KR101237134B1 - Low calorie kimchi mayonnaise and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of a low calorie kimchi mayonnaise for reducing a calorie and oily taste of mayonnaise by using a food material of Korean traditional taste of kimchi. CONSTITUTION: A cabbage is preserved in 10% salt water for 10 hours. The salted cabbage is washed in a wash basin for 2 minutes. The washed cabbage is dried in air for 1 hour. The cabbage and other prepared materials are cut in a size of 4 to 5 mm. 15 to 16 weight% of the salted cabbage is mixed with 59 to 61 weight% of purified water, 1 to 3 weight% of glutinous rice flour, 0.5 to 1.5 weight% of fish sauce, 3 to 5 weight% of radish, 1 to 1.5 weight% of onion, 1 to 2 weight% of green onion, 0.1 to 0.5 weight% of ginger, 5 to 10 weight% of red pepper, 3 to 4 weight% of red pepper powder, 3 to 4 weight% of starch syrup, and 0.5 to 1 weight% of refined salt. The mixed kimchi is aged at a temperature of 5°C for 7 days. The aged kimchi is heated at a temperature of 90°C for 10 minutes, and filtered to extract kinchi juice. In 75 to 80 weight% of the kimchi extract, 4 to 5 weight% of salt, 2 to 3 weight% of sugar, 1 to 2 weight% of MSG, 0.1 to 0.2 weight% of lactic acid, 13 to 17 weight% of dextrin, 0.01 to 0.03 weight% of each of oleoresin paprika and oleoresin red pepper, 0.001 to 0.003 weight% of each of essential ginger oil, essential onion oil, and essential mustard oil, and 0.003 to 0.005 weight% of essential garlic oil are added and dissolved at 60°C. Then, a pressure is decreased to -740 mmHG, and the resultant is concentrated until a brix is 70%. 7 to 10 weight% of the kimchi extract is mixed with 65 to 67 weight% of soybean oil, 11 to 15 weight% of water, 2.5 to 3 weight% of vinegar, 1.5 to 2 weight% of sugar, 0.3 to 0.7 weight% of modified starch, 1 to 1.5 weight% of beta cyclo dextrin, 0.5 to 1 weight% of salt, 0.05 to 0.08 weight% of xanthan gum, 0.01 to 0.03 weight% of spice oil, 0.11 to 0.15 weight% of spice powder, 0.005 to 0.009 weight% of disodium EDTA, and 4 to 6 weight% of egg yolk to manufacture a low calorie kimchi mayonnaise. The aged kimchi has a pH of 4.1 to 4.5 and an acidity of 0.45 to 0.50. [Reference numerals] (S100) Preparing kimchi; (S200) Manufacturing kimchi extract; (S300) Manufacturing kimchi concentrate; (S400) Manufacturing mayonnaise

Description

LOW CALORIE KIMCHI MAYONNAISE AND MANUFACTURING METHOD THEREOF

The present invention relates to a low-calorie kimchi mayonnaise and a method for producing the same, and particularly, to a low-calorie kimchi mayonnaise and a method for preparing the same, which can provide the optimum taste of kimchi uniformly and a soft texture.

Mayonnaise is a high-calorie food product with over 65% oil and contains a large amount of oil, with more than 700Kcal of cholesterol per 100g.

Koreans started eating agricultural foods from the time of the ancient times and began to eat kimchi.

Kimchi was a way of eating vegetables that can take vitamins and minerals, especially during long winters. Kimchi is a food that has a long history with Koreans.

Due to the problems of fast food due to westernized dietary changes, the slow food movement is now developing.

Mayonnaise has been marketed in Korea since 1972, and its demand has increased greatly due to the westernization of dietary life.

In general, to make mayonnaise, cooking oil, egg yolk, egg white, and vinegar are used as main ingredients, and salt, sugars, seasonings (amino acids, etc.), spices, starch, and antioxidants are added and emulsified by adding emulsifiers. It is defined as more than% (Food Code), and O / W emulsified product that covers the oil phase (oil) is the representative dressing source most widely used among food ingredients.

There are a limited number of mayonnaise, but there are an infinite number of different types of mayonnaise.

Mayonnaise's previous techniques are limited to eggs and oil, such as the type of oil used in mayonnaise, egg yolk and egg white ratio.

Different from mayonnaise, there are various kinds of kimchi according to the characteristics and materials of the region. There are 100 varieties of kimchi that are widely known, and the kimchi that is eaten in spring, summer, autumn, and winter is also different. The taste and aroma are different depending on the raw materials, and the difference in the degree of fermentation is also different.

