KR20160087030A - Method of Derby cheese containing Spirulina - Google Patents

Abstract

The present invention relates to a method for preparing a derby cheese containing spirulina, and more specifically, a method for preparing a derby cheese containing spirulina, wherein the method comprises the steps of: pasteurizing a raw milk; cooling the pasteurized raw milk; inoculating the cooled raw milk with a lactic acid bacteria starter, followed by culturing; adding rennet to the cultured raw milk, followed by stirring and heating, to produce a curd; optionally, removing a whey from the curd; cutting the curd from which the whey is removed into pieces; and adding a spirulina extract to the cut curd.

Description

Method of producing Derby cheese containing Spirulina.

The present invention relates to a process for producing Derby cheese containing Spirulina, and more particularly to a process for sterilization of crude oil; Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding rennet to the cultured crude oil, stirring and heating to produce a curd; Removing additional whey from the curd; A milling step of cutting the whey-removed curd into pieces; And adding spirulina liquor to the cut curd. The present invention also relates to a method for producing spirulina-containing Derby cheese.

Derby cheese is a famous British cheese with a mild, soft texture and is especially soft and buttery. These derby cheeses are the most traditional hard cheeses in the UK, mostly sold as short-term aged cheeses, similar to cheddar cheese and chess cheese, aged 1 to 6 months, waxed and similar to cheddar cheese, Is high and has a soft characteristic.

When Derby cheese is Young cheese, it is elastic and mild, but when ripened it hardens and gives a subtle sweet taste.

On the other hand, Spirulina is the oldest algae on earth, a multicellular organism that was formed 3.5 billion years ago and has been used in ancient Africa and Mexico. The spirulina (green) picocyanin is emitted by these cells, The algae are called cats.

Spirulina is a Latin word meaning that it grows mainly in the tropics of the tropics and breeds in strong alkaline environments. Spirulina was a source of Aztec and Mesoamerican food until the 16th century, and was discovered in the Lake Texaco by French researchers in the 1960s. The main ingredients in Spirulina include protein, carbohydrate, water-soluble dietary fiber as well as antioxidant pigments (chlorophyll, carotenoid, picocyanin). Dried spirulina contains about 60% (51-71%) of proteins, of which methionine, cysteine and lysine are essential amino acids.

The content of spirulina fat is 7% of the building and it contains GLA, ALA, LA, SDA, EPA etc. and vitamin B1, B2, B3, B6, B9, C, A, E and calcium, magnesium, .

Spirulina is a high protein protein that contains more protein (69.5%) than chlorella (50%) and contains a balance of essential amino acids. In addition, it is more alkaline food which is much more protein content than chlorella, has high digestion rate and is easy to harvest, and is useful as a health functional food. In addition, like Chlorella, it works in conjunction with heavy metals to release it out of the body. It also lowers blood pressure, stabilizes blood sugar, and exerts toxins in the body. In particular, it has an excellent effect of protecting the liver from toxins by abundantly containing an antioxidant superoxide dismutase (SOD).

On the other hand, as described above, various types of products containing spirulina having various effects (for example, soy sauce or melon) are provided, but cheese containing spirulina is not provided.

Korean Registered Patent No. 10-1286603 (Method for producing spirulina-containing intestinal foods and prepared intestinal foods) Korean Patent Registration No. 10-1380510 (Spirulina Yangon and Method for Manufacturing the Same)

It is an object of the present invention to provide a functional natural cheese (Derby cheese) having high activity of immunity and antimicrobial activity, by using spirulina which is a functional material of high protein to detoxify reading of bacteria secreted by bacteria.

In order to solve the above problems, the present invention provides a method for sterilizing crude oil, Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding rennet to the cultured crude oil, stirring and heating to produce a curd; Removing additional whey from the curd; A milling step of cutting the whey-removed curd into pieces; And adding spirulina juice to the cut curd.

In addition, in the present invention, the Spirulina liquid is produced by mixing Spirulina powder of 200 mesh and purified water at a ratio of 1: 1.

In the present invention, the spirulina liquid is characterized by adding 0.01 to 0.1 part by weight to 100 parts by weight of the cut curd.

The Derby cheese of the present invention as described above has an effect of facilitating the ingestion of proteins and essential amino acids by containing spirulina and being useful as a health functional food as an alkaline food having a high digestion and absorption rate.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an exemplary view showing a method for producing Derby cheese added with Spirulina liquid according to the present invention. FIG.
Fig. 2 is an exemplary diagram showing a pH sample pretreatment process of cheese added with Spirulina extract. Fig.
3 shows the appearance of Derby cheese added with Spirulina Extract.
Fig. 4 shows the results of pH analysis of Derby cheese added with Spirulina extract.
5 shows changes in viable count of Derby cheese added with Spirulina extract.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the present invention, examples of which are illustrated in the accompanying drawings.

