KR101631263B1 - Manufacturing method of cream cheese having aronia jam - Google Patents

Abstract

The present invention relates to a method for producing functional cheese comprising adding Aronia jam or Aronia juice in a cheese manufacturing method, wherein crude cheese and cream are mixed at a weight ratio of 1: 1 to prepare a cream cheese, Lornia jam is added and stirred to produce cream cheese.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing a cream cheese using an Aronia jam,

The present invention relates to a process for producing cream cheese using Aronia jam, and more particularly to a process for producing functional cream cheese by adding Aronia jam.

Cheese is produced from crude oil as raw materials. It contains many nutrients such as protein and fat, and various minerals and vitamins.

On the other hand, Aronia is a fruit of Aronia tree which is used for edible or medicinal purposes. It is also used as a raw material for food coloring or as an ornamental plant. Aronia is also called Black Chocolate Berry.

Aronia contains antioxidants, and the antioxidant power of the anthocyanins, which are abundant in aronia, is strong.

Therefore, it is known that Aronia has effects on antioxidant effect (aging prevention effect), vision improvement effect, vascular disease prevention and improvement effect, anti-inflammatory and sterilizing action, action to increase insulin production and memory improvement.

Korean Patent Registration No. 10-1065461 (cheese containing processed food of wild grape and its preparation method) Japanese Patent Application Laid-Open No. 10-2013-0101381 (concentrate of Arrionic beverage and method for producing the same)

Accordingly, it is an object of the present invention to develop a functional cheese using aronia having an excellent antioxidant function.

It is an object of the present invention to provide a high value-added functional cheese by developing a specialized cheese product having excellent effects possessed by Aronia by adding Aronia jam during the cheese manufacturing process.

A method for producing cream cheese using the Aronia jam according to the present invention comprises mixing crude oil and cream in a weight ratio of 1: 1; Sterilizing a mixed oil in which the crude oil and cream are mixed; Cooling the sterilized mixed oil; Culturing the cooled mixed oil by inoculating the lactic acid bacteria starter; Adding rennet to the mixed oil and fermenting the mixture to produce a curd; Removing whey from the curd; Adding the whey-removed curd to produce a cream cheese; Adding and stirring 5 to 15 parts by weight of Aronia jam to 100 parts by weight of the cream cheese; And aging the cream cheese added with the Aronia jam into a closed container.

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The present invention has the effect of providing a functional cheese having an antioxidant function by the development of cheese containing Aronia.

In addition, the present invention has the effect of enhancing the competitiveness of cheese products by expanding the base of the dairy industry through the development of functional cheeses with the addition of Aronia jam.

Fig. 1 is a view showing a process for producing cream cheese to which an Aronia jam is added according to the present invention. Fig.
Fig. 2 is a process for producing Gauda cheese to which Aronia juice is added according to the present invention. Fig.
FIG. 3 is a photograph showing a pretreatment process of a pH sample of functional cheese using Aronia according to the present invention. FIG.
FIG. 4 is a photograph showing a SEM photograph of a functional cheese using Aronia according to the present invention.
FIG. 5 is a photograph of the outer appearance of cream cheese to which the Aronia jam is added according to the present invention. FIG.
FIG. 6 is a photograph of the outer appearance of gouda cheese to which the Aronia juice is added according to the present invention. FIG.
FIG. 7 is a graph showing the change in pH during aging of cream cheese added with Aronia jam according to the present invention. FIG.
FIG. 8 is a graph showing the change in pH during aging of Gauda cheese to which the Aronia juice is added according to the present invention. FIG.
9 is a graph showing changes in the number of lactic acid bacteria in the aged period of cream cheese added with Aronia jam according to the present invention.
10 is a graph showing changes in the number of lactic acid bacteria in the aged period of gouda cheese to which the Aronia juice is added according to the present invention.
11a and 11b are cross-sectional photographs of an experimental group to which 2 parts by weight of atorvastatin juice was added, and Figs. 11e and 11f are cross- 11g and 11h are cross-sectional photographs of an experimental group to which 6 parts by weight of atorvastatin juice was added. Fig.

