KR101689799B1 - Cheese snack and the method for manufacturing of the same - Google Patents

Abstract

The present invention relates to a cheese snack and a method for producing cheese snacks. Such a cheese manufacturing method comprises: mixing cheese materials to form a cake; A first lyophilizing step of cooling the cake by freeze-drying to make it easy to cut; Cutting the lyophilized cake to form a snack; And a second freeze-drying step of making the snack again as a solid snack by lyophilization.

Description

Cheese snacks and methods for manufacturing same

The present invention relates to a cessation snack and a method of manufacturing the same, and more particularly, to a chewing snack and a method of manufacturing the same, The process involves the technology to increase the commerciality of cheese snacks by maintaining the organization of cheese snacks.

Generally, cheese refers to a fermented and fermented food produced by a process such as crude oil skim milk and cream, which is used as a raw material to separate whey after adding lactic acid fermentation enzyme (Rennet) organic acid and solidifying it.

These cheeses are divided into various categories, such as Cottage cheese, Cheddar cheese, Camembart cheese, Brick cheese, and Roquefort cheese.

In recent years, consumption of domestic cheese has been increasing at a rapid pace as national income has increased and the diet has gradually westernized.

These cheeses are made by mixing two or more kinds of cheeses made by solidifying and fermenting milk or natural cheese, and heating and dissolving them together with an emulsifying agent to uniformly process them.

And, if necessary, cheese may also be loaded with fruits, vegetables, meat, natural incense or dried fruits, garlic, herbs and spices.

Also, in recent years, cheese is not limited to being manufactured in the basic form of cheese, but may be manufactured and sold in various forms.

For example, in Patent Registration No. 10-894631 (entitled " Freeze-dried snack and preparation method thereof "), cheese is proposed as a snack.

That is, a milk product such as cheese is lyophilized to form a core, and a syrup coating layer is formed on the outer surface of the milk product. The syrup coating layer contains, based on the solid content, at least one saccharide selected from oligosaccharide, , Honey and dextrin or lactose.

However, this conventional technique relates to a comprehensive technique for producing cheese as a snack by lyophilization. Specifically, what type of cheese is to be used, or how to cut a kneaded cheese lump (hereinafter referred to as a cake) A detailed process of how to separate into a small piece of the form and how to proceed with freeze drying is omitted.

In addition, when the cheese is lyophilized, the freeze-drying is accompanied by the necessity of freezing the moisture. When the moisture is frozen, the volume increases and the texture of the cheese changes during the process, .

Patent Registration No. 10-894631 (Name: Frozen dried snack and its preparation method)

Therefore, the problem to be solved by the present invention is to improve the cutting method for the cheese lump when making the cheese in the cake state as a solid state snack, thereby making it possible to produce a neat snack shape, The present invention provides a cheese snack which can prevent deterioration of flavor, taste and the like by keeping the tissue, and a manufacturing method thereof.

According to an embodiment of the present invention, there is provided a cheese snack and a method for manufacturing cheese, which comprises 40 to 70 parts by weight of natural cheese, 7 to 10 parts by weight of an oil cream, 5 to 6 parts by weight of cheese flavor, 5 to 10 parts by weight of rennet casein, 1.5 to 3.5 parts by weight of emulsifying stabilizer and 10 to 20 parts by weight of purified water to form a cheese cake;
A first lyophilizing step of cooling the cheesecake by freeze-drying to prevent the cheesecake from sticking to the cutting knife surface upon cutting;
Cutting the lyophilized cheese cake into a cheese snack; And
And a second freeze-drying step of making the cheese snack again as a solid cheese snack by lyophilization,
The second lyophilization step includes a first rapid cooling of the cheese snack to 4 캜;
Slowly cooling the cheese snack at 4 DEG C to 0 DEG C;
Freezing the cheese snack at 0 ° C by a second rapid cooling to -40 to -30 ° C; And vacuum drying the frozen cheese snack.

The cheese snack and the manufacturing method according to the present invention can minimize the change in the shape of the cheese snack due to the cutting by performing the cutting operation after the first lyophilization and also the texture of the cheese snack is maintained as the second freeze- The texture and flavor of the cheese are kept intact so that the merchantability can be maintained for a long time.

In addition, since the lyophilization proceeds within a predetermined time from the first lyophilization to the second lyophilization, it is possible to prevent the flavor, taste and the like of the cheese snack from being lowered due to two freeze-drying operations.

