionated palm olein having an iodine value of 52 to 70. Using such a transesterified oil/fat can provide favorable emulsion 10 stability to the flour-based paste product. As for the palm olein having an iodine value of 52 to 70, it is possible to use a palm olein or a palm superolein, which is the low-melting-point portion obtained at the time of fractionating palm oil by solvent fractionation such as acetone or hexane fractionation, or by non-solvent fractionation such as dry fractionation. It is even more preferable to use a palm 15 superolein having an iodine value of 60 or above as the above-mentioned palm olein, because it is possible to obtain a flour-based paste product having particularly favorable emulsion stability. [0135] In the flour-based paste product of the present invention, it is preferable that the 20 flour-based paste product contains preferably 5 to 45% by mass, more preferably 9 to 45% by mass, and even more preferably 15 to 45% by mass, of an oil/fat produced by transesterifying an oil/fat mixture containing preferably 70% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass of a fractionated palm olein having an iodine-value of 52 to 70. 25 [0136] The transesterification may be achieved by using a chemical catalyst or an enzyme, and the reaction may be a random- or a position-selective transesterification reaction. However, 42 it is preferable to employ a random transesterification reaction using a chemical catalyst or an enzyme having no position selectivity. Examples of the chemical catalyst include alkali metal-based catalysts such as sodium methylate. Examples of the enzyme having no position selectivity include lipases derived 5 from such genera as Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. Note that the lipase may be immobilized to a support such as ion-exchange resin, diatomaceous earth, or ceramic and be made into immobilized lipase, or it may be used in powder form. [0137] It is preferable to use a highly hydrogenated oil in the flour-based paste product of the 10 present invention. Using a highly hydrogenated oil can improve the luster and coloring of the flour-based paste product. The highly hydrogenated oil is a hydrogenated oil/fat produced by hydrogenating a compound oil containing at least one type of oil/fat until the iodine value becomes equal to or below 5, and preferably below 1, and has a melting point of preferably 45 0 C or higher, and 15 more preferably 50 0 C or higher. Examples of oil/fat to be used in the compound oil include: various vegetable and animal oils and fats such as palm oil, corn oil, cottonseed oil, soybean oil, high erucin rape-seed oil, rice-hull oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, butterfat, lard, cacao butter, fish oil, and whale oil; and processed oils and fats produced by subjecting the above oils/fats to at least one of fractionation and 20 transesterification. [0138] In the present invention, in the above-mentioned highly hydrogenated oils, it is preferable to use one or more highly hydrogenated oil selected from highly-hydrogenated high erucin rape-seed oil, highly-hydrogenated soybean oil, and highly-hydrogenated palm oil, 25 because these oils are particularly effective in improving the luster and coloring. In the flour-based paste product of the present invention, it is preferable that the flour-based paste product contains preferably 0.0008 to 0.45% by mass, more preferably 43 0.0008 to 0.225% by mass, and even more preferably 0.0008 to 0.135% by mass, of the highly hydrogenated oil. [0139] Further, it is preferable that the flour-based paste product of the present invention 5 contains substantially no trans fatty acid. Hydrogenation is a typical process for raising the melting point of oil/fat; however, except for completely-hydrogenated oil/fat (highly-hydrogenated oil/fat), hydrogenated oils/fats usually contain around 10 to 50% by mass of trans fatty acids in their constituent fatty acids. On the other hand, natural oils/fats hardly contain any trans fatty acids, and oil/fat derived from ruminants contains merely less 10 than 10% by mass thereof. [0140] The term "contain substantially no trans fatty acid" as used herein means that the content of trans fatty acids with respect to all constituent fatty acids in the oil/fat is preferably less than 10% by mass, more preferably 5% by mass or less, and even more preferably 1% by 15 mass or less. In the present invention, it is possible to easily prepare a flour-based paste product containing substantially no trans fatty acid by combinedly using, in addition to the highly hydrogenated oil, at least one oil/fat selected from natural oils/fats and processed oils/fats produced by subjecting the natural oils/fats to at least one of fractionation and transesterification. 20 [0141] The flour-based paste product of the present invention contains starch. Examples of starch usable in the present invention include: starches such as corn starch, waxy com starch, high-amylose corn starch, tapioca, potato, sweet potato, wheat, rice, and beans; substances produced by subjecting the above starches to a chemical or physical treatment such as 25 esterification, etherification, cross-linking, a-processing (gelatinization), or heating; wheat flours such as hard flour, semi-hard flour, medium-strength flour, soft flour, durum flour, and whole wheat flour; other cereal flours such as rye flour and rice flour; and nuts powder such 44 as almond powder and hazelnut powder In the present invention, one or more types of starches selected from the above may be used. In the present invention, the content of starch is preferably 2 to 10% by mass, more preferably 2.5 to 9% by mass, and even more preferably 3 to 9% by mass. 5 [0142] The flour-based paste product of the present invention preferably contains sugar. Sugar that may be used in the present invention is not particularly limited as long as it is a low molecular-weight sugar, such as a monosaccharide, a disaccharide, or an oligosaccharide, excluding high molecular-weight saccharides such as the above-mentioned starches. 10 Examples of the sugars include refined sugar, granulated sugar, powdered sugar, syrup, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, saccharified products of reduced starch, isomerized sugar syrup (high fructose com syrup; glucose-fructose syrup), sucrose-bonded starch syrup, honey, oligosaccharide, reducing sugar polydextrose, reduced lactose, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, 15 lactosucrose, raffinose, lactulose, palatinose oligosaccharide, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, and mannitol. In the present invention, one type of sugar may be used singly, or two or more types may be used in combination. In the present invention, the content of sugar, in solids content, is preferably 8 to 40% by mass, more preferably 10 to 35% by mass, and even more preferably 12 to 35% by mass, 20 with respect to the flour-based paste product of the present invention. [0143] The flour-based paste product of the present invention may contain a high intensity sweetener. Examples of the high intensity sweetener usable in the present invention include sucralose,- stevia, aspartame, thaumatin, saccharin, acesulfame potassium, neotame, and 25 licorice. In the present invention, one or more types of high intensity sweeteners selected from the above may be used. [0144] 45 The flour-based paste product of the present invention preferably contains a thickening stabilizer. Adding a thickening stabilizer can bring about such effects as: improving physical properties by preventing demulsification at the time of producing the flour-based paste product or mixing the product into bakery-product dough; preventing separation of water and 5 protein by improving the water retainability; and improving texture. Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. One or more thickening stabilizers selected from the above may be used. 10 In the flour-based paste product of the present invention, it is preferable to use one or more thickening stabilizers selected from locust bean gum, pectin, carrageenan, xanthan gum, and gelatin, because these have a good effect of preventing separation of water and protein. The content of the thickening stabilizer is preferably 0.01 to 10% by mass, and more preferably 0.01 to 5% by mass, with respect to the flour-based paste product of the present 15 invention. [0145] It is preferable that the flour-based paste product of the present invention does not contain any synthetic emulsifier. Examples of synthetic emulsifiers include glycerol esters of fatty acids, acetic and fatty 20 acid esters of glycerol, lactic and fatty acid esters of glycerol, succinic and fatty acid esters of glycerol, tartaric and fatty acid esters of glycerol, citric and fatty acid esters of glycerol, diacetyltartaric and fatty acid esters of glycerol, sorbitan esters of fatty acids, sucrose esters of fatty acids, acetic and isobutyric acid esters of sucrose, polyglycerol esters of fatty acids, polyglycerol esters of condensation ricinoleic acid, propylene glycol esters of fatty acids, 25 calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. In the flour-based paste product of the present invention, it is possible to use an 46 emulsifier other than synthetic emulsifiers. Examples of such emulsifiers include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-processed egg yolk, and milk fat globule membrane protein. One or more emulsifiers selected from the above may be used. 5 [0146] The flour-based paste product of the present invention may contain a food ingredient containing both casein protein and whey protein. Examples of such food ingredients include: raw milk, cow milk, butter, sweetened condensed milk, sweetened condensed skimmed milk, unsweetened condensed milk, unsweetened condensed skimmed milk, 10 skimmed milk, concentrated milk, concentrated skimmed milk, butter milk, butter milk powder, total milk protein (TMP), skimmed milk powder, dry whole milk, sweetened milk powder, modified milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, processed cheese, yogurt, lactic-fermented beverages, sour cream, fermented milk, enzyme-processed butter, and milk-based beverages. One or more 15 ingredients selected from the above may be used. [0147] In the flour-based paste product of the present invention, it is also possible to use components that are generally usable as ingredients of flour-based paste products, and examples thereof include: water; salty taste imparters such as table salt and potassium 20 chloride; acidulants such as acetic acid, lactic acid, and gluconic acid; colorants such as n-carotene, caramel, and Monascus color, antioxidants such as tocopherol and tea extracts; vegetable proteins such as wheat protein and soybean protein; milk proteins and animal proteins such as whey protein concentrate and total milk protein; eggs and various egg products; and other food ingredients and food additives