KR20190048436A - Mayonnaise sauce with stability against change of temperature and processing method thereof - Google Patents

Abstract

The present invention relates to a mayonnaise-type sauce which is stable to temperature change and a method for manufacturing the same. A conventional mayonnaise sauce is an emulsified sauce, and has a problem that the sauce is easily separated into a water phase and an oil phase in heating and freezing/thawing processes. The present invention provides a mayonnaise-type sauce in which phase separation does not occur due to a temperature change and a method for manufacturing the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a mayonnaise-type sauce which is stable to a temperature change, and a method for producing the same. BACKGROUND ART [0002]

The present invention relates to a mayonnaise-type sauce which is stable to a temperature change and a method for producing the same, wherein the conventional mayonnaise sauce has a problem of being phase-separated into an aqueous phase and an oil phase easily in a heating and cold- Which does not cause phase separation, and a process for producing the same.

Mayonnaise is an oil-in-water (o / w) emulsified food made from 70 to 80% by weight of oil, 5 to 15% by weight of egg yolk and other salt and vinegar. These emulsified foods are easily oxidized due to quality changes due to freezing and thawing, oil separation phenomenon and misuse of emulsifying stabilizers, resulting in rancidity and impairment of product value.

According to WO 2000/78162, it is pointed out that the mayonnaise prepared by using the conventional raw material mixture has cracks on the surface, water is separated, and it has a gel-like shape and thus has no commerciality. WO 2000/78162 proposes an oil-in-water type emulsified composition comprising a fat having a high diglyceride content without reducing the egg yolk content in order to improve storage stability, appearance and flavor of mayonnaise. However, the cracks on the surface of the mayonnaise can be solved to some extent, but there is a problem that the egg yolk peculiar taste and still the emulsion stability are low.

Thus, the present invention solves the problem of emulsion stability of mayonnaise by completely excluding the use of egg yolk as an emulsifier in the production of mayonnaise, and adding starch of acetyl adipic acid and sodium starch octenyl succinate instead.

WO 2000/78162 Korean Patent No. 10-0791956 Korean Patent No. 10-0152717

It is an object of the present invention to provide a mayonnaise-style sauce which does not contain an egg yolk emulsifier and whose emulsion stability is maintained even under severe conditions with temperature changes.

Another object of the present invention is to provide a process for producing mayonnaise sauce which is excellent in emulsion stability even under a temperature change condition.

In order to solve the above-mentioned problems, the present invention provides a method for producing a starch syrup comprising 30 to 60 wt% of a fat, 1 to 5 wt% of an acetylated distarch adipate, 1 to 5 wt% of a starch sodium octenyl succinate, 0.1 to 2% by weight of gum and 28 to 66% by weight of water to provide an underwater emulsified mayonnaise-style sauce.

The present invention also provides a process for preparing mayonnaise sauce comprising the steps of:

a) preparing a powder raw material by mixing Acetylated Distarch Adipate, Starch Sodium Octenyl Succinate and Gum;

b) dispersing the powdery raw material in water at 10 to 20 캜;

c) a step in which water and a residual amount of water are added to the dispersion and stirred; And

d) A process of obtaining an emulsion in the form of an emulsion in water by heating to a temperature of 60 to 90 ° C.

The mayonnaise-style sauce provided by the present invention is an emulsion in the form of an underwater emulsion having the same appearance and flavor as the conventional mayonnaise. That is, the mayonnaise-type sauce provided by the present invention may be prepared as an oil-in-water (O / W) emulsion having a pH of 3 to 5 as in the case of the conventional mayonnaise. However, the existing mayonnaise is easily oxidized in the process of heating or cold-weathering to cause rancidity and damage the product value. On the contrary, the mayonnaise source of the present invention is excellent in emulsion stability according to the temperature change, It is not easily oxidized and has the effect of preserving the product value even if it is circulated for a long time under severe conditions such as freezing or room temperature.

The present invention relates to a mayonnaise-type sauce which is stable to a temperature change, and a method for producing the same, and is characterized by having the same appearance and flavor as mayonnaise and excellent emulsion stability without containing an egg yolk emulsifier used in ordinary mayonnaise production.

