KR20050121696A - 치즈의 제조방법 - Google Patents
치즈의 제조방법 Download PDFInfo
- Publication number
- KR20050121696A KR20050121696A KR1020057018030A KR20057018030A KR20050121696A KR 20050121696 A KR20050121696 A KR 20050121696A KR 1020057018030 A KR1020057018030 A KR 1020057018030A KR 20057018030 A KR20057018030 A KR 20057018030A KR 20050121696 A KR20050121696 A KR 20050121696A
- Authority
- KR
- South Korea
- Prior art keywords
- cheese
- texture
- improving agent
- cheese curd
- curd
- Prior art date
Links
Classifications
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/052—Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
시료 | 농도(질량%) | 연압공정의 평가점 | 관능평가점 |
시료1 | 1 | 2 | 4 |
시료1 | 10 | 2 | 2 |
시료2 | 10 | 4 | 3 |
시료3 | 10 | 4 | 3 |
대조시료 | - | 2 | 5 |
Claims (7)
- 치즈 커드를 온탕 내에서 연압하는 공정을 갖는 치즈의 제조방법에 있어서,상기 치즈 커드와, 칼슘과 결합 또는 흡착할 수 있는 식감 개량제를 상기 연압 전 또는 연압과 동시에 접촉시키는 공정을 갖는 것을 특징으로 하는 치즈의 제조 방법.
- 제 1항에 있어서, 상기 치즈 커드를 조제하는 공정으로서, 원료유의 살균, 발효, 응유 효소에 의한 응고, 세절 및 분쇄의 각 공정을 갖고, 상기 치즈 커드와 상기 식감 개량제를 접촉시키는 공정을 상기 세절공정 후에 행하는 것을 특징으로 하는 치즈의 제조방법.
- 제 1항에 있어서, 상기 온탕에 상기 식감 개량제를 함유시키는 것을 특징으로 하는 치즈의 제조방법.
- 제 1항에 있어서, 상기 식감 개량제가 카세인류 또는 카세인 가수분해물인 것을 특징으로 하는 치즈의 제조방법.
- 제 1항에 있어서, 상기 치즈가 파스타 필라타 치즈인 것을 특징으로 하는 치즈의 제조방법.
- 제 1항에 있어서, 상기 치즈가 저지방 고단백질 타입의 파스타 필라타 치즈인 것을 특징으로 하는 치즈의 제조방법.
- 제 1항 내지 제 6항 중 어느 한 항에 기재된 방법으로 제조된 치즈.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003125363 | 2003-04-30 | ||
JPJP-P-2003-00125363 | 2003-04-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050121696A true KR20050121696A (ko) | 2005-12-27 |
KR100700067B1 KR100700067B1 (ko) | 2007-03-28 |
Family
ID=33410222
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020057018030A KR100700067B1 (ko) | 2003-04-30 | 2004-04-27 | 치즈의 제조방법 |
Country Status (12)
Country | Link |
---|---|
US (1) | US20060188606A1 (ko) |
EP (1) | EP1618792B1 (ko) |
JP (1) | JP4263720B2 (ko) |
KR (1) | KR100700067B1 (ko) |
CN (1) | CN100372469C (ko) |
AU (1) | AU2004233690B2 (ko) |
CA (1) | CA2519281A1 (ko) |
DK (1) | DK1618792T3 (ko) |
HK (1) | HK1081811A1 (ko) |
NO (1) | NO329862B1 (ko) |
NZ (1) | NZ542234A (ko) |
WO (1) | WO2004095936A1 (ko) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4771542B2 (ja) * | 2006-11-08 | 2011-09-14 | ミヨシ油脂株式会社 | 熟成チーズ風味を有する非熟成チーズ食品の製造方法 |
EP2016832B1 (en) * | 2007-06-11 | 2017-04-12 | Egidio Galbani S.r.l. | Method for producing a dairy product and system for packaging the same |
CN101142946B (zh) * | 2007-10-22 | 2010-11-17 | 天津科技大学 | 制作乳扇的机械化全自动集成设备 |
KR101311994B1 (ko) | 2012-03-12 | 2013-09-27 | 유승익 | 치즈 제조방법 |
CN102885163B (zh) * | 2012-10-11 | 2014-04-16 | 宁波大学 | 一种茯苓风味功能性奶酪饼及其制备方法 |
JP6677990B2 (ja) * | 2014-09-19 | 2020-04-08 | 株式会社明治 | 風味が良い包餡型ナチュラルチーズおよびその製造方法 |
JP6224260B2 (ja) * | 2014-09-26 | 2017-11-01 | 株式会社明治 | 弾力性があるナチュラルチーズの製造方法 |
CN108294113B (zh) * | 2017-01-12 | 2024-04-02 | 上海沃迪自动化装备股份有限公司 | 一种干酪加工中小试成套设备系统 |
JP7197902B2 (ja) * | 2019-01-18 | 2022-12-28 | 高梨乳業株式会社 | モッツァレラチーズ及びその製造方法 |
