KR101235229B1 - The manufacture method of cheese to include functional property - Google Patents

Abstract

The present invention relates to a functional cheese and a method for manufacturing the same, and more particularly, by adding a nutrient of a functional factor excellent in the effects of preventing and improving various diseases and improving anti-aging, while increasing the intrinsic ingredients and efficacy of the cheese. As for the cheese which strengthened the food function and the manufacturing method,
The present invention is a method of producing a cheese containing a functional factor with the prevention of geriatric disease and antioxidant function, purified water, palm oil, fresh cream, refined salt, citric acid, dextrin, whey powder, carrageenan and guar gum and functional nutrients DHA Dose setting step of measuring the EPA and squalene and the liquid fruit juice as a functional ingredient and setting the input amount; A first mixing step of adding the first dimension material to the first mixing tank and mixing casein while stirring with a first stirrer; A conveying step of melting and adding natural cheese to the first mixed liquid mixture and transferring it to the second mixing tank for the second mixing; A functional nutrient input step of inputting liquid functional nutrients DHA, EPA and squalene while stirring the mixed liquid transferred to the secondary mixing tank with a secondary stirrer; An emulsifying step of adding a liquid functional nutrient in a secondary mixing tank, adding an emulsifier and a liquid fruit juice as a functional raw material, and emulsifying the mixed liquid to solidify it; A secondary mixing step of operating a secondary mixing vacuum pump to operate the vacuum pump to remove air inherent in the mixed raw material and increase the density of the particles; A post mixing step of mixing the solid cheese for homogenization of the particles after the vacuum pump is operated; And a maturation step of aging a post-mixed solid cheese.
According to the present invention, functional factors such as DHA, EPA, and squalene are added to increase and decrease the intrinsic ingredients and efficacy of the cheese, and at the same time, produce a cheese having excellent effects of preventing and improving various adult diseases and anti-aging.

Description

The manufacture method of cheese to include functional properties with the prevention of adult diseases and antioxidant function

The present invention relates to a method for manufacturing cheese comprising a functional factor having an anti-oxidant function and preventing an adult disease, and more particularly, has excellent effects of preventing and improving various adult diseases, and increasing the intrinsic ingredients and efficacy of cheese. The present invention relates to a method for producing cheese with enhanced food nutrition and food function by adding nutrients of functional factors.

Cheese is a product formed by pulverizing and melting one or more kinds of natural cheese, and emulsifying with heating and stirring. Natural cheese sterilizes fresh raw milk, adds lactic acid bacterium spawn to produce lactic acid, adds rennet and solidifies casein to make curd, and removes whey from the curd and presses it with a cheese press. Later, it is made by hanging paraffin around in salt water and aged at 10 ~ 13 ℃ for a certain number of days. During this period, unique taste and smell appear due to the enzymatic action of lactic acid bacteria or mold. In this way, cheese is a food that can enjoy a rich flavor. If you have a well-aged cheese, you can taste several flavors at once. Salty, bitter, sour, sweet, umami, and moldy cheeses can be tasted as tangy. The reason why cheese is loved by many people is not only taste but also rich nutrition. Cheese is about 10 times the amount of milk is concentrated, nutrients such as protein, fat, minerals, vitamins, etc. necessary for humans are easily dissolved in a form that is easy to digest and absorbed, high in nutritional value for the body.

At present, a lot of developments are made on functional cheeses that add healthy nutritional factors to the components of the cheese. These nutrients include DHA, EPA and squalene, which are a type of omega-3 fatty acid. In addition, fruit juices, etc., which can enhance the taste and nutrition of the product, may be contained as nutritional factors.

Omega-3 fatty acids are distributed in the nerve cell membrane and retina. Omega-3 fatty acids act as messengers that deliver stimuli in cell membranes. DHA (Docosahexaenoic acid) and EPA (Eicosapentaenoic acid), two types of omega-3 fatty acids, are known to be found in blue fish and soybeans. DHA is also high in breast milk. EPA or DHA lowers low-density lipoprotein cholesterol (LDL-C), known as atherosclerosis, and increases the level of high-density lipoprotein cholesterol (HDL-C), an atherosclerosis prevention factor. In addition, it has been known to form platelets instead of arachidonic acid to inhibit the aggregation reaction of platelets, thereby preventing the formation of blood clots. In particular, DHA is an important component of the brain cell membrane, since more than 50% of the brain's DHA content is already formed in the prenatal period before birth, and the rest is supplied after birth, it can be said that the supply of DHA to the human body is important.

Squalene is the unsaturated hydrocarbon found in deep sea shark liver oil. It is widely present in eukaryotes such as animals, plants and yeast. Squalene is an important intermediate that is metabolized to steroids. Squalene prevents aging and antioxidants. It also acts to purify, detoxify and sterilize.

