TWI753593B - Novel fermented seasoning composition, processed food, and agent for improving the texture and flavor of food raw materials, and odor masking agent and method thereof - Google Patents

Abstract

The present invention improves the texture of refrigerated or frozen foods that have been cooled and refrigerated or frozen after heating and conditioning (referring to clearly feeling the unique taste and/or texture (texture) of the ingredients). The object of the present invention is to provide a method for softening livestock meat, etc., shielding the fishy smell of soybean milk, shielding the odor of vegetable protein, enhancing the pungent feeling of spices, enhancing the flavor of cocoa, suppressing the light deterioration odor of milk or soybean milk, and milky feeling. Enhancement, Miso Grain Flavor Enhancement, Fish Smell Masking, Livestock Smell Masking, Fruity Flavor Enhancement, or Natto Smell Masking Agent. The present invention is based on a ferment (lactic acid bacteria/yeast ferment) produced by using lactic acid bacteria and yeast of whey or soymilk. Preferably, it is a lactic acid bacteria/yeast starter obtained by further fermenting a lactic acid bacteria starter of whey or soymilk with yeast.

Description

Novel fermented seasoning composition, processed food, and agent for improving the texture and flavor of food raw materials, and odor masking agent and method thereof

The present invention relates to a novel fermented seasoning composition. More specifically, it relates to a fermented seasoning composition for improving the texture of ingredients in frozen foods and the like using fermented products produced by lactic acid bacteria and yeast. The present invention is useful in the fields of food production and the like.

Frozen shumai, frozen dumplings, frozen spring rolls and other prepared frozen foods have the following advantages: they can be stored, purchased and preserved, and there will be no waste or waste of materials generated in the preparation process, so that the dishes on the table or lunch boxes can be increased by a short period of preparation. , and easy color matching. In recent years, from the viewpoint of improving the taste or flavor, various techniques are also used, and they are widely used in various situations including ordinary households.

On the other hand, in order to improve the taste or flavor of food, amino acid-based seasonings, nucleic acid-based seasonings, or fermented seasonings based on cereals, fruits, vegetables, or dairy products are added. Regarding the fermented seasoning, it is proposed that some use whey or soy milk as the raw material. Regarding whey, for example, Patent Documents 1 and 2 propose seasoning liquids characterized by containing, as active ingredients, clarified lactic acid bacteria/yeast whey fermented liquid obtained by fermenting whey with lactic acid bacteria and then fermenting it with yeast Flavor improver, and flavor enhancer for fruit beverages. In addition, Patent Document 3 proposes a method for producing a fermented whey fermented liquid characterized by performing yeast fermentation on fermented whey obtained by removing curd from fermented milk, and using the obtained fermented whey. The case where the yeast liquid is used as the active ingredient of the fermented flavor imparting agent of the beverage or seasoning.

Although the fermented product of whey is not proposed in the form of seasoning, Patent Document 4 proposes a method for producing fermented milk containing angiotensin-converting enzyme inhibitory peptide, which can be efficiently obtained at a high recovery rate. A method for producing fermented milk and whey that are highly safe and can be used as ACE peptides in pharmaceuticals, functional foods, health foods, etc., the production method comprising (A) mixing and stirring lactic acid bacteria and a raw material containing milk to obtain The step of mixing raw materials; (B-1) the step of fermenting the above mixed raw materials under stirring to produce curd fragments and whey containing angiotensin-converting enzyme inhibitory peptide, and preparing curd fragments, and A fermented milk of whey containing angiotensin-converting enzyme inhibitory peptide. Regarding soymilk, for example, Patent Document 5 proposes a method for producing a seasoning using soybeans, which is characterized in that soybeans are ground and separated into a soymilk component and a bean curd okara component, and the soymilk component and bean curd are separated. The slag component is prepared in an arbitrary ratio, and the mixture obtained by the preparation is subjected to enzyme treatment to manufacture a seasoning. Furthermore, although it is not soymilk, Patent Document 15 proposes a composition for suppressing odor and odor of food, which is characterized in that fungi, yeast and lactic acid bacteria are used in a state of 5% by weight or less of salt or without salt. One or more kinds of soybean fermented products obtained by decomposing soybean fermented soybeans are used as the main component. Also, although it is not proposed in the form of seasonings, Patent Document 6 proposes the following production method of soymilk fermented wine as the production of soymilk fermented wine which has no fishy smell or astringency, and has a strong fragrance and exerts the flavor derived from soymilk. The manufacturing method is characterized in that: in the manufacturing step of alcoholic beverages, the moromi before fermentation contains soybean milk, and yeast or yeast and lactic acid bacteria are added to the moromi to ferment. Patent Document 7 provides a method for producing fermented soymilk, which is characterized in that sugar-added or sugar-free soymilk, which is soymilk with no soy odor and good taste, which is suitable for the general public, is subjected to alcohol treatment with lactic acid bacteria and yeast. The fermented soymilk is obtained by fermenting and lactic acid fermentation, and the obtained fermented soymilk is subjected to a process of inertizing bacteria and removing carbon dioxide and alcohol together. Furthermore, Patent Document 8 proposes an immunopotentiator using, as an active ingredient, a fermented product obtained by symbiotically culturing lactic acid bacteria and yeast, and fermenting soybeans or processed products thereof. [Prior Art Literature] [Patent Literature] [Patent Document 1] Japanese Patent Laid-Open No. 7-75520 (Japanese Patent No. 3333011) [Patent Document 2] Japanese Patent Laid-Open No. 7-75521 (Japanese Patent No. 3343790) [Patent Document 3] Japanese Patent Laid-Open No. 2004-236638 [Patent Document 4] International Publication WO00/41572 [Patent Document 5] Japanese Patent Laid-Open No. 2003-24003 [Patent Document 6] Japanese Patent Laid-Open No. 59-169483 [Patent Document 7] Japanese Patent Laid-Open No. 11-46685 [Patent Document 8] Japanese Patent Laid-Open No. 2003-335695 [Patent Document 9] Japanese Patent Laid-Open No. 4-36167 [Patent Document 10] Japanese Patent Laid-Open No. 2007-319166 [Patent Document 11] Japanese Patent Laid-Open No. 2003-304836 [Patent Document 12] International Publication WO2010/126165 [Patent Document 13] Japanese Patent Laid-Open No. 2002-281942 [Patent Document 14] Japanese Patent Laid-Open No. 2010-166886 [Patent Document 15] Japanese Patent Laid-Open No. 2007-129985 [Patent Document 16] Japanese Patent Laid-Open No. 2011-217646 [Patent Document 17] Japanese Patent Laid-Open No. 2012-175963 [Patent Document 18] Japanese Patent Laid-Open No. 2010-200635 [Patent Document 19] Japanese Patent Laid-Open No. 60-203174 [Patent Document 20] Japanese Patent Laid-Open No. 2011-4673 [Patent Document 21] International Publication WO2013/031571 [Patent Document 22] Japanese Patent Laid-Open No. 2009-261385 [Patent Document 23] Japanese Patent Laid-Open No. 2006-61066 [Patent Document 24] Japanese Patent Laid-Open No. 2010-57434 [Patent Document 25] Japanese Patent Laid-Open No. 2015-216846 [Patent Document 26] Japanese Patent Laid-Open No. 2016-42818 [Patent Document 27] Japanese Patent Laid-Open No. 2009-297009 [Patent Document 28] Japanese Patent Laid-Open No. 2001-299267 [Patent Document 29] Japanese Patent Laid-Open No. 2015-43749 [Patent Document 30] Japanese Patent Laid-Open No. 2011-254762 [Patent Document 31] International Publication WO2011/074359 [Patent Document 32] Japanese Patent Laid-Open No. 2010-233460 [Patent Document 33] Japanese Patent Laid-Open No. 2009-22266 [Patent Document 34] Japanese Patent Laid-Open No. 2007-97587 [Patent Document 35] Japanese Patent Laid-Open No. 2003-284528 [Patent Document 36] Japanese Patent Laid-Open No. 2003-289836

[Problems to be Solved by Invention] Frozen and refrigerated foods use a variety of materials as raw materials. For example, frozen spring rolls use bamboo shoots, shiitake mushrooms, cabbage, carrots, pork, and the like. These ingredients are flavored during heating and conditioning, and they are blended to enhance the overall sense of food as a whole. On the other hand, if they are cooled and stored at low temperatures, the unique taste or texture of each ingredient will be greatly impaired. When eating, it becomes difficult to distinguish each ingredient in the mouth. On the other hand, with regard to animal meat, fish meat or processed products thereof, researches are mainly conducted on the improvement of food texture. Among them, techniques for softening animal meat are important for infant diets, hospital diets, nursing diets, and the like, and a method of adding an alkali preparation (Patent Document 9) and a method of adding a protein-degrading enzyme (Patent Document 10) are known. ; Method of adding baked refined salt, sugar alcohol, starch derivative and organic acid (Patent Document 11); Method of adding calcium lactate, amino acid and carbohydrate (Patent Document 12); Method of adding alginate (Patent Document 12) Reference 13) and so on. In addition, due to problems such as excessive intake of ammonium peroxylate and calories, studies have been conducted on the use of soymilk or vegetable protein in place of cow's milk or animal meat, etc., but there are concerns about the fishy smell of soymilk or the unique smell of vegetable protein. On the other hand, the use of a specific yeast-derived yeast extract in order to enhance the flavor of spices and the like has been studied (Patent Document 14). Furthermore, with regard to the improvement of the taste and flavor of chocolate, it has been studied that the use of whey minerals enables the chocolate flavor to be strongly felt (Patent Document 16), and that it contains a large amount of glutamic acid and a large amount of nucleic acids. A food texture improving agent for chocolate products in which yeast extract is an active ingredient (Patent Document 17). With regard to dairy products, a masking agent for the light-deterioration odor of dairy products is proposed, which is characterized by containing a masking agent selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuran The compound in the group consisting of ketones is used as an active ingredient (Patent Document 18); the production method of an acidic beverage containing milk is characterized by adding one or more of rutin, morin or quinone (Patent Document 18). Reference 19). Regarding thick milk taste, milk-like richness or sweetness, studies have been conducted to enhance thick milky taste or milk richness by using a specific yeast extract (Patent Documents 20 and 21); A powdered seasoning with a meat-like flavor prepared by heating a mixture of fat and yeast extract powder in a powdered state, and a cheese flavor and/or milk texture enhancer of yeast extract (Patent Document 22); fruit juice and yeast are extracted A seasoning for improving the flavor of dairy products, which is obtained by mixing and heating raw materials (Patent Document 23); a dairy-containing food product mainly composed of debittered dry yeast derived from the yeast recovered from the brewing process agent (Patent Document 24). Regarding foodstuffs using soybeans as a raw material, a soybean flavor imparting agent containing a lipase-treated product of soymilk has been studied (Patent Document 25). Regarding food products containing fish and livestock, studies have been conducted on the smell of sardines or chicken using extracts obtained by simultaneously subjecting distiller's grains to amylolytic enzyme treatment and proteolytic enzyme treatment and re-fermenting them with yeast (Patent Document 26); Odor suppression of shark meat by lactic acid bacteria-producing extract obtained by lactic acid fermentation of soymilk (Patent Document 27); Using the extract of aquatic animals as the main raw material and using Koji mold It processed, further added lactic acid bacteria and yeast, and fermented and aged moromi to obtain a previous extract or a fermented seasoning in which the odor of fish sauce was reduced (Patent Document 28). In addition, a deodorant composition for livestock meat containing, as an active ingredient, a water-soluble polysaccharide obtained from a fermented decomposition product obtained by fermenting a raw material containing soybeans by using Chlorokoji bacteria is studied (Patent Document 29); Method for producing beef or processed beef food in which arginine is added to meat pieces (Patent Document 30); using yeast extract containing 5% by mass or more of arginine with respect to the total solid content Suppression of animal meat odor and/or enhancement of target taste by composition composition (Patent Document 31); a method for processing food materials, characterized in that: by bringing baijiu koji sake or baijiu koji sweet cooking wine into contact with livestock meat or aquatic animals The production of aldehydes is inhibited, thereby reducing or inhibiting the odor of the above-mentioned livestock meat or aquatic animals (Patent Document 32); adding sweet cooking wines with aconitic acid content of 1 mg/L or more and 3000 mg/L or less into the boiled juice, the A method of imparting a rich taste by heating and conditioning livestock meat, thereby suppressing the odor of livestock meat (Patent Document 33); using lactones and/or lactone-containing substances to improve the grassy odor of beef or processed beef products. Production method (Patent Document 34); animal odor using a meat color improving agent for animal meat foods containing a specific amount of 5'-nucleotides, β-glucan, mannan, and a yeast extract of peptides as active ingredients shielding (Patent Document 35). Regarding fruit juice-containing beverages, a fruit juice feeling enhancer has been studied that has an inner branched cyclic structure part and an outer branched structure part and a glucan having a degree of polymerization of 50 or more as an active ingredient (Patent Document 36). However, no study has been conducted on the use of fermented seasonings using whey or soymilk as raw materials for these purposes. [Technical means to solve problems] The present inventors have conducted various studies on clarified lactic acid bacteria/yeast whey fermented liquid (refer to Patent Documents 1 and 2). Among them, it was found that there is a tendency that the texture of the ingredients tends to be maintained compared to the conventional frozen foods that are conditioned by using a fermented liquid of lactic acid bacteria and yeast to which whey or soymilk has been added. In addition, it was found that the fermented liquid of whey or soymilk using lactic acid bacteria and yeast can be used for softening meat, etc., shielding the fishy smell of soymilk, shielding the odor of vegetable protein, and enhancing the stimulation of spices. Further, it was found that the fermented liquid of whey or soymilk using lactic acid bacteria and yeast can be used to enhance the flavor of cocoa, inhibit the odor of light deterioration of milk or soymilk, enhance the milky feeling, enhance the cereal flavor of miso, mask the smell of fish, mask the smell of animal meat, The fruity feeling is improved, and the natto odor is masked. The present invention has been completed based on these findings. That is, the present invention provides the following. [1] A fermented seasoning composition, which uses the fermented product (lactic acid bacteria/yeast fermented product) produced by lactic acid bacteria and yeast of soymilk or whey as an active ingredient and is used to improve the texture of materials selected from foods, animal meat Or soften fish meat, mask the fishy smell of soy milk, mask the odor of vegetable protein, enhance the stimulation of spices, enhance the flavor of cocoa, suppress the odor of light deterioration of milk or soy milk, improve the milky feel, improve the grain flavor of miso, and mask the smell of fish meat , Any one of the group consisting of animal meat odor masking, fruitiness improvement, and natto odor masking. [2] The fermented seasoning composition according to 1, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, and Lactobacillus badensis (Lactobacillus malefermentans), Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus ( Lactobacillus helveticus) any of the group. [3] The fermented seasoning composition according to 1 or 2, wherein the yeast is selected from Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe Any of the group of yeast (Schizosaccharomyces pombe). [4] The fermented seasoning composition according to any one of 1 to 3, wherein the lactic acid bacteria/yeast fermented product of soymilk is used as an active ingredient. [5] A food product comprising an effective amount of the lactic acid bacteria/yeast starter as defined in any one of 1 to 4. [6] A heat-conditioned refrigerated food or frozen food comprising an effective amount of the lactic acid bacteria/yeast starter as defined in any one of 1 to 4. [7] A food as described in 5, or refrigerated food or frozen food as described in 6, in the case of lactic acid bacteria/yeast fermented product using whey as a raw material, converted to lactic acid bacteria/yeast with a solid content of 10.7% In the case of lactic acid bacteria/yeast starter of fermented product, in the case of lactic acid bacteria/yeast starter product using soymilk as raw material, the lactic acid bacteria/yeast starter product with solid content of 6.5% contains 0.1-2.0% of lactic acid bacteria/yeast starter product . [8] A method for producing a refrigerated food or a frozen food, comprising the steps of: refrigerating or freezing a heat-conditioned food comprising an effective amount of the lactic acid bacteria/yeast ferment as defined in any one of 1 to 4 to obtain a obtain refrigerated or frozen food; or A kind of manufacture method of the food that comprises animal meat or fish meat, soybean milk, vegetable protein, spice, raw material derived from cocoa, milk, miso, tomato or fruit, or natto in raw material, it comprises the steps: adding any one of 1 to 4 Effective amount of lactic acid bacteria/yeast starter as defined in item. [9] A method for improving the texture of refrigerated food or frozen food, comprising the steps of: refrigerating a heat-conditioned food containing an effective amount of the lactic acid bacteria/yeast leaven as defined in any one of 1 to 4 refrigerated or frozen food; or A cereal selected from the group consisting of softening of animal meat or fish meat, masking of fishy odor of soybean milk, masking of odor of vegetable protein, or stimulation of spice, enhancing flavor of cocoa, suppressing light-deteriorating odor of milk or soybean milk, enhancing milky feeling, and of miso A method for any one of the group consisting of flavor enhancement, fish odor masking, animal meat odor masking, fruity feeling enhancement, and natto odor masking, comprising the steps of: adding the lactic acid bacteria defined in any one of 1 to 4 /Effective amount of yeast starter. [10] A method for producing a fermented seasoning composition using lactic acid bacteria/yeast fermented product as an active ingredient, comprising the steps of: further fermenting the lactic acid bacteria fermented product of soybean milk or whey by using yeast. [11] The fermented seasoning composition according to any one of 1 to 4, wherein the active ingredient comprises a component differentiated based on the molecular weight of the lactic acid bacteria/yeast fermented product, and the molecular weight of the lower limit of the component is 75 to 1,800, The molecular weight of the upper limit is 2,200 to 10,000. [12] A material selected from the group consisting of improving the texture of food, softening meat or fish, masking the fishy odor of soybean milk, masking the odor of vegetable protein, enhancing the stimulation of spices, enhancing the flavor of cocoa, and suppressing the odor of photo-deterioration of milk or soybean milk An agent for any one of the group consisting of enhancing milky texture, enhancing cereal flavor of miso, masking fish odor, masking animal meat odor, enhancing fruit texture, and masking natto odor, comprising lactic acid bacteria/yeast of soy milk or whey The fermented product has a molecular weight of 500 to 3,500. [1'] A use of soymilk or whey using a fermented product (lactobacillus/yeast fermented product) produced by lactic acid bacteria and yeast, which is used for improving the texture of food materials, softening animal meat or fish meat, and the fishy smell of soybean milk Masking, vegetable protein odor masking, spice stimulation enhancement, cocoa flavor enhancement, light deterioration odor suppression of milk or soy milk, milky texture enhancement, miso grain flavor enhancement, fish meat odor masking, animal meat odor masking, fruity flavor enhancement, and any purpose in the group consisting of natto odor masking. [2'] The use as described in 1', wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus (Lactobacillus rhamnosus), Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans ) Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus any of the groups that form. [3'] The use as described in 1' or 2', wherein the yeast is selected from Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe (Schizosaccharomyces pombe) any of the groups. [4'] The use according to any one of 1' to 3', wherein the lactic acid bacteria/yeast leaven of soymilk is used as an active ingredient. [5'] The use as described in any one of 1' to 4', wherein the active ingredient comprises components differentiated based on the molecular weight of lactic acid bacteria/yeast leaven, and the molecular weight of the lower limit of the components is 75-1,800, and the upper limit of the The molecular weight is 2,200 to 10,000. [6'] Use of a component with a molecular weight of 500-3,500 in lactic acid bacteria/yeast leaven of soybean milk or whey, which is used for improving the texture of food, softening meat or fish, masking the fishy smell of soybean milk, and plant Protein odor masking, spice stimulation enhancement, cocoa flavor enhancement, light deterioration odor suppression of milk or soymilk, milky texture enhancement, miso grain flavor enhancement, fish odor masking, animal meat odor masking, fruitiness enhancement, and natto odor Shade any of the objects in the group.

