KR20050105003A - Processed cheese containing fermented soybeans and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a processed cheese containing the cheongukjang and a manufacturing method thereof. More specifically, it relates to a processed cheese containing a predetermined Cheonggukjang in the processed cheese and a manufacturing method thereof.

The present inventors can reduce the taste of the cheese by adding Cheonggukjang, a kind of Jangjang, during cheese making while trying to eliminate the chewy taste of the cheese, and can obtain processed cheese containing useful nutrients contained in Cheonggukjang. The present invention was completed. Therefore, an object of the present invention is to provide a processed cheese and a manufacturing method containing the cheongukjang.

The processed cheese containing the cheonggukjang of the present invention may include 1 to 10 parts by weight of the cheonggukjang with respect to 100 parts by weight of the raw cheese in the conventional processed cheese.

Description

Processed cheese containing fermented soybeans and manufacturing method

The present invention relates to a processed cheese containing the cheongukjang and a manufacturing method thereof. More specifically, it relates to a processed cheese containing a predetermined Cheonggukjang in the processed cheese and a manufacturing method thereof.

Recently, in line with the rapidly changing social trends, the national diet is also gradually changing to western-style eating, which focuses on fast and easy eating. In particular, due to the recent increase in the number of working couples compared to the traditional society due to the simplification of the diet has been increasing Western food that can be eaten faster and easier.

Various Western foods are gradually increasing in Korea due to Western diet, and among them, the consumption of dairy products such as milk, cheese, yogurt, and functional fermented milk is gradually increasing due to the importance of children's health and development. In particular, among these dairy products, cheese is used for various food ingredients, and is easily consumed by itself without any processing, and is used as snacks for children as well as snacks for adults, and consumption is continuously increasing compared to other dairy products.

The domestic cheese-related industry is also expanding in line with the increasing trend of cheese consumption, and imports of cheese from foreign countries are also being consumed by the trade liberalization trend.

Up to now, processed cheese has been mainly consumed as processed children's processed cheese with calcium and vitamins. However, according to the recent trend of consumers who prefer functional and palatable natural foods, there is a demand for products with enhanced functionality and palatable for various consumer groups, and thus, the need for providing processed cheeses suitable for children and adults is rapidly increasing.

However, due to the peculiar taste of cheese, children who are new to the food or adults may have difficulty in eating. Especially, middle-aged adults who are familiar with domestic foods for a long time, or children who are obsessed with food, often experience this difficulty.

Cheonggukjang is a type of Korean doenjang made by fermenting soybeans cooked in a hot place to create a bacterium . Bacillus is a type of fermented barley produced by fermentation. As Bacillus strains grow in soybeans, proteolytic enzymes are made from the cells, and soybean protein is broken down into amino acids, so the digestive absorption rate of Cheonggukjang is much higher than that of soybeans.

When fermented by Bacillus strains, Cheonggukjang produces not only the original beneficial substances that soybeans have, but also new substances such as polymer nucleic acids, browning substances, proteolytic enzymes (thrombolytics), and sticky polyglutamic acids, which were not found in soybeans. . In addition, when soybeans are broken down, microorganisms are multiplied by feeding them, and bioactive substances such as various anticancer substances, antioxidants, and immune enhancing substances are made.

The most representative of the effects of Cheonggukjang is the suit effect. Soybean is abundant in more than 5% of the fiber, so the fiber of the soybean is due to the combined effect of the fermented strain and fiber in the gut health (되고) and constipation and diarrhea problems can be solved. In addition, Cheonggukjang is rich in anti-cancer substances such as genistein, protease, saponin, and phytic acid, which is effective in preventing cancer. As such, Cheonggukjang has excellent nutritional ingredients and functionality, so the intake of the claim was effective in preventing many adult diseases. However, Cheonggukjang usually smells badly, so it boils with stew and eats Cheonggukjang with stew, which destroys the activity of microorganisms and enzymes, making it difficult to expect the above-mentioned effects in a short time.

