KR101395656B1 - Natural Cheese manufacture added with whey powder and bean curd Sunmul powder and preparation method thereof - Google Patents

Abstract

The present invention relates to a cheese having an antioxidative activity to which whey powder, tofu pure product powder or a mixture thereof is added, and to a method for preparing the same, and more particularly, to a method for preparing cheese, comprising: (a) preparing a cheese raw material mixture by adding whey powder to crude oil; (b) sterilizing the cheese raw material mixture, cooling and fermenting the mixture; (c) adding a coenzyme (rennet) to the fermented product to prepare a curd; (d) cutting the curd and stirring to remove whey; (e) mixing whey powder, tofu preparations and mixtures thereof with the curd from which the whey has been removed; (f) pressing and molding the resultant, followed by a salt treatment; And (e) aging the edible curd. The present invention also relates to a method for producing cheese having high calcium and antioxidative activity. The method for producing cheese according to the present invention has a cost reduction effect by shortening the ripening period by promoting the ripening of cheese through the step of adding whey powder, two kinds of pure product powder or a mixture thereof to crude oil and curd. Cheese can be usefully used as a high-function cheese including a high amount of pinitol which exhibits excellent antioxidative activity as well as a hypoglycemic (antidiabetic) and hypotensive (antihypertensive) effect.

Description

FIELD OF THE INVENTION [0001] The present invention relates to cheeses containing whey powder and tofu pure powder,

The present invention relates to high calcium added with whey powder and / or tofu puree powder, cheese having antioxidative activity and a process for producing the same.

Due to the rapid growth of the national economy and the improvement of the national income, the dietary habits of Korean consumers are rapidly changing. In addition to the economic growth, the dairy industry has also made great progress in a relatively short history compared to other food industries. In particular, among the dairy industry in Korea, the cheese industry has shown remarkable progress. Generally, cheese is produced in many countries including the United States and Canada, Europe, South America and Oceania. In Europe, Respectively.

Koreans' consumption of cheese is relatively low compared to Europeans, but recently it is rapidly increasing due to changes in diet. Therefore, cheese is a major source of milk protein, calcium, and fat, making it an important food industry that contributes to the promotion of the national health of Korea. Consumption of cheese per capita as measured by Koreans is 1.2Kg In 2011, the amount is 1.60 kg.

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.

Korean Patent Laid-Open No. 10-2009-0045492 discloses a method for producing cheese using deep-water having excellent taste and nutrition, and Korean Patent No. 10-623002 Korean Patent No. 10-402419 discloses a processed cheese containing kimchi and a process for producing the same, and Korean Patent Registration No. 10-759150 Discloses a calcium-enriched cheese supplemented with a calcium supplement.

However, the high-performance cheese developed by these conventional techniques is not yet in the form of high-performance cheese in the form of natural cheese, in which domestic crude oil is used as the form of processed cheese using imported cheese curd There is almost no cheese that is microscopic and gives antioxidant functionality.

Antioxidation refers to the prevention of various oxidative effects in the body. The lipid present as a biological membrane or lipoprotein is attacked by free radicals generated in the body to form various kinds of peroxides. Peroxides and Decomposition products, etc. are highly reactive and change the structure and function of the surrounding biomolecules to increase the aging phenomenon and various chronic diseases.

There are many antioxidant defense mechanisms in the body that can neutralize these free radicals and protect the body. (Superoxide), NO (nitric oxide ), NO 2 (nitrogen dioxide), OH (hydroxyl), ROO (proxyl), RO (alkoxyl), HO 2 (- O 2 occurring in human disease, and aging the body metabolic processes hydroperoxyl radicals and the like. In vivo, superoxide dismutase (SOD), an antioxidant enzyme in liver and red blood cells, reduces superoxide radicals to H ₂ O ₂ as a means of biological defense from free radicals such as these harmful radicals The H ₂ O ₂ produced in this case is obtained by removing free radicals by antioxidant enzymes such as catalase (CAT), glutathione-peroxidase (GSH-px), vitamin E and glutathione, To protect it from oxidative damage.

