KR20090045492A

KR20090045492A - Process cheese containing deep sea water

Info

Publication number: KR20090045492A
Application number: KR1020070111333A
Authority: KR
Inventors: 김규종
Original assignee: 김규종
Priority date: 2007-11-02
Filing date: 2007-11-02
Publication date: 2009-05-08

Abstract

The present invention relates to processed cheese, and more particularly, to processed cheese in which deep water is added to the raw cheese.

An object of the present invention is to provide a variety of minerals in processed cheese easily by using deep water in the manufacture of processed cheese so that various minerals can be ingested at the same time as the intake of the cheese, and provide a smooth and good cheese.

In the deep water-containing processed cheese according to the present invention, a raw cheese obtained by cutting and pulverizing is filled with an emulsifier, water, and other additives (such as skim milk powder, fats and oils, whey powder, emulsion stabilizer, fruit, vegetable, meat, flavor, etc.) in a container and mixed. Next, in the manufacturing method of a normal processed cheese which is heated, stirred, emulsified, cut and packaged in a predetermined shape, deep water or demineralized deep water is used instead of water.

The present invention can easily and quickly produce a processed cheese containing a variety of minerals. When the processed cheese according to the present invention is ingested, various minerals can be ingested at the same time as the intake of the cheese, and the cheese can be ingested with a smooth and good taste.

Cheese, Processed Cheese, Deep Water, Desalted Water, Minerals

Description

Process cheese containing deep sea water

The present invention relates to processed cheese, and more particularly, to processed cheese obtained by adding deep water to raw material cheese (hereinafter, referred to as deep sea water). Cheese is divided into natural cheese and processed cheese. Natural cheese is a material that is solidified at a certain temperature by coagulating the raw material oil. Process cheese is an emulsifier for natural cheese having different maturation period or maturity. It is a cheese that has been heated and dissolved together with 乳化劑 and processed homogeneously.

Processed cheese was first marketed in Switzerland in 1911, but it did not attract attention in Europe. Since its introduction in the United States in 1916, demand has increased and now accounts for more than 80% of cheese production today. The main ingredient used is cheddar cheese, but also Godda, Swiss, Limburger and Brick Camembert cheese. Others include fruits, vegetables, meat, natural flavors or dried fruits, garlic, herbs and spices. Cheese products with skim milk powder, or cheese sprays that are juicy and spread well, are also processed cheeses. It was initially used as a method for regenerating bad cheeses, but it is now consumed a lot because it is heat treated and economical.

Recently, according to the recent trend of consumers who prefer functional and palatable natural foods, products with enhanced functionality and palatability for various consumer groups are demanded, and thus, there is a need for providing processed cheese in a form suitable for children as well as adults. Accordingly, patents have been applied for processed cheese with added functionality. Korean Patent Registration No. 10-0759150 (calcium-reinforced cheese) and Korean Patent Registration No. 10-0623002 (processed cheese containing mugwort as a main ingredient and a method of manufacturing the same) ), 10-0402419 (processed cheese containing kimchi and its manufacturing method) and the like are registered.

Deep water, on the other hand, usually refers to deep sea water from 200 meters up to 4,000 meters deep, and does not mix with water like oil due to temperature differences of more than 20 degrees from surface water. In the deep sea without light, only the decomposition instead of photosynthesis, the deep water is rich in organic nutrients with various minerals, there is less organic matter or bacteria, there is a clean.

Deep water is distributed in Japan, Hawaii, and the East Sea of Korea. Indigenous deep sea water of Korea consists of cold water from which the water settled in Vladivostok and high water generated by itself, and exists throughout the east coast such as Goseong, Gangneung, Uljin, Ulsan, Busan, and Ulleungdo. Table 1 shows the characteristics of deep water in the East Sea and deep water in other regions of Korea.

division Water temperature (℃) Salinity (‰) pH Nutrient Dissolved oxygen (mg / l) Phosphate (μm) Nitrate (μm) Silicate (μm) East Sea Deep Water (Goseong) 1.52 to 1.9 33.72-33.94 7.19-7.90 1.7 to 4.3 3.6-13.3 72.1 to 108.0 9.13-9.47 East Sea Deep Water (Ulleungdo) 0.5 34.1 1.7 27.6 92 6 Kochi Prefecture Deep Sea Water 8.1 to 9.8 34.3 to 34.4 7.8 to 7.9 1.1 to 2.0 12.1 to 26.0 33.9 to 56.8 4.1-4.8 Deep water in Toyama, Japan 1 to 2 34.1 7.74 1.2 to 1.8 14-26 30-38 5.0 to 6.0 Deep water in Okinawa, Japan 9.0 34.71 7.93 3.05 21.89 44.81 US Deep Water in Hawaii 8.2-10.7 34.37-34.29 7.45-7.74 2.89-3.15 39.03-40.86 74.56 to 79.2 1.24 to 1.45

The characteristics of deep sea water in Korea is higher than that of Kochi Prefecture, Okinawa Prefecture, and Hawaii, USA, and the content of nutrients such as phosphoric acid and silicic acid is higher than that of Kochi and Toyama Prefecture.

