KR100514017B1 - A mayonnaise composition containing diglyceride oil - Google Patents
A mayonnaise composition containing diglyceride oil Download PDFInfo
- Publication number
- KR100514017B1 KR100514017B1 KR10-2003-0010480A KR20030010480A KR100514017B1 KR 100514017 B1 KR100514017 B1 KR 100514017B1 KR 20030010480 A KR20030010480 A KR 20030010480A KR 100514017 B1 KR100514017 B1 KR 100514017B1
- Authority
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- South Korea
- Prior art keywords
- weight
- mayonnaise
- phosphate
- oil
- diglyceride
- Prior art date
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- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 59
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 58
- 239000000203 mixture Substances 0.000 title abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 34
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 29
- 229940001941 soy protein Drugs 0.000 claims abstract description 29
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 26
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 23
- 239000010452 phosphate Substances 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical group [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 5
- 235000011009 potassium phosphates Nutrition 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 4
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 2
- 229920002498 Beta-glucan Polymers 0.000 claims description 2
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000019895 oat fiber Nutrition 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 235000013856 polydextrose Nutrition 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- 235000019828 potassium polyphosphate Nutrition 0.000 claims description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- 102000008946 Fibrinogen Human genes 0.000 claims 1
- 108010049003 Fibrinogen Proteins 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 230000005494 condensation Effects 0.000 claims 1
- 238000009833 condensation Methods 0.000 claims 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 claims 1
- 235000005911 diet Nutrition 0.000 claims 1
- 230000000378 dietary effect Effects 0.000 claims 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical group [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims 1
- 229940012952 fibrinogen Drugs 0.000 claims 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical group [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims 1
- 229940048086 sodium pyrophosphate Drugs 0.000 claims 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims 1
- 239000001577 tetrasodium phosphonato phosphate Chemical group 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 abstract description 20
- 108010000912 Egg Proteins Proteins 0.000 abstract description 20
- 235000013345 egg yolk Nutrition 0.000 abstract description 20
- 238000004945 emulsification Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 210000000577 adipose tissue Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 42
- 235000019198 oils Nutrition 0.000 description 42
- 235000021317 phosphate Nutrition 0.000 description 22
- 239000000839 emulsion Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 10
- 239000008162 cooking oil Substances 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- -1 Na 2 HPO 4 Chemical compound 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000014611 low fat mayonnaise Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
Abstract
본 발명은 디글리세리드유를 함유하는 마요네즈 조성물에 관한 것으로, 좀 더 구체적으로는 디글리세리드유 60∼80중량%, 난황 5∼15중량%, 분리대두단백 3∼15중량%, 인산염 0.05∼1.5중량%, 수용성 식이섬유소 0.5∼2중량%, 및 식초, 식염, 설탕등의 기타 성분 10∼15중량%를 포함하는 디글리세리드유를 함유하는 마요네즈 조성물에 관한 것이다. 본 발명의 마요네즈는 기존의 마요네즈와 유사한 풍미 및 유화안정성을 지니고 있으면서 체지방 축적 방지 및 심혈관 질환 억제의 효과가 있으며 수용성 식이섬유소를 더욱 첨가하여 혈중 콜레스테롤 및 혈당을 저하할 수 있는 기능성을 갖는 마요네즈를 제조할 수 있다.The present invention relates to a mayonnaise composition containing diglyceride oil, more specifically, 60 to 80% by weight of diglyceride oil, 5 to 15% by weight of egg yolk, 3 to 15% by weight of isolated soy protein, 0.05 to 1.5% by weight of phosphate It relates to a mayonnaise composition containing diglyceride oil containing%, 0.5 to 2% by weight of water-soluble dietary fiber, and 10 to 15% by weight of other components such as vinegar, salt, sugar and the like. Mayonnaise of the present invention has a similar flavor and emulsification stability as conventional mayonnaise and has the effect of preventing body fat accumulation and cardiovascular disease, and preparing mayonnaise having a function of lowering blood cholesterol and blood sugar by further adding water-soluble dietary fiber. can do.
Description
본 발명은 디글리세리드유를 함유하는 마요네즈 조성물에 관한 것으로, 더욱 상세하게는 기존 마요네즈에서 사용하는 식용유 대신 디글리세리드유를 사용하고 기존의 마요네즈보다 건강에 유익한 마요네즈 조성물에 관한 것이다.The present invention relates to a mayonnaise composition containing diglyceride oil, and more particularly, to a mayonnaise composition that uses diglyceride oil instead of cooking oil used in conventional mayonnaise and is more beneficial to health than conventional mayonnaise.
