PROBLEM TO BE SOLVED: To provide a simple method of producing seasonings which contain Lactobacillus sakei live bacteria, and which is superior in taste and preservation stability.SOLUTION: This method for producing the lactic acid bacterium-containing seasoning comprises a process of culturing Lactobacillus sakei in seasoning (A), which contains a raw material derived from soybeans, and a process of mixing the seasoning (A) which contains the cultured product with seasoning (B), which contains a raw material derived from soybeans. Each of the pH of the seasoning (A) and the seasoning (B) is, preferably, 4.5-7.0, and 4.0-7.0 respectively. Furthermore, the mixing ratio of the seasoning (B) to the seasoning (A) is, preferably, 1:10 to 10:1.COPYRIGHT: (C)2009,JPO&INPIT【課題】Lactobacillus sakei生菌を含有し、食味及び保存安定性に優れた調味料の簡便な製造方法を提供する。【解決手段】Lactobacillus sakeiを大豆由来原料を含む調味料Aにおいて培養する工程と、培養物を含む前記調味料Aと、大豆由来原料を含む調味料Bとを混合する工程と、を含むことを特徴とする乳酸菌含有調味料の製造方法。前記製造方法において、前記調味料A及び調味料BのpHがそれぞれ4.5~7.0、4.0~7.0であることが好適である。また、前記製造方法において、前記調味料Aに対する調味料Bの配合比が1:10~10:1であることが好適である。【選択図】 なし
