JP2003033153A - Fermented flavor-giving agent and method for producing dough by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dough, capable of saving a number of processes for producing baked bread/cakes and time therefor, and capable of giving the baked bread/cakes having good tastes and variety. SOLUTION: This fermented flavor-giving agent contains a yeast fermentation product of a mixed solution which comprises an aqueous phase and an oily phase containing amino acids. The fermented flavor-giving agent preferably contains the oily phase separated from the yeast fermented product of the mixed solution which comprises the aqueous phase and the oily phase containing amino acids. The method for producing the dough comprises adding the fermented flavor-giving agent to the dough.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented flavor imparting agent and a method for producing breads and baked confectionery using the same.

[0002]

2. Description of the Related Art Frozen dough bread making methods, which have been widely used in recent years in bread making methods, almost omit the fermentation time. Therefore, the flavor of bread according to the frozen dough making method is the bread making method after the usual fermentation. It was obviously poor compared to the one by. Therefore, in order to impart a flavor to such bread, in an aqueous solution containing a sugar and a milk component as an assimilation source,
Frozen dough is a method of adding a fermented flavor liquid obtained by fermenting yeast or lactic acid bacteria to the water added during the dough preparation to impart a flavor to the bread, and a bread making method using fermented seeds such as the old noodle method and the liquid seed method. There is a case used in the baking method. However, in the conventional fermented flavor liquid that mainly uses the aqueous phase as a carrier for the flavor component,
The finished bread has a poor flavor, and if the fermented seeds are used to impart a fermented flavor, the manufacturing process becomes complicated. Further, the addition of flavors by flavors is not satisfactory as the taste of bread. Recently, in order to make up for the lack of flavor of bread, a bread-making method using a fermented flavor-imparting agent composed of a fermented product of a mixed liquid of an oil phase and an aqueous phase has been proposed (Japanese Patent Laid-Open No. 10-4862). Using this fermented flavor enhancer, a stronger and better fermented flavor can be obtained than an aqueous fermented flavor liquid, but since the flavor is monotonous, it is not compatible with a wide variety of bread flavors and is baked again. Not suitable for confectionery flavors.

In the method for producing baked confectionery, there is conventionally a fermented confectionery which uses yeast fermentation. When shortening the fermentation process in order to simplify the manufacturing process, it is difficult to use water-based fermentation flavor liquids and alcoholic beverages such as wine because the amount of water added is limited due to the combination of confectionery, giving a fermentation flavor. Is difficult In addition, in all baked confectioneries, even if flavors are added to the dough, the scent of the flavor is unlikely to be left over because the baking temperature is high. As described above, it is the current situation that an effective method for reducing the number of manufacturing steps of breads and baked confectionery and providing delicious and varied breads and baked confectioneries has not been proposed yet.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a fermented flavor imparting agent which improves the flavor deficiency of bread and baked confectionery and imparts a flavor suitable for the type of bread and baked confectionery, and bread using the same. The present invention relates to a method for manufacturing baked confectionery.

[0005]

Means for Solving the Problems As a result of intensive studies to solve this problem, the present inventors have found that a fermented flavor-imparting agent comprising a yeast fermented product of a mixed liquid containing an amino acid-containing aqueous phase and an oil phase is obtained. As a result, they have found that a preferable flavor can be imparted to breads and baked confectioneries as compared with the conventional method, and the present invention has been completed.

[0006] That is, the first aspect of the present invention relates to a fermented flavor-imparting agent comprising a yeast fermented product of a mixed liquid comprising an aqueous phase containing amino acids and an oil phase. A preferred embodiment relates to the above-mentioned fermentation flavor imparting agent, wherein the yeast fermented product of a mixed liquid comprising an aqueous phase containing amino acids and an oil phase is adjusted to an oil-in-water type or a water-in-oil type emulsion.

The second aspect of the present invention relates to a fermented flavor-imparting agent comprising an oil phase separated from a yeast fermented product of a mixed solution comprising an aqueous phase containing amino acids and an oil phase. A preferred embodiment relates to the above-mentioned fermentation flavor imparting agent, wherein the oil phase separated from the yeast fermented product of a mixed liquid consisting of an aqueous phase containing amino acids and an oil phase is adjusted to an emulsion or fat composition. As another preferred embodiment, the above-mentioned fermentation flavor imparting agent is characterized in that the amino acids are at least one selected from the group consisting of valine, leucine, isoleucine, phenylalanine and threonine.

