Manufacture of Cheese-like Product from Whole SoybeanInoculated with Penicillium caseicolum

Abstract

Cooked soybean paste containing 10% lactic culture (Streptococcus thermophilus: Streptococcus lactis=1:1) was prepared. After adding 2% sodium chloride and inoculating P.caseicolum as a mold starter, the paste was ripened for 3 weeks under a definite condition.Cooking of soybean at 120°C for 30min was more suitable fo making fermented soybeanpaste than at 100°C for 2h because of lower browning o soybean, higher acidity and proteindegradation of paste during ripening. On ripening at 15 and 23°C, the mild flavor productwas obtained on ripening at lower temperature. By addition of lactic acid bacteria to thepaste, acidity in the paste was increased at 1 week, but the acidity rapidly decreased withprogress of ripening and pH value in a ripening product raised to 8.0 at 3 weeks. The ratioof water soluble nitrogen to total nitrogen (Protein solubility ratio) reached to approximate60% in the product at 3 weeks. Total free amino acid amount was 869mg/100g and thehighest concentration of liberated amino acid was glutamic acid (187mg/100g). Linoleicacid was the highest amount of liberated fatty acid in the product at 3 weeks (484mg/100g).