KR101761840B1 - Method of Edam Cheese containing Probiotics and Dendropanax extract - Google Patents

Abstract

The present invention relates to a method for producing an edema cheese containing a probiotic strain and a yellowtail extract, more particularly, Cooling the sterilized crude oil; Culturing the cooled crude oil by adding a probiotic strain to the crude oil; Adding the Huangchil extract to the cultured crude oil; Adding lignite to the crude oil to which the Huangchil extract is added, cutting it, and then stirring and warming to prepare a curd; Pre-pressing the curd to produce cheese; And cutting the surface of the compressed cheese. The present invention also relates to a method for producing an edema cheese containing the probiotic strain and the yellow rug extract.

Description

[0001] The present invention relates to a method for producing an edam cheese containing Probiotics strain and Huangchil extract,

The present invention relates to a method for producing an edema cheese containing a probiotic strain and a yellowtail extract, more particularly, Cooling the sterilized crude oil; Culturing the cooled crude oil by adding a probiotic strain to the crude oil; Adding the Huangchil extract to the cultured crude oil; Adding lignite to the crude oil to which the Huangchil extract is added, cutting it, and then stirring and warming to prepare a curd; Pre-pressing the curd to produce cheese; And cutting the surface of the compressed cheese. The present invention also relates to a method for producing an edema cheese containing the probiotic strain and the yellow rug extract.

Cheese is high in protein, calcium, vitamins A, B, E, K and minerals, 8 to 10 times higher than milk, and is the highest quality food with long history of fermentation and aging.

The effect of these cheeses is rich in calcium, which is good food for growing children and women. It is rich in amino acid and methionine components, which is good for liver function.

On the other hand, the probiotic lactic acid bacterium cells and the lactic acid bacterium preparation food prevent the abnormal fermentation by the germs in the intestines and improve the intestinal environment to help the digestion and absorption of the food, improve the function of the large intestine and improve the constipation, diarrhea, And treatment, reduction of blood cholesterol, prevention of cancer, and rectal action.

Lactic acid bacteria used as probiotic microorganisms include Lactobacillus acidophilus, el. L. casei, Bifidobacterium spp., And the like. Lactobacillus food is mainly dairy products such as fermented milk, sour milk, powdered milk and ice cream, but it is also expanding to other foods such as confectionery, baked goods and the like.

In addition, high-protein foods, more protein content than the same amount of meat, easy digestion, digestion and absorption is fast, because of the action of vitamin B2 fat burns easily, even if you eat a little bit.

Fermented milk has the effect of suppressing harmful bacteria that cause intestinal toxins by lactic acid bacteria and suppressing the generation and absorption of spoilage components.

Meanwhile, Dendropanax morbifera LEV, a broad-leaved broad-leaved tree of Araliaceae, is certified by many studies. In particular, Huangchil extract has a functional whitening effect such as inhibiting melanin production and a skin barrier function And is known as a food having a high anti-aging effect.

These Huangchil extracts are being developed as health functional foods and natural medicines that prevent disease through various functional studies, and have obtained international safety certification, securing the stability of Huangchuang extract for the first time in Korea.

Hwangchil extract has antioxidant effect, which helps to prevent aging, skin whitening, wrinkle prevention and various diseases, and it can be used for the prevention of various diseases and verification of healing effect by securing the safety certification of extract of The development of value-added foods is expected.

On the other hand, various types of products (for example, noodles or kimchi) containing an extract of Huangchu tree having various effects as described above are provided, but cheese containing Huangchil extract is not provided.

Korean Patent Laid-Open Publication No. 10-2014-0131617 (a method for producing noodles containing Hokutogi tree and noodles produced therefrom) Korean Patent Registration No. 10-1485539 (a method for manufacturing a crumbly kimchi and a crumbly kimchi having excellent texture)

The present invention relates to a method for preventing abnormal fermentation by germs in the intestines and improving the intestinal environment to help digestion and absorption of food, improve the function of the large intestine, improve and treat constipation, diarrhea and enteritis, reduce cholesterol in blood, It helps to prevent aging, skin whitening, wrinkle and various diseases by antioxidant effect of probiotics lactic acid bacterial preparation which improves health by the action of dressing, etc. It is excellent in the recovery effect of skin barrier function due to sunlight damage, The purpose of the present invention is to provide a functional natural cheese (Edam Cheese) using a high yellowing extract.

