Composition for flavor addition or enhancement

Abstract

To provide a composition for addition or enhancement of a meat-like flavor which can add or enhance the meat-like flavor, a production method thereof, a method for addition or enhancement of the meat-like flavor, and so on.SOLUTION: It has been found that a heat-treated product obtained by heating an aqueous solution including a free amino acid and a polyunsaturated fatty acid-containing oil and fat under an alkaline and / or acidic condition can be used for addition or enhancement of a meat-like flavor.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for enhancing meat-like flavor, a method for producing the same, and a method for enhancing the meat-like flavor. [Background technology]

[0002] Due to the movement to realize a sustainable society and growing health consciousness, the number of vegetarians and vegans is increasing, and foods that substitute animal ingredients with plant ingredients are being actively developed. Also, in order to satisfy the tastes of vegetarians who prefer the flavor of meat, various studies are being conducted on flavors that have a seafood or meat flavor.

[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 by weight of smoke flavoring. Patent Document 2 discloses a method for producing a flavoring agent that imparts the flavor of cooked meat or fish to food, which is characterized by combining a lipid material that is at least one triglyceride or unsaturated fatty acid with a sulfur-containing compound to obtain a mixture, reacting this mixture by heating, and contacting the lipid material with an oxidizing agent to oxidize it before or during the reaction step to form the flavoring agent. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 48-35066 [Patent Document 2] Special Publication No. 6-14850 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 and enhancing a meat-like flavor, which is capable of imparting and enhancing a meat-like flavor, a method for producing the same, and a method for imparting and enhancing a meat-like flavor. [Means for solving the problem]

[0006] The inventors conducted various investigations to solve such problems and discovered that a meat-like flavor can be imparted and enhanced by using a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions, and thus completed the present invention.

[0007] That is, the present invention comprises the following features [1] to [8]. [1] A composition for enhancing a meat-like flavor, comprising as an active ingredient a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions, and containing pyrazines and / or aldehydes. [2] The composition for enhancing a meat-like flavor described in [1], which is obtained by heating an aqueous solution having an amino nitrogen concentration of 0.05 to 10% by weight and a polyunsaturated fatty acid-containing oil or fat concentration of 0.05 to 10% by weight under alkaline and / or acidic conditions. [3] The composition for enhancing a meat-like flavor according to [1] or [2], wherein the heat-treated product contains 10 ppm or more of pyrazines and / or 10 ppm or more of aldehydes. [4] A method for producing a composition for enhancing a meat-like flavor, comprising the step of heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions. [5] A method for producing the composition for enhancing meat-like flavor described in [4], further comprising an oil and fat extraction process. [6] A method for imparting and enhancing a meat-like flavor, characterized by adding to a food or beverage a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions. [7] A food or drink comprising the composition for enhancing meat-like flavor described in any one of [1] to [3]. [8] A flavor oil having a meat-like flavor, which contains pyrazines and / or aldehydes and is obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions to extract the oil and fat. Effect of the Invention

[0008] INDUSTRIAL APPLICABILITY The present invention makes it possible to provide a composition for imparting and enhancing a meat-like flavor and a flavor oil capable of imparting and enhancing a meat-like flavor, thereby making it possible to impart and enhance a meat-like flavor to foods and beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The "meat-like flavor" of the present invention means a flavor similar to that of seafood or meat, and in particular means a burnt or fragrant flavor, aroma, taste, etc. that is produced when seafood or meat is cooked.

[0010] The free amino acid used in the present invention is not particularly limited as long as it is a food or food additive containing a free amino acid, and examples thereof include various amino acids or amino acid salts such as sulfur-containing amino acids such as methionine, acidic amino acids such as aspartic acid, protein hydrolysates, yeast extracts, etc., and one or more selected from these groups can be used. The amino nitrogen concentration in the aqueous solution before heating is not particularly limited as long as a heat-treated product containing pyrazines and / or aldehydes is obtained, but is preferably 0.05 to 10% by weight, more preferably 0.08 to 8% by weight, and even more preferably 0.1 to 5% by weight, and the raw material may be used so as to achieve the amino nitrogen concentration.

