KR101425386B1 - Sweet potato mayonnaise using enzymatically modified and method for the mayonnaise - Google Patents

Abstract

The present invention discloses a method for producing sweet potato mayonnaise and sweet potato mayonnaise, which is made by using a sweet potato extract made into a liquid state in which the flavor and aroma unique to sweet potatoes are maintained after enzymatic decomposition of the sweet potato fibrin. The sweet potato mayonnaise may be prepared by mixing a soybean oil and a seasoning oil homogenized and then mixed with an egg yolk and a sweet potato extract, sorbitol, purified salt, concentrated soybean protein, yeast extract powder, soy sauce powder, xanthan gum, , Egg white and fermented vinegar are homogenized and mixed with a water phase. The soybean oil constituting the oil phase occupies 65% of the total weight, and the sweet potato extract constituting the water phase portion accounts for 23% of the total weight. The sweet potato mayonnaise manufacturing method includes the step of pretreatment of sweet potato, the step of producing sweet potato extract, and the step of producing sweet potato mayonnaise to produce the sweet potato mayonnaise.

Description

[0001] The present invention relates to sweet potato mayonnaise and to sweet potato mayonnaise,

The present invention relates to sweet potato mayonnaise using an enzyme treatment, and more particularly to a sweet potato mayonnaise capable of obtaining a sweet potato flavor and thermal stability upon heating, and simultaneously obtaining a sweet taste and a smooth texture of mayonnaise, and a method for producing the same.

Sweet potato has long been cultivated as a horticultural crop and has been cultivated widely as a horticultural crop. Most of the sweet potatoes are sweet corn, and most of them are starch, high protein utilization rate, good amino acid composition and good energy source. In addition to food resources, It is widely known and treated as a general food, but also used as a raw material for other health supplements. The vegetable dietary fiber of sweet potato is ovarian and has a high water uptake rate and swells in the intestines. Therefore, it promotes the growth of intestinal bacteria and stimulates the intestinal motility to help the intestinal health. Especially, when the sweet potato is cut, the white juice comes from a component called cerapine which has a function of the intestinal cleansing, and it is known to be effective for prevention of colon cancer and constipation.

Sweet potatoes are ingested by grinding, grilling, or grinding, and then putting out the powder and squeezing the dough. Sweet potato is also used as an industrial raw material for producing brewing and starch, and research and development on processing and cooking methods are being carried out using useful points such as sweet potato ingredient and taste. It is a processed food for sweet potato, and it is also used for vinegar, liquor, confectionery, 쨈, confectionery and bakery raw material, soup, beverage, ice cream, dairy product, pizza.

The water absorption rate of the sweet potato is high, and when the amount of the sweet potato itself is used as the raw material, the viscosity becomes high during processing and it becomes difficult to process, and the change of the structure or the property or stability is absorbed And there is a problem that the sweet potato fiber is not soft and has a rough texture even in the texture.

The cultivation area of sweet potato is mainly Asia, and the cultivation area of the whole world is 80%, and the production amount is 90% of the world. In Korea, sweet potatoes are cultivated all over the country. However, depending on the varieties, geographical location, precipitation, and amount of sunshine, there is a difference in taste and color and moisture content of sweet potatoes after heating. Sweet potatoes are distinguished from sweet potatoes and sweet potatoes by the difference in texture after heating.

Mayonnaise is a product containing more than 65% of oil and it is a seasoning food that is widely used in business as well as home. To make mayonnaise, edible oil, egg yolk, egg white, and vinegar are used as main ingredients. It is mixed with homogenized and emulsified food ingredients such as salt, saccharide, seasoning (amino acid), spices, starch, % (FOOD STANDARD), and water (oil) is wrapped around O / W emulsion. It is the most widely used dressing source among food materials. The types of mayonnaise are limited, but the types of mayonnaise that are different in taste and physical properties are endless.

Traditionally, research on egg and oil such as changes in the type of oil used in mayonnaise, egg yolk, egg white ratio, and processing of canned sweet potato, beverage, and sweet potato starch have been limited. We have studied natural materials in mayonnaise using a blender to prepare natural tea such as green tea powder, dietary fiber, herbs, etc. and manufacturing technology using ginseng fermented cooking oil. . In addition to confectionery and baking, there is an increasing number of products manufactured by using sweet potatoes in the food industry, and they are used in various ways. They are used to topple mayonnaise with mashed potatoes, mixed with mayonnaise and sweet potatoes for confectionery and baking .

It is an object of the present invention to provide sweet potato mayonnaise prepared by using a sweet potato extract made into a liquid state in which flavor and aroma unique to sweet potatoes are maintained by enzymatic decomposition of cellulose in the sweet potato and liquefaction thereof.

Another technical problem to be solved by the present invention is to provide a method for producing sweet potato mayonnaise, which produces sweet potato mayonnaise using a sweet potato extract made into a liquid state in which the flavor and aroma unique to sweet potatoes are maintained by enzymatic decomposition of cellulose in the sweet potato .

According to an aspect of the present invention, there is provided a sweet potato mayonnaise comprising sweet potato extract, sorbitol, refined salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum, egg yolk weight Of the total weight of soybean oil constituting the oily part is mixed with 10% of salt of egg yolk, egg white, and fermented vinegar homogenized and mixed with 10% Account for 23% of the total weight.

According to another aspect of the present invention, there is provided a method for manufacturing sweet potato mayonnaise comprising the steps of: peeling a sweet potato, cutting the sweet potato to a predetermined size, boiling the cut sweet potato followed by rapid freezing to produce a pre-processed sweet potato, Preparing a sweet potato extract by removing the fiber and starch contained in the pretreated sweet potato and deactivating an enzyme used to remove the fiber and starch from the pretreatment sweet potato to produce a sweet potato extract; Yeast sweet potato mayonnaise is produced by using a salted egg yolk, egg white, fermented vinegar, soybean oil and seasoning oil prepared by adding purified salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum and 10% .

The sweet potato mayonnaise using the enzyme treatment according to the present invention and the method for producing the sweet potato may be produced by mixing the sweet potato with the mayonnaise. When the sweet potato is mixed with the mayonnaise, moisture content, moisture, Can not be obtained, but using sweetened potatoes that have been treated with enzymes, sweet potato flavor, sweet taste of mayonnaise and soft texture can be obtained after a certain period of time.

