JPS63269946A - ナチユラルチ−ズ類似発酵食品の製造法 - Google Patents

ナチユラルチ−ズ類似発酵食品の製造法

Info

Publication number
JPS63269946A
JPS63269946A JP62104590A JP10459087A JPS63269946A JP S63269946 A JPS63269946 A JP S63269946A JP 62104590 A JP62104590 A JP 62104590A JP 10459087 A JP10459087 A JP 10459087A JP S63269946 A JPS63269946 A JP S63269946A
Authority
JP
Japan
Prior art keywords
curd
koji
substrate
yeast
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.)
Granted
Application number
JP62104590A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0462698B2 (2
Inventor
Yoshihiro Kuribayashi
栗林　義宏
Kazutomi Mioka
未岡　一臣
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.)
Fundokin Shoyu KK
Original Assignee
Fundokin Shoyu KK
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 Fundokin Shoyu KK filed Critical Fundokin Shoyu KK
Priority to JP62104590A priority Critical patent/JPS63269946A/ja
Priority to US07/187,250 priority patent/US4855148A/en
Publication of JPS63269946A publication Critical patent/JPS63269946A/ja
Publication of JPH0462698B2 publication Critical patent/JPH0462698B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus
    • A23V2400/421—Halophilus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
JP62104590A 1987-04-30 1987-04-30 ナチユラルチ−ズ類似発酵食品の製造法 Granted JPS63269946A (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP62104590A JPS63269946A (ja) 1987-04-30 1987-04-30 ナチユラルチ−ズ類似発酵食品の製造法
US07/187,250 US4855148A (en) 1987-04-30 1988-04-28 Method for producing quasi-natural cheese fermented foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62104590A JPS63269946A (ja) 1987-04-30 1987-04-30 ナチユラルチ−ズ類似発酵食品の製造法

Publications (2)

Publication Number Publication Date
JPS63269946A true JPS63269946A (ja) 1988-11-08
JPH0462698B2 JPH0462698B2 (2) 1992-10-07

Family

ID=14384647

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62104590A Granted JPS63269946A (ja) 1987-04-30 1987-04-30 ナチユラルチ−ズ類似発酵食品の製造法

Country Status (2)

Country Link
US (1) US4855148A (2)
JP (1) JPS63269946A (2)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010104320A (ja) * 2008-10-31 2010-05-13 Ritsumeikan 発酵物及びその製造方法
JP2010220585A (ja) * 2009-03-25 2010-10-07 Fuji Oil Co Ltd プロセスチーズ様食品の製造法
WO2018056425A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2018056424A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2018056427A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2021200437A1 (ja) 2020-03-31 2021-10-07 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品
JP2021158971A (ja) * 2020-03-31 2021-10-11 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品
JP2021171002A (ja) * 2020-04-27 2021-11-01 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6303161B1 (en) * 1996-04-01 2001-10-16 Nichimo Co., Ltd. Product containing healthful component and process for preparing the same
PT829205E (pt) * 1996-09-17 2002-05-31 Nestle Sa Producao de condimento
JP3081563B2 (ja) * 1997-07-31 2000-08-28 マルサンアイ株式会社 発酵豆乳の製造法
CA2343545A1 (en) * 2000-04-10 2001-10-10 Kraft Foods, Inc. Low-cost soy proteinaceous food ingredients
RU2174318C1 (ru) * 2000-07-11 2001-10-10 ЛАГ Групп Сальваж Ассоциасьон Способ получения соевого сыра
JP2006094708A (ja) * 2004-09-28 2006-04-13 Marukome Kk 豆乳食品及びその製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52156962A (en) * 1976-06-21 1977-12-27 Hiroatsu Matsuoka Method of producing cheesee like food from soybean melk
JPS5971642A (ja) * 1982-10-15 1984-04-23 Iwata Jozo Kk 豆腐と味噌で造るチ−ズ様食品
JPS6054636A (ja) * 1983-09-06 1985-03-29 Takeshi Yamaguchi チ−ズ様食品の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US28810A (en) * 1860-06-19 kimball
USRE28810E (en) 1972-04-17 1976-05-11 Fuji Oil Co., Ltd. Preparation of soy cheese
US3857970A (en) * 1973-04-17 1974-12-31 Fuji Oil Co Ltd Preparation of soy cheese
US4080477A (en) * 1972-10-23 1978-03-21 Fuji Oil Co., Ltd. Processed cheese-like product containing soy cheese
JPS5089572A (2) * 1973-12-11 1975-07-18

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52156962A (en) * 1976-06-21 1977-12-27 Hiroatsu Matsuoka Method of producing cheesee like food from soybean melk
JPS5971642A (ja) * 1982-10-15 1984-04-23 Iwata Jozo Kk 豆腐と味噌で造るチ−ズ様食品
JPS6054636A (ja) * 1983-09-06 1985-03-29 Takeshi Yamaguchi チ−ズ様食品の製造方法

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010104320A (ja) * 2008-10-31 2010-05-13 Ritsumeikan 発酵物及びその製造方法
JP2010220585A (ja) * 2009-03-25 2010-10-07 Fuji Oil Co Ltd プロセスチーズ様食品の製造法
WO2018056425A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2018056424A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2018056427A1 (ja) * 2016-09-26 2018-03-29 株式会社明治 風味豊かな発酵乳及びその製造方法
WO2021200437A1 (ja) 2020-03-31 2021-10-07 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品
JP2021158971A (ja) * 2020-03-31 2021-10-11 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品
CN115348820A (zh) * 2020-03-31 2022-11-15 龟甲万株式会社 乳酪样发酵食品的制造方法和乳酪样发酵食品
JP2021171002A (ja) * 2020-04-27 2021-11-01 キッコーマン株式会社 チーズ様発酵食品の製造方法及びチーズ様発酵食品

Also Published As

Publication number Publication date
US4855148A (en) 1989-08-08
JPH0462698B2 (2) 1992-10-07

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