전통적인 마요네즈는 수중유적형 유화형태의 식품으로서 식용유의 함량이 70 ∼80중량%이고 난황이 5∼15중량%이며 그 외 소금과 식초를 사용하여 제조된다. 그러나 최근 들어 건강에 대한 관심이 높아지면서 저지방 마요네즈에 대한 요구가 증대되었고 이에 따라 유지의 함량을 낮추거나 또는 지방 대체제를 이용하여 마요네즈를 개발하고 있다. Traditional mayonnaise is an oil-in-water emulsion-type food containing 70 to 80% by weight of cooking oil, 5 to 15% by weight of egg yolk, and other salts and vinegars. However, in recent years, with increasing interest in health, there is an increasing demand for low-fat mayonnaise, and accordingly, the may have been developed by lowering the amount of fat or using fat substitutes.
이러한 마요네즈의 제조는 대부분 유화제를 이용하거나 농후제, 부피증가제와 같은 물질을 이용하여 안정된 유화물을 제공하게 되는데 기존 마요네즈와 비교하여 점도, 풍미 및 식감 등의 관능적인 면에서 소비자의 요구를 충족시키지 못하고 있다.Most of these mayonnaises provide stable emulsions by using emulsifiers or thickeners or bulking agents, which do not meet consumer demand in terms of organoleptic viscosity, flavor and texture compared to conventional mayonnaise. I can't.
최근 개발된 디글리세리드유는 풍부한 식감과 진한 풍미를 지니면서 비만 및 체지방 축적 방지 등의 효과를 가지고 있어 기존 식용유의 대체품으로 각광받고 있으며 다양한 유지함유 식품에서도 이를 응용한 식품 개발이 요구되고 있다.Recently developed diglyceride oil has a rich texture and rich flavor, and has the effect of preventing obesity and body fat accumulation, and has been spotlighted as a substitute for conventional cooking oil, and it is required to develop foods that apply this to various oil-containing foods.
디글리세리드유는 기존 유지의 구조적 특징인 트리글리세리드에서 지방산 하나가 제거된 형태인 디글리세리드를 다량 함유하고 있는 유지로 소화 흡수 과정에서 체지방으로 재합성되지 않는 특징을 갖는다. 또한 디글리세리드는 구조학적으로 글리세롤의 3개 하이드록시 기중 2개만이 지방산과 결합되고 한개의 하이드록시 기가 노출됨으로써 일반식용유인 트리글리세리드에 비해 상대적으로 극성을 나타내게 된다. 이러한 특징은 단순한 식용유지 대체품으로서 이용하는데는 문제가 없으나 유화형태 식품으로 이용하는데는 또 다른 문제를 야기한다.Diglyceride oil is a fat that contains a large amount of diglyceride, which is a form of fatty acid removed from triglyceride, which is a structural feature of existing fats and oils, and has a feature of not being resynthesized into body fat during digestion and absorption. In addition, diglyceride is structurally more polar than triglyceride, which is structural oil, because only two of three hydroxy groups of glycerol are combined with fatty acid and one hydroxyl group is exposed. This feature is not a problem for use as a simple edible oil substitute, but causes another problem for use as an emulsified food.
유화는 친수성과 친유성이 균형을 이루므로서 물속에서 유지가 잘 분산되어 층의 분리가 일어나지 않는 형태이다. 디글리세리드유는 일반식용유보다 상대적으로 극성을 띠므로 기존의 마요네즈 구성 성분으로는 안정된 유화상태를 얻기가 힘들다. 그러므로 기존의 마요네즈 제조방법으로서 식용유 대신 디글리세리드유를 대체시킬 경우 유화가 제대로 형성되지 않으며 유화 안정성도 매우 떨어지는 현상을 나타내게 된다. Emulsification is a form in which oils and oils are well dispersed in water, so that hydrophilicity and lipophilic balance are balanced so that no separation of layers occurs. Since diglyceride oil is relatively polar than general cooking oil, it is difficult to obtain a stable emulsified state with conventional mayonnaise components. Therefore, when diglyceride oil is substituted for cooking oil as a conventional mayonnaise manufacturing method, emulsification is not properly formed and the emulsion stability is also very poor.
