| 摘要 |
PROBLEM TO BE SOLVED: To obtain a milk-fermented food excellent in flavor, capable of retaining high concentration of live bacterium of Bifidobacterium even after long-term preservation, by adding a peptide derived from a soybean protein to a medium consisting essentially of milk, inoculating a bacterium belonging to the genus Bifidobacterium and culturing the bacterium. SOLUTION: A peptide derived from a soybean protein preferably in 0.03-0.15 (W/V) % and a yeast essence preferably in 0.03-0.15 (W/V) % are added to a medium consisting essentially of milk. A bacterium belonging to the genus Bifidobacterium such as Bifidobacterium breve is inoculated into the medium and cultured. The prepared culture product is optionally processed, and preserved at 10 deg.C for 14 days to give a milk fermented food in which 1×10<8> /ml live bacteria exist. |
