KR102471013B1 - Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby - Google Patents

Abstract

The present invention not only minimizes the manual process in the manufacture of mascarpone cheese, but also shortens the process steps and the time required to significantly reduce hazardous factors that may occur in the production process and increase productivity, as well as raw materials without the formation of whey. It relates to a method for producing mascarpone cheese that can reduce costs due to high yield because most of the curd, that is, cheese is produced.

Description

Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby}

The present invention relates to a method for producing mascarpone cheese, and more particularly, to a method for producing mascarpone cheese that does not produce whey, shortens the manufacturing process, and increases production yield.

Mascarpone cheese is a cheese made from cream separation of raw milk through heat treatment and acid treatment. When cream is put into raw milk and heated and a certain amount of acid is added, the protein in the cream coagulates to form curd, and whey other than curd is generated. Mascarpone cheese is made by separating the curd from the whey and removing a certain amount of moisture from the curd.

Mascarpone cheese is mainly used by bakery-related companies and has potential growth rate due to the high quality of dessert business such as tiramisu. In order to secure price competitiveness with imported cheese due to the weakening price competitiveness of domestic crude oil, manufacturing process technology that can increase production efficiency while maintaining a similar quality level is urgently needed.

Therefore, the present invention has been studied to develop mascarpone cheese that can be equipped with price competitiveness by reducing manufacturing cost by increasing production efficiency.

An object of the present invention is to provide a method for producing mascarpone cheese, which does not produce whey, can shorten the manufacturing process, and at the same time increases production yield to reduce costs.

The present invention is a method for producing mascarpone cheese by heating and acidifying milk cream, wherein 20 to 40 parts by weight of butter is added to 100 parts by weight of milk cream to adjust the fat content in the solids to 75 to 90% by weight. raw material mixture preparation step; A liquid cheese composition preparation step of heating the mixture of the cheese raw materials to 70 to 95 ° C; An organic acid mixing step of adding an organic acid to the heated liquid cheese composition and stirring it; It provides a method for producing mascarpone cheese comprising a stabilizer mixing step of adding and stirring a stabilizer to the heated liquid cheese composition to which the organic acid is added.

It is preferable to further include homogenizing the cheese raw material mixture at 50 to 150 bar before heating the cheese raw material mixture to prepare a liquid cheese composition.

It is preferable to further include a step of homogenizing the liquid cheese composition mixed with the stabilizer at 150 to 300 bar after the stabilizer mixing step.

It is preferable to include; after the step of homogenizing at 150 to 300 bar, a solid cheese manufacturing step of filling the heated liquid cheese composition into a packaging container and cooling to 0 to 10 ° C.

In the step of preparing the cheese raw material mixture, it is preferable to additionally mix 5 to 10 parts by weight of skim milk powder with respect to 100 parts by weight of milk cream.

In the step of preparing the liquid cheese composition, the heating time to 70 to 95 ° C is preferably 10 to 40 minutes.

The stabilizer is preferably carrageenan, gelatin, starch or gum.

The stabilizer is preferably any one or a mixture of two or more selected from carrageenan, guar gum, locust bean gum, xanthan gum, and tamarind gum.

The stabilizer is preferably a mixture of carrageenan and any one gum selected from guar gum, locust bean gum, xanthan gum, and tamarind gum.

It is preferable that 0.1 to 0.5 parts by weight of the black and 0.2 to 1 part by weight of the carrageenan, and the weight ratio of the gum and carrageenan is 1:1 to 1:10 with respect to 100 parts by weight of the milk cream.

In addition, the present invention provides mascarpone cheese prepared by the above production method and comprising whey protein.

In addition, the present invention provides a bakery product containing the mascarpone cheese.

Preferably, the bakery product is tiramisu.

The present invention allows most of the raw materials to produce curd, that is, cheese, without the formation of whey during the manufacture of mascarpone cheese, so cost can be reduced due to high yield.

1 is a process chart of a conventional manufacturing method of mascarpone cheese.
Figure 2 is a process chart of a method for manufacturing attribute mascarpone cheese according to one embodiment of the present invention.
3 is a graph showing the fat content in the solids according to the amount of unsalted butter added in the experimental example.

Hereinafter, the present invention will be described in detail with reference to the drawings.

