1293552 九、發明說明： 【發明所屬之技術領域】 本裔明係有關於一種芝士生產方法，尤其是指一 種於芝士〔cheese〕生產過程中利用加酸〔如：乳酸、 醋酸或可食用酸皆可〕取代傳統加入乳酸菌〔star七叶〕 之方式使其不僅於製作上更為快速，且不會令牛乳 中芳香成分消失掉，亦不會於芝士中產生異味，而使 得該芝士口味更為大眾化之芝士生產方法創新設計 者。 【先前技術】 按，芝士〔cheese〕是一種相當營養滋補的食品， 其不僅含有營養平衡的胺基酸組成分，且亦含有多種 具機能性胜〔Peptides〕對體内生理器官代謝特殊 作用是其他食物中少有的，尤其含高濃度有助益約吸 收的有機磷酸酪蛋白，面對小孩骨骼發育以及老年人 體内鈣流失皆有補充作用之好處存在。 其中，一般芝士〔Cheese〕之製造方式即如第二 圖所示，係分為下列各步驟·· 1·生乳原料：由乳牛或乳羊直接榨取生牛乳或生羊 乳，衛生檢驗合乎CNS國家標準者，不得含加工 過或加熱生乳或半乳或還原乳。 2·品質檢測··生菌數每CC不超過工〇 〇， 蛋白質含3.0%以上，比重1 0 3 0 ^^ 異味，加熱1 3 It及1分鐘不起沈澱物，有含加 過熱生乳成分則不適合製造起士或以凝乳酵素測試 1293552 不適時凝固者則判不及格。 3·殺菌：生乳殺菌溫度8 〇°C±3°C，1分鐘而得鮮乳。 4·凝乳反應：鮮乳加入乳酸菌〔starter〕2至5小時， 使微生物利用乳中乳糖轉化成乳酸，乳酸生成使鮮 乳酸化，之後再加入凝乳酵素，使其凝固為至適當 濃度。 田 5·切割：鮮乳凝固後進行切斷，以i立方公分大小切 割後靜置下’均勻加熱〔不授拌〕至7 8 ± 2 °C。 6·脫去乳清··酪蛋白縮成小塊後濾去乳清液。 7·擠壓成型··去乳清之乳塊移入鈔布袋内包好，上以 重物擠壓，外圍網狀圓柱支撐，擠壓4 8小時以上， 盡可能濾去乳清液。 8. 攪拌與調料及乳化：擠壓成型初製芝士必需加鹽進 行调未以乳化方式使蛋白質與脂肪互溶而得均句 Γ也=芝士 ’如此在貯藏中脂肪不會被分離出 來，…鬼<士先打散且加鹽〔〇 . 8±〇 · :寧檬納〔〇 7〇±〇.2%〕，磷酸鹽〔〇 5〇 料「·上1多磷酸〔〇.50±0 ·2%〕與香 枓〔香精〕及6 %填充物〔玉米粉〕，ι·〇 + 〇· 進行均句混合，加熱至7 0:c呈漿狀 ί言=授Γ行乳化作用，再加熱至8 0。。使 使：充物谁，用〔由W/〇tyPe轉成0/Wtype〕 使填充物進財和性作用，這時財急速上昇。 9. 擠壓熟成：剛乳化轉相芝士必需於3 t：再進行4 8 小時持_壓進行均質作用〔5 〇 〇克/平方公分〕 6 1293552 進行熟成作用，熟成内容有生化及物化相辅作用在 進行。結果可得風味極佳質地細緻產品。 10·包裒·取出熟成芝士包裝後冷凍〔一2 〇艺以下〕， 於冷束時間1 4天或更長，解;東後芝士即可食用。 然，上述芝士〔cheese〕之製造方式雖可達到製 造出供人們食用之芝士的預期功效，但於其實際操作 實施上卻發現，於第4步驟在鮮乳中加入乳酸菌 〔starter〕，利用微生物粉解乳糖，於溫度、時間上 之控制不易，易產生雜菌，且有些微生物會分解乳中 酪蛋白，使製造出之芝士產生苦味或因微生物代謝產 生異味’破壞該芝士應有之口味者。 【發明内容】 本發明係有關於一種芝士生產方法，其主要係於 芝士〔 cheese〕生產方法之第4步驟中，利用於牛乳 中直接加入酸令該牛乳酸化，以取代傳統於牛乳中加 入乳酸菌，使得其不僅可令芝士於製作上更為簡易快 速’且亦不會有破壞芝士應有之口味，而讓製作出之 芝士口味更為大眾化、更具有市場競爭力者。 【實施方式】 首先，請參閱第一圖所示，本發明之芝士〔 Cheese〕 的製作方法步驟係為·· 1 ·生乳原料：由乳牛或乳羊直接榨取生牛乳或生羊 乳，衛生檢驗合乎C N S國家標準者，不得含加工 過或加熱生乳或半乳或還原乳。 2·品質檢測：生菌數每CC不超過1 〇 0，〇 〇 〇個， 7 1293552 蛋白質含3·0%以上，比重1·030以上，益 異味，加熱1 3 1 °C及1分鐘不起沈殺物，有含力口 過熱生乳成分則不適合製造起士或以凝乳酵素測試 不適時凝固者則判不及格。 3·殺菌：生乳殺菌溫度8 0 ±3 °C，1分鐘而得鮮乳。 4·凝乳反應：鮮乳於室溫下加酸〔乳酸、醋酸、或可 食用酸皆可〕調至PH5 · 9±0 · 2，鮮乳加熱至3 5 °C± 1 °c，於1公克鮮乳中加入〇 · 〇 3 3毫克凝 乳酵素〔rennet〕攪拌均勻後靜置使凝固。 5·切割：鮮乳凝固後進行切斷，以1立方公分大小切 割後靜置下，不攪拌，均勻加熱至7 8±2 t。 6·脫去乳清：酪蛋白縮成小塊後濾去乳清液。 7·擠壓成型··去乳清之乳塊移入紗布袋内包好，上以 重物擠壓，外圍網狀圓柱支撐，擠壓4 8小時以上， 盡可能濾、去乳清液。 8·攪拌與調料及乳化··擠壓成型初製芝士必需加鹽進 行凋味，以乳化方式使蛋白質與脂肪互溶而得均勻 質地細緻芝士，如此在貯藏中脂肪不會被分離出 ，二結塊芝士先打散且加鹽〔〇 · 8 ±〇 · 2 %〕及 “豕鈉〔0 · 7 0±〇 · 2 %〕，磷酸鹽〔〇 · 5 0 土〇 · 2%〕，多磷酸〔〇 · 5 0±0 · 2%〕與香 料〇〔，精〕及6%填充物〔玉米粉〕，丄· 〇土〇 · ^ %氯化#5 ’進行均勻混合，加熱至7 Q呈裝狀 ^以高軸拌進行乳化仙，再加熱至8 〇口吏 南礼化轉相作用〔由水/油型態（W/Otype)轉 1293552 成油/水型態（〇/Wtype)〕使填充物進行水和性 作用，這時粘度急速上昇。 9. 擠壓熟成：剛乳化轉相芝士必需於3 °C再進行4 8 小時持續擠壓進行均質作用〔5 0 0克/平方公分〕 進行熟成作用，熟成内容有生化及物化相輔作用在 進行。結果可得風味極佳質地細敏產品。 10. 包裝：取出熟成芝士包裝後冷;東〔一2 0°C以下〕’ 於冷凍時間1 4天或更長，解凍後芝士即可食用。 藉由上述發明方法可知，本發明與習用相較之 下，由於本發明於第4步驟中利用直接於鮮乳内加 酸，使牛乳酸化降低酸驗值〔pH值〕，使其不僅於製 作上更為簡易、快速、方便，且亦不會破壞芝士應有 之口味，令該芝士更為大眾化，而提高其之產品競爭 力者。 綜上所述，本發明確能達到所預期之使用功效， 又其所揭露之具體構造，不僅未曾見諸於同類產品 中，亦未曾公開於申請前，誠已完全符合專利法之規 定與要求，爰依法提出發明專利之申請，懇請惠予審 查，並賜准專利，則實感德便。 