CAJ | 학술논문

　　大豆奶酪是利用微生物的发酵作用制成的一种新型大豆发酵食品。采用乳酸菌发酵工艺，并加入谷氨酰胺转氨酶（TG酶）辅助凝乳，产品凝乳效果和质构均优于普通酸凝乳的大豆奶酪。大豆奶酪含有大豆特有的功能成分，如大豆异黄酮，而且经过发酵后ACE抑制活性和α-葡萄糖苷酶抑制活性明显提升。经工艺优化，最终确定添加豆乳量1.2%的大豆油以提升口感，乳酸菌和谷氨酰胺转氨酶的添加量分别为豆乳质量的0.1%和0.3%。发酵使之凝乳后，破碎至凝乳碎粒，堆酿至pH值4.8，并在切达奶酪压榨器中进行压榨，使终产品含水量降至60%。大豆奶酪以大豆作为原料，不添加乳成分，可为乳制品过敏人士或素食主义者食用。
　　대두내락시이용미생물적발효작용제성적일충신형대두발효식품。채용유산균발효공예，병가입곡안선알전안매（TG매）보조응유，산품응유효과화질구균우우보통산응유적대두내락。대두내락함유대두특유적공능성분，여대두이황동，이차경과발효후ACE억제활성화α-포도당감매억제활성명현제승。경공예우화，최종학정첨가두유량1.2%적대두유이제승구감，유산균화곡안선알전안매적첨가량분별위두유질량적0.1%화0.3%。발효사지응유후，파쇄지응유쇄립，퇴양지pH치4.8，병재절체내락압자기중진행압자，사종산품함수량강지60%。대두내락이대두작위원료，불첨가유성분，가위유제품과민인사혹소식주의자식용。
Soy cheese is a new kind of soy bean fermented food through fermentation by microorganisms. Lactic acid fermentation process has been adopted, and transglutaminase(TG enzyme) has been added to facilitate coagulating, making it superior to normal soy cheese in coagulating effect and texture. This soy cheese product contains some functional ingredients of soybean, such as soybean isoflavones with ACE inhibitory activity and α-glucosidase inhibitory activity having been improved after fermentation. Through process optimization, soybean oil of 1.2% of soybean milk is determined to effectively improve taste. Additions of lactic acid bacteria and transglutaminase are 0.1% and 0.3% of soybean milk, respectively. After fermentation and coagulation, the curd is broke to granules until pH value reaches 4.8. Compression is processed in cheddar cheese expresser, with final product moisture content reach at 60%. This soy cheese uses soybean as raw materials without adding any milk components, so it can be consumed by the dairy allergic person or vegetarians.