TWI723118B - Food flavor improver for heating and conditioning flavor imparted to fish and shellfish and its production method, flavor improvement method for food and beverage, and fish shell extract - Google Patents

Abstract

The subject of the present invention is to produce a food flavor improving agent capable of reproducing the heated-conditioned flavor of fish-based media in processed foods without using fish-based media as raw materials, and supply them in sufficient quantities It can be used as a natural, efficient and high-quality food flavor improver. As a solution, heat treatment is performed on the raw materials of the flavor improving agent that makes the aliphatic aldehyde compound, thiol compound, ammonia or amine compound and sugar coexist, and manufacture and provide it can be used to reproduce the heat-conditioned flavor of fish A food flavor improver used in processed foods to impart or enhance the heating and conditioning flavor of fish and shellfish. The present invention uses no raw materials of fish shells to prepare a food flavor improving agent that imparts or enhances the flavor when the fish shells are heated and prepared, and supplies a natural flavor and high-quality food flavor improver with a sufficient supply amount.

Description

Food flavor improver for heating and conditioning flavor imparted to fish and shellfish and its production method, flavor improvement method for food and beverage, and fish shell extract

The present invention relates to a food flavor improver that imparts flavor when heated and conditioned fish, and relates to a flavor improver that can be prepared by using raw materials that do not use fish, and can impart and enhance the flavor of food when heated and conditioned fish And its manufacturing method.

When heating and conditioning fish and shellfish, it will produce a flavor with high appetite and high taste. Especially in the case of containing and using fish liver, i.e. internal organs, etc. for conditioning, complex aromas and the like are mixed together to obtain an exquisite flavor.

In order to reproduce the heated and conditioned flavor of the fish and shellfish in processed foods, various developments are being tried. For example, in the field of processed foods such as instant noodles, instant soup powder, pasta sauces, rice, brown sugar, snacks, snacks, cooked foods, frozen foods, etc., it is developed and used for the purpose of imparting heating and conditioning flavors to fish There are fish media, fish media extract, fish media seasoning oil and so on. However, it is not easy to extract and heat-conditioned flavor components from fish and shellfish as raw materials. In addition, there are the following problems: it is generally difficult to have good quality or sufficient effects, and further, there are cost constraints, and there are cases where the necessary amount cannot be ensured.

The quality of fish medium extract or fish medium seasoning oil largely depends on the quality of the raw materials, but industrially manufactured fish medium extract or fish medium seasoning oil has the problem that it is difficult to use high-quality raw materials due to supply or cost constraints. In addition, there is a problem in the following manufacturing: in the manufacturing process such as concentration, if the flavor is scattered or changed, the effect of the flavor is weakened, and it is more difficult to prepare a fish with good quality that can impart a satisfactory flavor to the fish.

Therefore, in general processed foods, when enhancing or improving the flavor of fish media, there are attempts to use spices, flavor compositions using Mena’s reaction, yeast extracts, protein hydrolysates, amino acids, and nucleic acids. Various methods of enhancing or improving the flavor of fish broth with other food additives. In the method for enhancing or improving the flavor of fish and shellfish, fish and shellfish are used as raw materials, and a flavor composition that utilizes the Mena reaction of heating is used. In order to impart a more natural flavor, as a method of using a flavor composition using Mena reaction to impart a heated flavor to fish shells, for example, Patent Document 1 discloses a method of manufacturing a heated flavor that includes the following (1)~ (3) Steps: (1) The meat of animals, birds and/or fish and shellfish is crushed to an average particle size of 10 μm~2000 μm by physical crushing method and/or crushing method using proteolytic enzymes, (2) The crushed meat is heated at 100°C to 180°C, (3) After cooling the heat-treated product, add selected from amino acids, sugars, animal and plant extracts, yeast extracts, and animal and plant protein hydrolysates One or more of the mixtures are heated at 100℃~180℃. In addition, Patent Document 2 discloses a method for producing a seasoning, which is characterized by heating and containing a boiled juice obtained by steaming fish and shellfish, a 5'-nucleotide-containing yeast extract, and a glutathione-containing yeast extract , Vegetable extracts, aqueous solutions or suspensions of monosaccharides. These are all those using fish and shellfish as raw materials. Regarding the imparting of the heated flavor of fish and shellfish, it is revealed that in the production of fish shell and shellfish flavor, the method of compounding various components to enhance the flavor and aroma of fish shell and shellfish is disclosed. For example, Patent Document 3 describes a method for producing seafood flavor, which is characterized by: (1) S-chloromethionine is an essential ingredient, and (2) a mixture of (A) hydrocarbons and (B) alcohols is used. Type, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, (J) nitrogen-containing At least one fragrance from the group consisting of compounds, (K) sulfur-containing compounds, and (L) natural fragrances. Specifically, the seafood flavor is mixed with bonito extract, bonito oil, and scallop extract to prepare a bonito flavor and a scallop flavor. In addition, Patent Literature 4 and Patent Literature 5 describe a method for producing crustaceans and fish flavours, characterized in that: in the method for producing crustacean flavours, blending (1): selected from (A) hydrocarbons, (B) alcohols, (C) phenols, (D) aldehydes, (E) ketones, (F) esters, (G) lactones, (H) carboxylic acids, (I) furan compounds, ( J) At least one fragrance from the group consisting of nitrogen-containing compounds, (K) sulfur-containing compounds, (L) natural fragrances, and (2): amino acids. However, the spices that enhance the flavor of fish are strong in supplementing the flavor of fish, but it is difficult to adjust the coordination of aroma and taste. Even if the spices have a natural flavor, there is still a tendency for flavor imbalance in foods with added spices. The problem of unsatisfactory. Furthermore, Patent Document 6 describes that by adding an aqueous solution or suspension of a glutamic acid-containing yeast extract containing 20% by weight or more of glutamic acid converted to sodium salt and sugars, or containing A method for producing seasoning produced by heat-treating a powder mixture of glutamic acid-containing yeast extract and sugars in which glutamic acid is converted into a sodium salt of 20% by weight or more. However, this seasoning is mainly used to improve the flavor of bonito broth. On the other hand, with regard to imparting the heated flavor of fish and shellfish, a method of imparting the flavor of fish shell and shellfish using raw materials other than fish and shellfish is disclosed. For example, Citation 7 discloses a method of using thiazoline-based synthetic compounds as aroma and flavor imparting ingredients to impart aromas and flavors such as meat and fish to foods, etc., and Citation 8 discloses using thiazole-derived compounds. It is a method to impart a meat flavor similar to chicken flavor or beef flavor to foods by synthetic compounds of tetrahydrothiazole derivatives or tetrahydrothiazole derivatives. The preparation of flavor components of fish shells from a large amount is an advantageous method in this respect, because it is the use of synthetic compounds, and from the viewpoint of making full use of the natural flavor and aiming at imparting and enhancing the flavor, the heated flavor of fish shells is given to the point of view. There are problems, and the point of view of self-improving the heated flavor of the harmonized fish is not satisfactory. As shown above, in order to reproduce the heat-conditioned flavor of fish and shellfish in processed foods, various flavor modifiers are disclosed, but it is not disclosed that it can provide the effect of natural flavor and heat-conditioned flavor of fish shell and shellfish in a required and sufficient amount. A method of high-quality flavor improver with high and satisfactory fish flavor. [Prior Art Document] [Patent Document] [Patent Document 1] Japanese Patent Laid-Open No. 2001-103920 [Patent Document 2] Japanese Patent Laid-Open No. 2009-207432 [Patent Document 3] Japanese Patent Laid-Open No. 2014-076010 Publication [Patent Document 4] Japanese Patent Laid-Open No. 2005-160402 [Patent Document 5] Japanese Patent Laid-Open No. 2005-143466 [Patent Document 6] Japanese Patent Laid-Open No. 2015-154788 [Patent Document 7] Japanese Patent Japanese Patent Publication No. 57-30462 [Patent Document 8] Japanese Patent Publication No. 48-14950

