초록 ▼

○ 연구결과
(1차년도)
1. 녹차를 첨가한 치즈는 수분과 조회분의 함량이 높았으며, 뽕잎을 첨가한 치즈는 단백질과 지방이 높았으며, 클로렐라를 첨가한 치즈는 수분과 단백질이 높았다. 그리고 복분자즙을 첨가한 치즈는 대조구보다 조회분 함량이 높았다.
2. 숙성단계인 3주에서 15주 동안 유산균의 생균수는 감소하였으며, 대조구는 녹차, 뽕잎, 클로렐라, 복분자즙을 첨가한 치즈보다 더 빨리 감소하였다. 그러나 큰 차이는 없었다.
(2차년도)
1. 숙성을 하는 기간 동안에 pH의 변화는 모두 증가하였다. 3주에

○ 연구결과
(1차년도)
1. 녹차를 첨가한 치즈는 수분과 조회분의 함량이 높았으며, 뽕잎을 첨가한 치즈는 단백질과 지방이 높았으며, 클로렐라를 첨가한 치즈는 수분과 단백질이 높았다. 그리고 복분자즙을 첨가한 치즈는 대조구보다 조회분 함량이 높았다.
2. 숙성단계인 3주에서 15주 동안 유산균의 생균수는 감소하였으며, 대조구는 녹차, 뽕잎, 클로렐라, 복분자즙을 첨가한 치즈보다 더 빨리 감소하였다. 그러나 큰 차이는 없었다.
(2차년도)
1. 숙성을 하는 기간 동안에 pH의 변화는 모두 증가하였다. 3주에서 15주까지 각 유용천연물 첨가 치즈별로 조사한 결과 인삼은 pH 5.3~6.2, 들깻잎은 pH 5.1~5.5 그리고 칡은 pH 5.9~6.4였다. pH는 전체적으로 대조구보다 인삼, 들깻잎, 칡을 첨가한 치즈가 높았다.
2. 인삼, 들깻잎, 칡을 첨가한 치즈의 NPN, NCN, WSN의 단백질 분해도는 대조구보다 더 낮았다.
(3차년도)
1. 치즈 숙성 기간별 전기영동 상 단백질 분해는 숙성기간이 경과함에 따라 이동도가 증가하는 동안 다양한 크기의 band들이 나타난다. 숙성기간 중의 전기영동 상 변화는 대조구와 유용 천연 첨가구에서 casein 별로 2∼3개로유지되고 있으며 숙성이 진행됨에 따라5~7개의 band들이 나타났고 대조구에 비해 유용천연자원 첨가구에서 많이 나타남으로써 앞서 검토한 유용천연자원 첨가구와 대조구간의 치즈 단백질 분해도 차이와 일치하였다.

Abstract ▼

Ⅳ. Results of Research development and expected
outcome and Utilization
1. Results of research development
This research was conducted to provide the typical Korean style natural cheese making process added with Korean natural useful resources that is uniqueness and different from western s

Ⅳ. Results of Research development and expected
outcome and Utilization
1. Results of research development
This research was conducted to provide the typical Korean style natural cheese making process added with Korean natural useful resources that is uniqueness and different from western style cheeses and is able to manufacture on farmstead small scale cheese factory using their regional useful resources and to suggest the consistent development of Korean dairy industry. The results were summarized as follow:
( The 1st year )
The addition effects of natural useful resource on quality properties during the ripening period of natural cheese were investigated as a function of growth of lactic acid bacteria (LAB), ripening accelerating and sensory characteristics. Green tea (Camellia sinensis), Mulbery leaves (Morussp), Chlorella (Chlorellasp), Bokbunja (Rubus coreanus) has been useful to study Natural cheese manufacturing characteristics and used to accelerate cheese ripening. In the present study, we investigated Green tea, Mulbery leaves, Chlorella, Bokbunja addition concentrate by using partial amounts and modification in the cheese making procedure. Each four vat of cheese were made on the same day from tank fresh milk. Changes of gross composition, viable cell counts, pH, water soluble nitrogen (WSN), non casein nitrogen (NCN), non protein nitrogen (NPN) contents and proteolysis of cheese protein during maturation. Slab‐polyacrylamide gel electrophoresis patterns were determined with control cheese by standard plate count were analyzed and compared with control natural cheese.