% and part are based on quality unless otherwise stated. The numerical range "X to Y" includes the values X and Y at both ends unless otherwise specified. "A and/or B" means that at least one of A and B exists, and also includes the situation where both A and B exist, unless otherwise specified. The food is not only solid, but also includes liquid oral ingestion such as drinks and soups. Moreover, not only those in the form of direct ingestion (for example, prepared various foods, supplements, and beverages), but also food additives, fermented seasoning compositions, and beverage concentrates. Furthermore, not only those used for humans but also those used for non-human animals (pets, livestock, etc.) are included. In addition, the foods include general foods (including so-called health foods) and health functional foods (functional foods, nutritional functional foods, and foods for specific health uses). When it is called a fermented product, its form is not particularly limited, and it may be a liquid state or a solid state. As long as the fermented product can function as an active ingredient, it may be obtained by various treatments such as sterilization, desalination, concentration, component adjustment, clarification, and/or drying of the fermented fermented liquid. The present invention relates to a fermented seasoning composition for improving the texture of foods, etc., using as an active ingredient a fermented product produced by lactic acid bacteria and yeast of whey or soymilk. Furthermore, the present invention relates to a fermented seasoning composition for improving the texture of food materials, using lactic acid bacteria/yeast fermented product obtained by further fermenting whey or soymilk lactic acid bacteria fermented product with yeast as an active ingredient, and its manufacturing method. In addition, there is a case where the fermented product produced by utilizing lactic acid bacteria and yeast is called a lactic acid bacterium/yeast fermented product. [Raw material for ferment] The raw material of the fermented seasoning composition is pure milk, whey or soymilk derived from cow's milk, preferably whey or soymilk derived from cow's milk. The whey that can be used is not particularly limited as long as it can be used as a food material. Whey, also known as whey, is obtained by removing casein and milk fat, which are the main components of milk protein, from milk, and contains water-soluble protein, lactose, and water-soluble vitamins. or an aqueous solution of mineral components. The milk can also be obtained in the form of a yogurt supernatant, except that it is produced as a by-product when cheese is produced from cow's milk. Whey is supplied to the market in the form of dry powder, and such a dry product can also be preferably used in this embodiment. The solid content concentration of the whey to be used in the fermentation is not particularly limited as long as the fermentation using lactic acid bacteria is preferably carried out. It is 5 to 40%, preferably 10 to 25%, more preferably 12 to 18%. The soymilk that can be used is not particularly limited as long as it can be used as a food material. As soymilk that can be preferably used, various commercially available ones include, for example, unadjusted soymilk (soybean solid content: 8% or more), adjusted soymilk (soybean solid content: 6% or more), soymilk beverage (soybean solid content) 4% or more), dry powder of soymilk. The soybean solid content concentration of the fermented liquid is not particularly limited as long as the fermentation using lactic acid bacteria is preferably carried out. It is preferable to set it as 5 to 20%. The whey and soy milk used in the fermenting can also be heat sterilized in order to prevent the contamination of various bacteria before being supplied to the fermenting. Conditions for heat sterilization are, for example, 80 to 90° C. for 30 to 60 minutes. [Lactic acid bacteria fermentation] When fermenting whey or soy milk, the order of fermentation using lactic acid bacteria and fermentation using yeast can be appropriately set. In a preferred embodiment, the lactic acid bacteria are used first. The fermenting carried out. By sequentially performing the fermentation using anaerobic lactic acid bacteria and the fermentation using yeast while aerating as described below, it is possible to provide better conditions for each bacteria, for example, even if the pH value decreases due to lactic acid bacteria. , and also because the yeast tolerates acid, it can still grow and so on. Moreover, by this, the whole fermentation process can be completed in a short time. Furthermore, the flavor component derived from yeast can fully be utilized. The lactic acid bacteria used are not particularly limited as long as they can be used in food manufacturers. For example, Lactobacillus rhamnosus (Lactobacillus rhamnosus), Pediococcus acidlactici (Pediococcus acidlactici), Lactobacillus confusus (Lactobacillus confusus), Lactobacillus malefermentans, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Swiss Any of the group consisting of Lactobacillus helveticus and the like. It is preferably selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactococcus lactis, and The lactic acid bacteria in the group consisting of Lactobacillus acidophilus is more preferably any one of Lactobacillus rhamnosus or Pediococcus acidlactici. It is preferable to use Lactobacillus rhamnosus from the viewpoint of good growth property and excellent fermented flavor. In a preferred embodiment, as the lactic acid bacteria, Lactobacillus rhamnosus AN1 strain or strains belonging to the same species and having the same scientific properties, or Pleurococcus lactis YU2 strains or strains belonging to the same species and having the same properties can be used. The scientific nature of the strains. The Lactobacillus rhamnosus AN1 strain has the following scientific properties. Cell shape: rod-shaped colony: milky white Features: carry out heterozygous lactic acid fermentation. Lactococcus lactis YU2 strain has the following scientific properties. Cell shape: spherical Colony: milky white Features: Tetradococcus, homogenous lactic acid fermentation. Lactobacillus rhamnosus AN1 strain, and Pediatricoccus lactis YU2 strain, respectively, were successively registered as NITE BP-02072 and NITE BP-02073, on June 26, 2015, by TableMark Co., Ltd. (Address: Tokyo, Japan) 6-4-10 Tsukiji, Chuo-ku), and deposited with the Independent Administrative Incorporated Product Evaluation Technology Base Agency based on the Budapest Treaty and the Japanese Patent Law (Address: Room 122, Kamazuma 2-5-8, Kamazuma, Kisarazu City, Chiba Prefecture, Japan) . The conditions for fermentation using lactic acid bacteria can be appropriately designed by the practitioner according to the lactic acid bacteria to be used. In addition to whey and soymilk, various ones may be added to the culture solution. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, sugar beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, one selected from the group consisting of nitrogen-containing organic substances such as yeast extract, egg whites, corn steep liquor (CSL), and casein, and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. any of the group. Furthermore, phosphoric acid components, potassium components, and magnesium components may be added to the medium, vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine, and minerals such as zinc, copper, iron, and manganese may be added. kind. Although the lactic acid bacteria fermentation also depends on the strain used, it can be carried out, for example, at 30 to 45°C, preferably 35 to 40°C, for 16 to 48 hours, preferably 20 to 36 hours. Considering that the lactic acid bacteria are anaerobic, the fermentation can be performed while standing still or with light stirring. Moreover, fermenting may be performed until pH value becomes 3.0-4.0, Preferably it is the range of 3.2-3.8. [Yeast fermenting] In a preferred embodiment, the lactic acid bacteria fermented product obtained in the above manner can be subjected to yeast fermenting as the next step. The yeast that can be used for yeast fermentation is not particularly limited as long as it can be used for food manufacturers. For example, conventional yeasts such as Saccharomyces cerevisiae, Saccharomyces cerevisiae, and Saccharomyces cerevisiae can be used. More specifically, for example, it is selected from the genus Saccharomyces, the genus Shizosaccharomyces, the genus Pichia, the genus Candida, the genus Kluyveromyces, Williopsis, Debaryomyces, Galactomyces, Torulaspora, Rhodotorula, Yarrow lipolytica (Yarrowia) and any of the group consisting of Zygosaccharomyces. As for the yeast, in terms of good growth properties, baker's yeast used for bread making, torula yeast used for manufacture of foodstuffs, feed, etc., and brewer's yeast used for brewing beer are more preferable, and those belonging to yeast ( Saccharomyces) or bacteria belonging to Candida. Examples of the genus Saccharomyces include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Furthermore, Saccharomyces sake and Saccharomyces beticus are also classified as one type of Saccharomyces cerevisiae. Examples of the genus Candida include Candida tropicalis, Candida lypolitica, Candida utilis, and Candida sake. More preferably, it is any one selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Schizosaccharomyces pombe, and the like. One of the preferred yeasts is Saccharomyces beticus, which is also regarded as a type of Saccharomyces cerevisiae, mainly including membrane-producing yeasts used in the production of white wine. In a preferred embodiment, as the yeast, Saccharomyces cerevisiae FAHP-1 strain or strains belonging to the same species and having the same scientific properties, or Saccharomyces cerevisiae FAHP-2 strains or belonging to the same species and strains with the same scientific properties. Saccharomyces cerevisiae FAHP-1 has the following scientific properties. Cell shape: egg type Colony: milky white Features: form ascospores with fermenting ability. Saccharomyces cerevisiae FAHP-2 has the following scientific properties. Cell shape: egg type Colony: milky white Features: form ascospores with fermenting ability. Saccharomyces cerevisiae FAHP-1 strain, and Saccharomyces cerevisiae FAHP-2 strain, respectively, under the accession numbers NITE BP-02074 and NITE BP-02075, were registered on June 26, 2015 by TableMark Co., Ltd. (address: 6-4-10 Tsukiji, Chuo-ku, Tokyo, Japan), and deposited with the Independent Administrative Incorporated Product Evaluation Technology Base Agency based on the Budapest Treaty and the Japanese Patent Law (Address: 2-5-8 122 Kamazuma, Kamazuma, Kisarazu City, Chiba Prefecture, Japan) room). The conditions for fermentation using yeast can be appropriately designed depending on the yeast to be used as long as it is a manufacturer. During cultivation, the lactic acid bacteria ferment can also be sterilized. Furthermore, various ones can be added to the lactic acid bacteria fermented product. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, sugar beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, one selected from the group consisting of nitrogen-containing organic substances such as yeast extract, egg whites, corn steep liquor (CSL), and casein, and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. any of the group. Furthermore, phosphoric acid components, potassium components, and magnesium components may be added to the medium, vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine, and minerals such as zinc, copper, iron, and manganese may be added. kind. Yeast fermentation also depends on the strain used, and can be carried out, for example, at 20 to 40°C, preferably 25 to 35°C, for, for example, 12 to 40 hours, preferably 16 to 24 hours. The fermentation system is carried out under aerobic conditions. If necessary, it can be carried out with sufficient ventilation and/or stirring after the yeast fermentation. As for aeration and/or stirring, specifically, the same amount of sterile air as about 1/4 of the volume of the fermenting liquid can be blown into the bottom of the fermenting tank every 1 minute, and stirring is performed at 100-400 rpm and proceed. Furthermore, in the production process of alcoholic beverages, since fermentation is usually performed under anaerobic conditions, the yeast produces a large amount of ethanol. However, in this embodiment, since the fermentation is performed under aerobic conditions, the ethanol concentration in the fermentation is kept low, and the yeast can generate more various flavor components such as esters, fatty acids, and higher alcohols. The alcohol concentration in the yeast fermentation process and the fermentation liquid after the fermentation is completed is preferably less than 1.0%. The termination point of yeast fermentation can be appropriately determined as long as it is a manufacturer. Brix) value, and flavor, etc., were used as a reference. When the Brix value is used as a standard, when using soymilk as a raw material, it can be 5-9%, preferably 6-8%, and when using whey as a raw material, it can be 9-9%. 13%, preferably 10 to 12%. Here, the so-called Brix value refers to a value obtained by removing insoluble solid content derived from whey or soymilk, lactic acid bacteria cells, and yeast cells from a liquid fermented product value. In the case of adding salt to the starter, the value of the added salt is not included. Furthermore, the Brix value is determined by the value corresponding to the mass percentage of the sucrose solution at 20°C. When measuring 100 g of an aqueous solution containing only 1 g of sucrose as a solute using a sugar refractometer , its reading Brix value is 1%. For solutions containing solid components other than sucrose, the Brix value is used as a standard for the concentration of solid components. An apparatus for measuring the Brix value is commercially available, and the measurement can be appropriately performed as long as it is a manufacturer. [Other steps] Salt may be added to the obtained lactic acid bacteria/yeast fermented product to improve storage stability. The amount of salt added is not particularly limited, but in order to sufficiently reduce water activity, it can be added, for example, at 10% or more, preferably 15% or more, and more preferably 18% or more relative to the lactic acid bacteria/yeast fermentation broth. Furthermore, the obtained lactic acid bacteria/yeast fermented product contains insoluble solid content derived from whey or soymilk, lactic acid bacteria cells, and yeast cells, so when it is intended to be used for products requiring clarity, it is also Clarification treatment can be performed to remove these insoluble components or bacterial cells. Regarding the method of clarification, various methods used in the field of food production for the same purpose can be applied. For example, filter press filtration or microfiltration (MF: Micro filtration) using diatomaceous earth or peritone as a filter aid can be mentioned. [Lactic acid bacteria/yeast starter (active ingredient)] In the above-described manner, lactic acid bacteria/yeast starter is obtained from whey or soymilk as raw materials. The lactic acid bacteria/yeast fermented product is a liquid obtained by removing the insoluble solid content derived from whey or soymilk, lactic acid bacteria cells, and yeast cells obtained from lactic acid bacteria fermentation and yeast fermentation. For example, when whey is used as the raw material, the Brix can be 9 to 13%, preferably 10 to 12%, and when soymilk is used as the raw material, the Brix (Brix) Brix) may be 5 to 9%, preferably 6 to 8%. The lactic acid bacteria/yeast starter can be in various forms. For example, if necessary, the above-mentioned liquid form can be concentrated, dried, or the like to make paste, solid, powder, granule, or the like. The lactic acid bacteria/yeast starter is also called W (double) leaven seasoning, and it is also called simply as W (double) leaven seasoning. If the inventors of the present invention conduct further research, it is found that the following is the case: in the lactic acid bacteria/yeast ferment of whey or soymilk, the components of the components with a molecular weight of 100-5,000, more specifically the components with a molecular weight of 500-3,500 Contributes to the effect of the target. Therefore, according to the present invention, a fermented seasoning composition is provided, the active ingredient of which comprises components differentiated based on the molecular weight of lactic acid bacteria/yeast fermented product, and the molecular weight of the lower limit of the components is 75-1800, preferably 100- 500, even when the lower limit is any one, the molecular weight of the upper limit is 2200-10000, preferably 3500-5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000). In addition, a food texture improving agent is provided, which comprises components of lactic acid bacteria/yeast leaven of whey or soymilk that are differentiated based on molecular weight, and the molecular weight of the lower limit of the components is 75-1800, preferably 100-500 , even when the lower limit is any one, the molecular weight of the upper limit is 2200-10000, preferably 3500-5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000). Regarding the present invention and its embodiments, the so-called molecular weight refers to the molecular weight that can be distinguished using a dialysis tube having molecular distinguishing ability. Regarding the components of the lactic acid bacteria/yeast fermentation products of whey or soymilk with a molecular weight of 500-3,500 (or a component with a molecular weight of 100-5,000), typically, at least the use of a dialysis tube with a molecular weight of 3,500-5,000 (Spectra /Por, Funakoshi) and dialysis tubes (Spectra/Por, Funakoshi) with a molecular weight of 100 to 500 are distinguished by ordinary operations (if further specified, the conditions described in item 8 of Example 8 of this specification) are obtained. the components. In addition, the molecular weight cut off (MWCO) of the dialysis tube listed here means that the component which maintains this size is 90% or more. As one of the embodiments of the present invention, the lactic acid bacteria/yeast fermented product obtained by further fermenting the lactic acid bacteria/yeast fermented product using soymilk as a raw material, preferably the lactic acid bacterium fermented product of soymilk, using yeast is novel. [Yeast seasoning composition] The obtained lactic acid bacteria/yeast starter can be used as an active ingredient of a fermented seasoning composition. The fermented seasoning composition can also be the lactic acid bacteria/yeast fermented product itself, and other ingredients can be formulated as long as the active ingredient can exert the desired effect. Other ingredients can be various additives that are allowed as food. In this example, antioxidants, fragrances, seasonings, sweeteners, colorants, tackifiers, stabilizers, color developers, bleaching agents, antifungal agents, gums, bitters, etc., enzymes, and glossing agents , acidulant, emulsifier, fortifier, manufacturing agent, excipient, binder, tensioning agent (isotonic agent), buffer, dissolution aid, preservative, stabilizer, coagulant, etc. The amount of the active ingredient in the fermented seasoning composition is, for example, 1 to 100%, 10 to 80%, or 20 to 60%. The fermented seasoning composition is particularly suitable for improving the texture of food, softening meat, etc., masking the fishy smell of soybean milk, masking the odor of vegetable protein, or enhancing the irritation of spices as follows. The food composition can also be referred to as "food texture improving agent", "softening agent for animal meat, etc.", "masking agent for fishy odor of soybean milk", "masking agent for vegetable protein odor", "stimulating agent for spice". Enhancer, Cocoa Flavor Enhancer, Suppressor of Light Deterioration Odor of Milk or Soy Milk, Milky Flavor Enhancer, Miso Grain Flavor Enhancer, Fish Odor Masking Agent, Livestock Meat Odor masking agent, "fruitiness enhancer", and "natto odor masking agent". That is, the present invention also provides the following. [1a] A food texture improver, a softener for animal meat, etc., a masking agent for the fishy odor of soybean milk, a masking agent for the odor of vegetable protein, an enhancer for the irritating feeling of spices, a cocoa flavor enhancer, and the light of milk or soybean milk Deterioration odor inhibitor, milk texture enhancer, miso cereal flavor enhancer, fish odor masking agent, animal meat odor masking agent, fruit flavor enhancer, or natto odor masking agent, which uses lactic acid bacteria/yeast of whey or soymilk Enzyme as an active ingredient. [2a] The agent as described in 1a, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus any of the group. [3a] The agent according to 1a or 2a, wherein the yeast is selected from Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe ) in any of the groups. [4a] The agent according to any one of 1a to 3a, which uses, as an active ingredient, a lactic acid bacteria/yeast fermented product obtained by further fermenting a lactic acid bacteria fermented product of soybean milk. [Application] <Improvement of texture> The obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can be used to improve the texture of food. The so-called material texture means that the taste and/or food texture (texture) peculiar to the ingredients contained in the food can be clearly felt. Food contains various ingredients, and the ingredients are mixed with each other during heating and conditioning, and the taste is enhanced to enhance the overall sense of the food as a whole. At this time, the taste of blending or the softness is felt well, but when the heat-prepared food is cooled and stored at a low temperature, the overall feeling or the taste will increase to an unintended level. The taste or texture peculiar to each ingredient is greatly lost, and it becomes difficult to discriminate each ingredient in the mouth when eating. The inventors of the present invention conducted research and found that by adding lactic acid bacteria/yeast ferment, even if the food is stored in refrigeration or freezing for cooling after heating and conditioning, the texture of the ingredients can be maintained more than before. Therefore, one aspect of the present invention is an improver for the taste of food materials containing the obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition as an active ingredient. <Softening of livestock meat, etc.