KR20190001234A - Preparation method of raw-milk ripened cheese added with chlorella - Google Patents

Abstract

The present invention relates to non-sterilized aged cheese having reduced amounts of biogenic amine added with chlorella and a method for preparing the same. The present invention relates to a method for preparing non-sterilized aged cheese in which chlorella selected as an antimicrobial active material is applied to aged cheese in order to reduce the content of biogenic amine, which causes a problem such as food allergy and the like in the production of cheese with non-sterilized raw milk.

Description

[0001] The present invention relates to a method for preparing non-sterilized aged cheese containing chlorella,

The present invention relates to a non-sterilized aged cheese having reduced biogenic amine added with chlorella and a method for producing the same, and more particularly, to an antimicrobial active material for reducing the content of biogenic amines, The present invention relates to a method for producing non-sterilized aged cheese, wherein the selected chlorella is applied to aged cheese.

In general, cheese is a foodstuff in which the protein and fat in the milk of an animal such as cattle, goat, buffalo, sheep, etc. are clotted and various kinds of cheese are being made. Because of concern about modern people's health and westernized eating habits Consumption of cheese has been steadily increasing.

Many kinds of cheese are known depending on the type of the cheese, and can be largely divided into natural cheese and processed cheese. First, natural cheese can be edible as a fresh state of curd and requires long-term aging. In many cases, lactic acid bacteria and enzymes remain in cheese because they are not generally treated in the manufacturing process. On the other hand, processed cheese is a product formed by mixing various natural cheeses, heated and melted, and developed in the United States and the like because it is highly preservable and uniform in quality and can be industrially produced.

The cheese may be classified according to the method of solidifying the milk (enzyme method, acid coagulation, heat coagulation), depending on the type of raw oil (milk, goat milk), depending on the aging method (non-aging, ), Depending on the fat content of raw materials (cream, cell oil, skim milk), and cheese hardness (soft, hard).

According to the Dairy Promotion Association, domestic cheese production has continuously increased from 88,375 tons in 2010 to 134,709 tons in 2015. Domestic production of imported cheese was 23,188 tons in 2015 and imports were 11,521 tons in 2015, . As a result of the FTA with the European Union and the US in 2011, imports of dairy products are also rising sharply. In particular, US and EU cheese account for 81.9% of the Korean market in 2014. In this situation, there has been a request for continuous importation of non-sterilized cheese, one of the European traditional cheeses. In 2016, the Korea Food and Drug Administration (KFDA) And allowed to import. Non-sterilized cheese is a pretreatment for sterilization, which is made and processed in crude oil that has not been heat-treated or equivalent, and it accounts for about 10% of total cheese production in the cheese sub-province due to its better flavor and taste than pasteurized cheese have. Domestic dairy producers are expected to be able to supply various cheeses to consumers, so that the dairy industry is expected to be revitalized. However, imports of imported non-sterile natural cheeses may increase, which may be a threat to the domestic dairy industry. Therefore, it is necessary to develop competitiveness of imported non-sterile crude cheese.

However, non-sterilized crude cheese has been a problem for safety in foreign countries, especially the high concentration of biogenic amine. Biogenic amines are substances produced during the fermentation and aging process of free amino acids in foods containing protein, which include histamine, tyramine, putrescine, and cadaverine, It stimulates the nervous system and the vasculature of the urine and acts as a causative agent of food allergy. In the past, large quantities of cheeses have caused problems with tyramine-induced cheese reaction, which causes headache and vasoconstriction. Biogenic amines are naturally biosynthesized during plant growth and are found in small quantities in vegetables and fruits, and are found in many fermented foods and decayed fish and meat. Biogenic amines are also used as a measure of corruption in meat, fish, cheese, etc., as they are produced by enzymes called decarboxylase, which are found in various lactic acid bacteria and most food spoilage microorganisms.

Among the representative microalgae that can be edible, chlorella is a green algae that proliferates up to 16 times in a day because chlorophyll is 10 times more than common vegetables, photosynthesis ability is tens of times higher than other plants, and cell division rate is very fast. Chlorella contains 50 ~ 60% of crude protein, 15 ~ 20% of carbohydrate and 12 ~ 18% of crude lipid. It contains abundant chlorophyll, 8 essential amino acids, various vitamins and minerals, It contains a physiologically active substance called chlorella growth factor (CGF), which is known to prevent adult diseases and prevent osteoporosis. Chlorella is now accepted as a functional ingredient in health functional foods in Korea and is known to help skin health, antioxidation, immunity enhancement and blood cholesterol. In addition, Chlorella vulgaris) and Chlorella Eli Posey Dia (Chlorella elliposidea) have been reported to have antimicrobial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Salmonella typhi.

