KR100529149B1 - Method of manufacturing mayonnaise without using egg yolk and non-cholesterol mayonnaise - Google Patents

Abstract

The present invention is a method of producing mayonnaise and its mayonnaise using egg yolk instead of yolk, which is the main source of cholesterol in eggs, cholesterol-free, yet maintaining a high taste using oil of mayonnaise standard content and overcoming problems such as oil separation It is about. Mayonnaise manufacturing method of the present invention after homogeneous mixing of starch 0.5-2.0%, mustard powder 0.1-1.0%, lecithin mixed soy powder 0.1-1.0% and xanthan gum 0.01-0.2% with seasoning The slurry is prepared by mixing egg white 0.5-1.0% and water 10-25%, pre-emulsifying at low speed with 65-75% cooking oil, mixing 3-6% vinegar and then second emulsifying at high speed. .

Description

Method of manufacturing mayonnaise without egg yolk and cholesterol-free mayonnaise {Method of manufacturing mayonnaise without using egg yolk and non-cholesterol mayonnaise}

The present invention relates to a method of preparing mayonnaise without using yolk and cholesterol-free mayonnaise obtained by using yolk, instead of egg yolk, which is a main source of cholesterol in eggs, and without cholesterol, yet using a standard amount of mayonnaise The present invention relates to a method of preparing mayonnaise and its mayonnaise to maintain a savory taste and overcome problems such as oil separation.

In general, mayonnaise is obtained by adding vinegar, seasonings (amino acids, etc.), spices, antioxidants, and egg yolks as an emulsifier, mixing well, and then slowly stirring with oil, and the most commonly used in fruit or vegetable salads. One of the dressing sauces.

Egg, one of the main ingredients of mayonnaise, is one of the complete foods that contains not only protein but also other nutrients. Egg yolk contains 16.2% protein, 32.6% fat, 1.8% mineral, 0.0065% iron, vitamin A 2,320 (IU), It contains trace amounts of thiamine, riboflavin and the like, and egg white contains 88.9% moisture, 10.2% protein, 0.1% fat, 0.82% minerals, 0.0001% iron, trace amounts of thiamine, niacin, riboflavin and the like.

However, despite the rich nutrients described above, yolk yolk is found to have a high content of cholesterol, and consumers with adult diseases or adults who are concerned about the disease tend to avoid eating eggs, and mayonnaise, which is used as a main ingredient, may also be avoided. Similarly, consumption tends to shrink.

Looking at the currently disclosed technology for low cholesterol or low fat and fat free mayonnaise, first disclosed in the domestic patent No. 288012, a "method of preparing low cholesterol freeze liquid egg and a method of preparing mayonnaise using the same," 75% of yolk cholesterol removed. Here, the method used for significantly lowering the cholesterol content from egg yolk is pasteurized by pasteurization and then added 2-8 g of β-cyclodextrin per 60 g of the yolk mixture cooled to 50 ° C., and then cooled to 4 ° C. and centrifuged. The yolk solution from which cholesterol was removed was obtained and frozen. Low yolk solution prepared by thawing the frozen yolk solution thus prepared was mixed with vinegar and vegetable oil to prepare low cholesterol mayonnaise. However, it was difficult to completely remove cholesterol from egg yolk.

In addition, Korean Patent Publication No. 2002-64645 has also attempted a method for recovering phospholipids containing a large amount of lecithin by separating fatty acids, cholesterol, and proteins from egg yolk using a supercritical fluid extration process.

Meanwhile, instead of going through the process of extracting cholesterol from egg yolk, a method of preparing mayonnaise using egg whites was attempted.However, when egg white is used instead of egg yolk, the oil content of mayonnaise is 65% or more, so that emulsification is difficult and time passes. As a result, problems such as oil separation, distillation, and curing occurred.

Therefore, Japanese Patent Application Laid-Open No. 7-31415 uses 10-55% of oil in egg white, and in Korean Patent No. 217199, "Low-fat and non-fat mayonnaise products and their manufacturing methods," 1-10 weight based on the weight of the final product. Low fat mayonnaise consisting of% cooking oil, 40-90 wt% water, 1-20 wt% egg white, 0.25-5 wt% microcrystalline cellulose, and 1-15 wt% polydextrose.