A third aspect of the present invention relates to a method for producing a dough, which comprises adding the above-mentioned fermented flavor imparting agent to the dough.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

In the present invention, the amino acids include not only so-called amino acids such as valine, leucine, isoleucine, phenylalanine and threonine, but also proteolytic products such as yeast extract, dairy products such as milk, milk powder and yogurt. It also includes materials containing amino acids such as commonly consumed fruit juices or concentrated fruit juices such as strawberries, apples, grapes, oranges, oranges, grapefruits, peaches, melons and bananas, and sugar-based materials such as brown sugar and honey. Preferably valine, leucine, isoleucine, phenylalanine, threonine amino acids and strawberry, apple, grape, mandarin orange, orange, grapefruit, peach,
Melon, banana juice or concentrated juice, more preferably valine, leucine, amino acids of phenylalanine,
Strawberry, grape juice or concentrated juice is good. It is also possible to use one of these amino acids or a combination of two or more thereof. The amount of these amino acids to be added is not particularly limited, and may be appropriately increased or decreased according to the type and strength of the desired fermentation flavor, but it is preferably 0 in terms of the amount of amino acid based on the total amount of the fermentation flavor imparting material. 0.001 to 2% by weight, and more preferably 0.005 to 1% by weight. Protein degradation products, dairy products, fruit juice, concentrated fruit juice,
When using materials containing amino acids such as brown sugar and honey,
Although it depends on the type of material containing amino acids, it is preferably about 5 to 50% by weight based on the total amount of the fermentation flavoring material. If the amount of the amino acids added is small, an appropriate fermentation flavor may not be obtained, and if the amount is large, the unpleasant odor of the amino acids or the extract may become strong. When a sugar-based material is used, it is preferable to add sugar in an amount of about 1 to 30% by weight relative to the aqueous phase in order to prevent osmotic pressure damage to yeast. If the amount of the sugar-based material to be added is less than this, an appropriate fermentation flavor cannot be obtained, or if it is more than the above, fermentation failure may occur as described above.

In the present invention, the aqueous phase means a solution containing the above-mentioned amino acids in water and containing yeast and / or lactic acid bacteria and sugars as their assimilation source. Strains of yeasts and lactic acid bacteria are not particularly limited as long as they are types that are approved for use in food. The amount of yeast and lactic acid bacteria added to the aqueous phase is
The amount may be appropriately increased or decreased so as to give the desired fermentation flavor, and it is preferably 1 to 10% by weight based on the aqueous phase. If it is less than this range, it is difficult to obtain the desired fermentation flavor, and if it is too large, the yeast odor becomes strong, or the yeast dying during fermentation produces a dead odor. There is no particular limitation on the sugar as an assimilation source as long as it can be assimilated by the bacterium, but in order to prevent osmotic pressure damage to yeast, the sugar is added so as to be about 1 to 30% by weight with respect to the aqueous phase as described above. Preferably. It is also possible to add salts such as a pH adjuster and an emulsifier when directly emulsifying.

In the present invention, the oil and fat constituting the oil phase is not particularly limited as long as it is edible.
For example, linseed oil, tung oil, safflower oil, kaya oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, cabbock oil, rice bran oil, sesame oil, sycamore oil, peanut oil, olive oil. , Vegetable oils such as camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cacao butter, shea butter, borneo butter, and animals such as fish oil, whale oil, beef tallow, lard, milk fat, sheep fat, etc. Examples thereof include organic fats and oils, those obtained by transesterifying these fats and oils as raw materials, hardened oils, fractionated oils, mixed oils and the like, and these can be used alone or in combination of two or more kinds. Among these fats and oils, rapeseed oil, jade linseed oil,
Liquid fats such as safflower oil and cottonseed oil, palm oil, fish oil, hydrogenated oils thereof, and fractionated oils are preferable. In addition to oils and fats, one or more kinds of sugars such as emulsifiers, proteins, polysaccharides and starch can be appropriately added to the oil phase, if necessary.

