KR20110130589A - Preparation method of hard cheeses comprising makgeolli - Google Patents

Abstract

PURPOSE: A producing method of hard cheese containing makgeolri(raw rice wine) is provided to use gas generation power of yeast contained in the makgeolri for obtaining the cheese. CONSTITUTION: A producing method of hard cheese containing makgeolri comprises the following steps: low temperature sterilizing raw milk, and cooling; adding the makgeolri into the sterilized raw milk, and inserting a starter for fermenting and coagulating to obtain curd; stirring the coagulated curd for removing whey; and molding and compressing the curd before aging.

Description

Preparation method of hard cheeses comprising makgeolli

The present invention relates to a method of producing a hard cheese with makgeolli that can enhance the functional ingredients and Korean taste and flavor by incorporating makgeolli that is effective for health promotion with natural cheese.

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 was imported as Western food culture entered, and from 1967, it was produced by Belgian bride Ji Hwan-hwan 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 the main source of protein, calcium, and fat of milk, and is positioned as an important food that plays a role in promoting the national health of Korea.

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.

On the other hand, the oldest liquor in Korea is makgeolli, and the name makgeolli originated from `` makgeul liquor ''. It was called hwahwaju because makgeolli yeast made during pear blossoms. It has been called as a farmer because it is called as a food substitute or thirst quenching. Grain liquor is distinguished by filtration of ripening liquor. Makgeolli is a thickly brewed white-white liquor that has good sweetness, sourness, bitterness, spicy taste, and astringent taste. In addition, the state water is 6% should be a moderate frequency and rich in nutrients can be said to be good. The names of makgeolli have been handed down since ancient times, such as Takju, Sake, Sake, White Sake, Ensemble, Table Dish, Sake, and Sake. It has been called sake, hwahwaju and buuiju.

In order to solve the above problems, the inventors of the present invention, while developing a new cheese product suitable for the taste of the Korean people and excellent in taste and nutrition, when manufacturing the cheese by adding makgeolli known to be effective in health promotion, This invention was completed by confirming that the cheese which was excellent in flavor and which reinforced the functionality can be manufactured.

Accordingly, it is an object of the present invention to provide a method for producing a hard cheese, which is suitable for Korean taste and adds rice wine with enhanced functionality and functionality (taste and flavor) and quality.

In order to achieve the above object, the present invention comprises the steps of: a) cooling the crude oil after pasteurization; (b) adding makgeolli to the sterilized crude oil, adding a starter to fermentation and coagulating to prepare a curd; (c) stirring the solidified curd to remove whey; And (d) provides a method for producing a hard cheese with makgeolli comprising the step of performing the molding and pressing after aging.

In one embodiment of the present invention, in the step (b), the makgeolli may be added in 3 to 7% by weight based on the weight of the crude oil.

In one embodiment of the present invention, the solidification of the step (b) may be made by adding rennet in an amount of 0.05 ~ 0.3ml 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 0.01 to 0.03% by weight based on 1.0Kg of crude oil.

In one embodiment of the present invention, the step (c), cutting the solidified curd and stirred for 10 to 30 minutes at 30 ~ 35 ℃; Removing whey up to 20% of crude oil; Raising steam to warm the mixture while stirring slowly at 30 to 35 ° C. for 40 to 55 ° C. for 30 to 50 minutes, and then sufficiently stirring for 30 to 50 minutes; And when sufficient stirring is achieved may comprise the step of completely removing the whey at pH 5.8 ~ 6.0.

In one embodiment of the present invention, after performing the molding and pressing in the step (d), the salt treatment for 7 to 9 hours can be aged at a relative humidity of 90 to 95% at a temperature of 13 ~ 15 ℃. .

The manufacturing method according to the present invention can form eyes in the cheese by using the gas generating power of yeast contained in the rice wine by adding makgeolli known to be effective for health promotion during cheese production, and various functionalities contained in the rice wine Ingredients can be produced cheese with improved nutritional value and functional value, it is effective to effectively maintain the optimal pH and lactic acid bacteria required for cheese ripening. In addition, by combining the intrinsic taste of cheese and Korean-friendly taste, it possesses Korean taste and flavor that meets traditional tastes, and can satisfy consumer's taste. There is an advantage that can produce a Korean-type hard cheese.

