KR20160081215A - Quick preparation method for ricotta cheese and the ricotta cheese manufactured thereby - Google Patents

Abstract

The present invention relates to a quick method for preparing ricotta cheese which: minimizes the processes manually performed when preparing ricotta cheese, and shortens process steps and time consumed therefor, thereby remarkably reducing harmful factors which may occur in the preparation step, and increasing productivity; and prepares most of raw materials into curd, that is cheese, without producing whey, and thus has high yield, thereby reducing production costs. To this end, the method for preparing ricotta cheese comprises: a cheese raw material mixture preparation step of mixing cheese raw materials including milk protein, a stabilizer, organic acid, and a milk fat supply source selected from whey including 15-35 wt% of solid content, milk cream, and butter; a liquid cheese preparation step of heating the mixture of the cheese raw materials at a temperature of 70-95°C; and a solid cheese preparation step of cooling the heated liquid cheese at a temperature of 0-10°C.

Description

[0001] The present invention relates to a method for producing a ricotta cheese and a ricotta cheese prepared therefrom,

The present invention relates to a method for producing Ricotta cheese, and more particularly, to a method for producing Ricotta cheese which can shorten the manufacturing process by not producing whey, .

Ricotta cheese is a cheese made by mixing raw milk with whey or whey and heat treating and acid processing. When whey or whey is mixed with crude oil and heated, then a certain amount of acid is added to cause the protein in the whey to solidify to form a curd and to produce whey other than curd. When the curd is separated from the whey and a certain amount of moisture is removed from the curd, the ricotta cheese is made.

Most restaurants and processing companies require a lot of manual labor when manufacturing ricotta. When the acid is added, the resulting curd is separated from the whey, and a certain amount of moisture is removed from the curd. When accompanied by manual work, not only the productivity is lowered but also hygienic management thoroughly can become a factor. Most cheese yields are around 10%, and fresh cheese such as ricotta is higher than that, and as the yield increases, the cost savings can be seen.

Currently, Ricotta cheese is growing internationally and Korea is also increasing, but research and patents on Ricotta manufacturing technology are few except for Korea Patent Publication No. 2014-0091179.

It is an object of the present invention to provide a process for producing Ricotta cheese which can significantly reduce the risk factors that may occur in the production process, increase the productivity, and reduce the cost due to the high yield.

The present invention relates to a cheese raw material mixture preparation method for mixing a cheese raw material containing a fat source selected from whey, milk cream and butter having a solid content of 15 to 35% by weight, milk protein, stabilizer and organic acid; A step of preparing a liquid cheese to heat the mixture of cheese raw materials to 70 to 95 캜; And a solid cheese-making step of cooling the heated liquid cheese to 0 to 10 ° C.

The solid content of the cheese raw material mixture is preferably 45 to 65% by weight.

The production method of the ricotta cheese does not include a whey separation step.

The temperature raising time from 70 ° C to 95 ° C in the step of preparing the liquid cheese is preferably 10 to 40 minutes.

And a packaging step of packaging the heated liquid cheese in a container before the solid cheese production step for cooling the heated liquid cheese.

Wherein the mixing ratio of the cheese raw material mixture is 20 to 70% by weight of at least one selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, at least one selected from milk cream and butter, 4 to 8% by weight of milk protein, 0.1 to 1.5 wt.%, 0.05 to 0.5 wt.% Of organic acid, and 0.001 to 46 wt.% Of at least one liquid selected from water, skim milk or crude oil.

It is preferable that the Ricotta cheese has a milk solids content of not less than 18% by weight and a milk fat content of not less than 3.6% by weight, and that the cheese raw material mixture is further mixed with at least one selected from whey powder, skim milk powder, Do.

It is preferable that 5 to 65% by weight of the cream cream and 5 to 15% by weight of the butter are used as the source of the milk fat.

Preferably, the milk protein is a milk protein or casein protein containing at least 50% by weight of protein.

Preferably, the stabilizer is carrageenan, gelatin, starch or gum.

The organic acid is preferably citric acid or lactic acid.

The organic acid is citric acid, and the mixing ratio thereof is preferably 0.05 to 0.2% by weight.