The research published so far is mainly made by the production method of kimchi and the study using lactic acid by lactic acid bacteria during fermentation process, or by adding fruit, ginseng, red ginseng, meat, aloe, etc. Various researches are being conducted such as hot sauce and kimchi soup.

On the contrary, research into natural products in mayonnaise is a technology for manufacturing using ginseng fermented cooking oil using a blender.

The present invention has been made to solve the conventional problems as described above, the main object of the present invention does not feel while reducing the calorie of mayonnaise, and the range and consumption of the kimchi indigenous taste of Korean taste ingredients Its purpose is to provide a low calorie kimchi mayonnaise and a method for producing the same.

In order to achieve the above object, low-calorie kimchi mayonnaise of the present invention and a method for producing the same Kimchi broth by heating and filtering for 5-15 minutes at 80 ~ 90 ℃ aged kimchi pH 4.1 ~ 4.4, acidity 0.45 ~ 0.50 Extracting and providing a low-calorie kimchi mayonnaise containing a kimchi concentrate from which the fermentation microorganisms prepared by extracting the kimchi broth is removed, the low-calorie kimchi mayonnaise is a kimchi preparation step of preparing and processing kimchi raw material; Kimchi extract manufacturing step of extracting the kimchi soup that killed the fermented microorganisms of kimchi from the prepared kimchi; Kimchi concentrate manufacturing step of making the concentrate by seasoning the kimchi extract; And using mayonnaise to prepare low calorie mayonnaise using the kimchi concentrate.

According to the present invention described above, the optimum taste of kimchi can not be obtained after a certain period of time, but kimchi mayonnaise can uniformly obtain the optimum taste of kimchi, it can be obtained with a savory taste and soft texture of mayonnaise.

In addition, since the oil content is reduced by 10% than the oil content of 75% or more of the existing mayonnaise, it is possible to obtain a low calorie mayonnaise compared to the existing mayonnaise.

In addition, in order to use for cooking, the emulsion stability should be good, compared to the general mayonnaise, heat resistance and cold resistance is good as well as cooking can be used in a wide range throughout the food business.

1 is a process chart according to an embodiment of a low-calorie kimchi mayonnaise according to the present invention,
2 is a process of the kimchi preparation step according to an embodiment of a low-calorie kimchi mayonnaise according to the present invention,
Figure 3 is a process of the mayonnaise manufacturing step according to an embodiment of a low-calorie kimchi mayonnaise according to the present invention.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail.

It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. Like reference numerals are used for like elements in describing each drawing.

The terms including ordinal, such as second, first, etc., may be used to describe various elements, but the elements are not limited to these terms.

The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the second component may be referred to as a first component, and similarly, the first component may also be referred to as a second component. And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

As shown in Figure 1, the manufacturing process of the present invention is a kimchi preparation step of preparing and processing kimchi raw material (S100); Kimchi extract manufacturing step of extracting kimchi broth that killed the fermented microorganisms of kimchi from the prepared kimchi (S200); Kimchi concentrate manufacturing step of making a concentrate by seasoning kimchi extract (S300); And mayonnaise manufacturing step of producing a low-calorie mayonnaise using kimchi concentrate (S400 consists of four steps.

Detailed description of each step is as follows.

(1) Kimchi preparation step (S100)

Kimchi is a fermented food, so it is important to process the taste in batches.

Kimchi to be added to mayonnaise must be prepared and added in liquid form.

When kimchi itself is added to mayonnaise, the fiber of kimchi inhibits homogenization in the homogenization process of the mayonnaise manufacturing process, which lowers the emulsion stability, and it is difficult to maintain the texture of mayonnaise. It is a process to produce the best taste, and is largely manufactured through four steps: pretreatment, pickling, seasoning, and aging.

The entire process of manufacturing kimchi is as follows.

Material Preparation (Receiving / Storage → Selection → Cutting → Washing) → Pickling → Washing → Dewatering → Chopping → Mixing → Aging

Chinese cabbage kimchi is a product produced by washing and mixing other produce and other cabbages, which are biologically and physically contaminated due to contamination, insufficient washing, cross-contamination, and alien substances in the raw material handling process.

① Chinese cabbage washing process

Cabbage should be prepared with a full, soft and thin leaf, remove the outer leaves, cut into 4 equal parts, put it in the washing tank, and wash it three times for 2 minutes to remove foreign substances.

② pickling process

The process of salting cabbage pickling method, salt type and pickling time was performed in each group for the salinity and sensory test for each group to find the optimal condition for pickling cabbage.