In addition, the purpose is to establish and standardize natural cheese manufacturing technology using probiotics strain and Huangchil extract. Based on these products, it can be applied to various health functional food processing products to develop and manufacture high value-added products.

In order to solve the above problems, the present invention provides a method for sterilizing crude oil, Cooling the sterilized crude oil; Adding Bifidobacterium strain to the cooled crude oil and culturing the same; Adding a yellowtail extract to the crude oil; Adding lignite to the crude oil to which the Huangchil extract is added, cutting it, and then stirring and warming to prepare a curd; Pre-pressing the curd to produce cheese; And cutting the surface of the crushed cheese, wherein the yellowish chrysanthemum extract is added in an amount of 4 parts by weight based on 100 parts by weight of the crude oil, and the yellowish chestnut extract is obtained by mixing 10 parts by weight of the powder of the yellowish powder with 100 parts by weight of water And then repeating extraction three times while refluxing for 3 hours in a 95 DEG C water bath.

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As described above, the present invention prevents the abnormal fermentation by germs in the intestines, improves the intestinal environment to help digestion and absorption of food, enhances the function of the large intestine, improves and treats constipation, diarrhea, enteritis, It helps to prevent aging, skin whitening, prevention of wrinkles and various diseases by the antibacterial agent and antioxidant effect of the probiotics Lactobacillus preparation which improves health by reduction, cancer prevention, and dressing action. A functional natural cheese (Edam Cheese) can be provided by using a Huangchil extract having a high anti-aging effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing an example of a method for producing an edema cheese containing a probiotic strain and a yellowtail extract according to the present invention. FIG.
Fig. 2 shows the appearance of an edam cheese added with Huangchu extract.
Fig. 3 shows the results of pH analysis of edamer cheese added with Huangchil extract.
Fig. 4 shows changes in viable count of edam cheese added with Huangchil extract.

Hereinafter, the probiotic strain according to the present invention and the edamer cheese containing the Huanglong extract will be described in more detail with reference to the accompanying drawings.

The present invention relates to a method for preventing abnormal fermentation by germs in the intestines and improving the intestinal environment to help digestion and absorption of food, improve the function of the large intestine, improve and treat constipation, diarrhea and enteritis, reduce cholesterol in blood, It helps to prevent aging, skin whitening, wrinkle and various diseases by antioxidant effect of probiotics lactic acid bacterial preparation which improves health by the action of dressing, etc. It is excellent in the recovery effect of skin barrier function due to sunlight damage, The present invention relates to a functional natural cheese (Edam Cheese) using a high yellowing extract.

A) Materials and methods.

1. Experimental material.

The raw materials used in the present invention were purchased from Huangchil (Jeju Bonghuang, Korea), crude oil (Imsil Cheese Nonghyup), and salt (Hanju salt) .

2. Huangchil extract.

The Huangchil extract used in the present invention was prepared by mixing 10 parts by weight of powdery ground powder with 100 parts by weight of water and repeating extraction three times while refluxing in a water bath at 95 캜 for 3 hours.

3. Cheese Starter.

The Bifidobacterium strain was used as a single strain starter of cheese used in the present invention to increase the vigor and increase the activity by sterilization and cultivation twice in 10% (w / v) sterilized reducing skim milk.

4. Preparation of Edamer cheese containing probiotic strain and Huangchil extract.

The probiotics strain and the edema cheese containing the Huangchil extract were prepared by adding 2 parts by weight, 4 parts by weight and 6 parts by weight of Huangchil extract to 100 parts by weight of crude oil cultured in the course of crude cultivation in the course of cheese production, And then aged for 60 days (about 2 months) in the fermentation chamber. The samples were collected at intervals of 10 days and used in the experiment.

