COMPOSITION OF LACTIC ACID-FERMENTED FRUIT

摘要

PROBLEM TO BE SOLVED: To easily obtain a yoghurt-like composition of lactic acid-fermented fruit having smooth palate feeling through increasing its viscosity without increasing the amount of lactobacillus to be added, in a method for obtaining it by lactic acid fermentation by adding lactobacillus to a fruit-treated product.

SOLUTION: The composition of lactic acid-fermented fruit is obtained by conducting a fermentation by adding lactobacillus to a fruit-treated product such as banana puree or mango puree without adding any raw material(s) other than fruit and subsequently refrigerating the fermented product at 0-10°C for 2 h to 14 days.

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