In addition, the commercially available mayonnaise has an oil content of 75% or more, which is low in heat resistance. In the confectionery and bakery industry, when oil is produced through a heating process at a high temperature of 180 to 200 ° C, oil separation occurs due to heating, The sweet potato mayonnaise according to the present invention can compensate for such shortcomings and can be easily applied to a product using a mixture of sweet potato and mayonnaise. The sweet potato mayonnaise has excellent emulsion safety, heat resistance and cold resistance as compared with general mayonnaise, It has the advantage that it can be used in a wide range of business.

1 shows a process for producing sweet potato mayonnaise according to the present invention.

In order to fully understand the present invention and the operational advantages of the present invention and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings, which are provided for explaining exemplary embodiments of the present invention, and the contents of the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Like reference symbols in the drawings denote like elements.

In the following description, it is assumed that water-soluble raw materials are combined to form a water-bearing portion and water-insoluble raw materials are combined to form an oil-in-water portion.

The sweet potato mayonnaise according to the present invention may be prepared by mixing a soybean oil and seasoning oil homogenized and then mixed with a milk part and sweet potato extract, sorbitol, purified salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum and 10% Soybean oil constituting 65% of the total weight of the oily part, and the sweet potato extract constituting the water part constitutes 23% of the total weight. Here, the sweet potato extract means that the fiber and starch contained in the sweet potato are removed and the enzyme constituting the sweet potato is inactivated and liquefied.

1 shows a process for producing sweet potato mayonnaise according to the present invention.

Referring to FIG. 1, the method 100 for producing sweet potato mayonnaise includes a sweet potato preprocessing step 110 in which a sweet potato is cut to a predetermined size, a cut sweet potato is matured and rapidly frozen to produce a pre-processed sweet potato, (120) for producing a sweet potato extract by inactivating the fiber and starch contained in the pretreatment sweet potato and removing the fiber and starch from the pretreatment sweet potato using the decomposition method, and a sweet potato extract (120) , Sweet potato mayonnaise, which produces sweet potato mayonnaise, is prepared by using a salted egg yolk, egg white, fermented vinegar, soybean oil, and seasoning oil prepared by adding purified salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum and 10% (Step 130).

Sweet potatoes are agricultural products and have a limited harvesting time. They show differences in color, moisture content, solid content, and fiber in addition to the variety and storage period. Therefore, Process is important. Sweet potatoes are classified into mild sweet potatoes and sweet potatoes according to their varieties. Even if they are the same variety, they also differ depending on external factors such as the cultivation area or the climatic environment. In sweet potato mayonnaise, the taste of sweet potatoes can be obtained from the sweet potato itself, so it is necessary to store and process sweet potatoes that can maintain a certain quality.

Domestic sweet potatoes vary widely according to region, but the annual consumption of sweet potatoes makes it difficult to supply and supply them for domestic processing. Therefore, the sweet potato mayonnaise according to the present invention was tested and manufactured by using raw materials cultivated and processed in China. In the experiments described in the detailed description of the present invention, the rice cultivars cultivated in Anhui province, Anhui province, China, were processed and used as raw materials.

The detailed explanation for each step is as follows.

The sweet potato pretreatment step 110 includes a raw material purchase step 111, a cleaning step 112, a peeling step 113, a cutting step 114, a steaming step 115, a rapid freezing step 116, a screening / 117, a packaging stage 118 and a cryopreservation stage 119. ,

Each step will be described in detail below.

1. Raw material purchasing step (111)

In order to maintain the quality of sweet potatoes, it is desirable to purchase sweet potatoes cultivated in one region and use them as raw materials. Sweet potato varieties, sweet potatoes, sweet potatoes, low fiber content, high starch content, food, food processing, as well as fermentation and fermentation of sugar is used in the production of sweet potato.

2. Cleaning step (112)

Sweet potatoes are underground crops that are exposed to soil as well as other foreign matter when harvested. They are washed through the following three steps before processing.

Stage 1; Use a washing machine with a brush to clean the foreign object first.

Step 2; The foreign matter remaining in the sweet potato is secondly washed in the aquarium.

Step 3; Soak the sweet potato in the water and finish washing.

3. Peeling step (113)

Sweet potato has junk on the outside, there is a layer on the inside, and the inside is made of oil. Juju is a thin film containing starch and sweet potatoes have different color and meat quality depending on the growing condition and the composition is different even in the same variety. When the sweet potato is peeled off or cut off and exposed to air, the polyphenol oxidase acts on the phenol material to form a brown substance, thereby deteriorating the quality of the sweet potato. The polyphenol oxidase enzyme is water-soluble and contained more in the skin layer, so that the skin is removed thickly in the skin layer step (113), thereby preventing browning and improving the quality of the product.

The equipment used for peeling is browned when using the equipment containing iron, so peel off using stainless steel equipment. After peeling, it is important to immerse in water to prevent browning.

4. Cutting step 114,

Quickly freeze sweet potatoes and cut into cubicles of 2 ~ 3cm in size to facilitate enzymatic digestion. When cutting, cut using stainless steel tool. Dipping in water to prevent browning after cutting is the same as that in the peeling step (113).

5. In the steaming stage 115,

The moisture content of sweet potato is about 60 ~ 75%, and it is composed of 18 ~ 25% starch, 1-2% protein, 0.5 ~ 2% fiber, and 0.5 ~ 2% ash. If it does not reach the depth of the sweet potato, the color change will occur in the freezing process to be performed. It is preferable to perform processing by steaming at 98 DEG C for 12 minutes.

6. Rapid freezing step (116)

The cooked sweet potato is reoxidized in contact with air and changed in color, so immediately after boiling, put it in a rapid freezing machine and freeze it so that the temperature of the center of the sweet potato is below -18 ℃. Most of the moisture in the food is frozen about 80% in the ice crystal formation section. When the frozen ice is frozen, the time for the moisture of the sweet potato to change into ice crystals becomes long and the ice crystals become large, Make the city bad. Therefore, in order to pass the ice crystal formation section as soon as possible, the temperature in the tunnel is passed through the rapid-freezing tunnel of the forced circulation type at -35 ° C, and the passage time is 20 minutes.

