KR101784112B1 - A cheese makgeolli - Google Patents

Abstract

The present invention relates to a process for preparing a rice wine rice cake, which is a non-fermented, soft and smooth raw cheese and mixed with a rice wine rice wine, a typical rice wine of the Korean people, The present invention relates to cheese makgeolli added with high quality cream cheese which can provide both nutrition and functionality while satisfying the preferences of consumers who have varied in taste and taste, and a process for producing the same. The present invention relates to a rice makgeolli prepared directly by a known method, Preparing only the clear sake of the upper part of the rice except for the solid substances accumulated in the lower part of the rice wine; Milk is pasteurized at a predetermined temperature for a certain period of time, the cream is added to the pasteurized milk and heated to a predetermined temperature, salt is added to the mixture of milk and cream, Adding the citric acid solution to the set mixture at a predetermined temperature slowly for a predetermined period of time, allowing the mixture to stand for a predetermined period of time, obtaining a curd, and drying the obtained curd; Mixing the sake prepared in the rice makgeolli with the cream cheese prepared from the milk at a predetermined weight ratio; Adding oligosaccharide to the mixture of sake and cream cheese at a predetermined weight ratio; A step of screening the cheese makgeolli with the added cream cheese added with the oligosaccharide and wrapping it in a container and packaging the prepared cheese makgeolli; and a cream cheese prepared by the method Is added with rice wine.

Description

A cheese makgeolli with cream cheese and a preparation method thereof

The present invention relates to a cheese makgeolli added with cream cheese and a method for producing the same. More specifically, the present invention relates to a method for producing cheese rice wine, which comprises mixing cream cheese, which is raw and untasted and smooth and smooth in taste, Cheese rice wine with high quality cream cheese added to satisfy nutritional and functional taste while satisfying the preference of consumers who have various taste and taste by adding the soft taste and beneficial function of cream cheese while maintaining the unique flavor and aroma of makgeolli And a manufacturing method thereof.

Makgeolli, a representative fermented rice native to Korea, is fermented by mixing steamed glutinous rice, rice, barley, and flour with yeast and water. Its raw material is cereal, its classification is contained in Yakju, its alcohol concentration is usually 6 to 7 degrees It is also known as Takju, agriculture, liquor, and 灰 酒.

It is the oldest wine in Korea. Its color is white as white, it is dark and it is low in alcohol content of 6 ~ 7. As a general manufacturing method, rice is firstly subjected to a semi-process to contain an appropriate amount of water, Strong steam is added to the resulting rice, sugar is added to the rice to increase sugar, and starch is saccharified with sugar to prepare a saccharified solution. The saccharified solution is then added with a vinegar to complete fermentation.

The traditional rice wine makgeolli has a unique taste and aroma depending on the raw materials and methods such as grains and koji used. It is a natural carbonated beverage containing low concentration of alcohol by using rice as a main ingredient and living yeast and various enzymes It is nutritionally superior to other kinds of sake, and is harmless to health with harmony of flavor, fragrance and smell together with amino acid and organic acid generated by decomposition of raw materials due to enzymatic action by microorganisms.

The famous makgeolli known from the Goryeo era is Ewha-ju (梨花 酒). The sole makgeolli nougat, which makes it the most simple, is made by the maker of the pear blossom. However, it came to be made at any time afterwards and the name of Ehwa-ju gradually disappeared. The makgeolli imported from China was recorded in the "survey of Chosun Dynasty" for the first time, starting from the Daedong River area, spread to all corners of the country and became a nation's unique liquor. It is hard to cover.

The method of manufacture which is traditionally squeezed is to squeeze out the sake made by fermenting glutinous rice, rice, barley, wheat flour, etc., at a constant temperature by mixing the yeast and water. In old-fashioned homes, a mixture of leaven mixed with leaven is put on a bowl of "井" shaped bamboo, placed on top of it, poured on the body, and it becomes puddled and tangy 주 酒. (淸 酒) becomes. At this time, glutinous rice is used as a raw material, and glutinous rice wine is called Dongdongju.

