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Application filed by Quartucci De Molina BlancafiledCriticalQuartucci De Molina Blanca
Priority to ARP030100923priorityCriticalpatent/AR038990A1/en
Publication of AR038990A1publicationCriticalpatent/AR038990A1/en
Solicito un procedimiento para obtención de soja fermentada caracterizado porque se promueve una fermentación anaeróbica en presencia de cloruro de sodio, cebolla, tomate, azúcares a temperaturas entre 25° C a 35° C hasta finalizar la fermentación. El producto de soja fermentada de hasta manera se emplea como pasta base para alimento de alto valor proteico y como medios para la incorporación de otros nutrientes esencialesI request a procedure to obtain fermented soybeans characterized in that anaerobic fermentation is promoted in the presence of sodium chloride, onion, tomato, sugars at temperatures between 25 ° C to 35 ° C until the end of fermentation. The fermented soybean product is even used as a base paste for high protein food and as a means to incorporate other essential nutrients
ARP0301009232003-03-172003-03-17
PROCESS TO PREPARE FERMENTED SOYA
AR038990A1
(en)
method for accelerating the development of cheese flavor for use in edible food products, food product, and process for the preparation of a cheese flavored food product