KR101630418B1 - Cheese comprising barley sprouts and method for preparing the same - Google Patents

Abstract

The present invention relates to cheese including barley sprouts and a manufacturing method thereof, and more specifically, to cheese including barley sprouts, which comprises raw cheese, barley sprout powder, barley powder, Stachys japonica Miq. extract, refined palm oil, table salt, rennet casein, an emulsifier and alkaline water and is palatable and healthful; and to a manufacturing method thereof. The cheese including barley sprouts is manufactured by selecting the nine ingredients. Accordingly, the cheese including barley sprouts can enhance an effect of promoting brain function and reducing the levels of cholesterol and blood sugar which are main causes of hyperlipidemia.

Description

≪ Desc / Clms Page number 2 > Preparation of barley cheese and its preparation method

More particularly, the present invention relates to a method of producing a roasted barley cheese comprising a raw cheese, a roasted barley powder, a chrysanthemum powder, a crude stone powder, a refined palm oil, a salt, a rennet casein, an emulsifier and an alkaline water, ) As well as good health, and a process for producing the same.

The domestic cheese industry started in 1967 and the annual production of cheese was only 679 tons in 1986, rising to 25,000 tons in 2009. The increase in the production and consumption of cheese has been attributed to the growth of the Korean dairy industry It has been a great help in activating and improving the national health and health.

Cheese is a representative fermented milk product which is concentrated about 10 times as much as milk and protein and fat. It is made into curd form after whey is removed by coagulation of protein and fat by lactic acid and milk cofactor enzyme action. It is made of vitamin A, vitamin B ₂ , vitamins B ₁₂ , essential amino acids and rich nutrients, and enzymes secreted by lactic acid bacteria during the ripening process, the protein and fat are decomposed into amino acids and fatty acids, respectively, so the burden of digestion is reduced, so those who have lactose intolerance can not drink milk Good food.

In addition, cheese is processed to about 2,000 kinds, and currently about 500 kinds are processed, and various enzymes are added by using milk and the like to coagulate the casein and remove the whey, followed by heating, pressurization and aging temperature control. As consumers prefer healthier and safer foods, they are interested in developing functional cheeses, and new cheeses are being released to meet consumer expectations.

Korean Patent No. 101415892 (Apr. 2014, 07.) discloses a method for preparing cottage cheese containing spinach extract. The spinach extract is added to cottage cheese to eliminate the nutrient deficiency of the mother. -1477748 (2015. 01. 08.) A method for producing cheese containing Baekjangcho as a functional food, wherein 0.04 ~ 0.06 parts by weight of Baekjwangju powder is added to 100 parts by weight of crude oil, and Korean Patent No. 10-1551372 (2015. 09. 09.) Acid Colostrum Cheese and its manufacturing method have been providing technologies to suppress the incipient rancidity and inhibit malonaldehyde generation by injecting high-grade fatty acids including unsaturated fatty acids by injecting colostrum in the production of cheese.

Korean Registered Patent -101415892 (2014. 07. 07.) Korean Registered Patent No. 10-1477748 (2015. 01. 08.) Korean Registered Patent No. 10-1551372 (September 09, 2015)

The present invention has been made to develop cheeses having cholesterol and blood sugar lowering effects and diet effects, which are major causes of diabetes and hyperlipidemia. As a result, as described later, And a high preference degree, and a process for producing the same.

In order to attain the above object, the composition of the present invention comprises 45 to 75 parts by weight of raw cheese, 10 to 20 parts by weight of sprouts of barley, 5 to 15 parts by weight of a chrysanthemum powder, 0.5 to 9 parts by weight of a base- 0.5 to 5 parts by weight of refined palm oil, 0.7 to 3 parts by weight of salt, 0.7 to 7 parts by weight of rennet casein, 0.1 to 3 parts by weight of emulsifier and 0.7 to 2 parts by weight of alkaline water.

And further contains at least one selected from the group consisting of 0.1 to 2 parts by weight of guar gum, 0.1 to 2 parts by weight of sodium citrate, 0.1 to 1 part by weight of anhydrous citric acid, 0.2 to 2 parts by weight of fresh cream, and 0.1 to 1 part by weight of xanthan gum .

The cheese consists of natural cheese, mozzarella cheese, fresh cheese, camembert cheese, til jitter cheese, cheddar cheese, burg cheese, gouda cheese and appetizer cheese.

