Processed cheese capable of refrigerated storage and method for manufacturing same

Abstract

The present invention relates to processed cheese capable of refrigerated storage and a method for manufacturing same. The processed cheese comprises cream cheese, Mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, a concentrate, and potassium sorbate. Also, the method for manufacturing same comprises: a first step of mixing cream cheese and Mozzarella cheese with sugar, starch, and a concentrate; a second step of mixing fresh cream, starch syrup, and potassium sorbate with gelatin and milk; a third step of blending the mixture obtained in the first step and the mixture obtained in the second step; a fourth step of heating the blended mixture obtained in the third step; a fifth step of placing the heated mixture obtained in the fourth step in a mold and rapidly freezing same; and a sixth step of aging the rapidly frozen mixture obtained in the fifth step.

Description

Processed cheese that can be stored in a refrigerator and its manufacturing method

[0001] The present invention relates to processed cheese that can be stored and transported under refrigeration during the storage and distribution process of processed cheese, and a method for manufacturing the same.

[0002] Cheese is a representative fermented milk product that is about 10 times more concentrated in protein and fat than milk. It is made into a curd form by coagulating protein and fat through the action of lactic acid and milk clotting enzymes, removing whey, and is rich in nutrients such as vitamin A, vitamin B2, vitamin B12, and essential amino acids. During the aging process, protein and fat are broken down into amino acids and fatty acids by enzymes secreted by lactic acid bacteria, which reduces the burden on digestion, making it a good food for people with lactose intolerance who cannot drink milk.

[0003] There are about 2,000 types of cheese, and currently about 500 types are being processed. They are made by adding various enzymes to raw materials such as milk to coagulate the casein and remove the whey, and then going through processes such as heating, pressurizing, and controlling the aging temperature. Recently, as consumers prefer foods that ensure health and safety, interest in functional cheese is increasing, and new types of cheese are being developed to meet these consumer expectations.

[0004] The type and flavor of cheese are determined by factors such as the breed of the dairy animal, feed, fat content of the milk, processing methods at each stage of manufacturing, and aging period. Bacteria and mold play a large role in this. Processed cheese is made by mixing two or more natural cheeses made by coagulating milk and heating and melting them with an emulsifier to create a uniform texture. This processed cheese was first commercially available in Switzerland in 1911, but did not gain traction in Europe. After its introduction to the United States in 1916, demand began to increase, and today it accounts for over 80% of cheese production. Cheddar is the most common ingredient, but Gouda, Swiss, Limburger, and Brick Camembert are also used. Other ingredients include fruits, vegetables, meats, natural flavors or dried fruits, garlic, herbs, and spices.

[0005] Meanwhile, moisture in food is an essential component for the physiological activities of all living things. It is a medium for the transmission of nutrients, a reaction medium that causes metabolism in the body, an activating factor for enzymes, and a substance that maintains the shape of living organisms by controlling the turgor pressure within cells. Therefore, the presence of moisture is also an essential element for the reproduction and activity of pests and microorganisms that damage food. Water is the component that makes up living things in the largest amount, and the storage capacity of food is primarily determined by this moisture content. Fruits and vegetables contain about 80 to 90% moisture, and meat contains about 50 to 80% moisture. Therefore, fresh foods are prone to spoilage, but grains, legumes, and nuts have a relatively high storage capacity due to their low moisture content of about 10 to 20%.

[0006] The purpose of the present invention is to provide processed cheese that can be stored under refrigeration and a method for producing the same.

[0007] Processed cheese according to an embodiment of the present invention for solving the above-mentioned problem includes cream cheese, mozzarella cheese, fresh cream, sugar, milk, starch, gelatin, concentrate, and potassium sorbate.

[0008] For a total of 100 parts by weight of processed cheese, the cream cheese may be included in an amount of 40 to 50 parts by weight, the mozzarella cheese in an amount of 10 to 20 parts by weight, the whipped cream in an amount of 10 to 20 parts by weight, the sugar in an amount of 5 to 15 parts by weight, the milk in an amount of 1 to 10 parts by weight, the starch in an amount of 1 to 5 parts by weight, the gelatin in an amount of 1 to 3 parts by weight, and the concentrate in an amount of 1 to 3 parts by weight.

[0009] Meanwhile, for a total of 100 parts by weight, the potassium sorbate may be included in an amount of 0.01 to 0.05 parts by weight.

[0010] In addition, the saccharide may include at least one of sugar and corn syrup, and the concentrate may include at least one of bokbunja concentrate, peach concentrate, yuzu concentrate, green grape concentrate, omija concentrate, red grapefruit concentrate, and passion fruit flavored concentrate.

