KR20150062717A - Manufacturing method of Fermented Cream Cheese - Google Patents

Abstract

The present invention relates to (a) a step of firstly fermenting creamy oil by adding a lactose-decomposing enzyme and a lactic acid bacterium; (b) adding a coagulase enzyme to the primary fermentation cream oil to perform secondary fermentation; And (c) removing the whey from the secondary fermentation cream oil and processing the remaining curd.
The process for producing fermented cream cheese according to the present invention is characterized in that lactic acid bacteria are used to increase the taste and flavor of the lactic acid bacteria through primary and secondary fermentations and lactose and protein are degraded by lactose degrading enzyme and coagulation enzyme To provide a fermented cream cheese with high sweetness and good digestion.

Description

{Manufacturing method of Fermented Cream Cheese}

The present invention relates to a method for producing cream cheese rich in taste and digestion, and more particularly, to a method for producing cream cheese which is rich in taste and flavor, and more particularly, to a method for producing lactic acid bacteria which is capable of enhancing taste and flavor by lactic acid bacteria through primary and secondary fermentation using lactic acid bacteria, It is a fermented cream cheese production method in which lactose and protein are decomposed by a coagulase (protease) to give a high degree of sweetness and digestion.

Cheese is a foodstuff in which the protein contained in the milk of animals such as cattle, goats, buffalo, sheep and so on is solidified. There are about 2,000 varieties known to date, and only about 500 varieties are made worldwide. The cheese was spread from Asia to Europe and was completed in the Greek and Roman era.

Among them, Cream Cheese is a soft, smooth, 55% moisture-free cheese made from a mixture of cream or milk and cream. It is almost white in color and has a mild flavor. The cheese is not strong or irritating Consumption is on the rise. Cream cheeses are similar to cottage cheeses made from skimmed milk, but have a higher fat content, especially in the United States, where cream cheese is often used to sandwich or sandwich cream cheese. It is also used in baking cheesecakes, often as a component of pastry or sweets.

Korean Patent Registration No. 2012-0098244 discloses a method for producing a cream cheese from a cell and / or a skim milk powder, and Korean Patent No. 10-0185417 provides a method for producing a fat free cream cheese, There is a limit to providing cream cheese with a flavor and taste that is favorable to consumers.

Therefore, there is a need for a manufacturing method for cream cheeses rich in taste and flavor and further promoted.

1: Korea Open Registration No. 2012-0098244 2: Korea Patent No. 10-0185417

Therefore, the inventor of the present invention has been studying a method of producing cream cheese, which is rich in taste and flavor. As a result of fermentation, lactose degradation and proteolytic processing in cream oil, the taste and flavor are enriched and digested, The inventors of the present invention have developed a method for producing a cream cheese which is preferable.

Accordingly, an object of the present invention is to provide a process for producing fermented cream cheese with improved taste and flavor.

In order to solve the above problems, the present invention provides a method for producing a fermented milk, comprising the steps of: (a) first adding fermented lactic acid bacteria and lactic acid bacteria to cream oil, (b) adding a coagulase enzyme to the primary fermentation cream oil to perform secondary fermentation; And (c) removing the whey from the second fermentation cream oil and processing the remaining curd.

The present invention also provides a fermented cream cheese with improved taste and flavor and good digestion prepared by the above method.

The method of producing fermented cream cheese according to the present invention is characterized in that lactose decomposing enzyme is added to cream concentrated milk which is a raw material of cream cheese to decompose lactose, which is disaccharide in crude oil, into monosaccharide which is easy to digest to improve lactose digestion, And it is possible to provide a cream cheese having a natural sweet taste even without addition of sugar due to the decomposed monosaccharide.

In addition, the fermented cream cheese according to the present invention is characterized in that the original taste of the cream cheese is enriched through the fermentation process according to the first and second cultivation by the lactic acid bacteria, and the coagulation enzyme is added to produce the curd, It has the effect that various layers can be consumed from child to the elderly by providing cream cheese which improves taste by improving cheese flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram schematically showing a method for producing fermented cream cheese according to the present invention. FIG.

