KR20140097721A - Fresh cheese and manufacturing method there of and manufacturing method ice cream using fresh cheese - Google Patents

Abstract

The present invention is to manufacture fresh cheese for manufacturing ice cream and to manufacture ice cream containing the fresh cheese for manufacturing ice cream. According to the present invention, cheese ice cream having a low calorie can be manufactured by lowering calorie of the cheese ice cream by using the fresh cheese for ice cream and skim milk powder without the use of milk fat and milk solids of raw milk.

Description

TECHNICAL FIELD [0001] The present invention relates to a fresh cheese for making ice cream, a method for producing the same, and a method for manufacturing an ice cream containing fresh cheese for making ice cream.

The present invention relates to a process for preparing fresh cheese for ice cream production and using the same to prepare cheese ice cream containing fresh cheese for ice cream production.

Ice cream is a favorite food for all ages on a hot summer day, meaning that it is frozen and hardened (hardened) after adding other food or food additives to the raw milk, crude oil or fruit.

Particularly, in the case of producing ice cream with crude oil or milk product, the constituent composition of energy amount of ice cream is very similar to that of milk, but the fat is about 2 to 4 times, the protein is about -10 to 10%, the carbohydrate is about 4 It is known that the protein content of ice cream is 34 ~ 36% and it is composed of amino acids and it is rich in essential amino acids such as tryptophan and lysine.

 Lactic acid bacteria are the most beneficial species among microorganisms and have a long history and have a close and direct relationship with the lives of human beings, mainly fermented dairy products. Currently, lactobacillus is a representative probiotics strain that has been shown to be beneficial to a host human by improving the balance of microbes in the intestines. Various efficacies have been demonstrated, and in particular, lactic acid bacteria have been shown to be effective against digestion, anticholesterolemia, Prevention efficacy has been reported.

Natural cheese (fermented cheese) among fermented dairy products has inherent flavor, color and texture depending on the type and degree of fermentation of lactic acid bacteria, which is a probiotic strain, and is a major component of lactic acid bacteria and natural cheese, Has been reported to have an immunomodulatory action, an antihypertensive action, an antioxidative action, and a sedative action.

At present, the domestic cheese market is estimated to be 500 billion won, totaling 71,574 tons, of which 72.4% is natural cheese and processed cheese is 27.6%, so the consumption of natural cheese (fresh cheese) Mozzarella (fresh cheese) is the main ingredient, and it is necessary to expand the base of natural cheese and to develop natural cheesecake material for the public.

At present, consumption of dessert is increasing due to changes in diet and average income of consumers, and consumption of ice cream products is increasing due to the spread of heating facilities.

However, since ice cream uses raw milk of milk and milk solids as a raw material, nutritional value of milk is excellent, but it is high in fat content, which causes obesity in overdosing. In overseas markets, frozen yogurt, low fat, low sugar ice cream And the demand for it is expanding.

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.

As the popularity of premium ice cream has increased in the domestic ice cream market, companies are also moving to enter the premium ice cream market.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a cheesecake for chewing ice cream and a cheesecake having chewing gum, The purpose is to manufacture.

It is another object of the present invention to provide a cheese ice cream having a low calorie content which is reduced in calorie of cheese ice cream produced by adding fresh cheese and skimmed milk to reduce the use of milk fat and milk solids as main ingredients of ice cream.

The present invention relates to a method for sterilizing milk, comprising the steps of putting crude oil in a cheese bet, sterilizing it, cooling it and setting it in a cheese bet; 1.0 part by weight of mesophilic bacteria and 0.5 part by weight of high temperature bacteria are inoculated to the crude oil in an amount of 100 parts by weight of crude oil; Fermenting crude oil to which 0.002 parts by weight of rennet is added to 100 parts by weight of crude oil after inoculating the starter to produce a curd; Separating the prepared curd and spreading on a cloth to remove whey; And a step of packaging and refrigerating the curd from which the whey has been removed.