이러한 디글리세리드유를 이용한 마요네즈에서 유화 형성 문제를 해결하기 위해서는 과량의 난황이 필요하므로 이로 인하여 점도가 높아지며 계란 특유의 냄새와 콜레스테롤의 섭취량도 증가되는 문제가 야기된다. In order to solve the problem of emulsion formation in mayonnaise using diglyceride oil, an excess of yolk is required, thereby increasing the viscosity and causing a problem of increasing the intake of odor and cholesterol specific to eggs.
국제공개 특허 제WO 00/78162호에 의하면 기존의 원료 배합을 이용하여 제조된 마요네즈는 표면에 균열이 일어나고 수분이 분리되며, 젤과 같은 형태를 띠어 상품성을 전혀 갖추지 못한다고 하였다. 상기 균열은 사용하는 난황의 양을 감소시켜 어느 정도 해결할 수는 있으나 난황 특유의 맛과 유화안정성이 감소되는 문제점이 있다. 이의 해결방법으로 난황속에 함유되어 있는 인지질을 효소 처리하여 첨가하면 기존의 난황 사용량을 감소시키지 않고도 마요네즈를 제조할 수 있다고 하였다. 그러나, 난황레시틴은 난황을 클로로포름과 메탄올을 이용하여 분리하므로 유해성의 염려가 있으며 상업화된 레시틴을 이용하여 효소처리를 한다 하더라도 고비용으로 인하여 상업화가 용이하지 않은 문제점이 있다.According to International Publication No. WO 00/78162, mayonnaise prepared by using a conventional blend of raw materials has cracks on the surface, water is separated, and has a gel-like form, which has no commerciality. The crack can be solved to some extent by reducing the amount of egg yolk used, but there is a problem that the flavor and emulsion stability peculiar to egg yolk are reduced. As a solution of this, if phospholipids contained in egg yolk are added to enzyme treatment, mayonnaise can be prepared without reducing the amount of conventional yolk used. However, since egg yolk lecithin separates egg yolk using chloroform and methanol, there is a risk of harmfulness and even if the enzyme treatment is performed using commercialized lecithin, there is a problem that commercialization is not easy due to high cost.
본 발명에서는 분리대두단백을 이용함으써 디글리세리드유 마요네즈의 유화안정성을 해결할뿐 아니라 건강에 유익한 마요네즈를 제조하고자 하였다. In the present invention, by using the isolated soy protein, not only to solve the emulsion stability of diglyceride oil mayonnaise, but also to prepare a healthy mayonnaise.
분리대두단백은 필수아미노산의 함량이 높은 고품질의 단백질원으로 우수한 영양가와 풍부한 이용량으로 인해 비싼 동물성 단백질의 대체품으로 상당한 관심을 받아 왔다. 지금까지 대두단백질은 식물성 식품에서 얻을 수 있는 완전 단백질원으로 체내에 필요한 필수 아미노산 모두를 얻을 수 있어 육류, 우유, 및 계란 등의 단백질 식품과 동일한 품질을 갖고 있다는 것에 국한되어 왔다. 그러나 최근 들어 대두단백질의 섭취량과 심혈관 질환에 의한 사망률, 여성의 유방암 및 남성의 전립선암 발생률과의 관계가 일부 역학조사에서 밝혀지면서 대두단백질 함유식품에 대한 관심이 높아지고 있다.Isolated soy protein is a high quality protein source with high content of essential amino acids and has received considerable attention as a substitute for expensive animal protein due to its excellent nutritional value and abundant utilization. Up to now, soy protein has been limited to having the same quality as protein foods such as meat, milk, and eggs, as it is a complete protein source that can be obtained from plant foods and thus obtains all the essential amino acids required in the body. Recently, however, the relationship between the intake of soy protein, mortality due to cardiovascular disease, the incidence of breast cancer in women and prostate cancer in men has been revealed in some epidemiological studies, and interest in soy protein-containing foods is increasing.
분리대두단백질은 약알칼리에서 용해시킨 후 pH4.5에서 침전되는 성질을 이용하여 제조하므로 pH3.5∼5.5인 마요네즈에서 유화제로서의 단백질 특징을 발휘하기 어렵다. 미국특허 제2,370,751호 및 러시아특허 제2,164,763호 등에서 분리대두단백을 효소로 부분 가수분해하여 용해도를 높여 드레싱 제조에 사용하였다. 또한, 한국등록특허 제0158276호에서도 분리대두단백을 저온에서 팽윤 발효시킨 발효대두단백을 사용하여 유화성 및 풍미를 증가시켰다. Since soy protein is prepared by dissolving in weak alkali and precipitating at pH 4.5, it is difficult to exhibit protein characteristics as an emulsifier in mayonnaise of pH 3.5-5.5. In so-called US Patent No. 2,370,751 and Russian Patent No. 2,164,763, the soybean protein was partially hydrolyzed by an enzyme to increase the solubility and was used to prepare the dressing. In addition, Korea Patent No. 0168276 also used the fermented soy protein swelling fermented soybean protein at low temperature to increase the emulsification and flavor.
