Vegetable cheese and making method of thereof

PURPOSE: Vegetable cheese having improved human body absorption rate, and a producing method thereof are provided to decompose vegetable protein with protease to obtain the cheese having excellent binding capacity. CONSTITUTION: A producing method of Vegetable cheese having improved human body absorption rate comprises the following steps: mixing vegetable protein and purified water in a weight ratio of 1:1-20, and liquefying and homogenizing the mixture at 60-80 deg C in the pressure of 1,000-3,000psi; cooling the mixture at 30-40 deg C, and adding 0.1-0.5wt% of protease into the mixture for decomposing the protein for 1-12 hours; heating the obtained vegetable protein hydrolysate at 90-100 deg C for 1-5 minutes for deactivating the protease; adding 0.1wt% of coagulating agent, 0.1-0.2wt% of thickening agent, and 0.1wt% of emulsifier into the hydrolysate, and coagulating the mixture; cutting the coagulated product, and removing the moisture and foreign materials from the coagulated product before molding; and salting the molded product in 10-30wt% of salt water for 0.5-1 hour, and washing the produce before aging at 8-12 deg C. [Reference numerals] (AA) Vegetable protein(rice protein, soybean protein, wheat protein); (BB) Inserting the protein into purified water, and heating and pressurizing; (CC) Homogenized vegetable protein; (DD) Inserting protease; (EE) Vegetable protein hydrolysate; (FF) Deactivating the protease; (GG) Inserting more than one component selected from a coagulating agent, a stabilizer, or an emulsifier; (HH) Coagulated product; (II) Removing the moisture and foreign materials, and molding; (JJ) Salting the molded product; (KK) Washing and aging; (LL) Vegetable cheese