To obtain an organic acid fermenting solution having suitable water retentivity and capable of improving qualities such as soft feeling and improved palatability in a cell and a protein-containing material by adjusting pH of the material within a prescribed alkaline region by using a carbonate, and containing a specific amount of table salt.
When fermenting a carbohydrate, pH of this fermenting solution is adjusted to 8-9 by using a carbonate and 6-10 wt.% of table salt is contained therein. Preferably, a protein-containing material or a vegetable cell improver is prepared by mixing the organic acid fermenting solution to a protein- containing material of either one of beast meat, fishes and shellfishes and beans, or plant cells of e.g. vegetables, and preferably the diluted organic acid fermenting solution is used therein.
YANAKA HIROYUKI
ISHIMOTO AKIKO