In addition, in the step of producing the curd, rennet is added to the crude oil inoculated with the starter, followed by fermentation at 30 DEG C for 17 to 20 hours to produce a curd.

Also, there is provided a method for producing an ice cream, comprising the steps of: heating an ice cream mix comprising a mixture of crude oil, butter, skimmed milk, sugar, starch syrup, purified water, egg yolk, incense, pigment and purified water; Cooling the heated ice cream mix; Aging the cooled ice cream mix; And adding ice cream production cheese according to claim 3 to the aged ice cream mix to prepare ice cream in an ice cream maker.

Cheese ice cream containing fresh cheese is prepared by mixing 40 to 44% by weight of crude oil, 1 to 3% by weight of butter, 2 to 3% by weight of skim milk powder, 7 to 12% by weight of sugar, 3 to 5% by weight of starch syrup, , 0.2 to 0.4% by weight of egg yolk, 0.05 to 0.15% by weight of flavor, 0.002 to 0.005% by weight of pigment, 28 to 31% by weight of purified water and 10 to 20% by weight of fresh cheese.

The present invention is constituted as described above, and it is possible to produce cheesecreen ice cream containing the lactic acid bacteria contained in fresh cheese by preparing fresh cheese for ice cream production and producing cheese ice cream using the same.

In addition, the present invention makes it possible to manufacture a low calorie cheese ice cream by lowering the calorie of the cheese ice cream by using the fresh cheese and the skim milk for ice cream production without using the milk fat and milk solid parts.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process flow diagram of a fresh cheese for ice cream production according to an embodiment of the present invention; Fig.
FIG. 2 is a photograph of a process of manufacturing fresh cheese according to an embodiment of the present invention
FIG. 3 is a view illustrating a process for producing a cheese ice cream containing fresh cheese according to an embodiment of the present invention
FIG. 4 is a graph showing the results of analysis of general components of cheese ice cream containing fresh cheese according to an embodiment of the present invention
FIG. 5 is a photograph showing the process of measuring the number of lactic acid bacteria in cheese ice cream containing fresh cheese according to an embodiment of the present invention
FIG. 6 is a photograph showing a process of inspecting the degree of hardening of cheese ice cream containing fresh cheese according to an embodiment of the present invention
Figure 7 shows the result of blind test of cheese ice cream according to cheese type
8 is a photograph showing an appearance of an ice cream containing fresh cheese according to an embodiment of the present invention
9 is a graph showing the results of the number of lactic acid bacteria, pH and titratable acidity of fresh cheese according to an embodiment of the present invention
10 is a graph showing the results of pH analysis of cheese ice cream added with fresh cheese according to an embodiment of the present invention
11 is a graph showing the results of analysis of the number of lactic acid bacteria in cheese ice cream containing fresh cheese according to an embodiment of the present invention
12 is a graph showing the results of E. coli and bacteria count test for cheese ice cream containing fresh cheese according to an embodiment of the present invention

The present invention relates to a process for preparing cheese for ice cream production and producing cheese ice cream containing fresh cheese for the production of ice cream using lactic acid bacteria by producing cheese ice cream using fresh cheese containing lactic acid bacteria, Of cheese ice cream.

Examples.

≪ Materials and methods >

end. Experimental material

1) Crude oil

Crude milk (pH: 6.8, TA: 0.14-0.15%) of Holstein-Friesian milked on the day of milking was collected from Dushil Cheese Nonghyup in Imsilong-gun, Jeollabuk-do.

2) Cheese starter

The cheese starters were 0.5% and 0.5% of Flora Danica (high temperature bacteria, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis biovar. Diacetylatis, Leuconostoc mesenteroides subsp. Cremoris, WisbyCo., Germany) (Mesophile, Probiotics, L. acidphilus, St. thermophilus, L. bulgaricus, Danisco Co., Denmark) 1.0% was enriched in 10% (w / v) sterilized reduced skim milk (Seoul Milk Cooperation, Korea, Ansan) to enhance vitality.

