Flavor application composition

Abstract

To provide a dried fish like flavor application composition capable of applying a dried fish like flavor and a production method of the same, and a method for applying a dried fish like flavor.SOLUTION: The inventors have found that, by using a heated object of a composition including: a smoke flavor; an acetic acid; trimethylamine; polyunsaturated fatty acid-containing grease; and water, a dried fish like flavor can be applied, the dried fish like flavor is used for the dried fish like flavor application composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for imparting a dried fish flavor, a method for producing the same, and a method for imparting a dried fish flavor. [Background technology]

[0002] A stable supply of dried bonito flakes has become an issue due to a decline in marine resources and rising prices. In addition, with the movement to realize a sustainable society and growing interest in health, foods that substitute animal ingredients with plant ingredients are being actively developed.

[0003] Patent Document 1 discloses a method for producing a high-quality bonito-like aroma composition, which is characterized by reacting trimethylamine or its salts with a smoke flavoring in the presence of water in a ratio of 100 parts (by weight) of trimethylamine to 10 to 300 parts of smoke flavoring. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 48-35066 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a composition for imparting a dried fish flavor that can impart a dried fish flavor, a method for producing the same, and a method for imparting a dried fish flavor. [Means for solving the problem]

[0006] The inventors conducted various studies to solve such problems and discovered that a dried fish-like flavor can be imparted by using a heated composition containing a smoke flavor, trimethylamine, and a polyunsaturated fatty acid-containing oil and fat, and thus completed the present invention.

[0007] That is, the present invention relates to the following [1] to [9]. [1] A composition for imparting a fish-flavor-like flavor, comprising as an active ingredient a heated composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and containing 0.01 parts by weight or more of trimethylamine per 1 part by weight of acetic acid. [2] The composition for imparting a fish-dried flavor described in [1], wherein the heated product contains 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine. [3] The composition for imparting a fish-flavor-like flavor described in [1] or [2], wherein the heated product contains 0.01 to 30 parts by weight of polyunsaturated fatty acid per 1 part by weight of trimethylamine. [4] A method for producing a composition for imparting a fish-flavor-like flavor, comprising heating a composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and containing 0.01 parts by weight or more of trimethylamine per 1 part by weight of acetic acid. [5] A method for imparting a fish-flavor-like flavor to a food or beverage, comprising adding to the food or beverage a heated composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and containing 0.01 part by weight or more of trimethylamine per 1 part by weight of acetic acid. [6] The method for imparting a fish-dried flavor described in [5], wherein the heated material contains 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine. [7] The method for imparting a fish-flavor-like flavor described in [5] or [6], wherein the heated material contains 0.01 to 30 parts by weight of polyunsaturated fatty acid per 1 part by weight of trimethylamine. [8] A food or beverage comprising the composition for imparting a fish-based flavor described in [1] or [2]. [9] A method for producing a food or beverage, comprising adding the composition for imparting a fish-based flavor described in [1] or [2] to the food or beverage. Effect of the Invention

[0008] According to the present invention, it is possible to provide a composition for imparting a dried fish flavor, which can impart a dried fish flavor to foods and beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The smoke flavor of the present invention generally refers to a product obtained by collecting gas components generated by burning sugarcane, bamboo, corn, or wood, or by cooling the smoke obtained by dry distillation, and includes liquid smoke and wood vinegar obtained by passing the gas components through a liquid. The smoke flavor of the present invention preferably contains 0 to 20% by weight of acetic acid, more preferably 0.05 to 20% by weight, even more preferably 0.1 to 15% by weight, and most preferably 0.2 to 10% by weight, by undergoing the dry distillation process. In addition, it is preferable that the smoke flavor does not contain benzopyrene.

[0010] The trimethylamine of the present invention is not particularly limited as long as it can be used for food applications, but for example, a commercially available 30 to 40% by weight aqueous trimethylamine solution can be used.

