KR101415892B1 - Manufacturing method of cottage cheese added with spinach extract - Google Patents

Abstract

The present invention relates to a cottage cheese containing a spinach extract, wherein a spinach extract juice extracted from a spinach is added as a part of cottage cheese to produce a functional cheese by using a spinach which has recently been recognized as a health food.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing cottage cheese containing spinach extract,

The present invention relates to a cottage cheese containing a spinach extract and a preparation method thereof, and more particularly to a cottage cheese containing a spinach extract extracted from a spinach and a process for producing the same.

As with the important inventions that we often encounter today with respect to the origin of cheese, cheese was also made by chance. A long time ago, a nomad tasted a journey through the desert filled with lambs in a horse saddle pocket. The water was sour and this white solid mass sued the aftertaste and reproduced the process, It is said that the white lump was cheese. It can be seen from the literature that 12,000 years ago sheep was a livestock farmer and she raised cows in ancient Egypt. People simply made whey by separating whey from the curd in order to make raw cheeses. The early cheese at that time did not use Rennet, so it was very acidic The stinging taste was so strong that I used Rennet to remove the taste.

Cheese can be said to be the transfer of protein and fat in milk almost as it is. When the curd is formed, the fat particles are wrapped in the protein and coagulate and precipitate together. Therefore, cheese can be regarded as concentrated protein and fat in milk about 1/10. Generally, cheeses contain about 20% of protein on average and about 26% of fat on average, and the fermented cheese has become a form that is easily digested and absorbed by the enzyme, such as lactic acid bacteria. In addition, there are many minerals such as calcium, phosphorus, sulfur, and vitamin A and B, and it is good for cosmetics. It is a fermented food which is highly recommended as a nutritious food for patients and elderly people who are not only growing children but also digestive organs.

Cottage cheese is a cheese that has historically been popular in medieval Europe, made easily at the farm or home, and was named "Cottage" because it was made in a cottage that was a British colony. Modern manufacturing methods of cottage cheese originated in the United States in 1915, and then countries such as Britain, Israel, Germany, Denmark, Japan, Australia and New Zealand have developed and consumed cottage cheese according to their characteristics.

Cottage cheese is a white, soft non-fermented cheese that is made by acid clotting by inoculating the acid-producing strain or acid itself with sterilized milk. In addition, cottage cheese is a soft cheese characterized by a high moisture content, a short storage period, a small amount of rennet, and no crimping and molding of the curd. Also, cottage cheese is a good source of high quality protein, minerals and vitamins, especially calcium and other minerals rich in cheese.

Spinach (Sponacia oleracea L.) is a plant rich in vitamins and proteins belonging to the genus Persian (Chenopodiaceae) originating from Persia. It contains carotene, vitamin C and minerals such as calcium, phosphorus and iron, which are the precursors of vitamin A, And other organic acids. In particular, it contains lysine and tryptophan, cysteine, iron, and folic acid. Spinach folic acid prevents the arteriosclerosis by removing 'Homocystein' in the blood. It also prevents DNA damage, reduces brain damage, and has some cell death suppression effects. Recently, research on spinach has been carried out to investigate nutrient changes by spinach cooking and storage, such as changes in riboflavin content of spinach, chlorophyll content of spinach during storage, and changes in nutrient content during storage, and addition of spinach juice, And optimization of spinach muffins have not yet been studied as processed foods.

Japanese Patent Application Laid-Open No. 10-2011-0130589 discloses a method for producing hard cheese added with makgeolli, and Japanese Patent Application Laid-Open No. 10-2011-0123296 discloses a method for producing natural cheese added with red pepper powder Japanese Patent Application Laid-Open No. 10-2011-0111975 discloses a method for producing unmatured cheese using ultrafiltration, and Japanese Laid-Open Patent Publication No. 10-2011-0023137 discloses a cheese containing shrimp and a method for producing the cheese. have.

There is no example using spinach in various cheeses developed in the past. Accordingly, the present invention has recently applied spinach to the cheese to produce a new type of functional cheese suitable for the taste.

It is an object of the present invention to provide a functional cheese with high value added by developing a specialized cheese product containing a spinach extract.