[0011] The polyunsaturated fatty acid (PUFA)-containing fats and oils used in 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, and microbial oil, and animal fats and oils such as fish oil, and one or more types selected from this group can be used. The PUFA concentration in the aqueous solution before heating is not particularly limited as long as a heat-treated product containing pyrazines and / or aldehydes is obtained, but is preferably 0.05 to 10% by weight, more preferably 0.08 to 8% by weight, and even more preferably 0.1 to 5% by weight, and the oil or fat may be used so as to achieve this PUFA concentration.

[0012] The method for producing a composition for enhancing meat-like flavor, which is one aspect of the present invention, is characterized in that an aqueous solution containing free amino acids, polyunsaturated fatty acid-containing oils and water is heated under alkaline and / or acidic conditions. The heating produces a heat-treated product containing pyrazines and / or aldehydes, and heating under alkaline conditions produces pyrazines, while heating under acidic conditions produces aldehydes. The heat-treated product may be an oily heat-treated product obtained by extracting oil by adding oil to the heated solution. The content of water in the aqueous solution is preferably 2 to 95% by weight, more preferably 5 to 90% by weight, and even more preferably 10 to 85% by weight. The blending ratio of amino nitrogen to 1 part by weight of polyunsaturated fatty acid-containing oils and fats is preferably 0.1 to 20 parts by weight, more preferably 0.2 to 15 parts by weight, and even more preferably 0.3 to 10 parts by weight.

[0013] Heating under alkaline and / or acidic conditions may be performed under either alkaline or acidic conditions, and it is preferable to combine heating under alkaline and acidic conditions, such as heating under alkaline conditions, adjusting to acidic conditions, or heating under acidic conditions, adjusting to alkaline conditions, and heating. A heat-treated product obtained by heating under alkaline conditions and a heat-treated product obtained by heating under acidic conditions may be mixed, but heating under alkaline conditions and then adjusting to acidic conditions is more preferable in that the pyrazines and aldehydes content is increased and a heat-treated product having a strong meat-like flavor is obtained. The heat-treated product containing pyrazines and / or aldehydes after heating may be adjusted to pH 6 to 7. The acidic conditions are preferably pH 1.0 or more and less than 6.0, more preferably pH 1.5 or more and less than 5.8, and even more preferably pH 2.0 or more and less than 5.5, while the alkaline conditions are preferably pH 7.5 or more and less than 14, more preferably pH 7.8 or more and less than 13.5, and even more preferably pH 8.0 or more and less than 13, and can be adjusted using a pH adjuster. The acidic conditions can be adjusted using organic acids such as citric acid, lactic acid, acetic acid, etc., or inorganic acids such as hydrochloric acid, phosphoric acid, sulfuric acid, etc., while the alkaline conditions can be adjusted using hydroxides of alkali metals or alkaline earth metals such as sodium hydroxide, potassium hydroxide, calcium hydroxide, etc., carbonates or hydrogen carbonates of alkali metals such as sodium carbonate and sodium hydrogen carbonate, amines such as diamines and trimethylamine, ammonia, etc. The adjustment to acidic conditions is not particularly limited by the amount of the pH adjuster for adjusting acidity described above, provided that the desired acidic conditions are achieved; however, 20% by weight or more is preferred, 100 to 3,000% by weight is more preferred, and 200 to 2,000% by weight is even more preferred, relative to 100% by weight of the polyunsaturated fatty acid-containing oil or fat; and the adjustment to alkaline conditions is not particularly limited by the amount of the pH adjuster for adjusting alkalinity described above, provided that the desired alkaline conditions are achieved; however, 5% by weight or more is preferred, 10 to 1,000% by weight is more preferred, and 20 to 500% by weight is even more preferred, relative to 100% by weight of the polyunsaturated fatty acid-containing oil or fat.