However, when such an antioxidant defense system declines to such an extent that free radical formation can not be controlled, the oxidative stress and damage of the tissue are promoted, and the excess free radicals and lipid peroxides produced in the body are oxidized by oxidative stress such as protein oxidation and DNA damage . The major causes of death in Koreans are cancer, cerebrovascular disease, cardiovascular disease, and diabetes. According to reports, reactive oxygen species (ROS), which is a free radical, is the main cause of these diseases It is known to be able. Therefore, antioxidants can directly or indirectly help prevent metabolic diseases such as cancer, cerebrovascular disease, cardiovascular disease, and diabetes.

Accordingly, the inventors of the present invention have conducted studies to develop functional cheeses having excellent antioxidant activity, and found that cheeses produced by adding whey powder, pure whey powder, or a mixture thereof to the cheese show high calcium and excellent antioxidative activity, Diabetic) and blood pressure lowering (antihypertensive) effect. The present invention has been completed based on this finding.

Korean Patent Publication No. 2009-0045492 Korean Patent No. 0623002 Korean Patent No. 0759150

Accordingly, an object of the present invention is to provide a method for producing cheese having high calcium and antioxidative activity.

Another object of the present invention is to provide a high calcium and antioxidant-functional cheese prepared by the above-described method.

In order to achieve the object of the present invention, the present invention provides a method for producing cheese, comprising the steps of: (a) preparing whey powder by adding whey powder to crude oil, (b) sterilizing the cheese raw material mixture, step; (c) adding a coenzyme (rennet) to the fermented product to prepare a curd; (d) cutting the curd and stirring to remove the whey; (e) mixing whey powder, tofu or a mixture thereof with the whey-removed curd; (f) pressing and molding and then salt-treating; And e) aging the edible curd. The present invention also provides a method of producing cheese having high calcium and antioxidative activity.

In one embodiment of the present invention, in step (a), the crude oil may have a titratable acidity of 0.14 to 0.15% and a pH of 6.7 to 6.8.

In one embodiment of the present invention, the whey powder added to the crude oil in the step (a) may be added in an amount of 1 to 10% by weight based on the crude oil.

In one embodiment of the present invention, the mixture (weight ratio) of the whey powder and the tofu powder may be 3: 0.5 to 3: 1 in the mixture of the whey powder and the tofu powder added to the curd in the step (e) .

In one embodiment of the present invention, the sterilization treatment in step (b) is performed at a low temperature of 60 to 63 DEG C for 20 to 30 minutes and at 72 to 73 DEG C for 12 to 15 seconds, Can be performed by inoculation.

In one embodiment of the present invention, the coenzyme added in step (c) may be 1.0 to 20 ml based on 100 kg of crude oil.

In one embodiment of the present invention, in the step (f), the salt treatment may be performed by immersing in 20% salt water for 1 hour to 3 hours to 4 hours.

The present invention also provides a cheese having antioxidant activity produced by the method of the present invention.

In one embodiment of the present invention, the cheese may have a pinitol content of 0.1 μg / 100 g to 10 μg / 100 g.

In one embodiment of the present invention, the cheese may be selected from the group consisting of fresh cheese, camembert cheese, tilted cheese, cheddar cheese, velvet cheese, gouda cheese and appetizer cheese.

The cheese manufacturing method according to the present invention has a cost reduction effect by shortening the ripening period by promoting the ripening of cheese through the step of adding whey powder, pure wheat powder or a mixture thereof to the crude oil, and the cheese Can be usefully used as a high-function natural cheese including a high amount of pinitol which not only exhibits excellent antioxidative activity but also has a hypoglycemic effect (antidiabetic effect) and a hypotensive effect (antihypertensive effect).

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a simplified illustration of the Camembert cheese manufacturing process of the present invention.
Figure 2 is a simplified illustration of the process for making fresh cheese of the present invention.
Figure 3 is a simplified illustration of the process for making tilted cheese of the present invention.
4 is a graph showing the total phenolics content of the camembert cheese added with whey powder according to the aging period of the whey powder added.
FIG. 5 is a graph showing changes in water soluble nitrogen compounds (WSN) according to aging period of Camembert cheese prepared by adding whey powder. Here, WSN is one of indexes of cheese aging, .
6 is a graph showing DPPH radical scavenging activity according to aging period of Camembert cheese prepared by adding whey powder.
FIG. 7 is a graph showing the total phenolics content of the fresh cheese prepared by adding whey powder, tofu pure powder or a mixture thereof to the whey powder, the tofu pure powder or the mixture thereof according to the storage period.
FIG. 8 is a graph showing DPPH radical scavenging activity of fresh cheese prepared by adding whey powder, tofu pure product powder or a mixture thereof to storage time.
FIG. 9 is a graph showing total phenolics content of whey powder, tofu pure product powder or a mixture thereof, according to the addition amount of whey powder, tofu pure product powder or mixture thereof of tilted cheese prepared by adding whey powder, tofu pure product powder or mixture thereof.
FIG. 10 is a graph showing DPPH radical scavenging activity according to aging period of tilted cheese produced by adding whey powder, tofu pure powder or a mixture thereof.
11 is a graph showing WSN results according to aging period of Camembert cheese prepared by adding whey powder.

