KR102551564B1 - Manufacturing method of cheese - Google Patents

Abstract

The present invention relates to a manufacturing method of cheese and, specifically, to a manufacturing method of cheese. When lactose is included in the cheese, the cheese relieves lactose intolerance caused by lactose and contains probiotic lactic acid bacteria preparations tailored to the intestinal microorganism characteristics of each individual consuming the cheese.

Description

Cheese manufacturing method {MANUFACTURING METHOD OF CHEESE}

The present invention relates to a method for manufacturing cheese, and more particularly, to a method for producing cheese in which, when lactose is included in cheese, it relieves lactose intolerance due to lactose and contains probiotics and lactobacillus preparations according to the characteristics of the intestinal microflora of each person who consumes cheese. It is about.

Lactic acid bacteria play a role in decomposing fibrous and complex proteins into important nutrients while living symbiotically in the digestive system of the human body. In this way, they have a beneficial effect on the health of the host by improving the microbial environment of the host in the gastrointestinal tract of animals, including humans. Live microorganisms are collectively referred to as probiotics.

These probiotics lactic acid bacteria or lactic acid bacteria preparation foods prevent abnormal fermentation by various bacteria in the intestine, improve the intestinal environment to help digestion and absorption of food, improve the function of the large intestine, improve and treat constipation, diarrhea, enteritis, It improves health by reducing blood cholesterol, preventing cancer, and acting on the intestines.

On the other hand, cheese is manufactured using raw milk as a raw material, and is a food that is rich in nutrients such as protein and fat and also contains a lot of various minerals and vitamins.

Registered Patent No. 1761840 discloses a method for producing Edamer cheese containing probiotics strains and Hwangchil extract containing probiotics lactobacillus preparations and Hwangchil extract having antioxidant effects. It does not disclose a method for manufacturing cheese to relieve lactose intolerance due to lactose intolerance and to contain probiotics and lactobacillus preparations according to the characteristics of the intestinal microflora of each person who consumes cheese.

Republic of Korea Patent No. 1761840 (2017. 07. 20)

Therefore, an object of the present invention is to provide a cheese manufacturing method containing probiotics and lactobacillus preparations, in which, when lactose is included in the cheese, lactose intolerance due to lactose can be eliminated and at the same time, the flavor and palatability of the cheese can be improved. It is to provide a manufacturing method of.

Another object of the present invention is to provide a method for producing cheese in which probiotics and lactic acid bacteria preparations are contained in a cheese manufacturing method in which probiotics and lactic acid bacteria preparations are contained according to the characteristics of the intestinal microorganisms of each person who consumes cheese.

In order to achieve the above object, the present invention comprises the steps of sterilizing raw milk (S10); By inoculating the sterilized raw milk with two or more species of probiotics lactic acid bacteria group consisting of genus Lactobacillus, Enterococcus, and Bifidobacterium, and adding a base to prevent acidification to prevent inhibition of the growth of lactic acid bacteria by lactic acid removing lactose (S20); Adding Hwangchil fermented extract to the crude oil (S30); Preparing curd by adding rennet to the raw milk to which the Hwangchil fermented extract is added, then cutting, stirring, and heating (S40); Pressing the curd to make cheese (S50); and cutting the surface of the pressed cheese (S60).