1 is a flow chart illustrating a method of making a cheese snack according to an embodiment of the present invention.

Hereinafter, a method of manufacturing a cheese snack according to an embodiment of the present invention will be described in detail.

Referring to FIG. 1, a method of manufacturing a cheese snack according to an exemplary embodiment of the present invention includes: (S100) mixing a cheese material to form a cake; A first freeze-drying step (S110) for cooling the cake to prevent the cake from sticking to the cutting knife surface when cutting; Cutting the lyophilized cake into a snack shape (S120); And a second freeze-drying and packaging step (S130) in which the snack is re-lyophilized to produce a solid snack.

In this manufacturing method, the step (S100) of forming the cheesecake can be carried out through the following process.

Lactic acid bacteria ferment lactose in milk to produce lactic acid. First, sterilize raw material oil and add lactic acid bacteria starter (lactic acid bacteria are cultured in skim milk in advance) to it.

This lactic acid plays a role in suppressing the propagation of the germs in the cheese making process and at the same time, it helps the renet action to be added next. When Rennet is added, it is made of curd which is a coagulating substance. The main ingredient of curd is casein, which is a milk protein, but it also contains milk fat and insoluble substance.

After manufacturing the curd, the whey is removed from the curd and molded. First, cut the hard curd in jelly form. Cutting the curd immediately forms a thin film, through which the fake escapes. The thinner the curd, the more slip out the fake and the hard cheese is made.

The curd removed from the fake is shaped into a variety of sizes and shapes. The curd that is put into the mold is allowed to naturally harden, and the pressure is applied to make the harder cheese.

Salt is added to the curd thus shaped, and the taste, moisture content, and texture are changed depending on the amount of salt. Salt plays a very important role in cheese production, first of all, it helps to form lactic acid and inhibits the growth of microorganisms.

Thus, the stored, ripened, washed and cleaned curd has a unique color, texture, flavor and aroma of the cheese by aging it where appropriate temperature and humidity are maintained.

Generally, aging is usually about 10 ° C and the humidity is kept as high as 80 to 95%. Usually soft cheese is aged from inside to outside. Hard cheese is aged from inside to outside. During the ripening, microorganisms and enzymes in cheese act to get the unique texture and flavor of cheese.

And, during the fermentation process, lactose in cheese changes to lactic acid by lactic acid bacteria, and fat and protein also change. In particular, the hydrolysis of proteins greatly affects the taste and quality of cheese.

Through this process, the aged cheese is made into a cake state, and it is necessary to appropriately cut the cheese cake as a solid state snack. At this time, the cheesecake is advantageous for cutting at a certain strength. Therefore, the first lyophilization step (S110) may be performed to maintain the constant strength.

That is, in the first lyophilization step (S110), the cheese cake is cooled to 5 占 폚.

By thus cooling the cheese in the cake state, a certain amount of water is removed to be in a state immediately before freezing.

If the strength is lower than a certain level, the cheese sticks to the surface of the cutting knife, so that the cutting surface is not smooth and the cutting surface is not smooth. On the contrary, when the cutting force is more than a certain level, it's difficult.

Therefore, in this step S110, the moisture of the cheesecake is appropriately kept to be produced in a state favorable to the cutting.

Finally, the cheese cake is lyophilized to have a water content of less than 5% by weight.

At this time, in order to more efficiently remove moisture from the cheese cake, the cheese cake may be placed on the diaphragm and vibration may be applied

By thus reducing the moisture content through the first lyophilization process, the cheese cake can be in a state just before solid.

When the first lyophilization step (S110) is completed, the cutting step (S120) proceeds.

In this step S120, the first lyophilized cheese cake is cut by a cutting knife to form a snack shape.

At this time, the snack shape can be formed into various shapes such as a hexahedral shape. That is, in the case of producing a hexagonal snack, a plate-like cake having a certain thickness is formed at the cheese cake stage, the cake is first lyophilized, and then the plurality of cutting knives are lowered to cut the plate cake into a plurality of , Wherein each of the chopped lumps has a hexahedral shape.

At this time, since the strength of the cheese cake is maintained at a constant level during the first lyophilization step (S110), the cutting knife can be smoothly cut even when cutting the cake, so that the cut surface can be smoothly formed. Therefore, when a snack is manufactured, the shape of the snack can be kept constant, for example, the shape of the hexahedron can be kept constant, thereby improving the merchantability.