[0011] The polyunsaturated fatty acid (PUFA)-containing fats and oils of the present invention are not particularly limited as long as they contain the PUFAs α-linolenic acid, stearidonic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid (DHA), linoleic acid, γ-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, mead acid, etc., and examples of such fats and oils include vegetable fats and oils such as soybean oil, corn oil, sesame oil, grape seed oil, ahiflower oil, linseed oil, perilla oil, shiso oil, algae oil, etc., and animal fats and oils such as fish oil, and one or more types selected from this group can be used.

[0012] When an emulsifier is used in the present invention, it is not particularly limited, and commercially available food emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, etc. can be used, and they may be used alone or in combination of two or more. Polyglycerin fatty acid ester or sucrose fatty acid ester is preferable, and examples of polyglycerin fatty acid ester include Ryoto (registered trademark) Polyglyester (manufactured by Mitsubishi Chemical Foods Co., Ltd.) and NIKKOL (registered trademark) Decaglyn (Nikko Chemicals Co., Ltd.), and examples of sucrose fatty acid ester include Ryoto Sugar Ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.). Hydrophilic emulsifiers are preferable, and the HLB value of the emulsifier is preferably 10 to 20, more preferably 12 to 18, and even more preferably 13 to 16. When an emulsifier is added to a liquid such as water, oil does not float on the surface of the aqueous solution, and a food or drink with good dispersibility of oily components can be prepared.

[0013] In addition, when iron is used in the present invention, any iron compound permitted as a food additive may be used, such as ferric chloride, ferrous citrate, ferrous gluconate, ferrous lactate, ferrous sulfate (ferrous sulfate), ferric pyrophosphate, heme iron, etc., with ferrous sulfate being preferred. By including iron, it is possible to impart a bloody texture, which is the flavor of dark fish meat.

[0014] One aspect of the present invention is a composition for imparting a fish-flavor-like flavor, which contains as an active ingredient a heated composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water. The composition may further contain an emulsifier and iron. By adding the flavor-imparting composition of the present invention to a food or drink, a fish-flavor-like flavor can be imparted to the food or drink.

[0015] The composition for imparting a fish-like flavor of the present invention contains 0.01 parts by weight or more of trimethylamine per 1 part by weight of acetic acid in the heated product as an active ingredient, preferably 0.015 to 20 parts by weight, more preferably 0.02 to 15 parts by weight, and even more preferably 0.03 to 10 parts by weight, and by using such a content, a well-balanced flavor is obtained. In addition, the composition preferably contains 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine, more preferably 4 to 400 parts by weight, and even more preferably 5 to 300 parts by weight. In addition, the composition preferably contains 0.01 to 30 parts by weight of polyunsaturated fatty acid per 1 part by weight of trimethylamine, more preferably 0.02 to 20 parts by weight, and even more preferably 0.03 to 10 parts by weight. Furthermore, when an emulsifier is contained, the amount of the emulsifier is preferably 0.1 to 20 parts by weight, more preferably 0.2 to 10 parts by weight, and even more preferably 0.3 to 5 parts by weight, per part by weight of the polyunsaturated fatty acid. The content of acetic acid in the heated product, which is an active ingredient of the composition for imparting a fish-like flavor, is preferably 0.01 to 10% by weight, more preferably 0.05 to 8% by weight, and even more preferably 0.1 to 5% by weight. The content of the polyunsaturated fatty acid-containing fat is preferably 0.005 to 30% by weight, more preferably 0.01 to 20% by weight, and even more preferably 0.02 to 10% by weight. The content of water is preferably 5 to 98% by weight, more preferably 10 to 95% by weight, and even more preferably 15 to 90% by weight. Furthermore, when iron is contained, it is preferably contained in an amount of 0.1 to 10 parts by weight, more preferably 0.2 to 5 parts by weight, and even more preferably 0.5 to 3 parts by weight as an iron compound.

