KR102699966B1 - How to make vegan synthetic cheese using raw makgeolli enzyme - Google Patents
How to make vegan synthetic cheese using raw makgeolli enzyme Download PDFInfo
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- KR102699966B1 KR102699966B1 KR1020210150477A KR20210150477A KR102699966B1 KR 102699966 B1 KR102699966 B1 KR 102699966B1 KR 1020210150477 A KR1020210150477 A KR 1020210150477A KR 20210150477 A KR20210150477 A KR 20210150477A KR 102699966 B1 KR102699966 B1 KR 102699966B1
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 134
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
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- 239000004006 olive oil Substances 0.000 description 1
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- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
Abstract
본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법은 채식주의자를 위한 비건 합성치즈의 제조방법으로서 식물성 카제인과 생막걸리효소를 이용하여 식품으로서 치즈가 갖는 풍미와 식감 및 질감을 유지하는 식물성 식품으로서의 합성치즈 제조방법에 관한 것으로, 식물성 카제인 16 내지 21 중량부, 생막걸리믹스 효소제 0.7 내지 1.5 중량부, 식물성단백질 분말 22 내지 27 중량부, 밀가루 1 내지 2 중량부, 식물성 유지 18 내지 22 중량부, 유화염 1 내지 1.5 중량부, 소금 0.5 내지 1 중량부, 조미첨가물 0.5 내지 1 중량부 및 정제수 37 내지 42 중량부를 준비하는 재료 준비 단계(S10); 비건 합성치즈의 재료를 혼합하는 재료 혼합 단계(S20); 불용성 상태의 응고물인 비건 합성치즈 커드를 형성하는 비건 합성치즈 커드 형성 단계(S30); 상기 비건 합성치즈 커드 형성 단계(S30)를 통해 형성된 비건 합성치즈 커드만을 추출하기 위하여 탈수수단을 통해 수분을 제거하는 수분 제거 단계(S40); 및 상기 수분 제거 단계(S40)를 통해 수분이 제거된 비건 합성치즈의 염도와 관능검사 후 포장하는 포장 단계(S50);를 포함하는 것을 특징으로 하여, 자연치즈의 풍미와 식감을 제공할 수 있는 비건 합성치즈를 제조할 수 있는 효과와 생막걸리효소를 이용하여 건강에 유익하고, 섭취 시 소화가 잘 이루어질 수 있는 비건 합성치즈를 제공할 수 있는 효과가 있다.The present invention relates to a method for manufacturing vegan synthetic cheese using raw makgeolli enzyme, which is a method for manufacturing vegan synthetic cheese for vegetarians, and which uses plant-based casein and raw makgeolli enzyme to manufacture synthetic cheese as a plant-based food that maintains the flavor, texture, and texture of cheese as a food, comprising: a material preparation step (S10) of preparing 16 to 21 parts by weight of plant-based casein, 0.7 to 1.5 parts by weight of raw makgeolli mix enzyme, 22 to 27 parts by weight of plant-based protein powder, 1 to 2 parts by weight of wheat flour, 18 to 22 parts by weight of vegetable oil, 1 to 1.5 parts by weight of emulsifying salt, 0.5 to 1 part by weight of salt, 0.5 to 1 part by weight of a seasoning additive, and 37 to 42 parts by weight of purified water; a material mixing step (S20) of mixing ingredients of the vegan synthetic cheese; a vegan synthetic cheese curd formation step (S30) of forming a vegan synthetic cheese curd which is an insoluble coagulated substance; A method for producing a vegan synthetic cheese comprising: a moisture removal step (S40) of removing moisture through a dehydration means to extract only the vegan synthetic cheese curd formed through the vegan synthetic cheese curd formation step (S30); and a packaging step (S50) of packaging the vegan synthetic cheese from which moisture has been removed through the moisture removal step (S40) after testing its salinity and sensory properties; characterized in that it has the effect of producing a vegan synthetic cheese that can provide the flavor and texture of natural cheese, and the effect of providing a vegan synthetic cheese that is beneficial to health and easily digestible when consumed by using raw makgeolli enzyme.
Description
본 발명은 일명 '가공치즈'라 일컫는 합성치즈의 제조방법에 관한 것으로, 보다 상세하게는 동물성 식품의 섭취를 거부하는 채식주의자를 위한 비건 합성치즈의 제조방법으로서 식물성 카제인과 생막걸리효소를 이용하여 식품으로서 치즈가 갖는 풍미와 식감 및 질감을 유지하는 식물성 식품으로서의 합성치즈 제조방법에 관한 것이다.The present invention relates to a method for manufacturing synthetic cheese, also known as 'processed cheese', and more specifically, to a method for manufacturing vegan synthetic cheese for vegetarians who refuse to consume animal foods, using plant-based casein and raw makgeolli enzyme to manufacture synthetic cheese as a plant-based food that maintains the flavor, texture, and texture of cheese as a food.
일반적으로, 치즈란 소, 산양, 물소 및 양 등의 동물의 젖에 들어있는 단백질과 지방분이 응고된 식료품으로서, 치즈는 지금까지 알려진 종류가 약 1500 여종에 달하고 세계적으로 만들어지고 있는 것만도 약 5백 가지에 육박한다. 아시아에서 유럽으로 전파된 치즈는 그리스와 로마시대를 거치면서 제조법이 완성되었다.In general, cheese is a food product in which the proteins and fats contained in the milk of animals such as cows, goats, buffaloes, and sheep are coagulated. There are about 1,500 types of cheese known to date, and there are about 500 types made worldwide. Cheese was spread from Asia to Europe, and its manufacturing method was perfected during the Greek and Roman eras.
