KR101250999B1 - Manufacturing method of unripened cheese using ultrafiltration - Google Patents

Abstract

The present invention relates to a method of manufacturing unmature cheese using ultrafiltration, and more particularly, in the manufacture of unmature cheese, further comprising an ultrafiltration process that does not require separation of curd and whey, The present invention relates to a method for producing a resilient, soft, mature cheese with increased yield.
According to the present invention as described above, since whey protein is collected into the casein matrix during ultrafiltration, the yield is not only increased by 10 to 30%, and the amount of enzyme can be reduced by shortening the time required for milk coagulation. After ultrafiltration, almost no protein is present in the permeate except for some non-protein nitrogen, thus reducing the whey disposal problem of conventional cheese production.

Description

MANUFACTURING METHOD OF UNRIPENED CHEESE USING ULTRAFILTRATION}

The present invention relates to a method of manufacturing unmature cheese using ultrafiltration, and more particularly, in the manufacture of unmature cheese, further comprising an ultrafiltration process that does not require separation of curd and whey, The present invention relates to a method for producing a resilient, soft, mature cheese with increased yield.

In general, cheese is a food product in which milk and goats, goats, buffalo, sheep, etc. are condensed in the milk and protein of animals. There are more than 1,500 known varieties, and almost 500 kinds are produced worldwide. .

Many types of cheese are known for their manufacturing methods, and can be broadly divided into natural cheese and processed cheese. Natural cheese is a variety of things, such as edible fresh curd and require long-term aging, in the manufacturing process is usually not heated, lactic acid bacteria and enzymes are often left in the cheese. Processed cheese is formed by mixing various natural cheeses, heating, melting, and so on, and developed in the United States because of high preservability, uniform quality, and industrial production.

There are several ways to classify cheese, depending on how the milk is coagulated (enzyme method, acid coagulation, heat coagulation), depending on the type of raw milk (milk, goat milk), and on the way of ripening (unaging, bacterial ripening, Mold maturation), depending on the fat content of the raw material (cream, whole milk, skim milk), cheese hardness (soft, hard) can be divided into various.

Unripe cheese is a white, soft cheese produced mainly by inoculating acid-producing strains or the acid itself in sterilized milk to cause acid coagulation. In addition, the non-mature cheese is characterized by high moisture content, short shelf life, low use of rennet, and no crimping or shaping of curd. In addition, unripe cheese is an excellent source of good protein, minerals and vitamins, especially cheese rich in calcium and other minerals.

The ultrafiltration process was first introduced in cheese making by Maubois et al. In 1969, and this process was mainly used to make soft cheeses with more than 45% moisture content, such as mozzarella, camembert, brie and cottage cheese. Few cases have been applied to manufacture the same hard cheeses (less than 45% moisture content). In order to have the composition of milk fat, protein, and water in the pre-cheese, which has undergone ultrafiltration, it is necessary to maintain a solid content of 50-55% for hard cheeses, which is not an easy task.

An object of the present invention is to provide a production method using ultrafiltration in the production of unaging cheese by comparatively analyzing and evaluating unaging cheese manufactured using ultrafiltration and cheese manufactured by a conventional method.

In addition, an object of the present invention is to provide an unmatured cheese using ultrafiltration prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing unaged cheese using ultrafiltration, characterized in that it further comprises an ultrafiltration process in a conventional cheese production method.

In addition, the present invention provides an unmatured cheese using ultrafiltration prepared by further comprising an ultrafiltration process.

According to the present invention as described above, since the whey protein is collected into the casein matrix during ultrafiltration, the yield is increased by 10 to 30%.

In addition, in the general cheese manufacturing process, the present invention has the effect of reducing the energy consumption as a whole compared to the long heating time.

In addition, the present invention can reduce the amount of enzyme by shortening the time required for milk coagulation, and since there is almost no protein in the permeate after ultrafiltration except for some non-protein nitrogen, whey in conventional cheese production The disposal problem can be reduced.

