200936053 九、發明說明： 【發明所屬之技術領域】 本發明是有關於一種乳酪及其製造方法，且特別是有 關於一種含有紅酒晶球的乳酪及其製造方法。 【先前技術】 目前在食品加工上的應用上，微膠囊技術一般可用來 作為掩蓋添加物所產生令人不快的味道、提高易吸濕成分 的貯存安定性或保護機能性成分不受胃酸破壞。微膠囊可 被用於添加至商品中，如飲料、嬰兒配方奶粉、烘焙食品、 口香糖與營養補充品等。 【發明内容】 因此本發明就是在提供一種紅酒晶球乳酪，用以增進 乳酪之風味。 根據本發明之實施例，提出一種紅酒晶球乳酪，包含 乳酪本體及被包覆於乳酪本體中之複數晶球微膠囊，其中 晶球微膠囊包含一外膜體及容納於外膜體中之一紅酒物 質，當晶球微膠囊破裂時，可釋放出紅酒物質。 紅酒晶球乳酪之製法包含以液中硬化包覆法（Orifice method)將紅酒物質包覆於食品級外膜體中，形成紅酒晶球 微膠囊，並將一原料乳進行凝乳作用；再將紅酒晶球微膠 囊加入凝乳中，形成含有紅酒晶球微膠囊之乳酪本體，使 紅酒晶球微膠囊被固定於乳酪本體中。 200936053 根據上述可知，本發明實施例之紅酒晶球乳酪係乳酪 中含有紅酒晶球微膠囊，可提供食用此乳酪時同時品嚐到 紅酒晶球微膠囊中之紅酒，由於乳酪會讓紅酒的口感更甜 美圓潤，而紅酒則是可以壓抑乳酪的腥羶味或黴臭味讓 乳酪嚐起來更美味，因此可提供相輔相成之效果提升 產品之風味。 【實施方式】 請參照第1圖，為本發明一實施例之紅酒晶球乳酪的 示意圖。紅酒晶球乳酪1〇〇包含一乳酪本體11〇及複數晶 球微膠囊120’被包覆於乳酪本體11〇中β其中，晶球微 膠囊包含一外膜體122及容納於外膜體122中之一紅酒物 質 124。 依照本發明之實施例，乳酪本體110係一奶類經凝乳 作用後塑形產生，依照使用之塑形模具不同，乳酪本體110 的形狀可為球體、柱狀體、片體、多角形體或不規則之幾 何形體。 依照本發明之實施例，晶球微膠囊120之外膜體122 可為一食品級或醫藥級之高分子，例如褐藻酸鈉、環狀糊 精、聚麩胺酸、幾丁聚醣或明膠。紅酒物質124可包含以 葡萄發酵製成的酒類。 請參照第2圖，其繪示依照本發明實施例的一種紅酒 晶球乳酪的製造方法流程圖。紅酒晶球乳酪之製造方法包 含兩部分，第一部分為形成一紅酒晶球微膠囊’第二部分 200936053 為製作乳酪本體，之後將紅酒晶球微膠囊加入乳酪本逋 中，以形成紅酒晶球乳酪。 如步驟210所示，形成一紅酒晶球微膠囊◊依照本發 明之實施例，係利用液中硬化包覆法，將紅酒物質作為核 芯材料，並將核芯材料表面用一成膜材料溶液予以包覆形 成微粒勝囊液滴。依照本發明之實施例，成膜材料溶液可 為一食品級或醫藥級之高分子溶液，通常為天然高分子材 料，具有有無毒、成膜性好的優點，例如褐藻酸鈉、環狀 糊精、聚麩胺酸、幾丁聚醣或明膠》紅酒物質可包含任何 以葡萄發酵製成的酒類》再將上述步驟所形成之微粒膠囊 液滴產物加到一硬化液（例如氣化鈣溶液）中使成膜材料 形成之外膜體硬化，經過過溏及清洗後即得到紅酒晶球微 膠囊。 再參照步驟220，形成一凝乳。首先將一原料乳進行 一預處理製程，包含均化程序及滅菌。均化程序係以均化 器將原料乳中的脂肪粒打碎成極微小粒子，殺議之方法可 包含低溫殺菌法（例如巴氏殺菌）或高溫殺菌法，用以殺 死原料乳中的有害菌。 接著進行凝乳程序，依照本發明之一實施例，可直接 添加凝乳酶於滅菌後的原料乳中，使原料乳中之酪蛋白凝 固。依照本發明之另一實施例，亦可以添加發酵菌種於滅 菌後的原料乳中，於原料乳中發酵使酪蛋白凝固沈澱。依 照本發明之實施例，選用之發酵菌種可包含中溫乳酪菌鱿 { Mesophilic Cheese Starter Cultures )、高 H % 路議紙 7 200936053 (Thermophilic Cheese Starter Cultures')、羅青白徽菌阮 (Rosell White Mold)、羅青紅菌 Wt ( Rosell Red Bacteria)、 羅素丙酸菌阮（及⑽e//尸ropbWc )、羅素藍黴菌阮 (Blue Mold)或上述菌種之任意組合。 原料乳中之酪蛋白凝固後，進行一乳清分離程序，將 酪蛋白與乳清蛋白分離，凝固之酪蛋白即形成柔軟的凝 乳。將凝乳置入模具中塑形並可加鹽調整風味及發酵程 度，此時將步驟210製成之紅酒晶球微膠囊加入凝乳中混 合均勻，形成一含有紅酒晶球微膠囊之乳酪本體。最後將 含有紅酒晶球微膠囊之乳酪本體進行熟成程序，讓乳酪在 溫度和濕度的配合下，產生風味並硬化，使該紅酒晶球微 膠囊被固定於乳酪本體中，形成本發明之紅酒晶球乳酪。 雖然本發明已以實施例揭露如上，然其並非用以限定 本發明’任何熟習此技藝者，在不脫離本發明之精神和範 圍内’當可作各種之更動與潤飾，因此本發明之保護範圍 當視後附之申請專利範圍所界定者為準》 【圖式簡單說明】 為讓本發明之上述和其他目的、特徵、優點與實施例 能更明顯易懂，所附圖式之詳細說明如下： 第1圖為本發明一實施例之紅酒晶球乳酪的示意圖。 第2圓係繪示依照本發明實施例的一種紅酒晶球乳酪 的製造方法流程圖。 200936053 【主要元件符號說明】 100 :紅酒晶球乳酪 110 : 120 :晶球微膠囊 122 ： 124 :紅酒物質 210 ： 220 :步驟 乳酪本體 外膜鱧 步驟BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese and a method of producing the same, and more particularly to a cheese containing a red wine crystal ball and a method of producing the same. [Prior Art] At present, in the application of food processing, the microcapsule technology can generally be used as a masking additive to produce an unpleasant taste, improve the storage stability of the moisture absorbing component, or protect the functional component from gastric acid damage. Microcapsules can be used to add to commodities such as beverages, infant formula, baked goods, chewing gum and nutritional supplements. SUMMARY OF THE INVENTION Accordingly, the present invention is directed to a red wine crystal ball to enhance the flavor of cheese. According to an embodiment of the present invention, a red wine crystal ball cheese comprising a cheese body and a plurality of crystal ball microcapsules coated in the cheese body, wherein the crystal ball microcapsule comprises an outer