such as dextrins, aroma flavorings, 25 seasonings, pH adjustors, food preservatives, shelf-life improvers, fruits, fruit juice, coffee, nut paste, spices, spice extracts, cacao mass, cocoa powder, beans, vegetables, meat, fishery products, peptides, and nucleic acids. Note that, among the above, water and components 47 containing moisture, such as cow milk and eggs, are used preferably so that the moisture content in the flour-based paste product of the present invention becomes 30 to 85% by mass. [0148] Next, a preferable method for producing a flour-based paste product of the present 5 invention will be described. A flour-based paste product of the present invention may be produced by first homogenizing the ingredients for the flour-based paste product, including the body-taste enriching agent of the present invention, oil(s) and/or fat(s), and starch, then heating the homogenized ingredients, and cooling the same. 10 [0149] More specifically, a pre-emulsified composition is prepared by thermally melting, mixing, and emulsifying the ingredients for the flour-based paste product, including the body-taste enriching agent of the present invention, oil(s) and/or fat(s), and starch. It is preferable that the ratio between the aqueous phase and the oil phase (aqueous phase:oil 15 phase; in mass) is 95:5 to 60:40. Note that in cases of adding a thickening stabilizer, it is preferably added to the oil phase from the standpoint of workability. The prepared pre-emulsified composition is then homogenized using a homogenizing device, such as a valve homogenizer, a Homo-mixer, or a colloid mill, under a pressure ranging preferably from 0 to 80 MPa, and then the composition is heated. Heating may be 20 applied as thermal sterilization or thermal pasteurization at ultrahigh temperature (UT), at high temperature/in short time (HTST), batch-wise, in a retort, by microwave heating, etc., using direct heating such as injection or infusion heating, or indirect heating such as plate heating, tubular heating, or scraped-surface heating; or by cooking using heat, e.g. broiling over an open fire. The heating temperature is preferably 60 to 130 0 C, and the heating time is 25 preferably 0.05 to 30 minutes. Further, the composition may be re-homogenized after heating, if necessary. [0150] 48 After homogenization, the heated pre-emulsified composition is cooled. Cooling may be done, for example, by rapid cooling or slow cooling. Aging may be applied before or after cooling. Further, the flour-based paste product of the present invention obtained as above may be preserved in a refrigerated or frozen state, if necessary. 5 The flour-based paste product of the present invention may be shaped into a sheet, a block, a cylinder, a dice-like form, etc. The preferable size for each shape is as follows: Sheet: 50 to 1000 mm long; 50 to 1000 mm wide; 1 to 50 mm thick; Block: 50 to 1000 mm long; 50 to 1000 mm wide; 50 to 500 mm thick; Cylinder: I to 25 mm in diameter; 5 to 100 mm long; 10 Dice-like form: 5 to 50 mm long; 5 to 50 mm wide; 5 to 50 mm thick. [0151] Now, food products in which the flour-based paste product of the present invention may be used will be described below. Examples of food products in which the flour-based paste product of the present 15 invention may be used are products wherein the present flour-based paste product is used as a topping or a filling, or to be sandwiched, in combination with a bakery product that has been heated--e.g. baked, fried, or steamed. [0152] Other examples of food products in which the flour-based paste product of the present 20 invention may be used are products produced by: combining the present flour-based paste product with bakery-product dough using such processes as topping, sandwiching, filling-and-wrapping, kneading or folding, to prepare combined dough; then, if necessary, sheeting and/or shaping the combined dough and/or subjecting the dough to final proofing and/or allowing the dough to rest in room temperature ("rack time"); and heating the dough 25 by baking, frying, steaming, etc. [0153] Examples of the bakery-product dough include various types of dough for 49 confectionaries and bread, such as dough for cookies, dough for pies, paste for cream puffs, dough for shortbread, batter for sponge cakes, batter for butter cakes, dough for cake-type doughnuts, dough for pullman loaves, dough for baguettes, dough for Danish pastries, dough for sweet rolls, and dough for yeast-raised doughnuts. 5 Concrete examples of the combined dough include: fill-and-wrap dough in which the flour-based paste product, in paste form, is filled and wrapped in bakery-product dough; dough in which the flour-based paste product, in paste form, is placed on top of or sandwiched in bakery-product dough; kneaded dough in which the flour-based paste product in paste form, is kneaded into bakery-product dough; layered dough in which the flour-based paste 10 product, in sheet form, is rolled into bakery-product dough; layered dough made on a continuous bread-manufacturing line by extruding a block-form flour-based paste product into a thin sheet using a fat pump etc. and rolling the flour-based paste product into bakery-product dough; and mixed dough in which small pieces of a flour-based paste product are mixed into bakery-product dough. 15 [0154] In cases of baking the prepared combined dough, final proofing becomes necessary only where yeast-containing bakery-product dough is to be used, and is not necessary where the bakery-product dough contains no yeast. To obtain a voluminous bakery product, the final proofing is performed preferably at 25 to 40'C and 50 to 80% RH for 20 to 90 minutes, 20 and more preferably at 32 to 38 0 C and 50 to 80% RH for 30 to 60 minutes. The combined dough is baked preferably at 160 to 250'C, particularly at 170 to 220'C, as with ordinary bakery products. Temperatures lower than 160'C tend to result in poor cooking and are less capable of providing favorable texture; whereas temperatures above 250 C tend to scorch the product and impair the taste. 25 [0155] "Rack time" (allowing the dough to rest in room temperature) is particularly effective in cases of frying the prepared combined dough. "Rack time" is desirable because it allows 50 moisture in the bakery-product dough to evaporate and the surface to harden, which reduces the moisture in the bakery-product dough and thus reduces the amount of oil absorbed during frying. Preferable effects can be achieved by leaving the dough to rest for 10 to 40 minutes at 50% RH or below. 5 [0156] Frying is preferably performed at 160 to 250'C, particularly at 170 to 220'C, as with ordinary doughnuts etc. Temperatures lower than 160'C result in a large amount of oil being absorbed and are less capable of providing favorable texture; whereas temperatures above 250'C tend to scorch the product and impair the taste. Note that in cases where both baking 10 and flying are to be employed, the product may be fried and then baked, or vice versa. Examples [0157] The present invention will be described in further detail below according to Examples 15 and Comparative Examples. The present invention, however, is not to be limited thereto. [0158] Example 1-1: Preparing Body-Taste Enriching Agent (No. 1) Body-Taste Enriching Agent 1 was prepared by mixing 46% by mass of hydrophobic amino acids consisting of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 3 parts 20 by mass of glycine, and 4 parts by mass of alanine; 48% by mass of basic amino acids consisting of 7 parts by mass of lysine and I part by mass of arginine; and 6% by mass of glutamic acid, which is an acidic amino acid. [0159] Example 1-2: Preparing Body-Taste Enriching Agent (No. 2) 25 Body-Taste Enriching Agent 2 was prepared by mixing 40% by mass of hydrophobic amino acids consisting of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 3 parts by mass of glycine, and 4 parts by mass of alanine; 50% by mass of basic amino acids 51 consisting of 7 parts by mass of lysine and I part by mass of arginine; and 10% by mass of glutamic acid, which is an acidic amino acid. [0160] Example 1-3: Preparing Body-Taste Enriching Agent (No. 3) 5 Body-Taste Enriching Agent 3 was prepared by mixing 50% by mass of hydrophobic amino acids consisting of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 3 parts by mass of glycine, and 4 parts by mass of alanine; 45% by mass of basic amino acids consisting of 7 parts by mass of lysine and 1 part by mass of arginine; and 5% by mass of glutamic acid, which is an acidic amino acid. 10 [0161] Example 1-4: Preparing Body-Taste Enriching Agent (No. 4) Body-Taste Enriching Agent 4 was prepared by mixing 46% by mass of hydrophobic amino acids consisting of 10 parts by mass of phenylalanine, 6 parts by mass of leucine, and 7 parts by mass of isoleucine; 48% by mass of basic amino acids consisting of 5 parts by mass 15 of lysine and 3 parts by mass of histidine; and 6% by mass of glutamic acid, which is an acidic amino acid. [0162] Comparative Example 1-1: Preparing Body-Taste Enriching Agent (No. 5) Body-Taste Enriching Agent 5 was prepared by mixing 46% by mass of hydrophobic 20 amino acids consisting of 6 parts by mass of leucine, 7 parts by mass of isoleucine, and 10 parts by mass of glycine; 48% by mass of basic amino acids consisting of 3 parts by mass of histidine and 5 parts by mass of arginine; and 6% by mass of aspartic acid, which is an acidic amino acid. [0163]. 25 Example 1-5: Producing Pie A pie was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. Evaluation results of the produced pie are shown in Table 1.