The present invention relates to a functional natural cheese (Derby cheese) having high immunity and antimicrobial activity by detoxifying a bacterial secreted by using a high-protein functional material, spirulina.

First, the table lists the nutritional components contained in the spirulina shown in Table 1 below.

Table 1 shows the nutrients contained in Spirulina. Nutritional value per 100 g (3.5 oz) in Spirulina Energy 1,213 kJ (290 kcal) Vitamins Vitamin A equiv.
beta-carotene
luteinzeaxanthin (4%) 29 μg
(3%) 342 μg
0 μg

Carbohydrates 23.9 g Thiamine (B1) (207%) of 2.38 mg Sugars 3.1 g Riboflavin (B2) (306%) of 3.67 mg Dietary fiber 3.6 g Niacin (B3) (85%) 12.82 mg Pantothenic acid (B5) (70%) of 3.48 mg Fat 7.72 g Vitamin B6 (28%) 0.364 mg Saturated 2.65 g Folate (B9) (24%) 94 μg Monounsaturated 0.675 g Vitamin B12 (0%) 0 μg Polyunsaturated 2.08 g Choline (13%) 66 mg Vitamin C (12%) 10.1 mg Protein 57.47 g Vitamin D (0%) 0 IU Tryptophan 0.929 g Vitamin E (33%) 5 mg Threonine 2.97 g Vitamin K (24%) 25.5 μg Isoleucine 3.209 g Leucine 4.947 g Trace metals Lysine 3.025 g Calcium (12%) 120 mg Methionine 1.149 g Iron (219%) 28.5 mg Cystine 0.662 g Magnesium (55%) 195 mg Phenylalanine 2.777 g Manganese (90%) 1.9 mg Tyrosine 2.584 g Phosphorus (17%) 118 mg Valine 3.512 g Potassium (29%) 1363 mg Arginine 4.147 g Sodium (70%) 1048 mg Histidine 1.085 g Zinc (21%) 2 mg Alanine 4.515 g Aspartic acid 5.793 g Other constituents Glutamic acid 8.386 g Water 4.68 g Glycine 3.099 g Proline 2.382 g Serine 2.998 g

A) Materials and methods.

① Experimental material.

As a material used in the present invention, Spirulina (Good health products Ltd, New Zealand), Crude oil (Imsil Cheese Nonghyup) and Salt (Hanju salt) were purchased and used. And used directly.

② Spirulina juice.

Spirulina used in the present invention was prepared as a powder having a size of 200 meshes (1.27 um) and mixed with purified water in a ratio of 1: 1, and then prepared as an accessory.

③ Derby cheese with Spirulina Extract added.

Derby cheese added with Spirulina Extract was prepared by adding 0% (control), 0.01%, 0.05% and 0.1% of Spirulina Extract to the milling process, For about 60 days (about 2 months) and were sampled at intervals of 10 days.

First, crude oil is prepared and sterilized, and then the sterilized crude oil is cooled. The lactic acid bacteria starter is inoculated on the cooled crude oil, cultured, the rennet is added to the cultured crude oil, and the mixture is stirred and warmed to prepare a curd. A step of removing additional whey from the curd, a milling step of cutting the curd from which the whey has been removed into a piece, and a step of forming a round shape by adding the spirulina liquid to the cut curd, .

④ General component analysis of Spirulina added Derby cheese.

The general components of crude oil were analyzed using Milco Scan FTIR120 (Foss Electric, Denmark) and the general composition of Spirulina added Derby cheese was determined using FoodScanTM (FoodScan dairyyanzer, Denmark). Fat, protein, moisture, Were measured.

B) Quality characteristics of Derby cheese containing Spirulina.

① Appearance observation

The external appearance of Derby cheese with Spirulina extract was photographed using a digital camera (EOS 50D, Cannon, Osaka, Japan) so that the flash did not burst. The distance between the sample and the camera was kept constant.

② pH measurement

During the fermentation of Derby cheese with the addition of Spirulina Extract, the pH was adjusted to a homogenizer (HG-15D, WiseTis®) by placing the saline and cheese in a 2: 1 ratio (saline: cheese = , Korea) at a maximum speed of 20,000 rpm for 2 minutes and then measured for 60 days at 10-day intervals using a pH meter (UB-10 Delux, Denver, USA).

