KR102347584B1 - Vegetable mayonnaise composition without using egg yolk and egg white and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a vegetable mayonnaise composition that does not use egg yolk and egg white, and a method for preparing the same, and more particularly, to a vegetable mayonnaise composition that does not use egg yolk and egg white, and more particularly, has a similar flavor to that of commercially available animal mayonnaise even without using any animal raw materials such as egg yolk and egg white. A method for manufacturing pure vegetable mayonnaise with excellent emulsification power and emulsification stability through a non-heating process, and thus providing a vegetable mayonnaise free of cholesterol.

Description

Vegetable mayonnaise composition without using egg yolk and egg white and manufacturing method thereof

The present invention relates to a vegetable mayonnaise composition without using egg yolk and egg white and a method for preparing the same.

Common mayonnaise and mayonnaise sauce are 30 to 70% by weight of oil, 3 to 15% by weight of egg yolk and egg white, and other vinegar, salt, sugar, etc. to be. Among them, egg yolk is an animal raw material, and the lecithin component of egg yolk plays a role in dispersing fat components (oils and oils) well in components containing water (purified water, vinegar, etc.).

Obesity, high blood pressure, etc., due to an increase in fat intake due to a recent change in diet, cause adult diseases, and there is also a high consumer need for plant products that do not contain animal ingredients, a food trend. As a result, animal meat products made of plant materials with similar taste are being released worldwide. Accordingly, research on products using only plant-based ingredients for seasoned foods (mayonnaise, sauces, dressings, complex seasonings) is being actively researched.

On the other hand, eggs are mainly used for mayonnaise for its emulsifying power and savory flavor.

In the case of Korean Patent No. 10-0529149, a method for producing mayonnaise without egg yolk and cholesterol-free mayonnaise are disclosed, but it cannot be called vegetable mayonnaise because egg white is used.

In addition, according to Korean Patent Application Laid-Open No. 10-2018-0059284, which discloses yak bean mayonnaise and yak bean mayonnaise manufacturing method, pure vegetable mayonnaise was prepared using yak soybean powder to replace emulsifying power, but the portion generated by soybean odor compared to existing animal mayonnaise Therefore, there is a need to improve the taste.

In addition, according to Korean Patent Application Laid-Open No. 10-2014-000849, soymilk containing soybean lecithin is used as a substitute for egg yolk to produce pure vegetable mayonnaise, but the problem in soymilk itself or the process has not been solved.

In addition, the mayonnaise-style sauce using modified starch according to Korean Patent Application Laid-Open No. 10-2019-0048436 and a method for manufacturing the same have a process problem that is difficult to apply in a non-heating process because a heating process is involved.

Korean Patent Registration No. 10-0529149 Korean Patent Publication No. 10-2018-0059284 Korean Patent Publication No. 10-2019-0048436

Under the above background, the present inventors completely excluded the use of animal raw materials such as egg yolk and egg white when manufacturing mayonnaise, and at the same time, compared to commercially available animal mayonnaise, there is no difference in flavor and no cholesterol. As a result of diligent efforts to find a way to manufacture pure vegetable mayonnaise through a non-heating process, it has been commercialized and manufactured in a non-heating method including modified starch hydroxypropyl phosphate and sodium octenyl succinate without using any animal raw materials. By developing a pure vegetable mayonnaise manufacturing process that can be applied to production, the present invention has been completed.

An object of the present invention is to provide a mayonnaise composition that does not contain any animal raw materials.

Another object of the present invention is to provide a method for producing vegetable mayonnaise without animal raw materials, which is carried out in a non-heating manner at room temperature, and cholesterol-free vegetable mayonnaise prepared thereby.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will become clearer from the following description, and will be realized by means and combinations thereof described in the claims.

In order to achieve the above object, the following solutions are provided.

One aspect of the present invention, based on the total weight of the mayonnaise composition, hydroxypropyl starch phosphate (Hydroxypropyl Distarch Phosphate) 0.5 ~ 5.0% by weight; and 1.0 to 5.0% by weight of sodium octenyl succinate (Starch Sodium Octenyl Succinate).

In one aspect of the present invention, the animal raw material provides at least one selected from the group consisting of egg yolk, egg white and egg yolk lecithin, mayonnaise composition.

In one aspect of the present invention, the mayonnaise composition comprises 30 to 70% by weight of oil; 0.05 to 2% by weight of gum; And 15 to 24% by weight of purified water; provides a mayonnaise composition comprising more.

In one aspect of the present invention, the mayonnaise composition is vegetable mayonnaise, to provide a mayonnaise composition.

In one aspect of the present invention, the oil is vegetable oil, and provides a mayonnaise composition.