또한, 치즈가 공업적 규모로 생산되기 시작한 것은 1851년 미국 뉴욕 주에서 윌리엄스(Jesse Williams)라는 사람이 소규모로 체다(Cheddar)공장을 차린 때부터이다.Additionally, cheese began to be produced on an industrial scale in 1851 when a man named Jesse Williams opened a small cheddar factory in New York, USA.
특히, 우리나라에서는 광복 후 서양식 음식문화가 소개되면서 수입된 치즈가 유포되기 시작하여, 1975년부터 국내에서도 생산하기에 이르렀다. 또한, 국민소득이 늘어나고 식생활이 점차 서구화하면서 국내 치즈의 소비량은 빠른 속도로 증가하고 있는 실정이다.In particular, after liberation, Western food culture was introduced in Korea, and imported cheese began to be distributed, and production began domestically in 1975. In addition, as national income increased and eating habits gradually became Westernized, domestic cheese consumption is increasing at a rapid rate.
그리고, 치즈의 타입과 풍미를 결정하는 것은 수유동물의 품종, 사료, 우유의 지방함유량, 제조단계별 처리방식 및 숙성기간 등이며, 특히 박테리아와 곰팡이가 큰 부분을 차지한다.And, the type and flavor of cheese are determined by the breed of dairy animals, feed, fat content of milk, processing method at each manufacturing stage, and ripening period, with bacteria and mold playing a large role in particular.
한편, 가공치즈는 우유를 응고 발효시켜 만든 치즈나 자연 치즈 두 가지 이상을 혼합하고 유화제(乳化劑)와 함께 가열·용해하여 균일하게 가공한 치즈이다.Meanwhile, processed cheese is cheese made by coagulating and fermenting milk, or by mixing two or more types of natural cheese and heating and dissolving them with an emulsifier to make it uniformly processed.
상기 가공치즈는 1911년 스위스에서 최초로 시판되었으나, 유럽에서는 관심을 끌지 못하였다. 1916년 미국에 소개된 이래 수요가 늘기 시작하여 오늘날 치즈 생산량의 약 80% 이상을 차지하고 있다. 주원료로는 체다 치즈를 많이 사용하지만, 고다, 스위스, 림버거 및 브릭 카망베르 치즈도 사용된다. 그 외에 과실, 채소, 고기, 자연적인 향이나 건과류, 마늘, 향초 및 향신료를 넣기도 한다.The above processed cheese was first marketed in Switzerland in 1911, but did not gain much attention in Europe. Since its introduction in the United States in 1916, demand has increased and today it accounts for more than 80% of cheese production. Cheddar cheese is often used as the main ingredient, but gouda, Swiss, Limburger, and Brick Camembert cheeses are also used. In addition, fruits, vegetables, meat, natural flavors or dried fruits, garlic, herbs, and spices are also added.
이때, 탈지분유를 넣은 치즈 식품이나 수분이 많고 잘 퍼지는 치즈 스프레이드 등도 가공 치즈라 할 수 있다. 초기에는 불량 치즈의 재생법으로 이용되었으나, 가열처리되어 보존성이 좋고 경제적이므로 현재 많이 소비되고 있다.At this time, cheese products containing skimmed milk powder or cheese spreads that are moist and spreadable can also be considered processed cheese. Initially, they were used as a way to regenerate bad cheese, but since they are heat-treated and have good preservation properties and are economical, they are now widely consumed.
한편, '비건'(vegan)이라 일컫는 것은 고기, 우유, 달걀 따위와 같은 동물성 식품이나 동물성 식품을 통한 가공식품을 먹지않는 채식주의자들을 말하는 것으로, 이러한 채식주의자들의 증가로 인해 최근 비건 식품이 많이 등장하고 있다.Meanwhile, the term 'vegan' refers to vegetarians who do not eat animal products such as meat, milk, eggs, or processed foods made from animal products. Due to the increase in such vegetarians, many vegan foods have been appearing recently.
예를 들어, 버터를 넣지 않은 비건빵, 육류를 넣지 않은 만두, 콩고기를 이용한 다양한 대체육 식품, 식물성 단백질을 이용하거나 전분을 이용한 비건 합성치즈 등이 출시되어 판매되고 있다.For example, vegan bread without butter, dumplings without meat, various alternative meat products using soybeans, and vegan synthetic cheese using plant-based proteins or starch are being released and sold.
비건치즈 제조방법에 따른 종래기술의 일 예로 출원번호 10-2017-0149184호 발명의 명칭 "발아수수 당화와 효모발효에 의한 비건치즈 제조 및 그 방법"이 개시된 바 있다.As an example of a prior art according to a method for manufacturing vegan cheese, an invention entitled “Manufacturing vegan cheese by saccharification of sprouted corn and yeast fermentation and method therefor” has been disclosed in application number 10-2017-0149184.
상기 종래기술은 발아수수 당화와 효모발효에 의한 품질이 향상된 단기 숙성 비건치즈 제조 및 그 방법에 관한 것으로, 수수를 물에 24-30 시간 동안 침지하는 단계; 건조과정을 3-5회 반복하는 단계; 발아수수를 물에 침지하여 45-50시간 밀봉하는 단계; 캐슈넛을 물에 침지하는 단계; 침지된 캐슈넛에 포함된 전분을 발아수수 분말에 의거 당화시키고 소금을 첨가하는 단계; 레몬즙과 소금을 첨가하고, 효모를 접종한 후 발효하는 비건치즈 형성 단계; 및 상기 비건치즈를 45~50시간 숙성시키는 단계;를 포함하는 것을 특징으로 하는 발아수수 당화와 효모발효에 의한 비건치즈 제조 및 그 방법에 관한 것이다.The above-mentioned prior art relates to a method for manufacturing a short-term ripened vegan cheese with improved quality through saccharification of sprouted sorghum and yeast fermentation, and is characterized by comprising the steps of: soaking sorghum in water for 24-30 hours; repeating the drying process 3-5 times; soaking the sprouted sorghum in water and sealing it for 45-50 hours; soaking cashews in water; saccharifying the starch contained in the soaked cashews with sprouted sorghum powder and adding salt; forming a vegan cheese by adding lemon juice and salt, inoculating with yeast, and then fermenting; and maturing the vegan cheese for 45 to 50 hours. The present invention relates to a method for manufacturing vegan cheese through saccharification of sprouted sorghum and yeast fermentation.