The process for preparing bud of barley cheese by the above composition comprises the steps of: (a) preparing cheese materials individually; (b) pulverizing the dried shoot barley to 300 to 400 mesh to produce a powder; (c) a mixing step of mixing the germanium barley powder, talc powder and alkaline water, followed by steam heating; (d) a step of preparing a groundmass sleeping extract to produce an extract of the groundmass by washing; (e) 0.5 to 9 parts by weight of a fresh tree extract, 0.7 to 3 parts by weight of salt, 0.7 to 7 parts by weight of rennet casein, and 0.7 to 2 parts by weight of alkaline water are added to 10 to 20 parts by weight of gelled bud barley and 5 to 15 parts by weight of talc powder, And the mixture is heated and heated to a temperature of 75 to 85 캜, 0.5 to 5 parts by weight of palm oil and 0.1 to 3 parts by weight of an emulsifier are added and stirred to emulsify the mixture. (f) a sterilization step in which the mixture having been subjected to the above steps is heated under agitation to a temperature of 95 to 100 DEG C and sterilized; (g) a cooling step of cooling the sterilized mixture to 55-60 DEG C in the step; (h) stirring step of adding 45 to 75 parts by weight of raw cheese to the mixture into a stirrer, rotating the stirrer at a speed of 70 to 80 rpm until the mixture is uniformly mixed; (i) a second stirring step of adding a small amount of cheese flavor to the mixture and repeating stirring and cooling until uniformly mixed; And (j) shaping and aging the cheese obtained in the above step for aging.

INDUSTRIAL APPLICABILITY As described above, the ginseng barley cheese according to the present invention and its preparation method are prepared by selecting components such as raw cheese, germanium barley powder, chrysanthemum powder, cornstarch extract, refined palm oil, salt, rennet casein, emulsifier and alkaline water It can increase the effect of activating the brain function and the effect of lowering cholesterol and blood sugar which are the main causes of hyperlipemia.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a manufacturing process of a bud barley cheese according to the present invention. FIG.

The present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals are used to refer to the same throughout the specification and claims. Also, the terms defined in the present specification and claims should not be construed as limiting, but may be changed according to the intention or custom of the operator, and interpreted in terms of meaning and concept consistent with the technical idea of the present invention.

In one aspect of the present invention,

The composition of germanium barley cheese comprises 45 to 75 parts by weight of raw cheese, 10 to 20 parts by weight of sprout barley powder, 5 to 15 parts by weight of chrysanthemum powder, 0.5 to 9 parts by weight of crude stone extract, 0.5 to 5 parts by weight of purified palm oil, 3 to 3 parts by weight of rhenium casein, 0.7 to 7 parts by weight of rhenium casein, 0.1 to 3 parts by weight of emulsifier and 0.7 to 2 parts by weight of alkaline water.

The sprout barley is a young leaf of barley, which is a 15-20 cm leaf after sowing barley with barley leaves. It is a large amount of dietary fiber, 2.5 times more vitamins than lemon juice, 2.1 times more potassium than spinach, 4.5 times as much calcium, 2.2 times as many polyphenols and minerals as green tea, especially policosanol, which has excellent blood cholesterol-lowering effect, and hepatoprotective and anti-diabetic effect, saponin.

Policosanol was extracted mainly from sugarcane leaves and rice bran. However, the content of policosanol was changed to 342 mg / 100g, , Which is 12 ~ 120 times more abundant than policosanol. Saponin has an excellent effect on suppressing the enzymes related to diabetes and improving liver function and liver function. It has a maximum activity of 1150 ㎎ / 100g in total.

Therefore, it is preferable to use 15-20 cm seed barley between 10 and 15 days after barley sowing.

The above-mentioned chrysanthemum has a better absorption rate than that of ordinary barley. Especially, beta-glucan component is 50 times as much as rice and 7 times as high as wheat to suppress fat accumulation and is known as a diet food. It also helps lowering cholesterol levels to prevent heart disease and diabetes give.

The above-mentioned cornerstone sleep contains components that activate the brain function, which helps to improve senile dementia, cerebral infarction, stroke and memory. The main ingredient is choline and phenylethanoid which are used for the prevention and treatment of dementia And is rich in dietary fiber, constipation, neuralgia, paralysis, arthritis, menstrual irregularities and uterine effusion is also good.

The alkaline water is preferably weakly alkaline water having a pH of 7.5 to 8.5, and the effect of the alkaline water is useful for chronic diarrhea, poor digestion, abnormal gastrointestinal fermentation and gastric acid overage.

In addition, the components included in the cheese composition of the present invention include, but are not limited to, refined palm oil, salt, rennet casein, and emulsifier, and the content of these components is preferably set as needed within a predetermined range Do.