③ Measurement of viable cell count

During the fermentation of Derby cheese with Spirulina extract, the number of lactic acid bacteria was 60 days (2 months) every 10 days. Samples were mixed with saline and cheese at a ratio of 2: 1 and homogenized with a homogenizer (M. Zipper GmbH, Etzenbach, Germany) at 20,000 rpm for 2 minutes for 3 times. The number of viable cells of lactic acid bacteria in cheese was determined by standard plate count method using MRS (BD Bionutrients, USA) medium at 37 ° C at 37 ° C after 1.0-mL aliquoting on a Petri dish after decimal dilution according to the method of Richardson Plates with a number of colonies ranging from 30 to 300 were selected, counted, and expressed as CFU (colony forming unit) / mL.

④ Inspection of organization chart

The histogram (Ju MK et al. 2008) was partially modified and a 100 mm compression plate was attached to a texture analyzer (Brookfield CT3, USA) and the force-time curve ), Hardness, brittleness, adhesiveness, cohesiveness, elasticity, adhesiveness, chewiness and restorability were measured, and the analysis conditions were as shown in Table 2 below.

Test Method Test Type TPA Recovery Time 3 s Target 15.0 mm Same Trigger True Hold Time 0 s Pretest Speed 2 mm / s Trigger Load 40.0 g Data Rate 10point / sec Test Speed 1.00 mm / s Probe TA10 Return Speed 1.0 mm / s Fixture NONE #of Cycles 2.0 Load Cell 4500 g

⑤ Chromaticity measurement

L (lightness), a (redness) and b (yellowness) values were measured using a spectrophotometer (sph860, Germany).

⑥ Antibacterial activity

The antimicrobial activity was analyzed by 8mm disk diffusion method. Spirulina cheese extract was made into 20 mg / mL stock using 10% DMSO and used in the experiment. Salmonella typhimurium (ATCC14028), Escherichia coli (ATCC11775) and Listeria monocytogenens (ATCC 19114) were purchased from Korea Food Research Institute. The cultured strains were used for the experiment by subculturing two times in Nutrient broth. Subcultured strains were treated with Nutrient agar and treated with 20 μL of each sample. The treated disks were incubated at 37 ° C for 48 hours. The size of the activated clear zone for each microorganism after incubation was counted and displayed. This antimicrobial activity was tested three times.

⑦ Nutrient content analysis

The nutritional composition of cheese was analyzed by Dasan Bioscience and analyzed the contents of calories and other 8 kinds.

⑧ Sensory test / Consumer preference test

Sensory evaluation and consumer preference test were selected by Sunchon National University students and national ranch type dairy handicapped practitioners by 9 point scale method. The professional sensory test for cheese was color, flavor, softness, The overall acceptability was rated as 9 (strong), 5 (good) and 5 (bad), and 1 (very weak) as the overall acceptability. (9), (5), and (5), respectively. The results of this study were as follows. First, the sample consisted of the Spirulina Derby The cheese was served in a white plastic dish with a serving of 15g. The selected panel was recorded for age and gender. Each sample contained a water cup, a cup spitting the sample, and a water sample from the water purifier. This solid.

⑨ Statistical processing

The mean values and standard deviations of each experimental group were calculated, and the significance of statistical significance between the experimental groups was analyzed by ANOVA and minimum significance test using SAS program (P <0.05).

C) Results and discussion.

① Appearance observation

The appearance of Derby cheese added with Spirulina Extract is shown in FIG. When the appearance was compared, it was found that the appearance difference between the surface and the control was significantly different according to the addition amount of Spirulina extract.

② General composition analysis

The general components of Derby cheese added with Spirulina extract were analyzed as shown in Table 3 below. During 60 days of fermentation, the fat and protein of Derby cheese added with Spirulina extract were found to be significantly different during the ripening period of the sample, but the value was not significant. Especially, The results showed that the moisture content of cheese was increased in both experimental and control groups when 60 days had elapsed. This suggests that short - term fermented cheese may have a significant effect on tissue and moisture contents after about 1 ~ 2 months aging period.

