PROBLEM TO BE SOLVED: To provide a fermented food having a good texture while containing egg yolk, and capable of being circulated at normal temperature.SOLUTION: A method for manufacturing an egg yolk-containing fermented food includes: a first fermentation step of obtaining a first fermented product by putting lactic acid bacteria and/or bifidobacteria into milk followed by fermenting at 25-40°C for 6-9 hours a second fermentation step of obtaining a second fermented product by adding egg yolk and saccharide to the first fermented product followed by stirring with a homogenizer and fermenting at 25-40°C for 6-9 hours a third fermentation step of obtaining a third fermented product by adding fruit juice to the second fermented product to adjust PH to 3.5-5.3, and adding saccharide to the product followed by stirring with a homogenizer and standing fermentation over one night a sealing step of filling a container with the third fermented product followed by sealing and a sterilization step of sterilizing at low temperature the food after the sealing step.COPYRIGHT: (C)2014,JPO&INPIT【課題】卵黄入でも食感が良くしかも常温流通が可能な発酵食品を提供する。【解決手段】ミルクに乳酸菌及び/又はビフィズス菌を入れ、25~40℃で6~9時間掛け発酵させて1次発酵生産物を得る1次発酵工程と、1次発酵生産物に、卵黄と糖類を加え、ホモジナイザで撹拌後、25~40℃で6~9時間掛け発酵させて2次発酵生産物を得る2次発酵工程と、2次発酵生産物に、果汁を加えてPHを3.5~5.3に調整すると共に、糖類を加えてホモジナイザで撹拌後、一晩かけて静置発酵させ3次発酵生産物を得る3次発酵工程と、3次発酵生産物を容器に詰め密封する密封工程と、密封工程の後の食品を低温殺菌する殺菌工程とからなる。【選択図】図1
