This invention coexisting with sinigrin content things such as the plant and the like which belongs to the aburana course of the yeast extract and the western horseradish etc, regards the production method of the flavor revised medicine which features that it heats and the flavor revised method etc of the eating and drinking item which uses the said flavor revised medicine. As for the flavor revised medicine of this invention, in the eating and drinking item which possesses the process which it boils together when cooking the source and the soup etc, it is used for ideal as the meat boiling together flavor grant medicine which grants taste and profound flavor namely the meat boiling together flavor which have the unique depth which is obtained by boiling together meat such as beef, pork, chicken and mutton.本発明は、酵母エキスと西洋ワサビ等のアブラナ科に属する植物等のシニグリン含有物とを共存させて加熱することを特徴とする風味改良剤の製造方法、該風味改良剤を用いる飲食品の風味改良方法等に関する。本発明の風味改良剤は、ソース、スープ等の調理時に煮込む工程を有する飲食品に、牛肉、豚肉、鶏肉、羊肉等の肉を煮込むことにより得られる独特の深みのある味や重厚な風味、すなわち肉煮込み風味を付与する肉煮込み風味付与剤として好適に用いられる。
