JPH0484867A - Preparation of food - Google Patents

Abstract

PURPOSE:To suppress the freeze denaturation and thermal denaturation of a food, to improve the quality of food and to mask the smell of food by adding sake lees (lees of Japanese rice wine) in the preparation of food. CONSTITUTION:The objective food keeps at least a part of the palatability of the original unfrozen or unheated food even after the freezing treatment or heating treatment at >=100 deg.C. The food is prepared by adding sake lees to a food before freezing or heating. As an alternative method, sake lees is used as a quality improver in the preparation of fish meat paste, cattle meat paste, noodle or bread. Further, sake lees is added as an agent for masking the characteristic smell of food raw material in the preparation of a food using at least one kind of fish meat, cattle meat or beans.

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing foods, and more specifically, a method for producing foods in which freeze denaturation and heat denaturation of foods are slowed by incorporating sake lees into the foods, and fish meat. paste products,
Matters related to food manufacturing methods that improve the quality of meat paste products, noodles, and breads, and food manufacturing methods that mask the odor of foods made from at least one of fish, livestock, or legumes. be. [Prior Art] Conventionally, sugars and salts have been used as freezing denaturation slowing agents for foods. In addition, as a method for slowing down freeze denaturation by mixing miso with foods [JP-A-61-231958/Process for producing foods J], as a freeze-denaturation and heat denaturation slowing agent, -2898'47 - Method for producing foods" and "Unexamined Japanese Patent Publication No. 61-289849 - Method for producing tofu". In addition, as a method of mixing soy sauces with foods to make freeze denaturation and heat denaturation slowing agents, there is ``Japanese Unexamined Patent Publication No. 6269954, Method J for producing foods.Fish meat paste products or livestock meat paste products or!! ! or bread quality improving agents, conventionally used are various phosphates and phosphate preparations, L-cysteine hydrochloride, calcium stearoyl lactate, potassium bromate, organic acids, amino acids, ascorbate, unyuga ester, Examples of masking agents for foods include soy sauces, miso, alcoholic beverages, various reducing agents, cyclodextrins, milk, etc. [Problems to be solved by the invention] (1) Sake lees in foods Freezing or 1
The production, production, distribution, and production of foods that have undergone heat treatment at 00°C or higher and have at least a portion of the texture as before freezing or heating.
Suppresses food quality deterioration during the storage process. (2) Texture is improved by incorporating sake lees into fish paste products or livestock meat paste products. (3) By incorporating sake lees into noodles, the aging of starch is delayed, the "spreading" after cooking is delayed, and the texture is improved. (4) By incorporating sake lees into bread, the volume of bread can be increased without using potassium bromate, yeast foods, etc., and aging can be delayed and the texture improved. (5) By incorporating sake lees into foods made from at least one of fish meat, livestock meat, or legumes, the unique odors of each are masked and the value of the product is improved. [Means for Solving the Problems] ◎The sake lees used in the present invention are produced in the pressing process after aging in the manufacturing process of sake, Shaoxing wine, Mirin, etc., and can be used as is or after further aging, as is or dried. This is what I did. The drying method may be any method such as room temperature, vacuum, freezing, infrared rays, etc. When using for fish meat paste products and livestock meat paste products, 70% of sake lees is used.
If the gel is not heated to 80°C to deactivate the enzyme, the gel strength will decrease. Next, we will explain how to use sake lees using representative examples. (1) When used as a softening agent for freezing and heating denaturation of foods. (2) In the present invention, the production of foods that have undergone freezing or heat treatment at 100° C. or higher and whose texture at least in part remains in the state before freezing or heat treatment refers to the following. Freezing in the present invention means freezing in a general sense, regardless of its slowness or speed. Typical examples of changes in the texture of regular foods due to freezing and thawing are illustrated below. (a) Tofu becomes spongy tofu after freezing and thawing. (b) Heat-processed chicken eggs are made into sponges through freezing and thawing. The heat treatment at 100"C or higher in the present invention is the upper limit of the heating conditions for retorts, canned goods, etc., and brings about a change in texture similar to that in the case of freezing. The usage of the slowener of the present invention is as follows: It is effective for food products at a lower limit of 0.1% when mixed with sake lees before drying, but it is desirable to decide based on the influence of the smell and taste of the sake lees itself, the influence on gel strength, etc.The mixing method is as follows: Food stirrer, cutter mixer kneader
, silent kafter, etc., by uniform mixing. Mixing can be done more smoothly if the mixture is made into a paste or liquid form with water etc. in advance. This will be specifically explained below using tofu as an example. 5 kg of raw soybeans are used as swollen soybeans, which are ground and simmered at nearly 100°C for 3 to 5 minutes. Squeeze this with a compressor to make 22 to 2
Obtain 3A tofu. When the temperature of this soy milk has dropped to 70℃, pour a lukewarm water suspension of 130 g of calcium sulfate and 115 g of spray-dried sake lees into a non-porous box at the same time as the soy milk, let it stand, then take out the tofu in a water tank and drain immediately. Then make silken tofu. Determination of the slowing effect is based on the texture of the food when it is cooked or processed or eaten as it is, or when the food is cooked or processed as it is and frozen with a slowing agent, or when the temperature is 125°C as standard, and the texture is 5 to IO.
