[發明所欲解決之問題] 本發明之課題在於以充分之供給量提供可用於將魚介類之加熱調理風味(加熱調理魚介類時之風味)再現於加工食品上之賦予魚介類之加熱調理風味之食品風味改良劑，作為風味自然、高效且高品質之食品風味改良劑，進而在於提供即便不使用魚介類之原材料亦可製備賦予加熱調理魚介類時之風味之食品風味改良劑，並且以充分之供給量提供風味自然、高品質之食品風味改良劑之方法。 [解決問題之技術手段] 本發明者們為解決上述課題，關於賦予魚介類之加熱調理風味之食品風味改良劑，關於以充分之供給量提供風味自然、高效且高品質之食品風味改良劑之方法而進行銳意研究之過程中，對不使用魚介類作為原材料亦可製備該賦予加熱調理魚介類時之風味之食品風味改良劑之方法進行研究，結果發現藉由使可作為食品素材提供之脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類共存，對該製造原料進行加熱處理，可製備風味自然、高效且高品質之賦予加熱調理魚介類時之風味之食品風味改良劑，從而完成本發明。由於本發明之食品風味改良劑之製備不需要使用魚介類作為原材料，不會與以魚介類作為原材料之情形時一樣，具有類似為製備高品質之食品風味改良劑而準備高品質之魚介類原材料之風險，具有可按充分之供給量提供高品質之食品風味改良劑之優點。 即，本發明包含食品風味改良劑，及該食品風味改良劑之製造方法，食品風味改良劑之特徵在於：包含對使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類共存之風味改良劑製造原料進行加熱處理而生成之加熱處理物作為賦予加熱調理魚介類時之風味之成分或增強魚介類之加熱調理風味之成分。藉由使用本發明之食品風味改良劑，可向飲食品賦予加熱調理魚介類時之風味，亦可增強飲食品之魚介類之加熱調理風味。 本發明者們關於賦予加熱調理魚介類時之風味之食品風味改良劑，關於以高品質及充分之供給量之提供方法進行研究之過程中，關於不使用魚介類作為原材料亦可提供之方法而進行銳意研究。其結果發現，加熱調理魚介類時之風味，來自特定之環狀含硫化合物，即具有噻唑環、噻唑啉環或二噻𠯤環之化合物，又，該等之化合物類係於使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖共存並進行加熱處理時產生，且發現該加熱處理物可提供高效、賦予加熱調理魚介類時之風味、高品質之食品風味改良劑，最終形成本發明。即，本發明係包含：可作為食品原料素材而提供、使用脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖作為製造原料之賦予加熱調理魚介類時之風味之食品風味改良劑者。 於本發明之食品風味改良劑中，製造原料之脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類可作為食品原料成分或來自食品原料之成分進行製備。 於本發明之食品風味改良劑中，作為製造原料之脂肪族醛類化合物，可列舉碳數2~9之脂肪族醛類化合物。又，作為硫醇化合物，可列舉半胱胺酸、還原型麩胱甘肽、或選自含有硫醇化合物之肉汁、酵母萃取液及加工食品製造副產物中之1或2種以上之硫醇化合物。 又，於本發明之食品風味改良劑中，作為製造原料之氨或胺類化合物，可列舉氨、有機或無機銨鹽、或選自酵母萃取液、蛋白水解物或加工食品製造副產物中之1種或2種以上之氨或胺類化合物。作為糖類，可列舉包含單糖類或二糖類之還原糖類、或選自含有該糖類之食品素材中之1種或2種以上之糖類。 於本發明之食品風味改良劑中，對風味改良劑製造原料進行加熱處理而生成之加熱處理物，可列舉對風味改良劑原料於40~100℃下進行加熱處理0.1~5小時而生成之加熱處理物。該加熱處理物之特徵在於係加熱處理物中含有具有選自由噻唑環、噻唑啉環及二噻𠯤環所組成之群中之1種以上之官能基之化合物者。 本發明包含食品風味改良劑之製造方法之發明，其特徵在於：藉由對使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類共存之風味改良劑製造原料於40~100℃下進行加熱處理0.1~5小時，而生成含有魚介類之加熱調理風味賦予成分之加熱處理物。於該食品風味改良劑之製造方法中，風味改良劑製造原料之加熱處理可於醇存在之情況下進行。 本發明包含飲食品之風味改良方法之發明，其特徵在於：將本發明之飲食品風味改良劑添加至飲食品中，藉此向飲食品賦予魚介類之加熱調理風味。作為該向飲食品賦予魚介類之加熱調理風味，可列舉增強使用魚介之飲食品之加熱調理風味。 又，本發明包含魚介萃取液之發明，其特徵在於：藉由添加本發明之風味改良劑，增強魚介類之加熱調理風味。 即，具體而言，本發明包含：[1]食品風味改良劑，其特徵在於：包含對使(A)脂肪族醛類化合物、(B)硫醇化合物、(C)氨或胺類化合物及(D)糖類之(A)~(D)之成分共存之風味改良劑製造原料進行加熱處理而生成之加熱處理物作為賦予加熱調理魚介類時之風味之成分或增強魚介類之加熱調理風味之成分，[2]如上述[1]記載之食品風味改良劑，其特徵在於：脂肪族醛類化合物、硫醇化合物、及氨或胺類化合物及糖類係由魚介類以外之食品原料製備之食品原料成分或來自食品原料之成分，[3]如上述[1]或[2]記載之食品風味改良劑，其特徵在於：脂肪族醛類化合物係碳數2~9之脂肪族醛類化合物，[4]如上述[1]至[3]中任一項記載之食品風味改良劑，其特徵在於：脂肪族醛類化合物係含有不飽和脂肪酸之食用油脂之氧化物，[5]如上述[1]至[4]中任一項記載之食品風味改良劑，其特徵在於：硫醇化合物係半胱胺酸、還原型麩胱甘肽、或選自含有硫醇化合物之肉汁、酵母萃取液及加工食品製造副產物中之1種或2種以上之硫醇化合物，[6]如上述[1]至[5]中任一項記載之食品風味改良劑，其特徵在於：氨或胺類化合物係氨、有機或無機銨鹽、或選自酵母萃取液、蛋白水解物或加工食品製造副產物中之1種或2種以上之氨或胺類化合物，[7]如上述[1]至[6]中任一項記載之食品風味改良劑，其特徵在於：糖類係包含單糖類或二糖類之還原糖類、或選自含有該糖類之食品素材中之1種或2種以上之糖類，[8]一種食品風味改良劑，其特徵在於：包含於使(A)脂肪族醛類化合物、(B)硫醇化合物、(C)氨或胺類化合物及(D)糖類之(A)~(D)之成分共存之如上述[1]至[7]記載之風味改良劑製造原料中，使其進而含有醇並進行加熱處理而生成之加熱處理物，作為賦予加熱調理魚介類時之風味之成分或增強魚介類之加熱調理風味之成分，[9]如上述[1]至[8]中任一項記載之食品風味改良劑，其特徵在於：加熱處理物係將風味改良劑原料於40~100℃下進行0.1~5小時加熱處理而生成之加熱處理物，[10]如上述[1]至[9]中任一項記載之食品風味改良劑，其特徵在於：對風味改良劑原料進行加熱處理而生成之加熱處理物係加熱處理物中含有具有選自由噻唑環、噻唑啉環及二噻𠯤環所組成之群中之1種以上之官能基之化合物者。 又，本發明包含：[11]一種如上述[1]至[10]中任一項記載之食品風味改良劑之製造方法，其特徵在於：將使(A)脂肪族醛類化合物、(B)硫醇化合物、(C)氨或胺類化合物及(D)糖類之(A)~(D)之成分共存之風味改良劑製造原料、或使該風味改良劑製造原料進而含有醇之風味改良劑製造原料，於40~100℃下進行加熱處理0.1~5小時，藉此生成含有賦予加熱調理魚介類時之風味之成分或增強魚介類之加熱調理風味之成分之加熱處理物，[12]一種飲食品之風味改良方法，其特徵在於：將如上述[1]至[10]中任一項記載之風味改良劑添加至飲食品中，藉此向飲食品賦予加熱調理魚介類時之風味或增強魚介類之加熱調理風味，或[13]一種魚介萃取液，其特徵在於：藉由添加如上述[1]至[10]中任一項記載之風味改良劑，賦予加熱調理魚介類時之風味或增強魚介類之加熱調理風味。 [發明之效果] 本發明以充分之供給量提供可用於使魚介類之加熱調理風味(加熱調理魚介類時之風味)再現於加工食品中之賦予魚介類之加熱調理風味之食品風味改良劑，作為風味自然、高效且高品質之食品風味改良劑。本發明係即使藉由不使用魚介類之原材料亦可製備獲得賦予加熱調理魚介類時之風味之食品風味改良劑者，以充分之供給量供給風味自然、高效且高品質之食品風味改良劑，增強飲食品之風味，特別是於使用魚介之飲食品等中該飲食品之魚介類之加熱調理風味，藉此可提供風味絕佳之飲食品。[Problem to be Solved by the Invention] An object of the present invention is to provide a heat-conditioning flavor which can be used for replenishing a fish-based heating and conditioning flavor (a flavor when heating and conditioning a fish) on a processed food with a sufficient supply amount. The food flavor improving agent is a food flavor improving agent which is natural, high-efficiency, and high-quality, and further provides a food flavor improving agent which can provide a flavor which imparts a flavor when heated and prepared without using a fish-based material. The supply amount provides a method of flavoring a natural, high quality food flavor improver. [Means for Solving the Problem] In order to solve the above-mentioned problems, the inventors of the present invention have provided a food flavor improving agent which imparts a flavor and a flavor to a fish, and a food flavor improving agent which provides a natural, high-efficiency and high-quality flavor with a sufficient supply amount. In the course of the intensive research, the method of preparing the food flavor improving agent which imparts the flavor when heating the conditioning fish is not used as a raw material, and as a result, it is found that the fat which can be provided as a food material is obtained. The aldehyde compound, the thiol compound, the ammonia or the amine compound, and the saccharide are coexistent, and the raw material is heat-treated to prepare a food flavor improver which imparts flavor, natural flavor, high efficiency, and high quality to the flavor of the fish. Thus, the present invention has been completed. Since the preparation of the food flavor improver of the present invention does not require the use of a fish-based material as a raw material, it does not have the same high-quality fish-based raw material as that for preparing a high-quality food flavor improver as in the case of a fish-based raw material. The risk has the advantage of providing a high quality food flavor improver at a sufficient supply. That is, the present invention includes a food flavor improving agent and a method for producing the food flavor improving agent, the food flavor improving agent comprising: coexisting an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a saccharide The heat-treated product produced by heat-treating the raw material of the flavor improving agent is a component that imparts flavor to the heat-conditioned fish culture or enhances the heat-conditioning flavor of the fish. By using the food flavor improving agent of the present invention, it is possible to impart flavor to the food and beverage when the fish is heated and to enhance the flavor of the fish. The inventors of the present invention have proposed a method for providing a food flavor improving