KR20190072316A - Method for production for healthy vegetable cheese with soybean - Google Patents

Abstract

The present invention relates to a production method of a vegetable cheese which can replace conventional animal cheese using vegetable material beans and, more specifically, to a vegetable cheese which can replace animal cheese by inoculating and cultivating lactic acid bacteria in soymilk to produce fermented soybean milk, and after separation of whey, and mixing raw materials enhancing sensory palatability, and to a production method thereof. The present invention provides a vegetable cheese excellent in sensory aspect and in healthy to those who avoid animal cheese or vegetarians, people on a diet due to adult diseases.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a healthy vegetable cheese with soybean,

The present invention relates to a method for producing cheese using soybean which is a vegetable material and more specifically to a method for producing vegetable cheese including a step of inoculating lactic acid bacteria in soybean milk and fermenting the soybean milk, .

Cheese is a food made by coagulating protein (casein), which is generally contained in animal milk, with rennet, a cofactor enzyme, and is used by many people because of its excellent taste and nutrition.

The present cheese is a step of sterilizing the crude oil, adding a lactic acid bacterium (cheese starter) and rennet to coagulate the casein, which is a milk protein, to form a curd, separating the whey from the curd and forming a shape by stretching and molding, It is common to produce them by a step.

Consumption of cheese has been increasing steadily in recent years as domestic food consumption structure has changed, and consumption of soft cheese, which gives a smooth texture and fresh taste, is expected to increase gradually. However, soft cheese has a higher price than other dairy products, making it difficult to popularize it.

Also, since cheese is based on milk, it is not suitable for people who avoid animal foods or have lactose intolerance. Especially, elderly people do not like cheese because of digestive problems.

Therefore, it is necessary to develop cheese using new materials.

Korean Patent Registration No. 10-1466366 (Registration Date: Nov. 21, 2014) discloses a method for producing Romano cheese, comprising the steps of: standardizing crude oil; Sterilizing the standardized crude oil; Adding the culture broth and the rennet and lipase solution to the sterilized crude oil and stirring; Stirring and then allowing to stand; Cutting the curd when the curd is formed after the standing; Separating the resulting whey by cutting the curd; Molding the curd into a predetermined shape; Pressing the molded curd; Dipping the squeezed curd; And then drying and aging the defatted curd. Korean Patent No. 10-1311994 (Registration Date: Sep. 17, 2013) relates to a method for producing cheese, more specifically, a method for quickly and easily forming cheese, and a cheese having excellent texture A description of a manufacturing method is described.

The present invention provides a method for producing soybean milk-derived vegetable cheese having similar sensory and physicochemical characteristics to conventional cheese, even though soybean milk is fermented by inoculating lactic acid bacteria.

(A) adding soybean milk to lactic acid bacteria and fermenting the soybean milk to obtain a soybean fermented product; (B) separating and removing whey from the soybean milk fermentation product obtained in the step (a); (C) adding coconut oil, starch, purified water, white sugar, xanthan gum and LBG (locust bean gum) to the fermented soybean milk from which the whey has been removed in the step (b); And a method for producing the soybean cheese.

In the method for producing soybean cheese of the present invention, the soy milk of step (a) is preferably subjected to hot water grinding by adding hot water of 2 to 6 times the weight of soybeans to soybeans, and then filtered to separate the soybean oil It is good.

In the method for producing bean cheese according to the present invention, the soybean preferably is heat-treated to remove the fish meat.

In the method for producing bean cheese according to the present invention, in the fermentation of the lactic acid bacteria of step (a), for example, fructooligosaccharide may be added.

In the method for producing soybean cheese of the present invention, the lactic acid bacterium of step (a) is preferably a complex lactic acid bacterial preparation comprising Lactobacillus bulgaricus and Streptococcus thermophilus .

In the method for producing bean cheese according to the present invention, the whey separation and removal of the step (b) is preferably carried out by separating and removing the whey by putting the soybean milk fermented product in a cotton swab.

The present invention can provide cheeses that are similar in taste and nutrition to conventional cheeses for those who can not take animal cheese or vegetarians or elderly people.

In addition, since the present invention utilizes vegetable soybean as a main ingredient, vegetable protein, unsaturated fat, and isoflavone, which are useful ingredients contained in soybean, can be taken intact, and calories and fat content are significantly lower Excellent effects on the diet also appear.

Fig. 1 shows pH changes with time of cultivation of lactic acid bacteria according to soybean variety.
Fig. 2 shows changes in the number of lactic acid bacteria depending on the cultivation time of the lactic acid bacteria according to the soybean variety.

