To provide a method for producing an emulsifier derived from Sushi for use in foods and / or cosmetics.SOLUTION: The present invention relates to a method for producing a lactic acid bacterium, comprising the steps of: (a) mixing at least a rice part of a sushi product containing one or more kinds of lactic acid bacteria with a lysate of rice flour to obtain a first mixture containing lactic acid bacteria and yeast (B) a first fermentation step of obtaining a first fermented product by fermentation of lactic acid bacteria and yeast contained in the first mixture, (c) a first fermentation step of obtaining a first fermented product by fermentation of lactic acid bacteria and yeast contained in the first mixture, (c) (D) a second fermentation step of obtaining a second fermented product by fermentation of lactic acid bacteria and yeast contained in the second mixture, (e) a second fermentation step of mixing the second fermentation product with 60 Deg.] C. to 80 [deg.] C. The present invention also provides a method for producing an emulsifier.BACKGROUND OF THE INVENTION【課題】食品及び／又は化粧品に利用するための、鮒寿司由来の乳化剤の製造方法が求められた。【解決手段】本発明は、（ａ）１種又は複数種の乳酸菌が含まれる鮒寿司の少なくとも飯部と、米粉の溶解物とを混合し、乳酸菌及び酵母が含まれる第１混合物を得る第１混合工程、（ｂ）前記第１混合物に含まれる乳酸菌及び酵母の発酵により第１発酵物を得る第１発酵工程、（ｃ）前記第１発酵物と、含気処理した米粉の溶解物とを混合し、第２混合物を得る第２混合工程（ｄ）前記第２混合物に含まれる乳酸菌及び酵母の発酵により第２発酵物を得る第２発酵工程、（ｅ）前記第２発酵物を60℃～80℃に昇温する昇温工程を含む、乳化剤の製造方法を提供する。【選択図】図１