-Pickling method

The salt treatment method is a method of immersing in salted water, sprinkling salt, and immersing in salted water and sprinkling some salts. It is preferable.

-Salt

The types of salts were pickled in salt water using commercial salt, Korean spirit salt, and pollution-free natural salts. The results of the experiment showed that kimchi using organic salts was the most delicious, and the salts were 8% and 10 when pickling. After 10 hours of pickling in 10%, 12% and 14% brine, 10 people in their 20's, 30's, 40's and 50's panels checked their sensuality and found the salinity of 10% under optimal conditions.

-Pickling time

The salting time was 6, 8, 10, and 12 hours using the pollution-free sun salt and soaked in 10% brine with the best salinity.

③ Pickling cabbage washing process

Put the pickled cabbage into the three-stage washing tub and wash the washing time by adjusting the washing water to 10 times or more of the cabbage volume for 2 minutes or more.

④ Dewatering Process

In general, the dehydration process of Chinese cabbage kimchi is dehydrated for 12 hours, whereas the raw material is processed using the broth of kimchi.

⑤ Chopping Process

After the pickling process, the dehydrated cabbage is choked into a 4 ~ 5mm size using a chopping machine.

In order to obtain uniform kimchi aging through evenly ripening of the product, all the ingredients are washed and prepared by chopping them to the size of 4 ~ 5mm.

⑥ blending process

Put glutinous rice flour in water and steam it with glutinous rice paste. Add chopped cabbage, radish, onion, leek, ginger, red pepper, fish sauce, red pepper powder, syrup, refined salt, and purified water.

⑦ Aging process

The mixed kimchi is subdivided and aged in a low temperature storage at 5 ° C for 7 days. The pH is 4.1-4.4 and the acidity is 0.45-0.50.

The kimchi preparation step (S100) as described above are as follows.

That is, as shown in Figure 2, the material preparation step (S110); Pickling cabbage for 10 hours in saline 10% saline (S120); Washing step of washing the pickled cabbage for 2 minutes in the washing tub (S130); Dehydration step (S140) for natural dehydration of the washed cabbage for 1 hour; Chopping step (S150) of cutting the cabbage and the prepared material to the size of 4 ~ 5mm; Mixing step (S160) of chopping cabbage, radish, onions, green onions, red pepper with glutinous rice paste, ginger, anchovy sake, chili powder, syrup, refined salt and purified water; And aged kimchi blended for 7 days at 5 ℃ pH 4.1 ~ 4.5, the acidity of 0.45 ~ 0.50 comprises a aging step (S170).

In addition, 59-61% by weight purified water, 1-3% by weight glutinous rice, 0.5-1.5% by weight fish sauce, 3-5% by weight of radish, onion 1-1.5% by weight, leek 1-2% by weight, ginger 0.1-0.5% %, Red pepper 5-10% by weight, red pepper powder 3-4%, starch syrup 3-4%, refined salt 0.5-1% by weight and pickled cabbage 15-15% by weight to prepare kimchi, the preferred proportion of kimchi Is shown in Table 1 below.

Raw material name content   Purified water 60   Glutinous rice flour 2   Fish sauce One   radish 4   onion 1.2   Green onion 1.5   ginger 0.3   pepper 7   chili powder 3.5   corn syrup 3.3   Purified salt 0.7   Pickled cabbage 15.5 Sum 100

(2) Kimchi extract manufacturing step (S200)

In the case of mayonnaise, the content of vinegar, salt, and the like in the raw material is adjusted appropriately to prevent the growth of microorganisms. In fact, even if deliberate addition of E. coli, Salmonella, etc. to commercial mayonnaise, the proliferation and killing have been demonstrated by various scholars. That is, if properly prepared, no matter how long it is stored, mayonnaise is not corrupted by microorganisms.

Storage of mayonnaise at temperatures below 0 ° C may cause physical changes, such as separation, but this is due to inadvertent storage, and if it is normal mayonnaise, there is little physical change for a significant period (more than one year). After all, it is a chemical change that determines the shelf life of mayonnaise.

It is a representative chemical change that occurs in mayonnaise, and the decisive factor in determining the shelf life due to the severe influence on taste is the oxidation of cooking oil.

Cooking oil combines with oxygen in the air to produce substances that produce an unpleasant and irritating odor, which is the oxidation of cooking oil and is generally expressed as boiled or rancid.