7. Screening / checking step 117

Select frozen sweet potatoes that have passed through rapid freezing. Sweet potatoes or shells that have been discolored by rapid cold freezing cold winds or foreign matter that can be mixed in processing are removed, and the sweet potatoes that are less than the standard size are visually selected. The selected sweet potatoes are passed through a metal detector and X-ray to check for the presence of metallic foreign substances and hard foreign substances, which are difficult to be visually selected during processing of sweet potatoes, and to check the moisture and Brix of frozen sweet potatoes.

Metal detector specification: FE 1.2mm, SUS 2.0mm or more detection

X-ray Specification: SUS Wire 0.3mm, SUS Ball 0.7mm, Ceramic Ball 0.3mm, Glass Ball 3mm or more detection

Frozen sweet potato moisture: 62 ~ 68%

Frozen sweet potato Brix: 10 ~ 15%

8. Packaging step (118)

Pack 6-micron thick vinyl with polyethylene vinyl, a material that has no problem with the color temperature of the sweet potatoes.

9. Storage step (119)

Packaged products up to box packing are kept in freezer storage below -18 ℃ and used in manufacturing.

The sweet potato extract-producing step 120 is a step of grinding the pre-processed sweet potatoes through the sweet potato pretreatment step 110, mixing the same amount of purified water as the weight of the ground pretreated sweet potatoes, adding the cellulolytic enzyme into the pre- A starch decomposition step (122) for decomposing starch contained in a liquefied pretreated sweet potato using a sweet potato starch hydrolyzate, a starch decomposition step (122) for starch decomposing step, a cellulolytic enzyme and a sweet potato starch The filtration to remove foreign matter and residual fibrils contained in the liquefied pretreatment sweet potato through the enzyme inactive stage 123 which inactivates the degrading enzyme and the fiber decomposition step 121, the starch decomposition step 122 and the enzyme inactivation step 123 (Step 124).

The main constituent of sweet potatoes is composed of starch-based saccharides. When water is added to the sweet potato starch, it swells and viscosity increases to become a translucent colloidal material. In starfish, starch molecules are in close contact with each other and molecular arrangement is maintained uniformly, making it difficult for water molecules to bind starch. When heat is applied to the starch, the micelle structure breaks and water molecules enter the micelle structure and swell. This phenomenon is called gelatinization. It is difficult to use sweetened potatoes as a raw material because it is difficult to use the sweetened potatoes as a raw material. It is suggested to store the sweet potatoes in a frozen state by rapid freezing after boiling the sweet potatoes in a pre-

In the pretreatment stage of sweet potato, sweet potato is made into a liquid state by using enzyme.

The process of liquefying the sweet potato comprises a fiber decomposition step 121, a starch decomposition step 122, an enzyme inactivation step 123 and a filtration step 124, as described above.

In the fiber decomposition step (121), cellulase is used to decompose the fiber of the sweet potato. The fiber of the sweet potato is an indigestible cellulosic, and it is a main factor causing problems in physical properties, texture and stability in the production of sweet potato mayonnaise, and thus a removal step is required. Celluloses are polysaccharides in which beta -D-glucose is polymerized through a [beta] -glucosidic bond. Cellulosic is the most common organic compound on the earth as a major component of the cell wall of food, and the microfibers of celluloses are relatively rigid structures that give firmness and structural tendency of the cell walls, And has a very stable and robust structure. Cellulosic sweet potatoes are difficult to physically remove by making solid tissues, so they are hydrolyzed and removed by cellulolytic enzymes.

It is possible to remove only the cellulose of the sweet potato according to the specificity of the enzyme among the characteristics of the enzyme.

The enzyme used here is proposed to use an enzyme produced by Trichoderma reesei cellulase (Celluosin T3), which acts well on natural celluloses, and an Aspergillus niger fungus-producing enzyme that works well on chemically modified celluloses. Here, the term "chemical modification" refers to the identification of a functional group serving as an indispensable element in expressing the activity mainly of a protein (recently, nucleic acid is also introduced), or an analysis of a tertiary or quaternary structure Refers to an operation in which a chemical reagent is reacted with various functional groups in the molecule for the purpose of converting the functional group into a more easily accessible form.

Celluloses act to disintegrate and dissolve plant tissues and facilitate the extrusion of useful materials while lowering viscosity. Add the frozen sweet potatoes to the reaction tank, add the same amount of purified water as the weight of the frozen sweet potatoes, and digest the enzymes while stirring at a rate of 30 rpm for 2 hours at 50 ° C.

The mixing ratio of the cooked frozen sweet potato, purified water and cellulase is shown in Table 1 below.

Ingredients content Frozen sweet potatoes 49.2 Purified water 49.2 Cellulase  0.6

In the starch decomposition step (122), starch decomposing enzyme is used to decompose the starch contained in the sweet potato.

The starch of sweet potato is mainly composed of starch, and it is blended in the inner and outer parts, and the average of grain size is about 2 ㎛. There are three types of pre-shaped molds: fish type 30%, round type 20%, and small polygon 50%. The viscosity characteristics of sweet potato starch are lower than those of the same concentration but higher than that of cereal starch. In addition, the viscosity stability of the starch solution is lower than that of cereal starch, but is more stable than potato starch. Most starch, such as sweet potato starch, is used in a small amount for edible purposes. It is hydrolyzed by physicochemical treatment such as enzymes, and is widely used in the manufacture of starch sugar such as glucose, syrup, alcohol production and food industry.

Α-amylase is an endo-type enzyme that randomly cleaves α-1,4 Glycoside bonds such as starch and glycogen. The starch of sweet potato is hydrolyzed by α-amylase in a state of high viscosity to form liquefied starch and used as a composition in the production of mayonnaise.

The solution of the sweet potato cellulolysis forms a viscosity of 80p ± 10p. After the cellulolytic degradation of sweet potatoes is heated to 70 ° C, α-amylase, a starcholytic enzyme, is added to decompose the sweet potato starch. The α-amylase activity is heated to 70 ° C., which is a good temperature, and the enzyme is decomposed while stirring at 30 rpm for 2 hours.

The compounding ratio is shown in Table 2 below.

Ingredients content Frozen sweet potatoes enzymatically digested with Cellulase 99.5 α-amylase  0.5

In the enzyme inactivation step (123), the cellulolytic enzyme and the sweet potato starchase are inactivated.