In addition, in the cheese manufacturing method according to an embodiment of the present invention, in step S20, selecting two or more kinds of bacteria from the group of probiotics lactic acid bacteria consisting of the genus Lactobacillus, Enterococcus, and Bifidobacterium ( S22); Separating and introducing the sterilized raw milk into the same number of culture tanks as the number of the selected bacterial species, and introducing a different type of inoculum into each culture tank (S24); Removing lactose in the raw milk by preventing inhibition of the growth of lactic acid bacteria by adding a base for preventing acidification according to the optimal culture pH for each inoculum in each culture tank (S26); and mixing raw milk from which lactose has been removed in each culture tank (S28), wherein the lactic acid bacteria of the genus Lactobacillus include L. acidophilus, L. casei ), Lactobacillus gasseri (L.gasseri), Lactobacillus delbrueckii subspicis bulgaricus (L.delbrueckii ssp. bulgaricus), Lactobacillus helveticus (L.helveticus), Lactobacillus fermentum (L.fermentum) ), Lactobacillus paracasei (L.paracasei), Lactobacillus plantarum (L.plantarum), Lactobacillus reuteri (L.reuteri), Lactobacillus rhamnosus (L.rhamnosus) or Lactobacillus salivarius (L. salivarius), the Enterococcus genus is Enterococcus faecium (E.faecium) or Enterococcus faecalis (E.faecalis), and the Bifidobacterium genus is Bifidobacterium bifidum (B. bifidum), bifi It is characterized in that it is B.breve, Bifidobacterium longum (B.longum) or B.animalis spp. lactis.

In addition, in the cheese manufacturing method according to an embodiment of the present invention, in step S22, the two or more bacteria are Bifidobacterium longum and Lactobacillus rhamnosus. to be characterized

In addition, in the cheese manufacturing method according to an embodiment of the present invention, in step S26, if there are more harmful bacteria than beneficial bacteria in the user's intestine based on the user's microbiome analysis result, the inoculation in each culture tank It is characterized in that fermentation is performed by adding a base to prevent acidification according to the optimum culture pH for each bacteria, but fermentation is stopped at the maximum cell mass for each inoculum in each culture tank.

In addition, in the cheese manufacturing method according to an embodiment of the present invention, in step S22, if there are more harmful bacteria than beneficial bacteria in the user's intestine, Bifidobacterium longum, Lactobacillus rhamnosus .rhamnosus ) and the most beneficial bacteria in the intestine of the user are selected as the above two or more bacteria.

According to the cheese manufacturing method of the present invention, when lactose is included in cheese, it is possible to provide cheese capable of resolving lactose intolerance due to lactose and at the same time improving the flavor and acceptability of cheese.

In addition, it is possible to provide cheese that contains probiotics and lactic acid bacteria preparations according to the characteristics of the intestinal microflora of each individual who consumes cheese.

1 is a flow chart showing a method for manufacturing cheese according to an embodiment of the present invention.

Since the present invention can apply various transformations and have various embodiments, specific embodiments will be described in detail in the detailed description. Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

In order to achieve the above object, the present invention sterilizes raw milk (S10), removes lactose (S20), adds Hwangchil fermented extract (S30), prepares curd (S40), cheese It provides a method for producing cheese, comprising the steps of manufacturing (S50) and cutting the surface of the cheese (S60).

The step of sterilizing raw milk (S10) is a step of sterilizing raw milk, which is the main raw material of cheese. For sterilization, it is recommended to pasteurize at 72 ° C for 30 seconds.

The step of removing lactose (S20) is to inoculate the sterilized crude milk with two or more species of probiotic lactic acid bacteria consisting of the genus Lactobacillus, Enterococcus, and Bifidobacterium, and add a base to prevent acidification to obtain lactic acid. This is a step of removing lactose by preventing inhibition of the growth of lactic acid bacteria.

A group of probiotic lactic acid bacteria consisting of the genera Lactobacillus, Enterococcus and Bifidobacterium are added as starter strains to pasteurized raw milk. The starter refers to a liquid or powder obtained by pure culture of lactic acid bacteria or molds that help ferment milk as fermented milk. Lactic acid bacteria starter creates lactic acid and breaks down proteins to create flavor.

Lactose intolerance is associated with stomach upset when a person who does not have lactase consumes raw milk such as cow's milk, goat's milk, sheep's milk, camel's milk, water buffalo's milk, and horse's milk.