The degree to which rancidity is felt varies from person to person, and some people feel a small amount of rancid odor, and some people do not feel rancid even though the oxidation progresses considerably. Therefore, the peroxide value (POV) is measured as an objective criterion for rancidity in parallel with the sensual taste, and is referred to for setting the shelf life.

Oxidation of cooking oil may involve air (oxygen), temperature, light, catalysts, or antioxidants. Oxidation basically occurs by reacting with oxygen, so the more oxygen is supplied, the faster it progresses. Although the same mixing ratio and mayonnaise made in the same factory, the expiration date is different depending on the packaging material because the oxygen barrier properties of the packaging material containing mayonnaise is incorrect. The higher the temperature, the faster the oxidation. If the temperature is 10 ℃ difference, the oxidation rate is about twice as fast. Catalysts such as light and metal ions promote oxidation, so it is better to block the light than to expose it, and to remove the metal ion.

Antioxidants, on the other hand, delay oxidation, so most commercial mayonnaise uses antioxidants. For this reason, consumers are often mistaken for the use of preservatives in mayonnaise, which confuses antioxidants and preservatives to inhibit microorganisms.

Since the oxidation of cooking oil proceeds differently according to various conditions as described above, the actual expiration date is set based on the oxidation rate under the most common conditions in consideration of the distribution path of the product and the temperature of the storage location. In other words, even if the product has a shelf life of 8 months, the product may not be eaten in 3 months if the distribution path or storage condition is the worst. Can be.

Kimchi used in this study is made of liquid kimchi as cabbage kimchi. Kimchi is a fermented food and it is difficult to maintain a constant taste. Kimchi is a high acidity of kimchi due to the growth of lactic acid bacteria during the ripening period and has a unique taste. It is reported that the taste of kimchi is improved by yeasts isolated from Kimchi, and the representative lactic acid bacteria are Leuconostoc mesenteroides, Leucono and dextranicum, Leuconostoc citreum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus plantarum, Pediococcus pentosaceus, Streptococcus

The sugars contained in kimchi are converted into lactic acid, acetic acid, carbon dioxide and alcohol by heterogeneous lactic acid bacteria during the kimchi ripening period, and they give a cool taste of kimchi.

After that time, lactic acid increases and off-flavor is caused by allogeneic lactic acid bacteria and yeast. Free sugar concentration decreased as fermentation progressed, and lactic acid increased. The most abundant malic acid initially decreased as fermentation progressed, and the volatile methyl allyl sulfide rapidly increased until 45 days and then decreased.

The lactic acid bacteria of kimchi exist in the domestic state at sub-zero temperatures, the growth is stopped at 0 ~ 4 ℃ near the refrigerator temperature, the activity starts slowly above 8 ℃, and is most active around 37 ℃. As temperature rises above 45 ° C, growth is inhibited, but when it reaches 60 ° C or above, most of them cannot survive and die.
On the other hand, the total number of bacteria during kimchi fermentation peaked sharply at the beginning of fermentation, and then decreased sharply, but there was a difference in the period up to the peak value.
The higher the fermentation temperature, the shorter the time to peak, and the total number of bacteria is between about 10 ⁸ and 10 ¹⁰ .
The sudden increase in the total number of bacteria is caused by lactic acid produced by lactic acid bacteria, and the maximum number of bacteria is reached four days after the start of fermentation.
Lactobacilli lactobacillus related to kimchi does not grow well at low temperature, and it is a lactic acid bacterium that appears during the fermentation of kimchi and gives a refreshing taste to kimchi. It is very weak against acid and rapidly increases in the early stage of fermentation.
Kimchi fermentation is led by lactic acid bacteria, and at the end of fermentation, tissues are softened and decayed by the secretion of pectinase.
The initial bacterial count of kimchi aged at 5 ° C for 7 days is reduced to 2 × 10 ⁸ group of general bacteria including fermented microorganisms.

In the present invention, aged for 7 days at 5 ℃, pH is 4.1 ~ 4.4, acidity is 0.45 ~ 0.50 put kimchi in a pressure extractor heated for 10 minutes at 90 ℃ and filtered by 60Mesh to extract only kimchi broth to prepare a concentrate.

(3) Kimchi concentrate manufacturing step (S300)

Kimchi extract 75 ~ 80 wt%, salt 4 ~ 5 wt%, sugar 2-3 wt%, MSG 1-2 wt%, lactic acid 0.1 ~ 0.2 wt%, dextrin 13 ~ 17 wt%, oleoresin paprika and oleo 0.01 ~ 0.03% by weight of resin pepper, 0.001 ~ 0.003% by weight of essential ginger oil, essential onion oil and essential mustard oil, and 0.003 ~ 0.005% by weight of essential garlic oil, respectively, are mixed and dissolved at 60 ℃ and decompressed to -740mmHG. Concentrate until brix is 70%.

