PROBLEM TO BE SOLVED: To provide a method for producing fruit- or vegetable-containing fermented milk which reduces abnormal fermentation or fermentation inhibition without losing palate feeling inherent in fruit or the like: and to provide fermented milk food product.SOLUTION: The method for producing fruit- or vegetable-containing fermented milk includes: treating fruit or vegetable with a primary solution obtained by mixing electrolytic water with a polyglyceryl lauric acid ester treating the fruit or the vegetable treated with the primary solution with a secondary solution obtained by mixing electrolytic water with a polyglyceryl caprylic acid ester and charging the fruit or the vegetable treated with the primary solution and the secondary solution in a container together with a third solution containing lactobacillus and vital substance to ferment the third solution.COPYRIGHT: (C)2009,JPO&INPIT【課題】異常発酵や発酵阻害を低減し、且つ果物等の本来の食感や風味を損なわない果物又は野菜入り発酵乳の製造方法および発酵乳食品を提供すること。【解決手段】本発明の果物又は野菜入り発酵乳の製造方法は、果物又は野菜を、電解水とポリグリセリンラウリン酸エステルとを混合した第1の溶液で処理し、前記第1の溶液で処理した果物又は野菜を、電解水とポリグリセリンカプリル酸エステルとを混合した第2の溶液で処理し、前記第1の溶液および前記第2の溶液で処理した前記果物又は野菜を、乳酸菌と資化物質とを含む第3の溶液とともに容器に入れ、前記第3の溶液を発酵させる。【選択図】なし
