KR20040036870A - Manufacturing method for cheese without lactose - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of cheese without lactose that causes lactose intolerance by converting lactose into lactate in raw milk by ultrafiltration or inoculation of lactic acid bacteria. CONSTITUTION: A manufacturing method of cheese without lactose is characterized by the steps of: inoculating lactic acid bacteria into raw milk to convert lactose into lactate; and adding base to the raw milk to prevent it from acidification. Therefore, the raw milk maintains neutrality to prevent inhibition effect of the lactate on the lactic acid bacteria. The raw milk is characteristically concentrated to 20-80% to omit the separation process of whey from curd.

Description

MANUFACTURING METHOD FOR CHEESE WITHOUT LACTOSE}

The present invention relates to a method of manufacturing a lactose-free cheese so that there is no fear of lactose intolorance due to lactose when lactose is included in the cheese, and more particularly, the present invention is a conventional cheese manufacturing process. The process of separating the curd and whey, which used to be a time-consuming and complex degrading factor, in the case of skipping by using concentrated crude oil, contains lactose in the cheese, which can cause lactose intolerance. It relates to a method for producing cheese that provides a method.

In particular, the present invention ultrafiltration various crude oils including milk powder to remove lactose, or adding a base to prevent the inhibition of lactic acid bacteria due to lactose converted lactose after the addition of lactic acid bacteria to maintain the crude oil in the crude oil The present invention relates to a method of making cheese from which lactose has been completely removed.

Many methods of manufacturing cheese are known according to their kind, and FIG. 1 illustrates a general and schematic cheese manufacturing process.

Crude oil pretreatment step (S100) is carried out as necessary, it consists of sterilization of crude oil, low temperature politics, degreasing, lactic acid bacteria inoculation, homogenization, etc. to stand overnight at low temperature (10 to 15 ℃) to increase lactic acid bacteria.

Subsequently, the crude oil is coagulated by adding a coagulase or an acid while standing at 20 to 45 ° C. to form a curd. A coagulase is a protease that cleaves the polypeptide bonds of a protein, including animal enzymes such as pepsin, vegetable coagulants such as Ficin, and Mucor pusillus (commercially available from Meito Sangyo, Japan). There is the same microbial coagulase. Rennet, the most commonly used animal degrading enzyme, is a calf slaughter by-product isolated from the fourth place and expensive. Coagulation by acid is a method of coagulation and precipitation by adding acid to remove metal in the casein molecule.

About one hour before the addition of the coagulase , especially rennet, Streptococcus or Str . Salivavaris ssp. Starters, such as thermophilus , can be added to crude oil to reduce the amount of rennet and shorten the solidification reaction time.

The formation of curd by crude coagulation, in particular coagulation by coagulase, first undergoes a first proteolysis reaction in which casein causes degradation. By acid addition, an acidification reaction takes place.

Following the coagulation reaction associated with the proteolytic reaction of crude oil by the addition of coagulase or the acidification of crude oil by the addition of acid, crude oil undergoes a coagulation reaction to form a network structure by Ca-paracaseinate binding. The solidified material after the coagulation reaction is called 'curd' and the rest of the liquid is called 'whey'.

Subsequently, the process of separating the curd and the whey (S120) is generally a method of cutting and pressing the agglomerated curd mass vertically and horizontally, this separation process is time-consuming and complicated and requires precision to increase the yield of the curd.

Separate curds are made into a certain shape for cheese production (S130), cheese rot prevention, whey excretion, dyeing for improving taste (S140), and the formation of taste and aroma as well as the formation of taste and aroma After aging (S150) for the final finished cheese can be obtained.

Molding (S130), dyeing (S140), maturation (S150) formed after the separation of the curd and whey in the conventional cheese manufacturing method as described above (S120) is less in the nature of automation and process shortening, but the formation of the curd Step (S110) and separation of the curd and whey (S120) using the coagulation mechanism of crude oil, there is room for a significant improvement in the two processes (S110) (S120).