First, crude oil is prepared and sterilized, and then the sterilized crude oil is cooled. Bifidobacterium, a probiotics strain, is added to the cooled crude oil and cultured, and then Huangchil extract is added to the cultured crude oil. Cutting is performed after addition of rennet to the crude oil to which the Huangchil extract is added, followed by stirring and heating to produce curd. The curd was preliminarily pressed to produce cheese, and the surface of the pressed cheese was cut to complete the edema cheese containing the probiotics strain and the yellowtail extract.

5. General compositional analysis of edam cheese

The general composition of crude oil was measured using Milco Scan FTIR120 (Foss Electric, Denmark). The general composition of Hwangchil edam cheese was determined by using FoodScanTM (FoodScan dairyanalyzer, Denmark) Moisture, Salt and Total Solid were measured.

B) Quality characteristics of edam cheese.

1. Observation of appearance

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

2. pH measurement

During the fermentation of Hwalchildadam cheese, the pH was adjusted by adding a homogenizer (HG-15D, WiseTis®) into a grinding tube with sterile saline and cheese at a ratio of 2: 1 (saline: cheese = , Korea) at a maximum speed of 20,000 rpm for 2 minutes and then measured for 60 days at 10-day intervals using a pH meter (UB-10 Delux, Denver, USA).

3. Measurement of viable cell count

The number of lactic acid bacteria was ranged from 60 days (2 months) to 10 days. Samples were mixed with saline and cheese in a weight 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 the method of Richardson (1983), decalcified, and then 1.0 mL was dispensed into a Petri dish. The cell count was measured using a standard plate count using MRS (BD Bionutrients, USA) Plates with a number of colonies ranging from 30 to 300 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 and a 100 mm compression plate was attached to a texture analyzer (Brookfield CT3, USA) and the function of time obtained by two successive intrusion of the sample strength, tackiness, adhesion, cohesiveness, elasticity, tackiness, chewiness and restorability were measured from a force-time curve.

Test Method Test Type TPA Recovery Time 3 s Target 15.0 mm Same Trigger True Hold Time 0 s Pretest Speed 2 mm / s Trigger Load 40.0 g Data Rate 10 points / sec Test Speed 1.00 mm / s Probe TA10 Return Speed 1.0 mm / s Fixture NONE Number of cycles (# of Cycles) 2.0 Load cell 4500 g

5. Chromaticity measurement

The chromaticity was measured by L (lightness), a (redness, redness) and b (yellowness, yellowness) values using a spectrophotometer (sph860, Germany).

6. Nutrient content analysis

The nutritional composition of cheese was analyzed by Dasan Bioscience and analyzed the contents of calories and other 8 kinds.

7. Sensory test / Consumer preference test

Sensory evaluation and consumer preference test were selected for the students of Suncheon University and the general public and evaluated by 9 point scale method. The professional sensory test for cheese was color, flavor, softness, Overall acceptability is 9 (strong), 5 (good) and 5 (disliked), and 1 (very weak) is one point. Consumer preference items for the general public are color, taste (9), (5), (5), and (7), respectively, which were highly favored (strong) as a purchase intention investigation. One serving was provided in a white plastic dish, and the selected panel was recorded for age and sex. Each sample was supplied with a water cup, a cup spitting the sample, and water received from the water purifier .

8. Statistical processing

The mean values and standard deviations of each experimental group were calculated, and the significance of statistical significance (ANOVA) and statistical significance (P <0.05) were analyzed using the SAS program (program) .

C) Hwalchilde and Cheese results and discussion.

1. Observation of appearance

Appearance of the edam cheese added with Huangchil extract is shown in Fig. When the appearance was compared, the difference in appearance between the control and the control was significantly different depending on the amount of Huangchil extract added.

2. General composition analysis

Table 2 shows the results of analysis of the general components of Hwalchildadam cheese. During the fermentation period, there was no significant difference in the fat and protein content of the edamer cheese added with Huangchil extract during the fermentation period. Especially, the content of water decreased with aging, In case of short - term cheese, the moisture content of cheese decreased in the experimental group after 60 days. This suggests that short - term fermented cheese may have a significant effect on tissue and moisture contents after about 1 ~ 2 months aging period.

