| abstract |
The present invention improves the raw material feel (meaning to clearly feel the taste and/or texture (texture) peculiar to the food) in the refrigerated or frozen food that has been heated and conditioned and then cooled and refrigerated or frozen. The technical problem of the present invention is to provide a method for softening livestock meat, etc., masking the grassy smell of soybean milk, masking the smell of vegetable protein, increasing the irritating feeling of spices, improving the flavor of cocoa, and light-deteriorating odor of cow's milk or soybean milk. A preparation for suppressing, improving milky feeling, improving the grain flavor of soybean paste, masking fish odor, masking animal odor, improving fruitiness, or masking natto odor. The present invention is a fermented product (lactic acid bacteria/yeast fermented product) using lactic acid bacteria and yeast based on whey or soymilk. A lactic acid bacteria/yeast fermented product obtained by further fermenting a lactic acid bacteria fermented product of whey or soymilk with yeast is preferable. |