KR20210049284A - Method for manufacturing grilled cheese with improved presevability - Google Patents

Abstract

The present invention relates to a method for manufacturing grilled cheese with improved preservation. More specifically, the present invention relates to a method for manufacturing grilled cheese with improved preservation which is manufactured by powdering whey, a by-product formed when milk is processed into cheese, and then manufacturing cheese by using the whey powder and the like.

Description

Method for manufacturing grilled cheese with improved presevability

The present invention relates to a method for preparing baked cheese with improved preservation, and more particularly, by powdering whey, a by-product formed when processing milk into cheese, and then preparing cheese using the whey powder, etc. , It is about the manufacturing method of baked cheese with improved preservation.

Cheese is a food manufactured by coagulating protein contained in milk, and there are various types according to ingredients, fat content, moisture content, and manufacturing method, and has been widely loved over the years for its excellent taste and nutrition. Baked cheese, which is one type of cheese, is a cheese product that exhibits fibrous properties, and has a chewy texture and is used as a snack for children.The baked cheese is coagulated by adding a curing enzyme to milk as described in the following patent documents. After that, the whey is removed and molded.

(Patent Literature)

Publication Patent No. 10-2017-0004070 (published on Jan. 11, 2017) "Roasted cheese containing natural pigments and beef extract and method for manufacturing the same"

However, the grilled cheese has the disadvantage of easily deteriorating into unripe cheese.

The present invention is to solve the problems of the prior art described above,

The present invention provides a method for producing a baked cheese that can improve the shelf life by pulverizing whey, a by-product formed when milk is processed into cheese, and then preparing cheese using the whey powder. There is a purpose.

The present invention is implemented by an embodiment having the following configuration in order to achieve the above object.

According to an embodiment of the present invention, the method for producing baked cheese with improved preservability according to the present invention includes a curd forming step of forming a curd by adding a curing enzyme to crude oil and maintaining it for a certain period of time, and the curd forming step formed in the curd forming step. A heating step of heating the curd, a whey removal step of separating and removing whey from the curd after the heating step, and a molding step of forming a mixture of the curd and whey powder from which the whey is separated and removed in the whey removal step, and , The whey powder is characterized in that formed by drying the whey separated in the whey removal step.

According to another embodiment of the present invention, a method for producing baked cheese with improved preservability according to the present invention includes a salting step of dipping the mixture formed in the molding step in brine and salting, and the cheese obtained from brine after the salting step. It characterized in that it further comprises a packaging step of packaging.

According to another embodiment of the present invention, in the method of manufacturing a baked cheese with improved preservation according to the present invention, in the molding step, a mixture is formed by mixing curd and whey powder from which whey is separated and removed in the whey removal step. The mixture addition step, the molding step of putting the mixture into a molding mold and pressing and molding, a hot water treatment step of immersing the molding mold containing the mixture in water at 90 to 110°C for 35 to 45 minutes, and the hot water treatment step After, it characterized in that it comprises a drying step of taking the mixture out of the molding mold and drying it at room temperature for 1 hour.

According to another embodiment of the present invention, in the manufacturing method of baked cheese with improved preservation according to the present invention, in the molding step, the plant extract is further mixed to form a mixture, and the plant extract is the curd 100 0.5 to 1.5 parts by weight per part by weight are used, and the plant extract is maintained at a temperature of 30° C. for 4 days using 30 g of mulberry leaves, 30 g of oyster tree leaves, 30 g of pearl vinegar roots and 30 g of iron knee roots per 1 liter of vinegar, and removes debris. And the obtained extract is concentrated under reduced pressure and freeze-dried.

The present invention can obtain the following effects by the above embodiment.

The present invention has an effect of improving the shelf life by powdering whey, which is a by-product formed when milk is processed into cheese, and then preparing cheese using the whey powder or the like.

1 is a flow chart showing a method of manufacturing a baked cheese according to an embodiment of the present invention.