Hereinafter, the present invention will be described in more detail as an embodiment.

According to the present invention, there is provided a method for producing cheese of a fermented cream according to the present invention, comprising the steps of: 1) adding a lactose degrading enzyme, a lactic acid bacterium, and a coagulating enzyme to a creamy oil obtained by concentrating, , A fermented cream cheese with improved flavor and flavor and good digestion can be produced through the molding and aging step.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram schematically showing a method for producing fermented cream cheese according to the present invention. FIG. Hereinafter, the method for producing the fermented cream cheese according to the present invention will be described in detail for each step.

(a-1) Step: The crude oil is concentrated Creamy oil  Steps to manufacture

The step (a-1) is a step of concentrating the cream from the crude oil collected from the livestock. The solid content of crude oil is 12 ~ 15% and the fat content is about 3 ~ 4%. It is preferable that such fat is separated into cream and skim milk through a cream separator and then the skim milk is mixed with the separated cream to concentrate the final cream content to 8 to 15%. When the concentration is less than 8%, the structure is weak and the water separation phenomenon occurs. When the concentration is more than 15%, the structure becomes hard when the concentration is more than 15%, and the sprayed property is deteriorated.

(a-2) Step: Creamy oil  Sterilization step

The step (a-2) is a step of pasteurizing the concentrated cream oil, and the concentrated cream oil is sterilized by hot short-time heating (HTST) or low temperature long time sterilization (LTLT). At this time, in the sterilization method, the short-time heating method is sterilized at a temperature of 70 to 80 ° C for 15 to 30 seconds, and in case of the low-temperature long-time sterilization method, it is preferable to sterilize the cheese bats at 60 to 70 ° C for 30 to 40 minutes.

Pasteurization of crude oil has sterilization power against pathogenic microorganisms similar to ultra high temperature sterilization method (UHT method) which is sterilized by heating for about 2 to 4 seconds at about 135 ℃ and sterilization of nutrients such as vitamins and proteins in crude oil To minimize the breakdown in the process and to prevent denaturation of the milk protein to produce cheese.

The sterilized crude oil is referred to as cream sterilizing oil.

(a-3) Step: Sterilization Creamy oil  Cooling step

The step (a-3) is a step of cooling the sterilized cream oil in a cheese vat. The cream sterilized oil obtained in the above-mentioned cream sterilization step (the second step) is transferred to a cheese bats, It is preferable to cool it. This is to cool the pasteurized milk to 30 ~ 34 ℃ to maximize the activity of lactose - degrading enzyme and coagulase and cultivate lactic acid bacteria.

(a) Cream yu Lactose lytic enzyme  And a step of primary fermentation by adding lactic acid bacteria

(a) is a step of firstly fermenting the cream oil with the addition of a lactose-decomposing enzyme and a lactic acid bacterium to the creamy oil produced through (a-1) to (a-3). The lactose degrading enzyme is an enzyme which decomposes lactose, which is a disaccharide, into glucose and galactose, which are monosaccharides, and lactacase (Lactase) can be used. In humans, lactose dehydrogenase decreases as an adult, and about 70% of adults suffer from lactose intolerance that does not degrade lactose. Therefore, when the lactose is decomposed, the lactose is easily digested when the cheese is ingested, and the lactose is decomposed into the monosaccharide and the sweetness is increased by about 6 times, so that the sweet taste can be naturally produced.

Wherein the lactose-degrading enzyme is added at a ratio of 1: 0.0002 to 0.01 relative to the weight of the creamy milk. When the amount of the creamy milk and the lactose degrading enzyme in the step (c) is less than 1: 0.0002, the sweetness is lowered due to the low lactose degradation degree, and when the lactose degrading enzyme is added in excess of 1: 0.01, Is set to the above range.

