KR101584422B1 - Manufacturing methods of cottage cheese using cream cheese dressing - Google Patents
Manufacturing methods of cottage cheese using cream cheese dressing Download PDFInfo
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- KR101584422B1 KR101584422B1 KR1020140019154A KR20140019154A KR101584422B1 KR 101584422 B1 KR101584422 B1 KR 101584422B1 KR 1020140019154 A KR1020140019154 A KR 1020140019154A KR 20140019154 A KR20140019154 A KR 20140019154A KR 101584422 B1 KR101584422 B1 KR 101584422B1
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- cheese
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- curd
- cream cheese
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 158
- 239000006071 cream Substances 0.000 title claims abstract description 100
- 238000004519 manufacturing process Methods 0.000 title abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 230000001953 sensory effect Effects 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 230000000704 physical effect Effects 0.000 claims abstract description 11
- 239000010779 crude oil Substances 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 108010058314 rennet Proteins 0.000 claims description 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 4
- 150000001860 citric acid derivatives Chemical class 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 238000005187 foaming Methods 0.000 claims description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 2
- 235000011009 potassium phosphates Nutrition 0.000 claims description 2
- 230000003313 weakening effect Effects 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 239000003002 pH adjusting agent Substances 0.000 claims 1
- 230000001629 suppression Effects 0.000 claims 1
- 240000008415 Lactuca sativa Species 0.000 abstract description 6
- 235000012045 salad Nutrition 0.000 abstract description 6
- 235000008983 soft cheese Nutrition 0.000 abstract description 4
- 230000001112 coagulating effect Effects 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 2
- 235000015071 dressings Nutrition 0.000 description 81
- 238000011156 evaluation Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 244000057717 Streptococcus lactis Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229940108461 rennet Drugs 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000500356 Lactobacillus dextrinicus Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000192129 Leuconostoc lactis Species 0.000 description 1
- 241000276587 Myoxocephalus aenaeus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229910052747 lanthanoid Inorganic materials 0.000 description 1
- 150000002602 lanthanoids Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
-
- 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
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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)
Abstract
본 발명은 크림치즈 드레싱을 이용한 커티지 치즈의 제조방법에 관한 것으로, 구체적으로 원유 또는 탈지유를 응고시켜 치즈 커드를 제조하고, 생크림에 우유, 정제수 또는 산도조절제를 배합한 혼합액으로 크림치즈를 용해시켜 크림치즈 드레싱을 만든 후, 상기 치즈 커드와 크림치즈 드레싱을 혼합함으로써 수행되는 크림치즈를 이용한 커티지 치즈(cottage cheese)의 제조방법에 관한 것이다. 본 발명에 따라 제조된 커티지 치즈는 이수현상 발생을 억제하여 유통기간 중이거나 샐러드와 혼합 시에도 우수한 물성 및 관능을 유지하여 기호도가 높은 연성치즈로서 제품화할 수 있다.The present invention relates to a method for producing cottage cheese using cream cheese dressing, specifically, a process for producing cheese curds by coagulating crude oil or skim milk, dissolving cream cheese with a mixture of milk, purified water, The present invention relates to a method for producing cottage cheese using cream cheese, which is performed by mixing cheese curd and cream cheese dressing after making cheese dressing. The cottage cheese produced according to the present invention can be commercialized as a soft cheese having a high degree of preference by maintaining the excellent physical properties and the sensory property even during the distribution period or mixing with the salad by suppressing the occurrence of Lee Soohyun phase.
Description
본 발명은 크림치즈 드레싱을 이용한 커티지 치즈의 제조방법에 관한 것으로, 구체적으로 원유 또는 탈지분유를 응고시켜 치즈 커드를 제조하고, 생크림에 우유, 정제수 또는 산도조절제를 배합한 혼합액으로 크림치즈를 용해시켜 크림치즈 드레싱을 만든 후, 상기 치즈 커드와 크림치즈 드레싱을 혼합함으로써 수행되는 크림치즈를 이용한 커티지 치즈(cottage cheese)의 제조방법에 관한 것이다.
The present invention relates to a method for producing cottage cheese using cream cheese dressing. More particularly, the present invention relates to a method for producing cottage cheese by coagulating crude oil or skimmed milk powder to prepare cheese curds, dissolving the cream cheese with a mixture of milk, purified water, The present invention relates to a method for producing cottage cheese using cream cheese, which is carried out by making cream cheese dressing and then mixing the cheese curd with cream cheese dressing.
