KR20030078532A - A method for cholesterol removal of cheeses - Google Patents

Abstract

PURPOSE: Provided is a method for removing cholesterol from cheese particularly by adding beta-cyclodextrin to cream separated from raw milk, followed by homogenization. CONSTITUTION: A method for removing cholesterol from cheese is characterized by comprising the steps of: separating cream and defatted milk from raw milk; adding 5-15 wt.% of beta-cyclodextrin to the separated cream; and homogenizing it with the defatted milk under the pressure of 900-1100 psi.

Description

A method for cholesterol removal of cheeses

The present invention relates to a method for removing cholesterol from cheese, and more particularly, to a method for removing cholesterol from cheese by adding beta-cyclodextrin to a cream separated from crude oil and homogenizing the same.

Cholesterol (cholesterol) is an indispensable component of the body because it forms the cells of the body and is involved in the action of hormones, but if the amount of cholesterol in the food is too high, cholesterol in the blood increases and cholesterol builds up on the walls of blood vessels, resulting in high blood pressure, It is known to have serious consequences such as atherosclerosis, myocardial infarction, angina pectoris and stroke.

Due to the significant correlation between blood cholesterol levels and coronary heart disease, most consumers are concerned about excessive cholesterol intake, and many of the methods used to remove cholesterol in foods, including dairy products, have been Research has been ongoing.

Among them, it is reported that beta-cyclodextrin (β-CD) treatment can effectively remove cholesterol in milk, cream or Mozzarella cheese. (Kwak et al., 2001, Asian-Australian J. Anim. Sci. 14 (2): 268-275 .; Ahn et al., 1999, J. Food Sci. 64: 629-632; Lee et al., in J. Dairy Sci. 82: 2327-2330; US Pat. No. 4,168,198.

Beta-cyclodextrin is a cyclic oligosaccharide composed of seven glucose units linked by α- (1,4) bonds, and has a hole in the center of the molecule to form a complex with cholesterol.

Beta-cyclodextrin has been used to remove cholesterol from foods because of its non-toxicity, non-hygroscopicity, acceptability, chemical stability and ease of separation.To apply this method to cheese, the removal rate of cholesterol is 30% without homogenizing crude oil. It is so low that the crude oil must be homogenized before making the cheese.

Many studies have been conducted on the adverse effect of homogenization on the cheese making process and on the changes in the physical and chemical properties of cheese. The homogenization on the cheese making process has a low drainage rate (Thakar, PN, 1985, Ph.D Thesis. , Anand, India), reducing the tensile and elasticity of curds (Emmons et al., 1985, J. Texture Stud. 11: 15-34), increasing acid yield (Jana et al., 1992, The Australian Journal of Dairy Technology.

Cheese is a dairy product made by concentrating milk, and is mainly composed of a casein matrix which provides a cream body to cheese.

In general, the production of fatty acids and neutral volatile compounds plays an important role in the promotion of cheese flavor. Among the various milk components, short-chain fatty acids are the main ingredients for cheese flavor.

However, the effects of beta-cyclodextrin treatment and homogenization on the cholesterol removal and chemical, rheological and organoleptic properties of cheese have not been reported yet.

Accordingly, the present inventors have conducted studies to solve the above problems and add beta-cyclodextrin to the cream separated from the raw milk used for the manufacture of cheese, and effectively remove the cheese cholesterol by homogenizing. It was found that the present invention can be completed.

Accordingly, an object of the present invention is to provide a novel method for removing cholesterol from cheese by adding beta-cyclodextrin to the cream separated from crude oil and homogenizing it.

1 is a change in the aldehyde production of cholesterol-reduced cheddar cheese aged for 7 mo at 5 ℃,

2 is a ethanol production change of cheddar cheese reduced cholesterol aged for 5 mo at 5 ℃,

Figure 3 shows the total amount of amino acid amino acids in reduced cholesterol of cheddar cheese aged for 7 mo at 5 ℃.

