KR960003586A - Method for preparing cheddar cheese with garlic and red pepper extract - Google Patents

Method for preparing cheddar cheese with garlic and red pepper extract Download PDF

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Publication number
KR960003586A
KR960003586A KR1019940015816A KR19940015816A KR960003586A KR 960003586 A KR960003586 A KR 960003586A KR 1019940015816 A KR1019940015816 A KR 1019940015816A KR 19940015816 A KR19940015816 A KR 19940015816A KR 960003586 A KR960003586 A KR 960003586A
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KR
South Korea
Prior art keywords
curd
garlic
pepper extract
cheddar cheese
red pepper
Prior art date
Application number
KR1019940015816A
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Korean (ko)
Inventor
이경욱
김철현
Original Assignee
조광현
서울우유협동조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 조광현, 서울우유협동조합 filed Critical 조광현
Priority to KR1019940015816A priority Critical patent/KR960003586A/en
Publication of KR960003586A publication Critical patent/KR960003586A/en

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Abstract

목적 : 마늘 및 고추 익스트랙트를 첨가한 체다치즈의 제조방법에 관한 것이다.PURPOSE: It relates to a method for preparing cheddar cheese containing garlic and red pepper extract.

구성 : 체다치즈를 제조함에 있어서, 원료유 살균후 냉각하고 스타트와 유지방으로 미세 캡슐화 시키거나 시키지 않은 마늘 및 고추 익스트랙트를 첨가함을 특징으로 하고 응유효소의 첨가, 응고된 우유의 커드절단, 커드의 쿠킹, 유청의 제거, 커드의 채다링, 커드의 분쇄, 커드의 솔팅, 정형 및 압착, 치즈의 건조 및 숙성시켜서 된 체다치즈를 얻는다.Composition: In the manufacture of cheddar cheese, it is characterized by adding garlic and red pepper extract, which is cooled after sterilizing raw milk and finely encapsulated with start and milk fat, and adding curd enzyme, curd curd and curd Cheddar cheese is obtained by cooking, removing whey, chucking curd, crushing curd, salting curd, shaping and pressing, drying and aging cheese.

효과 : 마늘 및 고추 익스트랙트를 첨가하므로서 체다치즈의 기호도를 높이고 마늘과 고추 익스트랙트를 유지방으로 미세 캡슐화시키므로서 풍미가 휘산되는 것을 방지하는 등의 효과가 있다.Effect: By adding garlic and red pepper extract, it improves the taste of cheddar cheese and finely encapsulates garlic and red pepper extract into milk fat to prevent flavor from being volatilized.

Description

마늘 및 고추 익스트랙트를 첨가한 체다치즈의 제조방법Method for preparing cheddar cheese with garlic and red pepper extract

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (5)

체다치즈를 제조함에 있어서, 원료유 살균후 냉각하고 스타트와 유지방으로 미세 캡슐화 시키거나 시키지 않은 마늘 및 고추 익스트랙트를 첨가함을 특징으로 하고 응유효소의 첨가, 응고된 우유의 커드절단, 커드의 쿠킹, 유청의 제거, 커드의 체다링, 커드의 분쇄, 커드의 솔팅, 정형 및 압착, 치즈의 건조 및 숙성시켜서된 체다치즈의 제조방법.In the manufacture of cheddar cheese, it is characterized by adding garlic and red pepper extract, which is cooled after sterilizing the raw milk and finely encapsulated with start and milk fat, and adding curd enzyme, cutting curd of curd milk and cooking curd. Method for preparing cheddar cheese by removing whey, cheddar curd, grinding curd, salting curd, shaping and pressing, drying and aging cheese. 제1항에 있어서, 유지방으로 미세 캡슐화라 함은 고온에서 침전물을 제거한 유지방과 span 60을 첨가하고, 이를 고온에서 고속으로 교반한 것에 마늘 익스트랙트 용액과 고추 익스트랙트 용액을 물에 용해한 것을 첨가, 교반한 것을 Tween 60이 함유된 수분산에 분무기로 분사한 것을 원심 분리한 것 임을 특징으로 하는 체다치즈의 제조방법.The method according to claim 1, wherein the microencapsulation into milk fat is added to the milk fat and the span 60 is removed from the precipitate at a high temperature, and the garlic extract solution and hot pepper extract solution dissolved in water is added to the stirring at high speed at high temperature, A method for producing cheddar cheese, characterized in that centrifuged by spraying with a spray to an aqueous dispersion containing Tween 60 stirred. 제1항에 있어서, 유지방으로 미세 캡슐화한 마늘 및 고추 익스트랙트 용액을원료유에 대하여 2~4중량%임을 특징으로 하는 체다치즈의 제조방법.The method for producing cheddar cheese according to claim 1, wherein the garlic and red pepper extract solution finely encapsulated in milk fat is 2 to 4% by weight based on the raw oil. 제1항에 있어서, 마늘 및 고추 익스트랙트 용액을 원료유에 대하여 0.2~0.4중량%임을 특징으로 하는 체다치즈의 제조방법.The method of claim 1, wherein the garlic and red pepper extract solution is 0.2 to 0.4% by weight based on the raw oil. 제1항에 있어서, 마늘 익스트랙트 용액; 고추 익스트랙트 용액; 물의 중량비가 3 : 0.5 : 6.5 임을 특징으로 하는 체다치즈의 제조방법.The method of claim 1, wherein the garlic extract solution; Pepper extract solution; Method for producing cheddar cheese, characterized in that the weight ratio of water is 3: 0.5: 6.5. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940015816A 1994-07-02 1994-07-02 Method for preparing cheddar cheese with garlic and red pepper extract KR960003586A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940015816A KR960003586A (en) 1994-07-02 1994-07-02 Method for preparing cheddar cheese with garlic and red pepper extract

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940015816A KR960003586A (en) 1994-07-02 1994-07-02 Method for preparing cheddar cheese with garlic and red pepper extract

Publications (1)

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KR960003586A true KR960003586A (en) 1996-02-23

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KR1019940015816A KR960003586A (en) 1994-07-02 1994-07-02 Method for preparing cheddar cheese with garlic and red pepper extract

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100280115B1 (en) * 1997-08-30 2001-02-01 배봉섭 Dairy products containing red pepper or bell pepper
KR20160022988A (en) * 2014-08-20 2016-03-03 순천대학교 산학협력단 The cheese added with microencapsulated tomato extract powder and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100280115B1 (en) * 1997-08-30 2001-02-01 배봉섭 Dairy products containing red pepper or bell pepper
KR20160022988A (en) * 2014-08-20 2016-03-03 순천대학교 산학협력단 The cheese added with microencapsulated tomato extract powder and manufacturing method thereof

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