In addition, when using lactic acid bacteria in cream cheese, lactic acid bacteria should be inoculated considering the fermentation and aging time of cheese. In consideration of the flavor of final cheese, lactic acid bacteria having a high acid production ability and high flavor are mixed. In addition, lactic acid bacteria producing low-acidity flavor can also be used to produce aged flavor continuously during aging. Lactic acid bacteria that are in the savory flavor of Lactococcus lactis (Lactococcus lactis ) and Lactococcus Morris Crescent and the (Lacotcoccus cremoris), the same as that expressed in bacteria and cheddar cheese can be a savory flavor in the cream cheese. In addition, in order to achieve fermented liquor through abundant lactic acid production, Lactobacillus ( Lactobacillus bulgaricus), Lactobacillus Ecija also uses one or more strains selected from the group consisting of a filler switch (Lactobacillus acidophilus).

The lactic acid bacteria are added in an amount of 1: 0.002 to 0.01 based on the weight of the creamy milk. Addition of less than 1: 0.002 of cream oil and lactic acid bacterium results in longer incubation time of lactic acid bacteria, resulting in lower production of lactic acid and contamination by other germs, resulting in problems such as abnormal fermentation and bitterness. The pH is rapidly decreased due to its rapid production, and thus the texture of the final product deteriorates and moisture separation phenomenon occurs.

The fermented cream cheese according to the present invention is characterized by exhibiting a primary cream cheese flavor when a fermenting enzyme and lactic acid bacteria are added to creamy oil and subjected to a primary fermentation process at 30 to 40 ° C for 30 minutes to 2 hours. In other words, when the live lactic acid bacteria added at the first fermentation ferment the cream oil, the lactose is transformed into lactic acid and at the same time, the acid and the yogurt flavor are produced. In addition, acid produced by lactic acid bacteria is characterized by lowering the pH to help form casein gel, thereby facilitating whey removal. At this time, it is preferable to ferment the creamy oil to which the lactose-degrading enzyme and the lactic acid bacteria are added by stirring for 1 to 3 minutes using a stirrer at 10 to 60 rpm.

(b) Step: Primary fermentation Cream yu  Step of secondary fermentation by adding a coagulation enzyme

In step (b), the coagulation enzyme is added to the primary fermentation cream oil obtained in step (a) to coagulate the milk to cause curdling and secondary fermentation. The coagulation solution in which the coagulation enzyme is liquefied is placed in a sterilization cream After the addition to the oil, the mixture is stirred for 30 seconds to 1 minute using a stirrer at 10 to 60 rpm to uniformly mix.

The coagulating solution may be a mixture of water and coagulating enzyme of powder and salt. The coagulation enzyme may be a mixture of at least one enzyme selected from the group consisting of pepsin, trypsin, chymotrypsin and chymosin, In order to solidify the casein.

The coagulating solution is characterized in that the ratio of water: solidifying enzyme: salt is 1: 0.01-0.015: 0.008-0.012. And problems such as scratches may occur during mixing at a mixing ratio outside the above range. Add this coagulum and allow it to stagnate for 30 to 60 minutes to allow soft curd to be created.

The protein degradation product by the coagulating enzyme in the solid solution accelerates the proliferation of the lactic acid bacteria. The result is that the production of flavor substances is enriched by the lactic acid bacteria that are thus promoted to grow. Protein degraded by coagulation enzymes (proteolytic enzymes) is peptized and these peptides are characterized by promoting the growth of bacteria.

Such secondary fermentation is characterized in that the fermentation is carried out at 34 to 40 ° C for 1 to 3 hours and the pH is 4.8 to 5.5. If the secondary fermentation time is less than 34 ° C, the activation time of the lactic acid bacterium is delayed and there is a problem caused by the contaminant bacteria. If the secondary fermentation time is more than 40 ° C, If the acidity is less than 4.8, there is a problem that the sour taste is strong and the texture becomes loose. When the pH is more than 5.5, there is a problem that the flavor is lowered. Therefore, It is preferable to carry out secondary fermentation within the above range.