Analysis of Chemical composition and Typical index composition amounts of Farmstead Natural cheese Green tea, Green perilla leaves, Chlorella, Bokbunja added with Useful Resources. These samples were ripened for 4 months in ripening and stored cold room (14℃, R/H 95%).
The results obtained were summarized as follow :
The cheese added with Green tea had higher contents of moisture and crude ash, Mulbery leaves had been protein and fat, Chlorella had been moistrue and protein, Bokbunja had higher contents of crude ash as rather than control.
Viable cell count of LAB decreased with the ripening stage from 3 to 15 weeks, and that of the control cheese decreased faster than that of the cheese made with Green tea, Mulbery leaves, Chlorella, Bokbunja cheese, but there was no significant. Analysis of result Catechin contents the inside Green tea cheese and that EGCG tyis desirablepical index composition establishment
As the results of the amount of catechins in the cheese of added with green tea powder, EGCG was desirable typical index compound settled, in case of Mulbery leaves was Rutin settled, Chlorella was CGF(Chlorella Growth Factor) and flavonoids settled, Bokbunja juice was Anthocian color settled as a typical index compound. The cheese shelf-life of added with Bokbunja juice was analysed: 2-4% of addition level will be 4 months, 4-6% of adition level also will be 6 months.
The antioxidant functional color contained in Bokbunja juice can act as a shelf-life prolongation material. During the ripening of cheese the pH of natural cheeses were increased gradually after 3 weeks reaching at the 15 weeks maturation each individually. The pH was slightly higher in Green tea, Mulbery leaves, Chlorella, Bokbunja cheese than in control cheese.
Proximate analysis of cheese protein degradation level of Green tea, Mulbery leaves, Chlorella, Bokbunja was higher in NPN, NCN, WSN than control cheese. The electrophoretic pattern of cheese caseins was revealed that caseins in the control cheese and Green tea, Mulbery leaves, Chlorella, Bokbunja cheese ripened 0 weeks were separated into 3 bands respectively. After 16 weeks, the cheese casein separated into 5~7 bands respectively. These results were showed that the Green tea, Mulbery leaves, Chlorella, Bokbunja cheese casein was more rapidly degraded than the control cheese.
Sensory evaluation of the cheese ripened for 15 weeks showed that Green tea, Mulbery leaves, Chlorella, Bokbunja cheese had lower values for all the sensory evaluation than the control cheese, The exception for the control cheese, overall sensory score of cheese made from added Green tea, Mulbery leaves, Chlorella, Bokbunja from 1.0%, 0.3%, 0.5%, 4.0% was the good evaluated.
From this experiment, the optimum level of Green tea, Mulbery leaves, Chlorella, Bokbunja cheese contents were selected to be the natural cheese each 1.0%, 0.3%, 0.5%, 4.0%. Control the additional level and the cheese ripening condition, the good natural useful resoureces added cheeses development were expected.
( The 2ed year )
The addition effects of natural useful resource on quality properties during the ripening period of cheese were investigated as an affect on the growth of LAB, ripening accelerating and sensory characteristics. The Ginseng (Panax ginseng C. A. Meyer), Green perilla leaves (Perilla frutescens leaves), Arrowroot (Puerariae thunbergiana) has been useful to study on cheese manufacturing characteristics and used to accelerate cheese ripening. In this study, we investigated Ginseng, Green perilla leaves, Arrowroot addition concentrate by using partial amounts and modification in the cheese making procedure.
Four vat of cheese were made on the same day from tank fresh milk.