In the present invention, the aqueous phase and the oil phase are mixed to prepare a mixed solution, which is then subjected to fermentation. In the mixed liquid, the mixing ratio of the oil phase and the aqueous phase is preferably in the range of 1/9 to 9/1 weight ratio, more preferably in the range of 2/8 to 8/2 weight ratio. If the proportion of the oil phase is less than 10% by weight, the production efficiency may not be so good, and if it exceeds 90% by weight, sufficient fermentation may be difficult.

The temperature for fermenting the mixed solution may be a temperature within the range where the yeast and / or lactic acid bacteria contained therein can assimilate, but it is preferably -7 ° C to 35 ° C, more preferably 20 ° C to 30 ° C. Is. If it is higher than this, a sufficient fermentation flavor may not be obtained, and if it is lower than this, the progress of fermentation may be delayed, which is not preferable in terms of production efficiency. The fermentation time may be appropriately increased or decreased so as to obtain the desired fermentation flavor, but it is preferably 6 to 100 hours, more preferably 24 to 48 hours. If it is shorter than this, a sufficient fermented flavor may not be obtained, and if it is longer than this, it may not be preferable from the viewpoint of production efficiency. Regarding the above-mentioned fermentation conditions, since the amount ratio of the aroma components such as alcohols and esters produced in the solution varies depending on the fermentation temperature and the fermentation time, it may be appropriately changed so as to obtain the desired fermentation flavor. .

The fermented flavor-imparting agent of the present invention comprises an oil phase obtained by separating the fermented mixed solution as it is or by separating means such as centrifugation.

When the fermented mixture is used as it is as a fermented flavor imparting agent, the fermented mixture is further emulsified by adding various additives such as fats and oils or water and, if necessary, an emulsifier and the like. It is also possible to obtain a fermented flavor imparting material in the form of a water-in-oil emulsion or an oil-in-water emulsion.

Further, when the fermentation phase is separated from the fermented mixed solution by using a separating means such as centrifugation, and the fermentation phase imparting agent is obtained, the oil phase may be used as it is or may be mixed with other fats and oils. It can be used as a fermented flavor-imparting material in the form of an oil or fat composition or an emulsion.

Further, dairy products, salts,
Polysaccharides, oxidizing agents, emulsifiers, enzymes, antibacterial agents, and other ingredients used in the manufacture of bread and baked goods
It is also possible to contain more than one species.

The fermented flavor imparting agent of the present invention is used for the purpose of imparting a fermented flavor of yeast during the production of bread and baked confectionery dough.

As a method for producing the fermented flavor imparting agent, basically, an aqueous phase containing water, amino acids, sugars and yeasts and an oil phase containing fats and oils are mixed, stirred and fermented. After the fermentation is completed, depending on the purpose, an appropriate separation process such as centrifugation is performed to separate the obtained mixed liquid into an oil phase and an aqueous phase and yeasts, and the obtained oil phase and an aqueous phase are separately separated. Alternatively, the solution obtained without separation treatment may be used as it is, or may be used as an emulsion or a mixture. It is preferable to use an emulsion or mixture of the oil phase and the water phase in order to improve the fermentation flavor. The obtained oil phase and the water phase have different flavors, and the quality of the scent tends to have a strong alcoholic odor while the oil phase has a strong aroma.

In the present invention, the dough refers to a general dough obtained by a kneading process using wheat flour as a main raw material, with or without the addition of baker's yeast. A typical example is bread dough. Also, for example, cookie dough, bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough, etc. are included. In addition to the above ingredients, grains other than wheat,
For example, rye, oats, barley, sunflower seeds and the like mixed with one kind or two or more kinds are included.

When the dough for breads and baked confectioneries is produced using the fermented flavor-imparting agent of the present invention, it can be used in place of a part or the whole amount of oils and fats used for usual dough production. The addition amount is not particularly limited, but it may be appropriately increased or decreased to obtain the desired flavor, and 1 to 50 with respect to the flour.
It is preferable to add it so as to be about wt%.

The reason why the flavor of bread and baked confectionery is remarkably improved by using the fermented flavor-imparting agent of the present invention is that various alcohols, organic acids and the like produced by containing amino acids in the assimilation source are used. It is considered that, among the esters, etc., the highly hydrophobic ones are accumulated in the oil phase. Therefore, it is considered that the flavor is stronger than the conventional fermented flavor liquid using water as a carrier and liquor such as wine, and the loss of flavor components during the production of breads and baked confectioneries is small.

