PROBLEM TO BE SOLVED: To provide a new fermented flavor liquid for imparting a new unconventional flavor or taste to a food product with an improved shelf life, and food products having new flavor, taste and texture using the fermented flavor liquid.SOLUTION: Sugar and/or sugar processing liquid is fermented by coculture of: lactic acid bacteria derived from silage which produces a large amount of organic acids such as lactic acid and alcohol producing yeasts. The viable lactic acid bacteria and viable yeasts are then annihilated and removed by a sterilization treatment. The fermented flavor liquid having a new flavor capable of improving the shelf life of a food product can be thus obtained.COPYRIGHT: (C)2014,JPO&INPIT【課題】従来にない新しい風味・食味等を食品に付与でき、且つ、その保存性も高めることができる新規発酵風味液を提供し、さらには、当該発酵風味液を用いた新たな風味・呈味、食感などの食品等を提供する。【解決手段】砂糖及び/又は砂糖製糖工程汁を乳酸などの有機酸を多量に生産するサイレージ由来乳酸菌とアルコール生成酵母によって共培養による発酵を行い、その後滅菌処理などにより該乳酸菌生菌と酵母生菌を死滅させ除去することで、新規な風味で且つ食品の保存性等を高めることが可能な発酵風味液を得ることができる。【選択図】図1