일반적으로 커티지 치즈 (또는 리코타 치즈)를 제조하는 방법은 치즈 커드를 형성한 후에 우유와 생크림을 혼합하여 드레싱하는 공정으로 이루어진다. 치즈 커드에 대한 드레싱 비율이 높은 경우, 삼투압 현상으로 인하여 치즈 커드가 탱탱하고 둥글하여 물성 및 관능적 우수함을 나타낼 수 있으나, 유통기한 중 또는 샐러드에 혼합하여 보관 시 이수현상 등이 발생되어 식감을 저하시킬 수 있다. 반대로, 치즈 커드에 대한 드레싱 비율이 낮은 경우 치즈 커드가 찌글찌글하며, 거친 관능을 나타낼 수 있으나 유통기한 중 또는 샐러드에 혼합하여 보관 시 이수현상은 저하될 수 있다. Generally, a method for producing cottage cheese (or ricotta cheese) comprises a step of mixing a milk and cream with a cheese curd after forming and then dressing. When the dressing ratio of the cheese curd is high, the cheese curd is round and round due to the osmotic pressure phenomenon, which can show the physical and sensory superiority. However, when stored at the shelf time or when mixed with the salad, . On the contrary, if the dressing ratio to the cheese curd is low, the cheese curd may be grubby and may exhibit a rough sensation, but when stored at the expiration of the shelf life or in the salad, the hygroscopic phase may be lowered.
따라서 치즈 커드에 대한 드레싱 비율과 상관없이 물성과 관능이 우수한 드레싱 첨가 커티지 치즈 또는 연성치즈를 제조하기 위한 다양한 방법들이 시도되고 있다.Accordingly, various methods for producing dressing-added cottage cheese or soft cheese having excellent physical properties and sensory properties regardless of the dressing ratio to the cheese curd have been attempted.
이에, 본 발명자들은 치즈 커드에 크림치즈를 이용하여 드레싱하는 공정을 도입함으로써 안정된 물성과 우수한 관능을 나타내는 새로운 커티지 치즈 또는 연성치즈의 제조방법을 개발하여, 본 발명을 완성하게 되었다.
Accordingly, the inventors of the present invention have developed a new method of producing cottage cheese or soft cheese, which exhibits stable physical properties and excellent sensory properties by introducing a process of dressing cheese curd with cream cheese, thereby completing the present invention.
따라서 본 발명의 목적은 이수현상 발생을 억제하여 향상된 물성과 관능을 나타내는, 크림치즈 드레싱을 이용한 커티지 치즈의 제조방법을 제공하는 것이다.
Accordingly, it is an object of the present invention to provide a method for producing cottage cheese using cream cheese dressing, which exhibits improved physical properties and sensory properties by inhibiting the occurrence of false positives.
상기 목적을 달성하기 위하여, 본 발명은 a) 원유, 또는 탈지분유를 첨가한 탈지유에 유산균 또는 렌넷 효소를 첨가하여 치즈 커드를 응고시키는 단계; b) 생크림에 우유, 정제수 또는 산도조절제를 단독 또는 2종 이상 배합한 혼합액으로 크림치즈를 용해시켜 크림치즈 드레싱을 만드는 단계; 및 c) 상기 치즈 커드 50-90 중량%와 크림치즈 드레싱 10-50 중량%를 혼합하는 단계를 포함하는 크림치즈를 이용한 커티지 치즈(cottage cheese)의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing cheese, comprising the steps of: a) adding a lactic acid bacterium or a rennet enzyme to skim milk added with crude oil or skim milk powder to solidify cheese curd; b) dissolving the cream cheese in the cream with a mixture of milk, purified water or an acidity regulator alone or in combination of two or more thereof to make a cream cheese dressing; And c) mixing 50-90 wt% of the cheese curd with 10-50 wt% of the cream cheese dressing.
본 발명의 일실시예에 있어서, 상기 a) 단계에서 탈지분유를 첨가한 탈지유는 탈지분유 1-5 중량%를 탈지유 95-99 중량%에 첨가한 것일 수 있다.In one embodiment of the present invention, the skim milk to which the skimmed milk powder is added in step (a) may be 1 to 5 wt% of skim milk powder to 95 to 99 wt% of skimmed milk.
본 발명의 일실시예에 있어서, 상기 a) 단계의 유산균은 락토코커스 락티스(Lactococcus lactis)를 사용할 수 있다.In one embodiment of the present invention, the lactic acid bacterium of step a) may be Lactococcus lactis .
본 발명의 일실시예에 있어서, 상기 a) 단계의 산도조절제는 인산염 계열 또는 구연산염 계열의 용융염들로서 인산나트륨(sodium phosphate), 구연산나트륨(sodium citrate), 인산칼륨(potassium phosphate)으로 구성된 군에서 선택될 수 있다.In one embodiment of the present invention, the acidity adjusting agent in step a) is a phosphate salt or a citrate salt, and the salt is selected from the group consisting of sodium phosphate, sodium citrate, Can be selected.