그러나, 종래기술에 따른 비건치즈 제조방법은 유사(모조)치즈에 가까워 실제 치즈가 갖는 풍미와 식감을 제공하는데 한계가 있고 치즈와의 이질감 문제가 있고, 이와 같은 문제점으로 인해 채식주의자들이 비건치즈를 즐기는데 있어 충분한 만족감을 주지못하는 문제가 있다.However, the conventional method of manufacturing vegan cheese is close to similar (imitation) cheese, so it has limitations in providing the flavor and texture of real cheese, and there is a problem of heterogeneity with cheese, and due to these problems, there is a problem that vegetarians do not get sufficient satisfaction in enjoying vegan cheese.
본 발명은 상기와 같은 종래기술의 문제점을 해결하기 위해 창안된 것으로, 동물성 단백질의 사용을 배제한 비건치즈의 제조방법에 있어서, 자연치즈의 풍미와 식감을 제공할 수 있는 비건 합성치즈 제조방법을 제공하는 것을 목적으로 한다.The present invention was created to solve the problems of the prior art as described above, and aims to provide a method for manufacturing vegan synthetic cheese that can provide the flavor and texture of natural cheese in a method for manufacturing vegan cheese that excludes the use of animal protein.
또한, 본 발명은 생막걸리효소를 이용하여 건강에 유익하고, 섭취 시 소화가 잘 이루어질 수 있는 비건 합성치즈 제조방법을 제공하는 것을 목적으로 한다.In addition, the present invention aims to provide a method for manufacturing vegan synthetic cheese that is beneficial to health and easily digestible when consumed, using raw makgeolli enzyme.
본 발명의 다른 목적은 본 발명의 특징을 통해 이해될 수 있으며, 본 발명의 실시 예를 통해 보다 분명하게 알 수 있고, 특허청구범위에 나타난 수단 및 조합에 의해 실현될 수 있다.Other objects of the present invention can be understood through the characteristics of the present invention, can be more clearly known through the embodiments of the present invention, and can be realized by the means and combinations shown in the claims.
상기와 같은 본 발명이 해결하고자 하는 과제를 달성하기 위하여 본 발명은 아래와 같은 기술적 특징을 갖는다.In order to achieve the above-described problem to be solved by the present invention, the present invention has the following technical features.
본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법은 식물성 카제인 16 내지 21 중량부, 생막걸리믹스 효소제 0.7 내지 1.5 중량부, 식물성단백질 분말 22 내지 27 중량부, 밀가루 1 내지 2 중량부, 식물성 유지 18 내지 22 중량부, 유화염 1 내지 1.5 중량부, 소금 0.5 내지 1 중량부, 조미첨가물 0.5 내지 1 중량부 및 정제수 37 내지 42 중량부를 준비하는 재료 준비 단계(S10); 상기 재료 준비 단계(S10)에서 준비된 재료를 교반수단을 통해 혼합하여 액상 상태가 되도록 비건 합성치즈의 재료를 혼합하는 재료 혼합 단계(S20); 상기 재료 혼합 단계(S20)를 통해 액상 상태가 된 비건 합성치즈 재료를 중탕수단을 통해 액상 상태의 비건 합성치즈 재료를 익히는 과정을 통해 불용성 상태의 응고물인 비건 합성치즈 커드를 형성하는 비건 합성치즈 커드 형성 단계(S30); 상기 비건 합성치즈 커드 형성 단계(S30)를 통해 형성된 비건 합성치즈 커드만을 추출하기 위하여 탈수수단을 통해 수분을 제거하는 수분 제거 단계(S40); 및 상기 수분 제거 단계(S40)를 통해 수분이 제거된 비건 합성치즈의 염도와 관능검사 후 포장하는 포장 단계(S50);를 포함하는 것을 특징으로 한다.The present invention provides a method for manufacturing vegan synthetic cheese using a raw makgeolli enzyme, comprising: a material preparation step (S10) of preparing 16 to 21 parts by weight of vegetable casein, 0.7 to 1.5 parts by weight of a raw makgeolli mix enzyme, 22 to 27 parts by weight of vegetable protein powder, 1 to 2 parts by weight of wheat flour, 18 to 22 parts by weight of vegetable oil, 1 to 1.5 parts by weight of emulsifying salt, 0.5 to 1 part by weight of salt, 0.5 to 1 part by weight of a seasoning additive, and 37 to 42 parts by weight of purified water; a material mixing step (S20) of mixing the materials prepared in the material preparation step (S10) using a stirring means to form a liquid state and mixing the materials of the vegan synthetic cheese; It is characterized by including a vegan synthetic cheese curd formation step (S30) of forming a vegan synthetic cheese curd, which is an insoluble coagulated substance, through a process of boiling the vegan synthetic cheese material in a liquid state through a double boiler, which is made into a liquid state through the material mixing step (S20); a moisture removal step (S40) of removing moisture through a dehydration means to extract only the vegan synthetic cheese curd formed through the vegan synthetic cheese curd formation step (S30); and a packaging step (S50) of packaging the vegan synthetic cheese from which moisture has been removed through the moisture removal step (S40) after testing its salinity and sensory properties.
