Processed cheese capable of being stored in cold storage and preparation method thereof

Abstract

The invention relates to processed cheese capable of being stored in a refrigerated mode and a preparation method of the processed cheese. The processed cheese comprises cream cheese, mozzarella cheese, raw cream, sugar, milk, starch, gelatin, concentrated liquid and potassium sorbate. In addition, the preparation method comprises the following steps: a first step of mixing granulated sugar, starch and the concentrated solution into the cream cheese and the mozzarella cheese; a second step of mixing gelatin and milk with the raw cream, the syrup and the potassium sorbate; a third step of blending the mixture of the first step and the mixture of the second step; a fourth step of heating the mixture prepared in the third step; a fifth step of putting the mixture heated in the fourth step into a forming mold for quick-freezing; and a sixth step of ripening the quick-frozen mixture in the fifth step.

Description

Technical Field

[0001] The present invention relates to processed cheese that can be refrigerated and transported during the storage and circulation of processed cheese, and a method for preparing the same. Background Art

[0002] Cheese is a representative fermented dairy product. Its protein and fat are concentrated about 10 times compared to milk. Through the action of lactic acid and rennet, the protein and fat are coagulated, and after removing the whey, it is made into a curd form. It is rich in nutrients such as vitamin A, vitamin B2, vitamin B12, and essential amino acids. Since the protein and fat are decomposed into amino acids and fatty acids by the enzymes secreted by lactic acid bacteria during the ripening process, the digestive burden is reduced. Therefore, it is also a good food for people with lactose intolerance who cannot drink milk.

[0003] There are more than 2,000 types of cheese, and currently more than 500 types are processed. Using milk and other raw materials and adding various enzymes to coagulate casein, after removing the whey, it is prepared through processes such as heating, pressurizing, and adjusting the ripening temperature. With consumers' recent preference for foods that ensure health and stability, the attention to functional cheese has also increased. In response to such consumer expectations, new forms of cheese are being developed.

[0004] What determines the type and flavor of cheese is the breed of mammals, feed, fat content of milk, processing methods in different preparation steps, and ripening period, etc. In particular, bacteria and molds account for a large part. Processed cheese is a cheese that is uniformly processed by mixing two or more natural cheeses made by coagulating and fermenting milk and heating and dissolving them with an emulsifier. This processed cheese was first sold in Switzerland in 1911, but did not receive attention in Europe. Since its introduction to the United States in 1916, the demand has gradually increased, and now it accounts for more than about 80% of the cheese production. As the main raw material, cheddar cheese is used more, but gouda, swiss, limburger, and brie camembert cheeses are also used. In addition, fruits, vegetables, meat, natural flavors or nuts, garlic, herbs, and spices are also added.

[0005] On the other hand, the moisture in food is an essential component in the physiological activities of all organisms. It is a transmission medium for nutrients, a reaction medium for causing in vivo metabolism, an active factor for enzymes, and a substance that maintains the shape of organisms by regulating the turgor pressure inside cells. Therefore, the presence of moisture is an essential factor in the reproduction and activity of pests or microorganisms that damage food. Among the components that make up organisms, the moisture content is the highest, and the storage stability of food is mainly determined by this moisture content. Fruits and vegetables contain about 80 to 90% of moisture, and meats contain about 50 to 80% of moisture. Therefore, fresh foods are prone to spoilage, but the moisture content of cereals, legumes, and nuts is as low as about 10 to 20%, so their storage stability is relatively high. Summary of the Invention

[0006] Technical Problem

[0007] An object of the present invention is to provide a processed cheese that can be refrigerated and a method for preparing the same.

[0008] Technical Solution

[0009] The processed cheese according to an embodiment of the present invention for solving the above-mentioned technical problem includes cream cheese, mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, a concentrate, and potassium sorbate.

[0010] Relative to 100 total weight parts of the processed cheese, 40 to 50 weight parts of the above-mentioned cream cheese, 10 to 20 weight parts of the above-mentioned mozzarella cheese, 10 to 20 weight parts of the above-mentioned fresh cream, 5 to 15 weight parts of the above-mentioned sugars, 1 to 10 weight parts of the above-mentioned milk, 1 to 5 weight parts of the above-mentioned starch, 1 to 3 weight parts of the above-mentioned gelatin, and 1 to 3 weight parts of the above-mentioned concentrate may be included.

[0011] On the other hand, relative to 100 total weight parts of the processed cheese, 0.01 to 0.05 weight parts of the above-mentioned potassium sorbate may be included.

[0012] Also, the above-mentioned sugars may include at least one of granulated sugar and molasses, and the above-mentioned concentrate may include at least one of raspberry concentrate, peach concentrate, yuzu concentrate, green grape concentrate, schisandra chinensis concentrate, red grapefruit concentrate, and passion fruit flavor concentrate.

