PROBLEM TO BE SOLVED: To provide a technique for providing sweetness to fermented beverage while enhancing the survival ratio of bifidobacteria when producing the fermented beverage using whey as a raw material.SOLUTION: The whey fermented beverage is produced by adding Bifidobacterium genus bacteria and Lactococcus genus bacteria to a fermented milk raw material containing a whey raw material whose solid content is 7 to 15 mass%, fermenting the same until pH of the fermented milk raw material becomes 5.0 or less, stopping fermentation and preparing fermented matter, thereafter adding sugar to the prepared fermented matter, and then homogenizing the same.COPYRIGHT: (C)2012,JPO&INPIT【課題】ホエイを原料として発酵飲料を製造する際に、ビフィズス菌の生残性を高めながら、発酵飲料に甘味を付与する技術を提供する。【解決手段】固形分濃度が7~15質量%である、ホエイ原料を含む発酵乳原料に、ビフィドバクテリウム(Bifidobacterium)属菌、及びラクトコッカス(Lactococcus)属菌を添加して発酵乳原料のpHが5.0以下になるまで発酵し、発酵を停止して発酵物を調製した後、調製した発酵物に糖を添加し、続いて均質化してホエイ発酵飲料を製造する。【選択図】図1