1 is a process chart of a conventional method for producing mascarpone cheese. In the conventional method for producing mascarpone cheese, milk cream is separated, homogenized, sterilized, and cooled, heated while stirring, and a certain amount of organic acid is added to form curd, and after separating whey from the curd, the curd is It is manufactured by pressing and removing moisture.

2 is a process diagram of a method for manufacturing mascarpone cheese according to one embodiment of the present invention. In FIG. 1, the whey separation process is omitted, and a process of mixing butter with cream and a process of mixing a stabilizer after acid treatment are added. it can be seen that it has been

In the present invention, in the method of producing mascarpone cheese by heating and acidifying milk cream, 20 to 40 parts by weight of butter is added to 100 parts by weight of milk cream to adjust the fat content in the solids to 75 to 90% by weight. raw material mixture preparation step; A liquid cheese composition preparation step of heating the mixture of the cheese raw materials to 70 to 95 ° C; An organic acid mixing step of adding an organic acid to the heated liquid cheese composition and stirring it; It provides a method for producing mascarpone cheese comprising a stabilizer mixing step of adding and stirring a stabilizer to the heated liquid cheese composition to which the organic acid is added.

In the step of preparing the cheese raw material mixture, 20 to 40 parts by weight of butter, preferably 25 to 35 parts by weight, more preferably 28 to 32 parts by weight, is added to 100 parts by weight of milk cream to increase the fat content in the solids to 75 to 90 parts by weight. %, preferably 80% by weight or more, more preferably 85% by weight or more. If the amount of butter added is less than the lower limit, the final product is produced without separation of whey, so the milk fat content is less than that of conventional mascarpone cheese, resulting in a lack of creamy flavor unique to mascarpone cheese, and if it exceeds the upper limit, the greasy taste is too strong. it gets done

For the preparation of the cheese raw material mixture, it may be stirred at 200 to 1000 rpm, and after stirring, homogenization may be further performed through a homogenizer. The homogenization pressure of the homogenizer does not need to be particularly limited, but may be performed at 50 to 150 bar.

In the liquid cheese manufacturing step, the cheese raw material mixture is heated to 70 to 95 ° C for 10 to 40 minutes. Through this process, whey protein is denatured, and whey protein is coagulated together with casein protein and recovered as cheese. Even if a separate holding time is not provided at 70 to 95 ° C. for the protein denaturation, rapid cooling is not performed and heat treatment is performed. A holding time of about 20 minutes, preferably about 2 to 10 minutes, and more preferably about 3 to 8 minutes can be given.

In the step of preparing the cheese raw material mixture, it is preferable to additionally mix 5 to 10 parts by weight of skim milk powder with respect to 100 parts by weight of milk cream. The addition of the butter complements the creamy flavor of mascarpone cheese prepared without whey separation, but the texture is too soft compared to the prior art, so that the desired hardness is not formed, so skim milk powder is added. If the added amount of skim milk powder exceeds the above upper limit, the structure becomes too hard to form a soft structure, and if the amount is less than the lower limit, the structure is too soft and it is difficult to sufficiently suppress the separation of whey.

The stabilizer is preferably carrageenan, gelatin, starch or gum. The stabilizer is preferably any one or a mixture of two or more selected from carrageenan, guar gum, locust bean gum, xanthan gum, and tamarind gum. Especially preferably, the stabilizer is a mixture of carrageenan and any one gum selected from guar gum, locust bean gum, xanthan gum, and tamarind gum. It is preferable that 0.1 to 0.5 parts by weight of the black and 0.2 to 1 part by weight of the carrageenan, and the weight ratio of the gum and carrageenan is 1:1 to 1:10 with respect to 100 parts by weight of the milk cream.

The organic acid is preferably citric acid or lactic acid. The content of the organic acid is 0.05 to 1 part by weight, preferably 0.1 to 0.7 part by weight, more preferably 0.3 to 0.5 part by weight, based on 100 parts by weight of milk cream.

An organic acid and a stabilizer are sequentially added and mixed to the heated liquid cheese composition. In this process, cheese is formed while most of the curd is formed while cooling naturally without separate whey separation, so it is preferable to further include a packaging step of packaging the heated liquid cheese in a container after the stabilizer mixing step. When the stabilizer is mixed first or simultaneously, curd in milk cream by organic acid cannot be sufficiently formed, and mascarpone cheese having a non-uniform structure may be produced.