I. Manufacture of fresh cheese for ice cream production

FIG. 1 is a view showing a manufacturing process of fresh cheese for making ice cream according to an embodiment of the present invention (hereinafter referred to as fresh cheese), and FIG. 2 is a photograph showing a process of manufacturing fresh cheese according to an embodiment of the present invention.

Add fresh crude to cheese batt, sterilize (65 ° C, 30 min), cool (30 ° C) and set in cheese bett.

After that, the starter was inoculated with 100 parts by weight of crude oil and 1.0 part by weight of mesophilic bacteria and 0.5 part by weight of high temperature bacteria.

Thereafter, 0.002 parts by weight (Rennet 1.2 ml / crude oil 60 kg) of Rennet (manufactured by Chrys. Hansen) Halal Calf Rennet (Christian Hansen, Denmark) was added to 100 parts by weight of crude oil, Lt; RTI ID = 0.0 > 4-4 < / RTI >

The rennet was diluted 20 times with distilled water.

The curd thus prepared is thinly sliced at a height of about 1 to 2 cm, and thinly spread on the cloth to remove the whey first. The curd is spread on the cloth for 24 hours to completely remove the whey in the refrigerator.

The curd from which the whey was removed was packed and stored in a refrigerator to prepare fresh cheese according to an embodiment of the present invention.

All. Manufacture of cheese ice cream containing fresh cheese for ice cream production

FIG. 3 is a view showing a manufacturing process of a cheese ice cream containing fresh cheese according to an embodiment of the present invention.

Cheese ice cream containing fresh cheese according to the embodiment of the present invention is prepared by putting crude oil in a vat, adding butter, skimmed milk, sugar, purified water, starch syrup, egg yolk and refined salt to 1 cm x 1 cm before the temperature of crude oil reaches 43 캜 And the mixture was heated at 65 캜 for 30 minutes while stirring, and then cooled to 10 캜 to prepare an ice cream mix.

The prepared ice cream mix was kept in a refrigerator and aged for 24 hours. Fresh ice cream prepared according to the embodiment of the present invention was added to soft ice cream prepared through an ice cream maker (Wellice, Motel BTB722, Korea) And then stored for 24 hours in the freezer.

Table 1 shows raw material contents of cheese ice cream containing fresh cheese according to an embodiment of the present invention. As shown in Table 1, cheese ice cream according to the embodiment of the present invention was prepared.

Item Cheese ice cream
Control group Add 5% by weight of fresh cheese Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese crude oil 13.506 kg 13.499 kg 12.830 kg 12.605kg 12.155kg butter 1.1kg 1.0kg 0.9kg 0.7kg 0.5kg Skim milk powder 0.7928kg 0.7924kg 0.753kg 0.740kg 0.714kg Sugar 3.446kg 3.444kg 3.101kg 2.756kg 2.411kg corn syrup 1.3483kg 1.3476 kg 1.2808kg 1.2584 kg 1.2134kg Purified salt 15.02 g 15.012 g 15.00 g 14.997 g 14.999 g Yolk 96.939 g 96.967g 96.889 g 96.812 g 96.820g incense 30g 29.98g 29.97 g 29.95 g 29.94 g Pigment 1.141 g 1.141 g 1.141 g 1.141 g 1.141 g Purified water 9.6638kg 8.2739kg 7.9922kg 7.2977kg 6.8637kg Fresh cheese - 1.5kg 3kg 4.5kg 6kg Total amount 30kg 30kg 30kg 30kg 30kg

la. Blind test of cheese ice cream with cheese type

1) Cheese ice cream with cream cheese

Ice cream was prepared and matured for 24 hours as shown in Table 1, and then cream cheese was prepared by adding 5 wt% (1.5 kg), 10 wt% (3 kg), 15 wt% (4.5 kg) and 20 wt% And cheese ice cream containing cream cheese was prepared. As shown in Table 2, blind tests were conducted for the researchers of the Laboratory of Cheese Science and Technology with different sample numbers.

The above-mentioned cream cheese was a general cream cheese.