When the cutting step S120 is completed as described above, the second freeze-drying step (S130) proceeds to stably maintain the texture of the cheese snack.

The second freeze-drying step (S130) proceeds in the following order. That is, a first rapid cooling step (S132) of the cheese snack to 4 占 폚; Slowly cooling the cheese snack at 4 DEG C to 0 DEG C (S134); (S136) a second rapid cooling of the cheese snack at 0 DEG C to -40 to -30 DEG C and freezing it.

More specifically, in the first rapid cooling step (S132), the cessation snacks at room temperature are rapidly cooled to 4 캜.

That is, when the cheese snack is cooled, the surface temperature of the cheese snack is first lowered and then the lower temperature of the surface is conducted to the inside, so that when the cheese snack is cooled, the freezing progresses from the surface to the inside.

That is, the water on the surface of the cheese snack is first frozen, then the water inside is frozen, the water expands in volume as it freezes with ice, but cheese snacks have little change in volume, so the interior of the cheese snack is created by the generated ice particles As the space occupied becomes larger, the water particles in the interior that have not yet been frozen are forced to be pushed outward.

However, the frozen ice on the surface of the cheese snack serves as a barrier to prevent water from escaping to the outside, so that the internal water is frozen in the inside to increase its volume, and the bulky ice compresses the tissue of the cheese snack Causing tissue destruction.

Therefore, in order to minimize the destruction of the cheese snack tissue due to freezing, it is necessary to quickly discharge the internal water quickly to the outside before the surface water is frozen.

Therefore, when cooling the cheese snack, the water can be discharged to the maximum when the volume of the internal water is minimized before the surface of the cheese snack is frozen. By rapidly cooling to 4 캜, Can be achieved.

That is, when the water at room temperature is cooled, the volume gradually decreases with decreasing temperature, so that the volume becomes minimum at 4 ° C, the volume increases from 4 ° C to 0 ° C, and the water changes phase to ice at 0 ° C .

Therefore, rapid cooling of the cheese snacks at room temperature to a minimum volume of 4 ° C enables maximum drainage of the internal water before the surface of the cheese snack is frozen.

As described above, after rapid cooling down to 4 캜, the slow cooling step (S 134) may proceed.

In this step S134, the cheese snack is slowly cooled from 4 占 폚 to 0 占 폚. That is, since the volume increases as the water is cooled, the space occupying the inner space of the cheese snack increases. On the other hand, the texture of the cheese snack forming the inner space hardly changes in volume, Of the water is discharged to the outside through the weak gap between the tissues.

Therefore, it is necessary to delay as much as possible the freezing of the water on the cheese snack surface to block the external discharge of water present therein, which can be achieved by minimizing the cooling rate between 4 ° C and 0 ° C, based on the surface temperature .

That is, as the time for cooling from 4 ° C to 0 ° C becomes longer, the time for liquid water in the liquid having a large fluidity to be discharged to the outside becomes longer, so that a larger amount of water can be discharged to the outside, So that the interior space is secured.

Therefore, even if the internal water is frozen and the volume increases, there is a free space, so that the texture of the cheese snack is not pressed and the destruction of the tissue is prevented.

When the slow cooling step S134 is completed in this manner, the second rapid cooling step S136 proceeds.

That is, when the temperature of the water reaches 0 ° C, fine ice crystal grains are formed and water particles adhere around the ice crystal grains, so that the crystal grains grow and the grain size becomes large. At this time, if the cooling rate is slow, the time for allowing more water particles to adhere around the ice crystal grains is secured, thereby increasing the size of the ice crystal grains.

On the other hand, the faster the cooling rate, the more the ice particles are cooled than the water particles around the ice crystal grains. Thus, in the case of rapid cooling, the number of ice crystal grains increases while the size of ice crystals decreases.

Thus, it is desirable to maximize the rate of cooling when the water temperature reaches 0 ° C to induce the production of large amounts of microcrystalline grains, thereby minimizing the size of frozen ice particles and minimizing the breakdown of cheese snack tissues.

As described above, when the temperature reaches 0 ° C, the cooling rate is increased to minimize the breakage of the cheese snack due to freezing. When the temperature reaches -40 to -30 ° C, the ice particles are sublimated in a vacuum atmosphere to remove the moisture of the cheese snack.

At this time, it is also possible to place the cheese snack on the diaphragm and apply the vibration for quick release of water.

