KR20140091184A

KR20140091184A - Yoghurt cheese and manufacturing method there of and manufacturing method chell chocolate using yoghurt cheese

Info

Publication number: KR20140091184A
Application number: KR1020130003012A
Authority: KR
Inventors: 정후길; 최희영; 이승구; 최하늘; 문준성; 허창기; 박종혁; 오현희; 오전희; 양희선
Original assignee: 재단법인 임실치즈과학연구소; 재단법인 전라북도경제통상진흥원
Priority date: 2013-01-10
Filing date: 2013-01-10
Publication date: 2014-07-21

Abstract

The present invention relates to a manufacturing method of yogurt cheese, which comprises a step of mixing raw milk and sugar; a step of sterilizing the raw milk mixed with sugar; a step of cooling the sterilized raw milk; a step of manufacturing curd by inoculating a starter to the cooled raw milk and fermenting; a step of cooling the curd and removing whey; and a step of storing the curd with whey removed.

Description

TECHNICAL FIELD [0001] The present invention relates to a yoghurt cheese, a method for producing the same, and a method for producing a shell chocolate using the same. BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing yogurt cheese, comprising the steps of mixing crude oil and sugar; Sterilizing the crude oil mixed with the sugar; Cooling the sterilized crude oil; Inoculating the cooled crude oil with a starter and fermenting it to produce a curd; Cooling the curd and removing whey; And storing the curd from which the whey has been removed.

Cheese has only 2,000 varieties known to date and only 500 varieties are made worldwide. The cheese was spread from Asia to Europe and was completed in the Greek and Roman era. The cheese, which was called 'caseus' in Rome, became 'cheese' now in ancient English 'cese' and medieval English 'chese'. The word "formage" is a Latin word for 'formaticus' (pronounced fungus), and it is used as 'formage' for cheese.

With the advent of pasteurization and refrigeration of the 19th century Pasteur, cheese became a popular food again. The production of cheese on an industrial scale began in 1851 when a man named Jesse Williams in the New York state of the United States set up a small Cheddar factory. In Korea, imported western cheese food culture was introduced after liberation, and imported cheese began to be distributed in Korea in 1975.

Consumption of domestic cheese is increasing at a rapid pace, as the national income is increasing and the diet is gradually becoming westernized.

Determining the type and flavor of cheese depends on the breeder's breed, feed, fat content of the crude oil, processing method of each stage of production, aging period, and especially bacteria and fungi.

These microorganisms are usually locally developed and are often referred to as origin of cheese.

Major cheese producing countries such as France and Italy are legally protecting the name of origin for traditional cheese as well as wine.

Cheese is rich in calcium and is good for growing children and women. It is rich in amino acids and methionine, and is effective in liver function. It is also a high-protein food with a higher protein content than the same amount of meat. It has a digestible and fat-absorbing form and is easily digested and absorbed, and the fat is easily burned by the action of vitamin B2.

Yogurt is a kind of fermented milk, which is a product that is solidified by inoculation and fermentation of lactic acid bacteria in crude oil and is relatively acidic and has a refreshing taste. In addition to milk, goat milk and cotton sheep milk are used as crude oil, which is good for digestion and has a dressing effect.

Yogurt was originally produced and consumed in the Balkans and the Middle East, especially in the eastern Mediterranean empire. Russia and bacteriologist Mehnikov argue that a lot of longevity in the Balkan region is due to the use of yogurt, and drinking yogurt suppresses the harmful bacteria that produce toxins in the intestines, thereby suppressing the generation and absorption of decaying components Manufacturing and drinking were spread worldwide.

Lactic acid bacteria used in the manufacture of yogurt are Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus (Lacidophillus), which are cultured at low temperature, and two or three of them are appropriately It is formulated so that the product has unique flavor.

The effect of yogurt is to produce vitamin B in the intestines. Calcium is dissolved in lactic acid to improve the body absorption rate. Yogurt made from skim milk has no effect on preventing obesity because it has no animal fat. .