On the other hand, the fresh tree extract can be mixed, and the fresh tree is also called as the scrap tree, the soft tree, the horse tree, and the horse tree, and the deciduous tree is the large tree. The leaves are running in opposite directions and are elliptical and gradually tipped. And high in the effect of decomposing body fat, so that it is good for diet, and it is preferable that 0.5 to 4 parts by weight is included in the additional mixing.

Further comprises 0.1 to 2 parts by weight of guar gum, 0.1 to 2 parts by weight of sodium citrate, 0.1 to 1 part by weight of anhydrous citric acid, 0.2 to 2 parts by weight of fresh cream, and 0.1 to 1 part by weight of xanthan gum , The cheese is one selected from the group consisting of natural cheese, mozzarella cheese, fresh cheese, camembert cheese, til jitter cheese, cheddar cheese, burg cheese, gouda cheese and appetizer cheese.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for manufacturing a bud barley cheese according to the present invention, and will be described in detail with reference to the accompanying drawings.

The process for preparing cheese with added barley seeds comprises the steps of: (a) preparing cheese ingredients separately; (b) pulverizing the dried shoot barley to 300 to 400 mesh to produce a powder; (c) a mixing step of mixing the germanium barley powder, talc powder and alkaline water, followed by steam heating; (d) a step of preparing a groundmass sleeping extract to produce an extract of the groundmass by washing; (e) 0.5 to 9 parts by weight of a fresh tree extract, 0.7 to 3 parts by weight of salt, 0.7 to 7 parts by weight of rennet casein, and 0.7 to 2 parts by weight of alkaline water are added to 10 to 20 parts by weight of gelled bud barley and 5 to 15 parts by weight of talc powder, And the mixture is heated and heated to a temperature of 75 to 85 캜, 0.5 to 5 parts by weight of palm oil and 0.1 to 3 parts by weight of an emulsifier are added and stirred to emulsify the mixture. (f) a sterilization step in which the mixture having been subjected to the above steps is heated under agitation to a temperature of 95 to 100 DEG C and sterilized; (g) a cooling step of cooling the sterilized mixture to 55-60 DEG C in the step; (h) stirring step of adding 45 to 75 parts by weight of raw cheese to the mixture into a stirrer, rotating the stirrer at a speed of 70 to 80 rpm until the mixture is uniformly mixed; (i) a second stirring step of adding a small amount of cheese flavor to the mixture and repeating stirring and cooling until uniformly mixed; And (j) shaping and aging the cheese obtained in the above step for aging.

And further contains at least one selected from the group consisting of 0.1 to 2 parts by weight of guar gum, 0.1 to 2 parts by weight of sodium citrate, 0.1 to 1 part by weight of anhydrous citric acid, 0.2 to 2 parts by weight of fresh cream, and 0.1 to 1 part by weight of xanthan gum .

The chalcogen powder is pulverized using a roll mill and passed through an 80 mesh vibrator to obtain a chalcogen powder.

The barley sprouts of 15-20 cm can be picked, polished, cleaned in flowing water and dried naturally.

The step of preparing the base stone sleep extract is preliminarily dried at 40 to 50 ° C. for 6 to 7 hours after washing the foundation stone leaves, stems and bulbs, mixed with 70% ethanol or methanol at a ratio of 1: 9, The extract is lyophilized, suspended in PBS and filtered.

Alternatively, the step of preparing the base stone sleep extract comprises mixing the base stone powder and the water in a ratio of 1: 9, and performing the hot water extraction process in a primary and secondary stages. The primary extraction process is performed at 55 to 65 ° C, 0.7 to 1.3 atm, 7 to 9 hours. The secondary extraction is carried out at 75 to 85 ° C, 1.7 to 2.3 atm, and 7 to 9 hours.

The cheese may be selected from the group consisting of natural cheese, mozzarella cheese, fresh cheese, camembert cheese, tilted cheese, cheddar cheese, bunch cheese, gouda cheese and appetizer cheese.

Test Example 1: Antioxidative and antimicrobial activities of extracts according to the cornerstone (leaf, stem, bulb)

The extract was preliminarily dried at 40 ° C for 6 hours, and 50 g of each sample was mixed with 70% ethanol at a ratio of 1: 9, and the mixture was allowed to stand for 7 days in a dark room. The extracts were filtered, pre-concentrated by evaporator, hydrated and lyophilized to powder.

