두유 첨가량에 따른 Soy Cottage Cheese의 품질특성 (Quality Characteristics of Soy Cottage Cheese According to Soymilk Content)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 37권 / 3호 / 220 ~ 228페이지
· 저자명 : 박미주, 윤혜현

초록

Purpose: This study was undertaken to provide basic data for the possibility of developing vegetarian cheese with soy milk, and to determine the quality characteristics of cottage cheese made from soy milk. Methods: Varying concentrations of soy milk(0, 20, 30, 50, 70, and 100%) were used for preparing the cottage cheese samples; the resultant products were designated as CON, SMC20, SMC30, SMC50, SMC70, and SMC100, respectively. Moisture content, pH, salinity, yield, Hunter’s color values, texture profile, sensory attribute differences, and consumer acceptance of soy cottage cheese were subsequently evaluated. Results: As soy milk(p<0.001) replacement increased, salinity decreased while pH, moisture content, and yield increased. Also, as soy milk(p<0.001) replacement increased, the L-value and a-value decreased, whereas b-value increased. As the result of TPA, CON(p<0.001) was the highest. Based on the sensory attribute difference test, gloss and particle uniformity were highest in CON(p<0.001), while darkness(p<0.001) and particle size(p<0.01) were highest in SMC100. With increased soy milk replacement, beany odor and grass odor increased(p<0.001), whereas butter odor(p<0.001), cheese odor(p<0.001), and sour odor(p<0.01) decreased. Grass odor was highest in SMC100(p<0.001), while CON, SMC20, SCM30, SMC50 had no significant difference between the samples. Cheese flavor was highest in CON, and beany flavor was highest in SMC100(p<0.001). Nutty flavor had no significant difference between the samples. Salty taste(p<0.01) and acidity taste(p<0.05) were highest in CON. Bitter taste and Umami did not differ between the samples. Adhesiveness decreased as soy milk replacement increased. The oily mouthfeel was highest in CON(p<0.001), while hardness and chewiness had no significant difference among samples. CON(p<0.001) showed highest consumer acceptance. Only odor showed no difference between the samples.
Conclusion: Results of this study confirm the possibility of producing soy milk cheese. Samples obtained from 20% soy milk(SMC20) were determined to produce the most acceptable product.

영어초록

Purpose: This study was undertaken to provide basic data for the possibility of developing vegetarian cheese with soy milk, and to determine the quality characteristics of cottage cheese made from soy milk. Methods: Varying concentrations of soy milk(0, 20, 30, 50, 70, and 100%) were used for preparing the cottage cheese samples; the resultant products were designated as CON, SMC20, SMC30, SMC50, SMC70, and SMC100, respectively. Moisture content, pH, salinity, yield, Hunter’s color values, texture profile, sensory attribute differences, and consumer acceptance of soy cottage cheese were subsequently evaluated. Results: As soy milk(p<0.001) replacement increased, salinity decreased while pH, moisture content, and yield increased. Also, as soy milk(p<0.001) replacement increased, the L-value and a-value decreased, whereas b-value increased. As the result of TPA, CON(p<0.001) was the highest. Based on the sensory attribute difference test, gloss and particle uniformity were highest in CON(p<0.001), while darkness(p<0.001) and particle size(p<0.01) were highest in SMC100. With increased soy milk replacement, beany odor and grass odor increased(p<0.001), whereas butter odor(p<0.001), cheese odor(p<0.001), and sour odor(p<0.01) decreased. Grass odor was highest in SMC100(p<0.001), while CON, SMC20, SCM30, SMC50 had no significant difference between the samples. Cheese flavor was highest in CON, and beany flavor was highest in SMC100(p<0.001). Nutty flavor had no significant difference between the samples. Salty taste(p<0.01) and acidity taste(p<0.05) were highest in CON. Bitter taste and Umami did not differ between the samples. Adhesiveness decreased as soy milk replacement increased. The oily mouthfeel was highest in CON(p<0.001), while hardness and chewiness had no significant difference among samples. CON(p<0.001) showed highest consumer acceptance. Only odor showed no difference between the samples.
Conclusion: Results of this study confirm the possibility of producing soy milk cheese. Samples obtained from 20% soy milk(SMC20) were determined to produce the most acceptable product.

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