Therefore, the present inventors can reduce the taste of cheese by adding Cheonggukjang, a kind of Jangjang, during cheese making while trying to eliminate the taste of cheese, and can obtain processed cheese containing useful nutritional ingredients contained in Cheonggukjang. It was found that the present invention was completed.

Therefore, an object of the present invention is to provide a processed cheese and a manufacturing method containing the cheongukjang.

Processed cheese containing the chungkukjang of the present invention for achieving the above-mentioned object may include 1 to 10 parts by weight of chungkukjang with respect to 100 parts by weight of the raw cheese in the conventional processed cheese.

The raw cheese in the manufacture of processed cheese containing the cheonggukjang of the present invention can be used as long as the natural cheese used as the raw material cheese in the manufacturing of conventional processed cheese. Examples of natural cheese that can be used as such raw material cheese in the present invention include cheddar cheese, gouda cheese, emdam cheese, brick cheese, lock porch cheese, mozzarella cheese, cambertt cheese, parmesan cheese, Switzerland (Swiss) Cheese, camembert cheese, cottage cheese, cream cheese any one or two or more may be used. In the present invention, raw cheese is generally used in the manufacture of about 2 to 5 raw cheeses. Thus, in the present invention, raw cheeses may be obtained by mixing two or more as raw materials rather than using the above-mentioned ones alone.

In the processed cheese of the present invention, when less than 1 part by weight of Chungkukjang is added to 100 parts by weight of raw cheese, the nutritional content of the Cheonggukjang is less contained in the cheese. The effectiveness of the processed cheese is not greatly improved, and there is a possibility that the sensory functionality of the processed cheese may be reduced by applying an excessive amount of cheongukjang. Therefore, in the processed cheese containing the cheonggukjang of the present invention, it is preferable that the cheonggukjang adds 1 to 10 parts by weight of the cheonggukjang with respect to 100 parts by weight of the raw cheese.

Cheonggukjang which is an essential component in the present invention may be manufactured by a food company and used in the market as a commodity, or by directly preparing the cheonggukjang. At this time, as an example of producing the Cheonggukjang directly, soybeans are soaked in water of 3-5 times the weight of soybeans, soybeans are soaked and steamed for 1 to 5 hours with steam at 100 to 120 ℃, and the soybeans are placed on rice straw. Cheonggukjang can be obtained from the process of wrapping it with a heat insulating material such as a blanket and a blanket and fermenting it for about 1 to 4 days at a temperature of about 30 to 50 ° C. Strains used to obtain Cheonggukjang can be obtained from Bacillus subtilis on the rice straw. Instead of fermentation using Bacillus subtilis present in rice straw, the soybeans can be fermented by directly inoculating Bacillus subtilis .

On the other hand, in the case of direct production of Cheonggukjang, Cheonggukjang can be obtained by using a conventional publication or a general Cheonggukjang production method widely known to the general public, in addition to the above-described method of manufacturing Cheonggukjang. In the present invention, the manufacturing method of the cheonggukjang can be carried out by a person of ordinary skill in the art with a suitable choice, so the following detailed description will be omitted.

Cheonggukjang in the present invention is preferably added in the same or powder form as the raw cheese in order to be evenly mixed with the raw cheese. Cheonggukjang, for example, may be added in a powder form of 10-100 mesh. On the other hand, in the present invention, it is possible to perform drying so that the water content of the cheonggukjang is 5% or less, more preferably, the moisture content is 2-4% so as to grind the powder well before the powdering. Cheonggukjang in the present invention can be dried using any one of the drying method selected from natural drying in the shade, hot air drying, far infrared drying, freeze drying. At this time, in order to maintain the activity of Bacillus subtilis contained in Cheonggukjang during hot air drying and far-infrared drying, it is preferable to dry at less than 70 ℃, preferably less than 50 ℃, more preferably 10 to 30 ℃ temperature. Lyophilization may be lyophilized Cheonggukjang under conditions conventionally performed in the art. As an example of such lyophilization conditions, it can be carried out at -20 to 0 ° C for 1 to 10 hours.

