KR20090056361A - Cheese comprising a useful natural materials and preparation method thereof - Google Patents

Abstract

Cheese comprising useful natural materials such as medicinal herbs, fruits and seaweeds and a preparation method thereof are provided to shorten aging time of cheese and to show both medicinal effect of useful natural materials and nourishment of cheese. A method for preparing cheese comprising useful natural materials such as medicinal herbs, fruits and seaweeds comprises the following steps of: mixing raw milk and useful natural materials in a ratio of 1:0.01~1:0.10 by weight; coagulating the mixture; cutting the curds and agitating the curds to remove whey; compressing and molding the whey-removed curds; adding salt to the curds; and fermenting the salted curds. The mixture of the useful natural materials and the raw milk is sterilized. In the coagulation step, low-temperature sterilized mixture is cooled, inoculated with a starter, fermented and coagulated. The useful natural material is one juice selected from the group consisting of arrowroot juice, ginseng juice, Bokbunja juice, mountain berries juice, mulberry juice, grapes juice, Corni fructus juice and their mixture or one sort of powder selected from the group consisting of green tea powder, mulberry leaf powder, green perilla leaf powder, arrowroot powder, ginseng powder, sea tangle powder, laver powder and their mixture.

Description

Useful natural product cheese and its manufacturing method {CHEESE COMPRISING A USEFUL NATURAL MATERIALS AND PREPARATION METHOD THEREOF}

The present invention relates to a useful natural product-containing cheese and a method for manufacturing the same, and more particularly, by using a useful natural product in the manufacture of cheese can shorten the maturation period of the cheese and increase the expiration date, the cheese that meets the taste of the Korean The present invention relates to a useful natural product-containing cheese and a method of manufacturing the same, which enables the development of high value cheese in Korea.

There are many kinds of cheese, and the representative one is said to be over 1,400 kinds in the world. Cheese is largely classified into natural cheeses and processed cheeses, and the names of natural cheeses are often derived from names, appearances, and forms of origin.

For example, Parmesan cheese originated in Parma, Italy, Emmental cheese originated in Switzerland Emmental, Gauda cheese originated in North Holland, Edam cheese originated in Eden, northern Netherlands, Cheddar originated in England Cheddar, and Camembert, France Camembert cheese, originated in the United States, brick cheese that began to spread in the United States, Roquefort cheese originated in France Roquefort, cottage cheese, usually un skim milk made from skim milk, and made with milk with cream or cream Cream cheese is consumed without. The processed cheese can be produced by mixing different kinds of natural cheese to give a variety of tastes according to the combination of the raw cheese.

Cheese is produced in many parts of the United States, Canada, Europe, South America, and Oceania, with about half of the world production in Europe. Global production continues to increase and trade is plentiful. Koreans' cheese consumption is much lower than Europeans, but has recently increased rapidly due to changes in milk production and diet.

However, if you look at the phenomenon of cheese consumption, the development of Korean-style cheese manufacturing technology that meets the well-being and Lohas era demands of consumers is urgently required, with the unrefined cheese being centered and the matured cheese being imported to the public due to its unique flavor. have.

Accordingly, the present inventors conducted a study on the development of Korean-style cheese, which combines the natural usefulness of Korea and Korea's existing natural resources with natural cheese, suitable for the traditional palatability of Koreans, while maintaining the quality of Western tradition. The establishment of cheese manufacturing technology to suit Korean tastes, optimal formulation ratio and formulation technology were established, and the functional properties of the cheeses with useful natural products were analyzed by analyzing the indicator components in the cheese as well as establishing the palatability and description analysis system of the cheese using useful natural resources. Verified.

The present invention maintains the proliferation of lactic acid bacteria during the ripening of natural cheese by adding useful natural products to cheese production, increase the proteolytic enzymes to shorten the maturation period of the cheese, and lower the rancidity of the cheese to extend the shelf life. It is an object to provide a useful natural product-containing cheese and a method for producing the same.

The present invention provides a useful natural product-containing cheese prepared by adding useful natural products. At this time, the useful natural products include one selected from the group consisting of green tea, mulberry leaves, perilla leaves, 분, ginseng, bokbunja, raspberries, mulberry, grapes, cornus, kelp, 톳, laver.

In addition, the present invention

a) sterilizing the crude oil;

b) solidifying the mixture to produce a curd;

c) cutting the curd and stirring to remove whey, compressing and molding the curd, and then salting; And

d) during the manufacture of the cheese comprising the step of maturing the salted curd, the cured or cut curd after the useful natural product is mixed with crude oil in step a) and then sterilized, or after removing whey before molding in step c) It provides a method for producing a useful natural product-containing cheese to perform a process of pressing and molding after mixing with.

The useful natural product-containing cheese according to the present invention can shorten the maturation period of the cheese and increase its shelf life. In particular, by producing the natural cheese by adding the useful natural products, not only ensures the physiological functionality of these useful natural products, but also has a flavor that meets the tastes of Koreans, it is possible to develop luxury brand cheeses that meet the European cheese level in quality. Become.

Cheese according to the present invention is produced comprising useful natural products.

As mentioned throughout this specification, 'useful natural products' are materials obtained from nature and have been proved to have an effective effect on various human body. Preferably, green tea, mulberry leaves, perilla leaves, 칡, ginseng, bokbunja, raspberries, mulberry, grapes, It includes one species selected from the group consisting of cornus oil, kelp, 톳, laver, and mixtures thereof.

Such useful natural products are used in the composition of 0.1 to 10.0% by weight, preferably 0.2 to 5.0% by weight. The useful natural content is involved in protein degradation and rancidity during cheese ripening, and is appropriately used within the above range to secure flavor without affecting the tissue of the cheese.