Also, the present invention relates to a milk fat comprising 20 to 70% by weight of any one or more fat source selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, milk cream and butter, 4 to 8% by weight of milk protein, , 0.05 to 0.5% by weight of organic acid, and 0.001 to 46% by weight of at least one liquid selected from water, skim milk or crude oil, heating and cooling the mixture. The milk solids content is 18% by weight or more and the milk fat content is 3.6 Provide Ricotta cheese in weight percent or more.

The present invention minimizes the processes performed by hand during the production of ricotta cheese and shortens the process steps and the time required for the process, thereby significantly reducing the risk factors that may occur in the production process and increasing the productivity, The curd, that is, the cheese, can be generated, thereby reducing the cost due to the high yield.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a conventional method for producing ricotta cheese.
FIG. 2 is a process diagram of a method for manufacturing an attribute ricotta cheese according to an embodiment of the present invention.
Fig. 3 is a graph showing production yields according to the solid content of whey in Experimental Example 1. Fig.
4 is a graph showing the results of sensory evaluation according to the solid content of whey in Experimental Example 1. FIG.

Hereinafter, the present invention will be described in detail with reference to the drawings.

1 is a process diagram of a conventional method for producing ricotta cheese. Conventional methods of producing Ricotta cheese are usually carried out by mixing undiluted cheese whey solids having a solids content of usually 7 to 8% by weight, or cheese raw whey mixed with crude oil (usually solid content of 14 to 15% by weight) The mixture is first heated with stirring, a certain amount of organic acid is added to form a curd, the whey is separated from the curd, and then the curd is pressed to remove moisture. The time described below in each step of FIG. 1 describes the time normally required in each process after the raw material standardization, and it takes about 255 minutes or more.

FIG. 2 is a process diagram of a method for producing ricotta cheese according to one embodiment of the present invention. In FIG. 1, the step of adding, holding, separating whey, compaction and curd homogenization may be omitted in FIG. have. Likewise, the time described below in each step of FIG. 2 is about 40 minutes after the standardization of the raw material, which is shorter than that of FIG. 1 by 200 minutes or more.

In the present invention, for the elimination of the manufacturing process, shortening of time and production of a process for producing whey, cheese having a solid content of 15 to 35% by weight, a milk source selected from whey, milk cream and butter, milk containing milk protein, stabilizer and organic acid A cheese raw material mixture preparation step of mixing the raw materials; A step of preparing a liquid cheese to heat the mixture of cheese raw materials to 70 to 95 캜; And a solid cheese-making step of cooling the heated liquid cheese to 0 to 10 ° C.

The solid content of the cheese raw material mixture is preferably 45 to 65% by weight. For this purpose, cheese whey having a solid content of 7 to 8% by weight can not be used as it is, and concentrated whey is used, and the solid content is 15 to 35% by weight, preferably 16 to 30% By weight is 18 to 30% by weight. In the conventional method for producing Ricotta cheese, the solid content of the cheese raw material mixture before heat treatment is only 7 to 12% by weight, and the yield is only 10% when the yield is calculated from the amount of solid content of cheese produced by the solid content , A large amount of whey was inevitable, and a large amount of milk components remained in the whey. In the present invention, most of the milk solids added without separation of whey in the production process will produce cheese at least about 90% by weight, preferably at least 92% by weight, more preferably at least 94% by weight, The solid content and the solids content of the prepared Ricotta cheese are almost the same with only slight differences within 5 wt%. When the solid content of the cheese raw material mixture is less than the lower limit value, the hardness of the produced Ricotta cheese may be low and some whey may be generated, so that a separate whey separation process may be required, and when the upper limit is exceeded, It is difficult to form cheese texture, and flavor may be lowered.

The mixture can be stirred at 200 to 1000 rpm for the preparation of the cheese raw material mixture and further homogenized through the homogenizer after stirring. The homogeneous pressure of the homogenizer is not particularly limited, but it is usually 150 to 300 bar.