본 발명의 일실시예에 있어서, 상기 b) 단계의 크림치즈 드레싱은 크림치즈, 우유 및 생크림을 20:40:40의 중량비로 혼합하거나, 또는 크림치즈, 생크림, 정제수 및 산도조절제를 30:30:37:3의 중량비로 혼합하여 제조될 수 있다.In one embodiment of the present invention, the cream cheese dressing of step b) is prepared by mixing cream cheese, milk and fresh cream at a weight ratio of 20:40:40, or mixing cream cheese, cream, purified water and acidity adjusting agent at 30:30 : 37: 3 by weight.
본 발명의 일실시예에 있어서, 상기 c) 단계에서 치즈커드와 크림치즈 드레싱의 혼합 후 마쇄하는 단계를 더 포함할 수 있다.In one embodiment of the present invention, the step (c) may further comprise a step of mixing and grinding the cheese curd and the cream cheese dressing.
본 발명의 일실시예에 있어서, 상기 커티지 치즈는 이수현상(syneresis) 발생이 억제되어 우수한 물성 및 관능을 갖는 것을 특징으로 한다.
In one embodiment of the present invention, the cottage cheese is characterized in that the generation of syneresis is suppressed, so that it has excellent physical properties and sensory properties.
본 발명에 따르면, 치즈 커드에 우유, 생크림 등을 드레싱하여 제조되는 일반적인 커티지 치즈는 물성 및 관능은 우수하지만 유통기간 중 또는 샐러드와 혼합하여 보관 시에 이수현상이 발생하여 식감이 저하되는 문제가 발생하지만, 본 발명에 따라 제조된 커티지 치즈는 이수현상 발생을 억제하여 유통기간 중이거나 샐러드와 혼합 시에도 우수한 물성 및 관능을 유지하여 기호도가 높은 연성치즈로서 제품화 할 수 있다.
According to the present invention, general cottage cheese prepared by dressing milk cheese, fresh cream, or the like in cheese curd is excellent in physical properties and sensory properties, but a problem occurs in that the texture is deteriorated due to the occurrence of a frozen phase during storage during storage or in combination with salad , The cottage cheese produced according to the present invention can be commercialized as a soft cheese having a high degree of preference by maintaining the excellent physical properties and the sensory property even during the distribution period or mixing with the salad by suppressing the occurrence of the superficial phase.
본 발명은 하기 단계들을 포함하는, 크림치즈를 이용한 커티지 치즈(cottage cheese)의 제조방법을 제공한다:The present invention provides a method of making cottage cheese using cream cheese, comprising the steps of:
a) 원유 또는 탈지분유를 첨가한 탈지유에 유산균 또는 렌넷 효소를 첨가하여 치즈 커드를 응고시키는 단계;a) adding a lactic acid bacterium or a rennet enzyme to skim milk added with crude oil or skim milk powder to solidify the cheese curd;
b) 생크림에 우유, 정제수 또는 산도조절제를 단독 또는 2종 이상 배합한 혼합액으로 크림치즈를 용해시켜 크림치즈 드레싱을 만드는 단계; 및 b) dissolving the cream cheese in the cream with a mixture of milk, purified water or an acidity regulator alone or in combination of two or more thereof to make a cream cheese dressing; And
c) 상기 치즈 커드 50-90 중량%와 크림치즈 드레싱 10-50 중량%를 혼합하는 단계.c) mixing 50-90% by weight of the cheese curd and 10-50% by weight of the cream cheese dressing.
본 발명에서, 용어 “커티지 치즈(cottage cheese)”는 탈지유로 제조하는 소프트한 후레쉬 치즈로 유산균에 의한 산 생성으로 커드를 응고시켜 제조한다. 저 칼로리, 고단백 식품으로 주로 빵에 발라먹거나 디저트용으로 섭취한다고 알려진 치즈를 말한다.In the present invention, the term " cottage cheese " is prepared by coagulating the curd with acid production by lactic acid bacteria with soft fresh cheese made from skim milk. Low-calorie, high-protein food, usually known as eating cheese on bread or eating for dessert.