Figure 1 shows the change in viable cell count during aging of the makgeolli added Swiss cheese according to an embodiment of the present invention.
Figure 2 shows the pH change during the ripening of makgeolli added Swiss cheese according to an embodiment of the present invention.
Figure 3 shows the change in the content of NPN during aging of makgeolli added Swiss cheese according to an embodiment of the present invention.
Figure 4 shows the change in the content of WSN during the ripening of makgeolli added Swiss cheese according to an embodiment of the present invention.
Figure 5 shows the result of measuring the protein degradation by electrophoresis during aging of the makgeolli added Swiss cheese according to an embodiment of the present invention.
Figure 6 shows the viable cell number change during aging of the makgeolli added Berg cheese according to another embodiment of the present invention.
Figure 7 shows the pH change during aging of makgeolli added Berg cheese according to another embodiment of the present invention.
Figure 8 shows the change in the content of NPN during aging of makgeolli added Berg cheese according to another embodiment of the present invention.
Figure 9 shows the change in the content of WSN during the ripening of makgeolli added Berg cheese according to another embodiment of the present invention.
Figure 10 shows the results of measuring protein degradation by electrophoresis during aging of the makgeolli added Berg cheese according to another embodiment of the present invention.

In the present invention, during the manufacturing process of the hard cheese, the addition of the local specialty makgeolli can be consumed cheese with excellent taste and flavor and enhanced functionality, makgeolli that can be consumed in harmony with the intrinsic taste of cheese and Korean-friendly taste It is characterized by providing a method for producing a Korean-type hard cheese added.

In the present invention, the hard cheese was prepared by adding makgeolli during the manufacturing process of the cheese. Makgeolli used in the present invention can be used all kinds of makgeolli on the market, preferably rice makgeolli may be used. In addition, the main ingredient content of makgeolli may vary slightly depending on the region of manufacture, raw materials, and brewery environment. However, the main ingredient of makgeolli is a protein component, which contains the essential amino acids lysine, tryptophan, phenylalanine, and methionine in a balanced manner. In addition, it contains vitamin B complex, protein, mineral, organic acid and the like.

In the present invention, "makgeolli" is a representative traditional Korean sake made by mixing fermented yeast and water by steaming glutinous rice, non-rice, barley, wheat flour, etc., and the name is given by making rice and malt as it is. Makgeolli is usually white like rice water, but before it is mass-produced by the standardized brewing method, there is a way of making liquor that is passed down from house to house. It wasn't. Makgeolli is low in alcohol and high in nutrients, which not only burdens the human body but also contains 10 kinds of essential amino acids that are useful to humans. Unlike other alcoholic beverages, makgeolli contains about 1.9% of protein, which is quite large compared to 3.0% of milk protein. Makgeolli, Korea's representative folk liquor, has much better nutrition to human body than alcohol containing the same concentration of ethanol. Recently, studies on the effects of Takju on animals showed that It contains significant amounts of essential amino acids and B complexes such as vitamins B1, B2, and clean, and lowers cholesterol levels and prevents blood sugar reduction.

According to Lee Sang-sun et al. (2003), Korean traditional yeast is a source of microorganisms and enzymes that have been used as starch degrading enzymes and fermentation microbial sources in the production of Takju, and wheat is made as the main raw material. Jobaekmi (組 白米) and also used. Our traditional yeast is to give 30-30% of moisture uniformly to raw materials such as bran and grains (wheat, rye, etc.), make it into a disk, and then ferment it with natural fermentation. Bacteria, yeast, and fungi naturally grow here, and play a role in decomposition of starch and alcoholic fermentation. The manufacturing method of makgeolli is steamed glutinous rice, non-glutinous rice, barley, wheat flour, and then dried with moisture (this is called jiebab). The malt is mixed with water and fermented at a certain temperature without squeezing the sake. Simultaneous double fermentation in which alcohol and protein are broken down into sugars and amino acids, and alcohol fermentation by yeast is carried out by the action of enzymes such as amylase and protease produced by the microorganisms that grow on yeast Happens. The manufacturing method is mainly steamed glutinous rice, non-glutinous rice, barley, and flour, followed by drying the water (this is called jiebab), mixing malt and water, and fermenting it at a constant temperature.

