| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fermented food product obtained by fermenting raw materials blended with Amazake and milk with lactobacilli, and to provide a method for reducing the Koji smell derived from Amazake contained in the fermented food product and increasing the number of viable lactobacilli by fermenting the raw materials blended with Amazake and milk with lactobacilli. <P>SOLUTION: The method for reducing the Koji smell derived from Amazake and for increasing the number of viable lactobacilli is achieved by fermenting the raw materials blended with Amazake and milk with lactobacilli. By adopting the method, the Koji smell derived from Amazake is reduced and the viable lactobacilli count is increased. The fermented food product is obtained by fermenting the raw materials blended with Amazake and milk with lactobacilli. <P>COPYRIGHT: (C)2012,JPO&INPIT |