It is preferable to further include a step of homogenizing the liquid cheese composition mixed with the stabilizer at 150 to 300 bar after the stabilizer mixing step.

It is preferable to include; after the step of homogenizing at 150 to 300 bar, a solid cheese manufacturing step of filling the heated liquid cheese composition into a packaging container and cooling to 0 to 10 ° C.

In addition, the present invention provides mascarpone cheese prepared by the above method, having a solid fat content of 75 to 90% by weight and containing whey protein.

In addition, the present invention provides a bakery product containing the mascarpone cheese, for example, a tiramisu product.

Hereinafter, the present invention will be described in more detail through experimental examples and examples. However, the above experimental examples or examples are only for helping understanding of the present invention, and the scope of the present invention is not limited thereto.

Experimental Example 1

As shown in FIG. 1, conventional mascarpone cheese was separated from raw milk, homogenized at 100 bar, sterilized under HTST conditions and cooled, and the cooled milk cream was heated to 85 ° C. over 30 minutes, After adding 0.1 medium part of citric acid to 100 parts by weight of cream, the whey was separated through a whey separator, homogenized again at 200 bar, filled into a packaging container, and cooled to prepare mascarpone cheese. No other ingredients other than milk cream and citric acid were added, and the fat in dry matter (FDM) of the prepared mascarpone cheese was 85.5% by weight.

Mascarpone cheese was prepared as shown in FIG. 2 by varying the amount of butter added. In common, 0.3% by weight of carrageenan, 0.1% by weight of citric acid, and 0.1% by weight of purified water were added, and the amount of unsalted butter was changed to 15, 20, 25, and 30% by weight, respectively, and accordingly, the amount of fresh cream added was 76.6, 71.6, and 66.6 and 61.6 wt%.

The fat content in the solids according to the added amount of each of the unsalted butter is shown in FIG. When the butter content was 20% by weight (30.1 parts by weight with respect to 100 parts by weight of milk cream), it was possible to achieve 85.3% by weight of fat in solids similar to that of conventional mascarpone cheese.

When the added amount of butter was 15% by weight, the creamy flavor peculiar to mascarpone was insufficient, and when the butter was added at 25% by weight, the creamy flavor became stronger and the flavor was rather reduced.

Experimental Example 2

Mascarpone cheese prepared in Experimental Example 1 with 20% by weight of butter added had a creamy flavor and fat content in solids similar to those of conventional mascarpone cheese, but lacked the richness of creamy flavor and had a soft texture. .

Therefore, in order to improve the texture, the hardness was measured by varying the type and content of the stabilizer. Hardness (g) was measured with a texture analyzer CT-3 (BROOKFIELD, USA), and a 25.4 mm cylindrical probe was used.

When prepared as shown in FIG. 2 of Experimental Example 1 using 71.5% by weight of fresh cream, 20% by weight of unsalted butter, 0.1% by weight of citric acid, 8% by weight of purified water and 0.4% by weight of a stabilizer, 0.3% by weight of carrageenan and 0.1% by weight of locust bean gum The % added hardness (g) value was 118, which was similar to the hardness of mascarpone cheese made in the traditional way (100 ~ 150g).

When 0.1% by weight of locust bean gum was replaced with guar gum, xanthan gum, and tamarind gum, hardness was 106, 123, and 96 (g), respectively.

Experimental Example 3

In Experimental Example 2, the stabilizer was adjusted to 0.3% by weight of carrageenan and 0.1% by weight of locust bean gum to show hardness values similar to those of conventional mascarpone cheese. It was confirmed whether this could be supplemented with the addition of dairy powder.

Reduce the fresh cream to 66.5% by weight, add 5% by weight of dairy powder, and use 20% by weight of unsalted butter, 0.1% by weight of citric acid, 8% by weight of purified water, 0.3% by weight of carrageenan, and 0.1% by weight of locust bean gum. Mascarpone cheese was prepared by the method of FIG. 2. Whey powder, skim milk powder, whole milk powder, and milk protein powder were used as dairy powders, respectively.

