KR20160033829A - Cheese Comprising Korean wild grapes Ingredient And Manufacturing Method Thereof - Google Patents

Abstract

According to an aspect of the present invention, provided is cheese including a Korean wild grape ingredient. According to an embodiment of the present invention, the cheese including a Korean wild grape ingredient includes: raw milk; 20 wt% of water with respect to the total weight of the raw milk; 1.5 wt% of citric acid with respect to the total weight of the water; salt; and aged Korean wild grape wine. According to the present invention, the cheese including Korean wild grapes which has an anti-aging effect, a vision improvement effect, and an antioxidation effect, can be manufactured efficiently.

Description

(Cheese Comprising Korean wild grapes Ingredient and Manufacturing Method Thereof)

The present invention relates to a cheese comprising a nut component, and more particularly to a cheese comprising a nut component capable of being optimally expressed in cheese, and a method for producing the same.

There are so many kinds of cheese, and the representative ones are said to be about 1,400 kinds in the world. Cheese is classified into natural cheese and processed cheese, and the name of the natural cheese is derived from the name, appearance and form of origin.

Examples include Parma cheese, originating from Parma in Italy, Emmental cheese from Switzerland Emmental, Gouda cheese from Uda in the Netherlands, Edam cheese from Edam in northern Netherlands, Cheddar cheese from Carden, England, Camembert cheese originating from the province, Brick cheese made in the United States, Roquefort cheese originating from France Roquefort, Cottage cheese made from skimmed milk, usually made from skimmed milk, milk made from cream or cream And cream cheese that is consumed without aging.

The processed cheese can be produced by mixing other kinds of natural cheese and can taste variously according to the mixture of raw cheese.

Cheese is produced in many countries, including the United States and Canada, Europe, South America and Oceania, and it accounts for about half of world production, especially in Europe. Production continues to increase globally and trade is increasing. Koreans' consumption of cheese is much lower than that of Europeans, but it is growing rapidly due to changes in milk production and diet.

However, when we look at the phenomenon of cheese consumption, it is urgently required to develop cheese manufacturing technology that meets consumer's well-being and LOHAS demands in the situation that unemployed cheese is centered and aged cheese is imported, .

Under such circumstances, the prior art (Korean Patent Laid-Open Publication No. 2003-0001202) proposes the development of dairy products such as cheese added with enzymes or herbal extract components, and it is known that simply adding useful ingredients such as enzymes to dairy products such as cheese However, there is no mention of how the specific nutrients can be effectively supplied and how the manufacturing process is performed specifically.

Therefore, there is a demand for the development of cheese which can solve the disadvantages of the prior art.

Korean Patent Laid-Open Publication No. 2003-0001202 (published on July 14, 2004)

In order to solve the problems of the prior art, according to one aspect of the present invention, there is provided a cheese comprising a mushroom component.

The cheese comprising the mulberry component according to an embodiment of the present invention may be selected from the group consisting of crude oil; Water corresponding to 20% of the total weight of the crude oil; Citric acid corresponding to 1.5% of the total weight of the water; Salt and aged mulberry wines.

Further, the mulled wine is added at a weight ratio of 2 to 6% of the total cheese curd yield.

It is further characterized by further comprising mozzarella cheese.

A method of manufacturing cheese comprising a mulberry component according to an embodiment of the present invention includes: a first step of sterilizing crude oil; A second step of adding a citric acid solution; A third step of eliminating stasis and whey; A fourth step of reversing the curd; A fifth step of adding salt; A sixth step of adding mulled wine; Molding and pressing; Drying, cutting, and smoldering the same.

In the second step, a citric acid solution is mixed with water corresponding to 20% by weight of the total weight of the crude oil and citric acid corresponding to 1.5% by weight of the total weight of the water.

The sixth step is characterized in that the mullen wine is added in a weight ratio of 2 to 6% of the total cheese curd yield.