The mixing ingredients of the mayonnaise-type sauce according to the present invention will be described in more detail as follows.

The mayonnaise-style sauce of the present invention includes an oil, Acetylated Distarch Adipate, Starch Sodium Octenyl Succinate, Gum and water.

For example, animal oil or vegetable oil can be used as the oil oil which is conventionally used in mayonnaise production. The present invention does not limit the selection of oil oil. However, considering that the main ingredient of the mayonnaise sauce is retained, it may be more preferable to use vegetable oil derived from plants. The vegetable oil may specifically include soybean oil, olive oil, marine oil, cottonseed oil and the like, and may include soybean oil or vegetable oil. Said oil may be included in the range of 30 to 60% by weight in the mayonnaise-style source combination. If the content of the fat is less than 30% by weight, the flavor of the mayonnaise may not be felt, while if it exceeds 60% by weight, emulsification may be unstable.

In the present invention, modified starches such as starch of acetyl adipic acid and starch of sodium octenyl succinate are selectively used for imparting viscosity and emulsifying the mayonnaise sauce. The modified starches are starches obtained by modifying vegetable starches derived from the group consisting of conventional starches such as cereals, potatoes and sweet potatoes with acetyl adipic acid or octenyl succinate.

The Acetylated Distarch Adipate is included to impart viscosity to the mayonnaise source. The above-mentioned acetyl adipic acid starch is being marketed as a product, and its production method is well known. However, considering the viscosity of the mayonnaise source, it is recommended to use acetyladipic acid having a degree of substitution of 2.0 DS (Degree of Substitution) and a pH in the range of 6.3 to 6.7. In this case, when the degree of substitution of acetyladipic acid with respect to the weight of starch is less than 2.0 DS, the efficiency of expressing viscose may be lowered. On the other hand, when the amount of starch is more than 2.0 DS, the starch may be unstuck. It is also preferable to use acetylated adipic acid whose starch has been adjusted to a pH ranging from 6.3 to 6.7 because viscosity is effectively expressed in the range of pH 6.3 to 6.7. The above acetyladipic acid starch may be included in the range of 1 to 5% by weight in the mayonnaise-style source combination. If the amount of the acetyl adipic acid starch is less than 1% by weight, the viscosity of the mayonnaise source may be insufficient. On the other hand, if the content of the acetyl adipic acid exceeds 5% by weight, the mayonnaise source may have a solid-

The starch sodium octenyl succinate is included as an emulsifier in the oil. The sodium octenyl succinate starch has been marketed as a product, and its production method is well known. As a typical preparation method of the sodium octenyl succinate starch, esterification reaction of starch and octenyl succinic anhydride to replace the octenyl succinic acid group in the hydroxy group of the starch, followed by neutralization with a sodium compound. The present invention does not specifically limit the preparation method of sodium octenyl succinate starch. However, considering the emulsion stability of the mayonnaise sauce, it is recommended that the degree of substitution of octenyl succinic acid is 0.02 DS or less and neutralized to pH 4.5 to 6.5. At this time, the sodium octenyl succinate starch may affect the viscosity when the degree of substitution of octenyl succinic acid exceeds 0.02 DS. The sodium starch octenyl succinate is preferably used in a pH range of 4.5 to 6.5 because the starch acts stably in the pH range of 4.5 to 6.5. The sodium octenyl succinate starch may be included in the range of 1 to 5% by weight in the mayonnaise-style source combination. If the content of the sodium octenyl succinate starch is less than 1 wt%, the emulsification may be unstable, while if it is more than 5 wt%, it may have a property close to solid without flow.

Gum is included as an emulsion stabilizer. Specific examples of the black pigment include guar gum, carrageenan, xanthan gum, and the like.

The present invention does not particularly limit the selection of the sword type. May be included in the range of 0.1 to 2% by weight based on the black mayonnaise sauce. If the content of the gum is less than 0.1% by weight, the effect of stabilizing the emulsion can not be sufficiently obtained. On the other hand, if the amount of the gum is more than 2% by weight, a lump phenomenon (bundling phenomenon) may occur.

