KR20130103865A - Producing method of cheese - Google Patents

Producing method of cheese Download PDF

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KR20130103865A
KR20130103865A KR1020120024835A KR20120024835A KR20130103865A KR 20130103865 A KR20130103865 A KR 20130103865A KR 1020120024835 A KR1020120024835 A KR 1020120024835A KR 20120024835 A KR20120024835 A KR 20120024835A KR 20130103865 A KR20130103865 A KR 20130103865A
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curd
cheese
milk
drying
stretching
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KR1020120024835A
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KR101311994B1 (en
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유승익
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유승익
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: A production method of cheese is provided to produce the cheese within 30 minutes to 1 hour using a microwave oven in an aging process. CONSTITUTION: Milk is inserted into a container, and heated to 31-32°C (10). 28 g of citric acid and 2 ml of rennet are added per 1 L of milk (20). The milk mixture is settled for 5-10 minutes (30). Coagulated curd is cut into small pieces (40). The cut curd is separated, and water is drained from the curd using a filtering fabric (50). The curd inside the filtering fabric is squeezed by hands, and inserted into a container before drying for a minute using a microwave oven (60). The dried curd is stretched by hands (70). The stretched curd is dipped in salt water. [Reference numerals] (10) Step of heating milk; (20) Step of adding coagulant; (30) Step of clotting; (40) Step of cutting; (50) Step of first drying; (60) Step of second drying; (70) Step of stretching

Description

치즈 제조방법{PRODUCING METHOD OF CHEESE}Cheese manufacturing method {PRODUCING METHOD OF CHEESE}

본 발명은 치즈제조방법에 관한 것으로, 더욱 상세하게는 치즈를 빠르고 간편하게 제조하고, 짧은 숙성기간에도 질감이 좋으며, 미감이 뛰어난 양질의 치즈를 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing cheese, and more particularly, to a method for producing a cheese that is quick and easy to produce cheese, has a good texture even in a short aging period, and has excellent taste.

치즈는 영양이 풍부하고 보존성이 양호하며 맛과 향이 우수한 식품으로 예로부터 세계 여러 곳에서 제조되어 왔으며, 사용되는 원료유의 종류, 제조지방, 유산균의 종류 및 제조방법에 따라 현재 전세계적으로 약 2000여종이 제조되고 있는 중요한 식품중의 하나이다.Cheese is a nutritious, preservable food with excellent taste and aroma. It has been manufactured in various parts of the world since ancient times. This is one of the important foods being manufactured.

상기 치즈는 우유에 함유된 카제인(casein)이라는 단백질을 효소인 레닛(rennet)으로 응고시켜서 만드는 것이다.The cheese is made by coagulating a protein called casein contained in milk with the enzyme rennet.

일반적인 치즈제조방법은 원료유를 여과하고 살균한 다음 유산균의 생육에 필요한 최적온도로 온도를 높여주고, 별도로 배양한 유산균 스타터를 원료유에 접종하여, 30분 내지 60분 정도 숙성한 후에 산도를 측정하여 적당한 산도에 도달되면 효소인 레닛을 첨가하여 응고시킨다. In general, a method of manufacturing cheese is obtained by filtering and sterilizing the raw milk, raising the temperature to the optimum temperature necessary for the growth of lactic acid bacteria, inoculating the starter cultured lactobacillus into the raw milk, and aging for 30 to 60 minutes to measure acidity. Once the appropriate acidity is reached, the enzyme rennet is added to solidify.

이후, 응고된 상태의 커드(curd)를 자른 후 유장(whey)을 제거하고, 온도를 높혀 단단한 커드를 만든 후에 상온에서 적당한 산도에 도달할 때까지 체더링(cheddaring)을 하고 작게 잘라서 압착하여 숙성실에서 6개월 정도 숙성시켜 완성한다.Thereafter, the curd in the solidified state is cut and then the whey is removed, the temperature is raised to form a hard curd, and then subjected to catering (cheddaring) until it reaches an appropriate acidity at room temperature, and then cut into small pieces to be aged. It is completed by aging for about 6 months.

그러나, 종래의 치즈제조방법은 오랜 시간이 소요되고, 제조과정이 복잡하여 일반인들이 쉽게 제조할 수 없는 문제점이 있었다.However, the conventional cheese manufacturing method takes a long time, there is a problem that the manufacturing process is complicated and the general public can not easily manufacture.

