KR20220075576A - Manufacturing method of ricotta cheese containing natural sugar - Google Patents

Abstract

The present invention relates to a method for producing ricotta cheese containing natural sugar, comprising the steps of: preparing a mixed oil by mixing fresh raw milk, whey and whipped cream; sterilizing the mixed oil and leaving it standing; preparing curd by adding citric acid to the mixed oil and coagulating; removing whey from the curd; preparing cheese by adding fresh cream to the curd from which the whey has been removed and then blending; adding a natural sugar comprising at least one of oligosaccharides, high fructose sugar, honey or stevia to the cheese; Disclosed is a method for producing ricotta cheese containing natural sugar, comprising the step of packaging the cheese to which the natural sugar is added in a container.

Description

Manufacturing method of ricotta cheese containing natural sugar {MANUFACTURING METHOD OF RICOTTA CHEESE CONTAINING NATURAL SUGAR}

The present invention relates to a method for producing ricotta cheese containing natural sugar, and more particularly, to preparing a mixed oil by mixing fresh raw milk, whey and whipped cream; sterilizing the mixed oil and leaving it standing; preparing curd by adding citric acid to the mixed oil and coagulating; removing whey from the curd; preparing cheese by adding fresh cream to the curd from which the whey has been removed and then blending; adding a natural sugar comprising at least one of oligosaccharides, high fructose sugar, honey or stevia to the cheese; It relates to a method for producing ricotta cheese containing natural sugar, comprising the step of packing the cheese to which the natural sugar is added in a container.

Cheese is a food made from curd, a semi-solid substance formed when milk is coagulated, as the main ingredient. There are 2,000 types of cheese known to date, and about 600 types of cheese are being manufactured worldwide.

Among the nutrients in milk, 70% of calcium, 75% of protein, 90% of fat, and most of vitamins are transferred to cheese. In addition, cheese contains important nutrients such as calcium, zinc, phosphorus, vitamins A, D, B2 (riboflavin) and B12, vitamins and minerals, and vitamin K2.

Cheese is a food with a high content of mineral salts, especially calcium, and it is possible to cover 30-40% of the daily calcium requirement in the case of fresh cheese and the required daily calcium amount in the case of aged cheese.

In addition, cheese contains about 48% fat and about 23-25% protein.

With the rapid growth of the national economy and the consequent improvement of national income, Korean consumers' eating habits are gradually becoming more westernized, and domestic cheese consumption is increasing rapidly.

As such, cheese is a major source of milk protein, calcium, and fat, and has established itself as an important food industry that plays a role in promoting national health in Korea.

Meanwhile, ricotta means 'recooked' in Italian, and it is a name that expresses the production method of ricotta, which is made by boiling the remaining whey after making cheese.

Ricotta cheese can be found in Latin and Mediterranean history, with records from ancient Rome making it from whey from Pecorino Romano cheese made from sheep's milk.

In Italy and Greece, cheese made from sheep's milk, whey is boiled and acid is added, while ricotta cheese in the eastern United States and Argentina is made from milk.

Ricotta cheese has a high initial moisture content and pH above 5.9-6.0, so even in refrigerated conditions, the shelf life is limited due to microbial spoilage.

The yield of typical ricotta cheese is only about 5-6%, so the yield is low, but it contains protein with high nutritional and biological value.

Registered Patent Publication No. 10-1777569 (2017. 09. 13.): Method for producing properties of ricotta cheese and ricotta cheese prepared therefrom Registered Patent Publication No. 10-1427824 (2014. 08. 11.): Manufacturing method of ricotta cheese containing vitamin B6

The present invention relates to the development of a manufacturing process for ricotta cheese containing natural sweetness in ricotta cheese such as oligosaccharides, high fructose sugar, honey, and stevia. The purpose of this is to develop new products for ricotta cheese containing sugar, which are safe to eat or spread, and to develop products that can commercialize them.

The method for producing ricotta cheese containing natural sugar according to the present invention comprises the steps of preparing a mixed oil by mixing fresh raw milk, whey and whipped cream; sterilizing the mixed oil and leaving it standing; preparing curd by adding citric acid to the mixed oil and coagulating; removing whey from the curd; adding fresh cream to the curd from which the whey has been removed and then blending to prepare cheese; adding a natural sugar comprising at least one of oligosaccharides, high fructose sugar, honey or stevia to the cheese; and packaging the cheese to which the natural sugar has been added in a container.

In addition, in the method for producing ricotta cheese containing natural sugar according to the present invention, the step of adding the natural sugar includes adding 9 parts by weight of natural sugar to 100 parts by weight of the cheese, and adding 3 to 4 parts by weight of natural sugar. It is characterized by adding more nuts or nut days.

In addition, in the method for producing ricotta cheese containing natural sugar according to the present invention, in the step of preparing the mixed oil, 65% by weight of fresh crude oil, 20% by weight of whey concentrated with 30brix, and 38% or more of fat are contained. 10% by weight of fresh cream is mixed, and 5% of fresh cream is added to the curd from which the whey has been removed.

According to the present invention, it is possible to provide ricotta cheese with enhanced sweetness by containing natural sugars in ricotta cheese such as oligosaccharides, high fructose sugar, honey, and stevia.

