KR20230130818A - Method for producing flavored cheese and the flavored cheese prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing flavored cheese and flavored cheese produced thereby, comprising: (i) separating curd from whey and then adding flavor when kneading the curd; (ii) A process of heating and melting solid cheese and then adding flavor; and (iii) crushing the solid cheese into small pieces and then adding flavor to it. According to any one of the processes, the flavored cheese with the taste and aroma of the present invention can be manufactured. In addition, the flavored cheese according to the present invention has increased storage properties and can be stored for a long period of time. Therefore, the flavored cheese according to the present invention is expected to be very useful in the field as it can be easily used according to preference without the need to add additional flavoring ingredients to create flavor when manufacturing food in which cheese is used. do.

Description

Method for producing flavored cheese and flavored cheese prepared accordingly {Method for producing flavored cheese and the flavored cheese prepared therefrom}

The present invention relates to a method for producing flavored cheese and flavored cheese produced thereby, and more specifically, to producing flavor in the production of food in which cheese is used by adding cheese, syrup or powder that can add flavor and aroma during cheese production. It relates to a method for producing flavored cheese that can be easily used according to preference without the need to add additional flavoring ingredients to create a flavor, and to flavored cheese manufactured accordingly.

There are about 2,000 types of cheese known so far, and about 500 types are being made around the world. Cheese was introduced from Asia to Europe and its manufacturing process was perfected during the Greek and Roman periods. Cheese, called 'caseus' in Rome, became the current 'cheese' through Old English 'cese' and Middle English 'chese'. In Prasung, the word 'formage', which comes from the Latin word 'formaticus' (made of mold), is changed and used as 'formage', which refers to cheese. In Korea, imported cheese began to spread as Western food culture was introduced after liberation, and production began domestically in 1975. As national income increases and dietary habits gradually become westernized, domestic cheese consumption is increasing at a rapid pace.

In general, cheese is a food product made by coagulating the proteins and fats contained in the milk of animals such as cows, goats, buffaloes, and sheep. There are about 1,500 types of cheese known so far, and about 500 are made worldwide. Cheese, which is similar to eggplant, was spread from Asia to Europe, and its manufacturing method was perfected during the Greek and Roman eras.

Additionally, cheese began to be produced on an industrial scale in 1851, when a man named Jesse Williams operated a small-scale cheddar factory in New York, USA.

In particular, in Korea, imported cheese began to spread as Western food culture was introduced after liberation, and production began domestically in 1975. In addition, as national income increases and dietary habits gradually become westernized, domestic cheese consumption is increasing at a rapid rate.

In addition, what determines the type and flavor of cheese are the breed of lactating animals, feed, fat content of milk, processing method at each stage of production, and maturation period. In particular, bacteria and mold play a large part.

Meanwhile, processed cheese is a mixture of two or more natural cheeses or cheese made by coagulating and fermenting milk, heated and dissolved with an emulsifier, and processed uniformly. It was first sold in Switzerland in 1911, but did not attract attention in Europe. Since it was introduced to the United States in 1916, demand has begun to increase, and today it accounts for more than 80% of cheese production. Cheddar cheese is often used as the main ingredient in such processed cheese, but Gouda, Swiss, Limburger and brick Camembert cheeses are also used.

Cheese foods made with skim milk powder or cheese spreads that are high in moisture and easily spreadable can also be considered processed cheeses. Initially, they were used as a regeneration method for defective cheese, but in recent years, they have been heat-treated to improve preservation properties and are economical, so they are now widely consumed.

Therefore, the technical problem to be solved by the present invention is to provide a method for producing flavored cheese with improved taste and aroma and improved preference.

Another technical problem to be solved by the present invention is to provide flavored cheese manufactured according to the above manufacturing method.

In addition, another technical problem to be solved by the present invention is to provide a method of manufacturing food using the flavored cheese.

In order to solve the above technical problems, the present invention provides a method for producing flavored cheese, which is characterized in that it is carried out according to one of the following processes:

(i) A process of separating curd from whey and then adding flavor when kneading the curd;

(ii) A process of heating and melting solid cheese and then adding flavor; and

(iii) A process of crushing solid cheese into small pieces and then adding flavor.

Preferably, the method of adding flavor is characterized by adding syrup, syrup or powder.