In the past, no cheese using chlorella having such an effect or a method for producing the same has been disclosed. Accordingly, in the present invention, in order to reduce the content of biogenic amines, Chlorella is selected as a non-sterilized aged cheese by applying it to aged cheese.

Korean Patent Registration No. 10-1168140 (Method of producing raw chlorella capable of natural ingestion) Korean Patent Registration No. 10-0556147 (Chlorella red pepper powder and its production method)

Disclosure of the Invention The present invention has been conceived to solve the above problems. It is an object of the present invention to provide a chelating agent for chelating cheese, which is selected as an antimicrobial active material to reduce the content of biogenic amines, And a method for producing the non-sterilized aged cheese.

A non-sterilized aged cheese with reduced biogenic amine added with chlorella according to the present invention and crude oil, cheese starter and chlorella powder, wherein the chlorella powder has a ratio of 0.1 By weight to 1 part by weight.

In addition, the present invention provides a method for preparing a crude oil, Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours; Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd; After cutting the prepared curd, stirring for 20 minutes and then primary removal of 40% whey were performed. Adding warm water to the curd from which the primary whey has been removed by heating to 38 ° C for 30 minutes while adding 30% of the crude oil, stirring the resulting mixture for 1 hour, and then removing the whey secondarily; Compressing and dying the curd from which the secondary whey has been removed, followed by drying; And aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%.

In addition, the present invention provides a method for preparing a crude oil, Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours; Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd; After cutting the prepared curd, stirring was performed for 30 minutes, and then 10% of the whey was firstly removed. Adding warmed water to the curd from which the primary whey has been removed by heating to 39 DEG C for 30 minutes while adding 10% of crude oil, stirring the resulting mixture for 1 hour, and then removing the whey secondarily; Compressing and dying the curd from which the secondary whey has been removed, followed by drying; And aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%.

In addition, the present invention provides a method for preparing a crude oil, Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours; Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd; A first stirring step of cutting the prepared curd and stirring for 20 minutes; After the primary agitation step, warming to 30-39 占 폚 for 30 minutes; After the heating step, the mixture is stirred for 1 hour while maintaining 39 ° C .; After the secondary stirring step, whey is removed at a pH of 6.2 to 6.3, followed by forming a mat and turning it at intervals of 15 minutes while maintaining 39 ° C; The cheddar ring is terminated when the pH is 5.6, and the cheddar is fired on the curd after completion of cheddar ringing, followed by molding, compression and drying; And aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%.

Disclosure of the Invention The present invention has been conceived to solve the above problems. It is an object of the present invention to provide a chelating agent for chelating cheese, which is selected as an antimicrobial active material to reduce the content of biogenic amines, Sterilized functional cheese can be produced.

In addition, chlorella powder which is effective for antioxidation and immunity enhancement in the production of non-sterilized aged cheeses is added to improve the health functionalities, and it is possible to improve the flavor of cheese by producing the crude oil without sterilization.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an illustration showing a method for manufacturing chlorella added non-sterilized ghoda cheese. FIG.
Figure 2 is an illustration of a method of making chlorella added non-sterile Appenzeller cheese.
Figure 3 is an illustration showing a method of making a chlorella added non-sterile cheese.
4 shows the appearance of three kinds of non-sterilized aged cheeses added with chlorella prepared according to the present invention.
FIG. 5 is a graph showing changes in pH of aged non-sterilized cheese added with chlorella.
6 shows changes in the content of biogenic amines in aged period of non-sterilized aged cheese added with chlorella.

Disclosure of the Invention The present invention has been conceived to solve the above problems. It is an object of the present invention to provide a chelating agent for chelating cheese, which is selected as an antimicrobial active material to reduce the content of biogenic amines, Slaughtered cheeses.

Hereinafter, a method for producing non-sterilized aged cheese with chlorella according to the present invention will be described with reference to the accompanying drawings.