1 is a schematic diagram showing a conventional manufacturing process of unmature cheese.
Figure 2 is a schematic diagram showing the manufacturing process of unmature cheese using a cheese base.
Figure 3 shows the results of electrophoresis analysis of unmature cheese protein.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing unmatured cheese using ultrafiltration, which further comprises an ultrafiltration process in producing the unmatured cheese.

First, the raw material oil used in the present invention includes milk, goat oil, sheep milk, camel oil, water oil, horse oil, etc., wherein the raw material oil is sterilized at 75 ° C. for 15 seconds by a high temperature short time sterilization method and then 30 to 32 It is good to use after cooling to ℃.

In addition, in the present invention, it is preferable to form a curd by adding the coagulase or an acid to pH 4.6 for 4 to 6 hours. As a coagulase, pepsin is a protease that cleaves a polypeptide bond of a protein. Animal coagulants such as (pepsin), vegetable coagulases such as Ficin, microbial coagulases such as Mucor Fuegers may be used, and most preferably animal coagulase rennet (calf slaughter by-product).

In addition, the present invention relates to the addition of clotting enzyme, particularly about an hour before rennet Streptococcus Thermo filler's (Streptococcus thermophilus ) , Lactobacillus bulgaricus , Lactobacilus Lactobacilus cremoris ) , Lactobacillus acidophilus ) , leuconostock citrobolium ( Leuc citrovorum ) , Bifidobacterium bifidum , and Candida kefir ), Saccharomyce cerevisiae ), a starter (starter) such as lactic acid bacteria such as alcohol-producing bacteria and aromatic strains is good to add to the raw material oil, through the above process can reduce the rennet activity, and also shorten the coagulation reaction time.

In addition, the present invention provides a manufacturing method for sterilization for 30 minutes at 62 ℃ by low temperature long time sterilization method before ultrafiltration of the raw material oil in order to prevent contamination of microorganisms that can occur during ultrafiltration.

In the present invention, the concentration coefficient of the concentrated oil during ultrafiltration is preferably 2.5.

In addition, the present invention provides a manufacturing method of heat treatment while stirring at an appropriate rate and strength by increasing the ratio from 30 ℃ to 55 ℃ for 1 hour 30 minutes after the above process.

In addition, the present invention provides a manufacturing method to produce a final product by excluding the whey after heat treatment, washed with water and then cooled and sealed to store at 5 ℃.

The present invention also provides an unmatured cheese using ultrafiltration prepared by further comprising an ultrafiltration process as described above.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example  One. Unmaturation  Manufacture of cheese

Raw oil was supplied from Konkuk Dairy by using high quality crude oil which passed various crude oil inspections.In order to prevent microbial contamination that can occur during ultrafiltration, low temperature and long time sterilization method (LTLT method; 62 ℃) / 30 minutes). The ultrafilter was operated using a DSS Lab Unit M 20 (Denmark), a spiral wound type, equipped with a membrane of molecular weight cut-off 20,000 Da of collodion, and the operating conditions are shown in Table 1. . The concentration factor of the concentrate was set to 2.5 through preliminary experiments.

The test strain was TCC-3 (Chr. Hansen, Denmark), which was a 1: 1 mixture of thermophilus ( Streptococcus salivarius subsup. Thermophilus ) and bulgaricus ( Lactobacillus delbrueckii subsp. Bulgaricus ). In addition, the clotting enzyme rennet was used as a standard plus 900 product (Chr. Hansen, Denmark).

