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CLA함유 삼채라끌렛 치즈 및 이의 제조방법
专利权人:
IMSIL CHEESE RESEARCH INSTITUTE
发明人:
LEE, SANG CHEON,이상천,HUH, CHANG KI,허창기,YANG, HEE SUN,양희선,CHOI, YU JIN,최유진,JIN, HEE YEON,진희연,LEE, JOO HEE,이주희,PARK, JONG HYUK,박종혁,CHOI, HEE YOUNG,최희영,OH, JEON HUI,오전희,PARK, EUN HA,박은하
申请号:
KR1020150147659
公开号:
KR1017264220000B1
申请日:
2015.10.23
申请国别(地区):
KR
年份:
2017
代理人:
摘要:
The present invention relates to an allium hookeri raclette cheese containing CLA and producing method thereof. More particularly, the present invention relates to an allium hookeri raclette cheese containing CLA, in which as CLA and allium hookeri are added when the raclette cheese is produced, the heated allium hookeri is improved in taste and smell due to a characteristic of the raclette cheese that is heated and melted to eat as well as a nutrition aspect of reducing fat content of the cheese and increasing moisture content thereof, thereby remarkably improving preferences and an organoleptic property, and a producing method thereof. According to the present invention, the method for producing the allium hookeri raclette cheese containing CLA includes the following steps of: preparing raw milk by pasteurizing raw milk at a low temperature of 60 to 65C for 25 to 35 minutes, and then cooling the raw milk at a temperature of 30 to 35C producing curd by inoculating 1%(v/v) of starter flora to the prepared raw milk and fermenting the raw milk, and then freezing the milk by adding milk-coagulating enzyme cutting the produced curd, maintaining the cut curd for 2 to 4 minutes, stirring the cut curd for 25 to 35 minutes, and then removing 20% of milk serum adding 1%(v/v) of CLA and 0.02-0.04%(v/v) of allium hookeri powder to the curd from which the milk serum is removed compressing, molding, and salting the curd with CLA and allium hookeri powder added and ripening the compressed, molded, and salted curd under a temperature of 10 to 15C and a moisture condition of 80 to 90% for 30 to 40 days.본 발명은 CLA함유 삼채라끌렛 치즈 및 이의 제조방법에 관한 것으로, 보다 상세하게는 라끌렛 치즈 제조시 CLA와 삼채를 첨가함으로써, 치즈의 지방함량은 감소시키고 수분 함유량을 증가시키는 영양적인 측면과 더불어 열을 가하여 녹여먹는 라끌렛 치즈의 특성으로 열을 가한 삼채의 맛과 향이 증진되어 기호도 및 관능적 특성을 현저히 증진시킬 수 있는 CLA함유 삼채라끌렛 치즈 및 이의 제조방법에 관한 것이다.본 발명인 CLA함유 삼채라끌렛 치즈 및 이의 제조방법은 원유를 60~65℃에서 25~35분간 저온살균처리 한 다음, 30~35℃에서 냉각시켜 원유를 준비하는 단계 상기 준비된 원유에 스타터 균주를 1%(v/v) 접종하여 발효시킨 후, 응유효소를 첨가하여 응고시켜 커드를 제조하는 단계
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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