Ⅰ. Materials and methods

1. Manufacture of non-sterilized aged cheese with chlorella added

1) Preparation of gouda cheese with chlorella added

After warming the crude oil to 32 ° C, the chlorella powder sterilized for 24 hours in UV (ultraviolet) was completely dissolved by adding 0.5% (w / v), and then the starter strain (Flora Danica 50, DVS, CHR. Hansen, Denmark) 0.003% (w / v) was added and the mixture was allowed to stand for 40 to 50 minutes. Thereafter, 0.019% of crude oil was diluted 10 times with respect to the amount of crude oil, and the mixture was allowed to stand for 30 minutes, and then coagulated with a curd. The curd was cut and stirred for 20 minutes, and 40% of the whey was firstly removed. After that, the heated water was heated to 38 ° C for 30 minutes while adding 30% of the crude oil. After stirring for 1 hour, the whey was removed, and after molding, compression bonding and dying, it was dried until the surface was dry, And aged at 90 to 94% humidity for 3 months.

2) Preparation of Appenzeller Cheese with Chlorella

After warming the crude oil to 32 ° C, chlorella powder sterilized for 24 hours in UV (ultraviolet) was completely dissolved by adding 0.5% (w / v), and then the starter strain Flora Danica 50 (DVS, CHR.Hansen, 707 50 (DVS, CHR.Hansen, Denmark) was mixed at a ratio of 1: 1, and the mixture was added with 0.003% (w / v) of the amount of the crude oil, and the mixture was allowed to stand for 40 to 50 minutes. Then, 0.019% of crude oil was diluted 10 times with respect to the amount of crude oil, and the mixture was allowed to stand for 30 minutes and then coagulated with a curd. The curd was cut into a size of 3 mm and stirred for 30 minutes to remove 10% of whey first. After that, warm water is added to 10% of crude oil and heated to 39 ° C for 30 minutes. After stirring for 1 hour, the whey is removed, and after molding, compression and dying, it is dried until its surface is dry, And aged at 90 to 94% humidity for 3 months.

3) Manufacture of cheddar cheese with chlorella

After the crude oil was warmed to 32 ° C, chlorella powder sterilized for 24 hours in UV (ultraviolet) was completely dissolved by adding 0.5% (w / v), and the starter strain (R-703 50, DVS, CHR.Hansen, Denmark) 0.003% (w / v) was added and the mixture was allowed to stand for 40 to 50 minutes. Thereafter, 0.019% of crude oil was diluted 10 times with respect to the amount of crude oil, and the mixture was allowed to stand for 30 minutes. The mixture was then coagulated with a curd. The curd was cut into a size of 8 mm, stirred for 20 minutes, heated to 39 ° C for 30 minutes, Lt; / RTI > After the whey had pH value of 6.2 ~ 6.3, the whey was removed and the mat was formed. The wheat was inverted at intervals of 15 minutes with keeping the temperature at 39 ℃. When the pH of the whey was 5.6, Dried to dryness and aged at a temperature of 8 to 10 ° C and a humidity of 90 to 94% for 3 months.

2. Total number of bacteria and number of lactic acid bacteria

The non-sterilized cheese was sampled at intervals of one month while being aged for 3 months. The samples were homogenized with a homogenizer by adding 10 times sterilized physiological saline, diluted with a decanter, and dispensed into each medium. Plate count agar (Oxoid, England) was used for the total number of viable cells. The number of lactic acid bacteria was cultured at 37 ° C for 24 to 48 hours using MRS agar (Difco, France) forming unit.

3. pH measurement

For the pH measurement of cheese, non-sterilized cheese was aged for 3 months, and samples collected at intervals of 1 month and sterilized distilled water were homogenized by using a homogenizer at a ratio of 1:10, and the pH value was measured using a pH meter (UB-10, Denver Instrument , USA).

4. General compositional analysis

Moisture, protein, fat, salt and total solids were measured three times using FoodScan ™ (FOSS, Denmark).

5. Chromaticity measurement

The color of the non-sterilized cheese was measured three times by using a spectrophotometer (sph860, ColorLite, Germany) and the hunter values of lightness (L), redness (; a) (B).