Operation conditions of ultrafiltration for cheese base production Module DSS Lab Unit M 20 Membrane Gr90pp (Denmark) Temperature 50 ℃ Inlet pressure 6 bar Outlet pressure 2 bar Quality of the material collodion

Concentration = Volume of Frist feed / Volume of Final feed

(One) Raw oil  Used Unmaturation  Manufacture of cheese

The crude oil was sterilized by a high temperature short time sterilization method (HTST method; 75 ° C / 15 seconds) and cooled to 31 ° C. As shown in Fig. 1, the cooled crude oil was allowed to stand for 4 to 6 hours until a pH of 4.6 was added by adding a starter and a rennet. After cutting with an 8mm cheese knife at pH 4.6, it is left to stand for about 15 minutes, and then it rises at a constant rate to 30-38 ℃ for the first 30 minutes, 38-45 ℃ for 30 minutes, and 55 ℃ for the remaining 30 minutes. Heat treatment with stirring. The whey was then removed and washed with purified water to cool the cheese to 33-35 ° C. and once again to 5 ° C. The curd was sealed by completely removing the wash water for 10 hours from a bag and stored in a 5 ° C. refrigerator (Yoon, YC, SS Kim, & HC Kwon, Korean J. Dairy Sci, 15, 66-72, 1993).

(2) Ultrafiltration  Used Unmaturation  Manufacture of cheese

Preparation of unmature cheese using ultrafiltration is shown in FIG. The crude oil was sterilized by low temperature long time sterilization (LTLT method; 62 ° C./30 minutes) and ultrafiltered with a concentration factor of 2.5. The cheese base (concentrate) obtained by ultrafiltration was used for cheese production.

Experimental Example  One. Ultrafiltration  Used Unmaturation  Analysis of the efficacy of cheese

In the present invention, the cheese prepared from the raw material oil as a control, the cheese base obtained by ultrafiltration as a cheese treatment group was sampled at regular intervals during storage to compare and analyze the following efficacy.

(1) general component analysis

The general ingredients of the cheese prepared in Example 1 were measured according to the AOAC method (1990), moisture content at 105 ℃ atmospheric pressure drying method, ash content is 550 ℃ direct ashing method, lactose measured by Munson-Walker method It was. In addition, crude protein content was analyzed by Kjeldahl method, crude fat content by Soxhlet method and the results are shown in Table 2 and Table 3.

Immediately after receiving the feed, the general ingredients were 12.92% of total solids, 0.8% of ash, 4.88% of lactose, 3.65% of protein, and 3.81% of fat. Compared with the raw milk, the total content of the concentrate increased, except for lactose, and the total solid content increased about 1.6 times, protein about 1.8 times, and fat about 1.7 times. The general component of the permeate increased the lactose content and the other components significantly decreased compared with the raw oil. The higher ash content of the concentrate than the crude oil is believed to be due to the mineral bound to the protein. It is a colloidal state and does not escape into the permeate during ultrafiltration.

The content of all ingredients except non-protein nitrogen was increased in comparison with the control, compared with the control, and the content of total solids and total nitrogen was significantly increased (P <0.05).

The cheeses prepared by both methods accounted for a large percentage of total nitrogen in the total solids content. The total nitrogen content of the cheeses made with the cheese base was higher than that of the control. In addition, the total solid content of the cheese was found to increase when ultrafiltration.

In this experiment, it was observed that the lactose content of the samples during the storage period decreased at a constant rate, because the lactobacillus decomposed lactose and produced lactic acid. In addition, the NPN content of the non-aging cheese produced by ultrafiltration was smaller than that of the control.

General components of raw milk, cheese base and permeate Components (%) raw milk retentate permeate TS ^{1 )} 12.92 ^b 20.61 ^a 5.62 ^c Ash 0.80 ^b 1.06 ^a 0.48 ^c Lactose 4.88 ^b 4.90 ^b 5.38 ^a Protein 3.65 ^b 6.52 ^a 0.43 ^c Fat 3.81 ^b 6.59 ^a 0.21 ^c

^ac means values with different letters on the same bars are significantly different (P <0.05).

