PROBLEM TO BE SOLVED: To provide a method for producing a milk-fermented product having flavor, ease of eating and drinking, and containing milk and collagen hydrolysis products, and to provide milk-fermented products which are obtained using this method as food and drink.SOLUTION: The method for producing a milk-fermented product comprises making fermentative bacteria, such as lactobacillus or yeast, and proteases, such as actinidin or kiwi fruit extract act on raw material containing milk and collagen, more preferably, further containing ascorbic acid.COPYRIGHT: (C)2009,JPO&INPIT【課題】本発明は、風味が良好で、飲食し易い、乳及びコラーゲンの加水分解物を含有する乳発酵物を製造する方法、及び、これにより得られる乳発酵物を飲食物として提供することを課題とする。【解決手段】乳及びコラーゲン類、より望ましくは更にアスコルビン酸を含む原料に、乳酸菌、酵母等の発酵菌、及び、アクチニジン、キウイフルーツ抽出物等の蛋白質分解酵素を作用させることを特徴とする乳発酵物の製造方法。【選択図】なし。