According to the present invention,

(a) preparing a cheese raw material mixture by adding whey powder, tofu pure material powder or a mixture thereof to crude oil and curd;

(b) sterilizing the cheese raw material mixture, cooling and fermenting the mixture;

(c) adding a coenzyme to the fermented product to prepare a curd;

(d) cutting the curd and stirring to remove whey;

(e) mixing the curd with whey powder, tofu powder, or a mixture thereof;

(f) pressing and molding the resultant, followed by a salt treatment; And

and (e) aging the above-mentioned edible curd. The present invention further provides a method for producing cheese having high calcium and antioxidative activity.

In the present invention, 'whey' is a byproduct produced when crude oil is solidified in the process of producing natural cheese, and curd is separated and the remaining liquid is used as raw material for crude cheese or casein. These whey contain lactose, whey protein, minerals, water-soluble proteins and trace amounts of fat.

In the present invention, 'whey powder' was purchased from Sogang Dairy Co., and the general ingredient contents thereof are shown in Table 13.

In the present invention, 'soybean curds whey' refers to a by-product produced in the production of tofu. That is, the tofu is prepared by coagulating protein by adding a coagulant to heated soymilk. In this case, It is said tofu pure. These tofu products contain carbohydrates, crude protein, crude fat, crude ash, amino acids and sugars.

In the present invention, the 'tofu pure product powder' is obtained by collecting the tofu produced during the manufacturing process of the tofu of the professional manufacturer of tofu in Unyong-ri, Ju-am-ri, Suanchun, Jeonnam, separating the tofu pure product, It is.

The present inventors have found that cheese prepared through the steps (a), (b), (c), (d), (e) and (f) sequentially has excellent antioxidative activity, The branch first identified the high content of pinitol. Therefore, the production method of the present invention can be usefully used for producing high-function (high calcium, antioxidant, antidiabetic, antihypertensive, etc.) natural cheeses.

Hereinafter, the production method of the present invention will be described in detail.

In the method for producing cheese having antioxidative activity of the present invention, step (a) is a step of preparing a cheese raw material mixture by adding whey powder to crude oil.

In one embodiment of the present invention, the crude oil may have a titratable acidity of 0.14 to 0.15% and a pH of 6.7 to 6.8, but is not particularly limited thereto.

In the step (a) of the present invention, the whey powder to be added to the crude oil may be commercially available whey powder, or it may be used directly. Tofu puree powder added to crude oil can be directly prepared through drying after separating the tofu produced in the production of tofu by separation using an ultrafiltration membrane.

In one embodiment of the present invention, the added whey powder is added in an amount of 1 to 10 wt% based on the crude oil, and the whey powder, the tofu pure powder, or the mixture thereof is 0.1 to 10.0 wt% To 3% by weight.

In the step (a) of the present invention, a mixture of whey powder and tofu powder may be added to the crude oil. In such a case, the mixing ratio (weight ratio) of the whey powder to the tofu powder is preferably 3: 1 .

In the method for producing cheese having antioxidative activity of the present invention, step (b) is a step of sterilizing the cheese raw material mixture prepared through the step (a), cooling, and then fermenting.

In the step (b) of the present invention, the sterilization treatment is performed at a low temperature of 60 to 65 ° C for 20 to 40 minutes, at 70 to 72 ° C for 1 minute to 5 minutes, cooling is performed at 30 to 35 ° C, Can be performed by inoculating the starter.

In the above, 'starter' refers to a liquid or a powder that purely cultivates lactic acid bacteria or fungi that ferment milk and helps fermentation. "Lactic acid bacteria starter" is used to produce lactic acid and break down protein to produce flavor. It is also used with "fungus starter" when producing cheese using useful fungi. It also decomposes protein and fat, To promote the aging process.