In the present invention, the cream and skim milk are separated from the sterilized crude milk in the manufacture of cheese using crude oil as a means for achieving the above object, and then the beta-cyclodextrin is added to the separated cream to remove cholesterol. The present invention also provides a method for removing cholesterol from cheese by homogenizing the separated skim milk.

In case of using the cream and skim milk separated from the sterilized crude milk, 5-15% by weight of beta-cyclodextrin is added to the separated cream to remove cholesterol, and then homogenized under the pressure of 900-1100 psi with the separated skim milk.

In the method according to the present invention, it is necessary to remove beta-cyclodextrin that trapped cholesterol. Therefore, the added beta-cyclodextrin should be removed by centrifugation.

The cheese produced by the present invention has a 90-95% reduction in cholesterol, a high production rate of short chain fatty acids and bitter amino acids, texture, overall aroma, strength of flavor, sourness and bitter taste. The sensory becomes better, the curd becomes softer during cutting and cheddaring, and the hardness and elasticity increase.

In the present invention, the cholesterol removal rate, yield and chemical composition of cheddar cheese prepared by using a beta-cyclodextrin-treated cream and skim milk mixture, and analysis and sensory characteristics such as short-chain fatty acid, neutral volatile compounds, free amino acids and tissue characteristics The cholesterol removal rate, yield and chemical composition of the mozzarella cheese, the analysis of the chemical properties, tissue properties and organoleptic properties were evaluated and the cholesterol removal rate, chemical composition of the cream cheese was evaluated, the present invention through the following examples and test examples Will be described in more detail.

However, these Examples and Test Examples are intended to illustrate the present invention in more detail, and are not intended to limit the scope of the present invention.

Example 1 Preparation of Cream and Defatted Milk Mixture with Reduced Cholesterol

The crude oil was sterilized at 72 ° C. for 17 seconds and then separated into cream and skim milk.

10.0% by weight of beta-cyclodextrin (Nihon Shokuhin Kaku Co., Ltd., Japan) was added to the separated cream (35% milk fat) to remove cholesterol, followed by single stage homogenizer (HC) with skim milk. 5000, Microfluidics Corp., Newton, USA) and homogenized under a pressure of 1000 psi and a temperature of 70 ℃.

The cream was centrifuged at 166 × g for 10 minutes using a centrifuge (HMR-220IV, Hanil Industries) to remove beta-cyclodextrin trapping cholesterol to prepare a cream and skim milk mixture with reduced cholesterol.

Example 2 Preparation of Cheddar Cheese

15 Kg of the cream and skim milk mixture prepared in Example 1 were warmed to 32 ° C., followed by 0.004% of lactic acid starter culture solution for cheddar cheese (R-703, Chr. Hansen's Lab, Denmark) and 0.03% of calcium chloride (containing 10% Ca). After aging for 30 minutes, 0.019% of Rennet (Standard Plus 900, Chr. Hansen's Lab, Denmark) was added.

After 40-50 minutes, the curd formed is cut with a 1.2 cm wire knife and allowed to stand for 15 minutes, then warmed at 38 ° C. for 40 minutes to increase the acidity of whey to 0.18-0.19%. When the acidity of whey reached 0.22-0.24%, the whey was drained to deposit curd on both sides of the bat.

After the whey was completely drained, the curd was sieved at a rate of 1.5-2.0 h, and the cheddared curd was ground to salt to 2.0% salt concentration.

The salted curds were molded in 1-2 Kg units, pressed overnight, and then vacuum packed and aged at 0 ° C. for 0, 1, 3 and 7 mo, respectively, to prepare cheddar cheese.

Comparative Example 1 (Manufacture of Cheddar Cheese)

Cheddar cheese was prepared in the same manner as in Example 2 using 15 kg of crude milk sterilized at 72 ° C. for 17 seconds to standardize milk fat of 3.5%.