In addition, the type of cheese that can be produced by adding makgeolli 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. Hard cheese may be, for example, Swiss cheese or Berg 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 based on Parmesan cheese and Swiss Emmental, which is a country of Parma, Italy. In Emmentaler cheese, Gauda cheese originating in the northern part of the Netherlands, Guda cheese originating in the northern part of the Netherlands, Eddar cheese originating in the Netherlands, and cheddar cheese originating in the UK Cheddar, Beaufort cheese originating in the French Beaufort region, Propagated brick cheeses, Roquefort cheeses of French Roquefort origin, cottage cheeses, which are raw cheeses usually made from skim milk, and cream cheeses made from milk with added cream, and the like.

In the present invention, "hard cheese" refers to a cheese with a low moisture content, and contains about 34 to 45% of water, and includes varieties of emmental cheese, gruyere cheese, and appenzeller. Appenzeller cheese, cheddar cheese, cheshire cheese, edam cheese, gouda cheese, provolone cheese, tilsit cheese cheese, raclette cheese, tete de moine cheese, wensleydle cheese, cantal cheese and the like.

In the present invention, "Swiss (cheese) cheese" is a representative cheese of Switzerland, also referred to as Emmental (Emmental), Swiss cheese is understood to refer to the emmental usually. Swiss cheese was first made in the 15th century in the Emmental Valley of Switzerland and is a hard cheese made by heating and compressing raw milk. Cherry or walnut sized holes (commonly referred to as the 'eye' of cheese) are spread evenly in the mass, and the liquid in the holes is a sign that the cheese is well matured.

Cheeses in the form of Swiss cheese have been known for their names in the region and are used in the region: Gruyere (Switzerland), Alfaer Lund Kaze (Bavaria, Allfauer Rundk), Batremat (Switzerland, Battle matt), Fontina (Italy, Italy), Tragon (Switzerland, Traanon), and Samso (Denmark, Samso). Swiss cheese is traditionally made using a round copper pot. Using a cloth, the curd is pulled up to remove the whey and a piece of cheese is made of wheels weighing between 50 and 100 kg. Three kinds of manufacturing cheese bacteria starter: is used as a (starter balhyoje or inoculum), and the gas type seonggyunin propynyl sludge tumefaciens Scheer Mani (Propionibacterium shermanii) when the propionic acid (propionic acid), the temperature rise by the acid The great feature of Swiss cheese is that it produces gas and produces round, large cheese eyes. The manufacturing process is designed to be a good tissue (sufficient elasticity) due to the chemical composition and bubbles suitable for the growth of propionibacterium shermani.

In the present invention, "Berg cheese" is a hard cheese, Beaufort cheese, the mother cheese of the Berg cheese is a large hard cheese produced in the high valley of Savoie, France. An old cheese from the Roman era, famous for its excellent aroma and taste. It is produced by sterilizing milk from cows grown in the snow-capped Alps for nearly half a year and aged for at least four months. Berg cheese, branched from Beaufort cheese, is also made from milk from cows fed clean air and superb pasture at a high altitude of 900 to 1200 m above the Alps. Berg cheese, in particular, is famous for its preparation without sterilization, unlike Beaufort cheese. It is made from small barns that span the Alps and is called “mountain cheese” and is made throughout Austria, Germany and Switzerland. It looks like a Swiss cheese and matures for about six months to a year. The outer surface is yellowish brown while the inner color is ivory, often resulting in small cheese eyes. The flavor of the berg cheese is fruity and nutty and slightly sweet. Allgauer Berg cheese, meanwhile, is made in the Emmental cheese style in the German Alps. However, it matures longer and matures in areas with low temperatures. When the temperature in the Alps rises, they stay for three to four weeks to make this cheese. The mild temperature at this time promotes cheese eye formation.

