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Studies on the Development of Soybean Cheeses

대두를 이용한 소이 발효 치즈 개발에 관한 연구

  • 황효정 (삼육대학교 식품영양학과) ;
  • 강진양 (삼육대학교 약학과) ;
  • 최광진 (삼육대학교 스미스교양대학) ;
  • 이유림 (삼육대학교 식품생명산업학과) ;
  • 신경옥 (삼육대학교 식품영양학과)
  • Received : 2018.09.03
  • Accepted : 2018.11.09
  • Published : 2018.12.31

Abstract

This study suggests a method of making cheese using soybeans for healthy food for people that are allergic to animal proteins, vegetarians, people on a diet, infants and toddlers. Additionally, the study was conducted to provide basic data that can contribute to the development of a quality control class of Korean cheese and underdeveloped cheese industry. Soybean cheeses have a high protein content and low fat. The free amino acids of soybean cheeses contained 11.48 mg of arginine per 100 g, 9.33 mg of glutamate, and leucine 4.91 mg, in that order. The free amino acids of Company A's milk cheese contained 20.95 mg of glutamate, 8.95 mg of proline and 8.02 mg of lysine per 100 g. In soybean cheeses, there were 2.21 mg of tryptophan and 0.73 mg of cysteine, which were not analyzed in the milk cheese of company A. The contents of the constituent amino acids was 1,070.22 mg of glutamate, 467.30 mg of aspartate and 446.30 mg of leucine in 100 grams of soybean cheeses per 100 grams. The milk cheese of Company A was 1,715.97 mg of glutamate, 798.72 mg of leucine and 685.31 mg of proline. The mineral contents of the soybean cheese were 120.29 mg/100 g of calcium, 0.92 mg/100 g of iron, 0.78 mg/100 g of zinc and 0.40 mg/100 g of selenium, respectively. The contents of vitamin $B_1$ and ${\beta}$-glucan in soybean cheese were higher than that of the milk cheese in Company A at 0.08 mg/100 g and 13.73 mg/g, respectively. Therefore, it is considered that the soy cheese is excellent in nutritional aspect and will contribute to health promotion. It is also suitable for people that are allergic to animal proteins, vegetarians, people on a diet and healthy foods for infants.

Keywords

Table 1. Ingredients of soybean cheeses

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Table 2. General composition in the soybean cheeses and milk cheeses

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Table 3. Amino acid contents in the soybean cheeses and milk cheeses

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Table 4. Mineral contents of soybean cheeses and milk cheeses

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Table 5. Vitamin contents of soybean cheeses and milk cheeses

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Table 6. β-glucan contents of soybean cheeses and milk cheeses

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