| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a lactic acid bacterium-fermented food utilizing nutritious soy products and having an advantageous texture and flavor more similar to those of a yogurt. <P>SOLUTION: This lactic acid bacterium-fermented food is produced by fermenting with a lactic acid bacterium a raw material containing 70 to 100% by mass of a bean curd puree having physicochemical natures represented by the following (a) to (d): (a) having a viscosity of 20 to 3,000 mPa s; (b) having a dynamic storage elastic modulus of 0.2 to 600 Pa; (c) having a dynamic loss elastic modulus of 0.2 to 250 Pa; and (d) particles contained in the bean curd puree having an average particle diameter of 2 to 15 μm and a 90% particle diameter of 35 μm or less. <P>COPYRIGHT: (C)2008,JPO&INPIT |