[0016] Another aspect of the present invention is a method for producing a composition for imparting a fish-like flavor, which is characterized by including a step of heating a composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and fat, and water. When using a smoke flavor that does not contain acetic acid, acetic acid may be added, and an emulsifier and / or iron may be added. The emulsifier is preferably added after heating, and each component may be added so as to have the above-mentioned content. In addition, the composition may be further processed in a concentrator or the like by a conventional method and used as a concentrate, or may be dried and used as a dried product. The drying method is not particularly limited, and the composition may be dried using a known means. As the drying method, for example, known means such as a spray dryer, a drum dryer, a freeze dryer, and an air dryer may be used. A common excipient may be added and dried, and examples of the excipient include disaccharides such as lactose and trehalose, thickening polysaccharides such as dextrin, sugar alcohols, gum arabic, and xanthan gum, and two or more types may be used in combination. The content of the excipient is preferably 10 to 400% by weight, more preferably 20 to 350% by weight, and even more preferably 30 to 300% by weight, based on 100% by weight of the solid content in the heated composition containing the smoke flavor, trimethylamine, polyunsaturated fatty acid-containing oil and water. Furthermore, the product obtained by drying may be made into a granule using a granulator or the like.

[0017] The above-mentioned heating conditions are not particularly limited as long as the composition for imparting a dried fish-like flavor of the present invention can be obtained, and heating can be performed by pressurized heating, direct flame heating, induction heating, etc., and ordinary heating equipment can be used, such as a sealed kettle such as a reduced pressure kettle or a pressure kettle, a direct flame kettle, an induction heating device, etc., and the heating temperature and time can be set appropriately, but 50 to 150°C, 5 minutes to 5 hours are preferred, and 60 to 130°C, 10 minutes to 3 hours are more preferred.

[0018] In the production of the composition for imparting a fish-like flavor of the present invention, the composition for imparting a fish-like flavor has a blending ratio of 0.01 parts by weight or more of trimethylamine per 1 part by weight of acetic acid contained in the composition for imparting a fish-like flavor, preferably 0.015 to 20 parts by weight, more preferably 0.02 to 15 parts by weight, and even more preferably 0.03 to 10 parts by weight, and by using such a blending ratio, a composition for imparting a fish-like flavor having a well-balanced flavor can be obtained. In addition, the composition for imparting a fish-like flavor has a blending ratio of 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine, preferably 4 to 400 parts by weight, and even more preferably 5 to 300 parts by weight. In addition, the composition for imparting a polyunsaturated fatty acid has a blending ratio of 0.01 to 30 parts by weight per 1 part by weight of trimethylamine, preferably 0.02 to 25 parts by weight, and even more preferably 0.03 to 10 parts by weight. Furthermore, when an emulsifier is added, the blending ratio is preferably 0.1 to 20 parts by weight of the emulsifier per 1 part by weight of polyunsaturated fatty acid, more preferably 0.2 to 10 parts by weight, and even more preferably 0.3 to 5 parts by weight.

[0019] In the present invention, any other seasoning material can be added, for example, seasonings such as salt, sugars, soy sauce, miso, acetic acid, amino acids, nucleic acids, yeast extract, protein hydrolysates, colorings, flavors, etc. The content of the seasoning material can be appropriately determined, but is preferably 50% by weight or less, more preferably 0.01 to 40% by weight, and even more preferably 0.05 to 30% by weight.

[0020] Another aspect of the present invention is a method for imparting a dried fish-like flavor, which is characterized by adding a heated composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and containing 0.01 parts by weight or more of trimethylamine per part by weight of acetic acid to a food or drink. The heated composition has a meaty aroma, fishy aroma, roasted aroma, and smoky aroma specific to dried fish, and has a good and powerful flavor, and has a flavor of the same quality as the dried fish flavor, so that adding it to a food or drink can impart a dried fish-like flavor.

