After cooking, cooled, improve, texture (crisp feel refers to the ingredient materials unique taste and / or mouthfeel (texture).) According to the chilled or cold food or frozen food, which is frozen. Chukyuk (畜肉) such as softening, masking the smell (靑 臭味) of soy, vegetable protein odor masking, in henseu, improved cocoa flavor of the spices irritation, milk or light-induced deterioration of the soybean milk (光 劣化) inhibition of odor, sorry (乳 感) improved, and a problem is to provide a first (劑, agent) for improving the flavor of miso grains, fish odor masking, odor masking chukyuk, persimmon fruit (果實 感) increase, or natto odor masking. It depends on whey or soy milk, fermented by lactic acid bacteria and yeast (yeast, lactic acid bacteria fermented product). Preferably, the lactic acid bacteria fermented product obtained by fermenting the more the whey or soy yeast, lactic acid bacteria, to be in accordance with the yeast fermentation.