KR102557629B1 - Thermostable Mayonnaise and manufacturing method of the same - Google Patents
Thermostable Mayonnaise and manufacturing method of the same Download PDFInfo
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- KR102557629B1 KR102557629B1 KR1020200178109A KR20200178109A KR102557629B1 KR 102557629 B1 KR102557629 B1 KR 102557629B1 KR 1020200178109 A KR1020200178109 A KR 1020200178109A KR 20200178109 A KR20200178109 A KR 20200178109A KR 102557629 B1 KR102557629 B1 KR 102557629B1
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- mayonnaise
- cold water
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- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 100
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 99
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 239000000839 emulsion Substances 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 229940080313 sodium starch Drugs 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims description 169
- 229940032147 starch Drugs 0.000 claims description 168
- 235000019698 starch Nutrition 0.000 claims description 168
- 239000008107 starch Substances 0.000 claims description 168
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 claims description 72
- 235000021419 vinegar Nutrition 0.000 claims description 25
- 239000000052 vinegar Substances 0.000 claims description 25
- 239000007921 spray Substances 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 19
- 239000008158 vegetable oil Substances 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 16
- 102000002322 Egg Proteins Human genes 0.000 claims description 15
- 108010000912 Egg Proteins Proteins 0.000 claims description 15
- 235000013345 egg yolk Nutrition 0.000 claims description 15
- 210000002969 egg yolk Anatomy 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- -1 octenyl sodium succinate Chemical compound 0.000 claims description 11
- 229940074404 sodium succinate Drugs 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000007764 o/w emulsion Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000008346 aqueous phase Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical group CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000006467 substitution reaction Methods 0.000 claims description 4
- VTTZNHFOGZURNY-UHFFFAOYSA-L disodium;2-oct-1-enylbutanedioate Chemical compound [Na+].[Na+].CCCCCCC=CC(C([O-])=O)CC([O-])=O VTTZNHFOGZURNY-UHFFFAOYSA-L 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 10
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 description 47
- 238000000034 method Methods 0.000 description 31
- 229920000881 Modified starch Polymers 0.000 description 21
- 238000001694 spray drying Methods 0.000 description 16
- DFLYDFMTWWRJMB-UHFFFAOYSA-N 2-acetylhexanedioic acid Chemical compound CC(=O)C(C(O)=O)CCCC(O)=O DFLYDFMTWWRJMB-UHFFFAOYSA-N 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 238000001125 extrusion Methods 0.000 description 12
- 239000004368 Modified starch Substances 0.000 description 9
- 235000019426 modified starch Nutrition 0.000 description 9
- 229920002261 Corn starch Polymers 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 229940099112 cornstarch Drugs 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 229920001285 xanthan gum Polymers 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 6
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 6
- 230000003287 optical effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 4
- 238000002036 drum drying Methods 0.000 description 4
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 4
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 4
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000009775 high-speed stirring Methods 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000011362 coarse particle Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 239000012047 saturated solution Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 1
- 229920001685 Amylomaize Polymers 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- DWBWDSBGZPFQLD-UHFFFAOYSA-N bis(3-hydroxypropyl) hydrogen phosphate Chemical compound OCCCOP(O)(=O)OCCCO DWBWDSBGZPFQLD-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- UPEBMGVNYNBOLG-UHFFFAOYSA-L disodium 4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].C(CCC(=O)[O-])(=O)OC=CCCCCCC.[Na+].C(=CCCCCCC)OC(CCC(=O)[O-])=O UPEBMGVNYNBOLG-UHFFFAOYSA-L 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003129 oil well Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명의 일 예는 유화안정제로 냉수가용성 옥테닐호박산나트륨전분을 포함하는 조성물 형태의 마요네즈를 제공한다. 본 발명의 일 예에 따른 마요네즈는 제조과정에서 가열 공정이 필요하지 않고, 고온의 환경에서도 수상과 유상의 분리가 거의 없고 본래의 형태를 유지할 수 있다. 본 발명의 일 예에 따른 마요네즈는 내열성이 우수하여 베이커리 제품, 그라탕, 비스켓 등과 같이 가열 가공에 의해 제조되는 식품에 적용될 수 있다.One embodiment of the present invention provides mayonnaise in the form of a composition containing cold water-soluble sodium starch octenyl succinate as an emulsion stabilizer. Mayonnaise according to one embodiment of the present invention does not require a heating process in the manufacturing process, and even in a high-temperature environment, there is little separation of the water phase and the oil phase, and the original shape can be maintained. Mayonnaise according to one embodiment of the present invention has excellent heat resistance and can be applied to foods manufactured by heat processing, such as bakery products, gratin, and biscuits.
Description
본 발명은 마요네즈 등에 관한 것으로서, 더 상세하게는 소정의 냉수가용성 변성 전분을 포함하여 검류 등을 포함하지 않아도 적정 수준의 점도를 발현하고 동시에 고온의 환경에서 상 분리가 적은 내열성 마요네즈 및 이의 제조방법에 관한 것이다.The present invention relates to mayonnaise, etc., and more particularly, to a heat-resistant mayonnaise that exhibits an appropriate level of viscosity even without containing a certain cold-water-soluble modified starch and does not contain gum, and at the same time, has little phase separation in a high-temperature environment, and a method for producing the same.
일반적인 마요네즈는 지방 성분이 70%에 달하고 나머지 수용성 성분과 조미 역할을 하는 부재료가 섞인 수중유적형(oil-in-water, O/W) 유화 식품이다. 따라서, 마요네즈의 핵심은 물과 기름을 잘 섞인 상태로 유지시켜주는 유화제에 있는데 기존의 마요네즈에서 이 역할을 하는 것이 바로 난황 또는 난황 레시틴이다. 난황에 포함되어 있는 레시틴은 한 분자에 친수성기와 소수성기를 모두 갖고 있기 때문에 물과 기름이 분리되지 않고 안정한 상태를 이루게 한다.Common mayonnaise is an oil-in-water (O/W) emulsified food that contains up to 70% fat and is mixed with the remaining water-soluble ingredients and sub-materials serving as seasoning. Therefore, the core of mayonnaise is an emulsifier that keeps water and oil well mixed, and egg yolk or egg yolk lecithin plays this role in conventional mayonnaise. Since lecithin contained in egg yolk has both hydrophilic and hydrophobic groups in one molecule, water and oil are not separated and form a stable state.
한편, 마요네즈와 같은 유화식품은 온도 변화에 따라 유상과 수상이 쉽게 분리될 수 있다. 이를 해결하기 위해 유화안정제로 변성전분 또는 잔탄검과 같은 검류가 사용된다. 예를 들어, 대한민국 등록특허공보 제10-2035274호(선행기술 1)에는 유지 30~60 중량%; 아세틸아디핀산이전분(Acetylated Distarch Adipate) 1~5 중량%; 옥테닐호박산나트륨전분(Starch Sodium Octenyl Succinate) 1~5 중량%; 검(Gum) 0.1~2 중량%; 및 물 28~66 중량%를 포함하고, 수중유화 형태의 유화물로 제조된, 마요네즈풍 소스가 개시되어 있다. 또한, 대한민국 공개특허공보 제2020-0055520호에는 식물성 기름, 식초, 변성전분 및 가티검을 포함하는 순 식물성 마요네즈가 개시되어 있다. 그러나, 선행기술 1에서는 마요네즈풍 소스를 제조하기 위해 아세틸아디핀산이전분 및 아세틸아디핀산이전분을 약 60℃로 가열하여 호화하는 공정이 요구되고, 변성전분의 호화를 위해 90℃를 초과하여 가열하는 경우 갈변 및 유분리가 발생하고 관능적 특성도 떨어지는 문제가 있다. 또한, 선행기술 2에서도 마요네즈를 제조하기 위해 변성전분을 가열하여 호화하는 공정이 요구되기 때문에 선행기술 1과 동일한 문제가 발생할 수 있고,마요네즈의 내열성 측정을 위한 조건도 마요네즈를 전자레인지에 30초 동안 가열하는 수준으로서 매우 제한적이다. 한편, 마요네즈 제조시 유화안정제로 사용되는 잔탄검의 경우 수급이 불안정하고 경제성도 떨어지는 문제가 있다.On the other hand, emulsified foods such as mayonnaise can be easily separated into an oil phase and an aqueous phase according to temperature changes. To solve this problem, gums such as modified starch or xanthan gum are used as emulsion stabilizers. For example, Korean Patent Registration No. 10-2035274 (Prior Art 1) contains 30 to 60% by weight of oil; 1 to 5% by weight of acetyladipic acid pre-starch (Acetylated Distarch Adipate); 1 to 5% by weight of starch sodium octenyl succinate; 0.1 to 2% by weight of gum; And 28 to 66% by weight of water, made of an emulsion in the form of an oil in water, a mayonnaise-like sauce is disclosed. In addition, Korean Patent Publication No. 2020-0055520 discloses pure vegetable mayonnaise containing vegetable oil, vinegar, modified starch, and gattiga gum. However, prior art 1 requires a process of gelatinizing pre-acetyladipic acid and pre-acetyladipic acid by heating to about 60 ° C. to prepare a mayonnaise-style sauce, and browning and oil separation occur when the modified starch is heated to gelatinization. In addition, in Prior Art 2, the same problem as in Prior Art 1 may occur because a process of heating and gelatinizing modified starch is required to prepare mayonnaise, and the conditions for measuring the heat resistance of mayonnaise are also heated for 30 seconds in a microwave oven. It is very limited. On the other hand, in the case of xanthan gum, which is used as an emulsion stabilizer in the manufacture of mayonnaise, there are problems in unstable supply and demand and low economic feasibility.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 제조과정에서 가열 공정이 필요하지 않고, 고온의 환경에서도 상 분리가 거의 없는 내열성 마요네즈 및 이의 제조방법을 제공하는데에 있다.The present invention has been derived under the conventional technical background, and an object of the present invention is to provide a heat-resistant mayonnaise and a manufacturing method thereof that do not require a heating process in the manufacturing process and have little phase separation even in a high-temperature environment.