본 발명에서, 용어 “크림치즈(cream cheese)”는 생크림과 우유를 섞어 만든 치즈로, 지방 6-8%의 크림을 원료로 숙성이 되어 있지 않아 맛이 부드럽고 매끄럽다. 일반 치즈와 달리 짠맛 대신 약간 신맛이 나고 끝맛이 고소하다. 수분 함량이 높고 지방이 45% 이상 들어 있다. 쉽게 상하기 때문에 빨리 먹어야 하고, 카나페, 샌드위치, 샐러드드레싱, 디저트 요리, 쿠키, 치즈케이크 등의 재료로 사용한다.In the present invention, the term " cream cheese " is a cheese made by mixing cream and milk. The cream is not aged with 6-8% fat as a raw material, so the taste is smooth and smooth. Unlike ordinary cheese, it is rather sour instead of salty, and the finish is soggy. It has high moisture content and contains more than 45% of fat. It is easy to bite, so you should eat quickly, and use it as a canapé, sandwich, salad dressing, dessert dish, cookie, cheese cake.
본 발명의 방법에 있어서, 상기 a) 단계에서 치즈 커드는 일반적으로 원유를 산 응고법, 렌넷 응고법, 유산균 응고법 등을 이용하여 응고시켜 제조되는 치즈 커드를 포함하며, 그 제조 과정은 당업계에 다양한 방법으로 잘 알려져 있다. 사용되는 원료와 그 배합 비율은 특별히 한정되지 않으나, 바람직하게는 탈지유를 주요 원재료로 하여 유산균 또는 렌넷 효소로 산성화시켜 치즈 커드를 응고시킬 수 있다. In the method of the present invention, in the step a), the cheese curd generally includes a cheese curd prepared by solidifying crude oil using an acid coagulation method, a rennet coagulation method, a lactic acid bacteria coagulation method or the like, . The raw material to be used and the compounding ratio thereof are not particularly limited, but it is preferable that the cheese curd be solidified by acidifying it with lactic acid bacteria or a rennet enzyme using skim milk as a main raw material.
본 발명의 바람직한 구현예에서, 상기 a) 단계의 유산균은 유제품의 발효에 사용되는 통상적인 유산균 균주, 예를 들어 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 람노서스(Lactobacillus Rhamnosus), 락토바실러스 플란타룸(Lactobacillus plantarum), 류코노스톡 메센테로이데스(Leuconostoc mesenteroides), 류코노스톡 락티스(Leuconostoc lactis), 락토코커스 락티스(Lactococcus lactis), 페디오코서스(Pediocossus pentosaceus), 페디오코서스 덱스트리니커스(Pediococcus dextrinicus), 스트렙토코커스 서모필러스(Streptococcus thermophilus) 등을 이용할 수 있으며, 바람직하게는 락토코커스 락티스이다.In a preferred embodiment of the present invention, the lactic acid bacteria of step a) are selected from the group consisting of conventional lactic acid bacteria used for fermentation of dairy products such as Lactobacillus acidophilus , Lactobacillus < RTI ID = 0.0 > brevis , Lactobacillus < RTI ID = 0.0 > Rhamnosus ), Lactobacillus planta ( Lactobacillus plantarum , leuconostoc mesenteroides ( Leuconostoc mesenteroides , Leuconostoc lactis , Lactococcus lactis , Pediocossus pentosaceus , Pediococcus dextrinicus , Streptococcus, thermophilus ), and the like, preferably Lactococcus lactis.
본 발명의 방법에 있어서, 상기 b) 단계의 산도조절제는 치즈 제조 시 통상적으로 사용되는 당업계에 공지된 물질들을 사용할 수 있다. 예들 들어, 인산염 계열, 구연산염 계열 등의 용융염들을 사용할 수 있으며, 인산나트륨(sodium phosphate), 구연산나트륨(sodium citrate) 또는 인산칼륨(potassium phosphate)을 사용하는 것이 바람직하다.In the method of the present invention, the acidity regulator of step b) may be those known in the art which are conventionally used in the production of cheese. For example, it is possible to use molten salts such as phosphates and citrates, and it is preferable to use sodium phosphate, sodium citrate, or potassium phosphate.
본 발명의 방법에 있어서, 상기 b) 단계의 크림치즈 드레싱은 생크림과 우유, 정제수 또는 산도조절제를 단독 또는 2종 이상을 배합한 혼합한 액에 크림치즈를 용해시켜 제조될 수 있다. 구체적으로 우유, 생크림, 정제수 또는 이들의 혼합물 70-99 중량%에 크림치즈를 1-30 중량%로 혼합한 후 미량의 산도조절제를 첨가하여 제조될 수 있다. In the method of the present invention, the cream cheese dressing of step b) may be prepared by dissolving cream cheese in a mixture of fresh cream, milk, purified water or an acidity regulator alone or in a mixture of two or more kinds. Specifically, it may be prepared by mixing 70 to 99% by weight of milk, fresh cream, purified water or a mixture thereof in an amount of 1-30% by weight of cream cheese, followed by adding a trace amount of an acidity adjusting agent.
