KR101211196B1 - Stem rice cake added with cheese and method of preparing the same - Google Patents

Abstract

The present invention relates to a cheese-added sulgidduk and a method for producing the same, and more particularly, (a) rice is called and water is removed, and then pulverized to prepare rice flour; (b) preparing a mixture by mixing cheese powder and water with the rice flour; And (c) relates to a method of producing a cheese sulgidduk comprising the step of steaming the mixture for 10 to 30 minutes at a temperature of 90 ~ 110 ℃. Sulgidduk and its manufacturing method added to the cheese according to the present invention by adding the cheese to the rice flour which is the main raw material in the manufacture of sulgidduk can be taken together with vitamins, minerals, and animal proteins that are insufficient in rice, and excellent sulgidduk in terms of nutrition There is an effect that can be provided.

Sulgidduk, Cheese Powder, Caiso Blanco Cheese

Description

Stem rice cake added with cheese and method of preparing the same}

The present invention relates to a sulgidduk added with cheese and a method for producing the same.

Cheese is a food made mainly from curd, a semi-solid substance formed when milk is solidified. Up to 2,000 kinds of cheese are known to date, and more than 500 kinds of cheese are produced worldwide. Cheese 10 is made of cheese 1, so 10 times more milk is concentrated in the cheese, and 70% of the milk's nutrients, 75% protein, 90% fat and most of the vitamin is transferred to the cheese. Cheese contains less lactose, which causes diarrhea in Asians, so people with milk allergies can consume it with confidence.

After the independence of Korea, cheese began to be imported as Western food culture entered. In 1976, it was produced by Belgian brides in Imsil-gun, Jeonbuk. With the rapid growth of the national economy and the improvement of national income, the consumption of Korean consumers is gradually becoming westernized, and domestic cheese consumption is increasing rapidly. Therefore, cheese is positioned as an important food industry that plays a role in promoting the national health of Korea as a major source of milk protein, calcium and fat.

In recent years, as consumers have preferred foods that are safe and healthy for various foods, cheese has become a preferred product with high functionality and high quality. Many food manufacturers have been interested in developing new high-performance cheeses to meet consumers' preferences, and a variety of new cheeses are being released to meet consumer expectations.

Tteok, one of the traditional foods, has a variety of 200 varieties, and the recipes are developed scientifically and reasonably. Rice cakes were changed from simply steaming grains to mixing different plants. Among them, Seolgi Tteok refers to rice cakes steamed without rice cake powder, and the main ingredients are rice flour. ? There are many kinds, such as mugwort, and can be made by adding various nuts or vegetables. However, there is still a lack of research on sulgigi added with animal food.

On the other hand, the annual grain consumption of rice, the main ingredient of sulgidduk, is decreasing by about 2kg, and the daily consumption of per capita is also decreasing year by year, but production is not decreasing. Today, the consumption of fast food is increasing and the taste of westernized food reduces rice consumption, and the utilization rate of traditional rice cake is also decreasing.

Accordingly, the present inventors aim to increase rice consumption, prepare cheese sulgidduk with nutritional value by adding cheese, which contains nutrients, vitamins, minerals and animal proteins, which are insufficient in rice, and study the optimum addition ratio of cheese. The present invention has been completed.

Therefore, it is an object of the present invention to provide a sulgidduk added cheese having a characteristic that is excellent in nutritional aspects and fits the taste of Koreans.

In addition, another object of the present invention is to provide a method for producing sulgidduk added with the cheese.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (a) to pour rice and remove water, and then pulverized to prepare rice flour; (b) preparing a mixture by mixing cheese powder and water with the rice flour; And (c) provides a method for producing a cheese sulgidduk comprising the step of steaming the mixture for 10 to 30 minutes at a temperature of 90 ~ 110 ℃.

In one embodiment of the present invention, the cheese powder (a ') step of preparing a curd by stirring while adding the citric acid solution diluted in sterilized crude oil; (b ') removing whey after solidifying the curd; And (c ') molding the curd from which the whey has been removed, and crushing and molding the cured cheese.

In one embodiment of the present invention, the cheese powder may be a Cao Blanco cheese powder (Queso Blanco cheese powder).

In one embodiment of the invention, the mixture may comprise 65 to 80% by weight of rice flour, cheese powder and 20 to 35% by weight of water.

In one embodiment of the present invention, the cheese powder and water may comprise 13 to 34% by weight of cheese powder, 66 to 87% by weight of water.

In one embodiment of the present invention, the mixture may include 65 to 80% by weight of rice flour, 2 to 12% by weight of cheese powder, 18 to 23% by weight of water.

In addition, the present invention provides a sulgidduk added to the cheese produced by the above method.

Sulgidduk and its manufacturing method added to the cheese according to the present invention by adding the cheese to the rice flour which is the main raw material in the manufacture of sulgidduk can be taken together with vitamins, minerals, and animal proteins that are insufficient in rice, and excellent sulgidduk in terms of nutrition There is an effect it can provide.

The present invention relates to a cheese-added sulgidduk and a method for producing the same, and more particularly, (a) rice is called and water is removed, and then pulverized to prepare rice flour; (b) preparing a mixture by mixing cheese powder and water with the rice flour; And (c) is characterized in that it provides a method for producing a sulgidduk added cheese comprising the step of steaming the mixture for 10 to 30 minutes at a temperature of 90 ~ 110 ℃.

In addition, the present invention has another feature to provide a sulgidduk added to the cheese produced by the manufacturing method as described above.

In the present invention, sulgidduk was prepared by adding cheese powder to rice flour, which is the main ingredient of sulgidduk, and the method of preparing sulgidduk added with cheese according to the present invention is described in more detail as follows.

First step: preparing rice flour

First, the rice is semi-prepared to produce rice flour, the main raw material used to make sulgidduk, and is soaked in water for 2 to 10 hours. In the present invention, the rice may use non-glutinous rice or glutinous rice, it is also possible to use non-rice and glutinous rice mixed in a predetermined ratio, for example, 1: 9 to 9: 1 ratio.

Next, the rice bitten in water is passed through a sieve to remove water for 30 minutes to 2 hours, and then pulverized to make rice flour. Here, the time and the method of crushing the rice flour using a conventional method and the size of the rice flour powder formed through the pulverization is not particularly limited. In one embodiment of the present invention by grinding the rice using a roller mill to prepare rice flour.

