KR20090114761A - Cheese comprising vitis coignetiae processed food and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A cheese containing Vitis coignetiae processed food, and a preparation method thereof are provided to shorten an aging period while maintaining proliferation degree of lactobacillus. CONSTITUTION: A cheese contains 0.1-10.0wt% Vitis coignetiae processed food. The Vitis coignetiae processed food is Vitis coignetiae juice or Vitis coignetiae wine. The cheese is Gouda cheese, Andeere Gourmet cheese, Cheddar cheese, or Goutaler cheese. A method for preparing the cheese comprises the following steps of: blending raw milk and Vitis coignetiae processed food; sterilizing the blend and coagulating to obtain curd; cutting the curd and removing whey; molding and salting the curd; drying the salted curd; and aging the curd to obtain the cheese.

Description

Cheese containing processed wild grapes and its manufacturing method {CHEESE COMPRISING VITIS COIGNETIAE PROCESSED FOOD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a processed food containing cheese and a manufacturing method thereof, and more particularly, by using a processed wild food in the manufacture of cheese shortening the maturation period of the cheese and by developing a cheese that meets the tastes of the Korean people high value of each region The present invention relates to a processed food-containing cheese and a manufacturing method thereof that enables the development of cheese.

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 Italy Parma, Emmental cheese originated in Switzerland Emmental, Gauda cheese originated in North Holland, Edam cheese originated in North Holland, Edam cheese originated in North Holland, Cheddar originated in England, Cheddar, France In camembert cheese, brick cheese made in the United States, Roquefort cheese originated in French Roquefort, cottage cheese, fresh cheese that is not matured, usually made from skim milk, cream cheese that is not aged with cream or creamed milk, etc. There is this. The cheese may be prepared by mixing different kinds of natural cheese to give a taste to the taste according to the combination of the raw cheese.

Cheese is produced in France, Italy, and in many countries in Northwest Europe, North America, and Oceania. In Europe, it accounts for about half of the world's production. Global production continues to increase and trade is plentiful. Koreans' cheese consumption is much lower than Europeans, but has recently increased rapidly due to the development of the food service industry and the westernization of eating habits.

However, if you look at the phenomenon of Korean cheese consumption, processed cheeses and unmatured fresh cheeses (mozzarella, cream) are centered and imported cheeses are being rejected by the consumers due to their unique flavors, meeting the needs of consumers' well-being and LOHAS. Korean cheese manufacturing technology development is urgently required.

Therefore, the present inventors conducted a study on the development of Korean-style cheese that has the quality of Western tradition while satisfying the traditional palatability of Koreans by incorporating wild grapes, a natural resource existing in Korea, Korea's existing useful natural resource, into natural cheese. As a result, the establishment of the cheese manufacturing technology and the optimal blending ratio and blending technology to suit the taste of Koreans, the present invention was completed based on this.

An object of the present invention is to add a processed wild food to the cheese to maintain the proliferation of lactic acid bacteria during natural cheese ripening, increase the proteolytic enzymes to shorten the maturation period of the cheese, giving the functionality of the wild grapes It is to provide a processed food-containing cheese and its manufacturing method.

In order to achieve the above object, the present invention

Provided cheese containing wild grape processed foods.

At this time, the processed wild grapes are wild grape juice or wild grape wine.

In addition, the present invention

a) sterilizing the mixture obtained by mixing crude oil and wild berry processed food;

b) solidifying the sterilized mixture to prepare a curd;

c) cutting the curd and stirring to remove whey, shaping and then salting it; And

d) aging the salted curd after drying

It provides a method for producing a cheese comprising a.

Wild grape processed food-containing cheese according to the present invention can shorten the aging period of the cheese. In particular, by adding processed wild foods to produce natural cheese, not only the physiological functionality of these useful natural products is secured, but also the development of branded cheese that meets the European cheese level in terms of quality and flavor. It becomes possible.

Hereinafter, the present invention will be described in more detail.

Cheese according to the present invention is prepared including processed wild grapes.

