JEONG, YONG SEOB,정용섭,LEE, NAM KEUN,이남근,LEE, YU RI,이유리,JEONG, EUN JEONG,정은정,JUNG, HOO KIL,정후길,HUH, CHANG KI,허창기,OH, HYUN HEE,오현희,YANGM, HEE SUN,양희선,CHOI, HA NUL,최하늘,BAE, IN HYU,배인휴,LEE, JAE SUNG,이재성
申请号：
KR1020130009322
公开号：
KR1013839730000B1
申请日:
2013.01.28
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for producing antifungal ripened cheese and antifungal ripened cheese produced thereby, which does not generates fungi during ripening and improves the quality by coating the surface of cheese with cinnamon oil or cinnamon bark oil which are natural essential oil in order to effectively control fungi produced in the process of ripening cheese. The antifungal ripened cheese according to the present invention uses edible natural essential oil in ripening cheese so that produced fungi are effectively suppressed, thereby having an excellent effect of enhancing the flavor of cheese.COPYRIGHT KIPO 2014[Reference numerals] (AA) Crude oil (BB) Sterilization process (DCC) Forming curd by fermenting and solidifying the same(adding a starter strains and milk clotting enzymes) (DD) Cutting the curd and removing whey (EE) Compressing, molding, and adding salt (FF) Aging(natural essential oil is applied) (GG) Producing antifungal ripened cheese본 발명은 치즈의 숙성과정에서 발생되는 곰팡이를 효과적으로 제어하기 위하여 천연 에센셜오일인 시나몬유(Cinnamon oil) 또는 시나몬바크유(Cinnamon bark oil)를 치즈의 표면에 도포함으로써 숙성 중에 곰팡이가 발생되지 않아 품질이 향상되는 항진균 숙성 치즈의 제조방법 및 그로부터 제조되는 항진균 숙성 치즈에 관한 것이다.본 발명에 따른 항진균 숙성 치즈는 식용 가능한 천연 에센셜오일을 치즈의 숙성 중에 사용함으로써 발생되는 곰팡이를 효과적으로 억제할 수 있으므로 치즈의 풍미를 향상시킬 수 있는 등 우수한 효과를 갖는 발명이다.