On the other hand, as a functional cheese, Japanese Patent Application Laid-Open No. 10-2011-0130589 discloses a method of producing hard cheese added with makgeolli. In the patent publication 10-2011-0123296, Discloses a method for producing un-aged cheese using ultrafiltration, and Korean Patent Laid-Open Publication No. 10-2011-0023137 discloses a method for producing cheese containing shrimp, And a method for producing the same.

However, as a functional cheese, cheese with the advantage of yogurt has not been developed.

The object of the present invention is to produce a new type of food processed product by grafting with cheese which is rich in yogurt and calcium which is effective in reducing blood cholesterol and inhibiting the growth of noxious bacteria in the intestines due to lactic acid bacteria, .

In addition, the present invention is characterized in that the crude oil and sugar are mixed with 5 parts by weight of sugar relative to 100 parts by weight of crude oil.

The starter is inoculated to the cooled crude oil by inoculating 1.5 parts by weight of starter with respect to 100 parts by weight of the crude oil.

The present invention relates to a process for producing shell chocolate using yogurt cheese, comprising the steps of: injecting yogurt cheese into a hollow shell chocolate; Blocking the open mouth of the shell chocolate with melted cacao; Applying the dissolved cacao to the entire surface of the shell chocolate with the entrance closed; Drying the cocoa-coated shell chocolate with chocolate crinkle, blueberry crinkle or almond, followed by refrigeration.

The present invention has the effect of producing cheese which is rich in lactic acid bacteria and calcium by producing yogurt cheese and is suitable for children and women in growing age.

1 is a process flow diagram of a method for producing yogurt cheese according to an embodiment of the present invention.
2 is a graph showing the pH measurement process of yogurt cheese according to an embodiment of the present invention
Figure 3 shows the appearance of yogurt cheese according to an embodiment of the present invention
FIG. 4 is a graph showing pH measurement results of yogurt cheese according to an embodiment of the present invention
FIG. 5 is a graph showing the results of measurement of the viable cell count of yogurt cheese according to the embodiment of the present invention
6 is a graph showing the titratable acidity of a yogurt cheese according to an embodiment of the present invention
FIG. 7 is a photograph of a shell chocolate manufacturing process using yogurt cheese according to an embodiment of the present invention

The present invention has examined whether yogurt cheeses can be incorporated into foods through physicochemical changes and sensory evaluation of cheese during fermentation.

Especially, yogurt and calcium which are effective in reducing blood cholesterol and inhibiting the growth of harmful bacteria in the intestines are abundant in lactic acid bacteria.

According to the physicochemical changes and quality characteristics of yogurt cheese according to the content of lactic acid bacteria, the cheese was added to chocolate through the production of yogurt cheese according to the proper lactic acid bacteria.

Examples.

&Lt; Materials and methods >

end. crude oil

Crude cheese (TA: 0.14-0.15%, pH: 6.8) was milked and milk was stored on the same day at Imsil Cheese Nonghyup in Imsil Cheonbyeon, Jeollabuk-do.

I. Yogurt Cheese Starters

The cheese starter was purchased from Chr.hansen ABT-5 (Chr.hansen, Denmark, L. acidphilus St. salivarius subsp. thermophilus , L. delbrueckii subsp. bulgaricus ) was used directly in the cheese batch.

All. Yogurt Cheese Making

1 shows a process chart of a method for producing yogurt cheese according to an embodiment of the present invention. Yogurt cheese was prepared according to the method of Fig. 1, and the pH of the yogurt cheese was adjusted to pH 4.0, pH 3.5 , pH of 3.0, and was tested according to the pH of yogurt cheese using the same bets on the same day.

As a control group, yogurt cheese with pH 4.5 was prepared and used.

First, 5 parts by weight of sugar is mixed with 100 parts by weight of crude oil (TA: 0.14-0.15%, pH: 6.8).

