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.
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°C for 14 days to give a milk fermented food in which 1×108/ml live bacteria exist.
MINAGAWA ASAKO
ZEIDA TAKESHI
MATSUZAKI KUNIO
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