A good rice wine has sweetness, sourness, bitter taste, and sweet taste. It has richness and cool taste, and it has been used as an agricultural farmer by relieving the thirst of the farmers who sweat and worked.

This rice wine is a traditional wine made by fermenting with yeast and yeast using grains. It is known that it contains not only a lot of nutrients but also a sudden decrease of blood sugar and it does not burden the stomach. This is due to the fact that the manufacturing process of makgeolli is the process of saccharification of rice starch by amylase of fungus microorganism and conversion process of fermented sugar to alcohol (fermentation process) (Rice pudding). In addition, various microorganisms such as lactic acid bacterium and various bacteria are added not only in yeast but also in the manufacturing process thereof. Therefore, the quality of makgeolli Is mainly determined by fungi and yeast, but lactic acid bacteria and various bacteria also have a great influence on the quality of makgeolli.

In the past, proposals for adding various active ingredients beneficial to the body of rice wine, which is a Korean traditional rice wine, include makgeolli containing cauliflower, preparation method thereof (Korean Patent No. 10-0669233), manufacturing method of pumpkin rice wine (Korean Patent No. 10-0682825), a method for producing Sankyowoncho makgeolli (Korean Patent No. 10-0484789), manufacture of brown rice wine (Korean Registered Patent No. 10-0776987), a method for producing a fermented liquor containing pine needles and herbal medicines (Korea Patent No. 10-0684188), a method for producing makgeolli added with coffee (Korean Patent No. 10-0332376) (Korean Patent No. 10-0382785), raw rice wine added with Omija (Japanese Patent Registration No. 10-1066459), a method of producing green tea containing (Ginseng, ginger, cinnamon, angelica, hansuo, yam, roundworm, black bean, bellflower, apple, cucumber, peach, clover, A variety of methods for improving the quality of functional makgeolli have been sought by adding beneficial ingredients of the additive to the beneficial ingredients of makgeolli.

However, the above-mentioned additive materials to be added to makgeolli are all limited to plants such as herbal medicines, herbs, fruits, and the like. The unique flavor of each of the above-mentioned vegetable materials must be matched to the unique flavor of makgeolli, This unique color is suitable for the taste of makgeolli consumers, but it should be expressed in makgeolli color which can further enhance the taste of the makgeolli. It is required to develop a new makkolli added material capable of overcoming the above limit by adding an animal material as a makkolli added material because the makkolli added material described above has a limitation limited to vegetable materials.

Cheese is a rich animal nutrient such as protein, calcium, fat, vitamin A, vitamin B1, vitamin B2, vitamin C and vitamin E. It is a food which is very beneficial to the body as follows.

1. Bone health

Cheese contains 50 to 60g of calcium per 100g, which is more than five times the amount of milk. It increases bone density and is effective in preventing bone diseases such as osteoporosis in adults.

2. Skin Beauty

Contemporary people are exposed to fine dust, dust, and strong ultraviolet rays in the air as the outdoor activity time increases, causing skin trouble symptoms. Vitamin A and vitamin B, which are rich in cheese, Helps to regenerate tissue and helps skin beauty.

3. Diet

Diet planners supplement calcium that can be deficient in excessive diets, rich in Vitamin B2 ingredients that can turn the body's carbohydrates and fats into energy, and rich calcium has the effect of burning fat in the body It helps with diet.

4. Cardiovascular Disease Prevention

High cholesterol levels in the body causes blood circulation disorders and causes various cardiovascular diseases. The rich potassium helps to control blood pressure by releasing sodium from the body. The abundant butyric acid is a compound that is produced by intestinal bacteria. Bad cholesterol It is effective to reduce blood circulation and prevent various cardiovascular diseases.

5. Enhancement of chapter function

Lactobacillus is a very good ingredient in the intestines. As a representative dairy product of lactic acid bacteria, cheese is a lump of lactic acid bacteria. Emulsified fat and lactic acid bacteria, which are rich in cheese, make the intestines strong and improve the intestinal environment. Calcium has the effect of strengthening gastrointestinal function, so it has an excellent effect on constipation or diarrhea, which helps to improve bowel function.