It has long been known that enzymes affect food quality in food processing. Examples of adverse effects in use other than enzymatic action include alteration of taste, off flavor, change in pigment and quality consistency. In order to inhibit the enzymatic action, it is stored in the form of low temperature storage after drying and freezing. During the storage period, the enzyme acts on the substrate present in the food and the enzyme activity proceeds. Therefore, enzymes present in foods should be able to inactivate enzymes through heat, radiation, and chemical treatments to maintain their shelf life and quality.

The enzymes are composed of protein molecules, and when the enzyme inactivating factor acts, the original characteristic structure of the polypeptide (Polypeptide) is cleaved and the polypeptide chain (non-characteristic) changes. So that the ability to combine is lost. Both enzymes have to be inactivated because the sweet potato is enzymatically degraded using cellulase and α-amylase enzymes. Depending on the type of enzyme, the activation temperature is different and the deactivation methods and conditions are different.

In the present invention, by inactivating the enzyme through heating, the quality stability of the liquefied sweet potato was improved by heating at 98 ° C for 30 minutes in order to extract soluble components in the sweet potato. The viscosity of frozen sweet potatoes decomposed with cellulolytic enzymes was 80p ± 10p, and the liquefied sweet potatoes treated with α-amylase had a viscosity of 20 ± 5p.

In the filtration step (124), the foreign substances contained in the pre-processed sweet potato and the residual fibrin are removed to produce a sweet potato extract.

In the case of frozen sweet potatoes (pretreatment sweet potatoes) enzymatically decomposed by cellulolytic enzymes, since all of the fibrin in the sweet potatoes are not decomposed and removed, residual fibrin is removed and foreign substances in the frozen cooked sweet potato are removed It produces a liquefied sweet potato composition which is a raw material of sweet potato mayonnaise. Since the fiber contained in sweet potato is insoluble, it is difficult to produce the inherent physical properties of mayonnaise by the fibers during the production of mayonnaise. In the homogenization process in the mayonnaise manufacturing process, the sweet potato fiber hinders the homogenization and deteriorates the stability of mayonnaise emulsion. It is important to decompose and liquefy the fiber using enzymes in sweet potatoes as described above to produce optimal taste and physical properties as it causes inhibition of the texture.

In the present invention, by liquefying a sweet potato using an enzyme, the inherent flavor of the sweet potato and the inherent physical properties, texture and sensory properties possessed by the sweet potato are maintained well. However, when produced and cooked for industrial or domestic use, .

The sweet potato mayonnaise producing step 130 includes mixing sweet potato extract, sorbitol, refined salt, concentrated soybean protein, yeast extract powder, soy sauce powder, and xanthan gum to form a first mixture, mixing the egg yolk and egg white to produce a second mixture , A composition mixing step (131) of mixing a soybean oil and a seasoning oil to produce a third mixture, and a step of homogenizing the first mixture, the second mixture, the third mixture and the fermented vinegar using a homogenizer to produce sweet potato mayonnaise And a homogenization step (132).

The construct mix step 131,

(131-1) for producing a first mixture liquid by mixing the mixture of a sweet potato extract, sorbitol, purified salt, concentrated soybean protein, yeast extract powder, soybean powder and xanthan gum in a mixer at 30 rpm for 30 minutes, ;

A second mixture producing step 131-2 for adding a salt of egg yolk and egg white to a mixer and mixing and dissolving the mixture at a speed of 30 rpm for 30 minutes to produce a second mixture,

Soybean oil and seasoning oil into a mixer and mixing and dissolving at a speed of 30 rpm for 10 minutes to produce a third mixture (133).

Construct homogenization step 132 includes:

A first homogenization step (132-1) of adding the first mixture to a homogenizer and stirring at 3000 rpm for 30 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce a first homogenate;

A second homogenization step (132-2) of adding a second mixed liquid to the first homogenate and stirring the mixture at 3000 rpm for 30 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce a second homogenate;

A third homogenization step (132-3) of adding fermented vinegar to the second homogenate and stirring the mixture at 3000 rpm for 30 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce a third homogenate;

The third mixture was added to the third homogenate at a rate of 35 to 37 kg per minute, and the mixture was stirred at 3000 rpm for 9 minutes under a pressure of -650 mmHg in the homogenizer chamber containing them to produce a fourth homogenate Homogenization step 132-4; And

A fifth homogenization step (132-4) of adding a fourth homogenate to the homogenizer and stirring the mixture at 3000 rpm for 60 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce sweet potato mayonnaise.

In the conventional confectionery baking field, sweet potatoes and mayonnaise are blended at a certain ratio and used in various forms such as topping and peeling. It is difficult to remove the fiber of the sweet potatoes because of the mixing of sweet potatoes and mayonnaise by a physical method using a machine, and it is difficult to secure a high quality in the texture portion due to the sweet potato fiber. In particular, products such as baked goods such as confectionery and pizza use high-temperature heat, so that the oil should not be separated, changed in physical properties, or changed in color during the process of cooking or baking the product.

Mayonnaise is a semi-solid oil-in-water emulsified food. Most of the oil is a dispersed phase in the vegetable oil mayonnaise and accounts for about 65% to 85% of the total weight. Vinegar, seasonings, sweeteners, salts, spices and the like are continuous as a dispersion medium as a water phase. Egg yolk, egg whites, have. Mayonnaise is stated in the Food Code that the crude fat content should be above 65%. Mayonnaise has a high oil content, so the emulsion is easily broken due to external shock, temperature, pressure, vibration and so on.

Sweet potato mayonnaise used in food products manufactured at high temperatures must have increased emulsification strength to improve heat resistance. In order to increase the emulsion safety, it is necessary to improve the heat resistance part that the conventional mayonnaise does not have by mixing the protein content and the stabilizer.

Mayonnaise is a non-sterile product and must be safe for microorganisms. In the case of mayonnaise, the contents of vinegar, salt and the like in the raw material are appropriately adjusted so that microorganisms can not propagate. It has been proved by many scholars that yeast, fungi and general microorganisms can not grow and die in addition to the coliform bacteria in commercially available mayonnaise. Because the microorganisms such as Salmonella and Escherichia coli can not grow on edible oil that occupies most of the mayonnaise, the rest of the edible oil is deeply related to the growth of microorganisms. The vinegar used in the mayonnaise satisfies the sensual part, but the content of acetic acid in the vinegar also acts to inhibit or kill microbial growth.

