KR20110123296A - Preparation method of cheese comprising hot pepper powder - Google Patents

Abstract

PURPOSE: A producing method of natural cheese containing red pepper powder is provided to offer the excellent functionality of the red pepper powder to users. CONSTITUTION: A producing method of natural cheese containing red pepper powder comprises the following steps: adding a citric acid solution to sterilized milk to obtain curds; hardening the curds before removing whey; adding 0.3-0.7wt% of red pepper powder into the curds, and salting; and molding and compressing the curds before aging.

Description

Preparation method of cheese comprising hot pepper powder

The present invention relates to a method for producing natural cheese added pepper powder that can enhance the taste and functionality by grafting natural cheese and pepper.

Cheese is a fermented food known to humans thousands of years ago, and there are more than 1,500 varieties of cheese. Cheese is a food made mainly from a curd, a semi-solid substance that is formed when milk is solidified. When the curd is formed, fat particles are wrapped in proteins to solidify and precipitate together. Therefore, cheese can be seen that the protein and fat in milk is about 1/10 of the concentration, and generally cheese contains 20 to 30% protein and fat. There are more than 1,500 types of cheese, but there are similar ones and very different ones, depending on the type, size, age, crude oil, additives, packaging method and the region of manufacture.

Until the mid-19th century, cheese had been made mainly from unpasteurized crude in farms and monasteries, but since Louis Pasteur developed pasteurization, stable cheese production has become possible, and famous cheeses have been established in every region.

After the independence of Korea, cheese began to be imported as Western food culture entered. In 1976, it was produced by Belgian brides in Imsil-gun, Jeonbuk. With the rapid growth of the national economy and the improvement of national income, the consumption of Korean consumers is gradually becoming westernized, and domestic cheese consumption is rapidly increasing. Therefore, cheese is positioned as an important food industry that plays a role in promoting the national health of Korea as a major source of milk protein, calcium and fat.

In addition, recently, as consumers prefer foods that ensure health and safety for various foods, cheeses have also preferred high-performance and high-quality products. Many food manufacturers have been interested in the development of new high-performance cheese according to the preferences of consumers, and various new cheeses are released one after another to meet the expectations of consumers. Looking at the prior art for the new cheeses developed so far, Republic of Korea Patent Publication No. 2009-0045492 discloses a method for producing cheese using deep water with excellent taste and nutrition, Republic of Korea Patent No. 623002 is the main ingredient Processed cheese and a method for producing the same are disclosed, Republic of Korea Patent No. 402419 discloses processed cheese containing kimchi and a method of manufacturing the same, Republic of Korea Patent No. 759150 reinforce calcium supplementation is added Information on cheese is disclosed. However, most of the high-functional cheeses developed by these conventional techniques are processed cheeses, and the technology for natural cheese-type high-functional cheeses has not been developed yet.

Meanwhile, pepper pepper (Capsicum annual plant belonging to the pool of Solanaceae Annuum L.), or a variety of its fruit, has been used mainly as a spice to flavor foods, but has recently been studied in various ways with increasing interest in adult diseases and well-being. Capsaithin (Capsanthin), Capaorubin, vitamin, Capsaicin, and organic acids are the main ingredients of hot pepper, which is capsaicin. Among the 5 homologues, capsaicin and dehydrocapsaicin are the main ingredients of spicy taste.

Studies on the efficacy of capsaicin include: humoral immune enhancement, oncogene expression control and anti-personal pathogenic effects (Ju et al. 1995), functional dyspepsia improvement (Son et al. 2002), and energy metabolic rate enhancement (Lim et al., 1997). , Bactericidal action (Jung et al. 1976). It has been reported that 3T3-L1 cells have effects such as induction of apoptosis and inhibition of adipogenesis (Chin et al. 2007).

In order to solve the above problems, the present inventors, while developing a new cheese product that is suitable for Korean taste and excellent in taste and nutrition, when the cheese is manufactured by adding red pepper powder, the taste and color are excellent, and the functionality The present invention was completed by confirming that reinforced cheese can be produced.

Accordingly, it is an object of the present invention to provide a method for preparing natural cheese added with red pepper powder, which has a feature that is excellent in functionality and quality, suitable for Korean taste.

In order to achieve the above object, the present invention comprises the steps of (a) preparing a curd (curd) by adding a citric acid (citric acid) solution to the sterilized crude oil; (b) removing whey after solidifying the curd; (c) adding red pepper powder and salting; And (d) provides a method for producing a natural cheese added pepper powder comprising the step of aging after performing the molding and compression.

In one embodiment of the present invention, prior to the step (a) using a skim milk powder can be further performed to standardize crude P / F to 1.2.

In one embodiment of the present invention, in the step (c), the red pepper powder is a mixture of spicy flavor varieties (No. 211) and mild flavor varieties (No. 213) in a ratio of 50: 50 to the curd weight It may be added in 0.3 to 0.7% by weight relative to the.

In one embodiment of the present invention, in the step (c), the salting treatment may be carried out by adding the salt in 1 to 2% by weight based on the weight of the curd.

In addition, the present invention (a) after the pasteurization of crude oil and cooling; (b) adding a starter to the sterilized crude oil to ferment and solidify to produce a curd; (c) stirring the solidified curd to remove whey; (d) adding pepper powder to the whey-free curd; (e) mating the curd and then stretching; And (f) provides a method for producing a natural cheese added pepper powder comprising the step of molding, pressing and salting after aging.

In one embodiment of the present invention, in the step (b), the starter (liquid phase) may be added in an amount of 1.0 to 2.0% by weight based on the crude oil.

In one embodiment of the present invention, in the step (b), the starter is Streptococcus spp., Streptococcus spp., Lactobacillus spp., Bifidobacterium spp., Bifidobacterium spp. Leuconostoc strains spp.), Lactococcus spp., and one or more starter strains selected from the group consisting of probiotics can be cultured.

In one embodiment of the present invention, the solidification of the step (b) may be made by adding rennet in an amount of 0.1 ~ 0.5ml relative to 1.0Kg of crude oil.

In one embodiment of the present invention, the calcium chloride in step (b) may be further added in 0.1 to 0.2% by weight based on 1.0Kg of crude oil.

In one embodiment of the present invention, the curd cut in step (c) is stirred for 20 to 40 minutes at 30 to 35 ℃, then slowly warmed for 20 to 40 minutes from 30 to 35 ℃ 45 to 50 ℃ Whey can be removed when the pH is between 5.5 and 6.5.

In one embodiment of the present invention, in the step (d), the red pepper powder is a mixture of hot flavor varieties (No. 211) and mild flavor varieties (No. 213) in a ratio of 50: 50 to the curd weight It may be added in 0.3 to 0.7% by weight relative to the.

In one embodiment of the present invention, the mating in the step (e) inverts the mat until the pH is 5.1 to 5.2, the stretching can be performed by hot water in 80 ~ 85 ℃ hot water.

In one embodiment of the present invention, the salting treatment of step (f) may be carried out by soaking the curd in which the whey is removed in 15 to 25% brine.