(A) adding soybean milk to lactic acid bacteria and fermenting the soybean milk to obtain a soybean fermented product; (B) separating and removing whey from the soybean milk fermentation product obtained in the step (a); (C) adding coconut oil, starch, purified water, white sugar, xanthan gum and LBG (locust bean gum) to the fermented soybean milk from which the whey has been removed in the step (b); And a method for producing the soybean cheese.

Hereinafter, the method for producing the bean cheese of the present invention will be described in detail in each of the following steps.

≪ Step (a): Obtaining soy milk fermentation product >

This step is a process in which a fermented soybean milk is obtained by adding lactic acid bacteria to soy milk and fermenting.

The soymilk used in this step can be purchased and used by those manufactured or sold by conventional methods. However, it is also possible to use soymilk obtained by adding hot water to soybeans by 2 to 6 times the weight of soybeans, crushing the soybeans, and separating the beans by filtration.

Heat treatments of soybeans in hot water can inactivate trypsin inhibitors, hemagglutinins and lipoxigenases, which cause soybean malignant origin in the ground soybeans. At this time, the heat treatment conditions are not limited to particular ones, but it is preferably carried out at a temperature of 95 to 100 ° C under a condition of pH 6 to 8 for 15 to 20 minutes, more preferably at a rate of 100 to 300 rpm It is good to do.

In this step, lactic acid bacteria are added to soybean milk. The lactic acid bacteria may be any of those used in the art, but preferably YF-L812 ( Lactobacillus bulgaricus and Streptococcus Mixed strains of thermophilus , Chr. Hansen, Denmark) is inoculated at a concentration of 1 x 10 ⁶ CFU / ml and cultured at 37 ° C for 6 hours to obtain a soybean fermented product.

On the other hand, in this step, it is preferable to add sugar to soybean milk to facilitate cultivation of lactic acid bacteria. Any sugar may be used as long as it is used in the art. For example, fructo-oligosaccharides can be used. More preferably, 1 to 5% (v / v) of fructooligosaccharide is added.

≪ Step (b): Separation and removal of whey from fermented soybean milk &

This step separates and removes whey from the soybean milk fermentation product obtained in step (a).

Since the present invention uses plant protein as a raw material for cheese, the fermentation product (corresponding to curd) contains moisture. Moisture may interfere with cheese formation and needs to be removed. As a method for removing moisture, for example, various methods such as a method of applying pressure by putting it in a cloth and putting it in a cloth, and a method of centrifuging can be used. Preferably, the obtained soybean milk fermented product is wrapped in a cotton swab and stored in a refrigerator to remove moisture by gravity, thereby finally obtaining a soybean milk fermented product having a moisture content of 40 to 50% (w / v) It is good.

≪ Step (c): Preparation of bean cheese >

This step is a step of adding coconut oil, starch, refined salt, whitening, perfume, xanthan gum and LBG (locust bean gum) to the fermented soybean milk in which the whey has been removed in the step (b).

Coconut oil and starch are added to improve cheese texture, while coconut oil coagulates indoors and has a buttery texture. Starch is a polysaccharide in which several glucose are bonded by glucosidic bonds and is also called starch. In the present invention, tapioca starch may be used as an example. Tapioca starch refers to vegetable starch collected from the roots of cassava.

In addition, in the present invention, purified salt, citron, citric acid and flavoring are added to improve palatability. Purified salt is obtained by repeating purification, and it is a crystal of sodium chloride with high purity. Since it is free from impurities, it is excellent in hygiene and helps to save taste and fragrance. Purple sugar is the first small white sugar of small particles of sugar produced during the process of making sugar. It is used to make candies, jelly, and confectionery. It is used for manufacturing foods and beverages with clean aftertaste. Citric acid is used as an acidic seasoning such as soft drink, hyungju, candy, jelly, jam, ice cream, canned food and as a synergist of cooking oil. Anhydrous is powdery juice, Powdered sorbet, powdered ketchup, chewing gum and other foods that do not like water or used as an acidifier in powdered foods.

In this step, xanthan gum and LBG (Locust Bean Gum) are added to stabilize the tissue. Zanthan is a black white powder which dissolves in water and has tasteless, odorless, viscous and high plasticity. LBG (Locust Bean Gum) increases the stickiness and viscosity of food, improves emulsion stability, and improves the physical properties and texture of food. It is used as a thickener, stabilizer and quality improver in foods.