The lactic acid bacteria starter which can be used for producing cheese according to the present invention may be any conventional strains used for fermenting cheese, and is not particularly limited, but preferably includes probiotics, At least one starter strain selected from the group consisting of Streptococcus spp., Lactobacillus spp., Leuconostoc spp. And Lactococcus spp. Can be used. In the present invention, the starter strain may be added in an amount of 1 to 2% by weight based on the whole composition.

For example, Camembert cheese is CHR. (FLORA-DANICA CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ), and cheddar cheese is available in CHR. HANSEN's FLORA-DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ), and in the case of Bemberg cheese, CHR. HANSEN's ABT-5 ( Streptococcus salivarius ssp. thermophilus , Lactobacillus delbreukii subsp. bulgaricus , Lb. acidophilus , Bifidobacterium lactis , Probiotics ) can be used. When making gouda cheese, CHR. HANSEN's FLORA-DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) can be used. In addition, when preparing Appenzeller cheese, CHR. HANSEN's FLORA-DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) and KAZU 300 (Rhodia Co., France; Lactococcus lactis subsp. lactis , Lactococcus lactis subsp cremoris , Lactococcus . subsp. lactis biovar . diacetylactis , Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus helveticus ) can be used.

In an embodiment of the present invention, when Camembert cheese is to be manufactured, it may be inoculated with a penicillium strain, which is a fungal starter, in addition to the lactic acid bacteria starter. In the following experiment of the present invention, FLAMEN-DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) as a fungus starter, Penicillium suspension (Suspension ) as a fungus starter was purchased from Chr-Hansen (Denmark) Penicillum in the manufacturing process after the cheese starter inoculation when (1/3), salting mixture (1/3), and the spraying time (1/3) in the purchase a candidum strain suspended in a sterile DW 1.0L divided by the test distinguishes usage Respectively.

In the method for producing cheese having antioxidative activity of the present invention, step (c) is a step of producing a curd by adding a coenzyme to the fermented product fermented through the step (b).

The 'cofactor enzyme' is a proteolytic enzyme that cleaves a polypeptide bond of a protein. It functions to hydrolyze a milk protein and coagulate milk to form a curd. An enzyme such as pepsin and an enzyme such as Ficin A vegetable fermentation enzyme, and a microbial fermentation enzyme such as Mucor fujillus. The most commonly used rennet is expensive as a by-product of calf slaughter.

In one embodiment of the present invention, the coenzyme added in step (c) may be rennet, and may be added in an amount of 1 to 20 ml based on 100 kg of crude oil.

In step (e) of the method for producing cheese having antioxidative activity of the present invention, whey powder, tofu pure product powder and a mixture thereof are mixed with the curd prepared through steps (d) and (c) The next step is salt-treatment.

The method of removing whey from cheeses is very different for each type of cheese to be manufactured. First, when a hard curd is cut in a jelly form, a thin film is immediately coated. The whey is removed through a process of passing through the curd, do. Therefore, the more curd cut, the more whey the whey can be removed. Therefore, depending on how the curd size is cut, there is a difference in the moisture content of the cheese, that is, as the curd is minced, the more the whey goes out, the harder the cheese is made.

In the present invention, whey can be removed by cutting the curd and then stirring. Preferably, after the curd is cut, the whey can be removed by stirring at 30 to 35 ° C for 20 to 45 minutes . In addition, the removal of whey by stirring can be repeated several times. It can also be carried out with the addition of water, preferably hot water, to form a mild flavor of the cheese, and after whey removal, the whey in the curd can be physically removed, if necessary, further in vat. In the above process, the whey-removed curd is placed in a mold, and then the mold is inverted at intervals of 30 minutes to 1 hour, and then pressed at 20 to 25 ° C. overnight.

"Salt" is the process of adding salt to the curd during the cheese making process. It plays an important role not only in changing the taste, moisture content and texture according to the amount of salt, but also in helping to form lactic acid and inhibiting microbial propagation . It also promotes the drying process, which helps to form the outer surface of the cheese. It also helps the growth of special maturing bacteria and improves the taste and flavor of cheese.

