KR101551372B1 - cheeze with treated Zanthoxylum schinifolium oil and its Processing method - Google Patents

Abstract

The present invention relates to a technique for inhibiting initial acidification and inhibiting generation of malonaldehyde, regarding a manufacturing of cheese, by inserting Zanthoxylum schinifolium oil inserting higher fatty acids containing unsaturated fatty acids. A flavor ingredient of cheese has a defect of decreasing storage capacity caused by increasing bitter taste and increasing odor in an aging process with high contents of lower fatty acids, while mostly receiving effects of lower fatty acids. Accordingly, a technique for delaying initial acidification of cheese and reducing bitter taste is required. In addition, productivity of cheese can be decreased when odor of cheese is increased. The present invention provides a technique for inhibiting initial acidification and inhibiting generation of malonaldehyde, by using Zanthoxylum schinifolium oil used as a food regarding a manufacturing of cheese.

Description

Cheeses with treated Zanthoxylum schinifolium oil and its Processing method,

The present invention relates to an acidic colostrum cheese having enhanced storage and functionality by adding an acidic colostrum rich in unsaturated fatty acids to reduce the production of malonaldehyde due to premature rancidity of low molecular weight lower fatty acids in the production of cheese.

The raw material of traditional cheese is crude oil produced from cows. Crude oil has a saturated fatty acid content of about 27% and a high omega-3 and omega-6 fatty acid content. However, crude oil is produced from feed in large-scale housing, which is about 6% higher than crude oil produced by grazing at 33% saturated fatty acid content, which also accounts for most of the lower fatty acid content. Higher levels of fatty acids may lead to an increase in the amount of malonaldehyde that causes thyroid cancer due to premature rancidity during the manufacture of cheese, and a decrease in the storage stability of cheese due to increased odor.

Zanthoxylum schinifolium is a deciduous shrub belonging to the genus Rutaceae and is widely known as a plant resource used for folk medicine since ancient times. In recent years, it has been widely used for bronchial, asthmatic, gastritis, and gastrointestinal tracts, and the scientific effects such as improvement of atopy and anti-inflammation are widely known.

In Patent Registration No. 10-1056475, in the present invention, the colostrum of the present invention is obtained by drying the seeds of Sancho wood, roasting it at 230 to 250 ° C for 5 to 10 minutes and then milking, drying the seeds of the Sancho wood and drying it for 10 to 20 minutes The cream for atopic skin improvement of the present invention is characterized by comprising 30.0 to 33.0% by weight of a skin conditioning agent containing an acidic colostrum; 43.0 to 44.0% by weight of solvent; 9.0 to 9.2% by weight of a surfactant; 7.8 to 8.0 wt% softener; 5.6 to 5.7% by weight of flocculant; 0.1 to 4.6% by weight of a pH adjusting agent and a natural preservative; By weight of an acidic colostrum. The cosmetic composition for improving atopic skin contains an acidic colostrum.

Also, in Laid-open Patent Publication No. 10-2006-0083915, there is provided a method for producing an oral care composition comprising the steps of:

(A) washing the sancho, the fruit of Zanthoxylum schinifolium;

(B) mixing and extracting from 5 to 25 parts by weight of an acidic acid of the step (A) per 100 parts by weight of a solvent selected from the group consisting of ethanol, methanol and a mixture thereof with water;

(C) filtering the extract of step (B) to recover the filtrate;

(D) removing the solvent from the filtrate in the step (C) to recover an acnes extract; And

(E) 0.01 to 5% by weight of a sancho extract of the step (D) in an ordinary oral hygiene product is added to an oral hygiene product and a preparation method thereof.

However, the above conventional vegetable oils have been limited in their availability due to changes occurring during processing, cooking and storage. Generally, the vegetable oil is oxidized according to the milking method and the storage period, and such change may cause harmful substances, which may cause great problems in food hygiene. Rancidity is a phenomenon in which the quality of fatty foods is degraded during processing and storage due to various chemical and microbiological factors such as changes in smell and taste and loss of nutritional value. Therefore, it has been used in the civilization for a long time, but the refining method and the storage method are not scientifically known, which can cause problems in distribution and use.

The acidic colostrum has a high content of unsaturated fatty acids, so that the acidity of the oil is likely to occur, and the milked colostrum is not transparent in color and contains a large amount of impurities. These impurities may act as a rancid factor during the storage process of the acid plant. In general, the purification of the oil is subjected to a degumming process and a neutralization process. The deoxidation process removes the lecithin dissolved in the fat. In the deoxidation process, the free fatty acid in the crude oil is neutralized with an aqueous alkaline solution (NaOH), and the coexisting phospholipids (lecithin), viscous substance and pigment are also removed . This process is commonly performed, but different conditions are required depending on the type of maintenance. Acidic colostrum has long been used in the private sector, but no purification method has been developed.

