PROBLEM TO BE SOLVED: To provide a fermented food product obtained by fermenting raw materials blended with Amazake and milk with lactobacilli, and to provide a method for reducing the Koji smell derived from Amazake contained in the fermented food product and increasing the number of viable lactobacilli by fermenting the raw materials blended with Amazake and milk with lactobacilli.SOLUTION: The method for reducing the Koji smell derived from Amazake and for increasing the number of viable lactobacilli is achieved by fermenting the raw materials blended with Amazake and milk with lactobacilli. By adopting the method, the Koji smell derived from Amazake is reduced and the viable lactobacilli count is increased. The fermented food product is obtained by fermenting the raw materials blended with Amazake and milk with lactobacilli.COPYRIGHT: (C)2012,JPO&INPIT【課題】甘酒と乳とを配合した原料を乳酸菌によって発酵させてなる発酵食品の提供。甘酒と乳とを配合した原料を乳酸菌させることにより、該発酵食品に含まれる甘酒由来の麹臭を低減する方法および乳酸菌の生菌数を高める方法の提供。【解決手段】甘酒と乳とを配合した原料を乳酸菌によって発酵させることで、甘酒由来の麹臭を低減するとともに乳酸菌の生菌数を高める方法を得た。該方法により甘酒由来の麹臭が低減され、乳酸菌の生菌数の高まり、甘酒と乳とを配合した原料を乳酸菌によって発酵させてなる発酵食品を得た。【選択図】なし