또한, 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 있어서, 상기 식물성단백질 분말은 완두콩에서 추출한 단백질 분말을 포함하는 것;을 특징으로 한다.In addition, in the method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, the vegetable protein powder is characterized in that it includes protein powder extracted from peas.
또한, 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 있어서, 상기 조미첨가물은 구연산, 구아검, 카라기난으로 이루어지는 것;을 특징으로 한다.In addition, in the method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, the seasoning additive is characterized by comprising citric acid, guar gum, and carrageenan.
또한, 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 있어서, 상기 생막걸리믹스는 건조효모, 글루코아밀라아제, 프락토올리고당을 포함하여 이루어지는 것;을 특징으로 한다. In addition, in the method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, the raw makgeolli mix is characterized in that it comprises dried yeast, glucoamylase, and fructooligosaccharide.
본 발명은 상기와 같은 과제의 해결 수단을 통해 자연치즈의 풍미와 식감을 제공할 수 있는 비건 합성치즈를 제조할 수 있는 효과와 생막걸리효소를 이용하여 건강에 유익하고, 섭취 시 소화가 잘 이루어질 수 있는 비건 합성치즈를 제공할 수 있는 효과가 있다.The present invention has the effect of producing a vegan synthetic cheese capable of providing the flavor and texture of natural cheese through a means for solving the above-mentioned problems, and the effect of providing a vegan synthetic cheese that is beneficial to health and easily digestible when consumed by using raw makgeolli enzyme.
본 발명의 다른 효과는 본 발명의 특징을 통해 이해될 수 있으며, 본 발명의 실시 예를 통해 보다 분명하게 알 수 있고, 특허청구범위에 나타난 수단 및 조합에 의해 발휘될 수 있다.Other effects of the present invention can be understood through the characteristics of the present invention, can be more clearly known through the embodiments of the present invention, and can be exerted by the means and combinations shown in the claims.
도 1은 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법의 순서도,
도 2는 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 따라 비건 합성치즈를 생산하는 생산장비를 보인 도면,
도 3은 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 따른 포장 단계(S50)를 보인 도면이다.Figure 1 is a flow chart of a method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention.
Figure 2 is a drawing showing a production equipment for producing vegan synthetic cheese according to a method for producing vegan synthetic cheese using the raw makgeolli enzyme of the present invention.
Figure 3 is a drawing showing a packaging step (S50) according to a method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention.
후술하는 본 발명에 대한 상세한 설명은 본 발명이 실시될 수 있는 특정 실시예를 예시로서 도시하는 첨부 도면을 참조한다. 이들 실시 예는 당업자가 본 발명을 실시할 수 있기에 충분하도록 상세히 설명된다. 본 발명의 다양한 실시 예는 서로 다르지만 상호 배타적일 필요는 없음이 이해되어야 한다. 예를 들어, 여기에 기재되어 있는 특정 형상, 구조 및 특성은 일 실시 예에 관련하여 본 발명의 기술적 사상 및 범위를 벗어나지 않으면서 다른 실시 예로 구현될 수 있다. 또한, 각각의 개시된 실시 예 내의 개별 구성요소의 위치 또는 배치는 본 발명의 기술적 사상 및 범위를 벗어나지 않으면서 변경될 수 있음이 이해되어야 한다. 따라서, 후술하는 상세한 설명은 한정적인 의미로서 취하려는 것이 아니며, 본 발명의 범위는 그 청구항들이 주장하는 것과 균등한 모든 범위와 더불어 첨부된 청구항에 의해서만 한정된다. 도면에서 유사한 참조부호는 여러 측면에서 걸쳐서 동일하거나 유사한 기능을 지칭한다.The detailed description of the invention set forth below refers to the accompanying drawings which illustrate, by way of example, specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the invention, while different from one another, are not necessarily mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention. Furthermore, it should be understood that the positions or arrangements of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the invention. Accordingly, the detailed description set forth below is not intended to be limiting, and the scope of the invention is defined only by the appended claims, along with the full scope of equivalents to which such claims are entitled. Like reference numerals in the drawings designate the same or similar functions throughout.
도 1 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법의 순서도에 도시한 바와 같이, 본 발명에 따른 비건 합성치즈 제조방법은 식물성으로만 이루어진 재료를 준비하는 재료 준비 단계(S10)와 준비된 재료를 혼합하는 재료 혼합 단계(S20)와 혼합된 재료를 익혀서 비건 합성치즈 커드를 형성하는 비건 합성치즈 커드 형성 단계(S30)와 수분을 다량 포함하고 있는 비건 합성치즈 커드에서 수분을 제거하여 비건 합성치즈를 수득하는 수분 제거 단계(S40)와 포장 단계(S50)를 포함하는 것을 특징으로 한다.As shown in the flow chart of the method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, the method for manufacturing vegan synthetic cheese according to the present invention is characterized by including a material preparation step (S10) of preparing materials made only of plant materials, a material mixing step (S20) of mixing the prepared materials, a vegan synthetic cheese curd formation step (S30) of cooking the mixed materials to form vegan synthetic cheese curds, a moisture removal step (S40) of removing moisture from the vegan synthetic cheese curd containing a large amount of moisture to obtain vegan synthetic cheese, and a packaging step (S50).
이와 같은 본 발명에 따른 비건 합성치즈 제조방법은 도 2 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 따라 비건 합성치즈를 생산하는 생산장비를 보인 도면에 도시한 바와 같은 생산장비를 통해 정량된 재료가 투입되면, 이를 혼합하고, 혼합된 재료의 가공 과정을 통해 비건 합성치즈 커드를 연속적으로 생산할 수 있다.According to the method for manufacturing vegan synthetic cheese according to the present invention, as illustrated in the drawing showing the production equipment for producing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, when quantitative materials are input through the production equipment, they are mixed and vegan synthetic cheese curds can be continuously produced through a processing process of the mixed materials.