[0024]

[Production of fermented flavor imparting agent]

(Example 1) 2.9 kg of water, 0.9 kg of sugar, 0.01 kg of valine, 0.01 kg of leucine, 0.01 kg of phenylalanine, 0.2 kg of general-purpose yeast (trade name: red yeast, manufactured by Kanebuchi Chemical Industry Co., Ltd.) , 1.12 kg of refined rapeseed oil, 3.8 kg of refined hydrogenated fish oil (melting point 29 ° C)
What was stirred and fermented in a container at 30 ° C. for 48 hours was 0.9 kg of purified hardened fish oil (melting point 45 ° C.), and polyglycerol condensed ricinoleic acid ester 0.05 as an emulsifier.
kg and 0.03 kg of diglycerin fatty acid ester were added to prepare a fermented flavor imparting agent 1 of the present invention adjusted to a margarine type, that is, a water-in-oil emulsion by a conventional method.

(Example 2) 2.97 kg of water and 0.
9 kg, valine 0.01 kg, leucine 0.01 kg,
Phenylalanine 0.01 kg, general-purpose yeast (trade name: red yeast, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) 0.2
kg, refined rapeseed oil 1.34 kg, refined hydrogenated fish oil (melting point 2
9 ° C.) 4.56 kg was stirred and fermented in a container at 30 ° C. for 48 hours to prepare a fermented flavor imparting agent 2 of the present invention.

(Example 3) 2.5 kg of water, 1.4 kg of concentrated strawberry juice, 0.2 kg of the above-mentioned general-purpose yeast, 1.12 kg of refined rapeseed oil, refined hydrogenated fish oil (melting point 29 ° C) 3.
8 kg of the mixture was stirred and fermented in a container at 30 ° C. for 48 hours, to which 0.9 kg of refined hydrogenated fish oil (melting point 45 ° C.) and 0.08 kg of the above-mentioned emulsifier were added, and a margarine type was prepared by a conventional method. The fermented flavor imparting agent 3 of the invention was produced.

Example 4 Water 3 kg, brown sugar 0.9 k
g, 0.2 kg of the above-mentioned general yeast, and refined rapeseed oil 1.1
2 kg, 3.8 kg of purified hardened fish oil (melting point 29 ° C) was stirred and fermented in a container at 30 ° C for 48 hours, while 0.9 kg of purified hardened fish oil (melting point 45 ° C) and 0.08 kg of the above-mentioned emulsifier. In addition, the fermented flavor imparting agent 4 of the present invention adjusted to a margarine type by a conventional method was produced. (Example 5) 3 kg of water, 0.9 kg of brown sugar, 0.2 kg of the above-mentioned general-purpose yeast, 1.12 kg of refined rapeseed oil, and 3.8 kg of refined hydrogenated fish oil (melting point 29 ° C.) at 30 ° C. in a container,
What was stirred and fermented for 48 hours was separated into an oil phase only by a centrifuge, and purified hydrogenated fish oil (melting point 4
(5 ° C.) 0.9 kg was added to prepare the fermented flavor imparting agent 5 of the present invention.

(Comparative Example 1, Examples 5-9, Comparative Examples 1-
3) Production of bread Using the butter roll formulation shown in Table 1, by the rapid production method, the fermentation flavor imparting agent of the present invention, a commercially available water-based fermentation flavor liquid, and the assimilation source of Example 2 of JP-A-10-4862. Using a fermented flavor imparting agent that did not contain amino acids, a molded dough was prepared under the conditions shown below, and frozen dough bread was performed.

[0029]