Preferably it is combined as shown in the following [Table 2] to concentrate at low temperature to produce a kimchi extract concentrate.

After mixing and dissolving the raw material at 60 ° C., the pressure in the concentrator was reduced to -740 mmHg using a vacuum pump, and then concentrated until the Brix became 70%.

When concentrated at high temperature, the fragrance component of Kimchi is volatilized and it is preferable to concentrate at low temperature.

Boiling temperature of water at normal atmospheric pressure is usually boiled water at 100 ℃ and water evaporates.

Decompression is a method of extracting air from the machine by using a mechanical device to reduce the pressure. When decompression reduces the pressure of boiling water at 100 ℃, the water boils at 60 ~ 70 ℃.

Since the loss of flavor components with mild fragrance or lightness occurs, lactic acid can be added to the concentrated formulation to correct the flavor and acidity of kimchi combined with natural oil to compensate for lost fragrance and flavor. It was made.

Ingredients content Kimchi Extract 77.020 Slat 4.200 Sugar 2.200 L- soudium glutamic acid 1.400 Lactic acid 0.140 Dextrin 15.000 Oleoresin paprika 0.020 Oleoresin capsicum 0.010 Essential ginger oil 0.002 Essential garlic oil 0.004 Essential onion oil 0.002 Essential mustard oil 0.002 Total 100,000

(4) mayonnaise manufacturing step (S400)

In the present invention, by using the concentrated kimchi extract must maintain the unique taste and texture of kimchi and the unique taste of mayonnaise and must be excellent in emulsion stability.

Since kimchi mayonnaise is a raw material used for cooking, it must be secured against heat.

In particular, there should be no oil separation at the sterilization temperature and excellent change in physical properties and emulsification stability.

Mayonnaise is a semi-solid oil-in-water emulsified food, and oil phage vegetable oil takes up 65% ~ 85% of the total weight as a dispersed phase, and water phage such as vinegar is a continuous phase as a dispersion medium, and egg yolk or egg egg or egg white is used as an emulsifier. It is used.

According to the Food Code, mayonnaise must be at least 65% oil.

In order to reduce calories, the previous 75% before and after the use of oil to 66% to reduce the calories and to make the taste of kimchi to produce the mayonnaise.

That is, as shown in Figure 3, the first mixing step (S410) of mixing the sugar, seasoning powder, idieti disodium and salt at 200rpm for 3 minutes in the mixer; A second mixing step (S420) of adding modified modified starch, beta-cyclodextrin, xanthan gum, and kimchi concentrate for 3 minutes at 200 rpm in a mixer after the first mixing step (S410); A first homogenization step S430 of mixing the egg yolk after the second mixing step S420 for 30 seconds at 3000 rpm in a mixer; A second homogenization step S440 of adding a vinegar after the first homogenization step S430 and mixing the mixture at 3000 rpm for 30 seconds in a mixer; Adding a soybean oil and seasoning oil after the second homogenizing step (S440) and mixing the mixture for 9 minutes at 3000 rpm in a mixer (S450); And a fourth homogenization step (S460) of mixing for 3 seconds at 3000 rpm in the mixer after the third homogenization step (S450).

Mayonnaise was prepared by homogenizing in a vacuum condition of -600mmHg using a homogenizer (Fryma) according to the above procedure.

Mayonnaise was prepared by measuring the viscosity at 2 rpm rpm of the Brookfield V-Viscometer No. 6 Spindle (Spindle) and centrifuge to determine the strength of the emulsion.

Mayonnaise prepared through the above experiment was heat-resistant test at 90 ℃, 60 minutes sterilization conditions, there is no oil separation, and selected the mayonnaise of the mixing conditions without physical properties, color change

Sensory and viscosity emulsification strengths were compared with conventional commercial mayonnaise.

Low calorie kimchi mayonnaise is 65 to 67% by weight of soybean oil, 11 to 15% by weight of water, 2.5 to 3% by weight of vinegar, 1.5 to 2% by weight of sugar, 0.3 to 0.7% by weight of modified starch, 1 to 1.5% by weight of beta cyclodextrin, 0.5 to 1 wt% salt, 0.05 to 0.08 wt% xanthan gum, 0.01 to 0.03 wt% seasoning oil, 0.11 to 0.15 wt% seasoning powder, 0.005 to 0.009 wt% Idieti disodium, 4 to 6 wt% egg yolk and fermentation It contains 7 to 10% by weight of the kimchi concentrate was removed microorganism, mayonnaise was prepared under the conditions as shown in the following [Table 3] to test the mayonnaise viscosity and emulsification stability to confirm the difference.