Example 3 (Preparation of Mozzarella Cheese)

15 kg of milk mixed with cream and skim milk prepared in Example 1 was prepared at 36 ° C., followed by 0.004% lactic acid starter culture solution for mozzarella cheese (TCC-3. Chr. Hansen's Lab., Denmark) and calcium chloride (containing 10% Ca). After aging for 30 minutes with addition of 0.003%, 0.019% of rennet was added.

After 20-30 minutes, the curd formed was cut with a wire cutter of 1.2 cm and left to stand for 15 minutes. Then, heated at 45 ° C. for 40 minutes to increase the acidity of whey to 0.18-0.19%. When the whey was discharged, the process of depositing curd on both sides of the bat was repeated every 15 minutes until the whey acidity was 0.5-0.6%.

Curd slabs were placed on a fire at 70-80 ° C, stretched cheese by hand for stretchability for 7 minutes, and left in cold water at 4 ° C for 2 hours, then immersed in brine for 2 hours. After vacuum packing and storage at 4 ℃.

Comparative Example 2 (Manufacture of Mozzarella Cheese)

Mozzarella cheese was prepared in the same manner as in Example 3, using 15 kg of crude milk sterilized at 72 ° C. for 17 seconds to standardize milk fat of 3.5%.

Example 4 Preparation of Cream Cheese

As in Example 1, the milk was cream-separated, and the mixed solution for cream cheese having 11.5% milk fat and 7.8% non-fat milk mixed with skim milk was heated at 71 ° C. for 30 minutes and homogenized at a pressure of 12M Pascal.

The homogenized mixture was cooled to 31 ° C., and lactic acid starter 5% and 0.004% lennett for making mozzarella cheese were added, followed by standing for 5 hours to form a cheese curd having a pH of 4.5-4.8.

Put the curd formed on the cheese cloth (cheese choth) and remove the whey, and then heated to 54 ℃ and stirred and then cooled to 32 ℃ to continue to cool until 7 ℃ to prepare a cream cheese.

Comparative Example 3 (Preparation of Cream Cheese)

Cream cheese was prepared in the same manner as in Example 4 using 15 kg of cheese milk sterilized at 71 ° C. for 30 minutes to standardize milk fat of 11.5%.

<Test Example 1> (Cholesterol removal rate, yield and chemical composition analysis of cheddar cheese)

In order to quantify cholesterol, cholesterol was first extracted from cheese. 0.25 g of the cheese prepared in Example 2 and Comparative Example 1 was taken and placed in a scoop cap glass tube (15 mm X 180 mm) as a standard, 5α-cholestane (Sigma; Sigma). Chemical Co.) 0.25 mL was added.

The sample was saponified in 2M EtOH-KOH solution at 80 ° C. for 2 hours, cooled to room temperature, extracted with 5 mL of hexane, and the extracted cholesterol was re-dissolved in 1 mL of hexane at -20 ° C. Stored.

The amount of total cholesterol was transferred to a silica fuse fuselage column (HP-5, 30m x 0.32mm ID x 0.25μm thick) using gas chromatography (Hewlett-Packard Model 5890A) equipped with a flame ionization detector. Quantification

The reduction rate of cholesterol was calculated by the following equation, and the cholesterol quantification of the control group was calculated by averaging each treatment.

Cholesterol reduction rate (%) = 100- (Cholesterol amount of β-CD treated cheese X 100 / Cholesterol amount of β-CD untreated cheese)

Chemical composition and yield were measured by the content of moisture, fat, protein and salt of each sample by the Association of Official Analytical Chemists (AOAC) method, the yield was calculated by the formula of cheese weight x 100 / crude weight.

The measurement results are shown in Table 1, and the cholesterol content of the cheese prepared in Comparative Example 1, which is a control group, was 102.3 mg / 100g, and the removal rate of the cheese prepared in Example 2 was 92.1%.