[Problem to be Solved by the Invention] The problem of the present invention is to provide a heat-conditioned flavor of fish shells that can be used to reproduce the heated-conditioned flavor of fish shells (the flavor when heated-conditioned fish shells) on processed foods. The food flavor improver, as a natural, efficient and high-quality food flavor improver, is to provide a food flavor improver that can be prepared to impart the flavor when the fish is heated and prepared even if the raw materials of the fish are not used. The supply quantity provides a method of natural flavor and high-quality food flavor improver. [Technical Means to Solve the Problem] In order to solve the above-mentioned problems, the inventors of the present invention are concerned with food flavor improvers that impart a heat-conditioned flavor to fish and shellfish, and about providing a natural, efficient and high-quality food flavor improver with a sufficient supply amount In the process of intensive research on the method, the method of preparing the food flavor improving agent that imparts the flavor when heated and conditioning the fish and shellfish without using fish and shellfish as a raw material was studied, and it was found that the fat that can be provided as a food material The coexistence of aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars, heat treatment of the raw materials, can prepare natural, efficient and high-quality food flavor improvers that impart the flavor when heated and conditioned 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 fish and shellfish as raw materials, it will not be the same as the case of using fish and shellfish as the raw material. It is similar to the preparation of high-quality fish and shellfish materials for the preparation of high-quality food flavor improvers. This risk has the advantage of providing high-quality food flavor modifiers in sufficient supply. That is, the present invention includes a food flavor improver and a method for producing the food flavor improver. The food flavor improver is characterized in that it contains an ingredient for coexisting aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds, and sugars. The heat-treated product produced by heating the raw material of the flavor improving agent is used as a component that imparts the flavor when the fish is heated and conditioned or enhances the heated and conditioned flavor of the fish. By using the food flavor improving agent of the present invention, it is possible to impart the flavor of the heated and conditioned fish and shellfish to the food and beverage, and can also enhance the heated and conditioned flavor of the fish and shellfish in the food and beverage. In the process of research on the food flavor improver that imparts the flavor of the fish and shellfish when heated and prepared by the inventors, the process of research on the method of providing high quality and sufficient supply, and the method that can be provided without using fish and shellfish as a raw material. Carry out intensive research. As a result, it was found that the flavor of fish and shellfish when heated and prepared comes from specific cyclic sulfur-containing compounds, that is, compounds with thiazole ring, thiazoline ring or dithiazole ring. Moreover, these compounds are used to make aliphatic aldehydes. It is produced when thiol compounds, thiol compounds, ammonia or amine compounds and sugars coexist and heat treatment, and it has been found that the heat treatment product can provide high-efficiency, impart the flavor and high-quality food flavor improver when heating and conditioning fish and shellfish, and finally Form the present invention. That is, the present invention includes: a food flavor improving agent that can be provided as a food raw material, using aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds, and sugars as manufacturing raw materials to impart flavor when heating and conditioning fish. By. In the food flavor improver of the present invention, the aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars of the raw materials can be prepared as food raw materials or components derived from food raw materials. In the food flavor improving agent of the present invention, the aliphatic aldehyde compound used as the raw material for the production includes aliphatic aldehyde compounds having 2 to 9 carbon atoms. In addition, as the thiol compound, cysteine, reduced glutathione, or one or two or more thiols selected from gravy containing thiol compounds, yeast extract, and by-products of processed food manufacturing can be cited Compound. In addition, in the food flavor improver of the present invention, the ammonia or amine compound used as the manufacturing raw material includes ammonia, organic or inorganic ammonium salts, or selected from yeast extracts, protein hydrolysates, or processed food manufacturing by-products One or more kinds of ammonia or amine compounds. Examples of sugars include reducing sugars containing monosaccharides or disaccharides, or one or more sugars selected from food materials containing these sugars. In the food flavor improver of the present invention, the heat-treated product produced by heat-treating the raw material for the flavor improver production can include heating produced by heating the flavor improver 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 dithiazoline ring. The present invention includes a method for producing a food flavor improver, which is characterized in that the raw materials for the flavor improver in which aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars coexist are prepared at 40 to 100°C. Heat treatment is carried out for 0.1 to 5 hours to produce a heat-treated product containing a heat-conditioned flavor imparting component of fish and shellfish. In the manufacturing method of the food flavor improver, the heating treatment of the raw material for the flavor improver can be performed in the presence of alcohol. The present invention includes the invention of a method for improving the flavor of food and beverage, and is characterized in that the food and beverage flavor improving agent of the present invention is added to the food and beverage, thereby imparting the heated and adjusted flavor of fish and shellfish to the food and beverage. As the heat-conditioned flavor imparted to foods and beverages such as fishes, the heat-conditioned flavors of foods and beverages that use fishes can be exemplified. In addition, the present invention includes the invention of fish medium extract, which is characterized in that by adding the flavor improving agent of the present invention, the heating and conditioning flavor of fish medium is enhanced. That is, specifically, the present invention includes: [1] A food flavor improver characterized in that it contains a combination of (A) aliphatic aldehyde compounds, (B) thiol compounds, (C) ammonia or amine compounds, and (D) Sugars (A)~(D) ingredients coexist in the flavor improver manufacturing raw material heat-processed to produce a heat-treated product as an ingredient that imparts the flavor when heated and conditioned fish or enhances the heated and conditioned flavor of fish Ingredients, [2] The food flavor improver described in [1] above, characterized in that: aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars are foods prepared from food materials other than fish Ingredients of raw materials or ingredients derived from food raw materials, [3] The food flavor improver as described in [1] or [2] above, characterized in that the aliphatic aldehyde compound is an aliphatic aldehyde compound with 2-9 carbons, [4] The food flavor improver described in any one of [1] to [3] above, wherein the aliphatic aldehyde compound is an oxide of edible fats and oils containing unsaturated fatty acids, and [5] is as described above [ The food flavor improver described in any one of 1] to [4], characterized in that the thiol compound is cysteine, reduced glutathione, or selected from meat juice and yeast extract containing thiol compound And one or more thiol compounds in the by-products of processed food manufacturing, [6] The food flavor improver described in any one of [1] to [5] above, characterized by: ammonia or amines The compound is ammonia, organic or inorganic ammonium salt, or one or more ammonia or amine compounds selected from yeast extract, protein hydrolysate, or processed food manufacturing by-products, [7] as in the above [1] to [6] The food flavor improving agent according to any one of the above, characterized in that the saccharides include reducing sugars such as monosaccharides or disaccharides, or one or more sugars selected from food materials containing the saccharides, [8] A food flavor improver, characterized by being contained in (A) among (A) aliphatic aldehyde compounds, (B) thiol compounds, (C) ammonia or amine compounds, and (D) sugars. (D) The ingredients of (D) coexist in the flavor improving agent manufacturing raw materials described in [1] to [7] above, and the heat-treated product produced by further containing alcohol and heat-treating it as a flavor imparted when the fish is heated and prepared [9] The food flavor improver as described in any one of [1] to [8] above, characterized in that: the heat-treated material is a raw material of the flavor improver [10] The food flavor improver described in any one of the above [1] to [9] is a heat-treated product produced by heat treatment at 40 to 100°C for 0.1 to 5 hours, which is characterized by: The heat-treated product produced by the heat treatment of the raw material contains a compound having one or more functional groups selected from the group consisting of a thiazole ring, a thiazoline ring, and a dithiazoline ring. Furthermore, the present invention includes: [11] A method for producing a food flavor improving agent as described in any one of [1] to [10] above, characterized in that (A) aliphatic aldehyde compound, (B) ) A flavor improver manufacturing raw material in which thiol compounds, (C) ammonia or amine compounds and (D) sugars (A) ~ (D) coexist, or the flavor improver manufacturing raw materials further contain alcohol The raw material for the agent is heated at 40~100°C for 0.1~5 hours to produce a heat-treated product that contains ingredients that impart the flavor of the fish when it is heated or enhances the flavor of the fish, [12] A method for improving the flavor of food and beverage, characterized by adding the flavor improving agent described in any one of [1] to [10] above to the food and beverage, thereby imparting the flavor of the food and beverage when the fish is heated and conditioned Or enhance the heating and conditioning flavor of fish and shellfish, or [13] a fish shell and extract liquid, characterized in that: adding the flavor improving agent as described in any one of [1] to [10] above, when heating and conditioning the fish shell and shellfish The flavor or enhance the heating and conditioning flavor of fish and shellfish. [Effects of the Invention] The present invention provides a food flavor improving agent that can be used to reproduce the heated-conditioned flavor (the flavor of the heated-conditioned fish-based) in processed foods in a sufficient supply amount. As a natural, efficient and high-quality food flavor improver. The present invention is capable of preparing a food flavor improving agent that imparts a flavor when the fish is heated and conditioned even without using raw materials of fish media, and provides a natural, high-efficiency, and high-quality food flavor improving agent with a sufficient supply amount. Enhance the flavor of food and beverage products, especially in food and beverage products that use fish and other food products, the heated and adjusted flavor of fish and food products, so as to provide food and beverage products with excellent flavor.