[0011] In addition, a method for manufacturing processed cheese according to an embodiment of the present invention for solving the above-described problem includes: a first step of mixing cream cheese and mozzarella cheese with sugar and starch and a concentrate; a second step of mixing whipped cream, corn syrup and potassium sorbate with gelatin and milk and heating the mixture; a third step of mixing the mixture of the first step and the mixture of the second step; a fourth step of putting the mixture mixed in the third step into a mold and rapidly freezing it; and a fifth step of maturing the mixture rapidly frozen in the fourth step.

[0012] In the second step, a mixture of whipping cream, corn syrup, potassium sorbate, gelatin and milk can be heated at 60 to 80°C for 25 to 35 minutes.

[0013] According to another embodiment of the present invention, a method for manufacturing processed cheese includes: a first step of mixing cream cheese and mozzarella cheese with sugar and starch and a concentrate; a second step of mixing whipped cream, corn syrup and potassium sorbate with gelatin and milk; a third step of mixing the mixture of the first step and the mixture of the second step; a fourth step of heating the mixture mixed in the third step; a fifth step of putting the mixture heated in the fourth step into a mold and rapidly freezing it; and a sixth step of maturing the mixture rapidly frozen in the fifth step.

[0014] In the fourth step, the mixture mixed in the third step is heated at 100 to 120°C for 10 to 15 minutes, and the heated mixture can be placed in the forming mold at a temperature of 28 to 30°C.

[0015] According to an embodiment of the present invention, processed cheese is manufactured to include cream cheese, mozzarella cheese, fresh cream, sugar, milk, starch, gelatin, concentrate, and potassium sorbate, thereby providing processed cheese that can be stored in a refrigerator and whose taste and quality can be maintained during the refrigerated storage and distribution process.

[0016] According to another embodiment of the present invention, by mixing cream cheese and mozzarella cheese with sugar and starch and concentrate, and mixing whipped cream, corn syrup and potassium sorbate with gelatin and milk, and then mixing and heating, the convenience of the manufacturing process can be increased, the ease of the bacterial treatment process can be improved, and the mixing of cheeses with different physical properties can be facilitated.

[0017] Figure 1 is a flow chart showing a method for manufacturing processed cheese capable of refrigerated storage according to one embodiment of the present invention.

[0018] Figure 2 is a flow chart showing a method for manufacturing processed cheese capable of refrigerated storage according to another embodiment of the present invention.

[0019] The following merely illustrates the principles of the present invention. Therefore, those skilled in the art will be able to implement the principles of the present invention and invent various devices and methods within the scope and spirit of the present invention, even if not explicitly described or illustrated herein. Furthermore, all conditional terms and embodiments listed herein are expressly intended, in principle, to facilitate understanding of the concepts of the present invention, and should be understood as being in no way limiting to the specifically listed embodiments and conditions.

[0020] Furthermore, it should be understood that all detailed descriptions of the principles, aspects, and embodiments of the present invention, as well as specific embodiments, are intended to encompass structural and functional equivalents thereof. Furthermore, it should be understood that such equivalents encompass not only currently known equivalents but also equivalents developed in the future, i.e., all devices invented to perform the same function, regardless of structure.

[0021] Thus, for example, the block diagrams herein should be understood as representing conceptual views of exemplary circuits embodying the principles of the present invention. Similarly, all flowcharts, state transition diagrams, pseudocode, and the like, which may be substantially represented on a computer-readable medium, should be understood as representing various processes performed by a computer or processor, regardless of whether a computer or processor is explicitly depicted.

[0022] The above-described purposes, features, and advantages will become more apparent through the following detailed description, taken in conjunction with the accompanying drawings. Accordingly, those skilled in the art will be able to readily implement the technical concepts of the present invention. Furthermore, if a detailed description of known technologies related to the present invention is deemed to unnecessarily obscure the gist of the invention, such detailed description will be omitted.

[0023] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0024] Hereinafter, with reference to the attached drawings, preferred embodiments of the present invention will be described in more detail. In order to facilitate an overall understanding in describing the present invention, identical reference numerals are used for identical components in the drawings, and redundant descriptions of identical components are omitted.

[0025]

[0026] Processed cheese capable of being refrigerated according to an embodiment of the present invention may be composed of cream cheese, mozzarella cheese, fresh cream, sugar, milk, starch, gelatin, concentrate, and potassium sorbate.

[0027] Processed cheese may contain, for a total of 100 parts by weight, 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 sugar, 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. Meanwhile, 0.01 to 0.05 parts by weight of potassium sorbate may be contained.