If whey ingredients are included in the cheese, without separation, it can be beneficial to improve yields and not to lose various nutrients. However, lactose intolerance can be caused by lactose intolerance because the lactose is present in the cheese by not separating the whey. Lactose intolerance is associated with stomach upset when a person without lactose ingests milk, goat's milk, sheep's milk, camel oil, water oil, horse oil, etc. do.

Therefore, cheeses that are made without whey separation through enrichment can be helped to improve the yield of the cheese and help more consumers access the cheese if the lactose is removed to avoid lactose intolerance.

In addition, in the region where milk is not produced because it is impossible to produce dairy, it would be nice to be able to manufacture cheese to use milk powder that is convenient for distribution, but milk powder does not undergo coagulation by coagulase due to thermal deformation during the manufacturing process. Therefore, it was generally recognized that milk powder cannot be used for periodontal manufacture. However, it would be nice if the milk powder could be reduced to coagulate using thixotrophy.

The present invention has been proposed to solve the problems caused by lactose contained in crude oil, which has been difficult to access by people with lactose intolerance as described above, and the economic feasibility due to the separation process of curd and whey in the cheese manufacturing process.

First of all, an object of the present invention is to provide a method for producing cheese which completely converts lactose into lactic acid in crude milk by ultrafiltration or inoculation of lactic acid bacteria.

In particular, an object of the present invention is to provide a method for producing cheese in which the number of lactobacillus is dramatically increased by using lactobacillus to remove lactose.

In addition, an object of the present invention is to provide a method for producing cheese with a yield of almost 100% as well as eliminating the separation of the curd and whey using crude oil concentrated by evaporation or ultrafiltration.

It is another object of the present invention to provide a method for producing cheese that can simplify the separation process between curd and whey.

In addition, the present invention aims to enable cheese supply even in areas where milk is not produced because dairy is impossible by using reduced milk powder in cheese production.

1 is a block diagram showing a conventional general cheese manufacturing process,

Figure 2 is a block diagram showing a microparticle-shaped raw curd manufacturing process according to the present invention,

3a and 3b are graphs showing the amount of rennet, a clotting enzyme added to crude oil, and the change in coagulation time according to low temperature politics.

In order to achieve the above object, the cheese manufacturing method according to the present invention is characterized in that in the common cheese manufacturing method, crude oil is lactose removed.

Lactose removal of the crude oil may be made using ultrafiltration or lactic acid bacteria.

In the present specification, the term "cheese" in connection with the "method of cheese" is a concept including a cured curd (curd), as well as a complete cheese cured and matured.

In addition, the term "precoagulation" refers to the proteolytic reaction of crude oil by the addition of coagulase or the acidification of crude oil by the addition of acid and refers to the stage before the coagulation reaction associated with complete curd formation.

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

First, the crude oil used in the present invention includes milk, goat oil, sheep milk, camel oil, water oil, horse oil and the like as well as milk powder.

Milk powder in the crude milk used in the present invention is a concept including the powdered milk powder in water itself or reduced milk powder solution. Making cheese using powdered milk will be useful in areas where production of raw milk is impossible or in areas where cheese production is unfavorable due to the high price of crude oil.

In case of milk coagulation, rennet's chymosin cleaves phe-met binding, 105-106 of κ-casein, when casein is in micelle state and ℃ -casein is a protective colloid in the presence of Ca ²⁺ ions. It is the cheese that hydrolysis of less than 106 hydrophilic sites, which play an important role in solubility due to proteolysis, is lost and loses solubility.

Most milk powders are β-lactoglobulin, which binds to κ-casein when the milk is heated to a high temperature during drying, and when the proteolytic part 105-106 is shielded, chymosin is unable to function, so it is impossible to coagulate or curd. It is problematic to be applied for cheese making use because of soft or low yield.

In order to solve the problem of powdered milk and to use the powdered milk in the cheese production of the present invention, the powdered milk powder is subjected to a reduction process of an aqueous milk powder.