Looking at the prior art for the development of functional cheese added with such functional nutrients, Patent No. 10-1995-0016981 relates to a manufacturing method of a food having a functional function of mozzarella cheese, a combination tank that can directly inject steam It is characterized in that the oil-in-water emulsion is obtained by mixing and stirring the edible oil, water and emulsion in the foodstuff having the functionality of mozzarella cheese, characterized in that the milk protein is added thereto and stirred for a certain time to make it viscous. The preparation method is presented.

Patent No. 10-2008-0124163 relates to processed cheese containing omega-3 fatty acid and a manufacturing method thereof, and processed cheese containing omega-3 fatty acid produced from marine microorganisms and omega-3 fatty acid produced from marine microorganisms It proposes a process for preparing processed cheese containing omega-3 fatty acid comprising the step of adding.

While the above techniques merely suggest a technique for cheese processing or cheese with a functional ingredient added thereto, it does not fall short of the development of a functional cheese containing various ingredients.

In addition, the current state of the art does not reach the development of functional cheese having an excellent effect on the prevention and improvement of various adult diseases such as hyperlipidemia, hypertension, cardiovascular diseases, which are also a social problem.

The present invention has been made to solve the above problems, while increasing the intrinsic ingredients and efficacy of the cheese and at the same time functional cheese with the addition of nutrients of functional factors excellent in the prevention and improvement of various adult diseases, anti-aging effect and its manufacture The purpose is to provide a method.

In addition, it is intended to provide a cheese and a method of manufacturing the same containing a variety of fruit juice to maximize the antioxidant function of the functional factor, and a functional factor with a taste and nutrition that anyone can easily find a healthy diet.

In order to achieve the above object, the present invention, in the method of producing a cheese containing a functional factor with the prevention of adult disease and antioxidant function, purified water, palm oil, fresh cream, refined salt, citric acid, dextrin, whey powder, carrageenan And an input amount setting step of measuring guar gum and functional nutrients DHA, EPA and squalene and liquid fruit juice as functional ingredients and setting the input amount; A first mixing step of adding the first dimension material to the first mixing tank and mixing casein while stirring with a first stirrer; A conveying step of melting and adding natural cheese to the first mixed liquid mixture and transferring it to the second mixing tank for the second mixing; A functional nutrient input step of inputting liquid functional nutrients DHA, EPA and squalene while stirring the mixed liquid transferred to the secondary mixing tank with a secondary stirrer; An emulsifying step of adding a liquid functional nutrient in a secondary mixing tank, adding an emulsifier and a liquid fruit juice as a functional raw material, and emulsifying the mixed liquid to solidify it; A secondary mixing step of operating a secondary mixing vacuum pump to operate the vacuum pump to remove air inherent in the mixed raw material and increase the density of the particles; A post mixing step of mixing the solid cheese for homogenization of the particles after the vacuum pump is operated; And a maturation step of aging a post-mixed solid cheese.

In the present invention, in the aging step, the solid cheese after the post-mixing step to a certain weight and molding to a certain shape, a freezing step of freezing the solid cheese molded in a predetermined shape, and refrigerated the frozen solid cheese Aging may be composed of the aging step. Solid cheese herein refers to a fluid solid, that is, cheese in the form of dough such as flour. In order to produce functional cheeses in various forms, various types of molding steps are added, and the solidified cheeses are frozen to pasteurize the particles and refrigerated to pasteurize the pasteurized cheeses.

In the first mixing step in the present invention, the liquid raw material is introduced into the mixing tank and stirred with the primary stirrer installed in the primary mixing tank, and the raw material in the form of powder is recycled by forming an inlet in the line by forming a line to be recycled with the primary mixing tank. After mixing the raw material in the form of powder to the mixed solution to be added to the primary mixing tank may be stirred. The liquid raw material is directly added to the mixing tank, and the particles in the form of powder are not directly added to the mixing tank, because when the powder is directly added together with the liquid raw material, the powder particles may aggregate and may not be easily stirred. Since it contains air, the density can be a problem. Therefore, in the present invention, the liquid raw material is directly added to the mixing tank, and the powder raw material such as dextrin and whey powder in powder form forms a recycling line connected to the mixing tank, and is introduced through the recycling line to be introduced into the mixing tank.

In the present invention, the functional nutrient input step, by heating while supplying steam to the secondary mixing tank, it can be injected by injecting a certain amount of functional nutrients with the steam. The supply of steam is for allowing the mixed solution to be stirred while heated to a constant temperature. Therefore, in this baloon, since steam is supplied into the mixing tank, a certain amount of functional nutrients are injected along with the steam. In addition, since it is injected into the steam, a certain amount of functional nutrients can be evenly distributed in the mixed liquid.