agent for heating and conditioning fish dishes, and a method for providing a high quality and a sufficient supply amount, and a method for providing a raw material without using a fish material as a raw material. Conduct a keen study. As a result, it has been found that the flavor of the heated fish culture is derived from a specific cyclic sulfur-containing compound, that is, a compound having a thiazole ring, a thiazoline ring or a dithiane ring, and the compounds are When an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a sugar are coexisted and heat-treated, it is found that the heat-treated product can provide high-efficiency, flavor-enhancing flavor, and high-quality food flavor improvement. The agent ultimately forms the invention. In other words, the present invention includes a food flavor improver which can be used as a raw material for food, and which is provided with a fatty aldehyde compound, a thiol compound, an ammonia or an amine compound, and a sugar as a raw material for imparting flavor to a heat-conditioned fish. By. In the food flavor improving agent of the present invention, an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a saccharide which produce a raw material can be prepared as a food material component or a component derived from a food material. In the food flavor improving agent of the present invention, examples of the aliphatic aldehyde compound which is a raw material for production include aliphatic aldehyde compounds having 2 to 9 carbon atoms. Further, examples of the thiol compound include cysteine, reduced glutathione, or a thiol selected from the group consisting of gravy containing a thiol compound, a yeast extract, and a by-product of processing food production. Compound. Further, in the food flavor improving agent of the present invention, ammonia or an amine compound as a raw material for production may, for example, be ammonia, an organic or inorganic ammonium salt, or a yeast extract, a protein hydrolyzate or a by-product of processed food production. One or more kinds of ammonia or an amine compound. Examples of the saccharide include a reducing saccharide containing a monosaccharide or a disaccharide, or one or more saccharides selected from the group consisting of food materials containing the saccharide. In the food flavor improving agent of the present invention, the heat-treated product obtained by heat-treating the flavor improving agent raw material may be heated by heating the flavor improving agent raw material at 40 to 100 ° C for 0.1 to 5 hours. Treatment. The heat-treated product is characterized in that the heat-treated product contains a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring, and a dithiline ring. The present invention relates to a method for producing a food flavor improving agent, which comprises producing a raw material at 40 to 100 ° C by using a flavor improving agent which coexists with an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a saccharide. The heat treatment is carried out for 0.1 to 5 hours to form a heat-treated product containing a fish-based heat-conditioning flavor imparting component. In the method for producing the food flavor improving agent, the heat treatment of the flavor improving agent production raw material can be carried out in the presence of an alcohol. According to the invention, there is provided a method for improving the flavor of a food or drink, characterized in that the food and beverage flavor improving agent of the present invention is added to a food or beverage, thereby imparting a fish-based heating and conditioning flavor to the food or beverage. As the heat-conditioning flavor to which fish foods are added to foods and drinks, a heat-conditioning flavor which enhances the use of fish foods and drinks is exemplified. Further, the present invention comprises the invention of a fish extract, characterized in that the flavoring property of the fish is enhanced by adding the flavor improving agent of the present invention. Specifically, the present invention includes: [1] a food flavor improving agent comprising: (A) an aliphatic aldehyde compound, (B) a thiol compound, (C) an ammonia or an amine compound, and (D) A heat-treated product obtained by heat-treating a flavor improving agent raw material in which the components of the saccharide (A) to (D) are coexisted is used as a component for imparting flavor in the case of heating and conditioning the fish or to enhance the flavor of the fish. [2] The food flavor improving agent according to the above [1], wherein the aliphatic aldehyde compound, the thiol compound, and the ammonia or amine compound and the saccharide are foods prepared from food materials other than fish dishes. [3] The food flavor improving agent according to the above [1] or [2], wherein the aliphatic aldehyde compound is an aliphatic aldehyde compound having 2 to 9 carbon atoms, [4] The food flavor improving agent according to any one of [1] to [3] wherein the aliphatic aldehyde compound is an oxide of edible fat or oil containing an unsaturated fatty acid, [5] as described above [ The food flavor improving agent according to any one of [1], wherein It is characterized in that the thiol compound is cysteine, reduced glutathione, or one or more thiol compounds selected from the group consisting of gravy containing a thiol compound, a yeast extract, and a by-product of processing food production. [6] The food flavor improving agent according to any one of [1] to [5] wherein the ammonia or the amine compound is ammonia, an organic or inorganic ammonium salt, or a yeast extract or protein. The food flavor improving agent according to any one of the above [1] to [6], wherein the food flavor improving agent according to any one of the above [1] to [6], wherein: The saccharide is a reducing saccharide containing a monosaccharide or a disaccharide, or one or more saccharides selected from the group consisting of food materials containing the saccharide, and [8] a food flavor improving agent, which is included in (A) An aliphatic aldehyde compound, (B) a thiol compound, (C) an ammonia or an amine compound, and (D) a component of (A) to (D) a saccharide, as described in the above [1] to [7] In the raw material for producing a flavor improving agent, a heat-treated product obtained by further containing