To provide a tasty fermented food having enough block strength and a gelatinized form obtained by using new vegetable protein, produced by fermentation with unrefined lees, having new palatability with non-alcohol taste, and excellent in preservability, and to provide a method for coagulating vegetable protein, enabling continuous coagulation using soybean milk coagulation enzyme for producing the fermented food.
The fermented food is obtained by fermenting a vegetable protein gelatinized product coagulated using enzyme generated by Bacillus bacteria and having soybean milk coagulation activity. The method comprises fermenting the vegetable protein gelatinized product using unrefined lees containing Aspergillus followed by fermenting the resultant product using lactobacillus, making the vegetable protein flow in a bioreactor where the soybean coagulation enzyme is stabilized to conduct continuous coagulation.
IZEKI TAKEMI
SEZOKO MASAYASU
KANESHIRO MASANAO
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