> The obtained lactic acid bacteria/yeast fermented product or fermented fermented seasoning composition can be used to make livestock meat or fish meat (including processed products using these as raw materials. Fish meat includes aquatic animal meat. There are also When these are collectively referred to as "livestock meat, etc.") softening. Therefore, one aspect of the present invention is a softener for livestock meat, etc., which contains the obtained lactic acid bacteria/yeast starter or fermented seasoning composition as an active ingredient. The softener of the present invention may be contained in a seasoning liquid such as a soaking liquid and injected (injected) into livestock meat or the like. Alternatively, it can also be used by immersing livestock meat or the like in a dipping solution containing the softener of the present invention. Alternatively, it may be contained in foods such as hamburger patties. By using the softener of the present invention, meat and the like are not only softened, but also the juiciness can be enhanced. The juicy feeling here refers to the juicy feeling in the mouth when chewing animal meat or the like at the time of eating. <Soymilk smell masking> The obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can also be used to suppress the fishy smell of soymilk (including processed products using it as a raw material). Therefore, one aspect of the present invention is a masking agent for the fishy smell of soymilk containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. The object of the fishy smell masking of the present invention is not limited to soymilk, but can also be processed products using soymilk as a raw material, such as soymilk cream. By using the masking agent of the present invention, not only the fishy smell of soybean milk is masked, but also the sweetness, softness and thickness of taste can be enhanced. <Plant protein odor masking> Vegetable protein, especially soybean protein (including processed products from it) has unique oxidation odor, but the obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can be used to suppress this Plant protein smell (also known as "plant protein smell"). Therefore, one aspect of the present invention is a masking agent for the odor of vegetable protein containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. The lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention has a very weak taste or flavor, so that the taste or flavor of the material can be used while masking the odor of vegetable protein. By using the masking agent of the present invention, not only the oxidative taste of vegetable protein is masked, but also the softness, juiciness and fleshiness can be improved. <Enhanced Sensation of Spices> The obtained lactic acid bacteria/yeast starter or fermented seasoning composition can be used to enhance the stimuli of spices (including processed products made of them) contained in cooking or seasoning liquids. That is, by adding the lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention to a seasoning liquid or various sauces containing spices, the stimulation of the spices can be more strongly felt when eating, and the Stimulate long-term retention. Therefore, one aspect of the present invention is an enhancer for the pungent sensation (also referred to as "spice sensation") of a spice containing a lactic acid bacteria/yeast starter or a fermented seasoning composition as an active ingredient. Spices are those having the effect of changing taste, aroma, color, richness, ripeness, or stimulation (spicy) by adding them to foods, thereby providing a delicious taste or an increase in appetite. The spice that enhances the sense of stimulation by the present invention is not limited, but includes black pepper, red pepper, green pepper, pepper, cinnamon, nutmeg, cloves, allspice, cumin, dried tangerine peel, coriander, anise, and rat tail Grass, thyme, bay, jasmine, curry leaves, guava, sansho, chili, mustard, ginger, garlic, chili powder, onion, leek, sesame, five-spice powder, three spices, curry powder, chili powder, five-spice pepper powder, etc. By using the enhancer of the present invention, not only the pungent sensation of the spice is enhanced, but also the mature sensation, the richness, and the aftertaste can be enhanced. <Cocoa Flavor Enhancement> The obtained lactic acid bacteria/yeast starter or fermented seasoning composition can be used to enhance the flavor of cocoa in foods containing cocoa-derived raw materials. That is, by adding the lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention to a food containing a cocoa-derived raw material, the flavor of cocoa can be more strongly felt when eating. Therefore, one aspect of the present invention is a cocoa flavor enhancer in a food containing a cocoa-derived raw material containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. Cocoa flavor is also known as one of the flavors of chocolate (cocoa flavor, beer flavor, milk flavor). The raw material derived from cocoa is not limited, and examples thereof include cocoa nibs, cocoa mass, cocoa liquor, cocoa powder, cocoa cake, cocoa butter, and chocolate. <Suppression of Light Deterioration Odor> The obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can be further used to inhibit milk (including processed products using the same) or soybean milk (including processed products using the same as raw materials) ) light deterioration odor. Photodegradation odor refers to gas generated by oxidation caused by sunlight or the like. The light-degraded odor suppression may be the suppression of oxidative deterioration caused by light, or may be the shielding of the odor generated by light-deterioration. One aspect of the present invention is a photo-deterioration odor inhibitor of milk or soymilk containing a lactic acid bacteria/yeast fermented product or a fermented seasoning composition as an active ingredient. <Improvement of milky feeling> The obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can be used to improve the milky feeling. That is, by adding the lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention to a food using cow's milk (including processed products using it as a raw material), the milk can be more strongly felt when eating. feel. Therefore, one aspect of the present invention is a milky feeling enhancer containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. The so-called improvement of milky feeling refers to the improvement of the good flavor peculiar to cow's milk. There is no limitation on the food that is the object of improving the milky feeling, and it is the milk or the dairy product itself, and the food using the same as a raw material. <Enhancement of cereal flavor of miso> The obtained lactic acid bacteria/yeast starter or fermented seasoning composition can be used to enhance the cereal flavor (soybean flavor, rice flavor, or wheat flavor) of miso. That is, by adding the lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention to a miso-containing food, the cereal flavor of miso can be more strongly felt when eating. Therefore, one aspect of the present invention is a cereal flavor enhancer for miso containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. The miso is not limited, and examples thereof include white miso, red miso, mixed miso, rice miso (obtained by fermenting soybeans and rice, and ripening), wheat miso (fermenting soybeans and barley or rye, Aged and obtained), soybean miso (obtained by fermenting and aging soybeans), blended miso (obtained by mixing each of rice miso, wheat miso, and bean miso), etc. Preferred examples are white miso and blended miso. With regard to miso that is usually pasteurized by heat or miso that is freeze-dried, such as seasoning miso for instant miso juice, it is found that the flavor of miso tends to deteriorate, and the lactic acid bacteria/yeast fermented or fermented seasoning composition of the present invention may be preferred It is used to enhance the grain flavor of this miso. The miso grain flavor enhancer of the present invention can be applied to various foods containing miso. By using the miso grain flavor enhancer of the present invention, not only the grain flavor of miso but also sweetness and/or umami can be improved. <Fish odor masking> The obtained lactic acid bacteria/yeast fermented product or fermented fermented seasoning composition can be further used to suppress fish odor. One aspect of the present invention is a fish odor inhibitor containing a lactic acid bacteria/yeast fermented product or a fermented fermented seasoning composition as an active ingredient. The odor of fish meat includes the unpleasant odor (fishy smell) of raw fish and the peculiar smell (fish odor) of heated fish. The food subject to the suppression of fish odor is not limited to the fish itself, but may also be processed products using fish as a raw material, or foods using such. <Livestock odor masking> The obtained lactic acid bacteria/yeast fermented product or fermented yeast seasoning composition can be further used to suppress livestock meat odor. Meat odor includes visceral odor, grass odor, and animal odor. The so-called grass odor refers to the unique grass smell of beef obtained from cattle that have been fattened by grass. One aspect of the present invention is a livestock meat odor inhibitor containing a lactic acid bacteria/yeast fermented product or a fermented fermented seasoning composition as an active ingredient. The object of the livestock meat odor inhibitor of the present invention is not limited to livestock meat, and may be processed products or foods containing these as raw materials. Furthermore, the above-mentioned Patent Document 30 proposes to use arginine to reduce the odor of livestock meat, but the above-mentioned Patent Document 29 points out the problem that since arginine itself exhibits a bitter taste, it also imparts a bitter taste to the livestock meat. According to the present invention, it is considered that even if an effective amount of the active ingredient of the present invention is used, there is no such problem. <Improvement of Fruit Feeling> The obtained lactic acid bacteria/yeast fermented product or fermented seasoning composition can be used to enhance the fruity feeling of tomatoes or fruits (including food products using these as raw materials). The so-called improvement of fruitiness refers to the improvement of a good flavor similar to tomato (or fruit). One aspect of the present invention is a fruitiness enhancer for a fruit-derived food containing a lactic acid bacteria/yeast starter or a starter seasoning composition as an active ingredient. A particularly good example of the target food is one prepared by heating it by stewing for a long time. According to the present invention, even in such a stewed and heated food, the fruitiness can be improved. By the present invention, not only the fruitiness of tomatoes or fruits can be improved, but also the sour taste can be improved. Usually, if only the sourness is enhanced, the taste of the food tends to be unsatisfactory, but in the case of the present invention, the tomato or the fruit has a better overall taste when the sourness is improved at the same time as the fruitiness. <Natto odor masking> The obtained lactic acid bacteria/yeast fermented product or fermented fermented seasoning composition can also be used to suppress the natto odor of natto (including processed products using it as a raw material). One aspect of the present invention is a natto odor inhibitor of natto containing a lactic acid bacteria/yeast fermented product or a fermented fermented seasoning composition as an active ingredient. When used to suppress the odor of natto, the lactic acid bacteria/yeast fermented substance or the fermented fermented seasoning composition can also be directly added to natto, and can also be contained in the seasoning juice of natto, and mixed with natto when eating. way to use. <Evaluation method and criteria> Whether the texture is improved, and the degree of improvement of the texture; whether the meat, etc. is softened, and the degree to which it should be softened; whether the fishy smell of soymilk is masked, and the degree to which it should be masked; the odor of vegetable protein Whether it is shielded, and the degree of shielding; whether the stimulation of spices is enhanced, and the degree to which it should be enhanced; whether the flavor of cocoa is enhanced, and the degree to which it should be enhanced; whether the light deterioration odor of milk or soymilk is suppressed, and the degree to which it should be suppressed degree; whether the milky feeling is improved, and the degree to which it should be improved; whether the grain flavor of miso is improved, and the degree to which it should be improved; whether the odor of fish meat is masked, and the degree to which it should be masked; whether the odor of animal meat is masked, and the degree to which it should be masked The degree to which the fruitiness has been improved, and the degree to which it should be improved, and whether the natto odor has been masked, and the degree to which it should be masked, as long as it is a business operator, it is possible to plan a sensory test based on an appropriate control food for evaluation. More specifically, for example, prepare a suitable comparison such as foods that do not contain active ingredients, and define a standard of about 3 to 10, based on the standard (industrially meaningful standard, for example, the 7th level or above is defined as a pass. ), a trained sensory examiner compares the subject food to a control, thereby allowing evaluation. Regarding the improvement of the texture, when the food contains a plurality of ingredients, it is preferable to improve the texture of the more and more ingredients. The lactic acid bacteria/yeast fermented product or the fermented seasoning composition of this embodiment can improve not only the texture of vegetables, but also the texture of meat and aquatic animals. The softening of meat and the like can also be evaluated by a method of measuring the hardness of food. In the softening of livestock meat, etc., it is preferable to enhance the juiciness at the same time. In the shielding of the fishy smell of soy milk, it is better to enhance the sweetness, softness and heaviness at the same time. In the masking of protein odor, it is preferable to enhance the softness, juiciness and fleshiness at the same time. In the enhancement of the stimulating sensation of the spice, it is preferable to enhance the richness, ripeness and aftertaste at the same time. As a method for a more specific evaluation, the method described in the section of Examples of this specification can be referred to. This application provides for the first time the following application, that is, the lactic acid bacteria/yeast starter of whey or soymilk can be used to improve the texture of food. The above-mentioned Patent Document 1 relates to a lactic acid bacteria/yeast fermented liquid of whey, but does not mention a food for cooling or freezing after heating and conditioning. In addition, the above-mentioned Patent Document 2 describes that by adding whey-based lactic acid bacteria and yeast fermented liquid to fruit beverages, the richness and flavor of the fruit itself are enhanced and the ripe flavor is imparted, but it does not mention that it is used in heating. Refrigerated or frozen food that is cooled after conditioning. In addition, the following purposes are also provided for the first time by this application, that is, the lactic acid bacteria/yeast fermented product of whey or soymilk can be used for softening of meat, etc., shielding of the smell of soymilk, shielding of the odor of vegetable protein, enhancement of the stimulation of spices, Cocoa flavor enhancement, photo-deterioration odor suppression of milk or soymilk, milk texture enhancement, miso-grain flavor enhancement, fish odor masking, animal meat odor masking, fruity flavor enhancement, and natto odor masking. In addition, the lactic acid bacteria/yeast starter or the fermented seasoning composition obtained by this embodiment can be used to enhance the salty taste of a specific food. As for whether or not the salty taste is enhanced, and the degree of the enhancement of the salty taste, as long as it is a business operator, it is possible to plan a sensory test using an appropriate control food as a standard for evaluation. [Applied food] The lactic acid bacteria/yeast fermented product or fermented seasoning composition obtained by this embodiment can be applied to various foods. Preferred examples of the food to be used are refrigerated or frozen refrigerated food and frozen food, livestock meat or fish meat (including processed products using these as raw materials. Fish meat includes aquatic animal meat. There are also cases where these are collectively referred to as "livestock meat, etc."), soybean milk (including processed products from them), vegetable proteins (including processed products from them), and spices (including processed products from them). processed products), foods containing raw materials derived from cocoa, milk (including processed products from them), miso (including processed products from them), tomatoes (including processed products from them), fruits (including processed products using it as a raw material), and natto (including processed products using it as a raw material). Examples of refrigerated foods and frozen foods include spring rolls, Chinese rice bowls (ingredients), dumplings, shumai, xiaolongbao, pork buns, eight treasures vegetables, double-cooked pork, shredded green peppers, fried vegetables, and fried shredded burdocks. , Chikuzen boiled, in addition to this, can also include: fried products such as beef hash browns, croquettes, fried shrimp cakes; meat products such as hamburger patties; sauced udon noodles, Nagasaki chowder, fried noodles, Neapolitan style Pasta, baked pasta, lasagna and other noodles; fried rice, risotto, risotto, assorted sushi and other rice products; Japanese pancakes, takoyaki, pizza and other wheat flour products. Examples of livestock meat etc. are not particularly limited, but include beef, chicken, pork, horse meat, mutton, goat, cod, salmon and other white fish; tuna, bonito and other naked fish; clams, squid, octopus, shrimp, Crab etc. Examples of processed products using meat or fish as raw materials are not particularly limited, and various softeners are preferred. Western fried pancakes, fried pork chops, fried chicken chops, fried steak, fried shrimp cakes, meat for barbecue, meat for steak, meat for skewers, meat for stew, ham, bacon, etc. Examples of processed products using soymilk as a raw material are not particularly limited, and those that are suitable for masking various fishy smells can be mentioned. Bread, distraction, etc. As examples of processed products using vegetable protein as raw materials, various unique oxidative flavors can be better masked. sausage etc. More preferably, it is a processed product using soybean protein as a raw material. Examples of processed products using spice as a raw material are not particularly limited, and various types of spices are preferred for enhancing the sense of spice. Thick Sauce, Tonkatsu Sauce, Steak Sauce, Barbecue Sauce, Barbecue Sauce, Herb Salt, etc. It does not specifically limit as an example of the foodstuff containing the raw material derived from cocoa, A Japanese-style snack, a baked snack, a bread, a drink, a frozen dessert, a pre-processed food, a seasoning, etc. are mentioned. It does not specifically limit as an example of the food which becomes the object of suppression of light deterioration odor, Fresh milk, cow's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, cream, butter, milk fat, cheese , Concentrated whey, ice cream (ice cream, ice milk, lactic acid ice cream, etc.), concentrated milk, skimmed concentrated milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk, skimmed milk, custard powder, Whey powder, protein concentrate whey powder, buttermilk powder, sweetened powdered milk, adjusted powdered milk (milk powder for childcare, etc.), milk drink, fermented milk, and lactic acid bacteria drink. Particularly preferred examples of the food to be targeted include soybean milk, cow's milk, and cream. It does not specifically limit as another example of the food which becomes the object of improving milky texture, It can be mentioned: yoghurt, ice cream, puffs, creme brulee, flower cake, white sauce, cream sauce, creamy beef and potato Cakes, gratin cheese gratin, and fish and shellfish chicken rice, etc. There is no particular limitation as an example of the food to be used to enhance