PROBLEM TO BE SOLVED: To provide a method for reducing peculiar unpleasant smell (greenery smell, fermentation smell) and unpleasant taste (harshness) of a soymilk lactic acid fermentation product and to provide the soymilk lactic acid fermentation product having excellent taste quality and flavor by the method.SOLUTION: An ingredient of the soymilk lactic acid fermentation product comprises 3.5 to 14 mass%, in solid content, of sirup containing rare sugar. Thereby, the soymilk lactic acid fermentation product has not only reduced peculiar unpleasant smell (greenery smell) and unpleasant taste (harshness) of the soymilk lactic acid fermentation product but also additional body taste and natural sweetness. There can be provided the soymilk lactic acid fermentation product having excellent total balance of flavor and taste quality.COPYRIGHT: (C)2014,JPO&INPIT【課題】 豆乳乳酸発酵物の独特の不快臭(青臭み、発酵臭)及び不快味(エグ味)を低減する方法、及び該方法により味質と風味に優れた豆乳乳酸発酵物を提供すること。【解決手段】 豆乳乳酸発酵の原料中に希少糖含有シロップを固形分で3.5~14質量%含有させることにより、豆乳乳酸発酵物にみられる独特の不快臭(青臭み)や不快味(エグ味)が低減されだけでなく、コク味や自然な甘味が付与された、風味と味質のトータルバランスに優れた豆乳乳酸発酵物を提供することができる。【選択図】なし