이러한 문제점을 극복하기 위해서 다양한 치즈제조방법이 제공되는데, 대한민국특허청 등록특허공보 제89-000897호, 공개특허공보 제2001-0008907호, 공개특허공보 제2011-0081220호 등에 개시된 바 있다.Various cheese manufacturing methods are provided to overcome these problems, which have been disclosed in Korean Patent Application Publication No. 89-000897, Korean Patent Publication No. 2001-0008907, and Korean Patent Publication No. 2011-0081220.

그러나, 종래의 치즈제조방법은 다음과 같은 문제점이 있었고, 본 발명은 이러한 문제점을 극복하기 위해서 발명한 것이다.However, the conventional cheese manufacturing method had the following problems, the present invention was invented to overcome these problems.

(1) 종래의 치즈제조방법일지라도 치즈의 제조기간이 7일 내지 10일정도 소요되므로, 여전히 제조기간이 길다.(1) Even in the conventional cheese production method, since the cheese production period takes about 7 to 10 days, the production period is still long.

(2) 종래의 치즈제조방법에 의해서 제조된 치즈는 질감이 떨어지고, 미감 역시 떨어진다.(2) Cheese produced by the conventional cheese production method is poor in texture, and the taste is also inferior.

상기한 문제점을 극복하기 위해서, 본 발명은 우유를 용기에 넣고, 가열하여 31~32℃까지 온도를 상승시키는 우유가열단계와;In order to overcome the above problems, the present invention includes a milk heating step of raising the temperature to 31 ~ 32 ℃ by heating the milk in a container;

상기 우유가열단계에서 우유 1리터당 28g의 구연산, 2㎖의 레닛을 첨가하여 혼합하는 응고제첨가단계와;A coagulant addition step of adding and mixing 28 g of citric acid and 2 ml of rennet per liter of milk in the milk heating step;

상기 응고제첨가단계 후에 9~10분 정치시키는 응고단계와;A coagulation step of standing for 9 to 10 minutes after the coagulation-adding step;

상기 응고단계에서 응고된 커드(curd)를 작은 크기로 절단하는 절단단계와; A cutting step of cutting the curd solidified in the solidification step into a small size;

상기 절단단계에서 절단된 커드를 떠서 걸름포를 넣고 물을 빼는 1차건조단계와;A first drying step of scooping the curd cut in the cutting step and inserting the cloth into the water;

상기 1차건조단계에서 걸름포에 담긴 커드를 손으로 압착한 후에 용기에 담고 전자레인지에 넣어 건조시키는 2차건조단계와;A second drying step of compressing the curd contained in the cloth in the first drying step by hand, and then putting the curd into a container and putting it in a microwave oven;

상기 2차건조단계에서 건조된 커드를 당겨서 스트레칭해주는 스트레칭단계로 구성된다.It consists of a stretching step to stretch by pulling the curd dried in the secondary drying step.

본 발명의 치즈제조방법에 의하면 다음과 같은 효과가 발생한다.According to the cheese production method of the present invention the following effects occur.

(1) 치즈를 제조하는 데 건조과정과 숙성과정을 전자레인지를 활용함으로써 전체적으로 30분에서 1시간 이내로 만들 수 있어서 편리하다.(1) It is convenient to make cheese drying process and ripening process within 30 minutes to 1 hour by using microwave oven.

(2) 스트레칭단계가 있어서 쫀득쫀득한 질감이 그대로 살아 있으므로 빠르게 제조되면서도 미감이 뛰어난 효과가 발생한다. (2) There is a stretching step, so the chewy texture is alive, so it is produced quickly, but the effect is excellent.

도 1은 본 발명의 바람직한 실시예로 형성된 치즈제조방법의 순서를 나타낸 순서도.1 is a flow chart showing the procedure of the cheese manufacturing method formed in a preferred embodiment of the present invention.

