Method for producing quasi-natural cheese fermented foods

Details Method for producing quasi-natural cheese fermented foods Method for producing quasi-natural cheese fermented foods

1988-04-28

1989-08-08

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 38, 426 61, 426 62, 426573, 426634, 426582, A23L 120, A23C 2002

Patent

active

048551481

ABSTRACT:
A method for making a quasi-natural cheese fermented food from curds obtained by the lactic fermentation of soybean milk, comprising the steps of: (i) shaping the curds treated in a conventional cheese-making manner to a solid form by compacting and pressing, thereby fixing said curds, and (ii) subjecting the thus fixed curds to fermentative ripening in a brewing material containing at least one type of koji as the substrate to which lactic acid bacteria and/or yeast are added.

REFERENCES:
patent: Re28810 (1976-05-01), Tsumura et al.
patent: 3857970 (1974-12-01), Tsumura et al.
patent: 3982025 (1976-09-01), Hashimoto et al.
patent: 4080477 (1978-03-01), Tsumura et al.

Affiliated with

Also associated with

Rating

Method for producing quasi-natural cheese fermented foods does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for producing quasi-natural cheese fermented foods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for producing quasi-natural cheese fermented foods will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-904600