To liquid koji hydrolyzate 1.0 parts by volume of the wheat gluten, is mixed dissolved sugars 0.1-2.0 parts by weight, the pH was further admixed dissolving an alkali if necessary 5.5 to 7.5 After adjusting to, and heated from 1 to 50 hours at 70~95 ℃ the hydrate, the pH was adjusted as necessary to from 3.5 to 5.5, to give a flavor-imparting agent. The rich imparting agent, the color number of the soy sauce standard color number 5 or less, and containing at least glutamic 0.5% (w / v), the glutamate content of total nitrogen 1% (w / v) per 0.33 % is preferably (w / v) or higher.小麦グルテンの液体麹加水分解液1.0容量部に対し、糖類0.1~2.0質量部を混和溶解し、必要に応じ更にアルカリを混和溶解してpHを5.5~7.5に調整した後、該混和物を70~95℃で1~50時間加熱し、必要に応じpHを3.5~5.5に調整して、コク付与剤を得る。このコク付与剤は、醤油標準色の色番が5番以下で、グルタミン酸0.5%(w/v)以上を含有し、該グルタミン酸含量が全窒素1%(w/v)当り0.33%(w/v)以上であることが好ましい。