본 발명의 바람직한 구현예에서, 상기 크림치즈 드레싱은 크림치즈, 우유 및 생크림을 20:40:40의 중량비로 혼합하거나, 또는 크림치즈, 생크림, 정제수 및 산도조절제를 30:30:37:3의 중량비로 혼합하여 제조될 수 있다.In a preferred embodiment of the invention, the cream cheese dressing is prepared by mixing cream cheese, milk and fresh cream at a weight ratio of 20:40:40, or by mixing cream cheese, cream, purified water and acidity adjusting agents in a ratio of 30: 30: 37: 3 By weight.
본 발명의 방법에 있어서, 상기 c) 단계에서 치즈커드와 크림치즈 드레싱의 혼합 후 마쇄하는 단계를 더 포함할 수 있다. 이 때 상기 치즈 커드와 크림치즈 드레싱을 실혼 또는 가온 조건에서 용해시키면서 마쇄하면 균일하게 혼합될 수 있다. 사용할 수 있는 기기로서는 믹서기, 블렌더, 거품기, 반죽기, 분쇄기, 쥬서기 등이 있다.In the method of the present invention, after the mixing of the cheese curd and the cream cheese dressing in the step c), it may further include a step of grinding. At this time, if the cheese curd and the cream cheese dressing are crushed while dissolving in a sate or warm condition, they can be uniformly mixed. Examples of usable apparatuses include a blender, a blender, a foaming machine, a kneader, a crusher, and a juicer.
본 발명의 방법으로 제조되는 커티지 치즈는, 유통기한 중 또는 샐러드에 혼합하여 보관 시 식감 저하를 유발할 수 있는 이수현상(syneresis) 발생이 억제되어 우수한 물성 및 관능을 가질 수 있다. 상기 이수현상 발생의 억제는 치즈 커드 함량에 대한 크림치즈 드레싱의 비율이 높을수록 발생되는 드레싱 흡수력 약화에 따른 물 분리 현상을 억제하는 것이다.
The cottage cheese produced by the method of the present invention can suppress the occurrence of syneresis which may cause deterioration in texture during storage at the expiration of the shelf life or in the case of storage in a salad, so that it can have excellent physical properties and sensory properties. The inhibition of the occurrence of the lipid phase inhibits the water separation phenomenon caused by the weakening of the dressing absorption force caused by the higher proportion of the cream cheese dressing to the cheese curd content.
이하, 본 발명을 실시예에 의해 상세히 설명하기로 한다. 그러나 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.
실시예Example 1. 치즈 1. Cheese 커드의Curd's 제조 Produce
탈지유(98.0%, Seoul Dariy Co-op.)에 탈지분유(2.0%, Skim milk powder, Seoul Dariy Co-op.)를 혼합한 후, 혼합물에 유산균(Lactococcus lactis; FD-DVS R-704, CHR HANSEN 社)을 첨가하여 32-34℃에서 5-7시간 정도 발효시킨 후 pH 4.4-4.8 정도까지 산성화시켜 응고된 치즈 커드를 얻었다.
After skim milk powder (2.0% , Skim milk powder, Seoul Dariy Co-op.) Was mixed with skim milk (98.0%, Seoul Dariy Co-op.), Lactococcus lactis ; FD-DVS R-704, CHR HANSEN), fermented at 32-34 ° C for 5-7 hours, and then acidified to pH 4.4-4.8 to obtain a solidified cheese curd.
실시예Example 2. 크림치즈 드레싱의 제조 2. Manufacture of cream cheese dressing
생크림과 우유, 정제수 또는 산도조절제(sodium polyphosphate, BK Giulini 社)를 단독 또는 2종 이상을 하기 표 1에 제시된 배합비(중량비)로 혼합한 액에 크림치즈(TATURA MILK INDUSTRIES LTD 社)를 용해시켜 크림치즈 드레싱을 제조하였다. Cream Cheese (TATURA MILK INDUSTRIES LTD) was dissolved in cream, milk, purified water or sodium polyphosphate (BK Giulini) alone or in combination with two or more of them in a mixing ratio (weight ratio) Cheese dressing was prepared.