JPWO2022045368A1 (ko) * | 2020-08-31 | 2022-03-03 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL6510226A (ko) * | 1965-08-06 | 1967-02-07 | ||
JPS6056468B2 (ja) * | 1983-04-28 | 1985-12-10 | 雪印乳業株式会社 | 耐熱保形性を有するチ−ズフ−ドの製造方法 |
JPH0713B2 (ja) * | 1986-06-12 | 1995-01-11 | 不二製油株式会社 | チ−ズ類 |
JPS6371147A (ja) * | 1986-09-16 | 1988-03-31 | Snow Brand Milk Prod Co Ltd | 繊維状組織を保持し得る繊維性チ−ズの製造法 |
GB8925098D0 (en) * | 1989-11-07 | 1989-12-28 | Unilever Plc | Dairy products |
US5200216A (en) * | 1990-10-04 | 1993-04-06 | Leprino Foods Company | Process of making acceptable mozzarella cheese without aging |
JP3018255B2 (ja) * | 1991-02-28 | 2000-03-13 | 雪印乳業株式会社 | 殺菌フレッシュチーズの製造法 |
JP2887302B2 (ja) | 1991-05-01 | 1999-04-26 | 森永乳業株式会社 | カゼインホスホオリゴペプチド混合物、その製造法、及び該混合物を含有する健康食品 |
US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
PT880901E (pt) * | 1997-05-27 | 2004-07-30 | Bel Fromageries | Processo de fabrico de produtos de queijo por tratamento de um queijo de partida |
US5952030A (en) * | 1997-06-04 | 1999-09-14 | Jakob Nelles | Method for the manufacture of reduced and low-fat pasta filata cheese |
NZ501676A (en) * | 1999-12-09 | 2002-12-20 | New Zealand Dairy Board | Calcium-depleted milk protein products and use in cheese manufacture to reduce nugget-formation |
-
2004
- 2004-04-27 NZ NZ542234A patent/NZ542234A/en not_active IP Right Cessation
- 2004-04-27 WO PCT/JP2004/006078 patent/WO2004095936A1/ja active IP Right Grant
- 2004-04-27 EP EP04729733.8A patent/EP1618792B1/en not_active Expired - Lifetime
- 2004-04-27 US US10/548,927 patent/US20060188606A1/en not_active Abandoned
- 2004-04-27 JP JP2005505916A patent/JP4263720B2/ja not_active Expired - Fee Related
- 2004-04-27 CN CNB2004800084020A patent/CN100372469C/zh not_active Expired - Fee Related
- 2004-04-27 KR KR1020057018030A patent/KR100700067B1/ko active IP Right Grant
- 2004-04-27 CA CA002519281A patent/CA2519281A1/en not_active Abandoned
- 2004-04-27 AU AU2004233690A patent/AU2004233690B2/en not_active Ceased
- 2004-04-27 DK DK04729733.8T patent/DK1618792T3/da active
-
2005
- 2005-09-28 NO NO20054487A patent/NO329862B1/no not_active IP Right Cessation
-
2006
- 2006-04-01 HK HK06104036.2A patent/HK1081811A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
NO20054487L (no) | 2005-09-28 |
EP1618792A4 (en) | 2011-06-15 |
JP4263720B2 (ja) | 2009-05-13 |
HK1081811A1 (en) | 2006-05-26 |
NO329862B1 (no) | 2011-01-17 |
US20060188606A1 (en) | 2006-08-24 |
AU2004233690A1 (en) | 2004-11-11 |
JPWO2004095936A1 (ja) | 2006-07-13 |
DK1618792T3 (da) | 2014-09-29 |
EP1618792B1 (en) | 2014-07-16 |
CN1767768A (zh) | 2006-05-03 |
CN100372469C (zh) | 2008-03-05 |
KR100700067B1 (ko) | 2007-03-28 |
EP1618792A1 (en) | 2006-01-25 |
WO2004095936A1 (ja) | 2004-11-11 |
CA2519281A1 (en) | 2004-11-11 |
NZ542234A (en) | 2008-03-28 |
AU2004233690B2 (en) | 2006-10-26 |
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