To provide a cheese-like food widely applicable as a food having cheese-like shape and flavor, regardless of Japanese-style food and Western-style food, having nutritional characteristic unlike conventional cheese, and containing a substance improved in functionality or having new functionality, and to provide a method for producing the cheese-like food.
This method for producing the cheese-like food comprises a malt mixing process of mixing malt made by culturing Aspergillus in a bean steamed product and/or a cereal steamed product with a material containing milk and/or a milk processed product to obtain a malt mixed material, a brewing and fermenting process of brewing and fermenting the malt mixed material to obtain a brewed product, a lipid mixing process of adding and mixing a lipid-containing product with the brewed product to obtain a lipid mixed brewed product, and a forming process of forming the lipid mixed brewed product into a prescribed shape.
ASAGA KAZUMI
MIYASAKA MASAAKI
HISHINUMA TAKESHI
ROKUSHA MICHIO
MIYASAKA JOZO KK
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