Table 2 compares the surface and deep water components of the East Sea of Korea.

division Deep water Surface water Water temperature (℃) 1.52-1.9 14.5-23.10 Water ion concentration 7.19-7.90 8.16-8.20 Salinity 33.72-33.94 32.5-33.0 Dissolved Oxygen (mg / l) 9.13-9.47 7.79-8.9 Nitrate (μM) 3.6-13.3 0.1-1.4 Phosphate (μM) 1.7 ~ 4.3 0-0.7 Silicate (μM) 72.1-108.0 15.3-28.9 Clofil a (mg / l) 0.034-0.0376 0.1578-0.1589 Remarks Intake depth 200m

Deep water contains nutrients rich in minerals and minerals 100-1,000 times more than surface water, and is clean, mature, uncontaminated water. In addition, it contains a variety of minerals necessary for the body is excellent mineral balance (mineral balance).

As dietary changes, the deficiency of trace minerals (mineral) is attracting attention, and evenly ingesting these trace minerals is known as a way to prevent atopy, strengthen immunity, grow children, and maintain a healthy life. Deep water contains a variety of minerals, and efforts were made to make cheese using this deep water. In Japanese Patent Laid-Open No. 2003-199493 (natural cheese and its manufacturing method “), natural cheese was prepared using salt derived from sea water and / or deep sea water in place of general salt in the salting step, which is the final step of cheese. Japanese Laid-Open Publication No. 2005-110647 ("Dairy Products Using Deep Sea Water") is disclosed. In the example of this patent, 2% of deep seawater was added to raw material oil, fermentation, a card were formed, and salted deep seawater.

As in Japanese Patent Laid-Open Publication No. 2003-0623002, natural cheese contains fermented deep-water salt and fermented to produce cheese produces natural cheese which contains various minerals and is good for fermentation. The fermentation time of several months is required, so cheese with various minerals cannot be produced in a short time.

As mentioned above, processed cheese has the advantage of easily adding quality uniformity and functionality, so processed cheese is the mainstream rather than natural cheese, but there is no processed cheese containing various minerals.

Therefore, an object of the present invention is to provide a variety of minerals in processed cheese easily by using deep water in the manufacture of processed cheese so that various minerals can be ingested at the same time as the intake of cheese and provide a smooth and good cheese.

In Korea, processed cheeses can be made more consistent in quality than natural cheeses and easy to add functionality.In order to manufacture processed cheeses, emulsifiers are added to cheese ingredients such as natural cheeses, melted, and sterilized and packed. do. In this process, water is inevitably required in the process of melting the cheese raw material by adding an emulsifier. Pure water or purified water is used as such water, but the present inventors have completed the present invention by focusing on the simple and easy production of cheeses containing various minerals in a short time by using deep water as this water.

In the deep water-containing processed cheese according to the present invention, the raw cheese which has been cut and pulverized is filled with an emulsifier, water, and other additives (such as skim milk powder, fats and oils, whey powder, butter, emulsion stabilizer, fruit, vegetable, meat, flavor, etc.) in a container. After mixing, heating, stirring, emulsifying, cutting and packaging in a regular shape, characterized in that deep water or demineralized deep water is used instead of water.

In other words. Deep water-containing processed cheese according to the present invention is 1) cutting and grinding various raw cheeses, 2) other additives (such as skim milk powder, fats and oils, whey powder, butter, emulsion stabilizer, fruit, vegetables, meat, spices, etc.) 3) preparing deep water, 4) mixing 1, 2, and 3 steps, and emulsifying by heating or stirring, and 5) cutting and packaging to a certain shape.

The deep water used in the processed cheese of the present invention is deep water by adjusting the salt concentration by diluting the deep water source water or diluting the deep water salt prepared from the deep water or the deep water. In principle, the processed cheese according to the present invention is not limited to the depth of the deep salt salt prepared by adding water to the deep salt salt prepared from the desalted deep water, the deep water source, the concentrated deep water, and the deep water, but when the concentration of the deep water salt is thick, This is strong and the taste is not good. Therefore, in the case of using the deep water salt diluted by adding water to the deep water salt prepared from the deep water source, the concentrated deep water, and the deep water, consider the amount of salt contained in the raw cheese and the amount of salt contained in the added deep water. Make sure the overall salt content of the cheese is no less than 0.2% and no more than 3%. If the salt content in the processed cheese exceeds 3%, the saltiness is strong and the taste is impaired. If it is less than 0.2%, it cannot be said that the deep water is sufficient. Preferably it is within 0.5%-2%.

The concentration of the deep water contained in the processed cheese contains sufficient depth water for the purpose of the processed cheese to be produced. That is, in order to produce a processed cheese of solid content of 50% or more solid content of the deep water is the remainder minus the content of the solid content, the emulsifier, and other additives. On the other hand, if the liquid cheese is produced, since the solid content contained in the liquid cheese is small, the content of the deep water increases accordingly. In the case of using deep salt water, the minimum content of the deep salt water contained in the processed cheese is 5% or more. If less than 5% of the demineralized deep water is contained in the processed cheese, the mineral content of the processed cheese is small and mineral supply is insufficient.

