KR20130100036A - Camembert cheese and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of camembert cheese is provided to produce the camembert cheese containing high contents of moisture, and having soft taste by the influence of protein decomposition, fat, flavor activation through containing surface fungi and starters. CONSTITUTION: Mixed milk is inoculated with a starter, and the mixture is fermented and cultured to obtain camembert cheese. The starter is selected from Lactococcus. lactis sub. lactis and Lactococcus. lactis sub. cremoris, or a mixture thereof instead of using a commercial strain. The starter is obtained by sterilizing reduced skimmed milk, inoculating Lactococcus. lactis sub. Lactis and Lactococcus. lactis sub. cremoris, and culturing the mixture. The mixed milk is raw milk, goat's milk, or their mixture. [Reference numerals] (AA) Step of preparing raw material; (BB) Step of pasteurizing at a low temperature; (CC) Step of cooling; (DD) Step of inoculating fermented cultured bacteria; (EE) Step of adding rennet and mold powder; (FF) Step of pulverizing; (GG) Step of mixing and draining; (HH) Step of injecting a mold; (II) Step of inoculating Penicillium.camemberti; (JJ) Step of adding salt and fermenting

Description

Camembert cheese and its manufacturing method {CAMEMBERT CHEESE AND MANUFACTURING METHOD THEREOF}

The present invention relates to Camembert cheese and a method for manufacturing the same, and more particularly, in the method of manufacturing Camembert cheese, Lactococcus as a mesophilic culture that is the only strain as a Camembert cheese starter that was used in Korea for the first time in 1960 lactis with subspecies diacetylactis Lactococcus lactis subspecies mesenteroides In this study, Lactococcus was obtained from ACTC, a biological resource center, Korea Research Institute of Bioscience and Biotechnology . lactis sub. lactis and Lactococcus distributed by ATCC, the International Center for Biological Resources . lactis sub. It relates to a method for producing Camembert cheese characterized in that the use of cremoris after subculture.

Cheese is a fermented food known to humans thousands of years ago. At present, there are more than 1,400 varieties of cheese. Since 6000 BC, there is a record of cheese-like food in Mesopotamia. It is also believed that cheese has been used since ancient times, since there was an excavation of wooden utensils for making cheese during the Swiss Corteyo culture and the Minoan civilization of Crete around 3000 BC.

There are more than 1,400 types of cheese, but there are similar ones and very different ones, depending on the type, size, age, crude oil, additives, packaging, and manufacturing area. Codex continues to review and revise the quality standards of cheese produced.

Cheese can be said that the protein and fat in the milk almost transferred as it is, when the curd is formed, the fat particles are wrapped in the protein to coagulate and settle together. Therefore, cheese can be seen that the protein and fat in milk is about 1/10 of the concentration.

In general, cheese contains 20-30% of protein and fat. Cottage cheese and cream cheese contain more fat than protein. Aged cheese is changed into a form that is easily digested and absorbed by the effects of enzymes such as lactic acid bacteria. In addition, minerals such as calcium and phosphorus, and vitamin A, B and other contents are also good for beauty, it is a fermented food that is highly recommended as a nutritional food for the growing children as well as patients with weak digestive organs or the elderly.

In the past, cheese was first produced in Korea in 1968 when Jeon Jung-hwan, a priest of Imsil, Jeollabuk-do, tried to produce Camembert cheese in France using goat's milk. In 1968, 'sung' cheese was commercialized. Was commercialized and delivered to Chosun Hotel. Later, in the early 1970s, Seoul Milk (Hyup) produced cheddar-type natural cheese, and in May 1974, it started making processed cheese from Samyang Food.

The camembert cheese is native to the Camembert village of Norman, France, and has a disc content of over 40%, FIDM (Fat In Dry Matter) content of 45%, and weighs 125g ~ 500g. It has a distinctive flavor that has been aged for about three weeks and is known for being the cheese queen. Commonly used surface fungal strains are Penicillium camemberti, Penicillium caseicolum, Penicillium candidium, etc. The lactic acid strains used for starters are currently Chr. Hansen's commercial strain Flora Danica (Lactococcus lactis ssp. Lactis , Lactococcus lactis ssp. Cremoris, Lactococcus lactis ssp. Lactis biovar . diacetylactis , Leuconostoc mesenteroides ssp. use complex strains such as cremoris ).