Table 2 shows the chemical composition of the edamer cheese added with Huangchil extract. Sample Chemical Component Fat
(Fat) Protein
(protein) Moisture
(moisture) Salt
(Salinity) TS
(Total solids) Control 27.35 47.88 21.49 1.29 52.12 2 parts by weight 26.28 49.47 20.8 0.8 50.53 4 parts by weight 27.29 46.83 21.12 1.15 53.17 6 parts by weight 25.61 47.96 18.53 1.18 52.04

3. pH measurement

The pH of the edam cheese added with Huangchil extract was analyzed as shown in Fig. The pH was changed from 5.27 to 5.17 and 5.27 to 5.21, respectively. The pH of the control was changed from 5.15 to 5.08 after the elapse of 60 days. The edamer cheese was short - There was no significant change due to the short relationship. In addition, the pH of chewing gum added to Huangchil extract was slightly lower than that of the control, but there was no significant difference. (In Fig. 3: ◇ - ◇: Edam cheese, ○ - ○: Edamer cheese added with 2 parts by weight of Huangchu extract, △ - △: Edamer cheese with 4 parts by weight Huangchil extract added, □ - □: &Lt; / RTI &gt; edamer cheese)

4. Measurement of viable cell count

The pH of the edamer cheese added with Huangchil extract was analyzed as shown in Fig. In the case of Edamer cheese, the total number of lactic acid bacteria was 8.58 ~ 10.31, and there was no significant difference when compared with the control group, and the tendency of the lactic acid bacteria content to be lowered as the fermentation progressed, Similar trends were observed. The addition of Huangchil extract did not affect the fermentation of cheese. (In Fig. 4: ◇ - ◇: Edam cheese, ○ - ○: Edamer cheese added with 2 parts by weight of Huangchu extract, △ - △: Edamer cheese with 4 parts by weight Huangchil extract added, □ - □: &Lt; / RTI &gt; edamer cheese)

5. Organization Chart Inspection

Table 3 shows the results of the histological analysis of the etcher cheese with Huangchil extract. The hardness of cheeses was higher than that of the control group. Especially, the hardness of cheeses decreased as the moisture content increased as the ripening period increased. Adhesiveness, cohesiveness and springiness were higher in 6 parts by weight of chewing gum and chewiness and gumminess were higher in 4 parts by weight of chewiness. , But there was no significant difference between the sample cheese (p <0.05).

Table 3 shows the hardness, adhesiveness, cohesiveness, elasticity, gumminess and chewiness of Edamer cheese with Huangchil extract. Sample Texture characteristics
(Organization chart characteristic) Hardness Adhesiveness Cohesiveness Springiness Gumminess Chewiness Control 869.20 ±
273.61 ^a 439.13 ±
103.25 ^a 0.38 ±
0.19 ^a 6.79 ±
1.58 ^a 433.76 ±
141.74 ^a 4865.76 ±
1801.67 ^a 2 parts by weight 753.16 ±
193.46 ^a 306.76 ±
592.24 ^a 0.42 ±
0.11 ^a 6.93 ±
1.96 ^a 498.74 ±
123.51 ^a 7274.65 ±
1854.25 ^a 4 parts by weight 758.45 ±
195.98 ^a 359.53 ±
141.36 ^a 0.495 ±
0.18 ^a 7.19 ±
2.90 ^a 652.50
156.25 ^a 9854.66 ±
2237.17 ^a 6 parts by weight 679.58 ±
148.85 ^a 462.77 ±
121.98 ^a 0.48 ±
0.21 ^a 8.91 ±
2.61 ^a 548.12 ±
164.98 ^aa 8622.75 ±
1615.85 ^a

6. Chromaticity check

Table 4 shows the results of analyzing the chromaticity of the edamer cheese added with Huangchil extract. L value showed the highest value in the control group than in the control group because of the lightness, and it was lower in the control group than in the control group. The value of (-) indicates a higher green color than that of the control. The green color was darker than the control, and there was a significant difference between the samples. b value showed more positive value than that of control, which showed a higher value than that of control and higher value as aging progressed and significant difference was found. Therefore, the L value and a value were significantly increased (p <0.05) and the b value was significantly lower (p <0.05).