6. Liver function improvement

There are many modern people who complain of abnormal symptoms of liver function due to various reasons such as frequent drinking and smoking. It is rich in essential amino acid, methionine, which slows the absorption rate of alcohol in the body. And the like.

7. Prevention of depression

Tyrosine and phenylalanine are involved in the production of dopamine in the brain, which produces an ambitious mood and restores concentration. Rich calcium helps to reduce stress and resistance, helping to prevent depression.

As described above, conventional methods for makgeolli added with cheese which can eat various nutrients by adding the nutrient-rich cheese which is very beneficial to the body to the makgeolli even to domestic and foreign people who are familiar with the taste of the west as an animal material It is also a practical limitation that almost nothing is proposed.

(Prior Art) Korean Patent No. 10-0669233, Korean Patent No. 10- 0671905, Korean Patent No. 10-0682825, Korean Patent No. 10-0484789, Korean Patent No. 10-0776987, Korea Korean Patent No. 10-0684188, Korean Patent No. 10-0332376, Korean Patent No. 10-0382785, Korean Patent No. 10-1066459, Korean Patent No. 10-0700747

An object of the present invention is to provide an additive added to makgeolil, which is prepared by mixing cream in milk, which is not a vegetable material, to produce cream cheese which is non-aged soft cheese having a fat content of 33% or more and a moisture content of 55% By providing a high quality makgeolli which provides the nutritional and functional properties of makgeolli and cream cheese together with the effective ingredients, flavor and aroma of the makgeolli and the active ingredients and soft and smooth taste of cream cheese, by combining the cream cheese with the makgeolli And a process for producing the same.

The above object of the present invention can be achieved by a method for preparing a rice wine rice, which comprises preparing rice wine rice directly produced by a method known in the art or rice wine rice sold on the market, Milk is pasteurized at a predetermined temperature for a certain period of time, the cream is added to the pasteurized milk and heated to a predetermined temperature, salt is added to the mixture of milk and cream, Adding the citric acid solution to the set mixture at a predetermined temperature slowly for a predetermined period of time, allowing the mixture to stand for a predetermined period of time, obtaining a curd, and drying the obtained curd; Mixing the sake prepared in the rice makgeolli with the cream cheese prepared from the milk at a predetermined weight ratio; Adding oligosaccharide to the mixture of sake and cream cheese at a predetermined weight ratio; And a completion step of screening the cheese makgeolli added with the oligosaccharide-added cream cheese added thereto and wrapping the packaged cheese sauce in a container, thereby completing the cheese makgeolli with cream cheese added thereto.

Preferably, in the step of producing the cream cheese, the milk is DHA milk having a fat content of 3.8 to 4.2%, a milk protein content of 3.0 to 3.4%, a number of bacteria of 5,000 CFU / m ³ or less, and a number of somatic cells of not more than 150,000.

Preferably, in the step of producing the cream cheese, the milk to be pasteurized is pasteurized at a temperature of 60 to 65 ° C for 25 to 35 minutes to a state of pH 5.9 ± 0.2.

Preferably, in the step of preparing the cream cheese, when cream is added to the milk to be pasteurized, 50 to 55 parts by weight of cream is added to 100 parts by weight of milk.

Preferably, in the step of preparing the cream cheese, the cream is added to the pasteurized milk, and the mixture is heated and mixed at a temperature of 80 to 90 ° C for 25 to 35 minutes.

Preferably, in the step of preparing the cream cheese, 0.04 to 0.06 part by weight of salt is added to 100 parts by weight of the milk to be added to the mixture in which the milk and the cream are pasteurized, and the mixture is stirred for 3 to 5 minutes .

Preferably, in the step of preparing the cream cheese, the citric acid solution to be added to the mixture of milk, cream, and salt in which the settling process is completed is added to 100 parts by weight of the milk at a temperature of 92 to 94 ° C, To 4 parts by weight is slowly added.

Preferably, in the step of preparing the cream cheese, the mixture in which the milk, cream, salt and citric acid solution are mixed is allowed to stand for 30 to 40 minutes, and then the curd is collected and obtained in a refrigerator for 11 to 13 hours Followed by refrigerating and drying.