그러나, 상기 특허들은 대두단백에 값비싼 효소를 처리하거나 발효시키는 번거로운 과정을 거치는 단점이 있다.However, these patents have the disadvantage of going through a cumbersome process of treating or fermenting expensive enzymes to soy protein.
이에 본 발명에서는 상술한 문제를 해결하기 위해 광범위한 연구를 수행한 결과, 마요네즈 조성물에 있어서, 기존에 사용된 식용유 대신에 디글리세리드유를 선택하고 유화성을 증가시키기 위해 분리대두단백을 사용하는데, 이때 상기 대두단백의 효소나 화학적 처리 등의 불필요한 과정을 없애기 위해 인산염을 첨가하여 분리대두단백의 용해도를 증가시킬 수 있었고, 본 발명은 이에 기초하여 완성하였다.Therefore, in the present invention, as a result of extensive research in order to solve the above problems, in the mayonnaise composition, instead of the conventional cooking oil, diglyceride oil is selected and separated soy protein is used to increase emulsification. In order to eliminate unnecessary processes such as enzyme or chemical treatment of the soy protein, it was possible to increase the solubility of the separated soy protein by adding phosphate, the present invention was completed based on this.
따라서, 본 발명의 목적은 제품화가 용이하고 저렴한 원료를 사용하여 종래 마요네즈보다 우수한 기능성을 가지는 건강에 유익한 마요네즈를 제공하는데 있다.Accordingly, an object of the present invention is to provide a mayonnaise that is beneficial to health, which is easy to commercialize, and which has excellent functionality than conventional mayonnaise by using inexpensive raw materials.
상기 목적을 달성하기 위한 본 발명의 디글리세리드유를 함유한 마요네즈 조성물은 60∼80중량%의 디글리세리드유, 5∼15중량%의 난황, 3∼15중량%의 분리대두단백, 0.05∼1.5중량%의 인산염 및 0.5∼2중량%의 수용성 식이섬유소, 및 식초, 식염, 설탕등의 기타 성분 10∼15중량%를 포함한다.Mayonnaise composition containing the diglyceride oil of the present invention for achieving the above object is 60 to 80% by weight of diglyceride oil, 5 to 15% by weight of egg yolk, 3 to 15% by weight of soybean protein, 0.05 to 1.5% by weight Phosphate and 0.5 to 2% by weight of water-soluble dietary fiber and 10 to 15% by weight of other components such as vinegar, salt, sugar and the like.
이하 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
전술한 바와 같이, 본 발명은 마요네즈 조성물에 있어서 일반 식용유 대신 디글리세리드유를 사용하고 분리대두단백, 인산염을 첨가하여 유화안정성, 외관 및 풍미를 향상시키고 수용성 식이섬유소를 더욱 첨가하여 기능성을 부여한 마요네즈 조성물에 관한 것이다.As described above, the present invention may use diglyceride oil instead of general cooking oil in the mayonnaise composition and add soy protein and phosphate to improve emulsification stability, appearance and flavor, and may further add water-soluble dietary fiber to provide mayonnaise composition. It is about.
본 발명에서는, 디글리세리드유와 난황 및 분리대두단백과 인산염을 포함한 유화 조성물을 이용하여 기존 마요네즈보다 우수한 기능성과 유사한 유화안정성을 갖도록 하며, 수용성 식이섬유소를 첨가함으로써 기능성을 더욱 강화하고자 하였다.In the present invention, by using an emulsion composition containing diglyceride oil and egg yolk and separated soy protein and phosphate to have an emulsion stability similar to the excellent functionality than conventional mayonnaise, and to further enhance the functionality by adding water-soluble dietary fiber.
본 발명에 사용하는 디글리세리드유는 대두유로부터 얻는다. 마요네즈 제조에 사용된 유지는 저융점의 디글리세리드유를 사용하여 냉장온도에서도 결정화에 의해서 유화상태가 파괴되지 않도록 하였다.The diglyceride oil used for this invention is obtained from soybean oil. The fats and oils used for the preparation of mayonnaise were used to prevent the emulsified state from being destroyed by crystallization even at refrigeration temperature using diglyceride oil having a low melting point.