상기 재료 준비 단계(S10)는 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법을 통해 비건 합성치즈의 제조함에 있어서 필요한 재료를 준비한다.The above material preparation step (S10) prepares the materials necessary for manufacturing vegan synthetic cheese using the vegan synthetic cheese manufacturing method using the raw makgeolli enzyme of the present invention.
본 발명에 따른 비건 합성치즈 제조방법에서 사용되는 재료는 식물성 카제인과 생막걸리믹스 효소제와 식물성단백질 분말과 밀가루와 식물성 유지와 유화염과 소금과 조미첨가물과 정제수를 포한다.Materials used in the method for manufacturing vegan synthetic cheese according to the present invention include vegetable casein, raw makgeolli mix enzyme, vegetable protein powder, wheat flour, vegetable oil, emulsifying salt, salt, seasoning additives, and purified water.
상기 식물성 카제인은 렌닌(rennin)효소에 의해서 가용성 단백질로서 응고화되는 카제이노겐(caseinogem)으로 형성된 것으로 단순단백질에 인산이 공유결합을 한 인단백질(phosphoprotein)로써, 우유에서 추출하는 통상적인 카제인과 달리 식물성 식품에서 추출한다.The above plant-based casein is formed as caseinogen, which is coagulated as a soluble protein by the enzyme rennin, and is a phosphoprotein in which phosphate is covalently bonded to simple protein. Unlike the conventional casein extracted from milk, it is extracted from plant-based foods.
이와 같은 식물성 카제인은 본 발명에 따른 비건 합성치즈의 안정제와 유화제 역할을 한다.Such vegetable casein acts as a stabilizer and emulsifier in the vegan synthetic cheese according to the present invention.
한편, 상기 식물성 카제인은 16 내지 21 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 식물성 카제인은 160 g ~ 210 g을 준비한다.Meanwhile, the vegetable casein is added in an amount of 16 to 21 parts by weight. For example, when the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, 160 to 210 g of vegetable casein is prepared.
상기 생막걸리믹스 효소제는 생막걸리믹스에서 추출한 효소로서, 통상의 효소 추출방법을 통해 생막걸리믹스에서 추출한 것으로 본 발명에 따라 제조된 비건 합성치즈의 풍미와 식감을 증진시키고, 섭취시 소화가 원활히 될 수 있도록 하며, 영양 성분을 향상시키는 역할을 한다.The above-mentioned raw makgeolli mix enzyme agent is an enzyme extracted from raw makgeolli mix using a conventional enzyme extraction method, and enhances the flavor and texture of the vegan synthetic cheese manufactured according to the present invention, facilitates digestion when consumed, and improves nutritional components.
이때, 상기 생막걸리믹스는 생막걸리에 건조효모, 글루코아밀라아제, 프락토올리고당을 혼합하여 이루어진 것으로 이와 같은 생막걸리믹스에서 효소를 추출한다.At this time, the raw makgeolli mix is made by mixing dried yeast, glucoamylase, and fructooligosaccharide into raw makgeolli, and the enzyme is extracted from this raw makgeolli mix.
한편, 상기 생막걸리믹스 효소제는 0.7 내지 1.5 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 생막걸리믹스 효소제는 7 g ~ 15 g을 준비한다.Meanwhile, the raw makgeolli mix enzyme agent is added in an amount of 0.7 to 1.5 parts by weight. For example, when the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, the raw makgeolli mix enzyme agent is prepared in an amount of 7 to 15 g.
상기 식물성단백질 분말은 기름을 짜는 종자(대두 등)의 탈지물, 곡류 분말(소맥 등)에 가공처리를 가하고 단백질 함유율을 높인 것으로 가열 또는 가압 등에 의해 겔 형성성, 유화성 등의 기능이나 그 밖의 물성을 부여한다.The above vegetable protein powder is processed to increase the protein content of defatted oil seeds (soybeans, etc.) and grain powder (wheat, etc.), and is imparted with functions such as gel formation and emulsification or other physical properties through heating or pressurization.
이와 같은 식물성단백질 분말은 식물성 단백질을 함유한 대표 식품인 대두, 서리태, 강낭콩, 병아리콩, 렌틸콩 등 콩류와 땅콩, 호두, 아몬드, 잣 등 견과류를 통해 얻어진 불말상의 식물성단백질이다.This type of vegetable protein powder is a powdered vegetable protein obtained from representative foods containing vegetable protein, such as soybeans, black beans, kidney beans, chickpeas, and lentils, as well as nuts such as peanuts, walnuts, almonds, and pine nuts.
이와 같은 식물성단백질은 현대인에게 만연한 만성질환을 예방, 관리하는 측면에서 장점이 있고, 동물성단백질이 지닌 콜레스테롤 과잉 섭취 걱정이 없고 포화지방산이 적고, 질환 예방과 생명유지 활동에 중요한 필수지방산을 포함해 불포화지방산을 풍부하게 함유하고 있다. 또한 식이섬유소와 피토케미컬(phytochemical) 물질인 이소플라본(isoflavone)을 함유하고 있어 혈청 콜레스테롤 배설 작용을 통해 비만, 혈관계질환을 관리하고 정장활동을 도우며, 항암과 면역 등 항산화 효과를 기대할 수 있다. Such plant-based proteins have advantages in preventing and managing chronic diseases prevalent in modern people, and do not have to worry about excessive intake of cholesterol like animal-based proteins, and contain low saturated fatty acids and abundant unsaturated fatty acids, including essential fatty acids that are important for disease prevention and life-sustaining activities. In addition, they contain dietary fiber and isoflavones, which are phytochemical substances, and thus can be expected to manage obesity and vascular diseases and help with intestinal function through serum cholesterol excretion, and have antioxidant effects such as anticancer and immune functions.
