CHO, YOUNG TAEK,조영택,CHO, JEONG HYEOK,조정혁,CHO, SUNG HYUK,조성혁
申请号：
KR1020120013533
公开号：
KR1011901490000B1
申请日:
2012.02.10
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Vegetable cheese having improved human body absorption rate, and a producing method thereof are provided to decompose vegetable protein with protease to obtain the cheese having excellent binding capacity. CONSTITUTION: A producing method of Vegetable cheese having improved human body absorption rate comprises the following steps: mixing vegetable protein and purified water in a weight ratio of 1:1-20, and liquefying and homogenizing the mixture at 60-80 deg C in the pressure of 1,000-3,000psi； cooling the mixture at 30-40 deg C, and adding 0.1-0.5wt% of protease into the mixture for decomposing the protein for 1-12 hours； heating the obtained vegetable protein hydrolysate at 90-100 deg C for 1-5 minutes for deactivating the protease； adding 0.1wt% of coagulating agent, 0.1-0.2wt% of thickening agent, and 0.1wt% of emulsifier into the hydrolysate, and coagulating the mixture； cutting the coagulated product, and removing the moisture and foreign materials from the coagulated product before molding； and salting the molded product in 10-30wt% of salt water for 0.5-1 hour, and washing the produce before aging at 8-12 deg C. [Reference numerals] (AA) Vegetable protein(rice protein, soybean protein, wheat protein)； (BB) Inserting the protein into purified water, and heating and pressurizing； (CC) Homogenized vegetable protein； (DD) Inserting protease； (EE) Vegetable protein hydrolysate； (FF) Deactivating the protease； (GG) Inserting more than one component selected from a coagulating agent, a stabilizer, or an emulsifier； (HH) Coagulated product； (II) Removing the moisture and foreign materials, and molding； (JJ) Salting the molded product； (KK) Washing and aging； (LL) Vegetable cheese본 발명은 식물성 치즈 및 그 제조방법에 관한 것으로서 보다 상세하게는 쌀단백질, 콩단백질 및 밀단백질로 이루어진 식물성 단백질을 포함하는 식물성 치즈 및 그 제조방법에 관한 것이다.본 발명은 고혈압, 동맥경화와 같은 성인병으로 인하여 동물성 치즈를 기피하는 사람들에게 맛있고 건강에 좋은 식물성 치즈를 제공할 수 있다.