an alcohol and subjected to heat treatment is used as an additive. The food flavor improving agent according to any one of the above [1] to [8], characterized in that the heat treatment product is characterized in that the flavor of the fish is a component of the flavor of the fish. The food flavor improving agent according to any one of the above [1] to [9], wherein the flavor improving agent raw material is heated at 40 to 100 ° C for 0.1 to 5 hours, and the food flavor improving agent according to any one of the above [1] to [9] The heat-treated product obtained by heat-treating the flavor improving agent raw material contains one or more selected from the group consisting of a thiazole ring, a thiazoline ring, and a dithiane ring. A compound of a functional group. The method for producing a food flavor improving agent according to any one of the above [1] to [10], characterized in that (A) an aliphatic aldehyde compound, (B) a flavor improving agent manufacturing raw material in which a thiol compound, (C) ammonia or an amine compound, and (D) a component of (A) to (D) of a saccharide coexist, or a flavor improvement of a raw material of the flavor improving agent and an alcohol The raw material for the preparation of the agent is subjected to heat treatment at 40 to 100 ° C for 0.1 to 5 hours, thereby producing a heat-treated product containing a component which imparts a flavor when heating and conditioning the fish, or a component which enhances the heat-conditioning flavor of the fish medium, [12] A flavor improving agent according to any one of the above [1] to [10], wherein the flavor improving agent according to any one of the above [1] to [10] is added to a food or beverage, thereby imparting flavor to the food and beverage when the fish is heated and prepared. Or to enhance the heat-conditioned flavor of the fish, or [13] a fish-derived extract, which is characterized by the addition of the flavor improving agent according to any one of the above [1] to [10] Flavor or enhance the flavor of the fish. [Effects of the Invention] The present invention provides a food flavor improving agent which can be used for refining a fish-based heating conditioning flavor (a flavor when heating and conditioning a fish) in a processed food, and a heat-conditioning flavor imparting a fish-like flavor, in a sufficient supply amount. It is a food flavor improver with natural flavor, high efficiency and high quality. According to the present invention, it is possible to prepare a food flavor improver which imparts a flavor imparted to a heated and conditioned fish by using a raw material which is not a fish-based material, and a food flavor improver which is natural, efficient, and high-quality is supplied in a sufficient supply amount. It enhances the flavor of food and beverages, especially in the use of fish-based foods and beverages, such as the fish-based heating and conditioning flavors of the foods, thereby providing excellent food and beverages with excellent flavor.
本發明包含一種食品風味改良劑及該食品風味改良劑之製造方法，該食品風味改良劑之特徵在於：包含對使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類共存之風味改良劑製造原料進行加熱處理而生成之加熱處理物，作為向飲食品賦予加熱調理魚介類時之風味之成分或增強飲食品之魚介類之加熱調理風味之成分。發明之風味改良劑係不使用魚介類原料而製得者，用於加工食品之製造，具有向食品賦予或增強加熱魚介類時所得之良好且多種風味之效果。 於本發明之食品風味改良劑中，製造原料之脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖類，可作為食品原料成分或來自食品原料之成分進行製備。作為食品原料亦可使用魚介類，本發明中，無需勉強使用魚介類。 ＜脂肪族醛類化合物＞ 本發明所用之脂肪族醛類化合物，並無特別限定，通常為碳數1~18之脂肪族醛類化合物，較佳為碳數2~9之脂肪族醛類化合物。又，該等脂肪族醛中不飽和鍵之數，可為1種亦可為複數種。進而，該等脂肪族醛類化合物之結構，可為直鏈亦可為支鏈。 作為碳數2~9之脂肪族醛類化合物，例如可列舉乙醛、正丙醛、正丁醇、2-丁醛、2-甲基丙醛、正戊醛、2-戊烯醛、3-甲基丁醛、2,2-二甲基丙烷、正己醛、2-己烯醛、3-己烯醛、4-己烯醛、2,4-己二烯醛、2,3-二甲基丁醛、2-甲基戊醛、正庚醛、2-庚烯醛、4-庚烯醛、2,4-庚二烯醛、2,6-庚二烯醛、3-甲基己醛、2-甲基-2-戊烯醛、4-甲基-2-戊烯醛、正辛醛、2-辛烯醛、3-辛烯醛、4-辛烯醛、5-辛烯醛、2,4-辛二烯醛、6-甲基庚醛、正壬醛、2-壬烯醛、3-壬烯醛、4-壬烯醛、5-壬烯醛、6-壬烯醛、8-壬烯醛、2,4-壬二烯醛、2,6-壬二烯醛、3,6-壬二烯醛、2,4,6-壬三烯醛、2-甲基辛醛、6-甲基辛醛、2,6-二甲基-5-庚烯醛、乙二醛、丁二醛、1,5-戊二醛等，較佳為可用於飲食品者。該等脂肪族醛類化合物可單獨使用，亦可將2種以上併用。 脂肪族醛類化合物可包含於該脂肪族醛類化合物之內含物中，亦可自該脂肪族醛類化合物之內含物中藉由常規方法單離、純化後使用。 又，風味改良劑用於飲食品，因此其原料之脂肪族醛類化合物就安全性方面而言，較佳為來自包含脂肪族醛類化合物之具有食用經驗之原材料者。作為一例，可列舉不飽和脂肪酸之氧化物。 作為不飽和脂肪酸，可列舉油酸、亞麻油酸、次亞麻油酸、二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)等。不飽和脂肪酸亦可係食用油脂等中含有者。作為食用油脂，可列舉牛油、豬油、雞油、蛋黃油等之動物油脂，橄欖油、芝麻油、米糠油、紅花油、大豆油、沙拉油、玉米油、葵花籽油、菜籽油、棕櫚油、棉籽油、椰子油、花生油、亞麻籽油、紫蘇油等植物油脂等。 不飽和脂肪酸內含物亦可使用自油脂內含物中使用己烷、乙醇等有機溶劑等而提取者。又，亦可將製造畜產加工品、蔬菜加工品時作為副產物而獲得之油脂作為不飽和脂肪酸內含物使用。 ＜硫醇化合物＞ 本發明所用之硫醇化合物，若為具有硫醇基(SH基)之化合物則亦可為任意之化合物，例如，可列舉硫化氫、半胱胺酸、還原型麩胱甘肽等。該等硫醇化合物，可單獨使用，亦可將2種以上併用。又，亦可為將胱胺酸、甲硫胺酸、硫胺素、氧化型麩胱甘肽、硫化烯丙基等包含硫原子之化合物進行化學處理、酶處理或物理處理等所得之硫醇化合物。 硫醇化合物亦較佳為包含硫醇化合物之具有食用經驗之飲食品原料。例如，較佳為使用包含硫醇化合物之肉汁、來自酵母等之萃取液、製造畜產加工品、蔬菜加工品、水果加工食品時作為副產物而獲得之煮汁、蒸煮液、蒸煮果汁等。又，亦可自該等硫醇化合物內含物中，藉由常規方法單離、純化而使用。 ＜氨或胺類化合物＞ 本發明所用之氨，亦可為游離之氨，亦可為碳酸銨、乙酸銨、乳酸銨、磷酸銨、麩胺酸銨等銨鹽之狀態。 氨或銨鹽亦較佳使用來自具有食用經驗之飲食品原料者。例如，較佳為使用包含氨或銨鹽之酵母萃取液、蛋白質水解物、製造畜產加工品、蔬菜加工品、水果加工食品時作為副產物所獲得之煮汁、蒸煮液、蒸煮果汁等。此時，亦可自該等氨內含物中藉由常規方法單離、純化而使用。又，亦可使用藉由蛋白質、肽、胺基酸之脫醯胺所獲得之氨。 作為本發明所用之胺類化合物，亦並無特別限定，亦可列舉甲基胺等一級胺類化合物、二甲基胺等二級胺類化合物、三甲基胺等三級胺類化合物等。該等胺類化合物可單獨使用，亦可將2種以上併用。 該等胺類化合物亦較佳使用來自具有食用經驗之飲食品原料者。例如，包含胺類化合物之製造畜產加工品、蔬菜加工品、水果加工食品時作為副產物所獲得之煮汁、蒸煮液、蒸煮果汁等。此時，亦可自該等胺類化合物之內含物中，藉由常規方法單離、純化而使用。 作為本發明所用之糖，若為可用於食品者則並無特別限定，較佳使用還原糖。作為還原糖，可列舉核糖、木糖、阿拉伯糖、葡萄糖、果糖、半乳糖、甘露糖、鼠李糖等單糖類，乳糖、麥芽糖、海藻糖等二糖類。該等糖可單獨使用，亦可將2種以上混合使用。又，亦可將蔗糖、寡糖、澱粉、糊精等多糖類藉由各種方法，分解至單糖或者二糖使用。進而，亦可使用富含該等糖之酵母萃取液或糖蜜、液糖等。該等糖類，亦可包含於製造畜產加工品、蔬菜加工品、水果加工食品時作為副產物所獲得之煮汁、蒸煮液、蒸煮果汁等中。亦可自該等糖類之內含物中，藉由常規方法單離、純化而使用。 以上之使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖共存之方法並無特別限定，例如可將該等化合物混合製成混合物。混合物可於粉體、粒體、粉粒體等之固體狀態，進而亦可使其與水、醇等適當之溶劑共存，根據需要製成溶液狀態。該等中較佳為與醇共存。 若考慮用於食品中，則醇較佳為乙醇。醇亦可使用釀造酒、蒸餾酒、甜露酒、味醂、料理酒、醸造調味料、醬油、醇製劑、利用酵母等之微生物所得之醱酵物等。 共存之脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖之量，由於其原料之多樣性而難以特定。若於加熱所得之加熱處理物中以有效劑量生成並含有賦予或增強魚介類之加熱調味風味之有效成分，即環狀含硫氮化合物，具有選自由噻唑環、噻唑啉環、噻𠯤環及二噻𠯤環所組成之群中之1種以上之官能基之化合物之條件下，則並無特別限定。 作為具有噻唑環之化合物，例如，可列舉噻唑、2,4,5-三甲基噻唑、2,4-二甲基噻唑、2-乙醯基噻唑、4-乙基-5-乙基羰氧基乙基噻唑、4-丁基-5-(2-羥乙基)噻唑、4-甲基-5-(2-羥乙基)噻唑、4-甲基-5-(2-羥丙基)噻唑等。 作為具有噻唑啉環之化合物，例如，可列舉4-甲基-5-(2-羥乙基)噻唑啉、2-乙醯基-2-噻唑啉等。 作為具有二噻𠯤環之化合物，例如，可列舉2,4,6-三甲基-1,3,5-二噻𠯤、2-異丁基-4,6-甲基二氫-4H-1,3,5-二噻𠯤、4-異丁基-2,6-二氫-4H-1,3,5-二噻𠯤、2-異丙基-4,6-二甲基-4H-1,3,5-二噻𠯤、4-異丙基-2,6-二甲基二氫-4H-1,3,5-二噻𠯤、二甲基呋喃-二氫-1,3,5-二噻𠯤等。 作為使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖共存並加熱之原料之例，若於脂肪族醛類化合物為乙醛，硫醇化合物為硫化氫，氨或胺類化合物為氨，糖為葡萄糖之情形時，作為該等之量，較佳使用如下之量：通常，相對於乙醛1重量份，硫化氫為0.01~1000重量份，較佳為0.1~1000重量份，進而較佳為0.1~100重量份，更佳為0.5~10重量份，氨為0.01~1000重量份，較佳為0.1~1000重量份，進而較佳為1~1000重量份，更佳為1~20重量份，葡萄糖為10~10000重量份，較佳為10~1000重量份，進而較佳為10~1000重量份，更佳為10~50重量份。