PROBLEM TO BE SOLVED: To provide a method of producing a soybean milk fermentation product which requires no troublesome processes or special equipment and is suppressed in discomfort odor and taste, e.g. an immature odor or an astringent taste, a soybean milk fermentation product which is obtained by the method and is excellent in taste and a composition for fermentation used in the method.SOLUTION: A method of producing a soybean milk fermentation product is based on fermenting soybean milk with a lactic acid bacterium and characterized by adding a composition for fermentation containing an ingredient (A) and using an extracellular polysaccharide producing lactic acid bacterium as the lactic acid bacterium. Ingredient (A): at least one of a monosaccharide and a disaccharide having no glucoside bond.COPYRIGHT: (C)2016,JPO&INPIT【課題】煩雑な工程や特殊な設備等が不要で、青臭みや収斂味等の不快な臭いや味が抑制された豆乳発酵物の製造方法、およびそれにより得られた呈味性に優れる豆乳発酵物、ならびにそれに用いられる発酵用組成物を提供する。【解決手段】豆乳を乳酸菌により発酵させてなる豆乳発酵物の製造方法であって、上記豆乳中に、下記(A)成分を含有する発酵用組成物を加え、上記乳酸菌として菌体外多糖産生乳酸菌を用いて発酵させるようにした。(A)単糖およびグルコシド結合を有しない二糖の少なくとも一方。【選択図】なし