The slowing effect is expressed by the ratio of the texture of food heated for minutes. (3) Fish meat paste product or livestock meat paste product or i! When used to improve the quality of breads or breads, the quality improvers have different meanings, so they will be divided into three groups and explained. (a) When used as a quality improver for fish paste products or livestock meat paste products. In this case, sake lees is used as a texture improver. In the past, fish paste products were made from fish such as croaker, eel, etc., and were preferred for their relatively gel-strength texture, which was described as ``sea-like.'' However, due to changes in dietary habits, fish paste products are Soft textures have come to be preferred for both meat paste products, and companies are trying to mix tofu and other methods. Easier said than done. According to the present invention, fish meat paste products or livestock meat paste products with a soft texture can be easily obtained by kneading 0.1% by weight of pre-dried sake lees into voice meat or livestock meat. It is desirable to decide the amount to mix depending on taste and texture preference. Next, the method of use will be specifically explained using a fish paste product as an example. Put 10kg of SA-grade Sukemune surimi into a silent cutter, add 250g of salt, and use more power. When it becomes a viscous sol, add water 4.51
After mixing $1,200 g of sand, 100 g of BuF'7 sugar, 50 g of sodium glutamate, and 700 g of potato starch, 100 g of spray-dried sake lees was mixed with 0.0 g of water. ! M! The mixture is kneaded, molded using a kamaboko molding machine, heated, and then made into kamaboko. This kamaboko had a noticeably softer texture compared to the control group in which no sake lees was mixed and only 0.51 of water was added. (b) When used as a quality improving agent for noodles In this case, sake lees is used as a quality improving agent that has the effect of preventing aging and delaying "spreading" after heating. Dry! ! When noodles are stored for a long time, the quality of the noodles changes due to changes in protein, resulting in a texture that is hard, brittle, and loses its stickiness. On the contrary, it may be preferred for somen and cold noodles, but it is a negative change for large noodles such as flat noodles and udon. In addition, both fresh noodles and dried noodles tend to spread over time after being heated during cooking, causing the noodles to become loose and lose their elasticity. By mixing sake lees with a lower limit of 0.1% by weight before drying, the deterioration of the quality of dried noodles during storage is delayed, and the "
It slows down growth. (C1 When used as a quality improving agent for breads In this case, sake lees is used as a quality finishing agent to increase the volume of breads, delay aging, and improve texture.Currently. Yeast foods and the like are used to increase the volume of breads, but currently in Japan, various additives including yeast foods are being eliminated mainly by co-ops. Although surfactants such as monoglycerides are used in the process, these are also being eliminated.The present invention involves mixing sake lees in the kneading process of the bread manufacturing process with a lower limit of 0.11% by weight before drying. This increases the volume of bread, delays aging, and improves the texture.Currently, soft-textured breads are sold under names such as Double Soft, but this is due to the baking temperature. This is a method that controls the baking time to be low and the baking time to be long, and is less efficient than the present invention. (4) When using sake lees as a masking agent for foods made from at least one type of fish meat, livestock meat, or legumes. ,
It is no exaggeration to say that the reason why there is still no way to utilize fish that are abundantly caught, such as sardines, has long been emphasized. do not have. Furthermore, relatively inexpensive meats such as mutton are particularly disliked by Japanese people because of their smell. Beans have a G1 odor, which is relatively familiar to Japanese people.