Sample Control group Add 5% by weight of cream cheese Added 10% by weight of cream cheese 15% by weight of cream cheese added Add 20% by weight of cream cheese number AC1011 A21011 A41011 A61011 A81011

2) Cheese ice cream with fresh cheese

Ice cream was prepared as shown in Table 1 and aged for 24 hours. Then, the fresh cheese according to the example of the present invention was added in an amount of 5 wt% (1.5 kg), 10 wt% (3 kg), 15 wt% (4.5 kg) And 20% by weight (6 kg) were added to prepare cheese ice cream containing fresh cheese. The sample numbers were changed as shown in Table 3, and the blind test was conducted for the researcher of Dixie Cheese Science Institute.

Sample Control group Add 5% by weight of fresh cheese Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese number FC1011 FA21011 FA41011 FA61011 FA81011

3) cheese ice cream with aged cheese

Ice cream was prepared as shown in Table 1 and aged for 24 hours. Then, the aged cheese was heated with 100 milliseconds, and then the liquid cheese was added in an amount of 5 wt% (1.5 kg), 10 wt% (3 kg), 15 wt% kg) and 20% by weight (6 kg) were added to the test samples.

Sample Control group 5% by weight of aged cheese added Added 10% by weight aged cheese 15% by weight of aged cheese added Add 20% by weight of aged cheese number RC1011 RA21011 RA41011 RA61011 RA81011

hemp. General compositional analysis

The general components of the crude oil were analyzed using Milco Scan FTIR120 (Foss Electric, Denmark), and the general composition of cheese ice cream containing fresh cheese according to the embodiment of the present invention was measured using FoodScan ™ (FoodScan dairyyanzer, Denmark) Fat, protein, moisture, salinity and total solids were measured and shown in FIG.

bar. Quality Characteristics of Cheese Ice Cream

1) Observation of appearance

Appearance observation was performed using a digital camera (EOS 50D, Cannon, Osaka, Japan) to photograph the appearance of a cheese ice cream containing fresh cheese according to an embodiment of the present invention on a black background, The distance between the sample and the camera was kept constant.

2) pH measurement

The pH of cheese ice cream containing fresh cheese according to the embodiment of the present invention was adjusted by adding sterilized saline and cheese ice cream to a grinding tube at a ratio of 2: 1 (saline: cheese ice cream = 20 ml: 15D, WiseTis, Korea) at a maximum speed of 20,000 rpm for 2 minutes and then measured at 3-hour intervals for 24 hours using a pH meter (UB-10 Delux, Denver, USA).

3) Measurement of the number of lactic acid bacteria

The change in the number of lactic acid bacteria in cheese ice cream containing fresh cheese according to the embodiment of the present invention was taken at 0, 3, 6, 9, 12 and 15 days, 1 ml of each sample was sampled and diluted 10 times with saline solution The cells were cultured at 37.0 ° C for 48 hours using a Lactobacilli MRS badge (Acumedia Manufacturers, USA) and then measured at 660 nm using a spectrophotometer (Visible spectrophotometer, Optizen 1412V, Korea).

FIG. 5 is a photograph showing the process for measuring the number of lactic acid bacteria.

4) Hardness test

Hardness testing of cheesecake ice cream containing fresh cheese according to an embodiment of the present invention was performed using a texture analyzer (TA-2, Stable Micro Systems Ltd, England) The values were repeated. For the measurement method, ice cream, which was cured for 24 hours in a freezer at -5 ° C, was placed on a measuring stand. The weight was set at 3.5 ± 1 mm on the surface of the sample under the same conditions and measured by pressing the start button of the computer. The operating conditions of T.P.A are as shown in Table 5, and the process thereof is shown in FIG.

test type TPA
(Texture profile attrubute or analysis) Pre-test speed 1 mm / s 테스트 속도 1 mm / s Post test speed 1 mm / s Distance 15mm Time 5s Trigger Force 1.0 g

5) Sensory evaluation

Consumer preference and strength test of cheese ice cream containing fresh cheese according to the embodiment of the present invention were evaluated by the 9-point scale method selected by Researcher of Imsil Cheese Science Institute and Sunchon National University, (9 points), 5 points (5 points), 5 points (5 points), 5 points (5 points), 5 points (5 points), 6 points Quality Strength is very strong in cheese flavor, lipid taste, melting quality, and off-flavor: 9 points, none at all: 1 point, the sample is cheese ice cream The samples were stored in a white plastic dish. The selected panels were recorded with age and sex. Each sample was supplied with a water cup, a cup spitting the sample, and water received from the water purifier.