After sterilization of the crude oil mixed with sugar at 95 캜 for 5 minutes, the sterilized crude oil is cooled to 43 캜.

1.5 parts by weight of starter (ABT-5) is inoculated to 100 parts by weight of the crude oil, and the mixture is fermented at 43 DEG C for 5 to 8 hours to prepare a curd.

After cooling the curd and removing the whey, the curd was stored to produce yogurt cheese.

la. General compositional analysis

Protein, moisture, salinity and total solids were measured by using FoodScan ™ (FoodScan dairyyanalyzer, Denmark) and the control group and general components of yogurt cheese were measured by Milco Scan FTIR120 (Foss Electric, Denmark) Respectively.

hemp. Quality characteristics of yogurt cheese

(1) Observation of appearance

The appearance of the yogurt cheese was measured using a digital camera (EOS 50D, Cannon, Osaka, Japan) using a black background so that the distance between the sample and the camera was kept constant.

(2) pH measurement

During the fermentation of yogurt cheese, the pH was adjusted to a homogenizer (HG-15D, WiseTis®, Korea (Korea)) by adding sterilized saline and yogurt cheese according to each pH at a ratio of 2: 1 (sterilized saline: yogurt cheese = ) Was homogenized at a maximum speed of 20,000 rpm for 2 minutes and then measured for 15 days at 3-day intervals using a pH meter (UB-10 Delux, Denver, USA).

FIG. 2 shows a procedure for pH measurement.

(3) Measurement of viable cell count

The number of viable cells in the yogurt cheese was measured every three days.

The sample was mixed with sterilized saline and yogurt cheese at a ratio of 2: 1, placed in a homogeneous tube and homogenized at a maximum speed (20,000 rpm) for 2 minutes with a homogenizer (M. Zipper GmbH, Etzenbach, Germany, Dortmund) Repeated homogenization was carried out on the tea and the number of viable cells was measured by decantation and 1.0 mL of Petri dish was used. After the incubation at 37 to 48 hours using standard plate count method using MRS medium, Plates with numbers ranging from 30 to 300 were selected, counted, and expressed as CFU (colony forming unit) / mL.

(4) titratable acidity test

The titratable acidity of the yogurt cheese prepared by pH was measured at the same time as the pH measurement. 10 mg of sample was mixed with 10 mL of distilled water to make a suspension, and 0.1 M sodium hydroxide (NaOH) Was added to the suspension, and the amount of sodium hydroxide (NaOH) required to reach the pH of 8.3 with stirring was precisely recorded in the mL volume up to 0.05 mL, multiplied by 0.9, the conversion factor for lactic acid, g) was determined as the titratable acidity (%).

(5) Sensory evaluation

Consumer preference and strength test were evaluated by the 9-point scale method selected by the Researcher of the Imsil Cheese Institute of Science and the students of Sunchon University, and the evaluation item of the consumer preference is very strong as color, flavor, softness, 9 points, 5 points that I do not like to be good, 1 point that I hate very much (weakness), and the quality characteristic intensity is very bad with cheese flavor, salty taste, fattening flavor, The point and the sample were prepared by preparing cheese yogurt and serving 15g per person in a white plastic dish. The selected panel was recorded with age and sex, and each sample was stored in a water cup, a cup spitting the sample, Lt; / RTI >

(6) Nutritional analysis

Five major nutrients such as minerals and vitamins were further analyzed in consideration of the characteristics of 9 major nutrients and functional cheese including the calories of yogurt cheese prepared by pH, Respectively. All nutritional components were analyzed by a method similar to that of food.

(7) Statistical processing

Statistical analysis (ANOVA) and statistical analysis (Statistical Analysis System program, SAS program) were used to calculate the mean and standard deviation for each experiment group. P <0.05).

end. Appearance observation

The appearance of yogurt cheeses produced by pH during storage is shown in Fig. When the appearance was compared, there was no difference between the control and experimental groups.

I. pH measurement

The pH of the yogurt cheese prepared by pH was analyzed as shown in FIG.