상기 목적을 해결하기 위하여, 본 발명의 일 예는 유화안정제로 냉수가용성 옥테닐호박산나트륨전분을 포함하는 조성물 형태의 마요네즈를 제공한다.In order to solve the above object, one embodiment of the present invention provides mayonnaise in the form of a composition containing cold water-soluble sodium octenyl succinate starch as an emulsion stabilizer.
상기 목적을 해결하기 위하여, 본 발명의 일 예는 유화안정제인 냉수가용성 옥테닐호박산나트륨전분을 물에 용해시켜 수상 혼합액을 준비하는 단계; 상기 수상 혼합액에 식물성 기름을 첨가하면서 교반하여 유화물을 형성하는 단계; 및 상기 유화물에 식초를 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 수득하는 단계를 포함하는 마요네즈 제조방법을 제공한다.In order to solve the above object, an example of the present invention is to prepare an aqueous phase mixture by dissolving cold water-soluble sodium octenyl succinate starch in water as an emulsion stabilizer; Forming an emulsion by stirring while adding vegetable oil to the aqueous mixture; And it provides a mayonnaise manufacturing method comprising the step of obtaining mayonnaise in the form of an oil-in-water (O/W) emulsion by stirring while adding vinegar to the emulsion.
본 발명의 일 예에 따른 마요네즈 및 이의 제조방법에서 유화안정제로 사용되는 냉수가용성 옥테닐호박산나트륨전분은 원료전분인 옥테닐호박산나트륨전분의 입자 형태를 유지하고 동시에 냉수 가용도가 70% 이상인 것을 특징으로 한다.The cold water-soluble sodium octenyl succinate starch used as an emulsion stabilizer in mayonnaise and its manufacturing method according to an embodiment of the present invention maintains the particle form of octenyl sodium succinate starch as a raw material starch and at the same time has a solubility of 70% or more in cold water.
본 발명의 일 예에 따른 마요네즈는 제조과정에서 가열 공정이 필요하지 않고, 고온의 환경에서도 수상과 유상의 분리가 거의 없고 본래의 형태를 유지할 수 있다. 본 발명의 일 예에 따른 마요네즈는 내열성이 우수하여 베이커리 제품, 그라탕, 비스켓 등과 같이 가열 가공에 의해 제조되는 식품에 적용될 수 있다.Mayonnaise according to one embodiment of the present invention does not require a heating process in the manufacturing process, and even in a high-temperature environment, there is little separation of the water phase and the oil phase, and the original shape can be maintained. Mayonnaise according to one embodiment of the present invention has excellent heat resistance and can be applied to foods manufactured by heat processing, such as bakery products, gratin, and biscuits.
도 1은 일반 찰옥수수전분의 입자 형태를 광학 현미경으로 관찰한 이미지이고, 도 2는 본 발명의 실시예에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 입자 형태를 광학 현미경으로 관찰한 이미지이고, 도 3은 본 발명의 실시예에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 입자 형태를 광학 현미경으로 관찰한 이미지이다.
도 4는 본 발명의 제조예 1에서 제조한 마요네즈(냉수가용성 아세틸아디핀산이전분 첨가량 0.9%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 5는 본 발명의 제조예 2에서 제조한 마요네즈(냉수가용성 하이드록시프로필인산이전분 첨가량 0.9%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 6은 본 발명의 제조예 4에서 제조한 마요네즈(냉수가용성 옥테닐호박산나트륨전분 첨가량 1.5%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 7은 본 발명의 제조예 5에서 제조한 마요네즈(알파화 옥테닐호박산나트륨전분 첨가량 1.5%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 8은 본 발명의 비교제조예 1에서 제조한 마요네즈(잔탄검 첨가량 0.2%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이다. 1 is an image obtained by observing the particle shape of general waxy corn starch under an optical microscope, FIG. 2 is an image obtained by observing the particle shape of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method in Examples of the present invention with an optical microscope, and FIG.
Figure 4 is a photograph showing the state when the mayonnaise prepared in Preparation Example 1 of the present invention (cold water-soluble pre-starch acetyladipic acid added amount of 0.9%) was stored at 90 ° C. for 60 minutes and then centrifuged. Figure 6 is a photograph showing the state when the mayonnaise (cold water-soluble sodium octenyl succinate added amount of 1.5%) prepared in Preparation Example 4 of the present invention was stored at 90 ° C for 60 minutes and then centrifuged. 8 is a photograph showing the state when the mayonnaise (xanthan gum addition amount 0.2%) prepared in Comparative Preparation Example 1 of the present invention was stored at 90 ° C. for 60 minutes and then centrifuged. It is a photograph showing the state when centrifuged.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서 사용되는 용어인 '냉수가용성(cold-water-soluble, CWS) 전분'은 알파화 전분(pregelatinized starch)의 특수한 형태로서, 원료 전분의 입자 형태인 입상 구조를 유지하면서 냉수 가용도가 70% 이상인 전분을 의미한다. 일반적으로 전분을 알파화 하기 위해 드럼 드라이어, 제트 쿠커, 압출기, 스프레이 드라이어 등의 장치를 사용한 가열 호화법이 있고, 대부분의 알파화 전분은 드럼 드라이어나 압출기를 이용한 가열 호화에 의해 얻어진다. 그러나, 드럼 드라이어나 압출기를 사용하여 얻어지는 알파화 전분은 원료 전분의 입자 형태인 입상 구조가 파괴되고 거친 입자 구조를 보이고 냉수 가용도가 떨어진다. 반면, 냉수가용성 전분은 특정 공정 조건의 스프레이 드라이 방식에 의해 제조되어 원료 전분의 입자 형태인 입상 구조를 유지하면서 70% 이상의 냉수 가용도를 가진다.The term 'cold-water-soluble (CWS) starch' used in the present invention is a special form of pregelatinized starch, and has cold water solubility of 70% or more while maintaining the granular structure of raw starch. Means starch. In general, there is a heat gelatinization method using a drum dryer, jet cooker, extruder, spray dryer, or the like to gelatinize starch, and most of the gelatinized starch is obtained by heat gelatinization using a drum dryer or an extruder. However, the pregelatinized starch obtained by using a drum dryer or an extruder has a coarse particle structure in which the granular structure of raw starch is destroyed, and has poor cold water solubility. On the other hand, cold water-soluble starch is produced by spray drying under specific process conditions and has a cold water solubility of 70% or more while maintaining a granular structure in the form of raw starch.
본 발명의 일 측면은 제조과정에서 가열 공정이 필요하지 않고 내열성이 우수한 마요네즈에 관한 것이다.One aspect of the present invention relates to mayonnaise that does not require a heating process in the manufacturing process and has excellent heat resistance.
본 발명의 일 예에 따른 마요네즈는 유화안정제로 냉수가용성 옥테닐호박산나트륨전분을 포함하는 조성물 형태를 가진다.Mayonnaise according to one embodiment of the present invention has a composition form containing cold water-soluble sodium octenyl succinate starch as an emulsion stabilizer.