¹⁾ TS: Total solid

General components of unripened cheese made with raw milk, cheese base during the storage period Sample 0 1 week 2 week TS ^{1 )}
Control 27.29 ^b 28.54 ^ab 29.06 ^a CB cheese 41.04 ^a 42.39 ^a 43.08 ^a Ash
Control 0.83 ^b 0.88 ^ab 0.92 ^a CB cheese 0.86 ^b 0.90 ^ab 0.93 ^a Lactose
Control 3.95 ^a 3.86 ^a 3.74 ^b CB cheese 4.32 ^a 4.24 ^a 4.19 ^b TN ^{2 )}
Control 11.31 ^a 11.49 ^a 10.89 ^b CB cheese 22.54 ^a 23.20 ^a 22.13 ^a NPN ^{3 )}
Control 0.723 ^b 0.0728 ^b 0.0813 ^a CB cheese 0.0573 ^a 0.0567 ^a 0.0610 ^a Fat
Control 12.20 ^a 12.36 ^a 12.33 ^a CB cheese 12.29 ^a 12.41 ^a 12.49 ^a

^ac means values with different letters on the same bars are significantly different (P <0.05).

¹⁾ TS: Total solid

²⁾ TN: Total nitrogen

³⁾ NPN: Non protein nitrogen

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

(2) Evaluation of Physicochemical Properties

Factors affecting cheese yield include milk composition, bacterial and somatic cell counts, lactation stages and seasons, genetic diversification of milk proteins, cold storage of milk, heating of milk, milk sterilization and whey protein binding, homogeneity and microfluidization It is influenced by many factors such as the type of starter strain and growth medium, addition of calcium chloride, type of rennet, hardening at cutting, grain size, design and operation of cheese bats, and curd systems.

Yield (%) was calculated according to the following formula which completely removes the wash water for 1 hour from the curd washed by AOAC (1990) and divides the weight by the weight of crude oil used.

Cheese made with cheese base yielded a 23% improvement over the control. Whey protein, which makes up 20% of all whey protein in cheese bases, remains in curd. Basically they are soluble over a wide range of pH, so in this respect they differ markedly from casein precipitated at low pH. Incorporating whey protein into cheese significantly improves the nutritional value of the cheese and greatly improves cheese production efficiency due to increased yields. The cheese base is ultra-filtration of the raw material oil to remove moisture in advance. This was followed by the usual cheese making process, with little whey release (see Table 4).

Comparison of yield of unripened cheese made with raw milk, cheese base Sample Control CB cheese Yield (%) 23.03 28.32

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

In addition, the solidification time was measured at 30 minutes interval from the addition of Rennet until the optimum cutting point pH 4.6 ~ 4.9. Table 5 shows the solidification time until reaching the cutting pH (pH 4.6 ~ 4.8) of the unmature cheese made with crude oil and cheese base. The production of cheese using a cheese base was slower in pH and slower to solidify than using crude oil.

Comparison of coagulation time of unripened cheese Sample Control CB cheese Cutting Time (min) 330 450 Cutting pH 4.62 4.76

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

In addition, 10g of cheese samples were taken and mixed with 90ml of distilled water and homogenized at 8000 rpm for 1 minute using a homogenizer (homogenizer; S & T LAB Co., China). pH was measured using a glass electrode pH meter (Mettler-Toledo GmbH 8603 Schwerzenbach Switzeland, Seven Easy, China). Table 6 shows the pH changes during storage periods of raw milk and cheese-based cheeses. Both cheeses had a significant decrease in pH during storage (P <0.05).

Comparison of pH of unripened cheese Sample 0 1 week 2 week pH
Control 4.62 ^a 4.55 ^b 4.41 ^c CB cheese 4.76 ^a 4.61 ^b 4.46 ^c

^ac means values with different letters on the same bars are significantly different (P <0.05).

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

In addition, SDS-PAGE analysis of cheese protein was performed using a 14% separating gel of the cheese lyophilized samples after cheese preparation made from cheese base to analyze the content of casein and whey protein.

The sample was solubilized with a stop solution containing 1% SDS [1.25M-Tris.HCl (pH 6.8), glycerol, 10% bromophenol blue, DTT (Dithiothreitol)], heated and denatured at 95 ~ 100 ℃ for 2 minutes, followed by electrophoresis. (PowerPac Basic, BIO-RAD, USA) loaded at 30mA for about 30 minutes. The gel was electrophoresed and stained with a staining solution, followed by destaining with a destaining solution to observe the band.