Table 4 shows the results of colorimetric analysis of Ehrmann cheese with Huangchil extract. Sample Color value L-value (L value) a-value (a value) b-value (b-value) Control 67.32 + - 1.12 ^c -2.21 0.02 ^c 6.75 + - 0.42 ^a 2 parts by weight 71.38 ± 1.23 ^bc 4.54 ± 0.46 ^b 4.97 ± 1.31 ^b 4 parts by weight 75.62 ± 1.29 ^a 6.22 ± 0.87 ^b 3.24 ± 0.13 ^bc 6 parts by weight 79.09 ± 1.21 ^a 8.66 ± 0.38 ^a 2.91 ± 0.15 ^c

7. Sensory test and consumer preference test

The results of sensory evaluation and consumer preference test for edamer cheese with Huangchil extract were as shown in Tables 5 to 6. The sensory evaluation showed that the control group had higher overall color, flavor, softness and overall acceptance than the control group (p <0.05). However, in the case of Edamer cheese, the value of the addition of cheeses which were not introduced in Korea and the addition of cheeses which were not added to the control as the control, As the color of green could reduce the texture significantly, the higher the amount of cheese, the lower the value. The consumer preference of the control group was higher than that of the control group, but the preference of the group containing 4 parts by weight of the purchase intention was higher than that of the control group (p <0.05).

Table 5 shows the sensory evaluation of Ehrmann cheese with Huangchil extract.
Edam cheese in Dendropanax extract
(Egg cheese with Huangchil extract) Control
(Control) 2.0 parts by weight
Shu Furniture 4.0 parts by weight
Shu Furniture 6.0 parts by weight
Shu Furniture Color
(Color) 6.41 ^a ± 0.31 5.23 ^b ± 0.26 5.05 ^b ± 0.33 4.68 ^b ± 0.37 Flavor
(Flavor) 5.77 ^a ± 0.29 5.00 ^ab ± 0.26 5.41 ^賊 0.31 4.91 ^b ± 0.25 Softness
(Softness) 6.09 ^a ± 0.33 5.32 ^賊 0.32 4.95 ^bc + 0.38 4.18 ^c ± 0.45 Overall acceptability
(General preference map) 5.77 ^a ± 0.35 4.91 ^ab ± 0.29 5.27 & lt ^{; RTI ID = 0.0 &} gt ^; 4.64 ^b ± 0.38
It is not significant to have the same superscript in each row.

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Table 6 shows the consumer preference test of edamer cheese with Huangchil extract.
Edam cheese in Dendropanax extract
(Egg cheese with Huangchil extract) Control
(Control) 2.0 parts by weight
Shu Furniture 4.0 parts by weight
Shu Furniture 6.0 parts by weight
Shu Furniture Color
(Color) 6.97 ^a ± 0.23 5.65 ^b ± 0.24 5.82 ^b ± 0.31 5.18 ^b ± 0.36 Flavor
(Flavor) 6.12 ^a ± 0.25 5.91 ^ab ± 0.22 6.03 & lt ^{; RTI ID = 0.0 &} gt ^; 5.21 ^b ± 0.36 purchase intention
(Intention to purchase) 6.24 ^a ± 0.26 5.71 ^ab ± 0.27 5.82 ^賊 0.35 4.97 ^b ± 0.38
It is not significant to have the same superscript in each row.

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8. Characteristic strength test

Table 7 shows the results of the characteristic strength tests for the yellow cheese added cheese. In all the tests, the control value was slightly higher than that of the control. In addition to the control, the result of the property strength test was higher in the addition of 4 parts by weight of Huangchil extract. The bitter taste of Huangchil was so good that it did not have the bitter taste of cheese.