In addition, the demineralized deep water used in the processed cheese of the present invention refers to the demineralized deep water which does not remove the various minerals but the demineralized deep water which removes all the salts and minerals, but not the ultrafiltration method, the reverse osmosis membrane method, the electrodialysis method, and the ion exchange membrane method. And demineralized deep water treated by at least one treatment method selected from distillation treatment methods. It is recommended to use demineralized deep water with a Mineral Factor (MF) in the range 25 to 1200.

The raw cheese may be natural cheese such as cheddar cheese, goda, Swiss, rim burger, brick camembert cheese or various processed cheeses. The content of these mixtures is not particularly limited, but is preferably 30 to 80% by weight based on the weight of the final product.

The emulsifier is not particularly limited. Sodium phosphate, sodium citrate, sodium stannate, sodium caseinate and the like can be used. The content of the emulsifier is not particularly limited, but is preferably 0.01 to 5% by weight based on the final product weight.

Other additives may include emulsifying stabilizers, skim milk powder, fats, butters, whey powders, fruits, vegetables, meat, spices, cocoa, and the like.

Emulsifying stabilizers include Joha C special, Joha T and the like may be used by mixing them. Here, Joha C Special is composed of 4% of sodium hexametaphosphate, sodium polyphosphate 32.6%, sodium phosphate 19.1%, sodium pyrophosphate 2.4% to be. Joha T is an emulsifier stabilizer trade name consisting of 99.5% sodium phosphate and 0.5% sodium pyrophosphate. The content of the emulsion stabilizer is also not particularly limited, but is preferably 0.01 to 5% by weight based on the final product weight.

In addition, depending on the palatability of the processed cheese, various ingredients such as skim milk powder, fat, butter, whey powder, fruit, vegetables, meat, spices, cocoa, etc. may be used.

Hereinafter, the embodiment according to the present invention will be exemplified, but the present invention is not limited thereto, and emulsifiers, deep water or desalted water, and other additives (such as skim milk powder, fats and oils, whey powder, emulsion stabilizer, fruits, vegetables, meat, spices, etc.) are used in the raw cheese. ), And the processed cheese which was emulsified by heating, stirring, and mixing all belong to this invention.

Example 1

35 wt% chopped cheddar cheese and 40 wt% mozzarella cheese, 1.9 wt% emulsifier, 7.0 wt% unsalted butter, 2.0 wt% emulsifying stabilizer, and 13.9 wt% deep water were added by cutting with a cutter. Then, deep water-containing processed cheese was prepared by stirring and emulsifying at 200 rpm for 5 minutes while heating to a temperature of 85 ° C. The deep water-containing processed cheese prepared as described above was filled and packaged in a wrapping paper and stored at a temperature of 5 ° C. Meanwhile, the emulsifying stabilizer is 45.9% sodium hexametaphosphate, sodium polyphosphate 32.6%, sodium phosphate 19.1%, sodium pyrophosphate emulsifier (a) 1.5% by weight and sodium phosphate 99.5%, sodium pyrophosphate 0.5 0.5 weight% of the emulsion stabilizer (b) consisting of% was used.

Various examples and comparative examples are in the experiment.

Deep water contains a variety of natural elements: Fe (iron), I (iodine), Cu (copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr (chromium) It contains a large amount of Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel), As (arsenic), and also contains a balanced amount. Therefore, by ingesting the deep-water-containing processed cheese according to the present invention can supply almost all the elements necessary for the living body in addition to the nutritional components of the cheese, and thus can prevent various diseases and various diseases and disorders resulting from the lack of specific minerals and mineral balance Will be.

The present invention can easily and quickly produce a processed cheese containing a variety of minerals. When the processed cheese according to the present invention is ingested, various minerals can be ingested at the same time as the nutrients contained in the cheese. In addition, the present invention can provide a processed cheese with a smooth and good taste.

Claims

Filled and ground raw cheeses are filled with emulsifiers, water, and other additives (such as skim milk powder, fats and oils, whey powders, emulsion stabilizers, fruits, vegetables, meat, spices, etc.) in a container, mixed, and then heated and stirred to emulsify. A deep-water-containing processed cheese comprising deep water or demineralized deep water in place of water in a method for producing a conventional processed cheese that is cut and packaged in a predetermined shape.

The deep water used in claim 1 is a deep water obtained by diluting the deep source water or diluting the deep water salt prepared from the concentrated deep water or the deep water to adjust the salt concentration, and the total salt content of the processed cheese manufactured using the same is less than 0.2% and less than 3%. The deep water-containing processed cheese of claim 1, wherein the processed cheese is characterized by the above-mentioned.

The deep water-containing processed cheese of claim 1, wherein the minimum content of the demineralized deep water used in claim 1 is 5% or more.