The method of manufacturing natural cheese with red pepper powder according to the present invention has nutritional value due to the beneficial ingredients such as capsaicin, vitamins and minerals contained in red pepper as the red pepper powder is added to crude oil, which is a main ingredient in the manufacture of cheese. And natural cheese with improved functional value, and can effectively maintain the optimum pH and lactic acid bacteria required for cheese ripening. In addition, by combining the unique taste of cheese and Korean-friendly taste, it is possible to satisfy consumer's preference according to traditional taste, and it is possible to manufacture Korean natural cheese with excellent taste, aroma and color as well as high quality. It works.

Figure 1 shows the palatability test results of Caiso Blanco cheese prepared by adding a pepper for selecting the appropriate amount of pepper powder.
Figure 2 shows the palatability test results of the string cheese prepared by adding pepper for selecting the appropriate blending amount of pepper powder.
Figure 3 shows the pH change during storage of caybean Blanco added pepper powder according to the present invention.
Figure 4 shows the change of the total bacterial counts during storage of the Cayenne Blanco cheese added pepper powder according to the present invention.
Figure 5 shows the result of measuring the protein degradation by electrophoresis of the cayenne Blanco cheese added pepper powder according to the present invention.
Figure 6 shows the palatability test results of pepper powder added Caiso Blanco cheese according to the present invention.
Figure 7 shows the sensory test results of red pepper powder added Caiso Blanco cheese according to the present invention.
Figure 8 shows the pH change during storage of the pepper powder added string cheese according to the present invention.
Figure 9 shows the change in viable cell number during storage of pepper powder added string cheese according to the present invention.
Figure 10 shows the results of measuring protein degradation by electrophoresis during storage of the pepper powder-added string cheese according to the present invention.
Figure 11 shows the palatability test results of pepper powder added string cheese according to the present invention.
Figure 12 shows the sensory test results of the pepper powder added string cheese according to the present invention.
Figure 13 shows the pH change during the ripening of pepper powder added Casiocabalo cheese according to the present invention.
Figure 14 shows the change of viable cell number during the ripening of the chili powder added casiocabalo cheese according to the present invention.
Figure 15 shows the result of measuring the protein degradation by electrophoresis during the ripening of the chili powder added casiocabalo cheese according to the present invention.
Figure 16 shows the palatability test results of pepper powder added Casiocabalo cheese according to the present invention.
Figure 17 shows the sensory test results of the pepper powder added Casiocabalo cheese according to the present invention.

The present invention can be consumed cheese with excellent taste and color and enhanced functionality by adding pepper powder which is a local product in the manufacturing process of natural cheese, and can be consumed in harmony with the unique taste of cheese and Korean-friendly taste It is characterized by providing a method of manufacturing Korean natural cheese with red pepper added.

In the present invention, the natural cheese was prepared by adding red pepper during the manufacturing process of the cheese. In this case, the red pepper is preferably added in the form of red pepper powdered pepper. In addition, the cheese according to the present invention may be added to the pepper powder 0.1 to 1.5% by weight relative to the crude oil of the main raw material of the cheese, preferably 0.3 to 0.7% by weight. The pepper powder used in the present invention can be used by powdering all pepper varieties sold on the market, and can be used by mixing spicy flavor varieties and mild flavor varieties, for example, spicy flavor varieties as temporary harvest varieties. Silver Vitality No. 211, Mild Flavor Variety, No. 213 is available.

In addition, the type of cheese that can be prepared by adding pepper powder in the present invention may include all cheeses conventionally manufactured in the art such as natural cheese and processed cheese, preferably natural cheese, and more. Preferably, it may be Caeso Blanco cheese, string cheese, and Casiocavallo cheese.

The term “natural cheese” refers to a cheese named after originating from the name, appearance, or form of the cheese, and is not limited to the type of natural cheese, but is made of Parma cheese, Swiss Emmental, which is a country of Parma, Italy. In Emmental cheese, Gauda cheese originating in the north of the Netherlands, Guda cheese originating in the north of the Netherlands, Edam cheese originating in the north of the Netherlands, Cheddar cheese originating in the UK Cheddar, Beaufort cheese originating in the French Beaufort, and originating from the United States Brick cheese, Roquefort cheese from France Roquefort, cottage cheese, which is an unaged cheese usually made from skim milk, and cream cheese made from milk with added cream, and the like.

In the present invention, "Queso Blanco cheese" is a Latin American white cheese popular in Puerto Laco and Venezuela, especially Canadian cheese, and is a heat and acid precipitated fresh cheese. It's a cheese that anyone can easily make. It's a fresh, slightly salty milk cheese. Caiso Blanco cheese has excellent quality maintenance characteristics when vacuum packed, so it is highly applicable to Korean foods with many stew dishes. Cayo Blanco cheese, which is a combination of whey protein and casein, has a much higher yield than coagulated cheese produced by cheddar or rennet. Typical Cais Blanco cheese consists of 52 to 53% moisture, 22 to 24% protein, 16 to 18% fat, 2 to 3% lactose and 2.5% salt, and ranges from pH 5.3 to 5.5.

In the present invention, "string cheese" is a kind of fresh cheese that is eaten immediately without aging. It is a mozzarella-type cheese that is molded by extrusion. To prepare. In Japan, cheese that is torn along the texture of the cheese is called sageru cheese.

In the present invention, "caciocavallo cheese" is a gourd semi-hard cheese made of milk in Sicily, Italy, and Casio means 'cheese' and 'cabal' means 'horse'. There is also a theory that it is said that when it matures, two rows of one row appear to have descended from the saddle of a horse. The gourd-shaped neck of the cheese is tied with a string, and there are two kinds of skins: white Bianco and brown smoke. Pasta Pilata cheese, along with mozzarella, probolone, and ragusano, is a type of cheese that is kneaded with hands or utensils in hot water above 80 ° C. It has a rich flavor and a high-quality light taste. As aging progresses, the depth of taste is added with the spicyness. Cooking is aged for more than six months. Longer aged flesh is hard and has a rough grain shape.

Hereinafter, a method for producing natural cheese to which red pepper powder according to the present invention is described in detail.

In the present invention, the cheese is prepared by adding in the form of pepper powder using the appropriate mixing ratio and the addition amount, for example, in the case of Caiso Blanco cheese, pepper powder is added during the salting process after removing whey, string cheese and casio cabal For cheese, it is recommended to add pepper powder during the stretching process of the curd.

The present invention provides a method for producing Caiso Blanco cheese in natural cheese, specifically, the method for preparing Caiso Blanco cheese added pepper powder according to the present invention (a) citric acid solution in the sterilized crude oil (citric acid) solution Adding to prepare a curd; (b) removing whey after solidifying the curd; (c) adding red pepper powder and salting; And (d) aging after forming and pressing.

First, the crude oil, the main ingredient of cheese, is sterilized. At this time, the sterilization may be carried out by a conventionally used method, preferably sterilization treatment at a temperature of 80 ~ 90 ℃. Here, the crude oil for the production of the Caiso Blanco cheese (Queso blanco) is generally the ratio of protein to fat (P / F) of 1.2, so the crude milk P / F by using skim milk powder before sterilizing the crude oil Can be standardized to 1.2.

Dilute citric acid solution in sterilized crude oil is added slowly and left to solidify. At this time, it is preferable to maintain a high temperature with steam.