the grain flavor of miso, and in addition to the miso itself, instant miso juice and miso paste can be exemplified. It does not specifically limit as an example of the food which becomes the object of masking the smell of fish, but includes grilled fish, processed fish products (fish sausage, fish sauce, kamaboko, cylindrical kamaboko, fish potato cake, etc.), fish Processed products (dry goods, wet delicacies, boiled fish, sliced fish marinated with Xijing miso, canned fish, etc.), fish balls, aquatic animal extracts, bonito rice. There are no particular limitations on examples of foods that can be used to mask the odor of animal meat, and examples include: meat-prepared products (products or semi-processed products made from beef, pork, or other meat as raw materials, which are heat-prepared or seasoned) , Specifically, beef seasonings (beef curry, beef jerky, canned salted beef, roast beef, seasoned beef, etc.), pork seasonings (seasoned pork, sausages, canned ham, pork luncheon meat, etc.), hamburgers Pie, meat for steak, meat for barbecue (beef tongue, diaphragm, liver, etc.), ham, sausage, bacon, seasoned pork ribs, beef bowl, pork bowl, chop suey, hamburger patty, deep-fried Pork chops, ancient meats, pork tempura, dumplings, American pork stew. Foods to be used to enhance the sense of fruit are tomatoes and fruits (including processed products as raw materials). Fruits are not particularly limited, but include citrus fruits, such as lemons, grapefruits (white pulp type, red pulp type), limes , oranges (Navel Orange, Valencia Orange), Wenzhou mandarin, Tangor, summer mandarin, Ganxia, Hassaku mandarin, Hyuga summer orange, flat lemon, sour mandarin, Grapefruit, stinky oranges, yellow-skinned limes, Iyo mandarin oranges, citrus mandarins, kumquats, sambo mandarins, platinum grapefruit, pomelo; stone fruits such as apricots (alias apricots), cherries, plums, plums (Japanese plums, plums ), peaches (peaches, nectarines, yellow peaches); berries such as grapes (muscadines, Rieslings, Delaware, Kyoho), bananas, blackberries, blueberries, raspberries, gooseberries (alias gooseberry), pomegranate, apple, pears (Japanese pear, Chinese pear, Western pear), pineapple, kiwi, pineapple, passion fruit, West Indies cherries, lychees, mutong, honeydew, avocado, figs, Olive, persimmon, horned melon, guava, lilac, coconut, carambola (alias Star fruit), orange pomelo, custard apple, durian fruit, jujube, date palm, blueberry, papaya, dragon fruit, loquat, longan, Fragrant flesh fruit, melon, quince, mango, mangosteen, bayberry. In addition, the fruit includes fruit-type vegetables, that is, strawberries, watermelons, and melons. As a preferable example of the foodstuff which becomes the object of improving the fruitiness, tomatoes, strawberries, apples, oranges, tangerines, blueberries, mangoes, figs, and peaches can be mentioned. As a more preferable example, tomato sauce, fruit sauce, and jam prepared by stewing and heating for a long time can be mentioned. Foods that are targeted for the odor of natto are natto and its processed products. Examples of processed products are not particularly limited, including sauteed natto, pancakes with natto, and hamburger meat with natto. Cake, meat sauce with natto, sushi with natto, soup with natto, pancake with natto, tempura with natto, multi-colored noodles with natto, noodle soup with natto. Although the amount of lactic acid bacteria/yeast starter added to food also depends on the type of food, typically, in the case of lactic acid bacteria/yeast starter using whey as a raw material, it is converted to solid content of 10.7 with respect to food. % of lactic acid bacteria/yeast starter, in the case of lactic acid bacteria/yeast starter using soymilk as raw material, it is 0.1% or more, preferably 0.13% or more, converted to lactic acid bacteria/yeast starter with a solid content of 6.5%, More preferably, it is 0.17% or more, and still more preferably 0.2% or more. The reason for this is that if it is less than 0.1%, the effect is insufficient. In order to mask the fishy smell of soybean milk, it is especially preferable to set it as 0.4% or more. The upper limit of the added amount is not limited as long as the acidity or aroma of the lactic acid bacteria/yeast fermented product does not impair the flavor of the target food. Although the upper limit of the added amount also depends on the food, if it exceeds 2%, the flavor of lactic acid bacteria/yeast leaven will be felt, so it is preferably 2.0% or less, and can also be 1.8% or less, or 1.5%. the following. It can also be set to 1.0% or less with respect to foods with a weak taste, such as soybean milk, which is easy to feel off-flavor or astringency, and it is possible to obtain a sufficiently high effect without feeling off-flavor and astringency. In other words, it can also be set to 0.7% or less. [Others] An embodiment of the present invention is a method for producing refrigerated food or frozen food, comprising the steps of: refrigerating or refrigerating the above-described heat-conditioned food containing an effective amount of lactic acid bacteria/yeast leaven. Frozen to obtain refrigerated or frozen food. Or a kind of manufacture method of the food that comprises animal meat or fish meat, soybean milk, vegetable protein, spice, raw material derived from cocoa, milk, miso, tomato or fruit, or natto in raw material, it comprises the steps: adding lactic acid bacteria/yeast fermented product the effective amount. The addition stage of the lactic acid bacteria/yeast fermented product in the production method of food can be appropriately set in consideration of workability and the like. Here, the so-called adding includes injection and contact therewith. For example, in order to soften livestock meat, etc., the addition may be a case where a softener is contained in a seasoning liquid such as a dipping liquid and injected into the meat etc. This is the case where softeners are added to raw materials or intermediate products and mixed. As another embodiment of the present invention, a method for improving the texture of refrigerated food or frozen food can be provided, which comprises the following steps: adding the above-described heat-conditioned food containing an effective amount of lactic acid bacteria/yeast leaven. Refrigerated or frozen to obtain refrigerated food or frozen food; or a kind used for softening meat or fish, masking fishy odor of soybean milk, masking odor of vegetable protein, enhancing the stimulation of spices, enhancing the flavor of cocoa, and light-deteriorating odor of milk or soybean milk A method for inhibiting, improving milky feeling, improving the grain flavor of miso, masking fish odor, masking animal meat odor, improving fruit feeling, or masking natto odor, comprising the steps of: adding an effective amount of lactic acid bacteria/yeast leavening; A method for producing a fermented seasoning composition with lactic acid bacteria/yeast starter as an active ingredient, which comprises the following steps: using yeast to further ferment the lactic acid bacteria starter of whey or soymilk. [Examples] Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to the following Examples. [Example 1] Preparation of clarified salt-added lactic acid bacteria and yeast whey fermented liquid The preparation is shown below. [Table 1] (1) Composition of lactic acid bacteria seed medium Raw material name Allocated amount Notes skim milk powder 7.00 g Morinaga Skim Milk yeast extract 0.07 g Difco: Bacto Yeast Extract water 63.00 g distilled water (2) Composition of yeast seed medium Raw material name Allocated amount Notes glucose 0.70g Wako Pure Chemicals: Premium yeast extract 0.35g Difco: Bacto Yeast Extract soy peptide 0.35g Fuji Oil: HI-NUTE DC6 water 68.60g distilled water (3) Raw material of lactic acid fermented liquid Raw material name Allocated amount Notes Whey Powder 300 g Four Leaf Dairy yeast extract 1.2g Difco: Bacto Yeast Extract water 1700 g distilled water (4) Additional raw materials for yeast fermented liquid Raw material name Allocated amount Notes glucose 30.0 g Wako Pure Chemicals: Premium yeast extract 2.0g Difco: Bacto Yeast Extract water 68.0 g distilled water ・Lactic acid bacteria seed culture According to the above (1), each raw material of the lactic acid bacteria seed medium was mixed in a 100 ml Erlenmeyer flask and dissolved, then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. The lactic acid bacteria Pediococcus lactis YU2 strain was inoculated into the cooled medium from the MRS agar medium with a platinum inoculation loop, and then statically cultured at 36° C. for 24 hours to obtain 70 g of a lactic acid bacteria seed culture liquid. ・Yeast seed culture According to the above (2), each raw material of the yeast seed medium was mixed in a 500 ml conical flask with baffles and dissolved, then autoclaved at 120°C for 20 minutes, and cooled to 30°C. Saccharomyces cerevisiae FAHP-2 strain was inoculated into the cooled medium from a YPD agar medium with a platinum inoculation loop, followed by shaking culture (rotation speed: 200 rpm) at 30° C. for 24 hours to obtain 70 g of a yeast seed culture liquid. ・Lactic acid bacteria main fermentation According to the above (3), each raw material was mixed and dissolved in a 3-liter mini-culture tank (manufactured by ABLE), then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. After inoculating 70 g of the above-mentioned lactic acid bacteria seed culture liquid into the cooled liquid, 2070 g of lactic acid bacteria whey fermentation liquid was obtained by performing lactic acid fermentation at 36° C. for 24 hours while stirring at a slight speed at 50 rpm. ・Yeast main fermentation According to the above (4), each raw material was mixed and dissolved in a 100 ml Erlenmeyer flask, and then autoclaved at 120° C. for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria whey ferment solution in a 3-liter small culture tank whose temperature has been adjusted to 30°C, inoculate 70 g of the above yeast seed culture solution after stirring and mixing, and carry out at 30°C. 2100 g of lactic acid bacteria/yeast whey fermented liquid was obtained by aerating and stirring fermentation for 20 hours (stirring speed: 400 rpm, aeration rate: 1.0 liter/min (0.5 vvm)). Furthermore, in the production steps of alcohol and the like, since fermentation is usually carried out under anaerobic conditions, the yeast produces a large amount of ethanol, but in this example, the fermentation was carried out under aerobic conditions by stirring and aeration. Therefore, the ethanol concentration in the fermentation is always kept below 1.0%, and the yeast mainly produces various flavor components such as esters, fatty acids, and higher alcohols. ・Salt addition step In order to improve the preservability of the lactic acid bacteria/yeast whey fermented liquid, salt was added to the final product so as to be 20%, and it was dissolved while stirring to obtain a salted lactic acid bacteria/yeast whey fermented liquid. ・Filter step In order to improve the clarification, the salt-added lactic acid bacteria/yeast whey fermented liquid was filtered using a precision filtration membrane (MF) to obtain a clarified salted lactic acid bacteria/yeast whey fermented liquid. As MF, Microza USP-143 (nominal pore diameter: 0.1 μm) manufactured by Asahi Kasei Chemical Co., Ltd. was used. ・Sterilization step It was kept in a constant temperature water tank at 85°C for 30 minutes to carry out heat sterilization, and 2000 g of sterilized clarified salt-added lactic acid bacteria/yeast whey fermented liquid (inventive product 1) was obtained. ・Analysis procedure Various analyses were performed on the obtained invention product 1. The results are shown in the following table. [Table 2] Analysis Project Analysis value Analytical method moisture 70.0% 105℃, 4 hr drying method Brix 30.7% Refractometer pH 4.0 pH meter salt 20.0% potentiometric titration General bacterial count Below 10 cfu/g Standard agar medium method coliform bacteria feminine BGLB method heat-resistant bacteria Below 10 cfu/g Standard agar medium method (100°C for 10 minutes) Mold / Yeast Below 10 cfu/g potato dextrose agar method [Example 2] Preparation of clarified salt-added lactic acid bacteria/yeast soybean milk fermented liquid The allocation is shown below. [table 3] (1) Composition of lactic acid bacteria seed medium Raw material name Allocated amount Notes soy milk 68.25g Ji Wen: Soymilk without adjustment of ingredients glucose 1.40g Wako Pure Chemicals: Premium yeast extract 0.35g Difco: Bacto Yeast Extract (2) Composition of yeast seed medium Raw material name Allocated amount Notes glucose 0.70g Wako Pure Chemicals: Premium yeast extract 0.35g Difco: Bacto Yeast Extract soy peptide 0.35g Fuji Oil: HI-NUTE DC6 water 68.60g distilled water (3) Raw material of lactic acid fermented liquid Raw material name Allocated amount Notes soy milk 1950g Ji Wen: Soymilk without adjustment of ingredients glucose 40g Wako Pure Chemicals: Premium yeast extract 10g Difco: Bacto Yeast Extract (4) Additional raw materials for yeast fermented liquid Raw material name Allocated amount Notes glucose 30.0 g Wako Pure Chemicals: Premium yeast extract 2.0g Difco: Bacto Yeast Extract water 68.0 g distilled water ・Lactic acid bacteria seed culture According to the above (1), each raw material of the lactic acid bacteria seed medium was mixed in a 100 ml Erlenmeyer flask and dissolved, then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. The lactic acid bacteria Lactobacillus rhamnosus AN1 strain was inoculated into the cooled medium with platinum inoculation loops from the MRS agar medium, and then statically cultured at 36° C. for 24 hours to obtain 70 g of a lactic acid bacteria seed culture liquid. ・Yeast seed culture According to the above (2), each raw material of the yeast seed medium was mixed in a 500 ml conical flask with baffles and dissolved, then autoclaved at 120°C for 20 minutes, and cooled to 30°C. Saccharomyces cerevisiae FAHP-1 strain was inoculated into the cooled medium from a YPD agar medium with a platinum inoculation loop, followed by shaking culture (rotation speed: 200 rpm) at 30° C. for 24 hours to obtain 70 g of a yeast seed culture liquid. ・Lactic acid bacteria main fermentation According to the above (3), each raw material was mixed and dissolved in a 3-liter mini-culture tank (manufactured by ABLE), then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. After inoculating 70 g of the above-mentioned lactic acid bacteria seed culture liquid into the cooled liquid, 2070 g of lactic acid bacteria soybean milk fermentation liquid was obtained by performing lactic acid fermentation at 36° C. for 24 hours while stirring at a slight speed at 50 rpm. ・Yeast main fermentation According to the above (4), each raw material was mixed and dissolved in a 100 ml Erlenmeyer flask, and then autoclaved at 120° C. for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria soymilk fermented liquid in a 3-liter small culture tank whose temperature has been adjusted to 30°C, inoculate 70 g of the above-mentioned yeast seed culture liquid after stirring and mixing, and carry out 20 at 30°C. 2100 g of lactic acid bacteria/yeast soybean milk fermentation liquid was obtained by stirring and stirring the fermentation for 1 hour (stirring speed: 400 rpm, ventilation rate: 1.0 liter/min (0.5 vvm)). ・Salt addition step In order to improve the preservation of the lactic acid bacteria/yeast soymilk fermented liquid, salt was added to the final product at a concentration of 20%, and the mixture was dissolved while stirring to obtain a salt-added lactic acid bacteria/yeast soymilk fermented liquid. ・Filter step In order to improve the clarification, the salt-added lactic acid bacteria and yeast soymilk fermented liquid is filtered with a precision filtration membrane (MF) to obtain a clarified salted lactic acid bacteria and yeast soymilk fermented liquid. As MF, Microza USP-143 (nominal pore diameter: 0.1 μm) manufactured by Asahi Kasei Chemical Co., Ltd. was used. ・Sterilization step It was kept in a constant temperature water tank at 85°C for 30 minutes to carry out heat sterilization to obtain 2000 g of sterilized clarified salt-added lactic acid bacteria-yeast soybean milk fermented liquid (inventive product 2). ・Analysis procedure Various analyses were performed on the obtained invention product 2. The results are shown in the following table. [Table 4] Analysis Project Analysis value Analytical method moisture 78.20% 105℃, 4 hr drying method Brix 27.40% Refractometer pH 3.5 pH meter salt 20.90% potentiometric titration General bacterial count Below 10 cfu/g Standard agar medium method coliform bacteria feminine BGLB method heat-resistant bacteria Below 10 cfu/g Standard agar medium method (100°C for 10 minutes) Mold / Yeast Below 10 cfu/g potato dextrose agar method [Example 3] Trial production of frozen spring rolls According to the following table and the following procedures, the effect of adding the sterilized clarified salt-added lactic acid bacteria/yeast whey fermented liquid (Invention 1) to frozen spring rolls was confirmed. [table 5] Control Blank Test 1 Test 2 Trial 3 Test 4 Test 5 Test 6 Addition ratio of whey fermented liquid 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% Ingredients Pork tenderloin 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% cabbage 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% bamboo shoots 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% onion 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% dried shiitake mushrooms 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% Granular vegetable protein 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% lard 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% Ginger puree 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% seasoning fine white sugar 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% Sodium Glutamate 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% oyster sauce 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% soy sauce 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00% Japanese sake 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% Pork extract 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% sesame oil 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% starch 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% Invention 1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% water 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6% Total 100% 100% 100% 100% 100% 100% 100% 100% Freezing none have have have have have have have ·program (1) Seasoning raw materials other than sesame oil among the raw materials in Table 5 were mixed in advance. (2) Add 1 tablespoon of oil to the preheated frying pan and lightly fry the meat. (3) Add other ingredients and fry. (4) After the ingredients are overheated, the seasoning mixture is added and heated. (5) Turn off the heat after it becomes sticky, add sesame oil and put it on the pad. (6) Wrap 30 g of ingredients in a commercially available spring roll skin. (7) Deep fry in oil at 170°C for 2 minutes. (8) After cooling at room temperature, store in a freezer at -25°C for 2 weeks. Only the control (Control) product was separately used for the evaluation test, and prepared at the same time as the blank (Blank) or the frozen spring rolls of the tests 1 to 6 were heated and thawed, and the frozen spring rolls of the Blank or the tests 1 to 6 were stored as unfrozen. The state is used for evaluation test. ・Evaluation method After being stored in a freezer for 2 weeks, each spring roll test piece was thawed in a microwave oven, and 14 fully trained sensory inspectors set the control (non-frozen product) to 10 points for the goodness of the texture and flavor, and set the Blank ( No added frozen product) was set as 5 points, and the sensory evaluation was performed on a 10-level evaluation, and the average value of the evaluation points of each sensory inspector was obtained. In addition, when rounding off the significant figures of the one digit to the nearest 7 points, it gives a sufficient texture or flavor that the previous product did not have, and it is defined as qualified (the same in the following embodiments). ). ・Evaluation criteria (feel of texture) 1 point: There is no sense of material at all. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no added frozen product). 6 points: Slight improvement over Blank. 7 points: Compared with Blank, 1-2 kinds of ingredients have a sense of material. 8 points: Compared with Blank, more than 3 kinds of ingredients have a sense of material. 9 points: The sense of material is sufficient. Slightly worse than Control. 10 points: It is the same as Control (non-frozen product), or has a superior material feel. ・Evaluation criteria (goodness of flavor) 1 point: The flavor is very poor. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no added frozen product). 6 points: Slight improvement over Blank. 7 points: an improvement over Blank. 8 points: Compared with Blank, it has a similar flavor to spring rolls. 9 points: The spring roll-like flavor is sufficient. Slightly worse than Control. 