Water is included for the production of water emulsion. The water may be included in the range of 28-66 wt% in the mayonnaise-style source combination. If the content of water is less than 28% by weight, the powdery raw materials are difficult to be sufficiently dispersed, whereas if it exceeds 66% by weight, the mayonnaise flavor may be insufficient.

On the other hand, the present invention provides a method for producing mayonnaise sauce having excellent emulsion stability.

The method for producing a mayonnaise-style sauce excellent in emulsion stability according to the present invention

a) preparing a powder raw material by mixing Acetylated Distarch Adipate, Starch Sodium Octenyl Succinate and Gum;

b) dispersing the powdery raw material in water at 10 to 20 캜;

c) a step in which water and a residual amount of water are added to the dispersion and stirred; And

d) heating at 70 to 90 ° C to obtain an emulsion in the form of an emulsion in water; .

The manufacturing method of the mayonnaise-type sauce will be described in more detail below.

a) The process is the preparation of the raw material for the powder. Specifically, 1 to 5% by weight of starch, 1 to 5% by weight of starch sodium octenyl succinate and 0.1 to 2% by weight of gum are mixed with the total weight of the mayonnaise-based sauce mixture, Prepare the powder raw material. If it is desired to include a solid additive in addition to the mayonnaise source, it may be included in the powder feedstock.

Process b) is the process of dispersing the prepared powder material in water. Specifically, the prepared powdery raw material is put into water at 10 to 20 占 폚 to be dispersed.

c) The process is a process of mixing the residual water with the oil in the dispersion. More specifically, 30 to 60% by weight of the total weight of the mayonnaise-based sauce mixture is mixed with the remaining amount of water.

In the production method of the present invention, water is contained in an amount of 28 to 66% by weight based on the total weight of the mayonnaise-type source combination, and the water is used separately in steps b) and c). Considering the dispersion of the powder, it is preferable that the weight ratio of the water used in the step b) to the water used in the step b) is maintained in a ratio of 1: 1 to 1.5.

The process d) is the process of preparing an emulsion in the form of an underwater emulsion. In the present invention, an emulsion is prepared through a heating process. In this case, the heating temperature is preferably maintained at 60 to 90 ° C, preferably 80 to 95 ° C. If the heating temperature is below 60 ° C, the starch may not be luxurious and the emulsion may be unstable, while above 90 ° C the flavor may be insufficient.

According to the production method of the present invention, the mayonnaise-type sauce is prepared as an emulsion in the form of an oil-in-water emulsion having a pH of 3 to 5.

The present invention will now be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Example]

Examples 1 to 2 and Comparative Examples 1 to 3. A mixture of modified starch and mayonnaise-style sauce

A mayonnaise-style sauce in the form of an oil-in-water emulsion was prepared at the blending ratios shown in Table 1 below. (Acetyladipic acid substitution degree 2.0 DS, pH 6.5), sodium octenyl succinate starch (octenyl succinic acid substitution degree of less than or equal to 0.2 DSD pH 5.5) and gum (gum, xanthan gum) were added in a predetermined ratio by weight To prepare a powder raw material.

The prepared powdery raw material was dispersed in water at 20 DEG C, and water (residual soybean oil) and residual water were added and sufficiently mixed at a speed of 3000 rpm. Then, the mixture was heated at a temperature of 90 DEG C to prepare a mayonnaise-type sauce.

Comparative Example 4: Preparation of mayonnaise-style sauce containing egg yolk

Powder raw materials containing egg yolk and containing no modified starch were prepared at the blending ratios shown in Table 1 below. The prepared powdery materials were dispersed in water at 20 DEG C, and then all the raw materials except soybean oil were added thereto and sufficiently mixed at a speed of 1500 rpm. Then, they were mixed at a speed of 3,000 rpm while flowing soybean oil little by little.