The syrup, syrup or powder is characterized in that it has a flavor selected from the group consisting of fruit, chocolate, caramel, coffee, curry, nuts, vegetables, grains and herbs.

Preferably, the flavored cheese manufacturing method is characterized by additionally adding lemon peel fermentation product.

In order to solve the other technical problems described above, the present invention provides flavored cheese manufactured according to the above manufacturing method.

In order to solve another technical problem described above, the present invention provides a method of manufacturing food using the flavored cheese.

In this way, according to the present invention, flavored cheese with desired taste and aroma can be manufactured according to preference. In addition, by adding additional lemon peel fermentation product to this flavored cheese, not only can the taste and aroma be further enhanced, but the storability of the flavored cheese can also be increased. Therefore, the flavored cheese according to the present invention is expected to be very useful in the field as it can be easily used according to preference without the need to add additional flavoring ingredients to create flavor when manufacturing food in which cheese is used. do.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing flavored cheese, characterized in that it is carried out according to one of the following processes:

(i) A process of separating curd from whey and then adding flavor when kneading the curd;

(ii) A process of heating and melting solid cheese and then adding flavor; and

(iii) A process of crushing solid cheese into small pieces and then adding flavor.

According to the present invention, it is possible to produce flavored cheese with desired taste and aroma added according to preference.

According to one embodiment of the present invention, the method of adding the flavor involves adding syrup, syrup or powder to the curd kneading of (i), to the warmed and melted cheese of (ii), or (iii) by crushing the cheese into small pieces. It is characterized by

The syrup, syrup or powder is added in an amount of 1 to 20 parts by weight based on the total weight of the cheese. At this time, if the syrup, syrup, or powder is added in an amount of less than 1 part by weight, it is difficult to add taste and aroma to the cheese, and if the syrup, syrup, or powder is used in an amount exceeding 20 parts by weight, the cheese's inherent flavor is lost. There is a risk that taste and aroma will be reduced and thus preference will decrease.

The syrup, syrup, or powder may be fruit syrup, fruit syrup, or fruit powder, and these fruits include strawberries, apples, grapes, grapefruits, tangerines, avocados, bananas, cherries, kiwis, melons, pomegranates, lemons, and tomatoes. All fruits can be applied regardless of type.

Additionally, the syrup, syrup or powder may be one or more selected from the group consisting of chocolate, caramel, coffee, curry, nuts, vegetables, grains and herbs.

These flavors can be selected and used in various ways depending on the taster's preference, and there is no particular limitation.

The flavored cheese manufactured in the present invention can be manufactured in any cheese form. For example, it can be manufactured with mozzarella cheese, shredded cheese, string cheese, and burrata cheese, but there is no particular limitation on the type.

According to one embodiment of the present invention, the flavored cheese of the present invention is characterized by additionally adding lemon peel fermentation product. By additionally adding this lemon peel fermentation product, not only can the taste and aroma of flavored cheese be increased, but the storage properties of flavored cheese can also be improved.

According to one embodiment of the present invention, the fermented lemon peel product can be obtained by extracting lemon peel and then fermenting it.

The lemon peel extraction can be performed using general extraction, separation and purification methods known in the art. The extraction method may include boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction, but is not limited thereto.

According to one embodiment of the present invention, the lemon peel is subjected to hot water extraction for 1 to 4 hours, preferably 2 to 3 hours, using 1 to 10 times the weight of the lemon peel, preferably 2 to 4 times the amount of water. Extracts can be prepared.

The lemon peel fermentation product can be obtained by fermenting the lemon peel extract in lactic acid bacteria. At this time, lactic acid bacteria are used as fermentation bacteria, for example, Lactobacillus casei, Lactobacillus plantarum, L. acidophilus, Lactobacillus bulgaricus ( L. bulgaricus), Bifidobacterium longum, B. bifidum, or a mixture thereof can be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum) or a mixture thereof can be used, and Lactobacillus Plantarum (L. plantarum) or B. bifidum is particularly preferred.

In a preferred embodiment of the present invention, the lemon peel fermentation product can be prepared by inoculating the lemon peel extract with lactic acid bacteria in an amount of 2 to 7% by weight based on the weight of the extract and culturing for 10 to 20 hours.

The lemon peel fermentation product may be in the form of syrup, syrup, or powder.