In addition, acidic colostrum has long been used in the private sector, but it is susceptible to rancidity, but no method has been developed to prevent it. Antioxidants and the like have been proposed to increase the storage stability of oils and fats, but synthetic antioxidants have been problematic in terms of human safety and the like.

And a cheese obtained by pulverizing and reforming the cheese once, as described in the prior art Patent Publication No. 10-2011-0036043. During re-molding, dextrin, starch (including processed starch), egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, processed cheese, fayugaru, whey protein concentrate, whey protein isolate, soy protein, gluten Is used as a binder, and a production method thereof.

In addition, Patent Registration No. 10-1438516 discloses (1) cutting and crushing mozzarella cheese, cheddar cheese, godadilla cheese and parmesan cheese; (2) The cheese crushed by the above step (1) is mixed with any one selected from the group consisting of palm oil and linseed oil, purified water and a rennet casein, salt, whey powder, acidity regulator, carrageenan, sorbic acid sorbic acid, and paprika extract; (3) sterilizing the cheese mixture prepared by the step (2); (4) homogenizing the cheese mixture sterilized by the step (3) to remove bubbles and maintain homogeneity; And (5) molding the cheese mixture homogenized by the step (4).

However, the acidic colostrum has been used for a long time in the private sector as in the prior art, but it has not been developed for other uses such as cheese besides edible.

As mentioned above, saturated fatty acid cheeses promote rancidity and produce unhealthy malonaldehyde with severe odor. Therefore, it is possible to add cheese to the cheese manufacturing process by adding various flavors of unsaturated fatty acids to reduce the initial rancidity and odor of cheese, and to reduce malonaldehyde to improve storage stability. .

The present invention relates to an acidic colostrum cheese and a process for producing the same, characterized in that functional cheese is prepared by adding colostrum to cheese.

As described above, it is possible to produce a variety of cheeses suitable for the taste of Koreans by reducing the odor of cheeses, and at the same time, it is possible to produce high quality cheeses which reduce the acidity and increase the storage stability. Especially, it reduces malonaldehyde which is harmful to human body and contributes to the public health by supplying a large amount of unsaturated fatty acid, which is known as a good health ingredient among the fat ingredients, and can greatly contribute to storage and distribution. Further, And also contributes to an increase in usability of the system.

Figure 1 shows the content of fatty acids in the acidic acid
Figure 2 shows the moisture and fat content of the cheese produced
Figure 3 shows the fatty acid content of the cheese produced
Figure 4 shows the fatty acid content of cheese prepared by adding acidic colostrum
Figure 5 shows the amount of malonaldehye produced by aging days of cheese prepared by adding colostrum
Fig. 6 shows the color of cheese prepared according to the addition amount of the acidic colostrum

The present invention relates to a method for producing an acidic colostrum cheese, characterized in that the functional cheese is prepared by adding colostrum to cheese.

     Further, the cheese is a mixed cheese prepared by mixing cheddar cheese and godadilla cheese.

     The mixed cheese is characterized in that the mixing ratio of cheddar cheese and godadilla cheese is 6: 4 by weight.

     In addition, the cheese and the acidic colostrum are mixed at a mixing ratio of 80 to 95% by weight of cheese and 5 to 20% by weight of the colostrum of the cheese, the unsaturated fatty acid is increased, the premature rancidity of the cheese is prevented, and the occurrence of malonaldehyde is reduced .

The present invention also provides an acidic colostrum cheese produced by any one of the above methods.

     The present invention relates to a method for reducing storage stability and malonaldehye by adding an acidic colostrum containing a large amount of an unsaturated fatty acid, and is characterized in that it is prepared by adding an acidic colostrum to cheese mixed with cheddar cheese and godadilla.

The acidic colostrum is prepared by adding 5 to 20% of colostrum to 100 g of cheddar cheese and godadilla cheese (6: 4, v / v) and mixing at 80 DEG C for 5 minutes.

     The present invention will be described in detail with reference to the accompanying drawings. 2 shows the moisture content and fat content of cheese prepared with cheddar cheese and godadilla cheese at a ratio of 6: 4, and Fig. 3 shows the fat content of cheddar cheese, And the fatty acid content of cheese prepared with 6: 4 cheese and godadilla cheese. FIG. 4 shows the fatty acid content of cheese prepared by adding acidic colostrum, FIG. 5 shows the amount of malonaldehye generated by the number of days of maturing of cheese prepared by adding acidic colostrum, FIG. The color of the cheese produced by the ripening days is shown.