Most domestic and foreign studies have been conducted on the changes of flavor, protein, fat, and tissue during ripening of hard cheeses such as Cheddar or Gouda cheese, and little studies on soft cheeses such as Camembert cheese.

Camembert cheese, a kind of soft cheese, contains high moisture and has a soft taste due to the coexistence of surface fungus and starter, and has a soft taste due to the activation of protein breakdown, fat, and flavor. Camembert cheese is considered to be internationally competitive even after import liberalization because of its rapid acid progress, that is, its ripening period is short and its preservation period is short.

The breeding of abortions in Korea began with the introduction of saanen in 1903, but in fact it was introduced in earnest from the early 1960s. Goats are not only farmable, but are known to be one of the most suitable livestock farming farms with low environmental pollution due to manure. Saanen species are the mainstream, and most of the dairy foods consumed worldwide are goat or goat dairy products. Importantly, as the function of goat's milk is revealed recently, the goat's milk industry has a bright future. In general, goats are known to have high availability of forage among ruminants and particularly high digestibility of fiber.

The present invention is a method of producing a high-quality functional cheese of Camembert cheese, which contains high moisture and has a soft taste due to the coexistence of surface fungus and starter, which is affected by protein degradation, fat and flavor activation. The purpose is to provide.

In order to achieve the above object, the manufacturing method of Camembert cheese according to the present invention is a method for producing Camembert cheese using a mixed oil of the first used goat oil and crude oil, crude oil and goat's milk is currently used In, the starter used in the cheese manufacturing method is Lactococcus . lactis sub. lactis and Lactococcus . lactis sub. It is characterized by the addition of a commercial starter Flora Danica complex to crude oil for simultaneous use of cremoris and for the method of basic cheese.

In addition, the starter sterilized reduced skim milk Lactococcus. lactis sub. lactis and Lactococcus. lactis sub. After inoculating cremoris is characterized in that it is prepared by culturing.

In addition, the Camembert cheese according to the present invention is Lactococcus . lactis sub. lactis and Lactococcus . lactis sub. cremoris It is characterized in that the fermentation culture was prepared by inoculating at the same time.

According to the present invention, cheese, which has excellent nutrition and taste, can be added to Camembert cheese by adding crude oil, goat's milk or mixed oil mixed with crude and goat's milk.

In addition, it has the effect of confirming the availability as a high value-added cheese that contains high moisture and has a soft taste due to the coexistence of the surface mold and the starter and the activation of protein breakdown, fat and flavor.

1 is a method of manufacturing Camembert cheese.
Figure 2 is a graph showing the change in the number of lactic acid bacteria during the ripening process of Camembert cheese.
Figure 3 is a graph showing the change in pH tested at intervals of 4 days during the Camembert cheese ripening period.
Figure 4 is a sensory evaluation graph for the color, flavor, texture, overall preference of aging of Camembert cheese by the amount of goat milk.

The present invention is a method for producing Camembert cheese, raw milk, goat's milk or a method for producing Camembert cheese using a mixture of milk and goat's milk mixed, the starter used in the cheese manufacturing method is a commercial strain in crude oil Lactococcus obtained from Flora Danica complex and from Korea Institute of Bioscience and Biotechnology Center and International Center for Biological Resources . lactis sub. lactis and Lactococcus . lactis sub. Use cremoris at the same time.

In addition, the Camembert cheese in the present invention uses any one of crude oil, goat milk or mixed oil mixed with crude and goat milk.

In the production of conventional Camembert cheese, lactic acid bacteria which are generally used in starters are Chr. Hansen's commercial strain Flora Danica ( Lactococcus) lactis ssp. Lactis , Lactococcus lactis ssp. cremoris , Lactococcus lactis ssp. lactis biovar. diacetylactis , Leuconostoc mesenteroides ssp. cremoris ) was used, but in the present invention, Lactococcus . lactis sub. lactis and Lactococcus distributed by ATCC, the International Center for Biological Resources . lactis sub. It is characterized by the use of cremoris after subculture.

In the case of goat milk or mixed oil, it is difficult to manufacture many cheeses, especially Camembert cheese, because the milk content is higher than goat's inherent aroma and raw milk. Lactococcus by removing and keeping the P / F ratio constant . lactis sub. lactis and Lactococcus . lactis sub. cremoris was used in the manufacture of Camembert cheese.