Cheese samples were prepared with different amount of Ginseng, Arrowroot leaves as 1.0, 1.5 and 2.0% and Green perilla leaves as 0.5, 1.0 and 2.0% of milk. Changes of chemical composition, viable cell counts, pH, water soluble nitrogen (WSN), non casein nitrogen (NCN), non protein nitrogen (NPN) during the ripening period. Slab polyacrylamide gel electrophoretic patterns (pH8.6,
6.0% gel) were determined with control cheese. Analysis of Chemical composition and Typical index composition amounts of Farmstead Natural cheese Ginseng, Green perilla leaves, Arrowroot added with Natural useful Resources. These samples were ripened for 4 months in ripening room (14℃, R/H 95%).
The results obtained were summarized as followings :
The cheese added with Ginseng had higher contents of Moisture as 0.5%, salt 2.0%, but lower contents of ash, protein and fat as opposed to control.
Green perilla leaves had higher contents of Moisture, Protein and salt as 1.0%, ash and fat 2.0%, Arrowroot leaves had higher contents of ash as 1.0%, protein and fat 1.5%, salt 0.5% as opposed to control.
On the results of analysed the amount of saponin content and composition of natural cheese added with Ginseng powder as the typical index compound in cheese, it can act on the LAB growth during the ripening effectively it result on the good cheese taste and flavor develop. In case of addition the Green perilla leaves in cheese, the typical index compound was resemurrin acid settled, the arrowroot powder was puerarin settled.
Viable cell count of LAB decreased with the ripening stage from 3 to 15 weeks, and that of the control cheese decreased faster than that of the cheese added with Ginseng, Green perilla leaves, Arrowroot cheese, but there were no significant difference. During the ripening period of cheese the pH of all cheeses were increased gradually after 3 weeks reaching 5.30~6.20, 5.1~5.5 and 5.9~6.4 at the 15 weeks maturation each individually. The pH was slightly higher in Ginseng, Green perilla leaves, Arrowroot cheese than in control cheese.
Proximate analysis of cheese protein degradation level in NPN, NCN, WSN of all added with Ginseng, Green perilla leaves, Arrowroot cheeses were higher degraded than control cheese.
The Slab polyacrylamide gel electrophoretic patterns (pH8.6, 6.0% gel) of cheeses were revealed that caseins in the control cheese and Ginseng, Green perilla leaves, Arrowroot cheese ripened 0 weeks were separated into 3 bands respectively. After 15 weeks, the cheese casein separated into 5~7 bands respectively. These results were showed that the Ginseng, Green perilla leaves, Arrowroot cheese casein ware more rapidly degraded than the control cheese.
Sensory evaluation of the cheeses after ripened for 15 weeks showed that each percecnt of Ginseng, Green perilla leaves, Arrowroot cheeses had lower values for all sense than the control cheese. The exception for the control cheese, overall sensory score of cheese made from added with Ginseng as 1.0 %, Green perilla leaves 1.5 %, Arrowroot 1.0% were the good evaluated.
From this experiment, the optimum level of natural useful resource addition rate of nature cheese were selected to be the Ginseng ; 1.0%, Green perilla leaves ; 1.5% and Arrowroot ; 1.0%. If adjust the additional level and the cheese ripening condition, the good Ginseng, Green perilla leaves, Arrowroot are added cheeses development were expected.
( The 3rd year )
The addition effects of natural useful resource on quality properties during the ripening period of natural cheese were investigated as a function of growth of lactic acid bacteria (LAB), ripening accelerating and sensory characteristics.
Bundle (Hizikia fusiformis), Laver (Porphyra tenera), Sea tangle (Laminaria) has been useful to study Natural cheese manufacturing characteristics and used to accelerate cheese ripening. In the present study, we investigated Bundle powder, Laver powder, Sea tangle powder addition concentrate by using partial amounts and modification in the cheese making procedure. Four vat of cheese were made on the same day from tank fresh milk. Cheese samples were prepared with different amount of Bundle powder 0.2%, 0.4%, 0.6% and Laver powder 0.3%, 0.6%, 1% and Sea tangle powder 0.3%, 0.6%, 1% of curd.