As used throughout the present specification, processed wild grapes refers to foods that have been processed or processed in a form that is easy to eat in order to increase shelf life using wild grapes. At this time, the wild grapes are wild grapes ( Vitis) coignetiae ) and the same genus Vitis amurensis , Vitisamurensis for . glabrescens ), Raven ( Vitis Thunbergii var . sinuata ), including the saline ( Vitis flexuosa ).

The wild grape processed food is not particularly limited in the present invention, and those manufactured or marketed directly are used. Typically, juice of wild grapes or wild grape wine is possible.

Such wild grape processed foods contain 0.1 to 10.0% by weight, preferably 0.2 to 5.0% by weight in the cheese composition. The content of the processed wild grapes is involved in protein degradation and rancidity during cheese ripening, and used appropriately within the above range to secure flavor and impart functionality of wild grapes without affecting the tissue of the cheese.

Cheeses containing processed wild grapes can be made from almost all kinds of known cheeses, but are preferably Gouda cheese, Anderre Goumet cheese, Cheddar cheese, and Gautaler. Goutaler) cheese is possible.

Sanmaru contains more than 10 times more calcium and phosphorus than regular grapes, so it is highly effective in preventing heart disease and effective in low blood pressure, stomach cancer, lung disease, osteomyelitis and various skin diseases. ought. In addition, it helps cleanse the human body, so that women are good for beauty and men are full of blood, and it is excellent for preventing vascular diseases and clears blood.

Purple anthocyanin-based pigments are known to prevent heart disease and stroke by preventing deposits in arteries.

In the present invention, by selecting the wild grapes, processed them in the form of juice or wine and added to the cheese to produce a distinctive color (purple) peculiar to the wild grapes, it is possible to manufacture a wild grape cheese that can impart the functionality of the wild flowers. .

Therefore, the cheese according to the present invention has various effects not only the cheese itself but also the wild grape itself.

Referring to the preferred Experimental Example 1 of the present invention, the wild grape processed food-containing cheese of the present invention has a decrease in the number of lactic acid bacteria with the aging period is shorter than the coarse cheese of the comparative example does not contain the wild grape processed food, the aging time is shortened It can be confirmed that.

In addition, referring to Preferred Experimental Example 2 of the present invention, each of the casein degradation products increased as the aged processed food-containing cheese of the present invention matured. Through these results, it was found that the components in processed wild grapes affected the growth of lactic acid bacteria and enzyme activity, thereby promoting the ripening of cheese, which influenced the tissue development of cheese.

In addition, referring to the preferred experimental example 3 of the present invention, as a result of measuring the anthocyanin content of processed wild grapes containing cheese, the recovery of anthocyanin is measured, it is possible to impart the functionality of wild grapes to the cheese according to the addition of processed wild grapes Could know.

These useful natural products cheese

a) sterilizing the mixture obtained by mixing crude oil and wild berry processed food;

b) solidifying the sterilized mixture to prepare a curd;

c) cutting the curd and stirring to remove whey, shaping and then salting it; And

d) to prepare the salted curd after drying.

First, crude oil and wild berry processed food which are commonly used to make cheese are mixed and then sterilized at low or high temperature (step a).

In an embodiment of the present invention, the pasteurization was performed to a temperature of 63 ° C. for about 30 minutes from the refrigeration temperature by a bat type, followed by a pasteurization of cooling to 32 ° C. immediately.

At this time, the mixed processed wild grapes use wild grape juice or wild grape wine.

The content of processed wild berry mixed with the crude oil is a crude oil: wild berry processed food in a weight ratio of 1: 0.01 to 1: 0.10, preferably 1: 0.02 to 1: 0.05, for example 10 per 1 kg of crude oil To 100 g. The content of the processed wild grapes is related to the number of lactic acid bacteria, degree of protein degradation and wild grape functionality, and when used within the above range, the optimum effect is obtained.