52 [0164] In the formulation below, the cereal flour product is made by mixing 60 parts by mass of hard flour, 40 parts by mass of soft flour, and 0.075 parts by mass of Body-Taste Enriching Agent 1. 5 Formulation: Cereal flour product (containing Body-Taste Enriching Agent 1): 100.075 parts by mass Salt: 1.5 parts by mass Sugar: 2 parts by mass 10 Skimmed milk powder: 3 parts by mass Margarine for kneading: 5 parts by mass Water: 43 parts by mass Margarine for rolling-in: 75 parts by mass [0165] 15 Process: The ingredients in the Formulation, except for the margarine for rolling-in, were mixed using a vertical mixer for 3 minutes at low speed and 5 minutes at medium speed, to produce dough (temperature after kneading: 24 0 C). The dough was subjected to retarding for one night in a refrigerator at 2 0 C. Then the dough was sheeted to a thickness of 8 mm. The 20 margarine for rolling-in was placed thereon, rolled-in according to usual methods, and the dough was folded into 36 layers (4x3x3), to prepare pie dough 30 mm thick. The pie dough was left to rest for 30 minutes in a refrigerator at 21C. The pie dough was then sheeted to a thickness of 3 mm and pressed with a 100-mm-dia. pie mold. The pressed dough piece was placed on a baking sheet and left for "rack time" for 60 minutes, and was then baked for 11 25 minutes in an oven at 21 0 0 C, to produce a pie. [0166] Example 1-6 and Comparative Example 1-2: Producing Danish Pastry 53 A Danish pastry of Example 1-6 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A Danish pastry of Comparative Example 1-2 was produced according to the same formulation and process as Example 1-6, except that no Body-Taste Enriching Agent I was used. Evaluation results of the Danish 5 pastries produced according to Example 1-6 and Comparative Example 1-2 are shown in Table 1. The Danish pastry produced in Example 1-6 contained, as free amino acids, 0.003% by mass of glycine, 0.009% by mass of alanine, 0.005% by mass of valine, 0.003% by mass of phenylalanine, 0.006% by mass of lysine, 0.005% by mass of arginine, and 0.01% by mass of 10 glutamic acid. The Danish pastry produced in Comparative Example 1-2 contained, as free amino acids, 0.0014% by mass of glycine, 0.0077% by mass of alanine, 0.0017% by mass of valine, 0.0007% by mass of phenylalanine, 0.0007% by mass of lysine, 0.0035% by mass of arginine, and 0.0083% by mass of glutamic acid. 15 [0167] In the formulation below, the cereal flour product is made by mixing 80 parts by mass of hard flour, 20 parts by mass of soft flour, and 0.05 parts by mass of Body-Taste Enriching Agent 1. Formulation: 20 Cereal flour product (containing Body-Taste Enriching Agent 1): 100.05 parts by mass Yeast: 5 parts by mass Salt: 1.3 parts by mass Sugar: 15 parts by mass 25 Margarine for kneading: 8 parts by mass Water: 48 parts by mass Margarine for rolling-in: 28 parts by mass 54 [0168] Process: The ingredients in the Formulation, except for the margarine for rolling-in, were mixed using a vertical mixer for 3 minutes at low speed and 5 minutes at medium speed, to produce 5 dough (temperature after kneading: 241C). The dough was subjected to retarding for one night in a refrigerator at 2 0 C. Then the dough was sheeted to a thickness of 8 mm. The margarine for rolling-in was placed thereon, rolled-in according to usual methods, and the dough was folded into 27 layers (3x3x3), to prepare Danish pastry dough 30 mm thick. The Danish pastry dough was left to rest for 30 minutes in a refrigerator at 2*C. The dough was 10 then sheeted to a thickness of 4 mm and pressed with a 100-mm-dia. mold. The pressed dough piece was placed on a baking sheet and subjected to final proofing for 60 minutes at 33 0 C, 80% RH, and was then baked for 13 minutes in an oven at 200'C from above and 1904C from below, to produce a Danish pastry. [0169] 15 Example 1-7: Producing Sweet Bun A sweet bun was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. Evaluation results of the produced sweet bun are shown in Table 1. [0170 20 In the formulation below, the cereal flour product is made by mixing 80 parts by mass of hard flour, 20 parts by mass of soft flour, and 0.1 parts by mass of Body-Taste Enriching Agent 1. Formulation: Cereal flour product (containing Body-Taste Enriching Agent 1): 100.1 parts by mass 25 Yeast food: 0.1 parts by mass Yeast: 5 parts by mass Salt: 1 part by mass 55 Sugar: 15 parts by mass Skimmed milk powder: 2 parts by mass Oil/fat for kneading: 10 parts by mass Whole egg (net): 12 parts by mass 5 Water: 45 parts by mass Sheeted flour-based paste: 60 parts by mass [0171] Process: The ingredients in the Formulation, except for the sheeted flour-based paste and the 10 oil/fat for kneading, were mixed using a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed. The oil/fat for kneading was added, and the mixture was mixed for 2 minutes at low speed and 3 minutes at medium speed, to produce dough (temperature after kneading: 24 0 C). The dough was allowed to rise ("floor time") for 30 minutes and subjected to retarding for one night in a refrigerator at 24C. Then the dough was sheeted to a 15 thickness of 8 mm. The sheeted flour-based paste to be rolled-in was placed thereon, rolled-in according to usual methods, and the dough was folded into 12 layers (4x3), to prepare sweet bun dough 30 mm thick. The sweet bun dough was left to rest for 30 minutes in a refrigerator at 2*C. The dough was then sheeted to a thickness of 6 mm, cut out into a triangular piece (48 g) having a base of 90 mm and a height of 150 mm, and then shaped like 20 a croissant. The croissant-like piece was placed on a baking sheet and subjected to final proofing for 50 minutes at 36 0 C, 80% RH, and was then baked for 15 minutes in an oven at 190*C, to produce a sweet bun. [0172] Example 1-8 and Comparative Example 1-3: Producing Butter-Enriched Roll (No.1) 25 A butter-enriched roll of Example 1-8 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A butter-enriched roll of Comparative Example 1-3 was produced according to the 56 same formulation and process as Example 1-8, except that no Body-Taste Enriching Agent 1 was used. Evaluation results of the butter-enriched rolls produced according to Example 1-8 and Comparative Example 1-3 are shown in Table 1. 5 [0173] Sponge-Dough Formulation: Hard flour: 70 parts by mass Yeast food: 0.1 parts by mass Yeast: 3 parts by mass 10 Sugar: 3 parts by mass Water: 40 parts by mass Kneading Dough Formulation: Hard flour: 30 parts by mass Sugar: 13 parts by mass 15 Salt: 1.2 parts by mass Skimmed milk powder: 2 parts by mass Margarine: 15 parts by mass Whole egg (net): 5 parts by mass Body-Taste Enriching Agent 1: 0.075 parts by mass 20 Water: 21 parts by mass [0174] Process for Producing Butter-Enriched Roll: All the ingredients listed in the Sponge-Dough Formulation were mixed using a vertical mixer for 3 minutes at low speed and 2 minutes at medium speed, to produce sponge-dough 25 (temperature after kneading: 26 0 C). The produced sponge-dough was left for sponge fermentation for 120 minutes at 28*C, 80% RH. Water and Body-Taste Enriching Agent 1 were mixed according to the proportion 57 described in the above Kneading Dough Formulation, to prepare a body-taste-enriching-agent mixture liquid. The body-taste-enriching-agent mixture liquid, the sponge dough, and the hard flour, sugar, salt, skimmed milk powder, and whole egg listed in the Kneading Dough Formulation were mixed using a vertical mixer for 3 minutes at low speed and 3 minutes at 5 medium speed. Then the margarine in the Kneading Dough Formulation was added thereto, and the mixture was mixed for 3 minutes at low speed and 4 minutes at medium speed, to produce kneading dough (temperature after kneading: 28*C). The kneading dough was allowed to rise ("floor time") for 30 minutes and was then cut into portions (45 g each), and the portions were made round, left to rest ("bench time") for 30 minutes, and formed into the 10 shape of butter-enriched rolls. The rolls were placed on a baking sheet and subjected to final proofing for 50 minutes at 38*C, 80% RH, and were then baked for 13 minutes in an oven at 190*C, to produce butter-enriched rolls. [0175] Example 1-9: Producing Butter-Enriched Roll (No. 2) 15 A butter-enriched roll was produced according to the same formulation and process as Example 1-8, except that the Body-Taste Enriching Agent 1 in Example 1-8 was changed to Body-Taste Enriching Agent 2. Evaluation results of the produced butter-enriched roll are shown in Table 1. [0176] 20 Example 1-10: Producing Butter-Enriched Roll (No. 3) A butter-enriched roll was produced according to the same formulation and process as Example 1-8, except that the Body-Taste Enriching Agent 1 in Example 1-8 was changed to Body-Taste Enriching Agent 3. Evaluation results of the produced butter-enriched roll are shown in Table 1. 25 [0177] Example 1-11: Producing Butter-Enriched Roll (No. 4) A butter-enriched roll was produced according to the same formulation and process as 58 Example 1-8, except that the Body-Taste Enriching Agent 1 in Example 1-8 was changed to Body-Taste Enriching Agent 4. Evaluation results of the produced butter-enriched roll are shown in Table 1. [0178] 5 Example 1-12 and Comparative Example 1-4: Producing Cookie A cookie of Example 1-12 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A cookie of Comparative Example 1-4 was produced according to the same formulation and process as Example 1-12, except that the Body-Taste Enriching Agent 1 in Example 1-12 was changed to Body-Taste Enriching Agent 10 5. Evaluation results of the cookies produced according to Example 1-12 and Comparative Example 1-4 are shown in Table 1. [0179] In the formulation below, the cereal flour product is made by mixing 100 parts by mass of soft flour and 0.125 parts by mass of the body-taste enriching agent. 15 Formulation: Cereal flour product (containing Body-Taste Enriching Agent 1 or Body-Taste Enriching Agent 5): 100.125 parts by mass Sugar: 50 parts by mass Margarine: 25 parts by mass 20 Whole egg (net): 25 parts by mass [0180] Process: First, sugar and margarine were mixed using a vertical mixer for 3 minutes at low speed. Then whole egg was added thereto, and the mixture was mixed for 3 minutes at low speed. 25 The cereal flour product was sifted in advance and added to the mixture, and the mixture was mixed for 2 minutes at low speed, to prepare cookie dough. The dough was subjected to retarding for 120 minutes in a refrigerator at 5 0 C. Then the cookie dough was sheeted to a 59 thickness of 8 mm and pressed with a 40-mm-dia. mold. The pressed dough piece was placed on a baking sheet and was then baked at 180'C, to produce a cookie. [0181] Example 1-13 and Comparative Example 1-5: Producing Sponge Cake 5 A sponge cake of Example 1-13 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A sponge cake of Comparative Example 1-5 was produced according to the same formulation and process as Example 1-13, except that no Body-Taste Enriching Agent 1 was used. Evaluation results of the sponge cakes produced according to Example 1-13 and Comparative Example 1-5 are shown in Table 10 1. [0182] Formulation: Softflour: 100partsbymass Body-Taste Enriching Agent 1: 0.165 parts by mass 15 Baking powder: 1 part by mass Sugar: 100 parts by mass Margarine: 40 parts by mass Whole egg (net): 185 parts by mass [0183] 20 Process: Sugar and whole egg were whipped using a vertical mixer until the specific gravity of the batter was approximately 0.3. A mixture of soft flour and the Body-Taste Enriching Agent 1 was sifted in advance and added to the batter. Further, baking powder was added thereto, and the mixture was mixed until uniform. Melted margarine was added thereto, and 25 the mixture was mixed until the specific gravity of the batter was around 0.4 to 0.45, to prepare a batter. To a baking sheet 650 g of batter was poured in and was then baked for 14 minutes in an oven at 180'C from above and 160 0 C from below, to produce a sponge cake.