Reduction of powdered milk involves the addition of various reducing dissociating agents such as Ca ²⁺ ions, isolated micellar casein or aromatic substances for masking, mixing fresh or sterile oils in a proportion, or applying ultrasonic waves to the formula Or hysteresis by thixotrophy through a low temperature (approximately 10 ° C.) politics-heating process to dissolve the micelles of powdered milk in hydrosulfide (SH) bonds (SS). ) To the bond.

Low-temperature spray-dried product of the powdered milk powder does not change the micelle, so the powdered milk solution can be used directly in the present invention, which means that the powdered milk solution itself is used in the present invention.

Table 1 shows the degree of coagulation improvement according to the reduction of powdered milk by the addition of fresh oil. In Table 1, the comparative% of coagulation improvement is prepared by Dairy Meats NZ Ltd. based in New Zealand, preparing 10 kg of fresh oil and 10 kg of fresh oil mixed with a certain amount of fresh oil in an aqueous milk powder solution (milk powder weight: water weight = 1: 3). Refers to the weight ratio of fresh oil-milk powder mixed solution obtained by coagulation using Rennet manufactured by the company's trade name RENCO (titer 1: 100,000) and separating whey and curd, and each curd obtained from fresh oil only.

[Table 1] Comparison of solidification line improvement of powdered milk by adding fresh oil

Fresh oil added amount 10% by weight 20 wt% 40 wt% 60% by weight 70 wt% % Coagulation improvement 5 9 50 60 80

In addition, when the cheese is prepared using powdered milk, there is a problem in that the flavor falls because of the unique flavor and flavor of the powdered milk. In order to solve this problem, milk powder can be removed by adding the cheese flavor obtained by concentrating the extracts of aged cheeses such as Cammembert, Emmental, Edam, Gouda, free fatty acids of milk fat, various natural or synthetic flavors, and various spices. have.

In the method of manufacturing a lactose-free cheese according to the present invention, ultrafiltration may be used as a method of removing lactose.

In addition, lactose removal can be made by lactic acid bacteria, which is related to the inoculation of lactic acid bacteria during the crude oil pretreatment process (S100) in the conventional cheese manufacturing process shown in FIG. 1.

That is, the present invention is to inoculate lactic acid bacteria in the conventional cheese making process to acidify crude milk (pH 5.2 to pH 6.8) by using lactobacillus to convert lactose to lactic acid to accelerate the formation of curd by the addition of the next coagulase.

However, when the crude oil is acidified after the addition of lactic acid bacteria, the lactic acid bacteria activity is lowered by the resulting lactic acid, so no further conversion of lactose to lactic acid occurs.

The present invention is the key to maintaining the activity of lactic acid bacteria by continuously adding the base to the crude oil to pH 7.0 to prevent the inhibition of lactic acid bacteria by lactic acid to completely remove the lactose contained in crude oil .

Maintaining the pH of the crude oil at 7.0 for mass productivity continues to sense the pH of the reactor in a device equipped with a pH-meter, and thus the concentration is quantified in advance so that the amount of base stored in the tank can be calculated by the microprocessor. Crude oil may be pumped into a stored reactor.

Types of lactic acid bacteria that can be used in the present invention are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus cremoris, Lactobacillus acidophilus, Leuc citrovorum, Lactobacillus lactis, Bifidobacterium bifidum , Candida kefir, Saccharomyce cerevisiae, Lactobacillus , Saccharomyces bacilli, Lactobacillus , Saccharomyce bacilli . Moreover, about 25-46 degreeC is suitable for temperature conditions.

The kinds of bases that neutralize the lactic acid produced by lactic acid bacteria are NaOH, KOH, Mg (OH) ₂ , Ca (OH) ₂ , Na ₂ CO ₃ , KCO ₃ , Al ₂ (OH) ₃ , NH ₄ OH, basic Condensed phosphates, Na pyrophosphate, and the like.

In particular, since the lactose removal method of the present invention, the lactose is removed 100% compared to 20% of the lactose is removed from the conventional yogurt, so that the number of lactic acid bacteria in the cheese produced.

On the other hand, the present invention, in addition to the removal of lactose from the crude milk containing the various milk powder described above, provides a method that can significantly improve the separation process of the curd and whey pointed out as a non-productive process in the conventional cheese manufacturing process.