The cheese containing the useful natural product can be almost any kind of cheese known in the art, but preferably Appenzeller-type cheese or Cheddar-type cheese.

Green Tea contains catechin, a well-known bioactive substance, and has serum cholesterol lowering activity (Muramatsu et al., 1986), antibacterial activity (Toyoshima et al., 1994), and anticancer activity (Oguni, et al., 1988). In particular, it has been reported to have various functions such as antioxidant activity (Rhi and shin, 1992) and excellent heavy metal removal effect in the body.

Therefore, by incorporating green tea into natural cheese, the possibility of developing a functional cheese that retains the physiological activity and pharmacological effect of green tea at the same time as the supply of high-quality nutrients of the cheese can be considered. Recently, a small ranch-type oil price plant was established and operated in Korea to produce natural cheeses using green tea to alleviate the strong flavor of imported cheeses, which will contribute to solving surplus oil problems and expanding the consumption base of cheeses by commercializing ranch-branded cheeses. do.

Mulberry leaves ( Septobasidium bogoriense Partouillard; Mulberry leasves) contain 20 amino acids, and are rich in alanine and aspartic acid, which breaks down alcohol, and helps to bleed blood in the brain, remove blood cholesterol and prevent senile dementia. Contains serine and tyrosine. In addition, mulberry leaves are rich in more than 50 minerals, including calcium and iron, and because they contain flavonoid-based compounds, it has effects such as treatment and prevention of adult diseases, including inhibition of lipid peroxidation.

Perilla Frutescens Britton (Green perilla leaves) is one of the traditionally enjoyed leaf vegetables of Koreans . Perilla Frutescens Britton (Green perilla leaves) has long been known as a useful natural resource with bioactive substances. The perilla leaves are 3.4% protein, 0.7% fat, 8.8% carbohydrates and vitamins. It has been reported that B ₁ 0.5%, vitamin B ₂ 0.10%, niacin 4.5%, folic acid, and minerals (Chae Young-seok, 1961, Kazaran and Avundzhyan, 1959). The iron content of these perilla leaves is reported to be more than twice the amount of spinach, which is famous for its high iron content.

In the present invention, the wild perilla leaf having such physiological physiological activity was selected as a useful natural product for the development of new Korean functional cheese, and cheese was prepared in consideration of the method of adding cheese and Korean food.

Root ( Pueraria thunbergiana Benth .; Arrowroot) is a traditional folk plant in Korea's useful plant resources, which has been widely used as a herbal and medicinal medicinal plant, and is a perennial vine legume that contains catechin, a representative antioxidant, as a main component. Its roots, which are dry roots, are used for medicinal and food purposes. In particular, 칡 root has been widely used as a herbal material since ancient times, and it has been known to improve liver function (Han et al., 1995, Kim Min-jun, 1998) and antioxidant activities such as fever, hangover relief, and detoxification (Ohman et al. 1990, Lee and Shin, 1993) It is also widely used for food. Anti-algal action by puerarin, daidzin, daidzein, genistin and genistein in isoflavones It is known to have anticancer effects in breast cancer and prostate cancer.

In the present invention, it has an antioxidant effect, anti-cancer effect on the 있으며 and the hangover relieving effect (im Min-jun Kim and Chang-han Kim, 1999, Jo Soo-yeol, 2001, etc.) to improve the ethanol decomposition ability in the body after drinking, 칡 (gal root) as a useful natural product In the future, Korea's wine consumption was increased, and the wine cheese-type cheese added with sesame as supplementary material was developed for the widespread utilization and branding.

Ginseng is one of the representative medicinal plants of Koreans. In 1854, Garriques named the glycoside isolated from American ginseng ( Panax quinquifolium L.) as the panaquilion, revealing the first chemical composition of ginseng, and opening the door to scientific research on ginseng. After reporting that saponin has an adaptogen function, ginseng has undergone rapid research on saponins (Kwon et al., 1998). Since then, ginseng contains not only saponins but also essential oils, polyacetylenes, phenols, alkaloids, polysaccharides, peptides, free sugars, organic acids, vitamins and inorganics, and these components have been reported to exhibit various pharmacological effects. Kim et al., 1977). In other words, ginseng has been reported to have hepatoprotective and functional enhancement, anti-fatigue, anti-stress, disease resistance, anti-cancer activity and cholesterol metabolism.

In particular, Korean ginseng ( Panax ginseng CA Meyer) has been reported to have antioxidant activity, antithrombotic action, heavy metal detoxification, cancer toxin hormone inhibitory effect.

In the present invention, Korean ginseng possessing such excellent health function was selected and used to manufacture cheeses that are well suited to Korean diet for the development of new functional natural cheese.

Bokbunja ( Rubus coreanus muquel ) is a carbohydrate containing glucose (43%), fructose (8%), sucrose (6.5%), pectin, etc.It is an organic acid that contains lemon acid, malic acid, salicylic acid, capronic acid, formic acid, Contains vitamin B and C tannins. In addition, as a pigment component, carotene, polyphenol, anthocyanin, cyanine chloride glycoside, and seed portion contain a large amount of fat (11.6%) and phytosterin (0.7%).

Bokbunja's efficacy helps people to lighten the body, lighten the body, black hair, show hypothyroidism, increase sexual function, warm up and strengthen the energy. There are folk traditions that relieve men's lack of energy, semen depletion, and fornication, and that women can get pregnant if they eat it. In addition, the tannin component has an anticancer effect, and is known to prevent cancer and prevent aging due to its antioxidant activity due to the large amount of polyphenols.