10 points: Same as Control (non-frozen product), or has a superior flavor. ·Evaluation results The results are shown in FIGS. 1 and 2 . The texture of spring roll ingredients increases with the addition of Invention Product 1, and the effective addition amount is more than 0.1%. The goodness of the overall flavor of the spring rolls is also improved with the increase of the addition amount of the invention product 1, but if the addition amount is 2%, the acidity or aroma of the whey stock solution can be slightly felt, and the similar spring roll food is lost. sense of inclination. Therefore, in the spring rolls of this embodiment, the practically effective addition amount of the invention product 1 can be described as 0.1% to 2.0%. [Example 4] Frozen Spring Roll Trial (Invention 2) According to the following table and the following procedure, the effect of adding the sterilized clarified salt-added lactic acid bacteria-yeast soymilk fermented liquid (Invention 2) to frozen spring rolls was confirmed. [Table 6] Control Blank Test 1 Test 2 Trial 3 Test 4 Test 5 Test 6 Adding ratio of soymilk fermented liquid 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% Ingredients Pork tenderloin 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% cabbage 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% bamboo shoots 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% onion 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% dried shiitake mushrooms 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% Granular vegetable protein 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% lard 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% Ginger puree 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% seasoning fine white sugar 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% Sodium Glutamate 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% oyster sauce 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% soy sauce 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00% Japanese sake 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% Pork extract 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% sesame oil 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% starch 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% Invention 2 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% water 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6% Total 100% 100% 100% 100% 100% 100% 100% 100% Freezing none have have have have have have have ·program Frozen foods were prepared by conditioning in the same procedure as in Example 3. ・Evaluation method and evaluation criteria It was carried out in the same manner as in Example 3. ·Evaluation results The results are shown in FIGS. 3 and 4 . The texture of the spring roll ingredients increases with the increase of the addition amount of the invention product 2, and the effective addition amount is the same as that of the invention product 1, which is 0.1% or more. The goodness of the overall flavor of the spring rolls is also improved with the increase of the addition amount of the invention product 2. However, if the addition amount is 2%, the sourness or aroma of the soymilk fermented liquid can be slightly felt, and the similar spring roll food is lost. sense of inclination. Therefore, in this embodiment, the practically effective addition amount of the invention product 2 can be described as 0.1% to 2.0%. [Example 5] Trial preparation of ingredients for Chinese rice bowl (Invention 1) According to the following table and the following procedure, the effect of adding the sterilized clarified salt-added lactic acid bacteria/yeast whey fermented liquid (Invention 1) to the ingredients of frozen Chinese rice bowl was confirmed. [Table 7] Control Blank Test 1 Test 2 Trial 3 Test 4 Test 5 Test 6 Invention product addition ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% Ingredients shrimp 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% squid 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% carrot 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% Chinese cabbage 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% bamboo shoots 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% fungus 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% pod 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% pork 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% sauce minced green onion 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% Ginger puree 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% Japanese sake 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00% granulated sugar 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% Sodium Glutamate 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% black pepper 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% Chicken Noodle Soup 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% seafood essence 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% Chinese broth powder 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% soy sauce 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% starch 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% Invention 1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% water 52.94% 52.94% 52.90% 52.86% 52.78% 52.54% 52.14% 51.34% sesame oil 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% total 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% Freezing none have have have have have have have ·program (1) A part of the sauce raw materials in the table (from Japanese sake to the invention product 1) were mixed in advance. (2) The ingredients are blanched one by one and placed on the pad. (3) Put chopped green onion and ginger puree into the pot. (4) Throwing in (1) and heating. (5) Turn off the heat after it becomes sticky. (6) Put in sesame oil and mix. (7) Throw in the blanched ingredients and mix. (8) After cooling at room temperature, store in a freezer at -25°C for 2 weeks. Only the Control product was separately used for the evaluation test, and it was prepared at the same time as the ingredients of Blank or the Chinese rice bowl of Tests 1 to 6 were heated and thawed. The state is used for evaluation test. ・Evaluation method After being stored in the freezer for 2 weeks, the ingredients of each Chinese rice bowl were thawed in a microwave oven. 14 fully trained sensory inspectors set the Control (non-frozen product) design according to the quality of the texture, texture and flavor. As 10 points, Blank (frozen product without addition) was set as 5 points, and the sensory evaluation was performed on a 10-level evaluation, and the average value of the evaluation points of each sensory inspector was calculated. ・Evaluation criteria (feel of texture) 1 point: There is no sense of material at all. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no added frozen product). 6 points: Slight improvement over Blank. 7 points: Compared with Blank, 1 to 3 ingredients have a sense of material. 8 points: Compared with Blank, more than 4 kinds of ingredients have a sense of material. 9 points: The sense of material is sufficient. Slightly worse than Control. 10 points: It is the same as Control (non-frozen product), or has a superior material feel. ・Evaluation criteria (goodness of flavor) 1 point: The flavor is very poor. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no added frozen product). 6 points: Slight improvement over Blank. 7 points: an improvement over Blank. 8 points: Compared with Blank, it has a flavor similar to the ingredients of Chinese rice bowl. 9 points: The flavor of the ingredients similar to the Chinese rice bowl is sufficient. Slightly worse than Control. 10 points: Same as Control (non-frozen product), or has a superior flavor. ·Evaluation results The results are shown in FIGS. 5 and 6 . [Example 6] Trial preparation of ingredients for Chinese rice bowl (Invention 2) In the table of Example 5, except that the invention product 1 was changed to the invention product 2, it was confirmed that the clarification of the salt-added lactic acid bacteria-yeast soybean milk fermentation liquid (the invention product 2) was changed according to the following procedures. Added effect of frozen spring rolls. ·program Frozen foods were prepared by conditioning using the same procedure as in Example 5. ・Evaluation method and evaluation criteria It was carried out in the same manner as in Example 5. ·Evaluation results The results are shown in FIGS. 7 and 8 and the following table. In addition, the food tasting comments of the sensory inspectors are shown in the following table. [Table 8] Control Blank Test 1 Test 2 Trial 3 Test 4 Test 5 Test 6 add ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00% Comments ・Ordinary taste ・I feel a little lacking ・It is difficult to distinguish the flavor of the ingredients ・No big difference compared to Blank ・Strongly feel the flavor of the ingredients ・Easy to distinguish the taste of cabbage and fungus ・It is not a non-frozen product, but a strong sense of food is felt. ・Slightly strong salty taste ・Feel the texture and flavor of the ingredients close to non-frozen products ・Feel the texture and flavor of food close to non-frozen products ・The flavor of the fermented liquid is strong, and it is slightly inconsistent. ・The salty taste is strong Depending on the food, the effect of promoting the salty taste can be seen. [Example 7] Preparation of fermented liquid using different strains A fermented liquid was prepared according to Example 1 or 2, except that other lactic acid bacteria or yeast were used. [Table 9] Example 1 Example 2 Example 7 Example 8 Example 9 Example 10 raw material whey soy milk soy milk whey soy milk soy milk Lactic acid bacteria Lactobacillus strain YU2 Lactobacillus rhamnosus AN1 strain Lactococcus lactis Lactobacillus acidophilus Fusion Lactobacillus Lactobacillus badensis yeast Saccharomyces cerevisiae FAHP-2 Saccharomyces cerevisiae (white wine) FAHP-1 Saccharomyces cerevisiae Schizosaccharomyces pombe Saccharomyces cerevisiae Saccharomyces cerevisiae (sake) Comments on modulation The 3-liter small culture tank test culture conditions were as described in Example 1 The 3-liter small culture tank test culture conditions were as described in Example 1 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Comments on the fermented liquid Strong ester and fruit aroma Strong sweet flavor The same fermented liquid as in Example 1 was obtained, although it was different in that the flavor of the cheese was strong. Although the odor of ethyl acetate was strong, the same fermented liquid as in Example 1 was obtained. The same fermented liquid as in Example 1 was obtained, although it was different in that the sweet aroma of condensed milk was strong. Although the yoghurt flavor and the fruit flavor were strong, the same fermented liquid as in Example 1 was obtained. The fermented liquids obtained in Examples 7 to 10 are all those that can expect the desired effect. [Example 8] Differentiation test of ingredients According to the following procedure, prepare a liquid for separating the components contained in the clarified salt-added lactic acid bacteria/yeast whey fermented liquid (inventive product 1). ·program (1) Concentrate the clarified salt-added lactic acid bacteria/yeast whey fermented liquor to two times by concentration under reduced pressure. (2) A dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 20,000 was filled with (1), and dialyzed against distilled water while stirring (4° C., 24 hours, distilled water 1 L×3 exchanges). (3) The sample in the dialysis tube is set as the distinguishing solution 1. (4) The distilled water side was concentrated under reduced pressure so as to be the same amount as before dialysis. (5) A dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 3,500 to 5,000 was filled with (4), and dialysis was performed in distilled water while stirring (4°C, 24 hours, 1 L of distilled water × 3 exchanges). (6) The sample in the dialysis tube is set as the distinguishing solution 2. (7) The distilled water side was concentrated under reduced pressure so as to be the same amount as before dialysis. (8) A dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 100 to 500 was filled with (7), and dialyzed against distilled water while stirring (4°C, 24 hours, 1 L of distilled water × 3 exchanges). (9) The sample in the dialysis tube is set as the distinguishing solution 3. (10) The distilled water side was concentrated under reduced pressure so as to be the same amount as before dialysis, and it was set as the fractional solution 4 . ・Details of different liquids The molecular weights of the components contained in the respective fractions are shown in the following table. [Table 10] Differentiate molecular weight Division 1 Molecular weight＞20000 Division 2 (3500～)5000＜Molecular weight＜20000 Division 3 (100～)500＜Molecular weight＜3500(～5000) Division 4 Molecular weight＜100(～500) ・Evaluation results of each liquid By the same method as in Example 3, the effect of adding the clarified salt-added lactic acid bacteria/yeast whey ferment liquid to frozen spring rolls was confirmed. [Table 11] Material Sense Evaluation Control Invention 1 2x Concentrate 8 Division 1 Molecular weight＞20000 components 5 Division 2 (3500～)5000<Molecular weight<20000 components 6 Division 3 (100～)500＜Molecular weight＜3500(～5000)component 8 Division 4 Molecular weight <100 (~500) components 6 The results are shown in the above table. The texture of the spring roll ingredients was strongly felt as the fractional molecular weight became smaller, and in the zone where the fractional solution 3 was added, a texture equivalent to that of the invention 1 was felt. Therefore, in the conditions of this Example, the active ingredient of the invention product 1 is considered to be a component of molecular weight (100～) 500～3500 (～5000). [Example 9] Roasted tender chicken nuggets trial (Invention 2) According to the table below and the following procedures, confirm the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to fragrant roasted tender chicken nuggets. [Table 12] Blank Test 1 Invention 2 0.00% 0.33% Sodium Bicarbonate (Preparation) 0.37% 0.00% chicken breast 74.07% 74.10% salt 0.81% 0.82% fine white sugar 3.19% 3.19% Liquid sugar 0.74% 0.74% soy sauce 2.22% 2.22% sake 2.00% 2.00% Chicken essence 0.22% 0.22% vegetable oil 0.22% 0.22% processed starch 2.07% 2.07% water 14.07% 14.08% Total 100.00% 100.00% ·program (1) Mix the seasoning liquid raw materials (raw materials other than chicken breast meat) described in the preparation table. (2) The chicken breast meat is cut, mixed with the seasoning liquid obtained in (1), and immersed. (3) The chicken breast meat obtained is heated in an oven. (4) Quickly freeze the heated chicken breast meat. ・Evaluation method After being stored in a freezer for 3 days, thawed in a microwave oven, and cooled to room temperature. 10 fully trained sensory inspectors rated Blank (no additives) as 5 points for the softness and juiciness of the food texture. The sensory evaluation was performed on 10-level evaluation, and the average value of the evaluation points of each sensory examiner was obtained. ・Evaluation criteria (common to each evaluation item) 1 point: Very worse than Blank. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no additives). 6 points: a little higher than Blank. 7 points: Slight improvement over Blank. 8 points: an improvement over Blank. 9 points: a sufficient improvement over Blank. 10 points: Great improvement over Blank. ·Evaluation results The results are shown in FIG. 9 . Inventive product 2 additive strain was evaluated as follows: it was softer and more juicy than sodium bicarbonate preparation additive. ・The chicken breast meat obtained in the above procedure was stored in a freezer for 3 days, thawed in a microwave oven, cooled to room temperature, and then cooled to room temperature by a Texture analyzer (manufactured by Stable Micro Systems), using Yamaden Wedge Plunger No. .49, the crushing test is carried out under the conditions of a speed of 1.0 mm/sec and a deformation rate of 100%. The results are shown in FIG. 10 . Compared with the additive product of sodium bicarbonate preparation, the additive product 2 of the invention is broken with a weaker force. [Example 10] Unadjusted Soymilk Addition Test (Invention 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria-soymilk fermentation liquid (Invention 2) to unadjusted soymilk was confirmed. Furthermore, the test was carried out within the range of 0.4% to 1% of the addition amount, which was known to obtain a higher effect from the results of the previous test. [Table 13] Blank Test 1 Test 2 Trial 3 Test 4 Test 5 Test 6 Test 7 Invention 2 0.00% 0.40% 0.50% 0.60% 0.70% 0.80% 0.90% 1.00% Unadjusted Soymilk (Ji Wen) 99.80% 99.48% 99.40% 99.32% 99.24% 99.16% 99.08% 99.00% salt 0.20% 0.12% 0.10% 0.08% 0.06% 0.04% 0.02% 0.00% Total 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% ·program Inventive product 2 (0, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1%) was added to unadjusted soymilk (Kiwen), and the salt was supplemented with table salt. ・Evaluation method 10 fully trained sensory examiners evaluated the sweetness, smoothness, thickness of taste, and masking of fishy smell, and scored Blank (no additives) as 5 points, and performed sensory evaluation on a 10-level evaluation, and obtained the results. The average of the evaluation points of each sensory examiner. ・Evaluation criteria (common to each evaluation item) 1 point: very weak. 2 points: far weaker than Blank. 3 points: weaker than Blank. 4 points: slightly weaker than Blank. 5 points: Same as Blank (no additives). 6 points: slightly stronger than Blank. 7 points: slightly stronger than Blank. 8 points: Better than Blank. 9 points: substantially stronger than Blank. 10 points: very strong than Blank. ·Evaluation results The results are shown in FIG. 11 . Inventive product 2 with an additive system was evaluated as follows: sweetness, smoothness, and thickness of taste were increased, and the fishy smell of soymilk was masked compared with the non-additive product. All items increased proportionally until the addition rate was 0.7%, after which the increase became slow. Moreover, when the addition rate is 1.0%, an unpleasant taste or astringency will appear. [Example 11] Test of adding hamburger patty (Invention 2) According to the following table and the following procedures, the vegetable protein of the sterilized clarified salt-added lactic acid bacteria and soymilk yeast solution (invention product 2) was confirmed in the hamburger patty in which 40% of the minced meat was changed to vegetable protein (soy protein). Odor masking effect. In addition, the junmai cooking wine which was previously used as a comparison object for the odor masking of vegetable protein was added so that it might become the same manufacturing cost. [Table 14] Blank Test 1 Test 2 Deployment A Beef and pork mince mix (7:3) 40.94% 40.94% 40.94% salt 0.45% 0.45% 0.45% Fried onion ※2 13.65% 13.65% 13.65% raw bread flour 6.82% 6.82% 6.82% whole egg 4.78% 4.78% 4.78% milk 4.78% 4.78% 4.78% tomato juice 1.02% 1.02% 1.02% Nutmeg Powder 0.10% 0.10% 0.10% black pepper (powder) 0.10% 0.10% 0.10% garlic (powder) 0.07% 0.07% 0.07% Vegetable protein + seasoning liquid Granular vegetable protein*1 6.82% 6.82% 6.82% water 20.15% 17.76% 18.88% pure rice cooking wine 2.44% Invention 2 1.59% salt 0.32% 0.26% 0.00% Total 100.00% 100.00% 100.00% *1 "New Fujinic 41SH" manufactured by Fuji Oil Co., Ltd. *2 To fry onions: Heat 30 g of unsalted butter and 30 g of salad oil in a frying pan, fry 500 g of onions and 2 pieces of bay bark, cool them down, and use them. ·program (1) The vegetable protein was immersed in the seasoning liquid for 30 minutes. (2) Mix and prepare the ingredients of A, and stir until it becomes sticky. (3) The immersed vegetable protein was added to the preparation A, followed by stirring. (4) Ferment for 30 minutes in the refrigerator. (5) After dividing into 120 g each, molding, and heating in an oven at 230° C. for 10 minutes. (6) After the rapid freezing, vacuum packaging is performed and frozen storage is performed. (7) Heating with hot water when tasting food. ・Evaluation method 10 fully trained sensory inspectors performed sensory evaluations on a 10-level evaluation scale with respect to plant protein odor masking, softness, juiciness, and meatiness, and scored Blank (no additives) as 5 points, and obtained each sensory evaluation. The average of the inspectors' evaluation points. ・Evaluation criteria (common to each evaluation item) 1 point: Very worse than Blank. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no additives). 6 points: a little improvement over Blank. 7 points: Slight improvement over Blank. 8 points: an improvement over Blank. 9 points: a sufficient improvement over Blank. 10 points: Great improvement over Blank. ·Evaluation results The results are shown in FIG. 12 . Compared with the additive-free product or Junmai cooking wine, the invention product 2 has improved all the evaluation items. In particular, vegetable protein has a higher odor masking effect. Also, cooking sake is given a unique flavor of sake. However, the soymilk fermented liquid-added strain was only given various effects without changing the flavor itself. [Example 12] Japanese pancake sauce addition test (Invention 2) According to the table below and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk yeast solution (Invention 2) to Japanese pancake sauce was confirmed. [Table 15] Control Test 1 Japanese pancake sauce Invention 2 0.00% 0.20% sugar (liquid sugar) 35.00% 35.00% Sugar (granulated sugar) 4.60% 4.60% Vegetables/Fruits (Tomatoes) 8.00% 8.00% applesauce 2.80% 2.80% apple juice concentrate 2.40% 2.40% Vegetables/Fruits (Onions) 0.20% 0.20% Vegetables/Fruits (Garlic) 0.20% 0.20% protein hydrolyzate 8.86% 8.86% brewing vinegar 5.09% 5.09% salt 1.00% 1.00% Spices ※1 0.20% 0.20% Tackifier 2.50% 2.50% pigment 1.00% 1.00% chemical seasoning 0.46% 0.46% raw water 27.69% 27.49% Total 100.00% 100.00% *1 Use a blend of black pepper, chilli, cinnamon, nutmeg, cloves, sage, thyme, bay, and dried tangerine peel. ·program (1) Soymilk fermented liquid (Invention 2) was added to the Japanese pancake sauce prepared with the ingredients listed in the table. ・Evaluation method 10 fully trained sensory inspectors performed sensory evaluations on a 10-level evaluation scale with regard to spice, sourness, ripeness, and richness. The average of the rating points. ・Evaluation criteria (common to each evaluation item) 1 point: Very worse than Blank. 