Kagome Co., Ltd.

Masahiko Takeda

Takamitsu Okamoto

Shigekazu Imayoshi

Nobuhiro Yajima

Takuro Inoue

Rika Kawasaki

Shigenori Suzuki

Chinatsu Arakawa

Ikuo Kato

The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs toto a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed.

Fermented food or drink product, and method for producing the same

Growing community of inventors

Omiya, Japan

Masahiko Takeda