Table 7 shows the characteristic strength test for daffodil cheese with Huangchil extract.
Edam cheese in Dendropanax extract
(Egg cheese with Huangchil extract) Control
(Control) 2.0 parts by weight
Shu Furniture 4.0 parts by weight
Shu Furniture 6.0 parts by weight
Shu Furniture Cheese flavor
(Cheese flavor) 6.10 ± 0.26 6.09 ± 0.21 5.97 ± 0.27 5.64 ± 0.22 Salty
(Salty taste) 6.33 ± 0.26 6.35 ± 0.28 6.32 ± 0.33 6.15 ± 0.31 lipid taste
(Fat flavor) 6.37 ± 0.21 6.03 ± 0.25 6.36 ± 0.22 6.12 ± 0.28 Moisture
(Moist) 6.37 ± 0.29 6.30 ± 0.26 6.39 ± 0.27 6.36 ± 0.31 Off flavor
(Improper flavor) 6.91 ± 0.36 6.88 ± 0.25 6.55 ± 0.27 6.70 + - 0.33 Color
(Color) 6.58 ^a ± 0.24 6.09 ^ab ± 0.21 5.82 ^ab ± 0.29 5.33 ^b ± 0.35

D) Summary of the present invention

The present invention aims to develop natural cheeses and dairy products to which functionalities are added by using probiotics strain and Huangchil extract. Especially, it was selected as Edamer cheese which is similar to the method of making gouda cheese which is best suited to the taste of Korean people. (2, 4, and 6 parts by weight), respectively. There was no significant change in pH and viable cell counts in the total sphere during the aging period. Hardness and gumminess were higher in the control group than in the control group. Especially, the hardness of the cheese was lowered as the moisture content was increased as the aging period was increased. there was. The L value of the control group was the highest in the control group compared to the control group. There was a significant difference between samples at a value and b value. The sensory evaluation, consumer preference, and strength test of Cheilook juice added to Huangchu were shown to be higher than those of the control group. In addition to the control group, The results of inspection and character strength test were high. It was found that the bitter taste of the yellowcurrant juice became well with the cheese and the bitter taste of the cheese did not exist. In conclusion, the addition of Hwangchil and Probiotics and the addition of Huangchil extract did not show any significant difference from the control.

<Examples>

First, 100 parts by weight of crude milk (T.A 0.14%, pH 6.8) was pasteurized at 72 캜 for 30 seconds and cooled to 29 캜.

Bifidobacterium strain was cultivated twice in 10% (w / v) sterilized reducing skim milk with a single strain starter for 100 parts by weight of the cooled crude oil, and 100 liters of the cultured crude oil 2 parts by weight, 4 parts by weight, and 6 parts by weight of Huangchil extract are added. At this time, the Huangchil extract is prepared by mixing 10 parts by weight of the Huanghui powder with 100 parts by weight of water, and then repeating extraction three times while refluxing in a water bath at 95 캜 for 3 hours.

30 ml of Rennet is added to 100 liters of the crude oil to which the Huangchil extract is added, and the mixture is allowed to stand for 45 minutes.

Then, cut with a cheese knife (grind) and wait for 5 minutes.

Thereafter, the mixture is stirred while being stirred at 30 DEG C for 15 minutes, and the mixture is heated at 34 DEG C for 15 minutes while being heated.

The curd is preliminarily pressed to remove the whole whey.

Next, prepare two boxes, prepare a cloth by keeping the temperature at 32 ° C, and prepare three times the weight of the curd in one box. Repeat this process for 15 minutes until the curd is smooth and the pH is 5.8, This process is repeated for 1 hour.

The whey-free curd mass was minced to a size of 2 x 2 cm, and the cut curd was placed in a mold, compressed and molded, and then aged for 60 days. Thus, the probiotic strain according to the present invention and the edamer cheese containing the yellow- .

Claims (4)

Sterilizing the crude oil;
Cooling the sterilized crude oil;
Adding Bifidobacterium strain to the cooled crude oil and culturing the same;
Adding a yellowtail extract to the crude oil;
Adding lignite to the crude oil to which the Huangchil extract is added, cutting it, and then stirring and warming to prepare a curd;
Pre-pressing the curd to produce cheese; And
Cutting the surface of the squeezed cheese,
4 parts by weight of the Huangchil extract was added to 100 parts by weight of crude oil,
The Huangchil extract is prepared by mixing 10 parts by weight of the Huanghui powder with 100 parts by weight of water and repeating the extraction three times while refluxing for 3 hours in a water bath at 95 캜. The probiotic strain and egg yolk extract- Process for the production of marmalades.

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