9 1293552 【圖式簡單說明】 第一圖：本發明之製作流程圖 第二圖：習用之製作流程圖 【主要元件符號說明】 101293552 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a method for producing cheese, in particular to the use of an acid in a cheese production process such as lactic acid, acetic acid or an edible acid. Can replace the traditional addition of lactic acid bacteria [star seven leaves] in a way that makes it not only faster in production, but also does not make the aromatic ingredients in the milk disappear, and does not produce odor in the cheese, making the cheese taste more An innovative designer of popular cheese production methods. [Prior Art] According to cheese, cheese is a kind of food that is quite nutritious and nourishing. It not only contains a nutritionally balanced amino acid component, but also contains a variety of functional Peptides which have a special effect on the metabolism of physiological organs in the body. Among the other foods, especially the high concentration of organic phosphocasein, which is beneficial for absorption, has the added benefit of supplementing the bone development of children and calcium loss in the elderly. Among them, the general cheese (Cheese) is produced as shown in the second figure, and is divided into the following steps: 1. Raw milk raw materials: raw milk or raw goat milk is directly extracted from dairy cows or dairy sheep, and the hygiene inspection conforms to CNS countries. Standards must not contain processed or heated raw or semi-dairy or reduced milk. 2·Quality test··The number of bacteria does not exceed the workmanship per CC. The protein content is 3.0% or more, the specific gravity is 1 0 3 0 ^^ odor, the heating is 1 3 It and the 1 minute is not a precipitate, and there is a superheated raw milk component. It is not suitable for the manufacture of sergeants or for testing with condensate enzymes 1293552. If it is not suitable, it will fail. 3. Sterilization: The sterilization temperature of raw milk is 8 〇 °C ± 3 ° C, and fresh milk is obtained in 1 minute. 4. Curd reaction: The fresh milk is added to the lactic acid bacteria starter for 2 to 5 hours, and the microorganism is converted into lactic acid by the lactose in the milk, and the lactic acid is formed into fresh lactic acid, and then the rennet is added to coagulate to a proper concentration. Field 5·Cutting: Fresh milk is solidified and cut off. After cutting in i cubic centimeters, it is left to stand under the condition of 'uniform heating (no mixing) to 7 8 ± 2 °C. 6. Remove the whey · Casein into small pieces and filter off the whey. 7. Extrusion ·· The whey is transferred into the banknote bag and packed with heavy objects. The outer mesh is supported by the cylindrical column and squeezed for more than 48 hours. The whey is filtered as much as possible. 