Abstract
After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.
생대두치이즈에 Pen. candidum과 Act. elegans을 각각 접종, 생육시킨 뒤 ethanol-brine용액(10% ethyl alcohol에 식염 5%를 용해시킨 수용액)에 액침시켜 10~13$^{\circ}C$의 저온에서 16주 동안 숙성시켰다.숙성중 화학적 변화를 보면 생대두치이즈에 함유되어 있는 성분이 가수분해됨에 따라 총질소는 amino산으로 전환되어 그 양이 감소하였고 amino태질소 및 환원당은 계속 증가하다가 대두치이즈의 숙성도가 완만하여짐에 따라 그 증가율이 둔화되었다.