따라서, 본 발명에 따라 제조된 비건 합성치즈 역시 식물성단백질을 상당 부분 포함하고 있어 식물성단백질이 갖는 기능과 효과가 기대로 구현된다.Accordingly, the vegan synthetic cheese manufactured according to the present invention also contains a significant portion of plant-based protein, and thus the functions and effects of plant-based protein are expected to be realized.
한편, 상기 식물성단백질 분말은 22 내지 27 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 식물성단백질 분말은 220 g ~ 270 g을 준비한다.Meanwhile, the vegetable protein powder is added in an amount of 22 to 27 parts by weight. For example, when the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, 220 to 270 g of the vegetable protein powder is prepared.
또한, 상기 식물성단백질은 완두콩에서 추출한 단백질 분말을 포함하는 것이 바람직하다.Additionally, it is preferable that the vegetable protein includes protein powder extracted from peas.
이때, 완두콩에서 추출한 단백질 분말은 식물성단백질의 10 ~ 20 중량부로 포함되는 것이 바람직하다. 예를 들어 식물성단백질 100 g당 완두콩에서 추출한 단백질 분말을 10 g ~ 20 g을 혼합하는 것이 바람직하다.At this time, it is preferable that the protein powder extracted from peas be included in 10 to 20 parts by weight of the vegetable protein. For example, it is preferable to mix 10 to 20 g of the protein powder extracted from peas per 100 g of vegetable protein.
상기 밀가루는 곡류인 밀의 낟알을 분쇄하여 만든 곡물 가루로서 다당류 탄수화물로 이루어진 높은 비율의 녹말을 함유하고, 글루텐이라고 불리는 단백질을 함유하고 있다. 밀가루로 반죽을 만들 때 이 글루텐 분자들이 그물망처럼 서로 결합하여 반죽을 탄력있는 구조로 만든다. The above wheat flour is a grain powder made by grinding the grains of wheat, a cereal, and contains a high proportion of starch made of polysaccharide carbohydrates, and contains a protein called gluten. When dough is made with wheat flour, these gluten molecules bind together like a mesh, creating an elastic structure for the dough.
한편, 상기 밀가루는 1 내지 2 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 밀가루는 10 g ~ 20 g을 준비한다.Meanwhile, the flour is added in an amount of 1 to 2 parts by weight. For example, if the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, prepare 10 to 20 g of flour.
상기 식물성 유지는 식물성 기름(vegetable oil)으로 식물로부터 추출한 트라이글리세라이드를 일컫는 것으로 식물성 유지는 식물에서 추출한 기름으로 실온에서 액체 상태의 물성을 유지하는 특징을 갖는다. The above vegetable oil refers to triglycerides extracted from plants, and vegetable oil is oil extracted from plants and has the characteristic of maintaining liquid properties at room temperature.
이와 같은 식물성 유지는 땅콩기름, 면실유, 옥수수기름, 올리브유, 유채기름(카놀라유, 콜자유), 코코넛기름, 콩기름, 팜유, 포도씨유, 해바라기씨유 등이 될 수 있다.Such vegetable oils can include peanut oil, cottonseed oil, corn oil, olive oil, rapeseed oil (canola oil, colza oil), coconut oil, soybean oil, palm oil, grapeseed oil, sunflower seed oil, etc.
한편, 상기 식물성 유지는 18 내지 22 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 식물성 유지는 180 g ~ 220 g을 준비한다.Meanwhile, the vegetable oil is added in an amount of 18 to 22 parts by weight. For example, when the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, 180 to 220 g of vegetable oil is prepared.
상기 유화염은 가공 치즈 제조에 사용되는 유화제로서 융해염이라고도 한다.The above emulsifying salt is an emulsifying agent used in the manufacture of processed cheese and is also called melting salt.
이와 같은 유화염은 1 내지 1.5 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 유화염은 10 g ~ 15 g을 준비한다.Such emulsifying salt is added in an amount of 1 to 1.5 parts by weight. For example, when the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, 10 to 15 g of emulsifying salt is prepared.
상기 소금은 본 발명에 따른 비건 합성치즈의 간을 맞추기 위한 것으로, 이와 같은 소금은 0.5 내지 1 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 소금은 5 g ~ 10 g을 준비한다.The above salt is used to adjust the taste of the vegan synthetic cheese according to the present invention, and 0.5 to 1 part by weight of such salt is added. For example, when the total amount of materials for manufacturing the vegan synthetic cheese according to the present invention is 1 kg, 5 to 10 g of salt is prepared.
상기 조미첨가물은 본 발명에 따른 비건 합성치즈의 식감과 맛을 향상시키기 위한 첨가물로써, 이와 같은 조미첨가물은 0.5 내지 1 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 조미첨가물은 5 g ~ 10 g을 준비한다.The above seasoning additive is an additive for improving the texture and taste of the vegan synthetic cheese according to the present invention, and such seasoning additive is added in an amount of 0.5 to 1 part by weight. For example, when the total amount of materials for manufacturing the vegan synthetic cheese according to the present invention is 1 kg, 5 to 10 g of the seasoning additive is prepared.
한편, 상기 조미첨가물은 구연산, 구아검, 카라기난으로 이루어질 수 있다.Meanwhile, the above seasoning additive may be composed of citric acid, guar gum, and carrageenan.