The present invention is intended to ensure that the cheese contains an ammonia component, and comprises the step of adding Aronia jam or Aronia juice during the cheese making process.

As an embodiment of the present invention, there is a method of producing cream cheese added with Aronia jam by adding Aronia jam to cream cheese, a method of producing crude cheese by adding Aronia juice to crude oil, We propose a method of making cheese.

A method of preparing cream cheese prepared by adding Aronia jam comprises: mixing crude oil and cream in a weight ratio of 1: 1; Preparing the mixed channel cream cheese; And adding and stirring 5 to 15 parts by weight of Aronia jam to 100 parts by weight of the cream cheese.

The step of preparing the mixed channel cream cheese comprises the steps of: sterilizing a mixed oil mixed with crude oil and cream; Cooling the sterilized mixed oil; Culturing the cooled mixed oil by inoculating the lactic acid bacteria starter; Adding rennet to the mixed oil and fermenting the mixture to produce a curd; Removing whey from the curd; And adding the whey to the removed curd.

A method for preparing gouda cheese by adding aronia juice comprises the steps of: adding 2 to 6 parts by weight of Aronia juice to 100 parts by weight of crude oil; And producing Gauda cheese with the crude oil to which the Aronia juice is added.

Wherein the step of making gouda cheese comprises the steps of sterilizing the crude oil; Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding rennet to the cultured crude oil and solidifying to produce a curd; Cutting the curd; Removing whey from the cut curd; Compressing and molding the curd from which the whey has been removed, and aging the crimped curd.

Example 1. Method for manufacturing cream cheese added with Aronia jam

Crude oil and cream are mixed at a weight ratio of 1: 1 to prepare a mixed oil. The crude oil used was fresh from the lamb and the cream used cream separated from the crude oil by a cream separator.

The mixture oil mixed with crude oil and cream at a ratio of 1: 1 was sterilized by heating at 63 DEG C for 30 minutes. The sterilized mixed oil was cooled to 28 ° C, and the lactic acid bacteria starter was inoculated and cultured. Then, rennet was added, and whey was removed after 12 hours to produce cream cheese. The cream cheese was added with salt (0.3%).

5 parts by weight, 10 parts by weight and 15 parts by weight of Aronia jams manufactured by Runoland were added to 100 parts by weight of the above cream cheese. Crème cheese with Aronia jam was added to a sealed container and aged.

Example 2: Preparation method of Gauda cheese added with Aronia juice

The fresh crude oil was separated from the fat through a cream separator to make the fat content of the crude oil 2%, and then 2 parts by weight, 4 parts by weight and 6 parts by weight of Aronia juice, respectively, were added to 100 parts by weight of the crude oil. The above-mentioned Aronia juice was 100% juice juice manufactured by Rabenhorst (Germany).

Crude oil added with Aronia juice was sterilized by heating at 63 ° C for 30 minutes. The sterilized crude oil was cooled to 32 ° C, and lactic acid bacteria starter (1.0%) was inoculated and cultured for 50 minutes. Confirmation of the titratable acidity was confirmed and liquid iron (Christian Hansen, Denmark) was added (19 ml / 100 kg) and solidified. The coagulated curd was cut to a size of 10 to 15 mm and the whey was removed. For whey removal, the coagulated curd was slowly stirred for 30 minutes, 30% of the whey was removed, warmed water at 75 ° C was added to the final temperature to 38 ° C, and this process was carried out twice. The curd was then compression-molded, and then put in a maturing chamber at 12 to 14 ° C and a relative humidity of 90 to 95%, and aged for 12 weeks to produce gouda cheese.

Through this process, Gouda cheese with Aronia juice was sampled at intervals of 3 weeks.

end. Experimental material.