디글리세리드유는 대두유와 글리세롤을 이용하여 화학적인 글리세롤분해(glycerolysis)를 시킴으로써 또는 효소를 이용하여 에스테르화(esterification)시킴으로써 합성하였다. Diglyceride oil was synthesized by chemical glycerolysis with soybean oil and glycerol or by esterification with enzyme.
반응 후 분자증류를 이용하여 지방산과 모노글리세리드를 제거하였다. 이후의 탈색과 탈취를 거친 후 저온에서 동결화(winterization)하여 융점이 낮은 디글리세리드유를 제거한 후 마요네즈 제조에 사용하였다. 이렇게 제조된 디글리세리드유의 구성성분은 디글리세리드 50∼90중량%, 트리글리세리드 10∼50중량%, 모노글리세리드 2중량% 이내 및 지방산 1중량% 이내였다. After the reaction, fatty acid and monoglycerides were removed using molecular distillation. After the decolorization and deodorization after freezing (winterization) at a low temperature to remove the low melting point diglyceride oil was used for the preparation of mayonnaise. The components of the diglyceride oil thus prepared were 50 to 90% by weight of diglyceride, 10 to 50% by weight of triglyceride, 2% by weight of monoglyceride and 1% by weight of fatty acid.
본 발명에 있어서, 마요네즈 조성물의 디글리세리드유 함량이 60중량%미만, 80중량%를 초과시 유화형성이 제대로 되지 않아 마요네즈 고유의 물성을 기대하기 어렵다. In the present invention, when the diglyceride oil content of the mayonnaise composition is less than 60% by weight, more than 80% by weight, emulsification is not properly performed, so it is difficult to expect inherent physical properties of mayonnaise.
마요네즈 제조에 사용하는 난황의 경우 신선한 상태의 난황뿐만 아니라 생난황, 가염냉동난황을 사용할 수 있다.In the case of egg yolk used for mayonnaise, fresh egg yolk, salted frozen egg yolk can be used as well as fresh egg yolk.
본 발명에 있어서, 난황의 사용량은 5중량% 미만이면, 마요네즈에 난황이 기여하는 특유의 풍미와 유화안정성이 저하되며, 15중량%를 초과하는 경우는 마요네즈에서 난황특유의 냄새가 유발된다. In the present invention, when the amount of yolk used is less than 5% by weight, the flavor and emulsification stability peculiar to yolk contribute to mayonnaise decreases, and when it exceeds 15% by weight, the yolk peculiar smell is caused in mayonnaise.
분리대두단백의 용해도를 증가시키기 위한 방법으로 본 발명에서는 상업적으로 시판하는 분리대두단백을 전처리 없이 염을 사용하여 단백질의 전하를 변화시켜 용해도를 증가시켰다. As a method for increasing the solubility of the isolated soy protein, in the present invention, the solubility was increased by changing the charge of the protein using salt without pretreatment of commercially available soy protein.
분리대두단백의 함량이 3중량% 미만이면 적정 유화안정성을 기대할 수 없었으며, 15중량%를 초과하면 오히려 유화안정성이 떨어지며 분리대두단백 특유의 냄새로 인하여 마요네즈의 풍미와 조직감이 좋지 않았다.If the content of soybean protein is less than 3% by weight could not be expected to have an adequate emulsion stability, if the content of more than 15% by weight rather than emulsification stability, the flavor and texture of mayonnaise was not good due to the peculiar smell of soybean protein.
또한 완충작용, 산미제, 보습제, 팽창제, 분산제 및 유화제로서 다양한 식품에서 널리 사용하는 인산염은 육류의 가공품과 치즈에서 단백질의 구조변화를 변화시켜 용해도를 증가시킴으로서 유화력을 향상시킬 목적으로 사용되기도 한다.Phosphates, which are widely used in various foods as buffering, acidifying, moisturizing, swelling, dispersing and emulsifying agents, are also used for the purpose of improving emulsification by increasing the solubility by changing the structural changes of proteins in meat products and cheese.
본 발명에서는 효소나 화학적 처리없이 Na2HPO4, K2HPO4등의 인산염을 이용하여 마요네즈의 pH에서 분리대두단백의 용해도를 높임으로써 유화력을 발휘할 수 있도록 하였다.In the present invention, using an phosphate such as Na 2 HPO 4 , K 2 HPO 4 without enzyme or chemical treatment to increase the solubility of the isolated soy protein at the pH of mayonnaise to exhibit the emulsifying power.
