KR101407400B1 - Preparation method for string cheese with improved fibrousness and the string cheese manufactured thereby - Google Patents

Abstract

The present invention relates to a method for preparing string cheese which minimizes the loss of fibrousness due to a milk-clotting enzyme just after finishing the manufacture and in a process of distribution by adding a low-concentration milk-clotting enzyme which does not cause milk-clotting, and then making an enzyme reaction for 50 to 150 minutes, followed by clotting the milk by heating for 2.5 to 5 minutes.

Description

[0001] The present invention relates to a process for producing a string cheese having improved fiber properties and a string cheese prepared therefrom,

The present invention relates to a method for producing a string cheese, and more particularly, to a method for producing a string cheese with improved fiber properties.

String cheese is a cheese product that exhibits fibrosis molded by extrusion. The string cheese pasteurizes the milk and cools the milk to obtain a mixture consisting of curd and whey, draining the whey from the mixture, heating and stretching the remaining curd, shaping the heated cheese, Is cooled in cold salted water and the cooled cheese is removed from the brine.

This method of producing string cheese is disclosed in Korean Patent Laid-Open No. 10-2006-0045112. However, in the above patent, only the step of heating, stretching and extruding after forming the curd for cheese is focused, The holding time after adding the enzyme, and the thermal shock condition for forming the curd are not disclosed.

However, the string cheese prepared from Curd added with the protein coenzyme added with the usual content as described above is not only low in the fibrous property from the beginning, but also rapidly disappears during the preservation period, and is obtained when the consumer tears the string cheese The visual pleasures and the texture that can be obtained when ingested.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a method for producing string cheese, in which the fibrousness of string cheese, .

The method for producing a string cheese according to the present invention is characterized in that 0.001 to 0.004 parts by weight of a protein coagulation enzyme is added to 100 parts by weight of milk at 4 to 10 ° C and the mixture is kept at 4 to 15 ° C for 50 to 150 minutes , Heating at 50 to 65 캜 for 2.5 to 5 minutes to cough the milk, recovering the curd from the mixture of curd and whey formed with the curd, and extruding the curd into a rod shape.

In the method for producing a string cheese according to the present invention, the addition amount of the protein coenzyme is 0.0017 to 0.0034 parts by weight, and when the protein coenzyme is added to milk, .

In the method for producing a string cheese according to the present invention, 0.01 to 0.04 part by weight of calcium chloride is added to the milk and the mixture is stirred before the protein coenzyme is added to the milk.

In the method for producing a string cheese according to the present invention, lactic acid is added to milk before the calcium chloride is added to the milk to adjust the pH of the milk to 5.6 to 6.2.

In the method for producing a string cheese according to the present invention, 0.001 to 0.00001 parts by weight of a starter lactic acid bacterium is added before the protein curdling enzyme is added to the milk.

In the method for producing the string cheese according to the present invention, the milk is sterilized at 60 to 65 ° C for 30 to 60 minutes or at 72 to 75 ° C for 15 to 60 seconds before adding calcium chloride or starter lactic acid bacteria to the milk, .

In the method for producing a string cheese according to the present invention, after the injection molding, the dough is dipped in 15 to 26 wt% of salt water at 2 to 10 DEG C for 2 to 10 minutes.

In the method for producing a string cheese according to the present invention, the string cheese is dried at 40 to 60 캜 for 3 to 12 hours to dry the string cheese at a moisture content of 40 to 50% by weight.

In the method for producing a string cheese according to the present invention, the dried string cheese is vacuum packaged.

The present invention also includes a string cheese prepared by the above method and capable of freezing for 6 months and having improved fiber properties.