The cheese used in this study was directly manufactured and used by Ramsil Cheese Science Research Institute. Rawolin, Arlenia juice, Rabenhorst, Crude oil and salt were used.

I. Aronia jam and Aronia juice

The Aronia jam used in the present invention was a jam manufactured by Runoland, and the Aronia juice was 100% juice juice manufactured by Rabenhorst (made by Germany).

All. Cheese making

The cheese used in the present invention is prepared by heating the crude oil to 45 ° C., separating the fat using a cream separator, adjusting the milk fat to 2%, and then making low-fat gouda cheese, The cream was separated and used to make cream cheese by mixing crude oil and cream in a weight ratio of 1: 1.

la. Manufacture of Aronia jam cream cheese and Aroma juice low fat gouda cheese.

In the present invention, cream cheese added with Aronia jam is prepared by mixing 5 parts by weight, 10 parts by weight, 15 parts by weight of Aronia jam with 100 parts by weight of cream cheese prepared by mixing the ratio of crude oil and cream at a weight ratio of 1: And then put in an airtight container and used in the experiment in a refrigerator for 24 hours and for 3 days for 15 days.

The low fat Gouda cheese using the Aronia juice was adjusted so that the fat content of the crude oil was adjusted to 2% and 2 parts by weight, 4 parts by weight and 6 parts by weight of Aronia juice were added to 100 parts by weight of the crude oil, The samples were harvested at 3 - week intervals for 12 weeks.

hemp. General compositional analysis of Aronia cheese

The general components of crude oil were analyzed using Milco Scan FTIR120 (Foss Electric, Denmark), and the general composition of Aronia jam cream cheese and Aronia juice low fat Gouda cheese was measured using FoodScanTM (FoodScan dairyanalyzer, Denmark) Fat, Protein, Moisture, Salt and Total Solid were measured.

bar. Quality characteristics of Aronia cheese

(1) Observation of appearance

Exterior observation was performed by using a digital camera (EOS 50D, Cannon, Osaka, Japan) so that the external appearance of the Aronia cheese was not exposed to flash, and the distance between the sample and the camera was kept constant.

(2) pH measurement

Aronia jam cream cheese and Aroma juice During the fermentation of the low-fat gouda cheese, the pH is adjusted to a pH of 2 to 1 (saline: cheese = 20 ml: 10 g) in sterilized saline and cheese in a grinding tube (HG-15D, WiseTis (R), Korea) at a maximum speed of 20,000 rpm for 2 minutes and then measured for 15 days at 3-day intervals using a pH meter (UB-10 Delux, Denver, USA).

(3) Measurement of viable cell count

Aronia jam cream cheese and Aronia juice Low - fat gouda cheese During fermentation, the number of lactic acid bacteria was experimented at 3 - day interval for cream cheese and at 3 - week intervals for 12 weeks. The samples were mixed with sterilized saline and cheese at a ratio of 2: 1 and homogenized with a homogenizer (M. Zipper GmbH, Etzenbach, Germany) at 20,000 rpm for 2 minutes for 3 times. The number of viable cells of lactic acid bacteria in cheese was determined by a standard plate count method using a MRS (BD Bionutrients, USA) medium and 1.0 mL of each of the lactic acid bacteria in a petri dish after decimal dilution according to the method of Richardson (1983) Plates with a number of colonies ranging from 30 to 300 after 48 h incubation at 37 ° C were selected, counted, and expressed as CFU (colony forming unit) / mL.

(4) Organization chart inspection

The organization chart (Ju MK et al. 2008) was partially modified to incorporate a 100 mm compression plate in a texture analyzer. From the force-time curve obtained when the sample was continuously infiltrated twice, Sexiness, adhesiveness, cohesiveness, elasticity, tackiness, chewiness and restorability were measured, and the analysis conditions were as shown in Table 1.