After the curd is formed through the solidification process, the curd is cut and the whey is removed. At this time, turn the curd over several times, it is good to remove the remaining whey until no drops come out. Whey refers to the liquid remaining after milk has solidified and the curd has been separated. It is a by-product of the manufacture of cheese or casein from milk.

There are many ways to remove whey in cheese manufacturing. First, the curd curds in the form of jelly are coated with a thin film, and the whey is removed through the curd. do. Therefore, the finer the cut, the more whey can be removed. Therefore, the moisture content of the cheese depends on how the curd is cut, that is, the finer the cut, the more whey is released and the harder the cheese is made.

The pepper powder is then added to the curd and salted. At this time, the pepper powder is used by mixing a hot flavor varieties (for example, viability 211) and a mild flavor varieties (for example, viability 213) in the ratio of 80: 20 ~ 20: 80, preferably 50 : A mixture of 50 is used. In addition, the pepper powder is preferably added at 0.3 to 0.7% by weight based on the weight of the curd.

The salting process is a process of adding salt to the curd in the cheese manufacturing process, not only plays an important role in changing the taste, moisture content and texture depending on the amount of salt, but also helps to form a lactic acid and to inhibit the growth of microorganisms Do it. It also helps to form the skin of the cheese by promoting the drying process, and helps the growth of special mature bacteria to improve the taste and flavor of the cheese. The salting treatment can be carried out by spraying or applying salt directly on the curd, or by dipping in salt water. This salting treatment may be carried out before shaping and pressing the whey-free curd depending on the type of cheese to be prepared or after the shaping and pressing process. In the present invention, the salting treatment can be treated so that the concentration of salt is 1 to 3% by weight of the curd weight, it is good to treat the process by sprinkling salt little by little.

Thereafter, molding and pressing are carried out, aged, and then made into cheese through a packaging process. In this case, the molding and the pressing may be used if all methods are commonly performed in the art. Formed and pressed curd is then aged in a place where proper temperature and humidity are maintained to form a cheese with a unique color, texture, taste and aroma. Should be maintained.

In addition, during the aging process, strains or enzymes act to obtain the texture and flavor of the cheese. Particularly, during the aging process, the lactose contained in the cheese is converted into lactic acid by lactic acid bacteria. Fats and proteins undergo hydrolysis, where the hydrolysis of fats plays an important role in determining the aroma of the resulting cheese. Therefore, it is very important to maintain proper ripening conditions for the production of cheese with a good aroma.

In addition, the present invention provides a method for producing cheese and string cheese and Casio cavallo cheese in natural cheese, specifically, the method for producing a string or casio cavalo cheese added pepper powder according to the present invention (a) pasteurized crude oil Cooling after treating; (b) adding a starter to the sterilized crude oil to ferment and solidify to produce a curd; (c) stirring the solidified curd to remove whey; (d) adding pepper powder to the whey-free curd; (e) mating the curd and then stretching; And (f) aging after shaping, pressing, salting.

First, the crude oil, the main ingredient of cheese, is sterilized. At this time, the sterilization may be carried out by a pasteurization method or a high temperature instant sterilization method which is commonly used, and preferably, sterilization treatment may be performed at a low temperature (60 to 65 ° C.) for 30 minutes.

When the sterilization process is completed, it is cooled to 30 ~ 35 ℃, sterilized crude oil through lactic fermentation and coagulation process to produce a curd. Specifically, the fermentation may be fermented by adding a starter strain to the sterilized crude milk and culturing, and then curd may be prepared by coagulating the crude milk by adding a coagulant, rennet.

In the above, the starter refers to a liquid or powder obtained by purely culturing lactic acid bacteria or molds to help ferment the crude oil. Lactobacillus starters produce lactic acid and break down proteins to create flavors, and can also be used with mold starters when producing cheeses using molds.Promotes ripening by breaking down proteins and fats to create unique flavors and tissues. It works. Fermentation time may vary depending on the type of cheese to be prepared, but may be about 30 minutes to 1 hour.

As a starter that can be used to prepare the cheese according to the present invention, any conventional strain used to ferment the cheese can be used, preferably Streptococcus strain ( Streptococcus spp.), Lactobacillus strain ( Lactobacillus spp) Bifidobacterium spp. One or more starter strains selected from the group consisting of Leuconostoc spp., Lactococcus spp., And probiotics can be used.

In addition, in the present invention, the starter (liquid phase) may be added in an amount of 1.0 to 2.0% by weight based on the crude oil.

When the sterilized crude oil is fermented, a process of making the liquid milk into a solid is performed. In general, the milk coagulation process includes acid coagulation and rennet coagulation. Acid coagulation is a method of promoting coagulation using organic acids to make fresh cheese or cream cheese. Most other cheeses use a rennet coagulation method to promote coagulation by adding rennet.

In the present invention, the process of solidifying the fermented crude oil can be used both acid coagulation method and rennet coagulation method, preferably rennet coagulation method can be used.

The rennet contains a large amount of protease, such as rennin (penin) or pepsin (pepsin) is a coagulase that serves to coagulate milk. Therefore, the rennet allows milk to form milk-like casein (Casein) molecules with each other to form milk-like soft jelly, that is, curd.

On the other hand, the protein degradation occurs in the manufacturing process of cheese exhibits the flavor and tissue characteristics peculiar to the cheese by microbiological, biological and chemical changes, the degree of protein degradation in cheese plays an important role in the formation of cheese tissue. In particular, the decomposition of protein is the process of hydrolysis of the main protein of the case of protein (Casein) by the action of proteolytic enzymes, Rennet also acts to break down the milk protein, Casein (Casein), Recently, Ledford et al. Found that rennet decomposes αs ₁ -casein during cheese ripening.

Therefore, the process of hydrolyzing and coagulating milk protein by using a coagulase such as rennet during cheese manufacturing plays a very important role in determining the taste and quality of the cheese produced.

In the present invention, the addition of the rennet can be carried out according to a conventional method, and preferably coagulated by adding rennet in an amount of 0.1 to 0.5 ml with respect to 1.0 Kg of fermented crude oil. In addition, in the present invention, calcium chloride may be further added together with the rennet, and calcium chloride may be added in an amount of 0.1 to 0.2% by weight based on 1.0 kg of crude oil. At this time, calcium chloride is dissolved in warm water and added, and rennet is preferably diluted in cold water.

After the curd is formed through the solidification process, the curd is cut and the whey is removed. The step of removing the whey in the present invention may be carried out through a stirring process after cutting the curd, preferably after cutting the curd and stirred for 20 to 40 minutes at 30 ~ 35 ℃, and then put the steam up Whey can be removed by agitation while slowly warming from 30-35 ° C to 45-53 ° C for 20-40 minutes. At this time, it depends on the type of cheese to be prepared, but it is good to remove the whey when sufficient stirring takes place within pH 6.3. In addition, the removal of the whey through stirring may be repeatedly performed several times, and may be performed by adding water, preferably hot water, as necessary.

Thereafter, pepper powder is added to the whey-free curd, which is used to produce spicy flavor varieties (eg viability 211) and mild flavor varieties (eg viability 213). It is used by mixing in the ratio of, Preferably it mixes in the ratio of 50:50. In addition, the pepper powder is preferably added at 0.3 to 0.7% by weight based on the weight of the curd.