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 improver and a method for manufacturing the food flavor improver. The food flavor improver is characterized in that it contains a flavor that allows aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars to coexist. The heat-treated product produced by heating the raw material of the improving agent is used as an ingredient that imparts the flavor of the heated fish-medium to the food and beverage or enhances the heat-conditioned flavor of the fish-medium of the food and beverage. The flavor improving agent of the invention is prepared without using fish media materials, and is used in the manufacture of processed foods, and has the effect of imparting or enhancing the good and multiple flavors obtained when the fish media is heated to the food. In the food flavor improver of the present invention, the aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars of the raw materials can be prepared as food raw materials or components derived from food raw materials. Fishes can also be used as food raw materials, and in the present invention, it is not necessary to use fishes. <Aliphatic aldehyde compound> The aliphatic aldehyde compound used in the present invention is not particularly limited. It is usually aliphatic aldehyde compound with 1 to 18 carbon atoms, preferably aliphatic aldehyde compound with 2 to 9 carbon atoms . In addition, the number of unsaturated bonds in these aliphatic aldehydes may be one type or plural types. Furthermore, the structure of these aliphatic aldehyde compounds may be linear or branched. Examples of aliphatic aldehyde compounds having 2 to 9 carbon atoms include acetaldehyde, n-propionaldehyde, n-butanol, 2-butyraldehyde, 2-methylpropionaldehyde, n-valeraldehyde, 2-pentenal, 3 -Methylbutanal, 2,2-dimethylpropane, n-hexanal, 2-hexenal, 3-hexenal, 4-hexenal, 2,4-hexadienal, 2,3-di Methylbutanal, 2-methylvaleraldehyde, 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-octene Enal, 2,4-octadienal, 6-methylheptanal, n-nonenal, 2-nonenal, 3-nonenal, 4-nonenal, 5-nonenal, 6-nonenal Enal, 8-nonenal, 2,4-nonadienal, 2,6-nonadienal, 3,6-nonadienal, 2,4,6-nonadienal, 2-methyl Octanal, 6-methyloctanal, 2,6-dimethyl-5-heptenal, glyoxal, succinaldehyde, 1,5-glutaraldehyde, etc., preferably those that can be used in foods and beverages . These aliphatic aldehyde compounds may be used alone or in combination of two or more kinds. The aliphatic aldehyde compound may be contained in the content of the aliphatic aldehyde compound, or may be used after being isolated and purified from the content of the aliphatic aldehyde compound by conventional methods. In addition, the flavor improving agent is used in foods and beverages. Therefore, the aliphatic aldehyde compound of the raw material is preferably derived from a raw material containing aliphatic aldehyde compound and having edible experience in terms of safety. As an example, oxides of unsaturated fatty acids can be cited. Examples of unsaturated fatty acids include oleic acid, linoleic acid, linolenic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and the like. Unsaturated fatty acids may also be contained in edible fats and oils. Examples of edible fats and oils include animal fats such as butter, lard, chicken fat, egg butter, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, salad oil, corn oil, sunflower oil, rapeseed oil, Palm oil, cottonseed oil, coconut oil, peanut oil, linseed oil, perilla oil and other vegetable oils. The unsaturated fatty acid content can also be extracted from the fat content using organic solvents such as hexane and ethanol. In addition, fats and oils obtained as by-products in the production of processed livestock products and vegetable processed products can also be used as 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). Examples include hydrogen sulfide, cysteine, and reduced glutathione. Peptides and so on. These thiol compounds may be used alone or in combination of two or more kinds. In addition, it may also be a thiol obtained by subjecting compounds containing sulfur atoms such as cystine, methionine, thiamine, oxidized glutathione, and sulfurized allyl groups to chemical treatment, enzymatic treatment, or physical treatment. Compound. The thiol compound is also preferably a food and beverage raw material with edible experience containing the thiol compound. For example, it is preferable to use meat juices containing thiol compounds, extracts from yeast, etc., boiled juices, boiled liquids, boiled juices, etc. obtained as by-products when manufacturing processed livestock products, processed vegetable products, and processed fruit foods. Moreover, it can also be used by isolating and purifying it from the content of these thiol compounds 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 ammonium salts such as ammonium carbonate, ammonium acetate, ammonium lactate, ammonium phosphate, and ammonium glutamate. Ammonia or ammonium salt is also preferably used as raw materials from food and beverage products with edible experience. For example, it is preferable to use yeast extracts containing ammonia or ammonium salts, protein hydrolysates, boiled juices, boiled liquids, boiled juices, etc. obtained as by-products in the production of processed livestock products, processed vegetable products, and processed fruit foods. In this case, the ammonia content can also be isolated and purified by conventional methods for use. In addition, ammonia obtained by the deamidation of proteins, peptides, and amino acids can also be used. The amine compound used in the present invention is not particularly limited, and examples thereof include primary amine compounds such as methylamine, secondary amine compounds such as dimethylamine, and tertiary amine compounds such as trimethylamine. These amine compounds may be used alone or in combination of two or more kinds. These amine compounds are also preferably used as raw materials from food and beverage products with edible experience. For example, boiled juice, boiled liquid, boiled juice, etc. obtained as a by-product in the manufacture of processed livestock products, processed vegetable products, and processed fruit foods containing amine compounds. At this time, it can also be used by isolating and purifying from the contents of these amine compounds by conventional methods. The sugar used in the present invention is not particularly limited as long as it can