Preferably, in the step of mixing the rice wine rice wine with the cream cheese, the cream cheese is mixed with 100 parts by weight of the sake, and 45 to 55 parts by weight of the cream cheese.

Preferably, in the step of adding oligosaccharide to the mixture of sake and cream cheese, the oligosaccharide is mixed with 100 parts by weight of the sake, and 4 to 6 parts by weight of the oligosaccharide.

The above object of the present invention can be attained by a process for producing cheese rice wine with the above cream cheese added thereto, comprising the steps of mixing 100 parts by weight of rice wine rice wine with 45 to 55 parts by weight of cream cheese and 4 to 6 parts by weight of oligosaccharide ≪ / RTI > with cream cheese added to the cheese.

The process for preparing cheese makgeolli with cream cheese according to the present invention and the cheese makgeolli added with the cream cheese prepared by the method according to the present invention is an additive added to makgeolli which is an animal material which is not a vegetable material, And a moisture content of 55% or less, and the cream cheese prepared by mixing the prepared cream cheese with the makgeolli is mixed with the active ingredient, flavor and aroma unique to the makgeolli as an active ingredient of the cream cheese and a smooth and smooth taste In addition, it provides high quality makgeolli that provides the nutrition and functionality of makgeolli and cream cheese to satisfy consumers' preference. Also, it is one of Korean culture that Korean and foreigners are accustomed to westernized taste. And preference can be increased, and domestic brewers, dairy farmers, small-scale ranch oil prices There is an excellent effect that can continue to develop related industries such as manufacturers.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for producing cheese makley added with cream cheese according to an embodiment of the present invention; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method of preparing cheese rice wine with cream cheese according to the present invention is characterized in that the rice rice wine prepared directly by known methods or the rice rice wine sold on the market is left to stand, Preparing a clear sake alone, pasteurizing the milk at a predetermined temperature for a predetermined period of time, adding a cream to the pasteurized milk, heating the mixture to a predetermined temperature, adding salt to the mixture of milk and cream Adding the citric acid solution to the settled mixture slowly at a predetermined temperature, allowing the salt-added mixture to stand for a predetermined time, allowing the citric acid solution to stand at a predetermined temperature for a predetermined time to obtain a curd, and drying the obtained curd Preparing cream cheese from the rice rice wine and cream cheese prepared from the milk at a predetermined weight ratio; A step of adding oligosaccharide to the mixture of sake and cream cheese at a predetermined weight ratio, filtering the creamy cheese added with the oligosaccharide-added cream cheese to a screen, And a step of completing the process.

1. Preparing rice wine from makgeolli:

In preparing the clear rice wine from the rice makgeolli, the rice makgeolli used in the present invention may be rice makgeolli which is produced directly by a method known in the art, or rice makgeolli which is sold in the market, and is made of rice or glutinous rice, It is a rice wine made by fermenting with traditional yeast. When the rice is cooked for a certain period of time, the solid of rice wine becomes precipitated in the lower part, and clear cheongju (淸 酒) remains in the upper part. In this case, except for the lower solid from the rice makgeolli which is separated into the solid and sake from the rice at the political stage, only the upper sake is prepared and mixed with the cream cheese described below to prepare cheese makgeolli added with cream cheese. On average, 700ml of sake can be obtained.

2. Steps to make cream cheese:

In order to produce cream cheese added to rice wine obtained from rice rice wine, DHA milk having 3.8 ~ 4.2% fat, 3.0 ~ 3.4% milk protein, less than 5,000 CFU / m ³ bacteria and less than 150,000 somatic cells, Milk). DHA milk contains omega-3 fatty acid, an unsaturated fatty acid in milk, which prevents abnormal blood coagulation and keeps blood flow healthy, maintains healthy triglycerides, plays an important role in brain cells, It activates cells to improve memory and learning ability, prevents senile dementia, alleviates allergies, prevents adult diseases such as heart disease and hypertension, helps lowering cholesterol and inhibits colorectal cancer, It is known to contain unsaturated fatty acids which are very beneficial for