In this step, a material for enhancing the sensory and palatability of the cheese (for example, cheese flavor) may be added to the soybean milk fermentation product.

Meanwhile, in the present invention, after the step (c), the shape is formed through compression bonding, and then the container is sterilized for 15 seconds at 72 ° C or higher.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of equivalent raw materials.

[ Example  1: Soybean Heat number Polish  fair]

The soybeans were selected, heat-treated, hot water was added by 3 times the weight of the soybeans, and then subjected to hot water grinding. At this time, the heat treatment process was carried out to inactivate trypsin inhibitor, hemagglutinin and lipoxigenase, which are causative substances in bean curd derived from ground soybeans.

[ Example  2: Process for obtaining soybean milk and beji]

The soybean flour was heat-treated and then filtered to separate soybean oil and soybean oil. At this time, the heat treatment conditions are not particularly limited, but the treatment is preferably performed at a temperature of 97 DEG C under the condition of pH 7 for 17 minutes, more preferably 200 rpm.

[ Experimental Example  1: Sensory evaluation according to kinds of soybean]

For the selection of soybeans used in this experiment, marigolds, marigold beans, and imported soybeans were selected, subjected to a screening process to remove foreign matter, and then the skin was removed. The soybeans from which the foreign substances and the husks were removed were heat-treated at 105 ° C for 5 minutes, and then boiled water (100 ° C) 2.3 times the weight of soybeans was added to the prepared soybeans.

The soybean flour was stirred at 200 rpm for 20 minutes at a pH of 7.0 and 98 ° C, and then filtered with a 1 탆 filter to obtain soybean milk and soybean oil, respectively.

The soybean milk obtained by removing the soybean milk obtained from each of the soybean varieties was cooled and the sensory evaluation on the preference and the satisfaction of 20 well-trained sensory test agents were carried out. The results are shown in Tables 1 and 2 below.

Sensory evaluation of soybean varieties Boo Daewon bean Imported beans 37 ^a 40 ^a 43 ^a

(Basker's statistical significance test, with a significance level of 5% and a confidence level of 95%.)

Sensory Satisfaction Evaluation Results by Soybean Variety kind T.B T.P M T.N Boo 5% 45% 3.50 + - 0.61 0% Daewon bean 5% 40% 3.25 ± 0.85 20% Imported beans 0% 25% 3.10 ± 0.64 15% TB: very good as top box (based on 5 point scale) 5 point response rate
TP: very good as top positive (5 points) + good (4 points) Response rate
M: Mean means mean
TN: I do not like top negative (2 points) + I hate it very much (1 point) Response rate

As a result of the experiment, the sensory preference of the soybean varieties was evaluated as having the best satisfaction with the sensory satisfaction as shown in Table 1, and the sensory satisfaction was also the highest satisfaction with the sensory satisfaction.

[ Example  3: soy milk fermentation]

The soymilk obtained in Example 2 was cooled to 40 ° C, and 3% (v / v) of fructooligosaccharide was added thereto. Then, the commercial mixed lactic acid bacteria starter YF-L812 ( Lactobacillus bulgaricus and Streptococcus thermophilus , Chr. Hansen, Denmark) was inoculated at a concentration of 1 x 10 ⁶ CFU / ml and cultured at 37 ° C for 6 hours to obtain a soybean fermented product.

[Experimental Example 2: Measurement of the pH and the number of lactic acid bacteria in the soybean milk fermentation products of the above Examples and Comparative Examples]

In this experiment, the pH and lactic acid bacteria count were measured by sampling the soy milk solution obtained after the inoculation of the saccharide and lactic acid bacteria, in general, at a pH of 5.2, which is set at the time of cheese production, in 1 hour.

The recipe for the soybean milk fermented product in this Experimental Example was as shown in Table 3 below.

Soy milk fermented food recipe (%) Ingredients Compounding ratio (wt / wt,%) Soy milk 96,997 Sugar (fructooligosaccharide) 3.0 Lactic acid bacteria (YF-L812) ¹⁾ 0.0053 Sum 100 1) YF-L812: Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) and Streptococcus thermophilus ( Lactobacillus bulgaricus )

The results of measuring the pH and the number of lactic acid bacteria by inoculating the lactic acid bacteria into the soybean milk of the above Examples and Comparative Examples were shown in FIGS. 1 and 2.