Ingredients Sample A B C D E Soybean oil 66 66 66 66 66 Water 16.543 14.563 12.583 11.593 9.603 Vinegar 2.9 2.9 2.9 2.9 2.9 Sugar 1.75 1.75 1.75 1.75 1.75 Modified Starch 0.5 0.5 0.5 0.5 0.5 -Cyclo Dextrin 1.2 1.2 1.2 1.2 1.2 Salt 0.85 0.85 0.85 0.85 0.85 Xanthan Gum 0.1 0.08 0.06 0.05 0.04 Seasoning Oil 0.02 0.02 0.02 0.02 0.02 Seasoning powder 0.13 0.13 0.13 0.13 0.13 EDTA 0.007 0.007 0.007 0.007 0.007 egg yolk 5 5 5 5 5 Kimchi concentrate 5 7 9 10 12 Total 100 100 100 100 100

Example 1 low calorie kimchi mayonnaise preparation and physicochemical analysis, stability test

<1> mechanical measurement

① pH measurement

The pH of mayonnaise of each sample was taken 300g for measurement and measured by using a digital pH / ion meter (Model-Mettler Toledo AG) was expressed as a value.

The prepared mayonnaise pH is shown in Table 4 below.

Mayonnaise's pH is an important factor for the functional moiety and microbial stability.

There is a slight difference because the content of the factor related to pH in the raw material is similar, but this difference does not seem to be the pH difference because it falls within the error range in the production of commercial mayonnaise.

Sample A B C D E pH 3.45 3.33 3.28 3.24 3.20

② Viscosity Measurement

The viscosity of each sample was measured using a viscometer (Digital Viscometer Brookfield DV-, USA) for 30 seconds at Spindle 6 at 25 rpm for 20 seconds.

The viscosity immediately after manufacture was measured, and after leaving to stand at room temperature (25 degreeC) for 48 hours, it measured and confirmed the viscosity difference over time.

The viscosity of each sample was as Table 5 shows.

Factors influencing viscosity in mayonnaise preparation include factors such as oil temperature, emulsifier capacity, stabilizer usage such as starch or gum, oil content, and egg content affect viscosity formation.

The more free water, the more difficult it is to form the viscosity of mayonnaise and the more difficult it is to ensure stability.

The content of purified water changes according to the content of Kimchi concentrate. In other words, the change in the amount of free water will show a difference in the viscosity of mayonnaise.

Emulsification stability and physical property change for oil separation such as sterilization temperature and external impact should be small, and emulsion stability is closely related to viscosity.

Sample A B C D E 0 250cp 280cp 298cp 340cp 385cp 48 (hr) 245cp 325cp 333cp 374cp 412cp

The higher the kimchi concentrate content, the higher the viscosity of mayonnaise and the smaller the particle size. As the amount of free water decreases, the viscosity of mayonnaise increases, and as the passage time of the colloid mill of the emulsifier increases, the size of the oily particles decreases and the viscosity increases.

The smaller the particle size is, the larger the surface area of the whole particle becomes. Therefore, in order to reduce the particle size, a large amount of raw material surrounding the particle is required.As such a large surface area increases the attraction force between the oil phase and the aqueous phase, The flow of particles becomes so difficult that the viscosity rises.

If the viscosity of the mayonnaise is low or the particle size of the dispersed oil is large, the stability of the emulsified state is destroyed and oil separation or water separation occurs.

Kimchi concentrate used in kimchi mayonnaise contains lactic acid can be seen that the higher the content, the lower the mayonnaise pH.

Immediately after making mayonnaise, a set-up phenomenon occurs in which yolk proteins are coagulated by acid. Once applied, any impact on the set mayonnaise will cause a decrease in viscosity.

Thus, the viscosity of the mayonnaise is measured immediately after manufacture, and after 48 hours, the viscosity is increased to show a difference in initial viscosity, and the emulsified state enters a plateau.

Emulsification stability is lost if the temperature change or physical impact is given before, so the stability could be rechecked by comparing the viscosity after 48 hours.

③ Measurement of emulsion stability

Each sample mayonnaise is frozen for 24 hours in a -25 ° C freezer, taken out every 10 hours after 10 hours, and left and thawed at room temperature (25 ° C) for 2 hours to observe the separation of oil phase and water phase.

