Title:
METHOD FOR PRODUCING CHEESE-LIKE FERMENTED FOOD, AND CHEESE-LIKE FERMENTED FOOD
Document Type and Number:
Japanese Patent JP2021171002
Kind Code:
A
Abstract:
To provide a production method for producing a cheese-like fermented food having flavor and texture like cheese from a raw material including soybean milk and soybean curd pulp, and a cheese-like fermented food.SOLUTION: A method for producing cheese-like fermented food comprises: a coagulation process S1 of coagulating a raw material that contains soybean milk and soybean curd pulp, and in which dry mass of soybean curd pulp is 50 mass% or less total mass (note that 0 mass% is not included) by using at least one kind of lactic acid bacterium, acid and coagulant; a curd formation process S2 of separating whey from a coagulated product generated in the coagulation process S1 to form a curd; and a fermentation/maturation process S3 of fermenting/maturating the curd formed in the curd formation process S2 by Aspergillus oryzae. A cheese-like fermented food obtained by the production method which contains isovaleric acid by 0.65 mg/g or more as a flavor component, is provided.SELECTED DRAWING: Figure 1
Inventors:
KATSUKAWA MASAHIRO
Application Number:
JP2020078315A
Publication Date:
November 01, 2021
Filing Date:
April 27, 2020
Export Citation:
Assignee:
KIKKOMAN CORP
International Classes:
A23C20/02; A23L11/00
Attorney, Agent or Firm:
Keiko Omori
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