| 摘要 |
PROBLEM TO BE SOLVED: To provide a lactic acid-fermented food composition having a not conventionally available new flavor equipped with the flavor caused by the fermentation and the flavor of cacao mass jointly, and a method for producing the same. SOLUTION: This lactic acid-fermented food composition is characterized by being obtained by lactic acid-fermenting a raw material containing the cacao mass, water content and a sugar. The lactic acid-fermented food composition is produced by inoculating lactobacillus on raw materials containing a material consisting mainly of the cacao mass and water, and at least the sugar, and then performing the lactic acid fermentation. Also, in the above method of production, it is preferable to further freeze-dry the material obtained by the lactic acid fermentation. COPYRIGHT: (C)2008,JPO&INPIT |