In the liquid cheese making step, the cheese raw material mixture is heated to 70 to 95 ° C for 10 to 40 minutes. Through this process, the whey protein is denatured, the whey protein coagulates with the casein protein and is recovered as cheese. In order to denature the protein, heat treatment is performed without rapid cooling even without maintaining the temperature at 70 to 95 ° C. However, when the temperature of the manufacturing facility is low or the target maximum temperature is low, 20 minutes, preferably 2 to 10 minutes, and more preferably 3 to 8 minutes.

It is preferable that the heated liquid cheese further includes a packing step of packing the heated liquid cheese in a container before the cooling solid cheese production step since cheese is formed while most of the heated liquid cheese is cooled without separate whey separation Do.

Wherein the mixing ratio of the cheese raw material mixture is 20 to 70% by weight of at least one selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, at least one selected from milk cream and butter, 4 to 8% by weight of milk protein, 0.1 to 1.5 wt.%, 0.05 to 0.5 wt.% Of organic acid, and 0.001 to 46 wt.% Of at least one liquid selected from water, skim milk or crude oil.

The addition of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, especially 12 to 18% by weight of concentrated whey with a solid content of 20% by weight or more can prevent a decrease in flavor due to whey overcooking.

It is preferable that the Ricotta cheese has a milk solids content of not less than 18% by weight and a milk fat content of not less than 3.6% by weight, and that the cheese raw material mixture is further mixed with at least one selected from whey powder, skim milk powder, Do.

The kind and content of the source of the above-described source of the above-described source of the buttery source can be adjusted according to the targeted milk fat content or flavor, and preferably 5 to 65% by weight of the milk cream and 5 to 15% by weight of butter are used.

Preferably, the milk protein is a milk protein or casein protein containing a protein content of at least 50% by weight, preferably at least 60% by weight, more preferably at least 70% by weight. The milk protein or casein protein prevents the separation of whey through emulsification with other oily components. The content of the above-mentioned milk protein is 4 to 8% by weight, preferably 6 to 7% by weight. When the content is lower than the lower limit, the texture of the ricotta cheese is too soft. If the upper limit is exceeded, the texture becomes too hard, .

The stabilizer may be used in an amount of 0.1 to 1.5% by weight, preferably 0.3 to 1.3% by weight, preferably 0.5 to 1% by weight, and the physical properties of the conventional ricotta cheese while suppressing the separation of whey, . The stabilizer is preferably carrageenan, gelatin, starch or gum, more preferably carrageenan.

The organic acid is preferably citric acid or lactic acid. Further, unlike the conventional method of producing ricotta cheese, the organic acid is added to the mixing step of the cheese raw material mixture instead of adding the organic acid after the heat treatment of the raw material mixture. The content of the organic acid is 0.005 to 0.5% by weight, preferably 0.05 to 0.2% by weight, more preferably 0.1 to 0.15% by weight. Most preferably, the organic acid is citric acid, and the mixing ratio thereof is 0.05 to 0.2% by weight.

Also, the present invention relates to a milk fat comprising 20 to 70% by weight of at least one fat source selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, milk cream and butter, 4 to 8% by weight of milk protein, , 0.05 to 0.5% by weight of organic acid, and 0.001 to 46% by weight of at least one liquid selected from water, skim milk or crude oil, heating and cooling the mixture. The milk solids content is 18% by weight or more and the milk fat content is 3.6 Provide Ricotta cheese in weight percent or more.

Hereinafter, the present invention will be described in more detail through Experimental Examples and Examples. It is to be understood, however, that the present invention is not limited to the above-described examples and examples.

Experimental Example 1

Conventionally, Ricotta cheese is mixed with whey (solid content 7% by weight) or whey (crude solid content 14% by weight), and then heat-treated at 85 ° C for 5 minutes, followed by acid treatment to form a curd. Also, the standard of raw cheese in natural cheese is 18.0% by weight or more of milk solids and 3.6% by weight or more of milk fat. In addition, in consideration of the standard, yield and flavor, it is often the case that milk cream is added during the production of ricotta cheese. Therefore, whey and cream having different solid contents are stirred at 300 rpm to prepare cheese raw material mixture, The mixture was heated to 85 DEG C and maintained at 85 DEG C for 5 minutes. Lactic acid was added to form a curd, and the whey was separated from the curd and pressed to produce ricotta cheese.