TABLE 1 Cholesterol removal rate, yield and chemical composition of cheddar cheese

division Comparative Example 1 Example 2 moisture (%) 41.3 43.2 Fat (%) 38.0 35.5 protein (%) 28.2 30.8 Cholesterol removal (%) 0 92.1 Yield (%) 10.5 12.5

* p <0.05

Test Example 2 (Analysis of Cheddar Cheese Short-Chain Free Fatty Acid)

A free fatty acid extract obtained by dissolving 1 g of the sample taken from the cheeses prepared in Example 2 and Comparative Example 1 in diethyl ether and hexane for 2 hours was subjected to 10 mm i.d. Eluted through a glass column.

Vacuum dried column containing free fatty acid, transfer to glass tube, add 1 mL of isopropyl ether containing 6% formic acid, mix, centrifuge tube at 2000 rpm for 5 minutes at room temperature, and add 1 μl of the supernatant. Table 2 shows the results of measuring the content of short-chain free fatty acids by injection into gas chromatography (Hewlett Packard Model 5880A) equipped with a flame ionization detector.

<Table 2> The content of short-chain free fatty acids

Treatment group Ripening period (mo) Short-chain fatty acid concentration (ppm) C ₄ C ₆ C ₈ C ₁₀ sum Comparative Example 1 0 17.8 16.8 20.1 19.8 74.5 One 18.7 17.1 21.4 24.7 81.9 3 18.5 17.5 21.5 26.0 83.5 7 19.1 17.5 22.0 23.8 82.4 Example 2 0 18.3 17.3 21.4 23.8 80.8 One 19.7 16.9 20.9 24.3 81.8 3 22.2 18.2 22.3 25.7 88.4 7 25.3 18.2 24.3 30.3 98.1

<Test Example 3> (Analysis of volatile compounds of cheddar cheese)

10 ml of distilled water was added to 40 g of the samples prepared in Example 2 and Comparative Example 1, and 5 ml of the cheese solution was transferred to a distillation flask (Kemmer-Hellet type micro Kjeldahl distillation unit). The steam was distilled while circulating.

The steam generator was continuously heated to collect the first distillate after 2 minutes of boiling and 5 ml of distillate after 3 minutes.

2 ml of each collected distillate was injected into a gas chromatography (Hewlett Packard Model 5880A) equipped with a flame ionization detector, and the content of the neutral volatile compounds was measured. It was.

TABLE 3 Content of Neutral Volatile Compounds (ppm)

Treatment group Ripening period (mo) Dimethyl sulfide Acetone Ethyl acetate Butanone Pentanone Heptanone Comparative Example 1 0 5.30 7.90 4.10 - 5.97 2.81 One 5.31 6.80 3.02 1.19 5.67 2.66 3 5.00 6.87 3.09 1.22 5.70 2.68 7 4.71 7.79 3.02 1.17 5.64 2.67 Example 2 0 4.84 6.68 3.01 1.19 5.73 2.59 One 5.23 7.37 3.64 1.49 5.93 2.69 3 4.73 6.76 3.20 1.35 5.80 2.86 7 4.90 7.00 3.84 1.22 5.23 2.66

* p <0.05

<Test Example 4> (Analysis of free amino acids of cheddar cheese)

To a 1 g sample taken from the cheese prepared in Example 2 and Comparative Example 1, homogenized by adding 0.1 M HCl 0.1 M containing 0.4 mM methionine sulfone as a standard, and then 20 minutes in a water bath. It was sonicated and centrifuged at 3000 xg for 10 minutes.

500 μl of the supernatant was diluted to 1: 1 (v / v) with trichloro acetic acid, left at 0-4 ° C. for 10 minutes, and then centrifuged again at 20000 × g for 10 minutes to vacuum 25 μl of deproteinized supernatant. After drying, 20 μl of a redrying solution mixed with triethylamine, methanol and 1 M sodium acetate at 1: 2: 2 (v / v / v) was added to the dried sample and again vacuum dried.