Next, the curd is mated, then cut and stretched. Mating refers to forming a mat with a curd and turning the mat several times. In the present invention, the mating is preferably performed until the pH is 5.1 to 5.2. When mating is finished, the mat is cut and stretched, and stretching is preferably performed by boiling water in warm water of 80 to 85 ° C.

Thereafter, the stretched cheese is cut to an appropriate size to be salted, and the salting process may be performed by immersing in 15 to 25% brine, and the immersion time may vary depending on the type of cheese to be prepared. For example, string cheese is immersed in salt water for about 4 to 5 minutes, and in case of casio cabalo cheese, it is good to immerse in salt water for about 50 minutes to 2 hours.

Thereafter, it is molded, pressed, aged and manufactured into cheese through a packaging process. Forming, pressing and aging are carried out through the method as described above.

On the other hand, when natural cheese is prepared by adding red pepper powder according to the method of the present invention as described, the addition of red pepper does not significantly affect the viable cell count of lactic acid bacteria necessary for the ripening of cheese, and also has a suitable pH range for ripening. I could see that I could keep it. In addition, natural cheese added with red pepper prepared according to the present invention is characterized by having excellent color and preference compared to conventional cheeses.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example  1>

Preparation of Natural Cheese Added Pepper Powder According to the Present Invention

<1-1> Experimental Materials

The present inventors prepared the natural cheese to which the red pepper powder which concerns on this invention was added using the following material.

① Crude oil: Fresh crude oil with a pH of 0.14 ~ 0.15% and pH range of 6.6 ~ 6.8 was produced from Holstein-Friesian species grown in dairy farms near Seobon-ri, Seomcheon-si, Suncheon-si, Jeonnam.

② Starter strain: ABT-5 ( Streptococcus ) of Chr.-Hansen (Denmark) as a cheese starter strain salivarius ssp. thermophilus , Lactobacillus delbreukii ssp. bulgaricus, Lb. acidophilus , Bifidobacterium lactis , and Probiotics) were used after increasing the vitality by incubating twice with 10% reduced skim milk.

③ Red pepper powder: Spicy flavor varieties (vibration No. 211) and mild flavor varieties (vibration No. 213) were used as powdered among the imsil peppers produced directly by the Imsil-gun Pepper Research Institute located in Daeri, Sinpyeong-myeon, Imsil-gun, Jeollabuk-do, Korea. Sterilized for 15 minutes at and used under storage at 4 ℃.

<1-2> sort of cheese

The present inventors selected Caeso Blanco cheese, String cheese, and Caciocavallo cheese as cheese types to be prepared.

<1-3> Mixing ratio content of red pepper powder

Hot peppers used in the present invention as spicy and less spicy peppers were used, and the red peppers mixed in cheese were graded based on the spicy taste, and then set as shown in Table 1 and used in the experiment. The spicy grade is made up of hot pepper varieties (vibration No. 211) and mild flavor varieties (vibration No. 213), so that they become ▲ spicy (1) to ▲ spicy (2) ▲ normal (3), ▲ mild It was graded as (4).

Mixing ratio of pepper powder (%) Spicy Flavor Grade of Pepper One 2 3 4 Spicy flavor varieties (vibration 211) 80 60 50 20 Gentle taste varieties (vibration 213) 20 40 50 80

<1-4> Temporary Harvest ( Vitality  211, 213) Pepper Shinmi ingredients (분석 成分) analysis

For the analysis of the soybean component of red pepper powder No. 211 and No. 213 used in the present invention was tested as follows.

First, 1.0 g of a dry powder sample (pepper) was placed in a 50 ml tube, 5.0 ml of acetonitrile was added, and mixed well with a vortex mixer. Next, it extracted for 10 minutes in 60 degreeC constant temperature water bath, and took 1.0 ml of extracts. 9.0 ml of distilled water was added thereto, mixed well, and then passed through a C18 Sep-pak (Waters) activated with 5.0 ml of acetonitrile and 5.0 ml of methanol in advance, and discarded the passage liquid, and the capsaicinoids adsorbed on the Sep-pak. ), The hot components were eluted through 4.0 ml of acetonitrile and 1.0 ml of acetonitrile containing 1.0% acetic acid. The eluted samples were quantitatively analyzed using HPLC (Waters). HPLC conditions are shown in Table 2 below.

HPLC analysis conditions equipment Waters, 151PUMP, PAD 2996 menstruum Acetonitrile: H ₂ O = 50: 50 (Gradient) Flow rate 0.8 ml / min wavelength 280 nm Oven temperature 35 ℃ column Symmetry C18, 5 μm, 3.9 × 150 mm Injection volume 20 μl

As a result of the quantitative analysis, the content of the sour ingredient of red pepper powder is shown in Table 3 below.

Shinmi content of red pepper powder (unit: ㎎ / 100g D.W) Breed name Capsaicinoids (A + B) Capsaicin (A) Dihydrocapsaicin (B) Vitality 211 257.52 126.76 130.76 Vitality 213 3.90 1.88 2.02

< Example  2>

Selection of Optimal Additives of Pepper Powder for Cheese

To select the optimal amount of pepper powder to the cheese, pepper powder of spicy taste grade 3 (spicy: mild taste = 50:50) was added to the cheese curd (after precise weighing of 3 kg of curd weight), and then added to the kaiso. Queco Blanco cheese was prepared.

In order to select the optimal amount of red pepper powder, the following natural cheeses were prepared and tested for their taste, aroma, texture, and appearance.

① Con.- Red pepper powder added group,

② By Amount: Sample A-Chili Powder 0.05%, Sample B-Chili Powder 0.1%, Sample C-Chili Powder 0.5%, Sample D-Chili Powder 1.0%, Sample E-Chili Powder 1.5%

The evaluation of palatability was carried out using a 9-point scale for 30 students from the Department of Animal Resource Science, Sunchon National University, who had experience in eating cheese and trained for palatability tests. 9 points, 8 points, 7 points, 6 points, Not good or dislike 5 points, slightly dislike 4 points, usually dislike 3 points, very dislike 2 points, very dislike 1 point was tested. Statistical analysis of the results was verified by Duncan's multiple range test using SAS (Statistical analysis system) program.

As a result, as shown in Figure 1, the pepper powder added group obtained a generally higher score than the control group in taste and texture. In particular, the 0.5% added group showed a higher score than the control group, but the appearance did not show a significant difference from the control group. As a result, when the amount of the red pepper powder was 0.5%, it was confirmed that the natural cheese was most suitable for the taste of consumers.

< Example  3>

Selective Spicy Grading of Chili Powder for Cheese

Mixing ratio of spicy and mild flavored peppers for spicy grades (grades 1 to 4 in Table 1) in order to select an appropriate mixing ratio according to the hotness of the pepper powder according to the optimum addition amount (0.5%) selected in <Example 2> Raw cheese curd (3 kg weight of curd after weighing exactly) was added to prepare String cheese.

In order to select the optimal mixing ratio of hot and mild pepper powder, the following natural cheese was prepared and tested for taste, aroma, texture, and appearance of the cheese.

① Con.- No pepper powder added,

② Mix Amount: Sample A-Spicy: Mild = 80: 20, Sample B-Spicy: Mild = 60: 40, Sample C-Spicy: Mild = 50: 50, Sample D-Spicy: Mild = 20: 80

Favorability evaluation was performed in the same manner as in <Example 2>.

