| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a fruit lactic acid fermented composition having yoghurt-like smooth palate feeling and favorable flavor by inoculating lactobacillus into a fruit processed product to be fermented. <P>SOLUTION: The fruit lactic acid fermented composition having a viscosity of 1,000-15,000 mPa s is obtained by: inoculating lactobacillus (preferably Leuconostoc mesenteroides subsp. dextranicum) only into the fruit processed product such as banana puree, mango puree, pineapple puree or apple puree, or a product obtained by adding saccharide to the fruit processed product to adjust pH to 5.0-8.0; and fermenting the mixture at a product temperature of 15-40 °C for 6-48 hours. <P>COPYRIGHT: (C)2009,JPO&INPIT |