The degree of vacuum during drying is not particularly limited as long as it is in a vacuum range in which frozen ice particles are sublimated. Usually, 0.5 to 3.0 torr is suitable, and the cheese snack freeze-dried at the above temperature and pressure exhibits atrophy, The color change can be minimized.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

≪ Example 1 >

About 40 to 70 parts by weight of natural cheese, about 7 to 10 parts by weight of an oil cream, about 5 to 6 parts by weight of cheese, about 5 to 10 parts by weight of a rennet casein, about 1.5 to 3.5 parts by weight of an emulsion stabilizer, About 10 to 20 parts by weight are mixed to form a cheese cake. At this time, the cheese cake is a flat shape having a constant thickness.

Then, the cheese cake is firstly lyophilized to facilitate cutting. That is, rapid cooling of the cheese snack to 5 ° C results in a more dense cheese structure.

In this state, the cheesecake having a flat shape is cut by the cutting knife.

At this time, since the cheese cake is rapidly cooled and the tissue is in a compact state, the surface is smoothly cut even when cut with a cutting knife. Further, since the moisture is dewatered to a large extent, the cheese cake is maintained in a circular hexahedral shape even when it is cut.

After the cheese cake is cut as described above, it is prepared as a cheese snack by performing second freeze-drying.

The cheese snack is first rapidly cooled to 4 캜, and the cheese snack at 4 캜 is slowly cooled down to 0 캜. The cheese snack at 0 캜 is secondarily rapidly cooled to -40 캜 to -30 캜 and frozen.

Finally, the frozen cheese snack is vacuum-dried for 2 days using a vacuum dryer.

≪ Example 2 >

In Example 1, a cheese snack was prepared in the same manner as in Example 1, except that the cheese snack was rapidly cooled to 6 캜 in the first lyophilization.

≪ Example 3 >

In Example 1, a cheese snack was prepared in the same manner as in Example 1, except that the cheese snack was rapidly cooled to 0 캜 in the first lyophilization.

≪ Comparative Example 1 &

In Example 1, the cheese cake was cut without vacuuming the first and second lyophilisations, and vacuum dried to prepare cheese snacks.

≪ Comparative Example 2 &

In the above Example 1, the cheese cake was vacuum-dried immediately after cutting without first lyophilization, and the cheese snack was prepared in the same manner as in Example 1 except for the above.

≪ Comparative Example 3 &

In Example 1, only the slow cooling was performed without lyophilization in the order of rapid cooling, slow cooling, and rapid cooling in the second lyophilization without first lyophilization, and the other processes were the same as those in Example 1 Cheese snacks were prepared.

≪ Test Example 1 > (Analysis of slope of cross section of cheese snack)

Changes in the cross-sectional shapes of cheese snacks obtained in the above Examples and Comparative Examples were compared.

The cross-sectional shape of the cheese snack prepared by the first lyophilization and then the second lyophilization in Example 1-3 was compared with the cross-sectional shape of the cheese snack vacuum-dried immediately after the lyophilization was omitted .

At this time, when the prepared cheese snack was placed on the plane, the slope was measured as the angle formed by the center line passing through the center of the rectangular cross section formed on one side of the cheese snack to the plane.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Tilt (degrees) 90 89 87 70 66 61

As can be seen from the above Table 1, it can be seen that the centerline of the cheese snack, which has been subjected to the cutting operation after the first freeze-drying according to the first to third embodiments, maintains a state close to the vertical to the plane. This means that when the cutting knife cuts the cheese cake upward and downward, the cheesecake is adhered to the surface of the cutting knife so that the cut cheesecake is not tilted to one side but kept in a vertical state.

On the other hand, the cheese snacks of Comparative Examples 1 to 3 were cut immediately without first lyophilization, so that when the cutting knife cut the cheese cake, the cut surface of the cake adhered to the surface of the cutting knife, . ≪ / RTI >

Judging from this point, it can be seen that when the cheese cake is lyophilized before cutting, the shape remains close to the hexahedron.

≪ Test Example 2 > (Analysis of shape of cheese snack)

In Test Example 1, cheese snack shapes of Examples and Comparative Examples were compared by inclination. In this test example, actual shapes of cheese snacks were compared.

(Examples) (Comparative Example 1) (Comparative Example 2) (Comparative Example 3)

As can be seen from the above photograph, the cheese snack produced through the first and second lyophilization processes according to the first embodiment maintained the linear shape of the hexagonal snack as a whole, Cheese snack is a shape in which a hexagonal snack is twisted.

