Manufacture of a New Cheese Using Soy and Adzuki Bean Broths

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  • Miura Takayuki
    Department of Food Science, Nippon Veterinary and Life Science University
  • Takaku Miki
    Department of Food Science, Nippon Veterinary and Life Science University
  • Aoki Tetsuya
    Department of Food Science, Nippon Veterinary and Life Science University
  • Akuzawa Ryozo
    Department of Food Science, Nippon Veterinary and Life Science University

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Other Title
  • 大豆および小豆の煮汁を利用した新規チーズの製造について
  • ダイズ オヨビ アズキ ノ ニジル オ リヨウ シタ シンキ チーズ ノ セイゾウ ニ ツイテ

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Abstract

<p>We conducted a milk-clotting test and evaluated a model curd with the aim of making a new cheese using soybean and adzuki bean broths. Milk clotting time was slowed by the polyphenols contained in the bean broth; however, there was no significant difference in the curd yield with broth addition up to 40% (v/v), and a good model curd was formed. The appearance of the model cheese made with 30% (v/v) broth reflected the color tone of each broth type. This indicates the possibility of producing a new cheese in which the polyphenols contained in bean broths are incorporated into the cheese curd.</p>

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