Title:
VEGAN FERMENTATION SOFT CHEESE
Document Type and Number:
Japanese Patent JP2022027688
Kind Code:
A
Abstract:
To provide a food product which has visual, texture and flavor characteristics of soft fermentation cheese, and is composed of a vegetable component, and a method for preparing the food product.SOLUTION: A vegetable food product contains crushed nuts in a puree form in addition of at least a supply source of transglutaminase and/or starch, a milk fermentation product and water, and does not contain soy beans or is not added with a food additive, and is similar to fermentation cheese. A method for preparing a vegetable food product similar to fermentation cheese includes: mixing the component, obtaining a mixture capable of pumped out; heating the component at 75-90°C for 5-30 minutes; cooling the component at a temperature of approximately 40°C; seeding a milk fermentation product and adding transglutaminase thereto; fermenting the component at approximately 30°C for 7-20 hours until its pH reaches 5.2-4.5 and thereby acidifying the component; releasing the component; and storing the component.SELECTED DRAWING: Figure 1
Inventors:
DURAND FABIEN
VIRGINIE PADEL
ALICE CIBRARIO
VIRGINIE PADEL
ALICE CIBRARIO
Application Number:
JP2021124993A
Publication Date:
February 14, 2022
Filing Date:
July 30, 2021
Export Citation:
Assignee:
SAVENCIA SA
International Classes:
A23C20/02
Attorney, Agent or Firm:
Hiroe Associates Patent Office
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