KR20210055264A - Method for preparing of processing-cheese - Google Patents

Abstract

The present invention relates to a method of producing processed cheese, and specifically, to a method of producing processed cheese, in which molten salt is added to rennet casein, lactose and nutrients are added to the mixture thereof, and the mixture is solubilized and inoculated with lactic acid bacteria so that the mixture is fermented with the lactic acid bacteria. In addition, the present invention relates to a method of producing natural cheese, characterized in that the processed cheese is melted, a starter is added to the melted cheese to solidify the same, and then secondary fermentation and aging are performed on the solidified cheese. According to the present invention, highly hydrophobic rennet casein can be easily dissolved in water only by simple mixing without heating by increasing the solubility of the rennet casein; and in an aqueous phase, lactic acid bacteria is fermented to add flavor so as to remove odor such as heating odor and unpleasant odor that the rennet casein contains such that processed cheese with increased palatability compared to conventional cheese produced by direct melting can be produced. In addition, the processed cheese can be melted by simple heating using a microwave; a starter is added to the melted processed cheese so as to produce naturally aged cheese; and rennet casein powder, which is milk processing by-products, is used so as to accomplish recycling of food resources and securing unit-price competitiveness.

Description

How to make a variety of cheeses and cheese products, including natural and processed cheeses{METHOD FOR PREPARING OF PROCESSING-CHEESE}

The present invention relates to a method of manufacturing processed cheese, and more particularly, by increasing the solubility of rennet casein, which has strong hydrophobicity, it is easily dissolved in water only by simple mixing without heating, and lactic acid bacteria are fermented in an aqueous solution to give rennet casein a flavor. By removing off-flavors such as heated odors and unpleasant odors, this branch can not only produce processed cheese with increased palatability compared to conventional direct melting, but can also be melted by simple heating such as a microwave oven. Processed cheese manufacturing method that has the effect of recycling food resources and securing unit price competitiveness by using rennet casein powder, which is a low-cost milk processing by-product, by adding a starter to the melted processed cheese. It is about.

Cheese is manufactured in a wide variety of ways depending on its type, and in general, it is manufactured in the following ways.

The crude oil pretreatment process is carried out as needed, and consists of sterilization of milk, low-temperature politics, inoculation of lactic acid bacteria, and aging, which increase lactic acid bacteria by standing overnight at low temperature (10 to 15°C). Crude oil is not only milk, but rarely goat's milk, sheep's milk, camel's milk, water cow's milk, and horse oil.

Subsequently, after the coagulation enzyme or acid is added, it is allowed to stand at 20 to 45°C to form a curd. A milk clotting enzyme is a proteolytic enzyme that cleaves the polypeptide bond of a protein, and animal enzymes such as pepsin (rennet isolated from the fourth position of calves are typical) and vegetable milk clotting enzymes such as Ficin. , Mucor pusillus (commercially available from Meito Sangyo, Japan). The most used rennet is an expensive fire extinguisher slaughter byproduct. Coagulation with acid is a method of coagulation and precipitation by adding an acid to remove the metal in the casein molecule.

About 1 hour before the addition of the clotting enzyme, especially rennet, Streptococcus or Str.salivarius ssp. By adding a starter such as thermophilus to milk, the amount of rennet added can be reduced and the coagulation reaction time can be shortened.

The coagulation of milk, especially the formation of curds by coagulation by coagulation enzymes, is first through the first reaction in which casein forms micelles, and the second reaction in which a network is formed by Ca-paracaseinate bonds. It takes place continuously.

Subsequently, the process of separating the curd and whey is a common method of cutting and pressing the curd mass horizontally and vertically. This separation process takes a long time and is complex, and requires precision to increase the curd yield.

The separated curd undergoes a molding process to form a certain shape for cheese manufacturing, a curing paper for preventing cheese corruption, promoting whey exclusion, and improving taste, and aging for the formation of taste and aroma, as well as for specifying the texture and appearance of the cheese. Finally, you can get the finished cheese.

In the conventional cheese manufacturing method as described above, milk is generally used as the raw material, but various rennet casein powders such as skim milk powder, a by-product of milk powder or cream production, are used in areas where dairy farming is underdeveloped or where dairy farming is not possible, and to lower the cost of cheese. There is a case to use.

However, in the case of manufacturing processed cheese using rennet casein, the flavor and flavor of rennet casein is not good, and because of the hydrophobicity of rennet casein, it was not easy to make cheese. In this case, there is a problem in that the solubility is limited even when stirring at high temperature and high speed. In addition, when fine particles of rennet casein are used, a fairly uniform dispersion is achieved, but this is also incompletely melted, resulting in poor physical properties and color.

In order to solve the problems of the prior art as described above, the present invention increases the solubility of rennet casein, which has strong hydrophobicity, so that it is easily dissolved in water only by simple mixing without heating, and lactic acid bacteria are fermented in an aqueous solution to give flavor, thereby making rennet casein possible. Eggplant aims to provide a method of manufacturing processed cheese that can increase palatability compared to conventional direct melting by removing off-flavors such as heated odors and unpleasant odors.