≪ Test Example 3 > (Analysis of cheese adhesion rate)

In the above Examples and Comparative Examples, the amount of cheesecake stuck to the surface of the cutting knife for cutting the cheese cake at the cutting step was compared.

That is, when cutting the cheese cake, the cheese cake does not adhere to the surface of the cutting knife when the cutting knife passes through the cheese cake after the first freeze-drying process as in the present embodiment, In the case of cutting without the first lyophilization process, a cheese cake is adhered to the surface of the cutting knife because it passes through a cake having a certain viscosity. Therefore, the degree of attachment of the cake to the surface of the cutting knife was measured and compared.

That is, the rate of attachment of the cutting knife was measured. The rate of attachment was calculated by the following equation, which indicates the adhesion rate at which the cheesecake having a certain viscosity sticks to the surface of the cutting knife.

Attachment rate of cutting knife (%) = (weight of cake left on cutting knife / weight of put cake) × 100

Adhesion rate (%) Visual inspection Example 1 0 Cutting knife No cakes on the surface so continuous cutting work possible Example 2 0 " Example 3 0 " Comparative Example 1 1.5 There is a small amount of sticky cake Comparative Example 2 1.7 There is a caked cake, which needs to be removed. Comparative Example 3 1.9 There is a caked cake, can not continue work

As can be seen from the above Table 2, the cheese snacks of the first to third embodiments are subjected to the cutting operation after the first freeze-drying, so that the cake does not stick to the surface of the cutting knife.

On the other hand, the cheese snacks of Comparative Examples 1 to 3 show that a small amount or a small amount of cake remains on the surface of the cutting knife, and thus a separate process is required to remove it.

<Test Example 4> (texture analysis)

The elasticity and cohesiveness of cheese snacks obtained in the above Examples and Comparative Examples were compared.

The elasticity means that the deformed material tends to return to its original state when the force is removed. It can be said that the elasticity is felt like rubber in the mouth. The cohesiveness is tightly coupled with the ingredient and the ingredient in the food, It can be said to be a property that gives a feeling of profound feeling.

The measurement was performed using a Texturometer (Model 1011, Instron Co., USA). Five samples were taken from each group and immersed in water for 10 minutes, Respectively.

A cylindrical probe for measuring user (probe) is a diameter of 3㎜, was measured to 3㎜ depth from the sample surface at a rate of 13㎜ / min, chart speed was set at 40㎜ / min, load range 5㎏ _f.

Resilience, cohesion measurement results Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Resilience 0.77 0.75 0.73 0.57 0.51 0.53 Coherence 0.47 0.45 0.44 0.36 0.34 0.32

As can be seen from the above results, the cheese snacks of the examples 1 to 3 were cooled in the order of rapid cooling, slow cooling, and rapid cooling in the second lyophilization so that cheese texture was preserved, Is excellent.

On the other hand, the cheese snacks of Comparative Examples 1 to 3 were not subjected to the second lyophilization and were subjected to general vacuum drying, so that the cheese structure was not preserved and was broken, and the elasticity and cohesiveness were relatively decreased.

As a result, by performing the first lyophilization and the second lyophilization as in the present embodiment, the texture can be improved.

&Lt; Test Example 5 >

To confirm the flavor changes of the cheese snacks prepared in the Examples and Comparative Examples, samples of each group at 30 days after drying were taken and the fragrance components were measured.

100 g of each sample was added to 2 liters of distilled water and then immersed in a flask at 30 ° C for 2 hours. Then, a mixed solvent of n-pentane and diethyl ether (1: 1, v / v) And extracted at 40 ° C under atmospheric pressure for 2 hours.

The extract was dehydrated with anhydrous sodium sulfate and concentrated under a nitrogen atmosphere to prepare a sample.

Using the gas chromatography (series 5890 II Plus, manufactured by Hewlett-Packard, USA) and a gas chromatography / mass spectrometer (QP-4000, manufactured by Shimadzu, Japan) The analytical conditions are shown in Tables 2 and 3 below.