In the present invention, by selecting the bokbunja having the above-mentioned effect in the form of juice obtained by adding it to the cheese to produce a multi-use method of bokbunja boom in the country, including Gochang, Sunchang, Jeonbuk, health-enhanced bokbunja cheese It was made possible to manufacture.

The raspberry ( Rubus crataegifolius Bunge ) is a kind of bokbunja, the wild strawberry in addition to the bokbunja raspberry growing up like a tree, berry, bruise, McDrawberry, gooseberry, island strawberry, lychee strawberry, etc., side by side vine Stretching strawberries, dumb strawberries, thorny strawberries, and winter berries. Raspberries provided herein include raspberries except for bokbunja. These raspberries contain leaves, berries, flavonoids on stems, triterpensaponins on roots, malic acid, lemon acid, wine acids, salicylic acids, glucose, sucrose, fructose, pectin, mucus, pigments, essential oils, anthocyanins, vitamin C, etc. Dark eyes, conjunctivitis, epidemic eye disease, etc. are known to be effective.

In the present invention, by selecting the raspberries, and obtaining them in a juice form and adding them to the cheese to produce a raspberry cheese having a color and aroma unique to the raspberries and having the above-described effect.

The mulberry ( Morus alba Linn ) is the fruit of the mulberry, and when it is ripe, it is rich in juice, and its taste is sweet and sweet. Audi contains glucose, fructose, citric acid, malic acid, tannins, pectin, vitamins (A, B1, B2, D), calcium, phosphorus, iron, etc. It is known to improve the function of the intestines, especially the liver and kidneys (Kim et al., 1998).

In the present invention, by selecting the mulberry, which is obtained in a juice form and added to the cheese to produce the mulberry's unique color and aroma, the mulberry cheese can be produced.

Grapes ( Vitis vinifera L.) are fruit juice inverted 245, d-vinic acid 37%, calcium urate, calcium lemon, candy, pectin, gum, tannin 3.4%, inosit, quercetin, glucuronic acid, There are many inorganic substances (Ryu et al., 1979), other flavonoids, etc., and seeds contain about 20% oil (linoleic acid, stearin, palmitine, etc.).

Calcium component of grape is known to have diuretic effect, and sugar has a restorative effect. Grape seed is used as tonic, removes toxins of body, has anticancer effect and anti-aging effect.

In the present invention, by selecting the grapes, and obtaining them in a juice form and adding them to the cheese, the grapes exhibit the color and aroma unique to the grapes, and the grape cheese having the above-described effect can be produced.

Cornus ( Macrocarpium officinale Sieb. Et Zucc.) Fruit contains malic acid, tartaric acid, molar acids, fatty acids, and saponins, tannins, vitamin A, and the like, and seeds contain fatty oils containing palmidone and linoleic acid.

Cornus oil containing these ingredients is an astringent tonic that enhances the kidneys of the kidneys to enrich the male's essence and maintains energy, and is effective in maintaining back and knee pain and stiffness in adult men and women. It is known to be effective in residual urine, gynecological disease, diabetes, cold sweat and adult disease in adults (Lee Soon-Ok, 2004).

In the present invention, by selecting the cornus oil, and obtained in a juice form to add to the cheese to produce a cornelian cheese having a distinctive aroma, and the above-described effect.

Kelp ( Laminaria japonica ; sea tangle) is a seaweed and is a natural food rich in minerals such as calcium, potassium, magnesium and a large amount of high-quality fiber. In addition to various pigments such as carotene, xanthophylls, and chlorophyll, the kelp contains a large amount of carbohydrates such as manit and laminarin, and alginic acid, which are components of cell walls, resulting from carbon assimilation. Amino acids, such as iodine, vitamin B2, and glutamic acid, are contained (Lee et al., 1997). In addition, kelp contains high-quality fiber (alginic acid), which shortens the time spent in the intestinal waste, improves bowel function by facilitating intestinal activity, regulates food absorption in the intestine, unnecessary fat and cholesterol, excessive salt, heavy metals, It prevents the absorption of harmful substances and quickly discharges it out of the body and activates intracellular metabolism with strong hematopoietic action, thus inhibiting skin aging and improving blood circulation, making skin healthy and inhibiting the aging of organ tissue cells.

In particular, alginic acid contained in kelp combines with bile acids to lower the absorption of unnecessary fat and excrete it out of the body, and the laminin component lowers blood pressure to prevent hypertension, while the frying compound acts on cancer, tumors and ulcers (Nakashima, H, 1987, Nishino, T, 1991).

The present invention provides a technique for producing Korean-style functional seaweed natural cheese using kelp having such excellent functionality.

Hizikia fusiformis (Bundle) contains a high amount of calcium, which is called 'the treasure chest of calcium from the sea'. In addition, it is rich in minerals and dietary fiber, such as iron, phosphorus, potassium, and urea, which cleanses the blood and prevents arteriosclerosis and adult diseases. The strain is known to lower LDL-cholesterol and VLDL-cholesterol concentrations that promote atherosclerosis as a major carrier of serum cholesterol (Kim, Jung-Yeop, 2005).

In the present invention, it is selected as a useful natural product for adding the 건강 containing the excellent health functional ingredients to the cheese and manufactures a Korean-style functional seaweed natural cheese.

Laver ( Porphyra tenera; Laver) is a favorite food that Koreans enjoy, producing about 70 to 70 million laver per year in Korea. Unlike other seaweeds, seaweed is composed of hemielluose, not cellulose. This has the effect of reducing the cholesterol content in the body, the sugar of seaweed is a polysaccharide of porphyran (porphyran) known to have an anticancer effect is composed of the main component. This laver contains about 25-50% of protein and contains more sulfur-containing amino acids than other algae that are easily deficient in the human body (Lee et al., 1999).