於根據需要使醇共存之情形時，例如，將全部原料設為100重量份，醇為0.1~10重量份，較佳為1~8重量份。 使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖共存並進行加熱處理時之pH，較佳為調整至通常pH5~8左右，較佳為pH6~8，進而較佳為pH7~8。 又，使脂肪族醛類化合物、硫醇化合物、氨或胺類化合物及糖共存並進行加熱時之加熱處理溫度，若於加熱所得之對象物中生成並含有具有選自由噻唑環、噻唑啉環及二噻𠯤環所組成之群中之1種以上之官能基之化合物之條件下則並無特別限定，通常於40~100℃下為0.1~5小時，較佳為於50~100℃下0.1~3小時，進而較佳為於90~100℃下0.3~3小時，更佳為於90~100℃下0.3~2小時。 此時之加熱方法並無特別限定，例如可列舉油艙加熱、IH加熱器加熱、烘箱加熱、擠壓機加熱、微波爐加熱、蒸汽加熱、熱風加熱等。又，亦可作為加熱方法使用蒸煮殺菌、焦耳殺菌、加壓加熱、熱風乾燥、蒸汽乾燥、薰製等。 加熱所得之加熱處理物可直接作為本發明之風味改良劑而使用，根據需要，亦可含有添加物，該添加物可用於：食鹽等無機鹽、抗壞血酸、反丁烯二酸、蘋果酸、酒石酸、檸檬酸等羧酸等酸、麩胺酸鈉、天冬胺酸鈉等胺基酸類、肌苷酸鈉、鳥嘌呤核苷酸鈉等核酸、蔗糖、葡萄糖、乳糖等糖類、醬油、味噌、畜肉萃取液、家禽萃取液、魚介萃取液、酵母萃取液、蛋白質加水分解物等天然調味料、香料類、草藥類等香辛料、糊精、各種澱粉等賦形劑等、飲食品。 本發明之風味改良劑於含有麩胺酸鈉、天冬胺酸、氧基麩酸、鵝膏蕈胺酸、口蘑胺酸、肌苷酸鈉、鳥嘌呤核苷酸鈉、琥珀酸鈉等鮮味物質之情形時，可作為調味料而合適地使用。本發明之風味改良劑可為液狀、粉狀、顆粒狀等任一之形狀。 作為本發明之風味改良方法，可列舉將本發明之風味改良劑，於製造飲食品時作為素材添加之方法，於調理飲食品時作為調理材料添加之方法，於飲食時添加之方法等。飲食品並無特別限定，較佳為列舉使用魚介類作為原材料之飲食品。 作為原材料而使用之魚介類並無特別限定，例如，可列舉墨魚、章魚等頭足類，蝦、磷蝦、蟹、龍蝦等甲殼類，牡蠣、蜆、蛤、鮑魚、蠑螺、響螺、蜆貝、扇貝等貝類，鮭魚卵、鱈魚卵、鯡魚卵等魚卵，大馬哈魚、金槍魚、鰹魚、沙丁魚、秋刀魚、鮐魚、飛魚、竹策魚、鯡魚、鰈魚、牙鮃、鯛、鱈魚、虎魚、鮟鱇魚、鱝魚、鯊魚、河魨、柳葉魚、鰻魚、康吉鰻、香魚等魚類，海膽等，可列舉甲殼類、貝類作為較佳例。其中特佳為甲殼類，更佳為蝦。又，亦可將魚介類之加工品用作魚介類。 作為使用魚介類之飲食品之具體例，例如，可列舉高湯、高湯味噌、魚醬、乾燒蝦仁(辣醬炒蝦仁)之調味汁或炒海鮮之蘸醬，海鮮炒飯用調味料、酸辣蝦湯(冬陰功湯等)用調味料、印尼炒飯用調味料、蠔油、XO醬、海鮮沙拉用沙拉醬、明太子蛋黃醬等調味料、海鮮中國湯、鮮蝦餛飩湯、魚翅湯、濃湯、蛤蜊濃湯、海鮮濃湯、酸辣蝦湯(冬陰功湯等)、海鮮味噌湯、海鮮清湯等湯類、麵類(海鮮醬油炒麵、海鮮湯麵、盤烏冬麵、海鮮拉麵、冬陰功拉麵、叻沙、越南粉、蝦仁番茄奶油意大利麵、海鮮意大利麵、墨魚汁意大利麵等)醬汁、調味汁類、鮭魚粥、海鮮炒飯、蝦肉飯、西班牙海鮮飯、蝦仁燴飯、印尼炒飯、螃蟹粥、鯛魚清湯汁泡飯等米飯、章魚燒、大阪燒、韓國煎餅等麵粉類、魚糕、明太子(辛子明太子等)、魚介類之乾製品、魚介類之醃製醱酵食品(鹽辛、鹽醃鳳尾魚等)等水產加工品、泡菜等蔬菜加工品、蝦仁餃子、蝦仁燒賣、乾燒蝦仁(辣醬炒蝦仁)、天婦羅蝦、炸蝦、炸墨魚、炸魚、蝦仁烤菜等冷凍食品類、蝦仙貝、用於蝦類小吃等小吃調味料、點心類、使用其他魚介之煮菜、油炸物、燒烤、咖喱等調理食品等。 將本發明之風味改良劑添加至飲食品中，可藉此改良飲食品之風味。於飲食品係使用魚介類作為原材料之飲食品之情形時，藉由添加本發明，強化使用之各魚介類之風味，特別是加熱調理時之風味。即，本發明之風味改良劑，可作為使用魚介類之飲食品之魚介風味增強劑，用於魚介類之飲食品之魚介風味增強方法。 根據魚介風味改良劑或魚介萃取液中具有噻唑環、噻唑啉環或二噻𠯤環之化合物之含有量、及飲食品之種類而存在差異，適當調整即可。該等化合物，可藉由使用氣相色譜法之方法等常規方法進行定量。 本發明之風味改良劑之飲食品中之添加量，根據飲食品進行適當設定即可，於使用作為飲食品使用魚介類之飲食品之情形時，該飲食品中之具有噻唑環、噻唑啉環或二噻𠯤環之化合物之含有量較佳為10 ppb。 本發明之實施例如下所示，但本發明並非限定於該等實施例者。 [實施例] [參考例] 為驗證於製造本發明之食品風味改良劑時生成之香味成分，使用以下之化合物，進行香味賦予試驗。 ＜參考例1＞ 將作為具有噻唑環之化合物之2-乙醯基噻唑(2-乙醯基噻唑)，又，作為具有噻唑啉環之化合物之2-乙醯基-2-噻唑啉(2-乙醯基-2-噻唑啉)，又，作為具有二噻𠯤環之化合物之2,4,6-三甲基-1,3,5-二噻𠯤(2,4,6-三甲基-1,3,5-二噻嗪)分別添加至蝦仁番茄奶油意大利麵調味汁中達到100ppb之含有量，製備試驗區1~3之蝦仁番茄奶油意大利麵調味汁。又，添加蝦仁番茄奶油意大利麵調味汁，使3種化合物之含有量分別達30 ppb，製備試驗區4之蝦仁番茄奶油意大利麵調味汁。再者，選擇上述3種化合物之原因在於可作為試劑獲得。 關於無添加之蝦仁番茄奶油意大利麵調味汁與試驗區1~4之蝦仁番茄奶油意大利麵調味汁之鮮蝦風味之濃度，由3名接受培訓之官能檢查員進行感官評價。再者，此處之「鮮蝦風味」係對蝦仁番茄奶油意大利麵調味汁之原料之蝦進行加熱調理而得之「鮮蝦風味」。 評價將無添加之蝦仁番茄奶油意大利麵調味汁之鮮蝦風味之濃度設為4分，與此作比較之鮮蝦風味之濃度按照以下之基準採用7分評價法進行評價。 7分：與無添加比較，感到非常濃之鮮蝦風味 6分：與無添加比較，感到相當濃之鮮蝦風味 5分：與無添加比較，感到較濃之鮮蝦風味 4分：感到與無添加相同程度之鮮蝦風味 3分：與無添加比較，感到較淡之鮮蝦風味 2分：與無添加比較，感到相當淡之鮮蝦風味 1分：與無添加比較，感到非常淡之鮮蝦風味 3名官能檢查員之評分之平均值如表1所示。 [表1]
如表1所示，分別添加具有噻唑環之化合物、具有噻唑啉環之化合物及具有二噻𠯤環之化合物而得之蝦仁番茄奶油意大利麵調味汁之任一者與無添加者比較，鮮蝦風味均有增加。又，化合物3種均添加所得之蝦仁番茄奶油意大利麵調味汁之鮮蝦風味增加最多。 ＜參考例2＞ 將參考例1中所用之化合物，分別添加至作為市售之使用魚介類之飲食品之蕎麥麵醬汁、蟹湯、花蛤味噌湯、濃湯、蛤蜊濃湯、海鮮麵、海鮮醬油炒麵、西班牙海鮮飯、鱈魚子麵調味汁中，對各飲食品之魚介風味進行評價，確認於任一飲食品中加熱調理所使用之魚介類時產生之風味均可增強。 [實施例1] 將醛(和光純藥公司)使用蒸餾水進行稀釋，製備5 mM乙醛溶液(一)。對硫化氫(固形；和光純藥公司)進行加熱，將產生之硫化氫溶解於蒸餾水中，製備硫化氫溶液。將該硫化氫溶液中之硫化氫量，藉由測定硫化氫HPLC檢測試劑盒(同仁化學)，使用蒸餾水進行稀釋，而製備5 mM硫化氫溶液(二)。將25%氨水(和光純藥)使用蒸餾水進行稀釋，製備10 mM氨溶液(三)。將葡萄糖(和光純藥)溶解於蒸餾水中，製備100 mM葡萄糖溶液(四)。製備將(一)、(二)、(三)及(四)分別等量混合之溶液，使用氫氧化鈉(和光純藥)溶液將pH調整至7.5。將該溶液使用高壓釜於100℃下加熱30分鐘，生成之揮發成分使用氣相色譜/質譜儀(GC/MS)進行測定。 ＜結果＞ 結果確認生成有具有噻唑環、噻唑啉環及二噻𠯤環之化合物。 [實施例2] 將碳數18之脂肪酸之α-次亞麻油酸、亞麻油酸及油酸分別加熱氧化製備含有脂肪族醛類化合物之試樣(a)~(c)。然後，於實施例1記載之方法中，除以使脂肪族醛類化合物達5 mM左右之量使用試樣(a)~(c)代替乙醛溶液(一)外，進行相同之操作，獲得3種加熱結果物。 ＜結果＞ 將各加熱結果物之揮發成分供至氣相色譜/質譜儀，確認生成有具有噻唑環、噻唑啉環及二噻𠯤環之化合物。將該3種加熱結果物適當添加至參考例2中所用之使用魚介之飲食品中，對各飲食品之魚介風味進行評價後，確認於任一飲食品中，加熱調理所使用之魚介類時所產生之風味有所增強。 [實施例3] 對葵花籽油進行加熱氧化，製備含有脂肪族醛類化合物之試樣(i)。將試樣(i)供至氣相色譜/質譜儀，確認生成碳數4~7之脂肪族醛類化合物(圖1)。 又，將市售之大量含有麩胱甘肽之酵母萃取液溶解於蒸餾水中達50重量%，製備試樣(ii)。又，將市售之大量包含氨之酵母萃取液溶解於蒸餾水中達50重量%製備試樣(iii)。將5重量份之試樣(i)、30重量份之試樣(ii)、45重量份之試樣(iii)、3重量份之葡萄糖及4重量份之乙醇混合製備成溶液，使用氫氧化鈉將pH調整至7.3。將所得溶液於100℃下加熱60分鐘。將所得加熱結果物之揮發成分供至氣相色譜/質譜儀，可確認生成有具有噻唑環之多樣之化合物(圖2)。 [實施例4] 將實施例3中所得之加熱處理物，添加至參考例2中所用之使用魚介之飲食品中，使分別達表2記載之添加量。關於所得之各飲食品之魚介風味之濃度，由3名接受培訓之官能檢查員進行官能評價。再者，此處之「魚介風味」係指加熱調理各魚介時生成之風味。 ++：與無添加比較，魚介風味非常濃。 +：與無添加比較，魚介風味濃。 ±：與無添加比較，魚介風味程度相同。 -：與無添加比較，魚介風味淡。 --：與無添加比較，魚介風味非常淡。 [表2]
如表2所示，於任一添加之飲食品中，確認添加加熱處理物將增強魚介風味。 [實施例5] ＜原料成分之組成與加熱處理＞ 自表3記載之「脂肪族醛類化合物」欄中記載之化合物或組合物中選擇1種以上之化合物或組合物，進行加熱氧化，製備試樣(i)。又，自表3記載之「硫醇化合物」欄中記載之化合物或組合物中選擇1種以上之化合物或組合物，適量(例如50重量%)溶解於蒸餾水中製備試樣(ii)。進而，自表3記載之「氨或胺類化合物」欄記載之化合物或組合物中選擇1種以上之化合物或組合物，適量(例如50重量%)溶解於蒸餾水中製備試樣(iii)。向適量之試樣(i)~(iii)，例如，5重量份之試樣(i)、30重量份之試樣(ii)、45重量份之試樣(iii)中，添加選自表3記載之「糖類」欄記載之化合物中之1種以上之化合物及適量(例如4重量份)之乙醇，混合製備成溶液，使用氫氧化鈉將pH調整至7．5。將所得之溶液於100℃下加熱60分鐘，確認生成有具有選自由噻唑環、噻唑啉環及二噻𠯤環所組成之群中之1種以上之官能基之化合物。 [表3]
[產業上之可利用性] 本發明以充分之供給量提供可用於使魚介類之加熱調理風味再現於加工食品中之賦予魚介類之加熱調理風味食品風味改良劑作為風味自然、高效且高品質之食品風味改良劑。本發明係即便藉由不使用魚介類之原材料亦可製備獲得賦予加熱調理魚介類時之風味之食品風味改良劑者，以充分之供給量供給風味自然，高效且高品質之食品風味改良劑，增強飲食品之風味，特別是於使用魚介之飲食品等中該飲食品之魚介類之加熱調理風味，藉此可提供風味絕佳之飲食品。The present invention includes a food flavor improving agent and a method for producing the food flavor improving agent, comprising: a flavor for coexisting an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a saccharide The heat-treated product produced by heat-treating the raw material of the improver is a component which imparts a flavor to the food and beverage when the fish is heated, and a component which enhances the flavor of the fish. The flavor improving agent of the present invention is produced by using a fish-based raw material, and is used for the production of processed foods, and has the effect of imparting or enhancing the flavor and the various flavors obtained when the fish is heated. In the food flavor improving agent of the present invention, an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a saccharide which produce a raw material can be prepared as a food material component or a component derived from a food material. As the food material, a fish culture can also be used. In the present invention, it is not necessary to use the fish culture. <Aromatic aldehyde compound> The aliphatic aldehyde compound used in the present invention is not particularly limited, and is usually an aliphatic aldehyde compound having 1 to 18 carbon atoms, preferably an aliphatic aldehyde compound having 2 to 9 carbon atoms. . Further, the number of the unsaturated bonds in the aliphatic aldehydes may be one type or plural types. Further, the structure of the aliphatic aldehyde compound may be linear or branched. Examples of the aliphatic aldehyde compound having 2 to 9 carbon atoms include acetaldehyde, n-propanal, n-butanol, 2-butyraldehyde, 2-methylpropanal, n-pentanal, 