The present invention can be used by pressing and seeding a common aspic seed produced in a farm, but it is also possible to use an acidic colostrum having an extended shelf life due to a special anti-rust treatment.

The acidic colostrum which has been subjected to the anti-rust treatment and the storage stability is extended is refined by diluting the acidic colostrum with phosphoric acid to prolong storage stability.

 Acetic acid can be further mixed with phosphoric acid, and the acidic oil can be mixed at a mixing ratio of 99.4 to 99.9% by weight of an acidic colostrum, 0.05 to 0.3% by weight of phosphoric acid and 0.05 to 0.3% by weight of acetic acid.

Meanwhile, sodium hydroxide (NaOH) is mixed instead of phosphoric acid to deoxidize acidic colostrum to purify and extend shelf life, and sodium hydroxide (NaOH) is mixed at a concentration of 1 to 3N.

Then, sodium bicarbonate may be further added to the acidic colostrum which is defatted and purified by mixing the above-mentioned phosphoric acid or sodium hydroxide (NaOH) to retard the rancidity.

In this case, sodium bicarbonate is added at a concentration of 0.5, 1.0, or 2% by weight based on the total weight of the defatted and purified acidic colostrum mixed with phosphoric acid or sodium hydroxide (NaOH) This is to prevent defamation.

Hereinafter, the preparation method of the cheese mixed with the colostrum and the mixing ratio inhibiting rancidity are examined through the examples. It is to be understood that the present invention is not limited thereto.

[Example 1] Production method of an acidic colostrum cheese

The acidic colostrum used in the present invention was squeezed and seeded with the pine seeds produced in the Hadong A farm in Gyeongnam. Cheese was purchased from Imsil - gun, Jeollabuk - do and cheddar cheese from the Netherlands. The production of colostrum cheese was prepared by mixing 5-20% of colostrum with 100g of cheese. This will be described in detail as follows.

How to make colostrum cheese

The acidic colostrum used in the present invention was obtained by milking onion seeds produced in Hadong A farm in Gyeongnam Province. The cheese was prepared by crushing the freeze - dried cheddar cheese for one week, two kinds of natural cheese of 6 - month - old aged cheddar cheese, and the mixture of cheddar cheese and godata cheese at a ratio of 6: 4. The colostrum was added 5 ~ 20% in 5% increments.

[Example 2] Method for confirming the properties of an acidic colostrum cheese

How to measure the moisture content of cheese

1 g of the prepared cheese was placed in a 50 ml conical tube and dried in a drier at 100 ° C for 24 hours to measure the moisture content at the lost weight.

As a result, the moisture content of the cheese prepared by mixing cheddar cheese and godadilla cheese at 6: 4 was 38.7% (FIG. 2).

Analysis of Fatty Acid of Acid Colostrum Cheese

0.5N NaOH methanol was added to the acidic colostrum and reacted in a water bath at 100 ° C. 14% boron trifluoride methanol was further added to the reaction mixture, and the reaction product was mixed with hexane and then hydrolyzed and cooled at room temperature. The cooled hydrolyzate was mixed with a saturated saline solution and mixed. The hexane layer was separated and placed in an airtight container. Anhydrous sodium sulfate was added thereto, and the mixture was allowed to stand for 24 hours. The mixture was diluted 100 times with ethyl ether and filtered through a 40-μm membrane filter.

To prepare the sample, 5 g of the sample was weighed in a 1000 ml round-bottomed flask, and 100 ppm of hepta decanoic acid (Sigma, USA) dissolved in hexane was added to the internal standard, and the mixture was dissolved in chloroform (Sigma, USA) In a volume ratio of 2: 1 was added to a round flask, and the mixture was refluxed at 65 DEG C for 1 hour. The reaction was dried at 80 ° C under reduced pressure, and then 150 ml of Petrometer (Sigma, USA) was added and reacted for 10 minutes with a 100 rpm shaker. After that, the supernatant was collected by collecting the supernatant liquid. The resulting extract was dried under reduced pressure at 80 ° C, and 50 ml of a 1N KOH / EtOH solution was added. The resulting extract was refluxed at 90 ° C for 1 hour to saponify. After the reaction was dried at 90 ° C under reduced pressure, 50 ml of distilled water was transferred to a 50 ml conical tube and centrifuged at 2500 rpm for 30 minutes. It was then washed five times with 50 ml of ether. After removing the ether, the remaining portion was adjusted to pH 2.0 with 6N HCl. Then, 40 ml of Petrome ether was added, and the mixture was vertexed for 5 minutes. The supernatant was collected in a 250 ml vacuum flask and dried under reduced pressure at 80 ° C. The extract was added with 14% boron trifluoride methanol (30 ml), and the mixture was refluxed at 90 ° C for 10 minutes, and methylated. 90 ml of a saturated saline solution was added to the reaction mixture, and 3 ml of hexane was added thereto. The hexane layer was collected in a test tube to which anhydrous sodium sulfate had been added, followed by GC analysis.