In the present invention, the salt treatment can be performed so that the concentration of salt is 1.5 to 20.0% (w / w) of the curd weight, and the salt can be directly sprayed or applied onto the curd, Or the like. The molding and pressurization can be carried out as long as it is a method commonly practiced in the art.

In one embodiment of the present invention, the salt treatment may be performed by immersing the salt in 20% brine for 3 hours to 4 hours per kg.

In the method for producing cheese having high calcium and antioxidative activity according to the present invention, step (f) is a step of aging the salt-added curd through steps (a) to (e).

After the step (e) of the present invention, the chlorinated curd is then aged at a proper temperature and humidity to form a cheese having a unique color, texture, taste and flavor. The environment of aging room should maintain constant humidity and temperature. In the present invention, the aging can be preferably performed for 15 days to 6 months while maintaining a temperature of 5 to 15 DEG C and a humidity of 85 to 95%.

In Example 1 of the present invention, the chlorinated curd was sprayed with penicillium suspension at 16 to 18 DEG C and R / H 85% once a day for 7 days to cover all of the penicillium mycelium on the cheese surface, After completion of spraying, transfer to an aged hull at 6 to 10 ° C and R / H 95% to mature the inside of the cheese. During ripening, the mixture is turned over daily and aged for 15 days in total.

In general, it takes at least three weeks for the cheese to be aged, and it can be seen that the fermentation period of the cheese according to the present invention is very short. This is because the whey powder is added to the crude oil in the step (a) To promote the ripening of.

Therefore, when the cheese of the present invention is manufactured, the period of aging is shortened in addition to the production of the high-performance cheese, thereby shortening the cheese manufacturing time and reducing the manufacturing cost.

The present invention also provides a cheese having an antioxidative activity produced by the above production method.

The cheese of the present invention produced by the above method is characterized by having an excellent antioxidative activity and a high content of pinitol having a blood glucose lowering effect and a blood pressure increasing effect.

In one embodiment of the present invention, the cheese of the present invention may have a pinitol content of 0.1 to 10 μg / 100 g.

The types of the cheese of the present invention may be selected from the group consisting of fresh cheese, camembert cheese, tilted cheese, cheddar cheese, velvet cheese, gouda cheese and appetizer cheese, preferably camembert cheese or tilted cheese cheese .

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Whey powder  Solely-added Camembert  Manufacture of cheese

Prior to the production of cheese having the antioxidative activity of the present invention, the materials used are as described below. First, the crude oil used for cheese production was fresh crude oil milked on the day of Holstein-Friesian breeding in an animal breeding habitat of Sunchon University in Suncheon-si, Jeonnam, Cheese lactic acid bacteria starter, FLORA- DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) was enriched in 10% sterilized skim milk twice a day to increase vitality. In addition, whey powder purchased from Sogang Dairy Company was used.

Whey powders were added to crude oil (T.A 0.14 / `0.15%, pH 6.8), and the mixture was pasteurized at 63 ° C for 30 minutes, cooled to 32 ° C, 200 mL of the corresponding culture medium of FLORA-DANICA, 4 g of CaCl ₂ and 200 mL of Penicillium suspension were inoculated and cultured for 60 minutes. The curd of the coagulated cheese was then cut with a curd knife (1.0 cm x 1.0 cm), then left to stand for 3 minutes, and then slowly stirred at 32 ° C for 30 minutes. After that, the molds were put into the molds for Camembert, and the moldings were performed. The molds were pressed at 23 ~ 25 ℃ for only about 12 hours with the weight of the cheese itself, cut into 1.5cm thick, and then immersed in 20% deionized water for 3 minutes. Respectively. Pre-aging conditions were spraying penicillium suspension at 16 ~ 18 ℃ and 85% R / H for 3 days once every 3 days. After spraying the penicillium mycelium on the cheese surface, The inside of the cheese was aged for a total of 15 days while being inverted daily during aging (see FIG. 1).

At this time, in the case of the test group in which the whey powder alone was added, each of them was added in an amount of 3.0 wt%, 6.0 wt% and 9.0 wt% of the amount of the crude oil.