본 발명은 우유를 용기에 넣고, 가열하여 31~32℃까지 온도를 상승시키는 우유가열단계(10)와;The present invention is a milk heating step (10) to put the milk in a container, and heated to raise the temperature to 31 ~ 32 ℃;

상기 우유가열단계(10)에서 우유 1리터당 28g의 구연산, 2㎖의 레닛을 첨가하여 혼합하는 응고제첨가단계(20)와;A coagulant addition step (20) of adding and mixing 28 g of citric acid and 2 ml of rennet per liter of milk in the milk heating step (10);

상기 응고제첨가단계(20) 후에 5~10분 정치시키는 응고단계(30)와;A solidification step 30 of allowing 5 to 10 minutes to stand after the solidification addition step 20;

상기 응고단계(30)에서 응고된 커드(curd)를 작은 크기로 절단하는 절단단계(40)와; A cutting step 40 of cutting the curd solidified in the solidification step 30 to a small size;

상기 절단단계(40)에서 절단된 커드(curd)를 떠서 걸름포를 넣고 물을 빼는 1차건조단계(50)와;A first drying step 50 of floating the curd cut in the cutting step 40 and inserting the cloth into the water;

상기 1차건조단계(50)에서 걸름포에 담긴 커드를 손으로 압착한 후에 용기에 담고 전자레인지에 넣어 건조시키는 2차건조단계(60)와;A second drying step 60 of compressing the curd contained in the cloth in the first drying step 50 by hand and then putting the curd into a container and putting it in a microwave oven;

상기 2차건조단계(60)에서 건조된 커드를 당겨서 스트레칭해주는 스트레칭단계(70)로 구성된다.
It consists of a stretching step 70 to stretch by stretching the curd dried in the secondary drying step (60).

상기 우유가열단계(10)는 우유를 용기에 넣고 가열하는 단계로 레닛효소의 활성화 온도인 32℃로 유지하는 것이 중요하다.The milk heating step (10) is a step of heating the milk in the container is important to maintain at 32 ℃ the activation temperature of the rennet enzyme.

상기 응고제첨가단계(20)는 구연산을 먼저 첨가하여 혼합하고 곧바로 레닛을 첨가하여 혼합하는 단계이다.The coagulant addition step 20 is a step of adding citric acid first to mix and immediately adding and mixing rennet.

본 발명은 응고와 숙성이 빠르게 일어날 수 있도록 구연산과 레닛을 동시에 응고제로 사용한다.The present invention uses citric acid and rennet simultaneously as a coagulant so that coagulation and aging can occur quickly.

상기 구연산은 중성물에 1:1 중량비율로 희석하여 사용하면 우유와 보다 빠르게 혼합시킬 수 있다.The citric acid can be mixed with milk more quickly if diluted with a neutral ratio of 1: 1 by weight.

상기 응고단계(30)는 구연산과 레닛에 의해서 응고된 응유, 즉 커드(curd)가 되고, 상기 절단단계(40)에서는 커드에 칼집을 내어 물빠짐이 좋도록 하기 위해서 형성된다. The solidification step 30 is a curd, namely curd, which is solidified by citric acid and rennet, and is formed in the cutting step 40 so as to cut out the curd so that water drips.

상기 1차건조단계(50)는 커드를 걸름망에 넣고, 수분을 자연스럽게 배출시키는데 약 5분 ~ 10분정도 채에 올려놓아서 수분을 배출시킨다. The first drying step 50 puts the curd in the strainer, and puts about 5 to 10 minutes to discharge the water naturally to discharge the water.

상기 2차건조단계(60)는 전자레인지를 사용하여 1000Watt용일 경우 1분간 돌려주는 단계로 빠르게 건조시키는 단계이다.The secondary drying step 60 is a step of rapidly drying in a step of returning for 1 minute in case of 1000Watt using a microwave oven.

상기 2차건조단계(60)를 마치면 먹을 수 있는 치즈로 완성된 단계로 이 단계에서 먹을 수 있다.After completing the secondary drying step 60, the finished cheese can be eaten at this stage.

상기 스트레칭단계(70)는 건조된 커드를 당겨주어서 즉 스트레칭해주어서 조직을 탄력있게 만들어주는 단계이다. The stretching step 70 is to pull the dried curd, ie stretch to make the tissue elastic.

상기 스트레칭단계(70)를 마친 치즈는 소금물에 침지를 하여 짠맛을 내는 과정을 거쳐 심미감을 높일 수 있도록 침지단계를 추가할 수 있다. After finishing the stretching step 70, the cheese may be immersed in salt water to add an immersion step to increase the aesthetics through the process of making the salty taste.

상기 침지단계에 사용되는 소금물은 농도가 20%될 수 있도록 한 후에 치즈를 침지시키는 것이 적당하다.
Salt water used in the immersion step is suitable to immerse the cheese after the concentration can be 20%.