However, in these cases, the amount of oil was significantly reduced, and the problem of emulsification that was not well solved when using egg white was overcome. However, the flavor of mayonnaise is generally based on oil and eggs. Lowering the content of the savory taste was limited compared to the general mayonnaise.

Therefore, the present invention is a method of preparing mayonnaise and mayonnaise that can maintain the savory taste of mayonnaise using 65-75% by weight of oil without egg yolk instead of egg yolk, which is the main source of cholesterol in eggs It aims to provide.

In addition, the present invention does not make mayonnaise using egg yolk reduced or eliminated cholesterol, but not using mayonnaise, but may not have a problem such that oil is not separated when the egg white is mixed with more than 65% of oil is not well emulsified An object of the present invention is to provide a method of preparing the same and mayonnaise thereof.

In order to achieve this purpose, the present invention is homogeneously mixed with starch 0.5-2.0%, mustard 0.1-1.0%, lecithin mixed soy powder 0.1-1.0% and xanthan gum 0.01-0.2% based on the weight of the final product After mixing the egg white 0.5-1.0% and water 10-25% to prepare a slurry, pre-emulsification at low speed with 65-75% cooking oil, and mixing 3-6% vinegar and then second emulsification at high speed Provided is a method for producing mayonnaise without using yolk.

In addition, the present invention is based on the weight of the final product egg white 0.5-1.0%, cooking oil 65-75%, starch 0.5-2.0%, mustard powder 0.1-1.0%, lecithin mixed soy powder 0.1-1.0%, xanthan gum 0.01-0.2 Cholesterol-free mayonnaise consisting of%, vinegar 3-6% and seasonings and the rest of the water.

In other words, when making an emulsion such as mayonnaise using egg white instead of egg yolk, the oil content was lowered to 10-40% in order to overcome the problem of separation of the oil component when mixing egg white and oil. Compared to the case where the compounded rice is inferior in most cases, the present invention satisfies the condition that the standard oil content of mayonnaise is 65% or more by using 65% or more oil to overcome this problem, and to solve the problem that the emulsification is not good. By making mayonnaise using lecithin-containing soybean powder, starch, mustard powder, etc., there is no cholesterol and savory flavor of mayonnaise by simple mixing of ingredients and emulsification without the process, effort and sterilization process to remove cholesterol from egg yolk. It is to provide a method of manufacturing.

In the above, the mixing ratio of starch, mustard powder, lecithin mixed soy powder and xanthan gum is that the inventors have found the optimum mixing ratio suitable for achieving the object and effect of the present invention by experiment. It was ideal, and if the use ratio is different, the emulsification may be broken or the physical properties deteriorate during the homogenization process.

Modified potato starch is suitable as the starch used in the present invention, and octenyl amber acid modified potato starch may be used as an example.

Mustard powder has a purpose as a spice in addition to preventing oil separation.

If you use more than 1% lecithin mixed soy powder, you can feel the back of the soybeans soybean may worsen the texture of mayonnaise. The components of the lecithin mixed soybean powder used in the present invention are shown in the table below.

Soy flour 65-75% Soybean isolate protein 5-10% Wheat starch 5-10% Soybean Lecithin 3-10% glucose 1-5%

When egg white is used more than 1%, hardening occurs due to the degeneration of the reaction between egg white and vinegar, and thus poor storage.

It should be noted that when vinegar enters the slurry, if it is left for a long time after preparing the slurry, the raw material such as starch and egg white may be denatured, resulting in a drop in viscosity when preparing mayonnaise. Vinegar must be mixed.

The mixed slurry was placed in a blender and emulsified with the addition of 65-75% vegetable cooking oil very slowly while stirring at a speed of 100-200 rpm.

Then, add 3-6% of vinegar, and after emulsification, homogenize by second emulsification once again at high speed of 2,000-4,000rpm.

When emulsifying at the high speed of 2,000-4,000rpm from the beginning during emulsification, the oil may be broken and the oil may be separated, so in the present invention, emulsification is performed twice.

Hereinafter, the present invention will be described in detail with reference to Examples.

EXAMPLE

Raw materials were prepared and used as follows based on the weight of the final product.