- 드레싱 1. (우유:생크림 = 50:50)(크림치즈 무첨가 대조군)- Dressing 1. (Milk: Fresh cream = 50:50) (Cream Cheese No Additive Control)
- 드레싱 2. (크림치즈:우유:생크림 = 20:40:40)- Dressing 2. (Cream cheese: Milk: Fresh cream = 20:40:40)
- 드레싱 3. (크림치즈:생크림:정제수:산도조절제 = 30:30:37:3) - Dressing 3. (cream cheese: fresh cream: purified water: acidity adjusting agent = 30: 30: 37: 3)
- 드레싱 4. (크림치즈:우유:생크림 = 30:35:35)
- Dressing 4. (cream cheese: milk: fresh cream = 30:35:35)
이와 같이, 다양한 배합비로 크림치즈 드레싱을 제조하고 그 특성 및 관능검사 결과를 하기 표 2에 나타내었다.
Thus, cream cheese dressing was prepared in various mixing ratios and the properties and sensory test results are shown in Table 2 below.
한계점Inverse phase occurrence
maximum
a) 숫자가 클수록 선호도 높음.
a) The higher the number, the higher the preference.
상기 표 2에서, 크림치즈 드레싱에 대한 특성 및 관능검사를 비교한 결과, 층 분리는 드레싱 1~4 모두에서 발생하지 않았나, 드레싱 4의 배합비율에서는 O/W상에서 W/O상으로 전환되는 역상 발생의 한계점으로 우유와 생크림의 함량 대비 크림치즈의 함량이 드레싱 4 보다 높아질 경우 역상이 발생될 수 있다. 역상이 발생되면 oil-off가 발생되고, 색상도 노란색으로 변하여 식감이 현저하게 저하된다.In Table 2, the characteristics and sensory evaluation of the cream cheese dressing were compared. As a result, the layer separation did not occur in all of the dressings 1 to 4, but the reverse ratio of the dressing 4 to O / If the content of cream cheese is higher than that of dressing 4, a reverse phase may occur. When a reversed phase occurs, oil-off occurs, and the color changes to yellow, and the texture deteriorates remarkably.
관능검사(선호도)는 크림치즈를 첨가하지 않은 대조군(드레싱 1)과 드레싱 2, 3 모두 유의적으로 높게 나타났고, 드레싱 4는 선호도가 낮은 것으로 나타났다. 결과적으로 우유와 생크림에 크림치즈를 혼합하는 경우 크림치즈의 함량은 20% 정도가 우수하며, 정제수와 산도조절제로 크림치즈를 혼합하는 경우 크림치즈의 함량은 30% 정도가 우수한 것으로 판단된다.
Sensory evaluation (preference) was significantly higher in control group (dressing 1) and dressing 2 and 3 without cream cheese, and dressing 4 was lower in preference. As a result, when cream cheese is mixed with milk and fresh cream, the content of cream cheese is about 20%, and when the cream cheese is mixed with purified water and acidity regulator, the content of cream cheese is about 30%.
실시예Example 3. 치즈 3. Cheese 커드와Curd and 크림치즈 드레싱의 배합비 선정 Selection of formulation ratio of cream cheese dressing
실시예 1에서 제조한 치즈 커드와 실시예 2에서 제조한 크림치즈 드레싱(드레싱 1, 2, 3)을 하기 표 3에 제시한 배합비율(중량%)로 혼합하여 이수현상과 관능검사를 실시하였다.The cheese curd prepared in Example 1 and the cream cheese dressing (dressings 1, 2 and 3) prepared in Example 2 were mixed in the blend ratio (weight%) shown in Table 3 below, .
- 표본 1. (치즈 커드:드레싱 1 = 50:50)- Sample 1. (cheese curd: dressing 1 = 50:50)
- 표본 2. (치즈 커드:드레싱 1 = 70:30)- Sample 2. (cheese curd: dressing 1 = 70:30)
- 표본 3. (치즈 커드:드레싱 1 = 90:10)- Sample 3. (cheese curd: dressing 1 = 90:10)
- 표본 4. (치즈 커드:드레싱 2 = 50:50)- Sample 4. (cheese curd: dressing 2 = 50:50)
- 표본 5. (치즈 커드:드레싱 2 = 70:30)- Sample 5. (cheese curd: dressing 2 = 70:30)
- 표본 6. (치즈 커드:드레싱 2 = 90:10)- Sample 6. (cheese curd: dressing 2 = 90:10)
- 표본 7. (치즈 커드:드레싱 3 = 50:50)- Sample 7. (cheese curd: dressing 3 = 50:50)
- 표본 8. (치즈 커드:드레싱 3 = 70:30)- Sample 8. (cheese curd: dressing 3 = 70:30)
- 표본 9. (치즈 커드:드레싱 3 = 90:10)
- Sample 9. (cheese curd: dressing 3 = 90:10)
이와 같이, 다양한 배합비로 치즈 커드와 크림치즈 드레싱을 혼합하고, 그 특성 및 관능검사 결과를 하기 표 4에 나타내었다.