Also, the method of producing continuous string cheese according to the present invention is characterized in that milk of 4 to 15 캜 stored in a storage tank is transferred to a continuous holding tank through a transfer tube, and 100 parts by weight of milk Adding 0.001 to 0.004 parts by weight of enzyme to the transfer tube while mixing; The milk mixed with the protein coenzyme transferred through the transfer tube was maintained in a continuous holding tank at 4 to 15 ° C for 50 to 150 minutes and then passed through the transfer tube through the transfer tube to the tubular coagulation bath ; Wherein the tubular coagulation is comprised of an inner tube connected to the continuous holding tank and an outer tube surrounding the inner tube, the hot water at 70 to 85 ° C being supplied to the outer tube, and the transfer tube connected to the continuous holding tank Heating the transferred milk to 50 to 65 占 폚 for 2.5 to 5 minutes to cough; discharging a mixture of curd and whey formed by the coarse into a whey separator; And a step of separating the whey from the whey separator to recover the curd, stretching the recovered curd with a stretch cooker, and then injection-molding the recovered curd into a rod shape.

In the method for producing continuous string cheese according to the present invention, the continuous holding tank comprises a container having a space therein, an axis formed in the container so as to extend in the up and down direction, And a guide plate extending in a helical structure and formed by combining a plurality of plate members, wherein the milk mixed with the protein coenzyme transferred to the continuous holding fluid continuously flows through the guide plate, And stays inside the container for a predetermined period of time.

The present invention can minimize the fibrous loss of the string cheese by the protein coenzyme, and it is possible to minimize the enzyme reaction time of the protein coenzyme by more than the conventional method By limiting the heat to a short time and coagulating with a heat shock, the string cheese can be maintained for a long time in comparison with the conventional method, and at the same time, the time and cost required for the manufacturing process can be saved.

The present invention also relates to a continuous holding tank in which an enzymatic reaction time is constantly maintained after addition of a protein coenzyme and a quantitative release of the enzyme, Thereby enabling continuous production of string cheese that can suppress changes in physical properties, in particular, fiber yield and cheese production yield.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing string cheese according to the present invention. FIG.
2 is a flowchart of a method of manufacturing string cheese according to an embodiment of the present invention.
3 is a plan view of a continuous holding tank used in the continuous string cheese production method of the present invention.
4 is a partial perspective view of the guide plate shown in Fig.
FIG. 5A is a photograph of Example 1, FIG. 5B shows Example 2, and FIG. 5C shows a case where 90% of the string cheese prepared in Comparative Example 1 was torn in the longitudinal direction to confirm the fiber property.

1, the method for producing a string cheese according to the present invention is characterized in that 0.001 to 0.004 parts by weight of a protein coenzyme is added to 100 parts by weight of milk at 4 to 15 캜, To 50 to 150 < 0 > C for 50 to 150 < 0 > C and then heated to 50 to 65 DEG C for 2.5 to 5 minutes to cough the milk, recover the curd from the mixture of curd and whey formed with the curd, And stretching to perform injection molding in the form of a rod.

The raw materials of the present invention are milk and protein coagulase enzymes. If necessary, one or more of starch lactic acid bacteria, organic acids such as calcium chloride, lactic acid, and citric acid, salt, salt water, fragrance and the like may be further applied.

Milk to be used as a starting material in the present invention does not necessarily mean milk of cattle but is used to mean milk of goat, sheep or other mammals depending on the desired final product.

The milk can be used as a raw material for producing string cheese, but it is more general that the milk and the protein content can be adjusted to a certain level through standardization.

The standardized crude oil itself may be used as a raw material for producing string cheese, but may be used after adjusting the pH to a constant value by using a pH adjusting agent such as organic acid or phosphate. Preferably, the pH of the crude oil is adjusted to 5.6 to 6.2 by using lactic acid, and weak acidification is preferable in that the formation of the curd is promoted.

In the present invention, crude oil collected in a ranch used as a raw material for string cheese production, crude oil standardized thereon, or crude oil adjusted to pH thereof is collectively used as milk.