In the present invention, the emulsifying step may be injected by spraying a certain amount of the emulsifier and the liquid juice with steam. Emulsification step is also one of the mixing step, it can be to be injected with steam in the step of adding the emulsifier. In addition, by spraying with the steam, the emulsifier and the liquid juice can be evenly distributed in the mixed solution.

In the present invention, the secondary stirrer is composed of an inner stirrer and an outer stirrer, and the inner stirrer and the outer stirrer may be stirred while rotating in opposite directions. When stirring with one stirrer, even distribution of particles may not be achieved by rotating only in a constant direction, so that the stirrer is installed at the outside and inside to stir the mixed liquid. It is also possible to vary the rotational speed of the outer and inner stirrers.

According to the present invention, functional factors such as DHA, EPA, and squalene are added to increase and decrease the intrinsic ingredients and efficacy of the cheese, and at the same time, produce a cheese having excellent effects of preventing and improving various adult diseases and anti-aging.

In addition, by containing a variety of fruit juice to maximize the antioxidant function of the functional factor, it is possible to produce a cheese with delicious nutrition that anyone can easily find a healthy diet.

In addition, by directly producing domestic cheese with anti-oxidant function and antioxidant function can have a substitution effect of imported cheese.

1 is a process diagram of a first embodiment according to the present invention;
2 is a process diagram of a second embodiment according to the present invention;

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the same is by way of illustration and example only and is not to be taken by way of limitation, the scope of the present invention being limited only by the terms of the appended claims.

1 is a process chart of a first embodiment according to the present invention, a functional cheese manufacturing method of the first embodiment according to the present invention will be described in detail with reference to FIG. First, the raw material to be input is measured and the input amount is set (S1). Raw materials to be input are one-dimensional raw materials, functional nutrients and functional raw materials. One-dimensional materials include purified water, palm oil, fresh cream, refined salt, citric acid, dextrin, whey powder, carrageenan and guar gum, and emulsifiers for emulsifying the mixed solution. Functional nutrients include DHA, EPA, and squalene, a type of omega-3 fatty acid. Functional ingredients include liquid juice, onion juice and apple juice.

When the input amount of each raw material to be added is set, firstly, the primary raw material is added to the first mixing tank (S2). The raw material directly added to the first mixing tank is a liquid raw material, and the raw material in powder form forms a separate line to be recycled with the mixing tank, and forms an injection hole in powder form in the line, thereby recycling the raw material in powder form through the injection hole. It is injected through. The mixed liquid of the primary raw material is continuously circulated in the recycling line. Therefore, by inputting an appropriate amount of powder in the form of a circulating mixed solution to prevent the phenomenon of powder agglomeration with each other.

The primary raw material is mixed (S31) by the primary stirrer when introduced into the mixing tank. Stirring time in the mixing tank is about 5 minutes to 10 minutes to mix the primary raw material, casein is not directly added to the other raw materials, it is added separately in the mixing step (S32). When the mixed solution is mixed for the above time, it is transferred.

In the transfer step (S41) the natural cheese is supplied through a transfer line. Natural cheese is melted and then injected (S42).

The mixed solution of natural cheese is transferred to a secondary mixing tank. The mixed liquid transferred to the secondary mixing tank is subjected to secondary mixing (S51). The temperature of the mixed liquid transferred to the secondary mixing tank is transferred to approximately 40 ~ 50 ℃. The secondary mixing tank is also mixed using a stirrer. Secondary stirrer is installed on the outside and inside, because if the mixture is continuously rotated only in a certain direction may not be even distribution of particles, the inner and outer stirrer can be rotated in the opposite direction by installing the inner and outer stirrer Make sure In the process of mixing in the secondary mixing tank liquid functional nutrients are added (S52). Liquid functional nutrients are DHA, EPA and squalene, as mentioned above. The amount added is about 0.1% of the total weight of DHA and EPA, and about 0.05% of squalene. The mixed solution of the mixing bath is mixed while being heated, and the heating temperature is controlled by spraying steam to heat the mixed solution. Heating temperature maintained in the mixing tank is 60 ~ 70 ℃. In addition, since the steam is injected, the liquid functional nutrient is injected with the steam is injected. Since it is injected and injected with steam, it has the advantage that it is evenly distributed and mixed in the mixed liquid. The temperature of the injected steam is about 70 ~ 80 ℃. After the functional nutrients are added, the emulsifier and functional raw materials are added (S53). Functional raw materials are liquid juice as mentioned above, onion juice and apple juice is added. Onion juice is about 3% of the total weight and apple juice is about 7% of the total weight. Functional ingredients, like liquid nutrients, are also sprayed with steam. Since the functional raw material and the emulsifier is added together with the steam, the added emulsifier and the liquid juice can be evenly distributed in the mixed solution. An emulsifier is added and solidification of the particles proceeds due to continuous mixing and maintenance of a constant temperature. Solidification proceeds to form a solid cheese. Solid cheese refers to a state in which a fluid is solid, that is, in a form in which flour is kneaded.

