KR101134545B1 - Manufacturing method freeze-dried soft cheese - Google Patents

Abstract

The present invention relates to a lyophilized soft cheese and a method for manufacturing the same, and more specifically, about 50 to 70 parts by weight of natural cheese, about 7 to 10 parts by weight of milk cream, about 5 to 10 parts by weight of processed butter, about 5 cheese flavor It relates to a freeze-dried soft cheese containing a processed cheese mixture containing 6 to 6 parts by weight, about 5 to 10 parts by weight of rennetcase, about 1.5 to 3.5 parts by weight of an emulsifying stabilizer and about 10 to 20 parts by weight of purified water, and a method for producing the same. . According to the present invention, due to the soft texture is excellent and can be stored at room temperature due to lyophilization, the shelf life is long and the mass is low, there is an effect that is easy to transport. In addition, there is an effect that the original cheese flavor and nutritional ingredients are stored for a long time at room temperature without changing.

Freeze, dry, cheese, soft

Description

Manufacturing method of freeze-dried soft cheese {Manufacturing method freeze-dried soft cheese}

The present invention relates to cheese, and in particular, freeze-dried soft cheese that can be stored at room temperature while extending shelf life at the same time, and the soft texture can be maintained without changing the taste and nutritional ingredients of the original cheese and its manufacture It is about a method.

In general, cheese is a food product in which milk and goats, goats, buffalo and sheep are solidified with proteins and fats in the milk of animals. Cheese has about 1,500 kinds and is produced around the world. Near the branches. The cheese, which spread from Asia to Europe, went through the Greek and Roman periods to complete the recipe.

In addition, the production of cheese on an industrial scale began in 1851 when a man named Jesse Williams opened a small Cheddar plant in New York, USA.

In particular, the introduction of western food culture in Korea after the liberation, the imported cheese began to spread, and from 1975 to domestic production. In addition, the consumption of domestic cheese is rapidly increasing as the national income increases and the dietary lifestyle is gradually westernized.

In addition, the type and flavor of the cheese are determined by the breed of the animal, the feed, the fat content of the milk, the processing method and the maturation period according to the manufacturing stage, especially bacteria and mold occupy a large part.

On the other hand, processed cheese is cheese which is made by coagulating and fermenting milk or two or more of natural cheese, and is processed and heated with an emulsifier to dissolve uniformly.

The processed cheese was first marketed in Switzerland in 1911, but did not attract attention in Europe. Since its introduction in the United States in 1916, demand has increased and now accounts for more than 80% of cheese production today. The main ingredients are cheddar cheese, but goda, Swiss, rimburgers and brick camembert cheese are also used. Others include fruits, vegetables, meat, natural flavors or dried fruits, garlic, herbs and spices.

At this time, cheese foods containing skim milk powder, or cheese sprays that are juicy and spread well may be referred to as processed cheese. Initially used as a method for regenerating defective cheese, it is currently consumed a lot because it is heat-treated and has good shelf life.

On the other hand, the water of food is an essential ingredient for the physiological activity of all living organisms, a delivery medium of nutrients, a reaction medium that causes metabolism in the body, an active factor of enzymes and a substance that maintains the form of the organism by swelling in the cell.

Therefore, the presence of water is also essential for the reproduction and activity of pests or microorganisms that damage food. Among the constituents of living organisms, the highest amount of moisture is contained, and the moisture content of food is primarily determined. Fruits and vegetables contain about 80 to 90% of moisture, and meats contain about 50 to 80% of fresh food, so it is easy to decay fresh foods, but cereals, beans, and nuts have low moisture content of about 10 to 20%. This is relatively high.

Conventional common cheeses have a content of at least about 50% of their own moisture. That is, as described above, the higher the content of moisture in the food, the more easily decay deterioration will occur.

Therefore, since the conventional cheese has its own moisture content of about 50% or more, it is very likely that it can decay in an earlier time. In particular, the room temperature should be refrigerated at about 5 to 10 ℃ because of the rapid growth of rot bacteria and bacteria.

When the conventional cheese is stored in the refrigerator as described above, the shelf life is only about three months.