In particular, the flavoring component of laver is a combination of flavors such as nucleic acid inosinic acid, guanic acid and amino acids glutamic acid and alanine.The complex function of these laver components lowers cholesterol and arteriosclerosis index in our physical health. It works. This is known to be due to the high blood pressure lowering effect of the intercellular substance poryran and taurine, a free amino acid (Jung et al., 2001).

Recently, algae have been known to be effective in preventing diseases caused by external environmental factors such as high blood pressure and lifestyle, and research on them has been conducted. In order to meet this research, the present invention selects laver as one of the useful natural products and manufactures Korean functional seaweed natural cheese suitable for Koreans.

Therefore, the cheese according to the present invention has various effects that the useful natural product itself as well as the cheese itself.

Cheese according to the present invention can be prepared using the useful natural products as described above can shorten the maturation time and increase shelf life in the cheese production.

These useful natural products cheese

a) sterilizing the crude oil;

b) solidifying the mixture to produce a curd;

c) cutting the curd and stirring to remove whey, compressing and molding the curd, and then salting; And

d) is prepared comprising the step of ripening the salted curd,

In particular, the present invention performs a process of mixing with the crude oil in step a) or mixing with the curd or cut curd after excluding whey before molding in step c) to produce cheese containing useful natural products.

First, it is mixed with crude oil including crude oil or dairy products commonly used to make cheese, followed by low temperature or high temperature sterilization (step a).

In an embodiment of the present invention, the pasteurization is performed by heating at 63 ° C. for about 30 minutes from the refrigeration temperature and then cooling to 32 ° C. immediately.

Next, the sterilized crude oil is solidified to prepare a curd (step b).

Specifically, the sterilized crude oil is cooled to a temperature suitable for fermentation by the starter, then inoculated and fermented by the starter, followed by coagulation by addition of a rennet (coagulase).

The starter uses a lactobacillus starter, and in the case of Appenzeller-type cheese, ALP-DIP D (CHOOZIT Alp D, 2005) (Danisco., Denmark: Lactococcus lactis subsp, cremoris, Laccococcus lactis subsp.lactis, Lactococcus lasctis subsp. lactis biovar.diacetylactis, Streptococcus salvarius subsp.thermophilus , Lactobacillus helveticus , Lactobacillus lactis > and EZAL ^® Dried KAZU 1, 2005 (Rhodia Co., France: Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus ), and for cheddar cheese, Visbyvac Probat 505 (HM505, 2005) from Danisco Culture (Danisco., Denmark: Lactococcus lactis subsp, Laccococcus lactis subsp. cremorla , Lactococcus lasctis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. using cremoris ).

Such starters are used at 5 to 20 g for 1 kg of crude oil. Although fermentation time changes also with conditions, it is about 15 minutes-about 2 hours, and about 50 minutes are preferable in this embodiment.

The rennet uses a liquid rennet (Chr. Hansen Co. Denmark) and is used in an amount of 0.1 to 0.4 ml per 1 kg of crude oil. Addition of such a rennet can be performed by a conventional method, and the condensation containing cheese curd and whey is obtained by this.

Next, the curd is cut and then stirred to remove whey, pressed and molded, and then salted (step c).

Specifically, for example, cheddar cheese is cured (cut) the coagulant to about 0.5 to 1.5 cm 3, and allowed to stand for 5 minutes to heal the outer surface of the curd, followed by stirring. Through the internal whey.

The cut curd is stirred at 32 ° C. for 20 minutes and is heated from 32 ° C. to 38 ° C. in a form of warming at 1 ° C. in 5 minutes, followed by stirring for 60 minutes. The whey is then removed at pH 6.2 and the trench is inverted to pH 5.5.

After milling (cut the curd like a dice), the salt is sprinkled with 2% of the weight of the curd, and then allowed to stand for 5 minutes, then cut to the size of the mold and placed in a mold. At this time, press the pressure corresponding to 1 times the weight of the cheese for about 30 minutes for the first time, then turn the cheese upside down and carry out molding at a pressure of 2 to 50 times the weight of the cheese until the next day. In this embodiment, 20 times the pressure is preferable.

Next, the salted curd is aged to prepare a useful natural product-containing cheese (step d).

The salted curds are matured where proper temperature and humidity are maintained to produce cheeses with unique colors, textures, flavors and aromas. At this time, the temperature of the aging chamber is carried out for 3 months to 3 years in a place where the temperature is maintained at 10 to 15 ° C. and the relative humidity is 80 to 95%.

Each of these steps follows a specific manufacturing method according to the type of cheese, such as appenzeller type cheese and cheddar type cheese.

In particular, the present invention is prepared by adding useful natural products in the cheese production.

The useful natural product is then mixed with crude oil in step a) or with the curd cut in step c). The difference in these steps varies depending on the state of the useful natural product, where the useful natural product is mixed with the crude oil in the liquid phase and with the curd before molding if it is a solid phase of the powder.

When mixed with crude oil in step a), the useful natural product is used in a concentrated state, for example, a group consisting of nectar juice, ginseng juice, bokbunja juice, raspberry juice, mulberry juice, grape juice, cornus juice, and mixtures thereof Obtain one juice selected from and mix with crude oil.

The amount of the useful natural product mixed with the crude oil is used in a weight ratio of crude oil: useful natural product in a weight ratio of 1: 0.01 to 1: 0.10, preferably 1: 0.02 to 1: 0.05, for example, 10 to 100 for 1 kg of crude oil Use in the g range. The content of the useful natural product is related to the degree of protein degradation, and the degree of rancidity of the cheese, and the optimum effect is obtained when used within the above range.