Table 3 shows the chemical composition of Derby cheese added with Spirulina Extract. Chemical composition Sample Aging period (day) 10 20 30 40 50 60 Fat Control 31.74 + 0.01 ^a 30.65 + 0.04 ^c 30.94 + 0.03 ^b 30.28 ± 0.06 ^d 30.69 + - 0.01 ^c 30.34 0.02 ^d 0.01% 31.22 0.02 ^a 29.88 ± 0.02 ^f 30.05 ± 0.03 ^e 30.15 + 0.02 ^d 30.24 0.03 ^c 30.46 ± 0.01 ^b 0.05% 31.56 ± 0.02 ^a 30.65 + 0.01 ^b 29.91 + 0.01 ^d 30.64 + 0.02 ^b 30.13 + - 0.01 ^c 29.89 ± 0.02 ^d 0.1% 31.86 ± 0.07 ^a 30.31 + - 0.01 ^c 30.58 ± 0.03 ^b 30.50 + 0.02 ^b 30.60 + 0.02 ^b 30.20 ± 0.03 ^d protein Control 26.30 ± 0.03 ^a 25.12 ± 0.04 ^cd 25.21 ± 0.05 ^bc 25.01 ± 0.03 ^de 25.30 ± 0.01 ^b 24.97 ± 0.07 ^e 0.01% 25.74 + 0.03 ^a 24.48 ± 0.01 ^d 24.57 ± 0.04 ^d 24.75 + 0.03 ^c 24.87 ± 0.04 ^b 24.95 ± 0.06 ^b 0.05% 26.00 + 0.08 ^a 25.17 ± 0.03 ^b 24.42 + 0.03 ^d 24.98 0.02 ^c 24.39 ± 0.03 ^d 24.52 ± 0.05 ^d 0.1% 25.77 ± 0.06 ^a 24.54 ± 0.05 ^c 25.16 ± 0.15 ^b 24.90 ± 0.04 ^b 24.91 + - 0.11 ^b 24.44 + - 0.10 ^c moisture Control 36.70 ± 0.0200 ^e 39.13 + 0.08 ^b 38.52 + 0.06 ^d 39.36 + 0.03 ^a 38.67 0.02 ^c 39.46 + 0.03 ^a 0.01% 37.80 ± 0.08 ^d 40.42 + 0.02 ^a 40.13 + 0.04 ^b 40.08 ± 0.03 ^b 39.75 + 0.03 ^c 39.67 0.02 ^c 0.05% 37.17 ± 0.04 ^f 38.99 + 0.03 ^e 40.59 + - 0.01 ^b 39.43 + 0.02 ^a 40.48 0.02 ^c 40.80 + 0.04 ^a 0.1% 37.16 + 0.08 ^d 39.90 ± 0.02 ^b 39.39 + - 0.10 ^c 39.77 + 0.03 ^b 39.49 + 0.06 ^c 40.48 + 0.04 ^a Salinity Control 1.67 ± 0.01 ^c 1.62 + - 0.01 ^c 1.75 + 0.02 ^b 1.79 ± 0.03 ^b 1.93 + 0.02 ^a 1.93 + 0.03 ^a 0.01% 1.63 + - 0.01 ^d 1.63 + - 0.01 ^d 1.76 ± 0.02 ^bc 1.72 0.02 ^c 1.84 0.04 ^ab 1.86 ± 0.02 ^a 0.05% 1.64 + 0.02 ^d 1.64 + - 0.01 ^d 1.71 + - 0.01 ^c 1.76 ± 0.01 ^bc 1.86 ± 0.04 ^a 1.80 ± 0.03 ^ab 0.1% 1.63 + - 0.01 ^c 1.69 ± 0.01 ^bc 1.68 ± 0.01 ^bc 1.75 + 0.01 ^b 1.74 + 0.04 ^b 1.83 + 0.03 ^a Total solids Control 63.30 ± 0.02 ^a 60.87 ± 0.08 ^d 61.48 ± 0.06 ^b 60.64 + 0.03 ^e 61.33 0.02 ^c 60.54 0.03 ^e 0.01% 62.20 + 0.08 ^a 59.57 ± 0.02 ^d 59.87 ± 0.04 ^c 59.92 0.03 ^c 60.25 + 0.03 ^b 60.33 + - 0.01 ^b 0.05% 62.83 + 0.04 ^a 61.01 0.03 ^b 59.41 ± 0.01 ^e 60.57 0.02 ^c 59.52 + 0.02 ^d 59.20 ± 0.04 ^f 0.1% 62.84 + 0.08 ^a 60.10 + 0.02 ^c 60.61 + - 0.10 ^b 60.23 0.03 ^c 60.51 + 0.06 ^b 59.52 ± 0.04 ^d

③ pH measurement

The pH of the Derby cheese added with Spirulina extract was analyzed as shown in FIG. The pH was changed from 5.21 for the initial fermentation period to 5.14 to 5.16 for the addition fermentation period. After about 60 days, the pH was changed from 5.15 to 5.05 for the control and from 5.08 to 5.15 for the additive fermentation. There was no significant change due to the short relationship. The pH of spirulina was lower than that of the control, but there was no significant difference, indicating that Spirulina did not show any significant change during the fermentation. Derby cheese was added at a concentration of 0.05%, and Derby cheese was added at a concentration of 0.01%, and the content of Derby cheese was added.