Example

Crude oil

Fresh crude milk milked on the day of Holstein-Friesian species, bred in the blue ranch, Geumseong-ri, Imsil-gun, Jeonbuk, Korea (TA: 0.14 ~ 0.15%, pH: 6.8).

2. Goat Milk

Fresh goat milk milked on the day of Goat Milk, which is being raised at two horse farms in Geumseong-ri, Imsil-gun, Jeonbuk, Korea (TA: 0.20%, pH: 6.8)

3. Cheese Starter

The cheese starter is Crr. Hansen's commercial strain Flora Danica ( Lactococcus) lactis ssp. Lactis , Lactococcus lactis ssp. cremoris , Lactococcus lactis ssp. lactis biovar. diacetylactis , Leuconostoc mesenteroides ssp. cremoris ) is used as a direct vat starter (DVS), and goat milk and mixed oils are used as a single strain (Lactococcus. After enhancement, 1.5% of crude oil was produced and used. In other words, sterilized reduced skimmed milk for 95 to 30 minutes, and Lactococcus. lactis sub. lactis and Lactococcus . lactis sub. After inoculating cremoris , the cultures were incubated at 22-25 for 24 hours to 48 hours.

4. Quality Analysis of Cheese

(1) lactic acid bacteria count

Changes in the number of lactic acid bacteria during cheese ripening were examined over time every four days. Camembert cheese samples according to the contents of raw milk, goat milk, mixed milk and mixing milk (mixing milk) are homogenized by putting saline and cheese samples in a ratio of 2: 1 in a grinding tube. Repeat the homogenization three times for 2 minutes at 20,000 rpm, the maximum speed of 2.0 or less at the maximum speed of 2.0 or less using HG-15D, WiseTis, Korea. As a method, after incubation at 37 to 48 hours, the colonies were screened for 30 to 300 colonies.

(2) pH measurement

During fermentation of Camembert cheese according to the content of Raw milk, Mixing milk and Goat milk, the pH is 2: 1 ratio of sterile Saline and cheese (saline: cheese = 20ml: 10g) into a grinding tube and homogenized with a homogenizer (HG-15D, WiseTis®, Korea) at a maximum speed of 20,000 rpm for 2 minutes and then using a pH meter (UB-10 Delux, Denver, USA). Measurements were made for 16 days at daily intervals.

(3) General composition measurement

The general ingredients of Camembert cheese according to the content of Raw milk, Mixing milk and Goat milk are the last 16 days of the cheese, using FoodScan ^TM (FoodScan dairy analyzer, Denmark) for fat, protein and moisture. The content, salinity and total solids were measured.

(4) manufacturing method of Camembert cheese

The manufacturing process of Camembert cheese used in the present invention is shown in FIG.

First, raw milk (Mixing with Goat milk) and goat milk (Goat milk) (TA 0.16%, pH6.8) mixed at 50:50 are pasteurized at 63 ° C. for 30 minutes. It was. Cooling was then carried out at 32 DEG C, and setting in vat was made to produce cheese.

After sterilization, 1 part by weight of the starter is inoculated with 100 parts by weight of the cooled crude oil, mixed oil, and goat milk.Rennet 16 and mold powder4 are applied to 100 liters of the crude oil, mixed oil and goat milk. More was added.

Thereafter, it was ground with a cheese knife and waited for 5 minutes.

After stirring at 32 ° C. for 30 minutes, the whey was then drained.

Next, the whey drained curd is poured into a mold, and the Penicillium . Inoculate the camemberti bacteria.

Then, after salting to have a salinity of 20% at 15 ° C (Salting), and aged at 10 ° C (Ripening).

(5) Sensory evaluation

The sensory evaluation was conducted on 10 researchers at the Imsil Cheese Research Institute using the 9-point scale method. The evaluation items of sensory evaluation were expressed in color, flavor, taste, texture, and overall acceptability. Not hate: 5 points, hate very much: 1 point, the preparation and presentation of the samples were provided with a sample number in a 50 ml cup. Selected panels recorded age, gender, etc. Each sample provided a water cup, a spitting cup, and water received from a water purifier between the samples.