< Example  2>

Whey powder , Tofu product powder  Or a mixture thereof

Prior to the production of cheese having the antioxidative activity of the present invention, the materials used are as described below. First, the crude oil used for cheese production was fresh crude oil milked on the day of Holstein-Friesian breeding in an animal breeding habitat of Sunchon University in Suncheon-si, Jeonnam, Cheese lactic acid bacteria starter, FLORA- DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) was enriched in 10% sterilized skim milk twice a day to increase vitality. In addition, the whey powder purchased from Sogang Dairy Co., Ltd. was used as the tofu powder, and the 'tofu pure powder' was collected from the tofu produced during the manufacturing process of the tofu specialty manufacturer "Hansol Farming Union" located in Unyongri, Joonam- The tofu pure product was separated and concentrated, and then lyophilized and powdered.

The cheese of the present invention was prepared by pasteurizing the crude oil (T.A 0.14 / `0.15%, pH 6.8) at 63 ° C for 30 minutes, cooling it at 32 ° C, adding 1.0% lactic acid starter (FLORA-DANICA) 200 mL of the culture was inoculated, 4.0 g of CaCl ₂ was added, and the mixture was incubated for 3 hours. 1.54 mL of rennet, diluted 10-fold, was added to the distilled water to solidify the cheese. The curd of the solidified cheese is then placed on a prepared screen with a 1 to 2 cm thick cheesecloth in a ladle, and the whey is removed for 48 hours. (See Fig. 2).

In the test group in which whey powder or tofu pure powder alone was added, 3.0 wt% of whey powder, 3.0 wt% of whey powder, 0.5 wt% of tofu powder, 3.0 wt% of whey powder and 1 wt of tofu powder % &Lt; / RTI &gt;

< Example  3>

Whey powder , Tofu product powder  Or a mixture thereof Til jitter cheese  Produce

Prior to the production of cheese having the antioxidative activity of the present invention, the materials used are as described below. First, the crude oil used for cheese production was fresh crude oil milked on the day of Holstein-Friesian breeding in an animal breeding habitat of Sunchon University in Suncheon-si, Jeonnam, Cheese lactic acid bacteria starter, FLORA- DANICA (CHR. HANSEN Co. Denmark: Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. diacetylactis , Leuconostoc mesenteroides subsp. cremoris ) was enriched in 10% sterilized skim milk twice a day to increase vitality. In addition, the whey powder purchased from Sogang Dairy Co., Ltd. was used as the tofu powder, and the 'tofu pure powder' was collected from the tofu produced during the manufacturing process of the tofu specialty manufacturer "Hansol Farming Union" located in Unyongri, Joonam- The tofu pure product was separated and concentrated, and then lyophilized and powdered.

The cheese of the present invention was prepared by pasteurizing the crude oil (T.A 0.14 / `0.15%, pH 6.8) at 63 ° C for 30 minutes, cooling it at 32 ° C, adding 1.0% lactic acid starter (FLORA-DANICA) 700 mL of culture medium and 4 g of CaCl ₂ were inoculated and incubated for 30 minutes. Then, 16 mL of ten-fold diluted rennet was added to the distilled water to solidify the cheese. The curd of the coagulated cheese was then cut with a curd knife (1.0 cm x 1.0 cm), then left to stand for 3 minutes, and then slowly stirred at 32 ° C for 30 minutes. Then 40% of the whey is removed and hot water at 70-80 ° C is added for 20 minutes in 20% of the amount of milk so that the final temperature is 38 ° C. Stir until the pH is 6.14, then add 0.1 ~ 0.3% of salt to the curd with all of the whey removed. Thereafter, it is put into a mold and pressure is applied. (See Fig. 2).

In the test group in which whey powder or tofu pure powder alone was added, 3.0 wt% of whey powder, 3.0 wt% of whey powder, 0.5 wt% of tofu powder, 3.0 wt% of whey powder and 1 wt of tofu powder % &Lt; / RTI &gt;

< Experimental Example  1>

Whey powder  Solely-added Camembert  Quality analysis of cheese

For the commercialization of Camembert cheese with whey powder, changes in physico - chemical properties and functional properties were investigated during fermentation.

As a result, pH was increased in all test groups as the fermentation of wheat powder added Camembert was aged, and the pH value of fermented wheat flour increased with increasing age. The number of lactic acid bacteria decreased in all test groups as the aging period passed, and the highest decrease was observed in the control group. Water soluble nitrogen compounds were tested for the degree of protein degradation during fermentation. The results showed that the degree of protein degradation increased with aging of Camembert cheese with whey powder. At the end of the fermentation, 3.0 wt.% Treatment and 6.0 wt.% Treatments showed the fastest aging at about 10 to 15 days, and the control and 9.0 wt.% Treatments showed low proteolysis. In the general constituent test, the highest content was found in the protein content and the total solid content in the 6.0 wt.% Addition. In the calcium and phosphorus contents, the addition amount was the highest in the 9.0 wt.