In one aspect of the present invention, the vegetable oil is soybean oil, canola oil, olive oil, corn oil, cottonseed oil, palm oil, palm oil, sunflower oil, brown rice oil, rice bran oil, grape seed oil, walnut oil, apricot seed oil, virgin coconut oil, avocado oil, It provides a mayonnaise composition, wherein at least one selected from the group consisting of hemp seed oil, flaxseed oil, almond oil, evening primrose oil and sesame oil.

In one aspect of the present invention, the gum is xanthan gum, tamarind gum, guar gum, carrageenan, arabic gum, ghatti gum, logust bean gum (locust bean gum), dammar gum, gellan gum, rosin gum, karaya gum, copal gum, tara gum and traga It provides at least one mayonnaise composition selected from the group consisting of tragacanth gum.

In one aspect of the present invention, the composition provides an emulsion of an oil-in-water type having a pH of 3.0 to 4.5, a mayonnaise composition.

Another aspect of the present invention, a) Hydroxypropyl Distarch Phosphate 0.5 to 5.0 wt%, Sodium Octenyl Succinate 1.0 to 5.0 wt%, and Gum (gum) 0.05 to 2 The process of preparing by mixing a powder raw material containing % by weight; b) the process of dispersing the powdered raw material in the liquid raw material including vinegar and purified water to mix the water phase raw material; c) the process of preparing by mixing the oily part ingredients containing fats and oils; And d) a process of obtaining an emulsion in the form of an emulsion in water by stirring the raw material of the aqueous phase part of the process b) and the raw material of the oil phase part of the process c); Provided is a method for preparing unprocessed vegetable mayonnaise.

In another aspect of the present invention, the animal raw material is at least one selected from the group consisting of egg yolk, egg white and egg yolk lecithin, there is provided a method for producing vegetable mayonnaise.

In another aspect of the present invention, processes a) to d) provide a method for producing vegetable mayonnaise, which is performed in a non-heating manner at room temperature.

In another aspect of the present invention, the oil is vegetable oil, it provides a method for producing vegetable mayonnaise.

Another aspect of the present invention provides vegetable mayonnaise prepared by the method for producing vegetable mayonnaise without using the animal raw material.

In another aspect of the present invention, the vegetable mayonnaise does not contain cholesterol, and provides a vegetable mayonnaise.

The pure vegetable mayonnaise that does not contain any animal raw materials according to one aspect of the present invention has a similar flavor as compared to conventionally marketed animal mayonnaise, but does not contain cholesterol that causes obesity. It has the effect of reducing the incidence of adult diseases.

In addition, the method for producing vegetable mayonnaise according to one aspect of the present invention is capable of producing mayonnaise with strong emulsification power and excellent emulsion stability without using animal raw materials such as egg yolk, which is used as an emulsifier in the production of conventional animal mayonnaise. It works.

The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

1 is a process diagram schematically showing an animal mayonnaise manufacturing process that is conventionally prepared through a conventional non-heating process.
2 is a process diagram schematically illustrating a process for producing pure vegetable mayonnaise prepared by a non-heating process without including egg yolk and egg white according to the present invention.
3 is a particle size distribution graph showing the results of evaluation of emulsification power of pure vegetable mayonnaise prepared by a non-heating process without egg yolk and egg white according to the present invention and animal mayonnaise prepared through a conventional non-heating process.
4 is a photograph showing the degree of emulsion stability according to the storage temperature of pure vegetable mayonnaise prepared by a non-heating process without egg yolk and egg white according to the present invention and animal mayonnaise prepared through a conventional non-heating process.

The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In this specification, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, component, part, or a combination thereof described in the specification exists, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. Also, when a part of a layer, film, region, plate, etc. is said to be “on” another part, it includes not only the case where the other part is “directly on” but also the case where there is another part in between. Conversely, when a part, such as a layer, film, region, plate, etc., is "under" another part, this includes not only cases where it is "directly under" another part, but also a case where another part is in the middle.

In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. Inclusive, it will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, a range of "10% to 30%" includes values such as 10%, 11%, 12%, 13%, and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subrange, such as 18%, 20% to 30%, etc., and also include any value between reasonable integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be specifically described.

The present invention relates to a vegetable mayonnaise composition that does not use egg yolk and egg white, and a method for preparing the same, and more particularly, to a vegetable mayonnaise composition that does not use egg yolk and egg white, and more particularly, has a similar flavor to that of commercially available animal mayonnaise even without using any animal raw materials such as egg yolk and egg white. It relates to a method for producing pure vegetable mayonnaise having excellent emulsification power and emulsion stability through a non-heating process, and to a vegetable mayonnaise containing no cholesterol.