be used in foods, and reducing sugars are preferably used. Examples of reducing sugars include monosaccharides such as ribose, xylose, arabinose, glucose, fructose, galactose, mannose, and rhamnose, and disaccharides such as lactose, maltose, and trehalose. These sugars can be used alone, or two or more of them can be mixed and used. In addition, polysaccharides such as sucrose, oligosaccharides, starch, and dextrin may be decomposed into monosaccharides or disaccharides by various methods. Furthermore, yeast extract rich in these sugars, molasses, liquid sugar, etc. can also be used. These sugars may also be included in the cooking juice, cooking liquid, and cooking juice obtained as a by-product in the manufacture of processed livestock products, processed vegetable products, and processed fruit foods. It can also be isolated and purified from the content of these sugars by conventional methods for use. The above method for coexisting aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds, and sugars is not particularly limited. For example, these compounds can be mixed to form a mixture. The mixture can be in a solid state such as powder, granules, powder granules, etc., and can also be coexisted with an appropriate solvent such as water and alcohol, and can be made into a solution state as needed. Among these, it is preferable to coexist with alcohol. If it is considered to be used in foods, the alcohol is preferably ethanol. Alcohol can also use brewed wine, distilled wine, liqueur, mirin, cooking wine, mashed seasonings, soy sauce, alcohol preparations, fermented products obtained by microorganisms such as yeast, etc. The amount of coexisting aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds, and sugars is difficult to specify due to the diversity of their raw materials. If it is produced in an effective dose in the heat-treated product obtained by heating and contains an effective ingredient that imparts or enhances the heated flavor of the fish, that is, a cyclic sulfur-nitrogen compound, it has a thiazole ring, a thiazoline ring, a thiazoline ring and There are no particular limitations on the conditions of compounds with one or more functional groups in the group consisting of dithia 𠯤 rings. Examples of compounds having a thiazole ring include thiazole, 2,4,5-trimethylthiazole, 2,4-dimethylthiazole, 2-acetylthiazole, 4-ethyl-5-ethylcarbonyl Oxyethylthiazole, 4-butyl-5-(2-hydroxyethyl)thiazole, 4-methyl-5-(2-hydroxyethyl)thiazole, 4-methyl-5-(2-hydroxypropyl)基)thiazole and the like. As the compound having a thiazoline ring, for example, 4-methyl-5-(2-hydroxyethyl)thiazoline, 2-acetyl-2-thiazoline, and the like can be cited. As the compound having a dithiol ring, for example, 2,4,6-trimethyl-1,3,5-dithiol, 2-isobutyl-4,6-methyldihydro-4H- 1,3,5-Dithiol, 4-isobutyl-2,6-dihydro-4H-1,3,5-dithiol, 2-isopropyl-4,6-dimethyl-4H -1,3,5-dithiol, 4-isopropyl-2,6-dimethyldihydro-4H-1,3,5-dithiol, dimethylfuran-dihydro-1,3 , 5-Dithia 𠯤 and so on. As an example of a raw material for heating aliphatic aldehyde compound, thiol compound, ammonia or amine compound and sugar, if the aliphatic aldehyde compound is acetaldehyde, the thiol compound is hydrogen sulfide, ammonia or amine compound When it is ammonia and the sugar is glucose, the following amounts are preferably used as such amounts: Generally, relative to 1 part by weight of acetaldehyde, hydrogen sulfide is 0.01 to 1000 parts by weight, preferably 0.1 to 1000 parts by weight , And more preferably 0.1 to 100 parts by weight, more preferably 0.5 to 10 parts by weight, and 0.01 to 1000 parts by weight of ammonia, preferably 0.1 to 1000 parts by weight, still more preferably 1 to 1000 parts by weight, more preferably 1 to 20 parts by weight, glucose is 10 to 10000 parts by weight, preferably 10 to 1000 parts by weight, more preferably 10 to 1000 parts by weight, more preferably 10 to 50 parts by weight. In the case of coexisting alcohol as required, for example, all raw materials are set to 100 parts by weight, and alcohol is 0.1 to 10 parts by weight, preferably 1 to 8 parts by weight. The pH when the aliphatic aldehyde compound, thiol compound, ammonia or amine compound and sugar are coexisted and subjected to heat treatment is preferably adjusted to a normal pH of about 5 to 8, preferably pH 6 to 8, and more preferably pH 7 ~8. In addition, the heating treatment temperature when the aliphatic aldehyde compound, thiol compound, ammonia or amine compound and sugar are coexisted and heated, if it is produced in the object obtained by heating and contains a thiazole ring and a thiazoline ring There are no special restrictions on the conditions of the compound with one or more functional groups in the group consisting of dithia 𠯤 ring, usually at 40~100℃ for 0.1~5 hours, preferably at 50~100℃ 0.1 to 3 hours, more preferably 0.3 to 3 hours at 90 to 100°C, more preferably 0.3 to 2 hours at 90 to 100°C. The heating method at this time is not particularly limited, and examples include oil tank heating, IH heater heating, oven heating, extruder heating, microwave heating, steam heating, hot air heating, and the like. Moreover, retort sterilization, Joule sterilization, pressure heating, hot air drying, steam drying, fumigation, etc. can also be used as a heating method. The heat-treated product obtained by heating can be used directly as the flavor improver of the present invention, and if necessary, it can also contain additives. The additives can be used for: inorganic salts such as table salt, ascorbic acid, fumaric acid, malic acid, tartaric acid Acids such as carboxylic acids such as citric acid, amino acids such as sodium glutamate, sodium aspartate, nucleic acids such as sodium inosinine, sodium guanine nucleotide, sugars such as sucrose, glucose, lactose, soy sauce, miso, Livestock meat extract, poultry extract, fish medium extract, yeast extract, protein hydrolyzate and other natural seasonings, spices, herbs and other spices, dextrin, various starches and other excipients, food and beverage products. The flavor improving agent of the present invention contains umami taste such as sodium glutamate, aspartic acid, oxyglutamic acid, ibotenic acid, tricholamine acid, sodium inosinate, sodium guanine nucleotide, sodium succinate, etc. In the case of substances, it can be suitably used as a seasoning. The flavor improving agent of the present invention may be in any shape such as liquid, powder, and granular. Examples of