④ Measurement of viable cell count

Fig. 5 shows changes in viable counts for Derby cheese added with Spirulina extract. In the case of Derby cheese, the total number of lactic acid bacteria ranged from 8.48 to 10.30, and there was no significant difference when the spirulina supplement was compared with the control. The tendency of the lactic acid bacteria content to decrease with aging was similar to that of control Respectively. The addition of spirulina did not affect the fermentation of cheese. Derby cheese was added 0.05%, Derby cheese added Spirulina extract 0.01%, Δ: Δ: Derby cheese added Spirulina extract 0.05%, □: □ Derby cheese added Spirulina extract 0.1%

⑤ Inspection of organization chart

The results of analysis of the organization chart for Derby cheese added with Spirulina extract are shown in Tables 4 to 5. The hardness and stickiness (or gumminess) of the control group were higher than those of the control group. Especially, the hardness of the cheese was lowered as the moisture content was increased as the aging period was increased. I was able to see it losing. In the case of the addition of 0.05% of cohesiveness at 0.1% of adherence, the value of 0.01% of springiness and chewiness was slightly higher than that of 0.1% There was no significant difference (p <0.05).

Table 4 shows the results of hardness, adhesion and cohesion analysis of Derby cheese with Spirulina Extract. Organization chart
specimen
Aging period (unit: day) 10 20 30 40 50 60 Hardness

Control 1238.53 ± 327.69 ^a 1131.33 ± 299.32 ^a 1190.67 ± 31.02 ^a 896.00 ± 37.06 ^a 917.50 ± 42.75 ^a 956.33 + - 53.02 ^a 0.01% 1062.67 ± 281.16 ^a 917.00 ± 242.62 ^a 905.75 ± 239.64 ^a 891.50 ± 235.87 ^a 828.67 ± 219.24 ^a 697.66 ± 184.58 ^a 0.05% 797.83 ± 211.09 ^a 827.00 ± 218.80 ^a 862.33 ± 285.15 ^a 912.63 + - 241.46 ^a 960.33 + - 254.08 ^a 744.15 ± 196.89 ^a 0.1% 1087.83 ± 287.81 ^a 1019.17 ± 269.65 ^a 999.33 ± 264.40 ^a 953.16 ± 252.18 ^a 735.66 ± 194.64 ^a 886.50 ± 234.55 ^a Adhesiveness


Control 793.33 ± 209.90 ^a 708.00 ± 187.32 ^a 721.33 ± 190.85 ^a 408.67 ± 108.12 ^a 479.33 ± 126.82 ^a 493.33 ± 130.52 ^a 0.01% 618.00 ± 163.51 ^a 334.67 ± 88.54 ^a 398.87 ± 105.53 ^a 450.67 ± 119.24 ^a 360.67 ± 95.42 ^a 386.00 ± 102.13 ^a 0.05% 533.33 + 141.11 ^a 490.67 +/- 129.82 ^a 556.00 ± 147.10 ^a 505.33 ± 133.73 ^a 395.33 + - 104.63 ^a 426.67 ± 112.89 ^a 0.1% 424.00 ± 112.18 ^a 633.33 ± 167.56 ^a 651.33 ± 172.32 ^a 668.66 ± 176.91 ^a 512.66 +/- 135.638 ^a 711.33 ± 188.20 ^a Cohesiveness


Control 0.35 0.09 ^a 0.35 0.09 ^a 0.35 0.09 ^a 0.38 + 0.10 ^a 0.27 ± 0.07 ^a 0.37 ± 0.09 ^a 0.01% 0.29 0.08 ^a 0.35 0.09 ^a 0.35 0.09 ^a 0.36 + 0.10 ^a 0.38 + 0.10 ^a 0.63 ± 0.17 ^a 0.05% 0.48 + 0.13 ^a 0.30 0.08 ^a 0.35 0.09 ^a 0.32 ± 0.08 ^a 0.44 ± 0.11 ^a 0.50 + 0.13 ^a 0.1% 0.346 ± 0.09 ^a 0.346 ± 0.09 ^a 0.36 + 0.10 ^a 0.35 0.09 ^a 0.486 ± 0.128 ^a 0.31 + 0.31 ^a

Table 5 shows the elasticity, tackiness and chewiness of the Derby cheese with Spirulina Extract added. Organization chart
specimen
Aging period (unit: day) 10 20 30 40 50 60 Resilience
(Springiness)
Control 5.74 ± 1.52 ^a 5.63 ± 1.50 ^a 5.70 ± 1.51 ^a 6.00 ± 1.59 ^a 5.08 ± 1.34 ^a 6.97 ± 1.85 ^a 0.01% 13.40 + 3.55 ^a 5.95 + 1.58 ^a 5.83 ± 1.54 ^a 5.76 ± 1.52 ^a 6.39 ± 1.69 ^a 8.62 ± 2.28 ^a 0.05% 7.75 + 2.05 ^a 5.90 ± 1.56 ^a 5.99 ± 1.59 ^a 9.15 ± 2.42 ^a 11.00 ± 2.91 ^a 7.91 ± 2.09 ^a 0.1% 6.17 ± 1.63 ^a 5.71 ± 1.51 ^a 5.88 ± 1.56 ^a 5.76 ± 1.52 ^a 8.19 ± 2.16 ^a 5.33 + 1.41 ^a Stickiness
(Gumminess)