One aspect of the present invention, based on the total weight of the mayonnaise composition, hydroxypropyl starch phosphate (Hydroxypropyl Distarch Phosphate) 0.5 ~ 5.0% by weight; and 1.0 to 5.0% by weight of sodium octenyl succinate (Starch Sodium Octenyl Succinate).

The term "mayonnaise" is an emulsified semi-solid food containing vegetable oil and vinegar refined on the basis of egg yolk (egg yolk) as an animal raw material that generally acts as an emulsifier. It is used for the purpose of enhancement or is used as an ingredient in cooking.

In the present invention, the 'mayonnaise composition' is a pure vegetable mayonnaise composition that does not contain any animal raw materials, and contains 0.5 to 5.0% by weight of starch hydroxypropyl phosphate based on the total weight of the mayonnaise composition; 1.0 to 5.0 wt% of sodium octenylsuccinate starch; characterized in that it contains.

In addition, the mayonnaise composition is based on the total weight of the mayonnaise composition, 30 to 70% by weight of oil; 0.05 to 2% by weight of gum; and 15 to 24 wt% of purified water; characterized in that it further comprises.

In the present invention, the animal raw material is not limited thereto, but may be one or more selected from the group consisting of egg yolk, egg white and egg yolk lecithin.

In the present invention, the oil is a vegetable oil, but is not limited thereto, soybean oil, canola oil, olive oil, corn oil, cottonseed oil, palm oil, palm oil, sunflower oil, brown rice oil, rice bran oil, grape seed oil, walnut oil, apricot seed oil, virgin It may be one or more selected from the group consisting of coconut oil, avocado oil, hemp seed oil, flaxseed oil, almond oil, evening primrose oil, and sesame oil.

The fat is not limited thereto, but may be included in an amount of 30 to 70% by weight based on the total weight of the mayonnaise composition. If the content of the fat and oil is less than 30% by weight, the mayonnaise flavor is insufficient, whereas if it exceeds 70% by weight, the starch is not well hydrated, so that the emulsification is unstable, and the viscosity such as the semi-solid state in the common mayonnaise form may not be expressed. have.

In the present invention, starch is included in the mayonnaise composition for viscosity and emulsification, but modified starch such as dihydroxypropyl phosphate and sodium octenyl succinate starch is selectively used. The modified starch is a starch modified with hydroxypropyl phosphoric acid and octenyl succinic acid as a vegetable starch derived from the group consisting of common starches, such as grains, potatoes, sweet potatoes and tapioca.

The hydroxypropyl starch phosphate (Hydroxypropyl Distarch Phosphate) is a component included to impart the viscosity of mayonnaise, but is not limited thereto, and may be included in an amount of 0.5 to 5.0% by weight based on the total weight of the mayonnaise composition. When the content of the starch hydroxypropyl phosphate is less than 0.5% by weight, the viscosity is low, so that the emulsification is not performed well, and accordingly, proper physical properties of mayonnaise are not exhibited. On the other hand, when it exceeds 5.0 wt%, mayonnaise has a solid appearance without flowability, and the flavor may also be different from conventional mayonnaise.

The sodium octenyl succinate (Starch Sodium Octenyl Succinate) is an emulsified starch that acts as an emulsifier for oils and fats, but is not limited thereto, and may be included in an amount of 1.0 to 5.0% by weight based on the total weight of the mayonnaise composition. If the content of sodium octenyl succinate is less than 1.0 wt%, emulsification is not performed well and oil separation occurs, whereas if the content of sodium octenylsuccinate exceeds 5 wt%, mayonnaise has a solid state without flowability, It may have different shapes.

In the present invention, the gum is included as an emulsion stabilizer for imparting viscosity and emulsification to the mayonnaise composition, but is not limited thereto, but includes, but is not limited to, xanthan gum, tamarind gum, guar gum, and carrageenan. , arabic gum, ghatti gum, locust bean gum, dammar gum, gellan gum, rosin gum, karaya gum ), copal gum, tara gum, and tragacanth gum may be at least one selected from the group consisting of.

In the present invention, the selection of the type of the gum is not particularly limited. Gum is included in order to sufficiently obtain the stability effect of the modified starch, hydroxypropyl phosphate distarch and sodium octenyl succinate, but is not limited thereto, but is included in the range of 0.05 to 2 wt% based on the total weight of the mayonnaise composition can If the content of the gum is less than 0.05% by weight, the emulsion stabilization effect cannot be sufficiently obtained, whereas if it exceeds 2% by weight, the gum may be mistaken for a foreign substance or a lumping phenomenon may occur.

