KR20120098244A - Manufacturing method for cream cheese using powder milk - Google Patents

Abstract

PURPOSE: A producing method of cream cheese using dried milk powder is provided to enable users to obtain the cream cheese having similar functional and chemical properties with the cream cheese obtained from raw milk. CONSTITUTION: A producing method of cream cheese using dried milk powder comprises the following steps: mixing the milk powder with purified water in a weight ratio of 1.5-2.5:7.5-8.5 to obtain recombined milk; and mixing the recombined milk with a starter cultured material, a milk-coagulating enzyme, and calcium chloride. The dried milk powder is whole milk powder or skim milk powder. The milk fat content of the recombined milk is controlled into 10-12%.

Description

Manufacturing method for cream cheese using powdered milk {Manufacturing Method for Cream Cheese using Powder Milk}

The present invention relates to a method for preparing cream cheese using milk powder, and more particularly, to a method for preparing cheese, comprising: preparing a reducing oil by mixing milk powder and purified water; It relates to a method for producing cream cheese using milk powder comprising the steps of preparing a cream cheese by adding a starter culture (restarter culture), protein coagulase (rennet) and calcium chloride (CaCl ₂ ) to the reducing oil. .

Since extra milk can not be stored in areas where milk is produced excessively, water is removed to make whole milk powder, or water and fat are removed to make skim milk powder. These formulas are used to make diets, bakeries, ice creams or reducing oils.

Reduced milk (recombined milk, 전지 元 乳) means that the whole milk powder is dissolved in water or skim milk powder in water and made by adding milk or fat such as butter or cream, stirring and emulsifying to make milk-like composition.

The skimmed milk powder is used as a reducing oil that separates and removes fat from the milk, and then dries it, and then, when water is poured into powder, is reduced to milk again. Whole milk powder removes only water from milk. In the manufacturing method, the crude oil is sterilized at an instant, concentrated, spray-dried, cooled to 2-4% moisture, and the particles are selected and sealed. Skim milk powder is mainly used in adult food for diet, whole milk powder is used as a raw material for confectionery, baking, ice cream.

The advantage of powdered milk is that it can be stored for a long time without any quality change during the storage period, and because it is a powder, it is easy to handle, takes up little storage space, and is convenient for distribution. In addition, in the tropical and subtropical regions, dairy farming is sluggish and imported powdered milk is used to drink reduced milk. Cheese is also dependent on imports. Reducing oils have nutritional qualities and qualities that are almost the same as crude oil. On the basis of these advantages, powdered milk is used in various food ingredients, but its development is poor.

Cream cheese is an unaging cheese with a moisture content of 55% or more.

The present invention is to provide a method for producing cream cheese using a battery and / or skim milk powder and the cream cheese produced by such a method.

The present invention provides a method for manufacturing cream cheese using powdered milk, which enables the production of cheese in the Middle East and Subtropical regions, which are difficult to produce milk under the influence of climate, and thus add value to the dairy industry. It is to suggest a way to do it.

Cream cheese prepared from milk powder according to the present invention is to provide a cream cheese with no difference in physicochemical and sensory properties compared to cream cheese prepared from crude milk.

The present invention provides a method for producing cheese, comprising: preparing a reducing oil by mixing powdered milk and purified water; Providing a method for producing cream cheese using milk powder, comprising the steps of preparing a cream cheese by adding a starter culture, a protein coagulase (rennet) and calcium chloride (CaCl ₂ ) to the reducing oil. Can be.

Cream cheese prepared by using the battery and / or skim milk powder of the present invention has similar physicochemical and sensory characteristics as compared to cream cheese prepared from crude oil, thereby eliminating the supply and demand control of crude oil, and the powdered milk is a high value-added product called cheese. Can be provided as

The present invention shows a method for preparing cream cheese using milk powder.

The present invention provides a method for producing cheese, comprising: preparing a reducing oil by mixing powdered milk and purified water; It represents a method for producing cream cheese using milk powder, comprising the steps of preparing a cream cheese by adding a starter culture, a protein coagulase (rennet) and calcium chloride (CaCl ₂ ) to the reducing oil. .

In the above formula, whole milk powder may be used.

In the above formula, skim milk powder may be used.

In the above milk powder, a mixed milk powder in which whole milk powder and skim milk powder are mixed may be used.

In the above milk powder, a mixed milk powder containing whole milk powder and skim milk powder in a weight ratio of 1: 9 to 9: 1 may be used.

Reducing oil in the above can be obtained by mixing the powdered milk and purified water in a weight ratio of 1.5-2.5 (milk powder): 7.5-8.5 (purified water).

Reducing oil in the above can be used to adjust the milk fat content to 10-12% by mixing milk powder and purified water.