As a result, as shown in FIGS. 1 and 2, the difference in the pH and the number of lactic acid bacteria in the cultivation of lactic acid bacteria was found to be insignificant. The cultivation time of lactic acid bacteria was changed to pH 5.2, and the incubation time was 6 hours. The fermented soybean milk fermented in soy sauce was evaluated to have the highest sensory value.

[ Example  4: soy milk Fermented Whey  detach]

Conventional cheeses using milk are formed after curd formation, after cutting to remove the whey in the curd, heating and kneading to remove the whey and make the cheese firm.

In the present invention, since the vegetable protein is fermented by lactic acid bacteria to be coagulated and then used as a cheese raw material, the fermented product (corresponding to the curd) contains moisture, which may interfere with the cheese molding.

As a method for removing water, various methods such as a method of putting it in a cotton cloth and putting it in a pressure and a method of centrifuging can be used. In this Example, the soybean milk fermentation product obtained in Example 3 was wrapped in cotton cloth and stored in a refrigerator while being water-removed by gravity. Finally, 40 to 50% (w / v) ≪ / RTI >

[Example 5: Preparation of bean cheese]

Coconut oil and starch were added to the soymilk fermented product obtained in Example 4 in which moisture was removed. To improve the palatability, purified salt, white sugar, citric acid and flavor were added. To stabilize the tissues, And Locust Bean Gum (LBG) were added.

[Example 6: Production of bean cheese of the above example]

To the obtained fermented soybean milk, ingredients for enhancing the sensory and palatability of cheese were added and metering and mixing were carried out in the order of mixing ratio, and pressed and formed into a container and sterilized at 72 ° C or higher for 15 seconds.

The recipe of the bean cheese in the present experimental example is shown in Table 4 below.

Bean Cheese Recipe (%) Ingredients Formulation ratio (%) Fermented soy milk 82.71 Coconut oil 10.00 Starch 1.20 Tapioca starch 0.80 Purified salt 0.65 Jungbang 4.00 Xanthan gum 0.02 LBG 0.02 Citric acid 0.20 Cheese flavor 0.40 Sum 100

[ Experimental Example  3: Example  And Comparative Example  General compositional analysis of cheese]

In this experiment, the contents of carbohydrates, proteins, fats, saturated fats, sodium and super solids of the soybean cheeses obtained in the past and commercially available comparative examples (imported from Philadelphia cream cheese and East-West food) were analyzed.

Moisture was determined by atmospheric pressure dry heating method. AOAC method was used for crude protein and crude fat, and 6.25 was used for crude protein analysis.

Sodium was dried and pre-carbonized in a drying oven at 105 ° C using the AOAC method. Also, the mixture was heated at 600 ° C until it was completely decolorized, and the ash was dissolved in 1 mol of nitric acid and analyzed using an atomic absorption photometer (PE 3300 Flame type). (See Table 5)

General compositional analysis results of the examples and comparative examples (on the basis of 100 g) division Example Comparative Example Carbohydrate (g) 16 12 Sugars (g) 5 3.5 Protein (g) 9 6 Fat (g) 15 28 Saturated fat (g) 11 23 Sodium (mg) 30 36 Calories (kcal) 234 321 Total Solids (%) 42 47

As a result of the analysis, as shown in Table 5, the protein content of the comparative example was about 50%, the carbohydrate content was 33%, the fat content was 46%, and the calorie content was 27% lower. The total solid content was about 10.6% lower than the comparative example.

In terms of functional aspects such as 100% vegetable, the availability of vegetable protein which is the concept of the embodiment, low fat compared to the comparative example, and utilization of diet food due to the heat quantity, it was judged that proper nutritional composition was constituted.

[ Experimental Example  4: Example  And Comparative Example  Isoflavone analysis of cheese]

In this experiment, the content of isoflavone of the soybean cheeses obtained in the above-mentioned Example was checked. Isoflavone was analyzed by HPLC (Agilent 1260 series, USA) as a natural physiologically active substance present in soybean, and a comparative example was compared with commercially available cream cheese (imported from Philadelphia cream cheese and East-West food). (See Table 6)

EXAMPLES AND COMPARATIVE EXAMPLES Isoflavone analysis results (based on mg / 100 g) division Example Comparative Example Daidzin 7.73 ± 0.13 0.00 M-Daidzin 0.00 0.00 A-Daidzin 0.69 + 0.11 0.00 Glycitin 0.00 0.00 M-Glycitin 0.00 0.00 A-glycitin 0.46 + 0.03 0.00 Genistin 5.38 + 0.07 0.00 M-Genistin 0.00 0.00 A-Genistin 0.00 0.00 Daidzein 0.00 0.00 Glycitein 0.00 0.00 Genistein 0.00 0.00 Total (mg / 100g) 14.26 0.00

As a result, the total isoflavone content of the examples was 14.26 mg / 100 g, and the total content of the examples could be changed according to the difference in the processing conditions such as the degree of grinding and the presence of the soybean embryo in the production of soy milk. Containing isoflavone, which is a physiologically active substance, was judged to be a merit of only bean curd.