[0021] Another aspect of the present invention is a food or drink containing the above-mentioned composition for imparting a fish-dried flavor or a method for producing the same. The composition for imparting a fish-dried flavor to a food or drink can be added to the food or drink in the form of a solid such as a powder or liquid to enhance the flavor of fish-dried flavor derived from shavings of dried fish such as bonito flakes. For example, various seasonings and soups such as noodle soup, soup stock, hot pot soup, pickle base, pasta sauce, vinegared vinegar, dressing, etc. can be prepared. In addition, it can be added directly to hot water to prepare a soup stock with a fish-dried flavor. Furthermore, it can be added as a seasoning to prepare a substitute for dried fish, and it can be widely used regardless of whether the food or drink to which it is added contains a component derived from dried fish. The composition for imparting a fish-dried flavor of the present invention has the effect of imparting a fish-dried flavor to a food or drink, and the amount of addition to each food or drink is not particularly limited, but is preferably 0.001 to 30% by weight, more preferably 0.005 to 20% by weight, even more preferably 0.01 to 10% by weight, and particularly preferably 0.5 to 5% by weight. EXAMPLES

[0022] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0023] [Example 1] In the formulation shown in Table 1, SmokEz H-6 (acetic acid content: 5.3%, Wisco Co., Ltd.) as a smoke flavor, 30% trimethylamine (TMA) aqueous solution (food additive), polyunsaturated fatty acid (PUFA)-containing oils and fats, DHA Algal Oil (DHA content: 40.1%, BIO PLUS Co., Ltd.) which is an algae-derived DHA-containing oil or Ahiflower Oil (stearidonic acid content: 19.0%, Seti Co., Ltd.) which is a plant-derived stearidonic acid-containing oil, and tap water were mixed, and then heated at 100 ° C. for 1 hour to prepare the flavor liquids of the implementation products 1-1 to 1-8. Table 1 shows the acetic acid content, TMA content, and PUFA content in each flavor liquid, as well as the smoke flavor relative to TMA (smoke flavor / TMA), the ratio of PUFA to TMA (PUFA / TMA), and the ratio of TMA to acetic acid (TMA / acetic acid).

[0024] [Comparative Example 1] A flavor liquid of Comparative Product 1 was prepared in the same manner as in Example 1, except that no PUFA was added, using the composition shown in Table 1.

[0025] [Evaluation test 1] A sensory evaluation was carried out on aqueous solutions in which each of the flavor liquids of the working products 1-1 to 1-8 and the comparative product 1 was added to 0.02% inosinic acid-containing physiological saline at a concentration of 1%. The sensory evaluation was carried out on a 5-point scale, with 5 being the same flavor, 4 being quite similar to the same flavor, 3 being similar to the same flavor, 2 being somewhat similar to the same flavor, and 1 being not the same flavor, for homogeneity with the flavor of dried fish (fish-like flavor), based on the presence of a meaty aroma, fishy aroma, roasted aroma, and smoked aroma peculiar to dried fish, and the strength of the flavor was evaluated on a 5-point scale, with 5 being a strong flavor and 1 being a weak flavor. The results are shown in Table 1.

[0026] [Table 1]

[0027] The flavor liquids of Examples 1-1 to 1-8 all had a meaty aroma, fishy fragrance, roasted aroma and smoky aroma that are unique to dried fish, and had a better and more powerful flavor than the flavor liquid of Comparison Product 1, which did not contain PUFA. From the above, it was found that the heat-treated flavor liquids of Examples 1-1 to 1-8, which contain a smoke flavor, TMA, and PUFA, are useful as compositions for imparting a dried fish flavor.

[0028] [Example 2] The flavor liquids of Examples 2-1 to 2-8 were prepared by mixing SmokEz H-6 (acetic acid content: 5.3%) as a smoke flavor, 30% trimethylamine (TMA) aqueous solution (food additive), DHA Algal Oil (DHA content: 40.1%), which is an algae-derived DHA-containing oil as a polyunsaturated fatty acid (PUFA)-containing oil, and tap water in the formulation shown in Table 2, and then heating the mixture at 100° C. for 1 hour. Table 2 shows the acetic acid content, TMA content, and PUFA content of each flavor liquid, as well as the smoke flavor relative to TMA (smoke flavor / TMA), the ratio of PUFA to TMA (PUFA / TMA), and the ratio of TMA to acetic acid (TMA / acetic acid).

[0029] [Comparative Example 2] A flavor liquid of Comparative Product 2 was prepared in the same manner as in Example 2, except that TMA was not added, using the composition shown in Table 2.