First of all, concentrated crude oil is used for the crude oil used to make cheese in a way that does not require the separation process of curd and whey itself.

The concentration of crude oil is 20 to 80% concentrated using a warm evaporation or ultrafiltration method. When the cheese is prepared using the concentrated crude oil, after the lactose removal process, the curd is added to the curd by adding a curd so that whey does not remain, so there is no need to separate the curd and whey. Concentration of the crude oil can take place either before or after the removal of lactose.

If the crude oil used is powdered milk, reducing the amount of water used to mix the powdered milk with water will have the same effect as concentrated.

Due to the concentration, casein, lactose, whey protein, milk fat, minerals and total solids, which can be lost due to the removal of whey, remain in the formed curd without any loss, resulting in nearly 100% yield.

Another method of improving the separation process of whey is to add a coagulase at a low temperature (1 to 10 ° C.) and then to stand for 24 hours for reaction before coagulation, and then to instantaneously add the same amount of hot water (70-99 ° C.) to crude oil. The curd is created and sinks. These curds are harder than conventional curds.

This method of hydrothermal reaction is especially useful when using powdered milk. That is, after only about 8 to 15% reduction of milk powder is carried out, the milk powder is added to the milk powder at low temperature (1 to 10 ° C.), and then allowed to stand for 24 hours to proceed to the coagulation reaction. As it progresses, coagulation reactions occur very well, even with reduced milk powder.

Another method for improving the separation process of curd and whey is to improve the separation process of curd and whey to be suitable for mass production, the process is shown in FIG.

The process associated with FIG. 2 confirms that the inventors of the present invention can significantly reduce the requirement of expensive coagulase, particularly rennet, by adding a coagulase to crude oil containing an aqueous milk powder and undergoing low temperature politics through experiments. It depends on the result. This is shown in Experimental Example 2 below.

In Figure 2, after passing through the pre-treatment process of crude oil as necessary and completely removed lactose by lactic acid bacteria, the curd forming process (S10) is carried out.

Curd formation process (S10) is first added to the crude milk from which lactose was removed in the pre-coagulation reaction step (S11) in Figure 2 and then it is 1 to 15 ℃, preferably 4 to 13 ℃, more Preferably it proceeds at 10-12 degreeC.

Subsequently, the coagulation reaction step (S13) proceeds with heating and stirring in parallel. Heating temperature is 15 degreeC or more, Preferably it is 18-45 degreeC. If only warming without stirring, micelles will be agglomerated by Ca-paracaseinate bonding as in the conventional curd manufacturing process to form a network-shaped raw curd lump, but in the present invention, micelles are agglomerated with fine particles of several micrometers to several thousand micrometers in size. It becomes (granule) type fresh curd.

The higher the heating temperature and the slower the stirring speed, the larger the grain size of the Sangard, which takes into account the size of the Sanctuary particles to be formed and forms sand grains (several to thousands of micrometers) without excessive stirring. In addition, the temperature specification takes into account the cost savings for heating. It is common to use an impeller stirrer for agitation, but it is also possible to blow bubbles (air, nitrogen, oxygen, etc.) and stir. If the heating temperature is too high or more than 40 ℃ or slow stirring speed is formed a grain of curd more than 5mm, this size of curd contains a lot of moisture is not preferable.

Separating the raw curd forming process (S10) into a precoagulation reaction step (S11) and a coagulation reaction step (S13) can reduce the requirement of expensive coagulase (particularly rennet).

The above step before the coagulation reaction step (S11) and the coagulation reaction step (S13) consisting of the fresh curd forming step (S10) of the fine particle-shaped fresh curd and whey separation step (S20) is carried out.

Separation step (S20) in the prior art by cutting and pressing the raw curd generally required a high degree of skill, the present invention will also be able to use the compression method. However, the present invention contemplates the separation of fresh curd and whey through general filtration, decantation, and centrifugation. In particular, because the mixture of the fine particle-shaped fresh curd and whey obtained in the raw curd forming process (S20) of the present invention is fluid, it can be transported through the pipeline from the stirring device to the separation device to reduce time and cost. In particular, filtration can reduce equipment costs compared to expensive centrifuges or decanters.