DHA milk, which is used as crude oil for cream cheese under the above conditions, is sterilized at a temperature of 60 to 65 ° C for 25 to 35 minutes and has a pH of 5.9 ± 0.2. Sterilization is not carried out if sterilization is performed at temperatures below 60 ° C and sterilization at a temperature higher than 65 ° C is difficult to preserve the product for a long period of time. In addition, pasteurization is more effective than pasteurization, This is because it is more suitable for expressing a sweet taste. Moreover, when the pH of the solution exceeds pH 5.9 ± 0.2, beneficial components of cream cheese made from milk having a pH of 5.8 to 6.0, which is a functional additive added to rice wine rice wine, may be damaged.

An embodiment of the present invention uses milk of pH 5.9 pasteurized at a temperature of 63 캜 for 30 minutes.

Next, cream is added to the pasteurized milk having an acidity of pH 5.9 to mix the milk and the cream. The mixing ratio of the milk and the cream is 50 to 55 parts by weight . As described above, since the cream cheese according to the embodiment of the present invention is mixed with 100 parts by weight of milk and 50 parts by weight or more of cream, the cream cheese used in the embodiment of the present invention will be said to be a double cream cheese, The ratio is not limited thereto, and only 20 parts by weight or more of single cream cheese may be used. In an embodiment of the present invention, 100 parts by weight of milk is mixed with 50 parts by weight of the cream, so that the cream cheese produced is equivalent to double cream cheese.

Cream is added to the pasteurized milk, and the mixture is heated at 80 to 90 ° C for 25 to 35 minutes to be mixed. In the embodiment of the present invention, the mixture is heated at 85 ° C for 30 minutes. When heated to below 80 ° C, the milk with added cream does not solidify. If heated above 90 ° C, the soft and sour taste of milk and cream may be damaged.

Salt is added to the warmed milk and cream mixture, and 0.04 to 0.06 parts by weight of salt is added to 100 parts by weight of the milk, and the mixture is allowed to stand for 3 to 5 minutes. The weight range of the salt is added to add a salty taste suitable for the smooth and smooth taste of the finished cream cheese.

A citric acid solution at a temperature of 92 to 94 占 폚 is added to the mixture to which the salt is added and the settling process is completed. 3 to 4 parts by weight of a citric acid solution is slowly added to 100 parts by weight of the milk. The citric acid solution functions as a coagulant that curdles a mixture of milk and cream to produce a curd. In an embodiment of the present invention, 3 parts by weight of a citric acid solution having a temperature of 93 DEG C is slowly added to 100 parts by weight of the milk to produce curd.

The citric acid solution was added and the mixture of the milk, cream, salt, and citric acid solution was allowed to stand for 30 to 40 minutes. The whey, which was not solidified, was removed from the mixture, The cream cheese was collected and the obtained cream cheese was refrigerated and dried in a refrigerator for 12 hours to complete the production of the cream cheese according to the embodiment of the present invention.

3. Rice The step of mixing makgeolli sake with cream cheese:

The cream cheese is mixed with sake obtained from the rice rice wine described above to prepare a rice wine added with cream cheese. In this step, the cream cheese is mixed with 100 parts by weight of the sake in a weight ratio of 45 to 55 parts by weight. At this time, when the cream cheese is mixed with less than 45 parts by weight, the smooth and smooth taste of the cream cheese becomes less, and when it is mixed with more than 55 parts by weight, the original taste of makgeolli becomes less. In an embodiment of the present invention, 100 parts by weight of the sake is mixed with 50 parts by weight of cream cheese, and the flavor of the sake of matured cream cheese is enhanced by adding the mellow taste of makgeolli and the mild taste of cream cheese.

4. Adding oligosaccharide to sake mixed with cream cheese:

Oligosaccharide is added to the mixture of rice wine rice wine and cream cheese to add sweet taste of cream cheese rice wine. In this step, 100 parts by weight of the sake is added at a weight ratio of 4 to 6 parts by weight of oligosaccharide. If the addition rate of the oligosaccharide is out of the above range, the sweet taste may be less or excessively excessive, which may damage the delicate taste and soft taste of cream cheese makgeolli. In the embodiment of the present invention, 5 parts by weight of oligosaccharide is added and mixed.

