The usefulness, offer of the food and its production method of displaying thick taste is designated as purpose in prevention and remedy of various immunity inflammation characteristic obstacles and oxidation stress obstacle and metabolic syndrome etc. The yeast extract and/or in the yeast, heating including with the dance mushroom and the Aspergillus oryzae, it ferments. As for the Aspergillus oryzae, it is desirable to add with form of the malt. The yeast extract and/or with the yeast, the spirulina, the spirulina extract, the soybean, tenpe, tenpeekisu, the fermented soybeans and the bacillus natto culture extract, unpolished rice, goma and the professional polis, the agarikusu mushroom, the agarikusu mushroom extract, the shiitake, the shiitake extract, the nettle tree mushroom, the nettle tree mushroom extract, bunashimeji and bunashimejiekisu, the Euglena alga, the Euglena alga extract, the wheat embryo bud, it is possible to use kind of is selected from the group which consists of the egg of the escargot and the escargot secondary raw materials at least. In addition, it is possible to add the secondary raw materials, after the fermentation process ending.各種免疫炎症性障害や酸化ストレス障害、メタボリック・シンドローム等の予防や治療に有用な、濃厚な旨味を呈する食品及びその製造方法の提供を目的とする。酵母エキス及び/又は酵母に、舞茸と麹菌とを加え、加温して発酵させる。麹菌は、麹の形態で添加することが好ましい。酵母エキス及び/又は酵母と共に、スピルリナ、スピルリナエキス、大豆、テンペ、テンペエキス、納豆、納豆菌培養エキス、玄米、ゴマ、プロポリス、アガリクス茸、アガリクス茸エキス、椎茸、椎茸エキス、エノキ茸、エノキ茸エキス、ブナシメジ、ブナシメジエキス、ユーグレナ藻、ユーグレナ藻エキス、小麦胚芽、エスカルゴ及びエスカルゴの卵からなる群から選択される少なくとも一種の副原料を使用してもよい。また、副原料は、発酵工程終了後に添加してもよい。