[ Experimental Example  5: Example  And Comparative Example  Cheese texture  Analysis]

In this experiment, texture of the obtained soybean cheese and comparative cheese (imported from Philadelphia cream cheese and East-West food) was analyzed. (TA-XT Express, Stable Micro System Ltd, UK) was used to measure the hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness, Resilience was analyzed. The data obtained by repeating the measurement three times in total were statistically processed. (See Tables 7 and 8)

The firmness, chewiness, and tackiness analysis results of Examples and Comparative Examples division Hardness Chewiness Gumminess Example 34.50 19.44 21.64 33.50 18.10 20.08 32.80 19.14 21.10 33.60 ± 0.85 18.89 ± 0.70 20.94 + 0.79 Comparative Example 237.0 144.93 145.81 206.0 120.39 122.60 231.3 152.11 152.11 224.77 ± 16.50 137.17 ± 14.55 140.17 ± 15.54

The adhesion, elasticity, cohesiveness and stability properties of the examples and comparative examples division Adhesiveness Springiness Cohesiveness Resilience Example -43.6 0.90 0.63 0.12 -45.5 0.90 0.60 0.10 -44.2 0.91 0.64 0.10 -44.43 ± 0.97 0.90 + - 0.01 0.62 + 0.02 0.11 + - 0.01 Comparative Example -286.7 0.99 0.62 0.05 -253.2 0.98 0.60 0.05 -330.5 0.96 0.66 0.06 -290.13 + - 38.76 0.98 + 0.02 0.63 + 0.03 0.05 ± 0.01

As a result of the test, the hardness of the example was significantly lower than that of the comparative example (p = 0.05). The chewiness, stickiness and adhesiveness were also significantly lower than those of the comparative example, and the elasticity, cohesiveness, Respectively.

[ Experimental Example  6: Example  And Comparative Example  Analysis of color of cheese]

In this experiment, the chromaticity of the soybean cheese obtained above and the comparative cheese (Philadelphia cream cheese, East-West food imported) was analyzed.

The results are shown in Table 9 below. The color was measured by measuring the lightness (L), greenness (a), and yellowness (b) using a colorimeter (Color Flex EZ, Hunterlab, USA) The color difference was confirmed.

Chromaticity analysis results of Examples and Comparative Examples division Lightness, L Greenness, a Yellowness, b Example 87.32 -0.16 18.87 87.52 -0.19 18.92 87.92 -0.17 18.82 87.59 ± 0.31 -0.17 0.02 18.87 ± 0.05 Comparative Example 90.19 2.19 20.76 90.25 2.22 20.69 90.44 2.24 20.72 90.29 + 0.13 2.22 ± 0.03 20.73 + 0.04 ΔE 3.9 (Significant difference)

As a result of the experiment, the brightness (L value) of the comparative example is slightly higher than that of the embodiment, and it is confirmed that the comparative example is brighter than the embodiment. The greenness (a value) which affects the preference of cheese was lower than that of the comparative example, and the yellowness (b value) recognized as cheese color was slightly lower than the comparative example.

[Experimental Example 7: Sensory Evaluation Results of the Cheese and the Comparative Example Cheese]

In this experiment, the sensory characteristics of the above-mentioned Examples and Comparative Examples (imported from Philadelphia cream cheese and East-West food) were compared. The overall characteristics of cheese such as color, flavor, cheese flavor, and spreadability were evaluated on a 5-point scale for 45 sensory laboratories and 20 ordinary evaluators over 50 generations. The higher the preference score, the closer the score was to 5, and the preference and satisfaction were evaluated.

