KR20210058347A - High yield manufacturing method of vegetable fermented cheese - Google Patents

Abstract

Disclosed is a method for manufacturing a fermented vegetable cheese with high yield to provide cheese with good flavor. According to the present invention, the method comprises: a soymilk mixture preparation step of mixing 90 to 98 parts by weight of soybean soymilk, as a main ingredient, with 1 to 5 parts by weight of isolate soy protein and 1 to 5 parts by weight of vegetable oil to prepare a soymilk mixture; a homogenization step of homogenizing the soymilk mixture at 100 to 200 kg/cm^2 by using a homogenizer; a sterilizing and cooling step of sterilizing the homogenized soymilk mixture at 75 to 85°C for 10 to 30 minutes and cooling the same to 30 to 36°C; a fermented coagulate acquisition step of adding a coagulant containing any one of calcium lactate, magnesium chloride (MgCl_2), bittern, gluconodeltalactone, or a mixture thereof to the sterilized and cooled soymilk mixture and, at the same time, inoculating the soymilk mixture with lactic acid bacteria, and performing fermentation to acquire a fermented coagulate; a whey discharging step of discharging whey from the fermentation coagulate; and an additive mixing step of mixing additives including a stabilizer and salt for tissue stabilization of the fermentation coagulate.

Description

High yield manufacturing method of vegetable fermented cheese

The present invention relates to a method for producing fermented vegetable cheese.

More specifically, by adding soybean milk protein and coconut oil to increase the solid content, homogenize it, sterilize and cool it, and ferment it by simultaneously adding lactic acid bacteria and divalent cation salts to ferment, thereby minimizing curd loss as curd is not easily broken. It relates to a method for producing high yield of fermented vegetable cheese.

Cheese is a food product in which the protein in the milk of animals such as cows, goats, water buffalo, and sheep is coagulated, and as mentioned above, it is made from animal milk as a raw material, so the intake and cost of cholesterol derived from animal foods It contains various problems such as the increase in the number of animals and the environment associated with the breeding of livestock such as dairy cows.

Currently, cheese is mainly used to make curd using casein, the protein of milk, to remove whey from the curd and shape it, and to go through salting and washing. Wow, it is produced by the step of aging.

The reason cheese is loved by many people is not only for its taste but also for its rich nutrition. Cheese is about 10 times the capacity of milk, and it is rich in nutrients necessary for humans such as protein, fat, minerals, and vitamins in a form that is easy to digest and absorb, and it is good for the body because of its high nutritional value.

Cheese differs depending on the production method, but protein accounts for 10 to 30% of cheese. Hard cheeses have 30% protein, which is more than 20% meat. Because of this, cheese is useful as a nutrient source for growing children who need more amino acids than adults.

Cheese also contains fat. In many cases, such as cheddar and gouda, the fat content of the solid content reaches 45-55%. Some cream cheeses contain more than 75% fat in solids. These cheeses are a good source of fat for those who need energy. Low-fat cheeses, such as fresh cheese, made primarily from skim milk, are suitable for those who want to control calories.

Cheese is also an excellent source of calcium. Cottage cheese, which is almost in the form of curd, is a kind of fresh cheese that is salted by lactic acid fermentation and chopped into a container, and is a good food for preventing osteoporosis due to its rich calcium.

In addition to calcium, cheese contains a lot of other minerals such as iron and phosphorus, and it plays a role as a source of vitamin A, vitamin D and vitamin E. However, most of vitamin C escapes as whey, and not much. Since there is little sugar in the finished cheese, cheese is also a food that anyone who needs to avoid sugar can enjoy.

Since conventional cheese is made from milk or goat's milk as a raw material, there is a problem that is not suitable for those who avoid animal foods, and there is a problem that unfamiliar elderly people do not like due to preference for fermented odor. Therefore, making cheese with vegetable raw materials can overcome this, and environmentally, it can be a good source to suppress global warming by remarkably reducing the generation of _{CO 2.}

Document 1: Unexamined Patent Publication No. 2019-0072316 Document 2: Registered Patent Publication No. 1438516

The main object of the present invention is to increase the solid content by adding soybean isolate protein and coconut oil to the soy milk, homogenize it, and then sterilize and cool it to add lactic acid bacteria and divalent cation salts at the same time to ferment. It is to provide a high-yield manufacturing method of vegetable fermented cheese that minimizes.

The technical problem to be achieved of the present invention is not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

The present invention for achieving the above object is a soybean emulsion mixture manufacturing step of mixing 1-5 parts by weight of soybean separated protein and 1-5 parts by weight of vegetable oil based on 90-98 parts by weight of soybean milk liquid ; Homogenization step of homogenizing the soymilk mixture at 100-200kg/cm ^{2 using a homogenizer;} Sterilizing and cooling the homogenized soymilk mixture at 75~85℃ for 10~30 minutes and cooling to 30~36℃; To the sterilized and cooled soymilk mixture, calcium lactate, magnesium chloride (MgCl ₂ ), bittern or glucono delta lactone, or a coagulant in which they are mixed are added, and at the same time, lactic acid bacteria are inoculated and cultured to obtain a fermented coagulum. Obtaining a fermented coagulum; Whey discharging step of discharging whey from the fermented coagulum; And an additive mixing step of mixing an additive including a stabilizer and salt to stabilize the tissue of the fermented coagulated product.