Gas chromatographic analysis conditions Item Analysis condition Column DB-WAX (60 m ㅧ 0.25 mm I.D., 0.25 탆 film thickness, J & W, USA) Detector FID Carrier gas He (1.0 ml / min) Make up gas N2 (30 ml / min) Temp. program 40 DEG C (3min) -2 DEG C / min-140 DEG C -4 DEG C / min-200 DEG C (10min) Detector temp. 300 ° C Injector temp. 240 ℃ Injection volume 1 [mu] l (split ratio 1:20)

Gas Chromatography / Mass Spectrometry Analysis Conditions Item Analysis condition Column DB-WAX (60 m ㅧ 0.25 mm I.D., 0.25 탆 film thickness, J & W, USA) Carrier gas He (1.0 ml / min) Temp. program 40 DEG C (3min) -2 DEG C / min-140 DEG C -4 DEG C / min-200 DEG C (10min) Injector temp. 240 ℃ Ion source and interface temp. 230 ℃ Ionization Electron impact ionization (EI) Ionization voltage 70eV Mass range (m / z) 41 ?? 440 Injection volume 1 [mu] l (split ratio 1:20)

Identification of the extracted components was confirmed by comparing the retention time with the standard product and comparing with the mass spectrum in the literature.

The peak area of the monoenoic fatty acid, which is a flavor component of cheese snack, among the fragrance components confirmed by the above apparatus was measured and shown in Table 6 below.

Peak area (%) of short chain fatty acids Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Measures 4.55 4.04 3.78 1.84 1.87 2.57

As a result of the above Table 6, the content of the short chain fatty acids was higher in the case of Examples 1 to 3 in which the cheese snack was subjected to the first and second lyophilization, than in Comparative Examples 1 to 3 in which the vacuum drying was performed without freeze drying.

Therefore, it can be seen from the above results that the cheese snacks can be kept in the same manner as the cheese snacks by cooling in the order of rapid cooling, slow cooling, and rapid cooling.

&Lt; Test Example 6 > (Analysis of incense, taste, and preference degree according to the preparation time)

In the process of preparing the cheese snacks of the above examples, the first lyophilization and cutting operations were performed, and the flavor, taste, color, and preference of cheese snacks were measured according to the time required until the second lyophilization and packaging stage.

That is, the fragrance, taste and color of the cheese snack according to the correlation between the process of the first lyophilization, the cutting, the second lyophilization and the packaging and the time were grasped.

Cheese snacks were prepared and the flavor, taste, color, and overall acceptability of the cheese snack were measured by a five-point scale method, and the average value of the cheese snack was measured in the following Table 7 .

Sensory test result 30 minutes 1 hours 3 hours 6 hours 12 hours 24 hours 48 hours incense 3.3 4.0 4.5 4.6 3.7 3.1 3.4 flavor 4.1 4.3 4.5 4.5 3.8 2.5 3.1 color 3.9 4.1 4.2 4.3 4.2 3.4 3.7 Overall likelihood 3.7 4.1 4.4 4.5 3.9 3.2 3.5

(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

As shown in Table 7, when it was completed within 6 hours from the first lyophilization, cutting, second freeze-drying, and packaging, it was evaluated as excellent in flavor, taste, color, and taste, I could.

As described above, the cheese snack according to the present invention is capable of minimizing the shape change of the cheese snack due to the cutting by performing the cutting operation after the first lyophilization, and further the second freeze drying is performed, It is possible to provide a cheese snack in which the texture and flavor of the cheese are maintained.

Claims (6)

40 to 70 parts by weight of natural cheese, 7 to 10 parts by weight of milk cream, 5 to 6 parts by weight of cheese, 5 to 10 parts by weight of rennet casein, 1.5 to 3.5 parts by weight of emulsifying stabilizer and 10 to 20 parts by weight of purified water Mixing to form a cheesecake;
A first lyophilizing step of cooling the cheesecake by freeze-drying to prevent the cheesecake from sticking to the cutting knife surface upon cutting;
Cutting the lyophilized cheese cake into a cheese snack; And
And a second freeze-drying step of making the cheese snack again as a solid cheese snack by lyophilization,
The second lyophilization step includes a first rapid cooling of the cheese snack to 4 캜;
Slowly cooling the cheese snack at 4 DEG C to 0 DEG C;
Freezing the cheese snack at 0 ° C by a second rapid cooling to -40 to -30 ° C; And vacuum drying the frozen cheese snack. The method according to claim 1,
Wherein the first lyophilization step comprises rapidly cooling the cheese cake to 5 占 폚. delete The method according to claim 1,
Cheese cake formation, first freeze-drying, cutting, second freeze-drying and packaging within 6 hours. The method according to claim 1,
Wherein the cheese snack is placed on a diaphragm in a second lyophilization step and water is removed by applying vibration. A cheese snack produced by the method of claim 1.

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