Step 2: adding cheese powder

Next, the mixture of cheese powder and water to the rice flour prepared as described above to make a mixture. At this time, the mixture may include rice powder 65 to 80% by weight, cheese powder and 20 to 35% by weight of water, cheese powder and water may be included as cheese powder 13 to 34% by weight, water 66 to 87% by weight. In addition, the mixture may be included in 65 to 80% by weight of rice flour, 2 to 12% by weight of cheese powder, 18 to 23% by weight of water. Outside the above range is not good in the texture, taste, flavor of sulgidduk.

In the present invention, the cheese powder is to use the pulverized by pulverizing the cheese, such a cheese can be used by the following method.

First, the crude oil is sterilized at a temperature of 80 to 90 ° C., and then stirred while slowly adding a diluted 1 to 2% solution of citric acid to prepare a curd. At this time, it is preferable to maintain a high temperature with steam. Allow the curd to solidify for 10-30 minutes, then remove the whey. At this time, it is preferable that the curd is turned over and the remaining whey is completely removed until no drop is generated. Next, sprinkle the salt directly onto the curd and mix thoroughly, preferably mixing 15 to 20% of the expected yield. Next, the whey-free curd is molded, aged after pressing and molding to complete the cheese. The moisture content of the cheese used in the present invention may be 0.5 to 2%.

Kinds of cheese that can be used in the present invention may include all cheeses conventionally manufactured in the art such as natural cheese and processed cheese, preferably natural cheese, and more preferably, Caiso Blanco (Queso). Blanco) can be cheese. In one embodiment of the present invention, after the freeze-dried Caiso Blanco cheese prepared by the method as described above, was used to prepare the Caiso Blanco cheese powder prepared by grinding down to a standard body, cheese powder 5%, 10% , Sulgidduk was prepared by adding 15%, 20% content.

The term “natural cheese” refers to a cheese named after originating from the name, appearance, or form of the cheese, and is not limited to the type of natural cheese, but is made of Parma cheese, Swiss Emmental, which is a country of Parma, Italy. In Emmental cheese, Gauda cheese originating in the north of the Netherlands, Guda cheese originating in the north of the Netherlands, Edam cheese originating in the north of the Netherlands, Cheddar cheese originating in the UK Cheddar, Beaufort cheese originating in the French Beaufort, and originating from the United States Brick cheeses, Roquefort cheeses of French Roquefort, cottage cheeses, which are not matured cheeses, usually made from skim milk, and cream cheeses made from milk with added cream.

The "Ceso Blanco cheese" is a popular Latin American white cheese from Puerto Rico and Venezuela, especially Canadian cheese, and heat and acid precipitated cheese. It is a fresh and some salty milk cheese with cheese that anyone can easily make. Caiso Blanco cheese is a mild flavored cheese that is white and has a slight acidity and is well split into pieces. Caiso Blanco cheese has excellent quality maintenance characteristics when vacuum packed, so it is highly applicable to Korean foods with many stew dishes. Cayo Blanco cheese, which is a combination of whey protein and casein, has a much higher yield than coagulated cheese produced by cheddar or rennet. The composition of a typical Caiso Blanco cheese is 52-53% moisture, 22-24% protein, 16-18% fat, 2-3% lactose, 2.5% salt, pH 5.3-5.5.

In the present invention, sugar, salt and the like may be further added to the mixture of rice flour and cheese powder and water.

Sugars used in the present invention may be included in the range of 10 to 35% by weight relative to the rice flour. The type of sugar is not limited, but may be in the form of sugar (white sugar), oligosaccharide, syrup, liquid fructose and the like. The addition of sugars has a tendency to increase the sweetness of the sweetness to improve the palatability, but if the content of the sugar is in excess of the above range, the sweetness is strong and tends to decrease.

In addition, the salt used in the present invention may be included in the range of 0.1 to 0.5% by weight with respect to the rice flour, there is a characteristic that the preference is improved by adding salt, but if the salt content is more than the above range, the saltiness is strong to reduce the preference There is a tendency.

Furthermore, in the mixture for preparing sulgidduk according to the present invention, at least one additive selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame or bread flour may be added to 0.5 to 10% by weight based on rice flour. It may be. These additives serve to improve the taste, appearance, color, chewability of the rice cake.

3rd step: Steamed  step

When the mixture for preparing the sulgidduk according to the present invention is prepared as in the second step, the mixture is put in a steamer, a stainless steel square frame is scraped and the topped with a damp cloth. Then, after steaming for 10 to 30 minutes at a temperature of 90 ~ 110 ℃ in a pre-heated steamer, and then steamed for 5 to 15 minutes with a lid to complete the sulgidduk.

In one embodiment of the present invention, Caiso Blanco cheese powder was added by 5%, 10%, 15%, 20% content, respectively, to prepare Sulgidduk. In order to determine the physiological activity of the cheese powder in the sulgidduk with different amounts of added cheese, the moisture content, appearance observation, color, texture, characteristic strength test, and changes in color and texture during storage were measured (see Examples 1 to 7). ).

According to one embodiment of the present invention, the sulgidduk added with the cheese powder according to the present invention was found to have more water content than the comparative example without adding the cheese powder (see Experimental Example 2), the result of measuring the texture Overall superiority was found in firmness, brittleness, adhesion, elasticity, adhesion, chewability, etc. (see Experimental Example 5). In addition, due to the addition of cheese powder, the result of the consumer characteristic strength test scores higher than the comparative example in the cheese flavor, milk fat taste, moist degree, salty taste, etc. Milk fat taste (6.01), moist degree (5.27), off-flavor (4.03) in that order (see Experimental Example 6). In addition, through the investigation of brightness and color that greatly affects the preference of the consumer, Sulgidduk prepared by adding the cheese powder according to the present invention showed a higher score than the comparative example without adding the cheese powder.

In addition, according to an embodiment of the present invention, as a result of examining the change in the quality characteristics of sulgidduk storage, the firmness, elasticity, adhesiveness showed a tendency to increase significantly with a longer storage period, adhesion, cohesiveness, restorability and fracture Sex tended to decrease significantly (see Experimental Example 7).

Therefore, the sulgidduk prepared by the present inventors can supplement the nutrients lacking in rice, such as vitamins, minerals, animal protein, etc., which are the nutrients contained in the cheese by adding cheese powder, thereby improving the nutritional value of the rice cake.

