KR890004897B1 - Process for making cheeze in a short time - Google Patents

Abstract

Fresh milk is pasteurized at 75≰C for 15sec, cooled to 31≰C, and mixed with 1% of starter composed of 90 parts of Streptococcus cremeris, 5 parts of Streptococcus diacetylactis, and 5 parts of Leuconstoc Cremoris. The mixture is treated with lipase obtained from Aspergillus niger and rennet obtained from Mucor miehei to make curd. The curd removed of whey is treated with edible salt, moulded, inoculated with Penicillium candidum, and fermented at 13≰C and 95% of relative humidity for 2 weeks to give a final product.

Description

Manufacturing method of short-term aging cheese

The present invention sterilizes milk (or sheep's milk), mixes the lactobacillus starter and adds rennet (microbial rennet) and lipolytic enzyme (enzyme isolated from Aspergillus niger) to coagulate casein and remove whey and curd (Curd: 凝乳) to bind the mold (mol) to form a tissue and then inoculate the protein and lipophilic fungi (Penicinium candidum) on the surface to produce a short-age aged soft cheese aged at about 2 weeks at a temperature and humidity It is about a method.

The conventional method of manufacturing a toothpaste is to sterilize the raw oil, mix the starter of lactic acid bacteria, add rennet (calf rennet) to coagulate the casein and remove the whey, and then form the tissue by binding the curd into a mold to bind at a suitable temperature and humidity conditions. After ripening for more than a few months, it forms the flavor and texture peculiar to the chees, which not only requires a lot of equipment and expenses necessary for the ripening, but also the loss of chees due to deterioration and deterioration of the chees during the long-term aging process. There is a problem such as requiring an investment.

This method not only improves the yield of chees by increasing the moisture content of the tooth, but also microbial rennet (coagulant isolated from Mucor miehei) and lipolytic enzyme (fatty enzyme isolated from Aspergillus niger) that are harmless to human body other than lactobacillus starter or calf rennet. ), With the addition of protein and lipolytic fungi (Pencinium candidum), which are aged for 2 weeks under optimal conditions (13 ℃, 98% RH) and have similar tissue and flavor as those aged for months in other cheeses. It relates to a method of manufacturing a tooth as described with reference to the process as follows.

EXAMPLE

1) Fresh milk (or milk) milked from the ranch is removed by using filter cloth or filter paper and sterilized at 75 ℃ for 15 seconds and cooled to 31 ℃.

2) Streptococcus cremeris, Streptococcus diacetylactis, and Leuconostoc cremoris bacteria in crude oil adjusted to 31 ° C were mixed in a ratio of 1: 5% of crude oil in a ratio of 90: 5: 5. Maintains 31 ° C.

3) When the acidity of the crude oil reaches 0.18%, 3 grams (750 LU / g) of lipolytic enzyme (separated from Aspergillus niger) and 2 grams (1) of microorganism rennet (separated from Mucor miehei) per 100 liters of crude oil (1) : 50,000) Each of them is diluted in 20 times distilled water and added to raw oil to form curd.

4) After 45 minutes after the addition of the rennet and lipolytic enzyme, a curd of appropriate hardness is formed, cut into horizontal and vertical cuts with a 0.6Cm curd knife and cut into a 0.6Cm cud and raise the temperature to 33 ℃. After stirring for 50 minutes, drained whey is removed.

5) Add 1.5% of the curd weight salt to the whey-free curd and mix well.

6) Fill the salt-added curd with a circular mold (mould) with a diameter of 10 cm and a height of 12 cm and a hole (diameter of 2 mm) at 4 cm intervals. While accelerating, remove residual whey and adjust the curd to 50% moisture and invert for 12-16 hours while maintaining the temperature at 25 ° C.

7) After drying the curd surface at 13 ° C for 12-16 hours, spray the fungus solution inoculated on the surface of the curd by diluting 2 grams of Penicillium candidum in 500ml distilled water at 13 ° C and 95% RH. Lactobacillus and mold fermentation can be promoted by fermentation to obtain chees with flavor and texture peculiar to Chess after 2 weeks of fermentation. 5 days after mold inoculation, the surface of the tooth is coated with aluminum foil or Lactobacillus and the fungus hyphae It breeds well inside and promotes ripening, thereby forming the cheesy's unique flavor and texture, thereby improving the taste and economy of the chees.

The results showing the quality characteristics of the chees obtained by the above method are shown in Table 1.

(Table 1) Comparison of quality characteristics of short-term aging and cheddar

As shown in the above table, the present invention has a higher content of water-soluble protein and free fatty acids, which play an important role in the flavor formation of Chess, while aging in much shorter two weeks than cheddars aged for 3 months or more. It can be seen that the progress has been actively performed, and the moisture content is rather high, so that the yield of cheesy is also somewhat high.

In this respect, the short-term ripened chees have a short manufacturing period and a high yield and a high cheesy flavor and texture.

Claims (1)

1% of mixed lactobacillus starters of Streptococcus and leuconostoc were added to the sterilized crude oil, followed by 2 grams (1: 50,000) of 100 micrograms of crude oil (separated from Mucormiehei) and lipolytic enzyme (isolated from Aspergillus niger). Add 3 grams (750 LU) per 100 grams to form a curd, then cut the curd and remove the whey to fill the mold with the curd and turn it over for 12-16 hours to adjust the moisture content to around 50% and then mold spores ( Penicillium candidum) sprayed on the surface of the curd, 5 days at 13 ℃, RH 95% when the surface is coated with aluminum foil or lactic acid and aged for two weeks to produce high quality short-term aging cheese with high palatability and competition.