Title:
METHOD FOR MANUFACTURING CHEESE-LIKE FERMENTED FOOD, AND CHEESE-LIKE FERMENTED FOOD
Document Type and Number:
WIPO Patent Application WO/2021/200437
Kind Code:
A1
Abstract:
A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material. A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or at least 0.65 mg/g of isovaleric acid is manufactured by performing: a coagulation step S1 for coagulating the soybean raw material using at least one of lactic acid bacteria, an acid, and a coagulant; a curd formation step S2 for forming a curd by separating whey from the coagulated product obtained in the coagulation step S1; and a fermentation/aging step S3 for fermenting and aging the curd using yeast or the like.
Inventors:
KATSUKAWA MASAHIRO (JP)
Application Number:
PCT/JP2021/012175
Publication Date:
October 07, 2021
Filing Date:
March 24, 2021
Export Citation:
Assignee:
KIKKOMAN CORP (JP)
International Classes:
A23L11/50; A23C20/02
Domestic Patent References:
| WO2009001443A1 | 2008-12-31 |
Foreign References:
| JPS63269946A | 1988-11-08 | |||
| JP2004129523A | 2004-04-30 | |||
| JP2006180842A | 2006-07-13 | |||
| JPH01148166A | 1989-06-09 | |||
| JPS5945830A | 1984-03-14 | |||
| JPH0494661A | 1992-03-26 | |||
| JPH0614765A | 1994-01-25 | |||
| JPH07236417A | 1995-09-12 | |||
| JP2009136158A | 2009-06-25 | |||
| JPS63269946A | 1988-11-08 | |||
| JP2017153458A | 2017-09-07 |
Other References:
ANONYMOUS: "The secret of "Tofu that uses whole soybeans and does not produce okara", SHINSHU SUZAKA EMIGRATION SUPPORT TEAM, 20 May 2016 (2016-05-20), XP055925967, Retrieved from the Internet [retrieved on 20220530]
MIKI NISHIYAMA: "Nippon Shokuhin Kagaku Kogaku Kaishi", vol. 60, September 2013, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, article "Preparation of a Cheese-like Food Using Soymilk, and Its Antioxidative Property and Characteristics"
See also references of EP 4129085A4
MIKI NISHIYAMA: "Nippon Shokuhin Kagaku Kogaku Kaishi", vol. 60, September 2013, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, article "Preparation of a Cheese-like Food Using Soymilk, and Its Antioxidative Property and Characteristics"
See also references of EP 4129085A4
Attorney, Agent or Firm:
OMORI Keiko (JP)
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