[0014] The heating conditions of the present invention are not particularly limited as long as a heat-treated product containing the pyrazines and / or aldehydes of the present invention can be obtained. Heating under pressure, direct flame heating, induction heating, or the like can be used, and conventional heating equipment can be used, such as a vacuum kettle, a sealed kettle such as a pressure kettle, a direct flame kettle, an induction heating device, and the like. The heating temperature and time can be appropriately set, but 80 to 180°C, 5 minutes to 5 hours are preferred, and 90 to 130°C, 10 minutes to 3 hours are more preferred.

[0015] In the present invention, when fats and oils are extracted, there is no particular limitation as long as they are edible fats and oils, and examples thereof include vegetable fats and oils such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, rice oil, coconut oil, palm oil, etc., animal fats and oils such as lard, chicken oil, beef tallow, fish oil, butter, hardened oil, medium chain triglyceride (MCT), etc., and two or more types of fats and oils may be used in combination. When the aqueous solution after heating is 100% by weight, it is preferable to add 5 to 500% by weight of fats and oils to extract, more preferably 10 to 300% by weight, and even more preferably 20 to 200% by weight. After adding and mixing the fats and oils, the mixture is centrifuged to recover the oil layer, and a heat-treated product with fats and oils extracted can be obtained, which has a stronger cooked meat-like flavor than before extraction and is useful as a flavor oil.

[0016] In the method for producing the composition for enhancing meat-like flavor of the present invention, a commercially available food emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, lysolecithin, etc. may be added. Furthermore, the composition may be used as a concentrate by processing with a concentrator or the like in a conventional manner, or may be used as a dried product by drying. The drying method is not particularly limited, and the composition may be dried using a known means. As the drying method, for example, a known means such as a spray dryer, a drum dryer, a freeze dryer, an air dryer, etc. may be used. A general excipient may be added and dried, and examples of the excipient include disaccharides such as lactose and trehalose, dextrin, sugar alcohols, thickening polysaccharides such as gum arabic and xanthan gum, etc., 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 aqueous solution containing free amino acids, polyunsaturated fatty acid-containing oils and fats, and water. Furthermore, the product obtained by drying may be made into a granule using a granulator or the like.

[0017] Another embodiment of the present invention is a composition for enhancing a meat-like flavor, which contains as an active ingredient a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing fats and oils under alkaline and / or acidic conditions, and also contains pyrazines and / or aldehydes. By adding the composition for enhancing a flavor of the present invention to food or drink, it is possible to enhance a meat-like flavor to the food or drink, and in particular to enhance a cooked texture like that of cooked seafood or meat.

[0018] The composition for enhancing a meat-like flavor of the present invention may contain pyrazines and / or aldehydes. Examples of pyrazines include 2-methylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, etc., and the heat-treated product, which is the active ingredient, preferably contains 10 ppm or more of pyrazines, more preferably 30 to 5,000 ppm, and even more preferably 50 to 3,000 ppm. Examples of aldehydes include isobutyraldehyde, isovaleraldehyde, 2-methylbutyraldehyde, etc., and the heat-treated product preferably contains 10 ppm or more of aldehydes, more preferably 30 to 10,000 ppm, and even more preferably 50 to 5,000 ppm. The composition may contain either pyrazines or aldehydes, but it is preferable that the composition contains both pyrazines and aldehydes.

[0019] Another embodiment of the present invention is a method for imparting and enhancing a meat-like flavor, which is characterized by adding a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing fats and oils under alkaline and / or acidic conditions to a food or drink. By adding the heat-treated product, it is possible to impart to the food or drink a meat-like aroma of seafood or meat, in particular a flavor such as a burnt or fragrant aroma or taste like cooked meat that occurs when seafood or meat is cooked, and / or to enhance the meat-like flavor of the food or drink.