In the results of Fig. 4, ◇ ◇ is a control group, □□ is a yogurt cheese having a pH of 4.0, △△ is a yogurt cheese having a pH of 3.5, and ○ ∘ is a yogurt cheese having a pH of 3.0, The pH value of the control group and pH4.0 of yogurt cheese decreased with time. Yogurt cheese with pH 3.5 and yogurt cheese with pH 3.0 showed a gradual decrease. Especially, it was found that the control and experimental group showed almost the same value in the end point range during storage.

All. Measure the number of live bacteria in cheese

The change in viable count of yogurt cheese prepared by pH was shown in Fig.

In the results of Fig. 5, ◇ ◇ is a control group, □□ is a yogurt cheese having a pH of 4.0, ΔΔ is a pH 3.5 yogurt cheese, ○○ is a pH 3.0 yogurt cheese, The number of living cells tended to increase gradually. There was no significant difference in the number of viable cells in the control and experimental groups. The longer the storage time and the lower the pH, the greater the influence of fermentation on the growth of lactic acid bacteria .

la. Titratable acidity test

The results of measurement of titratable acidity change during storage of yogurt cheese prepared by pH were as shown in Fig.

In the results of Fig. 6, in the results, ◇ ◇ is a control group, □□ is a yogurt cheese having a pH of 4.0, ΔΔ is a pH of 3.5 yogurt cheese, ○○ is a pH 3.0 yogurt cheese, And the number of living cells tended to increase gradually with the passage of time.

Especially, it gradually increased from the storage start date, but gradually thereafter, which was similar to the result of pH change. Considering that the titratable acidity of the control was 0.7 ~ 1.2% (Davis, 1970) or 0.95 ~ 1.20% (Rasic and Kurmann, 1978), it was found that the change was within the titratable acidity range.

hemp. Sensory test

The results of sensory evaluation of yogurt cheese prepared by pH were as shown in Table 1 and Table 2. There was no significant difference in the evaluation of preference degree and strength of characteristic in the whole evaluation part. Yogurt cheeses with pH 4.0 in the preference portion were slightly higher than others.

Yogurt cheese Control group pH 4.0 pH 3.5 pH 3.0 Cheese flavor 6.16 ± 0.23 ^a 6.25 + 0.22 ^a 6.19 ± 0.19 ^a 6.12 ± 0.22 ^a Salty taste 7.12 + - 0.23 ^a 7.18 ± 0.23 ^a 7.05 + 0.24 ^a 7.14 ± 0.23 ^a Milk tastes 6.02 + 0.22 ^a 5.79 ± 0.24 ^a 5.98 ± 0.23 ^a 5.96 + 0.25 ^a Moistness 5.12 ± 0.25 ^a 5.26 ± 0.24 ^a 5.51 + - 0.23 ^a 5.72 + 0.22 ^a Unsuitable flavor 7.05 + 0.24 ^a 6.89 ± 0.26 ^a 6.68 ± 0.26 ^a 6.84 ± 0.27 ^a

Yogurt cheese Control group pH 4.0 pH 3.5 pH 3.0 color 6.52 ± 0.20 ^a 6.58 ± 0.20 ^a 6.40 ± 0.21 ^a 6.60 ± 0.22 ^a Flavor 5.86 ± 0.23 ^a 6.28 ± 0.24 ^a 6.02 + 0.24 ^a 6.18 ± 0.24 ^a Softness 6.07 ± 0.21 ^a 6.23 + - 0.22 ^a 5.95 + - 0.23 ^a 5.88 ± 0.22 ^a Comprehensive preference 6.11 ± 0.21 ^a 6.07 ± 0.21 ^a 5.88 ± 0.20 ^a 6.07 ± 0.20 ^a

bar. General compositional analysis

Table 3 shows the results of analyzing the general components of yogurt cheese prepared by pH. The changes of general components in the control and experimental groups were almost similar with no significant difference in the change of the general composition with the change of the pH of the yogurt cheese.