The antioxidant test was divided into DPPH radical scavenging ratio (%) and ABTS ⁺ radical scavenging ratio (%). The DPPH was a very stable free radical, Is very stable in organic solvent such as alcohol and it is decolorized by proton-radical scavenger during antioxidant mechanism. Therefore, antioxidative activity of ABTS ⁺ is relatively stable free radical, and DPPH method and antioxidant activity screening .

The DPPH scavenging activity was determined by adding DPPH solution to 500 ㎍ / mL of the extract, and then incubating the mixture for 10 seconds at room temperature for 20 minutes. Then, the absorbance was measured with a microplate reader at 525 nm. The control was ascorbic acid, BHA, catechin And quercetin, and the absorbance ratio (%) of the sample with and without additives was calculated by the following equation.

×100DPPH radical scavenging activity (%) =

× 100

A: Absorbance

B: Absorbance of sample not added

DPPH radical scavenging rate (%) of leaf, stem, and root extracts of the rootstock was determined in Table 1 below.

The DPPH radical scavenging activity of leaf powder, stem and bulb were 28.09 ± 2.14, 4.99 ± 1.06 and -0.36 ± 0.85% in MeOH, respectively, and leaf, stem and bulb were 30.18 ± 0.78 , 6.47 ± 3.03 and 1.91 ± 1.71%, respectively. The control groups ascorbic acid, BHA, catechin and quercetin were 83.84 ± 0.89, 67.78 ± 2.49, 3.61 ± 0.36 and 58.65 ± 0.78% respectively.

The ABST ⁺ radical scavenging activity was determined by mixing ₇ mM ABST ⁺ and 2.4 mM K ₂ S ₂ O ₂ in a dark place for 12 hours. The absorbance of the ABST ⁺ radical scavenging activity at 732 nm was 0.700-0.800 ehlehhr and diluted with 50% ethanol in H2O. , And 2 μl of extract (500 μg / mL) and 50 μl of ABST solution were mixed and reacted for 10 minutes at 732 nm with a microplate reader. The control was ascorbic acid, BHA, catechin and quercetin. (%) Of the sphere and calculated by the following equation.

×100ABST ⁺ radical scavenging activity (%) =

× 100

A: Absorbance

B: Absorbance of sample not added

The ABST ⁺ radical scavenging ratios (%) of leaves, roots and root extracts of rootstocks were shown in Table 2 below.

The ABST ⁺ radical scavenging activity of leaf powder, stem and bulb were 3.72 ± 2.17, -0.91 ± 1.34 and 3.18 ± 3.68%, respectively, and the leaf, stem and bulb were 8.98 ± 1.80 , 4.83 ± 1.91 and 16.45 ± 3.72%, respectively. The control groups ascorbic acid, BHA, catechin and quercetin were 29.90 ± 1.05, 4.52 ± 0.48, 6.77 ± 1.32 and 13.01 ± 2.84%, respectively.

Example  : Manufacture of processed cheese

The pulverized material is pulverized using a roll mill, and then pulverized powder is prepared using an 80 mesh vibrator. The dried shoot barley of 15 to 20 cm was pulverized to 300 mesh using a pulverizer to produce germinated barley powder. The germinated barley powder, the germanium powder and the alkaline water were mixed at a weight ratio of 1: 0.5: 0.2 by weight, Heated to 60 ~ 70 rpm. The leaves, stems, and bulbs of the foundation stone were washed, pre-dried at 40 to 50 ° C for 7 hours, mixed with 70% ethanol at a ratio of 1: 9 and immersed for 1 week. The extracts were lyophilized and filtered The prepared ground stone sleep extract was prepared. The above-mentioned germinated barley dough, cornstarch extract, modified starch, rennet casein, salt and alkaline water were mixed and emulsified by mixing as shown in Table 3 below. The emulsified mixture was sterilized by heating to 95 to 100 캜 with stirring, cooled at a temperature of 55 to 60 캜, and then the raw cheese, guar gum, sodium citrate, anhydrous citric acid, fresh cream, The mixture was stirred at 70 to 80 rpm for stirring, and then cooled and stirred. The resultant cheese was molded into a mold, followed by chilling at 0 DEG C for 48 hours.

