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

摘要

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.