상기 냉수가용성 옥테닐호박산나트륨전분은 상기 냉수가용성 옥테닐호박산나트륨전분은 원료전분인 옥테닐호박산나트륨전분의 입자 형태를 유지하고 동시에 냉수 가용도가 70% 이상이다. 일반적으로 전분을 알파화 하기 위해 드럼 드라이어, 제트 쿠커, 압출기, 스프레이 드라이어 등의 장치를 사용한 가열 호화법이 있고, 대부분의 알파화 전분은 드럼 드라이어나 압출기에 의해 가열 호화에 의해 얻어진다. 그러나, 드럼 드라이어나 압출기를 사용하여 얻어지는 알파화 전분은 원료 전분의 입자 형태인 입상 구조가 파괴되고 거친 입자 구조를 보이고 냉수 가용도가 일정 수준 이하로 제한된다. 본 발명의 일 예에 따른 마요네즈의 구성성분인 냉수가용성 옥테닐호박산나트륨전분은 특정 공정 조건의 스프레이 드라이 방식에 의해 제조되어 원료전분인 옥테닐호박산나트륨전분의 입자 형태를 유지하고 동시에 냉수 가용도가 70% 이상이다. 냉수가용성 옥테닐호박산나트륨전분은 바람직하게는 75% 이상의 냉수 가용도를 가지고, 더 바람직하게는 80% 이상의 냉수 가용도를 가진다. 상기 냉수가용성 옥테닐호박산나트륨전분의 원료전분인 옥테닐호박산나트륨전분은 천연전분(비변성 전분)을 무수옥테닐호박산과 반응시켜 에스테르 결합에 의해 옥테닐호박산이 치환된 변성전분이다. 본 발명에서 냉수가용성 옥테닐호박산나트륨전분을 제조하기 위해 사용되는 옥테닐호박산나트륨전분은 바람직하게는 소정 범위의 옥테닐호박산 치환도를 갖는다. 예를 들어, 상기 옥테닐호박산나트륨전분의 옥테닐호박산 치환도는 바람직하게는 0.002~0.02이고, 더 바람직하게는 0.005~0.015이다. 상기 옥테닐호박산나트륨전분을 제조하기 위해 사용되는 천연전분(비변성 전분)은 그 종류가 크게 제한되지 않으며, 예를 들어 옥수수전분, 찰옥수수전분, 감자전분, 고구마전분, 밀전분, 쌀전분, 타피오카전분, 사고전분(sago starch), 소검전분(sorghum starch), 고아밀로오스전분(예를 들어 아밀로오스 함량이 적어도 40 중량% 이상인 전분) 등과 같은 천연전분(비변성전분)에서 선택될 수 있고, 마요네즈의 점도, 유화안정성, 관능 특성 등의 다양한 물성을 고려할 때 바람직하게는 아밀로펙틴 함량이 높은 찰옥수수전분, 감자전분, 고구마전분, 타피오카전분, 쌀전분, 사고전분(sago starch), 소검전분(sorghum starch)에서 선택되는 1종 이상으로 구성될 수 있다. 상기 냉수가용성 옥테닐호박산나트륨전분은 스프레이 드라이 방식에 의해 제조될 수 있다. 예를 들어, 상기 냉수가용성 옥테닐호박산나트륨전분은 약 25~35 중량%의 전분 농도를 가진 전분 슬러리를 스프레이 드라이어에 구비된 2류체 내부 혼합식 스프레이 노즐(내경은 약 1~3㎜임)에 주입하고 동시에 약 150~170℃의 스팀을 약 5~10 ㎏f/㎠의 압력으로 노즐에 주입한 후 약 3~7㎜의 내경 및 약 20~50㎜의 높이를 갖는 노즐캡으로 전분 슬러리 및 스팀을 분사하여 혼합하고 전분을 알파화한 후 약 1~5 ㎜의 내경을 가진 캡 토출구를 통해 스프레이 드라이어 챔버 내부로 분사하고 챔버 내부에서 120~260℃의 열풍으로 건조하여 제조될 수 있다. 상기 냉수가용성 옥테닐호박산나트륨전분은 10 중량% 농도의 전분 슬러리를 기준으로 상온(약 21±3℃) 점도가 약 70~100 센티포이즈(centipoise)이고, 121℃에서 10분 동안의 레토르트 가열 처리 후 50℃에서의 점도가 약 15~25 센티포이즈(centipoise)이고, 8,000 rpm의 속도로 30초 동안 고속 교반 후의 상온에서의 점도가 약 30~60 센티포이즈(centipoise)이다. 또한, 상기 냉수가용성 옥테닐호박산나트륨전분은 pH가 3.0으로 조정된 10 중량% 농도의 전분 슬러리의 상온에서의 점도가 약 70~100 센티포이즈(centipoise)이다.The cold water-soluble sodium octenyl succinate starch retains the particle form of octenyl sodium succinate starch, which is a raw material starch, and has cold water solubility of 70% or more. In general, there is a heat gelatinization method using an apparatus such as a drum dryer, a jet cooker, an extruder, or a spray dryer to gelatinize starch, and most of the gelatinized starch is obtained by heat gelatinization using a drum dryer or an extruder. However, the pregelatinized starch obtained by using a drum dryer or an extruder has a granular structure in the form of raw material starch destroyed, shows a coarse particle structure, and has limited solubility in cold water to a certain level or less. Cold water-soluble sodium octenyl succinate starch, which is a component of mayonnaise according to an embodiment of the present invention, is prepared by a spray drying method under specific process conditions to maintain the particle form of octenyl sodium succinate starch, which is a raw material starch, and at the same time has cold water solubility of 70% or more. The cold water-soluble sodium octenyl succinate starch preferably has a cold water solubility of 75% or more, and more preferably has a cold water solubility of 80% or more. Sodium octenyl succinate starch, which is a raw material starch of the cold water-soluble sodium octenyl succinate starch, is a modified starch in which octenyl succinic acid is substituted by an ester bond by reacting natural starch (unmodified starch) with anhydrous octenyl succinic acid. The sodium octenyl succinate starch used to prepare the cold water-soluble sodium octenyl succinate starch in the present invention preferably has a degree of octenyl succinate substitution within a predetermined range. For example, the octenyl succinic acid substitution degree of the sodium starch octenyl succinate is preferably 0.002 to 0.02, more preferably 0.005 to 0.015. The type of natural starch (unmodified starch) used to prepare the sodium octenyl succinate starch is not particularly limited, and examples include corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, sago starch, sorghum starch, and high amylose starch (e.g., starch having an amylose content of at least 40% by weight or more). ), etc., and considering various physical properties such as viscosity, emulsion stability, and sensory properties of mayonnaise, preferably waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and sorghum starch with a high amylopectin content. The cold water-soluble sodium octenyl succinate starch may be prepared by a spray drying method. For example, the cold water-soluble sodium octenyl succinate starch slurry having a starch concentration of about 25 to 35% by weight is injected into a two-fluid internal mixing spray nozzle (inner diameter is about 1 to 3 mm) provided in a spray dryer, and at the same time, steam at about 150 to 170 ° C is injected into the nozzle at a pressure of about 5 to 10 kgf / cm 2, and then the inner diameter of about 3 to 7 mm and the thickness of about 20 to 50 mm After spraying and mixing the starch slurry and steam with a nozzle cap having a height, alpharizing the starch, spraying it into the spray dryer chamber through a cap discharge port having an inner diameter of about 1 to 5 mm, and drying it with hot air at 120 to 260 ° C. inside the chamber. The cold water-soluble sodium octenyl succinate starch has a viscosity of about 70 to 100 centipoise at room temperature (about 21 ± 3 ° C) based on a starch slurry of 10% by weight, and a viscosity of about 15 to 25 centipoise at 50 ° C after a retort heating treatment at 121 ° C for 10 minutes, and a viscosity of about 15 to 25 centipoise at 8,000 rpm for 30 seconds The viscosity at room temperature after high-speed stirring is about 30 to 60 centipoise. In addition, the cold water-soluble sodium octenyl succinate starch has a viscosity of about 70 to 100 centipoise at room temperature in a starch slurry having a concentration of 10% by weight adjusted to pH 3.0.
본 발명의 일 예에 따른 마요네즈는 식물성 기름, 물(water), 냉수가용성 옥테닐호박산나트륨전분 및 식초를 포함하고, 수중유적형(oil-in-water, O/W) 에멀젼 형태이다. 또한, 본 발명의 일 예에 따른 마요네즈는 바람직하게는 구성성분으로 난황, 난황레시틴, 대두레시틴 등과 같은 유화제를 더 포함할 수 있다. 또한, 본 발명의 일 예에 따른 마요네즈는 더 바람직하게는 설탕, 소금 또는 글루탐산모노나트륨(monosodium glutamate)에서 선택되는 조미료를 더 포함할 수 있다. 본 발명의 일 예에 따른 마요네즈는 전체 중량을 기준으로 식물성 기름 65~85 중량%, 물(water) 5~20 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.5~5.0 중량% 및 식초 1~10 중량%를 포함하고 바람직하게는 식물성 기름 70~80 중량%, 물(water) 7~15 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.8~2.0 중량% 및 식초 2~8 중량%를 포함한다. 또한, 본 발명의 일 예에 따른 마요네즈는 전체 중량을 기준으로 식물성 기름 65~85 중량%, 난황 3~15 중량%, 물(water) 5~20 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.5~5.0 중량% 및 식초 1~10 중량%를 포함하고, 바람직하게는 식물성 기름 70~80 중량%, 난황 4~12 중량%, 물(water) 7~15 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.8~2.0 중량% 및 식초 2~8 중량%를 포함한다. 또한, 본 발명의 일 예에 따른 마요네즈는 전체 중량을 기준으로 식물성 기름 65~85 중량%, 난황 3~15 중량%, 물(water) 5~20 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.5~5.0 중량%, 식초 1~10 중량% 및 조미료 0.5~10 중량%를 포함하고, 바람직하게는 식물성 기름 70~80 중량%, 난황 4~12 중량%, 물(water) 7~15 중량%, 냉수가용성 옥테닐호박산나트륨전분 0.8~2.0 중량%, 식초 2~8 중량% 및 조미료 1~6 중량%를 포함한다.Mayonnaise according to one embodiment of the present invention includes vegetable oil, water, cold water-soluble sodium octenyl succinate starch, and vinegar, and is in the form of an oil-in-water (O/W) emulsion. In addition, the mayonnaise according to one embodiment of the present invention may preferably further include an emulsifier such as egg yolk, egg yolk lecithin, soybean lecithin, or the like as a component. In addition, mayonnaise according to an embodiment of the present invention may further include a seasoning selected from sugar, salt, or monosodium glutamate. Mayonnaise according to one embodiment of the present invention includes 65 to 85% by weight of vegetable oil, 5 to 20% by weight of water, 0.5 to 5.0% by weight of cold water-soluble sodium octenyl succinate starch, and 1 to 10% by weight of vinegar based on the total weight, preferably 70 to 80% by weight of vegetable oil, 7 to 15% by weight of water, and 0.8 to 2.0% by weight of cold water-soluble sodium octenyl succinate starch. % by weight and 2-8% by weight of vinegar. In addition, mayonnaise according to an embodiment of the present invention includes 65 to 85% by weight of vegetable oil, 3 to 15% by weight of egg yolk, 5 to 20% by weight of water, 0.5 to 5.0% by weight of cold water-soluble sodium octenyl succinate starch and 1 to 10% by weight of vinegar based on the total weight, preferably 70 to 80% by weight of vegetable oil, 4 to 12% by weight of egg yolk, and 7 to 15% by weight of water. %, 0.8 to 2.0% by weight of cold water-soluble sodium octenyl succinate starch and 2 to 8% by weight of vinegar. In addition, mayonnaise according to an embodiment of the present invention includes 65 to 85% by weight of vegetable oil, 3 to 15% by weight of egg yolk, 5 to 20% by weight of water, 0.5 to 5.0% by weight of cold water-soluble sodium octenyl succinate sodium starch, 1 to 10% by weight of vinegar and 0.5 to 10% by weight of seasoning based on the total weight, preferably 70 to 80% by weight of vegetable oil and 4 to 12% by weight of egg yolk. % by weight, 7 to 15% by weight of water, 0.8 to 2.0% by weight of cold water-soluble sodium octenyl succinate starch, 2 to 8% by weight of vinegar, and 1 to 6% by weight of seasoning.