60 [0184] Example 1-14 and Comparative Example 1-6: Producing Melon-Shaped Sweet Bun Cookie dough of Example 1-14 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1, and a melon-shaped sweet bun was 5 produced using this cookie dough. Cookie dough of Comparative Example 1-6 was produced according to the same formulation and process as Example 1-14, except that no Body-Taste Enriching Agent 1 was used, and a melon-shaped sweet bun was produced using this cookie dough. Evaluation results of the melon-shaped sweet buns produced according to Example 1-14 and Comparative Example 1-6 are shown in Table 1. 10 [0185] Formulation: Soft flour: 100 parts by mass Sugar: 50 parts by mass Melted margarine: 40 parts by mass 15 Whole egg (net): 25 parts by mass Body-Taste Enriching Agent 1: 0.2 parts by mass [0186] Process: Sugar and whole egg were mixed using a vertical mixer for 3 minutes at low speed. 20 Then melted margarine was added thereto, and the mixture was mixed for 3 minutes at low speed. A mixture of soft flour and the Body-Taste Enriching Agent 1 was sifted in advance and added to the mixture, and the mixture was mixed for 2 minutes at low speed, to prepare cookie dough. The cookie dough was subjected to retarding for 120 minutes in a refrigerator at 5 0 C. Then the cookie dough was sheeted into a round shape 5 mm thick. The round 25 dough was place on top of bread dough prepared according to known methods, and the dough was shaped into a melon-shaped sweet bun. The dough was then placed on a baking sheet and subjected to final proofing for 50 minutes at 38*C, 70% RH, and was then baked for 15 61 minutes in an oven at 180*C, to produce a melon-shaped sweet bun. [0187] Example 1-15 and Comparative Example 1-7: Producing Tart A tart of Example 1-15 was produced according to the following formulation and 5 process using the Body-Taste Enriching Agent 1. A tart of Comparative Example 1-7 was produced according to the same formulation and process as Example 1-15, except that no Body-Taste Enriching Agent I was used. Evaluation results of the tarts produced according to Example 1-15 and Comparative Example 1-7 are shown in Table 1. [0188] 10 Formulation: Soft flour: 100 parts by mass Sugar: 40 parts by mass Margarine: 65 parts by mass Whole egg (net): 25 parts by mass 15 Salt: 0.5 parts by mass Body-Taste Enriching Agent 1: 0.32 parts by mass [0189] Process: Margarine and sugar were mixed using a vertical mixer for 3 minutes at low speed. 20 Then salt and whole egg were added thereto, and the mixture was mixed for 3 minutes at low speed. A mixture of soft flour and the Body-Taste Enriching Agent I was sifted in advance and added to the mixture, and the mixture was mixed for 2 minutes at low speed, to prepare tart dough. The tart dough was subjected to retarding for 60 minutes in a refrigerator at 5 0 C. Then the dough was sheeted to a thickness of 5 mm and pressed with a 60-mm-dia. mold. 25 The pressed dough piece was placed in a 50-mm-dia. tartlet pan and pierced with a fork etc., and was then baked for 8 minutes at 200'C and for 10 minutes at 1804C, to produce a tart. [0190] 62 Example 1-16 and Comparative Example 1-8: Producing Butter Cake A butter cake of Example 1-16 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A butter cake of Comparative Example 1-8 was produced according to the same formulation and process as Example 1-16, 5 except that no Body-Taste Enriching Agent 1 was used. Evaluation results of the butter cakes produced according to Example 1-16 and Comparative Example 1-8 are shown in Table 1. [0191] Formulation: 10 Softflour: 100partsbymass Sugar: 85 parts by mass Margarine: 85 parts by mass Whole egg (net): 90 parts by mass Baking powder: 1 part by mass 15 Body-Taste Enriching Agent 1: 0.415 parts by mass [0192] Process: Sugar and margarine were mixed using a vertical mixer for 3 minutes at medium speed. Then whole egg was added thereto, and the mixture was mixed for 3 minutes at medium 20 speed. A mixture of soft flour and the Body-Taste Enriching Agent 1 was sifted in advance and added to the mixture, and also baking powder was added thereto, and the mixture was mixed for 2 minutes at low speed, to prepare butter cake batter. Then 400 g of the butter cake batter was filled into a 18x6x8 cm pound cake pan and was baked for 40 minutes in an oven at 160*C, to produce a butter cake. 25 [0193] Example 1-17 and Comparative Example 1-9: Producing Puff Shell A puff shell of Example 1-17 was produced according to the following formulation and 63 process using the Body-Taste Enriching Agent 1. A puff shell of Comparative Example 1-9 was produced according to the same formulation and process as Example 1-17, except that no Body-Taste Enriching Agent 1 was used. Evaluation results of the puff shells produced according to Example 1-17 and Comparative Example 1-9 are shown in Table 1. 5 [0194] Formulation: Soft flour: 100 parts by mass Body-Taste Enriching Agent 1: 0.43 parts by mass Sugar: 5 parts by mass 10 Salt: 5 parts by mass Margarine: 85 parts by mass Whole egg (net): 240 parts by mass Water: 140 parts by mass [0195] 15 Process: Sugar, salt, water, and margarine were placed in a bowl and heated sufficiently to boil. A mixture of soft flour and the Body-Taste Enriching Agent 1 was sifted in advance and added to the mixture and allowed to gelatinize sufficiently Whole egg was added thereto in three to four portions, to prepare puff shell paste. The puff shell paste was placed in a pastry 20 bag with a 1 0-mm-dia. tip and squeezed onto a baking sheet into a round shape 40 mm in diameter. Water was sprayed across the entire baking sheet, and the paste was baked in an oven for 15 minutes at 200 C and for 10 minutes at 1704C, to produce a puff shell. [0196] Example 1-18 and Comparative Example 1-10: Producing Madeleine 25 A madeleine of Example 1-18 was produced according to the following formulation and process using the Body-Taste Enriching Agent 1. A madeleine of Comparative Example 1-10 was produced according to the same formulation and process as Example 1-18, except 64 that no Body-Taste Enriching Agent 1 was used. Evaluation results of the madeleines produced according to Example 1-18 and Comparative Example 1-10 are shown in Table 1. [0197] Formulation: 5 Soft flour: 100 parts by mass Body-Taste Enriching Agent 1: 0.5 parts by mass Sugar: 90 parts by mass Margarine: 100 parts by mass Whole egg (net): 110 parts by mass 10 Bakingpowder: 1.5partsbymass [0198] Process: Sugar and whole egg were mixed using a vertical mixer for 3 minutes at medium speed. A mixture of soft flour and the Body-Taste Enriching Agent I was sifted in advance and 15 added to the mixture, and also baking powder was added thereto, and the mixture was mixed for 2 minutes at low speed. Melted margarine was added thereto, and the mixture was mixed for 3 minutes at medium speed, to prepare a madeleine batter. The madeleine batter was filled into a madeleine mold up to 90% of its depth and was baked for 20 minutes in an oven at 180'C, to produce a madeleine. 20 [0199] Example 1-19: Producing Danish Pastry Using High Intensity Sweetener and Whey Mineral A Danish pastry was produced according to the following formulation using the Body-Taste Enriching Agent 1. The process for making the pastry was the same as in 25 Example 1-6. Evaluation results of the produced Danish pastry are shown in Table 1. In the formulation below, the cereal flour product is made by mixing 80 parts by mass of hard flour, 20 parts by mass of soft flour, 0.05 parts by mass of the Body-Taste Enriching 65 Agent 1, 0.015 parts by mass of acesulfame potassium, 0.01 parts by mass of sucralose, and 0.08 parts by mass of whey minerals. [0200] Formulation: 5 Cereal flour product (containing Body-Taste Enriching Agent 1): 100.155 parts by mass Yeast: 5 parts by mass Salt: 1.3 parts by mass Sugar: 15 parts by mass 10 Margarine for kneading: 8 parts by mass Water: 48 parts by mass Margarine for rolling-in: 50 parts by mass [0201] The various bakery products produced respectively in Examples 1-5 to 1-19 and 15 Comparative Examples 1-2 to 1-10 were evaluated in terms of butter taste, butter aroma, and body taste of butter, in compliance with the following evaluation criteria according to a five-grade system. Evaluation Criterion 1: Butter Taste 000: Strong favorable butter taste 20 00: Favorable butter taste 0: Moderate butter taste A: Faint butter taste x: No butter taste Evaluation Criterion 2: Butter Aroma 25 000: Strong favorable butter aroma 00: Favorable butter aroma 0: Moderate butter aroma 66 A: Faint butter aroma x: No butter aroma Evaluation Criterion 3: Body Taste of Butter 000: Strong favorable body taste of butter 5 00: Favorable body taste of butter 0: Moderate body taste of butter A: Faint body taste of butter x: No body taste of butter [0202] 10 [Table 1] 67 Bakery product Body-caste Evaluation enriching Body taste of produced agent used Butter taste Butter aroma butter 1-5 Pie 1 00 00 00 1-6 Danish pastry 1 00 00 00 1-7 Sweet bun 1 00 00 00 1-8 Butter roll 1 00 00 00 1-9 Butter roll 2 00 00 00 1-10 Butter roll 3 00 00 00 1-11 Butter roll 4 0 0 0 1-12 Cookie 1 00 00 00 1-13 Sponge cake 1 00 00 00 Melon-shaped 0 00 1-14 sweet bun 1 00 00 00 1-15 Tart 1 00 00 00 1-16 Butter cake 1 00 00 00 1-17 Puff shell 1 00 00 00 1-18 Madeleine 1 00 00 00 1-19 Danish pastry 1 000 000 000 1-2 Danish pastry - 0 0 X 1-3 Butter roll - X X X 1-4 Cookie 5 A A A 1-5 Sponge cake - X X X Melon-shaped < -6 sweet hun X 1-7 Tart - 0 X 1-8 Butter cake 1-9 Puff shell - 0 X 1-10 Madeleine - A A X [0203] The evaluation results show that the bakery products using a body-taste enriching agent containing glycine, alanine, valine, phenylalanine, lysine, arginine, and glutamic acid 5 (Examples 1-5 to 1-10 and 1-12 to 1-18) provide favorable butter taste, butter aroma, and body taste of butter. The bakery product using a body-taste enriching agent containing leucine, isoleucine, phenylalanine, histidine, lysine, and glutamic acid (Example 1-11) provided moderate butter taste, butter aroma, and body taste of butter. 