the method for improving the flavor of the present invention include a method of adding the flavor improving agent of the present invention as a material in the manufacture of food and beverages, a method of adding it as a conditioning material when preparing food and beverages, and a method of adding in food and beverages. The food and drink are not particularly limited, but it is preferable to list food and drink products using fish and shellfish as a raw material. The fish and shellfish used as raw materials are not particularly limited. Examples include cephalopods such as cuttlefish and octopus, crustaceans such as shrimp, krill, crab, and lobster, oysters, clams, clams, abalone, turban shells, snails, etc. Shellfish such as clams and scallops, salmon roe, cod roe, herring roe and other fish eggs, salmon, tuna, bonito, sardines, saury, mackerel, flying fish, bamboo fish, herring, flounder, flounder, sea bream Fish such as cod, goby, anglerfish, ray, shark, puffer, willowleaf, eel, conger eel, sweetfish, sea urchin, etc., and crustaceans and shellfish are preferred examples. Among them, crustaceans are particularly preferred, and shrimp are more preferred. In addition, processed fish shells can also be used as fish shells. As specific examples of food and beverages using fish and shellfish, for example, broth, broth miso, fish sauce, sauce for roasted shrimp (fried shrimp with spicy sauce) or dipping sauce for fried seafood, seasoning for seafood fried rice, and sour and spicy shrimp Seasonings for soup (Tom Yum Goong soup, etc.), seasonings for Indonesian fried rice, oyster sauce, XO sauce, salad dressing for seafood salad, seasonings for mentaiko mayonnaise, seafood Chinese soup, shrimp wonton soup, shark fin soup, thick soup, Clam chowder, seafood chowder, hot and sour shrimp soup (Tom Yum Goong soup, etc.), seafood miso soup, seafood clear soup and other soups, noodles (seafood soy sauce fried noodles, seafood soup noodles, plate udon noodles, seafood ramen noodles, Tom Yum Goong ramen , Laksa, Vietnamese noodles, shrimp tomato cream pasta, seafood pasta, cuttlefish sauce pasta, etc.) Sauces, sauces, salmon porridge, seafood fried rice, shrimp pilaf, Spanish paella, shrimp risotto, Indonesian fried rice , Crab porridge, rice with sea bream soup, flours such as takoyaki, okonomiyaki, Korean pancakes, fish cakes, mentaiko (sinzi mentaiko, etc.), dried fish products, fish and fish marinated fermented foods (salt) Spicy, salted anchovies, etc.) and other processed aquatic products, processed vegetables such as kimchi, shrimp dumplings, shrimp siu mai, dried shrimp (fried shrimp with spicy sauce), tempura shrimp, fried shrimp, fried cuttlefish, fried fish, shrimp grilled dishes Frozen foods, shrimp senbei, seasonings for snacks such as shrimp snacks, snacks, cooking using other fish, fried food, barbecue, curry and other prepared foods. Adding the flavor improving agent of the present invention to foods and beverages can improve the flavor of foods and beverages. In the case of food and beverage products that use fish and shellfish as raw materials, by adding the present invention, the flavor of each fish and shellfish used is enhanced, especially the flavor during heating and conditioning. That is, the flavor improving agent of the present invention can be used as a fish-based flavor enhancer for fish-based foods and beverages, and can be used as a fish-based flavor enhancement method for fish-based foods and beverages. Depending on the content of the compound having a thiazole ring, a thiazoline ring, or a dithiazole ring in the fish media flavor improver or fish media extract, and the type of food and beverage, it may be adjusted appropriately. These compounds can be quantified by conventional methods such as gas chromatography. The amount of addition in the food and beverage of the flavor improver of the present invention can be appropriately set according to the food and beverage. When a food and beverage product using fish meat as a food or beverage is used, the food and beverage contains a thiazole ring and a thiazoline ring. Or the content of the compound of the dithia ketone ring is preferably 10 ppb. Examples of the present invention are shown below, but the present invention is not limited to these examples. [Example] [Reference Example] In order to verify the flavor components generated during the production of the food flavor improving agent of the present invention, the following compounds were used to conduct a flavor imparting test. <Reference Example 1> As a compound having a thiazole ring, 2-acetylthiazole (2-acetylthiazole), and a compound having a thiazoline ring, 2-acetyl-2-thiazoline (2 -Acetyl-2-thiazoline), and 2,4,6-trimethyl-1,3,5-dithiazoline (2,4,6-trimethyl Base-1,3,5-dithiazide) were added to the shrimp tomato cream pasta sauce to reach a content of 100ppb to prepare the shrimp tomato cream pasta sauce in the test area 1~3. In addition, the shrimp tomato cream pasta sauce was added so that the content of the three compounds reached 30 ppb to prepare the shrimp tomato cream pasta sauce in the test area 4. Furthermore, the reason for selecting the above three compounds is that they are available as reagents. The sensory evaluation of the concentration of the shrimp flavor of the shrimp-tomato cream pasta sauce without additives and the shrimp-tomato cream pasta sauce in the test zone 1~4 was carried out by 3 trained sensory inspectors. Furthermore, the "fresh shrimp flavor" here refers to the "fresh shrimp flavor" obtained by heating the shrimp, the raw material of the shrimp tomato cream pasta sauce. Evaluation The concentration of the shrimp flavor of the non-added shrimp tomato cream pasta sauce was set to 4 points, and the concentration of the shrimp flavor compared with this was evaluated by the 7-point evaluation method according to the following criteria. 7 points: Compared with no additives, a very strong shrimp flavor is felt. 6 points: Compared with no additives, a very strong shrimp flavor is felt. 5 points: Compared with no additives, a strong shrimp flavor is felt. 4 points: Fresh shrimp flavor of the same level without additives 3 points: Compared with no additives, the shrimp flavor is lighter. 2 points: Compared with no additives, the shrimp flavor is quite light. 1 point: Compared with no additives, the shrimp flavor is very light. Table 1 shows the average value of the scores of 3 panelists for the fresh shrimp flavor. [Table 1]