For foreigners, Beanie Ifreno is an object of hatred. In addition, Japanese people are very picky about soybean milk, and soybean protein has a strong odor, so there are limits to its use in processed foods. The present invention uses sake lees in the production process of foods made from at least one of fish meat, livestock meat, or legumes at a weight percentage of 0.0% by weight before drying.
By mixing with a lower limit of 1%, fish odor, meat odor, bean odor, and mixed odor are suppressed, and the use of each raw material in processed foods is further promoted. Next, the method of use will be specifically explained using a fish paste product containing sardines as an example. Put 8 kg of C-grade Sukemune surimi and 2 kg of fallen sardine into a silent cutter, add 300 g of salt, and cut it further until it becomes a viscous sol. Add 20 kg of water! , sugar 25
0g, glucose 100g, sodium glutamic acid 50g
g. After mixing 1.000 g of potato starch, spray-dried sake lees long dispersed in 0.5 ffi of water was kneaded, and air was poured onto a vinylidene chloride film with a folded diameter of 60 m and a length of 250 cm using an air stuffer. Pack it with a ligator to prevent it from getting inside. This is heated in a hot water bath at 85° C. for 40 minutes, and after cooling, a sample is obtained to obtain a fish meat paste product with suppressed Sukemune odor and sardine odor compared to a control group in which only 0.5 I of water was added without mixing sake lees. [Function] Since the present invention is constructed as described above, it exhibits the following function. (1) Freezing or freezing by adding sake lees to foods
Through heat treatment at 00° C. or higher, it is possible to produce foods that at least partially have the texture of before freezing or before heating. (2) Texture can be improved by incorporating sake lees into fish paste products or livestock meat paste products. (3) By containing sake lees in noodles, it is possible to delay the aging of starch and to improve the texture by delaying the "spreading" after cooking. (4) By containing sake lees in breads, it is possible to increase the volume of breads without using potassium bromate, yeast foods, etc., and also to delay aging and improve texture. (5) By incorporating sake lees into foods made from at least one of fish meat, livestock meat, or legumes, the characteristic odor of each food can be masked. [Example] Next, the present invention will be specifically described with reference to Examples. First, Claim 1 will be explained in Examples (1) to (10).

[Note] Judgments are based on a majority vote based on a sensory test conducted by seven men and seven women between the ages of 22 and 45. Judgment range Judgment (a) Before freezing or heat treatment A ('b)
Freeze or heat denatured food D: Intermediate texture above, A
Let B and C be at 1@ which is close to . In other words, the texture ratio of frozen or heat-treated food and unprocessed food, where the texture of the unprocessed food is A, and the texture of the frozen or heat-treated food without the addition of a slowing agent is D. The slowing effect of the present invention is determined based on how the texture is distributed in the range from A to D when the slowing agent is added. ○Common content in the examples will be summarized in this section to simplify the examples. ○ Freeze in a freezer at -18℃ for 10 days. O freezing is performed in room a (10°C to 28°C). ○Heating is performed at 125°C for 35 minutes after packaging in a retort pouch. ○Sake lees before drying is called raw sake lees. 1 Decoration j10D- Remove impurities from 6.5 kg of raw soybeans, wash with water, and add 40
After swollen by soaking in N, 14.5 kg of swollen soybeans were ground in a grinder, water was added to make a total water volume of 59 kg, and then boiled at 100'C for 5 minutes, squeezed, and filtered to make okara. ” he says to soy milk. Collect 60 kg of soy milk. Soy milk at a temperature of 85℃ to 90℃ (
Sake lees addition point) was lowered to 70°C to 75°C, and a suspension of 150 g of calcium sulfate in 500 cc of water was added to perform a coagulation reaction. Lightly break up the coagulated material, fill it in a perforated box lined with cloth, press it with a weight on the top, firmly bind the tofu, take out the tofu in a water tank, drain the water, and make 300 pieces of tofu each.