Changes of gross composition, viable cell counts, pH, water soluble nitrogen (WSN), non casein nitrogen (NCN), non protein nitrogen (NPN) and proteolysis of cheese protein during maturation. SDS-polyacrylamide gel electrophoresis patterns were determined with control cheese. Analysis of Chemical composition and Typical index composition amounts of Farmstead Natural cheese Bundle, Laver, Sea tangle powder added with Natural useful Resources.These samples were ripened for 4 months in ripening room (14℃, R/H 95%).
The results obtained were summarized as follow :
The cheese added with Bundle powder had higher contents of crude ash, moisture and higher contents of Ca in 0.6% added. Laver had higher contents of crude ash, crude fat. But, Moisture contents had higher control than Laver powder added. Contents of crude ash and crude protein had higher Sea tangle 0.3% added cheese. As the typical index compound of the Bundle was Argin acid settled, which act with calcium in cheese as a extension factor of shelf-life by lower the cheese acidification during the storage time.
The Lavor powder addition level in cheese making act as a Natural useful resource will be good 1.0% content. As the typical index compound of the Lavor and sea tangle powder was alginate settled which contained a large amount. It was also desirable addition level would be 1.0% in the cheese making. The cheese added with Sea tangle powder had higher contents of crude fat as a whole. These results were judged that inorganic matter of macrophyte carry out a cheese.
Viable cell count of LAB increased with the ripening stage from 3 to 15 weeks in Bundle powder but, the cheese added with Laver powder, Sea tangle powder decreased faster than the control cheese. These are that bundle cheese was great effect on growth of lactic acid bacteria (LAB) but, laver, sea tangle cheeses were nothing effect on growth of lactic acid bacteria (LAB).
During the ripening of cheese the pH of Bundle, Sea tangle powder cheese were increased gradually. The cheese added with Laver powder similar pH values from 3weeks to 15weeks ripening period. There was no significant.
Proximate analysis of cheese protein degradation level in NPN, NCN, WSN of all added with Bundle cheese was risen the higher addition amount than control cheese. But, Laver, Sea tangle were similar with the control cheese.
The SDS-gel electrophoresis pattern of cheeses were revealed that caseins in the control cheese and Bundle, Laver, Sea tangle cheese ripened 0 weeks were separated into a large number bands respectively. After 16 weeks, the cheese casein separated into seven and five bands respectively. These results were showed that the Bundle cheese casein was more rapidly degraded than the control cheese. but, Laver, Sea tangle cheeses were similar with the control cheese. Sensory evaluation of the cheese ripened for 15 weeks showed that each percent of Bundle, Laver, Sea tangle powder cheese had lower values for all sense than the control cheese. The exception for the control cheese, overall sensory score of cheese made from added Bundle powder 0.6%, Laver powder 0.3%, Sea tangle powder 0.6% were the good evaluated.
From this experiment, the optimum level of natural useful resource cheese contents were selected to be the Bundle powder 0.6%, Laver powder 0.3% and Sea tangle powder 0.6%. If adjust the additional level of a public macrophyte and the cheese ripening condition, a product of good macrophyte addition in natural cheese were expected.
2. Suggestion for the Application of Research Results
The uniqueness of Korean style natural cheese added with the natural useful resources can be developed using by this research results on the farmstead small scale cheese factories in Korean dairy industry. Also it is resulted form mild flavor, medicinal proprieties, physiological activate function cheeses which look for LOHAS trend consumers in korea.
We suggest for the application of this research results as below:
○ It can be provided to the farmstead cheese maker as a standard natural cheese making procedure for the Korean style natural cheese added with natural useful resources. Also it will bring out the farmstead cheese making grownups are accelerated and expanded.
