PROBLEM TO BE SOLVED: To provide a production method of fermented dairy products which allows the concentration (production quantity) of polysaccharides produced by microbes to be controlled.SOLUTION: Comparison results between the concentration of polysaccharides of fermented milk and various factors show that the factors related to the concentration of polysaccharides produced by lactic acid bacterium or the like in a fermentation treatment of raw material milk include the bacterium number of microbes, acidity, pH, and the like. Consequently, the concentration of polysaccharides can be indirectly controlled by the control of the factors. The production method of fermented dairy products includes blending fermented milk with auxiliary material having an adjusted pH of 3 to 4. The production method includes using phytic acid and/or lactic acid for pH adjustment of the auxiliary material.COPYRIGHT: (C)2014,JPO&INPIT【課題】微生物の産生する多糖類の濃度(産生量)の制御を可能にした発酵乳食品の製造方法を提供する。【解決手段】発酵乳における多糖類の濃度と各種の因子との比較を試みた結果、原料乳の発酵処理において、乳酸菌などの産生する多糖類の濃度と関連する因子には、微生物の菌数、酸度、pHなどがあることを解明し、その因子を制御することによって間接的に、多糖類の濃度を制御できるとの知見に基づくものであり、発酵乳とpHを3~4に調整した副原料とを混合する発酵乳食品の製造方法、副原料のpHを調整するためにフィチン酸及び/又は乳酸を使用する製造方法。【選択図】なし