Raw Material Blend Composition Usage (% by weight)

             White Sugar 2.00

             Purified salt 1.50

             I bag 1.00

            Dextrin 1.00

            Modified Starch 1.00

            Emulsified Soybean Powder 0.50

             Mustard 0.30

             Xanthan Gum 0.15

             Seasoning 0.10

             Spices 0.01

               Water (above water) 18.432

             Soybean oil 70.00

             Vinegar 4.00

        Paprika Oleoresin 0.004

             Mustard oil (above oil) 0.004

First prepared octenyl succinate modified potato starch 1.0%, dextrin 1.0%, mustard 0.3%, lecithin mixed emulsified soybean powder 0.5%, xanthan gum 0.15%, white sugar 2.0%, refined salt 1.5%, seasoning 0.1% and spices 0.01% After the mixture was loosened homogeneously to avoid agglomeration, 1.0% egg white and 18.432% water were mixed and mixed with the powder to prepare a slurry.

The mixed slurry was introduced into a blender and emulsified while slowly adding vegetable oil consisting of 70.0% of soybean oil, 0.004% of paprika oleoresin and 0.004% of mustard oil while stirring at 150 rpm.

Then, 4.0% of vinegar was mixed and homogenized by secondary emulsification at a high speed of 3000 rpm.

The mayonnaise obtained in this way did not have problems such as oil separation or hardening even after several months.In order to compare the taste with conventional mayonnaise, sensory evaluation was conducted on 4 groups of panels composed of 10 adults each. ) Was performed. As a result, there was no significant difference in the taste and the complex taste as shown in the table below.

Group 1 Conventional mayonnaise Mayonnaise of the invention Savory taste symbol 6.69 6.50 Compound beauty 6.81 6.63

Group 2 Conventional mayonnaise Mayonnaise of the invention Savory taste symbol 7.47 7.13 Compound beauty 7.33 7.13

Group 3 Conventional mayonnaise Mayonnaise of the invention Savory taste symbol 7.45 6.95 Compound beauty 7.50 7.30

Group 4 Conventional mayonnaise Mayonnaise of the invention Savory taste symbol 7.33 6.97 Compound beauty 6.95 6.63

As described above, according to the present invention, a method of preparing mayonnaise that can maintain a savory taste unique to mayonnaise using 65-75% by weight of oil without cholesterol using egg million of an egg.

In addition, the present invention provides a method for producing mayonnaise without the problems of the prior art, such as the separation of oil even when mixed with more than 65% oil by using a lecithin-containing soybean powder, lipophilic modified starch and the like mixed with egg white.

According to the present invention, egg white 0.5-1.0%, cooking oil 65-75%, starch 0.5-2.0%, mustard powder 0.1-1.0%, lecithin mixed soy powder 0.1-1.0%, xanthan gum 0.01- Cholesterol-free mayonnaise consisting of 0.2% and seasonings and the rest of the water is provided.

By providing the mayonnaise free of cholesterol by the present invention, it is expected that it may increase the consumption of mayonnaise by raising the demand for mayonnaise in adult patients who have a refusal to cholesterol or who should refrain from taking cholesterol.

Claims (4)

0.5-2.0% starch, 0.1-1.0% mustard powder, 0.1-1.0% lecithin mixed soybean powder and 0.01-0.2% xanthan gum based on the weight of the final product, followed by homogeneous mixing with seasonings. Egg yolk-free mayonnaise consisting of 10-25% of a slurry to prepare a slurry, pre-emulsification at low speed with 65-75% cooking oil, 3-6% of vinegar mixed and then secondary emulsification at high speed Manufacturing method. The method of claim 1, wherein the lecithin mixed soy powder is made of mayonnaise consisting of soy flour 65-75%, soybean isolate protein 5-10%, wheat starch 5-10%, soy lecithin 3-10% and glucose 1-5% Way. The method of claim 1, wherein the preliminary emulsification proceeds with stirring at a speed of 100-200 rpm, and the secondary emulsification is composed of homogenizing with stirring at a speed of 2000-4000 rpm. Egg white 0.5-1.0%, cooking oil 65-75%, starch 0.5-2.0%, mustard powder 0.1-1.0%, lecithin 0.1-1.0%, xanthan gum 0.01-0.2%, vinegar 3 -6% and cholesterol-free mayonnaise consisting of seasonings and the rest of the water.