In the present invention, the purified water is included for preparing an emulsion in the form of an emulsion in water, but is not limited thereto, and may be included in an amount of 15 to 24% by weight based on the total weight of the mayonnaise composition. If the content of the purified water is less than 15% by weight, it is difficult to sufficiently disperse the powdered raw materials, whereas if it exceeds 24% by weight, the mayonnaise flavor may be insufficient.

In the present invention, the mayonnaise composition is not limited thereto, but may be an oil-in-water type emulsion having a pH in the range of 3.0 to 4.5.

Another aspect of the present invention, a) Hydroxypropyl Distarch Phosphate 0.5 to 5.0 wt%, Sodium Octenyl Succinate 1.0 to 5.0 wt%, and Gum (gum) 0.05 to 2 The process of preparing by mixing a powder raw material containing % by weight; b) the process of dispersing the powdered raw material in the liquid raw material including vinegar and purified water to mix the water phase raw material; c) the process of preparing by mixing the oily part ingredients containing fats and oils; And d) a process of obtaining an emulsion in the form of an emulsion in water by stirring the raw material of the aqueous phase part of the process b) and the raw material of the oil phase part of the process c); Provided is a method for preparing unprocessed vegetable mayonnaise.

As described above, in the present invention, the animal raw material is not limited thereto, but may be one or more selected from the group consisting of egg yolk, egg white and egg yolk lecithin.

The manufacturing method of the vegetable mayonnaise not using the animal raw material will be described in more detail for each process as follows.

a) is the process of preparing by mixing powdered raw materials. Specifically, prepare a mixed powder raw material including 0.5 to 5.0 wt% of starch hydroxypropyl phosphate, 1.0 to 5.0 wt% of sodium octenyl succinate starch, and 0.05 to 2 wt% of gum based on the total weight of vegetable mayonnaise . If it is desired to additionally include a solid additive in the vegetable mayonnaise composition, it may be included in the powdered raw material.

In the method for producing vegetable mayonnaise, modified starch hydroxypropyl phosphate, sodium octenyl succinate, and gum included as powdered raw materials are added to emulsify and impart viscosity.

As for the modified starch, many different types of modified starch are commercially available, but in the method for preparing vegetable mayonnaise of the present invention, the hydroxypropyl phosphate transfer It is preferable to use starch and sodium octenylsuccinate.

The hydroxypropyl phosphoric acid is included to impart viscosity to the vegetable mayonnaise of the present invention, and is marketed as a food additive, and a method for preparing the same is well known. However, the vegetable mayonnaise of the present invention is prepared by a non-heating method as described later, and in order to be applied to the final unheated product, gelatinized alpha starch must be used. As gelatinized alpha starch is used, stable viscosity can be realized by hydrating water even in a non-heating process. If gelatinized alpha starch is not used, the gelatinization of starch is not sufficiently achieved and emulsification and viscosity are not implemented, so it is not easy to apply it in the process of producing mayonnaise in a non-heating method.

The sodium octenyl succinate starch is an emulsified starch that acts as an emulsifier for oils and fats, which is one of the compositions of vegetable mayonnaise of the present invention, and is marketed as a food additive, and its manufacturing method is well known. As a representative method for preparing the sodium octenylsuccinate starch, it can be prepared by esterifying starch with anhydrous octenylsuccinic acid, substituting an octenylsuccinic acid group for a hydroxy group of starch, and then neutralizing it with a sodium compound.

In the present invention, there is no particular limitation on the method for producing the sodium octenyl succinate starch. However, in consideration of the emulsion stability of mayonnaise prepared by the method for preparing vegetable mayonnaise of the present invention, the substitution degree of octenylsuccinic acid is 0.02 DS or less, and it is preferable to use a neutralized product with a pH of 4.5 to 6.5.

In the sodium starch octenylsuccinate, if the degree of substitution of octenylsuccinic acid exceeds 0.02 DS, emulsification and viscosity may be affected. Therefore, it is preferable that the degree of substitution of octenylsuccinate does not exceed 0.02 DS. In addition, since starch acts stably in the range of pH 4.5 to 6.5, it is preferably included in the pH range.

On the other hand, the gum flow is not particularly limited, and the available gum flow is as described above.

In addition, the raw material that can be included as a solid additive is not limited thereto, but may be salt, EDTA salt, sugar, seasoning including spices, antioxidants, and colorants.

The seasoning may be included in an amount of 1 to 10% by weight based on the total weight of the vegetable mayonnaise, and the antioxidant may be included in an amount of 0.01 to 1.0% by weight based on the total weight of the mayonnaise. In addition, the pigment may be included in an amount of 0.0001 to 1.0% by weight based on the total weight of mayonnaise.