In general, when raw milk is acidified after adding lactic acid bacteria, the activity of lactic acid bacteria is lowered by the produced lactic acid, so that conversion from lactose to lactic acid no longer occurs. Therefore, the present invention is to solve lactose intolerance caused by lactose when lactose is included in cheese. By setting the pH to 6.0 ~ 7.0, the activity of lactic acid bacteria can be continuously maintained. To this end, a method of pumping the base into the culture tank in which crude oil is stored may be taken by using a culture tank equipped with a pH control device to calculate the addition amount of the base stored in the tank in a microprocessor. At this time, NaOH, KOH, Mg(OH) ₂ , Ca(OH) ₂ and the like may be used as the type of base that neutralizes lactic acid.

As described above, since the present invention converts lactose into lactic acid and removes it from raw milk, there is no concern about lactose intolerance, and when lactose is removed using lactic acid bacteria, the number of lactic acid bacteria increases.

Here, the lactic acid bacteria of the genus Lactobacillus are L.acidophilus, L.acidophilus, L.casei, L.gasseri, Lactobacillus delbruchy subspicis bulgari L.delbrueckii ssp. bulgaricus, Lactobacillus helveticus (L.helveticus), Lactobacillus fermentum (L.fermentum), Lactobacillus paracasei (L.paracasei), Lactobacillus plantarum (L. plantarum), L. reuteri, L. rhamnosus or L. salivarius,

The Enterococcus genus is Enterococcus faecium (E.faecium) or Enterococcus faecalis (E.faecalis),

The Bifidobacterium genus includes Bifidobacterium bifidum (B.bifidum), Bifidobacterium breve (B.breve), Bifidobacterium longum (B.longum) or Bifidobacterium animalis subspice. cis lactis (B.animalis spp. lactis).

As a preferred embodiment of the present invention, the two or more bacteria are characterized in that Bifidobacterium longum ( Bifidobacterium.longum ) and Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ).

Each of the microorganisms used in the present invention can be used after receiving spawn from a microorganism depository institution (KCCM, KCTC, etc.) or obtained by a microorganism acquisition method known in the art and then culturing.

Adding the fermented hwangchil extract (S30) is a step of adding the fermented hwangchil extract to the crude oil.

Hwangchil tree (Dendropanax morbifera LEV) is a warm-temperate evergreen broad-leaved tree of the Araliaceae family, and its effectiveness has been certified through many studies. It is known as a food with excellent recovery effect and high anti-aging effect.

Hwangchil fermented extract is obtained by adding and fermenting a culture medium containing Bifidobacterium longum ( Bifidobacterium.longum ) and Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ) to Hwangchil hot water extract. The culture solution is prepared by inoculating a composite strain in which Bifidobacterium longum ( Bifidobacterium.longum ) and Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ) are mixed in equal weight ratios in a sterilized medium. Through the fermentation, organic substances of Hwangchil are decomposed and active ingredients and active ingredients are formed in the Hwangchil fermented extract.

The step of preparing curd (S40) is a step of preparing curd by adding rennet to crude oil to which the Hwangchil fermented extract is added, then cutting, stirring, and heating.

Preferably, 30 parts by weight of Rennet is added to 100 parts by weight of crude oil to which the Hwangchil fermented extract is added, and then allowed to stand for 45 minutes. Thereafter, it is cut with a cheese knife, stirred slowly and warmed to prepare curd.

In the step of making cheese (S50), the curd is compressed to make cheese.

After pre-pressing the curd to remove all whey, the curd mass from which the whey is removed is cut into small pieces, and then the cut curd is placed in a mold, compressed, molded, and matured to produce cheese.

Cutting the surface of the cheese (S60) is a step of cutting the surface of the pressed cheese.

According to the cheese manufacturing method of the present invention, when lactose is included in the cheese, lactose intolerance due to lactose can be resolved, and at the same time, Bifidobacterium longum and Lactobacillus rhamnosus are used as starters. When using a complex strain of , the sensory perception of the flavor and acceptability of cheese can be improved.