[0020] Another embodiment of the present invention, a food or drink containing a composition for enhancing meat-like flavor, can be prepared by adding the composition for enhancing meat-like flavor to a solid or liquid food or drink such as a powder for enhancing meat-like flavor. For example, examples of food or drink include noodle soup, soup stock, hot pot soup, pickle base, pasta sauce, vinegared vinegar, dressing, and various seasonings and soups. It can be added directly to hot water to prepare meat-flavored soup stock, and can also be used as a seasoning for preparing meat substitutes, and can be widely used regardless of whether the food or drink to which it is added contains meat-derived ingredients. By adding it to each food or drink, it can enhance meat-like flavor, etc. The composition for enhancing meat-like flavor of the present invention has the effect of enhancing meat-like flavor to 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, and even more preferably 0.01 to 10% by weight. EXAMPLES

[0021] 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.

[0022] [Test Example 1] 15 g of yeast extract Meest (registered trademark) P1G (amino nitrogen concentration: 5.1%, manufactured by Asahi Group Foods Co., Ltd.) as a free amino acid source, 0.5 g of refined fish oil DHA46-RD (polyunsaturated fatty acid concentration: 38%, manufactured by Ikeda Tohka Kogyo Co., Ltd.) as a polyunsaturated fatty acid (PUFA)-containing oil and fat, and 34.5 g of tap water were mixed, and the pH was adjusted to 2 to 10 (Test Examples 1-1 to 1-9) using phosphoric acid or sodium hydroxide as a pH adjuster, and then heat-treated at 130°C for 1 hour to obtain 45 g of each heat-treated product.

[0023] [Evaluation test 1] For the heat-treated products of Test Examples 1-1 to 1-9, 2-methylpyrazine (MP), 2,5-dimethylpyrazine (DMP), and 2,3,5-trimethylpyrazine (TMP) as pyrazines, and isobutyraldehyde (IBA), isovaleraldehyde (IVA), and 2-methylbutyraldehyde (MBA) as aldehydes were each measured under the following HPLC measurement conditions, and the results are shown in Table 1.

[0024] <HPLC Measurement Conditions: Pyrazines> · Detector: UV detector (275 nm) · Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm) · Mobile phase: Gradient from 2 mM sodium phosphate buffer (pH 2.1) to 80% aqueous acetonitrile solution · Flow rate: 1.0 ml / min · Column temperature: 40 °C · Standard: MP, DMP, TMP (all manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in 80% aqueous acetonitrile solution to prepare a calibration curve.

[0025] <HPLC Measurement Conditions: Aldehydes> · Detector: UV detector (365 nm) · UV labeling: Pre-column method using 2,4-dinitrophenylhydrazine (DNPH) · Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm) · Mobile phase: Gradient from 40% aqueous acetonitrile solution to 80% aqueous acetonitrile solution · Flow rate: 1.3 ml / min · Column temperature: 50 °C · Standard: IBA, IVA, MBA (all manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in 80% aqueous acetonitrile solution to prepare a calibration curve.

[0026]

Table 1

[0027] In the heat-treated products of Test Examples 1-1 to 1-4 obtained by heat-treating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under acidic conditions of pH 2 to 5, aldehydes such as isobutyraldehyde (IBA), isovaleraldehyde (IVA), and 2-methylbutyraldehyde (MBA) were detected, and a burnt flavor that occurs when seafood or meat is cooked was detected.

[0028] In the heat-treated products of Test Examples 1-7 to 1-9 obtained by heat-treating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline conditions of pH 8 to 10, pyrazines such as 2-methylpyrazine (MP), 2,5-dimethylpyrazine (DMP), and 2,3,5-trimethylpyrazine (TMP) were detected, and a fragrant flavor was felt that occurs when seafood or meat is cooked.

[0029] From the above, it was found that the heat-treated product obtained by heat-treating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under acidic or alkaline conditions has a cooked texture similar to that of cooked seafood or meat.

