KR100791956B1 - A composion of emulsifying and stabilizing agent which has stability at freezing?thawing of mayonnaise and multiple functions - Google Patents

Abstract

The present invention is an emulsion stabilizer composition added to a conventional mayonnaise as a composition consisting of guar gum, sodium alginate, Locust bean gum, gelatin, active peptide 2wt% It is added to mayonnaise at a ratio of 0.15 to 0.2wt% to the composition of the multifunctional emulsifying stabilizer added to mayonnaise to have the best stability in freezing and thawing that can improve emulsification, texture, viscosity maintenance and oil separation. It is about.

Description

Multifunctional emulsion stabilizer composition for adding mayonnaise with stability to freezing and thawing {A COMPOSION OF EMULSIFYING AND STABILIZING AGENT WHICH HAS STABILITY AT FREEZING

The present invention relates to a multifunctional emulsion stabilizer composition for adding mayonnaise having stability to freezing and thawing added during mayonnaise production. More specifically, it is added during the production of mayonnaise to improve emulsification power and texture without significantly affecting flavor. The present invention provides an emulsion stabilizer composition that is safe from oil separation, cold resistance, and freezing and thawing.

As a technology related to the present invention, mayonnaise manufacturing research having cold resistance in the prior art cold and thaw is "Comparison of emulsification stability according to egg yolk usage in the production of mayonnaise (Korean Journal of Food Science and Technology, Vol. 20 No. 2, 225, 1988). It is reported that cold resistance increases as yolk usage increases with mayonnaise blending, and it is reported that more than 6.5wt% of yolk usage is preferred, and the patent for "mayonnaise composition with improved emulsion stability at low temperature" (public patent 2000-0008614) Some of the yolk treated with Phospolipase is added to the mixed oil mixed with xanthan gum as an emulsifying stabilizer, and the size of the oil drop is adjusted to 3 to 5 mm to increase cold resistance in freezing and thawing. In the Japanese patent "Composition of mayonnaise emulsifying stabilizer (Japanese Patent Laid-Open No. 7-274893)", one or two or more emulsifiers 43-70w are selected by selecting sucrose fatty acid ester, sorbitan fatty acid ester or glycerin fatty acid ester. / w%, xanthan gum 12-18w / w% or sodium caseinate 18-39w / w%, 0.1 ~ 0.5w / w% to the weight of mayonnaise is defined as the use range, British Patent No. 1525929 Has a patent, characterized in that the use of 0.05 ~ 5w / w% enzyme-treated egg yolk to increase the cold resistance and emulsification stability by vibration. However, they must suffer from palatability problems and process complexity, such as bitterness and feeling of taste in the final product due to enzyme treatment when using egg yolk that has been enzymatically processed for the purpose of increasing the cost and increasing cold resistance due to the use of special fats and oils. do. These other patents are not only weak in viscosity, but also have stability at freezing and thawing of about -10 ° C, and have a disadvantage that they cannot be applied at high temperatures such as summer or low temperatures of -10 ° C or lower.

Looking at the domestic mayonnaise industry, in terms of exports and imports, most of the imports are from the United States, while exports are the most to Russia. Nearly Russia, Russians of Uradi Vostok had previously been heavily imported from Europe, but mayonnaise in Europe was less viscous, while domestically produced mayonnaise was more viscous and tasted more favored by Russians.

Russians increase their calories by eating high-calorie mayonnaise with soup or sweets to overcome cold weather, rather than using only vegetables and salads as in Korea. Therefore, export volume is on the rise due to high consumption. In Russia, including Uradi Vostok, winters are long, and the average temperature in winter is kept below -20 ℃, and there are many unpaved roads. Due to vibration and shock during transportation, emulsified products such as mayonnaise may be frozen and thawed during storage and distribution. According to the quality change, oil-water separation phenomenon, and the wrong use of emulsifier stabilizer, it is easily oxidized and decomposed, and the situation arises, and the domestic mayonnaise quality has a bad impression.

Given these circumstances, the combination and content of gums, emulsifiers, phosphates, and protein hydrolysates are appropriately adjusted in order not to affect the flavor of mayonnaise and to provide a stable function for improving texture, inhibiting oil separation, cold resistance, freezing and thawing. An object is to provide an emulsion stabilizer composition for the addition of a mayonnaise.

