Cheese Analogs from Soybeans or Soymilk-curd by Limited Proteolysis.

Abstract

Trial production of cheese analogs from soybeans by using limited proteolysis was attempted. Ground whole soybeans and soymilk were coagulated by treatment with bromelain followed by rapid heating with a microwave oven. The materials were treated with the enzyme at low temperature (5°C-room temperature) to bring about limited proteolysis of soybean protein. Slow heating caused over-digestion and loss of coagulation ability of soybean protein because of delayed inactivation of the protease. Cheese analogs similar to processed cheese were obtained in the both procedures. Hardened oil and sodium caseinate were used as common ingredients. Soybeans were ground and emulsified with other ingredient followed by the enzyme addition, therefore, no waste like Okara was exhausted from this process. About 25% of whole protein was soybean protein. Soymilkcurd was also obtained from soymilk by the enzyme treatment and the microwave heating. Emulsification of the curd with some ingredients gave cheese analogs having good texture. Soybean protein formed 55-76% of the whole protein in these analogs.