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

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

The starter uses a lactic acid bacteria starter, preferably ALP-DIP D (CHOOZIT Alp D, 2005) (Danisco., Denmark: Lactococcus lactis subsp, c remoris, Lactococcus lactis subsp. lactis , Str . salvarius subsp . thermophilus, Lactobacillus lactis ) .

This starter is used at 5 to 20 g for 1.0 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 0.01 to 0.03 parts by weight based on 100 parts by weight 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 stirred to remove whey, molded and then salted (step c).

Specifically, the curd is cut (cut) at about 0.5 to 1.0 cm 3, for 5 minutes, thereby healing the outer surface of the curd and discharging the whey therein.

The cut curd is mixed and stirred to remove whey. At this time, in the case of Gauda cheese, Gautaler cheese, the whey is stirred after addition or warming to further remove whey.

Subsequently, molding is carried out in a mold, and the molded cheese is pressed to perform compression. At this time, in the case of Gauda cheese and Anderore Gourmet cheese, after preliminary pressing is carried out into a mold to perform the molding.

Subsequently, the cheese is immersed in 20% brine to carry out dyeing and salting.

The salt is a process of adding salt to the shaped curd, the taste, moisture content and mass of the cheese varies depending on the amount of salt. The salting method may be a method of dipping the molded curd in 20% concentration of brine or applying a dry salt to the surface, it is not particularly limited in the present invention.

Next, aged salted curd is aged to prepare a processed food-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 1 to 3 months at 10 to 15 ℃, where the relative humidity is maintained at 80 to 95%.

Each of these steps follows a specific manufacturing method depending on the type of cheese, such as Gauda cheese, Anderer Gourmet cheese, Cheddar cheese or Gautaler cheese.

The manufacturing method of processed wild grapes containing cheese according to the present invention comprising such a step is different from the method of mixing with the crude oil before the fermentation process of cheese, unlike the conventional cheese is prepared by mixing a variety of additives to the aged cheese have.

In addition, since there is a difference between the components of European crude oil and Korean crude oil, it is possible to establish a manufacturing process of cheese suitable for crude oil situation in Korea through the manufacturing method proposed in the present invention. The cheese produced through these steps is softened by the breakdown of protein and fat when matured, and in the case of cheese containing wild grapes, the protein and fat are further activated to further break down the tissues, resulting in more flavor and flavor. Very excellent.

Hereinafter, preferred examples 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.

[ Go  Cheese]

Example  One: Wild flowers  Juiced Go  Manufacture of cheese

70 kg of fresh crude oil (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in farms near Suncheon University Dairy Training Center, Seomyeon, Suncheon.

The wild grape juice corresponding to 4% by weight of the crude oil was added to the crude oil, which was warmed by stirring and warmed, pasteurized at 63 ° C for 30 minutes, and then rapidly cooled to 32 ° C.

Starter equivalent to 1% by weight of crude oil in cooled crude oil (CHOOZIT ^TM Alp D ( Lactococcus, Danisco, Germany) lactis subsp, c remoris , Lactococcus lactis subsp. lactis, Str . salvarius subsp . thermophilus , Lactobacillus lactis )) and 0.02% by weight of calcium chloride were added. At this time, the starter was incubated in 10% sterilized reduced skimmed milk and used while refrigerated.

After incubation until the acidity of the crude oil increased by 0.02% after the starter inoculation, the liquid rennet was coagulated by adding 0.019% by weight of the crude oil to stop the crude oil and stopping stirring.

The solidified curd was then cut using a 10 mm curd knife and stirred slowly so that the curd did not break for 15 minutes.

Next, the whey was first removed by the height of curd and the lactose was diluted to make the cheese with a mild taste. The whey was first removed by the height of the curd and stirred while gradually adding the amount of whey removed from 70 to 80 ° C of hot water. At the same time slowly warmed to 38 ℃ for 30 minutes.

It was then stirred for 1 hour to drain whey in the curd at a temperature of 38 ° C. The whey was then removed twice for prepress until the whey was slightly higher than the curd.