6) 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).

<Results and Discussion>

end. Blind test of cheese ice cream with cheese type

1) Cheese ice cream with cream cheese

The cream cheese, the fresh cheese and the aged cheese were heated to 100 milliseconds and the liquid cheese was added to the raw material of the mix which had been aged for 24 hours according to the general manufacturing process of the ice cream, and then the liquid cheese was added at 5 wt%, 10 wt%, 15 wt% 20% by weight, and the sample numbers were different from each other. The result of the blind test was shown in Fig.

As shown in FIG. 7, the cheese ice cream containing fresh cheese according to the embodiment of the present invention showed a somewhat higher result than the other cheese cheese group. In particular, the ice cream having 20 wt% Showed high results.

As a result of the blind test, the amount of fresh cheese of the cheese ice cream according to the embodiment of the present invention is preferably 10 to 20% by weight in the range in which the result is higher than that of ice cream containing cream cheese and aged cheese.

Therefore, the preferred amount of cheese ice cream containing fresh cheese according to the embodiment of the present invention is 40 to 44% by weight of crude oil, 1 to 3% by weight of butter, 2 to 3% by weight of skimmed milk powder, 7 to 12% 3 to 5 wt%, purified salt 0.01 to 0.1 wt%, egg yolk 0.2 to 0.4 wt%, flavor 0.05 to 0.15 wt%, coloring matter 0.002 to 0.005 wt%, purified water 28 to 31 wt%, fresh cheese 10 to 20 wt% .

I. Appearance observation

The appearance of ice cream containing fresh cheese according to an embodiment of the present invention is shown in Fig. When the appearance was compared, there was no difference between the control and experimental groups.

All. General compositional analysis

Table 6 and Table 7 show the results of analyzing the general components of cheese ice cream containing fresh cheese according to the embodiment of the present invention.

As shown in the following Tables 6 and 7, the moisture content of the general component was as high as 75.11% and the content of fat and protein was almost the same (10.68% ~ 11.24%).

In case of fresh cheese according to the embodiment of the present invention, the content of fat and protein is somewhat lower than that of other cheeses. In general components of cheesecake added with cheese, the fat and protein, total solid content Which is higher than that of the others. This result was attributed to the increase in fat content of other ingredients depending on the amount of cheese added.

Fat moisture protein salt Total solids Fresh cheese 10.68 75.11 11.24 0.61 24.96

Item Cheese ice cream with fresh cheese Control group Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese Fat 11.02 0.03 ^a 10.41 + 0.08 ^b 9.34 0.04 ^c 9.39 ± 0.24 ^c moisture 65.60 ± 0.82 ^a 66.06 ± 0.19 ^a 66.06 ± 0.29 ^a 67.16 ± 0.60 ^a protein 4.60 + 0.04 ^a 4.88 ± 0.04 ^a 4.11 ± 0.14 ^b 4.05 ± 0.16 ^b salt 0.99 ± 0.02 ^a 1.02 0.06 ^a 1.01 + 0.14 ^a 0.98 + 0.11 ^a Total solids 34.40 ± 0.37 ^a 33.94 ± 0.58 ^a 33.55 + 1.51 ^a 32.84 + 0.40 ^a

la. Determination of the number of lactic acid bacteria, pH and titratable acidity (TA) of fresh cheese