Divide into g. At the point of addition of sake lees, a comparison is made between 60g of spray-dried sake lees dispersed in soy milk and one without addition. Slow effect freezing B, C Heating B, C 1 boat group 2 Grind 1 kg of tofu without adding sake lees from Example (1), add 10 kg of raw sake lees, mix evenly, place in a stainless steel frame, and heat at 95°C. Heat mold. Slow effect freezing C, D Heating C Example (3) 500 g of ground pork, 10 g of freeze-dried sake lees, 1 bread crumb
00g, chopped onions 200g, chemical seasonings,
Add a few spices, mix well, form into oval shapes, and heat and cook. Slow effect freezing B Heating B, C 2 eggs Add 10 whole earthwork chicken eggs and 7 g of spray-dried sake lees, mix well and bake thickly to make thickly baked eggs. Slow Effect Freezing B Heating B Skin 1N (5) Put 10kg of SA grade Sukemune surimi into a silent cutter, add 250g of salt, continue cutting, and when it becomes a viscous sol, water 4.5! After mixing 350 g of sugar, 50 g of sodium glutamate, and 700 g of potato starch, add 100 g of spray-dried sake lees to 0.5 g of water.
Knead the dispersed ingredients in 2, mold with a kamaboko molding machine,
Heat and cool and make steamed kamaboko. Slow Effect Freezing CD Heating C 1挌±'51 Heat 300g of cheddar cheese using an emulsifier,
After emulsification, the spray-dried sake lees is mixed uniformly and filled into a metal frame. Slow effect freezing B 1111 250g of strong flour, 20g of sand W, 5g of skim milk for 40 minutes
Dissolve 10g of chemical yeast in 80cc of lukewarm water and 5g of raw sake lees in 10ml of water at ℃.
Add cc and 10g of nyotoning, knead well, and allow primary fermentation to take place at an environmental temperature of 35°C to 40°C for 30 minutes. After fermentation, remove the gas, divide into three equal parts, let rest for a few minutes, put into a loaf mold, and mold at an environmental temperature of 40°C to 45°C.
for about 30 minutes, then at 190°C to 20°C.
Bake in an oven at 0'C for about 30 minutes, leave for a while, then remove from the mold and leave to cool. Slow effect freezing B 1 vessel: 5 kg of pork shoulder, 5 kg of beef thigh, 1 kg of beef cheek, 2 pieces of pork fat
kg, salt 250g with a silent cutter, and when it becomes a viscous sol, spray dry sake lees 100g and ice water 2
After mixing well, add 30 g of saltpeter, 50 g of sugar, 30 g of sodium glutamate, 30 g of white pesospar, 40 g of jujube, 5 g of cinnamon, and 50 g of onion, and mix well.
Fill it into a case song, heat it with hot water, cool it, and make it into a sausage. Slow Effect Freezing B 1 fan ■ 1 kg of semi-strong flour, 20 g of salt, 3.61 g of water, 100 g of freeze-dried sake lees and 200 cc of water (Mix together, form into udon noodles with a noodle machine, boil Boil the food and make udon noodles. Slow effect freezing B 1 kg of low semi-strong TFL, 20 g of salt, 2.9 F water, 100 g of freeze-dried sake lees and 2 ml of water (10 cc). Mix well. Shark roe is molded using the banded product as a skin, steamed, heated, and cooled to obtain shark roe. Slow effect freezing B Next, in Examples (11) to (13), the fish paste product of Claim 2 was prepared. Or, the case where sake lees is used as a quality improving agent for meat paste products will be explained.

[Note] Judgments are based on a majority verdict based on a sensory test conducted by 7 men and 7 women between the ages of 22 and 45. The texture without the addition of sake lees is C. The softest texture is A. The middle texture is B. Also, the amount of water added is the same in both the non-additive area and the additive area. Judgment of use of the steamed kamaboko of Example (5) and the steamed kamaboko of Example (5)
A Sausage from Tsuchimata Example (8) was used as a sample. Judgment B Example (13) 6 kg of SA grade Sukemune surimi and 4 kg of C grade Sukemune surimi were placed in a silate canter, added 300 g of salt, further cut, and when it became a viscous sol, added 4.5 kg of water.
1. After mixing 200g sugar, 100g glucose, 50g sodium glutamate, and 700g potato starch,
100g of spray-dried sake lees is dispersed in 0.5% of water and kneaded, formed into an oval shape using a drum molding machine, fried in tofu and cooled to form fried kamaboko. In the control group, sake lees was not mixed, and only 0.51 of water for dispersing sake lees was mixed. Judgment A Next, in Examples (14) to (17), cases where sake lees is used as the quality improving agent for noodles according to claim 2 will be explained.

