METHOD FOR PREPARING CHUNGKUKJANG CHEESE USING ENZYME TREATED SOYBEAN

摘要

PURPOSE: A method for manufacturing cheese containing fermented soybeans is provided to improve spreadibility in heating, moisture, texture and sensory properties of the cheese by adding constant amounts of flavor enhancer after making the soybean cheeses containing soybean flour, and to offer beneficial effects of Flavourzyme. CONSTITUTION: A method for manufacturing cheese containing fermented soybeans comprises the following steps: fermenting soybean milk including soybean flour with proteolytic enzyme; manufacturing soybean cheese by agitating the fermented soybean milk; manufacturing the cheese containing the fermented soybeans by fermenting the soybean cheese; and adding flavor enhancer selected from a group consisting of cinnamomi cortex, garlic, zingiberis rhizoma crudus, green tea, and herb in the cheese. The proteolytic enzyme is Flavourzyme. The proteolytic enzyme is treated for 1 minute ~ 2 hours at a temperature of 30-70C.