The emulsification stability of each sample mayonnaise tested by freezing method, centrifugation, 50g each sample mayonnaise in the tube using a centrifuge, and separated the oil phase and the water phase of each sample at 5 minutes at 5000rpm to separate the oil and water Check.

5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes by centrifugation to measure the amount of oil and water to separate the oil separation time by the freezing of each mayonnaise to confirm the emulsion stability is shown in Table 6 below.

Each mayonnaise was put in a pouch 100g put in an autoclave and heated for 60 minutes at 90 ℃ and observed the mayonnaise oil separation phenomenon while cooling.

All five samples did not undergo oil separation, but protein denaturation occurred by heating to indicate tissue changes.

Storage
period (hr) Sample A B C D E 10 25min / 0ml 25min / 0ml 25min / 0ml 25min / 2ml 25min / 2ml 11 25min / 2ml 25min / 2ml 25min / 2ml 20min / 2ml 20min / 2ml 12 20min / 2ml 20min / 2ml 15min / 1ml 15min / 1ml 15min / 1ml 13 20min / 2ml 20min / 1ml 15min / 1ml 15min / 2ml 15min / 2ml 14 15min / 2ml 20min / 1ml 15min / 1ml 15min / 2ml 15min / 2ml 15 10min / 1ml 20min / 1ml 15min / 1ml 15min / 2ml 10min / 1ml

The longer the freezing time, the lower the emulsion stability. Samples B, C, and D were found to have better emulsion stability than A and D.

The higher the viscosity, the better the emulsion stability of mayonnaise. Mayonnaise group with high content of kimchi concentrate may not be said to have better emulsion stability than mayonnaise with low content. It became.

Kimchi mayonnaise is the ratio of the stabilizer content to the emulsification stability through the previous experiment. When the emulsion stability is confirmed by the difference in the content of the kimchi concentrate, the difference in the emulsified particle size of the kimchi mayonnaise and the difference in the strength of the aqueous membrane by freezing, namely However, the relationship with the purified water content seems closer.

When mayonnaise is separated by freezing, the oil particles become crystalline phases and the surrounding water phases are destroyed and oil particles are in contact with each other. When the oil particles are dissolved again, oil separation occurs.

Kimchi concentrate of kimchi mayonnaise was concentrated up to 70 Brix, so that the water content was low and the free water was hydrated in other water-soluble raw materials.

As the content of kimchi concentrate increased, the attraction between the mayonnaise particles was so strong that it was confirmed that the stability fell.

As a result, the film kimchi concentrate content of the aqueous phase surrounding the oil phase during the production of kimchi mayonnaise is 7 ~ 10%.

The present invention makes kimchi extract fermented food to maintain a constant taste and aroma Kimchi 90 obtained by properly ripening the acidity of 0.45 ~ 0.50 and pH 4.1 ~ 4.4 of the optimum taste conditions obtained through the sensory test After heating and sterilizing at 10 ° C. for 10 minutes, only kimchi broth was extracted to ensure the safety of kimchi, such as taste and flavor changes due to fermentation by fermentation microorganisms, and volatilization by temperature. It is a technology applied to mayonnaise to prepare kimchi concentrate by strengthening the taste and aroma of kimchi by adding natural essential oil to maintain the inherent aroma and taste of kimchi, and adding natural essential oil to reduce the vacuum.

The optimum taste of kimchi can not be obtained after a certain period of time, but kimchi mayonnaise can be obtained uniformly the optimum taste of kimchi, and mayonnaise is obtained with the sweet taste of mayonnaise.

In addition, by reducing the amount of oil by 10% than the oil content of more than 75% of the existing mayonnaise may also reduce calories compared to the existing mayonnaise.

S100: Kimchi preparation step S110: Material preparation step
S120: Pickling step S130: Cleaning step
S140: Dehydration Step S150: Chopping Step
S160: Mixing step S170: Ripening step
S200: Kimchi extract manufacturing step
S300: Kimchi concentrate manufacturing step
S400: mayonnaise manufacturing stage
S410: first mixing step S420: second mixing step
S430: first homogenization step S440: second homogenization step
S450: third homogenization step S460: fourth homogenization step

Claims (9)