In the above starter culture, starter culture may add 0.001% to 0.01%, preferably 0.005%, of the coagulase (rennet) with respect to the reducing oil weight.

Calcium chloride (CaCl ₂ ) in the above can be used 0.01 to 0.05%, preferably 0.03% relative to the reducing oil weight.

In the method for preparing cream cheese using milk powder of the present invention, a functional ingredient extract may be added when a starter culture and calcium chloride are added to reducing oil to improve the functionality of cream cheese.

In the functional component extract may be added 1 to 2.5% by weight of the reducing oil.

If the functional ingredient extract is less than 1% by weight of reducing oil is added to the meaning of using the functional ingredient extract, there is no meaning to add more than 2.5% can reduce the functionality of the cheese. Therefore, the functional ingredient extract is preferably added 1 to 2.5% by weight of the reducing oil.

The functional ingredient extract may be used as the extract of Hyuncho (玄 草) extract.

The functional ingredient extract may be used as the hawthorn (Crataegus pinnatifida Bunge var. Typica Schneider) and hawthorn fruit of the same plant.

In the functional ingredient extract may be used lotus root (蓮 根) extract.

The functional ingredient extract may be a noni extract.

The functional ingredient extract may be a mixed extract of two or more selected from Hyuncho extract, Sansa extract, lotus root extract, and Noni extract.

The functional ingredient extract may be a mixed extract of two or more selected from Hyuncho extract, Sansa extract, lotus root extract, and Noni extract in the same weight ratio.

The functional ingredient extract is added to each functional ingredient in the purified water of 7 to 20 times the weight of the functional ingredient and extracted at 90 to 120 ℃ 5 to 50%, preferably 5 to 25% of the volume of the first purified water after A functional ingredient extract obtained by filtration by filtration means can be used.

The method for producing cream cheese using milk powder of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for preparing cream cheese using milk powder under the above-mentioned conditions.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

After reducing powdered milk by mixing 20% of whole milk powder and 80% of purified water, it was pasteurized at 65 ° C. for 30 minutes, homogenized at 680 psi at 40 ° C., and then cooled to 30 ° C.

Starter culture (0.05%) and coagulase (rennet) were added to the reducing oil by stirring with 0.005% by weight of reducing oil, and calcium chloride (CaCl ₂ ) was added by 0.03% by weight of reducing oil. It was left for hours. When the curd was formed, it was cut by a cutter each time, horizontally and vertically, and left for about 7 hours until the pH was 4.7 at 30 ° C. At pH 4.7, heat treatment was performed at 45 ° C. for 20 minutes to inhibit further growth of lactic acid bacteria. After the whey was released, the cells were inverted at 1 hour and 2 hours, respectively, and left at 28 ° C. for 4 hours. After standing at room temperature for 24 hours, 1% salt was added and packaged and stored at 7 ° C. for 4 weeks to prepare a cream cheese.

<Example 2>

20% skim milk powder and 80% purified water were mixed to form a reducing oil, and then pasteurized at 65 ° C. for 30 minutes, homogenized at 40 ° C. to 680 psi, and then cooled to 30 ° C.

Starter culture (0.05%) and coagulase (rennet) were added to the reducing oil by stirring with 0.005% by weight of reducing oil, and calcium chloride (CaCl ₂ ) was added by 0.03% by weight of reducing oil. It was left for hours. When the curd was formed, it was cut by a cutter each time, horizontally and vertically, and left for about 7 hours until the pH was 4.7 at 30 ° C. At pH 4.7, heat treatment was performed at 45 ° C. for 20 minutes to inhibit further growth of lactic acid bacteria. After the whey was released, the cells were inverted at 1 hour and 2 hours, respectively, and left at 28 ° C. for 4 hours. After leaving at room temperature for 24 hours, 1% salt was added and the mixture was stored for 4 weeks at 7 ° C to prepare a cream cheese.

Comparative Example

Milk with 11% milk fat was pasteurized at 65 ° C. for 30 minutes, homogenized at 40 ° C. to 680 psi and cooled to 30 ° C.

Starter culture (0.05%) and coagulase (rennet) were added to the milk by stirring with addition of 0.005% by weight of reducing oil, and calcium chloride (CaCl ₂ ) was added by adding 0.03% by weight of reducing oil, and 1 It was left for hours. When the curd was formed, it was cut by a cutter each time, horizontally and vertically, and left for about 7 hours until the pH was 4.7 at 30 ° C. At pH 4.7, heat treatment was performed at 45 ° C. for 20 minutes to inhibit further growth of lactic acid bacteria. After the whey was released, the cells were inverted at 1 hour and 2 hours, respectively, and left at 28 ° C. for 4 hours. After leaving at room temperature for 24 hours, 1% salt was added and the mixture was stored for 4 weeks at 7 ° C to prepare a cream cheese.