The results of the number of lactic acid bacteria, pH, and titratable acidity (TA) on fresh cheese according to an embodiment of the present invention are shown in FIG. The number of lactic acid bacteria (◇ ◇) was increased from 7.41 to 14.32 according to the storage period. The pH (□□) of pH 4.19 ~ 3.60 showed a tendency to decrease as the number of lactic acid bacteria decreased. The titratable acidity (△ Δ) also showed a tendency to increase gradually with the range of 0.23 ~ 1.02 as the number of lactic acid bacteria, indicating that the number of lactic acid bacteria increased with storage period.

hemp. pH measurement

FIG. 10 shows the results of analyzing the pH of cheese ice cream added with fresh cheese according to an embodiment of the present invention.

10 shows a control ice cream, wherein a cheese ice cream containing 10 wt% of fresh cheese, a cheese ice cream with 15 wt% fresh cheese added, and a 20 wt% fresh cheese The pH value of the control group was maintained in the range of pH 5.32 ~ 6.41. However, in the experimental group, the range of the pH value was in the range of 4.05 ~ 5.67 as the amount of fresh cheese was increased. This suggests that the basic pH of fresh cheese is in the range of pH 4.19 ~ 3.60, and the higher the amount of cheese added, the lower the pH.

four. Measure the number of lactic acid bacteria

The results of analyzing the number of lactic acid bacteria in cheese ice cream containing fresh cheese according to the embodiment of the present invention are shown in FIG.

11 is a control group, .quadrature. Is cheese ice cream added with 10 weight% fresh cheese, .DELTA..DELTA. Is cheese ice cream added with 15 weight% fresh cheese, The range of the number of lactic acid bacteria in the control group was 3.55 ~ 4.67. The more the added amount of fresh cheese was, the higher the number of lactic acid bacteria was. Especially, cheese ice cream containing 20% by weight of fresh cheese was found to have a high lactic acid number of 6.35 on the 15th day from 4.95 in the early stage of storage. This is because the higher the amount of fresh cheese added, Respectively.

Ah. Hardness test

The hardness test of the cheese ice cream containing fresh cheese according to the embodiment of the present invention is shown in Table 8 after loading the cheese ice cream cured for 24 hours in the freezer at -5 ° C with TPA. Allergy and cohesiveness were higher in the control group than in the experimental group. The higher the amount of fresh cheese added, the harder and more cohesive, and the cheesecake showed the highest cheese ice cream cheese containing 10% by weight of fresh cheese there was. The stickiness of Cheese ice cream with 10 wt% of fresh cheese was the lowest and the elasticity was not significantly different between control and experimental groups.

Item Ice cream with fresh cheese Control group Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese Warnings 200 ± 19.11 ^a 121.85 + - 6.26 ^b 40.5 ± 9.01 ^c 31.35 ± 2.40 ^c Attachment -18.1 ± 3.41 ^a -33.8 ± 6.47 ^b -13.25 ± 2.28 ^a -20 ± 3.70 ^ab Resilience 0.475 ± 0.12 ^ab 0.575 + 0.07 ^ab 0.36 + 0.12 ^b 0.755 ± 0.00 ^a Gum 26.565 ± 3.93 ^ab 31.805 + 4.59 ^a 10.675 ± 1.28 ^c 16.80 ± 0.42 ^bc Coherence 0.14 0.03 ^b 0.15 + 0.03 ^b 0.395 + 0.07 ^a 0.54 0.03 ^a Elasticity 0.025 ± 0.00 ^a 0.03 + 0.01 ^a 0.045 ± 0.00 ^a 0.045 + 0.01 ^a

character. Sensory test

The results for cheese ice cream containing fresh cheese according to an embodiment of the present invention are shown in Tables 9 and 10. There was no significant difference between the control and experimental groups in the color and flavor and overall acceptability. In the softness and overall acceptability, the control group showed a somewhat higher result than the experimental group, and the characteristic strength test showed a tendency to increase with increasing amount of fresh cheese according to the embodiment of the present invention. Especially, the cheeses and milk tastes were somewhat higher than those of cheese ice cream containing 20% by weight of fresh cheese and 10% by weight or 15% by weight of fresh cheese, and the degree of melting was not different between the control and experimental groups Respectively.