In the present invention, pasteurization of the milk before adding the protein coagulase enzyme or the protein coagulase enzyme and the starter lactic acid bacterium can minimize protein aggregation due to pasteurization while minimizing quality defects due to contamination with various bacteria. Pasteurization should be sterilized at 60 to 65 占 폚 for 30 minutes or more, or 72 to 75 占 폚 for 15 seconds or more, preferably 60 to 65 占 폚 for 30 minutes or more, or 72 to 75 占 폚 for 15 seconds or more Sterilize.

After the pasteurization, the milk is immediately cooled to 4 to 15 ° C, and pasteurization and cooling can be performed using a plate-type heat exchanger.

In the present invention, 0.001 to 0.004 parts by weight, preferably 0.0017 to 0.0034 parts by weight, of a protein coagulation enzyme is added to milk at 4 to 15 캜.

The protein coagulase enzyme is chymosin (rennet) present in the fourth vein; A lamb of a kitten or sheep; Plant-derived protein coenzyme such as pepsin, papain, and bromelain; Mucor pusillus, Mucor miehei , Endothia It is possible to use a fungus-derived protein coenzyme produced by parasitica or the like.

Usually, the amount of the protein coagulase enzyme added for the production of cheese is 0.0168 parts by weight in 100 parts by weight of milk and the minimum amount of the protein coagulase enzyme is 0.01 part by weight. Of the total amount of protein coagulase added. In the added amount of the protein coenzyme of the present invention, the coenzyme does not occur even when the protein coenzyme enzyme is added to milk and then maintained at 5 ° C for 24 hours. In the present invention, the amount of the protein coagulase added is reduced to minimize the loss of fiber in the string cheese, so that the fiber can be maintained at a maximum during the preservation period as well as immediately after the production.

The addition amount of the protein coagulation enzyme of the present invention is not curdled even when the reaction time is increased, so that the curd can be formed by heating for a much longer time than the heating conditions in the usual cheese production process.

In addition, calcium chloride is added to the milk before the addition of the protein coenzyme, so that the activity of the protein coenzyme can be enhanced through the calcium ion and the coagulation can be promoted. In this case, the added amount of calcium chloride is preferably 0.01 to 0.04 parts by weight based on 100 parts by weight of milk. Even if added in excess of the upper limit, the added amount of protein coenzyme of the present invention does not cause curling without thermal shock according to the conditions of the present invention, Bitter tastes can cause cheese flavors to deteriorate.

In addition, 0.001 to 0.00001 part by weight of starter lactic acid bacteria may be added to 100 parts by weight of milk before adding protein coenzyme to milk. The number of lactic acid bacteria in the string cheese of the final product due to the addition of the starter lactic acid bacteria may be 1 × 10 ⁵ to 1 × 10 ⁷ / g.

The lactic acid bacteria used as the starter are not particularly limited, and examples thereof include Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis (Lactococcus lactis) and the like can be used.

In the present invention, the milk is maintained at 4 to 15 DEG C for 50 to 150 minutes from the addition of the protein coenzyme. In a conventional cheese manufacturing process in which the milk is fermented at a low temperature of about 4 to 15 DEG C, the protein coagulase is added and kept for at least 3 hours, generally for 10 to 20 hours to separate the kappa-casein from the milk protein, It is known that coagulation is formed by forming a network structure by the coupling of capa casein. However, in the present invention, the enzymatic reaction is terminated before capsaicin separation and coagulation by the protein coenzyme is formed. In the present invention, when the amount is less than the lower limit, there is a problem that the yield of curd is not large and the yield of cheese production is remarkably low even after the thermal shock of the subsequent step.

In the present invention, indirect heating is performed at 50 to 65 占 폚 for 2.5 to 5 minutes, preferably 3 to 4 minutes, so that a curd is generated by coagulation by heat shock. The heating time in the usual cheese manufacturing process is very short within one minute and the curd starts to be formed even at a heating time of about one minute. However, when the heating time is not less than 2.5 minutes A curd containing fat suitable for string cheese is formed. Therefore, when the heating time is lower than the lower limit, the yield of the string cheese is lowered due to the whey and fine curd removed from the whey separator. On the other hand, if the heating time is below the lower limit of the heating time, if the upper limit of the heating time is exceeded, there is a problem that the formed curd is thermally damaged. In addition, when the cheese is directly heated by injecting steam for thermal shock, there is a limit in that a very fine curd is formed as the curd is rapidly formed only at the portion where the steam comes into contact.