Next, preliminary compression was performed for 40 minutes in whey to block the inflow of air into the curd to prevent the occurrence of mechanical holes. It was then molded into a kadovac mold. After molding, pressing was conducted at a pressure of 2 bar for 60 minutes, 3 bar for 30 minutes, and 4 bar for 30 minutes, and the position of the cheese was reversed when the pressure was raised.

The pressed cheese was soaked in cooling water and left overnight. After that, it was immersed in salt water for 8 hrs / kg and salted, and then surface dried. Then, bio plastic was applied and aged for 5 weeks under conditions of 15 ° C. and R / H 95%, and the sorghum juice was added. Cheese was prepared.

[ Anderer Gourmet  Cheese]

Example  2: Wild flowers  Juiced Anderer Gourmet  Manufacture of cheese

70 kg of fresh crude oil (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in farms near Suncheon University Dairy Training Center, Seomyeon, Suncheon.

The wild grape juice corresponding to 4% by weight of the crude oil was added to the crude oil, which was warmed by stirring and warmed, pasteurized at 63 ° C for 30 minutes, and then rapidly cooled to 32 ° C.

Starter equivalent to 0.3% by weight of crude oil in cooled crude oil (CHOOZIT ^TM Alp D ( Lactococcus, Danisco, Germany) lactis subsp, c remoris , Lactococcus lactis subsp. lactis, Str . salvarius subsp . thermophilus , Lactobacillus lactis )) and 0.02% by weight of calcium chloride were added. At this time, the starter was incubated in 10% sterilized reduced skimmed milk and used while refrigerated.

After incubation for 40 minutes after starter inoculation, the liquid rennet was coagulated by adding 0.012% by weight of the crude milk to stop coagulation and stopping stirring.

The cured curd was then cut using a 10 mm curd knife, stirred slowly for 25 minutes without breaking the curd and then warmed to 40 ° C. for 20 minutes.

Next, water at 70 ° C. corresponding to 10% by weight of the crude oil was added for 5 minutes, and the temperature of the crude oil was 45 ° C., followed by stirring for 10 minutes. Whey equivalent to 10% by weight of crude oil was removed and pre-pressurized to 0.06 bar in whey.

Subsequently, molding was performed using a round mold having a height of 8-9 cm and a diameter of 27.5 cm, and then pressed for 20 minutes at a pressure of 0.12 bar, the cheese was inverted and pressed for 20 hours at a pressure of 0.2 bar.

Soak for 24 hours in 22% brine for salting. The surface of the salted cheese was dried, and aged for 12 weeks in a aging room at 12-13 ° C. and R / H 85-90% to prepare a wild grape juice-containing Anderor Gourmet cheese.

[Cheddar cheese]

Example  3: Wild flowers Wine  Preparation of Cheddar Cheese

70 kg of fresh crude oil (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in farms near Suncheon University Dairy Training Center, Seomyeon, Suncheon.

The wild grape wine corresponding to 4% by weight of the crude oil was added to the crude oil, it was heated while stirring and then pasteurized and pasteurized at 63 ℃ for 30 minutes, and then rapidly cooled to 32 ℃.

Starter equivalent to 1% by weight of crude oil in cooled crude oil (CHOOZIT ^TM Alp D ( Lactococcus, Danisco, Germany) lactis subsp, c remoris , Lactococcus lactis subsp. lactis, Str . salvarius subsp . thermophilus , Lactobacillus lactis )) and 0.02% by weight of calcium chloride were added. At this time, the starter was incubated in 10% sterilized reduced skimmed milk and used while refrigerated.

After incubation for 40 minutes and coagulated by adding 0.019% by weight of liquid rennet of crude oil.

The cured curd was then cut using a 10 mm curd knife, stirred slowly for 25 minutes without breaking the curd and then warmed to 38 ° C. for 30 minutes. Stir at 38 ° C. until the pH of whey is between 6.1 and 6.2 and remove the whey completely.