film body and is accommodated in the outer film body A red wine substance that releases red wine material when the crystal microcapsules rupture. The method for preparing the red wine crystal ball comprises coating the red wine material into the food-grade outer film body by an Orifice method to form a red wine crystal ball microcapsule, and condensing a raw material milk; The red wine crystal ball microcapsule is added into the curd to form a cheese body containing the red wine crystal ball microcapsule, so that the red wine crystal ball microcapsule is fixed in the cheese body. According to the above, the red wine crystal ball cheese in the embodiment of the present invention contains red wine crystal microcapsules, which can provide the red wine in the red crystal capsule microcapsules when the cheese is eaten, because the cheese will make the red wine taste more. Sweet and mellow, while red wine can suppress the astringency or mildew of the cheese to make the cheese taste more delicious, so it can provide complementary effects to enhance the flavor of the product. [Embodiment] Please refer to Fig. 1 for a schematic view of a red wine crystal ball cheese according to an embodiment of the present invention. The red wine crystal ball 1〇〇 comprises a cheese body 11〇 and a plurality of crystal ball microcapsules 120′ are coated in the cheese body 11〇, wherein the crystal ball microcapsule comprises an outer film body 122 and is accommodated in the outer film body 122. One of the red wine substances 124. According to an embodiment of the present invention, the cheese body 110 is shaped by a milk and is shaped by a curd. The shape of the cheese body 110 may be a sphere, a column, a sheet, a polygon or Irregular geometry. According to an embodiment of the present invention, the outer membrane body 122 of the crystal microcapsule 120 may be a food grade or pharmaceutical grade polymer such as sodium alginate, cyclodextrin, polyglutamic acid, chitosan or gelatin. . The red wine substance 124 may comprise a wine made by fermenting the grapes. Referring to FIG. 2, a flow chart of a method for manufacturing red wine crystal ball cheese according to an embodiment of the present invention is shown. The method for manufacturing red wine crystal ball cheese comprises two parts. The first part is to form a red wine crystal ball microcapsule. The second part 200936053 is to make a cheese body, and then the red wine crystal ball microcapsule is added into the cheese base to form a red wine crystal ball cheese. . As shown in step 210, a red wine crystal ball microcapsule is formed. According to an embodiment of the present invention, the red wine material is used as a core material by using a liquid hardening coating method, and a film forming material solution is used for the surface of the core material. It is coated to form a microparticle sac droplet. According to an embodiment of the present invention, the film forming material solution may be a food grade or pharmaceutical grade polymer solution, usually a natural polymer material, and has the advantages of non-toxicity and good film forming property, such as sodium alginate and a cyclic paste. Fine, polyglutamic acid, chitosan or gelatin" red wine