PROBLEM TO BE SOLVED: To provide a technique by which the flavor of a product, such as fermented milk, using bacteria belonging to the genus Bifidobacterium can be improved while sustaining the effect of an extract of Rubus suavissimus S. Lee (Rosaceae) for increasing the survival of the bacteria belonging to the genus Bifidobacterium in the product.SOLUTION: A fermented food includes: an essence of Rubus suavissimus S. Lee (Rosaceae), the essence being a concentrate obtained by adding an inorganic salt to a Rubus suavissimus S. Lee (Rosaceae) extract and electrodialyzing the resulting mixture and bacteria belonging to the genus Bifidobacterium. There is also provided a method for producing the fermented food.COPYRIGHT: (C)2012,JPO&INPIT【課題】甜茶エキスのビフィドバクテリウム属細菌を使用した発酵乳等の製品におけるビフィドバクテリウム属細菌の生残性を高める効果を維持しつつ、風味を改善する技術を提供する。【解決手段】甜茶エキスに無機塩を添加したものを電気透析し、濃縮液として得られる甜茶エッセンスと、ビフィドバクテリウム属細菌を含有することを特徴とする発酵食品およびその製造方法。【選択図】なし