Hereinafter, the method for producing a hard cheese with makgeolli according to the present invention will be described in detail.

The present invention typically provides a method for producing swiss cheese and berg cheese among the hard cheese, specifically, the method for producing a hard cheese with makgeolli according to the present invention comprises the steps of: (a) cooling the crude oil after pasteurization; (b) adding makgeolli to the sterilized crude oil, adding a starter to fermentation and coagulating to prepare a curd; (c) stirring the solidified curd to remove whey; 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 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, cooled to 30 ~ 35 ℃, add makgeolli to the sterilized crude oil, it is preferable to add 3.0 to 7.0% by weight relative to the weight of the crude oil. Makgeolli added crude oil is cured through lactic fermentation and coagulation. 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.

Starter which may be used to produce a cheese in accordance with the present invention and can be used both if the normal strain and used for the fermentation of cheese, for example, Streptococcus spp (Streptococcus spp.), Lactobacillus sp (Lactobacillus spp.), Bifidobacterium spp., One or more starter strains selected from the group consisting of Leuconostoc spp., Lactococcus spp., And probiotics can be used. More preferably, L. bulgaricus , L. lactis and L. brevis may be used in combination. In addition, the starter strain in the present invention may be added in an amount of 0.1 to 1.0% by weight relative to 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 0.05 to 0.3 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 0.01 to 0.03% 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. 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.

Removing the whey in the present invention may be carried out through the stirring process after cutting the curd. Preferably, the solidified curd is first cut and stirred slowly at 30-35 ° C. for 10-30 minutes, then the whey is removed up to 20% of the crude oil. Next, the steam is heated while stirring slowly for 30 to 50 minutes at 30 to 35 ° C. and 40 to 55 ° C., and then the whey may be sufficiently stirred for 30 to 50 minutes. At this time, it depends on the type of cheese to be prepared, but sufficient stirring is made to remove the whey completely at pH 5.8 ~ 6.0. 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.

Subsequently, the curd from which whey is removed is molded and pressed, and then aged by salting to prepare a hard cheese according to the present invention.

The molding and pressurization may be used as long as it is commonly performed in the art.

In addition, the salting process is a process of adding salt to the curd in the cheese manufacturing process, not only plays an important role in varying the taste, moisture content and texture depending on the amount of salt, but also helps the formation of lactic acid and inhibit the growth of microorganisms It plays a role. 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.

In the present invention, the salting treatment may be treated for 7 to 9 hours so that the amount of salt is 18 to 25% by weight of the curd weight, the salt can be directly sprayed or applied to the curd, or in salt water This can be done through a dipping process. 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.

The salted 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. The temperature must be maintained. In the present invention, the aging may be preferably carried out for 6 months to 8 months while maintaining a temperature of 13 to 15 ℃ and humidity of 90 to 95%.

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.

On the other hand, when manufacturing a hard cheese by adding makgeolli known to be effective for health promotion to crude milk, which is the main raw material when manufacturing cheese according to the method of the present invention as described, makgeolli unlike the conventional method using propionic acid bacteria It is possible to make eyes on cheese by using the gas generating power of the yeast contained in, and to produce cheese with improved nutritional value and functional value due to various functional ingredients contained in makgeolli. In addition, the addition of makgeolli shows a positive correlation to the retention of lactic acid bacteria during the ripening of hard cheese, which has a favorable effect on the quality change during ripening, effectively maintaining the optimum pH range suitable for ripening, By combining familiar tastes with Korean tastes and flavors that match traditional tastes, they can satisfy consumers' tastes, and are characterized by the ability to produce Korean-style hard cheeses that are not only excellent in taste, aroma and color, but also of high quality. have.