상기 구연산은 '시트르산'이라 일컫는 약산성 물질로 음식이나 음료의 향신제나 보존제로 사용되어, 본 발명에 따른 비건 합성치즈의 풍미를 높이고 보존제 역할을 한다.The above citric acid is a weakly acidic substance called 'citric acid' and is used as a flavoring agent or preservative for food or beverages, thereby enhancing the flavor of the vegan synthetic cheese according to the present invention and acting as a preservative.
상기 구아검은 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물로써, 본 발명에 따른 비건 합성치즈의 안정제, 보형제, 유화제, 증점제 역할을 한다.The above guar gum is a food additive that increases the adhesiveness and viscosity of food, promotes emulsification stability, and improves the physical properties and texture of food, and acts as a stabilizer, preservative, emulsifier, and thickener of the vegan synthetic cheese according to the present invention.
상기 카라기난은 점성도를 높이는 식품첨가물로써, 본 발명에 따른 비건 합성치즈의 점성을 높이는 역할을 한다. The above carrageenan is a food additive that increases viscosity, and plays a role in increasing the viscosity of the vegan synthetic cheese according to the present invention.
상기 정제수는 통상의 정수된 상온의 물로 37 내지 42 중량부를 첨가한다. 예를 들어 본 발명에 따른 비건 합성치즈를 제조하기 위한 재료의 총량이 1 kg인 경우 유화염은 370 g ~ 420 g을 준비한다.The purified water is added in an amount of 37 to 42 parts by weight to ordinary purified water at room temperature. For example, if the total amount of materials for producing the vegan synthetic cheese according to the present invention is 1 kg, prepare 370 to 420 g of emulsifying salt.
상기 재료 혼합 단계(S20)는 상기 재료 준비 단계(S10)에서 계량되어 준비된 각 재료를 교반기와 같이 재료를 혼합하는 교반수단을 통해 혼합하여 액상 상태가 되도록 비건 합성치즈의 재료를 혼합한다.The above material mixing step (S20) mixes the ingredients of the vegan synthetic cheese into a liquid state by mixing each ingredient measured and prepared in the above material preparation step (S10) using a mixing means such as a stirrer to mix the ingredients.
따라서, 비건 합성치즈의 재료는 정제수에 의해 혼합되어 액상 상태의 걸죽한 상태가 된다.Therefore, the ingredients of vegan synthetic cheese are mixed with purified water to create a thick, liquid state.
이처럼, 비건 합성치즈의 재료를 액상 상태로 혼합하는 것은 중탕 방식으로 재료를 익혀서 비건 합성치즈 커드를 얻기 위함이다.In this way, the purpose of mixing the ingredients of vegan synthetic cheese in a liquid state is to cook the ingredients in a double boiler to obtain vegan synthetic cheese curds.
상기 비건 합성치즈 커드 형성 단계(S30)는 상기 재료 혼합 단계(S20)를 통해 액상 상태가 된 비건 합성치즈 재료를 간접 가열기인 중탕기와 같은 중탕수단을 통해 중탕 방식으로 액상 상태의 비건 합성치즈 재료를 가열함으로써 액상의 비건 합성치즈 재료가 불용성 상태의 응고물인 비건 합성치즈 커드가 형성된다.The vegan synthetic cheese curd formation step (S30) heats the vegan synthetic cheese material in a liquid state through a double boiler, such as an indirect heater, using the double boiler method, by heating the vegan synthetic cheese material in a liquid state through the material mixing step (S20), thereby forming a vegan synthetic cheese curd, which is an insoluble solidification of the liquid vegan synthetic cheese material.
즉, 액상 상태로 혼합된 비건 합성치즈 재료를 중탕 방식으로 익혀서 본 발명에 따른 비건 합성치즈가 되는 불용성 상태의 응고물인 비건 합성치즈 커드를 얻는다.That is, the vegan synthetic cheese material mixed in a liquid state is double-boiled to obtain a vegan synthetic cheese curd, which is an insoluble coagulated substance that becomes the vegan synthetic cheese according to the present invention.
상기 수분 제거 단계(S40)는 상기 비건 합성치즈 커드 형성 단계(S30)에서 가열되는 액상 상태의 비건 합성치즈 재료는 정제수를 37 내지 42 중량부를 포함하고 있어, 상기 비건 합성치즈 커드 형성 단계(S30)에서 비건 합성치즈 커드가 형성된 후에도 상당한 양의 정제수를 포함하고 있어 이를 제거하고 비건 합성치즈 커드만을 추출하여 뭉침으로써 본 발명에 따른 비건 합성치즈를 얻기 위하여 거름망이나 탈수기와 같은 탈수수단을 통해 수분을 제거함으로써 비건 합성치즈 커드만을 수득한다.In the above moisture removal step (S40), since the liquid vegan synthetic cheese material heated in the vegan synthetic cheese curd formation step (S30) contains 37 to 42 parts by weight of purified water, even after the vegan synthetic cheese curd is formed in the vegan synthetic cheese curd formation step (S30), a considerable amount of purified water is contained, so that the purified water is removed, and only the vegan synthetic cheese curd is extracted and clumped to obtain the vegan synthetic cheese according to the present invention, by removing moisture through a dehydration means such as a strainer or a dehydrator, thereby obtaining only the vegan synthetic cheese curd.
이때, 탈수수단을 통해 비건 합성치즈 커드만을 추출하여 뭉쳐진 비건 합성치즈는 마치 두부와 같이 판상의 직육면체 형상으로 이루어지는 것이 바람직하다.At this time, it is desirable that the vegan synthetic cheese curds be extracted through a dehydration means and the clumped vegan synthetic cheese is formed into a rectangular hexahedron shape like tofu.
