Document Type and Number:
Japanese Patent JPH0229304
Kind Code:
B2
Abstract:
PURPOSE:To prepare a cheese-like soybean protein food, by subculturing lactic bacteria in soya milk, adding lactic bacteria and an enzyme specimen, heating the product and subjecting to syneresis under a load. CONSTITUTION:Three specific kinds of lactic bacteria are put into a soya milk and subcultured twice or more. The subcultured soya milk is added with 5-7% above lactic bacteria and >=0.1% enzyme specimen. The mixture is left standing at 45-50 deg.C for 90-120min and fermented to form a pudding-like curd. The curd is cut into proper size and successively applied with a load to effect the syneresis and obtain the objective food.
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Inventors:
KATA TSUNEO
EMURA TATSUO
SHIMIZU EDASUKE
PPONDO MASAAKI
OOBA KYOSHI
OOTSUBO MASAFUMI
MATSUOKA HIROKATSU
TOYOSHIMA KOJI
TEIKA YOSHITO
EMURA TATSUO
SHIMIZU EDASUKE
PPONDO MASAAKI
OOBA KYOSHI
OOTSUBO MASAFUMI
MATSUOKA HIROKATSU
TOYOSHIMA KOJI
TEIKA YOSHITO
Application Number:
JP25924986A
Publication Date:
June 28, 1990
Filing Date:
October 30, 1986
Export Citation:
Assignee:
NITSUSHIN SEIKA KK
NITSUSHIN INTAANASHONARU KK
NITSUSHIN INTAANASHONARU KK
International Classes:
A23C20/02; A23L11/00
Next Patent: FLASH FINISHING METHOD FOR SYNTHETIC RESIN PRODUCT