PURPOSE: To prepare the subject food having excellent flavor and bacterium survivability and useful in a food field by inoculating Bifidobacterium bacteria, etc., on a medium containing milk as the main component, culturing the bacteria and mixing the cultured product with soybean protein.
CONSTITUTION: The Bifidobacterium bacterium and/or lactic acid bacterium are inoculated on a medium containing milk such as cow milk as the main component and cultured. The cultured product is mixed with separated soybean protein (preferably in an amount of 0.1-1.0wt.% based on the cultured product) to provide the objective food. The separated soybean protein is obtained e.g. by extracting defatted soybean with water, adding an acid to the prepared soybean milk to precipitate protein, and subsequently neutralizing and drying the precipitates.
HASHIMOTO SHINJI
ZEIDA TAKESHI
MATSUZAKI KUNIO