Control 699.20 ± 185.00 ^a 667.10 ± 176.49 ^a 697.00 ± 184.41 ^a 507.67 + - 134.32 ^a 432.67 ± 114.47 ^a 584.33 ± 154.60 ^a 0.01% 501.93 ± 132.80 ^a 529.06 +/- 139.98 ^a 521.86 ± 138.07 ^a 523.53 + - 138.51 ^a 499.47 ± 132.15 ^a 562.53 ± 148.83 ^a 0.05% 569.53 ± 150.68 ^a 415.93 ± 10.05 ^a 491.27 +/- 129.97 ^a 563.57 ± 149.11 ^a 625.60 +/- 165.52 ^a 488.93 + 129.36 ^a 0.1% 611.40 ± 161.76 ^a 577.00 ± 152.659 ^a 587.93 ± 155.55 ^a 555.20 ± 146.89 ^a 507.00 + - 134.139 ^a 458.46 ± 121.30 ^a Chewiness
(Chewiness)

Control 6020.67 ± 1592.92 ^a 5636.67 + 1491.32 ^a 5835.33 ± 1543.88 ^a 4568.67 ± 1208.76 ^a 3296.67 ± 872.22 ^a 6112.67 ± 1617.26 ^a 0.01% 10089.33 + 2669.39 ^a 4751.33 +/- 1257.08 ^a 4654.67 ± 1231.51 ^a 4523.33 ± 1196.76 ^a 4790.00 ± 1267.31 ^a 7274.00 ± 1924.52 ^a 0.05% 6618.00 ± 1750.96 ^a 3685.33 ± 975.05 ^a 4416.67 + - 1168.54 ^a 7698.67 ± 2036.88 ^a 10328.67 ± 2732.71 ^a 5798.67 ± 1534.18 ^a 0.1% 5661.33 ± 1497.85 ^a 4944.67 ± 1308.24 ^a 5185.33 ± 1371.91 ^a 4797.33 ± 1269.26 ^a 6230.67 ± 1648.48 ^a 3668.00 ± 970.46 ^a

⑥ Chromaticity inspection

Table 6 shows the results of analysis of the chromaticity of Derby cheese added with Spirulina extract. L value showed the highest value in the control group than in the control group because of the lightness, and it was lower in the control group than in the control group. The value of (-) in (a) indicates that the green color is higher than that in the control. This indicates that the green color is darker than the control, and there is a significant difference between the samples. b value showed more positive value than that of control. The value of b value was higher than that of control, and the value was higher as aging progressed. Therefore, the L value and a value were significantly lower (p <0.05) and the b value was significantly increased (p <0.05) with addition of Spirulina extract.

Table 6 shows the results of chromaticity analysis for derby cheese added with Spirulina extract. Colorvalue
Sample
Ripening period (Day) 10 20 30 40 50 60 L-value


Control 70.91 + 2.83 ^a 73.85 ± 0.52 ^a 74.17 ± 0.67 ^a 69.93 + 0.13 ^a 69.23 + - 0.24 ^a 69.24 ± 2.12 ^a 0.01% 70.56 ± 0.39 ^a 72.51 +/- 0.48 ^a 71.37 ± 0.57 ^a 69.07 ± 0.35 ^a 69.73 ± 1.13 ^a 65.64 ± 2.14 ^b 0.05% 67.67 ± 0.81 ^a 71.51 + - 0.32 ^a 61.51 ± 0.50 ^d 64.31 + - 0.35 ^c 72.26 ± 1.09 ^a 66.58 ± 1.10 ^bc 0.1% 64.41 + 1.07 ^a 56.49 + - 1.27 ^c 57.47 ± 1.07 ^bc 66.90 +/- 1.12 ^a 63.91 + 1.31 ^a 62.48 ± 3.42 ^ab a-value


Control -2.19 ± 0.05 ^c -2.13 + 0.04 ^ab -1.95 + 0.01 ^a -2.25 + 0.04 ^c -2.00 ± 0.08 ^ab -2.02 0.02 ^ab 0.01% -3.76 ± 0.10 ^b -2.62 + 0.15 ^a -2.44 + 0.05 ^a -2.97 ± 0.10 ^ab -2.53 + 0.11 ^a -2.92 + 0.68 ^ab 0.05% -3.68 + - 0.10 ^c -2.88 ± 0.13 ^ab -2.67 ± 0.14 ^a -3.50 ± 0.13 ^bc -2.83 ± 0.16 ^ab -3.40 + 0.46 ^abc 0.1% -3.86 ± 0.10 ^bc -4.39 ± 0.30 ^c -3.36 ± 0.23 ^ab -3.12 ± 0.11 ^a -3.37 ± 0.08 ^ab -3.69 ± 0.15 ^ab b-value