In addition, in the case of mixing with the curd in step c), useful natural products are used in the form of pulverized powder after drying, for example green tea powder, mulberry leaf powder, perilla leaf powder, 칡 powder, ginseng powder, kelp powder, 톳 powder, laver powder, And one powder selected from the group consisting of mixed powders thereof.

At this time, the content of the useful natural products mixed with the curd is used in a weight ratio of curd: useful natural products 1: 0.01 to 1: 0.10, preferably 1: 0.02 to 1: 0.05, for example 10 to 10 kg crude oil Use in the range of 100 g. The content of the useful natural product is related to the degree of protein degradation, and the degree of rancidity of the cheese, and the optimum effect is obtained when used within the above range.

Method for producing a useful natural product-containing cheese according to the present invention comprising such a step is a method of mixing with the crude oil or curd that is before the fermentation process of the cheese, unlike the conventional processed cheese is prepared by mixing a variety of additives to mature cheese There is a difference.

In addition, since there is a difference between the crude oil of other countries and the crude oil of Korea, it is possible to establish a manufacturing process of cheese suitable for Korea through the manufacturing method proposed in the present invention. The cheese produced through these steps is softened by the degradation of protein and fat when it is matured. In the case of cheese with various useful natural products, the tissue is further developed by activating the decomposition of protein and fat. The flavor is very good.

Hereinafter, preferred embodiments of the present invention are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.

[Appenzeller cheese]

Example 1 Preparation of Appenzeller Type Cheese Added with Green Tea Powder

We used 70 kg of fresh milk (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows raised in a single farm near Suncheon University Dairy Farm, Seomyeon, Suncheon.

7L of purified water corresponding to 10% of crude oil was added to the crude oil, which was then pasteurized at 63 ° C. for 30 minutes, and then rapidly cooled to 32 ° C. and then a starter (ALP-DIP D (CHOOZIT Alp D, 2005) <Danisco. , Germany, Lactococcus lactis subsp, cremoris , Laccococcus lactis subsp. lactis, Lactococcus lasctis subsp. lactis biovar . diacetylactis, Streptococcus salvarius subsp. thermophilus, Lactobacillus helveticus, Lactobacillus lactis > and EZAL ^® Dried KAZU 1, 2005 <Rhodia Co., France, Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis biovar . diacetylactis and Lactobacillus helveticus >) were inoculated (1.5%), incubated for 45 minutes, and coagulated by the addition of rennet (Chr. Hansen Co. Denmark) (19ml / 100kg).

Subsequently, the curd curd was cut to a size of 0.8 to 1.0 cm 3, and stirred at 32 ° C. for 30 minutes to remove primary whey (10% of crude oil), followed by water heating at 80 ° C. Next, heat slowly over 30 minutes at a rate of 1 ° C. in 5 minutes to reach 39 ° C., and then further stir for 30 minutes, and then check the appropriate curd moisture content. The whey was removed from the whey to remove it.

Green tea powder was added to the whey-free curd at 0.5% of the curd weight (100%), mixed, molded, and slowly pressed at 23 ° C., and added to 5 times the weight of the curd and pressed overnight.

Next, after salting for 24 hours with 20% concentration and brine of pH 5.2 to 5.3, the surface drying was carried out at 12 ° C. and R / H 75% for 3 days, and then at 14 ° C. and R / H 90%. Aged for 4 months under conditions to prepare a green tea-containing appenzeller-type cheese.

Examples 2-15: Useful Natural Products Added Appenzeller Cheese

In the same manner as in Example 1, but instead of green tea using the composition shown in Table 1 to prepare a useful natural-containing appenzeller-type cheese.

division Furtherance Example 2 Appenzeller-type cheese with green tea 1.0% green tea powder Example 3 Appenzeller-type cheese with green tea 2.0% Green Tea Powder Example 4 Mulberry leaf added appenzeller type cheese 0.5% Mulberry Leaf Powder Example 5 Mulberry leaf added appenzeller type cheese 0.6% Mulberry Leaf Powder Example 6 Mulberry leaf added appenzeller type cheese 1.0% Mulberry Leaf Powder Example 7 Ginseng Added Appenzeller Cheese 0.5% Ginseng Powder Example 8 Ginseng Added Appenzeller Cheese 1.0% Ginseng Powder Example 9 Ginseng Added Appenzeller Cheese 2.0% Ginseng Powder Example 10 칡 added appenzeller cheese 0.5% powder Example 11 칡 added appenzeller cheese 1.0% powder Example 12 칡 added appenzeller cheese 1.5% powder Example 13 톳 added appenzeller cheese 0.2% powder Example 14 톳 added appenzeller cheese 0.4% powder Example 15 톳 added appenzeller cheese 0.6% powder

Examples 16-18: Appenzeller-type Cheese Added with Bokbunja Juice

70 kg of fresh crude milk (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in a farmhouse near Suncheon University dairy processing plant.

