Method of preparing halloumi cheese to Glutinous rice is added and cheese manufactured by the manufacturing method

Abstract

The present invention relates to a method for manufacturing halloumi cheese with added glutinous rice and to cheese manufactured by the method. It has been confirmed that the glutinous rice halloumi cheese manufactured according to one aspect has excellent moisture and protein content, as well as excellent hardness specifications and palatability for elderly-friendly food, thereby providing a product with improved eating and chewing properties to the elderly who have insufficient intake of nutrients.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing halloumi cheese with added glutinous rice and to cheese manufactured by the method. Background Technology

[0003] Glutinous rice is a variety of rice composed mainly of amylopectin and is used domestically and internationally to make rice cakes or as an ingredient for making confectionery, but there is a lack of cases of developing dairy products using glutinous rice.

[0004] Jersey milk is known to be yellow in color and has a relatively higher solid content, such as protein and fat, compared to Holstein milk, making it advantageous for cheese production; however, there is a lack of cases of developing dairy products using domestic Jersey milk.

[0005] Meanwhile, the number of elderly people aged 65 or older in Korea is 9.01 million, and the country is expected to enter a super-aged society in 2025. Since some elderly people suffer from chewing and swallowing difficulties, making it difficult to consume recommended nutrients, there is a need to develop cheese suitable for the nutritional intake and chewing of the elderly in Korea.

[0006] Accordingly, the inventors have completed the present invention by developing a method to produce a cheese with excellent nutritional content and better suited to the Korean palate of eating grilled rice cakes such as Injeolmi, while increasing the manufacturing yield, by incorporating glutinous rice into Halloumi cheese, which is well known as a grilled cheese. Prior art literature

[0008] Korean Patent Publication No. 10-2020-0077512 The problem to be solved

[0009] One aspect is (i) a step of mixing glutinous rice powder into milk;

[0010] (ii) a step of adding rennet to the above-mentioned mixed milk;

[0011] (iii) a step of separating the whey from the milk to which the above-mentioned rennet has been added; and

[0012] (iv) a step of mixing the separated whey and the curd from which the whey has been removed; the present invention provides a method for manufacturing glutinous rice halloumi cheese comprising: (iv) a step of mixing the separated whey and the curd from which the whey has been removed.

[0013] Another aspect is to provide glutinous rice halloumi cheese prepared according to the above-described manufacturing method. means of solving the problem

[0015] The present invention comprises the step of (i) mixing glutinous rice powder into milk;

[0016] (ii) a step of adding rennet to the above-mentioned mixed milk;

[0017] (iii) a step of separating the whey from the milk to which the above-mentioned rennet has been added; and

[0018] (iv) a step of mixing the separated whey and the curd from which the whey has been removed; the present invention provides a method for manufacturing glutinous rice halloumi cheese comprising: (iv) a step of mixing the separated whey and the curd from which the whey has been removed.

[0019] In one embodiment of the present invention, in step (i), the milk may be Jersey milk.

[0020] In the present invention, the term "Jersey milk" refers to milk produced from a Jersey breed of dairy cow with brown hair, and said Jersey milk has a yellow color and has the characteristic of having a high solid content such as protein and fat.

[0021] In the present invention, the term "glutinous rice" refers to a variety of rice, and the glutinous rice is composed mainly of amylopectin, undergoes slow aging, and has soft and sticky characteristics. In addition, even when aged, the glutinous rice has the characteristic of exhibiting a reversible reaction by heat and returning to a gelatinized state.

[0022] In one embodiment of the present invention, when making halloumi cheese using the Jersey milk and glutinous rice, the nutritional value or chewiness may be excellent.

[0023] In one embodiment of the present invention, in step (i), the glutinous rice powder may be mixed in an amount of 0.1% to 5%, 0.1% to 4.5%, 0.1% to 4%, 0.5% to 5%, 0.5% to 4.5%, 0.5% to 4%, 0.8% to 5%, 0.8% to 4.5%, or 0.8% to 4% relative to 100 kg of milk.

[0024] In one embodiment of the present invention, in step (ii), the coagulant enzyme may be one or more selected from the group consisting of pepsin, ficin, rennet, and Mucor pusillus, specifically, one or more selected from the group consisting of pepsin, ficin, and rennet, and more specifically, rennet.

[0025] In the present invention, the term “coagulant” refers to a proteolytic enzyme that cleaves polypeptide bonds of proteins. Furthermore, the said coagulant forms curd by hydrolyzing milk proteins and coagulating the milk.

[0026] In one embodiment of the present invention, in step (ii), the coagulant enzyme may be added in an amount of 5 ml to 35 ml, 5 ml to 30 ml, 5 ml to 25 ml, 10 ml to 35 ml, 10 ml to 30 ml, 10 ml to 25 ml, 15 ml to 35 ml, 15 ml to 30 ml, or 15 ml to 25 ml relative to 100 kg of milk.

