Title:
METHOD FOR PRODUCING FOOD BY AGING SOYBEANS, AND FOOD HAVING CHEESE FLAVOR PRODUCED BY THE METHOD
Document Type and Number:
Japanese Patent JP2021065180
Kind Code:
A
Abstract:
To provide a method for producing a food by aging soybeans as a method for producing a food having a cheese flavor by using vegetable protein.SOLUTION: The method for producing a food by aging soybeans includes: a liquid vegetable protein preparation step of dipping the soybeans in water to swell them, then finely crushing them and boiling them in hot water to prepare liquid vegetable protein; a solid vegetable protein preparation step of adding an edible coagulant to the prepared liquid vegetable protein to prepare solid vegetable protein; a strain culturing step of dipping the prepared solid vegetable protein in an aqueous solution obtained by dissolving a desired strain in water or spraying the aqueous solution on the solid vegetable protein to fix the strain thereon and then culturing the fixed strain at a predetermined culture temperature and a predetermined culture humidity; and an aging step of aging the solid vegetable protein on which the strain is cultured at a predetermined culture temperature and a predetermined culture humidity.SELECTED DRAWING: Figure 1
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Inventors:
HAZAMA MITSUO
Application Number:
JP2019194118A
Publication Date:
April 30, 2021
Filing Date:
October 25, 2019
Export Citation:
Assignee:
TERAKOYA KK
International Classes:
A23C20/02; A23J3/00; A23J3/16
Domestic Patent References:
| JP2001503605A | 2001-03-21 | |||
| JP2019154275A | 2019-09-19 | |||
| JP2011135832A | 2011-07-14 | |||
| JPH02195856A | 1990-08-02 | |||
| JPS62166844A | 1987-07-23 |
Foreign References:
| DE102015000925A1 | 2016-08-11 | |||
| US20170172169A1 | 2017-06-22 |
Attorney, Agent or Firm:
Takao Fujita