The present invention is added to the mayonnaise manufacturing process to improve the texture of the mayonnaise, to suppress the separation of oil and water, to maintain viscosity, to improve the cold resistance, and to provide stability to freezing and thawing, guar gum (guar gum), sodium alginate (Sodium alginate), Locust Bean Gum (Locust Bean Gum), gelatin (Gelatin), an active peptide (active peptide) comprising an emulsion stabilizer composition.

In setting such a composition, first, the composition of the emulsifying stabilizer, which is judged to be able to derive the characteristics of the emulsifying stabilizer, was determined through the grasp of the functional properties of the mayonnaise and the functional properties and the interrelationship of the composition component. Compositions of such emulsion stabilizers include guar gum, sodium alginate, LBG, CMC-8030, carrageenan, xanthan gum, gelatin, alpha cornstarch ( α-Corn starch, lecithin, monoglyceride, sugar ester, active peptide, EPA, and chitooligo-L were selected.

Mayonnaise is a viscous semi-solid, emulsified edible vegetable oil, egg yolk, vinegar, and seasoning in oil-in-water (oil / water type). The main ingredients are edible vegetable oil and vinegar. , Eggs (egg yolk), etc., and the main ingredients are spices and seasonings such as refined salt, sugar, mustard, and pepper.

It is also an important factor in that the type and quality of edible oils and fats, which make up 70-80wt% of the ingredients of mayonnaise, greatly affect the flavor and physical properties of mayonnaise products. In the early days, olive oil was used as an edible vegetable oil, but since then, jade oil and cottonseed oil have been used soybean oil or rapeseed oil. Soybean oil is the most popular ingredient for mayonnaise because it has a light flavor, abundant quantity, and excellent cold resistance. In addition, the salad oil with the guarantee of cooling can be used in the present invention because the cold resistance is guaranteed, but the raw material must be imported from a foreign country to go through a dewaxing process (a process of removing impurities such as lead and wanse contained in the vegetable oil) and the price is It is so expensive that it is difficult to adopt.

According to the flow chart shown in Table (1), which is the most common method of preparing mayonnaise, experimental mayonnaise may be prepared using a conventional mayonnaise composition as shown in Table (2), but may not be added with an emulsion stabilizer composition ( Mayonnaise of Table (1)) and may be prepared by adding a certain ratio of emulsifying stabilizer may be selected from each of the composition selected from the above emulsifying stabilizer composition as shown in Table (3), each of the composition optionally formed in a group of Selected to prepare a stabilizer composition to form a composition group to the group A ~ E and then tested its properties.

Table (1) Process of manufacturing mayonnaise for experiment

Egg yolk

          ↓

beating for 2min (high speed)

          ↓ ← Sugar, Refined Salt, Vinegar, Water, Emulsifying Stabilizer Composition

beating for 3min

          ↓ ← Soybean oil

beating for 8min

          ↓ ← Vinegar

beating for 1min

          ↓

after mixing for 1min (low speed)

          ↓

Experimental mayonnaise

Table (2) Experimental mayonnaise composition and composition ratio (w%)

Ingredients Control Test mayonnaise Egg yolk 9.00 9.00 Soybean oil 78.00 78.00 Vinegar 3.00 3.00 Salt 1.25 1.25 Sugar 1.60 1.60 Emulsifying Stabilizer Composition 0 0.15 water 7.15 7 Total 100.00 100.00

※ Control: Mayonnaise without Emulsifier Stabilizer Composition

Table (3) Various Emulsifying Stabilizer Compositions

group1 group2 group3 group4 group5 Guar-gum ● ● ● ● ● Sodium alginate ● ● ● ● ● LBG ● ● ● ● ● CMC-8030 ● ● Carrageenan ● ● Xanthan gum ● ● ● Gelatin ● ● ● ● α-Corn starch ● ● Lecithin ● ● Monoglyceride ● ● Sugar ester ● ● Active peptide ● ● EPA ● ● DHA ● ● Chitoligo-L ● ●

Table (3-1)

Raw material A B C D E One Guar-gum 30 10 2 Sodium alginate 20 3 LBG 30 4 CMC-8030 30 20 5 Carrageenan 10 30 30 20 6 α-Corn starch 50 30 30 40 7 Lecithin 10 10 10 10 20 8 Sugar ester 10 10 20 20 Sum 100 100 100 100 100