)사용하였고, 이동상은 질소가스를 사용하였으며 이동상의 속도는 1.3㎖/min으로 하였다. 오븐 온도는 150℃에서 1분 유지 후, 180℃까지 1분당 20℃ 승온하여 2분간 유지하였고, 230℃까지 1분당 3℃승온하여 5분간 유지하였으며, 250℃까지 1분당 5℃승온하여 5분간 유지하였다. Injector와 Detector의 온도는 250℃로 유지하였다.GC (Agilent gc 6890, Agilent Technologies, Santa Clara, USA). The analytical column was a DV-WAX (

), The mobile phase was nitrogen gas, and the moving speed was 1.3 ml / min. The oven temperature was maintained at 150 캜 for 1 minute, then heated to 180 캜 for 20 minutes, held for 2 minutes, heated to 230 캜 at a rate of 3 캜 for 5 minutes, heated to 250 캜 at 5 캜 for 5 minutes Respectively. The temperature of the injector and the detector was maintained at 250 ° C.

As a result, oleic acid (C18: 0) was the most abundant fatty acid in acid, and unsaturated fatty acid was more dominant than saturated fatty acid. Therefore, it was shown that the addition of acidic colostrum to cheese having an extremely small amount of unsaturated fatty acid can increase the content of unsaturated fatty acids in cheese (FIG. 1).

  The fatty acid content of cheese prepared with 6: 4 cheddar cheese and godadilla cheese was 7.4%. Butyric acid (C4: 0) was the most fatty acid among the mixed cheese fatty acids, and saturated fatty acid was the main constituent. In addition, as the carbon number of the fatty acid increased, the content of the fatty acid tended to decrease.

The proportion of lower fatty acids was decreased and the proportion of higher fatty acids was increased as the concentration of added acid was increased [Fig. 4].

Quantification of Malonaldehye (TBA is measured)

Each TBA sample was ground in a blender with a stainless steel blade, and then 10 g of the sample was placed in a 250 ml flask. Next, 97.5 ml of distilled water and 2.5 ml of 4N HCl were added. Five drops of defoamer were added and heated with a Kjeldahl distiller 50 ml of distillate was collected. Take 5 ml of the collected 50 ml distilled solution and add 5 ml of TBA reagent (90% acetic acid dissolved in 0.02 M 2-thiobabituric acid solution) into a 15 ml conical tube, heat in boiling water at 100 ° C for 35 minutes, And the OD value was measured at 538 nm using a Vis-spectrophotometer (Spectrovis Plus, Vernier co, USA). Blank test was performed by mixing 5 ml of secondary distilled water and 5 ml of TBA reagent, diluting 0.003M 1,1,3,3-TETRA-ETHOXYPROPANE with 2,4,6,8 X 10 ^{- 8} as secondary distilled water, Curve. The measured TBA value was expressed in mg of malonaldehyde per 1000 g of cheese with a recovery of 69%.

As a result, the content of malonaldehyde by fermentation period of cheeses prepared with addition of acidic colostrum was higher than that of fermentation at the 8th day of fermentation. However, it was found that the amount of malonaldehyde decreased with the amount of colostrum added compared with the amount of colostrum. This indicates that the unsaturated fatty acid of the acid oil has the effect of removing the unstable malonaldehyde (Fig. 5).

Analysis of color of colostrum cheese

Chroma narrow (Variable, inc., USA) was applied to the NODE platform (Variable, inc., USA) to analyze the chromaticity of mixed cheese prepared by mixing cheddar cheese and godata cheese at a ratio of 6: 4 and cheese prepared by adding the colostrum. , USA).

As a result, the cheese containing the acidic colostrum showed an increase in brightness and a yellowishness more than the non-added mixed cheese [FIG. 6].

Claims (5)

The functional cheese is prepared by adding the colostrum to the cheese,
The cheese is a mixed cheese prepared by crushing cheddar cheese and godadillae with a grinder,
The mixture was prepared by mixing the cheddar cheese and godadilla cheese at a weight ratio of 6: 4,
The acidic colostrum is prepared by defatting acidic colostrum by mixing phosphoric acid or sodium hydroxide to purify and extend storage stability,
Wherein the cheese and the acidic colostrum are mixed at a mixing ratio of 80 to 95% by weight of cheese and 5 to 20% by weight of an acidic colostrum. delete delete delete An acidic colostrum cheese prepared by the method of claim 1

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