[Note] Judgment is based on a majority vote of a sensory test conducted by 8 men and 7 women between the ages of 20 and 50. Regarding the aging of dried noodles, the storage conditions were the same, and after storage, 1
Compare the taste of the 20, 2, and 3 year-old rice cooked in the non-sake lees additive area and the additive area, and the texture is closest to that of freshly cooked food, A is the furthest, D is the one in between, and B and C are in between. And so. Regarding "spreading", the food cooked under the same conditions was placed on a strainer and judged every 10 minutes by whether it stuck together like a dumpling or fell apart. 11 YO] 2 U- Udon of Example (9) was used as a sample. Judgment Non-additive area Disintegrates in 20 minutes. Added area: Disintegrates in 60 minutes. It will fall apart in 70 minutes. 1" L ← 15) 25 kg of flour, 61 g of water, 150 g of salt, brine (powder)
250g, natural yellow pigment 0.3g, propylene glycol 400g, and raw sake lees 300g were mixed in a stirring kneader (Mixe
After kneading for 15 to 20 minutes, the cut noodle strings are heated and cooked to make boiled Chinese noodles. Judgment Non-additive area Disintegrates in 20 minutes. Added area: Disintegrates in 50 minutes. It will fall apart in 60 minutes.亥1劃1←m 25g of flour and salt water (Be'lO°) 12.0 ffi
Knead 2 bags of 350g of spray-dried sake lees and mix using a super mixer. This is made into somen through the processes of ``KoneJ'', ``ItagiJ'', ``Furagaeshi'', ``Ageing'', ``Hasome'', ``Post-ripening'', ``Kashiro'', and ``Kakeba'' sugar. (Judgment of extension) Non-additive area Additive area Freshly made Does not fall apart in 20 minutes Stores for 1 year without falling apart in 50 minutes with Gf number in 30 minutes Does not fall apart in 50 minutes with Gf in 40 minutes 2 years Storage: Does not fall apart in 20 minutes, does not fall apart in 40 minutes, does not fall apart in 50 minutes, stores for 3 years does not fall apart in 30 minutes, does not fall apart in 50 minutes (judgment of aging) No. I in 60 minutes, non-tin additive area Freshly made additive area A A Stored for 1 year
A A2 year preservation B
Preserved for 1983 [1B Sakemasu Yudo 1Y Knead 25 kg of wheat flour, 8 ff of salt water (Be'll°), and 350 g of spray-dried sake lees using a mixer and stirrer, then use a noodle making machine and dryer to make dried hiramen udon. (Judgment of elongation) Non-additive area Additive U area Freshly made Does not fall apart in 10 minutes +i in 40 minutes Stored for 1 year without falling apart in 50 minutes Does not fall apart in 10 minutes Breaks apart in 40 minutes 5
Stores for 2 years without falling apart in 0 minutes Does not fall apart in 10 minutes Disintegrates in 40 minutes 5
Stores for 3 years without falling apart in 0 minutes Does not fall apart in 20 minutes Disintegrates in 50 minutes (
Judgment of aging) Does not fall apart in 60 minutes Non-additive area Additive area Freshly made A A Stored for 1 year
CB Saved for 2 years D Saved for 3 years
D C Next, Examples (18) to (1
9), the case where sake lees is used as a quality improving agent for breads according to claim 2 will be explained. The volume was determined by the specific volume compared to the area with no added sake lees, and the texture was determined by the softness after baking.
Compression meter 41 for 1B1 at room temperature
It is expressed as a value measured in . Aging was expressed as a value measured using a complex non-gin meter on the 4th day after being left at room temperature. Example (18) Bread is made using the straight method using 100 parts of strong flour, 4 parts of sugar, 2 parts of salt, 0.15 parts of yeast food, 4 parts of shortening, and 70 parts of water, and ist food and 2 parts of raw sake lees are placed. Compare it with the replaced bread. Non-additive area Added area comparison species 1. Q 1.2 Softness 135 105 Aging 1
90 150-pronged group” Upper Yu L 100 parts strong powder, sand I! 12 parts of salt, 1.8 parts of salt, 20 parts of butter, 3 parts of yeast, 12 parts of whole eggs, and 1.5 parts of spray-dried sake lees are mixed, fermented and baked to form a butter roll. Non-additive comparative species 1.0 Softness 280 Aging 370 Next, in Examples (20) to (25), cases where sake lees is used as the masking agent according to claim 3 will be explained.