The antioxidant activity was investigated in order to investigate the functionality. At the 0th day of aging, the antioxidant activity was higher in the treatment with whey powder than in the control. At the end of fermentation, the highest activity was observed at 3.0 and 6.0 wt.%, And the total polyphenol content was higher than that of the control at 3.0 wt.% And 6.0 wt.%, (See Figure 2).

On the 0th day, the control and 3.0 wt% treatments were similar to those of common camembert cheese. On the other hand, at 6.0 wt% and 9.0 wt% treatments, . As the aging progressed, the addition of the control and 3.0 wt% did not differ from that of the common camembert cheese. The yield of cheese was lower than that of the control group, but 3.0% by weight of the supplement was similar to the control group.

These results suggest that 3.0 wt% whey powder is most suitable for commercialization in terms of quality change and functionality during the fermentation of Camembert cheese with added whey powder.

The additive constituents of the test and control groups Sample Additive substance Control group No additives Test group 1 3.0% by weight of whey powder Test group 2 Whey powder 6.0 wt% Test group 3 9.0% by weight of whey powder

Calcium content of Camembert cheese prepared by adding whey powder Whey powder content Ca P Con. 710.08 + - 15.9 244.28 ± 1.5 3.0% 833.83 + - 7.2 246.16 ± 0.8 6.0% 879.29 + - 10.1 246.56 ± 2.1 9.0% 1019.50 + - 41.1 359.05 ± 5.5

<Experimental Example 2>

Whey powder , Tofu product powder  Or a mixture of these products

Whey powder, tofu pure product powder or a mixture thereof was added at the ratio shown in the following Table 1, and the change in physicochemical properties and the functionality of the fresh cheese were investigated.

As a result, pH change during storage was gradually decreased in all test groups from the 0th day of storage to the end point of 20th day. Changes in the number of lactic acid bacteria showed the highest number of lactic acid bacteria between 8 and 12 days of storage in all the test groups, and between 4 and 12 days of storage, the number of lactic acid bacteria was higher in the control group than in the control group. The change of lipid peroxidation showed the lowest acidity in the control group from the 0th day of storage to the end of the 20th day.

The antioxidant activity of antioxidant activity was higher than that of the control group from 0 to 20 days of storage, and the highest antioxidative activity was observed in the test group containing 3.0 wt% of whey powder and 1.0 wt% of tofu powder I could. The content of total phenolics tended to increase progressively with the storage period without significant change in the test interval during storage from the 0th day to the 20th day of storage. Pinitol content, which is known as a functional ingredient, was not detected in the non-additive and whey powder extracts of the control group, but a significant amount of pinitol was detected in fresh cheese added with tofu pure powder (see Table 5 below).

In the case of general ingredients, fat was highest in the test group in which 3.0 wt% of whey powder and 0.5 wt% of tofu powder were mixed, and the protein content was the highest in the control group.

As a result of the above analysis, the total amount of lactic acid bacteria, antioxidant activity, total polyphenol content and pinitol content were analyzed. As a result, the cheese of the test group containing 3.0 wt% of whey powder and 1.0 wt% .

Sample Additive substance Control group No additives Test group 1 Tofu pure product powder 0.5 wt% Test group 2 Tofu pure product powder 1.0 wt% Test group 3 3.0% by weight of whey powder Test group 4 3.0% by weight of whey powder + 0.5% by weight of tofu pure product powder Test group 5 3.0% by weight of whey powder + 1% by weight of tofu puree

< Experimental Example  3>

Whey powder , Tofu product powder  Or a mixture thereof Till Jitter  Comparative Analysis of Quality of Cheese

Whey powder, tofu pure product powder, or a mixture thereof was added at the ratio shown in Table 3 below, and the change in physicochemical properties and the functionality of the tilted cheese were investigated.