According to one embodiment of the present invention, the lemon peel fermentation product is added in an amount of 1 to 5 parts by weight based on the total weight of the cheese.

In this way, according to the present invention, flavored cheese with desired taste and aroma can be manufactured according to preference.

Meanwhile, the present invention provides flavored cheese manufactured according to the above manufacturing method.

Additionally, the present invention provides a method for producing food using the flavored cheese. The flavored cheese according to the present invention is expected to be very useful in the field as it can be easily used according to preference without the need to add additional flavoring ingredients to create flavor when manufacturing food using cheese. .

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Flavored cheese production

When making cheese, the curds were separated from the whey, and then 10 parts by weight of avocado syrup was added to the total weight of the cheese to knead the curds to prepare Brata-flavored cheese.

<Example 2> Flavored cheese production

The solid cheese was heated and melted, and then 10 parts by weight of avocado syrup was added to the total weight of the cheese to prepare Brata-flavored cheese.

<Example 3> Production of flavored cheese

Brata-flavored cheese was prepared by crushing the solid cheese into small pieces and adding 10 parts by weight of avocado powder based on the total weight of the cheese.

<Example 4> Production of flavored cheese

When making cheese, the curds were separated from the whey, then 10 parts by weight of avocado syrup was added to the total weight of the cheese, 3 parts by weight of fermented lemon peel were added, and the curds were kneaded to prepare Brata-flavored cheese.

<Example 5> Production of flavored cheese

When making cheese, shredded flavored cheese was prepared by separating the curds from the whey and then kneading the curds by adding 10 parts by weight of sweet potato powder based on the total weight of the cheese.

<Test Example 1> Sensory evaluation

In order to observe the sensory characteristics of the flavored cheese according to the present invention, a sensory evaluation was performed on the Brata flavored cheese prepared in Examples 1 to 4. Sensory evaluation is shown in Table 1 below. For comparison, commercially available Brata cheese was used as Comparative Example 1.

In addition, sensory evaluation of the shredded flavored cheese prepared in Example 5 was performed using commercially available shredded cheese as Comparative Example 2.

Sensory tests for taste, aroma, soft texture, clean texture, appearance, and overall preference were conducted three times on 25 sensory testers.

The test method used was a 5-point comparison scale, where 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and arithmetic was calculated by adding up the final response scores. The average value was calculated.

The sensory evaluation results for the Brata flavored cheese prepared in Examples 1 to 4 are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 taste 4.8 4.9 4.9 5.0 2.8 incense 4.9 4.9 4.8 0.0 2.1 soft texture 5.0 4.8 5.0 5.0 2.2 Clean texture 5.0 5.0 5.0 5.0 2.3 Exterior 5.0 5.0 5.0 5.0 3.8 overall preference 5.0 5.0 5.0 5.0 2.8

As shown in Table 1, the Brata flavored cheese prepared in Examples 1 to 4 received excellent evaluations in terms of taste, aroma, soft texture, clean texture, appearance, and overall preference.

The sensory evaluation results for the shredded flavor cheese prepared in Example 5 are shown in Table 2 below.

Example 5 Comparative Example 2 taste 4.9 2.1 incense 4.9 2.2 soft texture 5.0 2.3 Clean texture 5.0 2.2 Exterior 5.0 3.3 overall preference 5.0 2.6

As shown in Table 2, the shredded cheese prepared in Example 2 received excellent evaluations in terms of taste, aroma, soft texture, clean texture, appearance, and overall preference.

<Test Example 2> Microorganism detection test of flavored cheese

The Brata flavored cheese prepared in Examples 1 to 4 was stored under refrigerated conditions at 7 to 10°C, and samples were collected at 3-week intervals to investigate changes in microbial quality of the product.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 12 weeks were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37ㅁ1℃) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 repetitions was used to express the number of bacteria per g of sample (CFU/g). The detection results of the mold were confirmed after culturing in an incubator (28ㅁ1℃) for more than 7 days.

The results are shown in Table 3 below.

storage duration Test Items Example 1 Example 2 Example 3 Example 4 3 weeks later General bacterial count 1.2x10 1.2x10 1.2x10 1.2x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 6 weeks later General bacterial count 1.8x10 1.8x10 1.8x10 1.8x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 9 weeks later General bacterial count 2.5x10 2.5x10 2.5x10 2.5x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 12 weeks later General bacterial count 2.8x10 2.8x10 2.8x10 2.8x10 coliforms N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. mold N.D. N.D. N.D. N.D.