This is a typical chemical change in mayonnaise, and the crucial factor in determining the shelf-life due to its significant influence on taste is the oxidation of cooking oil. The cooking oil starts to slowly oxidize for a certain period of time while it is in contact with oxygen, and oxidized product is rapidly produced, causing rancidity and deteriorating the quality of acid patches and the like. There are individual differences in the degree of feeling the mountain patches, some people feel a slight amount of acid patches, and some people do not feel acid patches even if oxidation progresses considerably.

Oxidation of cooking oil involves air (oxygen), temperature, light, catalysts or antioxidants. Since oxidation occurs basically by reaction with oxygen, the more oxygen is supplied, the faster it progresses. When the mayonnaise is used for industrial or domestic purposes, when the emulsion stability is weakened due to physical or external influences, oil separation occurs, thereby promoting the oxidation and rancidity of the cooking oil through various processes such as cooking or cooking process. It may cause problems such as appearance and shelf life.

The present invention relates to a method for manufacturing mayonnaise which is safe against microorganisms and prolongs the induction period of fatty oxidation while increasing the emulsifying power by the above-mentioned heat safety in the production of mayonnaise to prevent oil separation such as physical impact, . In the present invention, the sweet potato obtained by decomposing the sweet potato starch by starch decomposition enzyme after enzymatic decomposition of the sweet potato using the fibrinolytic enzyme is excellent in the heat resistance and the workability, and while retaining the inherent physical properties, texture and sensory properties of the mayonnaise, Sweet potato mayonnaise.

Since sweet potato is used for the enzymatic treatment of sweet potatoes, a water-soluble part is prepared by dissolving a stabilizer, a seasoning, and a water-soluble ingredient in a sweet potato liquefied without using any purified water for mayonnaise preparation. Sorbitol, a sugar alcohol that does not cause browning reaction instead of using sugar, is used to prevent browning during the heating process, to feel the flavor of sweet potatoes, and to find the optimum combination of ingredients that can show the physical properties of mayonnaise The optimum formulation was obtained to ensure stability against post heat.

The emulsion stability and physical properties of mayonnaise due to sterilization temperature and external impact should be small. The stability of emulsion is closely related to viscosity. The formulation for making mayonnaise is shown in Table 3 below.

Ingredients Sample A B C D Liquefied sweet potato 17.00 20.00 23.00 26.00 Sorbitol 9.14 6.24 3.34 0.44 Purified salt 0.80 0.80 0.80 0.80 Concentrated soybean protein 0.50 0.50 0.50 0.50 Yeast extract powder 0.05 0.05 0.05 0.05 Soy powder 0.02 0.02 0.02 0.02 Xanthan gum 0.05 0.05 0.05 0.05 Egg yolk 3.40 3.30 3.20 3.10 Egg white 2.00 2.00 2.00 2.00 Fermented vinegar 2.80 2.80 2.80 2.80 Soybean oil 65.00 65.00 65.00 65.00 Seasoning oil 0.04 0.04 0.04 0.04 Total 100.00 100.00 100.00 100.00

In Table 3, four different combinations are listed, to test the optimum amount of liquefied sweet potatoes.

The process for preparing sweet potato mayonnaise according to the present invention comprises preparing the raw material through the following three steps (composition mixing step).

The first mixture production step (131-1) is a combination for finding the optimum combination of conditions that can feel the flavor of sweet potatoes and may exhibit the physical properties of mayonnaise. The first mixture is a mixture of tablets, sorbitol, concentrated soybean protein, yeast extract, The water-soluble raw material of xanthan gum and liquefied sweet potato were put into a mixing machine and mixed and dissolved at a speed of 60 Hz for 30 minutes to produce a first mixture.

In the second mixture production step 131-2, egg yolk and egg white prepared by adding 10% of purified egg yolk to the weight of yolk are mixed and dissolved in a mixing machine at a rate of 60 Hz for 30 minutes to produce a second mixture.

In the third mixture producing step 131-3, the soybean oil and seasoning oil are put into a mixing machine and mixed and dissolved at a speed of 30 Hz for 10 minutes to produce a third mixture.

As a result of preparing the sweet potato mayonnaise by applying the constituent homogenization step 132 using the three mixtures and the fermented vinegar obtained through the above process, it was confirmed that the sweet potato flavor was improved as the liquefied sweet potato content was increased. It was confirmed that separation occurred. The viscosity of the mayonnaise was higher in order of A, B, C and D. As the liquefied sweet potato content increased, the viscosity of mayonnaise also increased. In the oven test, A and B samples showed poor shape retention than C and D samples, and A, B and D occurred more in oil separation than C, respectively. Through the above experiment, the mixing condition for preparing sweet potato flavor and heat - resistant mayonnaise was adjusted in C composition.

A protein is a biopolymer in which about 20 kinds of amino acids are connected by a peptide bond. There are various kinds of proteins, each of which has its own high-order structure and exhibits unique properties. This higher order structure is altered by physical or chemical changes and loses its unique properties. This phenomenon is called protein denaturation. Physical factors that cause protein denaturation include heating, dehydration, freezing, and foaming, and chemical factors include acids, alkalis, heavy metals, and organic solvents. In general, protein is denatured by heating and solidifies (boiled, ripe). This phenomenon of coagulation or dissolution occurs when the hydrophobic residues or hydrophilic residues in the protein molecule due to intramolecular changes or intermolecular interactions of the protein molecules by heating increase or decrease the interaction with the surrounding water molecules Can be explained.

A method of increasing the strength of the supercritical membrane to increase heat resistance by fixing the ratio of liquefied sweet potatoes to 23% and increasing the protein content in the supernatant by using the water soluble protein material and using the thermal denaturation of protein on the outer wall of the supernatant And the content of soybean protein and egg white having high protein content was controlled, and sweet potato mayonnaise was prepared according to the method of manufacturing sweet potato mayonnaise according to the present invention with the formulation shown in Table 4 below.