The ratios of the above-mentioned ricotta cheese are shown in Table 1, and the production yields (Yiedl, Yiedl, and Fat) were calculated according to the solid content of the whey according to the blending ratios, , Moisture, Fat in Dry Matter (FDM), Hardness, Tissue, and Flavor Preference scores evaluated by 7 point scale method by 15 skillful sensory panel Respectively.

division Whey TS
(%) Whey content
(weight%) Milk cream content
(weight%) Lactic acid content
(weight%) 1-1 10 94.7 5 0.3 1-2 18 94.7 5 0.3 1-3 20 94.7 5 0.3 1-4 26 94.7 5 0.3 1-5 30 94.7 5 0.3

division Production yield
(%) Fat content
(weight%) Moisture content
(weight%) FDM
(weight%) Hardness
(7 points) Organization Preferences
(7 points) Flavor preference
(7 points) 1-1 10.5 30.41 54.74 67.19 3 5.2 5.4 1-2 19.7 28.59 54.31 62.57 2 6.3 6.1 1-3 20.7 28.45 52.67 60.11 2 6.1 5.7 1-4 24.4 24.02 55.63 54.14 5 4.4 4.2 1-5 25.4 26.03 53.15 55.56 4 4.1 3.3

As the solid content (TS) of whey increased, the yield of curd increased and the amount of whey removed decreased. However, the production yield was increased at a solid content of more than 26% by weight (FIG. 3) .

Low whey solid content resulted in a soft texture and high whey solids content resulted in too hard tissue and a distinctive whey flavor and reduced overall flavor (FIG. 4). Therefore, it is considered that it is necessary to consider a method of reducing the amount of whey used to lower the flavor of whey by using a concentrated whey having a solid content of 15 wt% or more. Therefore, it is considered that it is necessary to consider a method of reducing the amount of whey used to lower the flavor of whey by using a concentrated whey having a solid content of 15 wt% or more.

Experimental Example  2

Table 3 shows the mixing ratios of the ricotta cheese using whey with a solid content of 20% by weight, and the ricotta cheese according to the type of the organic acid Yield, Fat, Moisture, Fat content in fat (FDM) were measured by a panel of 15 skilled sensory testers by 15 skillful sensory panel The evaluated hardness, texture and flavor preference results are shown in Table 4.

division Whey TS
(%) Whey content
(weight%) Milk cream content
(weight%) Acid type and content
(weight%) 2-1 20 93.8 5 Vinegar 1.2 2-2 20 94.7 5 Lactic acid 0.3 2-3 20 94.7 5 Citric acid 0.3

division Production yield
(%) Fat content
(weight%) Moisture content
(weight%) FDM
(weight%) Hardness
(7 points) Organization Preferences
(7 points) Flavor preference
(7 points) 2-1 11.8 22.9 54.80 50.57 6 4.2 4.0 2-2 20.9 28.6 54.31 62.57 2 6.2 5.9 2-3 22.6 19.0 61.10 48.84 One 3.4 4.9

The addition amount of acid was the amount added when the curd was solidified to about pH 5.3, and the vinegar contained 6-7 wt% of acetic acid, which was lower in acidity than citric acid or lactic acid.

When vinegar was used, the texture was very hard and the yield was low. When citric acid was used, the tissues were too soft to separate the whey from the curd, and the texture and flavor preference was the best when lactic acid was used.

Experimental Example 3

The cheese raw material mixture was stirred at 200 rpm by mixing a water content of 30% by weight with a fat source including concentrated whey, milk cream and butter, milk protein, carrageenan, citric acid and residual water, bar homogenizer. The mixture was heated to 85 ° C for 20 minutes, maintained for 5 minutes, packed in a packaging container, and then cooled at 4 ° C to prepare ricotta cheese.