본 발명의 일 측면은 마요네즈 제조방법에 관한 것이다.One aspect of the present invention relates to a method for manufacturing mayonnaise.
본 발명의 일 예에 따른 마요네즈 제조방법은 유화안정제인 냉수가용성 옥테닐호박산나트륨전분을 물에 용해시켜 수상 혼합액을 준비하는 단계; 상기 수상 혼합액에 식물성 기름을 첨가하면서 교반하여 유화물을 형성하는 단계; 및 상기 유화물에 식초를 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 수득하는 단계를 포함한다. 상기 냉수가용성 옥테닐호박산나트륨전분의 기술적 특징은 전술한 내용을 참고한다. 또한, 마요네즈를 제조하기 위해 첨가되는 성분의 함량 관계도 전술한 내용을 참고한다. 본 발명의 일 예에 따른 마요네즈 제조방법에서 상기 수상 혼합액을 준비하는 단계는 바람직하게는 냉수가용성 옥테닐호박산나트륨전분 및 조미료(설탕, 소금 또는 글루탐산모노나트륨)를 물에 용해시키는 것으로 구성될 수 있다. 본 발명의 일 예에 따른 마요네즈 제조방법에서 상기 수상 혼합액을 준비하는 단계는 더 바람직하게는 냉수가용성 옥테닐호박산나트륨전분 및 조미료(설탕, 소금 또는 글루탐산모노나트륨)를 물에 용해시킨 후 난황을 첨가하고 혼합하는 것으로 구성될 수 있다. 상기 식물성 기름은 그 종류가 제한되지 않으며, 예를 들어 대두유, 채종유, 미강유, 올리브유, 포도씨유 및 옥수수유로부터 선택된 어느 하나 이상으로 구성될 수 있다. 본 발명의 일 예에 따른 마요네즈 제조방법에서 식물성 기름은 유적을 형성하기 위해 바람직하게는 수상 혼합액에 서서히 첨가된다. 또한, 본 발명의 일 예에 따른 마요네즈 제조방법에서 식초를 마지막에 첨가하는 이유는 식초에 의해 냉수가용성 옥테닐호박산나트륨전분이 국부적으로 변성되는 것을 막기 위해서다. 본 발명의 일 예에 따른 마요네즈 제조방법에서 식초도 바람직하게는 서서히 첨가된다.Mayonnaise manufacturing method according to an embodiment of the present invention comprises the steps of preparing an aqueous mixture by dissolving cold water-soluble sodium octenyl succinate starch in water as an emulsion stabilizer; Forming an emulsion by stirring while adding vegetable oil to the aqueous mixture; And stirring while adding vinegar to the emulsion to obtain mayonnaise in the form of an oil-in-water (O/W) emulsion. The technical characteristics of the cold water-soluble sodium octenyl succinate starch refer to the above description. In addition, the content relationship of ingredients added to prepare mayonnaise is also referred to the above. In the mayonnaise manufacturing method according to an embodiment of the present invention, the step of preparing the aqueous mixture may preferably consist of dissolving cold water-soluble sodium octenyl succinate starch and seasoning (sugar, salt or monosodium glutamate) in water. In the mayonnaise manufacturing method according to an embodiment of the present invention, the step of preparing the aqueous phase mixture is more preferably dissolving cold water-soluble sodium octenyl succinate starch and seasonings (sugar, salt or monosodium glutamate) in water, and then adding egg yolk and mixing. The vegetable oil is not limited in its type, and may be composed of, for example, one or more selected from soybean oil, rapeseed oil, rice bran oil, olive oil, grapeseed oil, and corn oil. In the mayonnaise manufacturing method according to one embodiment of the present invention, vegetable oil is preferably gradually added to the aqueous mixture to form oil droplets. In addition, the reason why vinegar is added last in the mayonnaise manufacturing method according to one embodiment of the present invention is to prevent local denaturation of cold water-soluble sodium octenyl succinate starch by vinegar. In the mayonnaise manufacturing method according to an example of the present invention, vinegar is also preferably added gradually.
본 발명의 다른 예에 따른 마요네즈 제조방법은 유화안정제인 냉수가용성 옥테닐호박산나트륨전분 및 식초를 물에 용해시켜 수상 혼합액을 준비하는 단계; 및 수상 혼합액에 식물성 기름을 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 수득하는 단계를 포함한다. 본 발명의 다른 예에 따른 마요네즈 제조방법에서 상기 수상 혼합액을 준비하는 단계는 바람직하게는 냉수가용성 옥테닐호박산나트륨전분, 식초 및 조미료(설탕, 소금 또는 글루탐산모노나트륨)를 물에 용해시키는 것으로 구성될 수 있다. 본 발명의 다른 예에 따른 마요네즈 제조방법에서 상기 수상 혼합액을 준비하는 단계는 더 바람직하게는 냉수가용성 옥테닐호박산나트륨전분, 식초 및 조미료(설탕, 소금 또는 글루탐산모노나트륨)를 물에 용해시킨 후 난황을 첨가하고 혼합하는 것으로 구성될 수 있다. 본 발명의 다른 예에 따른 마요네즈 제조방법에서도 식초 및 식물성 기름은 바람직하게는 서서히 첨가된다.Mayonnaise manufacturing method according to another example of the present invention comprises the steps of preparing an aqueous mixture by dissolving cold water-soluble sodium octenyl succinate starch and vinegar as emulsion stabilizers in water; and adding vegetable oil to the aqueous mixture while stirring to obtain mayonnaise in the form of an oil-in-water (O/W) emulsion. In the mayonnaise manufacturing method according to another example of the present invention, the step of preparing the aqueous mixture may preferably consist of dissolving cold water-soluble sodium octenyl succinate starch, vinegar, and seasonings (sugar, salt or monosodium glutamate) in water. In the mayonnaise manufacturing method according to another embodiment of the present invention, the step of preparing the aqueous phase mixture is more preferably dissolving cold water-soluble sodium octenyl succinate starch, vinegar, and seasonings (sugar, salt or monosodium glutamate) in water, and then adding egg yolk and mixing. In the mayonnaise manufacturing method according to another example of the present invention, vinegar and vegetable oil are preferably added gradually.
이하, 본 발명을 실시예를 통하여 보다 구체적으로 설명한다. 다만 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐, 본 발명의 보호범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, but do not limit the protection scope of the present invention.