Table (3-2)

Raw material A B C D E One Guar-gum 10 10 10 2 Sodium alginate 10 10 20 10 3 LBG 10 10 10 20 4 CMC-8030 20 10 20 20 5 Xanthan gum 20 30 30 10 30 6 Gelatin 10 10 7 α-Corn starch 10 10 20 20 20 8 Sugar ester 10 10 10 10 9 DHA 10 10 Chitoligo-L 10 10 10 Sum 100 100 100 100 100

Table (3-3)

Raw material A B C D E One Guar-gum 15 20 25 2 Sodium alginate 15 20 20 25 30 3 LBG 20 20 20 25 30 4 Xanthan gum 10 10 20 20 20 5 Gelatin 20 20 5 20 10 6 Active peptide 10 10 10 10 7 DHA 10 10 Sum 100 100 100 100 100

Table (3-4)

Raw material A B C D E One Guar-gum 10 30 30 2 Sodium alginate 10 10 30 20 30 3 LBG 20 10 10 10 4 Carrageenan 10 10 5 10 5 Gelatin 30 30 20 20 20 6 Lecithin 15 15 10 10 7 Monoglyceride 5 10 5 10 8 EPA 10 10 5 9 Chitoligo-L 10 5 5 Sum 100 100 100 100 100

Table (3-5)

Raw material A B C D E One Guar-gum 30 40 40 50 48 2 Sodium alginate 20 30 20 20 17 3 LBG 10 10 20 20 17 4 Xanthan gum 10 10 5 Gelatin 10 10 10 15 16 6 Monoglyceride 10 7 Active peptide 10 5 2 8 EPA 10 Sum 100 100 100 110 100
※ Composition ratios in Tables (3-1) to (3-5) are weight composition ratios

Table 3 above lists the emulsifying stabilizers that can provide excellent functions to mayonnaise properties and at the same time shows an emulsion stabilizer composition that selectively forms a group of such emulsifying stabilizers, Tables 3-1 to 3- Up to 5 shows the compositions and composition ratios configured by varying the composition ratios of the compositions forming the groups A to E again by selecting again from the composition of each group.

The physical properties of mayonnaise was examined through experiments with the composition thus constructed.

1.Emulsification stability and results of each emulsion stabilizer composition

end. Viscosity measurement method: Viscosity is measured by taking 250 g of mayonnaise sample in a 350 ml beaker, sealing it, storing it in a freezing condition of -10 ± 1 ℃, thawing it at a daily interval, and maintaining a constant temperature in a 20 ± 1 ℃ constant temperature bath. RV, Brookfield Engineering Laboratories, Inc., USA, was used to measure Spindle No. 4 (rpm30).

I. Determination of Oil Separation: Oil separation is sealed in 35 ml of test tube with an empty test tube, frozen and thawed under the same conditions as viscometry method, and maintained at 20 ℃ ± 1 ℃ for 1 hour and stirred at 10rpm for 3 minutes. Thereafter, the mixture was allowed to stand for 5 hours in a constant temperature bath at 20 ° C. ± 1 ° C. to obtain a homogenate (oil layer), and the oil attached to the mayonnaise surface was washed with n-heptane and evaporated.

All. Experimental results: The viscosity and oil separation were measured at 20 ℃ by thawing samples at -10 ℃ and at the time of manufacture, and the amount of emulsifier stabilizer was tested at 0.15wt% added as shown in Table (2). Experimental results showed that the viscosity change was less than that of the mayonnaise without the emulsifier stabilizer composition, and the oil and water separation showed less stability in freezing and thawing. The emulsion stabilizer composition of Table (4) having an E group composition ratio of -5 showed the best results.

Table (4) Emulsifying stabilizer composition (Group E composition of Table 3-5)

Raw material Compounding ratio (wt%) Guar gum 48 Sodium Alginate 17 Locust Bean Gum 17 Gelatin 16 Active peptide 2

Mayonnaise (A) to which the emulsifier stabilizer composition (Premix) of Table (4) set above is added. In comparison, storage stability experiments of mayonnaise were performed, and the results were obtained as shown in Table (5).
Table (5) Storage stability comparison table of mayonnaise

  과 Elapsed time type Product 1 day 2 days 3 days 4 days Viscosity Oil separation Viscosity Oil separation Viscosity Oil separation Viscosity Oil separation Viscosity Oil separation A 212 - 198 - 194 - 150 - 136 - B 148 - 104 - 72 △ 12 + 3.5 + C 198 - 182 - 144 - 78 □ 27 + D 154 - 153 - 162 - 28 □ 11 +

Note:-indicates oil separation within 10wt%, △ indicates oil separation within 20wt%, □ indicates oil separation within 30wt%, and + indicates oil separation above 50wt%.