It is preferable that the maximum value of whey protein content in the whole protein is similar to that of raw oil. As a result of conducting the electrophoretic analysis to determine this, the whey protein content of the cheese was found to be the same as the raw oil. This suggests that whey protein has been transferred from raw oil to product.

In addition, the tissue properties of the cheese was carried out using a texture analyzer (Sun Scientific Co., Japan) by applying the method of Harvey et al. (1982), the measurement conditions are shown in Table 7. In the test, the cheese is placed in a round cup (material; plastic, inner diameter; 6cm), and then the probe is moved down by 50% of the sample height in the cup to make a double puncture and use the curve shown to analyze and calculate elasticity ( Elasticity, cohesiveness, chewiness, brittleness, etc. were obtained.

Operation conditions for texture rpofile analysis testing of Cottage cheese Probe 30 mm circle (No. 11) Maximum load 2000 g Table speed 60 mm / min Chart speed 15 mm / min Distance 5 mm

In general, the body and texture grades of cheese are used as an important factor in assessing the quality, and the body is the quality perceived when it is touched, which includes firmness (viscosity and modulus), elasticity and smoothness (homogeneity). Refers to complex physical properties. Texture is an identifiable quality except color, which is defined as the overall physical sensation that is detected in food during manufacture, and includes both an absent of cracks and an easy breaking of a plug. (Prentice, 1972; Davis, 1965).

As a result, as shown in Table 8, the elasticity of the cheese-based cheese immediately after preparation showed a higher value than the control. The elasticity of the two cheeses appeared to decrease slightly as the shelf life increased, but there was no significant difference (P <0.05). Cohesiveness was also higher than that of the control cheeses made with the cheese base as in the elasticity. Both cheeses showed little change after the storage period, but the control group decreased slightly after 2 weeks of storage (P <0.05).

Chewability was higher in the control than cheese made with the cheese base. The control group decreased the value during the storage period, but the cheese produced with the cheese base showed no significant difference (P <0.05).

Brokenness was much higher in cheese based cheese compared to the control. After 1 week of storage, both cheeses decreased slightly, but after 2 weeks there was no significant change (P <0.05). Taken together, it can be seen that the cheese made with the cheese base is more elastic than the control and the curd has a soft texture during chewing.

Texture of unripened cheese made with raw milk, cheese base during the storage period Sample 0 1 week 2 week Elasticity (%)
Control 76.62 ^a 81.43 ^a 73.25 ^a CB cheese 90.98 ^a 83.34 ^a 78.48 ^a Cohesiveness (%)
Control 70.74 ^a 65.08 ^a 55.47 ^b CB cheese 86.19 ^a 86.27 ^a 80.43 ^a Chewiness (g)
Control 192.66 ^a 146.52 ^b 133.15 ^b CB cheese 162.54 ^a 162.22 ^a 155.23 ^a Brittleness (g)
Control 12974.7 ^a 9683.5 ^b 8727.8 ^b CB cheese 16122.6 ^a 15337.2 ^ab 14412.8 ^b

^ac means values with different letters on the same bars are significantly different (P <0.05).

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

(3) evaluation of sensory characteristics

For the sensory evaluation, three items were evaluated using the IFT sensory evaluation method of Wolf and Donatoni (1979) and the method of Davis and Law (1984) as body, texture, appearance and flavor. The evaluation criteria were very good (5 points), good (4 points), medium (3 points), poor (2 points) and unacceptable (1 point).

Statistical analysis was analyzed by GLM (General Linear Model) procedure of SAS program (Statistics Analytical Sustem, USA, 1999), and the comparison between the means of the mean was performed by the Duncan's multiple ragne test. 0.05).

