PROBLEM TO BE SOLVED: To provide a method for producing fermented food from soybean milk, wherein the fermented food is free from bitterness and astringency and meets everyones taste.SOLUTION: A method for producing soybean milk fermented food, including a fermentation step S12 of mixing soybean milk with yeast containing Saccharomyces/bayanus and lactobacillus containing at least one selected from the lactobacillus group of the genera of Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Lactobacillus and fermenting the soybean milk to produce a curd, and a processing step S14 of producing fermented food with the curd used as a raw material, wherein a pH value of the soybean milk in the fermentation step S12 is adjusted to 6.5 to 7.5 the yeast and the lactobacillus being viable cells in which bacterial cells are not crushed are acted on the soybean milk at a temperature of 20 to 40°C, and further, a nutrient is replenished to ferment the soybean milk.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】大豆豆乳から発酵食品を製造する場合に、苦味及び渋味をなくし万人の嗜好に合う発酵食品を製造する方法の提供。【解決手段】大豆豆乳に、サッカロミセス・バヤヌスを含む酵母と、ラクトコッカス属、ロイコノストック属、ペディオコッカス属、ストレプトコッカス属及びラクトバチルス属の乳酸菌群の内の1種以上を含む乳酸菌と、を混合し、大豆豆乳を発酵させてカードを生成する発酵工程S12と、カードを原料として発酵食品を製造する加工工程S14と、を備える大豆豆乳発酵食品の製造方法。発酵工程S12における大豆豆乳のpH値を6.5~7.5として、20~40℃の温度で、菌体破砕していない生菌である酵母及び乳酸菌を大豆豆乳に作用させ、更に栄養素を補給して発酵させる、発酵食品の製造方法。【選択図】図1