1. 스프레이 드라이(Spray dry) 방식을 이용한 냉수가용성 전분(cold-water-soluble starch, CWS starch)의 제조1. Manufacturing of cold-water-soluble starch (CWS starch) using the spray dry method
(1) 냉수가용성 아세틸아디핀산이전분(Acetylated Distarch Adipate)의 제조(1) Preparation of cold water-soluble acetyladipic acid pre-starch (Acetylated Distarch Adipate)
찰옥수수전분 기반의 아세틸아디핀산이전분(Acetylated Distarch Adipate)을 물에 현탁시켜 전분 건조중량을 기준으로 전분 농도가 30 중량%인 전분 슬러리(현탁액)를 제조하였다. 이후, 전분 슬러리를 모노 스크류 펌프를 이용하여 약 95±5 rpm의 속도로 스프레이 드라이어 내부에 구비된 2류체 내부 혼합식 스프레이 노즐에 주입하고 동시에 약 165℃의 스팀을 7.5 ㎏f/㎠의 압력으로 노즐에 주입한 후 4㎜의 내경 및 30㎜의 높이를 갖는 노즐캡으로 전분 슬러리 및 스팀을 함께 분사하여 전분을 알파화한 후 2.5㎜의 내경을 가진 캡 토출구를 통해 알파화 전분을 스프레이 드라이어 챔버 내부로 분사하고 챔버 내부에서 열풍으로 건조하여 냉수가용성 아세틸아디핀산이전분을 제조하였다. 이후, 건조된 냉수가용성 아세틸아디핀산이전분을 40 메쉬(mesh)의 체로 분리하고 이후의 마요네즈 제조 실험에서 유화안정제로 사용하였다.A starch slurry (suspension) having a starch concentration of 30% by weight based on dry weight of starch was prepared by suspending waxy cornstarch-based acetyladipic acid distarch (Acetylated Distarch Adipate) in water. Then, the starch slurry is injected into the two-fluid internal mixing type spray nozzle provided inside the spray dryer at a speed of about 95 ± 5 rpm using a mono screw pump, and at the same time, steam at about 165 ° C is injected into the nozzle at a pressure of 7.5 kgf / cm 2 After the starch slurry and steam are sprayed together with a nozzle cap having an inner diameter of 4 mm and a height of 30 mm, the starch is alphanized, and then a cap outlet with an inner diameter of 2.5 mm is injected. Pregelatinized starch was sprayed into the spray dryer chamber through the spray dryer and dried with hot air in the chamber to prepare cold water-soluble distarch acetyladipic acid. Thereafter, the dried cold water-soluble acetyladipic acid pre-starch was separated through a 40 mesh sieve and used as an emulsion stabilizer in subsequent mayonnaise manufacturing experiments.
(2) 냉수가용성 하이드록시프로필인산이전분(Hydroxypropyl Distarch Phosphate)의 제조(2) Preparation of Cold Water Soluble Hydroxypropyl Distarch Phosphate
원료 변성전분으로 찰옥수수전분 기반의 하이드록시프로필인산이전분(Hydroxypropyl Distarch Phosphate)을 사용한 점을 제외하고는 냉수가용성 아세틸아디핀산이전분 제조 조건 및 제조 방법과 동일한 조건 및 방법으로 냉수가용성 하이드록시프로필인산이전분을 제조하였다.Cold-water-soluble hydroxypropyl distarch phosphate was prepared under the same conditions and methods as those for cold-water-soluble distarch acetyladipic acid, except that waxy corn starch-based hydroxypropyl distarch phosphate was used as the raw material modified starch.
(3) 냉수가용성 옥테닐호박산나트륨전분(Starch Sodium Octenyl Succinate)의 제조(3) Preparation of Cold Water Soluble Octenyl Succinate Sodium Starch (Starch Sodium Octenyl Succinate)
원료 변성전분으로 찰옥수수전분 기반의 옥테닐호박산나트륨전분(Starch Sodium Octenyl Succinate)을 사용한 점을 제외하고는 냉수가용성 아세틸아디핀산이전분 제조 조건 및 제조 방법과 동일한 조건 및 방법으로 냉수가용성 옥테닐호박산나트륨전분을 제조하였다. 상기 옥테닐호박산나트륨전분(Starch Sodium Octenyl Succinate)의 옥테닐호박산 치환도는 0.008이다.Cold-water-soluble sodium octenyl succinate starch was prepared under the same conditions and methods as those for cold-water-soluble distarch acetyladipic acid, except that starch sodium octenyl succinate based on waxy corn starch was used as the raw material modified starch. The octenyl succinate sodium starch (Starch Sodium Octenyl Succinate) has an octenyl succinic acid substitution degree of 0.008.
2. 압출 방식을 이용한 알파화 전분(pregelatinized starch)의 제조2. Manufacture of pregelatinized starch using an extrusion method
냉수가용성 옥테닐호박산나트륨전분 제조시 사용한 원료 변성전분과 동일한 찰옥수수전분 기반의 옥테닐호박산나트륨전분(Starch Sodium Octenyl Succinate) 및 물(water)을 이축 압출기에 투입하고 혼합하여 수분 함량이 약 18%(w/w)가 되게 조정한 후 약 120℃의 온도로 압출하여 알파화하고 수분 함량이 약 10 중량%가 되게 건조하여 알파화 옥테닐호박산나트륨전분을 제조하였다. 이후, 건조된 알파화 옥테닐호박산나트륨전분을 40 메쉬(mesh)의 체로 분리하고 이후의 마요네즈 제조 실험에서 유화안정제로 사용하였다.Starch Sodium Octenyl Succinate based on raw material modified starch used in the production of cold water-soluble sodium octenyl succinate starch (Starch Sodium Octenyl Succinate) and water are put into a twin screw extruder and mixed to adjust the moisture content to about 18% (w / w), then extruded at a temperature of about 120 ° C to gelatinize and dry to a moisture content of about 10% by weight to pregelatinize sodium octenyl succinate minute was made. Thereafter, the dried pregelatinized sodium octenyl succinate starch was separated through a 40 mesh sieve and used as an emulsion stabilizer in subsequent mayonnaise manufacturing experiments.
3. 냉수가용성 전분 및 일반 알파화 전분의 물성 비교3. Comparison of physical properties of cold water soluble starch and normal pregelatinized starch
위에서 제조한 냉수가용성 옥테닐호박산나트륨전분 및 알파화 옥테닐호박산나트륨전분의 다양한 물성을 측정하고 그 특성을 비교하였다.Various physical properties of the cold water-soluble sodium octenyl succinate starch prepared above and pregelatinized sodium octenyl succinate starch were measured and compared.
(1) 입자 형태(1) particle shape
위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분 및 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 입자 형태를 광학 현미경을 이용하여 관찰하였다. 도 1은 일반 찰옥수수전분의 입자 형태를 광학 현미경으로 관찰한 이미지이고, 도 2는 본 발명의 실시예에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 입자 형태를 광학 현미경으로 관찰한 이미지이고, 도 3은 본 발명의 실시예에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 입자 형태를 광학 현미경으로 관찰한 이미지이다. 도 1 내지 도 3에서 보이는 바와 같이 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분은 전분 본래의 입상(과립 형상) 구조를 유지하는 반면 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분은 전분 본래의 입상(과립 형상) 구조를 유지하지 못하였다. 또한, 통상적인 드럼 드라이 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분도 전분 본래의 입상(과립 형상) 구조를 유지하지 못하는 것으로 확인되었다.The particle shapes of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method and the pregelatinized octenyl sodium succinate starch prepared by the extrusion method were observed using an optical microscope. 1 is an image obtained by observing the particle shape of general waxy corn starch under an optical microscope, FIG. 2 is an image obtained by observing the particle shape of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method in Examples of the present invention with an optical microscope, and FIG. As shown in FIGS. 1 to 3, the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method maintains the original granular (granular) structure of the starch, whereas the alphanized sodium octenyl succinate starch prepared by the extrusion method does not maintain the original granular (granular) structure of the starch. In addition, it was confirmed that the pregelatinized sodium octenyl succinate starch prepared by the conventional drum drying method did not maintain the original granular (granular) structure of the starch.
(2) 냉수 가용도(2) Cold water availability
코니칼 튜브 안에 전분 샘플 1g(건조중량) 및 물 25㎖를 넣고 왕복 쉐이커를 이용하여 300 rpm으로 5분 동안 교반하여 전분 포화 용액을 제조하였다. 이후, 전분 포화 용액을 4000 rpm으로 40분 동안 원심분리하고, 새로운 코니칼 튜브에 상등액을 취한 다음 드라이 오븐을 이용하여 150℃에서 24 hr 동안 건조한 후, 건조된 상등액의 무게를 측정하였다. 냉수 가용도는 아래의 식으로 계산되었다.A starch sample 1g (dry weight) and 25 ml of water were put into a conical tube and stirred at 300 rpm for 5 minutes using a reciprocating shaker to prepare a starch saturated solution. Thereafter, the starch saturated solution was centrifuged at 4000 rpm for 40 minutes, the supernatant was taken into a new conical tube, and then dried at 150° C. for 24 hr using a dry oven, and the weight of the dried supernatant was measured. The cold water availability was calculated with the formula below.
그 결과, 위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 냉수 가용도는 약 81%이었고, 위에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 냉수 가용도는 약 79%이었다. 한편, 통상적인 드럼 드라이 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 경우 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분에 비해 냉수 가용도가 다소 낮은 것으로 확인되었다.As a result, the cold water solubility of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method was about 81%, and the cold water solubility of the pregelatinized octenyl sodium succinate starch prepared by the extrusion method was about 79%. On the other hand, in the case of the alphanized sodium octenyl succinate starch prepared by the conventional drum drying method, it was confirmed that the cold water solubility was slightly lower than that of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method.