6. Biogenic amine analysis

Biosynthetic amine analysis of non-sterilized cheese was performed by homogenizing 10 g of the sample with 0.1 N HCl and homogenizing it to 50 ml. 1 ml of this homogeneous solution was taken, 0.5 ml of saturated sodium carbonate solution and 1 ml of 1% dansyl chloride acetone solution were added, the stopper was closed, and the mixture was then derivatized at 45 ° C for 1 hour. Then 0.5 ml of 10% proline solution and 5 ml of ether were added and the mixture was shaken for 5 minutes and then the upper clear layer was taken and concentrated by nitrogen. After dissolving in 2 ml of acetonitrile, it was filtered with a 0.45 μm syringe filter and analyzed by high performance liquid chromatography (Alliance e2695, Waters Co., USA) and UV detector (Waters Co., USA). For the analysis, a Capcell pak C18 column (250 × 4.6 mm, 5 μm, Shiseido Co., Japan) was used. While maintaining the column temperature at 40 ° C., 0.1% acetic acid / water ) And 0.1% acetic acid / acetonitrile (B) were maintained at 55% for 10 minutes, maintained at 65% for 15 minutes, 80% for 25 minutes, 90% for 30 minutes, maintained for 20 minutes, 55%, and was measured at a wavelength of 254 nm.

7. Preference Evaluation

For the evaluation of preference degree, sensory test was carried out on 160 non - sterilized cheese which had been aged for 3 months. The evaluation items were color, flavor, taste, overall likelihood, and were rated as 5 points scale (1 point: 'very good', 3 points: 'normal', 5 points: 'very bad').

Ⅱ. Results and Discussion

1. Total number of bacteria and number of lactic acid bacteria during ripening

Three aged non-sterilized aged cheeses containing chlorella were aged for 3 months, and the total number of bacteria and the number of lactic acid bacteria were changed as shown in Table 1 below. The total viable cell count and lactic acid bacterial count tended to increase slightly with aging period in godata cheese, appendage cheese and cheddar cheese. The total viable cell count and the number of lactic acid bacteria were slightly increased in chlorella - added control compared with control without chlorella. The addition of chlorella did not affect the survival of lactic acid bacteria.

Table 1 shows the total number of bacteria and the number of lactic acid bacteria in non-sterilized aged cheeses containing chlorella (agar) during aging (unit: log CFU / g)
Item Aging period
(month) Gode cheese Appenzeller cheese Cheddar cheese Control Chlorella Spinach Control Chlorella Spinach Control Chlorella Spinach
Total number of bacteria 0 7.97 8.34 8.57 7.87 8.12 8.78 One 7.47 8.07 7.57 7.92 8.24 8.71 2 7.76 8.05 7.97 8.34 8.51 8.76 3 7.98 8.41 8.07 8.30 8.73 8.97
Number of lactic acid bacteria
0 8.01 8.29 8.44 8.01 8.24 8.89 One 7.41 8.16 7.57 7.84 8.02 8.60 2 8.02 8.21 8.14 8.32 8.56 8.83 3 8.26 8.54 8.11 8.42 8.77 8.98

2. pH change during ripening

The change in the pH of the three kinds of non-sterilized aged cheese containing chlorella when aged for 3 months is shown in FIG. There was no significant difference in the pH of the godad cheese, the appetizer cheese, and the cheddar cheese during 3 months of fermentation, and there was no significant difference in the control and chlorella additions. Chlorella was added to the non - sterilized crude oil, It does not appear to have any effect.

3. General composition analysis

Table 3 shows the results of analysis of general components while aging three non-sterilized aged cheese containing chlorella for 3 months. Gorda cheese, Appenzeller cheese and Cheddar cheese showed no change in general composition according to the ripening period in the control and chlorella added plants. However, the addition of chlorella in ghoda and appendir cheese showed a slightly lower salt content than that of the control, while the content of fat, protein, salt and total solids in cheddar cheese was slightly lower than that of the control.