That is, the conventional cheese has to be stored in a separate refrigeration storage device, there is a problem that the cost of purchasing, installing and maintaining the refrigeration device is inevitably huge.

In addition, there is a problem in that enormous costs are used as in the distribution process, because a moving means having a separate refrigeration device is used.

In addition, even in the sale of such a conventional cheese can only be sold at the sales stand equipped with the refrigeration facilities, there is a problem that can not be called to the consumer's desire to buy a limited number of places exposed to the consumer.

In addition, in order to extend the shelf life of conventional cheeses, the cheeses are kept frozen. In the case of frozen storage of cheeses, the storage and storage costs are higher than the refrigerated storages because they must be stored in a separate freezer. can do.

And when drying the conventional cheese to lower the water content to about 10% or less, such as grains and nuts, there is a disadvantage that the strength is hard and crumbly broken.

An object of the present invention devised to solve the above problems, the soft freeze-dried soft cheese and its manufacturing method which can be easily transported due to its excellent texture and storage at room temperature, long shelf life and low mass. To provide.

In addition, an additional problem of the present invention is to provide a freeze-dried soft cheese and a method for manufacturing the same that can be stored for a long time at room temperature without changing the taste and nutritional components of the original cheese.

The present invention devised to achieve the above object is about 50 to 70 parts by weight of natural cheese, about 7 to 10 parts by weight of milk cream, about 5 to 10 parts by weight of processed butter, about 5 to 6 parts by weight of cheese flavor, rennetcaine About 5 to 10 parts by weight, about 1.5 to 3.5 parts by weight of an emulsifier, and about 10 to 20 parts by weight of purified water.

Sweet potato, ginseng, red ginseng, strawberry, ham, sausage, walnut, pine nut, red pepper, apple, kimchi, horseradish, chlorella, mango, melon, miso, cheonggukjang, red pepper paste, garlic, squid ink And about 10 to 20 parts by weight of an additive of any one or more of black sesame, pumpkin, spinach, mugwort, green tea, parsley, peanut, onion, oligosaccharide, calcium, collagen, shrimp, chocolate, rice, red beans, curry, and paprika It features.

Mixing the natural cheese, milk cream, processed butter, cheese flavor, rennet casein, emulsifying stabilizer and purified water to obtain a processed cheese mixture, stirring the processed cheese mixture at a temperature of about 50 to 80 ℃ about 110 to 150 rpm Stirring at a speed for about 15-20 minutes, naturally cooling the stirred processed cheese mixture to a temperature of about 0-2 [deg.] C. and the naturally cooled processed cheese mixture at about 38-42 [deg.] C. Lyophilization by pressurization for 26 hours.

The processed cheese mixture is about 50 to 70 parts by weight of natural cheese, about 7 to 10 parts by weight of milk cream, about 5 to 10 parts by weight of processed butter, about 5 to 6 parts by weight of cheese flavor, about 5 to 10 parts by weight of rennetcase, Emulsifying stabilizer includes about 1.5 to 3.5 parts by weight and purified water of about 10 to 20 parts by weight.

Sweet potato, ginseng, red ginseng, strawberry, ham, sausage, walnut, pine nut, red pepper, apple, kimchi, wasabi, chlorella, mango, melon, miso, cheonggukjang, red pepper paste, garlic, squid ink, black sesame, Pumpkin, spinach, mugwort, green tea, parsley, peanuts, onions, oligosaccharides, calcium, collagen, shrimp, chocolate, rice, red beans, curry and paprika further characterized in that it further comprises the step of mixing the additives.

The additive is about 10 to 20 parts by weight based on 100 parts by weight of the processed cheese mixture.

The additive is characterized in that any one of a solid, powder, liquid and paste form.

And inserting the naturally cooled processed cheese mixture into a mold, and cutting the natural cheese into a predetermined size.

After freeze-drying the processed cheese mixture is characterized in that it further comprises the step of drying to a temperature of about 40 to 60 ℃.

The present invention is excellent in texture due to soft and can be stored at room temperature due to lyophilization, long shelf life and low mass has an effect of easy transportation.

In addition, the present invention has the effect of being stored for a long time at room temperature without changing the taste and nutritional components of the original cheese.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the freeze-dried soft cheese and the manufacturing method according to the present invention.