Item Ice cream with fresh cheese Control group Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese color 6.70 ± 0.17 ^a 6.67 ± 0.26 ^a 6.70 ± 0.24 ^a 6.50 0.22 ^a incense 6.40 ± 0.20 ^a 6.10 ± 0.28 ^a 6.53 ± 0.22 ^a 6.27 ± 0.26 ^a Softness 6.93 ± 0.27 ^a 6.27 ± 0.21 ^ab 5.30 ± 0.24 ^c 6.03 ± 0.24 ^b Overall likelihood 7.40 ± 0.20 ^a 6.53 ± 0.21 ^b 6.20 ± 0.21 ^b 6.87 ± 0.28 ^ab

Item Ice cream with fresh cheese Control group Added 10% by weight of fresh cheese Add 15 wt% fresh cheese Add 20 wt% fresh cheese Cheese flavor 7.97 ± 0.23 ^a 7.16 ± 0.21 ^b 7.80 + - 0.28 ^b 8.38 ± 0.13 ^a Milk tastes 7.87 ± 0.18 ^ab 7.13 + - 0.22 ^c 7.43 ± 0.18 ^bc 8.07 + 0.14 ^a Degree of melting 7.53 + - 0.23 ^a 7.13 ± 0.31 ^a 7.23 ± 0.21 ^a 7.87 ± 0.21 ^a Unsuitable flavor 7.80 ± 0.21 ^ab 7.30 ± 0.16 ^b 7.53 ± 0.20 ^b 8.13 ± 0.17 ^a

car. Escherichia coli, bacteria count test

FIG. 12 shows the results of E. coli and bacterial count test for cheese ice cream containing fresh cheese according to an embodiment of the present invention. The cheese ice cream containing fresh cheese according to the embodiment of the present invention was not detected in both of the bacterial counts and coliform counts on the 30th day and the 50th day of frozen storage.

Claims (5)

Placing crude oil in cheese bett for sterilization, cooling and setting in cheese bett;
1.0 part by weight of mesophilic bacteria and 0.5 part by weight of high temperature bacteria are inoculated to the crude oil in an amount of 100 parts by weight of crude oil;
Fermenting crude oil to which 0.002 parts by weight of rennet is added to 100 parts by weight of crude oil after inoculating the starter to produce a curd;
Separating the prepared curd and spreading on a cloth to remove whey; And
Wrapping the curd with the whey removed therein and storing the refrigerated milk in a refrigerator;
The method for producing fresh cheese for ice cream according to claim 1,
The method for producing ice cream according to claim 1, wherein in the step of producing the curd, rennet is added to the crude oil inoculated with the starter, followed by fermentation at 30 ° C for 17 to 20 hours to produce a curd Gt;
A fresh cheese for ice cream production according to claim 1 or 2, characterized in that it is prepared according to the process for producing fresh cheese for ice cream production.
Heating an ice cream mix consisting of crude oil, butter, skimmed milk, sugar, starch syrup, purified water, egg yolk, incense, pigment and purified water;
Cooling the heated ice cream mix;
Aging the cooled ice cream mix; And
Adding the cheese for ice cream production according to claim 3 to the aged ice cream mix, preparing ice cream in an ice cream maker;
The method of manufacturing cheese ice cream according to claim 1,
5. The cheese ice cream according to claim 4, wherein the cheese ice cream containing fresh cheese comprises 40 to 44% by weight of crude oil, 1 to 3% by weight of butter, 2 to 3% by weight of skim milk powder, 7 to 12% Characterized in that the cheese for cheese production is 0.01 to 0.1% by weight of purified salt, 0.2 to 0.4% by weight of egg yolk, 0.05 to 0.15% by weight of flavor, 0.002 to 0.005% by weight of pigment, 28 to 31% by weight of purified water and 10 to 20% &Lt; / RTI &gt;

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