As a result, as shown in Figure 2, the hot pepper powder added spheres showed the highest score in the overall preference of the spheres added by mixing the spicy and mild taste at 50:50. In the sense of organization, there was no significant difference in all the spheres with almost the same value. The more the spicy content, the stronger the spicy taste than the intrinsic taste of cheese was found. As a result, the proper mixing amount according to the grade of the spicy taste of red pepper powder was confirmed that the cheese prepared by mixing the spicy and mild taste at 50:50 was evaluated as the natural cheese that best suits the taste of consumers.

< Example  4>

Chili pepper powder Caiso Blanco  Manufacture of cheese

Cais Blanco cheese with pepper powder was prepared using the appropriate mixing ratio (50:50) and the addition amount (0.5%) selected in the <Example 3> and <Example 4>.

The crude oil for the preparation of Caeso Blanco cheese (Queso blanco) is a protein-to-fat ratio (P / F) of 1.2 is the standard, using skim milk powder was used to standardize crude P / F to 1.2.

First, the crude oil was sterilized at 85 ° C. for 10 minutes and allowed to stand for 5 minutes, and then slowly stirred for about 10 minutes while slowly adding 1.5% citric acid solution to prepare a curd. At this time, the steam of the cheese bat was maintained at an appropriate level to maintain a high temperature. Next, the curd was allowed to settle for 10 to 15 minutes to settle, and then whey was removed. The whey was first removed and the curd was then inverted three times every 10 minutes to completely remove the remaining whey. Next, the red pepper powder was added 0.5% by weight of the curd, and the salt was mixed thoroughly, sprinkling 1.75% by weight of the curd weight. Thereafter, molding and pressing were carried out, and the mixture was left overnight in a refrigerating chamber to prepare Caiso Blanco cheese to which pepper was added.

< Example  5>

Preparation of String Cheese Added Pepper Powder

Using the appropriate mixing ratio (50:50) and the addition amount (0.5%) selected in the <Example 3> and <Example 4> to prepare a string cheese to which pepper powder was added.

First, 70 kg of crude oil was pasteurized at 63 ° C. for 30 minutes and cooled to 32 ° C. After incubation for 60 minutes with the addition of 1.0% of the high temperature bacteria starter, calcium chloride (0.1 ~ 0.2% by weight) and Rennet (14mL / crude oil 70kg) was added and allowed to stand for 25 minutes. At this time, calcium chloride is dissolved in warm water and added, and rennet is preferably diluted in cold water. After confirming the coagulation of the crude oil and cut the curd curd to 0.8 ~ 1.0㎝ size and stirred slowly at 32 ℃ for 15 minutes. Next, steam was raised and stirred with heating from 32 ° C to 48 ° C over 30 minutes. After sufficient stirring, the whey was completely removed at pH 6.1-6.2, and 0.5% red pepper powder was added to the curd. Thereafter, the mat was turned upside down every 5 to 15 minutes until the pH was 5.1 to 5.2. After checking the pH, stretch in hot water (80 ~ 85 ℃), stretch, cut the stretched cheese into a suitable size, soak in 20% brine for about 4-5 minutes, and dry to prepare string cheese added with red pepper powder. It was.

< Example  6>

Chili pepper powder Casiocavalo  Manufacture of cheese

Caciocavallo cheese was prepared by adding red pepper powder using the appropriate mixing ratio (50:50) and the addition amount (0.5%) selected in Examples 3 and 4.

First, 70 kg of crude oil was pasteurized at 63 ° C. for 30 minutes and cooled to 32 ° C. Then, incubated for 60 minutes by adding 1.0% of a high temperature bacterium starter, followed by adding calcium chloride (0.1 to 0.2% by weight) and rennet (14 ml / 70 kg of crude oil) to stand for 25 minutes. At this time, calcium chloride is dissolved in warm water and added, and rennet is preferably diluted in cold water. After confirming the coagulation of the crude oil and cut the curd curd to 0.8 ~ 1.0㎝ size and stirred slowly at 32 ℃ for 15 minutes. Next, steam was raised and stirred with heating from 32 ° C to 48 ° C over 30 minutes. After sufficient stirring, the whey was completely removed at pH 5.8 and 0.5% red pepper powder was added to the curd. Thereafter, the mat was turned upside down every 5 to 15 minutes until the pH was 5.1 to 5.2. After checking the pH, perform stretching with hot water (approximately 75 to 80 ℃), remove the stretched cheese to a suitable size, and shape it into a Casio Cavallo cheese with hands wearing rubber gloves for food production. It was suspended by hanging on the rod above and soaked in cold water for cooling. Using 20% brine, pre-soaked for 50 minutes to 2 hours, depending on the size of the cheese, hung in a maturing room under suitable conditions (temperature 12-14 ℃, R / H 85-90%) and aged for at least 1.0 months. Cheese was prepared from casiocabal added with red pepper powder.

< Experimental Example  1>

Chili pepper powder Caiso Blanco  Quality change during cheese preservation

The present inventors examined the pH change, the number of viable cells and the change of color and the electrophoresis in order to examine the quality change during the preservation of Caiso Blanco cheese prepared by adding 0.5% of red pepper powder, which is the optimum amount selected. Examination and sensory evaluation were performed.

<1-1> pH  change

During the preservation period of natural cheese prepared by adding red pepper powder, the pH of saline and cheese was 2: 1 (physiological saline: cheese = 20 ml: 10 g) in a grinding tube and put into a homogenizer (M. Zipperer GmbH, Etzenbach, Germany) and homogenized for 2 minutes at a maximum speed of 20,000 rpm, followed by a pH meter [IQ Scientific instruments. Inc. Model IQ 240, U, S, A]. The pH of cheese measured the change with time at 0, 2, 4, 6, 8, 10 days intervals using the sample preserve | saved at 4 degreeC, respectively.

As a result, as shown in Figure 3, the control and the addition group did not show a significant difference during the retention period for 10 days, but the initial control control showed a slightly lower pH change than the addition group. The pH change showed that the addition of red pepper powder had no significant effect on the quality change during cheese preservation.

<1-2> Of viable bacteria (lactic acid bacteria)  change

The total bacterial count during the storage period of natural cheese prepared by adding red pepper powder was examined every two days. The sample was homogenized for 2 minutes at a maximum speed of 20,000 rpm under 2.0 ℃ using a homogenizer (M. Zipperer GmbH, Etzenbach, Germany) by putting saline and cheese samples in a 2: 1 ratio in a grinding tube. Repeated three times, the plate was shown in the range of 30 ~ 300 colony after incubation at 37 ℃ for 48 hours by standard plate count (SPC) method using MRS medium after the decimal dilution according to Richardson (1983) method Was screened and used for measurement.

As a result, as shown in Figure 4, it was confirmed that the addition of pepper powder during the cheese preservation did not affect the microbiological change so that it did not interfere with the preservation of the cheese.

<1-3> Chromatic  change

The chromaticity was measured by using a color meter (Color Meter ZE 2000, Nippon Denshoku, Japan) to measure brightness (L), + redness / -greenness (a), and yellowness (b), and whiteness. Calculated as L ^* -3b ^* (Park et al., 1995).