The pigment is added to implement a similar color so that there is no difference in appearance compared to the animal mayonnaise that is commercially available in the prior art, and the added pigment is particularly limited as long as it does not cause a change in the characteristics and quality of the vegetable mayonnaise of the present invention doesn't happen

b) is a process of dispersing the prepared powder raw material in liquid raw materials including vinegar and purified water and mixing the water phase raw material. Specifically, the prepared powder raw material is added to the liquid raw material and dispersed at room temperature to mix the aqueous phase raw material.

The aqueous phase raw material is a raw material that is dissolved in a liquid raw material containing vinegar and purified water, and the vinegar contained in the liquid raw material may be included in an amount of 4 to 10 wt% based on the total weight of vegetable mayonnaise, and the purified water is 15 to 24 wt. % can be included.

c) is the process of preparing by mixing the oily part ingredients containing fats and oils. Specifically, it is prepared by mixing vegetable oil, edible oil, and oily part raw material containing flavor oil at room temperature.

The oily part raw material is a raw material soluble in oil, and food additives suitable for vegetable mayonnaise such as flavor oil and mustard oil may be mixed and used. It may be included in the range of ~ 70% by weight.

Step d) is a process to obtain an emulsion in the form of an emulsion in water by stirring the raw material of the aqueous phase of step b) and the raw material of the oil phase of step c). Specifically, it contains a raw material for the aqueous phase, which is obtained by dispersing and mixing a powder raw material containing hydroxypropyl phosphate starch, sodium octenyl succinate starch and gum in a liquid raw material containing vinegar and purified water, and vegetable oil and flavor oil. The oily part raw material is stirred at room temperature to prepare an emulsion in the form of an emulsion in water.

The emulsion in the form of an emulsion in water is not limited thereto, but may be prepared in a pH range of 3 to 4.5.

Through steps a) to d), the final product, pure vegetable mayonnaise, which does not contain any animal raw materials such as egg yolk and egg white, is manufactured in a non-heating method at room temperature.

Although not limited thereto, in the processes a) to d), the heating method is completely excluded, and only stirring is performed.

Another aspect of the present invention provides vegetable mayonnaise prepared by the method for producing vegetable mayonnaise without using the animal raw material.

The animal raw material is the same as described above, and the vegetable mayonnaise prepared without using any animal raw material is characterized in that it does not contain any cholesterol.

In addition, the vegetable mayonnaise has a similar appearance and flavor as compared to the conventional animal mayonnaise, has strong emulsifying power, has excellent emulsification stability, and secures microbial safety.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Preparation Example 1: Preparation of vegetable mayonnaise without egg yolk and egg white

Pure vegetable mayonnaise without animal raw materials such as egg yolk and egg white was prepared by the following method at the mixing ratio shown in Table 1 below.

division Raw material content (wt%) paid part maintain Cooking oil (soybean oil, canola oil, etc.) 60 Prime Minister Condiment Seasonings (salt, sugar, spices, etc.) 5.0 modified starch Sodium octenylsuccinate starch 4.0 starch hydroxypropyl phosphate 4.0 Gum current Gum (xanthan gum, tamarind gum, etc.) 0.5 antioxidant 0.05 pigment 0.005 vinegar 4.0 Purified water 22.445 animal raw materials eggs or processed
egg products yolk 0 egg white 0 lecithin 0 total content 100 Heating temperature (℃) Room temperature (1-35℃, unheated) pH of mayonnaise pH 4.2

Specifically, modified starch octenylsuccinate sodium starch (octenylsuccinic acid substitution degree 0.2DS or less, pH 5.6), hydroxypropyl phosphate starch (hydroxyprophyllic acid, pH 5.0), and gum (gum) in a predetermined content ratio ), sugar, salt, EDTA salt, seasonings including spices, antioxidants, and colorants were mixed to prepare a powdered raw material. The prepared powder raw material was put in a liquid raw material including vinegar and purified water and dispersed, and the aqueous phase raw material was mixed at room temperature (1-35° C., unheated). On the other hand, it was prepared by mixing vegetable oil, edible oil, and oily part raw material containing flavor oil. This was mixed with the raw material for the aqueous phase part and stirred at room temperature with a homomixer to obtain an emulsion in the form of an emulsion in water having a pH of 4.2. Through the above process, pure vegetable mayonnaise, which does not contain any animal raw materials such as egg yolk and egg white, which are final products, was manufactured through a non-heating process.