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 hard cheese with makgeolli according to the present invention

The present inventors prepared the hard cheese which added the rice wine according to this invention using the following material.

① Crude oil: Fresh crude oil with T.A (0.14 ~ 0.15%) and pH range of 6.6 ~ 6.8 was produced from Holstein-Friesian cows raised on the ranch near Sunchon National University.

② Starter strain: Cheese starter strain was used LH100 bacteria ( L. bulgaricusv , L. lactis , L. brevis , Danisco, Denmark) possessed by the dairy processing laboratory of Sunchon National University.

③ Makgeolli: Suncheon Brewing Co., Ltd. located in Jogok-dong, Suncheon-si, Jeollanam-do, was purchased by Sunchon Agricultural Co., Ltd. and prepared by operating a separate production line.

④ rennet: added after diluting 20 times in distilled water of 19 ml / 100 kg of crude oil.

⑤ Calcium chloride (CaCl ₂ ): 0.02% by weight of calcium chloride relative to the weight of crude oil was dissolved in hot water and added.

The present inventors manufactured the hard cheese which added makgeolli using the above materials. As hard cheese, Swiss cheese (emmental cheese) and berg cheese were produced, respectively.

First, 70 kg of crude oil was pasteurized at 63 ° C. for 30 minutes and cooled to 32 ° C. Makgeolli was added at 5% by weight based on the weight of crude oil, incubated for 40 minutes by adding 0.5% by weight of the high temperature bacterium starter, followed by adding calcium chloride (0.02% by weight) and rennet (13.3ml / 70kg). Incubate 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 0.3 ~ 0.5cm size and stirred slowly at 32 ℃ for 15 to 20 minutes. The whey is then removed up to 20% of the crude oil, then steamed and heated with stirring from 32 ° C to 53 ° C over 30 minutes. Thereafter, the mixture was further stirred for 40 minutes. After sufficient stirring, the whey was completely removed at pH 5.8-6.0, and the weight of the curd was molded and pressed with different weights for 15-30 minutes. Thereafter, after the salting treatment for about 8 hours, aged for 6 months at the appropriate conditions (temperature 14 ℃, R / H 90 ~ 95%) to prepare a hard cheese with makgeolli.

< Experimental Example  1>

Quality Changes of Swiss Cheese with Makgeolli during Ripening

The present inventors measured the number of viable cells, pH, non-protein nitrogen compounds and water-soluble nitrogen compounds in order to look at the quality change of the Swiss cheese prepared in Example 1, and looked at the change in electrophoresis, preference Examination and sensory evaluation were performed.

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

During the ripening period of Swiss cheese prepared by the addition of makgeolli, viable cell number was examined every three weeks. Samples were taken from saline and cheese titration sites in a ratio of 2: 1 in a grinding tube, using a homogenizer (M. Zipperer GmbH, Etzenbach, Germany) at a maximum speed of 20,000 at 20 ° C. Repeat the homogenization three times for 2 minutes at rpm, and then dilute the decimal number according to the method of Richardson (1983), and incubate for 48 hours at 37 ° C using standard plate count (SPC) method using MRS medium. Plates in dog ranges were selected and used for measurement.

As a result, as shown in Figure 1, the makgeolli added spheres showed a tendency to gradually increase the number of lactic acid bacteria from the beginning of aging to the 9th week, and gradually decreased thereafter, the control showed little change. Through these results, it was expected that the addition of makgeolli showed a positive correlation with the retention of lactic acid bacteria during the ripening of Swiss cheese, which would be advantageous for the quality change during the ripening.

<1-2> pH  change

The present inventors found that the pH of the Swiss cheese prepared by the addition of makgeolli is the same as in the viable cell count of <1-1>, and saline and cheese are added to the grinding tube at a ratio of 2: 1. Homogenizer (M. Zipperer GmbH, Etzenbach, Germany) and homogenized three times 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] was used to measure changes over time for 15 weeks at 3 week intervals.

