Title:
PREPARATION OF CHEESE-LIKE SOYBEAN PROTEIN FOOD FROM SOYA MILK
Document Type and Number:
Japanese Patent JPS63112947
Kind Code:
A
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 5W7% above lactic bacteria and ≥0.1% enzyme specimen. The mixture is left standing at 45W50°C for 90W120min 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 JIYOUSUKE
HONDO MASAAKI
OBA KIYOSHI
OTSUBO MASAFUMI
MATSUOKA HIROKATSU
TOYOSHIMA KOJI
TEIKA YOSHITO
EMURA TATSUO
SHIMIZU JIYOUSUKE
HONDO MASAAKI
OBA KIYOSHI
OTSUBO MASAFUMI
MATSUOKA HIROKATSU
TOYOSHIMA KOJI
TEIKA YOSHITO
Application Number:
JP25924986A
Publication Date:
May 18, 1988
Filing Date:
October 30, 1986
Export Citation:
Assignee:
NISSHIN SEIKA KK
NISSEI INT KK
NISSEI INT KK
International Classes:
A23C20/02; A23L11/00; (IPC1-7): A23C20/02; A23L1/20
Domestic Patent References:
| JPS5422498A | 1979-02-20 | |||
| JP43004420A | ||||
| JPS4720381A | ||||
| JPS5379061A | 1978-07-13 |
Attorney, Agent or Firm:
Hisa Sokabe