Method for producing quasi-natural cheese fermented foods
AssigneeFundokin Shoyu Kabushiki Kaisha
InventorsYoshihiro Kuribayashi, Kazuomi Sueoka
Life of this patent
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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.
Claims13
A method for making a quasi-natural cheese fermented food from curds obtained by the lactic fermentation of soybean milk, comprising the steps of:
- shaping said curds to a solid form by compacting and pressing to fix said curds, and
- subjecting said fixed curds to fermentative ripening in a brewing material containing at least one type of koji as the substrate and adding at least one microorganism selected from the group consisting of lactic acid bacteria, yeast and combinations thereof, said fermentative ripening occurring under semi-anaerobic conditions wherein contact of the curds with air is cut off.
A method for making a quasi-natural cheese fermented food, comprising the steps of:
- fixing curds obtained by lactic fermentation of soybean milk to a solid form by compacting and pressing;
- and
- fermentative ripening said curds in a brewing material containing at least one type of koji as the substrate and adding at least one microorganism selected from the group consisting of lactic acid bacteria, yeast and combinations thereof, said fermentative ripening occurring under semi-anaerobic conditions wherein contact of the curds with air is cut off, said brewing material containing about 1-8% salt and about 40-60% water.
Dependencies are inferred from the claim text.