8. Stirring and seasoning and emulsification: the extruded cheese must be added with salt to adjust the protein and fat in an emulsified way. The average sentence is also = cheese 'so that in the storage fat will not be separated, ... ghost <Shi first breaks up and adds salt [〇. 8±〇·: Ning Meng Na [〇7〇±〇.2%], phosphate [〇5〇料··1 polyphosphoric acid [〇.50±0 · 2%] with citron [flavor] and 6% filler [corn flour], ι·〇+ 〇· mixed with the same sentence, heated to 70: c is slurried ί = Γ Γ Γ 乳化 乳化 乳化 , Heat to 80. To make: Fill the person, use [from W / 〇tyPe to 0 / Wtype] to make the filler into the financial and sexual role, then the rapid increase in wealth. 9. Extrusion ripening: just emulsified phase inversion The cheese must be in 3 t: another 4 8 hours to carry out the homogenization (5 g / cm ^ 2 ) 6 1293552 for the ripening effect, the biochemical and physicochemical effects of the ripening are carried out. The result is excellent flavor. Fine texture of the product. 10·Package·Remove the cooked cheese and freeze it after packaging (1 2 below), at a cold bundle time of 14 days or longer, solution; The cheese can be eaten afterwards. However, although the above-mentioned cheese is manufactured in a manner that can produce the expected effect of the cheese for human consumption, it is found in the actual operation that the lactic acid bacteria are added to the fresh milk in the fourth step. [starter], using microbial powder to dissolve lactose, it is difficult to control temperature and time, and it is easy to produce bacteria, and some microorganisms will decompose casein in milk, causing bitterness of the cheese produced or odor caused by microbial metabolism. The present invention relates to a cheese production method, which is mainly used in the fourth step of the cheese production method, which is used for directly adding acid to the cow to cause the cow to be lactated. Instead of adding lactic acid bacteria to the milk, it not only makes cheese more simple and quicker to make, but it also does not damage the taste of cheese. It makes the cheese taste more popular and more competitive. [Embodiment] First, referring to the first figure, the method for producing the cheese of the present invention The system is: · 1 · Raw milk raw materials: raw milk or raw goat milk is directly extracted from dairy cows or dairy sheep. The sanitary inspection conforms to CNS national standards, and must not contain processed or heated raw milk or semi-dairy or reduced milk. : The number of bacteria per CC does not exceed 1 〇 0, 〇〇〇, 7 1293552 Protein contains more than 3. 0%, specific gravity of more than 1·030, odor, heat 1 3 1 °C and 1 minute does not kill If there is a forcey mouth overheated raw milk, it is not suitable for the manufacture of a sergeant or a coagulant test. If it is coagulated, it will fail. 3. Sterilization: The sterilizing temperature of raw milk is 80 ± 3 °C, and fresh milk is obtained in 1 minute. 4. Curd reaction: fresh milk is added to the acid [lactic acid, acetic acid, or edible acid] at room temperature to pH 5 · 9 ± 0 · 2, fresh milk is heated to 35 ° C ± 1 °c, Add 1 gram of fresh milk to 〇· 〇 3 3 mg of rennet. Stir well and let stand to solidify. 