Further, the eighth step is characterized in that the cut curd is smoked back and forth for 20 minutes.

According to another embodiment of the present invention, there is provided a cheese manufacturing method comprising a mud component, comprising: a first step of sterilizing crude oil; A second step of adding a citric acid solution; A third step of eliminating stasis and whey; A fourth step of reversing the curd; A fifth step of adding salt; A sixth step of adding mulled wine; A seventh step of adding molding and mozzarella cheese; And an eighth step of performing compression and drying.

In the second step, a citric acid solution is mixed with water corresponding to 20% by weight of the total weight of the crude oil and citric acid corresponding to 1.5% by weight of the total weight of the water.

The sixth step is characterized in that the mullen wine is added in a weight ratio of 2 to 6% of the total cheese curd yield.

Further, in the seventh step, the curd is formed through a square mold, and the molded curd and the mozzarella cheese are alternately stacked.

According to one aspect of the present invention, it is possible to effectively produce cheese including antioxidant, sight improving effect, and antioxidant effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the amount of change in pH of a cheese containing a mousse component with time according to an embodiment of the present invention. FIG.
Fig. 2 is a flowchart showing a method for producing cheese (fumed Kaisoku cheese) containing a mulberry component according to an embodiment of the present invention.
3 is a flow chart showing a method of manufacturing cheese (Montblanc cheese) containing a mulberry component according to another embodiment of the present invention.

Milk contains water, protein, fat, carbohydrates, minerals, vitamins, and enzymes. Fat is the most important ingredient and the exception is skim milk. The addition of acid or cough enzyme to skim milk results in clotting, which is called curd and is the major component of milk, casein. The aqueous solution except for curdling is called whey and contains 20% of total protein. Whey contains lactose, lacto-albumin, lactoglobulin, and minerals. Lactoglobulin contains immunoglobulins, especially in colostrum.

The cheese containing the mulberry component according to the embodiment of the present invention can effectively provide the consumer with antioxidant, vision improving effect and antioxidant effect.

A cheese containing the mulberry component according to an embodiment of the present invention is prepared using the following mulberry components.

It is a deciduous tree of grape. It is similar to brown hair but has reddish-brown hairs on the back of leaves and black-purple fruit. It is mainly distributed on Ulleungdo.

Mainly, it eats as raw vegetables or as a fruit wine.

It is rich in resveratrol for cardiovascular disease, so it can prevent cardiovascular disease by eating margarine and consuming animal fat-rich meat.

Also, it is effective for diet because of low calorie.

In addition, it is excellent in preventing aging and improving eyesight. It contains nutrients such as calcium, carbohydrate, phosphorus and vitamin C. It has antioxidant effect because it contains anti-oxidant, anthocyanin pigment, anti-aging effect and vision improvement effect.

In addition, it has high nutrient content that can not be consumed in ordinary fruits such as calcium, iron, phosphorus, and anthocyanins, and has traditionally been used as alcohol or medicine for generations of ancestors.

It is also known that myrrh (mullus wine) is effective for hypothyroidism, anemia, and the like.

In addition, mulberry wines are known to be effective for anti-cancer effects more than ten times as much as wines, and have been developed as special products of Muju proven by its efficacy.

In addition, the mullu wines produced in the Muju area are easy to cultivate because the average annual variation of the mullus area is 12 degrees Celsius, and the quality is good.

In addition, the mugwort wine produced in Muju is high in sugar content, but because of the sweetness of the main body, it lowers blood sugar and blood pressure to prevent arteriosclerosis.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Next, the analysis of the general components of the fumed Kaisso cheese and the Montblanc cheese containing the mulberry component according to the embodiment of the present invention will be described in detail with reference to the following Table 1.

Table 1 below shows the results of analysis of the general components of two kinds of fresh cheese selected as a result of pairing of wine and cheese (fumigant Kaisot cheese, Montblanc cheese).