Next, a mat of curd was formed in a vat, and cheddar was performed at 15 minute intervals until the pH of the curd became 5.8. The cheddar curd was cut to a constant size of 1.5 cm ³ , and salt was added using 1.7 wt% of the curd, followed by molding using a square mold.

Then, after pressing overnight, the surface was dried and vacuum-packed, aged for 12 weeks in a aging chamber of 12 ~ 13 ℃, R / H 85 ~ 90% to prepare a wild grape wine-containing cheddar cheese.

[ Gautaler  Cheese]

Example  4: Wild flowers Wine  Used Gautaler  Manufacture of cheese

70 kg of fresh crude oil (Hpstein 0.14%, pH 6.8) of Holstein-Friesian cows were raised and used in farms near Suncheon University Dairy Training Center, Seomyeon, Suncheon.

The wild grape wine corresponding to 4% by weight of the crude oil was added to the crude oil, it was heated while stirring and then pasteurized and pasteurized at 63 ℃ for 30 minutes, and then rapidly cooled to 32 ℃.

Starter equivalent to 0.7% by weight of crude oil in cooled crude oil (CHOOZIT ^TM Alp D ( Lactococcus, Danisco, Germany) lactis subsp, c remoris , Lactococcus lactis subsp. lactis, Str . salvarius subsp . thermophilus, Lactobacillus lactis )) and 0.02 wt% calcium chloride and 0.002 wt% Propionibacterium shermanii DVS powder were added. At this time, the starter was incubated in 10% sterile reduced skimmed milk and used while refrigerated.

After incubation for 30 minutes and coagulated by adding 0.022% by weight of liquid rennet of crude oil.

The solidified curd was then cut to a size of 5 to 10 mm using a 10 mm curd knife and stirred slowly for 30 minutes to prevent the curd from breaking. Whey amounted to 30% by weight of crude oil was removed.

Next, the crude oil was warmed for 30 minutes, and the crude oil was raised from 32 ° C. to 45 ° C. and stirred for 60 minutes. After stirring, the whey was completely removed and molded using a round mold.

It was then pressed for 18 hours at a pressure of 0.3 to 0.9 bar and then soaked in 20% brine for 48 hours for salting. After salting, the surface was dried, vacuum-packed, and aged for 3 months in a ripening room at 12-13 ° C. and R / H 85-90% to prepare a wild grape wine-containing gautaler cheese.

Comparative example  1: Disclosure Go  Cheese

Gauda cheese was prepared in the same manner as in Example 1 except for the addition of wild grape juice.

Comparative example  2: Disclosure Anderer Gourmet  Cheese

Except for the addition of wild grape juice, Anderore Gourmet cheese was prepared in the same manner as in Example 2.

Comparative example  3: Disclosure Cheddar Cheese

Cheddar cheese was prepared in the same manner as in Example 3 except for the addition of wild grape wine.

Comparative example  4: Disclosure Gautaler  Cheese

A gautal cheese was prepared in the same manner as in Example 4 except for the addition of wild grape wine.

Experimental Example  1: Determination of Lactic Acid Bacteria in the Aging Process

The aging changes in the number of lactic acid bacteria during the cheese ripening prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were examined every 3 weeks at 0, 3, 6, 9, 12, and 15 weeks of aging.

As a specific test method, the sample was taken at 20 ° C using a homogenizer (M. Zipperer GmbH, Etzenbach, Germany) by putting a sample taken from saline and cheese titration in a ratio of 2: 1. Homogenization was repeated three times for 2 minutes at a maximum speed of 20,000 rpm, followed by pulverization. After 10-minute dilution according to the method of Richardson (1983), the colony number after 48 hours of incubation at 37 ° C. using a standard plate count method using MRS medium was measured. It was. The results are shown in Table 1 below and FIG. 1.