[0013] Moreover, the method for preparing a processed cheese according to an embodiment of the present invention for solving the above-mentioned technical problem includes: a first step of mixing granulated sugar, starch, and a concentrate in cream cheese and mozzarella cheese; a second step of mixing gelatin and milk in fresh cream, molasses, and potassium sorbate and heating; a third step of blending the mixture of the first step and the mixture of the second step; a fourth step of quickly freezing the blended mixture in the third step in a molding mold; and a fifth step of aging the quickly frozen mixture in the fourth step.

[0014] In the above-mentioned second step, at 60 to 80 °C, the mixture of mixing gelatin and milk in fresh cream, molasses, and potassium sorbate may be heated for 25 to 35 minutes.

[0015] A method for preparing processed cheese according to another embodiment of the present invention includes: a first step of mixing granulated sugar, starch, and a concentrate in cream cheese and mozzarella cheese; a second step of mixing gelatin and milk in fresh cream, malt syrup, and potassium sorbate; a third step of blending the mixture of the first step and the mixture of the second step; a fourth step of heating the mixture blended in the third step; a fifth step of quickly freezing the mixture heated in the fourth step in a molding mold; and a sixth step of aging the mixture quickly frozen in the fifth step.

[0016] In the fourth step, the mixture blended in the third step can be heated at 100 to 120 °C for 10 to 15 minutes, and the heated mixture can be placed in the molding mold at a temperature of 28 to 30 °C.

[0017] Technical effects

[0018] According to an embodiment of the present invention, a processed cheese containing cream cheese, mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, a concentrate, and potassium sorbate is prepared, thereby providing a refrigerable processed cheese that can maintain its taste and quality during refrigerated storage and circulation.

[0019] According to another embodiment of the present invention, granulated sugar, starch, and a concentrate are mixed in cream cheese and mozzarella cheese, and after gelatin and milk are mixed in fresh cream, malt syrup, and potassium sorbate, they are blended and heated, thereby improving the convenience of the preparation process and also the simplicity of the bacteria treatment process, and facilitating the easy mixing of cheeses with different physical properties. Brief description of the drawings

[0020] Figure 1 It is a flowchart showing a method for preparing a refrigerable processed cheese according to an embodiment of the present invention.

[0021] Figure 2 It is a flowchart showing a method for preparing a refrigerable processed cheese according to another embodiment of the present invention. Detailed description of the invention

[0022] The following content is only for illustrating the principle of the present invention. Therefore, although not explicitly described or illustrated in this specification, those of ordinary skill in the art can implement the principle of the present invention and can invent various devices and methods included in the concept and scope of the present invention. And all conditional terms and embodiments listed in this specification are only used to understand the concept of the present invention in principle, and it should be understood that this is not limited to the specifically listed embodiments and implementation manners as described above.

[0023] Also, it should be understood that all detailed descriptions of the principles, concepts, and embodiments of the present invention, as well as specific embodiments, including structural and functional equivalent technical solutions of such matters, are included. And it should be understood that these equivalent technical solutions include not only currently known equivalent technical solutions but also equivalent technical solutions to be developed in the future, that is, all devices that perform the same function regardless of structure.

[0024] Therefore, it should be understood that, for example, the block diagrams in this specification represent the conceptual views of exemplary circuits embodying the principles of the present invention. Similarly, all flowcharts, state transition diagrams, pseudocode, etc. can be substantially represented on a computer-readable medium, and should be understood to represent various programs executed by a computer or a processor, whether or not a computer or a processor is explicitly illustrated.

[0025] The above objects, features, and advantages will become more apparent through the following detailed description related to the accompanying drawings, whereby those of ordinary skill in the technical field to which the present invention pertains can easily implement the technical idea of the present invention. And when implementing the present invention, when it is determined that the detailed description of the known technology related to the present invention unnecessarily confuses the gist of the present invention, the detailed description is omitted.

[0026] The terms used in this application are only for describing specific embodiments and do not limit the present invention. Singular expressions include plural expressions as long as they are not clearly different in context. In this application, terms such as "including" or "having" refer to the presence of features, numbers, steps, actions, structural elements, components, or combinations thereof described in the specification, and it should be understood that the presence or additional possibility of one or more other features, numbers, steps, actions, structural elements, components, or combinations thereof is not precluded in advance.

[0027] Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in more detail. When describing the present invention, for the sake of overall understanding, the same reference numerals are used for the same structural elements in the drawings, and repeated descriptions of the same structural elements are omitted.

[0028] The refrigerable processed cheese according to an embodiment of the present invention may be composed of cream cheese, mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, concentrate, and potassium sorbate.