Comparative Examples 1 and 2: Preparation of vegetable mayonnaise including specific modified starch

As a comparative example of pure vegetable mayonnaise prepared in Preparation Example 1, a specific modified starch, i.e., hydroxypropyl phosphate distarch (Comparative Example 1) or sodium octenyl succinate starch (Comparative Example 2) was selected and added. Vegetable mayonnaise was prepared in the same manner as in Example 1.

Specific mixing ratios are as shown in Table 2 below.

division Raw material Comparative Example 1 Comparative Example 2 paid part maintain cooking oil 60 60 Prime Minister Condiment Condiment 5.0 5.0 modified starch Octenylsuccinic acid
sodium starch 0 4.0 hydroxypropyl
starch phosphate 4.0 0 Gum current Gum current 0.5 0.5 antioxidant 0.05 0.05 pigment 0.005 0.005 vinegar 4.0 4.0 Purified water 26.445 26.445 animal raw materials eggs or processed
egg products yolk 0 0 egg white 0 0 egg yolk lecithin 0 0 Total content (wt%) 100 100 Heating temperature (℃) room temperature (1~35℃,
unheated) room temperature (1~35℃,
unheated) pH of mayonnaise pH 4.2 pH 4.2

Comparative Examples 3 to 6: Preparation of conventional animal mayonnaise including specific animal raw materials

As a comparative example of pure vegetable mayonnaise prepared in Preparation Example 1, animal mayonnaise containing animal raw materials was prepared.

Specifically, mayonnaise was prepared in the same manner as in Preparation Example 1, except that certain animal raw materials, ie, egg yolk, egg white, egg yolk lecithin, or a combination thereof were selected and added.

Specific mixing ratios are as shown in Table 3 below.

division Raw material Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 paid part maintain cooking oil 60 60 60 60 Prime Minister Condiment Condiment 5.0 5.0 5.0 5.0 modified starch Octenylsuccinic acid
sodium starch 4.0 4.0 4.0 4.0 hydroxypropyl
starch phosphate 4.0 4.0 4.0 4.0 Gum current Gum current 0.5 0.5 0.5 0.5 antioxidant 0.05 0.05 0.05 0.05 pigment 0.005 0.005 0.005 0.005 vinegar 4.0 4.0 4.0 4.0 Purified water 21.445 20.445 21.445 20.945 animal raw materials eggs or processed
egg products yolk 1.0 1.0 0 0 egg white 0 1.0 1.0 1.0 egg yolk lecithin 0 0 0 0.5 Total content (wt%) 100 100 100 100 Heating temperature (℃) room temperature
(1~35℃,
unheated) room temperature
(1~35℃,
unheated) room temperature
(1~35℃,
unheated) room temperature
(1~35℃,
unheated) pH of mayonnaise pH 4.2 pH 4.2 pH 4.2 pH 4.2

Experimental Example 1: Confirmation of emulsification and viscoelasticity

Mayonnaise is a semi-solid product, and emulsification and viscoelasticity must be maintained.

Accordingly, pure vegetable mayonnaise prepared in Preparation Example 1 in which no animal raw materials such as egg yolk and egg white were used, vegetable mayonnaise prepared including specific modified starch in Comparative Examples 1 and 2, and specific in Comparative Examples 3 to 5 As the physical properties of conventional animal mayonnaise prepared including animal raw materials, it was checked whether emulsification is possible and the degree of viscoelasticity.

As a result, as shown in Table 4, like the conventional animal mayonnaise prepared including egg yolk (Comparative Example 3) or egg yolk and egg white (Comparative Example 4), even if it does not contain any animal raw materials, hydroxypropyl as a specific modified starch It was confirmed that the vegetable mayonnaise of Preparation Example 1, which was prepared including both starch phosphate and sodium octenyl succinate, was emulsifiable and maintained a degree of viscoelasticity, thereby maintaining a semi-solid product form.

On the other hand, in the case of the vegetable mayonnaise of Comparative Examples 1 and 2 prepared by selecting a specific modified starch, it was confirmed that the product form in a semi-solid state was not maintained. It was confirmed that even in the case of Comparative Example 5, a semi-solid state was not achieved.

division vegetable mayonnaise Conventional animal mayonnaise (control) starch hydroxypropyl phosphate
(Comparative Example 1) Sodium octenylsuccinate starch
(Comparative Example 2) Starch hydroxypropyl phosphate + octenyl succinic acid
sodium starch
(Production Example 1) yolk
(Comparative Example 3) yolk +
egg white
(Comparative Example 4) egg white
(Comparative Example 5) oil paint × ○ ○ ○ ○ × viscoelastic × × ○ ○ ○ × semi-solid state × × ○ ○ ○ ×

* ○/×: means yes/no

Experimental Example 2: Sensory evaluation

In comparison with conventionally commercially available animal mayonnaise, the preference of pure vegetable mayonnaise prepared in Preparation Example 1 without using any animal raw materials such as egg yolk and egg white was confirmed through sensory evaluation.

