The method offers a similar food-a suyuk annual product value

摘要

Soy-milks from soybeans, soybean powder, low denaturated defatted soybean and its powder were mixed and dissolved with sodium alginate. This was coagulated with over-divalent salts, such as Ca++, Al+++, dehydrated with pressure after washing, fermented with both protease and lactic acid bacteria (Staphylococcus, thermophilus) or peptized with a peptizing agent containing sodium salt, and then molded by gelling at 65-125C. Thus, the obtained cheese was the same as animal meat and cheese in various tests.