2 points: far worse than Blank. 3 points: worse than Blank. 4 points: slightly worse than Blank. 5 points: Same as Blank (no additives). 6 points: a little improvement over Blank. 7 points: Slight improvement over Blank. 8 points: an improvement over Blank. 9 points: a sufficient improvement over Blank. 10 points: Great improvement over Blank. ·Evaluation results The results are shown in FIG. 13 . Compared with the additive-free product, the additive product of the invention product 2 has improved spice, maturity, and richness. In particular, the sense of spice (stimulation) is significantly improved. Also, it has the effect of causing an aftertaste. [Example 13] Hot chocolate prototype test (inventive product 2) According to the following table and the following procedures, the effect of adding the sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to hot chocolate was confirmed. [Table 16] Blank Test 1 cocoa pulp 10.84% 10.84% granulated sugar 10.84% 10.84% Unadjusted soymilk 77.47% 77.47% Invention 2 0.00% 0.85% salt water 0.85% 0.00% total 100.00% 100.00% ·program (1) The cocoa slurry is melted with hot water. (2) Unadjusted soymilk was heated to 50° C., about half of it was poured into the melted cocoa liquor, and mixed. (3) The remaining soybean milk and sugar were also added and mixed. (4) Mixed salt water or invention product 2. ・Evaluation method After the trial production, for the samples set at 10°C, 20°C, and 40°C, four fully trained sensory inspectors performed the sensory evaluation on a 10-level evaluation with Blank (no additives) as 5 points for the cocoa flavor. , and obtain the average value of the evaluation points of each sensory inspector. ・Evaluation criteria 1 point: very weak. 2 points: far weaker than Blank. 3 points: weaker than Blank. 4 points: slightly weaker than Blank. 5 points: Same as Blank (no additives). 6 points: slightly stronger than Blank. 7 points: slightly stronger than Blank. 8 points: Better than Blank. 9 points: substantially stronger than Blank. 10 points: very strong than Blank. ·Evaluation results The results are shown in FIG. 14 . Inventive product 2 additive product (test 1) was evaluated as follows: Compared with Blank, the cocoa flavor was improved. Also, the higher the temperature, the greater the effect of improving the cacao feel. [Example 14] Cream Chocolate Addition Test (Invention 2) According to the following table and the following procedures, confirm the effect of adding sterilized clarified lactic acid bacteria and soybean milk fermented liquid (Invention 2, but without salt) to cream chocolate. [Table 17] Blank Test 1 Slab Cream Chocolate 99.0% 99.0% water 1.0% 0.0% Invention 2 (no salt) 0.0% 1.0% total 100.0% 100.0% ·program (1) Melt the cream chocolate with hot water. (2) Mixed water or invention product 2. ・Evaluation method After the trial production, for the samples that were cooled to become solid and the samples to be liquid at 40°C, six fully trained sensory inspectors rated the cacao flavor as 5 points for Blank (no additives), and evaluated them on a 10-point scale. The evaluation was carried out, and the average value of the evaluation points of each sensory inspector was obtained. ・Evaluation criteria 1 point: very weak. 2 points: far weaker than Blank. 3 points: weaker than Blank. 4 points: slightly weaker than Blank. 5 points: Same as Blank (no additives). 6 points: slightly stronger than Blank. 7 points: slightly stronger than Blank. 8 points: Better than Blank. 9 points: substantially stronger than Blank. 10 points: very strong than Blank. ·Evaluation results The results are shown in FIG. 15 . Inventive product 2 additive product (test 1) was evaluated as follows: Compared with Blank, the cocoa flavor was improved. In addition, the cocoa flavor enhancement effect of the liquid is greater. [Example 15] Light-irradiated milk and soybean milk addition test (Invention 2) According to the following table and the following procedures, the effect of adding the sterilized clarified salt-added lactic acid bacteria and soybean milk fermentation liquid (Invention 2) to light-irradiated milk and light-irradiated soymilk was confirmed. [Table 18] Blank Test 1 milk 99.5% 99.5% Invention 2 0.0% 0.5% salt water 0.5% 0.0% total 100.0% 100.0% Blank Test 1 Unadjusted soymilk 99.0% 99.0% Invention 2 0.0% 1.0% salt water 1.0% 0.0% total 100.0% 100.0% ·program (1) Mix salt water or invention product 2 with milk or unadjusted soymilk. (2) Light irradiation (5°C, 26000 lux, 5 days) with an incubator FLI-2010T with illumination (EYELA Tokyo RIKEN CO., LTD.) ・Evaluation method For the samples after 5 days, two fully trained sensory inspectors evaluated the effect of suppressing light deterioration odor. The Blank that was irradiated with light was rated as 1 point, and the sample that was not irradiated with light was rated as 10 points, and evaluated on a 10-level scale. The sensory evaluation was performed, and the average value of the evaluation points of each sensory examiner was obtained. ・Evaluation criteria 1 point: The effect of suppressing the light-deterioration odor is very weak (the light-deterioration odor is very strong compared with the Blank which is not irradiated with light, but is equivalent to the Blank which is irradiated with light). 2 points: The effect of suppressing light-deterioration odor is weak (the light-deterioration odor is much stronger than the Blank without light irradiation, but weaker than the Blank with light irradiation) 3 points: The light-deterioration odor suppression effect is weak (the light-deterioration odor is very strong compared to the Blank which is not irradiated with light, but slightly weaker than the Blank which is irradiated with light). 4 points: The light-deterioration odor suppression effect is slightly weak (the light-deterioration odor is very strong compared to the Blank that is not irradiated with light, but weaker than the Blank that is irradiated with light). 5 points: The light-deterioration odor suppression effect is weak (the light-deterioration odor is very strong compared with Blank without light irradiation, but far weaker than Blank with light irradiation). 6 points: The light-deterioration odor suppression effect is slightly strong (the light-deterioration odor is far stronger than Blank without light irradiation). 7 points: The effect of suppressing light-deterioration odor is slightly stronger (light-deterioration odor is stronger than Blank without light irradiation). 8 points: The effect of suppressing the light-deterioration odor is strong (the light-deterioration odor is slightly stronger than that of Blank which was not irradiated with light). 9 points: The effect of suppressing the light deterioration odor is very strong (the light deterioration odor is slightly stronger than that of Blank which is not irradiated with light). 10 points: The effect of suppressing light deterioration odor is very strong (the light deterioration odor is the same as Blank (complete) without light irradiation). ·Evaluation results The results are shown in FIGS. 16 and 17 . Both cow's milk and soymilk produce a deteriorating odor due to light irradiation, but the additive product (Test 1) of the invention product 2 was evaluated as follows: compared with Blank, the photo-deteriorating odor was suppressed. [Example 16] Cream Prototype Test (Invention 2) As shown in the table below, the effect of adding sterilized clarified salt-added lactic acid bacteria-soybean milk fermented liquid (Invention 2) to cream was confirmed. [Table 19] Blank Test 1 oil layer vegetable oil 29.7% 29.7% Lecithin 1.5% 1.5% water layer milk 58.4% 58.4% fatty acid glycerides 0.2% 0.2% sodium caseinate 0.1% 0.1% sodium metaphosphate 0.1% 0.1% Invention 2 0.0% 0.1% Milk fat raw material whipped cream 10.0% 9.9% total 100.0% 100.0% ·program (1) Oil layer The oil is heated, and when the oil is dissolved, lecithin and an emulsifier are added and mixed. (2) Water layer Moisture is heated, and materials are added and mixed. (3) The water layer and the oil layer are mixed and pre-emulsified, and thereafter, the homogenization treatment is performed and cooling is performed. ・Evaluation method Sensory evaluation of the milk flavor of the obtained samples was carried out by 2 well-trained sensory inspectors. ·Evaluation results Inventive product 2 added strains were evaluated as follows: Compared with Blank, the milk flavor was improved. [Example 17] Trial test of creamy beef hash browns (Invention 2) As shown in the table below, the effect of adding the sterilized clarified salt-added lactic acid bacteria-soymilk yeast solution (Invention 2) to the ingredients in the creamy beef hash browns was confirmed. [Table 20] Raw material name Blank Test 1 wheat flour 5.00% 5.00% processed starch 3.00% 3.00% salt 0.20% 0.20% crab slices 5.00% 5.00% fine white sugar 1.20% 1.20% clear soup powder 0.50% 0.50% water 9.10% 9.00% milk 30.00% 30.00% whipped cream 5.00% 5.00% margarine 1.50% 1.50% sourdough butter 0.10% 0.10% onion 30.00% 30.00% salad oil 2.20% 2.20% Processing aids 4.20% 4.20% seafood essence 2.00% 2.00% Invention 2 0.00% 0.10% yolk 1.00% 1.00% total 100.00% 100.00% ·program (1) After frying the onion, the raw materials described in the table are mixed and heated. (2) cooling the ingredients obtained in (1), making it solidify, molding and coating, (3) (2) was deep-fried (180 degreeC 3 minutes), and the croquette was obtained. ・Evaluation method Sensory evaluation of the milk flavor of the obtained samples was carried out by 2 well-trained sensory inspectors. ·Evaluation results Inventive product 2 additive product (Test 1) was evaluated as follows: Compared with Blank, the milk flavor was improved. [Example 18] Addition test to instant miso juice (Invention 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to instant miso juice was confirmed. As seasoning miso for instant miso juice, there are seasoned miso (“Asage” made by Naganien, using soybean miso), red miso (“Hiruge” by Naganien, using soybean miso), white miso (“Nagaenen” “Hiruge” Yu-Ge" original miso type, using soybean miso). [Table 21] Raw material name Blank Test 1 seasoned miso 9.25% 9.25% salt water 0.20% 0.00% Invention 2 0.00% 0.20% hot water 90.56% 90.56% total 100.00% 100.00% ·program (1) Seasoning miso, salt water, and invention product 2 are mixed. (2) Hot water is injected and mixed. ・Evaluation method After trial production, for samples cooled to room temperature, four fully trained sensory inspectors set Blank (no additives) as 5 points for the intensity of grain flavor (soybean flavor), sweetness, and umami. 10-level evaluation The sensory evaluation was performed, and the average value of the evaluation points of each sensory examiner was obtained. ・Evaluation criteria 1 point: Very weak. 2 points: Far weaker than Blank. 3 points: weaker than Blank. 4 points: slightly weaker than Blank. 5 points: Same as Blank (no additives). 6 points: slightly stronger than Blank. 7 points: slightly stronger than Blank. 8 points: Better than Blank. 9 points: substantially stronger than Blank. 10 points: very strong than Blank. ·Evaluation results The results are shown in FIG. 18 . Inventive product 2 additive (test 1) was evaluated as follows: cereal flavor (soybean flavor), sweetness, and umami were improved compared to Blank. Its effect is especially great in instant miso juice of white miso and blended miso. In addition, the same effect was confirmed even in the freeze-dried instant miso juice, in addition to the described original miso type. [Example 19] Addition test to salmon floss (Invention 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermentation liquid (Invention 2) to salmon floss was confirmed. [Table 22] [%] Raw material name Blank Test 1 salmon floss 10.00 10.00 Invention 2 - 0.20 salt 0.04 - hot water 89.96 89.80 total 100.00 100.00 ·program (1) Mix the amounts of hot water, salt water and invention product 2 listed in the table. (2) The liquid mixed in (1) is mixed with salmon floss. ・Evaluation method Regarding the obtained samples, two fully trained sensory inspectors performed sensory evaluations on a 3-level evaluation with Blank as +++ (3 points) for fishy smell and fish odor, and obtained the results of each sensory evaluation. The average of the inspectors' evaluation points. Furthermore, the unpleasant odor of raw fish is called "fishy smell", and the peculiar smell of heated fish is called "fish odor". ·Evaluation results The results are shown in the table. Inventive product 2 added strain was evaluated as follows: compared with Blank, fishy smell or fish odor was suppressed. [Table 23] sample name fishy smell fish smell Evaluation Blank +++ +++ Unique fish odor, fishy smell Test 1 + + The overall fish odor is weakened, and no fishy smell is felt Weak+ <---> +++ Strong [Example 20] Addition test to viscera soup (Invention 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to the soup of internal organs was confirmed. [Table 24] seasoning liquid [%] Raw material name Blank Test 1 light soy sauce 5.70 5.70 Flavor stock (kelp)＊ 0.30 0.30 Cooked Kitchen Bonito L* 0.30 0.30 Sodium L-Glutamate 0.10 0.10 Beef extract* 2.00 2.00 Invention 2 - 0.20 salt 0.04 - water 91.56 91.40 total 100.00 100.00 ＊Made by Fuji Food Industry Co., Ltd. [Table 25] Offal Pot Soup Raw material name Allocation rate [%] Boiled pork offal 20 The above seasoning liquid 80 total 100 ·program (1) The raw materials described in the table were mixed to prepare a seasoning liquid. (2) The seasoning liquid and the boiled pork offal were filled in the bag at the mixing rate shown on the table, heat-sterilized at 90° C. for 10 minutes, water-cooled, and then frozen to prepare viscera soup. (3) After thawing the viscera soup, it was heated together with the packaging to prepare a sample for sensory evaluation. ・Evaluation method With respect to the samples obtained by the above procedure, two fully trained sensory inspectors performed sensory evaluations on a 3-level evaluation with Blank set to +++ (3 points) for visceral odor, and obtained each sensory inspection. The average of the evaluation points of the members. ·Evaluation results The results are shown in the table. Inventive product 2 added strain was evaluated as follows: Compared with Blank, the odor of internal organs was suppressed. [Table 26] sample name visceral smell Evaluation Blank +++ There is an animal odor unique to the internal organs Test 1 + Visceral gas suppressed Weak+ <---> +++ Strong [Example 21] Test of adding ingredients to beef bowl (inventive product 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to beef bowl (ingredients) was confirmed. [Table 27] Raw Seasoning Liquid for Beef Donburi [%] Raw material name Blank Test 1 thick soy sauce 12.00 12.00 light soy sauce 12.00 12.00 fine white sugar 6.50 6.50 Brewing sweet wine 2.50 2.50 White wine 2.00 2.00 100% orange juice 1.50 1.50 Dried Bonito Chips Extract P* 1.50 1.50 Grain vinegar (4, 2% acidity) 1.00 1.00 Rich Seaweed Dashi* 0.60 0.60 processed starch 0.60 0.60 Ginger Extract 0.10 0.10 water 50.00 50.00 salt 0.30 0.15 Invention 2 - 0.74 make water 9.40 8.81 total 100.00 100.00 ＊Made by Fuji Food Industry Co., Ltd. [Table 28] Ingredients for Beef Donburi Raw material name Allocation rate [%] Beef (produced in Australia) 40.6 onion 32.4 Zuo Kee Beef Donburi Raw Seasoning Liquid 27.0 total 100.0 ·program (1) The raw materials described in the table were mixed, heated to 85° C. with hot water, and then cooled to prepare a seasoning liquid. (2) After boiling beef and onion, it is cooled. (3) The beef, onion, and seasoning liquid were put into the package at the mixing rate described in the table, and heated at 90° C. for 10 minutes. It is water-cooled and then frozen to make a raw material for beef donburi. (4) After thawing the raw material of the beef bowl of (3), it was heated together with the packaging to prepare a sample for sensory evaluation. ・Evaluation method For the samples obtained by the above procedure, two fully trained sensory inspectors performed sensory evaluations on a 3-level evaluation with Blank set to +++ (3 points) for the grass odor of beef, and obtained each The average of the evaluation scores of the functional examiners. ·Evaluation results The results are shown in the table. Inventive product 2 added strains were evaluated as follows: Compared with Blank, the grassy smell of beef was suppressed. [Table 29] sample name Grass stinks Evaluation Blank +++ Meat-like grass (grass) smell Test 1 + Overall odor disappears weak + <---> +++ strong [Example 22] Addition test to seasoned pork (Invention 2) According to the table below and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermented liquid (Invention 2) to seasoned pork was confirmed. [Table 30] [%] Raw material name Blank Test 1 Seasoned minced pork (5 mm) 100 100 Invention 2 - 0.2 total 100 100.2 ·program (1) Using a meat mincer, make 5 mm minced pork in a semi-thawed state of seasoned pork. (2) The other materials described in the table are mixed with the seasoned pork to be minced meat, put in a package, and heated at 90° C. for 10 minutes. After cooling this, a sample for sensory evaluation was prepared. ・Evaluation method For the samples obtained by the above procedure, two fully trained sensory inspectors performed sensory evaluation on a 3-level evaluation with Blank set to +++ (3 points) for the smell of meat in seasoned pork, and obtained The average of the evaluation points of each sensory examiner. ·Evaluation results The results are shown in the table. Inventive product 2 added strain was evaluated as follows: Compared with Blank, the animal odor of pork was suppressed. [Table 31] sample name stinky meat Evaluation Blank +++ Smells like pork beasts Test 1 + The stench of the whole pork beast disappears weak + <---> +++ strong [Example 23] Addition test to tomato sauce (Invention 2) According to the following table and the following procedures, the effect of adding the sterilized clarified salt-added lactic acid bacteria and soybean milk fermentation liquid (Invention 2) to tomato sauce was confirmed. [Table 32] (tomato sauce preparation) raw materials Allocation rate [%] onion (diced) 25.00 whole peeled tomatoes 19.50 tomato puree 13.00 tomato paste 5.20 White wine 3.00 olive oil 3.00 garlic paste 1.00 granulated sugar 1.00 Sanxianjiao 0.10 White pepper 0.10 garlic powder 0.05 Laurel Bark Powder 0.03 salt 0.70 water 28.32 total 100.00 [Table 33] [%] Raw material name Blank Test 1 tomato sauce 99.00 99.00 salt 0.10 0.06 Invention 2 - 0.20 water 0.90 0.74 total 100.00 100.00 ·program (1) The onion is diced in advance, the Sanxian gum and sugar are mixed and melted, and the spice and seasoning are mixed and melted. (2) Add olive oil to the pan, fry the onions, add the tomatoes and lightly overheat. (3) Add (1) and other raw materials to (2), and add spices and white wine. (4) (3) was put into a bag, and it heated at 90 degreeC for 40 minutes. (5) After cooling (4), it was heated gradually, and it was set as the sample for sensory evaluation. ・Evaluation method With regard to the samples obtained by the above procedure, two fully trained sensory inspectors performed sensory evaluations on a 5-level evaluation scale with regard to the fruitiness and acidity of the tomato sauce, with Blank set to 3 points, and obtained the results of each sensory evaluation. The average of the inspectors' evaluation points. ·Evaluation results The results are shown in the table. Inventive product 2 added strains were evaluated as follows: Compared with Blank, the fruitiness or acidity of tomato sauce was improved. [Table 34] sample name fruity sour Evaluation Blank 3 3 Sauce with a refreshing sour taste Test 1 5 4 Sauce with increased fruitiness of tomatoes [Example 24] Addition test to natto (inventive product 2) According to the following table and the following procedures, the effect of adding sterilized clarified salt-added lactic acid bacteria and soybean milk fermentation liquid (Invention 2) to natto was confirmed. [Table 35] Natto sauce [%] Raw material name Blank Test 1 light soy sauce 58.8 58.8 Light amino acid liquid 25.4 25.4 Glucose fructose liquid sugar 9.8 9.8 Sodium L-Glutamate 3.4 3.4 Dried Bonito Chip Extract Powder M-6* 0.5 0.5 IG-Na ₂ 0.1 0.1 Invention 2 - 0.2 salt 0.2 0.16 make water 1.8 1.64 total 100.00 100.00 ＊Made by Fuji Food Industry Co., Ltd. ·program (1) The raw materials described in the table were mixed to prepare a natto sauce. (2) To 50 g of natto (Okame Natto (manufactured by Takanofoods)), 3.7 g of the seasoning juice of (1) was added. It stirred 30 times with chopsticks to prepare a sample for sensory evaluation. ・Evaluation method With respect to the samples obtained by the above procedure, two fully trained sensory inspectors performed sensory evaluation on a 3-level evaluation with Blank set to +++ (3 points) for natto odor, and obtained each sensory inspection The average of the evaluation points of the members. ·Evaluation results The results are shown in the table. Inventive product 2 added strain was evaluated as follows: Compared with Blank, natto odor was suppressed. [Table 36] sample name Natto stinks Evaluation Blank +++ Has the unique smell of natto Test 1 + Difficult to feel that the smell of natto has been significantly reduced weak + <---> +++ strong

