KR101885886B1 - Method for manufacturing Quark cheese additives for fermented food using Cheese Cheonggukjang - Google Patents

Abstract

The present invention relates to a method for manufacturing Quark cheese additives for fermented food using cheese soybean paste. More particularly, the present invention relates to a method for manufacturing Quark cheese additives for fermented food using cheese soybean paste which has good taste and flavor by adding various fermented foods, such as cheese, yogurt, sauce, kimchi, fermented drink, salted seafood and the like.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing fermented food using Cheese Cheonggukjang (Cheonggukjang)

More particularly, the present invention relates to a fermented food for various fermented foods, such as various kinds of cheese, various kinds of yogurt, various kinds of kimchi, various kinds of fermented liquor, various kinds of salted fish, etc. The present invention also relates to a method for manufacturing a crustacean cheese for adding fermented food using cheese cheonggukjang which improves taste and flavor by adding and mixing.

As is well known, cheese is a solid food made from cow's milk, goat's milk, sheep's milk, and other mammals. Natural cheese is prepared by inoculating lactic acid bacteria into fresh milk, , Followed by fermentation in a fermentation room where the whey is removed and kept at a temperature of about 10 ° C and a humidity of 90%. The natural cheese is used as a main ingredient, and various food additives and emulsifiers are added to the mixture, Made is processed cheese.

These cheeses contain 20 to 30 percent protein and fat, and cheese, unusual, such as cottage cheese or cream cheese, is rich in protein and fat.

For example, Cream Cheese is a soft, smooth, 55% moisture-free cheese made from a cream or a mixture of milk and cream, almost white in color, soft in flavor and strong or chewy in cheese Consumption is increasing.

Particularly, the aged cheese is changed into a form in which the component is susceptible to digestion and absorption due to the progress of water absorption by the action of enzymes such as lactic acid bacteria. In particular, 100g of cheese contains more than 600mg of calcium, which is a good food to prevent osteoporosis, which occurs when calcium is released from the bone when menopausal women and the elderly consume it.

In addition, vitamin A contained in cheese protects cells to prevent aging and keep skin tight.

On the other hand, our nation has been maintaining the balance of nutrition and forming the flavor of the diet by eating a lot of soybean foods such as soybean paste, which mainly contains soy sauce containing 40% protein and more than 20% fat .

In particular, making traditional fermented foods including Kimchi and Cheonggukjang and consuming them can be regarded as representing the wise food culture of our nation.

However, with the economic development, food culture is rapidly westernized and eating habits are changing. Westernized foods are causing various health problems because they do not fit our constitution.

As a result, interest in traditional foods has increased, and studies on kimchi, miso, and kochujang have been continuing.

Nevertheless, the study of fermented foods in combination with cheese is still in need of extensive research.

Korean Patent No. 10-0827408 (2008.04.28), 'Manufacturing Method of Kochujang and Chungkukjang Simultaneously Fermenting Cheese and Soybean' Korean Registered Patent No. 10-1151725 (2012.05.24.), 'Method for preparing Cheonggukjang cheese made from enzyme-treated soybean' Korean Patent No. 10-1256959 (Apr. 26, 2013), "Manufacturing Method of Fermented Milk and Fermented Milk" Korean Patent Laid-Open No. 10-2015-0062717 (June 5, 2015)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for manufacturing a scallion cheese for fermented food using cheese cheese fermented soy sauce, It has its main purpose.

As a means for achieving the above-mentioned object, the present invention provides a method for producing a soymilk, comprising mixing 80-85 wt% of goat milk and 15-20 wt% of a functional blend; Fermenting the mixture by aging at a temperature of 40-45 DEG C for 3-5 hours; Separating and removing moisture from the fermented water by sieving the fermented water; And adding 5 parts by weight of mucilage juice based on 100 parts by weight of the mixture to the water-free fermented product to make an additive for fermented food in the form of cheese, wherein the functional combination comprises cheese based on 100 parts by weight of the goat milk 6-8 parts by weight of chungkukjang, 1-3 parts by weight of kale juice, 1-3 parts by weight of fresh persimmon juice, 5-7 parts by weight of plum juice, 1-2 parts by weight of perilla seed powder and 1-2 parts by weight of flaxseed oil The present invention also provides a method for manufacturing a scallion cheese for fermented food using the cheese cheonggukjang.

At this time, the Cheongkukjang is made by mixing 5-15 parts by weight of unfermented FITZA cheese per 100 parts by weight of boiled soybeans, followed by naturally fermenting the mixture at 40-55 DEG C for 2-4 days.