Hereinafter, the present invention will be described in detail with reference to Examples and drawings. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Manufacturing example  1>

Added cheese according to the invention Sulk  Produce

The present inventors prepared the following materials in order to manufacture the sulgidduk added cheese.

As a general rule, rice was used to purchase reference silver rice, which was shipped from Daegong Nonghyup Rice Processing Plant in Naju-si, sugar was used to purchase white sugar white sugar, and salt was used to purchase flower salt of Sampyo Food Co., Ltd. In addition, the cheese was used Caiso Blanco cheese manufactured by the Department of Animal Resources, Sunchon National University.

<1-1> Preparation of Rice Flour

To prepare the rice flour used in the present invention, the rice was semi-mineralized in an automatic semi-machine for 25 minutes and then soaked in water for 10 hours, and then dried over a sieve to remove water for 1 hour. Next, it was pulverized twice using a roller mill and lowered three times on a standard 20 mesh sieve. The sifted rice flour was vacuum packed in a retort pouch in a vacuum of 1 kg and stored at -25 ° C for use in experiments. Rice flour was thawed in the refrigerator for 12 hours, and the moisture content of the rice flour was 33.01% ± 0.11.

<1-2> Preparation of Cheese Powder

Cais Blanco cheese powder (Queso Blanco cheese powder) used in the present invention was prepared as shown in FIG. First, 70 kg of crude oil was prepared by diluting a 1.5% solution of citric acid using standard skim milk P / F of 1.2 (see <1-2-1> and <1-2-2> below). After sterilizing the milk at 85 ° C. for 5 minutes, the diluted citric acid solution prepared in advance was slowly added to the bat (a thin, flat square bowl) to stir to prepare a curd. At this time, the steam was maintained at a high temperature. After allowing the curd to settle for 10 to 15 minutes to solidify, the next bat exit was opened and the whey was removed. Turn the curd over and remove the remaining whey completely (no more than three times every 5 minutes) until no drops come out of the outlet. Sprinkle the salt directly into the bat and mix thoroughly, mixing 17% of the expected yield. After molding using a round mold and pressed for 4 hours, after moving to the cold room to stand overnight, the finished cheese was lyophilized. Lyophilized cheese was ground once using a roller mill and lowered once in a 20 mesh standard. 500g each was used after vacuum packaging and frozen storage. The moisture content of the thus prepared Caiso Blanco cheese powder was 1.08 ± 0.05%.

<1-2-1> Caiso Blanco  Standardization of Crude Oil in Cheese Production Skim milk powder )

Based on 70 kg of milk with 4.37% milk fat (F) and 3.25% milk protein (P).

 P / F = 1.2

 P = 1.2 × F

 P = 1.2 × 4.37

 P = 5.24 (% of standardized P)

 ΔP = 5.24-3.25 = 1.99

In order to replenish the insufficient milk protein, skim milk powder was used to increase the protein content of crude milk.

Since skimmed milk powder contains 58.3% protein, the amount of skimmed milk powder to be added is as follows.

58.3 / 100 × X = 1.99, X = 1.99 × 58.3 / 100 = 3.41 kg

Since 3.41 kg is based on 100 kg of crude oil, the value of skim milk powder for 70 kg of crude oil is as follows.

100kg: 3.41 = 70kg: x, x = 2.39kg

2.39 kg of skim milk powder was measured and diluted in twice the amount of water and placed in crude oil.

<1-2-2> citric acid production

Citric acid solution (%) = 0.09124 + 0.07075 × P (standardized P)

              0.09124 + 0.07075 × 5.24 = 0.462%

0.462 / 100 x 70 (crude flow rate) = 0.324 kg = 324 g of citric acid was required.

Since 1.5% of citric acid should be made, dilute 324 g of citric acid in 21.6 kg of water to prepare 1.5% of citric acid. When adding a citric acid solution, it added slowly to the surface, stirring slowly. Here, when a large amount is put together, the protein suddenly hardens, the curd hardens and does not stick together, forming small particles that sink into the bat. Curd tangled with each other well, the addition of citric acid showed a slight increase when you slowly increase when you check the addition.

<1-3> Sulk  Produce

The present inventors prepared sulgidduk using the rice flour and Caiso Blanco cheese powder prepared in the above <1-1> and <1-2>. The material formulation and ratio of sulgidduk are shown in Table 1 below.

After mixing 1 kg of rice flour, 10 g of salt, 100 g of sugar, cheese powder, and water, the mixture was dropped three times in a 20 mesh standard body, and the amount of cheese powder added to 1 kg of rice flour was set to 5%, 10%, 15%, and 20%. Mixing and time of the ingredients were applied in the same manner to the comparative example and the cheese powder addition group. The mixed samples were placed on a stainless steel double steamer in a stainless steel square frame (22.5 cm x 22.5 cm x 4.5 cm), and 25 pieces of rice flour were covered with a wet cloth. Steamed for 20 minutes in a preheated steamer for 20 minutes at 98 ~ 99 ℃, steamed for 5 minutes with a lid.

The prepared Sulgidduk was cooled with a cotton cloth covered for 1 hour at room temperature, wrapped in a wrap, and used as an experimental material while being stored at 20 ° C.

Ingredient combination of Sulgidduk according to the present invention (unit: g) material Comparative example Example 1 Example 2 Example 3 Example 4 Rice flour 1000 950 900 850 800 Sugar 100 100 100 100 100 water 200 216.17 232.33 248.5 264.66 Salt 10 10 10 10 10 Cheese powder 0 33.84 67.67 101.51 135.34

Experimental Example 1 Analysis of General Components of Caiso Blanco Cheese Powder

The present inventors analyzed the moisture content of the cheese powder using an atmospheric pressure drying method, and the crude ash was analyzed using a direct painting method. In addition, crude fat and crude protein were analyzed using an elemental analyzer (EA1110, Thermo Quest, Italy). Carbohydrates were expressed as% by subtracting moisture, crude ash, crude fat and crude protein content from the total weight of the sample.

As a result, the general ingredient of Caiso Blanco cheese powder added to Sulgidduk was 6.846%, crude ash 5.003%, crude fat 38.800%, protein 40.748%, carbohydrate 8.603%.

Experimental Example 2 Measurement of Water Content of Sulgidduk

The present inventors measured the water content of the sulgidduk five times by taking the center of the sulgidduk by the atmospheric pressure drying method, and expressed the average value.