Measurement time (Note)  Lactic acid bacteria (c.f.u / g) Gauda cheese Lactobacillus (water c.f.u / g) Lactobacillus Count (c.f.u / g) Cheddar Lactobacillus Count (c.f.u / g) Gautaler Example 1 Comparative Example 1 Example 2 Comparative Example 2 Example 3 Comparative Example 3 Example 4 Comparative Example 4 0 9.215 9.79 8.64 10.065 8.245 9.215 8.875 10.6645 3 9.985 9.5025 9.01 10.187 10.2105 9.417 9.05 9.2 6 9.854 9.35 9.45 9.85 9.65 8.825 8.896 9.155 9 9.7 8.7 9.15 9.5475 9.542 8.75 8.78 8.94 12 9.36 8.45 9 8.65 9.474 8.644 8.345 8.725 15 8.94 8.445 8.66 7.46 8.975 8.475 7.885 8.485 % Increase 97 86 100 74 109 92 89 80

Referring to Table 1, the change in the number of lactic acid bacteria during the ripening of the wild grape processed food-containing cheese was generally higher than the cheese containing no wild grape processed food.

Referring to Figure 1 showing the growth rate of lactic acid bacteria, in the case of cheese of Examples 1 to 4, which is a processed food-containing cheese, the increase in the number of lactic acid bacteria after the aging period is more than the cheese of Comparative Examples 1 to 4 that do not contain a processed food High. From these results, it is thought that the addition of processed wild grapes affects the activity of lactic acid bacteria during fermentation, which may shorten the ripening period by increasing the number of lactic acid bacteria.

Experimental Example  2: Determination of Proteolysis in the Aging Process

Contents, pH of 12% TCA (Trichloroacetic acid) Soluble Non-protein Nitrogen Compound (NPN) which measures the total protein degradation level during the aging process of the cheese prepared in Examples 1 to 4 and Comparative Examples 1 to 4 4.6 The content of non casein nitrogen (NCN) and the water soluble nitrogen (WSN) content 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).

Determination of various nitrogen compounds during the decomposition of milk proteins during cheese ripening was carried out using Baros and Park (1994) to obtain a standard curve and a conversion formula using Tyrosine as a standard.

Figure 2 is a graph showing the change in NPN content according to the ripening time in the production of the published cheese of Examples 2 and 4 and the wild berry containing cheese of Examples 2 and 4, Figure 3 is a graph showing the change of NCN content 4 is a graph showing a change in WSN content. At this time, as the levels of NPN, NCN and WSN increases, it means that protein degradation increases.

2 to 4, it can be seen that as the cheese is matured, protein degradation occurs and the content of WSN, NCN, NPN, and the like increases. This is thought to increase with each casein degradation product as aging progresses.

Through these results, it can be predicted that the components in processed wild grapes 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  3: anthocyanin content analysis

Anthocyanin content in the cheese prepared in Examples 1 to 4 was analyzed, and the results are shown in Table 2.

Hydrochloric acid / methanol (1:99, v / v) was added 5 times (w / v) to 0.01 g of the sample, extracted at 4 ° C. for 6 hours or more, and diluted 10 times or 20 times with the extract to measure absorbance at 530 nm. . The standard curve was made by cyanidin-3-glycoside to convert the anthocyanin content.

division Anthocyanin content (mg)  Remarks Cheese (mg) Additive (mg) % Recovery Example 1 0.89 2.76 32.2 Wild grape juice addition Example 2 1.12 40.6 Example 3 0.43 1.73 24.8 Wild grape wine added Example 4 0.32 18.5

 Referring to Table 2, the anthocyanin content was higher than the cheese of Examples 1 and 2 with the addition of wild grape juice than the cheese of Examples 3 and 4 with the addition of wild grape wine, recovery was also high. Through these results, it can be seen that the addition of wild grapes during cheese production can impart the functionality of the wild grapes.

Experimental Example  4: sensory evaluation

Cheese with added wild berry composition was performed based on the quality evaluation method by sensory test. Sensory agents were 30 people who attended the 1st Korea Cheese Festival hosted by the Department of Animal Resource Science, Milk Science and Microbiology Laboratory, Sunchon National University. Was carried out.

In addition, the cheeses of Examples 1 to 4 for sensory test were aged for 12 weeks, and the samples were cut one day before the sensory test and used after 4 ° C. refrigeration.