상기 인산염은 제1 인산나트륨, 제2 인산나트륨, 제3 인산나트륨, 제3 인산칼륨 및 피로인산나트륨, 프로인산칼륨, 폴리인산나트륨, 폴리인산칼륨, 메타인산 나트륨, 메타인산칼륨등의 중합 인산염 또는 축합 인산염을 포함한다.The phosphate may be a polymeric phosphate such as sodium phosphate, sodium phosphate, sodium phosphate, sodium phosphate, potassium phosphate, potassium pyrophosphate, potassium phosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate or potassium metaphosphate. Or condensed phosphates.
상기 인산염의 함량이 0.05중량% 미만, 1.5중량%를 초과시 분리대두단백의 용해도가 감소되어 적절한 효과를 기대하지 못하였다. When the content of the phosphate is less than 0.05% by weight and more than 1.5% by weight, the solubility of the separated soy protein was reduced, and thus, an appropriate effect was not expected.
수용성 식이섬유소는 체내에서 부피증가제로 작용하여 대변의 양을 늘리며, 유해 성분을 흡착하여 체외로 배출하는 작용을 한다. 이외에도 지방과 당질의 대사에도 관여하여 혈중 콜레스테롤과 혈당을 낮추는 효과도 있다. 본 발명에서는 이러한 생리적 효과 이외에도 식품의 점착성을 증가시키고 유화안정성을 좋게 하며 식품가공에서 가열이나 보존 중에 선도를 유지하고 형체를 보존하는데 도움을 주며 미각적인 면에서도 점성을 주어 촉감을 좋게 하기 위해 사용하였다. Water-soluble dietary fiber increases the amount of feces by acting as a volume increasing agent in the body, and absorbs harmful components and releases them to the body. In addition, it is involved in the metabolism of fats and sugars to lower blood cholesterol and blood sugar. In addition to these physiological effects, the present invention was used to increase the adhesiveness of foods, to improve the emulsion stability, to maintain freshness during heating or preservation in food processing, to help preserve the shape, and to give a sense of taste in terms of taste to improve touch. .
본 발명에서 사용된 수용성 식이섬유소는 차전자피, 베타글루칸, 폴리덱스트로즈, 귀리섬유소, 및 알긴산프로필렌글리콜 등을 포함한다.The water-soluble dietary fiber used in the present invention includes chaff, betaglucan, polydextrose, oat fiber, propylene glycol alginate and the like.
상기 수용성 식이섬유소는 적절한 유화안정성과 기능성의 부여가 가능한 식이 섬유소로서의 효과와 기존의 마요네즈의 물성과 조직감에 영향을 미치지 않는 범위로 설정하였다. The water-soluble dietary fiber was set to a range that does not affect the effect as a dietary fiber capable of imparting proper emulsification stability and functionality and the physical properties and texture of the existing mayonnaise.
한편, 본 발명에 따른 마요네즈 조성물은 상기 성분 이외에 식초, 소금 및 설탕 등의 첨가제를 더욱 포함할 수 있다. 상기 첨가제들은 적절한 염도와 당도를 부여할 수 있는 통상적인 범위로 사용하였다.On the other hand, mayonnaise composition according to the present invention may further include additives such as vinegar, salt and sugar in addition to the above components. The additives were used in conventional ranges to impart appropriate salinity and sugar content.
이하 실시예를 통하여 본 발명을 구체적으로 설명하기로 하지만, 이에 본 발명의 범주가 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited thereto.
실시예 1 Example 1
인산염의 농도와 분리대두단백의 용해도Phosphate Concentration and Solubility of Isolated Soy Proteins
pH4.5에서 분리대두단백의 용해도를 증가시키기 위하여 인산염을 사용하였다. 인산염은 Na2HPO4와 K2HPO4를 사용하였다. 다양한 인산염의 농도에서 분리대두단백의 용해도와 유화안정성은 하기 표 1과 같다.Phosphate was used to increase the solubility of soy protein isolate at pH4.5. Phosphates were Na 2 HPO 4 and K 2 HPO 4 . Solubility and emulsion stability of the isolated soy protein at various concentrations of phosphate are shown in Table 1 below.
분리대두단백의 용해도는 하기와 같이 측정하였다. 인산염이 함유된 증류수 100㎖에 분리대두단백 1g을 용해시킨 후 22,000 ×g하에서 원심분리하여 상등액에 용해되어 있는 단백질을 측정하여 용해도를 계산하였다.Solubility of the isolated soy protein was measured as follows. Solubility was calculated by dissolving 1 g of isolated soy protein in 100 ml of distilled water containing phosphate and centrifuging at 22,000 x g to measure the protein dissolved in the supernatant.
