PURPOSE: To obtain a cheese-like food having improved flavor and fragrance, by adding a dairy product to soybeans and fermenting them in the presence of a mold to produce cheese.
CONSTITUTION: A dairy product is added to soybeans and the soybeans are fermented with a cheese-forming mold. Cow's milk, skim milk, powdered milk, defatted powdered milk, whey, etc., may be cited as the dairy product. Or the soybean is steamed or boiled simultaneously with treatment in the presence of the dairy product. The steaming or boiling may be carried out before or after the treatment of the dairy product or may be during treatment of the dairy product. The dairy product can be added to the immersed soybeans by a method wherein the soybeans are directly immersed in cow's milk, whey, etc., for about 3hr or the immersed soybeans are boiled or steamed and sprinkled with the powdered milk, etc., and blended. The steaming or boiling may be carried out by boiling the soybeans in the cow's milk, etc., and preferably by immersing the soybeans in the cow's milk, followed by steaming or boiling them at 100W130°C under pressure. A cheese-forming mold on the market may be used as the cheese-forming mold.
MIYANO SHUJI
NOZAKI HISASHI
| JPS51110068A | 1976-09-29 | |||
| JPS61219337A | 1986-09-29 |