METHOD FOR MANUFACTURING CHEESE-LIKE FERMENTED FOOD, AND CHEESE-LIKE FERMENTED FOOD

A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material.　A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or at least 0.65 mg/g of isovaleric acid is manufactured by perform...

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Bibliographische Detailangaben
1. Verfasser:	KATSUKAWA Masahiro
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material.　A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or at least 0.65 mg/g of isovaleric acid is manufactured by performing: a coagulation step S1 for coagulating the soybean raw material using at least one of lactic acid bacteria, an acid, and a coagulant; a curd formation step S2 for forming a curd by separating whey from the coagulated product obtained in the coagulation step S1; and a fermentation/aging step S3 for fermenting and aging the curd using yeast or the like.