[0029] Relative to a total of 100 parts by weight of the processed cheese, it may contain 40 to 50 parts by weight of cream cheese, 10 to 20 parts by weight of mozzarella cheese, 10 to 20 parts by weight of fresh cream, 5 to 15 parts by weight of sugars, 1 to 10 parts by weight of milk, 1 to 5 parts by weight of starch, 1 to 3 parts by weight of gelatin, and 1 to 3 parts by weight of concentrate. On the other hand, 0.01 to 0.05 parts by weight of potassium sorbate may be contained.

[0030] Potassium sorbate is a preservative contained in processed cheese, but the present invention is not limited thereto, and other types of preservatives can also be contained in processed cheese.

[0031] Moreover, the saccharides may include at least one of granulated sugar and molasses, and the concentrate may include at least one of raspberry concentrate, peach concentrate, pomelo concentrate, green grape concentrate, schisandra chinensis concentrate, red grapefruit concentrate, and passion fruit flavor concentrate.

[0032] Preferably, processed cheese that can be refrigerated can be prepared according to the components and contents shown in Table 1 below, but the present invention is not limited thereto.

[0033] Table 1

[0034]

[0035] Referring to Table 1, the processed cheese according to an embodiment of the present invention may include 48% by weight of cream cheese, 12% by weight of mozzarella cheese, 17% by weight of fresh cream, 6% by weight of granulated sugar, 4% by weight of molasses, 7% by weight of milk, 1% by weight of starch, 1% by weight of gelatin, 3% by weight of concentrate, and 0.02% by weight of potassium sorbate as a preservative.

[0036] According to the embodiment of the present invention as described above, processed cheese containing cream cheese, mozzarella cheese, fresh cream, saccharides, milk, starch, gelatin, concentrate, and potassium sorbate is prepared, whereby processed cheese that can be refrigerated and can maintain its taste and quality during refrigerated storage and circulation can be provided.

[0037] Hereinafter, embodiments of a method for preparing refrigerable processed cheese according to the present invention will be described in more detail.

[0038] Figure 1 To show a flowchart of a method for preparing refrigerable processed cheese according to an embodiment of the present invention, the components and contents of the processed cheese may be the same as those described above, and thus the description thereof will be omitted.

[0039] Referring to Figure 1 , a first step (S100) of mixing granulated sugar, starch, and concentrate in cream cheese and mozzarella cheese is performed.

[0040] Before the first step (S100), the cream cheese and mozzarella cheese as raw materials may be improved in content, the granulated sugar and starch as auxiliary materials may be improved in content, and the concentrate as an auxiliary material may be improved in content.

[0041] On the other hand, a second step (S110) of mixing gelatin and milk in fresh cream, molasses, and potassium sorbate and heating is performed.

[0042] Before the second step (S110), the content of whipped cream, corn syrup, and potassium sorbate as auxiliary materials can be improved.

[0043] In the second step (S110), in the whipped cream, corn syrup, and potassium sorbate as improved auxiliary materials, gelatin and milk as other improved auxiliary materials are mixed, and the mixed mixture can be heated at 60 to 80 °C for 25 to 35 minutes.

[0044] Next, a third step (S120) of mixing the mixture of the first step (S100) and the mixture of the second step (S110) is performed, and a fourth step (S130) of quickly freezing the mixture prepared in the third step (S120) in a molding die is performed.

[0045] Then, a fifth step (S140) of aging the mixture quickly frozen in the fourth step (S130) is performed.

[0046] On the other hand, after the aging process in the fifth step (S140) is completed, an unmolding process of taking out the mixture from the molding die is performed, and after refrigerated storage, it is packaged using an inner packaging material.

[0047] Next, after performing a metal detection test on the processed cheese product with inner packaging, sealing and packing are performed in sequence, and then it can be refrigerated and shipped.

[0048] Figure 2 To show a flowchart of a method for preparing refrigerable processed cheese according to another embodiment of the present invention, the components and contents of the processed cheese can be the same as above, so the description thereof will be omitted.

[0049] Refer to Figure 2 , and a first step (S200) of mixing granulated sugar, starch, and a concentrate in cream cheese and mozzarella cheese is performed.

[0050] Before the first step (S200), the content of cream cheese and mozzarella cheese as raw materials can be improved, the content of granulated sugar and starch as auxiliary materials can be improved, and the content of the concentrate as an auxiliary material can be improved.

[0051] On the other hand, a second step (S210) of mixing gelatin and milk in whipped cream, corn syrup, and potassium sorbate is performed.

[0052] Before the second step (S210), the content of whipped cream, corn syrup, and potassium sorbate as auxiliary materials can be improved.