Ingredients Sample A B C D Liquefied sweet potato 23.00 23.00 23.00 23.00 Sorbitol 0.94 1.34 1.64 1.94 Purified salt 0.80 0.80 0.80 0.80 Concentrated soybean protein 1.50 1.20 1.00 0.80 Yeast extract powder 0.05 0.05 0.05 0.05 Soy powder 0.02 0.02 0.02 0.02 Xanthan gum 0.05 0.05 0.05 0.05 Egg yolk 3.20 3.20 3.20 3.20 Egg white 2.60 2.50 2.40 2.30 Fermented vinegar 2.80 2.80 2.80 2.80 Soybean oil 65.00 65.00 65.00 65.00 Seasoning oil 0.04 0.04 0.04 0.04 Total 100.00 100.00 100.00 100.00

The constituent homogenization step 132 was performed using a homogenizer manufactured by Fryma, Switzerland, to produce mayonnaise under reduced pressure.

When the possibility of contact with oxygen during the homogenization process is increased due to the high content of soybean oil in the mayonnaise, the oxidation rate of the fat is accelerated, and the rate of quality deterioration is also increased, which may limit the shelf life. When the air is introduced during the homogenization process, bubbles are generated to weaken the bonding force between the water surface and the oil phase, and it is difficult to form smooth physical properties inherent to the mayonnaise, which causes problems in texture. Therefore, when producing mayonnaise, mayonnaise is manufactured under a reduced pressure of -600 to -650 mmHg.

The prepared mayonnaise was put into a pizza oven and baked at 240 ° C for 20 minutes to confirm the heat resistance and baking quality. After freezing for 48 hours in a freezer at -35 ° C, it was thawed and checked for oil separation, and centrifuged at 5,000 rpm The emulsion stability was confirmed by checking the oil separation state with time.

In the mayonnaise process manufactured by Fryma, the inside of the Fryma chamber is reduced to -650 mmHg, an aqueous solution mixed and dissolved in a mixing machine is homogenized at 3000 rpm for 30 seconds, and then an aqueous solution containing egg yolk and egg white is added and homogenized at 3000 rpm for 30 seconds. The vinegar is added to the homogenized aqueous solution, homogenized at 3000 rpm for 30 seconds, homogenized at 3000 rpm while supplying the soybean oil and seasoning oil mixture to the Fryma in an amount of 36 per minute. After the oily part is put in, it is homogenized at 3000 rpm for 60 seconds to produce sweet potato mayonnaise.

The prepared mayonnaise was compared with a commercially available mayonnaise for viscosity measurement using a Brookfield viscometer, pH and acidity measurement, microbiological testing, and centrifugation and oven testing.

<1> Mechanical measurement

- Viscosity measurement

Spindle No. 6 was used with a viscometer (Digital Viscometer Brookfield DV, USA). The measured value was measured by operating for 30 seconds at a standard temperature of 20 ° C and 25 rpm.

The viscosity of each sample was as shown in Table 5.

Sample A B C D 0 320,000p 290,000p 270,000p 265,000p 48 (hr) 335,000p 315,000p 295,000p 290,000p

The viscosity was measured after the viscosity was measured immediately after the preparation and allowed to stand at room temperature (25 ° C) for 48 hours. Mayonnaise is an emulsified product and it is homogenized by the impact caused by high-speed spinning mill in Fryma, so viscosity formed immediately after production is formed lower than viscosity of aged mayonnaise. As time passes, the bonding force between the fine particles of the water and the upper part of the mayonnaise is stabilized and the viscosity is increased.

If the initial viscosity is too high, the gravitational phenomenon occurs in the sol state or in the gel state due to strong attraction between the particles in the water phase surrounding the dispersed oil, so that the oil phase separated from the oil phase may be separated from the oil phase Therefore, the initial viscosity of the mayonnaise is important. If the emulsion is not good, if the oil phase particles and the underwater particles in the mayonnaise are large, the attractive force of the particles is weak and the emulsion breaks easily due to the external physical force.

The factors affecting viscosity formation are oil temperature, emulsifier capacity, raw material input method, raw material feed rate, homogenization time, homogenizer speed, amount of stabilizer such as starch or gum, oil content, and egg content in mayonnaise production. The higher the content of the water-soluble part, the more difficult it is to form the viscosity of the mayonnaise and the more stable it is. The higher the content of the oil phase, the better the viscosity and physical properties of mayonnaise.

The higher the content of egg and concentrated soybean protein, the smaller the particle size of the mayonnaise particles and the higher the viscosity. As the particle size of the particles becomes smaller, the attractive force acting between the upper part and the upper part of the water becomes larger, so that the force for bonding becomes stronger and the flow between the particles becomes difficult and the viscosity increases. 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.

Mayonnaise is produced by the acid of vinegar, and the egg protein in the mayonnaise immediately after the preparation is set up by the acid. Since the soybean protein and egg protein contents are increased to provide heat resistance, the set up phenomenon may occur more frequently than conventional commercial mayonnaise. The set-up phenomenon is easily caused by physical force and is a bad phenomenon in mayonnaise emulsification. So, after measuring the viscosity immediately after the preparation of the mayonnaise, it is necessary to ascertain the time point at which the emulsified state enters the ballast, showing the difference from the initial viscosity by increasing the viscosity after 48 hours.

- pH measurement

300 g of mayonnaise was measured by using a digital pH / ion meter (Model - Mettler Toledo AG). The pH of the prepared mayonnaise was as shown in Table 6.

Sample A B C D pH 3.40 3.42 3.40 3.41

The pH control of mayonnaise is an important factor for microbial stability. Hurdle, which can control the microbes of mayonnaise, is vinegar content in mayonnaise formulation and vinegar pH is important. There were slight differences in the raw material content due to the small difference in the content of raw materials and the content of other ingredients. This difference in the range of commercial mayonnaise is within the error range, so there is no pH difference.

- pH measurement

In addition to pH, acetic acid content control is an important factor in microbial stability in mayonnaise. In addition to microbial control, the content of acetic acid is also involved in the sensual part of the mayonnaise. Mayonnaise is a non-sterile product that can control the microorganisms of mayonnaise. It is important to control acidity of acetic acid, such as vinegar content and vinegar pH, in the mixing of mayonnaise. Acidity refers to the number of hydroxyl groups that can be ionized in a molecule's base, which is divided by the number of hydroxyl groups into monosaccharides, diacids, and triazoles. The measured acidity values are shown in Table 7 below.

Sample A B C D Acidity 0.35 0.34 0.34 3.46

The acidity measurement method is to measure the concentration of acid and the amount of salt by neutralization titration of test water using alkaline solution of which concentration is known. The concentration of acid is obtained through the consumption of alkali, and is obtained by the following equation.