Thus, the cheese curd and the cream cheese dressing were mixed at various mixing ratios, and the characteristics and sensory test results are shown in Table 4 below.
a) 숫자가 클수록 선호도 높음
a) The higher the number, the higher the preference
상기 표 4에서, 치즈 커드와 드레싱 1~3을 각각 50:50, 70:30, 90:10의 중량 비율로 혼합하여 이수현상을 비교한 결과, 커드와 드레싱 비율이 50:50인 표본 1, 4, 7에서는 드레싱 함량이 상대적으로 많아 드레싱 안에 커드가 담겨져 있는 형태로 커드의 모양이 낱개로 구분되지 않았으나, 표본 2, 3, 5, 6, 8, 9에서는 커드에 드레싱이 스며들어 커드가 탱탱하고 둥글한 상태를 유지하고 있었다. In Table 4, the cheese curd and the dressings 1 to 3 were mixed at a weight ratio of 50:50, 70:30, and 90:10, respectively, and the results were compared. As a result, a sample 1 having a curd and dressing ratio of 50:50, 4, and 7, the dressing content was relatively large, so that the curd was contained in the dressing. However, in the samples 2, 3, 5, 6, 8, and 9, the curd was permeated by the dressing, And maintained a round state.
또한, 표본 2, 3, 5, 6, 8, 9의 치즈 커드에서 흘러나오는 물의 양을 실험한 결과, 크림치즈를 사용한 경우(표본 5, 6, 8, 9)가 사용하지 않은 경우(표본 2, 3) 보다 이수현상이 적게 나타났으며, 드레싱 3으로 혼합한 표본 8, 9에서 유의적으로 이수현상이 억제되는 것으로 나타났다. 동일한 드레싱의 경우, 치즈 커드에 대한 드레싱의 비율은 이수현상에 큰 영향을 미치지 않는 것으로 나타났다. 관능검사(선호도)는 표본 2, 3, 5, 6, 8, 9가 유사한 형태로 나타났으며, 그 중 표본 ８의 경우에서 크림치즈 특유의 맛과 풍미가 부드럽게 어우러져 매우 우수한 관능적인 효과가 나타났다.
In addition, the amount of water flowing from the cheese curds of samples 2, 3, 5, 6, 8, and 9 was not used (sample 5, 6, 8, 9) , 3), and it was shown that the Lee Hyun - Hyang was significantly inhibited in the samples 8 and 9 mixed with dressing 3. In the case of the same dressing, the ratio of dressing to cheese curd did not appear to have a significant effect on Lee. Samples 2, 3, 5, 6, 8, and 9 were similar in sensory evaluation (preference), and in the case of sample 8, the flavor and flavor unique to cream cheese were smoothly combined, .
실시예Example 4. 치즈 4. Cheese 커드와Curd and 크림치즈 드레싱의 혼합 후 After mixing of cream cheese dressing 마쇄Polish
상기 제조예 3에서 가장 우수한 물성 및 선호도를 나타낸 치즈 커드와 크림치즈 드레싱의 배합비(70:30 중량비)를 최적 배합비로서 선정하고, 크림치즈 드레싱 혼합 후 마쇄 공정을 추가할 경우의 효과를 확인하였다. 이 때, 크림치즈 드레싱 혼합 후 마쇄는 Smart Mixer( 대영제과제빵기계공업 社)를 이용하여 100-3000 rpm으로 30초 정도 마쇄하였다.The optimum mixing ratio of cheese curd and cream cheese dressing (70:30 weight ratio), which exhibited the most excellent physical properties and preferences in Production Example 3, was selected as an optimum blending ratio, and the effect of adding a crushing process after mixing cream cheese dressing was confirmed. At this time, the cream cheese dressing was mixed and polished for 30 seconds at 100-3000 rpm using a Smart Mixer (manufactured by Daeyou Baking & Baking Machinery Industry Co., Ltd.).