It is another object of the present invention to provide a functional cheese suitable for the taste by using a spinach extract as a natural health food.

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The present invention relates to a method for producing a spinach, comprising: adding 0.5 part by weight of a spinach extract obtained by spinach spinach to 100 parts by weight of crude oil; Sterilizing the crude oil to which the spinach extract is added; Cooling the crude oil to which the sterilized spinach extract is added and putting it in a tank; Inoculating a fermentation culture to the crude oil to which the spinach extract is added, and adding fermentation by adding rennet; The fermented crude oil is pulverized with a knife, and then the whey is drained and washed.

Further, the cottage cheese containing the spinach extract according to the present invention is characterized in that it is produced by the process for producing cottage cheese containing the spinach extract.

According to the present invention, a spinach extract can be added to a cottage cheese to provide a functional cheese having superior nutrition and taste.

Further, the present invention has the effect of confirming the possibility of using the spinach extract as a functional cheese suitable for a user's taste by using it as a material for cottage cheese.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.
FIG. 2 is a graph showing changes in the number of lactic acid bacteria of the cottage cheese containing the spinach extract according to the present invention.
3 is a graph showing changes in pH of the cottage cheese containing the spinach extract according to the present invention.
4 is a graph showing sensory evaluation of cottage cheese containing spinach extract according to the present invention.

The cottage cheese containing the spinach extract according to the present invention is characterized in that cottage cheese is added with spinach extract juice extracted from spinach.

In the present invention, the amount of the spinach extract added to the cottage cheese is characterized by adding 0.5 to 1.5 parts by weight of the spinach extract to 100 parts by weight of the crude oil.

In the present invention, the spinach extract means a substance obtained from spinach, and includes juice obtained by juice from spinach using a juicer.

Example

1. Crude oil preparation

Fresh crude milk (TA: 0.14 ~ 0.15%, pH: 6.8) was used on the same day of Holstein-Friesian species breeding on a blue ranch (in the case of Ki-chae) in Geosung-ri, Jeollabuk-do.

2. Cheese culture (starter)

Cheese cultivars (starter) are Flora-danica ( Lactococcus lactis subsp . Cremoris , Lactococcus lactis subsp . Diacetylactis , Lactococcus lactis subsp . Lactis , Leuconostoc mesenteroides subsp . cremoris ) were used as DVS.

3. Spinach extract

The spinach used in the present example was obtained by purchasing spinach produced in Goseong-gun, Gyeongsangnam-do, and juice was squeezed from the raw material using a juicer and stored in a refrigerator for use in this example.

4. Quality analysis of cheese

(1) Measurement of the number of lactic acid bacteria

Changes in the number of lactic acid bacteria during cheese fermentation were examined every 5 days. Spinach cottage cheese samples were prepared by homogenizing saline and cheese samples in a ratio of 2: 1 using a homogenizer (HG-15D, WiseTis ^® , Korea) at a maximum speed of 20,000 rpm After homogenization for 2 min, the plates were decanted according to the method of Richardson (1983) and cultured for 48 h at 37 ° C using standard plate count method using MRS media. And used for measurement.

(2) pH measurement

During the fermentation of spinach cheese, the pH was measured by the same method as in the measurement of viable cell counts. The sterilized saline and cheese were put into a tube for grinding with a ratio of 2: 1 (saline: cheese = 20 ml: 15D, WiseTis (R), Korea) at a maximum speed of 20,000 rpm for 2 minutes and then measured for 20 days at 5-day intervals using a pH meter (UB-10 Delux, Denver, USA).

(3) General composition measurement

The common ingredient of spinach cottage cheese is the last 20 days cheese from FoodScan ^TM Fat, Protein, Moisture, Salt, and Total Solid were measured using a FoodScan dairy analyzer, Denmark.

(4) Manufacturing method of cottage cheese

The manufacturing process of the cottage cheese used in the present invention is shown in Fig.

First, 0.5 part by weight, 1.0 part by weight and 1.5 part by weight of spinach extract obtained by spinach spinach were added to 100 parts by weight of crude milk (T.A 0.16%, pH 6.8), respectively.