In addition, according to the present invention, it is possible to provide a new product for ricotta cheese containing natural sugar of a safe scooping type or spreadable type through a yield amount according to the moisture content in the curd and a microbiological test and sensory test during the distribution period. It has the effect that it can.

1A to 1G are photographs showing the production process of ricotta cheese containing natural sugar. FIG. 1A is a process for sterilizing raw milk, FIG. 1B is a process for adding citric acid to raw milk, and FIG. 1C is a process for removing whey from the curd. 1D is a process of adding fresh cream to the curd and then blending, FIG. 1E is a process of adding sugar to cheese, FIG. 1F is a process of adding nuts or dried fruit to cheese, and FIG. 1G is a process of adding ricoh This is a picture showing the process of packaging other cheeses.
Figure 2 is a preference test analysis graph for ricotta cheese according to the present invention.

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

This study relates to the development of a manufacturing process for ricotta cheese containing natural sugars in ricotta cheese such as oligosaccharides, high fructose sugar, honey, and stevia. This is the development of a new product for ricotta cheese containing sugar, which is safe to eat or spread, and a product that can commercialize it.

The present invention mixes whey and a small amount of whipped cream with crude oil, and additionally adds whipped cream to the curd that is coagulated through acid (citric acid, lactic acid), and natural sugars such as oligosaccharides, high fructose, honey, and stevia are added to enhance sweetness. It is about the process development of other cheeses.

The biggest feature of this product is that it can be developed as a scooping type or a spreadable type depending on the moisture content.

The general component analysis and pH of ricotta cheese containing natural sugar were 5.8~5.9, protein 8.77~9.27, fat 18.6~19.7, and moisture content 61.16~62.82.

In addition, it was tried to confirm the stability of quality through physicochemical, microbiological, and sensory analysis at refrigeration and 10℃ for 30 days.

In addition, the higher the moisture content, the higher the yield of cheese, but when it reached 62% or higher, the oil-water separation during storage was severe, so it was necessary to develop a product that did not exceed 62%.

By using ricotta cheese with high protein content and natural sugar instead of cream cheese with high calorie, it was thought that it would be possible to develop a healthier and more delicious Korean ricotta cheese.

The method for producing ricotta cheese containing natural sugar according to the present invention is as follows.

Mix oil is prepared by mixing crude oil, whey, and fresh cream. Mix oil is prepared by mixing 75% by weight of fresh raw milk, 20% by weight of whey concentrated with 30Brix, and 5% by weight of fresh cream containing 38% or more fat. After the mixed oil is sterilized at 85°C, it is allowed to stand for about 5 minutes.

An acid is added to the still mixed oil to coagulate. For example, 20% of a 1.5% citric acid aqueous solution is added to the mixed oil to slowly coagulate.

5% by weight of fresh cream containing 38% or more fat is further added to the curd from which the whey has been removed, and then blended to prepare cheese.

According to the present invention, 75% by weight of fresh raw milk as a raw material, 20% by weight of whey concentrated with 30Brix and 15% by weight of fresh cream containing 38% or more fat are mixed, and 10% by weight of fresh cream is added when preparing the mixed oil, 5 Weight percent is added to the de-whey curd and blended.

Add natural sugar consisting of at least one of oligosaccharides, high fructose sugar, honey or stevia to the blended cheese. At this time, nuts, such as peanuts, walnuts, almonds, or dried fruits such as raisins and dried plums may be further added. It is desirable to use nuts or dried fruits diced to 3~4mm.

At this time, with respect to 100 parts by weight of the blended cheese, 9 parts by weight of natural sugar is mixed, and 3 to 4 parts by weight of nuts or dried fruits are mixed.

Cheese with added natural dango nuts, etc. is packaged in an airtight container.

Packaged products are scalded in hot water, cooled, and then refrigerated.

Example

(1) Experimental material

As the material used in this study, crude oil was purchased from Emotional Oil Processing in Imsil, and fresh cream and whey concentrate (30brix) were purchased from Imsil Cheese Nonghyup and directly manufactured and used by Imsil Cheese & Food Research Institute.

(2) production of cheese

Cheese was mixed with 65% by weight of fresh raw milk, 20% by weight of whey concentrated with 30birx, and 10% by weight of fresh cream containing more than 38% fat.

The mixed oil was sterilized at 85° C. and left still for about 5 minutes (FIG. 1a).

Curd was prepared by slowly coagulating by adding 20% of 1.5% citric acid aqueous solution to the still mixed oil (FIG. 1b).

For the coagulated curd, remove the whey for about 5 minutes using a cheese cloth (Fig. 1c), add 5% by weight of fresh cream containing 38% or more fat, and then use a hand blender (BRAUN, MQ745, Germany) at a rotation rate of 12,500 RPM Blended vigorously ( FIG. 1D ).

With respect to 100 parts by weight of the total blended cheese, 9 parts by weight of oligosaccharides were added (FIG. 1e), and 3 parts by weight of diced peanuts (3 to 4 mm) were added (FIG. 1F), and the cheese to which oligosaccharides and peanuts were added was It was put in an airtight container (FIG. 1g).