Control 6.43 + - 0.94 ^a 7.62 ± 0.15 ^a 7.23 ± 0.14 ^a 7.39 + 0.04 ^a 6.99 ± 0.22 ^a 6.82 + 0.24 ^a 0.01% 7.51 + 0.07 ^b 7.47 ± 0.14 ^b 7.62 ± 0.46 ^b 7.38 ± 0.25 ^b 8.35 ± 0.88 ^ab 9.46 ± 0.83 ^a 0.05% 7.72 ± 0.36 ^a 7.70 + - 0.45 ^a 5.98 ± 0.41 ^ab 7.27 ± 0.55 ^a 6.46 ± 0.48 ^ab 4.79 ± 1.11 ^b 0.1% 6.72 ± 0.55 ^a 7.61 ± 1.53 ^a 8.03 + 1.02 ^a 6.90 ± 0.59 ^a 8.43 + - 0.24 ^a 8.32 + 0.99 ^a ΔE


Control 21.54 ± 5.66 ^a 21.81 ± 5.77 ^a 21.77 ± 5.52 ^a 30.84 + 0.14 ^a 31.40 ± 0.19 ^a 30.01 + - 2.32 ^a 0.01% 30.43 + - 0.38 ^bc 28.42 + - 0.51 ^c 29.54 ± 0.66 ^bc 31.75 ± 0.28 ^b 31.30 ± 1.31 ^bc 36.05 ± 1.78 ^a 0.05% 33.25 ± 0.85 ^ab 29.46 ± 0.20 ^bc 36.29 ± 2.87 ^a 36.41 + - 0.41 ^a 28.42 + - 1.05 ^c 33.79 ± 0.96 ^ab 0.1% 36.23 ± 1.12 ^b 44.30 ± 1.46 ^a 43.23 +/- 1.24 ^a 33.77 ± 1.22 ^b 37.00 ± 1.32 ^b 38.41 ± 3.50 ^ab

⑦ Nutrient content analysis

Table 7 shows the results of nutrient analysis for Derby cheese added with Spirulina extract. The addition of spirulina resulted in higher calorie, ash, carbohydrate and saccharide contents than control, and overall nutritional content was similar.

Table 7 shows nutrient composition (mg / 100 g) of Derby cheese added with Spirulina extract Inspection items
Derby cheese with Spirulina Extract Con 0.01% 0.05% 0.1% Calories (kcal / 100g) 390 376 369 378 Ash
(g / 100 g) 3.70 3.67 3.69 3.66 Carbohydrate (g / 100 g) 2.61 0.15 1.57 2.16 Sodium (mg / 100g) 584.5 591.5 599.8 578.1 sugars
(g / 100 g) 0.24 0 0 0.19 Cholesterol (mg / 100g) 84.48 80 80.2 84

⑧ Sensory test and consumer preference test

The results of sensory evaluation and consumer preference test for Derby cheese with Spirulina extract added are shown in Tables 8 to 9. The sensory evaluation showed that the control group had higher overall color, flavor, softness and overall acceptance than the control group (p <0.05). However, in the case of Derby cheese, the cheese which was not introduced in Korea, and the cheese which was not added as the control and which was not added with the color of cheese as the control, showed a higher value when the addition amount of the spirulina extract was lower. As the color of green could reduce the texture significantly, the higher the amount of cheese, the lower the value. As for sensory evaluation, the preference of the control group was higher than that of the additive group and 0.05% of the additive group, but there was no significant difference (p <0.05).

Table 8 shows the sensory evaluation of Derby cheese with Spirulina Extract.
Derby cheese in Spirulina extract Control 0.01% 0.05% 0.1% Color 7.12 + - 0.15 ^a 6.28 ± 0.19 ^b 5.55 0.20 ^c 5.65 ± 0.24 ^c Flavor 6.67 + 0.14 ^a 6.46 + 0.15 ^a 6.16 ± 0.21 ^a 6.32 ± 0.23 ^a Softness 6.88 ± 0.15 ^a 6.72 ± 0.14 ^ab 6.26 ± 0.19 ^bc 6.07 ± 0.19 ^c Overall likelihood 6.96 + 0.14 ^a 6.60 ± 0.15 ^ab 6.28 ± 0.18 ^bc 5.84 ± 0.23 ^c

Means with the same superscripts in each row are not significantly different (p <0.05).