The moisture content of Sulgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention is shown in Table 2 below.

Moisture content measurement result of Sulgidduk according to the present invention Item Comparative example Example 1 Example 2 Example 3 Example 4 Water content (%) 39.15 ± 1.24ns 39.54 ± 3.76 39.98 ± 1.13 39.40 ± 3.05 39.83 ± 0.87

As a result, the moisture content was the lowest as the comparative example 39.15%, the cheese powder added group was 39.54 ~ 39.98% moisture content, there was no significant difference between the comparative example and the examples. Therefore, it was confirmed that the cheese powder-added sulgidduk according to the present invention exhibited a higher moisture content to maintain a moist state.

Experimental Example 3 Color Measurement of Sulgidduk

The present inventors measured the chromaticity of the prepared sulgidduk, put in a cell of diameter 2cm, height 1cm using a color meter (Chroma Meter, CR-200b, Minolta, Japan), L (brightness), a (+ redness /- Greenness) and b (+ yellowness) values. The standard color plates used were L = 97.10, a = + 0.13, b = + 1.88, and the color of rice flour used in the experiment was L = 55.09, a = -0.29, b = + 2.53, and the chromaticity of the cheese powder was L =. 64.12, a = -1.26, b = + 12.52.

The chromaticity of the sulgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention is shown in Table 3 below.

Color measurement result of Sulgidduk according to the present invention L a b Comparative example 61.73 ± 2.26a -1.52 ± 0.06a 5.47 ± 0.15d Example 1 60.40 ± 1.63b -1.76 ± 0.04b 6.05 ± 0.77c Example 2 58.93 ± 1.14c -1.96 ± 0.12c 6.82 ± 0.46b Example 3 59.91 ± 2.54b -2.03 ± 0.13d 7.90 ± 0.58a Example 4 56.63 ± 2.36d -2.26 ± 0.05e 8.09 ± 0.67a

As a result, the L, a, b value showed a significant difference as the amount of Caiso Blanco cheese powder added increased. The L value of the comparative example was 61.73, which was the highest, and the L value of the cheese powder 20% was the lowest as 56.63, indicating that the L value decreased and darkened as the amount of Caiso Blanco cheese powder increased. I could confirm it. The a value showed a difference between the comparative example and the cheese powder addition group, and showed a low value as the addition amount of the cheese powder increased. The b value was the lowest as the comparative example of 5.47, and the higher the cheese powder added amount in the added group, the higher the value, and 8.09 in the 20% added group. Therefore, these results indicate that the addition of cheese powder has a good effect on the color change of Sulgidduk.

< Experimental Example  4> Sulk  Appearance observation

The present inventors photographed on a black background by using a digital camera (C-4040zoom, Olympus, Japan) to observe the appearance of the prepared sulgidduk so that the flash does not burst. At this time, the distance between the sample and the camera was kept constant.

The appearance of the Sulgidduk prepared by varying the amount of the Caiso Blanco cheese powder according to the present invention is shown in FIG. In FIG. 2, the left side is the comparative example which did not add the cheese powder, and the sulgidduk which has more cheese powder addition amount toward the right side is shown. The outer color became darker and yellower as the amount of cheese powder increased, which was thought to be influenced by the carotenoid pigment of the cheese powder.

< Experimental Example  5> Sulk  Texture

The present inventors were equipped with a 100 mm compression plate on a texture analyzer [TA-XT2i, Stable Micro Systems, England] to measure the texture of the prepared sulgidduk and infiltrated the sample twice in succession. Hardness, fragturability, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience from the force-time curve obtained (resilience) was measured, and the measurement conditions are shown in Table 4 below.

Condition for measuring texture of Sulgidduk according to the present invention mode Measure force in compression option TPA Sample size 4 × 4 × 4.5 cm Load cell 25 kg All test speed 2.0 mm / s Testing speed 1.0 mm / s Post-test speed 1.0 mm / s Street 30% time 3 sec Trigger type Auto-10 g Data collection rate 200 pps Probe 100 mm press metal plate

Measurement results of the texture of the Sulgidduk prepared by varying the addition amount of the Caiso Blanco cheese powder according to the present invention are shown in Table 5 below.

Results of measurement of texture of sulgidduk according to the present invention Item Comparative example Example 1 Example 2 Example 3 Example 4
Robustness 238.66 ± 23.01 ^d 263.10 ± 37.62 ^c 288.69 ± 30.14 ^b 291.27 ± 31.30 ^b 316.72 ± 26.92 ^a
Brokenness 10.34 ± 0.13 ^a 10.28 ± 0.13 ^ab 10.26 ± 0.18 ^ab 10.31 ± 0.23 ^a 10.17 ± 0.07 ^b
Attachment 6.21 ± 3.74 ^b 14.90 ± 14.17 ^a 11.83 ± 10.89 ^ab 8.45 ± 11.95 ^ab 4.64 ± 5.80 ^b
Cohesive 0.78 ± 0.04 ^bc 0.79 ± 0.03 ^b 0.76 ± 0.03 ^c 0.80 ± 0.03 ^ab 0.82 ± 0.03 ^a
Elasticity 0.70 ± 0.02 ^a 0.69 ± 0.02 ^a 0.67 ± 0.02 ^b 0.69 ± 0.02 ^a 0.70 ± 0.02 ^a
Stickiness 166.94 ± 18.36 ^d 182.93 ± 29.92 ^cd 194.00 ± 22.44 ^bc 201.87 ± 24.14 ^b 221.54 ± 24.49 ^a
Chewiness 486.87 ± 335.18 ^NS 637.84 ± 153.55 595.57 ± 230.70 598.44 ± 286.85 668.80 ± 356.32
Resiliency 0.39 ± 0.03 ^NS 0.38 ± 0.02 0.36 ± 0.01 0.38 ± 0.02 0.39 ± 0.02

As a result, the hardness was the lowest in the comparative example, and showed a tendency to increase significantly as the amount of Caiso Blanco cheese powder added increased. In the case of the fragturability, the comparative example was the highest, and the 5%, 10%, and 15% added groups were similar to the comparative example, but the 20% added group showed a significant difference from the comparative example. Adhesiveness was highest in the 5% addition group at 14.90, and the 10% and 15% addition groups were similar to the 5% addition group, but the comparative and 20% addition groups were 6.21 and 4.64, respectively. Showed a difference. The springiness was highest in the 20% added group at 0.82 and lowest in the 10% added group at 0.76. Cohesiveness was not significantly different between the comparative example and all the addition groups. Gumminess was the lowest in the comparative example, and showed a tendency to increase significantly as the amount of cheese powder added increased. Chewiness was higher in the cheese powder added group than in the comparative example, and resilience was not significantly different between the comparative example and the cheese powder added group. Therefore, it could be confirmed from the above results that Sulgidduk added with cheese powder showed a better texture than the comparative example.