In the present invention, the milk is heated by heating at 50 to 65 ° C for 2.5 to 5 minutes, and the curd is recovered from the mixture of curd and whey formed by the curd. To recover the curd, a whey separator such as a decanter or a whey off belt is used.

The curd is stretched through a stretch cooker. The stretching operation is usually carried out at 50 to 90 占 폚, for example, using a uniaxial or biaxial stretcher as in the preparation of mozzarella cheese, or using a steam jacket type cooker equipped with a stirrer to heat the curd to hot water or hot whey A soaking method may be used.

The heated cheese mass that has been subjected to the stretching operation is cut out while being pulled out through an injection molding machine to be formed into a rod shape.

After the injection molding, it may be immersed in 15 to 26 wt% of salt water at 2 to 10 DEG C for 2 to 10 minutes.

After the salt water immersion, the rod-shaped string cheese can be dried at 40 to 60 DEG C for 3 to 10 hours to have the moisture content of the string cheese at 40 to 50 wt%.

The dried string cheese can be vacuum packaged.

The vacuum packaged string cheese prepared by the above method can be circulated for 6 months or more in freezing, and the fiber is maintained during the distribution period.

In the present invention, it is possible to continuously produce string cheese so as to be mass-produced commercially. The method of producing continuous string cheese according to the present invention is characterized in that milk of 4 to 15 ° C stored in a storage tank is transferred to a continuous holding tank through a transfer tube and protein condensing enzyme is added to 100 parts by weight of milk according to the flow rate of milk to be transferred Adding 0.001 to 0.004 parts by weight of the polypropylene resin to the transfer tube while adding it; The milk mixed with the protein coenzyme transferred through the transfer tube was maintained in a continuous holding tank at 4 to 15 ° C for 50 to 150 minutes and then passed through the transfer tube through the transfer tube to the tubular coagulation bath ; Wherein the tubular coagulation is comprised of an inner tube connected to the continuous holding tank and an outer tube surrounding the inner tube, the hot water at 70 to 85 ° C being supplied to the outer tube, and the transfer tube connected to the continuous holding tank Heating the transferred milk to 50 to 65 占 폚 for 2.5 to 5 minutes to cough; discharging a mixture of curd and whey formed by the coarse into a whey separator; And a step of separating the whey from the whey separator to recover the curd, stretching the recovered curd with a stretch cooker, and then injection-molding the recovered curd into a rod shape.

In order to keep the reaction time after the addition of the protein coenzyme, the protein coenzyme is in-line mixed with the transfer tube connected to the continuous holding tank in the milk storage tank, and the milk supplied to the continuous holding tank After holding the milk in the continuous holding tank for a certain amount of time, the milk is transferred to the tube type organic body.

The continuous holding tank may include a container having a space therein, a shaft extending upward and downward in the container, and a spiral structure extending in the up-and-down direction about the axis, wherein a plurality of plate- The milk containing the protein coenzyme transferred to the continuous holding fluid continuously flows through the guide plate and can stay in the container for a predetermined period of time .

FIG. 3 is a sectional view of a continuous holding tank according to an embodiment of the present invention, and FIG. 4 is a partially exploded perspective view of the guide plate shown in FIG.

3 and 4, the continuous holding tank 100 according to the embodiment of the present invention includes a container 110 having a space therein, And a guide plate 130 extending in a spiral structure around the shaft 120 along the vertical direction and having a plurality of plate bodies 135 coupled thereto.