As a result, as shown in Figure 2, the control was found to have a higher pH value than the addition, it was found that there is no significant difference between the maturation during the development. The pH of the control group increased at 6 weeks and showed a nearly constant trend from 9 weeks, while the pH of the control group was kept constant at pH 5.2 with no change from the starting point to 15 weeks. These results indicate that the addition of makgeolli has a favorable effect on the growth of lactic acid bacteria during the ripening of Swiss cheese, which can shorten the ripening progress. Overall, the pH change during fermentation of the rice wine added was lower than that of the control, indicating that the acid supply in the cheese tissue was achieved as a certain number of lactic acid bacteria were preserved during cheese ripening. This phenomenon was expected to act advantageously to increase the preservation of cheese, to promote ripening, to produce flavor components and aromas.

<1-3> Nonprotein  Nitrogen compounds Non - protein nitrogen , NPN ) Measure

In order to measure the total protein degradation level during ripening of Swiss cheese prepared by adding makgeolli, the present inventors investigated the change over time of 12% Trichloro-acetic acid (TCA) soluble non-protein nitrogen compound (Non-Protein Nitrogen, NPN). The filtered solution, which was carried out according to the method of Vanderpoortenrhk Weckx (1982), was colored and quantified according to the method of Hull (1947).

Proteins in cheese are decomposed by proteolytic enzymes produced and supplied by microorganisms, proteolytic enzymes such as plasmin, a natural enzyme in milk, and rennet, which are converted from macromolecular structure to micromolecular structure, resulting in cheese's unique taste and flavor. To form. The main result of this result is called aging. The aging degree is determined by measuring the content of non-protein nitrogen compound (NPN) and water soluble nitrogen compound (WSN), which are degradation products of protein in cheese.

As a result, as shown in Figure 3, in the case of Swiss cheese NPN content change was found that the activity of lactic acid bacteria in the cheese after 5 weeks of aging active control was shown lower than the rice wine added.

<1-4> Water-soluble nitrogen compounds ( Water - Soluble nitrogen , WSN ) Measure

In order to measure the total protein degradation level during the ripening of Swiss cheese prepared by the addition of makgeolli, the present inventors observed that the water-soluble Nitrogen (WSN) changes over time during the cheese ripening, 5.0 g of cheese in 20 ml of distilled water. After crushing and homogenization, the supernatant was taken and developed and quantified according to the method of Hull (1947).

As a result, as shown in Figure 4, in the case of Swiss cheese, the content of water-soluble nitrogen compound (WSN) was found that the addition of the rice wine added somewhat higher than the control.

<1-5> Degradation of protein by electrophoresis

The inventors performed SDS-PAGE to measure the degree of protein degradation during ripening of Swiss cheese prepared by the addition of makgeolli. SDS-PAGE analysis was performed on SDS-polyacrylamide gels and was performed according to the methods 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. Thereafter, the lysate was dialyzed in electrophoretic electrode buffer for 48 hours (4 ° C.), 40 μl of the solution was mixed with 10 μl of SDS sample buffer (× 5), boiled for 3 minutes, denatured, and used as an electrophoretic sample. The lower electrode bath was filled with 25 ml of separating gel and placed for 30 to 40 minutes to harden the gel. A stacking gel solution was prepared, poured onto the already-solidified gel and placed into the comb for 30 minutes, and the formed gel was transferred to an electrophoresis device (Hoefe, USA). 10 μl of the sample was loaded into the sample port, and the electrophoresis was performed at 30 mA for a 1.5 mm gel and electrophoresis until the sample was at the bottom. As a standard protein for molecular weight measurement, whole casein was used as a marker, and electrophoresed gels were stained with Coomassie gel staining solution and then decolorized with decolorizing solution and photographed.

In this experiment, SDS-polyacrylamide gel electrophoresis was performed by taking samples at intervals of 3 weeks for protein degradation during aging (15 weeks) of makgeolli added cheese.