Thus, the crude oil to which the spinach extract was added was pasteurized at 63 DEG C for 30 minutes. Cooling was then carried out at 32 DEG C, and setting in vat was made to produce cheese.

One part by weight of the fermentation culture was inoculated with 100 parts by weight of the crude oil to which the spinach extract had been sterilized and then cooled, and 19 ml of Rennet was added to 100 liters of the crude oil to which the spinach extract was added.

After that, it was crushed with a cheese knife and waited for 5 minutes.

Thereafter, the mixture is stirred while being stirred at 58 캜 for 40 minutes, and stirred at 32 캜 for 30 minutes.

Next, the whey is drained and washed. In washing, first, the first washing was performed at 33 ° C to 35 ° C, and the second washing was performed at 5 ° C. The thus prepared cheese is packed.

(5) Sensory evaluation

The sensory test was performed on 20 mothers living in Jeonju city, Jeollabuk - do, using the 9 - point scale. The evaluation items of sensory evaluation were represented by color, flavor, taste, texture and overall acceptability, and they were very fond of the evaluation: 9 points, I do not like it: 5 points, I hate it very much: It is represented by 1 point, and preparation and presentation of the sample is provided with a sample number in a 50ml cup. The selected panels recorded age, sex, etc. Each sample provided a water cup, a spitting cup and water received from the water purifier between the samples.

Ⅲ. Results and Discussion

1. Change in the number of lactic acid bacteria

FIG. 2 shows changes in the number of lactic acid bacteria in the period of the cottage cheese added with the spinach extract.

In FIG. 2, - - 는 is a control group, - - 는 is cheese added with 0.5 part by weight of spinach extract, - - 는 is cheese added with 1.0 part by weight of spinach juice, x - Weight added cheese.

The results of investigation of the changes in the number of lactic acid bacteria in the storage process of the cottage cheese with different contents of the control and the spinach extract by the Richardson (1983) method are shown in FIG.

There was no significant difference in the number of lactic acid bacteria by the content of each sample.

In addition, the rapid increase of lactic acid bacteria between 1 and 10 days in cottage cheese containing all spinach extracts including the control group was consistent with the report of Suh (1993). The content of spinach extract did not inhibit the growth of lactic acid bacteria and showed a gradual maturation of cheese during storage.

2. pH change

FIG. 3 shows the time-dependent pH change of cottage cheese added with spinach extract.

In FIG. 3, - - 는 is a control group, - - 는 is cheese added with 0.5 part by weight of spinach extract, - - 는 is cheese added with 1.0 part by weight of spinach juice, x - Weight added cheese.

The change in pH measured at 5-day intervals during the 20-day aging period is shown in FIG.

The variation range of the pH of the control and each sample was within 0.1. Therefore, it is considered that there is no significant activity of starter culture microorganisms or low temperature bacteria caused by spinach extract during 5 ℃ storage period. Schmidt (1992) reported that when cottage cheese was stored at 5 ° C for 21 days, there was almost no change in pH. Suh (1993) reported that there was little change in storage at 5 ° C for 15 days. Respectively.

3. General composition change

protein Fat Moisture content Salinity TS Control group 15.33 24.43 54.79 1.32 39.61 0.5 parts by weight 16.13 23.23 61.37 1.18 43.43 1.0 part by weight 16.29 22.77 66.62 1.24 44.80 1.5 parts by weight 16.47 21.56 71.57 1.19 46.59

The results of analysis of the general components of cottage cheese with spinach extract are shown in Table 1.

The water content of the cottage cheese added with spinach showed a tendency to be higher in the order of addition of 1.5 parts by weight of spinach extract and 0.5 part by weight of 1 part by weight, thus showing a significant difference between the samples. The protein content of cheese was 16.47% by weight with 1.5% by weight of spinach, 16.29% by weight of cheese with 1 part by weight of spinach extract, 16.13% by weight of cheese with 0.5 part by weight of spinach extract, 15.33% by weight of cheese, %, Respectively, and the protein content tended to increase with increasing spinach content. The ash content increased with the addition of spinach, and the fat content tended to decrease as the spinach content increased.

4. Sensory Evaluation

4 is a graph showing the sensory evaluation of the cottage cheese added with the spinach extract.