The container 110 is hollow and has a space therein so as to perform the holding process. The container 110 receives the shaft 120 and the guide plate 130. Here, the container 110 is not particularly limited, but may be formed in a generally cylindrical shape. In addition, the outer wall of the container 110 is provided with a heat insulating material 111 for blocking heat transmission, so that a constant temperature condition can be maintained during the holding process. One side of the container 110 is provided with a charging part 113 for injecting fluid and a discharging part 115 through which the fluid is discharged to the other side of the container 110. The injection unit 113 may be provided on the upper side of the container 110 and the discharge unit 115 may be provided on the lower side of the container 110 to allow the fluid to flow naturally in the tank. In addition, a transparent window 117 is provided on one side of the container 110 (for example, the side surface of the container 110), so that the progress of the holding process can be grasped from time to time. In addition, a door 119 may be provided at one side of the container 110 to open and close the container 110.

The shaft 120 is formed inside the container 110 to support the guide plate 130. Here, the shaft 120 is formed so as to extend in the vertical direction at the center of the container 110. At this time, the shaft 120 may have a protrusion 125 (see FIG. 4) protruding along the shaft 120 in a spiral structure. The plate member 135 is continuously connected to the protrusion 125, so that a guide plate 130 having a helical structure as a whole can be formed.

The guide plate 130 extends in a spiral structure and serves as a flow path through which the fluid can flow. As shown in FIG. 4, the guide plate 130 extends in the vertical direction along a spiral structure around the axis 120, and a plurality of plate bodies 135 are coupled to the guide plate 130. As described above, since the guide plate 130 is formed by combining a plurality of plate bodies 135 that are not integral with each other, the plate bodies 135 can be disassembled if necessary, thereby facilitating the washing. Further, since the guide plate 130 extends in a spiral structure around the shaft 120, the fluid flows along the guide plate 130 at a constant flow rate for a predetermined time.

In addition, as shown in FIG. 1, a cleaning means 140 for cleaning the shaft 120, the guide plate 130 and the like may be provided in the container 110. Here, the cleaning means 140 can wash the shaft 120, the guide plate 130, and the like by spraying the cleaning liquid.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Manufacturing example

The string cheese was prepared according to the flow chart of the string cheese manufacturing method of FIG.

First, the crude oil was normalized to 3.8% fat, adjusted to pH 6.0 with lactic acid, pasteurized at 75 ° C for 15 seconds, cooled to 5 ° C and stored in a milk storage tank.

0.02 part by weight of calcium chloride was added to 100 parts by weight of milk cooled to 5 DEG C in a milk storage tank and stirred. While the milk was transferred through the transfer tube at a rate of 16.6 L / min, 0.00168 parts by weight 3 and Fig. 4, held in a continuous holding tank for 90 minutes, then the length of the inner tube was 36 m and the hot water at 80 ° C was supplied to the outside The mixture of whey transferred to the inner tube or the mixture of whey and curd is allowed to stand for 3 minutes in a tubular coagulation bath which can be heated to 60 DEG C and then a mixture of whey and curd to be discharged is passed through a whey- After separating, the curd was recovered. The curd was stretched by a stretch cooker at 60 ° C and cut into a length of 10 cm while being pulled out with a diameter of 15 mm in an injection molding machine to produce the string cheese of Example 1.

The string cheese of Example 2 and Comparative Example 1 was prepared in the same manner as in Example 1 except that 0.00336 and 0.08 parts by weight of the Lennet addition were added.

The results are shown in Table 1. Comparative Example 2, Example 3, Example 3 and Comparative Example 3 were repeated, except that the holding time in the holding tank was adjusted to 30 minutes, 60 minutes, 120 minutes, and 180 minutes by adjusting the flow rate into the continuous holding tank 4 and Comparative Example 3 were prepared.

The string cheese of Comparative Example 4 and Comparative Example 5 was prepared in the same manner as in Example 1, except that the length of the inner tube of the tube type organic material was adjusted to adjust the retention time to 1 minute and 7 minutes.