Each sample was randomly examined for color taste organization, preference. The evaluation used a 9-point scale: `` Very fond 9 points, fond 8 points, normal likes 7 points, slightly likes 6 points, good or dislike 5 points, slightly dislikes 4 points, normal dislikes 3 points, very dislikes 2 Point, dislike 1 point ”and statistical processing was verified by Duncan's multiple range test using SAS (Statistical analysis syatem) program (SAS Institute., Cary, NC., 1990, USA). The results are shown in Table 3 below.

division Color Flavor Organization preference Example 1 3.90 ± 2.15 3.20 ± 1.98 4.63 ± 1.95 3.36 ± 2.28 Example 2 4.23 ± 1.97 4.86 ± 2.52 4.86 ± 2.22 4.83 ± 2.32 Example 3 3.56 ± 1.38 3.53 ± 1.67 4.70 ± 2.01 3.20 ± 1.73 Example 4 4.20 ± 1.98 3.90 ± 1.98 4.93 ± 1.98 3.53 ± 1.73

Referring to Table 3, it can be seen that the processed cheese of the present invention containing processed wild fruit has a good preference as a cheese having a mild flavor in accordance with the taste of Koreans.

1 is a graph showing the growth rate of lactic acid bacteria after 15 weeks of ripening cheese of the wild berry-containing cheese of Examples 1 to 4 and Comparative Examples 1 to 4.

Figure 2 is a graph showing the NPN content change with the maturation time in the production of the wild grape containing cheese of Examples 2 and 4 and the comparative cheese of Comparative Examples 2 and 4.

FIG. 3 is a graph showing changes in NCN content according to ripening time when the wild berry-containing cheeses of Examples 2 and 4 and the cheeses of Comparative Examples 2 and 4 were prepared.

Figure 4 is a graph showing the change in WSN content with the maturation time in the production of the wild grape containing cheese of Examples 2 and 4 and the comparative cheese of Comparative Examples 2 and 4.

Claims (12)

Cheese containing wild grapes processed food. According to claim 1, wherein the processed wild fruit food Cheese, which is a berry juice or wild grape wine. According to claim 1, wherein the wild flowers are A cheese having 0.1 to 10.0% by weight in the cheese composition. The method of claim 1, wherein the cheese A cheese that is Gauuda cheese, Anderer Gourmet cheese, Cheddar cheese or Gautaler cheese. a) sterilizing the mixture obtained by mixing crude oil and wild berry processed food; b) solidifying the sterilized mixture to prepare a curd; c) cutting the curd and stirring to remove whey, shaping and then salting it; And d) aging the salted curd after drying Method of producing a cheese containing. According to claim 5, wherein the processed wild fruit food Method of producing cheese using wild grape juice or wild grape wine. The method of claim 5, wherein the crude oil: The manufacturing method of the cheese which mixes at 1: 0.01-1: 0.10 weight ratio. The method of claim 5, wherein step b) The pasteurized mixture in step a) is cooled to a temperature suitable for fermentation by a starter, followed by inoculation with the starter, followed by coagulation by addition of a rennet (coagulase). The method of claim 8, The starter is ALP-DIP D (CHOOZIT Alp D, 2005) (Danisco., Denmark: Lactococcus lactis subsp, c remoris , Lactococcus lactis subsp. lactis , Str . salvarius subsp . thermophilus , Lactobacillus lactis ) is a method for producing a cheese. The method of claim 8, wherein the rennet It uses a liquid rennet, 0.01 to 0.03 parts by weight based on 100 parts by weight of crude oil. The method of claim 8, wherein step c) Cut the curd and stir, warm and stir to remove whey, It is molded into a mold, press-molded cheese is carried out compression, Method of producing a cheese that is immersed in brine to carry out salting. The method of claim 4, wherein the ripening of step d) Method of producing a cheese that is carried out for 1 month to 3 months at a temperature of 10 to 15 ℃, a relative humidity of 80 to 95%.

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