As shown in Table 1, the shrimp tomato cream spaghetti sauce obtained by adding the compound with thiazole ring, the compound with thiazoline ring and the compound with dithiazoline ring was compared with the one without additives. The flavor is increased. In addition, the shrimp tomato cream pasta sauce obtained by adding all the three compounds has the most shrimp flavor increase. <Reference Example 2> The compounds used in Reference Example 1 were added to the soba sauce, crab soup, miso soup, thick soup, clam chowder, and seafood noodles that are commercially available foods and beverages using fish and shellfish. , Seafood and soy sauce fried noodles, Spanish paella, and cod roe noodle sauce, evaluate the fish flavor of each food and drink, and confirm that the flavor produced by heating the fish used in any food and beverage can be enhanced. [Example 1] The aldehyde (Wako Pure Chemical Industries, Ltd.) was diluted with distilled water to prepare a 5 mM acetaldehyde solution (1). The hydrogen sulfide (solid form; Wako Pure Chemical Industries, Ltd.) is heated, and the generated hydrogen sulfide is dissolved in distilled water to prepare a hydrogen sulfide solution. The amount of hydrogen sulfide in the hydrogen sulfide solution was measured with a hydrogen sulfide HPLC detection kit (Dongjin Chemical) and diluted with distilled water to prepare a 5 mM hydrogen sulfide solution (2). Dilute 25% ammonia water (Wako Pure Chemical Industries, Ltd.) with distilled water to prepare a 10 mM ammonia solution (3). Dissolve glucose (Wako Pure Chemical Industries, Ltd.) in distilled water to prepare a 100 mM glucose solution (4). Prepare a solution of (1), (2), (3) and (4) mixed in equal amounts, and adjust the pH to 7.5 with sodium hydroxide (Wako Pure Chemical Industries, Ltd.) solution. The solution was heated in an autoclave at 100°C for 30 minutes, and the generated volatile components were measured using a gas chromatography/mass spectrometer (GC/MS). <Result> As a result, it was confirmed that a compound having a thiazole ring, a thiazoline ring, and a dithiazole ring was produced. [Example 2] Alpha-linoleic acid, linoleic acid and oleic acid of fatty acids with 18 carbon atoms were heated and oxidized to prepare samples (a) to (c) containing aliphatic aldehyde compounds. Then, in the method described in Example 1, except that the amount of the aliphatic aldehyde compound was about 5 mM, the samples (a) to (c) were used instead of the acetaldehyde solution (1), and the same operation was performed to obtain Three kinds of heating results. <Result> The volatile components of each heating result were supplied to a gas chromatography/mass spectrometer, and it was confirmed that a compound having a thiazole ring, a thiazoline ring, and a dithiazole ring was generated. Appropriately add the three kinds of heating results to the food and beverages using fish jelly used in Reference Example 2. After evaluating the fish flavour of each food and beverage, it is confirmed that when the fish jelly used in any food and beverage is heated and prepared The resulting flavor has been enhanced. [Example 3] The sunflower oil was heated and oxidized to prepare a sample (i) containing an aliphatic aldehyde compound. The sample (i) is supplied to the gas chromatography/mass spectrometer, and it is confirmed that aliphatic aldehyde compounds with carbon number 4 to 7 are produced (Figure 1). In addition, a commercially available yeast extract containing a large amount of glutathione was dissolved in distilled water up to 50% by weight to prepare sample (ii). In addition, a large amount of commercially available yeast extract containing ammonia was dissolved in distilled water to reach 50% by weight to prepare sample (iii). Mix 5 parts by weight of sample (i), 30 parts by weight of sample (ii), 45 parts by weight of sample (iii), 3 parts by weight of glucose and 4 parts by weight of ethanol to prepare a solution, using hydroxide Sodium adjusts the pH to 7.3. The resulting solution was heated at 100°C for 60 minutes. The volatile components of the resulting heating product were supplied to a gas chromatograph/mass spectrometer, and it was confirmed that various compounds with thiazole rings were generated (Figure 2). [Example 4] The heat-treated product obtained in Example 3 was added to the food and drink using fish jelly used in Reference Example 2 so as to reach the addition amounts described in Table 2 respectively. The concentration of the fish flavour of each food and drink was evaluated by 3 trained panelists. Furthermore, the "fish flavour" here refers to the flavour generated when each fish flavour is heated and prepared. ++: Compared with no additives, the fish flavour is very strong. +: Compared with no additives, the fish flavour has a strong flavor. ±: Compared with no addition, the flavor of fish is the same. -: Compared with no additives, the fish flavour is weak. --: Compared with no additives, the fish flavour is very weak. [Table 2]