< Experimental Example  6> Sulk  Characteristic strength test

The present inventors selected the students of the Department of Food and Nutrition, Sunchon National University to evaluate the characteristic strength of the prepared sulgidduk evaluated by the 9-point scale method.

Quality characteristic strength is very severe for the scores of cheese flavor, salty taste, lipid taste, moistness and off-flavor: 9 points, moderate: 5 points, none at all: 1 point. Samples used for the evaluation were prepared by preparing Sulgidduk and serving 1 g of 15g in a white plastic dish. The screening panel is your age? Gender, etc. were recorded and each sample provided a water cup, a spitting cup, and water received from a water purifier between the samples.

Characteristic strength test results of the Sulgidduk prepared by varying the amount of the Caiso Blanco cheese powder according to the present invention are shown in Table 6 below.

Property strength test result of Sulgidduk in accordance with the present invention Item Comparative example Example 1 Example 2 Example 3 Example 4 Cheese flavor 1.71 ± 1.20 ^e 3.76 ± 1.89 ^d 4.56 ± 1.81 ^c 5.41 ± 1.92 ^b 6.04 ± 1.88 ^a Salty taste 2.13 ± 1.55 ^d 2.61 ± 1.54 ^cd 3.11 ± 1.66 ^c 3.92 ± 1.98 ^b 4.50 ± 2.18 ^a Milk fat flavor 2.16 ± 1.43 ^e 3.95 ± 1.88 ^d 4.67 ± 1.63 ^c 5.42 ± 1.77 ^b 6.01 ± 1.91 ^a Moist degree 3.95 ± 1.79 ^c 4.43 ± 1.83 ^bc 4.90 ± 1.76 ^ab 4.93 ± 1.82 ^ab 5.27 ± 2.01 ^a Odor 1.98 ± 1.41 ^d 2.79 ± 1.63 ^cd 3.24 ± 1.71 ^bc 3.66 ± 1.82 ^ab 4.03 ± 2.20 ^a

As a result, the cheese flavor (cheese flavor) appeared higher as the amount of cheese powder added, especially compared to the comparative example 20% added group was found to be slightly stronger as 6.04. Saltness was the lowest as the comparative example 2.13, was found to be 4.50 in the 20% addition group and showed a somewhat higher strength in the other addition group. Milk fat taste showed a significant difference as the amount of cheese added increased. The moistness of the comparative example was the lowest as 3.95, and the cheese powder added group was 4.43 to 5.27, which was significantly higher. Off-flavor of the comparative example was the lowest as 1.98, the cheese powder added group was 2.79 ~ 4.03, showed a tendency to increase significantly as the amount of added cheese powder. Therefore, the strength of consumer characteristics of Sulgidduk was in the order of cheese flavor (6.04), milk fat taste (6.01), moisture level (5.27), salty taste (4.50), and off-flavor (4.03).

< Experimental Example  7> Sulk  Quality change during storage

The present inventors measured the color and texture in order to see the change in quality characteristics of the sulgidduk during storage, and experimented for 4 days at 20 ℃ incubator (BI-1000M, JEIO Tech, Kimpo, Korea).

<7-1> Chromaticity Measurement

Changes in brightness (L) during storage of Sulgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention are shown in Table 7.

Changes in Brightness During Storage of Sulgidduk According to the Present Invention
storage duration 0 One 2 3 4 Comparative example ^B 61.45 ± 1.67 ^{e C} 63.10 ± 1.11 ^{d C} 63.95 ± 1.07 ^{c C} 63.16 ± 6.36 ^{a C} 63.89 ± 0.47 ^b Example 1 ^A 60.40 ± 1.63 ^{e B} 62.88 ± 0.51 ^{d B} 63.61 ± 1.58 ^{c A} 62.65 ± 1.86 ^{a B} 64.19 ± 0.30 ^b Example 2 ^A 58.93 ± 1.14 ^{e A} 62.45 ± 0.79 ^{d B} 62.45 ± 0.76 ^{c AB} 62.83 ± 0.62 ^{b B} 63.92 ± 1.14 ^a Example 3 ^A 59.91 ± 2.54 ^{e B} 62.11 ± 1.59 ^{d B} 61.59 ± 0.89 ^{c B} 61.36 ± 0.57 ^{b B} 61.52 ± 0.50 ^a Example 4 ^A 56.76 ± 2.24 ^{d A} 59.42 ± 2.33 ^A 59.80 ± 0.97 ^{e A} B60.10 ± 0.72 ^{b A} 60.97 ± 0.66 ^a

As a result, the brightness change according to the storage days of sulgidduk was the highest in the comparative example except the 4th day in storage days, and showed a tendency to decrease significantly as the amount of cheese powder increased. The cheese powder added groups had the lowest brightness at 60.40 58.93, 59.91, 56.76 on day 0, respectively, and the brightness increased significantly after storage period.

The change in redness (a) during storage of Sulgidduk prepared by varying the amount of the Caiso Blanco cheese powder according to the present invention is shown in Table 8 below.

Changes in Redness during Storage of Sulgidduk According to the Present Invention
storage duration 0 One 2 3 4 Comparative example ^AB -1.52 ± 0.06 ^{a AB} -1.49 ± 0.06 ^{b C} -1.51 ± 0.08 ^{d AB} -1.52 ± 0.07 ^{c A} -1.55 ± 0.04 ^e Example 1 ^A -1.76 ± 0.04 ^{a BC} -1.79 ± 0.05 ^{b C} -1.72 ± 0.19 ^{c A} -1.81 ± 0.09 ^{d C} -1.80 ± 0.05 ^e Example 2 ^A -1.76 ± 0.04 ^{a A} -1.99 ± 0.05 ^{b B} -1.90 ± 0.08 ^{c AB} -2.06 ± 0.08 ^{d A} -1.70 ± 0.20 ^e Example 3 ^A -1.96 ± 0.12 ^{a C} -2.02 ± 0.72 ^{b D} -2.06 ± 0.07 ^{c AB} -2.18 ± 0.10 ^{d B} -2.20 ± 0.05 ^e Example 4 ^B -2.26 ± 0.05 ^{a BC} -2.38 ± 0.09 ^{b A} -2.26 ± 0.13 ^{a B} -2.30 ± 0.06 ^{c C} -2.41 ± 0.09 ^d

As a result, the change in the redness of the experimental groups according to the storage days of sulgidduk showed the lowest redness in all the storage days compared to the cheese powder added group. Comparative Example, 5%, 15%, 20% addition group except the 10% addition group showed the lowest redness on the fourth day of storage, 10% addition group showed the lowest redness on the third day of storage. There was no significant difference between the groups of added cheese powder, and there was a change in redness with storage period.