<Test Example>

In the Examples 1 and 2, the cream cheeses prepared using powdered milk and the cream cheeses prepared using crude milk in Comparative Example were subjected to sensory tests such as taste and taste using a 9-point scale method. Table 1 shows.

The sensory test was measured by a nine-point scale by 20 panelists (10 men and women each) who had more than 3 years of sensory test experience in the food field.

Cream cheese sensory test of Example 1 and Example 2 cream cheese and Comparative Example Item flavor Likelihood Example 1 7.8 7.6 Example 2 7.7 7.6 Comparative example 7.6 7.5

In Table 1, the numerical values for the taste and taste sensory test were divided by the total number of the panel scores and the number rounded up to two decimal places.

Cream cheese prepared by using the milk powder of the present invention and the cream cheese prepared by using crude milk in the comparative example as shown in Table 1 has a functional level of equivalent or more functional and cream excellent in the milk powder as a material according to the present invention It can be seen that the cheese can be produced.

<Example 3>

Cream cheese was prepared in the same manner as in Example 1 except for using a reducing oil obtained by mixing the whole milk powder and the purified water so that the milk fat content was adjusted to 10%.

<Example 4>

Cream cheese was prepared in the same manner as in Example 2, except for using reducing oil obtained by mixing skim milk powder and purified water to adjust the milk fat content to 11%.

<Example 5>

Cream cheese was prepared in the same manner as in Example 1 except for using a reduced milk obtained by mixing the whole milk powder and skim milk powder in a weight ratio of 1: 1 by using purified water mixed with purified water so that the milk fat content was 12%. Prepared.

<Example 6>

Cream cheese was prepared in the same manner as in Example 1, except that 1.5% of the extract was further added to the reducing oil as a functional ingredient extract when the starter culture and calcium chloride were added to the reducing oil. .

The above-mentioned Hyunchocho extract is obtained by adding Hyuncho to 10 times the amount of purified water based on the weight of Hyuncho, and extracting it at 30 ° C to 30% of the volume of the first purified water and then filtering it with a filter paper. Used.

&Lt; Example 7 >

Cream cheese was prepared in the same manner as in Example 1, except that an additional 1.5% of the acid sand extract was added as a functional ingredient extract when the starter culture and calcium chloride were added to the reducing oil.

The hawthorn extract is added to 10 times the amount of purified water of the hawthorn (Crataegus pinnatifida Bunge var. Filtration was used.

&Lt; Example 8 >

Cream cheese was prepared in the same manner as in Example 1, except that an additional 1.5% of lotus root extract was added as a functional ingredient extract when the starter culture and calcium chloride were added to the reducing oil.

The lotus root extract was added to purified water of 10 times the weight of lotus root weight and extracted so that 30% of the volume of the first purified water at 100 ℃ after filtration with filter paper was used.

&Lt; Example 9 >

Cream cheese was prepared in the same manner as in Example 1 except for further adding 1.5% of the nonni extract as a functional ingredient extract when the starter culture and calcium chloride were added to the reducing oil.

The noni extract was added to 10 times the weight of noni in purified water and extracted to 100% of the volume of the original purified water at 100 ℃ after filtering using a filter paper.

&Lt; Example 10 >

When the starter culture and calcium chloride are added to the reducing oil, 2.0% of the mixed extract in which the vinegar extract, the hawthorn extract, the lotus root extract, and the noni extract are mixed in the same weight ratio is used as the functional ingredient extract. Cream cheese was prepared in the same manner as in Example 1 except for further adding thereto.

The functional ingredient extract was added to each functional ingredient 10 times the weight of purified water to the functional ingredient and extracted to be 30% of the volume of the first purified water at 100 ℃ was used by filtering with a filter paper.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Cream cheese prepared using the battery and / or skim milk powder of the present invention is similar in physicochemical and sensory properties compared to the cream cheese of crude milk, so the milk powder can be used as a raw material for the production of cream cheese has industrial applicability.

Claims (5)

In the manufacturing method of cheese,
Preparing a reducing oil by mixing powdered milk and purified water;
Method for producing a cream cheese from powdered milk comprising the step of preparing a cream cheese by adding a starter culture, a clotting enzyme (rennet) and calcium chloride (CaCl ₂ ) to the reducing oil. The method of claim 1,
Powdered milk is a method for producing cream cheese from powdered milk, characterized in that whole milk powder or skim milk powder. The method of claim 1,
Reducing oil is a method for producing cream cheese from powdered milk, characterized in that the milk fat content is adjusted to 10 to 12%. The method of claim 1,
Powdered milk and purified water is 1.5-2.5: 7.5-8.5 Method for producing a cream cheese from powdered milk, characterized in that mixed by weight ratio. Cream cheese prepared by the method of any one of claims 1 to 4.