Experiment Item

To compare the above examples and comparative examples, the fibrous properties were measured according to the size of the curd obtained from the fermentation belt, the yield of the cheese production, the fat content of the prepared cheese, the time immediately after preparation and the storage period.

The curd size was calculated as the average of 20 cursors obtained from the fake off-belt.

The yield of cheese production was calculated by measuring the amount of curd recovered relative to the total amount of the input raw materials.

The fat content of cheese was measured by near infrared measurement method.

Fibers are 10 cm long, 10 string cheese samples are prepared, and when 90% of the lengthwise tears are separated, the number of strands connected on the separated sides is 5 or more, 4 points, 3 points in the case of 7 to 5 points, 2 points in the case of 5 to 3 points, 1 point in the case of 3 or 2 points, and 0 points in the case of 1 or less.

Experimental Example  One: Rennet  Comparison of string cheese characteristics according to addition amount

Table 1 shows the characteristics of the string cheese of Examples 1 and 2 and Comparative Example 1 in comparison.

division Lennet addition
(Parts by weight) Cheese yield
(%) Fat content
(weight%) Fibrous
(Immediately after manufacture) Example 1 0.00168 8 21 4.9 Example 2 0.00336 8.2 21.5 4.8 Comparative Example 1 0.02 9.3 23 3.1

As can be seen in FIGS. 5A and 5B, the string cheese of Examples 1 and 2 was found to be finely connected with fine cheese strands on both sides and exhibited excellent fibrous properties. In Comparative Example 1, the hardness of the curd and the yield of the cheese were increased while the amount of rennet was increased. However, as shown in FIG. Therefore, the use of a high content of lanthanum as in Comparative Example 1 makes it impossible or unfavorable to produce string cheese having excellent fiber properties.

Experimental Example  2: Characteristic of string cheese according to holding time of continuous holding tank

Table 2 shows the characteristics of the string cheese of Examples 1, 3 and 4 and Comparative Examples 2 and 3 in comparison.

division Retention time
(minute) Cheese yield
(%) Fat content
(weight%) Comparative Example 2 30 6.3 17 Example 3 60 7.6 19.5 Example 1 90 8.1 22.5 Example 4 120 8.2 22.5 Comparative Example 3 180 8.3 22.5

The string cheese was produced by changing the holding time of the continuous holding tank to 30, 60, 90, 120 and 180 minutes while maintaining the constant amount of rennet, and as a result, the yield was remarkably low in Comparative Example 2, And the production process of Comparative Example 3 was prolonged. However, the fiber properties immediately after the production were 4.0 to 4.1, and there was no significant difference between the examples and the comparative examples.

Experimental Example  3: Continuous holding tank Texture comparison of string cheese according to holding time and storage period

Table 3 shows that the string cheese of Examples 1, 3 and 4 and Comparative Examples 2 and 3 was kept frozen immediately after the preparation, 1 week, 30 days and 60 days after curing.

division Retention time
(minute) Immediately after manufacture One week After 30 days 60 days later Comparative Example 2 30 4.1 2.2 1.2 0.9 Example 3 60 4.1 4.0 4.0 3.3 Example 1 90 4.1 4.1 4.0 3.5 Example 4 120 4.1 4.0 4.0 3.4 Comparative Example 3 180 4.0 4.0 3.8 2.6

In the case of Comparative Examples 2 and 3, the fibrous properties started to decrease rapidly from 1 week after the production. In Examples 1, 3 and 4 and Comparative Example 3, there was no significant difference in fiber properties from 1 week to 2 weeks, 3, the fibrous property was decreased as compared with the examples.

Experimental Example  4: Tubular Organic  Comparison of String Cheese Characteristics with Retention Time

Table 4 shows the characteristics of the string cheese of Example 1 and Comparative Examples 4 and 5 in comparison.

division Residence time
(minute) Cheese yield
(%) Fat content
(weight%) Comparative Example 4 One 7.2 19 Example 1 3 8.0 23 Comparative Example 5 7 7.9 23

As a result of producing the string cheese with the tubular organic retention time of 1, 3 and 7 minutes, it was found that the curd size of Comparative Example 4 was small, the cheese yield was remarkably low, and the fat content was very low, In the case of Comparative Example 5, there was a problem that the curd was hardened.