Figure 1 shows the evaluation results of spring rolls using lactic acid bacteria/yeast starter with whey (sense of material) Figure 2 shows the evaluation results of spring rolls using lactic acid bacteria/yeast starter with whey (goodness of flavor) Figure 3 shows the evaluation results of spring rolls using lactic acid bacteria/yeast fermented with soymilk (sense of material) Figure 4 shows the evaluation results of spring rolls using lactic acid bacteria/yeast fermented product with soymilk (goodness of flavor) Figure 5 shows the evaluation results of the ingredients of the Chinese rice bowl using lactic acid bacteria/yeast fermented with whey (sense of material) Fig. 6 shows the evaluation results of ingredients of Chinese rice bowl using lactic acid bacteria/yeast fermented product with whey (goodness of flavor) Figure 7 shows the evaluation results of the ingredients of the Chinese rice bowl using lactic acid bacteria of soymilk/yeast fermented material (sense of material) Fig. 8 shows the evaluation results (goodness of flavor) of ingredients of Chinese rice bowl using lactic acid bacteria of soymilk/yeast fermented product Figure 9 shows the evaluation results of the fragrant roasted chicken nuggets using lactic acid bacteria/yeast fermented with soymilk Figure 10 shows the results of the crushing test of the fragrant roasted chicken nuggets using lactic acid bacteria/yeast fermented with soymilk Fig. 11 shows the evaluation results of soymilk using lactic acid bacteria of soymilk/yeast fermented product Fig. 12 shows the evaluation results of applying the hamburger patty using the lactic acid bacteria of soymilk/yeast fermented vegetable protein Figure 13 shows the evaluation results of Japanese pancake sauce using lactic acid bacteria/yeast fermented with soymilk Figure 14 shows the evaluation results of hot chocolate using lactic acid bacteria of soymilk/yeast leaven Figure 15 shows the evaluation results of cream chocolate using lactic acid bacteria of soymilk/yeast leaven Fig. 16 shows the evaluation results of the light deterioration odor suppression effect of milk using lactic acid bacteria of soymilk/yeast fermented product Fig. 17 shows the evaluation results of the light deterioration odor suppression effect of soymilk using lactic acid bacteria of soymilk/yeast fermented product (sense of material) Fig. 18 shows the evaluation results of miso using lactic acid bacteria of soymilk/yeast fermented product