After adding Bokbunja juice to crude oil at 2% (Example 16), 4% (Example 17) and 6% (Example 18), respectively, of the weight of crude oil (100%), the purified water is based on 10% of the crude oil. Bokbunja juice was added in a limited amount, pasteurized at 63 ° C. for 30 minutes, and then rapidly cooled to 32 ° C., followed by a starter (ALP-DIP D (CHOOZIT Alp D, 2005) <Danisco., Germany, Lactococcus lactis subsp, cremoris, Laccococcus lactis subsp. lactis, Lactococcus lasctis subsp. lactis biovar. diacetylactis, Streptococcus salvarius subsp. thermophilus, Lactobacillus helveticus, Lactobacillus lactis> and ^{EZAL ® Dried KAZU 1, 2005 <} Rhodia Co., France, Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis biovar . diacetylactis, Lactobacillus helveticus >) were inoculated (1.5%), incubated for 45 minutes, and coagulated by adding Rennet (Chr. Hansen Co. Denmark) (19ml / 100kg). Subsequently, the curd curd was cut to a size of 0.8 to 1.0 cm 3, and stirred at 32 ° C. for 30 minutes to remove primary whey (10% of crude oil), followed by water heating at 80 ° C. Next, slowly heated over 30 minutes at a rate of 1 ℃ for 5 minutes to reach 39 ℃, and then stirred for 30 minutes more and check the appropriate curd moisture content, then whey the curd using a burlap cloth The whey was removed from it to remove whey.

Then, the curd was removed from the whey was pressed slowly at 23 ℃ and added to 5 times the weight of the curd was pressed overnight.

Next, after salting for 24 hours with 20% concentration and brine of pH 5.2 to 5.3, the surface drying was carried out at 12 ° C. and R / H 75% for 3 days, and then at 14 ° C. and R / H 90%. Aged for 4 months under the conditions was prepared bokbunja juice containing appenzeller type cheese.

division Furtherance Example 16 Bokbunja Juice Added Appenzeller Cheese 2.0% Bokbunja Juice Example 17 Bokbunja Juice Added Appenzeller Cheese 4.0% Bokbunja Juice Example 18 Bokbunja Juice Added Appenzeller Cheese 6.0% Bokbunja Juice

Examples 19 to 30: Appenzeller-type cheese with useful natural products

In the same manner as in Example 16, but instead of bokbunja juice using the composition shown in Table 3 to prepare a useful natural-containing appenzeller-type cheese.

division Furtherance Example 19 Raspberry added appenzeller cheese 2.0% Raspberry Juice Example 20 Raspberry added appenzeller cheese 4.0% Raspberry Juice Example 21 Raspberry added appenzeller cheese 6.0% Raspberry Juice Example 22 Audi added appenzeller cheese 2.0% mulberry juice Example 23 Audi added appenzeller cheese 4.0% mulberry juice Example 24 Audi added appenzeller cheese 6.0% mulberry juice Example 25 Grape added appenzeller cheese 2.0% grape juice Example 26 Grape added appenzeller cheese 4.0% grape juice Example 27 Grape added appenzeller cheese 6.0% grape juice Example 28 Cornelian cheese with appenzeller 2.0% Cornus Juice Example 29 Cornelian cheese with appenzeller 4.0% Cornus juice Example 30 Cornelian cheese with appenzeller 6.0% Cornus juice

[Cheddar cheese]

Example 31 Cheddar Cheese Added Perilla Leaf Powder

70 kg of fresh crude milk (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in a farmhouse near Suncheon University dairy processing plant.

The crude oil was pasteurized at 63 ° C. for 30 minutes, and then rapidly cooled to 32 ° C., followed by a starter (Visbyvac Probat 505 (HM505, 2005) (Danisco., Denmark: Lactococcus lactis subsp, Laccococcus lactis subsp.cremoris, Lactococcus lasctis subsp). lactis biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris ) were inoculated (1.0%), incubated for 45 minutes, and coagulated by the addition of Rennet (Chr. Hansen Co. Denmark) (19ml / 100kg).

Subsequently, the curd curd was cut into 1.0 cm 3 and stirred for 20 minutes, then slowly warmed up to 38 ° C. over 30 minutes at 1 ° C. for 5 minutes, and then stirred at that temperature for 60 minutes to completely remove whey. . PH at this time will be about 6.2.

Then, the perilla leaf powder was added to 1.0% of the curd weight (based on 100%) to the curd from which the whey was removed, followed by cheddar. Cheddar was carried out for 2 hours until pH 5.5, followed by milling and the salting and molding described in Example 1 to prepare perilla leaf-containing cheddar cheese.

Examples 32 to 39: Useful natural product added cheddar cheese

The same process as in Example 31, except that the perilla leaf powder using the composition shown in Table 4 to prepare useful natural-containing cheddar cheese.

division Furtherance Example 32 Cheddar Cheese with Perilla Leaf 1.5% Perilla Leaf Powder Example 33 Cheddar Cheese with Perilla Leaf 2.0% Perilla Leaf Powder Example 34 Laver cheddar cheese 0.3% seaweed powder Example 35 Laver cheddar cheese 0.6% seaweed powder Example 36 Laver cheddar cheese 1.0% seaweed powder Example 37 Kelp added cheddar cheese 0.3% kelp powder Example 38 Kelp added cheddar cheese 0.6% Kelp Powder Example 39 Kelp added cheddar cheese 1.0% kelp powder

Comparative Example 1: Disclosure Appenzeller Cheese

An appenzeller-type cheese was prepared in the same manner as in Example 1 except for the addition of green tea, which is a useful natural product.

Comparative Example 2: Disclosure Cheddar Cheese

A cheddar cheese was produced in the same manner as in Example 31, except for the addition of perilla leaves, which are useful natural products.

Experimental Example 1 Measurement of Protein Degradation in the Aging Process

Contents of 12% TCA (Trichloroacetic acid) soluble nonprotein nitrogen compound (Non Protein Nitrogen, NPN,) to measure the total protein degradation level during the ripening process of the green tea-added appenzeller-type cheese of Examples 1 to 3, pH 4.6 soluble nitrogen The content of compounds (non casein nitrogen, NCN) and water soluble nitrogen (WSN) were measured.