이하, 본 발명의 바람직한 실시예로 형성된 치즈제조방법으로 제조된 치즈와 종래의 시중에 나와있는 치즈 및 치즈제조방법과 비교하여 본 발명의 진보성을 설명하면 다음과 같다. Hereinafter, the progress of the present invention will be described in comparison with the cheese produced by the method of manufacturing a cheese formed by the preferred embodiment of the present invention and the cheese and the cheese manufacturing method in the related art.

본 발명의 치즈제조방법을 사용하여 구체적인 실시예로 제작된 치즈를 제조하기 위해서, 우유 3.6L를 준비하여 32℃까지 가열하는 우유가열단계(10)를 수행하고, 이후, 구연산 100.8g과 레닛 7.2㎖을 첨가하는 응고제첨가단계(20)를 수행한다. In order to manufacture the cheese produced in a specific embodiment using the cheese manufacturing method of the present invention, milk milk step (10) is prepared and heated to 32 ℃, and then, 100.8 g citric acid and Rennet 7.2 A coagulant addition step 20 of adding ml is performed.

상기 응고단계(30)는 응고제첨가단계(20) 후에 상온에서 응고시키는 단계로 특별한 조치를 취하지 않고 5~10분가량 응고시켜서 커드가 되도록 형성한다. The coagulation step 30 is a step of coagulation at room temperature after the coagulation addition step 20 to form a curd by solidifying for about 5 to 10 minutes without taking special measures.

상기 절단단계(40)는 수분이 잘 빠지도록 하기 위해서 칼집을 내는 단계로 칼집을 내어 수분이 보다 빠르게 빠지도록 한다.The cutting step 40 is cut out in a step of making a cut to make the moisture fall out so that the moisture falls out faster.

이후, 걸름포에 커드를 넣고 채망에 올려놓아 1차건조하는 1차건조단계(50)를 수행하고, 곧바로 전자레인지에 넣고 2차건조단계(60)를 수행한다.After that, put the curd in the cloth and put it on the net to perform the first drying step 50 to dry first, immediately put in a microwave oven to perform the second drying step (60).

상기 2차건조단계(60) 후에 양손으로 건조된 커드를 당기면서 10회이상 스트레칭해주는 스트레칭단계(70)를 수행한다. After the secondary drying step 60, the stretching step 70 is performed to stretch at least 10 times while pulling the dried curd with both hands.

상기 스트레칭단계(70) 후에 소금물에 침지하는 침지단계를 수행하여 치즈를 완성한다.After the stretching step 70 to perform the immersion step to immerse in brine to complete the cheese.

상기와 같이 치즈를 만들면 총 30~40분이내에 치즈를 만들 수 있어서 치즈를 즉시 만들어 먹을 수 있다.
If you make cheese as described above, you can make cheese within a total of 30 to 40 minutes, you can make cheese immediately.

상기한 것과 같이, 본 발명의 실시예의 방법으로 완성된 치즈를 실험군으로 하고, 종래의 치즈 2종(스위스 Emmi사 치즈, 이탈리아산 brelat 치즈)을 대조군으로 하여 실험자 30명을 대상으로 관능검사와 미감을 측정한 결과를 나타내면 다음과 같다. As described above, the cheese finished by the method of the embodiment of the present invention as an experimental group, the sensory test and taste of 30 experimental subjects using two conventional cheeses (Smith Emmi cheese, Italian brelat cheese) as a control group The measurement results are as follows.

가로세로높이 각 1.5cm 가량으로 절단된 실험군과 대조군들을 접시위에 놓고, 관능검사를 수행하였다. 실험자 30명가 각각 시각적으로 관찰하여 관능이 좋은 것을 10으로 하여 1점까지 점수를 부여하고, 그 결과를 합산하여 평균점수를 표1에 나타내었다.Experimental and control groups cut to a height of 1.5 cm each were placed on a plate and sensory tests were performed. Thirty experimenters visually observed each to give a score of up to one point with 10 as having a good sensory sense, and the result was summed and the average score is shown in Table 1.


실험군
Experimental group

대조군1
Control 1
대조군 2
Control group 2
점 수
score

8.3
8.3
7.2
7.2
8.1
8.1

표1과 같이, 실험군은 대조군들에 비하여 관능적인 측면에서 크게 차이를 보이지 않을 뿐만 아니라, 보다 좋은 관능점수를 획득하였다.
As shown in Table 1, the experimental group did not show a significant difference in the sensory aspect compared to the control group, and obtained a better sensory score.