According to the present invention, it is possible to obtain an effect of providing an additive for fermented food using muffle cheese which improves taste and aroma by adding and mixing to various fermented foods.

Hereinafter, preferred embodiments according to the present invention will be described in detail.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, it should be understood that the embodiments according to the concept of the present invention include various modifications, equivalents, and alternatives included in the spirit and technical scope of the present invention, .

The present invention realizes an additive that can be used in various fermented foods by using quark cheese, thereby enhancing nutritive value and taste, and promoting digestion and absorption by preventing lactic acid bacteria from disappearing by stomach acid, To prevent urinary incontinence, to prevent urinary incontinence and to prevent obesity, as well as to enhance anti-cancer activity and metabolism.

At this time, crumb cheese is a milk cheese that has removed moisture after fermenting lactic acid bacteria in milk.

Particularly, the present invention relates to a method for producing lactic acid bacteria, which is obtained by combining Bacillus subtilis with Chukbuk cheese, which is disclosed in Patent No. 10-0827408 (Apr. 28, 2008) By acting as a capsule, lactic acid bacteria can reach the intestines without being exterminated by gastric acid secreted from the stomach.

For example, ancestors have cooked together a kimchi which is tied at the time of cooking the cheonggukjang. This is because the bacillus bacteria contained in the kimchi contain the lactic acid bacteria contained in the kimchi, So that it does not disappear. Of course, the ancestors did not know the principle and learned empirically and applied it to the food culture, but the present applicant took advantage of this wisdom and made use of the crumb cheese which is a mass of lactic acid bacteria.

According to the present invention, it can not be specifically quantified but it is estimated that about 1 billion grams of Bacillus bacteria and about 1 billion of lactic acid bacteria are contained per gram of crumb cheese-cheonggukjang combination.

More specifically, the present invention relates to a process for making a blend comprising: mixing 80-85 wt.% Goat milk and 15-20 wt.% Functional blend; Fermenting the mixture by aging at a temperature of 40-45 DEG C for 3-5 hours; Separating and removing moisture from the fermented water by sieving the fermented water; And adding 5 parts by weight of mucilage juice based on 100 parts by weight of the mixture to the water-free fermented product to make an additive for fermented food in the form of cheese, wherein the functional combination comprises cheese based on 100 parts by weight of the goat milk 6-8 parts by weight of chungkukjang, 1-3 parts by weight of kale juice, 1-3 parts by weight of fresh persimmon juice, 5-7 parts by weight of plum juice, 1-2 parts by weight of perilla seed powder and 1-2 parts by weight of flaxseed oil .

Since the goat milk has been reported to contain lactic acid bacterium 10 times or more as much as milk, it is particularly preferable to make goat cheese using a lot of lactic acid bacteria-rich goat milk.

If the content of the goat milk is more than 85% by weight, the cheese smells strong, which is undesirable. If the amount of the goat milk is less than 80% by weight, the fermentation efficiency is lowered and the amount of cheese to be produced becomes small and the number of lactic acid bacteria is reduced.

In addition, when fermenting the mixture, fermentation at 40-45 ° C for 3 to 5 hours is necessary because the protein contained in the goat milk reacts with the acid (acid) contained in the functional blend, The most ideal temperature for accelerating the reaction is 40-45 ° C. If it exceeds this range, the color and taste will change. If it is less than this range, the non-fermented portion will become large. Therefore, the range should be limited to the above range and a minimum time sufficient for uniform fermentation The requirement is to keep 3-5 hours.

And, it is a prerequisite to make the crust cheese by separating and removing the water by sifting the fermented product into the sieve.

In addition, in the present invention, juice is used without using an enzyme. This is not an artificial fermentation through an enzyme but is intended to maintain the natural condition as much as possible to induce an enzyme-exclusion fermentation to enhance the usefulness of the human body. The reason for adding more is to eliminate digestion problems, promote bowel movements to keep the bowel healthy by preventing diarrhea and constipation, as well as deciphering function that has been very useful in the human body, ) To accelerate the chelation. In other words, it is to strengthen the binding property which enhances the shape retention of the solid by further strengthening the viscosity in the state of being mingle.

However, when the amount is more than 5 parts by weight, the sour taste tends to be strong, which not only hinders the taste and flavor but also increases the hardness.