Hereinafter, a method for preparing baked cheese with improved preservation according to the present invention will be described in detail. Unless otherwise defined, all terms in this specification are the same as the general meaning of the terms understood by those of ordinary skill in the art to which the present invention belongs. According to the definitions used in the specification. In addition, detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

Referring to FIG. 1, a method of preparing baked cheese with improved preservation according to an embodiment of the present invention is described with reference to FIG. 1, in which curd formation in which curd is formed by adding a curing enzyme to crude milk and maintaining it for a certain period of time. Step (S1), a heating step (S2) of warming the curd formed in the curd formation step (S1), a whey removal step (S3) of separating and removing whey from the curd after the heating step (S2), and the whey A molding step (S4) of forming a mixture of curd from which whey is separated and removed in the removal step (S3) and a mixture of whey powder and/or plant extract, and salting the mixture formed in the molding step (S4) by immersing in brine. It includes a curing step (S5) and a packaging step (S6) of packaging the cheese obtained from brine after the curing step (S5), and the whey powder is dried by drying the whey separated in the whey removal step (S3). It is characterized by forming. According to the present invention, a mozzarella-type grilled cheese is prepared, and the cheese is prepared by powdering the separated whey and mixing it with curd, thereby extending the storage period of the cheese. That is, the present invention is an invention characterized in that the whey separated in the cheese manufacturing process is pulverized and then mixed with a curd to form cheese, a curd forming step (S1), a heating step (S2), and a whey removal step (S3). ), the curing step (S5), and the packaging step (S6) may use a conventional method for preparing baked cheese (mozzarella type cheese).

The curd forming step (S1) is a step of forming a curd by adding a milk clotting enzyme to crude oil and maintaining it for a certain period of time, and includes a sterilization step, a cooling step, a milk clotting enzyme addition step, and the like.

The sterilization step is a step of sterilizing crude oil to kill pathogenic bacteria, and the crude oil is sterilized at a temperature of 60 to 70° C. for 25 to 35 minutes. Through the sterilization process, the bacteria contained in the crude oil are completely killed, but since the temperature of the crude oil is not excessively increased, subsequent processes can be performed in a faster time, thereby reducing the manufacturing time.

The cooling step is a step of rapidly cooling the crude oil after the sterilization step, and the temperature of the crude oil raised to about 60 to 70°C in the sterilization step is rapidly cooled to, for example, 27 to 30°C.

The step of adding the milk clotting enzyme is a step of forming a curd by adding the milk clotting enzyme after the cooling step and maintaining it for a certain period of time, for example, it is performed by holding for 40 to 50 minutes while the final temperature of the cooling step is maintained. As the milking enzyme, rennet or the like may be used, and in the milking enzyme addition step, the crude oil reacts with the milking enzyme to coagulate the crude oil to form a curd.

The heating step (S2) is a step of heating the curd formed in the curd forming step (S1), and includes a curd cutting step, a warm stirring step, a heating stop step, a settling step, and the like.

The curd cutting step is a step of cutting the curd formed in the curd forming step into a predetermined size.For example, the curd is cut first and allowed to stand for a certain period of time, and then the curd is cut secondarily and allowed to stand for a certain period of time. have.

The heating and stirring step is a step of heating by gradually increasing the temperature in a state in which the cut curd is continuously stirred after the curd cutting step. For example, the temperature is uniformly increased to 32 to 42°C over 15 to 25 minutes. .

The heating stopping step is a step of stirring the curd for a predetermined time after the heating and stirring step, for example, stirring is performed for 3 to 7 minutes while the final temperature of the heating and stirring step is maintained.

The standing step is a step of stopping the stirring after the heating stopping step and allowing the curd to stand for a certain period of time, for example, the curd is allowed to stand for 7 to 13 minutes while the final temperature of the heating stopping step is maintained.

The whey removal step (S3) is a step of separating and removing whey from the curd after the heating step (S2), and by removing the whey moisture of the milk from the curd, fresh cheese can be produced. The whey is a by-product formed when milk is processed into cheese, refers to an aqueous solution excluding curds, contains 20% of the total protein, and contains lactose, lactoalbumin, lactoglobulin, minerals, and the like. In the present invention, without discarding whey, a by-product of cheese manufacturing, it is filtered to remove debris, concentrated under reduced pressure, lyophilized and powdered, and then, the whey powder is mixed with curd to form cheese to increase the shelf life of cheese. .

