METHOD FOR OBTAINING SOY-BEAN CURD-TYPE PRODUCT Russian patent published in 1996 - IPC

Abstract RU 2062583 C1

FIELD: milk industry, in particular production of dietary product. SUBSTANCE: method involves heating soya-bean base at 100 C for 2 min; cooling to fermentation temperature; introducing glucose in an amount of 2%; fermenting with clean culture of Saccharomyces cerevisiae-type yeast in an amount of 1% of soya-bean mass; fermenting for 24 hours. EFFECT: increased efficiency and improved quality of product. 6 tbl

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RU 2 062 583 C1

Authors

Zabodalova L.A.

Gaponova L.V.

Barannikova N.V.

Dates

1996-06-27—Published

1994-01-26—Filed