① Brightness

As a result of measuring the lightness (L) value of the preserved Caiso Blanco cheese prepared by adding red pepper powder, as shown in Table 4, the lightness according to the preservation process of Caiso Blanco cheese was 57.273 And pepper additions were 50.372 ~ 52.348, respectively, and there was a significant difference between the samples during the storage period except 0 days (p <0.05). In the control group, the brightness value decreased on the 4th day, but the test group tended to decrease slightly on the 6th day, indicating that the addition of red pepper powder had a positive effect on the maintenance of cheese brightness.

Changes in Brightness during Preservation of Caiso Blanco Cheese Added with Chili Powder Retention period (days) Control Hot pepper 0.5% addition 0 57.643 ± 0.04 ^a 50.372 ± 1.91 ^a 2 58.550 ± 0.08 ^a 52.348 ± 0.26 ^b 4 62.210 ± 0.12 ^a 51.698 ± 0.16 ^b 6 59.437 ± 0.07 ^a 52.002 ± 0.24 ^b 8 57.273 ± 0.03 ^a 51.936 ± 0.08 ^b 10 61.98 ± 0.08 ^a 52.46 ± 0.15 ^b

 ② Redness / Greenness

As a result of measuring the + redness / -greenness (a) value of Caiso Blanco cheese prepared by adding red pepper powder, as shown in Table 5 below, the greenness according to the preservation of Caiso Blanco cheese is stored During the period, the controls were the highest at -3.980 ~ -4.163, respectively. Pepper powder added in the range of 4.068 ~ 5.100 and pepper powder added groups were significantly lower than the control. These results may be due to the red color of the pepper powder.

Changes in Redness and Greenness of Cayenne Blanco Cheese Added with Chili Powder Retention period (days) Control Hot pepper 0.5% addition 0 -3.980 ± 0.006 ^b 5.072 ± 0.08 ^a 2 -4.017 ± 0.007 ^b 5.100 ± 0.05 ^a 4 -4.013 ± 0.012 ^b 5.051 ± 0.08 ^a 6 -4.163 ± 0.009 ^b 5.053 ± 0.09 ^a 8 -4.100 ± 0.006 ^b 4.068 ± 0.06 ^a 10 -3.858 ± 0.002 ^b 6.428 ± 0.03 ^a

③ yellowness

As a result of measuring the yellowness (b) value of Caiso Blanco cheese prepared by adding red pepper powder, as shown in Table 6 below, yellowness according to the preservation of Caiso Blanco cheese is generally added with red pepper During preservation in the household, the value was slightly higher than that of the control. The control group was found to be 8.550 ~ 7.690, while the pepper addition group showed a value of 24.319 ~ 21.301, which was significantly higher than the control group (p <0.05). This is because the color of traditional natural cheese is yellow, and it can be seen that the addition of red pepper gives Caiso Blanco, a white cheese, to enhance the yellowness and give a traditional cheese form.

Changes in Yellowness during Preservation of Caiso Blanco Cheese Added with Chili Powder Retention period (days) Control Hot pepper 0.5% addition 0 8.550 ± 0.000 ^b 24.319 ± 0.106 ^a 2 7.917 ± 0.013 ^b 24.034 ± 0.125 ^a 4 7.950 ± 0.025 ^b 22.760 ± 0.132 ^a 6 7.690 ± 0.000 ^b 22.533 ± 0.144 ^a 8 8.110 ± 0.010 ^b 21.301 ± 0.196 ^a 10 9.010 ± 0.020 ^b 22.780 ± 0.126 ^a

As described above, as a result of the color change analysis of Cais Blanco cheese prepared by adding red pepper powder, the red pepper powder added group showed higher value than the control group, and the red pepper powder had a good effect on enhancing the traditional yellowness of cheese. I could see that.

<1-4> Degradation of protein by electrophoresis

The inventors performed SDS-PAGE to measure the degree of protein degradation during the preservation period of Caiso Blanco cheese added pepper powder. SDS-PAGE analysis was performed on SDS-polyacrylamide gels and was carried out using a variation of Laemmli (1970) and Creamer (1991). That is, the cheese sample solution was precipitated by adding 6 ml of 12% TCA to 0.3 g of the cheese sample. The filtrate was filtered through 42 filter paper, and the filter residue was dissolved in 0.076M Tris-citrate buffer (pH 9.0) at a concentration of about 30 mg / ml. The solution was then dialyzed in electrophoretic electrode buffer for 48 hours (4 ° C.), 40 μl of this solution was mixed with 10 μl of SDS sample buffer (× 5) and boiled for 3 minutes to denature the protein and used as an electrophoretic sample. The lower electrode tank was filled with 25 ml of separating gel and left for 30 to 60 minutes to harden the gel. Stacking gel solution (Stacking gel solution) was made and poured on the already solidified gel and the comb was plugged in for about 30 minutes, the formed gel was transferred to an electrophoresis device. After the gel running tank was installed, the tank buffer was filled in the upper tank and the lower tank. After loading 10 μl of the sample into the sample sphere, it was set to 30 mA for the 1.5 mm gel and electrophoresed until the sample was at the bottom. During electrophoresis, gel was used at a concentration of 15% at pH 8.8 and whole casein was used as a marker for the molecular weight measurement. After the electrophoresis was completed, the gel was stained with Coomassie gel staining solution, and then decolorized with a decolorizing solution.

As a result, as shown in FIG. 5, the results of proteolysis of Caiso Blanco cheese during the storage period showed that no degradation occurred in the control or the addition group of κ-casein, β-casein, and α-s-casein. . These results suggest that the addition of red pepper powder has no effect on the protein degradation during storage of Caiso Blanco cheese, which is advantageous in maintaining freshness and preserving the freshness of fresh cheese in chilled storage. Could know.

<1-5> Symbol Check

The palatability test was carried out in the same manner as in <Example 2> during the storage period of Caiso Blanco cheese to which pepper powder was added.

As a result, as shown in Figure 6, the preference, appearance, and flavor of the product of the cheese with pepper powder was found to have no significant difference during the storage period. In particular, Caiso Blanco cheese with red pepper powder was found to have no significant change in texture and taste during the preservation period.

<1-6> sensory test

Natural cheese was prepared at the optimal addition ratio, and the sensory test was performed three times after refrigerated storage. The sensory evaluation of cheese is a student in the Department of Animal Resource Science, Sunchon National University, and has 15 experiences in cheese tasting and the sensory tester composed of 15 sensory testers. Was carried out. The sensory evaluation was performed using a 15-point scale, and a standard was prepared to evaluate the intensity of the exact description and characteristics of the sample. Statistical analysis of the results was verified by Duncan's multiple range test using SAS (Statistical analysis system) program.

As a result, as shown in Fig. 7, Caiso Blanco cheese added with pepper powder was generally evaluated higher than the dairy products, butter flavor, and heated milk flavor compared to the control. Cais Blanco cheese with red pepper powder was more salty than sour, but overall control and addition were generally similar.

< Experimental Example  2>

Quality Changes of Preserved String Cheese Added with Chili Powder

The present inventors looked at the pH change, the number of viable cells and the change of color and the electrophoresis in order to examine the quality change of the preserved string cheese prepared by adding red pepper powder, and performed palatability test and sensory test.

