The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt； and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.本發明係以提供維持甜茶萃取物之提高使用雙歧桿菌(Bifidobacterium)屬細菌之醱酵乳等製品中雙歧桿菌屬細菌存活性的效果下，並改善風味之技術為目的。該技術係以含有對添加有無機鹽於甜茶萃取物者進行電透析所得到甜茶精華濃縮液、以及雙歧桿菌屬細菌為特徵之醱酵食品及其製造方法。