Mode Measure force in compression Option TPA Sample size 4 x 4 x 4.5 cm Load cell 25 kg Pre-test speed 2.0 mm / s Test speed 1.0 mm / s Post-test speed 1.0 mm / s Distance 30% Time 3 sec Trigger Auto-10 g Data acquisition rate 200 pps Probe 100 mm compression plate

(5) Scanning Electron Microscope (SEM)

A sample was prepared and observed by coating on Aronia low-fat Gouda cheese with gold using a scanning electron microscope (SEM (Scanning Electron Microscope), JEOL Ltd. JSM-6380LV). The analysis conditions of the scanning electron microscope are shown in Table 2.

Acceleration Voltage 0.5 to 30 kV Resolution HV: 3.0 nm (30 kV), 20 nm (1 kV) Magnification LVl4.0nm (30 kV) Gun 8X to 300,000X EDS (LINK INCA) W filament Crystal Silicone Detectable elements 5B to 92U

(6) Analysis of total anthocyanin and total flavonoid contents

Analysis of total anatomic and total flavonoid content of cheese was carried out by Food Analysis Research Center of Suwon Woman 's University.

(7) Sensory evaluation

The sensory evaluation and the strength test were evaluated by the 9-point scale method selected by the Researcher of Imsil Cheese Science Research Institute and the students of Gyeongsang University. The evaluation items of consumer preference were color, flavor, softness, The overall acceptability is 9 (strong), 5 (good) and 5 (poor), 1 (good), and the quality characteristic intensity is cheese flavor, salty taste, , Lipid taste, moistness and off-flavor were very high: 9 points, none at all: 1 point, samples were prepared with Aronia cream jitz and low fat gouda cheese, And 15 g. The selected panel was recorded with age and sex, and each sample was supplied with a water cup, a cup spitting the sample, and water received from the water purifier.

<Results and Discussion>

end. Appearance observation

The appearance of Aronia jam cream cheese and Aronia juice low fat Gouda cheese is shown in Figures 5 and 6. When the appearance of the cheese was compared, the difference in color between cream cheese and low - fat Gouda cheese appeared to be apparent as the amount of Aronia jam and juice increased.

I. General compositional analysis

Table 3 shows the results of analyzing the general components of Aronia jam cream cheese and Aronia juice low fat Gauda cheese. The protein and total solids content of cream cheese were higher than that of control. In the case of fat, the highest value was 47.12% in the control, and the protein and total solids content was higher in the experiment group containing lots of aronia. Also, the content of fat, moisture and salt tended to be low. The protein content and total solids content of the low fat Gouda cheese added with Aronia juice also showed a tendency to be higher in the experimental group than in the control, It was also found that the total solid content increased. It was considered that the cheese was slightly aged and the content of milk was lowered by fat decomposition in milk.

Component Cream cheese Control Aronia jam
5 parts by weight Aronia jam
10 parts by weight Aronia jam
15 parts by weight Protein 6.16 + 0.02 ^c 6.34 + 0.02 ^b 6.42 + 0.02 ^b 7.39 0.02 ^a Fat 47.12 ± 0.05 ^a 45.74 + 0.11 ^b 43.31 + 0.08 ^c 41.68 + - 0.01 ^d Moisture content 44.21 ± 0.05 ^a 42.20 ± 0.02 ^b 41.10 ± 0.05 ^c 38.91 + 0.07 ^d Salt 1.43 + 0.01 ^a 1.30 + - 0.01 ^c 1.36 + 0.01 ^b 1.24 ± 0.00 ^d TS 55.79 ± 0.05 ^d 57.80 ± 0.07 ^c 58.90 ± 0.05 ^b 61.09 + 0.07 ^a

Component Low-fat Gouda cheese Control Aronia juice
2 parts by weight Aronia juice
4 parts by weight Aronia juice
6 parts by weight Protein 20.40 ± 0.03 ^d 21.80 ± 0.03 ^c 22.05 + 0.04 ^c 22.50 + 0.08 ^a Fat 32.90 + - 0.04 ^a 31.90 + 0.02 ^b 31.45 0.02 ^c 31.02 0.02 ^c Moisture content 42.60 + 0.02 ^a 41.44 0.02 ^b 41.20 ± 0.02 ^c 40.90 ± 0.03 ^c Salt 1.38 ± 0.00 ^a 1.38 + 0.01 ^a 1.35 + 0.01 ^b 1.39 + 0.01 ^a TS 57.40 + - 0.01 ^d 58.60 + 0.02 ^c 59.50 + 0.02 ^b 60.20 + 0.04 ^a