<2-1> pH  change

The pH change during storage was measured in the same manner as in Experimental Example <1-1>, except that the string cheese was used instead of the Caiso Blanco cheese, and the results are shown in FIG. 8.

As a result, the control and the addition group showed no significant difference during the 10 days of preservation period, but the initial pepper powder addition group showed a slightly lower pH change than the control group. In other words, during the overall shelf life of the cheese, the pH was maintained in the range of 5.6 to 6.21, maintaining the characteristics of fresh cheese, and the pH range did not significantly affect the change of preservation during the cheese preservation. And it was found.

<2-2> Viable  change

The change in viable cell number (lactic acid bacteria) during storage was measured in the same manner as in Experimental Example <2-2>, except that the string cheese was used instead of the Caiso Blanco cheese, and the results are shown in FIG. 9.

As a result, the control and the addition group did not show a significant difference during the 10-day retention period. Therefore, it was confirmed that the addition of pepper powder did not significantly affect the microbiological change of the cheese and thus did not interfere with the shelf life of the cheese.

<2-3> Chromatic  change

The change in chromaticity was measured in the same manner as in Experimental Example <1-3>, except that the string cheese was used instead of the Cais Blanco cheese.

① Brightness

As a result of measuring the brightness (L) value of the storage of the string cheese prepared by adding red pepper powder, as shown in Table 7 below, the brightness according to the storage time of the string cheese was 60.777 ~ 62.103g pepper, respectively, during the preservation. The added groups showed a lightness of 50.950 ~ 52.959g, respectively, and the control showed a slightly higher brightness than the added group (p <0.05). The red color of the pepper seems to lower the brightness of the cheese. However, in the control period and the addition period, the brightness was maintained to be almost the same compared to the initial storage period.

Changes in Brightness During Preservation of Red Pepper Powder Added String Cheese Retention period (days) Control Hot pepper 0.5% addition 0 61.540 ± 0.006 ^b 52.959 ± 0.089 ^a 2 62.103 ± 0.019 ^b 52.176 ± 0.078 ^a 4 60.777 ± 0.019 ^b 52.905 ± 0.067 ^a 6 61.277 ± 0.044 ^b 52.233 ± 0.083 ^a 8 60.813 ± 0.009 ^b 51.295 ± 0.126 ^a 10 61.970 ± 0.015 ^b 50.950 ± 0.096 ^a

 ② Redness / Greenness

As a result of measuring the + redness /-greenness (a) value of the string cheese prepared by adding red pepper powder, as shown in Table 8, the greenness according to the preservation time of the string cheese was the control group during the storage period. The scores were slightly higher, -3.630 ~ -3.130, respectively. In the red pepper paste, the range of 4.151 ~ 6.160 was significantly lower in the red pepper paste than the control. These results may be due to the red color of the pepper powder.

Changes in Redness and Greenness of Red Pepper Cheese Added with Pepper Powder Retention period (days) Control Hot pepper 0.5% addition 0 -3.790 ± 0.00 ^b 4.151 ± 0.058 ^a 2 -3.630 ± 0.012 ^b 5.280 ± 0.106 ^a 4 -3.637 ± 0.009 ^b 4.728 ± 0.062 ^a 6 -3.710 ± 0.00 ^b 4.960 ± 0.033 ^a 8 -3.633 ± 0.00 ^b 5.346 ± 0.069 ^a 10 -3.130 ± 0.011 ^b 6.160 ± 0.026 ^a

③ yellowness

As a result of measuring the yellowness (b) value of the string cheese prepared by adding red pepper powder, as shown in Table 9 below, the yellowness according to the preservation of the string cheese was largely controlled in the red pepper powder addition. It is somewhat higher than. The control group was 6.930 ~ 7.990, which was lower than the addition group, and the pepper powder added group showed 21.442 ~ 24.008 value, which was significantly higher than the control group (p <0.05).

Changes in Yellowness of Red Pepper Powder Added during Preservation Retention period (days) Control Hot pepper 0.5% addition 0 7.990 ± 0.006 ^b 21.442 ± 0.084 ^a 2 7.877 ± 0.018 ^b 24.008 ± 0.104 ^a 4 7.783 ± 0.007 ^b 22.688 ± 0.066 ^a 6 7.470 ± 0.010 ^b 24.304 ± 0.192 ^a 8 7.307 ± 0.003 ^b 23.662 ± 0.056 ^a 10 6.930 ± 0.001 ^b 21.730 ± 0.047 ^a

As described above, as a result of the color change analysis of the string cheese prepared by adding red pepper, the overall value of the red pepper added to the red pepper was higher than that of the control. It was found to affect.

<2-4> Degradation of protein by electrophoresis

The protein degradation rate was measured by electrophoresis in the same manner as in Experimental Example <1-4>, except that the string cheese instead of Caiso Blanco cheese was used, and the results are shown in FIG. 10.

As a result, the degradation of the string cheese during the storage period showed that κ-casein, β-casein, and as -casein did not occur at all in the control or the addition. It was found that the protein breakdown of the cheese was almost stagnant as the lactic acid bacteria activity was inhibited when the cheese was refrigerated as the starter bacteria used to make string cheese were stopped at 20 ℃ or lower. This was considered to be an advantage in preserving fresh cheese.

<2-5> Symbol Check

The palatability test was carried out in the same manner as in <Example 2>, except that the string cheese was used instead of the Caiso Blanco cheese.

As a result, as shown in Figure 11, the control and the addition in the taste, appearance, flavor of the string cheese product added pepper powder was found to have no significant difference during the storage period. In particular, pepper-added string cheese had the highest preference with the control in taste and high evaluation in appearance.

<2-6> sensory test

The sensory test was carried out during the storage period in the same manner as in Experimental Example <1-6>, except that the string cheese was used instead of the Caiso Blanco cheese.

As a result, as shown in Fig. 12, pepper-added string cheeses generally received higher evaluations of general dairy and butter flavors, heated milk flavors, and salty tastes compared to the control, but the control and the supplements received similar evaluations.

< Experimental Example  3>

Chili pepper powder Casiocavalo  Quality change during cheese preservation

The present inventors examined the pH change, the number of viable cells and the change of color and the electrophoresis, and the palatability test and the sensory test in order to examine the quality change during the preservation of cheese with Casio cabal. .

<3-1> pH  change

PH change during aging was measured in the same manner as in Experimental Example <1-1>, except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese, and the results are shown in FIG. 13.

As a result, the pH of the test plots including the control group showed a pH range of 5 to 6 as the aging time was gradually increased, and then gradually decreased from the 21st day of aging. It tended to increase slightly. The addition of red pepper powder showed a slightly lower pH than the control and there was no significant difference.

<3-2> Viable  change

The change of viable cell number (lactic acid bacteria) during aging was measured in the same manner as in Experimental Example <1-2>, except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese, and the results are shown in FIG. 14. It was.

As a result, the number of lactic acid bacteria tended to increase during the 7 days of aging, and it was seen that it remained constant thereafter. The number of lactic acid bacteria was lower in the control than in the control.

<3-3> Chromatic  change

Color change during aging was measured in the same manner as in Experimental Example <1-3>, except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese.