[0030] For the flavor liquids of Examples 2-1 to 2-8 and Comparative Product 2, a sensory evaluation was performed on the homogeneity with the flavor of dried fish (dried fish-like flavor) and the flavor intensity in accordance with the above-mentioned Evaluation Test 1. The results are shown in Table 2.

[0031] [Table 2]

[0032] The flavor liquids of Examples 2-1 to 2-8 all had a meaty aroma, fishy fragrance, roasted aroma, and smoky aroma that are unique to dried fish, and had a better and more powerful flavor than the flavor liquid of Comparison Product 2, which did not contain TMA. From the above, it was found that the heat-treated flavor liquids of Examples 2-1 to 2-8, which contain a smoke flavor, TMA, and PUFA, are useful as compositions for imparting a dried fish flavor.

[0033] [Example 3] Using the same composition as Example 1-4 and under the heat treatment conditions shown in Table 3, Example 3-1 to Example 3-4 were prepared as flavor liquids.

[0034] [Comparative Example 3] A flavor liquid of Comparative Product 3 was prepared in the same manner as in Example 3, except that no heat treatment was performed.

[0035] For the flavor liquids of Examples 3-1 to 3-4 and Comparative Product 3, a sensory evaluation was performed on the homogeneity with the flavor of dried fish (dried fish-like flavor) and the flavor intensity in accordance with the above-mentioned Evaluation Test 1. The results are shown in Table 3.

[0036] [Table 3]

[0037] The flavor liquids of Examples 3-1 to 3-4 all had a meaty aroma, fishy fragrance, roasted aroma, and smoky aroma that are unique to dried fish, and had a better and more potent flavor than the flavor liquid of Comparison Product 3, which was prepared without undergoing a heat treatment process. From the above, it was found that the heat-treated flavor liquids of Examples 3-1 to 3-4, which contain a smoke flavor, TMA, and PUFA, are useful as compositions for imparting a dried fish flavor.

[0038] [Example 4] The flavor liquid of Example 4 was prepared by mixing SmokEz H-6 (acetic acid content: 5.3%) and SmokEz Oil H (oil, acetic acid content: 0.4%) as smoke flavors, 30% trimethylamine (TMA) aqueous solution (food additive), DHA Algal Oil (DHA content: 40.1%) as polyunsaturated fatty acid (PUFA)-containing oils and fats, L-sodium glutamate (food additive) as amino acid salts, 5'-inosinic acid disodium as nucleic acid, and tap water with the composition shown in Table 4, and then heating at 100 ° C for 1 hour. Table 4 shows the acetic acid content, TMA content, and PUFA content in the flavor liquid, as well as the smoke flavor relative to TMA (smoke flavor / TMA), the ratio of PUFA to TMA (PUFA / TMA), and the ratio of TMA to acetic acid (TMA / acetic acid).

[0039] [Table 4]

[0040] A 0.1% aqueous solution of the flavor liquid of Example 4 was prepared and subjected to a sensory evaluation. As a result, the flavor liquid had a meaty aroma, fishy fragrance, roasted aroma and smoky aroma specific to dried fish, and had a good and powerful flavor. Since the flavor liquid had a flavor of the same quality as dried fish, it was found to be usable as a composition for imparting a dried fish-like flavor.

[0041] [Example 5] In the composition shown in Table 5, SmokEz H-6 (acetic acid content: 5.3%) as a smoke flavor, 30% trimethylamine (TMA) aqueous solution (food additive), DHA Algal Oil (DHA content: 40.1%) as a polyunsaturated fatty acid (PUFA)-containing oil containing algae-derived DHA, Meast (registered trademark) P1G (Asahi Group Foods Co., Ltd.) as a yeast extract as a seasoning, and tap water were mixed, and then heated at 121 ° C. for 1 hour. After cooling, NIKKOL (registered trademark) Decaglyn 1-MVEXF (Nikko Chemicals Co., Ltd.), a polyglycerin fatty acid ester, was added as an emulsifier and SmokEz Oil H (oil, acetic acid content: 0.4%) as a smoke flavor was added and mixed to prepare the flavor liquid of Example 5. Table 5 shows the acetic acid content, TMA content, and PUFA content in the flavor liquid, as well as the ratio of smoke flavor to TMA (smoke flavor / TMA), the ratio of PUFA to TMA (PUFA / TMA), and the ratio of TMA to acetic acid (TMA / acetic acid).