material may comprise any wine produced by fermenting grapes" and then adding the microcapsule droplet product formed by the above steps to a hardening liquid (for example, a calcium carbonate solution) In the film forming material, the film body is hardened, and after being smashed and washed, the red wine crystal ball microcapsule is obtained. Referring again to step 220, a curd is formed. First, a raw milk is subjected to a pretreatment process including a homogenization process and sterilization. The homogenization process uses a homogenizer to break up the fat granules in the raw milk into very fine particles. The method of killing may include low temperature sterilization (for example, pasteurization) or high temperature sterilization to kill the raw milk. Harmful bacteria. Next, a curd procedure is carried out. According to an embodiment of the present invention, the chymosin can be directly added to the raw milk after sterilization to solidify the casein in the raw milk. According to another embodiment of the present invention, the fermenting bacteria may be added to the raw material milk after sterilization, and the casein is coagulated and precipitated by fermentation in the raw material milk. According to an embodiment of the present invention, the selected fermenting species may include Mesophilic Cheese Starter Cultures, Highly H% Road Paper 7 200936053 (Thermophilic Cheese Starter Cultures'), and Rosell White Mold), Rosell Red Bacteria, Russell Propionibacterium (and (10)e//ropewbc), Blue Mold or any combination of the above species. After the casein in the raw milk is solidified, a whey separation procedure is carried out to separate the casein from the whey protein, and the solidified casein forms a soft curd. The curd is placed in a mold to shape and can be added with salt to adjust the flavor and the degree of fermentation. At this time, the red wine crystal ball microcapsules prepared in step 210 are added to the curd and uniformly mixed to form a cheese body containing red wine crystal ball microcapsules. . Finally, the cheese body containing the red wine crystal microcapsules is subjected to a ripening process, and the cheese is flavored and hardened under the cooperation of temperature and humidity, so that the red wine crystal ball microcapsules are fixed in the cheese body to form the red wine crystal of the invention. Ball cheese. The present invention has been disclosed in the above embodiments, and is not intended to limit the invention. It is to be understood that the invention may be practiced without departing from the spirit and scope of the invention. The above and other objects, features, advantages and embodiments of the present invention will become more apparent from the scope of the appended claims. The following is a schematic view of a red wine crystal ball cheese according to an embodiment of the present invention. The second circle shows a flow chart of a method for manufacturing red wine crystal ball cheese according to an embodiment of the present invention. 200936053 [Key component symbol description] 100 : Red wine crystal ball 110 : 120 : Crystal ball microcapsule 122 : 124 : Red wine substance 210 : 220 : Steps Cheese body Outer film 鳢 Step