KR960013217A - Processed cheese containing allicin and preparation method thereof - Google Patents

Processed cheese containing allicin and preparation method thereof Download PDF

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Publication number
KR960013217A
KR960013217A KR1019940025958A KR19940025958A KR960013217A KR 960013217 A KR960013217 A KR 960013217A KR 1019940025958 A KR1019940025958 A KR 1019940025958A KR 19940025958 A KR19940025958 A KR 19940025958A KR 960013217 A KR960013217 A KR 960013217A
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KR
South Korea
Prior art keywords
allicin
processed cheese
extract
cheese
extracted
Prior art date
Application number
KR1019940025958A
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Korean (ko)
Inventor
서영석
황종현
Original Assignee
이영길
두산종합식품 주식회사
성우경
두산기술원연구조합
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Application filed by 이영길, 두산종합식품 주식회사, 성우경, 두산기술원연구조합 filed Critical 이영길
Priority to KR1019940025958A priority Critical patent/KR960013217A/en
Publication of KR960013217A publication Critical patent/KR960013217A/en

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  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 알리신을 함유하는 가공치즈 및 이러한 가공치즈의 제조 방법에 관한 것이다. 보다 상세히, 본 발명은 항암, 항균 효과를 가진 알리신 성분을 가공치즈에 함유시킴으로써, 치즈에 건강유지 및 건강증진 효과를 부여하는 알리신을 함유하는 가공치즈를 제공하는 것을 목적으로 하는 것이다. 알리신을 함유하는 가공치즈를 제조함에 있어서는 pH를 5.5 내지 7.5로 조정하고 온도는 15 내지 35℃ 상태에서 추출하는 것이 필요하다. 이렇게 추출한 알리신 액을 가공치즈 원료의 유화후 가공치즈용 슬러리를 냉각하면서 첨가한다. 또한 알리신을 첨가함에 있어서는, 종래 가공치즈를 제조하는 경우처럼 구연산을 첨가하는 단계는 생략한다. 알리신 추출액은 마늘, 양파, 파 등으로부터 추출한다. 본 발명의 방법에 따라 제조된 치즈는 알리신의 항균 효과로 인해 가공치즈의 표면에 세균이나 곰팡이의 번식을 방지함은 물론, 알리신의 항암효과로 인해 인체에 유해한 발암성의 라디칼을 흡수하는 기능이 있어 암세포의 발생을 예방하는 효능이 있다.The present invention relates to processed cheese containing allicin and a process for producing such processed cheese. More specifically, an object of the present invention is to provide a processed cheese containing allicin, which imparts anti-cancer and antibacterial effects to the processed cheese, thereby imparting health maintenance and health promotion effects to the cheese. In preparing the processed cheese containing allicin, it is necessary to adjust the pH to 5.5 to 7.5 and extract the temperature at 15 to 35 ° C. The allicin liquid thus extracted is added while cooling the slurry for processed cheese after emulsification of the processed cheese raw material. In addition, in adding allicin, the step of adding citric acid as in the case of manufacturing conventional processed cheese is omitted. Allicin extract is extracted from garlic, onion, leeks, and the like. The cheese produced according to the method of the present invention prevents the growth of bacteria or mold on the surface of the processed cheese due to the antibacterial effect of allicin, and also has the function of absorbing carcinogenic radicals harmful to the human body due to the anticancer effect of allicin. It is effective in preventing the development of cancer cells.

Description

알리신을 함유하는 가공치즈 및 그의 제조 방법Processed cheese containing allicin and preparation method thereof

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

Claims (8)

가공치즈에 있어서, 알리신 추출액을 함유함을 특징으로 하는 알리신을 함유하는 가공치즈.Processed cheese containing allicin, characterized in that it contains an allicin extract. 제1항에 있어서, 가공치즈 원료에 대해 알리신 추출액을 1 내지 8중량% 함유함을 특징으로 하는 알리신을 함유하는 가공치즈.2. The processed cheese containing allicin according to claim 1, wherein the processed cheese raw material contains 1 to 8% by weight of allicin extract. 제1 또는 2항에 있어서, 알리신 추출액은 마늘, 양파 또는 파로부터 추출함을 특징으로 하는 알리신을 함유하는 가공치즈.3. Processed cheese containing allicin according to claim 1 or 2, wherein the allicin extract is extracted from garlic, onion or green onions. 가공치즈를 제조함에 있어서, 알리신을 추출하여 가공치즈에 첨가함을 특징으로 하는 알리신을 함유하는 가공치즈의 제조 방법.A method for producing a processed cheese containing allicin, wherein in manufacturing the processed cheese, allicin is extracted and added to the processed cheese. 제4항에 있어서, 가공치즈 원료의 유화 후에 가공치즈용 슬러리를 냉각하면서 알리신 추출액을 첨가함을 특징으로 하는 알리신을 함유하는 가공치즈의 제조 방법.5. The process for producing processed cheese containing allicin according to claim 4, wherein an allicin extract is added while cooling the slurry for processed cheese after emulsification of the processed cheese raw material. 제4 또는 5항에 있어서, 알리신 추출액은 마늘, 양파 또는 파로부터 추출함을 특징으로 하는 알리신을 함유하는 가공치즈의 제조 방법.6. The process of claim 4 or 5, wherein the allicin extract is extracted from garlic, onion or green onion. 제4 또는 5항에 있어서, 가공치즈의 유화시에 구연산을 첨가하지 않은 상태에서 알리신 추출액을 첨가함으로써 가공치즈의 제조 및 유통중에 알리신 성분이 안정되게 유지되도록 하여, 알리신의 활성이 유지되도록함을 특징으로 하는 알리신을 함유하는 가공치즈의 제조 방법.6. The method according to claim 4 or 5, wherein allicin component is stably maintained during manufacture and distribution of the processed cheese by adding the allicin extract in the state of emulsifying the processed cheese without adding citric acid. The manufacturing method of the processed cheese containing allicin characterized by the above-mentioned. 알리신을 추출함에 있어서, 알리신의 추출시 pH를 5.5 내지 7.5로 조절하고, 온도를 20 내지 30℃로 유지하여 알리신을 안정되게 추출함을 특징으로 하는 알리신의 추출방법.In the extraction of allicin, the extraction method of allicin, characterized in that when the extraction of allicin to adjust the pH to 5.5 to 7.5, maintaining the temperature at 20 to 30 ℃ stably extract allicin. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940025958A 1994-10-11 1994-10-11 Processed cheese containing allicin and preparation method thereof KR960013217A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100948269B1 (en) * 2008-07-10 2010-03-18 김종심 Manufacturing Method and Product of Black Garlic Juice
KR101383973B1 (en) * 2013-01-28 2014-04-14 전북대학교산학협력단 Method for producing antifungal ripening cheese natural spread essential oil and antifungal ripening cheese produced thereby
KR20160018997A (en) 2014-08-08 2016-02-18 건국대학교 산학협력단 Method for preparing red ginseng cheese containing black garlic

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100948269B1 (en) * 2008-07-10 2010-03-18 김종심 Manufacturing Method and Product of Black Garlic Juice
KR101383973B1 (en) * 2013-01-28 2014-04-14 전북대학교산학협력단 Method for producing antifungal ripening cheese natural spread essential oil and antifungal ripening cheese produced thereby
KR20160018997A (en) 2014-08-08 2016-02-18 건국대학교 산학협력단 Method for preparing red ginseng cheese containing black garlic

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