LOW-ACID FERMENTED FOOD, METHOD FOR PRODUCING THE SAME, AND ACIDITY SUPPRESSANT USED FOR PRODUCTION OF THE LOW-ACID FERMENTED FOOD

摘要

PPROBLEM TO BE SOLVED: To provide low-acid fermented food so made as to suppress rise in acidity caused by organic-acid fermentation of organic-acid fermentative bacteria without losing flavor and delicious taste peculiar to the fermented food: to provide a method for producing the low-acid fermented food: and to provide an acidity suppressant used for production of the low-acid fermented food. PSOLUTION: The low-acid fermented food having an acid degree of 1 is obtained by adding 0.02 mass% of -aminobutyric acid and 0.06 mass% of polysaccharide to raw material before or during fermentation so as to carry out fermentation and aging. It is desirable that 40 mg of the -aminobutyric acid and 120 mg of the polysaccharide are contained in 100 g of the fermented food. The polysaccharide comprises at least one kind selected from dextrin, starch, processed starch, sparingly digestible dextrin and dietary fiber. PCOPYRIGHT: (C)2005,JPO&NCIPI