Processed cheese containing the cheonggukjang of the present invention may contain additives conventionally used in the manufacture of processed cheese as a subsidiary material. Examples of such additives include sugars, refined salts, emulsifiers and skim milk powder. However, additives such as sugars, refined salts, emulsifiers, and skim milk powder are not essential components of the present invention. Since these additives are well known in the art, those skilled in the art may appropriately select a predetermined amount and thus will not be described in detail below. Let's do it.

The present invention includes a method of manufacturing the processed cheese containing the cheongukjang.

The manufacturing method of the processed cheese containing the cheongukjang of the present invention includes the step of adding the cheonggukjang in the manufacturing of the conventional processed cheese.

Cheonggukjang in the present invention can be added at any time before emulsifying the raw cheese which is the raw material of the processed cheese, more preferably, it is preferable to improve the dispersibility of the cheonggukjang after grinding the raw cheese.

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

1 is a process chart showing an example of a method of manufacturing processed cheese containing the cheongukjang of the present invention.

(1) pretreatment of raw cheese

If there is an impurity on the surface of the raw cheese which is a raw material of processed cheese, the surface is stripped to remove impurities including microorganisms on the surface of the raw cheese. Then, two to five kinds of raw cheeses are selected, and a grinder such as a chopper and grinder is pulverized so as to have an appropriate size in the manufacture of processed cheese, and then the raw cheeses are mixed.

(2) Chungkukjang powder added

1 to 10 parts by weight of the cheongukjang powder is added to 100 parts by weight of the raw cheese pulverized in the step (1), and the raw cheese pulverized product and the cheongukjang powder are mixed.

(3) Additives

Refined salts and sugars can be added to the mixture of the raw cheese and the Cheonggukjang powder as additives to improve the functionality of the cheese. At this time, refined salt and sugar can be added to the mixture of raw cheese and Chungkookjang powder in powder form, and the mixture of raw cheese and Chungkookjang powder is added to an aqueous solution of purified salt and sugar dissolved in purified water, and then water can be evaporated. have. However, since the method using an aqueous solution includes a drying step of evaporating water, refined salt and sugars are preferably added to the mixture of raw cheese and Chungkookjang powder in powder form.

(4) oil painting

In order to improve the functionality of the cheese, a mixture of raw cheese and Cheonggukjang powder is added, refined salt and sugars are added, an emulsifier is added, and the raw cheese is emulsified and then cooled.

Emulsifiers can be used as long as they are usually used in the manufacture of processed cheese. In this invention, citrate, such as sodium citrate, can be used as an example of such an emulsifier. In addition, phosphates such as sodium phosphate, sodium hexametaphosphate, sodium polyphosphate, sodium phosphate or sodium pyrophosphate may be used.

If the mixture of raw cheese and Cheonggukjang powder is less than 50 ° C. during emulsification, it takes a long time for the raw cheese to be emulsified. If it exceeds 70 ° C., the activity of Bacillus bacteria contained in Cheonggukjang decreases. Therefore, in the present invention, the temperature of emulsifying the mixture of raw cheese and Cheonggukjang powder is preferably carried out at 50 ~ 70 ℃.

On the other hand, after emulsifying the mixture of raw cheese and Cheonggukjang powder, the emulsion containing the mixture of raw cheese and Cheonggukjang powder can be homogenized with a homogenizer to produce uniform and smooth processed cheese.

Finished emulsified processed cheese can be cooled in a container or wrapping paper of a predetermined shape to produce a processed cheese.

(5) sterilization and packaging

Processed cheeses contained in Cheonggukjang made through the emulsification process can be commercialized by sterilization. At this time, the sterilization of the processed cheese can be sterilized using a sterilization method applied in the manufacturing of conventional processed cheese. After the sterilization process, processed cheese can be packaged and stored.

On the other hand, after the sterilization process, the processed cheese is processed and packaged in various forms including a slice form to obtain a processed cheese containing Cheonggukjang.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Production Example> Cheonggukjang

10 kg of soybeans were washed with water to remove impurities, and soaked in water for 10 hours to soak. Then, the soaked soybeans were boiled for 4 to 7 hours at a temperature of 90 to 100 ° C. and cooked.

