직접산성연속 (直接酸性連續) 교반법에 의한 Pizza cheese 제조에 관한 연구

김용휘,유제현 ( Yong Hui Kim,Jae Hyun Yu ) 한국낙농학회 1988 韓國酪農學會誌 Vol.10 No.1

Pizza Cheese의 製造에 관한 硏究

柳濟炫,金容輝,李康翼,崔榮夏 건국대학교 1987 새마을연구논문집 Vol.6 No.-

This study was undertaken to determine the optimum acidulants in phosphoric, hydrochloric, lactic, acetic, magic, citric acid for manufacture of Pizza cheese by Direct Acidification-Continuous Agitation (D.A.C.A.). It was compared that the characteristics of curd formed by added rennet after the standardized milk was acidified to pH 5.9, 5.6, 5.4, 5.2 with various acidulants, the total manufacturing time, recovery of fat and solids-not-fat, moisture content, yield, coagulation time, sensory test. The results obtained were as follows; 1. The total manufacturing time required in whole manufacture of Pizza cheese for traditional (T.P.), D.A.C.A. procedures were 220, 35 minutes, respectively. 2. As the pH decreased by each acidulants, the curd became softer and stretchiness was increased at stretching. The curd formed at pH 5.9 was rough and not stretched at stretching. The curd formed at pH 5.6, 5.4 was suitable for cohesiveness and stretchiness, but the curd formed at pH 5.2 was unsuitable as the fluidity was severe. 3. For each acidulants, recovery of fat was higher at pH 5.6, 5.4 than at pH 5.9, 5.2. As the pH decreased, recovers of S.N.F. was decreased proportionally, moisture content was increased. Yield was higher at pH 5.6, 5.4 than at pH 5.9, 5.2. 4. After the standardized milk was acidified with each acidulants, coagulation time of curd formed by added rennet was 18∼19 sec., but was more than 30 sec. for citric acid. 5. As the pH decreased, hardness was decreased. Hardness was 1.23∼1.66kg at pH 5.6 was 1.01~1.45kg at pH 5.4. 6. Sensory test score of texture and taste was showed 2.2∼3.7 at pH 5.4, score of lactic, acetic acid was higher than score of any other acidulants.

Mozzarella Cheese의 Free Oil(Oiling Off)측정을 위한 Babcock법과 Gerber법의 비교에 관한 연구

유제현,김용휘 中部大學校 農業開發硏究所 1996 農業開發硏究論文集 Vol.4 No.-

본 실험은 whole milk Mozzarella cheese(WMMC)와 part skim Mozzarella cheese (PSMC)중의 free oil(FO) 측정을 위해 개발된 Babock법과 Gerber법의 측정조건(열수에서의 침지시간, 원심분리시간, 유화시간 및 반복회수)에 따른 FO의 생성량을 비교 검토함으로서 Babcock법과 Gerber법을 이용한 최적의 FO 측정조건을 모색하고자 수행하였으며, 그 결과를 요약하면 다음과 같다. Modified Babcock법에 의해 측정된 FO 함량은 열수에서의 침지시간과 원심분리시간이 증가함에 따라 점차 증가하였으나, 유화시간과 반복회수에 따른 FO함량간의 유의차는 인정되지 않았다(p<0.05). 최적의 열수침지시간과 원심분리시간을 각각 10분으로 한 modified Babcock법에 의한 FO함량이 normal Babcock법에 의한 FO 함량보다 11%(PSMC), 46%(WMMC)정도 높게 나타났다(P<0.05). Modified Gerber법에 의해 측정된 FO함량은 열수에서의 침지시간과 원심분리시간 및 유화시간이 증가함에 따라 점차 증가하였으나, 유화 후의 원심분리시간에 따른 FO함량간의 유의차는 인정되지 않았다(P<0.05). 최적의 열수침지시간과 유화시간을 10분과 5분으로 한 modified Gerber법에 의한 FO 함량이 normal Gerber법에 의한 FO 함량보다 13%(PSMC)와 45%(WMMC) 정도 높게 나타났다. This study was undertaken to investigate the optimum methods for measuring free oil (FO) in whole milk Mozzarella cheese(WMMC) and part skim Mozzarella cheese (PSMC) by the modified Babcock and Gerber methods. FO contents were compared to determine the optimum measuring conditions (immersion time in hot water, centrifuge and tempering time, repeat times) of modified Babcock and Gerber methods. The results obtained were summarized as follows ; FO contents measured by the modified Babcock method were increased as the immersion time in hot water and centrifuge time increased, but there were no significant differences (p<0.05) in FO contents according to the tempering and repeat times. FO contents measured by the modified Babcock method(the optimum immersion and centrifuge time ; 10min) were higher(p<0.05) 11%(PSMC) and 46%(WMMC) than those measured by the normal Babcock method. FO contents measured by the modified Gerber method were gradually increased as the immersion, centrifuge(1st) and tempering time increased, but there were no significant differences(p<0.05) in FO contents according to the centrifuge(2nd). FO contents measured by the modified Gerber method(the optimum immersion and tempering time ; 10 and 5 min) were higher(p<0.05) 13%(PSMC) and 45%(WMMC) than those measured by the normal Gerber method.