Component
Smoke Queso cheese
Monblan cheese
0days
20days
0days
20days
Protein
23.61 + - 0.14 ^b
22.36 ± 0.07 ^a
21.17 ± 0.05 ^b
20.74 ± 0.03 ^a
Fat
29.79 + - 0.15 ^b
27.29 + 0.07 ^a
27.11 + - 0.14
27.19 + - 0.12
Moisture
42.68 ± 0.18 ^a
45.01 + 0.06 ^b
46.89 ± 0.15
47.03 + - 0.18
Salt
1.13 + 0.02 ^a
1.27 + 0.03 ^b
1.15 + 0.04 ^a
1.40 0.22 ^b
Total Solid
57.32 ± 0.18 ^b
54.99 ± 0.06 ^a
53.11 + - 0.15
52.97 + 0.18

As shown in Table 1, the results of the general components of two kinds of fresh cheese stored for about 20 days in cold storage were similar to those of fried kaiso cheese and montblanc cheese.

However, overall, both cheese remained in the original state of cheese. As a result, the cheese containing the mulberry ingredient according to the embodiment of the present invention is provided with the ingredient of the cheese itself and additionally provides the efficacy of the mulberry It can be seen that

Next, the analysis of the nine major nutrient components of the fumigant Kaisot cheese and Montblanc cheese containing the mulberry component according to the embodiment of the present invention will be described in detail on the basis of the following Table 2.

Table 2 (Nutritional analysis of Imsil fresh cheese during the storage time) shows the results of analysis of nine nutritional components of two fresh cheese selected as a result of pairing (fumigant Kaisot cheese, Montblanc cheese).

Inspection items
Fresh cheese
Smoked Caiso cheese
Montblanc cheese
nutrient
KFDA daily recommended level
Daily intake
nutrient
KFDA daily recommended level
Daily intake
Calories (kcal / 100g)
354kcal
-
-
346 kcal
-
-
Water (g / 100g)
34.38 g
-
-
44.86 g
-
-
Ash (g / 100g)
1.78g
-
-
2.19 g
-
-
Carbohydrate (g / 100 g)
1.97 g
328 g
0.6%
2.74 g
328 g
0.84%
Crude protein (g / 100g)
24.12g
60g
40.2%
23.40g
60g
39%
Crude fat (g / 100g)
27.74 g
50g
55.5%
26.81 g
50g
53.6%
Sodium (mg / 100g)
394.0299 mg
3.5 g
11.3%
467.6737 mg
3.5 g
13.4%
Trans fat (g / 100g)
1.3262 g
-
-
1.1100 g
-
-
Sugar (g / 100g)
1.8329 g
-
-
1.8985g
-
-
Saturated fat (g / 100g)
18.8744g
15g
125.8%
19.1133 g
15g
127.4%
Cholesterol (mg / 100g)
102.6129 mg
300 mg
34.2%
98.2262 mg
300 mg
32.7%

As shown in Table 2, nine nutritional analysis results showed that carbohydrate, sodium, and water content were slightly lower in smoked cheese than in Montblanc cheese in fresh cheese, but there was no difference in nutritional composition among the nine.

That is, as shown in Table 2, it can be seen that the cheese containing the mulberry component according to the embodiment of the present invention can effectively provide the effect of the mulberry (mulberry wine) while maintaining the state of cheese itself.

Finally, analysis of the organization chart of the smoked kaiso cheese and the Montblanc cheese containing the mulberry ingredients according to the embodiment of the present invention will be described in detail with reference to Table 3 below.