In the above table, the raw product refers to a product immediately after production.

As above

All samples were stored in the -10 ° C freezer and tested. Most of the samples decreased in viscosity and oil separation over time. Mayonnaise (B) without the emulsion stabilizer composition was reduced in half in viscosity within 2 days, a considerable amount of oil separation occurred, and mayonnaise added with the emulsion stabilizer composition (composition of Table (4)) was 5 days The decrease in viscosity occurred slowly, and oil separation began to occur after 6 days. In the case of commercial products C and D, the viscosity was stable and oil separation did not occur for two days, but on the third day, a rapid decrease in viscosity and oil separation occurred.

As a result of the above experiments, mayonnaise (A) using the selected emulsion stabilizer composition (emulsifier stabilizer composition of Table (4)) is considerably cold and thawed compared to mayonnaise (B) without a stabilizer and commercial mayonnaise products C and D. It can be seen that the stability is shown.

In addition, mayonnaise prepared by varying the use ratio added to the mayonnaise of the emulsion stabilizer composition (emulsifier stabilizer composition of Table (4)) is shown in Table (6).

Table (6) Mayonnaise with different addition ratios of emulsion stabilizer composition

  Raw material ＼ classification control Test # 1 Test # 2 Test # 3 Test # 4 Test # 5 Egg yolk 9 9 978 9 9 9 Soybean oil 78 78 78 78 78 Vinegar (10% v / v) 3 3 3 3 3 3 Salt 1.25 1.25 1.25 1.25 1.25 1.25 Sugar 1.6 1.6 1.6 1.6 1.6 1.6 Emulsifying Stabilizer Composition (Table 4) 0 0.05 0.10 0.15 0.20 0.25 water 7.15 7.10 7.05 7.00 6.95 6.90 Total 100 100 100 100 100 100

In Table 6, the viscosity and oil separation experiment according to the storage days of the emulsifier stabilizer mayonnaise (control) and mayonnaise (Test # 1) ~ (Test # 5) added from 0.05wt% to 0.25wt% The results are shown in Table 7 below.

Table (7) Table of viscosity and oil separation test results

Category ＼ Period Mayonnaise Type ＼ 0day 1day 2day 3day 4day Viscosity Fat Viscosity Fat Viscosity Fat Viscosity Fat Viscosity Fat Control 150 110 - 85 △ 30 + 12 + Test # 1 166 126 - 100 - 63 △ 38 + Test # 2 189 158 - 131 - 98 - 61 □ Test # 3 212 197 - 184 - 161 - 134 - Test # 4 237 220 - 207 - 203 - 168 - Test # 5 263 245 - 241 - 220 - 184 -

Reference ①-: Oil separation within 10wt%

     ② △: Oil separation within 20wt%

     ③ □: Oil separation within 30wt%

     ④ +: Oil separation over 50wt%

The physical properties immediately after the preparation of each mayonnaise shown in Table (7) and the physical properties in the frozen storage (-10 ℃) state according to the storage days, and the oil separation degree according to the change of properties over time and the cost of use emulsified As an experiment for deriving the optimum amount of stabilizer, Table (7) shows that the composition of the composition ratio of less than 0.1 wt% or less did not meet the expected value due to the weak degree of cooling resistance such as viscosity and separated flow rate. The sensory evaluation was poor.

In addition, in the freezing storage condition of -10 ℃ as shown in the above table (7), the higher the addition ratio of the emulsion stabilizer composition, the viscosity and separated flow rate decreases, so that the amount of the emulsion stabilizer and the low temperature storage property increases proportionally to each other. Appearing.

Considering the texture of the emulsifier stabilizer obtained from the above test results, the experimental group with the addition ratio of the final emulsifier stabilizer to 0.2wt% and the mayonnaise without the emulsifier stabilizer were prepared, respectively. In order to confirm the emulsion stability, the experiment was performed as shown in Table (8), and the viscosity and oil separation were measured.