[0053] Next, a third step (S220) of mixing the mixture of the first step (S200) and the mixture of the second step (S210) is performed, and a fourth step (S230) of heating the mixture prepared in the third step (S220) is performed.

[0054] In the fourth step (S230), at 100 to 120 °C, the mixture in which the main material and all auxiliary materials are prepared in the third step (S220) can be heated for 10 to 15 minutes.

[0055] Through the heating in the fourth step (S230), cream cheese and mozzarella cheese with different physical properties from each other can be easily mixed, whereby the operation process for preparing processed cheese is simple and the convenience is improved, and bacteria can also be easily processed.

[0056] Then, a fifth step (S240) of quickly freezing the mixture heated in the fourth step (S230) in a molding die is performed.

[0057] After the main material and all auxiliary materials are heated and prepared in the fourth step (S230), after the heated mixture is cooled to a temperature state of 28 to 30 °C, it can be put into a molding die for molding.

[0058] Next, a sixth step (S250) of aging the mixture quickly frozen in the fifth step (S240) is performed.

[0059] On the other hand, after the aging process in the sixth step (S250) is completed, a demolding process of taking out the mixture from the molding die is performed, and after being frozen and stored, it is packaged using an inner packaging material.

[0060] Next, after performing a metal detection test on the processed cheese product after inner packaging, sealing and packing are performed in sequence, and then it can be refrigerated and shipped.

[0061] According to another embodiment of the present invention, sugar, starch and concentrated liquid are mixed in cream cheese and mozzarella cheese, and gelatin and milk are mixed in fresh cream, molasses and potassium sorbate, and then prepared and heated, thereby improving the convenience of the preparation process and also improving the simplicity of the bacteria treatment process, and different cheeses with different physical properties can be easily mixed.

[0062] Moreover, although the preferred embodiments of the present invention are illustrated and described above, the present invention is not limited to the embodiments with the above features. Without departing from the gist of the present invention claimed in the claims, those of ordinary skill in the technical field of the present invention can not only implement various modified embodiments, but these modified embodiments should not be separately understood separately from the technical idea or prospect of the present invention.

Claims

1. A processed cheese that can be refrigerated and stored, characterized in that, Comprising: Cream cheese, mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, concentrate and potassium sorbate.

2. The refrigerable processed cheese according to claim 1, characterized in that relative to 100 total parts by weight of the processed cheese, it contains 40 to 50 parts by weight of the cream cheese, 10 to 20 parts by weight of the mozzarella cheese, 10 to 20 parts by weight of the fresh cream, 5 to 15 parts by weight of the sugars, 1 to 10 parts by weight of the milk, 1 to 5 parts by weight of the starch, 1 to 3 parts by weight of the gelatin, and 1 to 3 parts by weight of the concentrate.

3. The refrigerable processed cheese according to claim 1, characterized in that relative to 100 total parts by weight of the processed cheese, it contains 0.01 to 0.05 parts by weight of the potassium sorbate.

4. The refrigerable processed cheese according to claim 1, characterized in that the sugars contain at least one of granulated sugar and molasses.

5. The refrigerable processed cheese according to claim 1, characterized in that the concentrate contains at least one of raspberry concentrate, peach concentrate, pomelo concentrate, green grape concentrate, schisandra chinensis concentrate, red grapefruit concentrate, and passion fruit flavor concentrate.

6. A method for preparing a processed cheese that can be refrigerated and preserved, characterized in that, Including: The first step of mixing granulated sugar, starch and concentrate in cream cheese and mozzarella cheese; The second step of mixing gelatin and milk in fresh cream, molasses and potassium sorbate and heating; The third step of blending the mixture of the first step and the mixture of the second step; The fourth step of quickly freezing the blended mixture in the third step in a molding mold; And The fifth step of aging the quickly frozen mixture in the fourth step.

7. The method for preparing the refrigerable processed cheese according to claim 6, characterized in that the second step is heated at 60 to 80 °C for 25 to 35 minutes.

8. A method for preparing a processed cheese that can be refrigerated and stored, characterized in that, Including: The first step of mixing granulated sugar, starch and concentrate in cream cheese and mozzarella cheese; The second step of mixing gelatin and milk in fresh cream, molasses and potassium sorbate; The third step of blending the mixture of the first step and the mixture of the second step; The fourth step of heating the blended mixture in the third step; The fifth step of quickly freezing the heated mixture in the fourth step in a molding mold; and The sixth step of aging the quickly frozen mixture in the fifth step.

9. The method for preparing the refrigerable processed cheese according to claim 8, characterized in that the fourth step is heated at 100 to 120 °C for 10 to 15 minutes.

10. The method for preparing the refrigerable processed cheese according to claim 9, characterized in that the heated mixture is placed in the molding mold at a temperature of 28 to 30 °C.

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