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Patent Searching and Data


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.

Inventors:
KATA TSUNEO
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:
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Assignee:
NITSUSHIN SEIKA KK
NITSUSHIN INTAANASHONARU KK
International Classes:
A23C20/02; A23L11/00