PROBLEM TO BE SOLVED: To provide a method for efficiently, securely producing a lactic acid fermented food including liquid sparassis crispa largely containing useful viable fungus and excellent in conservation, containing various effective components including β-glucan in a well balance, and compositely and totally increased in functionality.SOLUTION: There is provided a method for producing a lactic acid fermented food comprising: an essence extraction step where a mixture of natural hard water having reduction force to feed active hydrogen and soy beans is boiled to elute a soy bean extract into a water phase an extraction separation step where the mixture passed through the extraction step is filtered, and the soybean residue is removed to obtain a soybean extract a raw material mixing step where the soybean extract, sparassis crispa powder and saccharide are mixed a heat sterilization step where a mixture passed through the raw material mixing step is subjected to heat sterilization and a lactic acid fermentation step where a mixture subjected to the heat sterilization step is added with vegetable lactic acid bacteria, and lactic acid fermentation is performed. The hardness of the natural hard water is preferably being 120 mg/L or higher, or is further preferably being 180 mg/L.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】β-グルカンをはじめとする各種の有効成分をバランスよく含んでいて機能性が複合的・総合的に高められており、有益な生菌を多く含み保存性に優れた液体状のハナビラタケを含む乳酸発酵食品を効率よく確実に製造できる方法の提供。【解決手段】活性水素を供与する還元力を持った天然の硬水と大豆との混合物を煮沸して、水相中に大豆エキスを溶出させるエキス抽出工程、抽出工程を経た混合物をろ過して大豆残渣を除去して大豆エキスを得るエキス分離工程、大豆エキスと、ハナビラタケ粉末及び糖類とを混合する原料混合工程、原料混合工程を経た混合物を加熱殺菌する加熱殺菌工程、加熱殺菌工程を経た混合物に植物性乳酸菌を添加して乳酸発酵を行わせる乳酸発酵工程、を含む、液体状乳酸発酵食品の製造方法。天然の硬水は硬度が120mg/L以上であることが好ましく、更に180mg/Lであることがより好ましい乳酸発酵食品の製造方法。【選択図】なし