All. pH measurement

The results of the pH analysis of the Aronia jam cream cheese and the Aronia juice low fat gauda cheese were as shown in Figs. 7 and 8. Cream cheeses showed slightly lower pH than the control, but no significant difference. Low-fat gouda cheese tended to be slightly higher in the 4% appetizer of Aronia juice, but the difference was not significant in the control appetite as in the case of cream cheese.

7 shows the change in the pH of the cream cheese using the Aronia jam during the ripening period, wherein ◇ - ◇ is cream cheese without added Aronia jam, □ - □ is cream cheese added with 5 parts by weight of Aronia jam, -? Is cream cheese added with 10 parts by weight of Aronia jam and? -? Is cream cheese added with 15 parts by weight of Aronia jam.

8 shows the pH change of Gouda cheese using agaric acid juice during aging, ◇ - ◇ indicates Gouda cheese without added Aronia juice, □ - indicates Gouda added with 2 parts by weight of Aronia juice Cheese, ?? -? Is cream cheese added with 4 parts by weight of Aronia juice and? -? Is cream cheese added with 6 parts by weight of Aronia juice.

la. Measurement of viable cell count

The results of the analysis of the number of lactic acid bacteria against the Aronia jam cream cheese and the Aronia juice low fat Gauda cheese are shown in FIGS. 9 and 10. In the case of cream cheese, the total number of lactic acid bacteria was 13.5 ~ 15.7, and the higher the amount of ascorbic acid was, the higher the number of lactic acid bacteria was. It is considered that this is due to the high lactic acid bacterium content of the cheese itself because the cream cheese, which is fresh cheese, has a long fermentation time during the manufacturing process. In the case of Gouda cheese added with Aronia juice, the amount of Aronia was slightly higher than that of Aronia, but there was no significant difference.

Fig. 9 shows changes in the number of lactic acid bacteria in cream cheese by using Aronia jam during the ripening period. In Fig. 9, ◇ - ◇ shows cream cheese without added Aronia jam, ? -? Is cream cheese added with 10 parts by weight of Aronia jam and? -? Is cream cheese added with 15 parts by weight of Aronia jam.

Fig. 10 shows the change in the number of lactic acid bacteria in the gauda cheese using agarose juice during the aging period. In Fig. 10, ◇ - ◇ indicates that gauda cheese without added arnoi juice, △ - △ is cream cheese added with 4 parts by weight of Aronia juice and ○ - ○ is cream cheese added with 6 parts by weight of Aronia juice.

E. Organization Chart Inspection

Table 5 shows the result of tissue structure examination of low-fat Gouda cheese prepared by adding Aronia juice. In the overall item, the highest score was found in the experimental group of 4 parts by weight of Aronia juice. Hardness, Adhesiveness, Gumminess, and Fracturability showed higher values as the amount of Aronia added was higher than that of the control, which was higher than that of Kim (2006) It was consistent with the hardness and stickiness of cheeses, which were more rigid. This suggests that the addition of Aronia has a beneficial effect on the collapse of Gauda cheese. Cohesiveness and springiness showed no significant difference between the sample cheeses (p <0.05).