Acidity (%) = 0.643 (citric acid coefficient) 0.1 NaOH titration amount (ml) / sample weight (g)

The measurement method of acidity is as follows.

1. Weigh 2 g of sample in a beaker.

2. Add distilled water so that the total weight is 40g.

3. Place the magnetic bar in the beaker and stir the magnetic stirrer.

4. pH meter Insert the electrode into the beaker and observe until the pH value is fixed.

5. Add 0.1N NaOH and titrate until the hydrogen ion concentration reaches 8.3.

6. Determine the acidity by substituting the appropriate amount of 0.1N NaOH into the equation.

As a result of the experiment, the vinegar contents were the same in the raw materials, and there were only minor differences in the factors affecting the acidity in the raw materials. This difference is within the error range of commercial mayonnaise manufacturing, so there is no difference in acidity.

- Microbiological tests

For mayonnaise, the microorganism standard for foodstuffs should be negative for E. coli. Eggs used in mayonnaise should be livestock products, and the number of bacteria should be 10,000 or less per gram and the number of non-sterilized products should be 500,000 or less per gram according to standards and standards for livestock products. For coliforms, sterilization products should be less than 10 per gram, and non-sterile products should be less than 100 per gram. Salmonella should be negative.

Mayonnaise is a non-sterile product that must have the proper pH and titratable acidity to control the microorganisms in the egg so that the microorganism can be controlled to create a safe product. Microbial tests were performed on microbial strains of Escherichia coli, ordinary bacteria, yeast & fungi, and Lactobacillus strains immediately after manufacture, after 24 hours, 48 hours and 72 hours. The microbial test results are shown in Table 8 below.

Name of sample division Common bacteria
(CFU / g) Escherichia coli Yeast mold
(CFU / g) Lactobacillus
(CFU / g) A After my organization 20 voice 10 20 24 hours elapsed 10 voice 0 20 48 hours elapsed 0 voice 0 0 72 hours elapsed 0 voice 0 0 B After my organization 10 voice 0 20 24 hours elapsed 10 voice 0 10 48 hours elapsed 0 voice 0 0 72 hours elapsed 0 voice 0 0 C After my organization 10 voice 10 20 24 hours elapsed 0 voice 0 20 48 hours elapsed 0 voice 0 0 72 hours elapsed 0 voice 0 0 D After my organization 0 voice 0 10 24 hours elapsed 0 voice 0 0 48 hours elapsed 0 voice 0 0 72 hours elapsed 0 voice 0 0

According to the present invention, the sweet potato mayonnaise accounts for 65% and 35% of the upper part and the water part respectively. Microorganisms will eventually grow on the surface of mayonnaise because they can not grow in the upper part of the stream. Although the content of vinegar is less than that of the whole blend, the vinegar content is about 8% in comparison with the content of the water phase in which microorganisms can act, so that there is no problem in controlling the microorganisms in the whole water. Microorganisms can survive immediately after the production of mayonnaise, but over time, microorganisms can be confirmed to be killed by the acidity of the mayonnaise.

- Measurement of emulsion stability

After freezing the mayonnaise by freezing test, the stability of emulsion was lowered and centrifugation was performed to check the degree of separation. Each sample of mayonnaise is frozen for 48 hours at -35 ° C in a rapid freeze state, taken out, and immersed in water at 20 ° C for 2 hours at room temperature (25 ° C) for dissolution.

The emulsion stability of each sample mayonnaise tested by freezing was determined by comparing the amounts of oil separation or water separation of each sample at 5,000 rpm intervals of 10 minutes with 50 g of each sample of mayonnaise in a tube using a centrifuge Respectively. 10, 20, and 30 minutes, respectively. The oil separation and water separation by freezing of each of the mayonnaise, which confirmed the emulsion stability, are shown in Tables 9 and 10 below.

Oil separation Sample A B C D 10 min 1ml 1ml 2ml 2ml 20min 1ml 2ml 3ml 4ml 30min 2ml 2ml 5ml 5ml

Water separation Sample A B C D 10 min 2ml 1ml 2ml 2ml 20min 4ml 2ml 2ml 3ml 30min 5ml 2ml 3ml 5ml

As the results of the centrifuge separation and water separation were confirmed, the higher the viscosity of the protein was, the higher the viscosity of the mayonnaise and the higher viscosity of the mayonnaise showed the less amount of oil separation. High. The water separation shows that the amount of water separation is higher than the amount of oil separation, because the amount of water in the oil phase is 65% and the amount of water in the water phase is 35%, which is larger than that of the commercial water mayonnaise. Moisture content was higher than that of high viscosity mayonnaise.

The emulsion stability of samples A and B was better than that of C and D, but sample B had better emulsion stability than samples A, C and D. As a result of checking the amount of oil separation and water separation, Sample B is considered to be the best mayonnaise for emulsion safety.

The higher the viscosity, the better the emulsion stability of the mayonnaise is. The emulsion stability of mayonnaise was an experiment that showed that the membrane of the water-wraps surrounding the upper part is better as the protein, starch,

- Oven test

Each sample of mayonnaise was heated in a 240 ° C pizza oven for 20 minutes to observe the oil separation, shape maintenance, and carbonization. The oven used a Lincoln Impinger1 model and the dough was tested using a commercially available 12 inch freezer.

The test results are shown in Table 11 below.

Sample A B C D Oil separation No oil separation Oil separation Oil separation occurred Oil separation occurred Maintain shape Maintain shape Maintain shape collapse collapse Carbonization phenomenon Carbonization clear clear clear

As a result of the oven test, samples A and B did not show oil separation, samples C and D showed oil separation, and samples A and B retained their shapes, . Carbonization was observed only in sample A with high protein content, and samples B, C and D showed slight browning. Protein denaturation occurred by heating, indicating changes in structure, maintaining shape and no oil separation.

Through the above experiments, the preparation method and the mixing test of sweet potato mayonnaise showed that the B sample composition is most suitable for sweet potato mayonnaise preparation. Sample B mayonnaise has a higher ratio of protein content to emulsion stability determined through previous experiments, and the difference in emulsion particle size of sweet potato mayonnaise and the difference in strength of the membrane due to freezing is more closely related to the free water content, ie, the purified water content .

The separation of the mayonnaise by freezing is due to the fact that the oil particles become a crystalline phase and the surrounding water phase is destroyed and the oil particles come into contact with each other.

