PROBLEM TO BE SOLVED: To provide a method for producing a food, whereby, while the excellent functions of fermented soybeans are not impaired, it is possible to improve the added value due to at least one of lactic acid bacteria, butyric acid bacteria, and koji mold.SOLUTION: A method for producing a food includes a fermentation step for mixing a material containing Bacillus subtilis var natto with at least one of lactic acid bacteria, butyric acid bacteria, and koji mold, and fermenting the material containing Bacillus subtilis var natto with at least one of lactic acid bacteria, butyric acid bacteria, and koji mold.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】納豆の優れた機能を損なうことなく、乳酸菌、酪酸菌、及び麹菌の少なくともいずれかによる付加価値を高めた食品の製造方法を提供すること。【解決手段】納豆菌含有物と、乳酸菌、酪酸菌、及び麹菌の少なくともいずれかとを混合し、前記乳酸菌、酪酸菌、及び麹菌の少なくともいずれかで前記納豆菌含有物を発酵する発酵工程を含むことを特徴とする食品の製造方法である。【選択図】なし