2-pentenal, and 3 -methylbutanal, 2,2-dimethylpropane, n-hexanal, 2-hexenal, 3-hexenal, 4-hexenal, 2,4-hexadienal, 2,3-di Methyl butyraldehyde, 2-methylpentanal, n-heptanal, 2-heptenal, 4-heptenal, 2,4-heptadienal, 2,6-heptadienal, 3-methyl Hexanal, 2-methyl-2-pentenal, 4-methyl-2-pentenal, n-octanal, 2-octenal, 3-octenal, 4-octenal, 5-octyl Alkenal, 2,4-octadienal, 6-methylheptanal, n-nonanal, 2-nonenal, 3-decenal, 4-nonenal, 5-nonenal, 6-anthracene Alkenal, 8-decenal, 2,4-nonadienal, 2,6-nonadienal, 3,6-nonadienal, 2,4,6-nonatrienal, 2-A Base octyl aldehyde, 6-methyl octanal, 2,6-dimethyl-5-heptenal, glyoxal, succinaldehyde, 1,5-glutaraldehyde, etc., preferably for food and drink . These aliphatic aldehyde compounds may be used singly or in combination of two or more. The aliphatic aldehyde compound may be contained in the content of the aliphatic aldehyde compound, or may be isolated and purified from the contents of the aliphatic aldehyde compound by a conventional method. Further, since the flavor improving agent is used for foods and drinks, the aliphatic aldehyde compound of the raw material is preferably a raw material having edible experience from an aliphatic aldehyde compound in terms of safety. As an example, an oxide of an unsaturated fatty acid is mentioned. Examples of the unsaturated fatty acid include oleic acid, linoleic acid, linoleic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and the like. The unsaturated fatty acid may be contained in edible fats and oils and the like. Examples of edible fats and oils include animal fats such as butter, lard, chicken oil, and egg butter, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, salad oil, corn oil, sunflower oil, and rapeseed oil. Plant oils such as palm oil, cottonseed oil, coconut oil, peanut oil, linseed oil, and perilla oil. The unsaturated fatty acid content may be extracted from an oil or fat content using an organic solvent such as hexane or ethanol. Moreover, the fats and oils obtained as a by-product in the manufacture of a processed animal product and a vegetable processed product can also be used as an unsaturated fatty acid content. <thiol compound> The thiol compound used in the present invention may be any compound as long as it is a compound having a thiol group (SH group), and examples thereof include hydrogen sulfide, cysteine, and reduced glutathione. Peptides and the like. These thiol compounds may be used singly or in combination of two or more. Further, it may be a mercaptan obtained by subjecting a compound containing a sulfur atom such as cystine, methionine, thiamine, oxidized glutathione or sulfinyl allyl group to chemical treatment, enzymatic treatment or physical treatment. Compound. The thiol compound is also preferably a food or beverage raw material having an edible experience containing a thiol compound. For example, it is preferred to use a broth containing a thiol compound, an extract obtained from yeast or the like, a boiled juice obtained as a by-product in the production of a processed animal product, a processed vegetable product, and a fruit processed food, a retort juice, and the like. Further, it may be used by separating and purifying the contents of the thiol compound by a conventional method. <Ammonia or amine compound> The ammonia used in the present invention may be free ammonia or may be in the form of an ammonium salt such as ammonium carbonate, ammonium acetate, ammonium lactate, ammonium phosphate or ammonium glutamate. Ammonia or ammonium salts are also preferably used from those having dietary experience. For example, it is preferred to use a yeast extract containing ammonia or an ammonium salt, a protein hydrolyzate, a boiled juice obtained as a by-product in the manufacture of processed livestock products, vegetable processed products, and fruit processed foods, a cooking liquor, a retort juice, and the like. In this case, it can also be used by separating and purifying the ammonia contents by a conventional method. Further, ammonia obtained by deacetylation of a protein, a peptide or an amino acid can also be used. The amine compound to be used in the present invention is not particularly limited, and examples thereof include a primary amine compound such as methylamine, a secondary amine compound such as dimethylamine, and a tertiary amine compound such as trimethylamine. These amine compounds may be used singly or in combination of two or more. These amine compounds are also preferably used from food and beverage raw materials having edible experience. For example, a boiled juice, a cooking liquid, a retort juice, or the like obtained as a by-product in the production of a processed animal product, a processed vegetable product, or a fruit processed food containing an amine compound. In this case, it can also be used by isolation and purification from the contents of the amine compounds by a conventional method. The sugar used in the present invention is not particularly limited as long as it can be used for food, and it is preferred to use reducing sugar. Examples of the reducing sugar include monosaccharides such as ribose, xylose, arabinose, glucose, fructose, galactose, mannose, and rhamnose; and disaccharides such as lactose, maltose, and trehalose. These sugars may be used singly or in combination of two or more. Further, polysaccharides such as sucrose, oligosaccharide, starch, and dextrin may be decomposed into monosaccharides or disaccharides by various methods. Further, a yeast extract rich in such sugars, molasses, liquid sugar or the like can also be used. These saccharides may be contained in a boiled juice, a cooking liquor, a retort juice, etc. which are obtained as by-products in the manufacture of processed livestock products, vegetable processed products, and fruit processed foods. It can also be used from the contents of the saccharides by isolation and purification by a conventional method. The method for coexisting the aliphatic aldehyde compound, the thiol compound, the ammonia or the amine compound, and the sugar is not particularly limited. For example, the compounds may be mixed to form a mixture. The mixture may be in a solid state such as a powder, a granule, or a granule, or may be coexisted with a suitable solvent such as water or alcohol, and may be in a solution state as needed. It is