(3) 상온 점도(3) room temperature viscosity
전분 건조중량 농도가 10 중량%인 전분 슬러리를 제조하고 1000 rpm으로 5분 동안 교반한 후 Brookfield LV 점도계 및 스핀들(spindle) No. 63~64를 이용하여 상온(약 20℃ 전후)에서 점도를 측정하였다. 그 결과, 위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 상온 점도는 약 88 센티포이즈(centipoise)이었고, 위에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 상온 점도는 48 센티포이즈(centipoise)이었다. 스프레이 드라이 방식에 의해 제조된 냉수가용성 전분은 통상적인 압출 방식에 의해 제조된 알파화 전분에 비해 높은 상온 점도를 보였다. 또한, 통상적인 드라이 방식에 의해 제조된 알파화 전분도 스프레이 드라이 방식에 의해 제조된 냉수가용성 전분에 비해 낮은 상온 점도를 가지는 것으로 확인되었다.After preparing a starch slurry having a starch dry weight concentration of 10% by weight and stirring at 1000 rpm for 5 minutes, a Brookfield LV viscometer and spindle No. Viscosity was measured at room temperature (around 20° C.) using 63-64. As a result, the room temperature viscosity of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method above was about 88 centipoise, and the room temperature viscosity of the pregelatinized octenyl sodium succinate starch prepared by the extrusion method above was 48 centipoise. The cold water-soluble starch prepared by the spray drying method showed a higher room temperature viscosity than the pregelatinized starch prepared by the conventional extrusion method. In addition, it was confirmed that the pregelatinized starch prepared by the conventional drying method had a lower room temperature viscosity than the cold water-soluble starch prepared by the spray drying method.
(4) 열처리 후 점도(4) Viscosity after heat treatment
전분 건조중량 농도가 10 중량%인 전분 슬러리를 제조한 후 전분 슬러리 80g을 레토르트 파우치에 넣고, 오토클레이브(autoclave)를 이용하여 121℃에서 10분 동안 열처리 하였다. 열처리된 전분 슬러리를 냉각한 후 Brookfield LV 점도계 및 스핀들(spindle) No. 63~64를 이용하여 50℃에서의 점도를 측정하였다. 그 결과, 위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 열처리 후 점도는 약 16 센티포이즈(centipoise)이고, 위에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 열처리 후 점도는 약 14 센티포이즈(centipoise)이었다.After preparing a starch slurry having a starch dry weight concentration of 10% by weight, 80 g of the starch slurry was put into a retort pouch and heat-treated at 121° C. for 10 minutes using an autoclave. After cooling the heat-treated starch slurry, a Brookfield LV viscometer and spindle No. Viscosity at 50 ° C was measured using 63-64. As a result, the viscosity after heat treatment of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method above was about 16 centipoise, and the viscosity after heat treatment of the pregelatinized octenyl sodium succinate starch prepared above by the extrusion method was about 14 centipoise.
(5) 내전단성(5) Shear resistance
전분 건조중량 농도가 10 중량%인 전분 슬러리를 제조하고 호모게나이저를 이용하여 약 8,000 rpm의 속도로 30초 동안 고속으로 교반하였다. 이후 고속 교반 처리된 전분 슬러리의 점도를 Brookfield LV 점도계 및 스핀들(spindle) No. 63~64를 이용하여 상온(약 20℃ 전후)에서 측정하였다. 그 결과, 위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 고속 교반 후 점도는 약 40 센티포이즈(centipoise)이고, 위에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 고속 교반 후 점도는 약 26 센티포이즈(centipoise)이었다. 스프레이 분무 방식에 의해 제조된 냉수가용성 전분은 통상적인 압출 방식에 의해 제조된 알파화 전분에 비해 훨씬 높은 내전단성을 보였다. 또한, 통상적인 드럼 드라이 방식에 의해 제조된 알파화 전분도 스프레이 분무 방식에 의해 제조된 냉수가용성 전분에 비해 내전단성이 현저하게 낮은 것으로 확인되었다.A starch slurry having a starch dry weight concentration of 10% by weight was prepared and stirred at a high speed of about 8,000 rpm for 30 seconds using a homogenizer. Then, the viscosity of the starch slurry subjected to high-speed agitation was measured using a Brookfield LV viscometer and spindle No. It was measured at room temperature (around 20°C) using 63-64. As a result, the viscosity of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method above after high-speed stirring was about 40 centipoise, and the viscosity of the pregelatinized octenyl sodium succinate starch prepared above by the extrusion method after high-speed stirring was about 26 centipoise. The cold water-soluble starch prepared by the spray spray method showed much higher shear resistance than the pregelatinized starch prepared by the conventional extrusion method. In addition, it was confirmed that the pregelatinized starch prepared by the conventional drum drying method had significantly lower shear resistance than the cold-water soluble starch prepared by the spray spray method.
(6) 내산성(6) acid resistance
pH가 약 3인 묽은 염산 용액에 전분을 첨가하고 혼합하여 전분 건조중량 농도가 10 중량%인 전분 슬러리를 제조하였다. 이후, 상기 전분 슬러리를 약 1,000 rpm의 속도로 5분 동안 교반한 후 전분 슬러리의 점도를 Brookfield LV 점도계 및 스핀들(spindle) No. 63~64를 이용하여 상온(약 20℃ 전후)에서 측정하였다. 그 결과, 위에서 스프레이 드라이 방식에 의해 제조된 냉수가용성 옥테닐호박산나트륨전분의 산성 조건에서의 점도는 약 92 센티포이즈(centipoise)이고, 위에서 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분의 산성 조건에서의 점도는 약 46 센티포이즈(centipoise)이었다. 스프레이 분무 방식에 의해 제조된 냉수가용성 전분은 통상적인 압출 방식에 의해 제조된 알파화 전분에 비해 훨씬 높은 내산성을 보였다. 또한, 통상적인 드럼 드라이 방식에 의해 제조된 알파화 전분도 스프레이 분무 방식에 의해 제조된 냉수가용성 전분에 비해 내산성이 현저하게 낮은 것으로 확인되었다.A starch slurry having a starch dry weight concentration of 10% by weight was prepared by adding starch to a dilute hydrochloric acid solution having a pH of about 3 and mixing. Thereafter, the starch slurry was stirred at a speed of about 1,000 rpm for 5 minutes, and the viscosity of the starch slurry was measured using a Brookfield LV viscometer and spindle No. It was measured at room temperature (around 20°C) using 63-64. As a result, the viscosity of the cold water-soluble sodium octenyl succinate starch prepared by the spray drying method above under acidic conditions was about 92 centipoise, and the viscosity of the pregelatinized sodium octenyl succinate starch prepared above by the extrusion method under acidic conditions was about 46 centipoise. The cold water-soluble starch prepared by the spray spray method showed much higher acid resistance than the pregelatinized starch prepared by the conventional extrusion method. In addition, it was confirmed that the pregelatinized starch prepared by the conventional drum drying method had significantly lower acid resistance than the cold-water soluble starch prepared by the spray spray method.
4. 마요네즈의 제조4. Preparation of mayonnaise
제조예 1.Preparation Example 1.
믹싱 용기에 정제수 9.1 중량부, 소금 1.5 중량부, 설탕 1.0 중량부, 글루탐산모노나트륨(monosodium glutamate) 0.5 중량부 및 냉수가용성 아세틸아디핀산이전분 0.9 중량부를 투입하고 교반하여 분말원료 용해액을 제조하였다. 이후, 분말원료 용해액에 난황 7.0 중량부를 첨가한 후 거품이 충분히 형성될때까지 혼합하여 수상 혼합액을 제조하였다. 이후, 수상 혼합액에 대두유 75 중량부를 천천히 첨가하면서 교반하여 유화시키고, 여기에 식초 5.0 중량부를 천천히 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 제조하였다.9.1 parts by weight of purified water, 1.5 parts by weight of salt, 1.0 parts by weight of sugar, 0.5 parts by weight of monosodium glutamate, and 0.9 parts by weight of cold water-soluble acetyladipic acid distarch were added to a mixing container and stirred to prepare a powder raw material solution. Thereafter, 7.0 parts by weight of egg yolk was added to the powdered raw material solution and mixed until bubbles were sufficiently formed to prepare an aqueous phase mixture. Thereafter, 75 parts by weight of soybean oil was slowly added to the aqueous mixture while stirring to emulsify, and 5.0 parts by weight of vinegar was slowly added thereto while stirring to prepare an oil-in-water (O/W) emulsion type mayonnaise.
제조예 2.Preparation Example 2.
냉수가용성 아세틸아디핀산이전분 대신 냉수가용성 하이드록시프로필인산이전분을 사용한 점을 제외하고는 제조예 1과 동일한 조건 및 동일한 방법으로 마요네즈를 제조하였다.Mayonnaise was prepared under the same conditions and in the same manner as in Preparation Example 1, except that cold water-soluble hydroxypropyl hydroxypropyl phosphate pre-starch was used instead of cold-water-soluble acetyladipic acid pre-starch.
제조예 3.Preparation Example 3.
냉수가용성 아세틸아디핀산이전분 대신 냉수가용성 옥테닐호박산나트륨전분을 사용한 점을 제외하고는 제조예 1과 동일한 조건 및 동일한 방법으로 마요네즈를 제조하였다.Mayonnaise was prepared under the same conditions and in the same manner as in Preparation Example 1, except that cold water-soluble sodium octenyl succinate starch was used instead of cold-water soluble acetyladipic acid pre-starch.