(c) Step: Second fermentation From Cream Yu Whey  Remove and Remain Curd  Processed step

(c) is a step of removing the whey from the secondary fermentation cream oil obtained in the step (b) and processing the remaining curd. The coagulated curd is put into a cheese mold, and then the whey is removed by pressing or using a cheese cloth . The temperature at the time of removing the whey is adjusted to 35 to 40 ° C. When the whey is removed at a temperature lower than 35 ° C, the separation of whey is lowered, thereby causing a problem of being generated in the course of aging, and when the temperature is higher than 40 ° C, the whey and moisture are separated from each other, It is within the above-mentioned range.

At this time, it is preferable to terminate the removal of whey when the pH of the whey is 0.6 to 0.8 and the moisture content of the cheese is 48 to 55%. When the acidity is below pH 0.6, there is a problem that the texture becomes foul and the sour taste becomes strong. When the pH is higher than 0.8, bitterness tends to occur due to microbial contamination. When the moisture content is less than 48%, the texture is hard. ). When the content exceeds 55%, there is a problem that water is separated and the structure is weakened.

(c-1) Step: To curd Salt  And molding through compression

In step (c-1), salting is performed after the whey obtained in step (c) is removed, salting is added to stop the growth of the microorganisms, and the molding is performed using a molding mold. Specifically, a salt is added to prevent an increase in acidity due to fermentation after stopping the growth of microorganisms, and to prevent the growth of contaminated fungi generated during the fermentation process. The amount of the whey added is preferably 1: 0.005 to 0.03 based on the weight of the creamy milk from which the whey has been removed. If the added amount is less than 1: 0.005, there is a problem of microbial contamination and lactic acid bacteria inferiority. If the added amount is more than 1: 0.03, the salty taste becomes strong and the salt crystallizes.

Wherein the salinity of the final product is 1.0 to 1.8%. When the salinity is less than 1.0%, there is a problem that the sour taste of the microorganism becomes strong and the shelf life is shortened. When the salinity is more than 1.8%, the salty taste becomes strong and the salt crystallizes during the distribution process.

Step (c-2): Step of aging

The step (c-2) is a step of aging the salt and molded curd obtained in step (c-1). Preferably, the salt and molded curd is aged at a low temperature of 7 to 10 ° C for 7 to 30 days. When the temperature is less than 7 ° C, there is a problem that the acid production of the lactic acid bacterium is low and the flavor is lowered. When the temperature exceeds 10 ° C, the acidity of the lactic acid bacteria becomes strong due to the overcooking of the lactic acid bacteria. There is a problem that the flavor becomes weak, and in the case of over 30 days, there is a problem that the acidity becomes high and the sour taste becomes strong.

At this time, the aged curd is called fermented cream cheese.

As described above, the fermented cream cheese produced through the manufacturing method according to the present invention can be more popular as a food group that is competitive in the domestic market and the world market, as cream cheese with improved flavor and flavor and digestion compared with the existing product.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1: Preparation of fermented cream cheese

(a)

After the cream was concentrated to 12% in the crude oil, the creamy oil, which had been sterilized at low temperature of 65 ° C for 35 minutes, was transferred to cheese vat and cooled to 32 ° C to prepare a sterilized creamy oil. Lactose degrading enzyme was added thereto at a ratio of 1: 0.005 to the weight of the pasteurized cream , and Lactococcus lactis and (Including Lactococcus cremoris ) The lactic acid bacterium was added at a ratio of 1: 0.01 based on the weight of the sterilization cream milk, and the mixture was stirred for 3 minutes to mix the lactic acid bacteria and the lactic acid bacteria. Thereafter, the first fermentation cream oil was prepared by culturing the sterilization cream at a temperature of 35 ° C for 2 hours so that the culture could be performed well.