preferred to coexist with the alcohol. If considered for use in foods, the alcohol is preferably ethanol. As the alcohol, brewed wine, distilled spirits, liqueur, miso, cooking wine, kneading seasoning, soy sauce, alcohol preparation, yeast obtained by using microorganisms such as yeast, and the like can also be used. The amount of the coexisting aliphatic aldehyde compound, thiol compound, ammonia or amine compound, and sugar is difficult to specify due to the diversity of the raw materials. If the heat treatment obtained by heating is formed in an effective dose and contains an active ingredient which imparts or enhances the flavoring flavor of the fish medium, that is, a cyclic sulfur-containing nitrogen compound having a selected from the group consisting of a thiazole ring, a thiazoline ring, and a thiophene 𠯤 The conditions of the compound of the functional group of one or more of the group consisting of a ring and a dithiane group are not particularly limited. Examples of the compound having a thiazole ring include thiazole, 2,4,5-trimethylthiazole, 2,4-dimethylthiazole, 2-ethenylthiazole, and 4-ethyl-5-ethylcarbonyl. Oxyethylthiazole, 4-butyl-5-(2-hydroxyethyl)thiazole, 4-methyl-5-(2-hydroxyethyl)thiazole, 4-methyl-5-(2-hydroxypropane) Base) thiazole and the like. Examples of the compound having a thiazoline ring include 4-methyl-5-(2-hydroxyethyl)thiazoline, 2-ethenyl-2-thiazoline, and the like. As the compound having a dithiane ring, for example, 2,4,6-trimethyl-1,3,5-dithia𠯤 2-isobutyl-4,6-A can be cited. Dihydrogen-4H-1,3,5-dithia𠯤, 4-isobutyl-2,6-dihydro-4H-1,3,5-dithia𠯤, 2-iso Propyl-4,6-dimethyl-4H-1,3,5-dithia𠯤, 4-isopropyl-2,6-dimethyldihydro-4H-1,3,5- Dithia 𠯤, dimethylfuran-dihydro-1,3,5-dithia𠯤 and the like. As an example of a raw material in which an aliphatic aldehyde compound, a thiol compound, an ammonia or an amine compound, and a sugar are coexistent and heated, if the aliphatic aldehyde compound is acetaldehyde, the thiol compound is hydrogen sulfide, ammonia or an amine compound. In the case of ammonia and sugar, it is preferred to use the following amounts: usually, the hydrogen sulfide is 0.01 to 1000 parts by weight, preferably 0.1 to 1000 parts by weight, based on 1 part by weight of the acetaldehyde. Further preferably, it is 0.1 to 100 parts by weight, more preferably 0.5 to 10 parts by weight, and ammonia is 0.01 to 1000 parts by weight, preferably 0.1 to 1000 parts by weight, further preferably 1 to 1000 parts by weight, more preferably 1 to 20 parts by weight, glucose is 10 to 10,000 parts by weight, preferably 10 to 1000 parts by weight, more preferably 10 to 1000 parts by weight, still more preferably 10 to 50 parts by weight. When the alcohol is allowed to coexist as needed, for example, 100 parts by weight of all the raw materials and 0.1 to 10 parts by weight, preferably 1 to 8 parts by weight, of the alcohol are used. The pH at which the aliphatic aldehyde compound, the thiol compound, the ammonia or the amine compound, and the sugar are coexisted and heat-treated is preferably adjusted to a usual pH of about 5 to 8, preferably pH 6 to 8, and more preferably pH 7. ~8. Further, the heat treatment temperature when the aliphatic aldehyde compound, the thiol compound, the ammonia or the amine compound, and the sugar are coexisted and heated is formed in the object obtained by heating and contains a ring selected from the group consisting of a thiazole ring and a thiazoline ring. And the compound of the functional group of one or more of the group consisting of the dithiane group is not particularly limited, and is usually 0.1 to 5 hours at 40 to 100 ° C, preferably 50 °. It is 0.1 to 3 hours at 100 ° C, more preferably 0.3 to 3 hours at 90 to 100 ° C, and more preferably 0.3 to 2 hours at 90 to 100 ° C. The heating method at this time is not particularly limited, and examples thereof include oil tank heating, IH heater heating, oven heating, extruder heating, microwave oven heating, steam heating, and hot air heating. Further, retort sterilization, Joule sterilization, pressurized heating, hot air drying, steam drying, and scenting may be used as the heating method. The heat-treated product obtained by heating can be directly used as the flavor improving agent of the present invention, and may further contain an additive which can be used for: inorganic salts such as salt, ascorbic acid, fumaric acid, malic acid, tartaric acid, and the like. Acids such as carboxylic acid such as citric acid, amino acids such as sodium glutamate and sodium asparagate, nucleic acids such as sodium inosinate and sodium guanine nucleotide, sugars such as sucrose, glucose, and lactose, soy sauce, miso, and Natural seasonings such as animal extracts, poultry extracts, fish extracts, yeast extracts, and protein hydrolyzates, spices such as spices and herbs, dextrin, various excipients such as starch, and foods and beverages. The flavor improving agent of the invention contains umami taste such as sodium glutamate, aspartic acid, oxyglutaic acid, amanita valine, oleic acid, sodium inosine, sodium guanosine, sodium succinate and the like. In the case of a substance, it can be suitably used as a seasoning. The flavor improving agent of the present invention may be in any form such as a liquid, a powder or a granule. The flavor improving method of the present invention includes a method of adding a flavor improving agent of the present invention as a material when preparing a food or beverage, a method of adding a flavoring material when conditioning a food or drink, a method of adding it to a diet, and the like. The food and drink is not particularly limited, and it is preferably a food or drink that uses a fish meal as a raw material. The fishmeal used as a raw material is not particularly limited, and examples thereof include cephalopods such as cuttlefish and octopus, crustaceans such as shrimp, krill, crab, and lobster, and oysters, clams, clams, abalones, snails, and snails. Shellfish, scallops and other shellfish, salmon eggs, squid eggs, salmon eggs and other eggs, salmon, tuna, squid, sardines, saury, squid, flying fish, bamboo fish, squid, squid, gums, crickets Fishes such as squid, tiger fish, squid, squid, shark, river otter, squid, squid, squid, squid, sea urchin, etc., may be cited as crustaceans and shellfish as preferred