Title:
【発明の名称】新規な複合タンパク発酵食品及びその製造方法
Document Type and Number:
Japanese Patent JPH06104033
Kind Code:
B2
Abstract:
PURPOSE:To obtain the soybean food, good in nutritional balance and excellent in promoting function of calcium absorbing action and tastiness by adding prescribed amounts of rice KOJI (yeast) and common salt to specific strained soybeans and a specified cheese curd, adding lactic acid bacteria and ripening the resultant mixture. CONSTITUTION:The soybean food is obtained by adding rice KOJI having a proteolytic enzyme and common salt in an amount each of 10-25 pts.wt. based on 100 pts.wt. total amount of the blend to strained soybeans prepared by straining steamed soybeans in a chopper and an unripened cheese curd prepared by adding two kinds of lactic acid bacteria as a starter to cow's milk subjected to the pasteurization treatment at 60-70 deg.C, prefermenting the milk, adding a purified rennet enzyme, collected and purified from cattle bone, coagulating the milk, cutting the coagulated curd, removing whey, then filling the obtained curd in a cylindrical mold and reversing the mold several times and simultaneously adding two kinds of lactic acid bacteria selected from streptococcal lactic acid bacteria and ripening the resultant mixture under conditions of a constant temperature.
Inventors:
Mitsuda Masahiro
Saito Confucius
Saito Confucius
Application Number:
JP12249892A
Publication Date:
December 21, 1994
Filing Date:
March 30, 1992
Export Citation:
Assignee:
Aizu Tenho Brewery Co., Ltd.
International Classes:
A23C19/093; A23C20/00; A23L11/20; (IPC1-7): A23C19/093; A23C20/00; A23L1/202
Attorney, Agent or Firm:
Real name akira
Previous Patent: A joint fixed instrument and joint fixing structure
Next Patent: CONDUCTOR CONNECTION PART FOR HAT-TYPE RAIL
Next Patent: CONDUCTOR CONNECTION PART FOR HAT-TYPE RAIL