Another object of the present invention is to provide a method for producing processed cheese that can be melted in the processed cheese by a simple heating method such as a microwave oven.

Another object of the present invention is to provide a method for producing processed cheese capable of producing naturally aged cheese by adding a starter to the melted processed cheese.

Another object of the present invention is to provide a method for manufacturing processed cheese that can secure food resource recycling and unit price competitiveness by using rennet casein powder, which is an inexpensive milk processing by-product.

Another object of the present invention is to provide a method of manufacturing processed cheese that can use hydrogenated vegetable oil, vegetable liquid oil, and butter instead of milk fat when manufacturing processed cheese with excellent solubility.

According to the present invention, by increasing the solubility of rennet casein, which has strong hydrophobicity, it is easily dissolved in water only by simple mixing without heating, and lactic acid bacteria are fermented in an aqueous solution to give flavor, thereby reducing off-flavors such as heating odor and unpleasant odor of rennet casein. By removing it, it is possible not only to manufacture processed cheese with increased palatability than conventional direct melting, but also to melt the processed cheese by simple heating such as a microwave oven, and by adding a starter to the melted processed cheese, Camembert, Emmental , Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe. It has the effect of securing resource recycling and unit price competitiveness.

In order to achieve the above object, the present invention

a) adding molten salt to rennet casein;

b) Add lactose and milk processing by-products to rennet casein to which the molten salt of step a) was added

c) solubilizing rennet casein to which the lactose and nutrients of step b) are added; And

d) lactic acid fermentation by inoculating lactic acid bacteria in the rennet casein of step c)

It provides a method for producing processed cheese comprising a.

Hereinafter, the present invention will be described in detail.

Processed cheese of the present invention comprises the steps of adding molten salt to rennet casein; Adding lactose and milk processing by-products to the molten salt-added rennet casein; Solubilizing rennet casein to which the lactose and nutrients are added; And lactic acid fermentation by inoculating the rennet casein with lactic acid bacteria.

A detailed description of the manufacturing method of processed cheese according to the present invention is as follows.

a) adding molten salt to rennet casein

This step is a step of adding molten salt to rennet casein.

The rennet casein used in the present invention may use rennet casein, which is a by-product when preparing powdered milk or cream from conventional crude milk.

In addition, buttermilk powder, Na-caseinate, Ca-caseinate, acid casein, and other other casein salts, which are by-products remaining after producing butter using milk in the rennet casein, are by-products such as skim milk powder, whole milk powder, or by-products remaining after making butter from milk (Al, NH 4, Mg, K, various cationic metals), ultrafiltration or membrane filtration concentrate, milk powder concentrate, whey protein, or vegetable protein can be additionally mixed and used, especially caseinate or whey powder. Better to use.

The molten salt used in the present invention is added to rennet casein to separate and infiltrate the hydrophobic portion of Ca-paracaseinate, thereby imparting solubility to dissolve the hydrophobic Ca-paracaseinate in water.

The molten salt is used as a solution dissolved in water, specifically Na-citrate, condensed phosphate, especially condensed phosphate having a degree of polymerization of 5 or more, hydroxyl propyl starch phosphate, and xanthan gum (xanthan gum), or Na-steryl-lactyl-lactate, or the like may be used.

The molten salt is preferably included in the rennet casein in a weight ratio of 1:0.02 to 1:0.2, and when the content is out of the above range, there is a problem in palatability of processed cheese.

b) Add lactose and nutrients

This step is a step of adding lactose and nutrients to rennet casein to which molten salt is added in the step.

The lactose used in the present invention is used as a nutrient for proliferation of lactic acid bacteria during fermentation of lactic acid bacteria added thereafter.

The nutrient component used in the present invention is used as a nutrient for proliferation of lactic acid bacteria during fermentation of lactic acid bacteria added after supplementing nutrients prone to deficiency in rennet casein so as to benefit those who consume it.

The nutritional component may be powdered milk, cream, buttermilk, whey, whey powder, or vegetable protein, and in particular, whey powder or buttermilk that can be used as a nutrient component in a microbial medium because it contains soluble protein. It is even better.

In addition, the nutrient component is also a by-product of dairy products, which is preferable for securing unit price competitiveness of manufactured cheese and for active recycling of milk processing by-products.

In addition, in addition to the lactose and nutrients described above, hydrogenated vegetable oil, vegetable liquid oil, or butter may be added.In the manufacturing method of the present invention, by improving the solubility of rennet casein, the disadvantages of using only hydrogenated vegetable oil in the production of conventional cheese are overcome. There is an effect that can be solved.

At this time, the vegetable liquid oil (edible oil, etc.) is preferably emulsified and fermented with an emulsifier with a small amount of water in order to reduce off-flavor caused by the use of vegetable liquid oil. When it gets a little stiff, you can use emulsified cooking oil by adding a little water to it, then adding a little cooking oil and stirring.

