Vegan cheese by saccharification of germination sorghum and yeast fermentation and method thereof

The present invention relates to a vegan cheese preparation which is aged in a short period, with improved quality by germinated sorghum saccharification and yeast fermentation, and to a method thereof. The method of the present invention comprises the steps of: immersing sorghum in water for 24 to...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, YONG DOO, HUH, CHANG KI, KIM, YU JIN, WON, SANG HUN, KIM, CHEOL MIN, HAN, HONG BI, KANG, GEON MIN, PARK, JUN KI, GIM, DO WOO, YANG, JU SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a vegan cheese preparation which is aged in a short period, with improved quality by germinated sorghum saccharification and yeast fermentation, and to a method thereof. The method of the present invention comprises the steps of: immersing sorghum in water for 24 to 30 hours; repeating a drying process for 3 to 5 times; immersing germinated sorghum in water and sealing the same for 45 to 50 hours; immersing cashew nut in water; saccharifying starch contained in the immersed cashew nut by germinated sorghum powder, and adding salt thereto; forming a vegan cheese by adding lemon juice and salt, and inoculating yeast for fermentation; and aging the vegan cheese for 45 to 50 hours. 본 발명은 발아수수 당화와 효모발효에 의한 품질이 향상된 단기 숙성 비건치즈 제조 및 그 방법에 관한 것이다. 본 발명은 수수를 물에 24-30 시간 동안 침지하는 단계; 건조과정을 3-5회 반복하는 단계; 발아수수를 물에 침지하여 45-50시간 밀봉하는 단계; 캐슈넛을 물에 침지하는 단계; 침지된 캐슈넛에 포함된 전분을 발아수수 분말에 의거 당화시키고 소금을 첨가하는 단계; 레몬즙과 소금을 첨가하고, 효모를 접종한 후 발효하는 비건치즈 형성단계; 및 상기 비건치즈를 45~50시간 숙성시키는 단계;를 포함하는 것을 특징으로 하는 발아수수 당화와 효모발효에 의한 비건치즈 제조 및 그 방법에 관한 것이다.