Table 2 shows the general compositional changes of non-sterilized aged cheeses containing chlorella according to aging period. (Unit:%)
Item ferment
term
(month) Gode cheese Appenzeller cheese Cheddar cheese Control Chlorella
Shu Furniture Control Chlorella
Shu Furniture Control Chlorella
Shu Furniture
Fat
0 29.25 + - 0.15 28.85 + - 0.12 31.95 ± 0.06 28.12 + - 0.14 32.63 ± 0.09 27.96 + - 0.10 One 30.58 ± 0.21 30.58 ± 0.08 31.61 ± 0.16 31.61 ± 0.09 32.80 ± 0.08 32.80 ± 0.15 2 30.79 + 0.03 31.77 ± 0.27 32.17 ± 0.06 30.56 + - 0.14 32.97 + 0.03 29.45 + 0.04 3 30.78 + - 0.12 30.82 + 0.11 31.84 + 0.08 30.90 ± 0.06 33.21 + 0.06 29.53 + 0.04
moisture

0 44.48 ± 0.14 43.54 + 0.11 42.24 + 0.02 45.10 + - 0.11 37.77 ± 0.07 41.47 ± 0.09 One 41.28 ± 0.28 40.94 + - 0.41 41.22 + 0.13 41.13 ± 0.29 37.67 + - 0.10 39.76 ± 0.18 2 40.88 + 0.06 35.66 ± 0.14 40.39 + 0.04 39.83 + 0.07 37.78 ± 0.05 39.49 + - 0.05 3 40.74 + 0.06 39.18 ± 0.20 40.87 ± 0.15 39.83 + 0.07 37.65 ± 0.05 38.98 + 0.17
protein
0 22.93 ± 0.09 23.79 + 0.15 22.71 ± 0.05 23.36 ± 0.09 25.62 + 0.04 23.72 + 0.13 One 24.26 ± 0.11 24.32 ± 0.05 23.37 ± 0.03 24.06 ± 0.31 25.38 ± 0.09 24.10 ± 0.13 2 24.49 + 0.03 23.95 + 0.06 23.76 ± 0.09 24.70 ± 0.01 25.57 ± 0.03 24.10 + 0.07 3 24.14 ± 0.05 24.17 + - 0.35 23.35 + - 0.12 23.55 + - 0.12 25.12 ± 0.08 24.31 + - 0.16
salt

0 1.43 + - 0.01 1.38 ± 0.00 1.53 + - 0.01 1.38 ± 0.00 1.61 + - 0.01 1.38 ± 0.00 One 1.59 + 0.02 1.38 ± 0.00 1.57 ± 0.01 1.38 ± 0.00 1.62 ± 0.01 1.38 ± 0.00 2 1.65 + 0.02 1.38 ± 0.00 1.58 ± 0.01 1.38 ± 0.00 1.61 ± 0.00 1.38 ± 0.00 3 1.58 + 0.02 1.38 ± 0.00 1.48 + 0.02 1.38 ± 0.00 1.55 ± 0.01 1.38 ± 0.00
Total
Category 0 55.52 + - 0.14 56.46 + 0.11 57.76 + 0.02 54.90 + - 0.11 62.23 + 0.07 58.53 ± 0.09 One 58.72 ± 0.28 59.06 + - 0.41 58.78 ± 0.13 58.87 ± 0.29 62.33 + - 0.10 60.24 + 0.18 2 59.12 ± 0.06 64.34 + - 0.14 59.61 + 0.04 60.17 + 0.07 62.22 ± 0.05 60.51 + - 0.05 3 59.26 + 0.06 60.82 ± 0.20 59.13 + - 0.15 60.17 + 0.07 62.35 + - 0.05 61.02 + - 0.17

4. Chromaticity change during ripening

Table 3 shows the results of measuring the change of the chromaticity according to the ripening period of the aged cheese added with chlorella. The L value indicating the lightness decreased with increasing ripening period. The value of a showing redness decreased with increasing aging period, but increased with chlorella addition, and b value indicating yellowness increased with aging period , But decreased in the control group. Compared with the control, the color of chlorella added to the aged cheese due to the color of chlorella itself showed a tendency that the color of cheese became dark green and blue.