division Example Comparative Example One 2 One 2 3 4 article
castle
ratio
(weight%) Soybean oil 55 60 50 55 55 60 Acetyladipic acid is added to starch 2.5 5.0 0 2.5 0 0 Sodium octenyl succinate starch 1.5 3.0 0 0 2.5 0 Yolk 0 0 0 0 0 2.5 vinegar 2.0 2.0 2.0 2.0 2.0 2.0 White sugar 2.0 2.0 2.0 2.0 2.0 2.0 Refined salt 1.0 1.0 1.0 1.0 1.0 1.0 Xanthan gum 0.1 0.1 0.1 0.1 0.1 0.1 water 20 ¹⁾
15.9 ²⁾ 15 ¹⁾
11.9 ²⁾ 44.9 20 ¹⁾
12.0 ² 20 ¹⁾
17 ² 32.4 Total quantity 100 100 100 100 100 100 Heating temperature (℃) 90 90 90 90 90 90 PH of mayonnaise sauce 4.1 4.2 4.0 4.2 4.1 4.2 Emulsified state o / w o / w No emulsification o / w o / w o / w 1) is the content of water used in the dispersion process of the powder raw material,
2) is the content of water used during the oil addition.

Experimental Examples 1,

 (1) Comparison test of emulsion stability (cooling and dynamics) of mayonnaise sauce

In order to compare the emulsion stability according to the temperature change to the mayonnaise-type sauces prepared in Examples 1 to 2 and Comparative Examples 1 to 4, the following tests were conducted using the mayonnaise products as comparison groups.

30 g of the sample was placed in a conical tube and stored at -50 DEG C for 24 hours. And left at room temperature for thawing. After thawing, the supernatant was centrifuged at 3,930 rpm for 30 minutes, and the supernatant was taken and the weight of the supernatant was measured. When the weight ratio of the supernatant was measured, it was judged to be 'stable' when it was below 5%, and 'unstable' when it exceeded 5% . The results are shown in Table 2 below.

division Example Comparative Example Mayonnaise products One 2 One 2 3 4 Weight (%) of supernatant 4.8 3.2 - 49.2 24.1 20.0 15.3 Emulsion stability
judgment stability stability - Instability Instability Instability Instability The emulsion stability of the mayonnaise sauce prepared in Comparative Example 1 could not be determined because no emulsion was formed.

According to the above Table 2, the emulsion stability of the mayonnaise sauce was improved by the fact that Examples 1 and 2 contained starch of acetyladipic acid and starch of sodium octenyl succinate without containing egg yolk in an adequate amount, Excellent results were obtained in the experiment.

On the contrary, in Comparative Example 1, the acetyl adipate acid did not contain both starch and sodium octenyl succinate starch, and emulsions could not be formed. Comparative Example 2 did not contain sodium octenyl succinate starch, and the emulsion was unstable. In Comparative Example 3, since acetyladipic acid did not contain starch, it showed unstable emulsions such as diluted cream. Comparative Example 4 could form a stable emulsion containing egg yolk instead of the starch of acetyl adipic acid and sodium octenyl succinate, but it was confirmed that emulsification was separated due to the dissolution of the emulsion by the cold-air dynamic test.

(2) Comparison of flavor and appearance of mayonnaise sauce

In order to compare the flavor, appearance and emulsion stability of the mayonnaise sauce prepared in Examples 1 to 2 and Comparative Examples 1 to 4, the following experiment was conducted.

① Sensory evaluation: The sensory evaluation of the mayonnaise flavor and the soft and sour local fat flavor were carried out using the mayonnaise product as a comparison group. The evaluation was conducted on 10 panelists, and the average value was calculated as 9 out of the total scores. The results are shown in Table 3 below.

② Appearance: Appearance was evaluated by taking 50 g of the product on a plate. The results are shown in Table 3 below.

division Example Comparative Example Mayonnaise products One 2 One 2 3 4 Mayonnaise flavor 7.1 7.2 - 6.2 6.3 6.8 7.8 Soft and sweet
Local flavor 7.2 7.3 - 7.0 6.4 6.5 7.5 Exterior 7.3 7.0 - 5.5 6.0 7.0 7.5 The mayonnaise sauce prepared in Comparative Example 1 was excluded from flavor and appearance evaluation because it did not form an emulsion.

As shown in Table 3, it can be confirmed that Examples 1 and 2 are excellent in emulsion stability, mayonnaise, flavor and appearance, and are at mayonnaise level.