Yogurt cheese Control group pH 4.0 pH 3.5 pH 3.0 Fat 10.73 ± 0.03 ^a 10.68 ± 0.09 ^a 10.71 ± 0.06 ^a 1070 + 0.03 ^a moisture 75.03 + -0.53 ^a 75.11 ± 0.16 ^a 75.01 + - 0.14 ^a 75.07 + - 0.34 ^a protein 11.25 + 0.17 ^a 11.24 + 0.11 ^a 11.26 ± 0.05 ^a 1.23 + 0.13 ^a salt 0.62 ± 0.02 ^a 0.61 + 0.01 ^a 0.61 + 0.02 ^a 0.62 ± 0.02 ^a Total solids 25.00 + 0.08 ^a 24.96 + 0.18 ^a 25.01 + - 0.15 ^a 24.98 ± 0.06 ^a

four. Nutritional analysis

Table 4 shows the results of nutrient analysis of yogurt cheeses prepared by pH. Analysis of nutritional composition of yogurt cheeses revealed that the nutrients were uniformly analyzed and vitamin A was added somewhat higher than other cheeses.

Inspection items
Yogurt cheese nutrient KFDA daily recommended level Daily intake Calories (kcal / 100g) 144kcal - - Water (g / 100g) 75.17 g - - Ash (g / 100g) 0.62 g - - Carbohydrate (g / 100 g) 6.20 g 328 g 1.9% Crude protein (g / 100g) 8.27 g 60g 13.8% Crude fat (g / 100g) 9.75g 50g 19.5% Sodium (mg / 100g) 62.8299 mg 3.5 g 17.9% Trans fat (g / 100g) 0.3461 g - - Sugar (g / 100g) 5.5599g - - Saturated fat (g / 100g) 6.7657g 15g 45.1% Cholesterol (mg / 100g) 80.1739 mg 300 mg 26.7% Dietary fiber (g / 100g) 0.58 g 25g 2.3% Calcium (mg / 100g) 92.4221 mg 700 mg 13.2% Iron (mg / 100g) 2.9211 mg 15 mg 19.5% Vitamin A (ugRE / 100g) 147.5238 μg 700 μg 21.1%

Ah. Shell chocolate manufacture

FIG. 7 is a photograph of a manufacturing process of a shell chocolate using yogurt cheese according to the present invention. After 0.3 g of yogurt cheese is injected into a shell chocolate with an empty interior, the open mouth of the cocoa shell chocolate melted is closed.

Afterwards, the melted cocoa is applied on the entire surface of the shell chocolate, then the chocolate crinkle, blueberry crinky or almond is dried and then stored in the refrigerator.

Claims

Mixing crude oil and sugar;
Sterilizing the crude oil mixed with the sugar;
Cooling the sterilized crude oil;
Inoculating the cooled crude oil with starter (ABT-5) and fermenting to produce a curd;
Cooling the curd and removing whey; And
Storing a curd removing the whey;
&Lt; / RTI > wherein the method comprises the steps of:

The method according to claim 1, wherein the mixing of the crude oil and the sugar is performed by mixing 5 parts by weight of sugar with respect to 100 parts by weight of the crude oil.

The method according to claim 1, wherein the starter is inoculated into the cooled crude oil by inoculating 1.5 parts by weight of starter with respect to 100 parts by weight of crude oil.

A yogurt cheese characterized by being produced by the process for producing yogurt cheese according to any one of claims 1 to 3.

Injecting the yogurt cheese according to claim 4 into an empty hollow shell chocolate;
Blocking the open mouth of the shell chocolate with melted cacao;
Applying the dissolved cacao to the entire surface of the shell chocolate with the entrance closed;
Drying the cocoa-coated shell chocolate with chocolate crinkle, blueberry crinkle or almond, followed by refrigeration;
The method of manufacturing a shell chocolate using yogurt cheese according to claim 1,