Component
Smoke Queso cheese
Monblan cheese
0day
20day
0day
20day
Hardness
1271.27 + - 8.07a
3796.58 ± 9.03b
1337.75 + - 6.49a
2013.65 ± 2.90b
Adhesiveness
358.33 + - 3.51 a
2577.67 + - 2.52b
192.73 + - 3.10 a
1577.43 + - 15.25b
Resilience
0.08 ± 0.01 b
0.06 ± 0.01a
0.04 ± 0.01 b
0.03 0.01
Cohesiveness
0.87 + 0.03b
0.68 + 0.04a
0.78 + 0.02b
0.56 + 0.06a
Springiness
17.79 ± .15b
14.68 + - 0.20a
18.34 + 0.08b
14.60 ± 0.05a
Gumminess
1260.57 + - 6.80a
3007.83 + - 6.45b
1241.83 + - 4.07a
1274.83 + - 6.11b
Chewiness
22467.67 ± 30.89a
43610.67 + - 43.82b
22605.00 ± 19.00b
18730.10 + - 21.90a

As shown in Table 3, hardness, adhesiveness, gumminess, and chewiness tend to be slightly higher after 20 days than the initial stage of storage of fresh cheese. Especially, as shown in Chemical composition of Imsil fresh cheese during the storage time, Chewiness, chewiness, was especially high in fried kaiso cheese.

Also, Montblanc cheese showed higher adhesive adhesiveness than the initial 192.73 at 1577.43. Chewiness, chewiness, showed a tendency that Montblanc cheese was slightly lower than fumigant Kaisot cheese.

However, since the above results are within the compositional range of the texture composition of the fresh cheese in general, there is a slight difference, but it is a result of maintaining the original characteristics of the fresh cheese.

In conclusion, as shown in Table 3, it can be seen that the cheese containing the mulberry component according to the embodiment of the present invention effectively provides the effect of the mulberry while maintaining the state of the cheese itself.

Next, a method for producing cheese containing mulberry ingredients according to an embodiment of the present invention will be described below.

First, the preparation method of the Montblanc cheese containing the manure ingredient will be described.

1. Crude oil

First, prepare a certain amount of crude oil.

2. Sterilization

Next, the crude oil is sterilized at 80 to 90 DEG C for 5 to 10 minutes.

3. Addition of citric acid solution

After sterilization, the citric acid solution diluted to 1.5% of the total solution is added to the wall of the container containing the crude oil, and stirred. The diluted citric acid solution is added at a ratio of 300 g of citric acid to 20 kg of water based on 100 kg of crude oil.

Further, the temperature of the crude oil is maintained at 80 to 90 캜 continuously.

4. Politics

When the whey turns to cyan, leave it for 10 to 15 minutes to soak the curd.

5. Whey Removal

Allow the curd to settle and remove the whole whey.

6. Complete removal of whey and curd flipping

To completely remove the whey in the curd, flip the curd over and turn it every 5 to 10 minutes. This operation is carried out three to five times.

7. Add salt

Confirm that the moisture of the curd is completely exhausted, and rinse it while spraying the salt with the amount of 0.35 to 1% of the curd weight.

8. Add Mujumaru wine

Sweet wines are added in the ratio of 2 to 6% of the curd yield in the Mujumaru wines and mixed evenly.

9. Molding and adding cheese

More specifically, it is possible to make five stages by alternating curd and mozzarella cheese using square molds (1000 g, 3000 g, 5000 g, 10000 g, 20000 g). More specifically, (Length shorter than the mold, about 2 cm in length and about 2 cm in size) on top of it and piled up again the curd made thereon.

10. Squeeze

Put the curd inserted in the mold according to the size of the mold on the crimper and squeeze it.

1st squeeze: 1 time of curd weight / 30 minutes

2nd squeezing: twice the curd weight by reversing / about 30 minutes

3rd compression: 3 times of curd weight by inverting / about 60 minutes

Fourth compression: 5 times the weight of the curd by reversing / about 60 minutes

5th squeeze: Invert overnight (more than 1000g cheese is squeezed in about 8 ~ 12 hours)

11. Drying

The cheese is taken out the next day and the surface is dried in the fridge for 1-2 days.