[Table 1] (Comparative Example 1) With the butter roll formulation shown in Table 1, the procedure was carried out by an ordinary and general rapid method. Frozen dough molded to 50g-3
After quick freezing in a blast freezer at 0 ° C for 1 hour,
It was frozen and stored in a freezer at -20 ° C for 2 weeks. The frozen dough was thawed at 20 ° C. and a humidity of 60%, subjected to final fermentation in a proofer at 38 ° C. and a humidity of 85%, and then baked. The bread making method will be described in detail below. (Frozen dough baking process, butter roll blending method) Mixing: Low speed 2 minutes, medium speed 2 minutes, high speed 3 minutes, and then adding oil and fat, and further mixing for low speed 2 minutes, middle speed 2 minutes, high speed 3 minutes ( Flooring temperature: 22 ℃) Floor time: 20 minutes division: 50g Molding: Butter roll molding frozen in a moulder: -30 ℃, 1 hour later, -20 ℃, 2 weeks thawing: 30 ℃, in a proofer with humidity of 60% 45 minutes thawing fermentation: 45 minutes fermentation baking in a proofer at 38 ° C, 85% humidity: 200 ° C, 8 minutes, freeze-resistant yeast for bread making (trade name: GA yeast, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) Was used. As the oil and fat, cotton seed oil shortening (trade name: Snowlight, manufactured by Kanebuchi Chemical Co., Ltd.) was used. As the yeast food, a food for frozen dough (trade name: G food, manufactured by Kanebuchi Chemical Co., Ltd.) was used. As the wheat flour, a commercially available strong flour (trade name: Camellia, manufactured by Nisshin Seifun Co., Ltd.) was used.

Example 5 A butter roll was prepared in the same manner as in Control Example 1, except that half (60 g) of the fat (shortening) in Control Example 1 was replaced with the fermented flavor imparting agent 1 of the present invention. .

Example 6 A butter roll was produced in the same manner as in Control Example 1 except that half (60 g) of the fat (shortening) in Control Example 1 was replaced with the fermented flavor imparting agent 2 of the present invention. .

(Example 7) A butter roll was prepared in the same manner as in Control Example 1 except that half (60 g) of the fat (shortening) was replaced with the fermented flavor imparting agent 3 of the present invention. .

Example 8 A butter roll was prepared in the same manner as in Comparative Example 1, except that half (60 g) of the fat (shortening) in Comparative Example 1 was replaced with the fermented flavor imparting agent 4 of the present invention. .

Example 9 A butter roll was produced in the same manner as in Control Example 1 except that half (60 g) of the fat (shortening) in Control Example 1 was replaced with the fermented flavor imparting agent 5 of the present invention. .

Comparative Example 1 In Comparative Example 1, a part (100 g) of the charged water was used as a commercially available fermented flavor liquid 1 (trade name:
A butter roll was prepared in the same manner as in Control Example 1 except that Porte MS300 was manufactured by Kyowa Hakko Co., Ltd.

Comparative Example 2 In Control Example 1, a part (100 g) of the charged water was used as a commercially available fermented flavor liquid 2 (trade name:
A butter roll was prepared in the same manner as in Control Example 1 except that Porte BS310 was manufactured by Kyowa Hakko Co., Ltd.

(Comparative Example 3) Comparative Example 1 except that half (60 g) of the fat (shortening) was replaced with an amino acid-free fermentation flavoring agent (Example 2 of JP-A-10-4862). A butter roll was produced in the same manner as in Example 1.

With respect to the breads obtained in Control Example 1, Examples 5 to 9 and Comparative Examples 1 to 3, the flavor intensity and flavor quality were sensory evaluated by five panelists. Table 2 shows the evaluation results of the obtained bread.

[0039]

[Table 2] The bread obtained from Control Example 1 had no fermented flavor, had a very powdery flavor, did not feel delicious, and had the lowest rating. The bread obtained from Example 5 stated that most panelists had a strong fermented flavor with a fruity aroma. The bread obtained from Example 6 was
It was stated that most of the panelists, like the bread obtained from Example 5, exhibited a strong fermented flavor with a fruity aroma. The bread obtained from Example 7 stated that most of the panelists had a strong fermentation odor with a sour, wine-like aroma, but the panelists complained that they were not suitable for the butter roll flavor. I was there. The bread obtained from Example 8 was stated to be suitable for butter roll flavor, with all panelists exhibiting a sweet and savory fermented odor and a good body taste. The bread obtained from Example 9 stated that all panelists had a particularly strong, sweet and fragrant fermented odor. The breads obtained from Comparative Examples 1 and 2 had a slightly fermented smell as compared with the bread of Control Example 1, and all the panelists said that the flavor was poor. The bread obtained from Comparative Example 3 had a mild fermentation odor and was supported by many panelists, but some panelists complained that they were unsatisfactory.