examples. Among them, it is especially good for crustaceans, and more preferably shrimp. In addition, fish processed products can also be used as fish dishes. Specific examples of the food and drink using fish-based foods include, for example, broth, soup miso, fish sauce, dried shrimp (spicy sauce fried shrimp) sauce or fried seafood sauce, seafood fried rice seasoning, hot and sour shrimp Soup (Dongyin Gongtang, etc.) seasoning, Indonesian fried rice seasoning, oyster sauce, XO sauce, seafood salad with salad dressing, Mingtaizi mayonnaise and other seasonings, seafood Chinese soup, fresh shrimp soup, shark fin soup, soup, Soups, seafood soup, hot and sour shrimp soup (Dongyin Gongtang, etc.), seafood miso soup, seafood broth and other soups, noodles (seafood soy sauce fried noodles, seafood noodle soup, dish udon noodles, seafood ramen noodles, Tom Yum Kung Ramen noodles) , laksa, Vietnamese powder, shrimp tomato cream pasta, seafood pasta, cuttlefish sauce, etc.) sauce, sauce, squid porridge, seafood fried rice, shrimp rice, paella, shrimp risotto, Indonesian fried rice Rice such as crab porridge, squid broth, rice, octopus, Osaka, Korean pancakes, fish cake, fish cake, Mingtaizi (Mr. Xin Ziming, etc.), fish-based dried products, fish-based marinated yeast food (salt) Xin, salted anchovies, etc., processed products such as processed vegetables, kimchi and other vegetable processed products, shrimp dumplings, dried shrimps, dried shrimps (spicy fried shrimp), tempura shrimp, fried shrimp, fried cuttlefish, fried fish, shrimp and grilled vegetables Such as frozen foods, shrimps, shellfish, snacks such as shrimp snacks, snacks, cooking dishes using other fish dishes, fry, barbecue, curry and other foods. By adding the flavor improving agent of the present invention to a food or drink, the flavor of the food or beverage can be improved. In the case where a food or drink is used as a food or beverage of a raw material, by adding the present invention, the flavor of each fish medium used, particularly the flavor at the time of conditioning, is enhanced. In other words, the flavor improving agent of the present invention can be used as a fish-based flavor enhancer for fish foods and fish foods. The content of the compound having a thiazole ring, a thiazoline ring or a dithiane ring, and the type of the food or drink in the fish medium flavor improving agent or the fish extract extract may be appropriately adjusted. These compounds can be quantified by a conventional method such as a method using gas chromatography. The amount of the food or drink added to the flavor improving agent of the present invention may be appropriately set according to the food or drink. When the food or drink using fish food is used as a food or drink, the food product may have a thiazole ring or a thiazoline ring. The content of the compound of the dithiline or #134116; ring is preferably 10 ppb. The embodiments of the present invention are shown below, but the present invention is not limited to the embodiments. [Examples] [Reference Example] In order to verify the flavor component produced when the food flavor improving agent of the present invention was produced, the following compounds were used to carry out a flavor imparting test. <Reference Example 1> 2-Ethyl thiazole (2-ethenylthiazole) which is a compound having a thiazole ring, and further, 2-ethylindenyl-2-thiazoline as a compound having a thiazoline ring (2) -Ethyl-2-thiazoline), in addition, as a compound having a dithia <134116; ring, 2,4,6-trimethyl-1,3,5-dithia𠯤 (2, 4,6-trimethyl-1,3,5-dithiazide was added to the shrimp tomato cream pasta sauce to a content of 100 ppb, and a shrimp tomato cream pasta sauce of the test area 1 to 3 was prepared. Further, a shrimp tomato cream pasta sauce was added, and the contents of the three compounds were each 30 ppb, and the shrimp tomato cream pasta sauce of the test zone 4 was prepared. Further, the reason for selecting the above three compounds is that they can be obtained as a reagent. The concentration of the shrimp flavor of the shrimp-free tomato cream sauce with no added shrimp and the shrimp cream tomato sauce of the test area 1~4 was evaluated by three trained inspectors. In addition, the "shrimp flavor" here is a "shrimp flavor" obtained by heat-treating the shrimp of the raw material of the shrimp tomato cream pasta sauce. The concentration of the shrimp flavor of the shrimp-free tomato cream pasta sauce which was not added was set to 4 points, and the concentration of the shrimp flavor compared with this was evaluated by the 7-point evaluation method based on the following criteria. 7 points: Compared with no added, I felt a very strong shrimp flavor 6 points: Compared with no added, I felt a very strong shrimp flavor 5 points: Compared with no added, I felt a thick shrimp flavor 4 points: feel and There is no added flavor of shrimp with the same degree of 3 points: Compared with no added, it feels lighter shrimp flavor 2 points: Compared with no added, it feels quite light shrimp flavor 1 point: Compared with no added, it feels very light The average of the scores of the three-skilled inspectors of the shrimp flavor is shown in Table 1. [Table 1] As shown in Table 1, each of the compound having a thiazole ring, a compound having a thiazoline ring, and a compound having a dithia <134116; ring and a tomato tomato cream sauce was compared with no adder. The flavor of fresh shrimp has increased. In addition, the shrimp flavor of the shrimp and tomato cream pasta sauce added to the compound was increased the most. <Reference Example 2> The compounds used in Reference Example 1 were separately added to the commercially available soba noodles sauce, crab soup, savory miso soup, broth, clam chowder, and seafood noodles. In the seafood soy sauce fried noodles, paella, and squid noodle sauce, the flavor of each food product is evaluated, and it is confirmed that the flavor produced when heating and conditioning the fish used in any food or drink can be enhanced. [Example 1] An aldehyde (Wako Pure Chemical Industries, Ltd.) was diluted with distilled water to prepare a 5 mM acetaldehyde solution (I). Hydrogen sulfide (solid form; Wako Pure Chemical Industries, Ltd.) was heated, and the generated hydrogen sulfide was dissolved in distilled water to prepare a hydrogen sulfide solution. The amount of hydrogen sulfide in the hydrogen sulfide solution was diluted with distilled water by measuring a hydrogen sulfide HPLC test kit (Tongjin Chemical Co., Ltd.) to prepare a 5 mM hydrogen sulfide solution (2). 