12. Packaging and sales

Montblanc (Cheese using cayenne blanco cheese and mozzarella cheese) Cheese is cut according to the sales quantity, packed in vacuum packing or shrink film, then refrigerated (5-7 ℃ / 75-85%) and sold .

Next, the production method of smoked kaiso cheese will be described in detail below.

1. Crude oil

First, prepare a certain amount of crude oil.

2. Sterilization

Next, the crude oil is sterilized at 80 to 90 DEG C for 5 to 10 minutes.

3. Addition of citric acid solution

After sterilization, the citric acid solution diluted to 1.5% of the total solution is added to the wall of the container containing the crude oil, and stirred. The diluted citric acid solution is added at a ratio of 300 g of citric acid to 20 kg of water based on 100 kg of crude oil.

Further, the temperature of the crude oil is maintained at 80 to 90 캜 continuously.

4. Politics

When the whey turns to cyan, leave it for 10 to 15 minutes to soak the curd.

5. Whey Removal

Allow the curd to settle and remove the whole whey.

6. Complete removal of whey and curd flipping

To completely remove the whey in the curd, flip the curd over and turn it every 5 to 10 minutes. This operation is carried out three to five times.

7. Add salt

Confirm that the moisture of the curd is completely exhausted, and rinse it while spraying the salt with the amount of 0.35 to 1% of the curd weight.

8. Add Mujumaru wine

Sweet wines are added in the ratio of 2 to 6% of the curd yield in the Mujumaru wines and mixed evenly.

9. Molding and squeezing

Curd is added by using a square mold or circular mold (1000g, 3000g, 5000g, 10000g, 20000g), and the curd inserted in accordance with the size of the mold is pressed on the press.

1st squeeze: 1 time of curd weight / 30 minutes

2nd squeezing: twice the curd weight by reversing / about 30 minutes

3rd compression: 3 times of curd weight by inverting / about 60 minutes

Fourth compression: 5 times the weight of the curd by reversing / about 60 minutes

5th compression: inverted to overnight (more than 1000g cheese is squeezed in about 8 ~ 12 hours)

10. Drying

The cheese is taken out the next day and the surface is dried in the fridge for 1-2 days.

11. Cutting and Smoke

Cut it long 2cm wide and put it in smoke (30-40cm high, temperature 45-60 ℃, apple chip called oak, charcoal oak) and smoke back and forth for 20 ~ 30 minutes.

12. Packaging and sales

The smoked Kaisou (queso) Blanco cheese is cooled for 5 to 10 minutes, then the size is 0.5cm x 0.5cm or 1.0cm x 1.0cm and the sheath is put upwards to put the heritage on the floor and use vacuum packing or shrink film (5-7 ℃ / 75-85%) and then sold.

The properties of the cheese according to the above-described method for producing cheese containing the mulberry component will be described in detail below based on the accompanying drawings.

First, the amount of change in pH of cheese containing mulberry ingredients over time according to an embodiment of the present invention will be described with reference to Fig.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the amount of change in pH of a cheese containing a mousse component with time according to an embodiment of the present invention. FIG.

In Fig. 1, the ◇ - ◇ represents the change in pH over time of the smoked queso cheese, while the □ - □ represents the change in pH over time of the Monblan cheese.

Here, the fried Kaisso and Montblanc Cheeses are a kind of cheese divided according to the way of making fresh cheese, and both cheese are cheese containing mulberry wine.

Through the pairing test, we looked at the quality of Cheese by selecting two kinds of fresh Cheese Cheese and Montblanc Cheese and Montblanc Cheese, which are the best pairing products with Muju wine.

Both cheeses were stored in the refrigerator and the change in pH was analyzed for about 20 days.

As a result, as shown in Fig. 1, there was almost no change in pH.

A further analysis of the graph shown in Fig. 1 showed that the pH change associated with the two fresh cheeses ranged from 5.15 to 5.61 in fumigant Kaisotese and from 5.20 to 5.36 in Montblanc cheese.

