JPS5639744A - Production of cheeselike fermented soybean food - Google Patents
Production of cheeselike fermented soybean foodInfo
- Publication number
- JPS5639744A JPS5639744A JP11409379A JP11409379A JPS5639744A JP S5639744 A JPS5639744 A JP S5639744A JP 11409379 A JP11409379 A JP 11409379A JP 11409379 A JP11409379 A JP 11409379A JP S5639744 A JPS5639744 A JP S5639744A
- Authority
- JP
- Japan
- Prior art keywords
- starter
- soybean milk
- curd
- proteinase
- cheeselike
- 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.)
- Granted
Links
Abstract
PURPOSE: A lactobacillus starter and a proteinase starter are made to act on soybean milk to produce a cheeselike fermented soybean food that eliminates the bad oder characterized in soybean milk and having calm and favorable taste.
CONSTITUTION: A lactobacillus starter, perferably heat-resistant lactobacillus that can grow even at a high temperature over 40°C such as Streptococcus thermophilus, and a proteinase starter such as Kluyveromyces fragilis are simultaneously inoculated to soybean milk and the soybean milk is coagulated into a curd by the lactic acid fermentation. At the same time, the alcohol fermentation by yeast forms gas foams in the curd. Then, the curd is treated in the same way as in the cheese production and aged with the aid of proteinase activity.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11409379A JPS5639744A (en) | 1979-09-07 | 1979-09-07 | Production of cheeselike fermented soybean food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11409379A JPS5639744A (en) | 1979-09-07 | 1979-09-07 | Production of cheeselike fermented soybean food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5639744A true JPS5639744A (en) | 1981-04-15 |
| JPS5718777B2 JPS5718777B2 (en) | 1982-04-19 |
Family
ID=14628919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11409379A Granted JPS5639744A (en) | 1979-09-07 | 1979-09-07 | Production of cheeselike fermented soybean food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5639744A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6458393B1 (en) * | 1999-01-27 | 2002-10-01 | Kraft Foods, Inc. | Cottage cheese having porous curd |
| WO2006102907A1 (en) * | 2005-04-01 | 2006-10-05 | Hamlet Protein A/S | Fermented protein product |
| US8153174B2 (en) | 2005-04-01 | 2012-04-10 | Hamlet Protein A/S | Fermented protein product |
-
1979
- 1979-09-07 JP JP11409379A patent/JPS5639744A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6458393B1 (en) * | 1999-01-27 | 2002-10-01 | Kraft Foods, Inc. | Cottage cheese having porous curd |
| WO2006102907A1 (en) * | 2005-04-01 | 2006-10-05 | Hamlet Protein A/S | Fermented protein product |
| EA013679B1 (en) * | 2005-04-01 | 2010-06-30 | Хамлет Протеин А/С | A method for preparing a fermented protein product, a fermented protein product and use thereof |
| US8153174B2 (en) | 2005-04-01 | 2012-04-10 | Hamlet Protein A/S | Fermented protein product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5718777B2 (en) | 1982-04-19 |
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