10 The bakery product using a body-taste enriching agent containing glycine, alanine, 68 valine, phenylalanine, lysine, arginine, and glutamic acid, and also a high intensity sweetener and whey minerals (Example 1-19) provided strong, favorable butter taste, butter aroma, and body taste of butter. Among the Comparative Examples, the bakery products of Comparative Examples 1-2, 5 1-7, and 1-9 contained a high proportion of margarine and therefore provided moderate butter taste and butter aroma, but had no body taste of butter. The bakery products of Comparative Examples 1-3 and 1-5 provided no butter taste, butter aroma, nor body taste of butter. The bakery product of Comparative Example 1-4 provided faint butter taste, butter 10 aroma, and body taste of butter. The bakery products of Comparative Examples 1-6, 1-8, and 1-10 provided faint butter taste and butter aroma and no body taste of butter. [0204] Examples 2-1 to 24: 15 A mixed oil/fat was produced by mixing 62.4 parts by mass of randomly transesterified palm olein oil, 10.4 parts by mass of randomly transesterified palm superolein oil, 5.2 parts by mass of palm stearin, and 22 parts by mass of soybean oil. To 84% by mass of an oil phase composed of this mixed oil/fat was emulsified 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids shown in Table 2-1 into 15.9% by mass of water, 20 and the emulsion was sterilized at 85 0 C and pre-cooled to 50*C. The emulsion was passed through six A units and a resting tube for rapid-cooling plasticization. The product was shaped into a sheet 420 mm long, 285 mm wide, and 9 mm thick, to produce each plastic emulsified-oil/fat composition of the present invention having body taste 25 (Examples 2-1 to 2-4) usable as a rolling-in oil/fat. Note that the emulsion type of Examples 2-1 to 2-4 was W/O. [0205] 69 [Table 2-1] Example Example 2 Example 2 Example 2 2-1 -2 -3 -4 Total amount of free amino acids [mass %] 0.1 0.1 0.1 0.1 Content of glycine in free amino acids [mass %] 5.9 7.2 4.6 5.5 Content of alanine in free amino acids [mass %] 7.7 9.4 6.0 7.2 Content of valiein free amino acids [mass %] 15.8 19.3 12.3 14.9 Content of phenylalanine in free amino acids 15.8 19.3 12.3 14.9 [mass %] Content of lysine in free amino acids [mass %] 39.2 34.8 52.3 37.2 Content of arginine in free amino acids [mass %] 5.6 5.0 7.5 5.3 Content of glutamic acid in free amino acids 10 5 5 15 [mass %] [0206] Comparative Examples 2-1 to 2-9: Each plastic emulsified-oil/fat composition (Comparative Examples 2-1 to 2-9) usable 5 as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids shown in Table 2-2 in 15.9% by mass of water was used. Note that the emulsion type of Comparative Examples 2-1 to 2-9 was W/O. 10 [0207] [Table 2-2] N O N- N' - N o- o 0 - N cfla - o orf-l o e Nd & -_ -= o- - I In '8 In - en 0 Q - - - - ' o -d ~o - 0 S ~ S 0 3~N0 0 N _____ C)1 71 [0208] Bakery Test No. 1: Danish pastries were produced according to the following formulation and process 5 using respective plastic emulsified-oil/fat compositions prepared in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-9. The butter flavor and body taste of butter of each of the produced Danish pastries were compared and evaluated according to Evaluation Criteria 1 below. The results are shown in Table 2-3. [0209] 10 Danish Pastry Formulation: Hard flour: 80 parts by mass Soft flour: 20 parts by mass Yeast: 4 parts by mass Yeast food: 0.2 parts by mass 15 Refined sugar: 15 parts by mass Whole egg: 10 parts by mass Shortening: 5 parts by mass Water: 45 parts by mass Plastic emulsified-oil/fat composition: 45 parts by mass 20 [0210] Process for Producing Danish Pastry: The ingredients other than shortening and the plastic emulsified-oil/fat composition were placed in a mixer bowl and were mixed using a vertical mixer with a hook for 3 minutes at low speed and 3 minutes at medium speed. Shortening was added thereto, and the 25 mixture was further mixed for 3 minutes at low speed and 3 minutes at medium speed, to prepare dough. The dough was allowed to rise ("floor time") for 20 minutes and subjected to retarding for 24 hours in a freezer at -51C. The plastic emulsified-oil/fat composition was 72 placed on the dough and rolled-in (folded into three; three times) according to usual methods, and the dough was shaped (10 cm long, 10 cm wide, 3 mm thick). The dough was subjected to final proofing (32'C; 50 minutes) and was then baked for 15 minutes at 200 0 C, to produce a Danish pastry 5 [0211] Evaluation Criteria I for Danish Pastry: Butter Flavor: 0: Butter flavor x: No butter flavor 10 Body Taste of Butter: +: Body taste -: No body taste [0212] [Table 2-3] Examples Comparative Examples 2-1 2-2 2-3 2-4 2-1 2-2 2-3 2-4 2-5 2-6 2-7 2-8 2-9 Butterflavor 0 0 0 0 X X X X X X X X X Body taste of butter + + + + - - - 15 [0213] Table 2-3 shows that the Danish pastries made using the plastic emulsified-oil/fat compositions of Examples 2-1 to 2-4 containing hydrophobic amino acids including the two types of hydrophobic amino acids valine and phenylalanine, basic amino acids including 20 lysine, and an acidic amino acid provided butter flavor and body taste of butter. In contrast the Danish pastries made using the plastic emulsified-oil/fat compositions of Comparative Examples 2-1 to 2-3 containing only one of the hydrophobic amino acids including the two types of hydrophobic amino acids valine and phenylalanine, the basic amino acids including lysine, and the acidic amino acid provided no butter flavor nor body 73 taste of butter. Further, the Danish pastries made using the plastic emulsified-oil/fat compositions of Comparative Examples 2-4 to 2-6 containing only two of the hydrophobic amino acids including the two types of hydrophobic amino acids valine and phenylalanine, the basic 5 amino acids including lysine, and the acidic amino acid also provided no butter flavor nor body taste of butter. Further, the Danish pastries made using the plastic emulsified-oil/fat compositions of Comparative Examples 2-7 to 2-9 that contain all three of the hydrophobic amino acids, the basic amino acids, and the acidic amino acid but that lack at least one or all of valine, 10 phenylalanine, and lysine also provided no butter flavor nor body taste of butter. [0214] Example 2-5: A plastic emulsified-oil/fat composition (Example 2-5) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the 15 aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.05% by mass of free amino acids shown in Table 2-4 in 15.95% by mass of water was used. Note that the emulsion type of Example 2-5 was W/O. [0215] Example 2-6: 20 A plastic emulsified-oil/fat composition (Example 2-6) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 1% by mass of free amino acids shown in Table 2-4 in 15% by mass of water was used. Note that the emulsion type of Example 2-6 was W/O. 25 [0216] [Table 2-4] 74 Example 2-5 Example 2-1* Example 2-6 Total amount of free amino acids [mass %] 0.05 0.1 1 Content of glycine in free amino acids [mass %] 5.9 5.9 5.9 Content of alanine in free amino acids [mass %] 7.7 7.7 7.7 Content of valine in free amino acids [mass %] 15.8 15.8 15.8 Content of phenylalanine in free amino acids [mass %] 15.8 15.8 15.8 Content of lysine in free amino acids [mass %] 39.2 39.2 39.2 Content of arginine in free amino acids [mass %1 5.6 5.6 5.6 Content of glutamic acid in free amino acids [mass %] 10 10 10 * For comparison, above-described Example 2-1 is also shown. {0217] Bakery Test No. 2: Danish pastries were produced according to the same formulation and process as in 5 Bakery Test No. 1 using the respective plastic emulsified-oil/fat compositions prepared in Examples 2-1, 2-5, and 2-6. The butter flavor and body taste of butter of each of the produced Danish pastries were compared and evaluated according to Evaluation Criteria 2 below. The results are shown in Table 2-5. [0218] 10 Evaluation Criteria 2 for Danish Pastry: Butter Flavor: 0: Butter flavor x: No butter flavor Body Taste of Butter: 15 +: Body taste -: No body taste [0219] 75 [Table 2-5] Example 2-5 Example 2-1 Example 2-6 Butterflavor 0 0 0 Body taste of butter + + + [0220] Table 2-5 shows that regardless of the amount of free amino acids added to the plastic 5 emulsified-oil/fat compositions of the present invention, the produced bakery products provided butter flavor and body taste of butter. [0221] Example 2-7: A plastic emulsified-oil/fat composition (Example 2-7) usable as a rolling-in oil/fat was 10 produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids, 0.5% by mass of skimmed milk powder, and 0.06% by mass of whey minerals (on solids content basis) wherein the solids contain 0.4% by mass of calcium, as shown in Table 2-6, in 15.34% by mass of water was used. Note that the 15 emulsion type of Example 2-7 was W/O. [0222] Example 2-8: A plastic emulsified-oil/fat composition (Example 2-8) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the 20 aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids and 0.5% by mass of skimmed milk powder, as shown in Table 2-6, in 15.4% by mass of water was used. Note that the emulsion type of Example 2-8 was W/o. [0223] 25 Example 2-9: 76 A plastic emulsified-oil/fat composition (Example 2-9) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids and 0.06% by mass of whey minerals (on solids content 5 basis) wherein the solids contain 0.4% by mass of calcium, as shown in Table 2-6, in 15.84% by mass of water was used. Note that the emulsion type of Example 2-9 was W/O. [0224] [Table 2-6] > ca m -z CA O x 2*C6 (U- 0 o CA CC 28 8 o o

CC

e~~ ~ W5 a 5|| o ~ C -0 8 o a '> o

C

4 4 6 on o o o~ - oI 02 CnC NV N -M N Gn 0u - ~ 00 con 78 [0225] Comparative Example 2-10: A plastic emulsified-oil/fat composition (Comparative Example 2-10) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 5 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.5% by mass of skimmed milk powder in 15.5% by mass of water was used. Note that the emulsion type of Comparative Example 2-10 was W/O. [0226] Comparative Example 2-11: 10 A plastic emulsified-oil/fat composition (Comparative Example 2-11) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.06% by mass of whey minerals (on solids content basis) in 15.94% by mass of water was used. Note that the emulsion type of Comparative Example 2-11 was 15 W/O. [0227] Bakery Test No. 3: Danish pastries were produced according to the same formulation and process as in Bakery Test No. I using the respective plastic emulsified-oil/fat compositions prepared in 20 Examples 2-1 and 2-7 to 2-9 and Comparative Examples 2-10 and 2-11. The butter flavor and body taste of butter of each of the produced Danish pastries were compared and evaluated according to Evaluation Criteria 3 below. The results are shown in Table 2-7. [0228] Evaluation Criteria 3 for Danish Pasty 25 Butter Flavor: 000: Very strong butter flavor 00: Strong butter flavor 79 0: Moderate butter flavor x: No butter flavor Body Taste of Butter: +++ : Very strong body taste 5 ++: Strong body taste +: Moderate body taste -: No body taste [0229] [Table 2-7] Comparative Comparative Example 2-7 Example 2-8 Example 2-9 Example 2-1 Example Example 2-10 2-11 Butter flavor 000 00 00 0 x x Body taste of butter ±++ ++ ++ + - 10 [0230 Table 2-7 shows that the Danish pastries made using the plastic emulsified-oil/fat compositions of Examples 2-8 and 2-9 that combinedly use the specific free amino acids according to the present invention along with whey minerals or skimmed milk powder provided stronger butter flavor and body taste of butter, compared to the Danish pastry made 15 using the plastic emulsified-oil/fat composition of Example 2-1 containing no whey mineral nor skimmed milk powder. Further, the Danish pastry made using the plastic emulsified-oil/fat composition of Example 2-7 that combinedly uses all three of amino acids, whey minerals, and skimmed milk powder provided a very strong butter flavor and body taste of butter. 20 In contrast, the Danish pastries made using the plastic emulsified-oil/fat compositions of Comparative Examples 2-10 and 2-11 that contain only whey minerals or skimmed milk powder, and no free amino acid, provided no butter flavor nor body taste of butter.