제조예 4.Preparation Example 4.
믹싱 용기에 정제수 8.5 중량부, 소금 1.5 중량부, 설탕 1.0 중량부, 글루탐산모노나트륨(monosodium glutamate) 0.5 중량부 및 냉수가용성 옥테닐호박산나트륨전분 1.5 중량부를 투입하고 교반하여 분말원료 용해액을 제조하였다. 이후, 분말원료 용해액에 난황 7.0 중량부를 첨가한 후 거품이 충분히 형성될때까지 혼합하여 수상 혼합액을 제조하였다. 이후, 수상 혼합액에 대두유 75 중량부를 천천히 첨가하면서 교반하여 유화시키고, 여기에 식초 5.0 중량부를 천천히 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 제조하였다.8.5 parts by weight of purified water, 1.5 parts by weight of salt, 1.0 parts by weight of sugar, 0.5 parts by weight of monosodium glutamate, and 1.5 parts by weight of cold water-soluble sodium octenyl succinate starch were added to a mixing container and stirred to prepare a powder raw material solution. Thereafter, 7.0 parts by weight of egg yolk was added to the powder raw material solution and mixed until bubbles were sufficiently formed to prepare an aqueous mixture. Thereafter, 75 parts by weight of soybean oil was slowly added to the aqueous mixture while stirring to emulsify, and 5.0 parts by weight of vinegar was slowly added thereto while stirring to prepare an oil-in-water (O/W) emulsion type mayonnaise.
제조예 5.Preparation Example 5.
냉수가용성 옥테닐호박산나트륨전분 대신 압출 방식에 의해 제조된 알파화 옥테닐호박산나트륨전분을 사용한 점을 제외하고는 제조예 4와 동일한 조건 및 동일한 방법으로 마요네즈를 제조하였다.Mayonnaise was prepared under the same conditions and in the same manner as in Preparation Example 4, except that pregelatinized sodium octenyl succinate starch prepared by extrusion was used instead of cold water-soluble sodium octenyl succinate starch.
비교제조예 1.Comparative Preparation Example 1.
믹싱 용기에 정제수 9.8 중량부, 소금 1.5 중량부, 설탕 1.0 중량부, 글루탐산모노나트륨(monosodium glutamate) 0.5 중량부 및 잔탄검 0.2 중량부를 투입하고 교반하여 분말원료 용해액을 제조하였다. 이후, 분말원료 용해액에 난황 7.0 중량부를 첨가한 후 거품이 충분히 형성될때까지 혼합하여 수상 혼합액을 제조하였다. 이후, 수상 혼합액에 대두유 75 중량부를 천천히 첨가하면서 교반하여 유화시키고, 여기에 식초 5.0 중량부를 천천히 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 제조하였다.9.8 parts by weight of purified water, 1.5 parts by weight of salt, 1.0 parts by weight of sugar, 0.5 parts by weight of monosodium glutamate, and 0.2 parts by weight of xanthan gum were added to a mixing container and stirred to prepare a powder raw material solution. Thereafter, 7.0 parts by weight of egg yolk was added to the powder raw material solution and mixed until bubbles were sufficiently formed to prepare an aqueous mixture. Thereafter, 75 parts by weight of soybean oil was slowly added to the aqueous mixture while stirring to emulsify, and 5.0 parts by weight of vinegar was slowly added thereto while stirring to prepare an oil-in-water (O/W) emulsion type mayonnaise.
비교제조예 2.Comparative Preparation Example 2.
냉수가용성 옥테닐호박산나트륨전분 1.5 중량부 대신 냉수가용성 아세틸아디핀산이전분 1.5 중량부를 첨가하여 제조예 4와 동일한 조건 및 동일한 방법으로 마요네즈를 제조하고자 하였으나 고점도로 인해 마요네즈를 제조할 수 없었다.1.5 parts by weight of cold water-soluble sodium octenyl succinate starch was added instead of 1.5 parts by weight of cold water-soluble sodium octenyl succinate starch to prepare mayonnaise under the same conditions and in the same manner as in Preparation Example 4, but mayonnaise could not be prepared due to high viscosity.
비교제조예 3.Comparative Preparation Example 3.
냉수가용성 옥테닐호박산나트륨전분 1.5 중량부 대신 냉수가용성 하이드록시프로필인산이전분 1.5 중량부를 첨가하여 제조예 4와 동일한 조건 및 동일한 방법으로 마요네즈를 제조하고자 하였으나 고점도로 인해 마요네즈를 제조할 수 없었다.Instead of 1.5 parts by weight of cold-water-soluble sodium octenylsuccinate starch, 1.5 parts by weight of cold-water-soluble hydroxypropyl distarch phosphate was added to prepare mayonnaise under the same conditions and in the same manner as in Preparation Example 4, but mayonnaise could not be produced due to high viscosity.
5. 마요네즈의 물성 평가5. Evaluation of physical properties of mayonnaise
(1) 마요네즈의 점도 측정(1) Viscosity measurement of mayonnaise
제조예 1 내지 제조예 5에서 제조한 마요네즈 및 비교제조예 1에서 제조한 마요네즈의 점도를 점도계(Digital Brookfield DV-E Viscometer)를 이용하여 측정하였다. 마요네즈 시료를 스핀들(Spindle no.6)을 사용하여 표준온도 20℃에서 12rpm으로 30초 동안 교반한 후 측정된 점도 값을 확인하였다. 하기 표 1에 제조예 1 내지 제조예 5에서 제조한 마요네즈 및 비교제조예 1에서 제조한 마요네즈의 점도 값을 정리하였다.The viscosity of the mayonnaise prepared in Preparation Examples 1 to 5 and the mayonnaise prepared in Comparative Preparation Example 1 was measured using a viscometer (Digital Brookfield DV-E Viscometer). The mayonnaise sample was stirred for 30 seconds at 12 rpm at a standard temperature of 20 ° C using a spindle (Spindle no. 6), and then the measured viscosity value was confirmed. Table 1 below summarizes the viscosity values of the mayonnaise prepared in Preparation Examples 1 to 5 and the mayonnaise prepared in Comparative Preparation Example 1.
비교제조예 1에서 제조한 마요네즈는 상업적으로 시판되는 마요네즈와 구성성분 및 함량이 유사하다. 점도 측정 결과, 유화안정제로 냉수가용성 전분이 첨가된 제조예 1 내지 제조예 3에서 제조한 마요네즈는 모두 비교제조예 1에서 제조한 마요네즈에 비해 낮은 점도를 나타내었다. 한편, 유화안정제로 냉수가용성 옥테닐호박산나트륨전분 1.5 중량%가 첨가된 제조예 4에서 제조한 마요네즈는 비교제조예 1에서 제조한 마요네즈와 유사 수준의 점도를 보였다.The mayonnaise prepared in Comparative Preparation Example 1 is similar in composition and content to commercially available mayonnaise. As a result of measuring the viscosity, all of the mayonnaises prepared in Preparation Examples 1 to 3 in which cold water-soluble starch was added as an emulsion stabilizer showed lower viscosities than the mayonnaise prepared in Comparative Preparation Example 1. On the other hand, the mayonnaise prepared in Preparation Example 4 in which 1.5% by weight of cold water-soluble sodium octenyl succinate starch was added as an emulsion stabilizer showed a viscosity similar to that of the mayonnaise prepared in Comparative Preparation Example 1.
(2) 마요네즈의 내열성 평가(2) Evaluation of heat resistance of mayonnaise
마요네즈 시료를 50㎖ 용량의 튜브에 15g씩(F0) 넣은 다음 90℃에서 10분, 30분, 60분 동안 보관한 후 3,500rpm의 조건으로 30분 동안 원심분리하였다. 원심분리 후 상층부에 분리된 기름층을 제거한 후, 하층부에 잔존한 마요네즈의 무게(F1)를 측정하고, 마요네즈의 내열성을 하기 식의 유화안정도로 평가하였다.15 g each (F 0 ) of the mayonnaise sample was placed in a tube of 50 ml capacity, and then stored at 90° C. for 10 minutes, 30 minutes, and 60 minutes, and then centrifuged at 3,500 rpm for 30 minutes. After centrifugation, the oil layer separated from the upper layer was removed, and the weight (F 1 ) of the mayonnaise remaining in the lower layer was measured, and the heat resistance of the mayonnaise was evaluated by the emulsion stability of the following formula.
하기 표 2에 제조예 1 내지 제조예 5에서 제조한 마요네즈 및 비교제조예 1에서 제조한 마요네즈의 고온 조건에서의 유화 안정도 측정 결과를 요약하였다.Table 2 summarizes the results of measuring the emulsion stability of the mayonnaise prepared in Preparation Examples 1 to 5 and the mayonnaise prepared in Comparative Preparation Example 1 under high temperature conditions.