The mixing ratio of the above-mentioned Ricotta cheese is shown in Table 5, and the Yield, Fat content, Moisture, Fat content (FDM) of the produced Ricotta cheese, Table 6 shows the hardness, texture and flavor preference results evaluated by the seven-point scale method by a panel of fifteen skilled sensory panels by the sensory test panel.

division Whey TS
(%) Whey content
(weight%) Milk cream content
(weight%) butter
content
(weight%) Milk protein content
(weight%) Carrageenan content
(weight%) Citric acid content
(weight%) Water content
(weight%) 3-1 30 18.2 58 8 3 0.7 0.1 12 3-2 30 17.2 58 8 5 0.7 0.1 11 3-3 30 16.2 58 8 7 0.7 0.1 10 3-4 30 15.2 58 8 9 0.7 0.1 9

division Production yield
(%) Fat content
(weight%) Moisture content
(weight%) FDM
(weight%) Hardness
(7 points) Organization Preferences
(7 points) Flavor preference
(7 points) 3-1 94.5 30.57 55.89 69.30 2 4.2 4.1 3-2 94.8 30.79 55.75 69.58 3 6.2 6.21 3-3 95.0 31.49 54.76 69.60 3 6.1 5.9 3-4 95.1 31.03 54.75 68.57 4 5.1 4.2

Ricotta cheese was prepared by adding milk cream and butter to increase the fat and solids content of the concentrated whey with a solid content of 30 wt% and controlling the addition amount of the milk protein powder to emulsify.

When 3 wt% of the milk protein powder was added, the tissue was formed softly. When added in an amount of 9 wt% or more, the tissue was firmly formed, but the unique protein flavor was strongly felt, and the overall flavor was deteriorated. The addition of 5 to 7 wt% showed stable texture and good flavor.

 In addition, when the whey was added in an amount exceeding 18% by weight, the sweetness due to whey was strongly felt and the flavor was lowered.

The higher the amount of milk fat added, the higher the fat and solids content, the more creamy flavor added, the harder the tissue and the higher the yield. The target fat can be set by each manufacturer and manufacturer. The test was conducted with a target of about 31% fat.

Claims (13)

Preparing a cheese raw material mixture containing a fat source selected from whey, milk cream and butter having a solid content of 15 to 35% by weight, a cheese raw material including a milk protein, a stabilizer and an organic acid; A step of preparing a liquid cheese to heat the mixture of cheese raw materials to 70 to 95 캜; And a solid cheese-making step of cooling the heated liquid cheese to 0 to 10 占 폚.
The method according to claim 1, wherein the solid content of the cheese raw material mixture is 45 to 65 wt%.
[3] The method according to claim 2, wherein the method for preparing ricotta cheese does not include a step of separating whey.
The method for producing ricotta cheese according to claim 1, wherein the raising time from 70 ° C to 95 ° C in the step of preparing the liquid cheese is 10 to 40 minutes.
The method of claim 1, further comprising a packaging step of packaging the heated liquid cheese in a container prior to the solid cheese manufacturing step for cooling the heated liquid cheese.
The milk according to claim 1, wherein the mixing ratio of the cheese raw material mixture is 20 to 70% by weight of at least one selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, By weight of at least one liquid selected from the group consisting of water, skim milk and crude oil, and 0.001 to 46% by weight of at least one liquid selected from water, skim milk or crude oil.
[Claim 7] The method according to claim 6, wherein the Ricotta cheese has a milk solids content of at least 18% by weight and a milk fat content of at least 3.6% by weight, wherein the whey powder, And the mixture is further mixed.
[7] The method according to claim 6, wherein 5 to 65% by weight of creamy cream and 5 to 15% by weight of butter are used as the source of the milk fat.
[2] The method according to claim 1, wherein the milk protein is a milk protein or a casein protein containing a protein content of 50% by weight or more.
The method according to claim 1, wherein the stabilizer is carrageenan, gelatin, starch or gum.
The method according to claim 1, wherein the organic acid is citric acid or lactic acid.
12. The method according to claim 11, wherein the organic acid is citric acid and the mixing ratio thereof is 0.05 to 0.2% by weight.
20 to 70% by weight of at least one selected from the group consisting of 12 to 24% by weight of whey with a solid content of 15 to 35% by weight, milk cream and butter, 0.1 to 1.5% by weight of stabilizer, 0.5% by weight, and 0.001 to 46% by weight of at least one liquid selected from water, skim milk or crude oil, followed by cooling and cooling, wherein the milk solids content is 18% by weight or more and the milk fat content is 3.6% Tata cheese.

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