- 표본 8. (크림치즈 드레싱 혼합)- Sample 8. (Mixed cream cheese dressing)
- 표본 10. (크림치즈 드레싱 혼합 후 마쇄)
- Sample 10. (cream cheese dressing mixed and polished)
드레싱
혼합Cream cheese
dressing
mix
드레싱
혼합 후 마쇄Cream cheese
dressing
After mixing
표 5와 같이, 크림치즈 드레싱을 혼합하거나 혼합한 후 마쇄하여 이수현상을 비교한 결과, 표본 8이 표본 10 보다 이수현상이 적게 발생하였다. 치즈 마쇄 시 표면적이 넓어져 크림치즈 드레싱에 의한 재 결착으로 이수현상을 억제할 것이라는 예측과 달리 인위적인 공정에 의한 커드 조직 손상으로 이수현상을 촉진한 것으로 판단된다. 관능검사(선호도)는 표본 10의 경우 부드러운 조직이 크림치즈 드레싱과 어우러져 더 우수한 관능적인 효과가 있었지만 표본 8, 10이 유사한 형태로 나타났다.As shown in Table 5, when the cream cheese dressing was mixed or mixed and then ground, the sample 8 was slightly smaller in number than the sample 10. The surface area of the cheese was increased, and it was judged that it promoted the Lee Soo Hyun image due to the damage of the curd tissue by the artificial process, unlike the prediction that the rejuvenation by the cream cheese dressing would suppress the Lee Soo Hyun phase. The sensory evaluation (preference) of sample 10 was similar to that of samples 8 and 10, although soft tissue had a better sensual effect due to the combination with cream cheese dressing.
실시예Example 5. 치즈 5. Cheese 커드Curd 제조 시 During manufacture 렌넷Rennet 응고 적용 효과 Coagulation application effect
상기 실시예 1 내지 3에 따라 제조되고 선정된 최적 배합비를 이용하되, 실시예 1에서 산도조절제를 이용한 산응고 대신 렌넷 효소(MYSECOREN 300 FK, MYSECOREN 社) 0.01%를 이용한 경우의 물성과 관능을 시험하였다.Using the optimum mixing ratio prepared and selected according to the above Examples 1 to 3, the physical properties and sensory properties in the case of using 0.01% of rennet enzyme (MYSECOREN 300 FK, Mysecoren) instead of acid coagulation using an acidity adjusting agent in Example 1 Respectively.
- 표본 8. (산응고 치즈 커드)- Sample 8 (acid coagulated cheese curd)
- 표본 11. (렌넷 응고 치즈 커드)
- Sample 11. (Rennet Clotted Cheese Curd)
이와 같이, 치즈 커드와 크림치즈 드레싱의 최적 배합비로 혼합하는 경우, 사용되는 치즈 커드의 응고 방법에 따라 나타나는 특성 및 관능검사 결과를 하기 표 7에 나타내었다.
Table 7 shows the properties and sensory evaluation results of the cheese curd used according to the solidifying method when the cheese curd and the cream cheese dressing were mixed at an optimum blending ratio.
표 7과 같이, 산응고 커드와 렌넷응고 커드의 이수현상을 비교한 결과，표본 11에서는 이수현상이 전혀 발생하지 않았다. 하지만 표본 11의 경우 관능검사(선호도)에서는 최하의 관능 결과를 나타내었다.
As shown in Table 7, when the acid coagulation curd and the lanthanoid solidification curd were compared with each other, no irritation occurred in the sample 11. However, sample 11 showed the lowest sensory results in sensory evaluation (preference).
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (9)
b) 생크림에 우유, 정제수 및 산도조절제를 배합한 혼합액으로 크림치즈를 용해시키되, 크림치즈, 생크림, 정제수 및 산도조절제를 30:30:37:3의 중량비로 혼합하여 제조된 크림치즈 드레싱을 만드는 단계; 및
c) 상기 치즈 커드와 크림치즈 드레싱을 70:30 또는 90:10 중량%로 혼합하는 단계를 포함하는 크림치즈를 이용한 커티지 치즈(cottage cheese)의 제조방법.
a) adding a lactic acid bacterium or a rennet enzyme to skim milk added with crude oil or skim milk powder to solidify the cheese curd;
b) Cream cheese is dissolved in a mixture of milk, purified water and an acidity controlling agent in cream, and a cream cheese dressing prepared by mixing cream cheese, cream, purified water and acidity adjusting agent at a weight ratio of 30: 30: 37: 3 step; And
c) mixing the cheese curd and the cream cheese dressing at 70:30 or 90: 10% by weight.
[3] The method of claim 1, wherein the skim milk added with the skim milk powder in step a) is added to the skim milk by 1 to 5% by weight of the skim milk.
The method according to claim 1, wherein the lactic acid bacterium of step a) is Lactococcus lactis .
The method according to claim 1, wherein the pH adjuster in step b) is selected from the group consisting of sodium phosphate, sodium citrate, and potassium phosphate as phosphate salts or citrate salts. Lt; / RTI >
The method according to claim 1, further comprising a step of mixing after mixing the cheese curd and the cream cheese dressing in the step c).
7. The method according to claim 6, wherein the grinding is carried out with a device selected from the group consisting of a blender, a blender, a foaming machine, a kneader, a grinder and a juicer.
The method according to claim 1, wherein the cottage cheese is inhibited from syneresis and has excellent physical properties and sensory properties.
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