(Control Example 2, Examples 10 to 12 and Comparative Example 4) Production of baked confectionery Using the soft biscuit formulation shown in Table 3, the fermented flavor imparting agent of the present invention, Example 2 of JP-A-10-4862. Biscuits were prepared by a conventional method using a fermentation flavoring agent containing no amino acids as an assimilation source.

[0041]

[Table 3] (Comparative Example 2) A biscuit was produced by an ordinary general production method. That is, the raw materials were mixed in the following order. Mix fats and sugars at low speed for 30 seconds and then at medium speed for about 1 minute. Salt and whole eggs are added, and the mixture is further mixed at a low speed for 30 seconds and then at a medium speed for about 1 minute. Add flour, skim milk powder, baking powder and mix at low speed for about 1 minute. The obtained biscuit dough was molded into a thickness of 5 mm and a diameter of 7.5 cm, and baked at 180 ° C for 12 minutes. In the production of biscuits, the above-mentioned cottonseed oil shortening was used as the oil and fat. As the wheat flour, a commercially available soft flour (trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.) was used.

Example 10 A biscuit was prepared in the same manner as in Comparative Example 2 except that half (25 g) of the fat (shortening) in Comparative Example 2 was replaced with the fermented flavor imparting agent 1 of the present invention.

Example 11 A biscuit was prepared in the same manner as in Comparative Example 2, except that half (25 g) of the fat (shortening) in Comparative Example 2 was replaced with the fermented flavor imparting agent 3 of the present invention.

Example 12 A biscuit was prepared in the same manner as in Comparative Example 2, except that half (25 g) of the fat (shortening) in Comparative Example 2 was replaced with the fermented flavor imparting agent 4 of the present invention.

(Comparative Example 4) In Comparative Example 2, half (25 g) of the fat (shortening) was replaced with a fermentation flavoring agent containing no amino acid (Example 2 of JP-A-10-4862). A biscuit was prepared in the same manner as in Example 2.

The flavor of the obtained biscuit was sensory evaluated by five panelists. Table 4 shows the evaluation results of the obtained biscuits.

[0047]

[Table 4] The biscuits of Control Example 2 stated that all panelists had a fermented flavor and a very powdery flavor. Example 9
The biscuits obtained from the authors stated that most panelists had a strong fermented flavor with a rose-like aroma.
The biscuits from Example 10 stated that all panelists exhibited a fermented odor with a refreshing wine-like aroma and a good sourness. The biscuits obtained from Example 11 stated that all panelists exhibited a sweet and savory fermented odor and a good body taste. The biscuits obtained from Comparative Example 4 were described as being unsuitable for the flavor of biscuits, although most of the panelists had a mild fermented odor with suppressed powderiness.

[0048]

EFFECT OF THE INVENTION As described above, the fermentation flavor imparting agent comprising the yeast fermented product of the mixed liquid comprising the amino acid-containing aqueous phase and the oil phase according to the present invention uses the oil phase as a carrier for the flavor component. It has a stronger flavor than conventional fermented flavor liquids using water as a carrier, and can impart a variety of good flavors as compared with the conventional fermented flavor imparting agents and flavors. Therefore, in the production of bread or baked confectionery, it is possible to produce delicious bread or baked confectionery rich in fermented flavor while simplifying the fermentation process that requires a long time when producing the dough.

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Claims (6)

[Claims] 1. A fermentation flavor imparting agent comprising a yeast fermented product of a mixed liquid comprising an aqueous phase containing amino acids and an oil phase. 2. The fermentation flavor-imparting agent according to claim 1, wherein the yeast fermented product of a mixed liquid consisting of an aqueous phase containing amino acids and an oil phase is adjusted to an oil-in-water type or a water-in-oil type emulsion. 3. A fermentation flavor imparting agent comprising an oil phase separated from a yeast fermented product of a mixed liquid comprising an amino acid-containing aqueous phase and an oil phase. 4. The fermented flavor imparting agent according to claim 3, wherein the oil phase separated from the yeast fermented product of a mixed liquid consisting of an aqueous phase containing amino acids and an oil phase is adjusted to an emulsion or fat composition. 5. The fermented flavor imparting agent according to claim 1, wherein the amino acids are at least one selected from the group consisting of valine, leucine, isoleucine, phenylalanine and threonine. 6. A method for producing a dough, comprising adding the fermentation flavor imparting agent according to claim 1 to the dough.