On the other hand, since the culture efficiency is lowered when the same culture pH is uniformly applied to a plurality of strains inoculated in the culture tank, for optimal culture for each strain, to prevent acidification according to the optimal culture pH for each inoculum in each culture tank Add base.

As a preferred embodiment of the present invention for this purpose, the step S20 is a step of selecting two or more species of probiotics lactic acid bacteria group consisting of the genus Lactobacillus, Enterococcus, and Bifidobacterium (S22); Separating and introducing the sterilized raw milk into the same number of culture tanks as the number of the selected bacterial species, and introducing a different type of inoculum into each culture tank (S24); Removing lactose in the raw milk by preventing inhibition of the growth of lactic acid bacteria by adding a base for preventing acidification according to the optimal culture pH for each inoculum in each culture tank (S26); and mixing raw milk from which lactose has been removed in each culture tank (S28).

Data on the optimum culture pH for each inoculum can be obtained from known technologies, for example, the optimal pH of Bifidobacterium longum is 6.0 to 7.0, and the optimal pH of Lactobacillus rhamnosus is 4.5 to 6.4. However, the data of the optimal culture pH for each inoculum is not limited thereto, and the optimal culture pH can be experimentally calculated by inoculating sterilized raw milk.

As an embodiment of the present invention, since the distribution of beneficial and harmful bacteria in the intestine is different for each person who consumes cheese, the present invention provides a method for producing cheese in which probiotics and lactobacillus preparations are contained according to the characteristics of the intestinal microorganisms of each person who consumes cheese. do.

That is, in the step S26, if there are more harmful bacteria than beneficial bacteria in the user's intestine based on the user's microbiome analysis result, a base is added to prevent acidification according to the optimal culture pH for each inoculum in each culture tank and fermentation is performed. Proceed, but characterized in that fermentation is stopped at the maximum cell mass for each inoculum in each culture tank.

To this end, the cheese manufacturing method according to the present invention can be manufactured by a manufacturing device including a control unit, a communication unit, and a memory in which a sterilization unit, a fermentation unit, and a mixing unit are continuously disposed and used for each process. . At this time, the communication unit is connected to the user terminal and the communication network.

The control unit is provided with various measurement sensors for measuring cell mass, temperature, humidity, salinity, sugar content, water quantity, pH, CO _{2 ,} etc., and control devices for algorithm control such as device operation. The control unit controls control devices such as electronic valves based on the amount of cells, temperature, humidity, salinity, sugar content, water quantity, pH, CO ₂ , and time information input from various measurement sensors.

The user terminal receives microbiome analysis result data for each user. The user terminal transmits the input information to a communication network. User terminals may include smart phones, desktops, laptops, tablet PCs, handheld PCs, and the like.

A communication network may be established to perform communication between the user terminal and the control unit. In some embodiments, the communication network may be an Internet network or a mobile communication network.

The communication unit receives microbiome analysis result data for each user from the user terminal. The communication unit may support various wireless communications suitable for circumstances, such as short distance, medium distance, long distance, or support wired communication.

The memory stores microbiome analysis result data for each user received from the communication unit. The memory may store control data for controlling the operation of the system. Memory includes flash memory type, hard disk type, multimedia card micro type, card type memory (eg SD or XD memory, etc.), RAM (Random Access Memory, RAM), SRAM (Static Random Access Memory), ROM (Read-Only Memory, ROM), EEPROM (Electrically Erasable Programmable Read-Only Memory), PROM (Programmable Read-Only Memory), magnetic memory, magnetic disk, optical disk It may include at least one storage medium.

As such, if there are more harmful bacteria than beneficial bacteria in the user's intestine based on the user's microbiome analysis result, fermentation is performed by adding a base to prevent acidification according to the optimal culture pH for each inoculum in each culture tank, Cheese with the maximum cell mass of probiotics lactic acid bacteria can be produced by stopping fermentation at the maximum cell mass for each inoculum in each culture tank.

