Document Type and Number:
Japanese Patent JPS5089572
Kind Code:
A
Abstract:
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.
Application Number:
JP13919173A
Publication Date:
July 18, 1975
Filing Date:
December 11, 1973
Export Citation:
International Classes:
A23C20/02; A23L11/00; (IPC1-7): A23C19/02; A23L1/20
Domestic Patent References:
| JPS46257A | ||||
| JPS465025A |