KR19980026527A - Manufacturing Method of Mayonnaise and Salad Dressing Using Camellia Oil - Google Patents

Abstract

The method for producing mayonnaise and salad dressing of the present invention is characterized by improving the texture and color using purified camellia oil. In addition, the method for preparing mayonnaise of the present invention is characterized in that the mixture of egg yolk, sugar and salt is agitated, and then emulsified by adding refined camellia oil and vinegar. After measuring a certain amount of mayonnaise prepared by using, vinegar and seasoning ingredients, shredded cucumber pickles and onions are mixed, and after adjusting the final pH of the product, it is characterized by adjusting the taste while adding salt, sugar, vinegar, etc. It is done.

Description

Manufacturing Method of Mayonnaise and Salad Dressing Using Camellia Oil

1 is a graph showing the viscosity change of mayonnaise at different rotational speeds at 20 ℃

Figure 2 is a graph showing the viscosity change of salad dressing at different rotational speed at 20 ℃.

3 is a manufacturing process of mayonnaise using purified camellia oil.

4 is a manufacturing process of salad dressing using mayonnaise prepared using camellia oil.

The present invention relates to a method for producing mayonnaise and salad dressing using camellia oil, and more particularly, to a method for producing mayonnaise and salad dressing having a suitable color, sugar, texture and acidity using purified camellia oil.

Conventionally, mayonnaise and salad dressings using soybean oil and corn oil have been manufactured and sold a lot, but camellia oil has been mainly used as head oil at home since ancient times, and some of them are edible, but mayonnaise and salad dressing using them are not manufactured and sold. I'm not doing it.

Accordingly, it is an object of the present invention to provide a method for preparing mayonnaise and salad dressings using camellia oil, which is harmless to the human body and satisfies all colors, sweetness, texture and acidity.

The method of manufacturing mayonnaise and salad dressing of the present invention is characterized by improving the texture and color using purified camellia oil.

The method for preparing mayonnaise of the present invention is characterized by emulsifying the mixture of egg yolk, sugar, and salt, followed by addition of purified camellia oil and vinegar.

In the method for preparing salad dressing of the present invention, after measuring a predetermined amount of mayonnaise prepared using purified camellia oil, vinegar and seasoning ingredients, shredded cucumber pickles and onions are mixed, and after adjusting the final pH of the product, It is characterized by adjusting the taste while adding and reducing sugar, vinegar and the like.

Hereinafter, the present invention will be described in detail.

The mayonnaise is prepared by milking camellia oil in a camellia yarn using a rack and cloth press to use oil that has undergone degumming, deoxidation, decolorization and deodorization.

The color of mayonnaise is strongly influenced by the type of egg yolk and oil. Egg yolk is used after removing egg white from fresh eggs. The acidity of mayonnaise is generally controlled by using vinegar, and it was most preferable to add 3.57% of vinegar.

When preparing a salad dressing, mayonnaise prepared using camellia oil is added and stirred with seasoning ingredients, sliced cucumber pickles and onions, and the final pH of the product is adjusted to 3.4 to 3.8.

In general, mayonnaise should contain at least 65% crude fat, and a slightly sweet salad dressing with mayonnaise-based sweet pickles as the main ingredient contains less than 85% moisture and 10% crude fat. The optimum blending ratio of mayonnaise and salad dressing prepared with camellia oil is shown in Table 1, and the pH, color index L, a and b of Hunter mayonnaise and salad dressing are shown in Table 2, respectively. 1 and 2 are shown. Sensory test results of the prepared mayonnaise and salad dressing are shown in Table 3. Sensory tests were conducted on 10 trained panelists and their smell and taste were examined using a 7-point method.

TABLE 1 Optimal blending ratio of mayonnaise and salad dressing prepared with camellia oil

TABLE 2 PH and Color of Mayonnaise and Salad Dressing Prepared with Camellia Oil

TABLE 3 Sensory Test Results of Mayonnaise and Salad Dressing Prepared with Camellia Oil

Best 4: Normal. 7: the worst.

Mayonnaise production method of the present invention is shown in FIG. After the yolk, salt and sugar are mixed, the mixture is pre-stirred at 1.000 rpm using a mixer (stirrer) for 1 minute. After stirring, add purified camellia oil, vinegar and water slowly and emulsify while stirring at 6,000 rpm for 10 minutes. After emulsification, the mixture is stirred at 3,000 rpm for 2 minutes for stability of the emulsion.

The method of making the salad dressing of the present invention is shown in FIG. Cucumber pickle and onion, tomato ketchup, onion powder and garlic powder are added to mayonnaise prepared with camellia oil, and the taste is adjusted by mixing vinegar, salt and sugar with seasoning ingredients. To 3.8.

The present invention will be described in more detail with reference to the following Examples.

Example 1

30 g of egg yolk, 2 g each of salt and sugar were mixed and preliminarily stirred at 1,000 rpm for 1 minute using a mixer. After stirring, emulsification was carried out while slowly adding 220 g of camellia oil at 6,000 rpm. At this time, 10.5 g of vinegar and 30 g of water were added for emulsification. Mayonnaise was prepared and stirred for 2 minutes at 3,000 rpm for emulsion stability.

The chromaticity is a rectangular cell of 3.5cm in width, 2.0cm in height and 7.0cm in height. Measure each Hunter color index L, a, b using color color difference meter Model TC-3600 (Japan). Indicated.

pH was measured using a pH meter (Model 420A, ATI Orion, USA).

Viscosity was measured using a Brookfield Digital Viscometer (Model DV-II, Brookfield Engineering, USA). 7 was used to measure the rotational speed at 20 ° C. and the results are shown in FIG. 1.

Mayonnaise had a pH of 4.29, a chromaticity of 81.38 for L (whiteness), a -1.54 for a (redness), and 18.68 for b (yellowness).

Example 2

Take 189 g of mayonnaise prepared with camellia oil, take 45 g of cucumber pickles, 37.5 g of tomato ketchup, 15 g of finely cut onions, 0.6 g of garlic powder, 0.6 g of onion powder, and 0.3 g of pepper, respectively. Preliminary stirring was performed for 3 minutes, and salt, sugar and vinegar were respectively added with 3.6 g of salt, 6 g of sugar, and 3.6 g of vinegar while checking the taste and pH of the dressing, followed by stirring at 3,000 rpm for 5 minutes to obtain a final pH of 3.73. It became. At this time, the addition amount of salt, sugar and vinegar was slightly changed depending on the taste of the salad dressing and the pH of the final product.

The color of salad dressing was 68.32 L (whiteness), 4.94 a (redness), and 17.02 b (yellowness), and the viscosity measured at different temperatures at 20 ° C was shown in FIG. It was like.

As can be seen from the above embodiment, by the method for producing mayonnaise and salad dressing using camellia oil of the present invention, mayonnaise and salad dressing having an appropriate color, sweetness, texture and acidity can be prepared.

Claims (2)

The method of preparing mayonnaise, characterized by having a suitable color, texture and acidity by adding and mixing eggs and other seasonings, and then emulsified by adding purified camellia oil. To the mayonnaise prepared by using camellia oil, finely pickled cucumber pickles, onions, and the like, tomato ketchup and seasoning ingredients are added, followed by stirring to bring the final pH to 3.7, which has a suitable color, sugar and acidity. Method for preparing salad dressings.