80 [0231] Example 2-10: A plastic emulsified-oil/fat composition (Example 2-10) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that in place of the 16% by mass of 5 the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids and 0.05% by mass of acesulfame potassium, as shown in Table 2-8, in 15.85% by mass of water was used. Note that the emulsion type of Example 2-10 was W/O. [0232] 10 Example 2-11: A plastic emulsified-oil/fat composition (Example 2-11) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids, 0.05% by mass of acesulfame potassium, and 15 0.06% by mass of whey minerals (on solids content basis) wherein the solids contain 0.4% by mass of calcium, as shown in Table 2-8, in 15.79% by mass of water was used. Note that the emulsion type of Example 2-11 was W/O. [0233] Example 2-12: 20 A plastic emulsified-oil/fat composition (Example 2-12) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.1% by mass of free amino acids and 10% by mass of sugar, as shown in Table 2-8, in 5.9% by mass of water was used. Note that the emulsion type of Example 2-12 was 25 W/o. [0234] [Table 2-8] *I a r f ON c 3 z CCA S 4cc ctn CI o 8 5 - O- - 4 -. 4 CO f C 6 0 5 - 'A- - ON N o oS o o o P * 6 oA o o In o oA E - U - rn - 6 82 [02351 Comparative Example 2-12: A plastic emulsified-oil/fat composition (Comparative Example 2-12) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that, in place of the 5 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 0.05% by mass of acesulfame potassium in 15.95% by mass of water was used. Note that the emulsion type of Comparative Example 2-12 was W/O. [0236] Comparative Example 2-13: 10 A plastic emulsified-oil/fat composition (Comparative Example 2-13) usable as a rolling-in oil/fat was produced in the same way as in Example 2-1, except that in place of the 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of an aqueous phase made by dissolving 10% by mass of sugar in 6.0% by mass of water was used. Note that the emulsion type of Comparative Example 2-13 was W/O. 15 [0237] Bakery Test No. 4: Danish pastries were produced according to the same formulation and process as in Bakery Test No. 1 using the respective plastic emulsified-oil/fat compositions prepared in Examples 2-1, 2-10, and 2-11 and Comparative Examples 2-12 and 2-13. The butter flavor 20 and sweetness of each of the produced Danish pastries were compared and evaluated according to Evaluation Criteria 4 below. The results are shown in Table 2-9. [0238] Evaluation Criteria 4 for Danish Pastry: Butter Flavor: 25 000: Very strong butter flavor 00: Strong butter flavor 0: Moderate butter flavor 83 x: No butter flavor Sweetness: 0: Strong sweetness x: No sweetness 5 [0239] [Table 2-9] Comparative Comparative Example Example Example Example 2-1 Example Example 2-10 2-11 2-12 2-12 2-13 Butter flavor 0 00 000 0 x x Sweetness X 0 0 0 0 0 [0240] Table 2-9 shows that the Danish pastry made using the plastic emulsified-oil/fat composition of Example 2-10 that combinedly uses the specific free amino acids according to 10 the present invention along with acesulfame potassium provided stronger butter flavor and stronger sweetness, compared to the Danish pastry made using the plastic emulsified-oil/fat composition of Example 2-1 that contains no acesulfame potassium. Further, the Danish pastry made using the plastic emulsified-oil/fat composition of Example 2-11 that combinedly uses the specific amino acids according to the present invention along with acesulfame 15 potassium and whey minerals provided a very strong butter flavor and strong sweetness. In contrast the Danish pastries made using the plastic emulsified-oil/fat compositions of Comparative Examples 2-12 and 2-13 that contain only acesulfame potassium or sugar, and containing no free amino acid, provided no butter flavor, although they provided strong sweetness. 20 [0241] Examples 3-1 to 3-4: An aqueous phase was prepared by heating 49% by mass of water to 60'C and, while 84 stirring, dissolving therein 5% by mass of skimmed milk powder, 0.1% by mass of sodium metaphosphate, and 0.1% by mass of free amino acids shown in Table 3-1. Meanwhile, an oil phase was prepared by dissolving 0.3% by mass of sucrose esters of fatty acids, 0.2% by mass of glycerol esters of fatty acids, 0.2% by mass of lecithin, and 0.1% 5 by mass of sorbitan esters of fatty acids into 36% by mass of hydrogenated soybean oil (melting point: 31 C), 4.5% by mass of palm kernel oil, and 4.5% by mass of corn oil. To 54.2% by mass of the aqueous phase was added 45.8% by mass of the oil phase, and the mixture was mixed and emulsified, to prepare a pre-emulsified product. The pre-emulsified product was homogenized at a pressure of 5 MPa and was then sterilized for 4 seconds at 10 142 0 C using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The emulsified product was again homogenized at a pressure of 30 MPa and was then cooled to 5 0 C. Then the emulsified product was subjected to aging for 24 hours in a refrigerator, to prepare respective oil-in-water emulsion compositions of the present invention having body taste (Examples 3-1 to 3-4). 15 [0242] 85 [Table 3-1] Example Example 3 Example 3 Example 3 3-1 -2 -3 -4 Total amount of free amino acids [mass %] 0.1 0.1 0.1 0.1 Content of glycine in free amino acids [mass %] 5.9 7.2 4.6 5.5 Content of alanine in free amino acids [mass %] 7.7 9.4 6.0 7.2 Content of valine in free amino acids [mass %] 15.8 19.3 12.3 14.9 Content of phenylalanine in free amino acids 15.8 19.3 12.3 14.9 [mass %] Content of lysine in free amino acids [mass %] 39.2 34.8 52.3 37.2 Content of arginine in free amino acids [mass %] 5.6 5.0 7.5 5.3 Content of glutamic acid in free amino acids 10 5 5 15 [mass %] [0243] Comparative Examples 3-1 to 3-9: Respective oil-in-water emulsion compositions (Comparative Examples 3-1 to 3-9) 5 were prepared in the same way as in Example 3-1, except that 0.1% by mass of free amino acids shown in Table 3-2 were used in place of the 0.1% by mass of the free amino acids used in Example 3-1. [0244] [Table 3-2] C) ~ ~ ~ f Wn6 ON I 0 0) IC C 64 -6 W')n 6 &n it) t) C C) ) C)U "J '.6 s n iW w o ~ c 1t MA6 '6 ~ N0 0 i 64-o-' 644 Saa 0* 2 e 0 0 0 0 0 'C- -- e A o e no 0 > 0 - rM 0 Q Q Q0Q C) Q U 64 0. - 0 0 0p 87 [0245] Flavor Test No. 1: To 460 g of the respective oil-in-water emulsion compositions prepared in Examples 3-1 to 3-4 and Comparative Examples 3-1 to 3-9 was mixed 40 g of granulated sugar. The 5 mixture was whipped using a vertical mixer at 700 rpm to an optimal whipped state. The milk flavor and body taste of the prepared whipped cream were evaluated according to the following criteria. Milk Flavor: 0: Good 10 A: Faint Body Taste: +: Strong body taste -: No body taste [0246] 15 [Table 3-3] Examples Comparative Examples 3-1 3-2 3-3 3-4 3-1 3-2 3-3 3-4 3-5 3-6 3-7 3-8 3-9 Milk o 0 0 0 AL flavor Body taste [0247] Table 3-3 shows that the whipped cream made by whipping the respective oil-in-water 20 emulsion compositions of Examples 3-1 to 3-4 that use the specific hydrophobic amino acids, basic amino acids, and acidic amino acid provided a favorable milk flavor and strong body taste.

88 In contrast, the whipped cream made by whipping the respective oil-in-water emulsion compositions of Comparative Examples 3-1 to 3-6 that contain only one or two of the hydrophobic amino acids, basic amino acids, and acidic amino acid according to the present invention provided a faint milk flavor and no body taste. 5 Further, the whipped cream made by whipping the respective oil-in-water emulsion compositions of Comparative Examples 3-7 to 3-9 that contain all three of hydrophobic amino acids, basic amino acids, and an acidic amino acid but that lack at least one or all of valine, phenylalanine, and lysine according to the present invention also provided a faint milk flavor and no body taste. 10 [0248] Example 3-5: An oil-in-water emulsion composition of the present invention having body taste was prepared in the same way as in Example 3-1, except that, in preparing the aqueous phase, the amount of water was changed from 49% by mass to 49.05% by mass and the amount of free 15 amino acids was changed from 0.1% by mass to 0.05% by mass. Note that the composition of free amino acids used herein is as shown in Table 3-4. The composition is the same as that of the free amino acids used in Example 3-1. [0249] Example 3-6: 20 An oil-in-water emulsion composition of the present invention having body taste was prepared in the same way as in Example 3-1, except that, in preparing the aqueous phase, the amount of water was changed from 49% by mass to 48.6% by mass and the amount of free amino acids was changed from 0.1% by mass to 0.5% by mass. Note that the composition of free amino acids used herein is as shown in Table 3-4. 25 The composition is the same as that of the free amino acids used in Example 3-1. {0250] [Table 3-4] 89 Example 3-1 Example 3-5 Example 3-6 * Total amount of free amino acids [mass %] 0.05 0.1 0.5 Content of glycine in free amino acids [mass %] 5.9 5.9 5.9 Content of alanine in free amino acids [mass %] 7.7 7.7 7.7 Content of valine in free amino acids [mass %] 15.8 15.8 15.8 Content of phenylalanine in free amino acids [mass %] 15.8 15.8 15.8 Content of lysine in free amino acids [mass %] 39.2 39.2 39.2 Content of arginine in free amino acids [mass %] 5.6 5.6 5.6 Content of glutamic acid in free amino acids [mass %] 10 10 10 * For comparison, above-described Example 3-1 is also shown. [0251] 5 Flavor Test No. 2: To 460 g of the respective oil-in-water emulsion compositions prepared in Examples 3-1, 3-5, and 3-6 was mixed 40 g of granulated sugar. The mixture was whipped using a vertical mixer at 700 rpm to an optimal whipped state. The milk flavor and body taste of the prepared whipped cream were evaluated according to the following criteria. 10 Milk Flavor: 0: Good A: Faint Body Taste: +: Strong body taste 15 -: No body taste [0252] 90 [Table 3-5] Example 3-5 Example 3-1 Example 3-6 Milk flavor 0 0 0 Body taste + + + [0253] Table 3-5 shows that, regardless of the amount of free amino acids added to the 5 respective oil-in-water emulsion compositions of the present invention, the prepared whipped cream provided a favorable milk flavor and strong body taste. [0254] Examples 3-7 to 3-9: Respective oil-in-water emulsion compositions (Examples 3-7 to 3-9) were produced 10 according to the formulation shown in Table 3-6 and the same procedure as in Example 3-1. That is, an aqueous phase was prepared by heating water to 60 0 C and, while stirring, dissolving the ingredients of the aqueous phase other than water. Meanwhile, an oil phase was prepared by dissolving and dispersing, into oil/fat, the ingredients of the oil phase other than the oil/fat. The oil phase was added to the aqueous phase, and the mixture was mixed 15 and emulsified, to prepare a pre-emulsified product. The pre-emulsified product was homogenized at a pressure of 5 MPa and was then sterilized for 4 seconds at 142 0 C using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The emulsified product was again homogenized at a pressure of 30 MPa and was then cooled to 5C Then the emulsified product was subjected to aging for 24 hours in a refrigerator, to prepare respective 20 oil-in-water emulsion compositions of the present invention having body taste. Note that Table 3-7 shows the composition of the free amino acids mentioned in Table 3-6. Table 3-6 also shows the formulation of Example 3-1 for comparison. The composition of free amino acids used in Example 3-1 (see Table 3-1 above) and that of free amino acids shown in Table 3-7 and used in Examples 3-7 to 3-9 are the same. 25 [0255] 91 [Table 3-6] Formulation [mass %] Example 3-1 Example 3-7 Example 3-8 Example 3-9 Hydrogenated soybean oil 36.0 36.0 36.0 36.0 (melting point: 3 iC) j Palm kernel oil 4.5 4.5 4.5 4.5 E Corn oil 4.5 4.5 4.5 4.5 2. Sucrose esters of fatty acids 0.3 0.3 Glycerol esters of fatty acids 0.2 0.2 Lecithin 0.2 0.2 Sorbitan esters of fatty acids 0.1 Skimmed milk powder 5.0 2.0 4.8 1.8 Spray-dried product of aqueous-phase > components obtained in producing butter oil 3.0 3.0 8L C from cream Free amino acids zJ 0.1 0.1 0.1 0.1 8 (composition shown in Table 3-7) Whey mineras 2 0.2 0.2 Sodium metaphosphate 0.1 0.1 0.1 0.1 Water 49.0 49.8 49.0 49.8 [0256] [Table 3-7] 92 Composition of free amino acids Glycine 5.9 Alanine 7-7 Valine 15-8 Phenylalanine 15.8 Lysine 39.2 Arginine 5.6 Glutamic acid 10.0 [0257] Flavor Test No. 3: To 460 g of the respective oil-in-water emulsion compositions prepared in Examples 5 3-1 and 3-7 to 3-9 was mixed 40 g of granulated sugar. The mixture was whipped using a vertical mixer at 700 rpm to an optimal whipped state. The milk flavor, body taste, and texture of the prepared whipped cream were evaluated according to the following criteria. Milk Flavor: 000: Extremely good 10 00: Very good 0: Good A: Faint x: Bad Body Taste: 15 ++: Very strong body taste +: Strong body taste -: No body taste Texture: 0: Fresh and creamy texture 20 A: Rather heavy texture [0258] [Table 3-8] 93 Example 3-1 Example 3-7 Example 3-8 Example 3-9 Milk flavor 0 00 00 000 Body taste + + ++ ++ Texture A 0 A 0 [0259] Table 3-8 shows that the whipped cream made by whipping the oil-in-water emulsion composition of Example 3-7, which contains the spray-dried product of the aqueous-phase 5 components obtained in producing butter oil from cream, provided a more favorable milk flavor and an improved, fresh-and-creamy texture, compared to the whipped cream made by whipping the oil-in-water emulsion composition of Example 3-1 which contains emulsifiers but no spray-dried product. Further, the whipped cream made by whipping the oil-in-water emulsion composition 10 of Example 3-8, which contains both emulsifiers and whey minerals, provided better evaluation results regarding milk flavor and body taste, compared to the whipped cream made by whipping the oil-in-water emulsion composition of Example 3-1 which contains emulsifiers but no whey mineral. The whipped cream made by whipping the oil-in-water emulsion composition of 15 Example 3-9, which contains both whey minerals and the spray-dried product of the aqueous-phase components obtained in producing butter oil from cream, provided an improved, fresh-and-creamy texture and an extremely favorable milk flavor, compared to the whipped cream made by whipping the oil-in-water emulsion composition of Example 3-8 which contains emulsifiers and whey minerals. 20 [0260] Comparative Example 3-10: An oil-in-water emulsion composition was prepared in the same way as in Example 3-1, except that, in preparing the aqueous phase, the amount of water was changed from 49% by mass to 49.1% by mass and no free amino acid was used.