Products packaged in airtight containers were treated with hot water at 85°C for 20 minutes, cooled, and stored in a refrigerator.

(3) Analysis of general components

For general ingredients of ricotta cheese, Fat, Protein, and Moisture were measured using FoodScanTM (FoodScan dairyanalyzer, Denmark).

(4) quality characteristics of ricotta cheese

(A) pH measurement

For ricotta cheese, put sterilized saline and ricotta in a ratio of 2:1 (saline:cheese= 20ml:10g) into a grinding tube and use a homogenizer (HG-15D, WiseTister, Korea) at a maximum speed of 20,000rpm was homogenized for 2 minutes, and then measured for 30 days at intervals of 5 days using a pH meter (UB-10 Delux, Denver, USA).

(B) Microbial test

For E-coli/Coliform (EC), Yeast & Mould (YM), and Standard Plate Count (SPC) for ricotta cheese, homogenize 225 g of dilution in 25 g of ricotta, then pour 1 ml of test solution to a 10-fold dilution. After making and diluting, 1 ml is taken and inoculated on each microbial film paper. SPC was cultured at 35 °C for 24-48 h, EC was maintained at 35 °C for 24-48 h, and YM was cultured at 35 °C for 120 h, and this was measured at 5-day intervals for 30 days.

(C) Sensory test

A sensory test was conducted by consumers on ricotta cheese with enhanced sweetness. The sensory test was conducted by 10 personnel, a trained panelist with experience in cheese consumption. The above evaluation was based on Morris (1979) d's method for each item using a 9-level rating method (highest 9 points, lowest 1 point) for butter taste, sour taste, milk taste, sweet taste, savory taste, and overall preference for commercial products. and taste evaluation of the developed product was conducted.

The items are very strong 9 points, very strong 8 points, moderately strong 7 points, slightly strong 6 points, neither strong nor weak 5 points, slightly weak 4 points, moderately weak 3 points, very weak 2 points, very weak 1 point inspected.

(D) Significant difference verification

To verify the significance of the product, Duncan's post-hoc test was performed after one-way ANOVA using the PASW Statistics18 program, and all attributes were verified with a 95% confidence level (p<0.05).

(5) Results and consideration of ricotta cheese

(A) Analysis of general ingredients and pH

Table 1. The results of analysis of general components and pH content of ricotta cheese are shown in Table 1. The moisture content was 61.16~62.82, which was typical for fresh cheese, and 8.77~9.27 for protein, which was somewhat lower than the protein content of general cheese. The fat content was 18.6 to 19.7, which was higher than that of general fresh cheese according to the content of fresh cream other than milk and whey. In the case of pH, the general ricotta cheese was 5.9-6.0, but as a little acidic sugar was added to add sweetness, it was found to be 5.8-5.9, slightly lower than the pH 6.0 of ricotta cheese.

(B) Microbial test

Table 2. E. coli·* group, total general bacteria, and mold·yeast microbiological test results for ricotta cheese with enhanced sweetness. As a result of the microorganism test for E. coli and coliform group and mold and yeast, it was found to be non-detectable in the investigation items. ^The total number of bacteria was 2.3 × ^{10 1} at the beginning of manufacturing as a result of measuring the number of lactic acid bacteria and general bacteria existing in ricotta cheese. It was not at a level that affected the tissue, so it was thought that it would be possible to set the expiration date before 17 days.

(E) Preference inspection

Table 3 and Fig 1. show the results of the sensory taste test for the control and sweetened ricotta cheese. The buttery, milky, and savory taste of the control group were evaluated slightly stronger than the sweet ricotta, which emphasized the taste of milk itself, the buttery taste of ricotta cheese, the fresh taste of milk, and the unique savory taste of ricotta cheese. became It was found that the sweet taste of ricotta itself and the fresh taste of milk sensually decreased due to the sweetness of the ricotta.

In terms of sweetness and overall preference, the ricotta cheese with enhanced sweetness was evaluated as generally stronger than the control.

Claims (3)

Preparing a mixed oil by mixing fresh crude oil, whey and fresh cream;
sterilizing the mixed oil and leaving it standing;
preparing curd by adding citric acid to the mixed oil and coagulating;
removing whey from the curd;
adding fresh cream to the curd from which the whey has been removed and then blending to prepare cheese;
adding a natural sugar comprising at least one of oligosaccharides, high fructose sugar, honey or stevia to the cheese;
A method of producing ricotta cheese containing natural sugar, comprising the step of packaging the cheese to which the natural sugar has been added in a container.
According to claim 1, wherein the step of adding the natural sugar,
9 parts by weight of natural sugar is added with respect to 100 parts by weight of the cheese, and 3 to 4 parts by weight of nuts or nuts are further added.
3. The method of claim 1 or 2,
In the step of preparing the mixed oil, 65% by weight of fresh crude oil, 20% by weight of whey concentrated with 30brix, and 10% by weight of fresh cream containing 38% or more fat are mixed,
A method of producing ricotta cheese containing natural sugar, characterized in that 5% of fresh cream is added to the curd from which the whey has been removed.

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