Fuji Oil Company Limited

Shin-etsu Chemical Co., Ltd.

Fuji Oili Company, Limited

Hitoshi Yokoyama

Yukiya Iwanaga

Hiroyuki Sano

Masatoshi Kizaki

Akiko Horimoto

Toshiaki Saito

Norio Sawamura

Haruo Tsumura

Hideo Sugano

Noriko Motobayashi

Keiji Miyata

Morio Furui

Katsuto Sahara

Noriko Mukai

Atsushi Yura

Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, and one strain selected from the group consisting of and into soybean milk, and fermenting the same. According to the process of the present invention, lactic acid bacteria fermented soybean milk with great flavor can be provided.

Process for preparing fermented soybean milk

A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.

Method for ripening cheese under high pressure

Cheese comprisng cellulose ether having a methoxy group content of 26 to 33% by weight, conventional cheese and optionally a water-soluble alginate and a calcium salt.

Process of producing a dehydrated cheese

A process for producing dried cheese which comprises stirring a water-containing raw material mixture which contains emulsified cheese at a temperature lower than its melting temperature, and drying the mixture in a shaped state. Preferably, the mixture contains a heat coagulable substance.

Process for producing dried cheese

A cheese product having properties similar to those of heated mozzarella type cheese at room temperature which comprises a cheese ingredient and a mucous material of a yam.

Cheese and yam product

A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.

Process for preparing paste food product

A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.

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Sennan, Japan

Hitoshi Yokoyama