KR960020705A - Cheese powder using lyophilization method and its preparation method - Google Patents

Cheese powder using lyophilization method and its preparation method Download PDF

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Publication number
KR960020705A
KR960020705A KR1019940034868A KR19940034868A KR960020705A KR 960020705 A KR960020705 A KR 960020705A KR 1019940034868 A KR1019940034868 A KR 1019940034868A KR 19940034868 A KR19940034868 A KR 19940034868A KR 960020705 A KR960020705 A KR 960020705A
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KR
South Korea
Prior art keywords
cheese powder
cheese
less
lyophilization
powder
Prior art date
Application number
KR1019940034868A
Other languages
Korean (ko)
Other versions
KR0131135B1 (en
Inventor
황종현
허석우
서영석
Original Assignee
이영길
두산종합식품 주식회사
성우경
두산기술원연구조합
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.)
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Publication date
Application filed by 이영길, 두산종합식품 주식회사, 성우경, 두산기술원연구조합 filed Critical 이영길
Priority to KR1019940034868A priority Critical patent/KR0131135B1/en
Publication of KR960020705A publication Critical patent/KR960020705A/en
Application granted granted Critical
Publication of KR0131135B1 publication Critical patent/KR0131135B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

본 발명은 동결건조법을 이용한 치즈 분말 및 이의 제조방법에 관한 것으로, 좀 더 상세하게는 치즈분말의 제조방법에 있어서, 체다치즈의 수분을 30% 이하로 유지시키고 1㎝ 이하로 절단 또는 분쇄시켜 치즈 조직을 1 내지 2㎜의 과립상으로 형성시킨 다음, 5㎝ 이하의 두께로 고루 펴서 영하 30℃ 이하에서 6시간 이내로 급속히 동결시킨 후 , 20 내지 40℃에서 4 내지 12시간동안 건조시켜 제조된 동결건조법을 이용한 치즈 분말 및 이의 제조방법에 관한 것이다.The present invention relates to a cheese powder using a freeze-drying method and a method of manufacturing the same, and more particularly, in the method of manufacturing a cheese powder, the cheese of the cheddar cheese is kept at 30% or less and cut or pulverized to 1 cm or less The tissue was formed into granules of 1 to 2 mm, then evenly spread to a thickness of 5 cm or less and rapidly frozen at 6 ° C. or below at 30 ° C. or lower, and then dried at 20 to 40 ° C. for 4 to 12 hours. It relates to a cheese powder using a drying method and a manufacturing method thereof.

Description

동결건조법을 이용한 치즈 분말 및 이의 제조방법Cheese powder using lyophilization method and its preparation method

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

Claims (5)

치즈분말의 제조방법에 있어서, 체다치즈의 수분을 30% 이하로 유지시키고 1㎝ 이하로 절단 또는 분쇄시켜 치즈 조직을 1 내지 2㎜의 과립상으로 형성시킨 다음, 5㎝ 이하의 두께로 고루펴서 영하 30℃ 이하에서 6시간 이내로 급속히 동결시킨후, 20 내지 40℃에서 4 내지 12시간동안 건조시키는 것을 특징으로 하는 동결건조법을 이용한 치즈 분말 의 제조방법.In the manufacturing method of cheese powder, the moisture of cheddar cheese is maintained at 30% or less, cut or pulverized to 1 cm or less to form cheese tissue into granules of 1 to 2 mm, and then evenly to a thickness of 5 cm or less. Method of producing a cheese powder using the lyophilization method characterized in that the rapid freezing within 6 hours below minus 30 ℃, followed by drying for 4 to 12 hours at 20 to 40 ℃. 제1항에 있어서, 상기 동결후 즉시 건조시키는 것을 특징으로 하는 동결건조법을 이용한 치즈 분말의 제조방법.The method of claim 1, wherein the method of producing a cheese powder using a freeze drying method, characterized in that the drying immediately after the freezing. 제1항에 있어서, 상기 치즈분말의 수분 함유량이 10~20%로 조절됨을 특징으로 하는 동결건조법을 이용한 치즈 분말의 제조방법.2. The method of claim 1, wherein the moisture content of the cheese powder is controlled to 10 to 20%. 제1항 내지 제3항중 어느 한 항의 방법으로 제조된 동결건조법을 이용한 치즈 분말.Cheese powder using a lyophilization method prepared by any one of claims 1 to 3. 제4항에 있어서, 상기 치즈분말이 10~20%로 수분을 함유하는 것을 특징으로 하는 동결건조법을 이용한 치즈분말.The cheese powder using the lyophilization method according to claim 4, wherein the cheese powder contains water at 10 to 20%. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940034868A 1994-12-17 1994-12-17 Powdered cheese of using freeze-drying and method therefor KR0131135B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940034868A KR0131135B1 (en) 1994-12-17 1994-12-17 Powdered cheese of using freeze-drying and method therefor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940034868A KR0131135B1 (en) 1994-12-17 1994-12-17 Powdered cheese of using freeze-drying and method therefor

Publications (2)

Publication Number Publication Date
KR960020705A true KR960020705A (en) 1996-07-18
KR0131135B1 KR0131135B1 (en) 1998-04-14

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940034868A KR0131135B1 (en) 1994-12-17 1994-12-17 Powdered cheese of using freeze-drying and method therefor

Country Status (1)

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KR (1) KR0131135B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR980000075A (en) * 1996-06-21 1998-03-30 데보라 엘. 갤빈 Method for producing granular natural cheese without block formation

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KR0131135B1 (en) 1998-04-14

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