Example One 2 3 4 Comparative Example Raw cheese 450 500 600 700 500 Barley dough 300 270 210 160 - Foundation stone sleep extract 5 10 20 25 - Refined palm oil 80 60 30 15 60 Modified starch 7 15 40 60 15 Sun salt 20 15 10 8 15 Lenny Casein 7 15 40 55 15 Alkaline water 22 19 15 12 19 Guar gum One 12 6 4 12 Sodium citrate 3 10 4 19 10 Anhydrous citric acid 3 2 11 4 2 whipping cream 3 4 4 One 4 Xanthan gum 3 3 9 4 3 Sum 904 935 999 1067 655

Ingredient content of processed cheese (g)

Test Example 2: Sensory Evaluation of Processed Cheese According to Examples

Color, taste and texture of sliced processed cheese prepared according to the above Examples 1 to 4 and Comparative Examples were evaluated by a 9-point scale method And the results are shown in Table 4 below.

* 1: Not very good, 3: Slightly inferior, 5: Fair, 9: Very good

Example burnish Color flavor Texture One 7.30 ± 0.28 7.36 ± 0.11 7.48 ± 0.52 8.24 ± 0.23 2 7.73 ± 0.26 6.49 0.22 7.32 ± 0.05 8.53 ± 0.52 3 7.59 + - 0.38 7.50 0.24 7.33 ± 0.22 8.16 ± 0.28 4 7.48 ± 0.37 7.32 ± 0.20 7.22 ± 0.37 8.33 + - 0.25 Comparative Example 6.69 + - 0.40 6.43 + - 0.34 5.99 ± 0.15 6.23 ± 0.27

Sensory Evaluation Results of Processed Cheese

The sensory evaluation results of Table 4 above show that the gloss, color, taste and texture are superior to those of the comparative examples. Therefore, the processed cheese of the present invention is suitable for use according to the preference of the consumer. Especially, the processed cheese of the present invention is prepared by containing the components such as the germinated barley powder, the chrysolite powder, the cornerstone sleep extract and the alkaline water, It can increase cholesterol and blood sugar lowering effects and improve gastrointestinal symptoms.

While the present invention has been described with reference to the particular embodiments and drawings, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Various modifications and variations are possible.

Claims (8)

delete delete delete In a method for producing cheese,
The above-
(a) preparing cheese ingredients separately;
(b) pulverizing the dried shoot barley to 300 to 400 mesh to produce a powder;
The shoot barley is obtained by picking up shoot barley within 15 to 20 cm, washing it in flowing water,
(c) a mixing step of mixing the germanium barley powder, talc powder and alkaline water, followed by steam heating;
(d) a step of preparing a groundmass sleeping extract to produce an extract of the groundmass by washing;
The step of preparing the base stone sleep extract is preliminarily dried at 40 to 50 ° C. for 6 to 7 hours after washing the foundation stone leaves, stems and bulbs, mixed with 70% ethanol or methanol at a ratio of 1: 9, The extract was lyophilized, suspended in PBS, and then filtered.
(e) 10 to 20 parts by weight of grated roots of barley and 5 to 15 parts by weight of chrysanthemum powder, 0.5 to 9 parts by weight of a base stone extract, 0.7 to 3 parts by weight of salt, 0.7 to 7 parts by weight of rennet casein, 0.7 to 2 parts by weight of alkaline water 0.5 to 4 parts by weight of a fresh and tree extract is added with stirring and 0.5 to 5 parts by weight of palm oil and 0.1 to 3 parts by weight of an emulsifier are added and stirred to emulsify the mixture when the temperature reaches 75 to 85 캜, ;
(f) a sterilization step in which the mixture having been subjected to the above steps is heated under agitation to a temperature of 95 to 100 DEG C and sterilized;
(g) a cooling step of cooling the sterilized mixture to 55-60 DEG C in the step;
(h) stirring step of adding 45 to 75 parts by weight of raw cheese to the mixture into a stirrer, rotating the stirrer at a speed of 70 to 80 rpm until the mixture is uniformly mixed;
(i) a second stirring step of adding a small amount of cheese flavor to the mixture and repeating stirring and cooling until uniformly mixed; And
(j) a step of molding and aging the cheese obtained in the step (1) and aging the cheese. 5. The method of claim 4,
Further comprising at least one selected from the group consisting of 0.1 to 2 parts by weight of guar gum, 0.1 to 2 parts by weight of sodium citrate, 0.1 to 1 part by weight of anhydrous citric acid, 0.2 to 2 parts by weight of fresh cream, and 0.1 to 1 part by weight of xanthan gum ≪ / RTI > delete delete 5. The method of claim 4,
Wherein the cheese is one selected from the group consisting of natural cheese, mozzarella cheese, fresh cheese, camembert cheese, tilted cheese, cheddar cheese, bunch cheese, gouda cheese and appetizer cheese.

Images