In addition, in the case of fresh cheese, the pH value is in the range of 4.8 to 5.0 due to characteristics of the cheese making process using citric acid, and consequently, it can be said that it is stored without significant difference.

That is, as shown in FIG. 1, it can be seen that the cheese containing the mulberry component according to the embodiment of the present invention effectively provides the effect of the mulberry while maintaining the original state of the cheese.

In addition, detailed data are not presented in the live cell count section because the characteristics of fresh cheese can not be measured. This is because, in general, fresh cheese contains a manufacturing process in which lactic acid bacteria are not added and the cheese is heated to 85 degrees Celsius or more without aging.

However, even if the process of measuring viable cell count is not performed, since the cheese containing the mulberry component according to the embodiment of the present invention is fresh cheese, it can effectively provide the efficacy of the mulberry while maintaining the state of cheese itself.

Finally, a method for manufacturing two fresh cheese-containing cheese pieces according to an embodiment of the present invention will be described in detail below with reference to the flowcharts of Figs. 2 to 3. Fig.

FIG. 2 is a flow chart showing a method for producing cheese (fumed Kaisso cheese) containing a mulberry component according to an embodiment of the present invention, and FIG. 3 is a flowchart showing a method for producing cheese Cheese) according to the present invention.

As shown in Fig. 2, the manufacturing process of the smoked kaiso cheese which is the cheese containing the flax component includes the steps of crude sterilization and addition of citric acid solution, setting and whey removal, curd flipping and salt addition, Drying and cutting, and fumigation.

Also, as shown in Fig. 3, the production process of Montblanc cheese, which is a cheese containing a marmalade component, includes the steps of crude sterilization and addition of citric acid solution, setting and whey removal, curd flipping and salt addition, Adding, pressing, and drying process.

While the invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention.

-

Claims (11)

crude oil;
Water corresponding to 20% of the total weight of the crude oil;
Citric acid corresponding to 1.5% of the total weight of the water;
Salt and
Characterized in that it comprises an aged mulberry wine.
The method according to claim 1,
The mulberry wines,
Wherein the cheese is added at a weight ratio of 2 to 6% of the total cheese curd yield.
3. The method of claim 2,
A cheese comprising a mousse component characterized by further comprising mozzarella cheese.
A first step of sterilizing crude oil;
A second step of adding a citric acid solution;
A third step of eliminating stasis and whey;
A fourth step of reversing the curd;
A fifth step of adding salt;
A sixth step of adding mulled wine;
Molding and pressing;
Drying, cutting and fumigating the cheese. ≪ RTI ID = 0.0 > 8. < / RTI >
5. The method of claim 4,
The second step comprises:
Wherein a citric acid solution is added which is a mixture of water corresponding to 20% of the total weight of the crude oil and citric acid corresponding to 1.5% of the total weight of the water.
6. The method of claim 5,
In the sixth step,
Characterized in that the mulled wine is added in a weight ratio of 2 to 6% of the total cheese curd yield.
6. The method of claim 5,
In the eighth step,
And frying the cut curd back and forth for 20 minutes.
A first step of sterilizing crude oil;
A second step of adding a citric acid solution;
A third step of eliminating stasis and whey;
A fourth step of reversing the curd;
A fifth step of adding salt;
A sixth step of adding mulled wine;
A seventh step of adding molding and mozzarella cheese;
Compressing, and drying the resulting mixture.
9. The method of claim 8,
The second step comprises:
Wherein a citric acid solution is added which is a mixture of water corresponding to 20% of the total weight of the crude oil and citric acid corresponding to 1.5% of the total weight of the water.
10. The method of claim 9,
In the sixth step,
Characterized in that the mulled wine is added in a weight ratio of 2 to 6% of the total cheese curd yield.
11. The method of claim 10,
In the seventh step,
Wherein the curd is molded through a square mold, and the molded curd and the mozzarella cheese are alternately stacked.

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