In addition, the present invention, as another embodiment of the present invention, in order to provide cheese containing the most beneficial bacteria in the user's intestine based on the user's microbiome analysis result, in the step S22, the user's intestine has more harmful bacteria than beneficial bacteria. If more, Bifidobacterium longum ( Bifidobacterium.longum ) and Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ) and the most beneficial bacteria in the intestine of the user can be selected as the above two or more bacteria.

Here, data of the most beneficial bacteria in the user's intestine is received based on the microbiome analysis result of the user. In step S22, cheese containing the most beneficial bacteria in the user's intestines can be prepared by selecting Bifidobacterium longum, Lactobacillus.rhamnosus and the most beneficial bacteria in the user's intestines as starters.

In this way, according to the present invention, it is possible to provide cheese that contains probiotics and lactic acid bacteria preparations according to the characteristics of the intestinal microorganisms of each individual who consumes cheese.

Hereinafter, the present invention will be described in more detail through examples, but the following examples are only for the purpose of explanation and are not intended to limit the scope of the present invention.

<Example>

Raw milk, the main raw material of cheese, is sterilized. At this time, the sterilization was pasteurized at 72 ° C. for 30 seconds and cooled to 29 ° C.

1 part by weight of a composite strain obtained by mixing equal amounts of Bifidobacterium longum and Lactobacillus rhamnosus in an equal weight ratio was added as a starter strain to 100 parts by weight of the cooled crude oil.

While maintaining the temperature at 36° C., lactose was removed over 10 hours by continuously adding 2M NaOH to maintain the pH at 6.5 using a culture tank equipped with a pH controller.

5 parts by weight of Hwangchil fermented extract was added based on 100 parts by weight of the cultured crude oil. Hwangchil fermented extract is Bifidobacterium longum ( Bifidobacterium.longum ) and Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ) in 100 parts by weight of Hwangchil extract prepared by boiling in water at 90 ° C. for 15 minutes at a rate of 1 kg Hwangchil per 1 L of water. It is obtained by adding 50 parts by weight of the containing culture medium and fermenting at 28 ° C to 35 ° C for 6 days. At this time, the culture solution is a mixture of 1 weight of a composite strain in which Bifidobacterium longum and Lactobacillus rhamnosus are mixed at the same weight ratio, 1 weight of Yeast extract, 2 weight% of Peptone, and Dextrose ( It is prepared by inoculating a sterilized medium composed of 2% by weight of glucose) and 95% by weight of DW and culturing with shaking for 24 to 48 hours at room temperature of 28℃ to 35℃. Through the fermentation, organic substances of Hwangchil are decomposed and active ingredients and active ingredients are formed in the Hwangchil fermented extract.

After adding 30 parts by weight of Rennet to 100 parts by weight of crude oil to which the Hwangchil fermented extract was added, the mixture was allowed to stand for 45 minutes.

Thereafter, it was cut with a cheese knife, waited for 5 minutes, and then stirred while stirring at 30° C. for 15 minutes and slowly stirred and warmed at 34° C. for 15 minutes to prepare curd.

After pre-pressing the curd to remove all whey, the curd mass from which the whey was removed was cut into small pieces of 2x2 cm in size, and then the cut curd was put into a mold and compressed to form, and aged for 60 days to prepare cheese. .

<Comparative example>

It was prepared in the same way as in Example, but in Comparative Example 1, 5 parts by weight of Hwangchil extract was added instead of 5 parts by weight of Hwangchil fermented extract. At this time, Hwangchil extract was prepared by mixing 10 parts by weight of Hwangchil powder with respect to 100 parts by weight of water, and then extracting three times while cooling under reflux for 3 hours in a water bath at 95 ° C. Comparative Example 2 used only Bifidobacterium longum as a starter strain, and Comparative Example 3 used only Lactobacillus rhamnosus as a starter strain.

