Method for manufacturing cheese-like fermented food, and cheese-like fermented food

Abstract

A method of producing cheese-like fermented food from a soybean raw material, which has a flavor and texture similar to cheese, is provided as follows: A coagulation step S1 of coagulating a soybean raw material using at least one member selected from lactic acid bacteria, acids, and coagulants, a curd formation step S2 of separating whey from the coagulated product obtained in the coagulation step S1, thereby forming a curd, and a fermentation and aging step S3 of fermenting and aging the curd by a Koji mold are performed to produce a cheese-like fermented food containing, as an aroma component, 0.70 mg/g or more of isovaleric acid or 0.65 mg/g or more of isovaleric acid.

Dependencies are inferred from the claim text.