Table 3 shows the change of color of aged cheeses with chlorella after aging.
Item ferment
term
(month) Gode cheese Appenzeller cheese Cheddar cheese Control Chlorella
Shu Furniture Control Chlorella
Shu Furniture Control Chlorella
Shu Furniture

L 0 64.81 + 1.11 33.69 + - 3.85 71.80 ± 0.32 35.45 ± 0.37 61.12 + 1.49 32.86 + - 2.44 One 64.20 + - 1.02 33.26 ± 0.68 66.41 + - 1.86 31.94 + 1.44 61.62 ± 1.28 21.84 ± 1.22 2 60.48 + - 0.68 28.13 + - 1.22 64.70 ± 0.88 30.46 ± 0.53 61.14 + - 0.62 30.33 + - 2.45 3 59.96 + - 0.23 29.45 + 2.61 59.94 + - 3.05 29.99 + - 0.74 59.96 ± 1.86 31.59 + - 0.37

a
0 -0.64 + 0.03 -1.01 + 0.26 -0.22 0.02 -1.50 ± 0.10 -1.26 ± 0.21 -3.37 + - 0.66 One -0.74 + 0.07 -0.38 ± 0.06 -0.81 + 0.06 -0.30 ± 0.18 -1.50 ± 0.09 0.13 + - 0.14 2 -0.80 ± 0.09 -0.31 ± 0.55 -0.80 0.41 0.23 ± 0.16 -1.66 + -0.64 -0.25 ± 0.16 3 -0.99 ± 0.05 0.18 0.21 -0.76 ± 0.09 0.52 + 0.14 -1.51 + 0.13 0.44 + 0.14

b
0 3.09 ± 0.16 22.59 + - 0.74 2.71 + 0.04 22.30 ± 0.45 3.82 ± 0.87 22.34 ± 0.45 One 4.37 ± 0.26 23.23 + - 0.43 3.86 ± 1.35 20.23 + - 0.87 5.27 ± 1.98 17.86 ± 0.87 2 4.45 ± 0.18 19.42 ± 3.16 4.55 ± 1.80 21.90 ± 0.62 6.11 + - 2.47 20.13 + - 0.77 3 3.77 ± 0.14 16.59 ± 1.38 3.44 ± 3.17 18.97 ± 1.34 3.98 ± 2.59 12.23 ± 0.44

5. Changes in biogenic amine content

The results of measuring the changes in the content of the biogenic amine according to the aging period of the aged cheese containing chlorella are shown in FIG.

In the three kinds of aged cheese, the content of biogenic amine increased with increasing aging period in control and chlorella added groups. In the three non - sterilized aged cheeses after 2 months of aging, which were allowed to ingest, the biogenic amine content of chlorella supplemented group was decreased by about 7 ~ 44% compared with the control.

6. Preference evaluation

Table 4 shows the results of evaluating the preference of the aged cheese to which chlorella was added.

Controls made only from non - sterilized crude oil of godad cheese, appendage cheese and cheddar cheese showed an average value of 3.34 to 3.84 and showed a normal degree of preference. The chlorella added group showed slightly lower preference in terms of color, flavor, taste and general preference than the control group, but showed a value between 2.94 and 3.31, indicating that the preference did not decrease significantly.

Table 4 shows the preference evaluation of chilled cheese with added chlorella.
Item Gode cheese Appenzeller cheese Cheddar cheese Control Chlorella Spinach Control Chlorella Spinach Control Chlorella Spinach color 3.84 ± 1.07 3.09 ± 1.14 3.64 ± 1.15 3.11 ± 1.21 3.68 ± 1.14 3.17 ± 1.14 incense 3.65 ± 0.96 3.31 ± 1.13 3.47 ± 1.14 3.17 ± 1.17 3.62 ± 1.09 3.23 ± 1.08 flavor 3.54 + 1.08 3.13 ± 1.24 3.50 ± 1.18 3.11 ± 1.28 3.65 ± 1.09 3.19 ± 1.15 Overall likelihood 3.55 ± 1.12 3.12 + 1.14 3.34 ± 1.20 2.94 + - 1.26 3.67 ± 1.02 3.15 ± 1.12

Ⅲ. summary

In the present invention, in order to reduce the content of biogenic amine which is a problem in food allergy and the like in the production of cheese by the non-sterilized crude oil, chlorella selected as an antibacterial active material is applied to aged cheese to produce a non-sterilized aged cheese having safety, The quality was evaluated by evaluating the number of total bacteria, lactic acid bacteria, pH, general components, biogenic amines and cheese. The total viable cell count and lactic acid bacterial count were slightly increased when chlorella was added to three kinds of aged cheese. The addition of chlorella to ghodara cheese, appendage cheese, and cheddar cheese did not change the general composition of the product. The color of cheese was darker and green and blue when chlorella was added. The non - sterilized aged cheese after 2 months of fermentation showed a decrease in the content of biogenic amine when added with chlorella. The color, flavor, taste, and general preference of the non-sterilized aged cheese and chlorella-added non-sterilized aged cheese in the general population were shown to be in the 3-point range.

