KR960003587A - Manufacturing Method of Mozzarella Cheese Substitute - Google Patents

Manufacturing Method of Mozzarella Cheese Substitute Download PDF

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Publication number
KR960003587A
KR960003587A KR1019940016212A KR19940016212A KR960003587A KR 960003587 A KR960003587 A KR 960003587A KR 1019940016212 A KR1019940016212 A KR 1019940016212A KR 19940016212 A KR19940016212 A KR 19940016212A KR 960003587 A KR960003587 A KR 960003587A
Authority
KR
South Korea
Prior art keywords
mozzarella cheese
substitute
cheese substitute
cheese
mozzarella
Prior art date
Application number
KR1019940016212A
Other languages
Korean (ko)
Inventor
윤승하
Original Assignee
윤승하
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 윤승하 filed Critical 윤승하
Priority to KR1019940016212A priority Critical patent/KR960003587A/en
Publication of KR960003587A publication Critical patent/KR960003587A/en

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Abstract

본 발명은 모짜렐라 치즈 대용품(Mozzarella cheese asalog)의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 재용융성 및 신축성이 우수하며 치즈와 같은 식감과 풍미를 지님은 물론, 영양적 밸런스가 뛰어난 모짜렐라 치즈 대용품의 제조를 위한 조성물 및 그를 이용한 모짜렐라 치즈 대용품의 제조방법에 관한 것이다. 본 발명의 모짜렐라 치즈 대용품 조성물을 사용하여 간단한 제조공정에 의해 제조된 모짜렐라 치즈 대용품은 재용융성 및 신축성이 우수하며 치즈 본래의 식감과 풍미를 지님은 물론, 영양적 밸런스가 뛰어나 피자 제조시 모짜렐라 치즈를 대체하는 대용품으로 사용되거나 모짜렐라 치즈와 혼합하여 사용할 수 있다는 것이 밝혀졌다.FIELD OF THE INVENTION The present invention relates to a method of making Mozzarella cheese asalog. More specifically, the present invention relates to a composition for producing a mozzarella cheese substitute and a method for producing a mozzarella cheese substitute using the same, having excellent texture and flavor as well as a cheese-like texture and flavor, as well as re-meltability and elasticity. will be. Mozzarella cheese substitute prepared by a simple manufacturing process using the mozzarella cheese substitute composition of the present invention is excellent in remelting and elasticity, has the original texture and flavor of the cheese, as well as excellent nutritional balance mozzarella cheese during pizza production It has been found that it can be used as a substitute or mixed with mozzarella cheese.

Description

모짜렐라 치즈 대용품의 제조방법Manufacturing Method of Mozzarella Cheese Substitute

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

Claims (2)

물 42.2 내지 59.4중량%, 식용유지 18.0 내지 26.0중량%, 동물성 단백질 21.42.2-59.4 wt% water, 18.0-26.0 wt% edible oil and fat, animal protein 21. 0 내지 28.0중량%, 염화나트륨 0.3 내지 0.7중량%, 구연산염 0.7 내지 1.5중량%, 인산염 0.4 내지 1.0중량% 및 유기산 0.2 내지 0.6중량%를 포함하는 모짜렐라 치즈 대용품 조성물.A mozzarella cheese substitute composition comprising 0 to 28.0 wt%, sodium chloride 0.3 to 0.7 wt%, citrate 0.7 to 1.5 wt%, phosphate 0.4 to 1.0 wt% and organic acid 0.2 to 0.6 wt%. ⅰ) 제1항의 모짜렐라 치즈 대용품 조성물 중 물을 70 내지 80℃로 가열한 온수에 물을 제외한 나머지 원료를 가하고 품온을 60 내지 90℃로 유지시키면서 5 내지 10분간 50 내지 150rpm의 교반속도로 교반하는 공정; 및, ⅱ)전기 공정에서 수득한 혼합물을 일정한 형상의 형틀에 담아 냉각시켜 성형하는 공정을 포함하는 모짜렐라 치즈 대용품의 제조방법.Iii) adding the remaining raw materials except water to hot water heated to 70 to 80 ℃ in the mozzarella cheese substitute composition of claim 1 and stirring at a stirring speed of 50 to 150 rpm for 5 to 10 minutes while maintaining the product temperature at 60 to 90 ℃ fair; And ii) a step of cooling and molding the mixture obtained in the electrical process in a mold having a predetermined shape. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940016212A 1994-07-06 1994-07-06 Manufacturing Method of Mozzarella Cheese Substitute KR960003587A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940016212A KR960003587A (en) 1994-07-06 1994-07-06 Manufacturing Method of Mozzarella Cheese Substitute

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940016212A KR960003587A (en) 1994-07-06 1994-07-06 Manufacturing Method of Mozzarella Cheese Substitute

Publications (1)

Publication Number Publication Date
KR960003587A true KR960003587A (en) 1996-02-23

Family

ID=66689351

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940016212A KR960003587A (en) 1994-07-06 1994-07-06 Manufacturing Method of Mozzarella Cheese Substitute

Country Status (1)

Country Link
KR (1) KR960003587A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100725457B1 (en) * 2005-07-29 2007-06-11 이원태 Pizza
KR101320977B1 (en) * 2009-07-27 2013-10-23 타카이 토후 앤 소이 밀크 이큅먼트 컴퍼니 리미티드 Tofu coagulant and process for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100725457B1 (en) * 2005-07-29 2007-06-11 이원태 Pizza
KR101320977B1 (en) * 2009-07-27 2013-10-23 타카이 토후 앤 소이 밀크 이큅먼트 컴퍼니 리미티드 Tofu coagulant and process for producing the same

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