[0028] Potassium sorbate is a preservative included in processed cheese, but the present invention is not limited thereto, and other types of preservatives may be included in processed cheese.

[0029] Additionally, the sugar may include at least one of sugar and corn syrup, and the concentrate may include at least one of bokbunja concentrate, peach concentrate, yuzu concentrate, green grape concentrate, omija concentrate, red grapefruit concentrate, and passion fruit flavored concentrate.

[0030] Preferably, processed cheese that can be stored in a refrigerator can be manufactured with the ingredients and contents as shown in Table 1 below, but the present invention is not limited thereto.

[0031]

[0032] Referring to Table 1, processed cheese according to one embodiment of the present invention may include 48 wt% of cream cheese, 12 wt% of mozzarella cheese, 17 wt% of fresh cream, 6 wt% of sugar, 4 wt% of corn syrup, 7 wt% of milk, 1 wt% of starch, 1 wt% of gelatin, 3 wt% of concentrate, and 0.02 wt% of potassium sorbate as a preservative.

[0033] According to the embodiment of the present invention as described above, processed cheese is manufactured to include cream cheese, mozzarella cheese, fresh cream, sugar, milk, starch, gelatin, concentrate, and potassium sorbate, thereby providing processed cheese that can be stored in a refrigerator and whose taste and quality can be maintained during the refrigerated storage and distribution process.

[0034]

[0035] Hereinafter, examples of a method for manufacturing processed cheese capable of refrigeration storage according to the present invention will be described in more detail.

[0036] FIG. 1 is a flow chart illustrating a method for manufacturing processed cheese capable of refrigeration storage according to one embodiment of the present invention. Since the components and contents of the processed cheese may be as described above, a description thereof will be omitted.

[0037] Referring to Fig. 1, a first step (S100) of mixing cream cheese and mozzarella cheese with sugar, starch, and concentrate is performed.

[0038] Before the first stage (S100), the raw materials, cream cheese and mozzarella cheese, can be improved according to content, the auxiliary materials, sugar and starch, can be improved according to content, and the auxiliary material, concentrate, can be improved according to content.

[0039] Meanwhile, a second step (S110) is performed in which gelatin and milk are mixed with whipping cream, corn syrup, and potassium sorbate and heated.

[0040] Before the second step (S110), the auxiliary ingredients, whipped cream, corn syrup and potassium sorbate, can be improved according to their contents.

[0041] In the second step (S110), the improved auxiliary materials, such as whipped cream, corn syrup, and potassium sorbate, are mixed with other auxiliary materials, such as gelatin and milk, in an amount adjusted to suit the content, and the mixed mixture can be heated at 60 to 80°C for 25 to 35 minutes.

[0042] Next, a third step (S120) is performed to mix the mixture of the first step (S100) and the mixture of the second step (S110), and a fourth step (S130) is performed to place the mixture mixed in the third step (S120) into a mold and rapidly freeze it.

[0043] Afterwards, a fifth step (S140) is performed to mature the mixture that was rapidly frozen in the fourth step (S130).

[0044] Meanwhile, after the maturation process in step 5 (S140) is completed, an unmold process is performed to remove the mixture from the mold, and it is stored in a freezer before being packaged using an inner packaging material.

[0045] Next, a metal detection test is performed on the packaged processed cheese product, followed by sequential sealing and packing, after which it can be stored in a refrigerator and shipped.

[0046]

[0047] FIG. 2 is a flow chart illustrating a method for manufacturing processed cheese capable of refrigeration storage according to another embodiment of the present invention. Since the components and contents of the processed cheese may be as described above, a description thereof will be omitted.

[0048] Referring to FIG. 2, a first step (S200) of mixing cream cheese and mozzarella cheese with sugar, starch, and concentrate is performed.

[0049] Before the first stage (S200), the raw materials, cream cheese and mozzarella cheese, can be improved according to content, the auxiliary materials, sugar and starch, can be improved according to content, and the auxiliary material, concentrate, can be improved according to content.

[0050] Meanwhile, the second step (S210) of mixing gelatin and milk with whipping cream, corn syrup and potassium sorbate is performed.

[0051] Before the second step (S210), the auxiliary ingredients, whipping cream, corn syrup and potassium sorbate, can be improved according to their contents.

[0052] 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 mixed in the third step (S220) is performed.

[0053] In the fourth step (S230), the mixture in which the main material and all auxiliary materials are mixed in the third step (S220) can be heated to 100 to 120°C for 10 to 15 minutes.