94 [0261] Flavor Test No. 4: Puddings were produced according to the following formulation and process using the respective oil-in-water emulsion compositions prepared in Example 3-6 and Comparative 5 Example 3-10. The milk flavor and body taste were evaluated according to the following evaluation criteria. The results are shown in Table 3-9. Formulation of Pudding and Process of Producing Pudding: 25% by mass of water, 15% by mass of the oil-in-water emulsion composition, and 20% by mass of cow milk were mixed. The mixture was warmed to 40*C, and while 10 stirring, 10% by mass of granulated sugar was dissolved therein. Then, 20% by mass of thoroughly-mixed whole egg and 10% by mass of egg yolk were added thereto and stirred well. The mixture was strained, to produce pudding batter. The pudding batter was filled into a heat-resistant cup, steam-baked for 15 minutes in an oven at 200 0 C, and then cooled in a refrigerator for 12 hours, to produce a pudding. 15 Milk Flavor: 0: Good A: Faint Body Taste: +: Strong body taste 20 -: No body taste [0262] [Table 3-9] Comparative Example 3-6 Example 3-10 Milk lavor 0 A Body taste + [0263] 95 Table 3-9 shows that the pudding made using the oil-in-water emulsion composition of the present invention (Example 3-6) containing the free amino acids provided a favorable milk flavor and strong body taste. In contrast, the pudding made using the oil-in-water emulsion composition containing 5 no free amino acid (Comparative Example 3-10) provided a faint milk flavor and no body taste. [0264] Next, a process for producing Transesterified Oil A used in Examples 4 and Comparative Examples 4 will be described below. 10 Producing Transesterified Oil: Palm superolein having an iodine value of 65 was subjected to non-selective transesterification using sodium methylate as a catalyst, and then subjected to decolorization (using 3% white clay at 85 0 C; at reduced pressures equal to or below 9.3xl02 Pa) and deodorization (at 250'C; for 60 minutes; steam introduction amount: 5%; at reduced pressures 15 equal to or below 4.Qx 102 Pa), to produce Transesterified Oil A--a fractionated palm olein. [0265] Examples 4-1 to 4-4: An oil phase was prepared by adding 0.2% by mass of xanthan gum to 8% by mass of Transesterified Oil A. An aqueous phase was prepared by mixing 44.4% by mass of water, 20 0.1% by mass of free amino acids having the respective compositions shown in Table 4-1, 8% by mass of starch (containing 13% by mass of moisture), 0.1% by mass of potassium sorbate, 35% by mass of sucrose-mixed fructose glucose syrup (containing 75% by mass of sugar content and 25% by mass of moisture), 3%by mass of wheat flour, 1.1% by mass of skimmed milk powder (containing 53% by mass of sugar content and 3.8% by mass of moisture), and 25 0.1% by mass of an aroma flavoring. The oil phase and the aqueous phase were mixed, emulsified, homogenized, and thermally sterilized. The emulsion was filled in a polyethylene pillow pack 0.2 mm thick and cooled to 22*C, to produce respective paste-fonn 96 flour-based pastes of Examples 4-1 to 4-4 of the present invention having body taste. Using the respective paste-form flour-based pastes (Examples 4-1 to 4-4), pullman loaves (Examples 4-1 to 4-4) into which the respective paste-form flour-based pastes have been kneaded were made according to the following formulation and process. 5 The pullman loaves (Examples 4-1 to 4-4) produced by kneading the respective paste-form flour-based pastes therein were evaluated in terms of butter flavor and body taste of butter according to the following evaluation criteria. The evaluation results are shown in Table 4-4. [0266] 10 Formulation: Sponge Dough: Hard flour: 70 parts by mass Yeast: 2 parts by mass Yeast food: 0.1 parts by mass 15 Water: 40 parts by mass Kneading Dough: Hard flour: 30 parts by mass Refined sugar: 20 parts by mass Salt: 1.3 parts by mass 20 Whole egg (net): 6 parts by mass Margarine for kneading: 5 parts by mass Water: 13 parts by mass Paste-form flour-based paste: 20 parts by mass Process: 25 The ingredients of the sponge dough were placed in a mixer bowl and were mixed and kneaded using a vertical mixer for 3 minutes at low speed and for 1 minute at high speed. The temperature after kneading was adjusted to 251C, and the dough was then allowed to rise 97 for 4 hours in a fermentation chamber at 28 0 C. The fermented sponge dough and the ingredients in the Kneading Dough Formulation, except for the margarine for kneading and the paste-form flour-based paste, were placed in a mixer bowl and were mixed and kneaded using a vertical mixer for 3 minutes at low speed, 5 for 2 minutes at medium speed, and for 1 minute at high speed. Then the margarine for kneading and the paste-form flour-based paste were added, and the dough was mixed and kneaded for 3 minutes at low speed, for 4 minutes at medium speed, and for 3 minutes at high speed. The temperature after kneading was adjusted to 25 C. The prepared dough was allowed to rise ("floor time") for 20 minutes and was then cut 10 into 250-g portions. The dough was left to rest ("bench time") for 15 minutes and shaped using a molder. Six pieces of dough were placed in a 3-loaf pullman pan, subjected to final proofing for 70 minutes at 38'C and 80 to 85% RH, and then baked for 15 minutes at 190'C, to produce a pullman loaf having kneaded therein the respective paste-form flour-based paste. [0267] 15 Evaluation: Butter Flavor: 0: Butter flavor perceived A: Faint butter flavor Body Taste of Butter: 20 +: Body taste perceived -: No body taste [0268] [Table 4-1] 98 Composition of free Example Example Example Example amino acids (mass %) 4-1 4-2 4-3 4-4 Glycine 6 7 6 6 Alanine 8 9 7 7 Valine 16 18 13 15 Phenylalanine 16 18 13 15 Lysine 42 39 50 40 Arginine 6 5 7 6 Glutamic acid 6 4 4 11 [0269] Comparative Examples 4-1 to 4-9: Respective paste-form flour-based pastes of Comparative Examples 4-1 to 4-9 were 5 produced in the same way as in Example 4-1, except that, in place of the 0.1% by mass of the free amino acids used in Example 4-1, 0.1% by mass of free amino acids having the respective compositions shown in Table 4-2 or Table 4-3 were used. Using the respective paste-form flour-based pastes (Comparative Examples 4-1 to 4-9), pullman loaves (Comparative Examples 4-1 to 4-9) into which the respective paste-form 10 flour-based pastes have been kneaded were made according to the same formulation and process as in Example 4-1. The pullman loaves (Comparative Examples 4-1 to 4-9) produced by kneading the respective paste-form flour-based pastes therein were evaluated in terms of butter flavor and body taste of butter according to the same evaluation criteria as in Example 4-1. The 15 evaluation results are shown in Table 4-4. [0270] [Table 4-2] 99 Comparative Comparative Comparative Comparative Comparative Composition of free amino acids (mass Example Example Example Example Example 4-1 4-2 4-3 4-4 4-5 Glycine 14 6 6 Alanine 18 8 8 Valine 34 16 16 Phenylalanine 34 16 16 Lysine 87 47 Arginine 13 7 Glutamic acid 100 54 [0271] [Table 4-3] Composition of free Comparative Comparative Comparative Comparative amino acids (mass Example Example Example Example 4-6 4-7 4-8 4-9 Glycine 20 6 20 Alanine 26 8 26 Valine 16 Phenylalanine 16 Lysine 42 42 Arginine 6 6 48 48 Glutamic acid 52 6 6 6 5 [0272] [Table 4-4] 100 Body taste of Butter flavor butter Example 4-1 0 + Example 4-2 0 + Example 4-3 0 + Example 4-4 0 + Comp. Ex. 4-1 A Comp. Ex. 4-2 Comp. Ex. 4-3 A Comp. Ex. 4-4 A Comp. Ex. 4-3 A Comp. Ex. 4-6 A Comp. Ex. 4-7 A Comp. Ex. 4-8 A Comp. Ex. 4-9 A [0273] The results in Table 4-4 show that the pullman loaves having kneaded therein the respective paste-form flour-based pastes of Examples 4-1 to 4-4, which contain, as free amino 5 acids, the hydrophobic amino acids glycine, alanine, valine, and phenylalanine, the basic amino acids lysine and arginine, and the acidic amino acid glutamic acid, provided both butter flavor and body taste of butter. [0274] In contrast, the pullman loaves having kneaded therein, respectively, the paste-form 10 flour-based paste of Comparative Example 4-1 containing no basic amino acid nor acidic amino acid, the paste-form flour-based paste of Comparative Example 4-2 containing no hydrophobic amino acid nor acidic amino acid, the paste-form flour-based paste of Comparative Example 4-3 containing no hydrophobic amino acid nor basic amino acid, the paste-form flour-based paste of Comparative Example 44 containing no acidic amino acid, 15 the paste-form flour-based paste of Comparative Example 4-5 containing no basic amino acid, the paste-form flour-based paste of Comparative Example 4-6 containing no hydrophobic 101 amino acid, the paste-form flour-based paste of Comparative Example 4-7 lacking the two hydrophobic amino acids valine and phenylalanine, the paste-form flour-based paste of Comparative Example 4-8 lacking the basic amino acid lysine, and the paste-form flour-based paste of Comparative Example 4-9 lacking the two hydrophobic amino acids valine and 5 phenylalanine and the basic amino acid lysine, all provided a faint butter flavor and no body taste of butter. [0275] Examples 4-5 to 4-8: An oil phase was prepared by adding 0.01% by mass of xanthan gum and 0.3% by 10 mass of pectin to 25% by mass of Transesterified Oil A and 0.05% by mass of a highly hydrogenated palm oil (iodine value: less than 1). An aqueous phase was prepared by mixing 28.85% by mass of water, 0.1% by mass of free amino acids as listed in Table 4-5, 4% by mass of starch, 3% by mass of wheat flour, 2% by mass of gelatin, 35% by mass of sucrose-mixed fructose glucose syrup (containing 75% by mass of sugar content and 25% by 15 mass of moisture), 1% by mass of skimmed milk powder (containing 53% by mass of sugar content and 3.8% by mass of moisture), and 0.69% by mass of an aroma flavoring. The oil phase and the aqueous phase were heated and melted, mixed, emulsified, homogenized, and thermally sterilized. The emulsion was filled in a polyethylene pillow pack 0.2 mm thick, cooled to 22 0 C, and then made into a sheet 400 mm long, 200 mm wide, and 8 mm thick, to 20 produce respective sheeted flour-based pastes of Examples 4-5 to 4-8 of the present invention having body taste. [0276] Using the respective sheeted flour-based pastes (Examples 4-5 to 4-8), sweet rolls (Examples 4-5 to 4-8) in which the respective sheeted flour-based pastes have been folded 25 were made according to the following formulation and process. The sweet rolls (Examples 4-5 to 4-8) produced by folding the respective sheeted flour-based pastes therein were evaluated in terms of butter flavor and body taste of butter 102 