[0030] [Example 1] 25 g of the heat-treated product of Test Example 1-2 treated under acidic conditions and 25 g of the heat-treated product of Test Example 1-8 treated under alkaline conditions were mixed to obtain a heat-treated product (50 g) of Example 1. The pH of Example 1 was 5.3.

[0031] [Example 2] 15 g of yeast extract Meest (registered trademark) P1G (amino nitrogen concentration: 5.1%) as a free amino acid source, 0.5 g of refined fish oil DHA46-RD (polyunsaturated fatty acid concentration: 38%) as a polyunsaturated fatty acid-containing oil and fat, and 34.5 g of tap water were mixed, and the pH was adjusted to 9.0 using 48% sodium hydroxide (food additive) as a pH adjuster, and then heat-treated at 130°C for 1 hour. Next, the pH was adjusted to 3.0 using 90% phosphoric acid (food additive) as a pH adjuster, and then heat-treated at 130°C for 1 hour. Finally, the pH was adjusted to 5.3 using 48% sodium hydroxide (food additive) to produce the heat-treated product (50 g) of Example 2.

[0032] The pyrazines and aldehydes in the flavor liquids of Examples 1 and 2 were measured according to the above-mentioned Evaluation Test 1, and the results are shown in Table 2.

[0033] [Table 2]

[0034] In both heat-treated samples 1 and 2, both pyrazines and aldehydes were detected. In addition, 0.02 g of each heat-treated product was added to 50 ml of boiling water to prepare a 0.04% aqueous solution and a sensory evaluation was conducted. As a result, it was found that the heat-treated products of Examples 1 and 2 had a good flavor reminiscent of cooked fish meat and can therefore be used as a composition for enhancing a meat-like flavor.

[0035] [Example 3] As free amino acid sources, 5 g of yeast extract Miesto (registered trademark) P1G (amino nitrogen concentration: 5.1%), 10 g of sodium L-glutamate (amino nitrogen concentration: 7.3%, food additive), 1 g of L-cysteine ​​hydrochloride (amino nitrogen concentration: 7.7%, food additive), and 1 g of L-methionine (amino nitrogen concentration: 9.2%, food additive) were used, and as polyunsaturated fatty acid-containing fats and oils, 0.75 g of algal oil DHA (DHA content: 40%, manufactured by BIO PLUS) (Example 3-1) or microbial oil ARA were used. 0.75g of oil (ARA content: 40%, CABIO Co., Ltd.) (Example 3-2), 2.5g of thiamine hydrochloride (food additive), and 29.75g of tap water were mixed, and the pH was adjusted to 9.0 using 3.1g of 48% sodium hydroxide (food additive) as a pH adjuster, and then heat-treated at 121°C for 1 hour. Next, the pH was adjusted to 3.0 using 11.4g of 90% phosphoric acid (food additive) as a pH adjuster, and then heat-treated at 121°C for 1 hour. 25g of Sun Crystal (registered trademark) (manufactured by Nisshin Oillio Group Co., Ltd.), which is a medium-chain fatty acid triglyceride, was added to the obtained heat-treated product as an edible oil and fat, and the mixture was centrifuged to recover the oil layer, thereby obtaining 20g of heat-treated products (embodiment 3-1 and 3-2) extracted with oil and fat.

[0036] 0.02g of each of the products 3-1 and 3-2 was added to 50ml of boiling water to prepare a 0.04% aqueous solution, and a sensory evaluation was performed. As a result, it was found that the product 3-1 had a good flavor reminiscent of cooked fish, and the product 3-2 had a good flavor reminiscent of cooked meat, and therefore it was found that they can be used as a composition for enhancing meat-like flavor. In addition, both the products 3-1 and 3-2 are oils containing meat-like aroma components, and are useful as flavor oils.