Table 9 shows consumer preference ratings of Derby cheese with Spirulina Extract
Derby cheese in Spirulina extract Control 0.01% 0.05% 0.1% Color 6.50 ± 0.28 ^a 5.90 ± 0.35 ^ab 5.70 ± 0.35 ^ab 5.50 + - 0.304 ^b Flavor 6.03 ± 0.31 ^a 5.83 ± 2915 ^a 5.97 ± 0.28 ^a 5.83 ± 0.29 ^a Purchase intent 5.57 + - 0.34 ^a 5.37 ± 0.28 ^a 5.60 ± 0.34 ^a 5.46 + 0.33 ^a

Means with the same superscripts in each row are not significantly different (p <0.05).

D) Summary of the present invention

The present invention relates to the development of a variety of dairy products using spirulina which is a functional material and thus develops natural cheeses and dairy products that have added functionalities in order to overcome the market limit of domestic cheeses and the consumption limit of domestic cheeses, (Derby cheese) which was introduced for the first time in Korea for marketability. We examined the possibility of product production by various physicochemical changes and sensory evaluation according to the addition amount and addition timing.

Physicochemical changes of Derby cheese on the addition of Spirulina (0.01%, 0.05%, 0.1%) showed no significant change in pH and viable cell counts during the fermentation period (2 months).

As a result of the general composition analysis, the fat and protein of Derby cheese added Spirulina extract during fermentation for 60 days showed a significant difference during the ripening period of the sample, but the value was not large. Especially, However, in the case of short - term cheese with a short ripening period, it was found that the moisture content of cheese increased in both experimental and control groups when 60 days had elapsed.

The hardness and gumminess of the control group were higher than that of the control group. Especially, as the aging period was increased, the water content was increased. I could see that it was getting lower.

Adhesiveness was slightly higher in 0.1% of additive group and 0.05% of cohesiveness in 0.01% of springiness, but there was no significant difference between sample cheeses (P <0.05).

The L value of the control group was the highest in the control group compared to the control group. a value was found to be due to the greenness of the spirulina added group compared to the control group, and there was a significant difference between the samples. b value was higher than that of the control, and the value was higher as the ripening progressed.

In the sensory evaluation and consumer preference test, the control group showed higher overall color, flavor, softness and overall acceptance than the control group, and there was a significant difference between the groups (p <0.05).

As for sensory evaluation, the preference of the control group was higher than that of the additive group and 0.05% of the additive group, but there was no significant difference (p <0.05).

Based on the above results, the physicochemical changes were not significantly different from those of the control group, but the addition of 0.01% ~ 0.05% was most appropriate considering the results of sensory evaluation and acceptability evaluation and the cost of spirulina .

<Examples>

First, 100 parts by weight of crude milk (T.A 0.14%, pH 6.8) was pasteurized at 63 ° C for 30 minutes or at 72 ° C for 30 seconds and cooled to 29-30 ° C.

2 g of a fermentation starter MA011 (mesophile) was inoculated per 100 parts by weight of the cooled crude oil, 30 mL of Rennet was added to 100 liters of the cultured crude oil, and the mixture was allowed to stand for 45 minutes to produce a curd do.

Then, cut with a cheese knife (grind) and wait for 3-5 minutes.

Thereafter, stirring is carried out at 29 to 30 ° C for 15 minutes while stirring, and the whole whey is removed after heating at 33 to 34 ° C for 15 minutes while stirring by heating.

Next, prepare two boxes, prepare a cloth by keeping the temperature at 32 ° C and prepare two to three times as much water as the curd weight in one box until the curd is smooth and the pH is 5.8. Repeat for about 1 to 2 hours with the time inverted for about 15 to 30 minutes.

The whey-removed curd mass is milled so as to be finely cut into a size of 2 x 2 cm.

0.01%, 0.05% and 0.1% of Spirulina (Good health products Ltd, New Zealand) liquid mixture of 200mesh of spirulina powder and purified water in a ratio of 1: 1 was added to the cut curd, And aged for 60 days to prepare Derby cheese containing Spirulina according to the present invention.

Claims (3)

Sterilizing the crude oil;
Cooling the sterilized crude oil;
Culturing the cooled crude oil by inoculating the lactic acid bacteria starter;
Adding rennet to the cultured crude oil, stirring and heating to produce a curd;
Removing additional whey from the curd;
A milling step of cutting the whey-removed curd into pieces; And
Adding spirulina juice to the cut curd;
&Lt; / RTI &gt; wherein the spirulina is selected from the group consisting &lt; RTI ID = 0.0 &gt; of: &lt; / RTI &gt;
[Claim 2] The method according to claim 1, wherein the Spirulina liquid is prepared by mixing Spirulina powder of 200 mesh and purified water at a ratio of 1: 1.
The method according to claim 1, wherein 0.01 to 0.1 part by weight of the spirulina liquid is added to 100 parts by weight of the cut curd.

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