In the state where the solid cheese is formed, the vacuum pump is operated (S6). The reason for operating the vacuum pump is to remove reactive gases such as air remaining in the solid cheese and to increase the density of the tissue. In the vacuum all air particles are swept away, so that the solid cheese tissue is turned into a denser tissue.

Solid cheese is densified by operating the vacuum pump is subjected to post mixing (S7). Post-mixing is carried out to further organize the solid cheese, ie to improve stretching. Post-mixing allows the cheese to become more organized and stretch longer.

The processed cheese after post mixing is shipped through a aging step S8. Aging is carried out at low temperature with a temperature of 0 ~ 6 ℃ in the refrigerating chamber, the maturation time is aged about 70 ~ 80 hours.

2 is a diagram of a second embodiment. The second embodiment further refines the aging step after the post mixing step. In the aging step of the second embodiment, the molding step of setting the cheese solid content to a certain weight and molding to a certain shape, the freezing step of freezing the solid cheese molded in a predetermined shape, and the aging of the frozen solid cheese refrigerated aging Steps are further included. The weight is set constant, and after freezing after forming the desired shape (MOLDING). The freezing temperature is maintained at about 10-20 hours by freezing the solid cheese of the temperature of about 10 ~ 20 ℃. To keep the frozen state to sterilize the cheese. In addition, the low temperature aging, low temperature aging temperature is about 0 ~ 6 ℃, aging time is about 70 to 80 hours to ripen. After aging, the product is shipped.

It is to be understood by those skilled in the art that the present invention may be embodied in many other forms without departing from the spirit and scope of the invention, Accordingly, the above-described embodiments should be considered as illustrative and not restrictive, and all embodiments within the scope of the appended claims and their equivalents shall be included within the scope of the present invention.

Claims (6)

In the manufacturing method of cheese containing a functional factor with the prevention of adult disease and antioxidant function,
An input amount setting step of measuring and setting an input amount of purified water, palm oil, fresh cream, refined salt, citric acid, dextrin, whey powder, carrageenan and guar gum and functional nutrients DHA, EPA and squalene and liquid fruit juice as functional raw materials;
A first mixing step of adding the first dimension material to the first mixing tank and mixing casein while stirring with a first stirrer;
A conveying step of melting and adding natural cheese to the first mixed liquid mixture and transferring it to the second mixing tank for the second mixing;
A functional nutrient input step of inputting liquid functional nutrients DHA, EPA and squalene while stirring the mixed liquid transferred to the secondary mixing tank with a secondary stirrer; An emulsifying step of adding a liquid functional nutrient in a secondary mixing tank, adding an emulsifier and a liquid fruit juice as a functional raw material, and emulsifying the mixed liquid to solidify it; A secondary mixing step of operating a secondary mixing vacuum pump to operate the vacuum pump to remove air inherent in the mixed raw material and increase the density of the particles;
A post mixing step of mixing the solid cheese for homogenization of the particles after the vacuum pump is operated; And
A ripening step of ripening the post-mixed solid cheese;
Method of producing a cheese containing a functional factor with an anti-oxidant function and prevention of adult diseases, characterized in that comprises a.
The method according to claim 1,
In the aging step,
It comprises a molding step of setting the cheese solid content after the post-mixing step to a predetermined weight and molding into a predetermined shape, a freezing step of freezing the solid cheese molded into a predetermined shape, and a aging step of refrigeration of the frozen solid cheese. Method of producing a cheese containing a functional factor having an anti-oxidant function and prevention of adult diseases.
The method according to claim 1 or 2,
The first mixing step,
The liquid raw material is introduced into the mixing tank and stirred with a primary stirrer installed in the primary mixing tank, and the powder raw material forms a line to be recycled with the primary mixing tank to make an inlet in the line to mix the powder raw material with the recycled mixed liquid. Method of producing a cheese containing a functional factor having an anti-oxidant function and the prevention of adult disease, characterized in that after being stirred into a primary mixing tank.
The method according to claim 1 or 2,
The functional nutrient input step,
Method of producing a cheese containing a functional factor having an antioxidant function, characterized in that the heating while supplying steam to the secondary mixing tank, by spraying a certain amount of functional nutrients with the steam.
The method according to claim 1 or 2,
The emulsifying step,
Method of producing a cheese containing a functional factor having an antioxidant function and preventing the adult disease, characterized in that the injection of the predetermined amount of emulsifier and liquid juice with steam.
The method according to claim 1 or 2,
The secondary stirrer is composed of an inner stirrer and an outer stirrer, the inner stirrer and the outer stirrer is a method of manufacturing a cheese containing a functional factor having an anti-oxidant function and anti-oxidant, characterized in that the stirring while rotating in the opposite direction.

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