Table (8) Viscosity and oil separation test methods according to storage temperature

1day 2day 3day 4day Viscosity Oil separation Viscosity Oil separation Viscosity Oil separation Viscosity Oil separation  10 ℃ Control 150 - 150 - 150 - 150 - Premix 0.2wt% 212 - 212 - 212 - 212 -  0 ℃ Control 150 - 146 - 148 - 148 - Premix 0.2wt% 210 - 198 - 198 - 199 - 10 ℃ Control 110 - 85 △ 30 □ 12 + Premix 0.2wt% 197.2 - 183.9 - 161 - 134 - -15 ℃ Control 107 - 83 □ 30 + 16 + Premix 0.2wt% 198 - 183 - 167 - 131 - -20 ℃ Control 108 - 84 □ 34 + 17 + Premix 0.2wt% 198 - 184 - 158 - 143 -

※ Control: Mayonnaise without Emulsifying Stabilizer Composition

   Premix 0.2wt%: Mayonnaise with 0.2wt% Emulsifying Stabilizer Composition

①-: Oil separation within 10wt%

② △: Oil separation within 20wt%

③ □: Oil separation within 30wt%

④ +: Oil separation over 50wt%

In the table (8), all the samples were stored in a refrigerator or freezer at 10 ° C., 0 ° C., −10 ° C., −15 ° C., and −20 ° C., and experimented. The viscosity decreased and the oil separation increased. Mayonnaise without emulsifier stabilizer composition rapidly decreased in viscosity and fat separation, especially at -10 ℃ or below, the viscosity decreased to less than half within 2 days, a considerable amount of oil was separated, and mayonnaise added 0.2wt% of emulsifier stabilizer composition. Showed significantly more stable results than no added mayonnaise.

In addition, as a result of performing a sensory test for evaluating the mayonnaise (C) and the emulsifier stabilizer-free mayonnaise and palatability in Table (5), it is shown in Table (9).

Table (9) Sensory evaluation result table of each mayonnaise

 Item＼mayonnaise Commercial item Control Test # 3 Test # 4 Test # 5 Savory taste 4.28 4.14 4.28 4.43 4.28 Smoothness 4.00 3.86 4.00 3.86 3.71 A viscous feeling 4.00 4.00 3.86 3.71 3.28 Elasticity 4.00 3.71 3.86 4.14 3.28 Adhesion 4.00 3.43 3.57 3.71 3.28 grade 4.06 3.83 3.91 3.97 3.57

The information evaluated by the sensory test was made as five items in the table (9) judged to be commonly identified through preliminary experiments. Was evaluated.

Samples were presented in a round frying pan with a quantity of / T / S, and all the tests were repeated three times while all the samples had been tasted with water and bread to remove the taste. Was carried out.

As a result, there was no significant difference in the taste of the evaluation items, and did not feel the difference of each sample, whereas the texture (Texture) felt in the mouth.

In commercial mayonnaise, the taste and smoothness were evaluated best. Especially, as the cost of use of the emulsion stabilizer composition increased, the viscous feeling, adhesion, elasticity, and taste were significantly different. When the amount of use is 0.15 ~ 0.2wt%, it was evaluated as the concentration that guarantees stability within the limit that does not harm the texture.

As described above, through numerous tests, it was found that the emulsion stabilizer composition selected in Table 4 among the various emulsion stabilizer compositions is optimal for ordinary mayonnaise and the best effect can be obtained when 0.15 to 0.2 wt% is added.

Mayonnaise added emulsion stabilizer composition according to the present invention is a food additive harmless to the human body has little effect on the flavor of mayonnaise as a final product, improves emulsifying power, improves texture, and cold resistance is safe for freezing and thawing to maintain viscosity And a multifunctional emulsifying stabilizer composition for mayonnaise addition having stability to cold / thaw that can inhibit oil separation.

Claims (1)

Guar gum 48wt%, sodium alginate 17wt%, low-cursor bean gum 17wt%, gelatin (Gelatin) as an emulsion stabilizer composition added 0.15 ~ 0.2wt% to conventional mayonnaise An emulsion stabilizer composition for adding mayonnaise having stability to freezing and thawing consisting of 16 wt% and 2 wt% of an active peptide.