As the functional combination, Cheong Chung Chung utilizes the Cheonggukjang disclosed in the present applicant's pre-registered patent No. 10-0827408 intact, for example, 5-15 parts by weight of fried cheese not fermented per 100 parts by weight of soybeans, Is fermented naturally at 40-55 ° C for 2-4 days.

However, the reason for limiting the above range is that when added in an excess amount, Bacillus bacteria contained in the cheonggukjang are significantly more abundant than the lactic acid bacteria contained in the goat's milk, It is too much to inhibit the intestinal activity of lactic acid bacteria, and if it exceeds 10 billion per 1 g based on the amount of the ingestion, harmfulness to human body may occur, thereby suppressing it.

In addition, the kale constituting the above-mentioned kale juice is a perennial herbaceous plant of the poppy tree cabbage. It is a vitamin U which is effective for treating gastric ulcer, an indole compound which is a detoxifying ingredient of a cancer inducing substance, It is a grass that acts as a suit.

Particularly, it is effective to prevent anemia and prevent arteriosclerosis, and since the abundant fiber is excellent in constipation prevention, it is added within the above range so that such an effect can be utilized as it is.

In addition, the fresh chestnuts constituting the fresh chestnut juice are perennial herbaceous plants, also known as Myeongilbyeo, Seonjipcho, and Seoncho, and are known as herbals containing a large amount of flavonoids and germanium.

In particular, it has been reported that it contains 11 kinds of vitamins and 13 kinds of minerals, and is toxic substances accumulated in the body, particularly, it is effective for detoxification of nicotine, and is excellent in the improvement of liver function, prevention of diabetes and dementia. The characteristics should be added to enhance the intestinal activity of the lactic acid bacteria but not to hinder the characteristics of the lactic acid bacteria.

The perilla juice is as described above, and the perilla powder is prepared by boiling the perilla leaves and the stem, then drying and pulverizing. The gamma-tocopherol contained in the perilla has an antioxidative effect, And is also added to obtain an effect of preventing arteriosclerosis by suppressing cholesterol deposition due to action of unsaturated fatty acid due to the content of linoleic acid.

In addition, the flaxseed oil has been reported to be effective for improving constipation, prevention and improvement of atopy, anticancer and atherosclerosis, and enhancing the fluidity of the added powder while enhancing the binding and homogeneous folding Lt; / RTI >

In addition to this, 4-6 parts by weight of a wine wine extract, 2-4 parts by weight of a sucralide powder, 3-5 parts by weight of a Moringa powder, a water-soluble SiO ₃ 1-2 parts by weight, and 2-4 parts by weight of AHCC (Active Hexose Correlated Compound).

At this time, the Wine Palm is a peach palm tree inhabited in Myanmar, which is also called Toddy Palm. In the present invention, the extract is sap.

This wine palm is a kind of unrefined natural sugar that has been condensed and dried after boiling the sap from a palm tree flower growing in a tropical climate. It has lower blood sugar (less than 1/2 of GI index) than white sugar, It is rich in polyphenols with excellent function, and is rich in other minerals and vitamins.

Above all, wine farm contains selenium. Selenium is a component that activates glutathione peroxidase. Glutathione peroxidase eliminates hydrogen peroxide, lipid peroxides, phospholipid peroxides, It is an antioxidant enzyme.

According to the study (Larry Clarke, Last et al. 2003), glutathione peroxidase inhibits the activation of various carcinogens, inhibits the growth of cancer cells, induces suicide of cancer cells, and transmits cancer cells to the next generation cells Of the total population.

It has also been shown to be effective in the treatment of HIV infection and in the treatment and prevention of degenerative arthritis, asthma, and atopy.

Especially, wine palm is natural sugar without any artificial tastes, so even if you eat it, sweetness does not increase blood sugar. In the case of sugar, blood sugar is rapidly increased, so you should never take sugar or hypertension patients. Honey is not a big problem because it is a relatively natural material. However, reports suggest that children younger than 6 may have side effects It is a must to avoid this because it is often present, but the wine palm street does not cause such a problem at all.

Here, in order to maximize the expression of the characteristics, the effect of the simple steamed extract is reduced when the wine farm extract is made. The temperature is lowered to 45-55 ° C after pressurizing the steam bath for 6 hours at a temperature of 80-86 ° C, , But the pressure should be maintained at 0.1 ± 0.05kgf / ㎠ when steam bath is pressurized. If the pressure and the temperature are not maintained, it is difficult to extract the desired components because of the side effects due to carbonization as well as the intracellular activity that constitutes the essential component of the fluid.