① Brightness

As a result of measuring the brightness (L) value of the preserved cheese of Casio cavallo prepared with the addition of red pepper powder, as shown in Table 10, the lightness according to the maturing period of the casio cavallo cheese was 54.41, respectively. It was ~ 65.09, the pepper powder added group showed a value of 36.55 ~ 52.96, respectively, control group showed a slightly higher value than the added group showed a significant difference (p <0.05). In particular, it was found that the control showed a slightly higher brightness value than the control. It seems that the red color peculiar to red pepper had this effect.

Changes in Brightness of Red Pepper Powder Added with Casiocavalo during Ripening Retention period (days) Control Hot pepper 0.5% addition 0 061.54 ± 0.006 ^b 52.96 ± 0.089 ^a 7 65.09 ± 0.030 ^b 47.64 ± 0.028 ^a 14 61.47 ± 0.014 ^b 42.64 ± 0.062 ^a 21 54.41 ± 0.014 ^b 36.55 ± 0.053 ^a 28 55.55 ± 0.014 ^b 38.68 ± 0.097 ^a

 ② Redness / Greenness

As a result of measuring the + redness /-greenness (a) value of the Casiocavalo cheese prepared by adding red pepper powder, as shown in Table 11 below, the greenness of the casiocavalo cheese as the age of aging is preserved. All the controls were slightly higher, -3.25 ~ -3.59, respectively. Pepper powder added in the range of 4.151 ~ 12.46 and pepper powder added group was significantly lower than control group. These results may be due to the red color of red pepper.

Changes in Redness and Greenness of Red Pepper Powder Added with Casiocavalo during Ripening Retention period (days) Control Hot pepper 0.5% addition 0 -3.79 ± 0.00 ^b 4.151 ± 0.058 ^a 7 -3.59 ± 0.021 ^b 9.71 ± 0.086 ^a 14 -3.41 ± 0.011 ^b 12.46 ± 0.033 ^a 21 -3.25 ± 0.107 ^b 10.57 ± 0.073 ^a 28 -3.28 ± 0.110 ^b 10.56 ± 0.091 ^a

③ yellowness

As a result of measuring the yellowness (b) value of the Casiocavalo cheese prepared by adding red pepper powder, as shown in Table 12, the yellowness of the casiocabalo cheese as the ripening process is generally During aging, the value was somewhat higher than that of the control. The control group showed 7.990 ~ 9.47 and the pepper powder added group showed a value of 17.98 ~ 26.31 which was significantly higher than the control group (p <0.05).

Changes in Yellowness of Red Pepper Powder Added with Casiocavalo during Ripening Retention period (days) Control Hot pepper 0.5% addition 0 7.990 ± 0.006 ^b 21.442 ± 0.084 ^a 7 9.47 ± 0.008 ^b 22.080 ± 0.004 ^a 14 9.20 ± 0.011 ^b 23.22 ± 0.096 ^a 21 9.07 ± 0.018 ^b 26.31 ± 0.047 ^a 28 8.91 ± 0.018 ^b 17.98 ± 0.061 ^a

As described above, as a result of the color change analysis of the cassia cabalo cheese prepared by adding the pepper powder as described above, the pepper powder showed a higher value in the red pepper powder added group compared to the control, and the red pepper powder had the intrinsic color (yellow) ) Was found to have a good effect on reinforcement.

<3-4> Degradation of protein by electrophoresis

Except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese, protein degradation was measured during aging through electrophoresis in the same manner as in Experimental Example <1-4>, and the results are shown in FIG. 15.

As a result, the protein degradation of Casiocavalo cheese during the aging period showed that κ-casein, β-casein, and as -casein showed little degradation in the control or the addition. Casio cavallo cheese is originally aged cheese, usually aged for 1.0 to 6.0 months, to be selected and consumed according to the consumer's preference. However, the present inventors have confirmed that the case of this cheese is suitable for Koreans within one to two months than the long-term ripening in the present invention, but in the present invention took a aging method for 28 days. Therefore, this test avoided severe protein breakdown during aging to provide a suitable flavor product for Koreans with chili powder-added casiocabal. In addition, when the cheese is commercialized and stored in cold storage with Casiocabal, the strain used for this cheese is a thermophilic bacterium. Therefore, growth is inhibited below 20 ° C, proteolysis is stopped, and the addition of red pepper suppresses proteolysis. It is believed that one product could be provided.

<3-5> Symbol Check

The palatability test of the cheese was carried out in the same manner as in <Case 2>, except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese.

As a result, as shown in Fig. 16, there was no significant difference between the control and the addition in the taste, appearance, and flavor of the product of Casiocavalo cheese with red pepper powder. In particular, Casiocavalo cheese with red pepper powder had the highest preference with the control in taste and high evaluation in appearance. It is thought that the spicy taste of capsicum of red pepper interacts with the peculiar taste of cheese during aging, giving a harmonious taste and the red pigment of red pepper differentiated the appearance of cheese with casiocabal.

<3-6> Sensory test

The cheese sensory test was completed in the same manner as in Experimental Example <1-6>, except that the cheese was treated with Casiocabal instead of Caiso Blanco cheese.

As a result, as shown in Fig. 17, the general dairy and butter, heated milk, salty taste was generally higher than the control, and the control and the addition were generally similar.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (7)

(a) adding a citric acid solution to the sterilized crude oil to prepare a curd;
(b) removing whey after solidifying the curd;
(c) adding red pepper powder and salting; And
(d) a method of producing natural cheese to which red pepper powder is added, including the step of aging after molding and pressing. The method of claim 1,
In the step (c), the pepper powder is a mixture of spicy flavor varieties (vibration No. 211) and mild flavor varieties (vibration No. 213) in a ratio of 50: 50 to add 0.3 ~ 0.7% by weight relative to the weight of the curd Method for producing natural cheese to which pepper powder is added, characterized in that. (a) cooling the crude oil after pasteurization;
(b) adding a starter to the sterilized crude oil to ferment and solidify to produce a curd;
(c) stirring the solidified curd to remove whey;
(d) adding pepper powder to the whey-free curd;
(e) mating the curd and then stretching; And
(f) a method of producing natural cheese to which red pepper powder is added, comprising the step of molding, pressing, salting and aging. The method of claim 3,
The solidification of step (b) is a method of producing natural cheese with red pepper powder, characterized in that the addition of rennet (rennet) in an amount of 0.1 ~ 0.5ml relative to 1.0Kg of crude oil. The method of claim 3,
The curd cut in step (c) is stirred at 30 to 35 ° C. for 20 to 40 minutes, and then warmed slowly at 30 to 35 ° C. at 45 to 50 ° C. for 20 to 40 minutes to remove whey at pH 6.3 or less. Method for producing a natural cheese with added pepper powder, characterized in that. The method of claim 3,
In the step (d), the red pepper powder is a mixture of hot flavor varieties (vibration No. 211) and mild flavor varieties (vibration No. 213) in a ratio of 50: 50 to add 0.3 ~ 0.7% by weight relative to the weight of the curd Method for producing natural cheese to which pepper powder is added, characterized in that. The method of claim 3,
In the step (e), the mating is inverted the mat until the pH is 5.1 to 5.2, and the stretching is performed by hot water in hot water of 80 ~ 85 ℃ hot pepper powder added natural cheese Manufacturing method.

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