또한, 실험자 30명을 대상으로 실험군을 1번, 대조군1을 2번, 대조군2를 3번으로 하여 가장 맛이 좋은 것을 선택하도록 하는 블라인드테스트를 시행하였다. 실험자 30명의 블라인드테스트결과를 표2에 나타내었다.In addition, a blind test was conducted to select the most delicious ones for 30 experimenters, the experimental group once, the control group 1 twice, and the control group 2 three times. The blind test results of 30 testers are shown in Table 2.



실험군
Experimental group

대조군1
Control 1
대조군2
Control group 2
선택자수
Number of selectors

18
18
3
3
9
9

표 2와 같이, 30명의 블라인드테스트 결과 본 발명의 제조방법에 의해서 완성된 치즈는 쫀득쫀득한 미감이 높아서 월등히 많은 사람들이 선택한 것을 알 수 있다.As shown in Table 2, as a result of 30 blind tests, the cheese finished by the manufacturing method of the present invention has a very good aesthetic sense, and thus, many people have selected it.

상기한 것과 같이 본 발명은 치즈를 제조하는 데 건조과정과 숙성과정을 전자레인지를 활용함으로써 전체적으로 30분에서 1시간 이내로 만들 수 있어서 편하고, 스트레칭단계가 있어서 쫀득쫀득한 질감이 그대로 살아 있으므로 빠르게 제조되면서도 미감이 뛰어난 효과 등이 발생한다.
As described above, the present invention can be made within 30 minutes to 1 hour as a whole by using a microwave oven for drying and ripening the cheese to produce a comfortable, and the stretched step has a good texture as it is still alive quickly An effect with the aesthetic sense occurs.

본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.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 scope of the invention as defined by the appended claims.

Claims (3)

우유를 용기에 넣고, 가열하여 31~32℃까지 온도를 상승시키는 우유가열단계(10)와;
상기 우유가열단계(10)에서 우유 1리터당 28g의 구연산, 2㎖의 레닛을 첨가하여 혼합하는 응고제첨가단계(20)와;
상기 응고제첨가단계(20) 후에 5~10분 정치시키는 응고단계(30)와;
상기 응고단계(30)에서 응고된 커드(curd)를 작은 크기로 절단하는 절단단계(40)와;
상기 절단단계(40)에서 절단된 커드를 떠서 걸름포를 넣고 물을 빼는 1차건조단계(50)와;
상기 1차건조단계(50)에서 걸름포에 담긴 커드를 손으로 압착한 후에 용기에 담고 전자레인지에 넣어 건조시키는 2차건조단계(60)와;
상기 2차건조단계(60)에서 건조된 커드를 당겨서 스트레칭해주는 스트레칭단계(70)로 구성되는 것을 특징으로 하는 치즈 제조방법.Putting milk into a container and heating the milk to raise the temperature to 31-32 ° C. (10);
A coagulant addition step (20) of adding and mixing 28 g of citric acid and 2 ml of rennet per liter of milk in the milk heating step (10);
A solidification step 30 of allowing 5 to 10 minutes to stand after the solidification addition step 20;
A cutting step 40 of cutting the curd solidified in the solidification step 30 to a small size;
A first drying step 50 of floating the curd cut in the cutting step 40 and putting water into the cloth;
A second drying step 60 of compressing the curd contained in the cloth in the first drying step 50 by hand and then putting the curd into a container and putting it in a microwave oven;
Cheese manufacturing method, characterized in that consisting of a stretching step (70) for stretching by stretching the curd dried in the second drying step (60). 제 1항에 있어서,
상기 스트레칭단계(70) 후에 소금물에 침지하는 침지단계가 추가되는 것을 특징으로 하는 치즈 제조방법.The method of claim 1,
After the stretching step 70, the cheese manufacturing method characterized in that the immersion step is added to immersion in salt water. 제 1항에 있어서,
상기 2차건조단계(60)는 1000watt 전자레인지에서 1분간 이루어지는 것을 특징으로 하는 치즈 제조방법.The method of claim 1,
The secondary drying step 60 is a cheese manufacturing method, characterized in that made for 1 minute in a 1000watt microwave.
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