[Note] The odor judgment was expressed by the number of people who judged that there was a masking effect in the comparison between the non-sake lees added area and the added area based on a sensory test of 5 male and 5 female panelists ranging in age from 22 to 53 years old. The amount of sake lees added in 11th Example (5) of “Kasekan” was 30g, 50g, and 100g.
We made kamaboko (g) and conducted a sensory test. Mix 8 kg of grade C Sukemune surimi, 2 kg of fallen sardines, and 300 g of salt in a silent canter until it becomes a viscous nodule, then add 2.5 N of water, 250 g of sand, and grape fa.
100 g of sodium glutamate, 50 g of sodium glutamate, and 1.000 g of potato starch were mixed, stuffed into a casing with an air stuffer, heated in a water bath at 85° C. for 40 minutes, and after cooling, used as a non-additive sample. Add 30g, 50g, and 10g of spray-dried sake lees to this mixture.
A comparative test was conducted with 0g of each added, and the masking effect on the fish odor of Sukemune surimi and sardine was determined. part, 0.5 part, and 1.0 part, and conducted a comparative test for each.
The masking effect on fish meat and livestock meat mixtures was determined. 100 parts of the beans from Example (1) were cooled to 5°C, and 0.3 parts, 0.5 parts, and 1.0 parts of freeze-dried sake lees were dispersed and mixed in a mixer to determine the masking effect on soy odor. did. After decolorizing and salting 20 parts of pork lean meat, 10 parts of pork fat, 20 parts of veal lean meat, 10 parts of horse lean meat, 20 parts of mutton, 10 parts of tuna meat, and 10 parts of rabbit meat, seasonings, Mix the spices and fill,
Pressed ham is made through a process of drying, salting, boiling, and cooling. In this process, 3g, 5g, and 10g of raw sake lees are added to 1+1kg of commercially available cotton beans at the time of mixing.After mixing uniformly, the mixture is heated and cooled in a stainless steel frame at 95℃ to mask the soy odor. The effectiveness was determined. Blue shark 10kg, C grade Sukemune surimi 90kg, salt 3
kg, potato starch 15 kg, soybean protein 10 kg, sand 1
12kg, glucose 3kg, monosodium glutamate 0.3kg, taste! Mix 0.3 kg and 20 kg of ice with a silent cutter (mix and make grilled chikuwa using a grilled chikuwa making machine. Add 0.5 kg, 1.0 kg, and 1.5 kg of raw sake lees to this)
were mixed and their masking effects on soybean and fish odors were determined. [Effects of the Invention] (1) By incorporating sake lees into foods by the method of the present invention, foods can be produced that have at least a portion of the texture before freezing or heating after freezing or heat treatment at 100°C or higher. can do. As a result, it is possible to suppress deterioration of foods during the heating process and distribution process, increase the variety of heated foods, and increase quality value. (2) Texture can be improved by incorporating sake lees into fish paste products or livestock meat paste products according to the method of the present invention. This makes it possible to produce fish meat and meat paste products with textures that suit the tastes of young people, and can serve as a way for traditional foods to survive in the present and future. (3) By incorporating sake lees into the noodles according to the method of the present invention, it is possible to delay the aging of starch, delay the "spreadiness" after cooking, and improve the texture. Extend and “grow”
By delaying the cooking time, the noodles can be eaten deliciously throughout the meal period, and the quality of boiled noodles can be improved. (4) By incorporating sake lees into bread according to the method of the present invention, the volume of bread can be increased without using potassium bromate, yeast foods, etc., and aging can be delayed.
Texture can be improved. This reduces the cost of bread and also allows it to maintain its quality for a long time even when stored after purchase. (5) By adding sake lees to foods made from a small amount of fish meat, livestock meat, or legumes using the method of the present invention, it is possible to mask the characteristic odor of each. The range of raw materials used has expanded,
As a result, resources can be used more effectively and costs can be reduced. (1 other person)

Claims (1)

[Scope of Claims] 1. In producing foods that have at least a portion of the texture as before freezing or heating after being frozen or heated at 100°C or higher, sake lees is contained in the foods before freezing or heating. A method for producing foods characterized by: 2. A method for producing foods, which comprises incorporating sake lees as a quality improving agent in producing fish paste products, meat paste products, noodles, or breads. 3. A method for producing foods that is produced using at least one of fish meat, livestock meat, or legumes as a raw material, and which comprises incorporating sake lees into the foods as a masking agent for the unique odors of each of them.