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Patent Searching and Data


Title:
PREPARATION OF SOYA MILK CHEESE
Document Type and Number:
Japanese Patent JPS61219337
Kind Code:
A
Abstract:

PURPOSE: To produce soya milk cheese having the taste and flavor of MISO (fermented bean paste) and smooth to the palate, by fermenting milk and soybean using a specific mother starter yoghurt.

CONSTITUTION: Cow's milk or a milk prepared by diluting goat milk, etc., with water is mixed with a proper amount of pure AMAZAKE (a sweet drink made from fermented rice) and fermented at about 40°C for 6W18hr. The granular components such as the rice grains of AMAZAKE are removed to obtain mother starter yoghurt. 100cc of the milk same as the one used as the above raw material is added with a proper amount of soybean flour, boiled for a moment, added with 100cc of cow's milk, mixed with a tablespoonful of the above mother starter yoghurt and fermented for 6W18hr under the condition same as the former fermentation. A yoghurt cheese free of granular components can be produced by this process.


Inventors:
Ishihara, Sachiko
Application Number:
JP1985000061611
Publication Date:
September 29, 1986
Filing Date:
March 26, 1985
Export Citation:
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Assignee:
ISHIHARA SACHIKO
International Classes:
A23C20/00; A23L11/00; (IPC1-7): A23C20/00; A23L1/20