25% ammonia water (Wako Pure Chemical Industries, Ltd.) was diluted with distilled water to prepare a 10 mM ammonia solution (III). Glucose (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare a 100 mM glucose solution (4). A solution in which (a), (ii), (iii), and (iv) were mixed in equal amounts was prepared, and the pH was adjusted to 7.5 using a sodium hydroxide (Wako Pure Chemical) solution. The solution was heated in an autoclave at 100 ° C for 30 minutes, and the resulting volatile component was measured by gas chromatography / mass spectrometry (GC/MS). <Results> As a result, it was confirmed that a compound having a thiazole ring, a thiazoline ring, and a dithiane ring was formed. [Example 2] Samples (a) to (c) containing an aliphatic aldehyde compound were prepared by heating and oxidizing α-linolenic acid, linoleic acid and oleic acid of a fatty acid having a carbon number of 18, respectively. Then, in the method described in Example 1, except that the aliphatic aldehyde compound was used in an amount of about 5 mM, the samples (a) to (c) were used instead of the acetaldehyde solution (I), and the same operation was carried out. 3 kinds of heating results. <Results> The volatile component of each of the heating results was supplied to a gas chromatograph/mass spectrometer, and it was confirmed that a compound having a thiazole ring, a thiazoline ring, and a dithiane ring was formed. The three types of heating results were appropriately added to the food and drink products used in the reference example 2, and the fish flavors of the foods and drinks were evaluated, and it was confirmed that the fish mediums used for the conditioning were heated in any of the foods and drinks. The resulting flavor is enhanced. [Example 3] The sunflower seed oil was subjected to heat oxidation to prepare a sample (i) containing an aliphatic aldehyde compound. The sample (i) was supplied to a gas chromatograph/mass spectrometer to confirm the formation of an aliphatic aldehyde compound having 4 to 7 carbon atoms (Fig. 1). Further, a commercially available large amount of glutathione-containing yeast extract was dissolved in distilled water to 50% by weight to prepare a sample (ii). Further, a commercially available large amount of ammonia-containing yeast extract was dissolved in distilled water to prepare a sample (iii) in an amount of 50% by weight. 5 parts by weight of the sample (i), 30 parts by weight of the sample (ii), 45 parts by weight of the sample (iii), 3 parts by weight of glucose, and 4 parts by weight of ethanol are mixed to prepare a solution, using hydroxide Sodium adjusted the pH to 7.3. The resulting solution was heated at 100 ° C for 60 minutes. The volatile component of the obtained heating result was supplied to a gas chromatography/mass spectrometer, and it was confirmed that a compound having a thiazole ring was formed (Fig. 2). [Example 4] The heat-treated product obtained in Example 3 was added to the food and drink using Yusuke used in Reference Example 2, and the amounts shown in Table 2 were respectively added. The concentration of the fish-like flavor of each of the obtained foods and drinks was evaluated by three trained inspectors. In addition, the term "fishy flavor" as used herein refers to the flavor produced when heating and conditioning each fish. ++: Compared with no addition, the fish flavor is very strong. +: Compared with no addition, the fish is rich in flavor. ±: Compared with no addition, the fish has the same flavor. -: Compared with no addition, the fish has a light flavor. --: Compared with no addition, the fish flavor is very light. [Table 2] As shown in Table 2, it was confirmed in any of the added foods and drinks that the addition of the heat treatment material enhanced the fish flavor. [Example 5] <Composition of the raw material component and heat treatment> One or more compounds or compositions selected from the compounds or compositions described in the column of "aliphatic aldehyde compound" described in Table 3 were subjected to heat oxidation to prepare Sample (i). Moreover, one or more compounds or compositions are selected from the compounds or compositions described in the column of "thiol compound" described in Table 3, and an appropriate amount (for example, 50% by weight) is dissolved in distilled water to prepare a sample (ii). Furthermore, one or more compounds or compositions are selected from the compounds or compositions described in the column "Ammonia or amine compound" described in Table 3, and an appropriate amount (for example, 50% by weight) is dissolved in distilled water to prepare a sample (iii). To an appropriate amount of the sample (i) to (iii), for example, 5 parts by weight of the sample (i), 30 parts by weight of the sample (ii), and 45 parts by weight of the sample (iii), added to the table selected from the table One or more compounds and an appropriate amount (for example, 4 parts by weight) of the compound described in the "saccharide" column of "3" are mixed to prepare a solution, and the pH is adjusted to 7.5 using sodium hydroxide. The obtained solution was heated at 100 ° C for 60 minutes, and it was confirmed that a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring, and a dithiline ring was formed. [table 3] [Industrial Applicability] The present invention provides a flavoring, natural flavor, high-quality and high-quality flavoring agent which can be used to reproduce a fish-based heat-conditioned flavor in a processed food product in a sufficient supply amount. Food flavor improver. According to the present invention, it is possible to prepare a food flavor improver which imparts a flavor imparted to a heated fish culture without using a raw material of a fish culture, and to supply a flavor, natural, high-quality and high-quality food flavor improver with a sufficient supply amount. It enhances the flavor of food and beverages, especially in the use of fish-based foods and beverages, such as the fish-based heating and conditioning flavors of the foods, thereby providing excellent food and beverages with excellent flavor.