The above-mentioned Kaempferia Pafiflora is a plant that is found in Thailand and Laos, which is a dry tropical region. It is a rare and special plant that has been specially supplied to the royal family of Thailand from 100 years ago. The natural Krachaimgang is a little bit of ginger flavor, not a taste.

This Krachea bean has a dark burgundy or black purple color, because it contains a rich substance called anthocyanin. In addition, Krachea beans contain polyphenols, arginine, zinc, minerals and essential amino acids in abundance have.

In particular, it enhances sexual desire and endurance, reduces fatigue, improves concentration, promotes blood circulation, reduces muscle aches, and is effective in wrist ankle and arthritis, as well as in maintaining mental and physical stability and blood pressure, And abdominal pain.

According to the Korean Society for the Study of Sterilization, No. 11, No. 3, No. 41, pp. 49p, the efficacy of preventing and inhibiting atherosclerosis as well as preventing and inhibiting arteriosclerosis is reported to be excellent, According to the results of the Japanese Food Analysis Center, 100 grams of Krachadajam contains 137 mg of calcium, 231 mg of iron, 7.9 g of protein, 251 mg of zinc, 16.6 g of vegetable fiber, 1.03 g of polyphenol, 733 mg of arginine, 321 mg of valine, 507 mg of leucine, It has been reported that a large amount of useful components such as 274 mg of lysine, 262 mg of lysine, 170 mg of trilamin acid, 689 mg of glutamic acid, 920 mg of aspartic acid, 393 mg of glycine, 115 mg of histidine, 340 mg of tyrosine, 127 mg of methionine, 234 mg of allysine and 250 mg of proline are contained.

In this case, especially lysine is known to be excellent in killing bacteria or cell lysate or dissolving 'bacteriophage', and thus it is confirmed that bacterial infectivity is improved when such krasidaceae is ingested have.

Therefore, in the present invention, KURA CHI CHEM is milled in a sufficiently dry state after boiling, and powdered is added.

On the other hand, Moringa is a leguminous plant which grows mainly in tropical and subtropical regions such as northern Indian province, and contains more than 90 nutrients such as a large amount of amino acids, minerals and vitamins. 30 times for almonds, 15 times for bananas for potassium, 25 times for spinach for iron, 10 times for carrots for vitamin A, 17 times for milk for calcium and 9 times for yogurts for protein Has a variety of ingredients that can not be seen, and is called the tree of life, the warehouse tree, and the oldest friend of the mother.

These moring herbs have long been used medicinally. They have been used for medicines for a long time. They have been used for prevention of cholesterol, anti inflammation, improvement of eyesight, energy increase, blood pressure normalization, recovery of skin health, improvement of digestion function, strengthening of immune system, prevention of wrinkle / , Prevention of tumor, normalization of blood glucose, and prevention of ulcer. Moringa plants have over 46 kinds of antioxidants and 36 kinds of anti-inflammatory mixture naturally occur, so it is the best natural antioxidant source to control 300 kinds of diseases. .

Especially, it has been reported that the most remarkable effects are the improvement of diabetes, the prevention of hypertension, the improvement of constipation, and the relief of depression. Above all, ascorbic acid in the leaves of Moringa is known to lower blood sugar and promote insulin secretion in the human body.

In order to utilize this drug efficacy as it is, in the present invention, after washing thoroughly along Moringa leaves, firstly heating at 80 ° C and then aging at 40 ° C is repeated at least three times, followed by drying, Powdered to a particle size of 0.01 mm or less is used.

At this time, the reason why aged at a specific temperature at least three times before pulverizing Moringa leaves is to activate and concentrate ascorbic acid and potassium contained in Moringa leaf. When these aging process is not carried out, It is difficult to obtain efficacy because it is weak.

The water-soluble SiO ₃ is added to eliminate toxicity and to eliminate harmful substances to the human body. Especially, it is useful for removing harmful substances such as 6 heavy metals.

In addition, AHCC is a component extracted from mycelium of shiitake mushroom, and it is a component approved by Korea Food and Drug Administration as well as enhancing immunity and protecting liver function.

Hereinafter, examples will be described.

In order to confirm the efficacy of the fermented food additives prepared according to the method for preparing scurvy cheese for fermented food using the cheese cheonggukjang of the present invention, the following experiment was conducted.