[Agreement to use biological materials 1] [Deposit country] JP Japan [Deposit institution] Patent Microorganism Deposit Center of Independent Administrative Corporation Product Evaluation Technology Base Agency [Deposit Date] 2015/06/26 [Deposit Number] NITE BP-02072 [Agreement to use biological materials Material 2] [Deposit country] JP Japan [Deposit agency] Patent Microorganism Deposit Center of Independent Administrative Incorporated Product Evaluation Technology Base Agency [Deposit Date] 2015/06/26 [Deposit Number] NITE BP-02073 [Proposition to Use Biological Materials 3] [ Deposit country] JP Japan [Deposit agency] Patent Microorganism Deposit Center, an independent administrative agency product evaluation technology base agency [Deposit date] 2015/06/26 [Deposit number] NITE BP-02074 [Proposition to use biological materials 4] [Deposit country] JP Japan [Deposit agency] Patent Microorganism Deposit Center of Independent Administrative Legal Person Product Evaluation Technology Base Agency [Deposit Date] 2015/06/26 [Deposit Number] NITE BP-02075

Claims (7)

A fermented seasoning composition, which uses the fermented product (lactic acid bacteria/yeast fermented product) produced by using lactic acid bacteria and yeast of soybean milk as an active ingredient, and is used for softening of meat or fish, masking the fishy smell of soybean milk, and vegetable. Protein odor masking, spice stimulation enhancement, cocoa flavor enhancement, light deterioration odor suppression of milk or soy milk, milky texture enhancement, miso grain flavor enhancement, fish odor masking of raw fish and heated fish, livestock meat Any one of the group consisting of odor masking, fruitiness improvement, and natto odor masking, the lactic acid bacteria/yeast fermented product is obtained by a manufacturing method comprising the following steps: mixing soymilk, glucose and yeast extract, After inoculating the lactic acid bacteria in the dissolving liquid, carry out lactic acid fermentation to obtain a lactic acid bacteria fermentation liquid; add glucose, yeast extract and water to the obtained lactic acid bacteria fermentation liquid, mix and dissolve the liquid, and after inoculating the yeast, carry out aeration Stir and ferment to obtain yeast fermented liquid; and remove lactic acid bacteria cells and yeast cells from the obtained yeast fermented liquid to obtain lactic acid bacteria/yeast fermented product. The fermented seasoning composition of claim 1, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus rhamnosus , Pediococcus acidlactici , Lactobacillus confusus , Lactobacillus malefermentans ), Lactobacillus paracasei subsp.paracasei , Lactobacillus delbrueckii subsp.bulgaricus , Lactococcus lactis , Lactobacillus acidophilus , and Lactobacillus helveticus ) in any of the groups. The fermented seasoning composition of claim 1, wherein the yeast is selected from Saccharomyces cerevisiae , Saccharomyces sake , Saccharomyces beticus , Schizosaccharomyces pombe ) any of the groups. A soymilk or a processed food using soymilk as a raw material, which contains 0.4 to 1.0% of lactic acid bacteria as defined in any one of Claims 1 to 3/ Yeast starter. One for softening meat or fish meat, masking fishy odor of soybean milk, masking odor of vegetable protein, enhancing stimulation of spices, enhancing cocoa flavor, suppressing light-deteriorating odor of milk or soybean milk, enhancing milky feeling, and cereal flavor of miso A method of any one of the group consisting of enhancing, masking fish odor, masking animal odor, enhancing fruitiness, and masking natto odor, comprising the steps of: adding as defined in any one of claims 1 to 3 The lactic acid bacteria/yeast starter. The fermented seasoning composition according to any one of claims 1 to 3, wherein the active ingredient comprises a component differentiated based on the molecular weight of the lactic acid bacteria/yeast fermented product, and the molecular weight of the lower limit of the component is 75-1,800, and the upper limit of the component is 75-1,800. The molecular weight is 2,200~10,000. One for softening meat or fish meat, masking fishy odor of soybean milk, masking odor of vegetable protein, enhancing stimulation of spices, enhancing cocoa flavor, suppressing light-deteriorating odor of milk or soybean milk, enhancing milky feeling, and cereal flavor of miso An agent of any one of the group consisting of enhancing the fishy odor of raw fish, masking the fish odor of heated fish, masking animal meat odor, enhancing fruit feeling, and masking the odor of natto, which includes the use of lactic acid bacteria and yeast in soymilk. The resulting fermented product (lactic acid bacteria/yeast fermented product) has a molecular weight of 500-3,500. The lactic acid bacteria/yeast fermented product is obtained by a manufacturing method comprising the following steps: mixing soymilk, glucose and yeast extract, and after dissolving , inoculate lactic acid bacteria and carry out lactic acid fermentation to obtain lactic acid bacteria fermentation liquid; add glucose, yeast extract and water mixing and dissolving liquid in the obtained lactic acid bacteria fermentation liquid, and after inoculating yeast, carry out aeration and stirring fermentation and obtaining a yeast fermented liquid; and removing the lactic acid bacteria and yeast cells from the obtained yeast fermented liquid to obtain a lactic acid bacteria/yeast fermented product.

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