100: continuous holding tank 110: container
111: Insulating material 113:
115: discharging portion 117: window
119: Door 120: Axis
125: protrusion 127: supply pipe
130: Guide plate 135: Plate
137, 139: bolts 140: cleaning means
145: Hall

Claims (12)

0.001 to 0.004 parts by weight of a protein coagulation enzyme is added to 100 parts by weight of milk at 4 to 10 DEG C and the mixture is maintained at 4 to 10 DEG C for 50 to 150 minutes after the addition, And the curd is recovered from a mixture of the curd and the whey formed by the curdling, and the curd is stretched and injection-molded into a bar shape.
[3] The method according to claim 1, wherein the amount of the protein coagulation enzyme added is 0.0012 to 0.0018 part by weight, and the coagulation does not occur even when the protein coagulase is added to the milk after the addition for 24 hours at 5 & Method of manufacturing cheese.
[3] The method according to claim 2, wherein 0.01 to 0.04 part by weight of calcium chloride is added to the milk and the mixture is stirred before the protein cooperating enzyme is added to the milk.
4. The method according to claim 3, wherein lactic acid is added to the milk before the calcium chloride is added to the milk to adjust the pH of the milk to 5.6 to 6.2.
The method according to claim 2, wherein 0.001 to 0.00001 parts by weight of starter lactic acid bacteria is added to the milk before the addition of the protein cooperating enzyme.
The method according to any one of claims 3 to 5, wherein the milk is sterilized at 60 to 65 DEG C for 30 to 60 minutes or at 72 to 75 DEG C for 15 to 60 seconds before adding the calcium chloride or starter lactic acid bacteria to the milk , ≪ / RTI > and cooled to 4 to < RTI ID = 0.0 > 10 C. < / RTI >
The method for producing a string cheese according to claim 1, wherein the molded cheese is dipped in 15 to 26 wt% of salt water at 4 to 10 캜 for 2 to 10 minutes after the injection molding.
The method according to claim 1 or claim 7, wherein the string cheese is dried at 40 to 60 캜 for 3 to 10 hours at a moisture content of 35 to 50% by weight of the string cheese.
9. The method of claim 8, wherein the dried string cheese is vacuum packaged.
A string cheese prepared by the method of claim 9 and capable of freezing for 6 months and having improved fiber properties.
While milk of 4 to 10 캜 stored in the storage tank is transferred to the continuous holding tank through the transfer tube, 0.001 to 0.004 parts by weight of a protein coenzyme is added to 100 parts by weight of the milk, ;
The milk mixed with the protein coenzyme transferred through the transfer tube was maintained in a continuous holding tank at 4 to 10 ° C for 50 to 150 minutes and then passed through the transfer tube through the transfer tube to the tube- ;
Wherein the tubular coagulation is comprised of an inner tube connected to the continuous holding tank and an outer tube surrounding the inner tube, the hot water at 70 to 85 ° C being supplied to the outer tube, and the transfer tube connected to the continuous holding tank Heating the transferred milk to 50 to 65 占 폚 for 2.5 to 5 minutes to cough; discharging a mixture of curd and whey formed by the coarse into a whey separator; And
Separating the whey from the whey separator to recover the curd, and stretching the recovered curd with a stretch cooker, followed by injection molding into a bar shape.
12. The method of claim 11,
The continuous holding tank may include a container having a space therein, a shaft extending upward and downward in the container, and a spiral structure extending in the up-and-down direction about the axis, wherein a plurality of plate- And a guide plate,
Wherein the milk mixed with the protein coenzyme transferred to the continuous holding fluid continuously flows through the guide plate and stays in the container for a predetermined time.

Images