As a result, as shown in Figure 5, the electrophoretic image according to the protein degradation during the cheese ripening was confirmed that a small band appeared in the control and addition of the κ-casein and as-casein three weeks from the control and addition of the apparent resolution The decomposed phase showed higher control than the added group. In the case of β-casein, no significant degradation was observed in both the control and the added groups. From these results, it was confirmed that there was no appearance of a peptide showing a bitter taste after 15 weeks of aging. As a result, the addition of makgeolli had no effect on the protein degradation during the ripening of Swiss cheese.

<1-6> sensory test

The present inventors carried out sensory test of Swiss cheese prepared with rice wine based on the quality evaluation method by sensory test, and the test agent is a member of Suncheon University animal resources science students 30 The subjects were selected and conducted in advance in the Milk Science Microbiology Laboratory.

In addition, the sensory cheese was aged for 15 weeks, the sample was cut one day before the sensory test was used after 4 ℃ refrigerated storage. For each sample, the sensory test was performed by using the control and the addition of the rice wine. Sensory criteria for each sample included preferences for dairy product, buttery, butyric acid, acidty, salty, and fermented milk. Investigate. 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, very dislike 1 point ”.

As a result, as shown in Table 1, there was no significant difference between the control and the addition cheese in all aspects of overall preference. These results indicate that the taste and aroma of Swiss cheese are originally mild, and the makgeolli is also a mild liquor. Therefore, the addition of makgeolli has little effect on the sensory effects compared to the control.

Sensory Evaluation of Swiss Cheese with Rice Wine Evaluation item Control Rice wine added Dairy flavor 7.633 ± 0.330 8.133 ± 0.562 ^ns Butter flavor 7.433 ± 0.443 7.300 ± 0.404 ^ns Naksan taste 6.666 ± 0.465 7.366 ± 0.494 ^ns Sour taste 6.366 ± 0.470 7.600 ± 0.490 ^ns Salty taste 8.066 ± 0.500 8.600 ± 0.422 ^ns Heated milk flavor 7.100 ± 0.384 7.033 ± 0.478 ^ns

* ns: No significant difference.

< Experimental Example  2>

Rice wine Berg  Quality Changes During Cheese Ripening

The present inventors measured the number of viable cells, pH, non-protein nitrogen compounds and water-soluble nitrogen compounds in order to examine the quality changes of the berg cheese manufactured in <Example 1>, and looked at the change in electrophoresis, preference Examination and sensory evaluation were performed.

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

The present inventors measured the viable cell number change during the aging period of Berg cheese prepared by adding makgeolli in the same manner as in Experimental Example <1-1>.

As a result, as shown in Figure 6, in the case of the Berg cheese, the total number of viable makgeolli was higher than the control, and the number of viable cells was slightly increased during the aging process in both the addition and the control. There was no difference.

<2-2> pH  change

The inventors of the present invention measured the pH change during the aging period of Berg cheese prepared by adding makgeolli in the same manner as in Experimental Example <1-2>.

As a result, as shown in Figure 7, there was a slight difference between the addition and the control, but the control was high and the addition showed a low pH. Through this, it was found that the growth and preservation of the viable cell number were advantageous in the makgeolli addition during aging of the Berg cheese. Overall, the pH change during fermentation of the rice wine added was lower than that of the control, indicating that the acid supply in the cheese tissue was achieved as a certain number of lactic acid bacteria were preserved during cheese ripening. This phenomenon was expected to act advantageously to increase the preservation of cheese, to promote ripening, to produce flavor components and aromas.

<2-3> Nonprotein  Nitrogen compounds Non - protein nitrogen , NPN ) Measure

The present inventors measured the change over time of the non-protein nitrogen compound during the aging period of the Berg cheese prepared by the addition of makgeolli in the same manner as in Experimental Example <1-3>.

As a result, as shown in Figure 8, as the cheese aging progressed, protein degradation occurred, non-protein nitrogen compound (NPN) showed a slightly higher result compared to the control group. These results show that the protein degradation is much higher than the control due to the increase of lactic acid bacteria during the ripening of cheese.