5. Completion of cheese makgeolli with cream cheese added:

When the step of adding the oligosaccharide is performed, a step of screening the rice rice wine mixed with sake, cream cheese, and oligosaccharide is performed. The screening step is an essential step in the preparation of the cheese rice wine added with the cream cheese according to the embodiment of the present invention because it produces both gas and fermentation bubbles because the rice wine and the cream cheese are both fermented foods Also, in the step of mixing them, gas and fermentation bubbles are necessarily generated, and a step of filtering must be performed to filter out the generated gas and fermentation foam. If you do not perform this step, you may need to carry out the above step because it may cause explosion and overflow in the next step of putting cheese makgeolli with cream cheese added into the container. It is preferable that the screen used for the above-mentioned drawing step uses a screen of 200 mesh or more. The thus prepared cheese makgeolli is packed in a predetermined container to be packaged, thereby completing the production step of the cheese makgeol with the cream cheese added according to the embodiment of the present invention.

The cheese makgeolli added with the cream cheese prepared by the above-mentioned method for producing cheese cheese rice added with cream cheese was prepared by adding 45 to 55 parts by weight of cream cheese and 4 to 6 parts by weight of oligosaccharide to 100 parts by weight of sake rice wine rice wine Cheese cream cheese added with cream cheese.

According to the embodiment of the present invention, the cheese makgeolli added with the cream cheese made by the method of making the cheese makgeol with the cream cheese is made into the beneficial ingredient of the makgeolli which is aged fermented, Cheese functionality will be added.

In other words, it is a beneficial function of cream cheese, it contains 20 ~ 30% of protein and fat, especially protein is decomposed and it is changed into a form that is easily digested and absorbed. Calcium, vitamin A, vitamin B2, vitamin C, vitamin E It is rich in nutritional value. Protein amino acid, methionine, acts to strengthen the movement of the liver. It facilitates alcohol decomposition to prevent headache and vomiting after drinking, which helps to relieve hangovers. It is rich in amino acids called tryptophan which can make serotonin, which is a neurotransmitter to help the body. It helps to sleep. Cheese fat is easy to digest and exists in emulsified state. It is rich in vitamin B2 and fat burning easily occurs. And is evaluated as a diet food with diet effect, rich calcium enhances human physiological function As a cosmetic product, the protein is very effective in maintaining a radiant skin. It is effective in relieving dry skin and acne. It also produces various functional peptides in the degradation process of proteins by lactic acid bacteria during lactic acid fermentation process of cheese. It has a physiological activity and inhibits the carcinogenic substances generated in the intestines by various metabolites generated in the fermentation process of lactic acid bacteria. The rich calcium strengthens the teeth, and the casein ingredient strengthens the fluorine component of the teeth, This effect of the cream cheese is added to the makgeolli so that the cream cheese added with the cream cheese added with the cream cheese according to the embodiment of the present invention has the function of the makgeolli And to exert an action effect It will be.

<Flavor Experiment>

The following table is a table showing the results of an experiment on flavor degrees of cheese cheese rice added with cream cheese and commercial rice wine on the market according to the embodiment of the present invention. Ten participants participated in this experiment, and they tasted two kinds of tastes.

1. Soft taste experiment (soft taste 5 points, strong and shoot taste 1 point)

  Experiment Item    According to the present invention,      Commercial rice wine on the market  Soft taste              4.5              2.1

As can be seen from the above table, the cheese makgeolli added with the cream cheese according to the present invention reflects the mild taste of the cheese in the makgeolli in comparison with the ordinary makgeolli sold on the market, It seems that it is suitable for the taste of young people, and it is judged to be suitable for Western people.

2. Experimental Taste Experiment (5 flavorful flavors, 1 tasty flavor)

  Experiment Item    According to the present invention,      Commercial rice wine on the market   A sweet taste              4.1              2.5

As can be seen from the above table, the cheese makgeolli added with the cream cheese according to the present invention can be prepared not only for ordinary makgeolli sold on the market but also for the sweet and sour taste of the cheese without damaging the strong and sour taste of makgeolli, It can be seen that the unique flavor of makgeolli which enhances and enhances the mellow taste of this makgeolli is well expressed.