[0054] Through heating in the fourth step (S230), cream cheese and mozzarella cheese having different physical properties can be easily mixed, thereby simplifying the work process for manufacturing processed cheese and improving convenience, and also making bacterial treatment easier.

[0055] Afterwards, the fifth step (S240) is performed, in which the heated mixture is placed in a mold and rapidly frozen in the fourth step (S230).

[0056] In the fourth step (S230), after the main material and all auxiliary materials are mixed through a heating process, the heated mixture is cooled to a temperature of 28 to 30°C and then placed in a mold to be molded.

[0057] Next, a sixth step (S250) is performed to mature the mixture that was rapidly frozen in the fifth step (S240).

[0058] Meanwhile, after the maturation process in step 6 (S250) is completed, an unmold process is performed to remove the mixture from the mold, and it is stored in a freezer before being packaged using an inner packaging material.

[0059] Next, a metal detection test is performed on the packaged processed cheese product, followed by sequential sealing and packing, after which it can be stored in a refrigerator and shipped.

[0060] According to another embodiment of the present invention, by mixing cream cheese and mozzarella cheese with sugar and starch and concentrate, and mixing whipped cream, corn syrup and potassium sorbate with gelatin and milk, and then mixing and heating, the convenience of the manufacturing process can be increased, the ease of the bacterial treatment process can be improved, and the mixing of cheeses with different physical properties can be facilitated.

[0061]

[0062] In addition, although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the specific embodiments described above, and various modifications can be made by a person having ordinary skill in the art to which the invention pertains without departing from the gist of the present invention claimed in the claims, and such modifications should not be understood individually from the technical idea or prospect of the present invention.

Claims

1. A processed cheese that can be stored in a refrigerator, characterized by containing cream cheese, mozzarella cheese, fresh cream, sugar, milk, starch, gelatin, concentrate, and potassium sorbate.

2. In paragraph 1, A processed cheese that can be stored under refrigeration, characterized in that, for a total of 100 parts by weight, the cream cheese is contained in 40 to 50 parts by weight, the mozzarella cheese is contained in 10 to 20 parts by weight, the whipped cream is contained in 10 to 20 parts by weight, the sugar is contained in 5 to 15 parts by weight, the milk is contained in 1 to 10 parts by weight, the starch is contained in 1 to 5 parts by weight, the gelatin is contained in 1 to 3 parts by weight, and the concentrate is contained in 1 to 3 parts by weight.

3. In paragraph 1, A processed cheese that can be stored under refrigeration, characterized in that the potassium sorbate is contained in an amount of 0.01 to 0.05 parts by weight based on a total of 100 parts by weight.

4. In paragraph 1, the sugar is A refrigerable processed cheese characterized by containing at least one of sugar and corn syrup.

5. In paragraph 1, the concentrate is A processed cheese that can be stored in a refrigerator, characterized by containing at least one of the following: bokbunja concentrate, peach concentrate, yuzu concentrate, green grape concentrate, magnolia berry concentrate, red grapefruit concentrate, and passion fruit-flavored concentrate.

6. Step 1: Mix cream cheese and mozzarella cheese with sugar, starch, and concentrate; The second step is to mix the gelatin and milk with the whipping cream, corn syrup and potassium sorbate and heat it; A third step of mixing the mixture of the first step and the mixture of the second step; A fourth step of putting the mixture mixed in the third step into a mold and rapidly freezing it; and A method for manufacturing processed cheese capable of refrigeration storage, characterized by comprising a fifth step of maturing the mixture rapidly frozen in the fourth step.

7. In paragraph 6, the second step A method for manufacturing processed cheese that can be stored in a refrigerator, characterized by heating at 60 to 80°C for 25 to 35 minutes.

8. Step 1: Mix cream cheese and mozzarella cheese with sugar, starch, and concentrate; The second step is to mix the gelatin and milk with the whipping cream, corn syrup and potassium sorbate; A third step of mixing the mixture of the first step and the mixture of the second step; A fourth step of heating the mixture mixed in the third step; A fifth step of placing the heated mixture in the fourth step into a mold and rapidly freezing it; and A method for manufacturing processed cheese capable of refrigeration storage, characterized by comprising a sixth step of maturing the mixture rapidly frozen in the fifth step.

9. In paragraph 8, the fourth step A method for manufacturing processed cheese that can be stored in a refrigerator, characterized by heating at 100 to 120°C for 10 to 15 minutes.

10. In paragraph 9, A method for manufacturing processed cheese that can be stored under refrigeration, characterized in that the heated mixture is placed in the forming mold at a temperature of 28 to 30° C.

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