As shown in Table 2, in any of the added food and beverages, it was confirmed that adding the heat-treated product would enhance the fish flavor. [Example 5] <Composition of raw material components and heat treatment> From the compounds or compositions described in the "aliphatic aldehyde compound" column in Table 3, one or more compounds or compositions were selected and heated and oxidized to prepare Sample (i). In addition, one or more compounds or compositions were selected from the compounds or compositions described in the "thiol compound" column in Table 3, and an appropriate amount (for example, 50% by weight) was dissolved in distilled water to prepare sample (ii). Furthermore, one or more compounds or compositions are selected from the compounds or compositions described in the column of "ammonia or amine compounds" described in Table 3, and an appropriate amount (for example, 50% by weight) is dissolved in distilled water to prepare sample (iii). To an appropriate amount of samples (i)~(iii), for example, 5 parts by weight of sample (i), 30 parts by weight of sample (ii), and 45 parts by weight of sample (iii), add selected from the table One or more of the compounds described in the "sugar" column in 3 and an appropriate amount (for example, 4 parts by weight) of ethanol are mixed to prepare a solution, and the pH is adjusted to 7.5 using sodium hydroxide. The resulting 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 dithiazoline ring was generated. [table 3]

[Industrial Applicability] The present invention provides a heat-conditioned food flavor modifier that can be used to reproduce the heated-conditioned flavor of fish and shellfish in processed foods as a natural flavor, high-efficiency, and high-quality flavor modifier. The food flavor improver. The present invention is capable of preparing a food flavor improving agent that imparts a flavor when heated and conditioned fish media without using raw materials of fish media, and provides a natural, high-efficiency and high-quality food flavor improving agent with a sufficient supply amount. Enhance the flavor of food and beverage products, especially in food and beverage products that use fish and other food products, the heated and adjusted flavor of fish and food products, so as to provide food and beverage products with excellent flavor.