즉, 액상 상태의 비건 합성치즈 재료 1 kg을 중탕 방식으로 가열하여 비건 합성치즈 커드를 형성하고, 수분 제거를 통해 약 850 g의 비건 합성치즈를 제조한다.That is, 1 kg of liquid vegan synthetic cheese material is heated in a double boiler to form vegan synthetic cheese curds, and about 850 g of vegan synthetic cheese is manufactured by removing moisture.
상기 포장 단계(S50)는 도 3 본 발명 생막걸리효소를 이용한 비건 합성치즈 제조방법에 따른 포장 단계(S50)를 보인 도면의 (a)에 도시한 바와 같이 수분이 제거된 비건 합성치즈(1)의 염도와 관능검사 후 상기 도 3의 (b)에 도시한 바와 같이 정량으로 소분하여 포장한다.The packaging step (S50) described above is a step (S50) according to the method for manufacturing vegan synthetic cheese using the raw makgeolli enzyme of the present invention, as illustrated in (a) of the drawing of FIG. 3, in which the moisture is removed from the vegan synthetic cheese (1) and the salinity and sensory test are performed, and then the product is quantitatively divided and packaged as illustrated in (b) of FIG. 3.
이때, 상기 포장 단계는 냉동 보관과 유통에 적합한 포장 수단을 이용하여 포장하는 것이 바람직하다.At this time, it is desirable that the packaging step be performed using a packaging means suitable for frozen storage and distribution.
이상에서는 본 발명을 바람직한 실시 예에 의거하여 설명하였으나, 본 발명의 기술적 사상은 이에 한정되지 아니하고, 청구항에 기재된 범위 내에서 변형이나 변경 실시가 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 명백한 것이며, 그러한 변형이나 변경은 첨부된 특허청구범위에 속한다 할 것이다.Although the present invention has been described above based on preferred embodiments, the technical idea of the present invention is not limited thereto, and it will be apparent to a person skilled in the art to which the present invention pertains that modifications or changes may be made within the scope described in the claims, and such modifications or changes shall fall within the scope of the appended claims.
S10 : 재료 준비 단계
S20 : 재료 혼합 단계
S30 : 비건 합성치즈 커드 형성 단계
S40 : 수분 제거 단계
S50 : 포장 단계
1 : 본 발명에 따른 비건 합성치즈S10: Material preparation stage
S20: Material mixing stage
S30: Vegan synthetic cheese curd formation stage
S40: Moisture removal stage
S50: Packaging stage
1: Vegan synthetic cheese according to the present invention
Claims (4)
상기 재료 준비 단계(S10)에서 준비된 재료를 교반수단을 통해 혼합하여 액상 상태가 되도록 비건 합성치즈의 재료를 혼합하는 재료 혼합 단계(S20);
상기 재료 혼합 단계(S20)를 통해 액상 상태가 된 비건 합성치즈 재료를 중탕수단을 통해 액상 상태의 비건 합성치즈 재료를 익히는 과정을 통해 불용성 상태의 응고물인 비건 합성치즈 커드를 형성하는 비건 합성치즈 커드 형성 단계(S30);
상기 비건 합성치즈 커드 형성 단계(S30)를 통해 형성된 비건 합성치즈 커드만을 추출하기 위하여 탈수수단을 통해 수분을 제거하는 수분 제거 단계(S40); 및
상기 수분 제거 단계(S40)를 통해 수분이 제거된 비건 합성치즈의 염도와 관능검사 후 포장하는 포장 단계(S50);를 포함하는 것을 특징으로 하는 생막걸리효소를 이용한 비건 합성치즈 제조방법.A material preparation step (S10) of preparing 16 to 21 parts by weight of vegetable casein, 0.7 to 1.5 parts by weight of a raw makgeolli mix enzyme preparation comprising an enzyme extracted from a raw makgeolli mix containing dried yeast, glucoamylase, and fructooligosaccharides, 22 to 27 parts by weight of vegetable protein powder, 1 to 2 parts by weight of wheat flour, 18 to 22 parts by weight of vegetable oil, 1 to 1.5 parts by weight of an emulsifying agent, 0.5 to 1 part by weight of salt, 0.5 to 1 part by weight of a seasoning additive, and 37 to 42 parts by weight of purified water;
A material mixing step (S20) of mixing the materials prepared in the material preparation step (S10) using a stirring means to make the materials of vegan synthetic cheese into a liquid state;
A vegan synthetic cheese curd formation step (S30) in which the vegan synthetic cheese material in a liquid state through the material mixing step (S20) is boiled in a double boiler to form a vegan synthetic cheese curd, which is an insoluble solid;
A moisture removal step (S40) for removing moisture through a dehydration means to extract only the vegan synthetic cheese curd formed through the vegan synthetic cheese curd formation step (S30); and
A method for manufacturing vegan synthetic cheese using raw makgeolli enzyme, characterized by including a packaging step (S50) of packaging the vegan synthetic cheese after the moisture has been removed through the moisture removal step (S40) and conducting a salinity and sensory test.
완두콩에서 추출한 단백질 분말을 포함하는 것;을 특징으로 하는 생막걸리효소를 이용한 비건 합성치즈 제조방법.In the first paragraph, the vegetable protein powder
A method for manufacturing vegan synthetic cheese using raw makgeolli enzyme, characterized by comprising a protein powder extracted from peas.
구연산, 구아검, 카라기난으로 이루어지는 것;을 특징으로 하는 생막걸리효소를 이용한 비건 합성치즈 제조방법.In the first paragraph, the seasoning additive is
A method for manufacturing vegan synthetic cheese using raw makgeolli enzyme, characterized by comprising citric acid, guar gum, and carrageenan.
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