In the case of neutralizing the lactic acid with a base, if the pH is adjusted to 5.2 to 6.8 using a base added just before the addition of the coagulase, the action of the coagulase may be assisted.

The coagulase used in the present invention is an alternative coagulase, in addition to rennet, kiwi, ginger, hemp, green, edodes, pumpkin, ginseng, etc., which have high proteolytic synthesis, may be used together with rennet or alternative coagulase. In particular, these alternative coagulants have a coagulation effect and a tonic effect, which contributes to the enhancement of cheese, differentiation, and flavor enhancement. ( Refer to: Searching for Plants with Coagulase; Lee Wan-sun; Feb. 22, 1992; Master's Thesis )

Kinds of cheese that can be produced using the cheese manufacturing method of the present invention is the curd itself, raw cheese and aged through Mozzarella, Cheddar, Emmental, Cantal, Brie, Comembert, cream cheese, Saint-paulin, Nunster, Gruyere, Roquefort, Gorgonzola, Edam, Gouda, Samsoe.

Hereinafter, the present invention will be described in detail by experimental examples, preparation examples and examples. The following Experimental Examples, Preparation Examples and Examples are for illustrating the present invention, and the content of the present invention is not limited by the Experimental Examples, Preparation Examples and Examples.

Experimental Example 1 Removal of Lactose from Lactic Acid Bacteria

After inoculating 0.02L of lactic acid bacteria Streptococcus culture solution in a 10% reduced milk powder solution in a 5L reaction tank, and using a fermenter equipped with a pH control device (eg, Fermenter of Best Korea Co., Ltd., Chungcheongnam-do) 2M NaOH was added continuously to keep the pH at 7.0 to completely remove lactose over about 12 hours.

Feeding the fermented milk for 2 days to mice does not cause diarrhea. Diarrhea can be observed after 1 day in the control group.

Experimental Example 2> Changes in Crude Oil Coagulation Time According to Rennet Addition and Low Temperature Fixing Time

This experiment was carried out to demonstrate that the amount of coagulase, in particular rennet, can be significantly reduced by the coagulation reaction step (S10) through low temperature politics.

After adding a certain amount of rennet per 10ml of crude oil and quenching for a certain time to proceed with the coagulation reaction, the coagulation time during which the curd is formed when the coagulation reaction is heated to 35 ° C. is measured in seconds. And FIG. 3B graphically. Rennet has a different addition depending on the titer of the product type. Rennet used in the experiments associated with FIGS. 3A and 3B is Dairy Meats NZ Ltd., New Zealand. The brand name RENCO (titer 1: 100,000) was used.

3A is a graph related to 4 ° C. refrigeration and FIG. 3B is a graph related to 10 to 12 ° C. low temperature politics. As shown in FIG. The time gets shorter. 3A and 3B show that the solidification time of crude oil left at 10 to 12 ° C. at the same settling time is faster than that at 4 ° C. This is the reason why the specification of the stationary temperature is more preferably in the range of 10 to 12 ° C than in the range of 4 ° C to 13 ° C.

Through the coagulation reaction step through the low temperature politics of 15 ° C. or lower from the results of FIGS. 3A and 3B, in the present invention, the amount of expensive coagulase, especially rennet, can be reduced. Crude oils subjected to the classical reaction step can be confirmed that the addition of a large amount of rennet does not undergo low-temperature politics or the coagulation reaction rate is faster than that of crude crude oil.

In particular, when the rennet used in this experiment is used in a conventional general curd manufacturing process, in general, about 0.3 mg per 10 ml of milk is added, in the manufacturing method of the present invention, even at an addition amount of 0.04 mg / 10 ml, 12 hours at 4 ° C. In a low temperature politics at 10 to 12 ° C., a satisfactory solidification reaction rate can be obtained if left standing for 24 hours, so that the rennet can be surely saved (about 87% by weight), and the cost of the cheese can be lowered.