As a result, the number of lactic acid bacteria increased during the fermentation period, which was 1.0 × 10 ⁸ cfu / g or more at the beginning of fermentation. The addition of 0.5% by weight of whey powder, 0.5% by weight of whey powder and 0.5% by weight of tofu powder gradually decreased from the 4th week of fermentation and the control group gradually decreased after 8th week of the fermentation. However, the addition of whey powder at 1.0% by weight showed more than 1.0 × 10 ⁸ cfu / g of lactic acid bacteria per day until 12 days of fermentation. The addition of whey powder to the fermentation of tilted jatropha had a positive effect on the growth of lactic acid bacteria I was able to find out.

Changes in water soluble nitrogen (WSN) were found to be more pronounced in the tilted jelly cheese mixed with whey powder and tofu powder. In the control group and the control group (test group), the WSN content was increased with aging period, but there was no significant difference between the test groups until the 8th week of ripening, but in the 12th week of aging, the control (0.93ug / g) (1.06 ug / g) of whey powder showed no significant difference of 0.5% by weight of tofu puree powder (0.95 ug / g).

The antioxidative activity of antioxidant activity of antimicrobial extracts of antimicrobial extracts was higher than antimicrobial activity of antimicrobial antioxidants. The total polyphenol contents of all tested groups increased with aging period. Especially, 1.0 wt% of tofu powder showed the highest contents. The highest content was found in 1.0% by weight of tofu powder. The addition of tofu powder was higher than that of whey powder alone, It was found that TP (total polyphenol) content was increased during fermentation. The pinitol content was detected only in tilted jitter cheese added with tofu powder (see Table 7 below).

As a result of analysis of functional components such as antioxidant activity, total polyphenol content and pinitol content, it was concluded that tilted cheese containing 1.0% tofu powder was most suitable for commercialization.

Sample Additive substance Control group No additives Test group 1 Tofu pure product powder 1.0 wt% Test group 2 1.0% by weight of whey powder Test group 3 0.5% by weight of whey powder + 0.5% by weight of tofu pure product powder,

The present invention has been described with reference to the preferred embodiments. 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.

Claims (10)

(a) preparing a cheese raw material mixture by adding whey powder to crude oil;
(b) sterilizing the cheese raw material mixture, cooling and fermenting the mixture;
(c) adding a coenzyme (rennet) to the fermented product to prepare a curd;
(d) cutting the curd and stirring to remove the whey;
(e) mixing the whey-removed curd with whey powder or a mixture of whey powder and tofu puree powder;
(f) pressing and molding and then salt-treating; And
(g) aging the salt-added curd, wherein the cheese has high calcium and antioxidative activity. The method according to claim 1,
Wherein the crude oil has a titratable acidity of 0.14 to 0.15% and a pH of 6.7 to 6.8 in the step (a). The method according to claim 1,
Wherein the whey powder added to the crude oil in step (a) is added in an amount of 1 to 10 wt% based on the crude oil. The method according to claim 1,
The mixture of the whey powder and the tofu puree powder to be added to the curd in the step (e) has a mixing ratio (weight ratio) of the whey powder to the tofu powder is 3: 0.5 to 3: 1. &Lt; / RTI &gt; The method according to claim 1,
Wherein the sterilization treatment is performed at a low temperature of 60 to 63 DEG C for 20 to 30 minutes and at 72 to 73 DEG C for 12 to 15 seconds and the fermentation is performed by inoculating a starter, And a method for producing cheese having antioxidative activity. The method according to claim 1,
Wherein the coenzyme added in step (c) is 1.0 to 20 ml based on 100 kg of crude oil. The method according to claim 1,
Wherein the salt is treated by immersing the salt in 20% salt water for 1 hour to 3 hours to 4 hours in step (f), thereby producing a cheese having high calcium and antioxidative activity. A cheese having high calcium and antioxidant activity, produced by the method of any one of claims 1 to 7. 9. The method of claim 8,
Wherein the step (e) is a step of mixing a whey powder and a mixture of a whey powder and a tofu powder in a curd from which whey has been removed, the cheese produced by the preparation method has a pinitol content of 0.1 μg / 100 g to 10 μg / 100 g Wherein the cheese has high calcium and antioxidative activity. 9. The method of claim 8,
Wherein the cheese is selected from the group consisting of fresh cheese, camembert cheese, tilted cheese, cheddar cheese, burg cheese, gouda cheese and appetizer cheese.

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