Aronia juice (parts by weight) Control 2 parts by weight 4 parts by weight 6 parts by weight Hardness
(Hardness) 648.78 + - 25.64 ^c 986.97 ± 53.00 ^ab 1096.78 ± 117.05 ^a 839.46 ± 53.57 ^bc Broken Castle
(Fracturability) 40.74 ± 0.85 ^b 45.09 ± 1.46 ^a 42.8 ± 0.28 ^ab 41.12 ± 0.42 ^b Attachment
(Adhesiveness) -33.19 ± 17.76 ^a -49.72 ± 6.23 ^a -25.13 + - 6.37 ^a -22.77 ± 6.19 ^a Resilience
(Springiness) 0.97 + 0.01 ^a 0.91 ± 0.00 ^b 0.94 0.02 ^ab 0.99 ± 0.02 ^a Coherence
(Cohesiveness) 0.78 + 0.01 ^a 0.78 ± 0.00 ^a 0.80 ± 0.00 ^a 0.80 ± 0.00 ^a Gum
(Gumminess) 506.82 + - 26.67 ^c 772.31 ± 42.81 ^ab 875.22 ± 95.35 ^a 668.78 + - 43.70 ^bc Chewiness
(Chewiness) 490.48 ± 21.89 ^b 701.18 ± 41.39 ^ab 827.59 ± 108.12 ^a 663.16 ± 42.73 ^ab Stability
(Resilience) 0.39 + 0.01 ^d 0.42 ± 0.00 ^c 0.48 ± 0.00 ^a 0.45 ± 0.00 ^b

F. Shooting Scanning Electron Microscope (SEM)

Referring to FIG. 11, a cross section of a low-fat Gouda cheese prepared by adding Aronia juice with a scanning electron microscope (SEM) (Scanning Electron Microscope) was photographed. As a result, I could see that the cheese surface shot was smooth and well formed.

four. Total anthocyanin and flavonoid content

The total anthocyanin and flavonoid contents of the Gouda cheese using the cream cheese and the Aronia juice using the Aronia jam were as shown in Tables 6 and 7. The contents of total anthocyanins (4.38 mg ~ 8.38 mg) and total flavonoids (0.93 mg ~ 4.78 mg) of cream cheese containing Aronia jam were found to increase with increasing amount of Aronia. The content of anthocyanin was 3.45mg ~ 6.01mg compared with that of cream cheese, but the total flavonoid content was 7.59mg ~ 8.84mg, which was slightly higher than that of cream cheese. The flavonoid content of low - fat Gouda cheese seemed to increase as the ripening period became longer.

The total anthocyanin content of the cream cheese containing Aronia jam was found to increase with increasing addition amount. The content of total flavonoid increased with increasing amount of Aronia jam. The total anthocyanin content of low - fat Gouda cheese added with Aronia juice did not appear in the control, and the content tended to increase with increasing the amount of Aronia juice. Total flavonoid content was 4.10mg in control and slightly increased with increasing amount of Aronia juice, but it was 7.59mg in Aronia juice added at 4wt.

ingredient Control (mg / 100g) Aronia jam
5 parts by weight
(mg / 100g) Aronia jam
10 parts by weight
(mg / 100g) Aronia jam
15 parts by weight
(mg / 100g) Anthocyanin 0.00 4.38 6.07 8.37 Flavonoid 0.00 0.93 2.86 4.78

ingredient Control (mg / 100g) Aronia juice
2 parts by weight
(mg / 100g) Aronia juice
4 parts by weight
(mg / 100g) Aronia juice
6 parts by weight
(mg / 100g) Anthocyanin 0.00 3.45 4.32 6.01 Flavonoid 4.10 8.71 7.59 8.84

Ah. Sensory test

The results of sensory evaluation and characterization of low fat Gouda cheese using cream cheese and aronia juice using Aronia jam were as shown in Tables 8 to 9. The cream cheese showed no significant difference in color, flavor, and overall acceptability compared to the control. The soft cheese showed a somewhat higher value in the addition of 15 parts by weight of Aronia jam. Cheese flavor, salty taste, moisture, texture, and unsuitable flavor appeared more intensely in the control without addition of Aronia jam. The color and overall acceptability of low - fat Gouda cheese added with Aronia juice were not significantly different in the control and appetite groups, and the flavor and softness were somewhat higher in the control group than in the appetite group. The higher the addition amount of Aronia juice was, the higher the cheese flavor and the direction, the moisture and the unsuitable flavor were.