The NPN content was changed over time according to the method of Vanderpoorten and Weckx (1982), and the filtered solution was quantified according to the method of Hull (1947). 20 ml of distilled water was added, and the supernatant was quantified according to the method of Hull (1947). It was quantified by the method of Hull (1947).

1 is a graph showing the NPN content change with the ripening time when the green tea-added appenzeller-type cheese and the published cheese of Examples 1 to 3, Figure 2 is a graph showing a change in NCN content, Figure 3 shows a change in WSN content It is a graph. At this time, as the levels of NPN, NCN and WSN increases, it means that protein degradation increases.

1 to 3, it can be seen that the protein degradation occurs as the cheese ripening proceeds, the content of WSN, NCN, NPN, etc. increases.

Through these results, it can be predicted that the components in useful natural products affect the growth of lactic acid bacteria and enzyme activity, thereby promoting the ripening of cheese and affecting the development of cheese tissue.

Experimental Example 2 Measurement of Protein Degradation During Aging by Electrophoresis

Cheese polyacrylamide gel eletrophoresis (Ledford et al., 1966: Yamauchi and Kaminogawa, 1972) has been used as one of the most useful methods for cheese maturation testing as a test for the degradation of casein in cheese by various proteolytic enzymes. In this experiment, based on the above method was carried out by modifying the method of Wong (1975) and Bae (1989), the results obtained are shown in Figures 4 and 5 below.

Figure 4 is a photograph of the results of electrophoresis of the disclosure appenzeller-type cheese, 칡 addition Appenzeller-type cheese of Examples 10-12.

Fig. 5 is a photograph showing the results of electrophoresis of the cheddar cheese of the present disclosure and the perilla leaf added cheddar cheese of Examples 31 to 33.

Referring to FIGS. 4 and 5, it can be seen that the useful natural product-containing cheese according to the present invention generates a large amount of bands showing a high degree of protein degradation in comparison with the published cheese, and thus has a high degree of protein degradation. These results indicate that various biologically active substances contained in useful natural products affect the tissue development inside the cheese and the enzyme activity of lactic acid bacteria during the ripening of the cheese, thereby promoting the ripening of the cheese and contributing to the flavor production.

Experimental Example 3: Component Analysis of Useful Natural Product-Containing Cheese

The components of the useful natural product-containing cheese prepared in the above example were measured and shown in Table 2 below.

(1) Saponin Content of Ginseng Added Appenzeller Cheese

Saponin was set as an index component of ginseng-added apenzeler-type cheese, and the content of saponin in the ginseng-added apenzeler-type cheese prepared in Examples 7 to 9 was measured according to the maturation period, and is shown in FIG. 6.

Figure 6 is a graph showing the change in the content of saponin compound with the aging period of the ginseng-added appenzeller-type cheese prepared in Examples 7-9.

Referring to Figure 6, the saponin compound in the cheese appeared to tend to increase after 6 weeks of aging and then decreased. These results indicate that the total saponin content in the cheese increased up to 6 weeks after fermentation compared to the cheeses prepared before fermentation. Rather, it is interpreted as an advantageous result to improve the quality of the product and at the same time confer saponin functionality due to the proper ripening of the cheese.

(2) Alginic acid content of kelp-containing cheddar cheese

Alginate was set as an indicator component of kelp-added cheddar cheese, and the saponin content in the kelp-added cheddar-type cheese prepared in Examples 37 to 39 was measured according to the maturation period, and is shown in Table 5 below.

 division Aging time (Note) Recovery rate (%) 0 3 6 9 15 Example 37 10.3 mg 11.4 mg 12.8 mg 13.1 mg 16.8 mg 50.6 Example 38 22.5 mg 28.9 mg 29.4 mg 30.8 mg 30.9 mg 56.0 Example 39 56.3 mg 59.1 mg 63.9 mg 65.8 mg 66.5 mg 61.2

Referring to Table 5, the content of alginic acid remaining in 0.5%, 1%, and 2% added kelp before aging is 10.3 mg, 22.5 mg, and 56.3 mg, respectively. It was. The average recovery rate of the whole sample range ranged from 50 to 61%, and the higher the amount of kelp, the higher the tendency.

These results indicate that the addition of kelp during cheese production can impart the functionality of kelp.

Experimental Example 4: Shelf-life Measurement

(1) Appenzeller-type cheese containing bokbunja juice

TBA (Thiobarbituric acid) value was measured while storing the bokbunja juice-containing appenzeller-type cheese prepared in Examples 16 to 18 and the cheese disclosed in Comparative Example 1 for 6 months, and the obtained results are shown in FIG. 7.

FIG. 7 is a graph showing changes in TBA values according to storage periods of the published cheese of Comparative Example 1 and the bokbunja juice-containing appenzeller-type cheese prepared in Examples 16 to 18. FIG.

Referring to FIG. 7, there was almost no difference from the control cheese of Comparative Example 1 until about 2 months of storage, but showed a very high difference in the sample after 2 months of storage, and the disclosure of Comparative Example 1 after 4 months of storage. In the case of cheese, the TBA levels rise sharply and the shelf life is up to three months. However, in the case of cheese containing Bokbunja juice according to the present invention, the TBA value was very low even after 4 months, and the cheese of Example 21, in which 6% of Bokbunja juice was added, had a TBA value of 0.109 meq / kg, which was at least two months longer than the control cheese. It can be seen that the shelf life can be extended.

(2) seaweed-containing cheddar cheese

The TBA (Thiobarbituric acid) value of the laver-containing cheddar cheese prepared in Examples 34 to 36 and the comparative control cheese of Comparative Example 2 were refrigerated for 5 weeks, and the obtained results are shown in FIG. 8.