[0042] [Table 5]

[0043] A 0.1% aqueous solution of the flavor liquid of Example 5 was prepared and subjected to a sensory evaluation. As a result, the flavor liquid had a meaty aroma, a fishy aroma, a roasted aroma, and a smoky aroma specific to dried fish, and had a good and powerful flavor. Since the flavor liquid had a flavor of the same quality as the flavor of dried fish, it was found that it could be used as a composition for imparting a dried fish-like flavor. In addition, there was no oil floating on the surface of the aqueous solution, and the dispersibility of the oily components was good.

[0044] [Example 6] In the composition shown in Table 6, SmokEz H-6 (acetic acid content: 5.3%) and SmokEz Oil H (oil, acetic acid content: 0.4%) as smoke flavors, 30% trimethylamine (TMA) aqueous solution (food additive), DHA Algal Oil (DHA content: 40.1%) as polyunsaturated fatty acid (PUFA)-containing oils and fats containing algae-derived DHA, Meast (registered trademark) P1G (Asahi Group Foods Co., Ltd.), which is a yeast extract as a seasoning, salt, ferrous sulfate and tap water were mixed, and then the mixture was heated at 121 ° C. for 1 hour and cooled to prepare a flavor liquid of Example 6. Table 6 shows the acetic acid content, TMA content and PUFA content in the flavor liquid, as well as the smoke flavor relative to TMA (smoke flavor / TMA), the ratio of PUFA to TMA (PUFA / TMA), and the ratio of TMA to acetic acid (TMA / acetic acid).

[0045] [Table 6]

[0046] A 0.1% aqueous solution of the flavor liquid of Example 6 was prepared and subjected to a sensory evaluation. As a result, the flavor liquid had the meaty aroma, fishy fragrance, roasted aroma, smoky aroma and bloody feel characteristic of dried fish, and had a good and highly potent flavor. Since the flavor liquid had a flavor of the same quality as dried fish, it was found to be usable as a composition for imparting a dried fish-like flavor.

Claims

1. The composition for imparting a fish-dried flavor contains, as an active ingredient, a heated composition that contains a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and contains 0.01 part by weight or more of trimethylamine per 1 part by weight of acetic acid.

2. The composition for imparting a fish-like flavor according to claim 1, wherein the heated product contains 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine.

3. The composition for imparting a fish-like flavor according to claim 1 or 2, wherein the heated product contains 0.01 to 30 parts by weight of polyunsaturated fatty acid per 1 part by weight of trimethylamine.

4. A method for producing a composition for imparting a fish-flavor-like flavor, comprising heating a composition that contains a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and that contains 0.01 parts by weight or more of trimethylamine per 1 part by weight of acetic acid.

5. A method for imparting a fish-flavor-like flavor to a food or drink, comprising adding a heated composition containing a smoke flavor, acetic acid, trimethylamine, a polyunsaturated fatty acid-containing oil and water, and containing 0.01 part by weight or more of trimethylamine per 1 part by weight of acetic acid.

6. The method for imparting a fish-like flavor according to claim 5, wherein the heated product contains 3.5 to 500 parts by weight of smoke flavor per 1 part by weight of trimethylamine.

7. The method for imparting a fish-like flavor according to claim 5 or 6, wherein the heated product contains 0.01 to 30 parts by weight of polyunsaturated fatty acid per 1 part by weight of trimethylamine.

8. A food or drink comprising the composition for imparting a fish-like flavor according to claim 1 or 2.

9. A method for producing a food or drink, comprising adding the composition for imparting a fish-like flavor according to claim 1 or 2 to the food or drink.

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