Fig. 1 is a graph showing the analysis of aliphatic aldehyde compounds in heated and oxidized sunflower oil using a gas chromatography/mass spectrometer in an embodiment of the present invention. Figure 2 is an example of the heating and oxidation of sunflower oil, a yeast extract containing a large amount of glutathione, a yeast extract containing a large amount of ammonia, and a mixed solution of glucose and ethanol. The line graph of thiazole compounds analyzed by gas chromatography/mass spectrometer.

Claims (13)

A food flavor improving agent, which is characterized in that it contains a heat-treated product as a component that imparts the flavor when heated and conditioned fish or enhances the heated and conditioned flavor of fish and shellfish; the above-mentioned heat-treated product is used to make (A) aliphatic aldehydes Compounds, (B) thiol compounds, (C) ammonia or amine compounds, and (D) sugars (A) to (D) ingredients coexist in the production of flavor modifiers produced by heat treatment. Such as the food flavor improver of claim 1, wherein the aliphatic aldehyde compounds, thiol compounds, ammonia or amine compounds and sugars are food raw materials prepared from food raw materials other than fish media or components derived from food raw materials. Such as the food flavor improver of claim 1 or 2, wherein the aliphatic aldehyde compound is an aliphatic aldehyde compound with 2-9 carbon atoms. Such as the food flavor improver of claim 1 or 2, wherein the aliphatic aldehyde compound is an oxide of edible oil and fat containing unsaturated fatty acid. Such as the food flavor improver of claim 1 or 2, wherein the thiol compound is cysteine, reduced glutathione, or selected from gravy containing thiol compound, yeast extract and processed food manufacturing by-products One or more than two thiol compounds. The food flavor improver of claim 1 or 2, wherein the ammonia or amine compound is ammonia, organic or inorganic ammonium salt, or one or two selected from yeast extract, protein hydrolysate, or by-product of processed food manufacturing The above ammonia or amine compounds. The food flavor improver of claim 1 or 2, wherein the sugar is selected from reducing sugars containing monosaccharides or disaccharides, or one or more sugars in food materials containing the sugars. A food flavor improver, which is characterized in that it contains a heat-treated product as an ingredient that imparts flavor when heated and conditioned fish or enhances the heated and conditioned flavor of fish and shellfish; the above-mentioned heat-treated product is in any of claims 1 to 7 One of the flavor improver manufacturing raw materials further contains alcohol and heat-processed to produce; for example, the flavor improver manufacturing raw material of any one of claims 1 to 7 is made of (A) aliphatic aldehyde compound, (B) Thiol compounds, (C) ammonia or amine compounds, and (D) carbohydrates (A) to (D) coexist. The food flavor improver of claim 1, 2 or 8, wherein the heat-treated product is a heat-treated product produced by heating the flavor improver raw material at 40-100°C for 0.1 to 5 hours. The food flavor improver of claim 1, 2 or 8, wherein the heat-treated product produced by heating the flavor improver raw material contains a thiazole ring, a thiazoline ring, and a dithiol in the heat-treated product.

A compound with one or more functional groups in the group consisting of rings. A method for producing a food flavor improver according to any one of claims 1 to 10, characterized in that: the raw material for the flavor improver is heated at 40 to 100°C for 0.1 to 5 hours to produce Heating and conditioning the flavor of fish and shellfish or heat-treated products that enhance the heating and conditioning flavor of the fish and shellfish; the raw materials for the production of the above-mentioned flavor improver are made of (A) aliphatic aldehyde compounds, (B) thiol compounds, (C) ) Ammonia or amine compounds and (D) sugars (A) to (D) components coexist, or the flavor improver manufacturing raw material further contains alcohol. A method for improving the flavor of food and beverage, which is characterized in that by adding the flavor improving agent of any one of claims 1 to 10 to the food and beverage, the flavor of the food and beverage when the food is heated and conditioned or the fish is enhanced Such as heating to adjust the flavor. A fish-medium extract, which is characterized in that by adding a flavor improving agent as in any one of claims 1 to 10, the flavor of the fish-medium is added or the heat-conditioned flavor of the fish-medium is enhanced.

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