| 摘要 |
PURPOSE:To produce a lactic acid fermentation product having excellent flavor in a short time, by adding a specific oligopeptide blend to a milk component- containing raw material to carry out lactic acid fermentation. CONSTITUTION:Proteins, e.g. egg white, are enzymically hydrolyzed in the coexistence of an endo type protease and exo type protease in an aqueous system for 0.5-10hr to provide (B) an oligopeptide blend having 2-15 average chain length derived from the proteins other than milk component-containing proteins. 0.05-10pts.wt. component (B) (dried material) is then added to (A) 100pts.wt. milk component-containing raw material, e.g. cow's milk, and the resultant blend is homogenized. Lactic acid bacteria are then added to carry out lactic acid fermentation.
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