The appearance of unripe cheese is milky white, the tissue should be uniformly flexible and elastic. In addition, when the cheese is stored, there should be no whey separation and no visible dry particles. The taste should have a pure sour taste that is not irritating. The new recipe for producing unripe cheese from a cheese base can affect the structure and structure, as well as the flavor. As a result, as shown in Table 9, cheese made with cheese base showed positive preferences in Body & texture, Appearance and Flavor. Cheese made with a cheese base was characterized by a shiny and slippery appearance and a good structure compared to the control. It is believed that the control prepared by the traditional method was due to the disproportionate whey release of the sack method used in the final washing and whey removal (P <0.05).

In case of ultrafiltration, casein concentration in milk may be concentrated, resulting in natural flavor and texture, improved viscosity, and reduced whey separation during refrigeration.

Sensory scores of unripened cheese made with raw milk, cheese base during the storage period Sample 0 1 week 2 week Body & texture
Control 4.44 ± 0.50 ^a 3.14 ± 0.59 ^b 1.75 ± 0.46 ^c CB cheese 4.81 ± 0.37 ^a 4.34 ± 0.39 ^b 3.05 ± 0.31 ^c Appearance
Control 4.43 ± 0.42 ^a 3.34 ± 0.46 ^b 2.46 ± 0.49 ^c CB cheese 4.63 ± 0.52 ^a 4.07 '± 0.41 ^b 3.63 ± 0.35 ^b Flavor
Control 4.3 ± 0.44 ^a 3.45 ± 0.48 ^b 2.54 ± 0.50 ^c CB cheese 4.75 ± 0.46 ^a 3.69 ± 0.46 ^b 3.06 ± 0.56 ^c

^ac means values with different letters on the same bars are significantly different (P <0.05).

Control: cheese made with raw milk

CB cheese: cheese made with cheese base

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

Method for preparing unmature cheese using ultrafiltration comprising the following steps:
(1) sterilizing the raw material oil by a low temperature long time sterilization method (LTLT method);
(2) ultrafiltration with a concentration factor of 2.5 to obtain a concentrate;
(3) sterilizing the concentrate by a high temperature and short time sterilization method (HTST method) and then cooling the concentrate;
(4) adding a starter and a curdling enzyme to the cooled raw material oil and standing for 4 to 6 hours to form a curd (curd);
(5) cutting the curd to a size of 5 to 10 mm at a pH of 4.4 to 4.85, and then standing for 10 to 20 minutes;
(6) heat-treating while stirring by raising the temperature of the said still curd to 30-55 degreeC; And
(7) removing the whey from the heat treated curd, and then washed with purified water to cool the cheese.
The method of claim 1,
The raw oil is milk, goat oil, sheep milk, camel oil, water oil, horse oil manufacturing method of unmature cheese using ultrafiltration, characterized in that any one or more selected from the group consisting of.
The method of claim 1,
The low temperature long time sterilization method (LTLT method) is a method of producing uncooked cheese using ultrafiltration, characterized in that performed for 30 minutes at 62 ℃.
The method of claim 1,
The high temperature short time sterilization method (HTST method) is a method for producing uncooked cheese using ultrafiltration, characterized in that performed for 15 seconds at 75 ℃.
The method of claim 1,
The starter may be Streptococcus thermophilus , Lactobacillus bulgaricus , Lactobacilus cremoris , Lactobacillus acidophyllus , Lactobacillus acidophilus , or L. Leuc citrovorum ), Bifidobacterium bifidum , Candida kefir (C andida kefir ), Saccharomyce cerevisiae , Saccharomyce cerevisiae , characterized in that any one or more selected from the group consisting of lactic acid bacteria Method for producing unmatured cheese using ultrafiltration.
The method of claim 1,
The coagulation enzyme is pepsin (Pepsin), Ficin (Ficin), Mukor Fuegers and rennet any one selected from the group consisting of �� phase of the production of unmature cheese using ultrafiltration.
delete delete delete Unmature cheese using ultrafiltration prepared by the method of any one of claims 1 to 6.

Images