Therefore, the addition of chlorella to non - sterilized crude oil resulted in similar tendency to that of non - sterilized aged cheese without addition of chlorella in the quality characteristics except for the chromaticity in the production of godata cheese, appendage cheese and cheddar cheese. , And the content of biogenic amines in the preparation of non-sterilized aged cheeses was decreased by adding chlorella, so that the development of aged cheeses with reduced biogenic amines would be possible.

Example 1: Preparation of goza cheese added with chlorella

The crude oil was warmed to 32 占 폚. The crude oil used herein was fresh crude oil having an acidity of 0.15% and a pH of 6.8 produced from Holstein-Friesian species.

To 100 parts by weight of the warmed crude oil, 0.5 part by weight of chlorella powder sterilized in UV (ultraviolet) for 24 hours was added to dissolve completely.

0.003 parts by weight of a starter strain (Flora Danica 50, DVS, CHR.Hansen, Denmark) was added to 100 parts by weight of the crude oil to which the chlorella powder was added, and the mixture was allowed to stand for 50 minutes, 0.019% of the amount of crude oil was diluted 10 times with distilled water, and the mixture was allowed to stand for 30 minutes and solidify to prepare a curd. At this time, the starter strain is Lactococcus lactis subsp . cremoris , Lactococcus lactis subsp . diacetylactis , Lactococcus lactis subsp . lactis , and Leuconostoc mesenteroides subsp . cremoris were mixed and powdered commercial strains were used. The rennet used liquid rennet.

The curd was cut into a cube shape having a size of 8 mm using a cheese knife, and then whey was firstly removed. The primary whey clearance stirred the coagulated curd for 20 minutes and removed the whey 40%.

The warmed water was added to the curd from which the primary whey had been removed for 30 minutes while gradually adding 30% of the crude oil to 38 ° C, followed by stirring for 1 hour and secondary removal of the whey.

The curd from which the secondary whey had been removed was molded into a mold, compressed, washed with salt water, and dried until the surface was dry.

The dried curd was aged at a temperature of 10 ° C and a humidity of 94% for 3 months, and chlorella, an antibacterial active material, was applied to the aged cheese to prepare non-sterilized aged gourd cheese containing chlorella with safety.

Example 2 Preparation of Appenzeller Cheese Added with Chlorella

The crude oil was warmed to 32 占 폚. The crude oil used herein was fresh crude oil having an acidity of 0.15% and a pH of 6.8 produced from Holstein-Friesian species.

To 100 parts by weight of the warmed crude oil, 0.5 part by weight of chlorella powder sterilized in UV (ultraviolet) for 24 hours was added to dissolve completely.

To 100 parts by weight of the crude oil to which the chlorella powder had been added was added 1: 1 mixture of starter strain Flora Danica 50 (DVS, CHR.Hansen, Denmark) and R-70750 (DVS, CHR.Hansen, Denmark) (CHR.Hansen, Denmark) was prepared, and the amount of 0.019% of the crude oil was diluted 10 times with distilled water, and the mixture was allowed to stand for 30 minutes to solidify to form curd . Amongst the starter strains, Flora Danica 50 was identified as Lactococcus lactis subsp . cremoris , Lactococcus lactis subsp . diacetylactis , Lactococcus lactis subsp . lactis , and Leuconostoc mesenteroides subsp . cremoris , and R-707 50 is a commercial strain that has been mixed with Lactococcus lactis subsp . lactis , and Lactococcus lactis subsp . cremoris were mixed and used as a commercial strain for the production of cheese, and the rennet used liquid rennet.

The curd was cut into cubes having a size of 3 mm using a cheese knife, and then whey was firstly removed. The primary whey clearance stirred the coagulated curd for 30 minutes and the whey was removed by 10%.

The warmed water was added to the curd from which the primary whey had been removed by adding 10% of the crude oil for 30 minutes, gradually warming to 39 ° C, stirring for 1 hour, and removing the whey secondarily.