<2-4> Water-soluble nitrogen compounds ( Water - Soluble nitrogen , WSN ) Measure

The present inventors measured the change over time of the water-soluble nitrogen compound during the aging of Berg cheese prepared by adding makgeolli in the same manner as in Experimental Example <1-4>.

As a result, as shown in Figure 9, in the case of the berg cheese, the water-soluble nitrogen compound (WSN) also showed a slightly higher result in the Makgeolli addition than the control, as the NPN content change.

<2-5> Degradation of protein by electrophoresis

The present inventors measured the protein degradation degree during the aging of the Berg cheese prepared by the addition of makgeolli in the same manner as in Experimental Example <1-5>.

As a result, as shown in Figure 10, the electrophoretic image according to the protein degradation during the cheese ripening was confirmed that the appearance of small bands from the control and addition of the κ-casein and as-casein three weeks from the three weeks after the apparent resolution The decomposed phase showed higher control than the added group. In the case of β-casein, no significant degradation was observed in both the control and the added groups. From these results, it was confirmed that there was no appearance of a peptide showing a bitter taste after 15 weeks of aging. As a result, the addition of makgeolli did not have any effect on the protein degradation during the aging of Berg cheese.

<2-6> sensory test

The present inventors carried out the sensory test of the Berg cheese prepared by the addition of makgeolli in the same manner as in Experimental Example <1-6>.

As a result, as shown in Table 2, there was no significant difference between the control and the addition cheese in all aspects of overall preference. These results indicate that the taste and aroma of Berg cheese was originally mild, and the makgeolli was also a mild liquor. As a result, the sensory test of the control and the addition of Swiss and Berg cheese was judged to show similar sensory properties.

Sensory Evaluation of Bergamot Cheese Evaluation item Control Rice wine added Dairy flavor 7.367 ± 0.210 7.867 ± 0.210 Butter flavor 3.900 ± 0.183 2.600 ± 0.170 Sour taste 1.767 ± 0.212 2.700 ± 0.232 Salty taste 3.700 ± 0.194 4.467 ± 0.192 Heated milk flavor 4.267 ± 0.096 4.033 ± 0.133 Tangy / musty 2.433 ± 0.161 4.067 ± 0.212 Mold smell 0.633 ± 0.165 2.567 ± 0.223 sharp / bite 4.633 ± 0.343 6.300 ± 0.253

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 (6)

(a) cooling the crude oil after pasteurization;
(b) adding makgeolli to the sterilized crude oil, adding a starter to fermentation and coagulating to prepare a curd;
(c) stirring the solidified curd to remove whey; And
(d) aging step after forming and pressing
Method of producing a hard cheese to add rice wine containing a. The method of claim 1,
In the step (b), the method for producing hard cheese with makgeolli, characterized in that the rice wine is added in 3 to 7% by weight based on the weight of the crude oil. The method of claim 1,
The solidification of step (b) is a method for producing hard cheese with makgeolli, characterized in that by adding rennet in the amount of 0.05 ~ 0.3ml per 1.0Kg of crude oil. The method of claim 1,
Method of producing a hard cheese with makgeolli, characterized in that in step (b) further adding calcium chloride 0.01 to 0.03% by weight relative to 1.0Kg of crude oil. The method of claim 1,
In step (c),
Cutting the solidified curd and stirring at 30-35 ° C. for 10-30 minutes;
Removing whey up to 20% of crude oil;
Raising steam to warm the mixture while stirring slowly at 30 to 35 ° C. for 40 to 55 ° C. for 30 to 50 minutes, and then sufficiently stirring for 30 to 50 minutes; And
Method of producing a hard cheese with makgeolli comprising the step of completely removing the whey at pH 5.8 ~ 6.0 when sufficient stirring is made. The method of claim 1,
After the molding and pressing in the step (d), the salt-treated for 7 to 9 hours to the aged at 90 to 95% relative humidity conditions at a temperature of 13 to 15 ℃ of the hard cheese with makgeolli added Manufacturing method.

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