The shaping step (S4) is a step of shaping a mixture of curd from which whey is separated and removed from whey in the whey removal step (S3), and a mixture of whey powder or/and plant extract, a mixture forming step, a molding step, a hot water treatment step, Includes a drying step and the like.

The mixture addition step is a step of forming a mixture by mixing the curd from which the whey is separated and removed in the whey removal step (S3) and whey powder or/and plant extract to form a mixture, and 3 to 7 parts by weight of whey powder based on 100 parts by weight of the curd , 0.5 to 1.5 parts by weight of the plant extract will be mixed. The plant extract is an extract added to improve preservation, and it is preferable to use at least one selected from the group consisting of a mulberry extract, an oyster tree extract, a pearl vinegar extract, and a snail extract, and 80 to 120 parts by weight of a mulberry extract, It is more preferable to use a mixture of 80 to 120 parts by weight of oyster tree extract, 80 to 120 parts by weight of pearl vinegar extract, and 80 to 120 parts by weight of soybean extract. The plant extract was kept at a temperature of 30° C. for 4 days using 30 g of mulberry leaves, 30 g of oyster tree leaves, 30 g of pearl vinegar roots, and 30 g of iron knee roots per 1 liter of vinegar, and the resulting extract was concentrated under reduced pressure and freeze-dried. It is obtained by doing. The distant tree is an evergreen tall tall tree growing in a seaside forest, the oyster tree is an evergreen small arboreous tree of the dicotyledonous plant, chinensis, and Daegeuk family, and the pearl plant is an annual plant of the family Daegeuk, which grows in a field or grass field, and the skewer is a dicotyledon. It is a perennial plant with central Jamok amaranth.

The molding step is a step of molding by putting the mixture into a molding mold and pressing it, and the hot water treatment step is a step of immersing the molding mold containing the mixture in water at 90 to 110°C for 35 to 45 minutes, and the drying step is After the hot water treatment step, the mixture is removed from the molding mold and dried at room temperature for 1 hour. Conventionally, after hot water treatment, refrigeration is performed in a cold place at 5°C. In the present invention, a drying step of drying at room temperature for 1 hour is performed, so that the drying is better, so that after the cheese is roasted, the jitter is less.

The curing step (S5) is a step of dipping the mixture formed in the molding step (S4) in brine and salting, for example, it may be performed by immersing the formed mixture in salt water having a concentration of 18 to 22% for 5 to 10 minutes. .

The packaging step (S6) is a step of vacuum packaging after drying the cheese from brine after the curing step (S5) and putting it in a plastic pack.

Hereinafter, the present invention will be described in more detail through examples. However, these are only for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Preparation of cheese sample

1. Preparation of Cheese Samples Containing Whey Powder

Milk (crude milk) was sterilized at 65° C. for 30 minutes and rapidly cooled to 30° C., and then rennet was added (using 0.15 ml of rennet per liter of milk) and allowed to stand for 45 minutes to form curds. The curd was cut first and allowed to stand for 5 minutes, then cut again secondarily and allowed to stand for 5 minutes. Thereafter, the temperature was uniformly increased to 37° C. over 20 minutes and stirred at the same time. In addition, stirring was performed for an additional 5 minutes while maintaining the 37°C, and then the stirring was stopped and the curd was allowed to stand for 10 minutes. Thereafter, the whey was separated and removed, and a mixture of the whey-removed curd and whey powder (5 parts by weight of whey powder per 100 parts by weight of curd was used) was put into a molding mold and pressed, and then the molding mold containing the mixture was placed at 100°C. Was immersed in water for 40 minutes, and the mixture was removed from the molding mold and dried at room temperature for 1 hour to prepare cheese sample 1. The whey powder is formed by filtering the whey separated in the process of preparing a cheese sample with a cotton cloth to remove debris, and concentrating the whey from which debris has been removed under reduced pressure and freeze drying.