The curd from which the secondary whey had been removed was molded into a mold, compressed, washed with salt water, and dried until the surface was dry.

The dried curd was aged at a temperature of 10 ° C and a humidity of 94% for 3 months. Thus, chlorella, an antibacterial active material, was applied to the aged cheese to prepare a non-sterilized aged Appenzeller cheese with added chlorella securing safety.

Example 3: Preparation of cheddar cheese with chlorella added

The crude oil was warmed to 32 ° C. The crude oil used herein was fresh crude oil having an acidity of 0.15% and a pH of 6.8 produced from Holstein-Friesian species.

To 100 parts by weight of the warmed crude oil, 0.5 part by weight of chlorella powder sterilized in UV (ultraviolet) for 24 hours was added to dissolve completely.

0.003 parts by weight of a starter strain (R-703 50, DVS, CHR. Hansen, Denmark) was added to 100 parts by weight of the crude oil to which the chlorella powder had been added, and the mixture was allowed to stand for 45 minutes and fermented. ) Was prepared. The amount of 0.019% of the amount of the crude oil was diluted 10 times with distilled water, and the mixture was allowed to stand for 30 minutes and solidify to prepare a curd. At this time, the starter strain is Lactococcus lactis subsp . lactis , and Lactococcus lactis subsp . cremoris were mixed and powdered commercial strains were used. The rennet used liquid rennet.

The curd was cut into 8-mm pieces using a cheese knife, stirred for 20 minutes, heated to 39 ° C for 30 minutes, and then stirred for 2 hours at 39 ° C.

When the whey pH reached 6.2, the whey was removed and the mat was formed. The wheat was inverted at intervals of 15 minutes while maintaining the temperature at 39 ° C and cemented until the pH reached 5.6.

The curd of the cheddar ring was terminated, molded into a mold, pressed for 24 hours, and dried until the surface was dry.

The dried curd was aged at a temperature of 10 ° C and a humidity of 94% for 3 months to prepare antiseptic aged cheddar cheese with chlorella supplemented with chlorella, which is an antimicrobial active material, to the aged cheese.

Claims (4)

1. A non-sterilized aged cheese with chlorella added thereto, comprising crude oil, starter, and chlorella powder, wherein the chlorella powder is contained in an amount of 0.1 to 1 part by weight based on 100 parts by weight of crude oil.
Preparing crude oil by heating to 30 to 32 캜;
Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours;
Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd;
After cutting the prepared curd, stirring for 20 minutes and then primary removal of 40% whey were performed.
Adding warm water to the curd from which the primary whey has been removed by heating to 38 ° C for 30 minutes while adding 30% of the crude oil, stirring the resulting mixture for 1 hour, and then removing the whey secondarily;
Compressing and dying the curd from which the secondary whey has been removed, followed by drying; And
Aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the composition comprises chlorella.
Preparing crude oil by heating to 30 to 32 캜;
Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours;
Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd;
After cutting the prepared curd, stirring was performed for 30 minutes, and then 10% of the whey was firstly removed.
Adding warmed water to the curd from which the primary whey has been removed by heating to 39 DEG C for 30 minutes while adding 10% of crude oil, stirring the resulting mixture for 1 hour, and then removing the whey secondarily;
Compressing and dying the curd from which the secondary whey has been removed, followed by drying; And
Aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the chlorella is added.
Preparing crude oil by heating to 30 to 32 캜;
Adding chlorella powder sterilized in UV (ultraviolet) to the warmed crude oil for 24 hours;
Adding a starter strain to the crude oil to which the chlorella powder is added to ferment, adding coagulase to coagulate to produce a curd;
A first stirring step of cutting the prepared curd and stirring for 20 minutes;
After the primary agitation step, warming to 30-39 占 폚 for 30 minutes;
After the heating step, the mixture is stirred for 1 hour while maintaining 39 ° C .;
After the secondary stirring step, whey is removed at a pH of 6.2 to 6.3, followed by forming a mat and turning it at intervals of 15 minutes while maintaining 39 ° C;
The cheddar ring is terminated when the pH is 5.6, and the cheddar is fired on the curd after completion of cheddar ringing, followed by molding, compression and drying; And
Aging the dried curd for 3 months at a temperature of 8 to 10 ° C and a humidity of 90 to 94%;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the composition comprises chlorella.

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