As shown in Table 3, it was confirmed that no mold was detected in the Brata flavored cheese prepared in Examples 1 to 4 even after storage for more than 12 weeks, and the number of general bacteria was detected at a significantly low number.

<Test Example 3> Storage evaluation

After storing the Brata flavored cheese prepared in Examples 1 to 4 in refrigeration for 2 weeks, the taste, aroma, soft texture, clean texture, and appearance of the Brata flavored cheese were evaluated in the same manner as Test Example 1. This is shown in Table 4 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 taste 4.1 4.1 4.1 4.6 1.5 incense 4.2 4.2 4.2 4.7 1.0 soft texture 4.1 4.1 4.2 4.8 1.0 Clean texture 4.2 4.1 4.1 4.7 1.1 Exterior 4.4 4.4 4.5 4.8 1.8

As shown in Table 4, it was found that the taste, aroma, soft texture, clean texture and appearance of the Brata flavored cheese prepared in Examples 1 to 4 were maintained with almost no change even after two weeks. In particular, the taste, aroma, soft texture, clean texture, and appearance of the flavored cheese of Example 4 to which lemon peel fermentation was additionally added were almost the same as the first, confirming that the storability was further increased. From these results, it was confirmed that the flavored cheese according to the present invention has improved storage properties and can maintain not only taste and aroma but also texture.

<Test Example 4> Sensory evaluation of salad using Brata flavored cheese

A sensory test was performed after cooking Brata salad using the Brata flavored cheese prepared in Example 1. In Comparative Example 1, Brata salad was cooked using currently commercially available Brata cheese. The taste and aroma of each cooked brata salad were evaluated.

Twenty people who received practical training in sensory evaluation were trained and performed on the sensory quality characteristics and evaluation methods of samples. Color, taste, aroma, and overall preference were evaluated using a 9-point scale (1=extremely dislike, 9=extremely like).

color taste incense overall preference Example 1 8.9 8.9 8.9 8.9 Comparative Example 1 3.8 4.1 3.7 3.7

As shown in Table 5 above, the Brata salad using the flavored cheese prepared according to the present invention received very excellent evaluations in terms of color, taste, aroma, and overall preference. In addition, it was confirmed that high-quality taste and aroma could be added very easily without adding additional syrup for flavor and aroma.

<Test Example 5> Sensory evaluation of pizza using shredded cheese

After cooking pizza using the shredded cheese prepared in Example 5, a sensory test was performed. In Comparative Example 2, pizza was cooked using shredded cheese currently available on the market. Evaluation of the taste and aroma of each cooked pizza was performed.

Twenty people who received practical training in sensory evaluation were trained and performed on the sensory quality characteristics and evaluation methods of samples. Color, taste, aroma, and overall preference were evaluated using a 9-point scale (1=extremely dislike, 9=extremely like).

color taste incense overall preference Example 5 8.9 8.9 8.9 8.9 Comparative Example 2 3.6 3.3 3.2 3.4

As shown in Table 6 above, pizza using flavored cheese prepared according to the present invention received very excellent evaluations in terms of color, taste, aroma, and overall preference. In addition, it was confirmed that high-quality taste and aroma could be added very easily without adding additional syrup for flavor and aroma.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

A method for producing flavored cheese, characterized in that it is carried out according to one of the following processes:
(i) A process of separating curd from whey and then adding flavor when kneading the curd;
(ii) A process of heating and melting solid cheese and then adding flavor; and
(iii) A process of crushing solid cheese into small pieces and then adding flavor. According to claim 1,
The method of adding flavor is a method of producing flavored cheese, characterized in that adding cheese, syrup, or powder. According to claim 1,
A method of producing flavored cheese, characterized in that the syrup, syrup or powder has a flavor selected from the group consisting of fruit, chocolate, caramel, coffee, curry, nuts, vegetables, grains and herbs. According to claim 1,
The flavored cheese manufacturing method is characterized by additionally adding lemon peel fermentation product. Flavored cheese manufactured according to the manufacturing method according to any one of claims 1 to 4. A method of producing food using the flavored cheese according to claim 5.