Preferably, between the step of obtaining the fermented coagulum and the step of discharging the whey, the fermented coagulum (curd) obtained in the step of obtaining the fermented coagulum may be cut and further comprising a cutting and heating step of gradually warming to 40 to 45°C have.

Preferably, the vegetable oil may be coconut oil.

Preferably, the soymilk mixture may have a solid content of 12 to 16%.

According to the method for producing vegetable cheese according to the present invention, by adding soybean isolate protein and coconut oil to soymilk to increase solid content, fermentation and coagulation, it is possible to obtain a homogeneous, hard and elastic curd that is not easily broken.

In addition, in the present invention, _{by applying a coagulant composed of calcium lactate, magnesium chloride (MgCl 2} ) bittern, glucono delta lactone, or a mixture thereof, coagulation is fast and a hard curd can be obtained. Therefore, the texture is resilient and not soft, so that an appropriate cheese structure can be obtained.

In addition, in the present invention, proteins, fats, and carbohydrates are balanced to have even nutrients, and a cheese with good flavor is provided.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flow chart for explaining a high-yield manufacturing method of vegetable fermented cheese according to the present invention

The embodiments described in the present specification and the configurations shown in the drawings are only preferred examples of the disclosed invention, and there may be various modified examples that can replace the embodiments and drawings of the present specification at the time of filing of the present application.

In addition, the same reference numerals or reference numerals shown in each drawing of the present specification indicate parts or components that perform substantially the same function.

In addition, terms used in the present specification are used to describe the embodiments, and are not intended to limit or limit the disclosed invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present specification, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It does not preclude the presence or addition of elements, numbers, steps, actions, components, parts, or combinations thereof.

In addition, terms including ordinal numbers such as "first" and "second" used in the present specification may be used to describe various elements, but the elements are not limited by the terms, and the terms are It is used only for the purpose of distinguishing one component from other components. For example, without departing from the scope of the present invention, a first element may be referred to as a second element, and similarly, a second element may be referred to as a first element.

Meanwhile, the terms "front", "rear", "upper", "lower", "front" and "lower" used in the following description are defined based on the drawings, and the shape of each component according to this term And the location is not limited.

Hereinafter, an embodiment of the present invention will be described with reference to FIG. 1.

In the high-yield manufacturing method of vegetable fermented cheese according to the present invention, the solid content is increased by adding soybean isolate protein and coconut oil to the soy milk, homogenized, and then sterilized and cooled to add lactic acid bacteria and divalent cation salts at the same time to ferment. It does not break easily, minimizing curd loss.

1 is a flow chart for explaining the high-yield manufacturing method of vegetable fermented cheese according to the present invention. Hereinafter, a method for producing vegetable cheese according to the present invention will be described in detail for each step.

Step 1: Soymilk mixture manufacturing step (S100)

Step 1 is a step of mixing protein and fat components to replenish the selected nutrients in soybean milk liquid. 90-98 parts by weight of soybean milk liquid is used as the main ingredient, 1 to 5 parts by weight of soy protein isolate and 1 to 1 vegetable oil. Mixing 5 parts by weight to prepare a soymilk mixture.

Here, the soymilk mixture is sterilized after mixing the above components, and then undergoes a fermentation process. When only protein is fermented, taste may not be harmonized, and thus the taste may be lowered.

In particular, the soymilk mixture is fermented by simultaneously adding lactic acid bacteria and divalent cation salts by adding soybean isolate protein and coconut oil to increase the solid content, homogenizing it, and then sterilizing and cooling it. When manufactured, it has a rich taste and maintains adequate elasticity without being hard or fuzzy in texture.

Meanwhile, the vegetable oil may be specified as coconut oil. The coconut oil is involved in the texture and taste of vegetable cheese. Coconut oil coagulates indoors and has a buttery texture that helps improve the texture of the cheese.

Here, the production amount of the soymilk mixture varies depending on its concentration. That is, as the concentration of the soymilk mixture increases as shown in [Fig. 1] below, the yield of the curd increases.

Concentration of soy milk mixture (%) combination(%) Curd
yield(%) Comparison of production 10 Soymilk 100 11.8 100 11 Soybean emulsion 99 + Soy protein isolate 0.5 + Coconut oil 0.5 12.0 110 12 Soy Milk 98 + Soy Protein 1 + Coconut Oil 1 14.4 122 13 Soymilk 97 + Soy Protein 1.5 + Coconut Oil 1.5 15.9 135 14 Soymilk 96 + Soy Protein 2 + Coconut Oil 2 17.1 145

Step 2: Homogenization step (S200)

Step 2 is ^{a homogenization step in which the soymilk mixture is homogenized at 100-200kg/cm 2} using a homogenizer, and the homogenization is performed by treating the soymilk mixture with a homogenizer at a pressure of 100-200kg/cm2 at 60-70℃. It is a process to do.