[0027] In one embodiment of the present invention, prior to step (ii), the step of (i) sterilizing and cooling the mixed milk may be further included.

[0028] In one embodiment of the present invention, in step (i)', the sterilization may be performed at 55°C to 75°C, 55°C to 70°C, 55°C to 67°C, 60°C to 75°C, 60°C to 70°C, 60°C to 67°C, 63°C to 75°C, 63°C to 70°C, or 63°C to 67°C.

[0029] In addition, the sterilization may be performed for 20 to 40 minutes, 20 to 35 minutes, 20 to 33 minutes, 25 to 40 minutes, 25 to 35 minutes, 25 to 33 minutes, 27 to 40 minutes, 27 to 35 minutes, or 27 to 33 minutes.

[0030] In one embodiment of the present invention, in step (i)', the cooling may be performed at 20°C to 45°C, 20°C to 40°C, 20°C to 36°C, 25°C to 45°C, 25°C to 40°C, 25°C to 36°C, 30°C to 45°C, 30°C to 40°C, or 30°C to 36°C.

[0031] In one embodiment of the present invention, after step (ii) and before step (iii), the step of stirring the milk to which the rennet has been added (ii)' may be further included.

[0033] In addition, the present invention provides glutinous rice halloumi cheese prepared according to the above method. Effects of the invention

[0035] It has been confirmed that glutinous rice halloumi cheese produced according to one aspect has excellent moisture and protein content, as well as excellent hardness standards and palatability for elderly-friendly food, so it is possible to provide a product with improved eating and chewing properties to the elderly who have insufficient nutritional intake. Brief explanation of the drawing

[0037] Figure 1 is a diagram showing the manufacturing process of halloumi cheese containing glutinous rice. Figure 2 is a figure showing the results of comparing Holstein halloumi cheese, Jersey halloumi cheese, Jersey halloumi cheese containing 1.5% glutinous rice, Jersey halloumi cheese containing 2% glutinous rice, and Jersey halloumi cheese containing 2.5% glutinous rice before and after baking. Specific details for implementing the invention

[0038] The present invention will be explained in more detail below through examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited to these examples.

[0040] Examples

[0041] 1. Preparation of Halloumi cheese containing glutinous rice

[0042] We intended to manufacture Halloumi cheese containing glutinous rice. The specific manufacturing process is shown in Fig. 1, and the results of checking the manufactured cheese before and after baking are shown in Fig. 2. First, 1.5%, 2%, and 2.5% of glutinous rice powder purchased from Rooibos Korea Co., Ltd. were added to 100 kg of Jersey raw milk with a high solid content and mixed. The mixture was then pasteurized (65°C, 30 minutes) and cooled (34°C). Afterward, 20 ml of rennet (milk coagulating enzyme) was added based on the 100 kg of raw milk and maintained for 40 minutes. Subsequently, the curd formed by the coagulation of the milk was cut, stirred for 30 minutes, heated to 40°C, and stirred for an additional 15 minutes. Then, all the whey was drained, and the mixture was heated to 95°C. The curd was retrieved, placed in a mold, and pressed for 1 hour. Then, the curd was added to whey heated to 95°C and held for 30 minutes to inactivate the rennet. Afterward, the cheese was cooled, portioned into 200 g pieces, added to a saturated brine, and salted for 30 seconds. Once salting was complete, the cheese was surface-dried and vacuum-packed.

[0044] 2. Confirmation of the characteristics of Halloumi cheese containing glutinous rice

[0045] To determine the characteristics of the halloumi cheese produced through Example 1 above, the characteristics were compared and analyzed with those of regular halloumi cheese produced from Holstein and Jersey raw milk.

[0047] 1) Moisture content and protein content of cheese

[0048] The moisture content and protein content of halloumi cheese containing glutinous rice, halloumi cheese made from Holstein raw milk (HC), halloumi cheese made from Jersey raw milk (JC), halloumi cheese made from Jersey raw milk containing 1.5% glutinous rice (T1), halloumi cheese made from Jersey raw milk containing 2% glutinous rice (T2), and halloumi cheese made from Jersey raw milk containing 2.5% glutinous rice (T3) were compared and analyzed.

[0049] As a result, as shown in Table 1 below, it was confirmed that the moisture content of Jersey halloumi cheese containing glutinous rice tends to be higher than that of regular halloumi cheese. In addition, the protein content of halloumi cheese containing glutinous rice is 14% to 15%, and since it contains about 14 g to 15 g of protein per 100 g of cheese, all Jersey halloumi cheeses containing glutinous rice can provide high-quality protein by meeting the protein specification of 6 g / 100 g within the quality standards of the Korean Industrial Standard for senior-friendly foods.

