To provide a method for suppressing sourness with an organic acid produced by lactic acid fermentation in a yoghurt during low-temperature preservation, maintaining a stable flavor over a preservation period of time, and preventing an appearance from being damaged by coloring with a seasoning.

There is provided the method for suppressing a rise in the sourness of the yoghurt by fermentation with time during storage of a product including adding a seasoning composition comprising an extract from a dry tomato with an aqueous solution at 15-120°C, saccharides and/or sugar alcohols, and common salt before the storage of the product.