Specifically, conventional animal mayonnaise prepared including egg yolk (Comparative Example 3), egg yolk and egg white (Comparative Example 4), or egg white and egg yolk lecithin (Comparative Example 6) was used as a control group, and the evaluation was conducted with 60 panelists. and evaluated in a 5-point scale method to calculate the average value.

The results of comparing and investigating the preference between the pure vegetable mayonnaise prepared in Preparation Example 1 and the animal mayonnaise used as a control are shown in Table 5 below.

In detail, the overall preference of the animal mayonnaise of Comparative Example 4 containing both egg yolk and egg white as an animal raw material was calculated with a relatively high score, but in the case of the pure vegetable mayonnaise prepared in Preparation Example 1, egg yolk (Comparative Example 3) or egg white and It was confirmed that there was no significant difference in preference compared to animal mayonnaise prepared including egg yolk lecithin (Comparative Example 6).

Through these results, even if no animal raw materials such as egg yolk and egg white are used at all, pure vegetable mayonnaise prepared with only hydroxypropyl phosphate starch and sodium octenyl succinate, and seasonings as specific modified starches is commercially available animal-based mayonnaise. Since there was no significant difference between mayonnaise and sensory evaluation, it was found that the product was at the level of a commercially available product.

division vegetable mayonnaise
(Production Example 1) Conventional mayonnaise containing animal ingredients (control group) yolk
(Comparative Example 3) yolk + egg white
(Comparative Example 4) egg white +
egg yolk lecithin
(Comparative Example 6) robbery smell of oil 2.9 2.8 3.0 2.76 preference savory taste 4.4 4.5 4.5 4.1 Sour taste 4.3 4.3 4.5 4.4 salty 4.5 4.3 4.5 4.3 bitter 4.1 4.2 4.0 3.9 colour 4.5 4.5 4.6 4.3 whole texture 4.3 4.31 4.35 4.2 full flavor 4.31 4.21 4.32 4.12 Sum 30.41 30.32 30.77 29.32

Experimental Example 3: Evaluation of emulsification power

Even if no animal raw materials such as egg yolk and egg white were used in Experimental Example 2, the vegetable mayonnaise of Preparation Example 1 prepared by including hydroxypropyl phosphate starch and sodium octenyl succinate as specific modified starches was conventionally used in egg yolk and egg white. It was confirmed that there was no significant difference in sensory evaluation compared to animal mayonnaise prepared including

Accordingly, in order to confirm how the role of the modified starch affects lecithin, an animal raw material in the existing egg yolk, a particle size analysis was performed as one factor for evaluating the emulsifying power, and the results are shown in FIGS. 3 and 6 below. as shown.

In general, it is evaluated that the smaller the grain size and the narrower the particle size distribution graph, the better the emulsification tends to be. is 3.92㎛, showing a similar tendency to the particle size of 5.68㎛ of animal mayonnaise containing egg yolk and egg white on the market conventionally.

That is, through these results, even if no animal raw materials such as egg yolk and egg white are used at all, pure vegetable mayonnaise prepared including hydroxypropyl phosphate starch and sodium octenyl succinate starch as specific modified starches can be compared with conventionally marketed animal mayonnaise. In comparison, it was found that the emulsification power was also excellent in the emulsification power evaluation.

division vegetable mayonnaise
(Production Example 1) Contains egg yolk and egg white
Conventional Animal Mayonnaise
(Comparative Example 4) granularity
(μm) Minimum (5%) 2.18 2.39 average 3.92 5.68 Max (95%) 13.1 15.17

Experimental Example 4: Emulsion stability evaluation

Emulsion stability is a factor that can be evaluated by applying harsh conditions in which the emulsion is broken when thawing after maintaining the frozen state.

Therefore, in order to evaluate the emulsion stability of the vegetable mayonnaise of Preparation Example 1, which does not contain any animal raw material but contains specific modified starch, After storage for a week, the degree of oil-water separation was checked. In this case, animal mayonnaise containing egg yolk and egg white, which are commercially available in the past, was used as a control.

After storage for one week at each temperature condition, as a result of checking the degree of oil and water separation, as shown in FIG. 4 , the vegetable mayonnaise of Preparation Example 1 was conventional animal mayonnaise under the temperature conditions of 5°C, 20°C, and 35°C. and it was confirmed that there was no difference in the separation of oil and water.