according to the following evaluation criteria. The evaluation results are shown in Table 4-8. [0277] Formulation: Hard flour: 80 parts by mass 5 Soft flour: 20 parts by mass Skimmed milk powder: 3 parts by mass Salt: 1.5 parts by mass Whole egg (net): 8 parts by mass Yeast: 3 parts by mass 10 Yeast food: 0.1 parts by mass Shortening: 10 parts by mass Cold water: 51 parts by mass [0278] Process: 15 The ingredients in the above Formulation except for cold water were placed in a mixer bowl and were mixed and kneaded using a vertical mixer for 3 minutes at low speed until the ingredients became homogenous. Then, while stirring the mixture, cold water was added thereto, and the mixture was mixed for 2 minutes at low speed. The temperature after kneading was adjusted to 204C. Then, the dough was allowed to rise ("floor time") for 20 20 minutes and then cooled for 60 minutes in a freezer at -20'C. The prepared dough was sheeted to a thickness of 6 mm, and then 50 parts by mass of the sheeted flour-based paste was placed on and wrapped in 100 parts by mass of this dough sheet and rolled-in (folded into three; twice) using a reverse sheeter, to prepare combined 9-layer dough. The combined dough was cooled for 4 hours at 2 0 C, was then sheeted to a 25 thickness of 15 mm and cut into rectangular pieces 15 mm wide and 200 mm long. The pieces were placed on a baking sheet and allowed to rest in room temperature ("rack time") for 30 minutes, and were then baked for 14 minutes in a peel oven at 200'C from above and 103 180'C from below, to produce a sweet roll having the flour-based paste folded therein. [0279] Evaluation: Butter Flavor: 5 0: Butter flavor perceived A: Faint butter flavor Body Taste of Butter: +: Body taste perceived -: No body taste 10 [0280] [Table 4-5] Composition of free Example Example Example Example amino acids (mass %) 4-5 4-> 4-7 4-8 Glycine 6 7 6 6 Alanine 8 9 7 7 Valine 16 18 13 15 Phenylalanine 16 18 13 15 Lysine 42 39 50 40 Arginine 6 5 7 6 Glutamic acid 6 4 4 11 [0281] Comparative Examples 4-10 to 4-18: 15 Respective sheeted flour-based pastes of Comparative Examples 4-10 to 4-18 were produced in the same way as in Example 4-5, except that: the 0.05% by mass of the highly hydrogenated palm oil used in Example 4-5 was omitted; and in preparing the aqueous phase, 0.1% of free amino acids listed in Table 4-6 or Table 4-7 were used in place of the 0.1% by mass of the free amino acids used in Example 4-5 and the amount of water was changed from 20 28.85% by mass to 28.9% by mass.

104 [0282] Using the respective flour-based pastes (Comparative Examples 4-10 to 4-18), Danish pastries (Comparative Examples 4-10 to 4-18) having the respective flour-based pastes folded therein were made according to the same formulation and process as in Example 4-5. 5 The Danish pastries (Comparative Examples 4-10 to 4-18) produced by folding the respective flour-based pastes therein were evaluated in terms of butter flavor and body taste of butter according to the same evaluation criteria as in Example 4-5. The evaluation results are shown in Table 4-8. [0283] 10 [Table 4-6] Comparative Comparative Comparative Comparative Composition of free amino acids (mass %) Example Example Example Example 4-10 4-11 4-12 4-13 Glycine 14 6 Alanine 18 8 Valine 34 16 Phenylalanine 34 16 Lysine 87 47 Arginine 13 7 Glutamic acid 100 [0284] [Table 4-7] 105 Comparative Comparative Comparative Comparative Comparative Composition of free amino acids (mass %) Example Example Example Example Example 4-14 4-15 4-16 4-17 4-18 Glycine 6 20 6 20 Alanine 8 26 8 26 Valine 16 16 Phenylalanine 16 16 Lysine 42 42 Arginine 6 6 48 48 Glutamic acid 54 52 6 6 6 [0285] [Table 4-8] Butter flavor Body taste of butter Example 4-5 0 Example 4-6 0 + Example 4-7 0 + Example 4-8 0 + Comp. Ex. 4-10 A Comp. Ex. 4-11 A Comp. Ex. 4-12 A Comp. Ex. 4-13 A Comp. Ex. 4-14 A Comp. Ex. 4-15 A Comp. Ex. 4-16 A Comp. Ex. 4-17 A Comp. Ex. 4-18 A 5 [0286] The results in Table 4-8 show that the Danish pastries having folded therein the respective sheeted flour-based pastes of Examples 4-5 to 4-8, which contain, as free amino acids, the hydrophobic amino acids glycine, alanine, valine, and phenylalanine, the basic 106 amino acids lysine and arginine, and the acidic amino acid glutamic acid, provided both butter flavor and body taste of butter. [0287] In contrast, the Danish pastries having folded therein, respectively, the sheeted 5 flour-based paste of Comparative Example 4-10 containing no basic amino acid nor acidic amino acid, the sheeted flour-based paste of Comparative Example 4-11 containing no hydrophobic amino acid nor acidic amino acid, the sheeted flour-based paste of Comparative Example 4-12 containing no hydrophobic amino acid nor basic amino acid, the sheeted flour-based paste of Comparative Example 4-13 containing no acidic amino acid, the sheeted 10 flour-based paste of Comparative Example 4-14 containing no basic amino acid, the sheeted flour-based paste of Comparative Example 4-15 containing no hydrophobic amino acid, the sheeted flour-based paste of Comparative Example 4-16 lacking the two hydrophobic amino acids valine and phenylalanine, the sheeted flour-based paste of Comparative Example 4-17 lacking the basic amino acid lysine, and the sheeted flour-based paste of Comparative 15 Example 4-18 lacking the two hydrophobic amino acids valine and phenylalanine and the basic amino acid lysine, all provided a faint butter flavor and no body taste of butter. [0288] Example 4-9: A sheeted flour-based paste of the present invention (Example 4-9) having body taste 20 was produced in the same way as in Example 4-5, except that in preparing the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.95% by mass and the amount of free amino acids mixed (the composition was the same as in Example 4-5) was changed from 0.1% by mass to 0.05% by mass. Using the flour-based paste produced in Example 4-9, a Danish pastry (Example 4-9) 25 having folded therein this flour-based paste was made according to the same formulation and process as in Example 4-5. The Danish pastry (Example 4-9) produced by folding the flour-based paste therein was 107 evaluated in terms of butter flavor and body taste of butter according to the same evaluation criteria as in Example 4-5. The evaluation results are shown in Table 4-9. [0289] Example 4-10: 5 A sheeted flour-based paste of the present invention (Example 4-10) having body taste was produced in the same way as in Example 4-5, except that in preparing the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.5% by mass and the amount of free amino acids mixed (the composition was the same as in Example 4-5) was changed from 0.1% by mass to 0.5% by mass. 10 Using the flour-based paste produced in Example 4-10, a Danish pastry (Example 4-10) having folded therein this flour-based paste was made according to the same formulation and process as in Example 4-5. The Danish pastry (Example 4-10) produced by folding the flour-based paste therein was evaluated in terms of butter flavor and body taste of butter according to the same 15 evaluation criteria as in Example 4-5. The evaluation results are shown in Table 4-9. [02901 [Table 4-9] Body taste of Butter flavor butter Example 4-9 0 + Example 4-10 0 + 20 [0291] The results in Table 4-9 show that the Danish pastries having folded therein the respective sheeted flour-based pastes of Examples 4-9 and 4-10, which contain, as free amino acids, the hydrophobic amino acids glycine, alanine, valine, and phenylalanine, the basic amino acids lysine and arginine, and the acidic amino acid glutamic acid, provided both butter 108 flavor and body taste of butter. [0292] Example 4-11: A sheeted flour-based paste of the present invention (Example 4-11) having body taste 5 was produced in the same way as in Example 4-5, except that in preparing the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.8% by mass and 0.1% by mass of whey minerals (on solids content basis) containing 0.14% by mass of calcium in the solids was used. Note that the composition and the mixing amount of the free amino acids in Example 4-11 were the same as those in Example 4-5. 10 Using the flour-based paste produced in Example 4-11, a Danish pastry (Example 4-11) having folded therein this flour-based paste was made according to the same formulation and process as in Example 4-5. The Danish pastry (Example 4-11) produced by folding the prepared flour-based paste therein was evaluated in terms of butter flavor and body taste of butter according to the 15 following evaluation criteria. The evaluation results are shown in Table 4-10. [0293] Evaluation: Butter Flavor: 00: Strong butter flavor perceived 20 0: Butter flavor perceived A: Faint butter flavor Body Taste of Butter: ++: Strong body taste perceived +: Body taste perceived 25 -: No body taste [0294] Comparative Example 4-19: 109 A sheeted flour-based paste (Comparative Example 4-19) was produced in the same way as in Example 4-5, except that in preparing the aqueous phase of Example 4-5, the 0.1% by mass of the free amino acids were changed to 0.1% by mass of whey minerals containing 0.14% by mass of calcium in the solids. 5 Using the flour-based paste produced in Comparative Example 4-19, a Danish pastry (Comparative Example 4-19) having folded therein the flour-based paste was made according to the same formulation and process as in Example 4-5. The Danish pastry (Comparative Example 4-19) produced by folding the prepared flour-based paste therein was evaluated in terms of butter flavor and body taste of butter 10 according to the same evaluation criteria as in Example 4-11. The evaluation results are shown in Table 4-10. [0295] [Table 4-10] Body taste of Butter flavor butter Example 4-11 00 ++ Comp. Ex. 4-19 A 15 [0296] The results in Table 4-10 show that the Danish pastry having folded therein the sheeted flour-based paste of Example 4-11, which contains, as free amino acids, the hydrophobic amino acids glycine, alanine, valine, and phenylalanine, the basic amino acids lysine and arginine, and the acidic amino acid glutamic acid, and also whey minerals, provided a strong 20 butter flavor and strong body taste of butter. In contrast, the Danish pastry having folded therein the sheeted flour-based paste of Comparative Example 4-19 containing no free amino acid but only whey minerals provided a faint butter flavor and no body taste of butter. Industrial Applicability 110 [0297] The body-taste enriching agent of the present invention can impart, to food products such as bakery products, the favorable aroma, taste, and body taste of dairy products and also the aroma, taste, and body taste of butter.