On the contrary, in Comparative Example 1, no acetyl adipic acid starch and octenyl succinate sodium starch were contained, and thus, emulsions could not be formed, and were excluded from the flavor and appearance test. Comparative Example 2 did not contain sodium octenyl succinate starch and showed a difference from mayonnaise, so that appearance and flavor score were low. In Comparative Example 3, since acetyladipic acid did not contain starch, viscosity was low and appearance and flavor score were low. Comparative Example 4 was prepared by substituting starch of acetyl adipic acid for starch and egg yolk of sodium octenyl succinate, and it was confirmed that the appearance and flavor score were comparatively high.

EXPERIMENTAL EXAMPLE 2 Effect of Heating Temperature Regulation for Emulsion Production

In order to compare the effects of setting the heating temperature in the process of manufacturing the mayonnaise-style sauce, mayonnaise-style sauces were prepared at the same mixing ratio and process as those in Example 2, except that the heating temperatures were 50 ° C, 70 ° C, Lt; RTI ID = 0.0 > C, < / RTI > Changes in the mayonnaise-type sauces thus produced were confirmed and summarized in Table 4 below.

Observation of the specific phenomenon of mayonnaise-type sauce prepared according to heating temperature condition Heating temperature 50 ℃ 60 ° C 90 100 Specific phenomenon Not luxurious Normal state Normal state Browning and oil separation

According to the above Table 4, it can be confirmed that the stability of the mayonnaise-type sauce is changed according to the heating temperature condition for obtaining an emulsion in the form of an oil-in-water emulsion. As suggested by the present invention, it can be confirmed that the acetyl adipate acid starch and the sodium octenyl succinate starch are stably mixed at a heating temperature of 60 to 90 ° C to produce a normal water-in-water emulsion. On the other hand, at relatively low heating temperature (50 ° C), the modified starch did not properly gel and did not show viscosity. In addition, when the heating temperature was maintained at a high temperature of 100 캜, the browning of the modified starch was observed, and the emulsification phase was separated.

Claims (12)

30 to 60% by weight;
1 to 5% by weight of Acetylated Distarch Adipate;
1 to 5% by weight of Starch Sodium Octenyl Succinate;
0.1 to 2% by weight of gum; And
Mayonnaise-style sauce made from emulsions in water emulsion form containing 28-66 wt% of water. The method according to claim 1,
The emulsion in the form of an underwater emulsion has a pH in the range of 3 to 5, preferably in a mayonnaise sauce.
The method according to claim 1,
Wherein the fat is a vegetable oil.
The method according to claim 1,
Wherein the acetylated adipic acid starch has a degree of substitution of acetyladipic acid with respect to the starch of 2.0 DS and a pH of 6.3 to 6.7.
The method according to claim 1,
Wherein the sodium octenyl succinate starch has a degree of substitution of octenyl succinic acid with respect to the starch of 0.02 DS or less and a pH of 4.5 to 6.5.
a) preparing a powder raw material by mixing Acetylated Distarch Adipate, Starch Sodium Octenyl Succinate and Gum;
b) dispersing the powdery raw material in water at 10 to 20 캜;
c) a step in which water and a residual amount of water are added to the dispersion and stirred; And
d) heating at 60 to 90 占 폚 to obtain an emulsion in the form of an emulsion in water;
≪ / RTI >
The method according to claim 6,
The composition ratio of the raw material components used in the mayonnaise-
30 to 60% by weight;
1 to 5% by weight of Acetylated Distarch Adipate;
1 to 5% by weight of Starch Sodium Octenyl Succinate;
0.1 to 2% by weight of gum; And
And 28 to 66% by weight of water.
The method according to claim 6,
Wherein the weight ratio of water used in steps b) and c) is 1: 1 to 1.5: 1.
The method according to claim 6,
Wherein the fat is a vegetable oil.
The method according to claim 6,
Wherein the acetylated adipic acid starch has a degree of substitution of acetyladipic acid with respect to the starch of 2.0 DS and a pH in the range of 6.3 to 6.7.
The method according to claim 6,
Wherein the sodium octenyl succinate starch has a degree of substitution of octenyl succinic acid with respect to starch of 0.01 to 0.05% by weight and a pH of 5 to 7.
12. The method according to any one of claims 6 to 11,
Wherein the pH of the mayonnaise-type sauce is in the range of 3-5.