20 μl of a solution mixed with methanol, water, triethylamine and phenylisothiocyanate at 7: 1: 1: 1 (v / v / v / v) was added to the dried sample and vacuum dried. Incubate for 10 minutes at room temperature before

The sample was resuspended with 100 μl Pico-tag sample diluent (Waters, Miliford, USA), filtered through a hydrophilic filter (HV type, Milipore) with a pore size of 0.45 μm and then freed by HPLC (Waters, USA). The results of measuring the content of amino acids are shown in FIG. 3 and Table 4.

Table 4 Free Amino Acid Content

amino acid Maturation period (mo) 0 One 3 7 Comparative Example 1 Example 2 Comparative Example 1 Example 2 Comparative Example 1 Example 2 Comparative Example 1 Example 2 Asp 0.69 1.22 1.49 2.37 3.08 6.45 3.80 7.89 Glu 3.02 6.52 11.01 21.68 21.43 43.00 23.51 42.48 Ser 0.43 0.79 0.59 3.20 1.10 6.98 1.64 6.24 His - - - 0.79 0.53 1.45 1.21 5.67 Gly 0.29 1.86 1.60 2.68 3.14 5.29 3.96 5.63 Thr 1.20 2.09 1.26 2.71 1.93 6.73 2.39 7.18 Arg 0.13 1.38 2.48 2.72 2.74 3.52 2.81 3.57 Ala 1.29 3.73 2.94 5.15 3.72 10.44 5.70 10.95 Tyr 0.48 0.67 1.06 1.52 1.04 1.60 1.08 1.52 Met 0.33 0.74 0.56 1.50 1.27 3.77 2.13 4.96 Val 1.38 4.02 4.65 8.23 11.35 20.52 13.03 21.64 Phe 0.95 4.12 5.58 9.89 11.83 16.15 12.62 19.80 Ile 0.54 1.58 1.22 3.64 4.21 7.52 3.60 8.94 Leu 2.49 7.63 9.41 18.31 23.60 35.63 28.04 41.22 Lys 2.12 4.95 4.49 13.48 10.33 39.98 15.56 43.93

Test Example 5 (Tissue Characteristics Analysis of Cheddar Cheese)

Samples obtained by cutting the cheese prepared in Example 2 and Comparative Example 1 to 2 cm in diameter and 2 cm in height were subjected to a force distance curve using a rheometer (CR-200D, Sun Scientific Co., Ltd., Japan). Got it.

From these curves, the results of analyzing the tissue characteristics including hardness, elasticity, cohesiveness, gumminess and chewiness are shown in Table 5.

The point that receives the highest force at the initial compression is hardness and the degree of return to the original state at the first and second compression means elasticity, and the area under the second compression refers to cohesion, and the adhesion and chewiness are hardness x cohesion and adhesion x respectively. Calculated by elasticity.

TABLE 5 Organization characteristics

Treatment group Ripening period (mo) Hardness Shout cohesion Sticky Chewability Comparative Example 1 0 559938 64.8 47.5 341.5 227.0 One 1083846 76.2 60.6 1145.3 872.2 3 575631 76.4 67.8 824.8 646.1 7 546116 76.9 67.3 451.0 347.1 Example 2 0 873522 82.7 75.4 876.1 415.1 One 1074503 85.1 72.3 926.7 788.7 3 634579 73.2 52.9 714.4 526.9 7 672730 40.4 53.3 454.7 202.0

* p <0.05

<Test Example 6> (Sensory characteristics of cheddar cheese)

In order to evaluate the sensory properties of the cheeses prepared in Example 2 and Comparative Example 1, the results of sensory evaluation on the texture, overall aroma, intensity of scent, sourness and bitterness of seven well trained panelists are shown in Table 6. Indicated.

The texture and overall aroma were carried out by a nine-point scale (1: very poor, 9: very good), and the intensity, sourness and bitter taste of the aroma were carried out by a ten-point scale (0: very weak, 9: very strong). .