저 Calorie 감미료를 이용한 Non Fat Plain Liquid Yoghurt 의 제품 특성에 관한 연구

김용휘,유제현,백승천,안종훈 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.4

본 실험은 저 calorie yoghurt의 개발을 위한 기초자료로서, sucrose를 대체하여 사용할 수 있는 저 calorie 감미료(fructose, aspartame, fructooligosaccharide 55%, isomaltooligosaccharide)의 첨가가 non fat plain liquid yoghurt의 조직과 풍미에 미치는 영향을 비교 검토함으로서 저 calorie yoghurt의 개발을 위한 대체 감미료의 사용 가능성을 알아보고자 수행하였으며, 얻어진 결과는 다음과 같았다. 1. 감미료를 첨가하여 제조된 yoghurt의 유산생성능(340∼385분)은 감미료를 첨가하지 않은 대조구의 유산생성능(330분)보다 약간 낮았으며, 감미료를 첨가하여 제조된 모든 yoghurt 중 fructose와 fructooligosaccharide 55%로 제조된 시료의 유산생성능(350분과 340분)이 다른 감미료로 제조된 시료의 유산생성능(370분∼385분)보다 약간 높았다. 2. 감미료를 첨가하여 제조된 yoghurt(isomaltooligisaccharide를 첨가하여 제조된 시료제외)의 점도(3.0∼4.5 M cps)가 감미료를 첨가하지 않은 대조구의 점도(3.0 M cps)보다 약간 높았으며, 감미료를 첨가하여 제조된 모든 yoghurt중 fructose와 fructooligosaccharide 55%로 제조된 시료의 점도가 가장 높았다. 3. 모든 yoghurt중 fructooligosaccharide 55%와 isomaltooligosaccharide로 제조된 yoghurt의 calorie가 가장 낮았다. 4. 외관과 조직은 모든 yoghurt에서 비교적 양호하였으나 풍미는 감미료를 첨가하여 제조된 yoghurt가 감미료를 첨가하지 않은 대조구보다 상당히 높았으며, 모든 yoghurt중 fructooligosaccharide 55%와 isomaltooligosaccharide로 제조된 yoghurt의 풍미가 가장 높았다. This study was undertaken to investigate the effect of different low calorie sweetners(aspartame, fructose, fructooligosaccharide 55%, isomaltooligosaccharide) on flavour and texture of non fat plain liquid yoghurt. The results obtained were summarized as follows: 1. Lactic acid producing capacity of samples containing sweetners(340∼385 min.) were lower than that of control(330 min. ). Lactic acid producing capacity of samples made with fructose and fructooligosaccharide 55% (350 and 340 min. ) were higher than any other sweetened samples(370∼385 min. ). 2. Viscosity of samples containing sweetners(except for isomaltooligosaccharide) (3.0∼4.5M cps) were higher than that of control(3.0 M cps). Yoghurt made with fructose and fructooligosaccharide 55% showed much higher viscosity than other sweetened samples. 3. Yoghurt made with fructooligosaccharide 55% and isomaltooligosaccharide resulted in lower calories than other sweetened samples. 4. Appearance and texture of all samples were relatively good scores, but flavour scores of samples containing sweetner were significantly higher than that of control. Yoghurt made with fructooligosaccharide 55% and isomaltooligosaccharide had higher flavour scores than other samples.

