JPH0113351B2 - - Google Patents

Info

Publication number
JPH0113351B2
JPH0113351B2 JP60085566A JP8556685A JPH0113351B2 JP H0113351 B2 JPH0113351 B2 JP H0113351B2 JP 60085566 A JP60085566 A JP 60085566A JP 8556685 A JP8556685 A JP 8556685A JP H0113351 B2 JPH0113351 B2 JP H0113351B2
Authority
JP
Japan
Prior art keywords
milk
sake lees
lees
acid bacteria
lactic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
JP60085566A
Other languages
English (en)
Japanese (ja)
Other versions
JPS61247369A (ja
Inventor
Takeo Ochi
Norihiko Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ZENKOKU NOGYO KYODOKUMIAI RENGOKAI
Original Assignee
ZENKOKU NOGYO KYODOKUMIAI RENGOKAI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ZENKOKU NOGYO KYODOKUMIAI RENGOKAI filed Critical ZENKOKU NOGYO KYODOKUMIAI RENGOKAI
Priority to JP60085566A priority Critical patent/JPS61247369A/ja
Publication of JPS61247369A publication Critical patent/JPS61247369A/ja
Publication of JPH0113351B2 publication Critical patent/JPH0113351B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
JP60085566A 1985-04-23 1985-04-23 乳酒粕の利用法 Granted JPS61247369A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60085566A JPS61247369A (ja) 1985-04-23 1985-04-23 乳酒粕の利用法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60085566A JPS61247369A (ja) 1985-04-23 1985-04-23 乳酒粕の利用法

Publications (2)

Publication Number Publication Date
JPS61247369A JPS61247369A (ja) 1986-11-04
JPH0113351B2 true JPH0113351B2 (enrdf_load_html_response) 1989-03-06

Family

ID=13862360

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60085566A Granted JPS61247369A (ja) 1985-04-23 1985-04-23 乳酒粕の利用法

Country Status (1)

Country Link
JP (1) JPS61247369A (enrdf_load_html_response)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2764802A1 (fr) * 1996-12-24 1998-12-24 Standa Lab Sa Composition adsorbable renfermant des bacteries propioniques susceptible de degager du monoxyde d'azote dans le tube digestif humain ou animal
CN103320276B (zh) * 2013-05-21 2015-03-25 夏怀远 一种水蜜桃米酒味保健奶酒及其制备方法

Also Published As

Publication number Publication date
JPS61247369A (ja) 1986-11-04

Similar Documents

Publication Publication Date Title
US4379170A (en) Process for manufacture of cheese
CA1043152A (en) Proteinaceous food product
SU1353401A1 (ru) Способ производства рассольного сыра "Масис
JP3142001B2 (ja) 酵素加水分解タン白の苦味除去方法
EP0144274B1 (fr) Procédé de préparation de produits à saveur de fromage, et produits obtenus par ce procédé
IE52520B1 (en) A process for producing aroma-containing food products
US6649199B2 (en) Process for manufacturing a fermented food product using cell extracts
US4315946A (en) Modified vegetable protein isolates
Sousa et al. Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
JPH0113351B2 (enrdf_load_html_response)
CA1328766C (en) Process for producing food material
RU2105488C1 (ru) Способ производства твердого сыра с низкой температурой второго нагревания
RU2216191C1 (ru) Способ получения мягкого сыра
RU2062583C1 (ru) Способ получения продукта типа творога на соевой основе
JP2622864B2 (ja) 乳酸発酵食品の製造および凝乳酵素組成物
RU2150839C1 (ru) Способ получения творога
JPH0632603B2 (ja) 菌体付着異臭味成分の除去法
RU2285425C2 (ru) Способ получения комбинированного мягкого сыра
JPS61173741A (ja) 味噌酵母醗酵チ−ズ
KR100633042B1 (ko) 고기치즈의 제조방법
RU2468590C1 (ru) Способ получения аналога творога "виета"
RU2604792C1 (ru) Способ получения заменителя творога
RU2132137C1 (ru) Способ получения сухого гранулированного сыра
US4588594A (en) Process for preparing improved quality cheeses and product produced
RU2204910C2 (ru) Способ обработки коллагенсодержащего сырья