METHOD FOR MANUFACTURING SOYBEAN PASTE CHEESE WITH REDUCED CHARACTERISTIC ODOR OF SOYBEAN PASTE, AND SOYBEAN PASTE CHEESE MANUFACTURED THEREBY

摘要

PURPOSE: A method for manufacturing soybean paste cheese and soybean paste cheese manufactured thereby are provided to manufacture the high quality chesses by fermenting microorganism of soybean paste and chesses by adding beneficial components healthful to a body.;CONSTITUTION: A method for manufacturing soybean paste cheese comprises the following steps: sterilizing milk for 50 ~ 70 minutes in 55~75°C; coagulating the sterilized milk in 20~40°C after adding lactic acid bacteria and rennin; colleting curd after removing whey in the coagulated milk; dipping the curd in which the soybean paste is applied in an aqueous solution; manufacturing the chesses by aging the curd after wrapping with a film in 12~15°C for 160 ~ 190 days.;COPYRIGHT KIPO 2010