<Sensory test>

A sensory test was conducted on the cheeses prepared in Examples and Comparative Examples 1 to 3 with 20 expert panelists. In the sensory test, after ingesting the cheese prepared in Examples and Comparative Examples 1 to 3, the degree of feeling was evaluated for items of off-odor due to cheese flavor, milk fat taste, softness, rancidity, etc., and the results were evaluated according to the following evaluation criteria. Evaluated according to the following table. For evaluation, a sensory test was performed using a 9-point scale method to obtain an average value (evaluation criteria: 1 point = very bad, 5 points = average, 9 points = very good).

division cheese flavor milk fat taste Soft off-flavor Example 8.2 8.1 8.3 8.5 Comparative Example 1 7.5 7.9 6.7 5.3 Comparative Example 2 7.3 7.5 6.8 6.4 Comparative Example 3 7.6 7.8 6.3 6.2

As shown in the table above, cheese prepared by using Bifidobacterium longum and Lactobacillus rhamnosus as starter strains and adding Hwangchil fermented extract according to an embodiment of the present invention It was confirmed that the cheese flavor, milk fat taste, softness, and off-flavor due to rancidity exhibited excellent sensory performance compared to Comparative Examples 1 to 3.

Claims (5)

Sterilizing raw milk (S10);
By inoculating the sterilized raw milk with two or more species of probiotics lactic acid bacteria group consisting of genus Lactobacillus, Enterococcus, and Bifidobacterium, and adding a base to prevent acidification to prevent inhibition of the growth of lactic acid bacteria by lactic acid removing lactose (S20);
Adding Hwangchil fermented extract to the crude oil (S30);
Preparing curd by adding rennet to the raw milk to which the Hwangchil fermented extract is added, then cutting, stirring, and heating (S40);
Pressing the curd to make cheese (S50); and
Including; cutting the surface of the pressed cheese (S60);
In step S20,
Selecting two or more types of bacteria from the probiotic lactic acid bacteria group consisting of the genus Lactobacillus, Enterococcus, and Bifidobacterium (S22);
Separating and introducing the sterilized raw milk into the same number of culture tanks as the number of the selected bacterial species, and introducing a different type of inoculum into each culture tank (S24);
Removing lactose in the raw milk by preventing inhibition of the growth of lactic acid bacteria by adding a base for preventing acidification according to the optimal culture pH for each inoculum in each culture tank (S26); and
Including; mixing crude milk from which lactose has been removed in each culture tank (S28);
The lactic acid bacteria of the genus Lactobacillus,
L. acidophilus, L. casei, L. gasseri, L. delbrueckii ssp. bulgaricus , Lactobacillus helveticus (L.helveticus), Lactobacillus fermentum (L.fermentum), Lactobacillus paracasei (L.paracasei), Lactobacillus plantarum (L.plantarum), Lactobacillus reuteri (L. reuteri), L.rhamnosus or L.salivarius,
The Enterococcus genus,
Enterococcus faecium (E.faecium) or Enterococcus faecalis (E.faecalis),
The Bifidobacterium genus,
Bifidobacterium bifidum (B.bifidum), Bifidobacterium breve (B.breve), Bifidobacterium longum (B.longum) or Bifidobacterium animalis subspicis lactis (B.animalis) spp. lactis),
In step S26,
Based on the user's microbiome analysis results, if there are more harmful bacteria than beneficial bacteria in the user's intestines, fermentation is performed by adding a base to prevent acidification according to the optimal culture pH for each inoculum in each culture tank. Characterized in that fermentation is stopped at the maximum cell mass for each inoculum in the tank,
In step S22,
If there are more harmful bacteria than beneficial bacteria in the user's intestines, Bifidobacterium longum ( Bifidobacterium.longum ), Lactobacillus rhamnosus ( Lactobacillus.rhamnosus ) and the most beneficial bacteria in the user's intestines are characterized by selecting the above two or more bacteria How to make cheese.
delete According to claim 1,
In the step of sterilizing the crude oil (S10),
A method for producing cheese, characterized in that for sterilizing the raw milk at 72 ℃ for 30 seconds. delete delete

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