Yoghurt cheese 와 Old cheese 의 배합비에 따른 Block process cheese 의 Texture 와 Flavor 에 관한 연구

김용휘,유제현,임근한 한국낙농학회 1990 韓國酪農學會誌 Vol.12 No.4

本 實驗은 block process cheese 製造를 위한 young cheese와 old cheese의 최적의 배합비와 young cheese의 배합비를 중가시킴으로써 間接的으로 제조원가를 낮추는 방법을 모색하기 위하여 실시하였다. Young cheese와 old cheese의 配合比를 80 : 20, 70 : 30, 60 : 40, 50 : 50, 40 : 60, 30 : 70, 20 : 80으로 하여 제조한 block process cheese의 -般成分, 組織, 溶融性, 遊離아미노산, 遊離脂肪酸 合量 및 官能檢査를 비교하여 다음과 같은 결과를 얻었다. 1. 原料 cheese의 R.C.C.함량은 熟成이 진행됨에 따라서 감소하였으며, 가공처리 후, 原料 cheese R.C.C.함량(82.46-94.39%)은 19.09-23.64%로 감소하였다. 2. 市販用 block process cheese와 配合比를 달리하여 제조된 각 試料의 용융성은 3.0∼210.0mm였다. 配合比에 따라 제조된 각 試料의 溶融性도 증가하였다. 3. old cheese의 配合比가 증가함에 따라 각 試料의 硬度, 附着性, 破碎性 및 고무질性은 감소하였으나, 結合性은 증가하였다. 4. 市販用 block process cheese의 結合性, 破碎性, 고무질性, 彈力性은 試料 1,2와 비슷하였다. 5. 각 試料間의 溶融性과 고무질性, 破碎性, 結合性, 硬度와의 상관관계는 -0.873, -0.942, -0.950, -0.893이었다. 6. 각 試料의 총유리아미노산 함량은 16.6067∼29.9887 u mole/g이었으며, old cheese의 배합비가 증가함에 따라 총유리아미노산의 함량도 증가하였고, 검출된 유리아미노산 중 glutamic acid가 가장 많이 감출되었다. 각 유리아미노산의 함량과 flavor guality에는 상관관계가 존재하지 않았으나, flavor intensity와 총유리아미노산 함량과의 상관 관계는 존재하였고, 총유리아미노산이 증가함에 따라 flavor intensity도 증가하였다. 7. 각 試料의 총휘발성유리지방산의 함량은 2.50∼7.61㎖/100g이었으며, old cheese의 배합비가 증가함에 따라 총휘발성유리지방산 함량도 증가하였다. 총휘발성유리지방산 함량과 flavor guality사이에는 상관관계가 존재하지 않았다. 8. 각 試料의 flavor intensity는 old cheese의 배합비가 증가함에 따라 증가하였으며, flavor guality는 試料4가, texture는 試料6이 score가 가장 높았다. This study was undertaken to determine the optimum mixing ratio of young and old cheese for manufacture of block process cheese, to seek the method which can decrease the production cost as increasing the mixing ratio of young cheese. It was compared that the composition, texture (hardness, cohesiveness, elasticity, adhesiveness, brittleness, gumminess), meltability, free fatty acid, free amino acid, sensory evaluation of block process cheese samples made by the different mixing ratio of young and old cheese (80 : 20, 70 : 30, 60 : 40, 50 : 50, 40 : 60, 30 : 70, 20 : 80) The results obtained were summarized as follows : 1. The R.C.C.(Relative Casein Content) of raw material cheese was decreased as ripening time increased. After processing, the R.C.C of raw material cheeses(82.46∼94.39%) were decreased to 19.09∼23.64 %. 2. The meltability of commercial and block process cheese samples made with the different mixing ratio were 3.0 to 210.0min Meltability of all process and increased as the mixing ratio of old cheese increased. 3. As the mixing ratio of old cheese increased, hardness, adhesiveness, brittleness and gumminess of block process cheese samples were decreased, but cohesiveness was increased. 4. Cohesiveness, brittleness, gumminess and elasticity of commercial block process cheese were similar to that of sample 1,2. 5. Correlation coefficient between meltability and gumminess, brittleness, cohesiveness, hardness were-0.873, -0.942, 0.950, -0.893, respectively. 6. Total amounts of free amino acids were from 16.6067 to 29.9887 u mole/g. The content of total amino acids increased as the mixing ratio of old cheese increased, and the content of glutamic acid was the highest among fifteen amino acids. No correlation between the contents of individual free amino acids and flavor guality was found but the contents of total free amino acids influenced the flavor intensity. 7. Content of total volatile free fatty acids in block process cheese samples were 2.50-7.61㎖/loog. As the mixing ratio of old cheese increased, the contents of total volatile free fatty acids increased. There was no clear-cut evidence that the concentration of volatile free fatty acids were related to flavor quality of bolck process cheese. 8. For all block process cheese samples, flavor intensity increased as the mixing ratio of old cheese increased. Panel score of flavor guality of sample4 and texture of sample6 were the highest.