(See Tables 10 to 15)

Detailed analysis of the examples and comparative examples (20-30 panels, 45 persons) division burglar satisfaction Example Comparative Example Example Comparative Example color 3.00 2.76 3.88 3.72 Compliment 3.52 3.68 3.72 3.84 Cheese flavor 3.60 3.80 3.72 3.92 Texture 3.84 3.52 3.76 3.88 Brittle 4.25 3.89 3.60 3.33

Appearance preference evaluation of Examples and Comparative Examples (20-30 panels: 45 panelists) division T.B T.P M T.N Example 7% 67% 3.73 ± 0.58 0% Comparative Example 13% 71% 3.84 0.64 0% TB: very good as top box (based on 5 point scale) 5 point response rate
TP: very good as top positive (5 points) + good (4 points) Response rate
M: Mean means mean
TN: I do not like top negative (2 points) + I hate it very much (1 point) Response rate

Evaluation of sensory evaluation of the sensory evaluation of the examples and comparative examples (20-30 panels: 45 people) division T.B T.P M T.N Example 2% 71% 3.73 + - 0.50 0% Comparative Example 4% 82% 3.87 ± 0.46 0% TB: very good as top box (based on 5 point scale) 5 point response rate
TP: very good as top positive (5 points) + good (4 points) Response rate
M: Mean means mean
TN: I do not like top negative (2 points) + I hate it very much (1 point) Response rate

Detailed analysis of the examples and comparative examples (21 panelists over 50) division burglar satisfaction Example Comparative Example Example Comparative Example color 3.38 3.13 4.00 3.50 Compliment 3.75 3.50 4.25 3.50 Cheese flavor 3.50 3.75 3.88 3.63 Texture 3.88 3.38 4.25 3.50 Brittle 4.25 3.25 4.38 3.38

Evaluation of appearance preference of the examples and comparative examples (21 panelists of 50 or more) division T.B T.P M T.N Example 25% 100% 4.25 + - 0.46 0% Comparative Example 0% 60% 3.75 + - 0.46 0% TB: very good as top box (based on 5 point scale) 5 point response rate
TP: very good as top positive (5 points) + good (4 points) Response rate
M: Mean means mean
TN: I do not like top negative (2 points) + I hate it very much (1 point) Response rate

Evaluation of sensory evaluation of the sensory evaluation of the examples and comparative examples (21 panelists of 50 or more) division T.B T.P M T.N Example 37.5% 100% 4.38 ± 0.52 0% Comparative Example 0% 62.5% 3.63 ± 0.52 0% TB: very good as top box (based on 5 point scale) 5 point response rate
TP: very good as top positive (5 points) + good (4 points) Response rate
M: Mean means mean
TN: I do not like top negative (2 points) + I hate it very much (1 point) Response rate

Experimental results showed that the color of the example was slightly stronger than that of the comparative example in the 20th - 30th panel, and the satisfaction level was higher in the comparative example. Cheese flavor was stronger in comparison and higher in satisfaction, and the texture was strong in the examples and the satisfaction was higher in the comparative example. The comparative sample showed a high flavor and a high degree of satisfaction, and the spreadability was evaluated as excellent in the examples.

Comprehensive appearance and sensory evaluation results were slightly higher than the comparative example.

As a result of the panel evaluation of 50 or more panels, the color of the embodiment was stronger than that of the comparative example, and the satisfaction was also high. The cheese flavor was slightly stronger in the comparative example and the degree of satisfaction was high in the examples. The texture was significantly higher in the examples, and the smell was also highly evaluated in the examples. The rinseability was evaluated to be significantly better than the comparative example.

Comprehensive appearance and sensory evaluation showed that the examples were significantly higher than the comparative examples.

Claims (6)

(A) adding soybean milk to lactic acid bacteria and fermenting the soybean milk to obtain a soybean fermented product;
(B) separating and removing whey from the soybean milk fermentation product obtained in the step (a);
(C) adding coconut oil, starch, purified water, white sugar, xanthan gum and LBG (locust bean gum) to the fermented soybean milk from which the whey has been removed in the step (b); ≪ / RTI >
The method according to claim 1,
The soy milk of step (a)
Wherein the soybean is obtained by adding hot water of 2 to 6 times the weight of soybeans to the soybeans and subjecting the soybeans to hot water grinding and filtration to separate the beans.
3. The method of claim 2,
The soybean,
Characterized in that it is heat-treated to remove fishy flesh.
The method according to claim 1,
In the step (a) of fermenting lactic acid bacteria,
Wherein the fructooligosaccharide is added to the bean curd.
The method according to claim 1,
The lactic acid bacteria of step (a)
A method for producing soybean cheese characterized by being a complex lactic acid bacterial preparation comprising Lactobacillus bulgaricus and Streptococcus thermophilus .
The method according to claim 1,
The whey separation and removal of the step (b)
Wherein the soybean milk fermented product is contained in cottonseed to separate and remove the whey.

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