도 4는 본 발명의 제조예 1에서 제조한 마요네즈(냉수가용성 아세틸아디핀산이전분 첨가량 0.9%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 5는 본 발명의 제조예 2에서 제조한 마요네즈(냉수가용성 하이드록시프로필인산이전분 첨가량 0.9%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 6은 본 발명의 제조예 4에서 제조한 마요네즈(냉수가용성 옥테닐호박산나트륨전분 첨가량 1.5%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 7은 본 발명의 제조예 5에서 제조한 마요네즈(알파화 옥테닐호박산나트륨전분 첨가량 1.5%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이고, 도 8은 본 발명의 비교제조예 1에서 제조한 마요네즈(잔탄검 첨가량 0.2%)를 90℃에서 60분 동안 보관한 후 원심분리하였을 때의 상태를 나타낸 사진이다. Figure 4 is a photograph showing the state when the mayonnaise prepared in Preparation Example 1 of the present invention (cold water-soluble pre-starch acetyladipic acid added amount of 0.9%) was stored at 90 ° C. for 60 minutes and then centrifuged. Figure 6 is a photograph showing the state when the mayonnaise (cold water-soluble sodium octenyl succinate added amount of 1.5%) prepared in Preparation Example 4 of the present invention was stored at 90 ° C for 60 minutes and then centrifuged. 8 is a photograph showing the state when the mayonnaise (xanthan gum addition amount 0.2%) prepared in Comparative Preparation Example 1 of the present invention was stored at 90 ° C. for 60 minutes and then centrifuged. It is a photograph showing the state when centrifuged.
도 4 내지 도 8 및 상기 표 2에서 보이는 바와 같이 마요네즈의 유화안정제로 냉수가용성 옥테닐호박산나트륨전분을 첨가하였을 때(제조예 3 및 제조예 4), 마요네즈의 유화안정제로 잔탄검을 첨가한 경우와 유사한 수준의 유화안정성을 나타냈다. 또한, 유화안정제로 냉수가용성 옥테닐호박산나트륨전분이 첨가된 마요네즈(제조예 4)가 유화안정제로 알파화 옥테닐호박산나트륨전분이 첨가된 마요네즈(제조예 5)에 비해 보다 높은 점도를 보이고 고온 환경에서 보다 우수한 유화안정성을 보였다. 이러한 결과는 냉수가용성 옥테닐호박산나트륨전분이 전분의 입자 형태인 입상 구조를 유지하는 것에서 기인하는 것으로 판단된다.As shown in FIGS. 4 to 8 and Table 2, when cold water-soluble sodium octenyl succinate starch was added as an emulsion stabilizer for mayonnaise (Preparation Examples 3 and 4), the emulsion stability was similar to that of the case where xanthan gum was added as an emulsion stabilizer for mayonnaise. In addition, the mayonnaise (Preparation Example 4) to which cold water-soluble sodium octenyl succinate starch was added as an emulsion stabilizer showed a higher viscosity than the mayonnaise (Preparation Example 5) to which pregelatinized octenyl sodium succinate starch was added as an emulsion stabilizer, and showed better emulsion stability in a high-temperature environment. It is believed that these results are due to the fact that the cold water-soluble sodium octenyl succinate starch maintains the granular structure in the form of starch particles.
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이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through the above embodiments, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.
Claims (9)
상기 냉수가용성 옥테닐호박산나트륨전분은 25~35 중량%의 전분 농도를 가진 옥테닐호박산나트륨전분 슬러리를 스프레이 드라이어에 구비된 2류체 내부 혼합식 스프레이 노즐에 주입하고 동시에 150~170℃의 스팀을 5~10 ㎏f/㎠의 압력으로 노즐에 주입한 후 3~7㎜의 내경 및 20~50㎜의 높이를 갖는 노즐캡으로 전분 슬러리 및 스팀을 함께 분사하여 전분을 알파화한 후 1~5 ㎜의 내경을 가진 캡 토출구를 통해 스프레이 드라이어 챔버 내부로 분사하고 챔버 내부에서 120~260℃의 열풍으로 건조하여 제조된 전분이고,
상기 냉수가용성 옥테닐호박산나트륨전분은 원료전분인 옥테닐호박산나트륨전분의 입자 형태를 유지하고 동시에 냉수 가용도가 75% 이상이며, 옥테닐호박산 치환도가 0.002~0.02이며, 10 중량% 농도의 전분 슬러리를 기준으로 20℃에서의 점도가 70~100 센티포이즈(centipoise)인 것을 특징으로 하는 마요네즈.
A mayonnaise in the form of a composition containing cold water-soluble sodium octenyl succinate starch as an emulsion stabilizer,
The cold water-soluble sodium octenyl succinate starch slurry having a starch concentration of 25 to 35% by weight is injected into a two-fluid internal mixing type spray nozzle provided in a spray dryer, and at the same time steam at 150 to 170 ° C is injected into the nozzle at a pressure of 5 to 10 kgf / cm. It is a starch prepared by spraying together to gelatinize the starch, spraying it into the spray dryer chamber through a cap outlet with an inner diameter of 1 to 5 mm, and drying it with hot air at 120 to 260 ° C. in the chamber,
The cold water-soluble sodium octenyl succinate starch maintains the particle form of octenyl sodium succinate starch, which is a raw material starch, and at the same time has a cold water solubility of 75% or more, an octenyl succinic acid substitution degree of 0.002 to 0.02, and a viscosity of 70 to 100 centipoise at 20 ° C based on a starch slurry having a concentration of 10% by weight. Mayonnaise, characterized in that.
The mayonnaise according to claim 1, which is in the form of an oil-in-water (O/W) emulsion comprising vegetable oil, water, cold water soluble sodium octenyl succinate starch and vinegar.
The mayonnaise according to claim 3, comprising 65 to 85% by weight of vegetable oil, 5 to 20% by weight of water, 0.5 to 5.0% by weight of cold water-soluble sodium octenyl succinate starch and 1 to 10% by weight of vinegar based on the total weight.
4. The mayonnaise of claim 3, further comprising egg yolk.
The mayonnaise according to claim 5, which comprises 65-85% by weight of vegetable oil, 3-15% by weight of egg yolk, 5-20% by weight of water, 0.5-5.0% by weight of cold water-soluble sodium octenyl succinate starch and 1-10% by weight of vinegar based on the total weight.
The mayonnaise according to claim 5, further comprising a seasoning selected from sugar, salt or monosodium glutamate.
The mayonnaise according to claim 7, which comprises 65 to 85% by weight of vegetable oil, 3 to 15% by weight of egg yolk, 5 to 20% by weight of water, 0.5 to 5.0% by weight of cold water-soluble sodium octenylsuccinate sodium starch, 1 to 10% by weight of vinegar and 0.5 to 10% by weight of seasoning based on the total weight.
상기 수상 혼합액에 식물성 기름을 첨가하면서 교반하여 유화물을 형성하는 단계; 및
상기 유화물에 식초를 첨가하면서 교반하여 수중유적형(oil-in-water, O/W) 에멀젼 형태의 마요네즈를 수득하는 단계를 포함하는 제조방법으로서,
상기 냉수가용성 옥테닐호박산나트륨전분은 25~35 중량%의 전분 농도를 가진 옥테닐호박산나트륨전분 슬러리를 스프레이 드라이어에 구비된 2류체 내부 혼합식 스프레이 노즐에 주입하고 동시에 150~170℃의 스팀을 5~10 ㎏f/㎠의 압력으로 노즐에 주입한 후 3~7㎜의 내경 및 20~50㎜의 높이를 갖는 노즐캡으로 전분 슬러리 및 스팀을 함께 분사하여 전분을 알파화한 후 1~5 ㎜의 내경을 가진 캡 토출구를 통해 스프레이 드라이어 챔버 내부로 분사하고 챔버 내부에서 120~260℃의 열풍으로 건조하여 제조된 전분이고,
상기 냉수가용성 옥테닐호박산나트륨전분은 원료전분인 옥테닐호박산나트륨전분의 입자 형태를 유지하고 동시에 냉수 가용도가 75% 이상이며, 옥테닐호박산 치환도가 0.002~0.02이며, 10 중량% 농도의 전분 슬러리를 기준으로 20℃에서의 점도가 70~100 센티포이즈(centipoise)인 것을 특징으로 하는 마요네즈 제조방법.preparing an aqueous phase mixture by dissolving cold water-soluble sodium octenyl succinate starch, which is an emulsion stabilizer, in water;
Forming an emulsion by stirring while adding vegetable oil to the aqueous mixture; and
As a manufacturing method comprising the step of obtaining mayonnaise in the form of an oil-in-water (O / W) emulsion by stirring while adding vinegar to the emulsion,
The cold water-soluble sodium octenyl succinate starch slurry having a starch concentration of 25 to 35% by weight is injected into a two-fluid internal mixing type spray nozzle provided in a spray dryer, and at the same time steam at 150 to 170 ° C is injected into the nozzle at a pressure of 5 to 10 kgf / cm. It is a starch prepared by spraying together to gelatinize the starch, spraying it into the spray dryer chamber through a cap outlet with an inner diameter of 1 to 5 mm, and drying it with hot air at 120 to 260 ° C. in the chamber,
The cold water soluble octerenal lake sodium starch maintains the particle form of the oceanyl tower, which is a raw material, and at the same time, the cold water solubility is 75% or more, the ocesil stub acid is 0.002 ~ 0.02, and the viscosity at 20 ℃ based on the starch slurry of 10 weight% concentration (C Entipoise), characterized by mayonnaise manufacturing method.
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