[Example 1]

80-85% by weight of goat milk; A functional blend 15 consisting of 7 parts by weight of cheese cheonggukjang, 2 parts by weight of kale juice, 2 parts by weight of fresh persimmon juice, 6 parts by weight of plum juice, 2 parts by weight of perilla seed and 2 parts by weight of flaxseed oil, based on 100 parts by weight of the goat milk, -20% by weight, and the mixture was aged at a temperature of 43 ° C for 4 hours for fermentation. Then, the fermented material was sieved to remove water, and 5 parts by weight of the mulch juice was added based on 100 parts by weight of the mixture To make an additive for fermented foods in cheese form.

[Example 2]

5 parts by weight of wine extract, 3 parts by weight of sucralide powder, 4 parts by weight of Moringa powder, 2 parts by weight of water-soluble SiO _3, 2 parts by weight of AHCC 2, by weight based on 100 parts by weight of the above- Was added.

When a sample of the thus prepared [Example 1] (hereinafter referred to as a "first sample") and a sample of [Example 2] (hereinafter referred to as a "second sample") were used, 5 men in their 20s, 5 women in their 30s, and 10 women in their 40s were recruited for the sensory evaluation.

At this time, the evaluation of taste, color and aroma was made subjectively, and grades were divided into 1-10 grades.

Based on the evaluation, the sensory test for texture, taste, and aroma was averaged, resulting in a taste of 8.5; The texture is 7.5; The incense was 7.0.

Based on this, it was confirmed that there was no sense of rejection of texture, taste, and flavor.

In order to confirm the activity of the lactic acid bacteria, experiments were conducted according to the lactic acid bacteria count method and the lactic acid bacteria count method according to the food revolution.

First, the colonies of lactic acid bacteria were counted for the first and second samples and for comparison with common cheese (hereinafter referred to as "comparative sample"). This is to confirm the number of lactic acid bacteria against the first and second and comparative samples as reference samples.

At this time, 300 plates were used for the colony count. The diluted solution was sterilized with physiological saline. The test samples were diluted 9 times as much as 10 g, homogenized, and the MRS medium corresponding to the plate was laid on the MRS medium. After spraying uniformly, the culture was incubated at 35 ° C for 12 hours in anaerobic condition, and the number of colonies formed after culturing was multiplied by the dilution factor to calculate the number of bacteria per g of the test sample.

The number of lactic acid bacteria per gram of the reference sample was 1.4 × 10 ^{8 for} the first sample, 1.5 × 10 ^{8 for} the second sample, and 1.2 × 10 ^{7 for the} comparative sample.

Then, each of the same samples was immersed in a solution maintained at pH 2, which is an acidity equivalent to that of stomach acid, for 24 hours, taken out, and the number of colonies was measured to calculate the number of bacteria per g of the test sample.

As a result of the test, the first sample was calculated as 1.8 × 10 ⁶ , the second sample was calculated as 1.6 × 10 ⁸ , and the comparative sample was calculated as 1.3 × 10 ² .

As a result, it was confirmed that the first and second samples according to the present invention were able to sufficiently flow into the intestines due to the encapsulation function of Bacillus bacteria contained in cheese cheonggukjang, Most lactic acid bacteria were found to be killed by stomach acid.

Therefore, it has been confirmed that the additive according to the present invention achieves the object of the present invention, and when it is mixed with various kinds of cheese, various kinds of yogurt, various kinds of soup, various kinds of kimchi, various fermented liquor, It is anticipated that it will contribute to creating healthy and beneficial food culture by strengthening the activities of human fungus without changing its inherent characteristics.

Claims (2)

Mixing 80-85 wt% goat milk with 15-20 wt% functional blend;
Fermenting the mixture by aging at a temperature of 40-45 DEG C for 3-5 hours or more;
Separating and removing moisture from the fermented water by sieving the fermented water;
Adding 5 parts by weight of mucilage juice based on 100 parts by weight of the mixture to the water-free fermented product to make a cheese-type fermented food additive,
6 to 8 parts by weight of cheese cheonggukjang, 1-3 weight parts of kale juice, 1-3 weight parts of fresh persimmon juice, 5-7 weight parts of plum juice, and perilla powder 1 -2 parts by weight of flaxseed oil and 1-2 parts by weight of flaxseed oil.
The method according to claim 1,
Wherein said cheese is prepared by mixing 5-15 parts by weight of unfermented fructose cheese per 100 parts by weight of boiled soybeans and then fermenting the mixture at 40-55 ° C for 2-4 days. For the production of goose cheese.