The sweet potato mayonnaise prepared according to the present invention can compensate for the problems encountered when mixing sweet potato with mayonnaise. When the sweet potato mayonnaise is prepared, the content of the water phase covering the oil phase and the liquefied sweet potato is about 23% And emulsion stability are both good.

In order to maintain a certain taste and aroma of sweet potatoes, the sweet potatoes of the same region were processed through pretreatment and liquefied using enzymes. The average viscosity of the sweet potatoes was 1000p It was liquefied with α-amylase enzyme by enzymatic decomposition with cellulolytic enzyme and extracted at 98 ℃ for 30 minutes to have a viscosity of about 20 ± 5p. The liquefied sweet potato composition was uniformly mixed with flavor, aroma, And mayonnaise with a certain amount of protein added to ensure the heat resistance of the technology is applied to the Mayonnaise.

Sweet potato is planted in spring and cultivated in the fall. If the sweet potato is not processed at harvest time, the optimum taste of sweet potato will not be obtained after a certain period of time, and it is difficult to disperse sweet potato when mixed with mayonnaise after boiling sweet potato , It is difficult to secure stability by the physical force during the processing process, but sweet potato mayonnaise made by enzyme processing of sweet potato can obtain the optimum taste of sweet potato uniformly, and it is advantageous to obtain the sweet flavor and soft texture of mayonnaise have.

110: Sweet potato pretreatment step 120: Sweet potato extract production stage
130: Stage of making sweet potato mayonnaise

Claims (9)

An oil-in-water mixture after the soybean oil and the seasoning oil are homogenized; And
Sweet potato extract, sorbitol, purified salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum, homogenized egg yolk, egg white and fermented vinegar prepared by adding 10% As a result,
The soybean oil constituting the oily portion occupies 65% of the total weight, and the sweet potato extract constituting the water-based portion accounts for 23% of the total weight,
The sweet potato extract,
A sweet potato mayonnaise characterized in that the fiber and starch contained in the sweet potato are removed and the enzyme constituting the sweet potato is inactivated and liquefied.
delete A method for producing sweet potato mayonnaise of claim 1,
A sweet potato pretreatment step in which sweet potatoes are peeled and then cut to a predetermined size, the cut sweet potatoes are boiled, and then rapidly frozen to produce a pre-processed sweet potato;
Preparing a sweet potato extract by removing hydrolyzed fiber and starch from the pretreated sweet potato and deactivating the enzyme used to remove the fiber and starch from the pretreatment sweet potato to produce a sweet potato extract; And
Soybean oil and seasoning oil prepared by adding the sweet potato extract, sorbitol, purified salt, concentrated soybean protein, yeast extract powder, soybean powder, xanthan gum and 10% And a sweet potato mayonnaise producing step of producing sweet potato mayonnaise. [5] The method according to claim 3,
A peeling step of peeling the sweet potato;
A cutting step of cutting the peeled sweet potato into a cubic size of 2 to 3 cm;
Steamed sweet potatoes using steam; And
Quick freezing step of freezing the cooked sweet potato to a temperature of -18 캜 or less within a maximum of 20 minutes to produce the pre-processed sweet potato;
&Lt; / RTI &gt; 5. The method of claim 4, wherein the sweet potato extract-
A fibrous decomposing step of pulverizing the pre-processed sweet potato which has been subjected to the pretreatment of the sweet potato, mixing the same amount of purified water as that of the pre-processed sweet potato, pulverizing the cellulose contained in the pretreated sweet potato with a cellulolytic enzyme;
A starch decomposing step of decomposing the starch contained in the liquefied pre-processed sweet potato through the fiber decomposition step using a sweet potato starch hydrolyzing enzyme; And
An enzyme inactivation step of deactivating the cellulolytic enzyme and the sweet potato starcholytic enzyme;
&Lt; / RTI &gt; 6. The method of claim 5, wherein the sweet potato extract-
Further comprising a filtration step of removing foreign matter and remaining fibrils contained in the pre-processed sweet potato liquefied through the fiber decomposition step, the starch decomposition step and the enzyme inactivation step. 7. The method of claim 6, wherein the sweet potato mayonnaise-
The first mixture is prepared by mixing the sweet potato extract, the sorbitol, the purified salt, the concentrated soybean protein, the yeast extract powder, the soy sauce powder and the xanthan gum to form a first mixture, Mixing the soybean oil and the seasoning oil to produce a third mixture; And
Homogenizing the sweet potato mayonnaise by homogenizing the first mixture, the second mixture, the third mixture and the fermented vinegar using a homogenizer;
&Lt; / RTI &gt; 8. The method of claim 7,
Wherein the sweet potato extract, the sorbitol, the purified salt, the concentrated soybean protein, the yeast extract powder, the soy sauce powder and the xanthan gum are put into a mixer and mixed and dissolved at a speed of 30 rpm for 30 minutes to form the first mixture A mixture producing step;
Adding the salted egg yolk and egg white to a mixer, mixing and dissolving the mixture at a speed of 30 rpm for 30 minutes to produce the second mixture; And
Adding the soybean oil and the seasoning oil to a mixer and mixing and dissolving the mixture at a speed of 30 rpm for 10 minutes to produce the third mixture;
&Lt; / RTI &gt; 9. The method of claim 8,
A first homogenization step of adding the first mixture to a homogenizer and stirring the mixture at 3000 rpm for 30 seconds under a pressure of -650 mmHg in a homogenizer chamber to produce a first homogenate;
A second homogenization step of adding the second mixture to the first homogenate and stirring the mixture at 3000 rpm for 30 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce a second homogenate;
A third homogenization step of adding the fermented vinegar to the second homogenate and stirring the mixture at 3000 rpm for 30 seconds under a pressure of -650 mmHg in the homogenizer chamber to produce a third homogenate;
The third mixture was added to the third homogenate at a rate of 35 to 37 kg per minute, and the mixture was stirred at 3000 rpm for 9 minutes under a pressure of -650 mmHg in the homogenizer chamber containing them to produce a fourth homogenate Homogenization step; And
A fifth homogenization step of adding the fourth homogenate to a homogenizer and stirring the mixture at 3000 rpm for 60 seconds under a pressure of -650 mmHg in a homogenizer chamber to produce the sweet potato mayonnaise;
&Lt; / RTI &gt;

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