[0037] [Example 4] Consommé soup containing 0.05% of Example Product 1 or 3-2 was prepared in the proportions shown in Table 3, and a sensory evaluation was conducted. When no additives were added, no meat-like flavor was detected, but by adding the Example Products, the soup had a flavor similar to cooked meat, confirming that Example Products 1 and 3-2 are useful as compositions for enhancing a meat-like flavor.

[0038] [Table 3]

[0039] [Example 5] A mixture of 10 g of yeast extract Meest (registered trademark) P1G (amino nitrogen concentration: 5.1%) as a free amino acid source, 2 g of L-methionine (amino nitrogen concentration: 9.2%, food additive), 4 g of algae oil DHA Algal Oil (DHA content: 40%) as a polyunsaturated fatty acid-containing oil, 13.8 g of 30% trimethylamine (food additive), and 70.2 g of tap water was mixed and the pH was adjusted to 9.1 using 2.8 g of 90% phosphoric acid (food additive) as a pH adjuster. The mixture was then heated at 121°C for 1 hour, after which 5.9 g of SLP-White Lyso (Tsuji Oil Mills Co., Ltd.), an enzymatically hydrolyzed lecithin, was added and dissolved by heating at 90°C for 10 minutes to obtain a heat-treated product (Product 5).

[0040] 0.05 g of the heat-treated product 5 was added to 100 ml of boiling water to prepare a 0.05% aqueous solution, and a sensory evaluation was conducted. The result showed that the product had a good flavor reminiscent of cooked fish meat, and therefore could be used as a composition for enhancing a meat-like flavor.

[0041] [Example 6] (Preparation of cod roe flavor) 10 g of yeast extract Meest (registered trademark) P1G (amino nitrogen concentration: 5.1%) as a free amino acid source, 0.8 g of algae oil DHA Algal Oil (DHA content: 40%) as a polyunsaturated fatty acid-containing oil, 6.5 g of 30% trimethylamine (food additive), 3 g of 85% phosphoric acid (food additive), and 28.2 g of tap water were mixed, the headspace was replaced with oxygen, and then the mixture was heat-treated at 121°C for 1 hour. 1.5 g of polyglycerin fatty acid ester decaglyceryl monomyristate MVEX (manufactured by Nikko Chemicals Co., Ltd.) (manufactured by Tsuji Oil Mills Co., Ltd.) was added, and the mixture was heated and dissolved at 90°C for 10 minutes to obtain a heat-treated product (Product 6).

[0042] 0.05 g of the heat-treated product 6 was added to 100 ml of boiling water to prepare a 0.05% aqueous solution, and a sensory evaluation was conducted. The result showed that the solution had a good flavor reminiscent of grilled cod roe, and it was found that the product could be used as a composition for enhancing a meat-like flavor.

Claims

1. The composition for enhancing meat-like flavor contains as an active ingredient a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions, and also contains pyrazines and / or aldehydes.

2. The composition for enhancing meat-like flavor according to claim 1, which is obtained by heating an aqueous solution having an amino nitrogen concentration of 0.05 to 10% by weight and a polyunsaturated fatty acid-containing oil concentration of 0.05 to 10% by weight under alkaline and / or acidic conditions.

3. 3. The composition for enhancing a meat-like flavor according to claim 1 or 2, wherein the heat-treated product contains 10 ppm or more of pyrazines and / or 10 ppm or more of aldehydes.

4. A method for producing a composition for enhancing meat-like flavor, comprising the step of heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing fats and oils under alkaline and / or acidic conditions.

5. The method for producing the composition for enhancing meat-like flavor according to claim 4, further comprising an oil extraction step.

6. A method for enhancing the imparting of a meat-like flavor, comprising adding to a food or drink a heat-treated product obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions.

7. A food or drink comprising the composition for enhancing meat-like flavor according to claim 1 or 2.

8. The flavor oil contains pyrazines and / or aldehydes and has a meat-like flavor, and is obtained by heating an aqueous solution containing free amino acids and polyunsaturated fatty acid-containing oils and fats under alkaline and / or acidic conditions and extracting the oil and fat.

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