2. Preparation of cheese samples without whey powder

Cheese sample 2 was prepared in the same manner as in Example 1 1 except that whey powder was not used.

3. Preparation of Cheese Samples Containing Plant Extracts

(1) Per 1 liter of vinegar, 30g of juniper leaves, 30g of mulberry leaves, 30g of sesame leaves, 30g of oyster tree leaves, 30g of pearl vinegar roots, and 30g of iron knee roots are mixed and kept for 4 days, concentrated under reduced pressure, and freeze-dried. Thus, plant extract samples 1 to 6 were obtained. The plant extract sample 1 is a juniper leaf extract, a plant extract sample 2 is a mulberry leaf extract, a plant extract sample 3 is a bass tree leaf extract, a plant extract sample 4 is a oyster tree leaf extract, and a plant extract sample 5 is pearl It is a grass root extract, and the plant extract sample 6 is an iron knee root extract. In addition, the plant extract samples 2, 4, 5 and 6 were mixed in the same amount to prepare a plant extract sample 7, and the plant extract samples 2 and 5 were mixed in the same amount to prepare a plant extract sample 8, and the plant Extract samples 5 and 6 were mixed in the same amount to prepare plant extract sample 9.

(2) The same as in Example 1, except that each of the plant extract samples 1 to 9 were mixed with whey powder (5 parts by weight of whey powder and 1 part by weight of plant extract sample were used per 100 parts by weight of curd). Thus, cheese samples 3 to 11 were prepared. Plant extract sample 1 was used for the cheese sample 3, plant extract sample 2 was used for the cheese sample 4, the plant extract sample 3 was used for the cheese sample 5, and the plant extract sample 4 was used for the cheese sample 6 The cheese sample 7 was a plant extract sample 5, the cheese sample 8 was a plant extract sample 6, the cheese sample 9 was a plant extract sample 7 was used, and the cheese sample 10 was a plant extract sample 8 Was used, and as the cheese sample 11, a plant extract sample 9 was used.

<Example 2> Sensory evaluation of cheese samples

1. The cheese samples 1 to 11 were refrigerated for one day and then baked on a frying plate and then subjected to sensory evaluation. Sensory evaluation was conducted on 30 subjects in their 10s to 30s, and the texture, taste, aroma, and elasticity (chewyness) were evaluated. In the sensory evaluation, the degree of liking was evaluated using a 5-point scale. Using a 5-point scale, the evaluation was made as 5 points for relatively good and 1 point for bad. The results are shown in Table 1 below.

2. Referring to Table 1 below, cheese samples 3 and 5 had a lower score in taste than other cheese samples, which seems to be because some plant extracts had bitter taste even when the same amount of plant additives were mixed. Therefore, it can be seen that even adding whey powder and plant extract samples 2 and 4 to 9 does not affect the sensory properties.

Texture flavor incense Elasticity Cheese Sample 1 4.2 4.5 4.2 4.3 Cheese Sample 2 4.1 4.4 4.1 4.2 Cheese Sample 3 3.8 3.3 4.4 4.1 Cheese Sample 4 3.7 4.1 4.5 4.0 Cheese Sample 5 3.9 3.1 4.3 4.1 Cheese Sample 6 3.8 4.3 4.3 4.2 Cheese Sample 7 3.7 4.2 4.1 4.3 Cheese Sample 8 3.9 4.4 4.5 3.9 Cheese Sample 9 3.7 4.2 4.4 4.0 Cheese Sample 10 3.6 4.1 4.2 4.1 Cheese Sample 11 3.9 4.3 4.3 4.2

