| abstract |
The present invention relates to a method for producing protein-fat fermented food and a product obtained by the method. The product can be characterized in that it can be of 100% plant-based origin and, in particular, does not contain any dairy or animal products, and is therefore particularly suitable for people following a vegetarian or lactose-free diet. The method includes the steps of grinding, coagulating, fermenting, salting and refining the protein-oily product. |