유화안정성은 하기와 같이 측정하였다. 90㎖의 증류수에 0.9g의 분리대두단백과 10㎖의 디글리세리드유를 넣은 후 균질기를 이용하여 7,000rpm에서 5분간 유화한 후 시험관에 넣어 30℃가 유지되는 항온조에 2시간 방치하여 유층이 분리되는 정도를 측정하였다. 본 발명에서 0.1%의 인산염을 사용하는 경우 pH4.5에서의 용해도가 가장 높았으며 유화안정성 역시 가장 높은 것으로 나타났다.Emulsification stability was measured as follows. 0.9 g of separated soy protein and 10 ml of diglyceride oil were added to 90 ml of distilled water, followed by emulsification at 7,000 rpm using a homogenizer for 5 minutes, and placed in a test tube for 2 hours in a thermostat maintained at 30 ° C. to separate the oil layer. Was measured. In the present invention, the use of 0.1% phosphate showed the highest solubility at pH4.5 and the highest emulsion stability.
비교예 1Comparative Example 1
종래의 마요네즈 성분 구성 중 유지부분만 디글리세리드유로 치환하여 제조하였다. 각 성분의 혼합비율은 하기와 같다. It was prepared by substituting only the maintenance part of the conventional mayonnaise component with diglyceride oil. The mixing ratio of each component is as follows.
디글리세리드유 70중량%, 난황 15중량%, 식초 13중량%, 소금 1중량%, 설탕 1중량%.70% by weight of diglyceride oil, 15% by weight of egg yolk, 13% by weight of vinegar, 1% by weight of salt, 1% by weight of sugar.
상기 성분 중 디글리세리드유를 제외한 모든 성분을 잘 섞어 소금과 설탕이 충분히 녹을 수 있도록 하였다. 상기 과정 이후 디글리세리드유를 천천히 소량씩 넣으면서 균질기를 이용하여 유화상태를 이룰 수 있도록 하였다. All components except diglyceride oil of the above components were mixed well so that salt and sugar were sufficiently dissolved. After the above process, slowly adding a small amount of diglyceride oil to achieve an emulsified state using a homogenizer.
이때 얻어진 마요네즈는 실온에서 방치시 곧 분리되어 마요네즈로서의 물성을 기대할 수 없었다.The mayonnaise obtained at this time was soon separated when left at room temperature, and physical properties as mayonnaise could not be expected.
비교예 2Comparative Example 2
디글리세리드유와 난황만을 이용하여 마요네즈를 제조하였다. 성분의 혼합비율은 하기와 같다.Mayonnaise was prepared using only diglyceride oil and egg yolk. The mixing ratio of the components is as follows.
디글리세리드유 57중량%, 난황 28중량%, 식초 13중량%, 소금 1중량%, 설탕 1중량%.57 weight percent diglyceride oil, 28 weight percent egg yolk, 13 weight percent vinegar, 1 weight percent salt, 1 weight percent sugar.
제조된 마요네즈는 유화의 형태를 유지하였으나 점도가 매우 높고 높은 난황의 함량으로 인해 난황 특유의 냄새가 났다.The prepared mayonnaise maintained the form of an emulsified oil, but the viscosity was very high and the yolk content was high due to the high yolk content.
비교예 3Comparative Example 3
일반식용유 70중량%, 난황 8중량%, 분리대두단백 5중량%, 수용성 식이섬유소 2중량%, 식초 13중량%, 소금 및 설탕 각각 1중량%를 넣어 통상적으로 사용하는 마요네즈를 제조하였다. 제조된 마요네즈는 기존의 마요네즈와 유사한 점도와 물성을 나타내었으며 유화안정성도 뛰어났다.70% by weight of general cooking oil, 8% by weight of yolk, 5% by weight of isolated soy protein, 2% by weight of water-soluble dietary fiber, 13% by weight of vinegar, 1% by weight of salt and sugar to prepare a commonly used mayonnaise. The prepared mayonnaise showed similar viscosity and physical properties as the existing mayonnaise and also had excellent emulsion stability.
