PRODUCTION METHOD OF LACTIC ACID BACILLI FERMENTATION FOOD

To provide a production method of a health food that improves an intestinal environment, harmonizes sweetness with sourness, sends lactic acid bacilli as they are live into the intestines, and brings beauty and health.SOLUTION: A production method of a lactic acid bacilli fermentation food includes: a mixing step A of mixing rice, rice malt, lactic acid bacilli, and water; an agitation step B of agitating the mixture in a kneader; a heating step C of heating the mixture to 90°C or higher; a loading step D of loading rice malt after cooling to the range from 68°C to 72°C; a saccharification step E of saccharifying while keeping the temperature in the range from 50°C to 60°C; a lactic acid bacilli adding step F of adding lactic acid bacilli, Pediococcus acidilactici of at least 1.0×10^8 (cell/g) or more; and a lactic acid bacilli fermentation step G of facilitating fermentation of the lactic acid bacilli in the range from 37°C to 45°C for at least 10 hours or more. The lactic acid bacilli are multiplied to at least 1.5×10^7 (cell/g) or more after the lactic acid bacilli fermentation step.SELECTED DRAWING: Figure 1 【課題】腸内環境を良くし、甘みと酸味の調和を図ることが出来るとともに、生きたまま乳酸菌を腸内へ届け、美容と健康にも資する健康食品の製造方法の提供。【解決手段】米と、米麹と、乳酸菌と、水とを用い、米に水を混和させる混和工程Ａと、ニーダーにて撹拌する撹拌工程Ｂと、９０度以上に加熱する加熱工程Ｃと、６８度から７２度に範囲以内まで冷却後に米麹を投入する投入工程Ｄと、５０度から６０度の範囲以内に温度を保ち糖化をさせる糖化工程Ｅと、乳酸菌であるペディオコッカスアシディラクティシィを少なくとも１．０×１０＾８（ｃｅｌｌ／ｇ）以上添加する乳酸菌添加工程Ｆと、３７度から４５度の範囲内で少なくとも１０時間以上の乳酸菌の発酵を促す乳酸菌発酵工程Ｇを有し、乳酸菌発酵工程後において、乳酸菌が少なくとも１．５×１０＾７（ｃｅｌｌ／ｇ）以上含むように増殖させる、乳酸菌発酵食品の製造方法。【選択図】図１