PROBLEM TO BE SOLVED: To provide a flavor improver, seasoning, and food and drink improved in flavor, to provide a method for producing the flavor improver, seasoning, and food and drink, and to provide a method for improving flavor of food and drink.SOLUTION: This method for producing the flavor improver or seasoning comprises subjecting the fungus body of lactic acid bacteria to treatment for giving damage to the fungus body. The flavor improver or seasoning contains a processed product which is obtained by subjecting the fungus body of lactic acid bacteria to treatment for giving damage to the fungus body. The flavor improver or seasoning is added to food and drink or a food and drink material. The treatment for giving damage to the fungus body of lactic acid bacteria is, for instance, heating treatment, organic solvent treatment, ultrasonic treatment, surface active agent treatment, enzyme treatment, and mechanical crushing treatment.COPYRIGHT: (C)2008,JPO&INPIT【課題】風味改良剤、調味料、風味の改良された飲食品およびこれらの製造方法、または飲食品の風味改良方法を提供する。【解決手段】乳酸菌の菌体を菌体に損傷を与える処理に供することを特徴とする、風味改良剤または調味料の製造。また、乳酸菌の菌体を菌体に損傷を与える処理に供して得られる処理物を含有することを特徴とする、風味改良剤または調味料。また、該風味改良剤または調味料の飲食品または飲食品素材への添加。乳酸菌の菌体に損傷を与える処理としては、例えば、加熱処理、有機溶媒処理、超音波処理、界面活性剤処理、酵素処理、機械的破砕処理等の処理があげられる。【選択図】なし