저 Calorie 감미료의 종류와 당도가 Lactobacillus bulgaricus 와 Streptococcus thermophilus 의 성장과 유산생성능에 미치는 영향

김용휘,유제현,차광종,황주환,신제호,송태범,이영건 한국낙농학회 1995 韓國酪農學會誌 Vol.17 No.3

Mozzarella cheese 의 냉장과 동결저장기간 및 해동조건에 따른 free oil 생성량의 변화

김용휘,유제현,이태협 한국낙농학회 1997 韓國酪農學會誌 Vol.19 No.4

동결처리에 의한 L. casei ssp. casei ATCC 393 균주의 유산생성능과 단백분해능의 변화에 관한 연구

이용기,김용휘,유제현,백승천 한국낙농학회 1993 韓國酪農學會誌 Vol.15 No.2

본 연구는 L. casei ssp. casei ATCC 393의 동결처리에 의해 생성된 유당분해력상실변이주(lac-)를 이용한 Cheddar cheese의 숙성단축을 위한 기초자료로서, 동결온도(-10, -20, -50℃)와 해동온도(10, 20, 30, 40℃)에 따른 L. casei ssp. casei ATCC 393의 생균수와 생존율, 유산생성능 및 단백분해능을 비교검토함으로써 L. casei ssp. casei ATCC 393의 유당분해력상실변이주의 생성을 위한 최적의 동결 및 해동조건을 알아보고자 수행하였으며, 얻은 결과는 다음과 같았다. 1. 동결 및 해동처리된 모든 시료의 생균수는 8.65∼9.051og cfu/㎖로 대조구의 9.18 log cfu/㎖ 보다 상당히 낮아, 생존율은 29.4∼73.2%로 나타났다. 2. 동결 및 해동처리된 모든 시료의 단백분해능은 대조구에 비하여 25.0∼85.7% 정도 감소되는 것으로 나타났다. 3. 동결온도에 따른 L. casei ssp. casei ATCC 393의 생존율과 단백분해능은 -10℃에서 동결된 시료가 -20, -50℃에서 동결된 시료보다 약간 높았으며, 해동온도는 20℃에서 해동된 시료가 가장 높게 나타났다. 4. 동결 및 해동처리된 모든 시료의 유산생성능(19시간 20분∼24시간 20분)은 대조구(15시간)에 비해 상당히 지연되는 것으로 나타났으며, -10℃에서 동결된 시료의 유산생성능이 -20, -50℃에서 동결된 시료보다 약간 양호하였으나, 해동온도는 20℃에서 해동된 시료가 가장 양호한 것으로 나타났다. This study was undertaken to investigate the optimum freezing and thawing conditions for production of L. casei ssp. casei ATCC 393 mutant(lac-) as the basic study for accelerated ripening of Cheddar cheese made with L. casei ssp. casei ATCC 393 mutant(lac-). The viable count, survival %, lactic acid producing capacity, proteolytic activity of freeze-(-10, -20, -50℃) and thaw- (10, 20, 30, 40℃ ) treated L. casei ssp. casei ATCC 393 were compared as experimental parameters. The results obtained were summarized as followed; 1. The viable count of all treated samples(8.65∼9.05 log cfu/㎖) was lower than that of control(9.18 log cfu/㎖), indicated that survival % was 29.4∼73.2%. 2. The proteolytic activity of all treated samples was decreased to 25.0∼85.7%. 3. The survival % and proteolytic activity of samples freezed at -10℃ were higher than those of samples freezed at -20, -50℃, and thawed at 20℃ were higher than those of samples thawed at 10, 30 and 40℃. 4. The lactic acid producing capacity of all treated samples(19.3∼24.3hr) were significantly retarded than that of control(15 hr). 5. The lactic acid producing capacity of samples freezed at -10℃ was higher than that of samples freezed at -20, -50℃, and thawed at 20℃ was higher than that of samples thawed at 10, 30 and 40℃.