1 is a flow chart showing a method for manufacturing lyophilized soft cheese according to an embodiment of the present invention. Referring to Figure 1, the method for producing a lyophilized soft cheese according to a preferred embodiment of the present invention is about 50 to 70 parts by weight of natural cheese, about 7 to 10 parts by weight of milk cream, about 5 to 10 parts by weight of processed butter And, about 5 to 6 parts by weight of cheese flavor, about 5 to 10 parts by weight of rennet case, and about 1.5 to 3.5 parts by weight of emulsifying stabilizer and about 10 to 20 parts by weight of purified water to obtain a processed cheese mixture (step S100). .

Here, the natural cheese refers to a general cheese that has not been processed as mature cheese that has finished fermentation.

The milk cream is milk fat separated from crude milk or milk. The yu cream is added for a smooth and rich taste while being savory.

The processed butter is a butter that is stirred and pressed by separating milk fat from crude oil, mixing an emulsifier, seasonings, flavors, pigments and preservatives. The processed butter is composed of about 50% or more milk fat, further enrich the butter's unique flavor and aroma.

Rennet Casein is a food additive for increasing the adhesiveness and viscosity of foods, enhancing the emulsion stability, and improving the physical properties and feel of foods. Mainly used as thickener in food. At this time, when the rennet casein is less than about 5 parts by weight when the freeze-dried processed cheese mixture, the strength is stronger, there is a disadvantage that exceeds about 10 parts by weight and the physical properties are resigned.

The emulsifier stabilizer (emulsion stabilizer) is to help the uniform emulsification of milk fat, and to control the overrun (air content) to create a resilient tissue and has a property to melt well in the mouth. In addition, food does not melt well, it has the characteristics of improving the shape retention and good preservation.

If the emulsifying stabilizer is less than about 1.5 parts by weight, the freeze-dried processed cheese mixture has a disadvantage in that its strength becomes stronger, in excess of about 3.5 parts by weight, and has a disadvantage in that physical properties are subsided.

The purified water is water having a higher purity than tap water in which tap water is removed from various ions and organic substances by chemical and physical methods.

On the other hand, based on 100 parts by weight of the processed cheese mixture sweet potato, ginseng, red ginseng, strawberry, ham, sausage, walnut, pine nut, pepper, apple, kimchi, wasabi, chlorella, mango, melon, miso, cheonggukjang, red pepper paste, garlic, About 10 to 20 parts by weight of an additive of any one or more of squid ink, black sesame, pumpkin, spinach, mugwort, green tea, parsley, peanut, onion, oligosaccharide, calcium, collagen, shrimp, chocolate, rice, red beans, curry, and paprika It may include (step 120).

At this time, the additive is preferably any one of a solid, powder, liquid and paste.

Then, the processed cheese mixture is stirred for about 15 to 20 minutes at a stirring speed of about 110 to 150 rpm in a predetermined stirrer while being heat treated at a temperature of about 50 to 80 ℃ (step 200).

At this time, the stirred processed cheese mixture is in the form of a gel (gel), the stirred processed cheese mixture is naturally cooled in the refrigerating device set to a temperature of 0 to 2 ℃ (step S300). This natural cooling is carried out for the chemical stability of the processed cheese mixture in gel form.

On the other hand, the naturally cooled processed cheese mixture is inserted into a mold, and cut into a predetermined size (step S320). The naturally cooled processed cheese mixture is easy to cut because it remains soft.

Herein, the cutting of the acid-cooled soft processed cheese mixture is performed after the natural cooling by pouring the processed cheese mixture in a gel form into a predetermined mold due to the high temperature at the time of stirring, or optionally cutting the processed cheese in the gel form. The mixture may be poured into a mold in the form of a finished product and subjected to a freeze-drying process described later without natural cooling and then cutting.

Then, the naturally cooled processed cheese mixture is lyophilized by sublimation at about 38 to 42 ° C. for about 22 to 26 hours to obtain lyophilized soft cheese (step S400).

Freeze-drying is a method of freezing an aqueous solution or a material containing a large amount of water and then decompressing the ice by depressurizing to remove moisture to obtain a dried product.