The bean was put on rice straw and wrapped in a blanket and fermented for 2 to 3 days at a temperature of 35 to 40 ℃ to obtain a cheonggukjang.

The prepared Cheonggukjang was dried in the shade to have a water content of 2 to 4%, and then pulverized with a grinder to powder into 10-30 mesh.

<Example 1>

Gouda cheese and cheddar cheese were ground with a chopper and a cheese grinder, respectively.

To 100 parts by weight of raw cheese consisting of 50 parts by weight of crushed gouda cheese and 50 parts by weight of cheddar cheese, 1 part by weight of the Cheonggukjang powder obtained in the preparation example is mixed, and 1 part by weight of refined salt and 100 parts by weight of refined salt as sugar 2 parts by weight were added and mixed.

As an emulsifier, 1 part by weight of sodium phosphate and 0.5 part by weight of sodium citrate were added to the cheese raw material containing Cheonggukjang powder with respect to 100 parts by weight of the raw cheese, and heated and dissolved at a temperature of 50 to 70 ° C. Sodium phosphate and sodium citrate used as an emulsifier in the above has the property of binding to calcium ions, take the calcium from the casein that was coagulated with calcium to melt the casein and melt the cheese easily. The molten cheese was poured into a cellophane coated with aluminum foil or wax in a fluid state, sealed, and cooled to prepare a cheese containing Cheonggukjang powder.

<Example 2>

Cheonggukjang powder was prepared using the same composition and method as in Example 1, except that 5 parts by weight of the chungkukjang powder were added.

<Example 3>

Cheonggukjang powder was prepared using the same composition and method as in Example 1, except that 10 parts by weight of the chungkukjang powder was added.

<Test Example> Sensory Test

The sensory tests such as taste, texture, feel and overall acceptability of the cheonggukjang containing the cheonggukjang of Examples 1 to 3 were measured and the results are summarized in Table 1 below.

The sensory test was performed by five sensory evaluation workers (15 men and women each) who had worked in food-related fields for more than three years, after eating each cheese.

On the other hand, the control was a processed cheese prepared without adding the Cheonggukjang powder in Example 1.

Table 1. Sensory test results of cheese

Item flavor Scent Feeling Overall preference Example 1 4.2 4.1 3.5 4.15 Example 2 4.3 4.2 3.1 4.25 Example 3 4.2 4.1 3.3 4.15 Control 4.2 4.1 4.0 4.15

* Taste, fragrance and overall preference are excellent in the high number, and the lower the value, the better.

* Overall preference is the number of taste and aroma, divided by 2.

As in the results of the test example, the processed cheese containing the cheonggukjang of the present invention exhibits a taste, aroma and overall acceptability over the same level as the conventional processed cheese. In addition, since the processed cheese of the present invention contains the cheonggukjang with excellent nutritional ingredients, it is obvious that the processed cheese is better in nutrition than conventional processed cheese.

In general, processed cheese is mainly consumed by children and adolescents, so the processed cheese containing the cheonggukjang of the present invention can easily provide excellent nutritional ingredients to children or adolescents during the growing season.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

1 is a process chart showing an example of the processed cheese manufacturing process containing the cheongukjang of the present invention.

Claims (6)

The processed cheese comprising cheonggukjang, characterized in that it contains cheonggukjang. The processed cheese of claim 1, wherein the cheonggukjang contains 1 to 10 parts by weight based on 100 parts by weight of the raw cheese. [Claim 3] The processed cheese of claim 1, wherein the cheongukjang is contained in powder form of 10-100 mesh. In the manufacture of processed cheese, Process for producing a processed cheese containing the chungkukjang characterized in that it comprises the step of adding chunggukjang. [Claim 5] The method of claim 4, wherein the cheongukjang contains 1 to 10 parts by weight based on 100 parts by weight of the raw cheese. [Claim 5] The method of claim 4, wherein the cheongukjang is prepared in a powder form of 10 to 100 mesh.