Amount of Aronia jam added (cream cheese) Control 5 parts by weight 10 parts by weight 15 parts by weight Color 6.62 ± 0.31 ^a 5.34 + 0.32 ^a 5.54 + - 0.31 ^a 6.32 ± 0.32 ^a Flavor 6.04 + 0.25 ^a 6.22 ± 0.23 ^a 6.12 ± 0.24 ^a 6.44 ± 0.27 ^a Softness 6.64 ± 024 ^b 6.50 ± 0.23 ^b 6.28 ± 0.22 ^b 6.42 + 0.24 ^a Overall likelihood 5.96 ± 0.27 ^a 5.02 ± 0.23 ^a 5.88 ± 0.25 ^a 5.62 ± 0.26 ^a Cheese flavor 7.43 ± 0.38 ^b 7.00 0.34 ^b 5.64 ± 0.25 ^a 5.40 ± 0.26 ^a Salty taste 7.17 ± 0.34 ^a 7.21 + - 0.34 ^a 6.52 + 0.26 ^a 6.52 ± 0.28 ^a Direction 6.95 ± 0.32 ^b 6.95 + - 0.30 ^b 5.90 ± 0.20 ^a 5.33 ± 0.28 ^a moisture 6.40 ± 0.31 ^b 6.38 ± 0.29 ^ab 5.57 ± 0.29 ^a 5.26 ± 0.31 ^a Unsuitable flavor 7.07 ± 0.33 ^ab 6.74 ± 0.39 ^b 5.81 ± 0.32 ^ab 6.36 ± 0.30 ^a

Amount of Aronia juice added (Gouda cheese) Control 2 parts by weight 4 parts by weight 6 parts by weight Color 7.18 ± 0.24 ^a 4.10 ± 0.27 ^a 4.08 ± 0.25 ^a 3.92 ± 0.32 ^a Flavor 6.02 ± 0.28 ^a 3.60 ± 0.29 ^a 4.82 ± 0.22 ^b 4.42 + 0.24 ^a Softness 6.02 ± 0.31 ^b 3.58 ± 0.26 ^a 4.24 + 0.26 ^b 4.50 ± 0.24 ^a Overall likelihood 6.60 ± 0.25 ^a 3.60 ± 0.23 ^a 4.34 + 0.25 ^a 3.98 ± 0.26 ^a Cheese flavor 4.78 ± 0.27 ^b 5.54 + 0.24 ^a 5.76 ± 0.22 ^a 6.06 ± 0.24 ^a Salty taste 5.74 ± 0.31 ^a 6.38 ± 0.29 ^a 6.52 ± 0.28 ^a 6.58 ± 0.29 ^a Direction 4.92 ± 0.29 ^b 5.30 ± 0.26 ^b 5.50 0.25 ^a 5.84 ± 0.27 ^a moisture 4.84 ± 0.28 ^b 5.02 ± 0.26 ^ab 5.46 ± 0.26 ^a 5.32 ± 0.28 ^a Unsuitable flavor 6.28 ± 0.28 ^ab 6.76 ± 0.27 ^b 6.78 ± 0.25 ^ab 6.82 ± 0.29 ^a

Claims (5)

Mixing crude oil and cream in a weight ratio of 1: 1;
Sterilizing a mixed oil in which the crude oil and cream are mixed;
Cooling the sterilized mixed oil;
Culturing the cooled mixed oil by inoculating the lactic acid bacteria starter;
Adding rennet to the mixed oil and fermenting the mixture to produce a curd;
Removing whey from the curd;
Adding the whey-removed curd to produce a cream cheese;
Adding and stirring 5 to 15 parts by weight of Aronia jam to 100 parts by weight of the cream cheese; And
And aging the cream cheese added with the Aronia jam into a closed container and aging the cream cheese.

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