원유와 전지분유 및 탈지분유의 혼합비율에 따른 Frozen Yoghurt 의 제조에 관한 연구

이용기,김정희,김용휘,유제현,백승천 한국낙농학회 1993 韓國酪農學會誌 Vol.15 No.2

본 실험은 원유에 전지분유와 탈지분유를 혼합비율을 달리하여 Frozen yoghurt를 제조한 후, 일반조성, 점도, 유산균수, 풍미성분 및 관능검사를 비교 검토함으로서 Frozen yoghurt의 제조를 위한 최적의 혼합비율을 알아보고자 수행하였으며 얻어진 결과는 다음과 같았다. 1.점도는 탈지분유를 첨가한 시료군(SMP group)이 전지분유를 첨가한 시료군(WMP group) 보다 현저히 높게 나타났다. 2.모든 시료에서 총고형분함량이 증가함에 따라 경도, 결합성, 탄력성은 점차 감소하였으며, 경도는 WMP group이 SMP group 보다 높았으나, 결합성과 탄력성은 반대로 낮은 것으로 나타났다. 3. 유산균수는 모든 시료에서 총고형분함량이 증가함에 따라 감소하였으며, WMP group이 SMP group 보다 약간 높게 나타났다. 4. 휘발성 carbonyl 화합물중 acetaldehyde 함량은 탈지분유를 8%와 10% 첨가한 시료 4, 5가 가장 높았으며, diacetyl 함량은 전지분유를 12% 첨가 한 시료 3이 가장 높게 나타났다. 5. 외관 조직은 모든 시료에서 비교적 양호하였으나, 풍미는 탈지분유를 8%와 10% 첨가한 시료 4, 5가 전지분유를 첨가한 시료군(WMP group)과 탈지분유를 12% 첨가한 시료 6보다 높게 나타났다. This experiment was carried out to investigate the optimum mixing ratio of raw milk and whole, skim milk powder for manufacture of frozen yoghurt. It was compared that the gereral composition, physical properties(viscosity, rheology), lactic acid bacteria number, volatile carbonyl compounds and sensory evaluation of frozen yoghurt. The results obtained were as followed: 1. Viscosity of samples added with skim milk powder(SMP group) was significantly higher than that of samples added with whole milk powder(WMP group). 2. Hardness, cohesiveness, elasticity of all samples were decreased as total solids increased. Hardness of WMP group was higher than that of SMP group, but cohesiveness and elasticity of WMP group were lower than that of SMP group. 3. Lactic acid bacteria in all samples were decreased as total solids increased, lactic acid bacteria in WMP group were higher than that in SMP group. 4. Acetaldehyde content in SMP 8 and 10% samples were much higher than any other samples, and diacetyl content in WMP 12% sample was much higher than any other samples. 5. Appearance and texture of all samples were relatively good score, but flavor scores of SMP 8 and 10 % samples were significantly higher than that of WMP group and SMP 12 % smple.