(b)

a coagulation solution containing a coagulation enzyme including pepsin, trypsin, chymotrypsin, chymosin and rennet was added to the primary fermented cream oil after step (a) Protein was decomposed and secondary fermentation was performed at 35 DEG C for 2 hours to prepare a creamy oil having a pH of 5.0.

(c)

The whey was removed from the secondary fermentation cream oil obtained in step (b) using a cheese mold, followed by salt treatment (1: 0.01 ratio) so that the salt concentration of the creamy whey-removed cream oil was 1.5%. The resulting mixture was molded and packaged and aged for 20 days in a cold room at 9 ° C to obtain a final fermented cream cheese.

Example 2: Preparation of fermented cream cheese

In step (a), Lactobacillus bulgaricus and Lactobacillus < RTI ID = 0.0 & gt; acidophilus) is, except using the lactic acid bacteria to prepare a fermented cream cheese in the same manner as in Example 1, including.

Comparative Example  : Conventional cream cheese production

After concentrating the cream at 12% in crude oil, the crude cream, which had been sterilized at low temperature of 65 ° C for 35 minutes, was transferred to cheese bats and then cooled to 32 ° C and Lactococcus lactis and (Including Lactococcus cremoris ) The lactic acid bacteria starter was added at a ratio of 1: 0.01 to the weight of the creamy milk and fermented at 35 DEG C for 1 hour. The whey was removed from the fermented cream oil using a cheese mold, and salt treatment (1: 0.01 ratio) was carried out so that the salt concentration became 1.5%. The resulting mixture was molded and packaged and aged for 20 days in a cold room at 9 ° C to obtain a final fermented cream cheese.

Experimental Example  1: Sensory evaluation

1) Experimental material

The cream cheese prepared in Examples 1 and 2 and Comparative Example is prepared.

2) Experimental method

Sensory tests were conducted on 30 sensory test workers (15 males and 15 females) who had more than two years of sensory experience. Each item was rated on a 9 - point scale, and the results were expressed as mean values. Table 1 shows the sensory evaluation results of taste, flavor, texture, and overall acceptability of the cream cheese of Examples 1 and 2 and Comparative Examples.

division flavor zest Texture Overall likelihood Example 1 8.7 8.4 7.9 8.5 Example 2 8.9 8.2 8.0 8.9 Comparative Example 6.5 6.8 7.0 6.8

As can be seen from the above Table 1, the Examples show higher scores in the overall items of the sensory test than the Comparative Examples. The fact that Examples 1 and 2 were significantly different in the sensory test for flavor and flavor among the whole sensory tests of Examples 1 and 2 indicates that cream cheese prepared according to the general method does not decompose lactose and does not have a sweet taste, This is because the production of the flavor by the lactic acid bacteria is short in a short time within 40 to 90 minutes.

On the other hand, the fermented cream cheese prepared according to the present invention has high sweetness due to the degradation of lactose by the lactose degrading enzyme, and the fermentation time of the first and second lactic acid bacteria is sufficiently long as 90 to 600 minutes, And the content of lactic acid bacteria is high, which helps to maintain the beneficial bacteria in the intestines. It also helps digestion and absorption of lactose and protein by lactose protease and proteinase, which helps to improve lactose intolerance by using cream cheese, which helps to taste, flavor and digestion.

Experimental Example  2: Measurement of lactic acid bacteria

BCP medium was used to confirm the changes in the content of lactic acid bacteria over time in Examples 1 and 2 and Comparative Examples. Dilution of the specimen was diluted by decidual dilution with sterile saline. The culture was conducted for 2 to 3 days at 37 ° C using BCP medium, and the number of lactic acid bacteria was measured. The results are shown in Table 2 below.