실시예 2Example 2
디글리세리드유 70중량%, 난황 7.9중량%, 분리대두단백 5중량%, 수용성 식이섬유소 2중량%, 식초 13중량%, 인산염 0.1중량%, 소금 및 설탕 각각 1중량%를 넣어 디글리세리드유 마요네즈를 제조하였다. 제조된 마요네즈는 기존의 마요네즈와 유사한 점도와 물성을 나타내었으며 유화안정성도 뛰어났다.Add 70% by weight of diglyceride oil, 7.9% by weight of egg yolk, 5% by weight of separated soy protein, 2% by weight of water-soluble dietary fiber, 13% by weight of vinegar, 0.1% by weight of phosphate, 1% by weight of salt and sugar to diglyceride oil mayonnaise Prepared. The prepared mayonnaise showed similar viscosity and physical properties as the existing mayonnaise and also had excellent emulsion stability.
실시예 3Example 3
디글리세리드유 60중량%, 난황 14.5중량%, 분리대두단백 12중량%, 수용성 식이섬유소 2중량%, 식초 8중량%, 인산염 1.5중량%, 소금 및 설탕 각각 1중량%를 넣어 디글리세리드유 마요네즈를 제조하였다. 제조된 마요네즈는 기존의 마요네즈와 유사한 풍미와 조직감을 나타내었으며, 층분리가 거의 일어나지 않았고 유화안정성도 좋았다.Add 60% by weight of diglyceride oil, 14.5% by weight of egg yolk, 12% by weight of soy protein, 2% by weight of water-soluble dietary fiber, 8% by weight of vinegar, 1.5% by weight of phosphate, 1% by weight of salt and sugar to diglyceride oil mayonnaise Prepared. The prepared mayonnaise showed a similar flavor and texture to the existing mayonnaise, almost no layer separation occurred, and the emulsion stability was good.
실시예 4Example 4
디글리세리드유 80중량%, 난황 5중량%, 분리대두단백 3중량%, 수용성 식이섬유소 1중량%, 식초 8중량%, 인산염 1중량%, 소금 및 설탕 각각 1중량%를 넣어 디글리세리드유 마요네즈를 제조하였다. 제조된 마요네즈는 기존의 마요네즈에 비해 점도가 약간 낮을 뿐 유사한 풍미와 물성을 나타내었으며 유화안정성도 좋았다.Diglyceride oil mayonnaise 80% by weight of diglyceride oil, 5% by weight of egg yolk, 3% by weight of isolated soy protein, 1% by weight of water-soluble dietary fiber, 8% by weight of vinegar, 1% by weight of phosphate, 1% by weight of salt and sugar Prepared. The prepared mayonnaise was slightly lower in viscosity than the conventional mayonnaise, showing similar flavor and physical properties, and good emulsification stability.
전술한 바와 같이, 본 발명의 방법은 디글리세리드유, 난황 및 분리대두단백과 인산염을 포함한 유화조성물을 이용하여 기존의 마요네즈와 유사한 풍미 및 유화안정성을 가지면서 체지방 축적 방지 및 심혈관 질환 억제의 효과가 있고 수용성 식이섬유소를 더욱 첨가하여 혈중 콜레스테롤 및 혈당을 저하시킬 수 있는 기능성을 갖는 마요네즈를 제조할 수 있다. As described above, the method of the present invention uses an emulsified composition including diglyceride oil, egg yolk, and separated soy protein and phosphate, and has similar flavor and emulsion stability as conventional mayonnaise while preventing body fat accumulation and inhibiting cardiovascular disease. And may further add water-soluble dietary fiber to prepare mayonnaise having the ability to lower blood cholesterol and blood sugar.
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| KR100684641B1 (en) | 2006-07-25 | 2007-02-22 | 주식회사 일신웰스 | Oil composition, food and health food containing the same |
| WO2011071999A3 (en) * | 2009-12-08 | 2011-10-27 | Caravan Ingredients Inc. | High diglyceride structuring composition and products and methods using the same |
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| EP2774494B1 (en) * | 2011-11-04 | 2019-01-02 | LOTTE Fine Chemical Co., Ltd. | Low fat mayonnaise composition and method for producing same |
| CN110999991A (en) * | 2019-12-31 | 2020-04-14 | 华南理工大学 | Oil composition, preparation method thereof and application thereof in preparation of mayonnaise |
| CN111587928B (en) * | 2020-05-27 | 2021-09-17 | 华南理工大学 | Oil and application thereof in preparation of salad sauce |
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| WO2011071999A3 (en) * | 2009-12-08 | 2011-10-27 | Caravan Ingredients Inc. | High diglyceride structuring composition and products and methods using the same |
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