Ⅲ. Results and Discussion

1. Change in Lactic Acid Bacteria

Figure 2 shows the results of examining the change in the number of lactic acid bacteria during the ripening process of Camembert cheese with different amounts of crude, mixed and goat's milk by Richardson (1985) method.

Here, ◆-◆ is Raw milk, ■-■ is Mixing milk, ▲-▲ is Goat milk.

The results showed that there was no significant difference in the number of lactobacillus according to the content, and the amount of goat's milk did not inhibit the growth of lactic acid bacteria and resulted in the aging of cheese.

2. pH change

Figure 3 shows the change in pH tested at 4 day intervals during the 16-day Camembert cheese ripening period.

Here, ◆-◆ is Raw milk, ■-■ is Mixing milk, ▲-▲ is Goat milk.

When pressing the camembert cheese, the pH of the cheese was slightly lower than that of the average cheese, indicating that the fungus used in the Camembert cheese, Penicillium camemberti, increases the pH during fermentation. After the low pH of 4.6-4.9 and ripening progressed, the final pH was increased to 5.2-5.3 after 15 days of mold growth to maintain the original pH of Camembert cheese.

3. Changes in General Ingredients

protein Fat Moisture content Salinity TS crude oil 15.56 21.87 54.01 1.46 45.99 Mix oil 15.66 22.08 54.17 1.36 45.83 Goat milk 15.74 22.12 54.22 1.38 45.78

 As a result of analyzing the general ingredients of Camembert cheese prepared according to the content, it was found that the general ingredients of Camembert cheese prepared with crude oil, mixed oil and goat milk did not differ significantly.

4. Sensory Evaluation

Figure 4 shows the color, flavor, texture, and overall preference of aging Camembert cheese by the amount of goat's milk.

Here, ◆-◆ is Raw milk, ■-■ is Mixing milk, ▲-▲ is Goat milk.

There was no significant difference in color and overall preference, but it was slightly lower in Camembert cheese using goat milk than in Camembert cheese using crude oil except for color.

Further research on the technology of preparing Camembert cheese by removing the unique smell of goat's milk is needed.

IV. summary

This study is to create high value-added industrialization of Imsil cheese and strengthen the competitiveness of the cheese industry, a new growth engine industry, to produce goat's milk camembert cheese, a traditional camembert cheese that is the aid of Imsil cheese. The purpose of this study was to investigate the effects of Camembert cheese, which was prepared most recently in Imsil, on the quality of Camembert cheese produced by varying the amount of goat milk and crude oil. Raw milk, mixed milk and goat's milk in 50:50 ratio were added and prepared in three contents to examine the effects of microorganisms and acid productivity during the ripening process of Camembert cheese. After completion of fermentation, this study was conducted to utilize the basic data for the development of imperative traditional restoration cheese by conducting the general composition and sensory test of cheese.

1. Raw milk, mix oil, and goat's milk Camembert cheeses made with different crude oils for the growth and acid productivity of the camembert cheese had no significant effect on the microbial growth and acid productivity.

2. In the general component analysis after aging, there was no significant effect on the change according to the content.

3. As a result of sensory evaluation, no significant difference was found, but there was a slight rejection of goat milk due to the smell of goat's milk. However, the technical research on the manufacture of Camembert cheese using technology that can remove the goat's milk smell later It was considered necessary.

Taken together, the Camembert cheese produced with different contents from other crude oils did not have a significant effect on the quality change and restored the traditionality of Imsil according to the manufacturing method through the development of cheese which eliminated the inherent odor in the sensual aspect. Goat milk camembert cheese development was expected.

Claims (3)

In the method for producing Camembert cheese using crude oil, goat milk or mixed oil mixed with raw milk and goat milk,
The starter used in the cheese manufacturing method is Lactococcus. lactis sub. lactis and Lactococcus. lactis sub. cremoris Method for producing Camembert cheese, characterized in that the use of one or selected at the same time. The method of claim 1, wherein the starter is sterilized reduced skim milk Lactococcus . lactis sub. lactis And Lactococcus. lactis sub. Method of producing Camembert cheese, characterized in that it is produced by inoculating cremoris after inoculation. Lactococcus as a starter in crude, goat's milk or a mix of crude and goat's milk . lactis sub. lactis and Lactococcus . lactis sub. cremoris Camembert cheese, characterized in that produced by fermentation culture by selecting one or at the same time inoculated.

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