The change value of the yellowness (b) during the storage of Sulgidduk prepared by varying the addition amount of fms Caiso Blanco cheese powder according to the present invention is shown in Table 9 below.

Change of Yellowness during Storage of Sulgidduk According to the Present Invention
storage duration 0 One 2 3 4 Comparative example ^B 5.52 ± 0.21 ^{e B} 5.57 ± 0.32 ^{d B} 5.20 ± 0.31 ^{c C} 5.79 ± 0.26 ^{a C} 5.75 ± 0.08 ^b Example 1 ^B 6.05 ± 0.77 ^{e A} 6.45 ± 0.19 ^{d A} 6.04 ± 0.52 ^{c A} 6.43 ± 0.21 ^{a B} 6.44 ± 0.10 ^b Example 2 ^C 6.82 ± 0.46 ^{e B} 7.11 ± 0.35 ^{d B} 6.64 ± 0.40 ^{c D} 7.32 ± 0.40 ^{b D} 6.10 ± 0.71 ^a Example 3 ^A 7.90 ± 0.58 ^{e A} 8.46 ± 0.30 ^{d A} 7.14 ± 0.49 ^{c BC} 8.00 ± 0.55 ^{b B} 8.17 ± 0.26 ^a Example 4 ^A 8.11 ± 0.67 ^{d A} 8.37 ± 0.51 ^C 7.47 ± 0.76 ^{e B} 8.57 ± 0.50 ^{b A} 8.94 ± 0.18 ^a

As a result, the yellowness of the experimental groups according to the storage days of sulgidduk showed that the comparative example had the lowest yellowness in all the storage days. In the comparative example and the 5%, 15, and 20% addition groups, the increase was briefly increased on the first day, lowered again on the second day, and the yellowness was increased again on the third day. The change of yellowness of each added group during the storage of sulgidduk was 5.79 on the 3rd day, 6.44 on the 4th day, 6.44 on the 4th day, 7.32 on the 3rd day, 7.46 on the 3rd day, 8.46 on the 1st day, The 20% added group showed the highest value at 8.94 on day 4. The comparative example showed the lowest yellowness at 5.20, 5% added group at day 6.04, 10% added group at 4.10, 15% added group at 7.10, and 15% added group at 7.14, and 20% added group at 7.47 on the second day. .

<7-2> texture measurement

The change value of the hardness during storage of Sulgidduk prepared by varying the addition amount of Caiso Blanco cheese powder according to the present invention is shown in Table 10 below.

Change of Robustness during Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^E 238.66 ± 23.01 ^{d E} 263.10 ± 37.62 ^{c E} 288.69 ± 30.14 ^{b E} 291.27 ± 31.30 ^{b E} 316.72 ± 26.92 ^a One ^D 661.76 ± 96.20 ^{c D} 809.31 ± 133.37 ^{ab D} 778.06 ± 135.34 ^{b D} 860.21 ± 150.32 ^{ab D} 874.66 ± 97.19 ^a 2 ^C 1455.45 ± 316.69 ^{NS C} 1601.64 ± 185.16 ^C 1471.59 ± 306.26 ^C 1613.45 ± 235.42 ^C 1567.97 ± 264.35 3 ^B 1702.04 ± 235.25 ^{c B} 2147.26 ± 404.32 ^{a B} 1784.35 ± 259.87 ^{bc B} 2072.98 ± 333.30 ^{ab B} 2199.65 ± 411.78 ^a 4 ^A 2241.12 ± 620.23 ^{b A} 2493.50 ± 395.80 ^{b A} 2482.43 ± 195.02 ^{b A} 2255.57 ± 326.98 ^{b A} 3165.89 ± 343.52 ^a

As a result, the robustness of the experimental groups according to the storage days of sulgidduk was the lowest in all the storage days, the cheese powder added group was significantly stronger than the comparative example. On day 2, there was no significant difference between the comparative example and the cheese powder addition group. The change in the robustness of each experimental group during storage showed a tendency to increase significantly as the storage period increased in both the comparative example and all the examples.

The change value of the fragturability during storage of Sulgidduk prepared by varying the amount of the Caiso Blanco cheese powder according to the present invention is shown in Table 11 below.

Changes in Brokenness during Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^C 10.34 ± 0.13 ^{a E} 10.28 ± 0.13 ^{ab D} 10.26 ± 0.18 ^{ab D} 10.31 ± 0.23 ^{a C} 10.17 ± 0.07 ^b One ^C 10.68 ± 0.17 ^{ab D} 10.61 ± 0.39 ^{b CD} 10.62 ± 0.33 ^{b C} 10.89 ± 0.40 ^{a C} 10.59 ± 0.25 ^b 2 ^B 11.19 ± 0.65 ^{NS C} 11.58 ± 0.64 ^C 11.05 ± 0.66 ^B 11.61 ± 1.16 ^B 11.37 ± 0.68 3 ^A 12.29 ± 0.78 ^{ab B} 11.70 ± 0.78 ^{b B} 11.89 ± 1.08 ^{ab B} 11.77 ± 0.50 ^{b A} 12.62 ± 1.08 ^a 4 ^A 12.31 ± 0.90 ^{NS A} 12.72 ± 1.36 ^A 12.77 ± 1.86 ^A 13.14 ± 1.12 ^A 12.14 ± 1.57

As a result, the crushability of the experimental groups according to the storage days of sulgidduk was the lowest on the day of manufacture in the comparative example and all the added groups, and showed a tendency to increase significantly with the longer storage period.

Adhesiveness of the seolgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention is shown in Table 12 below.