5. Cutting: Fresh milk is solidified and cut off. After cutting at a size of 1 cubic centimeter, it is left to stand still. Without stirring, it is heated to 7 8 ± 2 t uniformly. 6. Remove the whey: The casein is shredded into small pieces and the whey is filtered off. 7. Extrusion ·· The whey is transferred into the gauze bag and squeezed with heavy objects. The outer mesh column is supported and squeezed for more than 48 hours. Filter and remove the whey as much as possible. 8. Stirring and seasoning and emulsification··Extrusion molding of the original cheese must be salted for the taste, emulsified to make the protein and fat mutually soluble to obtain a uniform texture of fine cheese, so that fat will not be separated during storage, two knots The cheese is first broken and salted (〇·8 ±〇· 2%) and “sodium sulphate [0 · 70 ± 〇 · 2 %], phosphate [〇 · 5 0 soil 〇 · 2%], polyphosphoric acid 〔〇· 5 0±0 · 2%〕 with spices 〇 [, fine] and 6% filler [corn flour], 丄 · 〇 〇 · ^ % chlorination # 5 ' evenly mixed, heated to 7 Q The shape is mixed with high-axis emulsification, and then heated to 8 〇口吏南礼化相相[from water/oil type (W/Otype) to 1293552 into oil/water type (〇/Wtype)] The filler is subjected to water and sexual action, and the viscosity rises rapidly. 9. Extrusion ripening: Just emulsified phase-shifted cheese must be continuously extruded at 3 °C for 48 hours for homogenization [500 g/cm 2 ] The ripening effect is carried out, and the biochemical and physicochemical functions are complemented by the ripening content. The result is a fine-sensitivity product with excellent flavor. After being cooked into cheese, it is cold after being packaged; East (below 120 ° C)] After freezing for 14 days or longer, the cheese can be eaten after thawing. According to the above invention, the present invention is compared with the conventional In the fourth step, the invention uses the acid directly added to the fresh milk to reduce the acid value (pH value) of the cow lactate, so that it is not only simpler, faster and more convenient to manufacture, but also does not damage the cheese. The taste makes the cheese more popular and enhances the competitiveness of its products. In summary, the present invention can achieve the intended use effect, and the specific structure disclosed therein has not only been seen in similar products. In the past, it has not been disclosed before the application, Cheng has fully complied with the requirements and requirements of the Patent Law, and has filed an application for invention patents in accordance with the law, so please review the application and grant the patent, and it is really sensible. 9 1293552 [Simplified illustration The first picture: the flow chart of the production process of the present invention, the second picture: the flow chart of the production process [the main component symbol description] 10