| Abstract |
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PROBLEM TO BE SOLVED: To obtain a fruit lactic acid fermented composition having yoghurt-like smooth palate feeling and favorable flavor by inoculating lactobacillus into a fruit processed product to be fermented. ; SOLUTION: The fruit lactic acid fermented composition having a viscosity of 1,000-15,000 mPa s is obtained by: inoculating lactobacillus (preferably Leuconostoc mesenteroides subsp. dextranicum) only into the fruit processed product such as banana puree, mango puree, pineapple puree or apple puree, or a product obtained by adding sacchar |