FIG. 8 is a graph showing changes in TBA values according to storage periods of the control control cheese of Comparative Example 2 and the laver-containing cheddar cheese prepared in Examples 37 to 39. FIG.

Referring to FIG. 8, up to 3 weeks of storage, there was almost no difference from the control cheese of Comparative Example 2, but the sample after 5 weeks of storage showed a very high difference.

The useful natural product-containing cheese according to the present invention can shorten the aging time of the cheese and increase its shelf life. In particular, using the useful natural products to develop a cheese that fits the taste of Koreans, and to develop a new brand luxury cheese with a unique name for each useful natural product.

1 is a graph showing the NPN content change with the maturation time during the preparation of green tea-added appenzeller-type cheese and published cheese of Examples 1 to 3.

Figure 2 is a graph showing the NCN content change according to the ripening time in the green tea-added appenzeller-type cheese and the published cheese of Examples 1 to 3.

Figure 3 is a graph showing the change in WSN content according to the ripening time when the green tea-added appenzeller-type cheese and the published cheese of Examples 1 to 3.

Fig. 4 is a photograph of electrophoresis results of a noticeable appenzeller-type cheese and the addition of Appenzeller-type cheese of Examples 10 to 12.

Fig. 5 is a photograph of electrophoresis results of a cheddar cheese, a perilla leaf added cheddar cheese of Examples 34 to 36.

Figure 6 is a graph showing the change in the content of the saponin compound according to the aging period of the ginseng-added appenzeller-type cheese prepared in Examples 7-9.

Figure 7 is a graph showing the change in TBA value according to the storage period of the published cheese of Comparative Example 1 and the bokbunja juice containing appenzeller-type cheese prepared in Examples 19-21.

FIG. 8 is a graph showing changes in TBA values according to storage periods of the published cheese of Comparative Example 2 and the laver-containing cheddar cheeses prepared in Examples 37 to 39. FIG.

Claims (11)

A useful natural product-containing cheese prepared by using one useful natural product selected from the group consisting of green tea, mulberry leaves, perilla leaves, 칡, ginseng, bokbunja, raspberries, audi, grapes, cornus, kelp, 톳, laver, and mixtures thereof. The method of claim 1, The useful natural product is a useful natural product containing cheese is 0.1 to 10.0% by weight in the cheese composition. The method of claim 1, The said cheese is a useful natural product cheese which is an appenzeller type cheese and a cheddar type cheese. a) sterilizing the crude oil; b) solidifying the mixture to produce a curd; c) cutting the curd and stirring to remove whey, compressing and molding the curd, and then salting; And d) during the manufacture of the cheese comprising the step of aging the salted curd, the useful natural products are mixed with raw milk in step a) and then sterilized, or the curd or cut curd with whey removed in step c) A method for producing a useful natural product-containing cheese according to claim 1, which performs a step of pressing after mixing. The method of claim 4, wherein A process for producing a useful natural product-containing cheese, wherein the crude oil: useful natural product is mixed at a weight ratio of 1: 0.01 to 1: 0.10. The method of claim 4, wherein The useful natural product is one juice selected from the group consisting of sesame juice, ginseng juice, bokbunja juice, raspberry juice, mulberry juice, grape juice, cornus juice, and mixtures thereof, or Method for producing a useful natural product-containing cheese that uses one powder selected from the group consisting of green tea powder, mulberry leaf powder, perilla leaf powder, 칡 powder, ginseng powder, kelp powder, 톳 powder, laver powder, and mixed powder thereof . The method of claim 4, wherein Step b) is a useful natural product-containing cheese that is cooled to a temperature suitable for fermentation by the starter after the pasteurized mixture in step a), inoculated and fermented by the starter, and then coagulated by the addition of a rennet (coagulase). Manufacturing method. The method of claim 7, wherein The starter ALP-DIP D (CHOOZIT Alp D , 2005) (Danisco, Denmark:..... Lactococcus lactis subsp, cremoris, Laccococcus lactis subsp lactis, Lactococcus lasctis subsp lactis biovar diacetylactis, Streptococcus salvarius subsp thermophilus, Lactobacillus helveticus, Lactobacillus lactis > and EZAL ^® Dried KAZU 1, 2005 (Rhodia Co., France: Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus), or Visbyvac Probat 505 (HM505, 2005) (Danisco, Denmark:..... Lactococcus lactis subsp, Laccococcus lactis subsp cremorla, Lactococcus lasctis subsp lactis biovar diacetylactis, Leuconostoc mesenteroides subsp cremoris) would of useful natural products Method for producing cheese containing. The method of claim 7, wherein The rennet is a liquid rennet (Chr. Hansen Co. Denmark), using 0.1 to 0.4 ml per 1 kg of crude oil is a method of producing a useful natural-containing cheese. The method of claim 4, wherein In step c), the curd is cut to a size of 0.8 to 1.0 cm 3, stirred at 30 to 34 ° C. to remove primary whey (pH 6.2), and warm water at 70 to 80 ° C. is added to increase the temperature of 1 ° C./3 min. Warmed to 38-40 ℃ at a rate and stirred to remove the remaining 1/3 of the whey; Press the curd together with whey to one wall in the bet and pre-press with 1 times the cheese weight (cheese weight), cut it to the mold, and press 2 times to 50 times the weight of the cheese. and, A method of producing a useful natural product-containing cheese, wherein the cheese is taken out of the mold, immersed in cooling water at 0 to 4 ° C., and stored at low temperature, followed by immersion in 20% brine. The method of claim 4, wherein The method of producing a useful natural product-containing cheese that is carried out for 3 months to one year at a temperature of 10 to 15 ℃, humidity of 80 to 95% is maintained in step d).

Images