(JPWO2018037926) 1. In which the peroxide number 15-180, is less than or equal 100% by mass of 10 mass % or more of the milk fat of the fat is an oxide containing as an effective ingredient, a sweetener and/or salty taste enhancing agents. 2. Wherein the enhancing agent comprises 0.001-50% by mass of the fat in the oxidation, according to claim 1 enhancing agent. 3. The manufacture of an enhancer of salty taste sweetness and/or method, of 10 mass % or less 100% or more of the mass of milk fat in the raw material fat or oil, heated while supplying oxygen, a peroxide value of the fat comprises a step of obtaining 15-180 oxide, to the production method. 4. Claim 60% by mass of the raw material fat or oil is greater than or equal 100% by mass of the milk fat comprises less than or equal to, the manufacturing method according to claim 3. 5. 65°C to 150°C or more below the heating, the time is less than or equal 72 hours or more Id.Iq 1, in the manufacturing method according to claim 3 or 4. 6. Wherein the oxygen supply, wherein the raw material fat or oil per minute and 1kg 0.001-2L /, according to any one of claims 3-5 fabrication method. 7. Wherein the milk fat is anhydrous milk fat in, any one of claims 3-6 fabrication method. 8. Wherein the edible oil comprises the addition of fat oxidation, according to any one of claims 3-7 fabrication method. 9. Wherein the enhancing agent is 0.001-50% by mass of the oxide contained in the fat, the manufacturing method according to claim 8. 10. A food product according to claim 1 or 2 enhancer. 11. Said food comprising a fat said oxidant 0.005-10000ppm, according to claim 10 food. 12. In which the peroxide number 15-180, 100 mass % or less 10% by mass or more of the milk fat is added to the fat oxidation characterized in that the food product, food and/or sweetness and methods for enhancing a salty taste.