Save day Total lactic acid bacteria number Comparative Example Example 1 Example 2 1 day 1.7 x 10 ⁴ 1.2 × 10 ⁷ 1.3 x 10 ⁷ 10 days 1.4 x 10 ⁴ 1.1 × 10 ⁷ 1.3 x 10 ⁷ 20 days 1.4 x 10 ⁴ 1.2 × 10 ⁷ 1.2 × 10 ⁷ 30 days 1.8 x 10 ³ 1.2 × 10 ⁷ 1.2 × 10 ⁷ 40 days 1.5 x 10 ³ 1.0 x 10 ⁷ 1.1 × 10 ⁷ 50 days 1.4 x 10 ³ 1.0 × 10 ⁶ 1.0 x 10 ⁷

As can be seen from the above Table 2, not only the content of lactic acid bacteria was higher in the examples than those of the comparative examples, but the rate of decrease of the lactic acid bacteria with time was also lower.

This is due to the fact that in the case of cream cheese prepared according to the general method, the initial lactic acid bacteria culture is lowered and the number of lactic acid bacteria is lowered through the cooling process before the lactic acid bacteria are sufficiently cultured. On the other hand, the fermented cream cheese according to the present invention shows that the lactic acid bacteria were sufficiently cultured through a sufficient time for culturing the lactic acid bacteria by the first and second fermentation, and the number of the initial lactic acid bacteria was kept high.

According to the above results, the present invention provides a method for preparing a fermented cream cheese, which comprises adding a protease to produce a curd and enhancing the flavor of the cheese through fermentation to improve flavor, Layer has the effect of being able to consume.

Claims (9)

(a) a step of firstly fermenting creamy oil with a lactose-degrading enzyme and a lactic acid bacterium;
(b) adding a coagulase enzyme to the primary fermentation cream oil to perform secondary fermentation; And
(c) removing the whey from the second fermentation cream oil and processing the remaining curd;
≪ RTI ID = 0.0 > 1, < / RTI >
The method according to claim 1, wherein the cream oil used in step (a)
(a-1) concentrating the crude oil to produce a cream oil;
(a-2) sterilizing the cream oil; And
(a-3) cooling the sterilization cream oil;
≪ RTI ID = 0.0 > 1, < / RTI >
The method according to claim 1, wherein the step (c)
(c-1) molding the curd by means of salt and pressure; And
(c-2) aging the molded curd;
≪ RTI ID = 0.0 > 1, < / RTI >
The method of claim 1, wherein the lactic acid bacterium of step (a) is selected from the group consisting of Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 & gt; acidophilus), Lactococcus lactis (Lactococcus lactis ) and Wherein the strain comprises at least one strain selected from the group consisting of Lactococcus cremoris .
The method according to claim 1, wherein the primary fermentation in step (a) is performed by adding lactose degrading enzyme at a ratio of 1: 0.0002 to 0.01 relative to the weight of the creamy milk, adding the lactic acid bacterium to the creamy milk at a ratio of 1: 0.002 to 0.01 And fermenting the fermented cream cheese.
The method of claim 1, wherein the first fermentation in step (a) is conducted at 30 to 40 ° C for 30 minutes to 2 hours.
The method according to claim 1, wherein the secondary fermentation in step (b) is selected from the group consisting of pepsin, trypsin, chymotrypsin, chymosin and rennet as coagulation enzymes Wherein the fermented cream cheese is cultured at 34 to 40 DEG C for 1 to 3 hours to have an acidity of pH 4.8 to 5.5.
The method according to claim 3, wherein the salt of step (c-1) is added with salt, and the amount of the salt added is 1: 0.005 to 0.03 relative to the weight of the milk of the cream-removed whey, and the final salinity is 1.0 to 1.8% ≪ / RTI >
4. The method according to claim 3, wherein the fermentation of the fermented cream cheese is aged at a temperature of 7 to 10 DEG C for 7 to 30 days.

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