In Fig. 4, - - 는 is a control group, - - 는 is cheese added with 0.5 part by weight of spinach extract, - - 는 is cheese added with 1.0 part by weight of spinach juice, x - Weight added cheese.

The sensory test results of the cottage cheese prepared by varying the addition amount of spinach extract to the control group, 0.5 part by weight, 1.0 part by weight and 1.5 part by weight were as shown in FIG.

The color difference was significantly different according to the amount of spinach extract added, which indicates that there is a difference in the recognition of color according to each spinach cottage cheese. The control group showed a value of 7.8, the cottage cheese added with 0.5 part by weight of 7.6, the cottage cheese added with 1.0 part by weight of 7.1 and the cottage cheese added with 1.5 part by weight showed the lowest value of 6.6.

In the evaluation of the flavor, the control group was 7.6, and the addition group of 0.5 weight part was 7.45, the addition amount of 1.0 weight part was 6.6, and the addition amount of 1.5 weight part was 6.4.

In the evaluation of the texture, the control group showed a high value of 7.55, the 0.5 part by weight of cottage cheese showed a high value of 7.45, the cottage cheese added with 1.0 part by weight and the cottage cheese added with 7, 1.5 parts by weight showed a high value of 6.85 Respectively.

Overall acceptability was the lowest in the control group, 7.7 in the control group, 6.85 in the 1.0 part-added group, and 6.5 in the 1.5-part-added group, and the spinach extract 0.5 wt. Part of the addition group showed a value of 7.75, which is the best preference.

The addition of 1.5 part of spinach extract to the cottage cheese showed the lowest overall preference of 6.4. This suggests that when the spinach extract is added too much, the overall flavor and color of spinach are stronger, resulting in the lowest overall preference. there was. Therefore, it is considered that about 0.5 part by weight is suitable for the sensory evaluation in consideration of the physiological function of spinach extract.

IV. summary

The purpose of this study was to develop a specialized product with spinach extract added to a natural and functional product named damsil cheese to supplement market deficiencies in lactating mothers. The purpose of this study was to develop market - oriented and high value - The effects of different contents on the quality of cottage cheese were investigated.

The effect of microorganisms and the acid productivity of cottage cheese were investigated with 0.5 part by weight, 1.0 part by weight and 1.5 part by weight of the extracts of the control and spinach extracts. The results of this study are as follows.

1. Microbial growth and acid productivity of the cottage cheese added with 0.5 part by weight, 1.0 part by weight and 1.5 part by weight of the extract of the control and spinach extract were not influenced by the addition of the spinach extract to the microbial growth and acid productivity.

2. The pH of crude oil decreased slightly as the storage period was longer in both control and added groups, but there was no significant difference.

3. Moisture content, ash and protein content tended to increase with higher spinach extract content in the general component test during storage. Fat content tended to decrease with increasing addition amount.

4. Sensory evaluation showed no significant difference in flavor and texture at all samples and the highest preference was given to cottage cheese added with 0.5 part of spinach extract. However, 1.0 part by weight and 1.5 part by weight of cottage cheese added preference And that the addition of spinach extracts plays an important role in color and preference.

As a result of the above results, the quality of cottage cheese with different spinach extract contents was not influenced by the quality of spinach. However, the sensory characteristics of spinach were different due to the unique color of spinach. When 0.5 part of spinach extract was added, Respectively.

Therefore, in this study, spinach extract, which is a natural health food, has excellent efficacy in the elimination of nutrient deficiency of mothers. As the amount of spinach extract is increased, the overall preference is lowered, and a variety of functional cheeses will be expected by finding ways to supplement them.

Claims (3)

delete Adding 0.5 part by weight of a spinach extract obtained by spinach spinach to 100 parts by weight of crude oil;
Sterilizing the crude oil to which the spinach extract is added;
Cooling the crude oil to which the sterilized spinach extract is added and putting it in a tank;
Inoculating a fermentation culture to the crude oil to which the spinach extract is added, and adding fermentation by adding rennet;
Milling and fermenting the fermented crude oil with a knife, then draining and washing the whey;
≪ / RTI > further comprising a spinach extract.
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