In addition, the butter may be emulsified with an emulsifier or emulsified by ultrasonic treatment.

c) solubilization

This step is a step of solubilizing rennet casein to which lactose and milk processing by-products are added in the step.

At the time of solubilization, a solution such as various solubilized meat, fruits, or vegetables may be added, and in some cases, non-solubilized meat, fruits, or vegetables may be added to make it homogeneous.

Homogenizers that can be used at the time of solubilization include blade type, millstone type, internal gear type, extruder type, scissors type micro cut, or colloid mill. It is good to be attributed.

d) Lactobacillus inoculation and fermentation

This step is a step of inoculating lactic acid bacteria in the rennet casein solubilized in the above step to ferment lactic acid.

The lactic acid bacteria used in the present invention are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus cremoris, Lactobacillus acidophilus, Leuc citrovorum, Lactobacillus lactis, Bifidobacterium bifidum, Candida kefir, Saccharomyce cereviomysis, Saccharomyce cereviomysis, Saccharomyce cereviomysis, Saccharomyce cereviomysis, Saccharomyce cereviomysis, and strains to be used. I can.

In addition, a milking enzyme may be additionally added together with the lactic acid bacteria, and the milking enzymes include proteolytic enzymes, lipolytic enzymes, vegetable enzyme extracts such as ficin, cheese slurry, free volatile fatty acids, or microencapulated. Enzymes or the like can be used.

It is fermented after the lactic acid bacteria and milk clotting enzymes are added to rennet casein, and the fermentation can be carried out using a conventional fermentor.

In addition, in order to more effectively remove off-flavor of rennet casein during the fermentation, it is preferable to use a fermentor equipped with a base supply device and a pH supply device, and the lactic acid bacteria are not inhibited by lactic acid by maintaining the pH neutral according to the proliferation of lactic acid bacteria. By continuously fermenting it, it is possible to remove strong off-flavor by scent, and there is an effect that can increase lactic acid bacteria.

The base is NaOH, KOH, Mg(OH) 2, Ca(OH) 2, Na 2 CO 3, KCO 3, Al 2 (OH) 3, NH 4 OH, basic condensed phosphate, or Na

pyrophosphate, etc. can be used.

The processed cheese of the present invention manufactured through the above steps may be further subjected to a step of melting afterwards.

The melting may be melted by applying heat to the processed cheese for 2 to 15 minutes at 80 to 95 °C, and specifically, it may be melted using a melting kettle using a jacket, extrusion cooking, microwave oven, oven, etc. .

In the present invention, the melting as described above can be carried out only by simple heating in a heating device such as a microwave oven, an oven, etc., and at the same time, sterilization and aseptic packaging are performed at the same time. It works. For example, by topping the processed cheese prepared according to the present invention on a pizza and baking it at the baking temperature of the pizza, it can be melted and used easily.

In addition, the processed cheese of the present invention, which has undergone the melting step as described above, can survive cooling and solidification, and the starter is added and cooled and solidified at a temperature having fluidity, that is, 55 to 65 ℃, followed by secondary fermentation and aging. It is possible to produce naturally aged cheese by performing an additional step.

Of course, the starter can be selected by different types according to the type of cheese to be manufactured, and cheeses that can be manufactured in this way include Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe.

Hereinafter, preferred examples are presented to aid in the understanding of the present invention, but the following examples are only illustrative of the present invention, and the scope of the present invention is not limited to the following examples.

Claims (4)

a) adding molten salt to rennet casein;
b) adding lactose and milk processing by-products to the rennet casein to which the molten salt of step a) is added;
c) solubilizing rennet casein to which the lactose and nutrients of step b) are added; And
d) lactic acid fermentation by inoculating lactic acid bacteria in the rennet casein of step c)
Processed cheese manufacturing method comprising a. The method of claim 1,
Buttermilk powder, which is a by-product remaining after preparing butter from skim milk powder, whole milk powder, or milk in rennet casein in step a), Na-
caseinate, Ca-caseinate, acid casein, other casein salts (Al, NH 4, Mg, K, cationic metal), ultrafiltration concentrate, membrane filtration concentration
Processed cheese manufacturing method, characterized in that it further comprises one or more milk processing by-products selected from the group consisting of water, milk powder concentrate, whey protein, and vegetable protein.
The method of claim 1,
The molten salt of step a) is Na-citrate, condensed phosphate, hydroxyl propyl starch phosphate, xanthan gum, and Na-steryl-lactyl-lactate. (Na-stearyl-lactyl-lactyl-lactyl) method for producing processed cheese, characterized in that at least one selected from the group consisting of.
The method of claim 1,
The method for producing processed cheese, characterized in that the nutritional component of step b) is selected from the group consisting of milk powder, cream, buttermilk, whey, whey powder, and vegetable protein.