Preparation Example 1 Preparation of Lactose-Free Fresh Curd Using Condensed Milk

Put 10% concentrated milk into 5L reactor and inoculate 0.02L of lactic acid bacteria Streptococcus culture, and then fermenter (e.g., Fermenter of Best Korea Co., Ltd., Chungcheongnam-do) 2M NaOH was added continuously to keep the pH at 7.0 to completely remove lactose.

Dairy Meats NZ Ltd. 400 mg of Rennet, a brand name RENCO (titer 1: 100,000), was added thereto, and heated to 40 ° C to prepare a fresh curd. The yield was 99.8%.

Preparation Example 2 Preparation of Lactose-Free Microparticulate Shankar

Milk was added to a 3 ton fermenter, and 0.04 mg of rennet (used in the above experimental example) was added per 10 ml of milk, and allowed to stand at 10 ° C. for 24 hours to allow coagulation. Subsequently, the milk which had undergone the coagulation reaction was transferred to an impeller stirrer, and the mixture was stirred for about 3 minutes at a speed of 800 rpm while gradually warming to 20 ° C. to proceed with the coagulation reaction.

The whey and the fresh curd were then separated using a centrifuge, and the fresh curd particles were fused to each other when left at 35 ° C for 100 minutes. Finally, the microparticle-shaped raw curd obtained was about 360 kg (water content of 50%) and the yield was about 12%.

Example> Preparation of Cheese

To 50 kg of powdered raw curd obtained in Preparation Examples 1 and 3, 0.3 kg of salt was added and mixed, and the resultant was put in an aluminum mold and molded into a cylindrical shape. After that, Cheddar cheese was prepared by aging according to a conventional method.

As described above, the method for producing lactose-free cheese according to the present invention is

First, the present invention is completely eliminated by converting lactose into lactic acid in crude milk by ultrafiltration or inoculation of lactic acid bacteria, so there is no fear of lactose intolerance.

In particular, the present invention helps to promote digestion because the number of lactobacillus is dramatically increased when lactobacillus is used to remove lactose.

In addition, the present invention not only eliminates the separation process between the curd and whey using crude oil concentrated by evaporation or ultrafiltration, but also yields almost 100%, which has a high economic ripple effect.

In addition, the present invention can significantly reduce the rennet consumption through the reaction before coagulation through low temperature politics.

Claims (7)

In a conventional cheese manufacturing method, Crude milk is a method of manufacturing meat cheese, characterized in that the lactose is removed. The method of claim 1, The lactose removal of the crude milk is inoculated with lactic acid bacteria, and then, in order to prevent acidification of the crude oil by the lactic acid bacteria converted from lactose by adding a base to maintain the crude oil neutral to prevent the inhibition of lactic acid bacteria by lactic acid Meat cheese manufacturing method characterized in that removed. The method of claim 1, The method of producing a lactose-free cheese, characterized in that the crude oil is concentrated 20 to 80% in order to omit the separation process of the curd and whey. The method according to any one of claims 1 to 3, The method of producing a lactose-free cheese, characterized in that it further comprises a pre-coagulation step of adding a coagulase to the crude milk after the lactose removal step and then at a low temperature at 1 to 15 ° C. 5. The method according to claim 4, wherein after the coagulation reaction step A fresh curd forming step comprising a coagulation reaction step of heating to 15 ° C. or more and stirring to form a granule-shaped fresh curd; And A method for producing a lactose-free cheese, characterized in that it further comprises a step of separating the microparticle-shaped fresh curd and whey through filtration, decantation or centrifugation. The method according to any one of claims 1 to 3, The crude oil is a milk-free cheese production method, characterized in that the milk powder solution itself or reduced milk powder solution itself. The method according to any one of claims 1 to 3, The coagulation of the crude milk is a method of producing a lactose-free cheese, characterized in that made by alternative coagulant enzymes such as kiwi, ginger, hemp, greens, deodeok, pumpkin or ginseng juice.