Kimchi broth is extracted by heating and filtering aged kimchi with pH 4.1-4.4 and acidity 0.45-0.50 at 80-90 ° C. for 5-15 minutes, and extracting the fermented microorganisms prepared through the extracted kimchi broth. Low calorie kimchi mayonnaise.
The method of claim 1, wherein the kimchi,
Purified water 59 ~ 61%, glutinous rice flour 1 ~ 3%, fish sauce 0.5 ~ 1.5%, radish 3 ~ 5%, onion 1 ~ 1.5%, leek 1 ~ 2%, ginger 0.1 ~ 0.5%, Low calorie kimchi mayonnaise comprising 5-10% by weight of red pepper, 3-4% by weight of red pepper powder, 3-4% by weight of starch syrup, 0.5-1% by weight of refined salt, and 15-16% by weight of pickled cabbage.
According to claim 1, The kimchi concentrate of the low calorie kimchi mayonnaise,
Low calorie kimchi mayonnaise Low calorie kimchi mayonnaise, characterized in that contained in 7 to 10% by weight in the total composition.
The low calorie kimchi mayonnaise of any one of claims 1 to 3,
Soybean oil 65-67%, water 11-15%, vinegar 2.5-3%, sugar 1.5-2%, modified starch 0.3-0.7%, beta cyclodextrin 1-1.5%, salt 0.5-1 Wt%, xanthan gum 0.05 to 0.08 wt%, seasoning oil 0.01 to 0.03 wt%, seasoning powder 0.11 to 0.15 wt%, idieti disodium 0.005 to 0.009 wt%, egg yolk 4 to 6 wt% and fermented microorganisms Low calorie kimchi mayonnaise containing 7 to 10% by weight kimchi concentrate.
Kimchi preparation step of preparing and processing kimchi raw material;
Kimchi extract manufacturing step of extracting the kimchi soup that killed the fermented microorganisms of kimchi from the prepared kimchi;
Kimchi concentrate manufacturing step of making the concentrate by seasoning the kimchi extract; And
Method of producing a low-calorie kimchi mayonnaise comprising the mayonnaise manufacturing step of producing a low-calorie mayonnaise using the kimchi concentrate.
According to claim 5, The kimchi preparation step,
Material preparation step;
Pickling cabbage for 10 hours in saline of 10% salinity;
A washing step of washing the pickled cabbage for 2 minutes in a washing tub;
Dehydration step of dehydrating the washed cabbage for 1 hour;
Chopping step of cutting the Chinese cabbage and the prepared material to the size of 4 ~ 5mm;
A mixing step of mixing chopped cabbage, radish, onion, green onion, red pepper with glutinous rice paste, ginger, anchovy sauce, red pepper powder, syrup, refined salt and purified water; And
Method of producing a low-calorie kimchi mayonnaise comprising the step of maturing the blended kimchi for 7 days at 5 ℃ pH 4.1 ~ 4.5, acidity 0.45 ~ 0.50.
According to claim 6, In the kimchi extract manufacturing step,
Method of producing a low-calorie kimchi mayonnaise characterized in that after heating the aged kimchi for 10 minutes at 90 ℃, filtered to extract only kimchi soup.
According to claim 7, In the kimchi concentrate manufacturing step,
Kimchi extract 75 ~ 80 wt%, salt 4 ~ 5 wt%, sugar 2-3 wt%, MSG 1-2 wt%, lactic acid 0.1 ~ 0.2 wt%, dextrin 13 ~ 17 wt%, oleoresin paprika and oleo 0.01 ~ 0.03% by weight of resin pepper, 0.001 ~ 0.003% by weight of essential ginger oil, essential onion oil and essential mustard oil, and 0.003 ~ 0.005% by weight of essential garlic oil, respectively, are mixed and dissolved at 60 ℃ and decompressed to -740mmHG. Method for producing a low-calorie kimchi mayonnaise characterized in that the concentrate until after Brix is 70%.
The method of claim 8, wherein in the mayonnaise manufacturing step,
A first mixing step of mixing the sugar, the seasoning powder, the idiot disodium and salt at 200 rpm for 3 minutes in a mixer;
A second mixing step of adding modified modified starch, beta-cyclodextrin, xanthan gum, and kimchi concentrate after mixing the mixture at 200 rpm for 3 minutes in a mixer;
A first homogenization step of mixing the egg yolk after the second mixing step for 30 seconds at 3000 rpm in a mixer;
A second homogenization step of mixing vinegar after the first homogenization step for 30 seconds at 3000 rpm in a mixer;
A third homogenization step of adding soybean oil and seasoning oil after mixing for 9 minutes at 3000 rpm in a mixer; And
Method for producing a low calorie kimchi mayonnaise comprising a fourth homogenization step of mixing for 60 seconds at 3000rpm in a mixer after the third homogenization step.

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