The cheese makgeolli with the cream cheese added according to the present invention and the method for producing the same can be said to be industrially applicable since it would be possible to produce the same product repeatedly in the same manner in the brewing industry for producing makgeolli.

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Claims (11)

A method for producing cheese makgeolli added with rice cream rice wine,
The method for producing cheese rice wine with the cream cheese added thereto comprises:
Preparing only the upper clear sake except for the solid rice which is directly produced by the known method or the sold rice wine sold on the market,
Milk is pasteurized at a predetermined temperature for a certain period of time, the cream is added to the pasteurized milk and heated to a predetermined temperature, salt is added to the mixture of milk and cream, Adding the citric acid solution to the set mixture at a predetermined temperature slowly for a predetermined period of time, allowing the mixture to stand for a predetermined period of time, obtaining a curd, and drying the obtained curd;
Mixing the sake prepared in the rice makgeolli with the cream cheese prepared from the milk at a predetermined weight ratio;
Adding oligosaccharide to the mixture of sake and cream cheese at a predetermined weight ratio;
A step of screening the cheese makgeolli added with the oligosaccharide and the cream cheese added with the oligosaccharide added thereto, and wrapping the packaged cheese in a container, and packaging the prepared cheese makgeolli.
The method according to claim 1,
Wherein the milk is DHA milk having a fat content of 3.8 to 4.2%, a milk protein of 3.0 to 3.4%, a bacterial count of 5,000 CFU / m ³ or less, and a number of somatic cells of not more than 150,000 Method for manufacturing cheese makgeolli.
The method according to claim 1,
Characterized in that in the step of producing the cream cheese, the milk to be pasteurized is pasteurized for 25 to 35 minutes at a temperature of 60 to 65 DEG C and a pH of 5.9 +/- 0.2. Gt;
The method according to claim 1,
Wherein the cream cheese is added and mixed in an amount of 50 to 55 parts by weight with 100 parts by weight of the milk when the cream is added to the milk pasteurized in the step of preparing the cream cheese .
The method according to claim 1,
Wherein the cream is added to the pasteurized milk at a temperature of 80 to 90 DEG C for 25 to 35 minutes to mix the cream cheese, Gt;
The method according to claim 1,
In the step of producing the cream cheese, 0.04 to 0.06 parts by weight of salt is added to 100 parts by weight of the milk to be added to the mixture of pasteurized milk and the cream, and the mixture is allowed to stand for 3 to 5 minutes Wherein the cream cheese is added.
The method according to claim 1,
In the step of preparing the cream cheese, the citric acid solution to be added to the mixed mixture of milk, cream and salt in which the settling process is completed, is added to 100 parts by weight of the milk at a temperature of 92 to 94 캜, and 3 to 4 parts by weight of a citric acid solution &Lt; / RTI &gt; wherein the cream cheese is added.
The method according to claim 1,
In the step of producing the cream cheese, the mixture in which the milk, cream, salt and citric acid solution are mixed is allowed to stand for 30 to 40 minutes, and then the curd is collected and obtained and refrigerated and dried in a refrigerator for 12 hours A method for producing cheese makgeol with added cream cheese.
The method according to claim 1,
Wherein the cream cheese is mixed with the cream cheese in an amount of 45 to 55 parts by weight in 100 parts by weight of the sake in the step of mixing the rice wine of the rice wine with the cream cheese.
The method according to claim 1,
Wherein the oligosaccharide is mixed with 100 parts by weight of the syrup with 4 to 6 parts by weight of the oligosaccharide in the mixture of the mixture of sake and cream cheese.
A process for preparing cheese rice wine with cream cheese added according to any one of claims 1 to 10,
Wherein the rice wine is prepared by mixing 100 parts by weight of sake wine rice wine with 45 to 55 parts by weight of cream cheese and 4 to 6 parts by weight of oligosaccharide.

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