On the other hand, the conventional animal mayonnaise, which was kept frozen for one week under a temperature condition of -10°C, was thawed and then oil-water separation was confirmed. On the other hand, it was confirmed that, even when the vegetable mayonnaise of Preparation Example 1 was thawed after maintaining the frozen state for one week under the temperature condition of -10°C, it was confirmed that the oil-water separation phenomenon hardly occurred compared to the conventional animal mayonnaise.

That is, through these results, even if no animal raw materials such as egg yolk and egg white are used at all, pure vegetable mayonnaise prepared including hydroxypropyl phosphate starch and sodium octenyl succinate starch as specific modified starches can be compared with conventionally marketed animal mayonnaise. In comparison, it was found that the emulsion stability was excellent because the oil-water separation phenomenon hardly occurred even when thawing after maintaining the frozen state.

Experimental Example 5: Measurement of cholesterol content

Excess cholesterol is the cause of various adult diseases, and it is known that cholesterol is mainly contained in egg yolk.

Accordingly, as a well-being dressing source excluding cholesterol, vegetable mayonnaise was prepared without using any animal raw materials such as egg yolk and egg white in Preparation Example 1, and as a result of measuring its cholesterol content, cholesterol per 100 g of mayonnaise was prepared. It was confirmed that it contained 0 mg, that is, it was confirmed that it did not contain cholesterol at all. In contrast, in the case of animal mayonnaise containing egg yolk and egg white, which was used as a control, was found to contain 32.13 mg of cholesterol per 100 g of mayonnaise.

Therefore, it was found that vegetable mayonnaise, which does not contain any animal raw materials such as egg yolk and egg white, has no cholesterol at all, and can be usefully used as a well-being dressing source.

division vegetable mayonnaise
(Production Example 1) Contains egg yolk and egg white
Conventional Animal Mayonnaise
(Comparative Example 4) cholesterol content
(mg/100g) 0 32.13

Claims (14)

Based on the total weight of the mayonnaise composition,
Hydroxypropyl Distarch Phosphate 3.5 to 4.5 wt%;
Sodium octenyl succinate starch (Starch Sodium Octenyl Succinate) 3.5 to 4.5 wt%;
30 to 70% by weight of fat;
0.05 to 2% by weight of gum; and
Contains 15 to 24 wt% of purified water;
Mayonnaise composition that does not contain animal ingredients.
The mayonnaise composition according to claim 1, wherein the animal raw material is at least one selected from the group consisting of egg yolk, egg white, and egg yolk lecithin.
delete According to claim 1, wherein the mayonnaise composition,
A vegetable mayonnaise, a mayonnaise composition.
The mayonnaise composition according to claim 1, wherein the oil is vegetable oil.
The method of claim 5, wherein the vegetable oil is soybean oil, canola oil, olive oil, corn oil, cottonseed oil, palm oil, palm oil, sunflower oil, brown rice oil, rice bran oil, grape seed oil, walnut oil, apricot seed oil, virgin coconut oil, avocado oil, hemp seed A mayonnaise composition comprising at least one selected from the group consisting of oil, flaxseed oil, almond oil, evening primrose oil and sesame oil.
The method of claim 1, wherein the gum is xanthan gum, tamarind gum, guar gum, carrageenan, arabic gum, ghatti gum, locust bean gum, dammar gum, gellan gum, rosin gum, karaya gum, copal gum, tara gum and gum tragacanth (tragacanth gum) at least one selected from the group consisting of, mayonnaise composition.
The mayonnaise composition according to claim 1, wherein the composition is an oil-in-water type emulsion having a pH of 3.0 to 4.5.
The method for preparing the mayonnaise composition according to any one of claims 1 to 2 and 4 to 8, wherein the method comprises:
a) Powder raw material comprising 3.5 to 4.5 wt% of Hydroxypropyl Distarch Phosphate, 3.5 to 4.5 wt% of Starch Sodium Octenyl Succinate, and 0.05 to 2 wt% of gum The process of preparing by mixing;
b) the process of dispersing the powdered raw material in the liquid raw material including vinegar and purified water to mix the water phase raw material;
c) the process of preparing by mixing the oily part ingredients containing fats and oils; and
d) a process of obtaining an emulsion in the form of an emulsion in water by stirring the raw material of the aqueous phase of step b) and the raw material of the oil phase of step c);
The weight % is a weight % based on the total weight of mayonnaise, and the method for producing a mayonnaise composition, which is a vegetable mayonnaise that does not use animal raw materials.
The method of claim 9, wherein the animal raw material is at least one selected from the group consisting of egg yolk, egg white, and egg yolk lecithin.
The method of claim 9, wherein steps a) to d) are performed in a non-heating manner at room temperature.
The method of claim 9, wherein the oil is vegetable oil. delete delete

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