TABLE 6 Sensory characteristics

Treatment group Ripening period (mo) Organization Whole incense Hyanggangdo Sour taste bitter Comparative Example 1 0 1.0 1.1 1.0 1.1 1.0 One 2.6 2.3 2.1 1.4 2.0 3 3.3 3.1 3.0 2.1 2.6 7 5.6 4.6 4.7 2.9 5.3 Example 2 0 5.0 3.3 4.0 3.1 5.4 One 1.7 4.3 4.1 3.3 5.4 3 1.1 3.9 4.1 4.9 6.9 7 1.6 5.0 5.6 6.0 6.3

* p <0.05

<Test Example 7> (Cholesterol removal rate, yield and chemical composition analysis of mozzarella cheese)

In order to determine the cholesterol removal rate, yield and chemical composition of the mozzarella cheese prepared in Example 3 and Comparative Example 2, the results tested in the same manner as in Test Example 1 are shown in Table 7.

TABLE 7 Cholesterol clearance, yield and chemical composition of mozzarella cheese

division Comparative Example 2 Example 3 moisture(%) 48.6 52.1 Fat(%) 23.8 23.7 protein(%) 23.4 20.1 Cholesterol removal rate (%) 35 91 yield(%) 10.5 12.5

Test Example 8 (Expansion Test of Mozzarella Cheese)

10 g of the mozzarella cheese prepared in Example 3 and Comparative Example 2 was placed on a bread of 1 × 10 × 10 cm size, heated in a microwave oven for 1 minute, cooled for 1 minute, and measured by extension with a fork. Indicated.

TABLE 8 Temple of Mozzarella Cheese

division Comparative Example 2 Example 3 Extension (cm) 5 2

<Test Example 9> (Tissue characteristics analysis of mozzarella cheese)

Table 9 shows the results of analyzing the tissue characteristics of the mozzarella cheese prepared in Example 3 and Comparative Example 2 in the same manner as in Experiment 5.

TABLE 9 Tissue Characteristics of Mozzarella Cheese

Treatment group Hardness Shout cohesion Sticky Chewability Comparative Example 2 5.46 0.96 0.93 5.24 4.87 Example 3 2.33 1.04 1.02 2.42 2.47

* p <0.05

<Test Example 10> (Sensory characteristics of mozzarella cheese)

In order to evaluate the sensory characteristics of mozzarella cheese prepared in Example 3 and Comparative Example 2, seven well-trained panelists were subjected to sensory evaluation on appearance, flavor and texture by a seven-point scale (7: very good). The results are shown in Table 10.

TABLE 10. Sensory Characteristics of Mozzarella Cheese

Treatment group look Flavor group Comparative Example 2 4.0 4.0 4.0 Example 3 5.1 4.5 1.7

Test Example 11 (Cholesterol Removal Rate and Chemical Composition Analysis of Cream Cheese)

Table 11 shows the results of analyzing the cholesterol removal rate and the chemical composition of the cream cheeses prepared in Example 4 and Comparative Example 3 in the same manner as in Test Example 1.

TABLE 11 Cholesterol Removal Rate and Chemical Composition of Cream Cheese

division Comparative Example 3 Example 4 moisture(%) 51 52 Fat(%) 37 35 protein(%) 8.8 8.1 Cholesterol removal rate (%) 34 90

When manufacturing cheddar cheese by the method according to the present invention, not only can reduce the cholesterol that causes the heart disease, but also shorten the maturation time of the cheese will be able to contribute to productivity and industrial health in the industrial field.

Claims (4)

In making cheese using crude oil, After separating the cream and skim milk from sterilized crude milk, beta-cyclodextrin is added to the separated cream, and then homogenized with the separated skim milk. The method of claim 1, A method for removing cholesterol of cheese, characterized by adding 5-15% by weight of beta-cyclodextrin. The method of claim 1, Method for removing cholesterol of cheese, characterized in that homogenized under pressure of 900-1100 psi. The method of claim 1, A method for removing cholesterol of cheese, characterized by removing the added beta-cyclodextrin by centrifugation.