Changes in Adhesion During Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^A 6.21 ± 3.74 ^{b A} 14.90 ± 14.17 ^{a A} 11.83 ± 10.89 ^{ab A} 8.45 ± 11.95 ^{ab A} 4.64 ± 5.80 ^b One ^B 0.63 ± 2.32 ^{b B} 2.12 ± 5.43 ^{ab B} 4.38 ± 8.56 ^{a B} 0.07 ± 0.25 ^{b B} 0.08 ± 0.24 ^b 2 ^B 0.20 ± 0.31 ^{ab B} 0.13 ± 0.11 ^{ab B} 0.03 ± 0.14 ^{ab B} 0.00 ± 0.10 ^{b B} 0.28 ± 0.75 ^a 3 ^B 0.17 ± 0.23 ^{NS B} 0.24 ± 0.43 ^B 0.56 ± 0.98 ^B 0.22 ± 0.18 ^B 0.50 ± 0.86 4 ^B 0.19 ± 0.13 ^{ab B} 0.14 ± 0.19 ^{b B} 0.15 ± 0.19 ^{b B} 0.14 ± 0.14 ^{b B} 0.35 ± 0.23 ^a

As a result, the adhesion of the experimental groups according to the storage days of sulgidduk was the highest in the comparative example and all the cheese powder added group on the day of manufacture, showing a sharp decrease from day 1 and there was no significant difference thereafter. On the first day, the 10% added group was 4.38, on the second day, the 20% added group was 1.28, and on the fourth day, the 20% added group was 0.35, showing the highest adhesion. On day 3, there was no significant difference between the comparative example and the addition groups.

Springiness of the sulgidduk prepared by varying the amount of the Caiso Blanco cheese powder according to the present invention is shown in Table 13 below.

Change of Elasticity during Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^C 0.78 ± 0.04 ^{bc B} 0.79 ± 0.03 ^{b B} 0.76 ± 0.03 ^{c BC} 0.80 ± 0.03 ^{ab AB} 0.82 ± 0.03 ^a One ^B 0.83 ± 0.03 ^{bc A} 0.84 ± 0.03 ^{ab AB} 0.81 ± 0.07 ^{c A} 0.86 ± 0.03 ^{a AB} 0.83 ± 0.04 ^bc 2 ^B 0.83 ± 0.04 ^{ab A} 0.86 ± 0.07 ^{a AB} 0.80 ± 0.08 ^{b A} 0.86 ± 0.05 ^{a AB} 0.84 ± 0.06 ^ab 3 ^A 0.90 ± 0.06 ^{a A} 0.83 ± 0.07 ^{b A} 0.85 ± 0.10 ^{ab C} 0.78 ± 0.07 ^{b B} 0.80 ± 0.08 ^b 4 ^B 0.83 ± 0.07 ^{NS A} 0.84 ± 0.06 ^A 0.83 ± 0.04 ^AB 0.83 ± 0.03 ^A 0.85 ± 0.04

As a result, the elasticity of the experimental groups according to the storage days of sulgidduk was the lowest on the day of manufacture in the comparative and 5% and 10% added groups, and the lowest in the 15% and 20% added groups were 0.78 and 0.80 on the third day. . In the comparative example, the elasticity sharply improved on the 3rd day of storage, and the 5% added group showed no significant difference except the 0th day, and the 10% added group gradually increased the elasticity as the storage days increased. In the 15% addition group, the storage days increased gradually with increasing storage days and then decreased on day 3. In the 20% addition group, the storage days increased with increasing storage days. On day 4, there was no significant difference between the comparative example and all the addition groups.

The cohesiveness of the sulgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention is shown in Table 14 below.

Change of Cohesiveness during Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^A 0.70 ± 0.02 ^{a A} 0.69 ± 0.02 ^{a A} 0.67 ± 0.02 ^{b A} 0.69 ± 0.02 ^{a A} 0.70 ± 0.02 ^a One ^A 0.70 ± 0.03 ^{a A} 0.65 ± 0.05 ^{b A} 0.65 ± 0.05 ^{b A} 0.63 ± 0.07 ^{b B} 0.62 ± 0.04 ^b 2 ^B 0.53 ± 0.08 ^{a B} 0.49 ± 0.07 ^{ab B} 0.46 ± 0.08 ^{bc B} 0.50 ± 0.06 ^{ab C} 0.43 ± 0.10 ^c 3 ^C 0.41 ± 0.09 ^{a C} 0.31 ± 0.09 ^{b C} 0.37 ± 0.05 ^{ab C} 0.31 ± 0.12 ^{b C} 0.39 ± 0.09 ^ab 4 ^C 0.38 ± 0.07 ^{a C} 0.27 ± 0.07 ^{b C} 0.33 ± 0.10 ^{ab C} 0.32 ± 0.10 ^{ab C} 0.40 ± 0.08 ^a

As a result, the cohesive change of the experimental groups according to the storage days of sulgidduk was significantly changed only in the 20% cheese powder added group on the first day of storage, and the comparative example and all the added groups showed a significant difference on the second day, 3 There was no significant difference on day and day 4. The change in cohesiveness during the storage of Sulgidduk showed a tendency to decrease significantly as storage period increased.

The tackiness (gumminess) during storage of the Sulgidduk prepared by varying the addition amount of the Caiso Blanco cheese powder according to the present invention is shown in Table 15 below.

Changes in Tackiness During Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^D 166.94 ± 18.36 ^{d D} 182.93 ± 29.92 ^{cd D} 194.00 ± 22.44 ^{bc D} 201.87 ± 24.14 ^{b D} 221.54 ± 24.49 ^a One ^C 462.51 ± 60.74 ^{b C} 527.67 ± 86.13 ^{a C} 500.62 ± 69.82 ^{ab C} 538.17 ± 60.19 ^{a C} 542.88 ± 70.39 ^a 2 ^AB 782.12 ± 245.92 ^{NS A} 800.23 ± 188.27 ^B 682.00 ± 220.25 ^A 816.47 ± 164.26 ^C 695.20 ± 249.60 3 ^B 695.04 ± 164.9 ^{ab B} 657.93 ± 241.16 ^{b B} 670.69 ± 160.42 ^{ab BC} 651.48 ± 285.76 ^{b B} 888.68 ± 328.47 ^a 4 ^A 829.23 ± 195.83 ^{b AB} 679.84 ± 241.80 ^{b A} 833.73 ± 284.43 ^{b AB} 716.79 ± 218.20 ^{b A} 1281.91 ± 337.30 ^a

As a result, the adhesive change of the experimental group according to the storage days of sulgidduk showed significantly higher adhesiveness than the comparative example in the cheese powder added group on the first day of storage. On day 2, there was no significant difference between the comparative example and the cheese powder addition group. On day 3, the adhesiveness of the 15% added cheese powder group was the lowest, and the 20% added group showed the highest difference. On day 4, the adhesiveness of the 20% addition group of cheese powder was the highest. Tackiness during storage of sulgidduk, the 5%, 10%, 15% added group and the comparative group gradually increased until the second day of storage, decreased briefly on the third day and significantly higher on the fourth day. In the 20% group, the stickiness increased significantly with longer storage days.