The soft cheese is useful as a method of drying a material vulnerable to heat because lyophilization is performed at a low temperature. In the food industry, the drying of meat, fish, vegetables and juices, etc., during the manufacture of instant foods, such as beef, shrimp and vegetables, or drying dried products such as soup ingredients and juices. When dried by the method, the fragrance and taste remain, and the instant food of the state close to a natural product excellent in plurality can be obtained.

Therefore, when the processed cheese mixture is lyophilized, the water content becomes about 1% as shown in FIG. 2 while maintaining the soft texture, and thus storage at room temperature is possible. That is, since the moisture content is low, the shelf life of about 3 times or more can be maintained compared to the shelf life of the conventional cheese.

In addition, since the moisture content is about 1% or less, the volume is unchanged and only the weight is light, so there is an advantage in distribution.

In addition, since it can be stored at room temperature, it can be placed at any place regardless of the place at the time of sale, so it can be easily seen by consumers, thereby increasing the sales growth rate.

On the other hand, the processed cheese mixture may be dried to a temperature of about 40 to 60 ℃ after lyophilization (step S420). The soft cheese obtained by the lyophilization may be further dried by using indirect heat of about 40 to 60 ° C. while transferring the soft cheese through a predetermined drying tube. This may be selectively performed if the moisture content after the freeze-drying is not exceeding about 1% by measuring the moisture content.

In the above, the present invention has been described based on the preferred embodiments, but the technical idea of the present invention is not limited thereto, and modifications or changes can be made within the scope of the claims. It will be apparent to those skilled in the art, and such modifications and variations will belong to the appended claims.

The following drawings, which are attached in this specification, illustrate the preferred embodiments of the present invention, and together with the detailed description thereof, serve to further understand the technical spirit of the present invention, and therefore, the present invention is limited only to the matters described in the drawings. It should not be interpreted.

1 is a flow chart showing a manufacturing method of lyophilized soft cheese according to an embodiment of the present invention,

2 is a test report showing the moisture content of the freeze-dried soft cheese in the method of manufacturing the freeze-dried soft cheese according to the embodiment of the present invention.

Claims (9)

delete delete a) 50 to 70 parts by weight of natural cheese, 7 to 10 parts by weight of milk cream, 5 to 10 parts by weight of processed butter, 5 to 6 parts by weight of cheese flavor, 5 to 10 parts by weight of lennetcaine, 1.5 to 3.5 parts by weight of emulsifying stabilizer and Mixing 10 to 20 parts by weight of purified water to obtain a processed cheese mixture; b) stirring the processed cheese mixture for 15 to 20 minutes at a stirring speed of 110 to 150 rpm at a temperature of 50 to 80 ℃; c) naturally cooling the stirred processed cheese mixture to a temperature of 0-2 [deg.] C .; And d) lyophilizing the naturally cooled processed cheese mixture at -38 ° C to 42 ° C for 22 to 26 hours and freeze drying. delete The method of claim 3, wherein in step a), Sweet potato, ginseng, red ginseng, strawberry, ham, sausage, walnut, pine nut, red pepper, apple, kimchi, wasabi, chlorella, mango, melon, miso, chungkukjang, red pepper paste, garlic, squid ink, black sesame, Freeze further comprising the step of further mixing any one or more of the pumpkin, spinach, mugwort, green tea, parsley, peanuts, onions, oligosaccharides, calcium, collagen, shrimp, chocolate, rice, red beans, curry and paprika Method for producing dried soft cheese. The method of claim 5, The additive is a method for producing lyophilized soft cheese, characterized in that 10 to 20 parts by weight with respect to 100 parts by weight of the processed cheese mixture. The method of claim 6, The additive is a method for producing a freeze-dried soft cheese, characterized in that any one of solid, powder, liquid and paste. The method of claim 3, wherein in step c), And inserting the naturally cooled processed cheese mixture into a mold and cutting it into a predetermined size. The method of claim 3, wherein in step d), Freeze-dried soft cheese manufacturing method further comprises the step of drying the processed cheese mixture to a temperature of 40 to 60 ℃ after lyophilization.

Images