[0050] HC JC T1 T2 T3 protein 20.78±0.01 21.66±0.04 15.96±0.06 14.22±0.24 15.94±0.12 province 26.47±0.01 28.64±0.02 22.94±0.03 15.14±0.06 18.23±0.06 moisture 48.83±0.01 45.71±0.03 55.23±0.07 62.81±0.22 58.71±0.05 salt 1.14±0.02 1.07±0.03 0.76±0.01 0.91±0.02 0.95±0.05

[0051] * HC: Halloumi cheese made from Holstein raw milk, JC: Halloumi cheese made from Jersey raw milk, T1: Halloumi cheese made from Jersey raw milk with 1.5% glutinous rice added, T2: Halloumi cheese made from Jersey raw milk with 2% glutinous rice added, T3: Halloumi cheese made from Jersey raw milk with 2.5% glutinous rice added.

[0053] 2) Manufacturing yield (%)

[0054] The cheese production yield (%) was determined through the ratio of the amount of raw milk used in the above-mentioned cheeses (HC, JC, T1, T2, and T3) to the weight of the finally finished cheese.

[0055] As a result, as shown in Table 2 below, the yield of halloumi cheese containing glutinous rice was found to be higher than that of regular halloumi cheese, and it was confirmed that the yield was highest in the case of cheese containing 2% glutinous rice. This means that when making cheese with 100 kg of raw milk, about 9 kg more cheese can be produced than regular halloumi cheese made with the same amount of Holstein raw milk.

[0056] HC JC T1 T2 T3 transference number(%) 11.15 15.20 17.38 20.98 19.58

[0058] 3) Hardness specifications of the Korean Industrial Standard for senior-friendly foods

[0059] We intended to verify the hardness specifications of the Korean Industrial Standard for senior-friendly foods for the cheeses (HC, JC, T1, T2, and T3) manufactured above. As a result, as shown in Table 3 below, it was confirmed that the general Jersey and Holstein halloumi cheeses, as well as the halloumi cheeses containing 1.5% and 2.5% glutinous rice, fall within the hardness range of Stage 1 (500,000 or less to over 50,000), and thus are classified as foods for tooth intake. In addition, the halloumi cheese containing 2% glutinous rice showed the lowest hardness value and corresponded to Stage 2 (50,000 or less to over 20,000, for gum intake), confirming that all cheeses containing glutinous rice meet the hardness specifications for senior-friendly foods.

[0060] HC JC T1 T2 T3 Hardness (N / m ) 142,930 170,446 60,892 26,114 50,701

[0062] 4) Preference Evaluation

[0063] To evaluate the preference of the above-mentioned cheeses (HC, JC, T1, T2, and T3), the preference of the cheeses for color, flavor, texture, taste, and overall preference was analyzed using a 9-point scale (very dislike: 1 point ~ very like: 9 points).

[0064] As a result, as shown in Table 4 below, it was confirmed that among the Halloumi cheeses according to the proportion of glutinous rice, the cheese containing 1.5% glutinous rice showed the highest tendency in terms of flavor, texture, taste, and overall preference. Therefore, it was confirmed that adding 1.5% glutinous rice is the most economical case, as it allows for a certain level of protein content and yield even with minimal addition of glutinous rice.

[0065] HC JC T1 T2 T3 color 7.33±1.21 7.33±1.21 7.33±1.21 7.50±1.38 7.33±1.63 Flavor 7.17±1.17 7.17±1.17 6.83±1.47 6.33±1.75 5.83±1.83 texture 7.17±0.98 7.00±1.26 5.83±1.83 4.84±1.83 4.33±2.25 taste 7.00±0.89 6.58±0.92 6.25±0.88 6.17±1.33 5.17±1.17 Comprehensive preference 7.00±0.89 6.75±0.61 6.17±0.82 5.83±1.47 5.25±1.47

Claims

Claim 1 A method for producing glutinous rice halloumi cheese comprising: (i) a step of mixing glutinous rice powder into milk; (ii) a step of sterilizing and cooling the mixed milk; (iii) a step of adding a rennet to the mixed milk; (iv) a step of stirring the milk to which the rennet has been added; (v) a step of separating the whey from the milk to which the rennet has been added; and (vi) a step of mixing the separated whey and the curd from which the whey has been removed; wherein, in step (i), the milk is Jersey milk, and in step (i), the glutinous rice powder is mixed at 2% by weight relative to 100 kg of milk. Claim 2 delete Claim 3 delete Claim 4 In claim 1, in step (iii), the coagulant enzyme is pepsin, ficin, rennet, and mucorfusillus ( Mucor pusillus One or more methods selected from a group consisting of ). Claim 5 A method according to claim 1, wherein in step (iii), the rennet enzyme is added in an amount of 5 ml to 35 ml per 100 kg of milk. Claim 6 delete Claim 7 A method according to claim 1, wherein in step (ii), the sterilization is performed at 55°C to 75°C. Claim 8 A method according to claim 1, wherein in step (ii), the cooling is performed at 20°C to 45°C. Claim 9 delete Claim 10 delete

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