Chewiness of the seolgidduk prepared by varying the addition amount of the Caiso Blanco cheese powder according to the present invention is shown in Table 16 below.

Changes in Shrinkage during Storage of Sulgidduk According to the Present Invention storage duration Comparative example Example 1 Example 2 Example 3 Example 4 0 ^NS 486.87 ± 335.18 ^{NS B} 637.84 ± 153.55 ^D 595.57 ± 230.70 ^D 598.44 ± 286.85 ^C 668.80 ± 356.32 One 166.77 ± 22.98 ^{a A} 661.06 ± 99.48 ^{a BC} 695.31 ± 122.66 ^{b B} 656.87 ± 88.79 ^{c B} 620.17 ± 238.90 ^c 2 158.78 ± 18.43 ^{ab A} 540.92 ± 87.23 ^{a AB} 613.30 ± 157.88 ^{ab A} 479.34 ± 120.50 ^{b A} 701.69 ± 129.53 ^b 3 166.13 ± 32.63 ^{ab A} 414.83 ± 99.78 ^{a C} 506.25 ± 110.92 ^{ab AB} 456.67 ± 116.89 ^{bc B} 298.75 ± 127.77 ^c 4 149.91 ± 30.95 ^{a A} 346.80 ± 89.44 ^{a A} 510.85 ± 130.59 ^{a C} 374.31 ± 116.12 ^{b B} 396.48 ± 207.40 ^b

As a result, the chewiness of the experimental groups according to the storage days of sulgidduk was not significantly different on the day of manufacture. On the first day of storage, the comparative example was the highest, and the added groups showed significantly lower chewiness than the comparative example. On day 2, there was no significant difference between the comparative example and the cheese powder replacement group. On day 4, the 20% added group showed the highest chewiness.

Resilience during storage of sulgidduk prepared by varying the amount of Caiso Blanco cheese powder according to the present invention is shown in Table 17 below.

Changes in Restorability During Storage of Sulgidduk According to the Present Invention Save
term Comparative example Example 1 Example 2 Example 3 Example 4 0 ^B 0.39 ± 0.03 ^{NS B} 0.38 ± 0.02 ^B 0.36 ± 0.01 ^A 0.38 ± 0.02 ^A 0.39 ± 0.02 One ^A 0.47 ± 0.02 ^{a A} 0.44 ± 0.03 ^{b A} 0.42 ± 0.03 ^{c A} 0.41 ± 0.04 ^{c A} 0.39 ± 0.03 ^d 2 ^B 0.37 ± 0.06 ^{a C} 0.34 ± 0.05 ^{ab C} 0.30 ± 0.06 ^{bc B} 0.34 ± 0.05 ^{ab B} 0.28 ± 0.06 ^c 3 ^C 0.28 ± 0.06 ^{a D} 0.21 ± 0.06 ^{b D} 0.25 ± 0.03 ^{ab C} 0.20 ± 0.07 ^{b B} 0.26 ± 0.06 ^ab 4 ^C 0.26 ± 0.05 ^{ab D} 0.20 ± 0.05 ^{c D} 0.23 ± 0.07 ^{abc C} 0.22 ± 0.07 ^{bc B} 0.28 ± 0.06 ^a

As a result, the stability of the experimental groups according to the storage days of sulgidduk was highest in the comparative example on the first day, and the cheese powder added group showed significantly lower stability than the comparative example. On the 4th day, the 20% added group had the highest recoverability, and the 5% added group had the lowest recoverability. The resilience of each experimental group during the storage of Sulgidduk showed a tendency to decrease significantly with increasing storage period except for the first day.

As a result, as a result of examining the change of the quality characteristics of sulgidduk during storage, firmness, elasticity, and adhesiveness tended to be significantly higher with longer storage period, and adhesion, cohesiveness, resilience, and brittleness were significantly decreased. Showed a tendency to.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Figure 1 shows the manufacturing process of Caiso Blanco cheese powder according to an embodiment of the present invention.

Figure 2 shows the appearance of the Sulgidduk prepared by varying the amount of cheese powder added according to an embodiment of the present invention.

Claims (7)

As a manufacturing method of sulgidduk added cheese (a) pour rice and remove water, and then grind to prepare rice flour; (b) preparing a mixture by mixing cheese powder and water with the rice flour; And (c) steaming the mixture at a temperature of 90-110 ° C. for 10-30 minutes, The cheese used as the cheese powder of step (b) is (a ') sterilizing the crude oil at a temperature of 80 ~ 90 ℃; (b ') preparing a curd by stirring while adding citric acid solution diluted to 1-2% concentration to the sterilized crude oil; (c ') removing whey after solidifying the curd; (d ') adding salt to the curd by adding 10-20% of the expected yield; And (e ') is prepared through the step of molding the curd through the step (d'), and aged after pressing and molding, The cheese powder mixed in the step (b) is 7.52% by weight based on 100% by weight of rice flour, Water mixed in the step (b) is 25.81% by weight based on 100% by weight of rice flour, The cheese powder mixed in the step (b) is Caiso Blanco cheese powder 5.05.0% by weight, crude fat 38.800% by weight, protein 40.748% by weight, carbohydrate 8.603% by weight, The moisture content of the cheese sulgidduk is 38.85 ~ 41.11% by weight, The brightness value of the cheese sulgidduk is 57.79 ~ 60.07, the greenness value is -2.08 ~ -1.84, the yellowness value is 6.36 ~ 7.28 method of manufacturing a sulgidduk added cheese. delete delete delete delete delete Sulgidduk added cheese prepared by the method of claim 1.

Images