○ It can be used to the development of regional artisan cheeses and value-added cheese added with regional Natural useful resources.
○ This research results were developed 9 kinds of farmstead natural cheese, but it will be adjusted and control the added amounts, cheese making procedure, ripening condition etc. there are expanded numerable kind of cheeses.
○ Futhermore, we have to support and consult the farmstead cheese making and set up the educational system in accordance with our situation, promote for the Korean style cheeses to be well-known over the world by independent.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 12
• CONTENTS ... 23
• 목차 ... 26
• 제 1 장 연구개발과제의 개요 ... 29
• 제 1 절 연구개발의 필요성 ... 29
• 제 2 장 국내외 기술개발 현황 ... 33
• 제 3 장 연구개발수행 내용 및 결과 ... 34
• 제 1 절 유용 천연물 (녹차, 들깻잎, 인삼, 갈근, 톳, 김 등 )을 첨가한 목장형 자연치즈 개발 <제 1세부과제> ... 34
• 1. 서 론 ... 34
• 2. 연구수행 내용 및 방법 ... 35
• 가) 연구의 수행 방법 ... 35
• 나) 연구의 내용 ... 36
• 3. 연구결과 ... 39
• 가. 1차년도 ... 39
• Ⅰ. 녹차(Green tea) 아펜젤러 치즈 ... 39
• Ⅱ. 뽕잎(Mulbery leaves) 아펜젤러 치즈 ... 44
• Ⅲ. 클로렐라(Chlorella) 아펜젤러 치즈 ... 49
• Ⅳ. 복분자즙(Bokbunja) 첨가 아펜젤러 치즈 ... 54
• 나. 2차년도 ... 61
• Ⅰ. 인삼(Ginseng) 아펜젤라 치즈 ... 61
• Ⅱ. 들깻잎(Green perilla leaves) 체다 치즈 ... 67
• Ⅲ. 칡(Arrowroot) 아펜젤라 치즈 ... 73
• 다. 3차년도 ... 80
• Ⅰ. 톳(Bundle) 아펜젤라 치즈 ... 80
• Ⅱ. 김(Laver) 체다 치즈 ... 85
• Ⅲ. 다시마(Sea tangle) 체다 치즈 ... 90
• 제 2 절 유용 천연물을 첨가한 목장형 자연치즈의 일반성분, 지표성분 함량의 분석에 의한 품질비교 <제 2 세부과제> ... 98
• 1. 서 론 ... 98
• 2. 연구수행 내용 및 방법 ... 99
• 가) 연구의 수행 방법 ... 99
• 나) 연구의 내용 ... 99
• 3. 연구결과 ... 102
• 가. 1차년도 ... 102
• Ⅰ. 녹차(Green tea)아펜젤러 치즈 ... 102
• Ⅱ. 뽕잎(Mulbery leaves)아펜젤러 치즈 ... 106
• Ⅲ. 클로렐라(Chlorella) 아펜젤러 치즈 ... 108
• Ⅳ. 복분자즙(Bokbunja) 첨가 아펜젤러 치즈 ... 108
• 나. 2차년도 ... 112
• Ⅰ. 인삼(Ginseng) 아펜젤라 치즈 ... 112
• Ⅱ. 들깻잎(Green perilla leaves) 체다 치즈 ... 118
• Ⅲ. 칡(Arrowroot) 아펜젤라 치즈 ... 121
• 다. 3차년도 ... 123
• Ⅰ. 톳(Bundle) 아펜젤라 치즈 ... 124
• Ⅱ. 김(Laver) 체다 치즈 ... 126
• Ⅲ. 다시마(Sea tangle) 체다 치즈 ... 129
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 136
• 제 1 절 연구개발 목표의 달성도 ... 136
• 제 2 절 관련분야에의 기여도 ... 138
• 제 5 장 연구개발결과의 활용계획 ... 140
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 141
• 제 7 장 참고문헌 ... 143
• 부록 ... 152
• 끝페이지 ... 153