<Example 3> Evaluation of storage period of cheese samples

1. Evaluation of preservation period through sensory testing

Cheese samples 1, 2, 4, 6 to 11 were continuously stored in an environment at a temperature of 30°C, and then the appearance of cheese sample 2 was checked to confirm that spoilage such as mold has occurred. It was confirmed that spoilage occurred on the other cheese samples 1, 4, 6 to 11 on the day that appeared to be. Thereafter, the appearance of cheese sample 1 was checked to confirm that spoilage such as mold had occurred, and whether spoilage occurred in other cheese samples 4, 6 to 11 on the day when the occurrence of spoilage in cheese sample 1 appeared to have started. Samples 4, 6 to 11 did not cause spoilage. In addition, by checking the appearance of cheese sample 4, it was confirmed that spoilage such as mold occurred, and whether spoilage occurred in other cheese samples 6 to 11 on the day when it appeared that spoilage occurred in cheese sample 4, cheese sample 9 No spoilage occurred, but spoilage occurred in cheese samples 6, 7, 8, 10, and 11. Therefore, it can be seen that the shelf life of cheese can be increased when using whey powder as in the present invention, and the shelf life of cheese can be further extended when plant extracts are used together with whey powder. In addition, it can be seen that the preservation period of the cheese can be further increased by mixing it in a certain ratio than that of the oyster tree extract, the mulberry extract, the iron knee, and the pearl vinegar extract, respectively.

2. Evaluation of preservation period by checking the number of bacteria

Cheese samples 1, 2, 4, 6 to 11 were stored in an environment at 30℃ for 2 days, then each cheese sample was crushed, mixed with saline, and inoculated at 30℃ by 0.1 mL on sterilized standard methods agar (Difco). After culturing for 24 hours, the number of colonies produced was counted, and the number of colonies was counted, and the number of colonies was multiplied by the dilution factor to calculate the number of common bacteria. As a result, the number of common bacteria increased in the order of cheese samples 9, 10, 11, 6, 7, 8, 4, 1, 2. However, in the case of cheese samples 4, 6, 7, 8, 10, and 11, there was a difference between them, but all of them had a greater number of bacteria by at least 50% than that of cheese sample 9, and all of them had significantly fewer bacteria than cheese sample 1. Through this, it can be seen that mixing plant extracts that can extend the shelf life of cheese does not necessarily improve the shelf life more, and it can be seen that the shelf life of cheese can be further extended when certain plant extracts are mixed in a certain ratio. .

In the above, the applicant has described the preferred embodiments of the present invention, but such embodiments are only one embodiment that implements the technical idea of the present invention, and any change or modification of the present invention as long as the technical idea of the present invention is implemented. It should be construed as falling within the scope.

Claims (4)

A curd forming step of forming curd by adding a curd enzyme to crude oil and maintaining it for a certain period of time, a heating step of warming the curd formed in the curd forming step, and a whey removal step of separating and removing whey from the curd after the heating step, A molding step of forming a mixture of curd and whey powder from which whey is separated and removed in the whey removal step, wherein the whey powder is formed by drying the whey separated in the whey removal step. Manufacturing method. The method of claim 1, wherein the method of manufacturing the cheese
A method for producing cheese, further comprising a curing step of dipping the mixture formed in the forming step in brine and salting, and a packaging step of packaging the cheese obtained from the brine after the curing step. The method of claim 1, wherein the forming step
In the whey removal step, a mixture addition step of mixing the curd and whey powder from which the whey is separated and removed to form a mixture, a molding step of putting the mixture into a molding mold and pressing and molding, and a molding mold containing the mixture from 90 to A method for producing cheese comprising a hot water treatment step of immersing in water at 110° C. for 35 to 45 minutes, and a drying step of taking the mixture out of a molding mold and drying it at room temperature for 1 hour after the hot water treatment step. The method of claim 1,
In the molding step, the plant extract is further mixed to form a mixture, and the plant extract is used in an amount of 0.5 to 1.5 parts by weight per 100 parts by weight of the curd,
The plant extract was kept at a temperature of 30° C. for 4 days using 30 g of mulberry leaves, 30 g of oyster tree leaves, 30 g of pearl vinegar roots, and 30 g of iron knee roots per 1 liter of vinegar, and the resulting extract was concentrated under reduced pressure and freeze-dried. A method for producing cheese, characterized in that obtained by doing.

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