As a result of evaluating the effect of the dairy powder powder on each flavor added with a 7-point scoring method for 20 sensory test panels specializing in cheese, skim milk powder scored the highest with 5.9 points, followed by whole milk powder with 4.7 points and whey powder with 4.3 points. , It was confirmed that milk protein powder had the highest preference for skim milk powder with 2.8 points. The reasons for disliking were that the samples made with whey powder had a strong sweetness and adversely affected the flavor, and that whole milk powder was not preferred for the same reason.

Experimental Example 4

In Experimental Example 3, the content of skim milk powder was changed to 3, 5, and 7% by weight, and the content of milk cream was adjusted accordingly to confirm changes in flavor and texture.

In a difference identification test with conventional mascarpone cheese targeting 20 sensory panel specializing in cheese up to 3% by weight of skim milk powder, 43% responded that there was a difference in texture and flavor, but when 5% by weight of skim milk powder was added The percentage that responded that there was a difference significantly decreased to 13%, and this percentage increased to 36% again when 7% by weight of skim milk powder was added.

Experimental Example 5

Tiramisu was prepared as follows from the mascarpone cheese of Example of the present invention and the conventional mascarpone cheese (prepared by the conventional method of Experimental Example 1) to which 5% by weight of the skim milk powder of Experimental Example 3 was added.

① Add equal amounts of mascarpone cheese to 250 g of whipped cream and mix.

② Cut castella into 2~3cm high.

③ Dip castella in coffee.

④ Spread whipped cream + mascarpone cheese on top of the castella.

⑤ After repeating twice, sprinkle cocoa powder on the top.

⑥ Store at refrigeration temperature (0~10℃) to cool.

In order to check the texture when made into tiramisu, the hardness was measured with a texture analyzer CT-3 (BROOKFIELD, USA), and a 25.4 mm cylindrical probe was used.

The hardness of tiramisu using conventional commercial mascarpone cheese and tiramisu using mascarpone cheese of the present invention was 89 (g) and 94 (g), respectively, confirming that similar tissues were formed.

Claims (13)

In the method for producing mascarpone cheese by heating and acidifying milk cream,
A cheese raw material mixture preparation step of adjusting the milk fat content in the solids to 75 to 90% by weight by adding 20 to 40 parts by weight of butter based on 100 parts by weight of milk cream;
The mixture of cheese raw materials is heated while being heated to 70 to 95 ° C. for 10 to 40 minutes, or the mixture of cheese raw materials is heated to 70 to 95 ° C. for 10 to 40 minutes and maintained at the elevated temperature for 1 to 20 minutes. Preparing a liquid cheese composition while heating;
An organic acid mixing step of adding an organic acid to the liquid cheese composition heated to 70 to 95 ° C and stirring it; and
A stabilizer mixing step of adding and stirring a stabilizer to the liquid cheese composition to which the organic acid is added;
The cheese raw material mixture preparation step further mixes 5 to 10 parts by weight of skim milk powder with respect to 100 parts by weight of milk cream, and the cheese raw material mixture is composed of milk cream, butter and skim milk powder,
While the organic acid mixing step and the stabilizer mixing step proceed, natural cooling proceeds without separate heating to form curd without separation of whey,
The stabilizer in the stabilizer mixing step is a mixture of carrageenan and any one gum selected from guar gum, locust bean gum, xanthan gum, and tamarind gum, and 0.1 to 0.5 parts by weight of the black, the carrageenan, based on 100 parts by weight of milk cream 0.2 to 1 part by weight, and the weight ratio of the gum and carrageenan is 1:1 to 1:10.
The method of claim 1, further comprising homogenizing the cheese raw material mixture at 50 to 150 bar before heating the cheese raw material mixture to prepare a liquid cheese composition.
The method for producing mascarpone cheese according to claim 1, further comprising homogenizing the liquid cheese composition mixed with the stabilizer at 150 to 300 bar after the mixing of the stabilizer.
The method for producing mascarpone cheese according to claim 3, comprising the step of preparing solid cheese by filling the heated liquid cheese composition into a packaging container after the step of homogenizing at 150 to 300 bar and cooling to 0 to 10 °C.
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