Step 3: Sterilization and cooling step (S300)

Step 3 is a step of sterilizing and cooling the homogenized soymilk mixture at high temperature, and the sterilization conditions are, for example, a step of sterilizing at 75 to 85°C for 10 to 30 minutes.

Step 4: fermentation coagulation obtaining step (S400)

Step 4 is a step of simultaneously adding calcium lactate, magnesium chloride (MgCl ₂ ), bittern, glucono delta lactone, or a coagulant and lactic acid bacteria in which they are mixed to the sterilized and cooled soymilk mixture and fermenting.

Here, the coagulant plays a major role in coagulating the soy milk mixture, but it also considers the nutritional aspect of strengthening calcium and magnesium, contributing to the improvement of the nutritional quality of cheese.

In the above, only calcium lactate, magnesium chloride (MgCl ₂ ), bittern, and _{gluconodeltalactone were mentioned as coagulants, but in addition, any one or more selected from calcium chloride (CaCl 2} ) and calcium sulfate (CaSO ₄ ) may be used alone or in combination.

The lactic acid bacteria applied in the above are lactic acid bacteria contained in five genera, including Lactobacillus, Lactococcus, Streptococcus and Leukonostock, and Bifidobacterium, which are recognized as raw materials for food by the Ministry of Food and Drug Safety of the Republic of Korea. 11 species are included, including Ruth, Casey, Gaseri, Bulgaricus, Helveticus, Fermentum, Paracasei, Plantarum, Lutheri, Rhamnosus, and Salivarius. Three kinds of teeth are included, one kind of thermophilus is included in the genus Streptococcus, one kind of mecenteroides is included in the leukonostock, and five kinds of bifidum, brevet, long gum, lactis, and Infantis are included in the genus Bifidobacterium. Paper can be included.

Step 5: fermentation coagulation cutting and heating step (S500)

Step 5 is a step of cutting the obtained fermented coagulum (curd) and gradually warming it to 40 to 45° C., and heating may be performed over about 40 to 60 minutes.

The fermented coagulum is inspected before cutting to determine whether it has formed a tissue that will not crumble when cut. At the same time, measure the pH and check whether acid progression is achieved at around 4.8~5.2.

Step 6: whey discharge step (S600)

As a step of discharging whey from the heated fermented coagulum, this is a process for recovering only the curd. At this time, the coagulated material has the shape of cut kkakdugi and, unlike tofu, has a sour fermentation odor. When the whey discharge is complete, the curd is recovered and weighed to calculate the yield. When prepared by simultaneously adding soybean isolate protein, coconut oil, and calcium lactate together with lactic acid bacteria, the yield of the coagulated product was improved by 40% compared to when prepared only with soy milk (see Table 2 below, the yield can be compared).

Mixture composition Curd
yield output Making curd with soy milk 11.8% 100 Soymilk + Soybean Protein 1.5 + Coconut Oil 1.5 15.9% 135 Soymilk + Soybean Protein 1.5 + Coconut Oil 1.5 + Calcium Lactate 0.5 16.5% 140

Step 7: Additive mixing step (S700)

Step 7 is a step of mixing an additive including a stabilizer and salt (purified salt) to stabilize the structure of the fermented coagulum. When the coagulum, stabilizer, and salt are mixed, put it in a container and package it.

Claims (4)

Soybean milk mixture preparation step of preparing a soybean milk mixture by mixing 1 to 5 parts by weight of soybean isolate protein and 1 to 5 parts by weight of vegetable oil based on 90 to 98 parts by weight of soybean milk;
Homogenization step of homogenizing the soymilk mixture at 100-200kg/cm ^{2 using a homogenizer;}
Sterilizing and cooling the homogenized soymilk mixture at 75~85℃ for 10~30 minutes and cooling to 30~36℃;
To the sterilized and cooled soymilk mixture, calcium lactate, magnesium chloride (MgCl ₂ ), bittern or glucono delta lactone, or a coagulant in which they are mixed are added, and at the same time, lactic acid bacteria are inoculated and cultured to obtain a fermented coagulum. Obtaining a fermented coagulum;
Whey discharging step of discharging whey from the fermented coagulum; And
An additive mixing step of mixing an additive including a stabilizer and salt to stabilize the structure of the fermented coagulum; a high-yield manufacturing method of vegetable fermented cheese comprising
The method according to claim 1,
Between the step of obtaining the fermented coagulum and the step of discharging the whey, further comprising a cutting and heating step of cutting the fermented coagulum (curd) obtained in the step of obtaining fermented coagulation and gradually warming to 40-45°C. High-yield manufacturing method of vegetable fermented cheese.
The method according to claim 1,
The vegetable oil is a high-yield manufacturing method of vegetable fermented cheese, characterized in that the coconut oil.
The method according to claim 1,
The soymilk mixture is a method for producing a high yield of vegetable fermented cheese, characterized in that the solid content is 12 to 16%.

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