DOI QR코드

DOI QR Code

검을 이용한 저열량 마요네즈의 제조 및 유화안정성

Manufacture and Stability of Low Calorie Mayonnaise Using Gums

  • 이미옥 (영산대학교 외식경영전공) ;
  • 송영선 (인제대학교 식품생명과학부)
  • 발행 : 2003.02.01

초록

기름의 양을 40%로 줄이고, 지방대체물질로써 구아검, 알긴산나트륨, 크산탄검을 이용하여 오뚜기 중앙연구소에서 마요네즈를 제조하여 이들의 유화안정성을 측정하였다. 신선한 상태의 점도와 탁도는 검을 첨가한 저열량 마요네즈가 기준 마요네즈보다 낮게 나타났으나, 저장에 따른 점도와 탁도는 검류를 첨가한 저열량 마요네즈가 기준 마요네즈보다 높게 나타났다 기름의 분리 현상은 신선한 상태에서는 전혀 일어나지 않았으나, 저장에 따른 기름의 분리현상은 검류를 첨가한 저열량 마요네즈보다 기준 마요네즈에서 더욱 현저하였다. 지방구의 크기는 신선한 상태에서는 검류를 첨가한 저열량 마요네즈가 기준 마요네즈보다 다소 크게 나타났다. 그러나, 저장 후에는 검류를 첨가한 저열량 마요네즈의 지방구는 큰 변화가 없었는데 반해 기준 마요네즈에서는 매우 큰 지방구가 관찰되었다. 마요네즈의 유화안정성을 측정하는 간접적인 방법으로 점도, 탁도, 기름의 분리 도를 이용하였으며 직접적인 방법으로 CIS, Coulter counter를 이용하였는데 주사전자현미경에 의한 미세구조관찰에 의해 두 결과가 일치하는 것으로 나타났다.

Four kinds of low calorie mayonnaises containing 1.2% of sodium alginate, 1.0% of guar gum, 1.0% and 1.2% of xanthan gum and one control mayonnaise containing 78.5% of oil without gums were manufactured in pilot scale. Fresh control mayonnaise was higher in viscosity and turbidity than low calorie mayonnaise with gums. During storage at -1$0^{\circ}C$, viscosity and turbidity of control mayonnaise decreased sharply, whereas those of low calorie mayonnaise with gums decreased slightly. Scanning electron microscopy showed that fresh mayonnaise was composed of heterogeneous population of dispersed spherical oil droplets (<10 ${\mu}{\textrm}{m}$), and oil droplet size of control mayonnaise was smaller than any other low calorie mayonnaise. During storage at -1$0^{\circ}C$, a shift in oil droplet size toward larger oil droplets was frequently observed in control mayonnaise as a result of coalescence of oil droplets. Oil separation and turbidimetric study also confirmed that coalescence of oil droplets was occurring during this accelerated aging treatments.

키워드

참고문헌

  1. Lands WEM, Hamazaki T, Yamazaki K, Okuyama H, Sakai K, Goto Y, Hubbard VS. 1992. Changing dietary pattern. Am J Clin Nutr 51: 991-993.
  2. 보건복지부. 1997. '95국민영양조사결과보고서. p 42.
  3. 농수축산. 1993. 한국식품연감. p 414.
  4. Chiralt A, Ferragut V, Salazar JA. 1992. Rheological characterization of low-calorie milk-based salad dressings. J Food Sci 57: 200-202. https://doi.org/10.1111/j.1365-2621.1992.tb05455.x
  5. Chun JA, Song ES. 1995. Sensory and physical properties of low-fat mayonnise made with starch-based fat replacers. Korean J Food Sci Technol 27: 839-844.
  6. Haumann BF. 1986. Getting the fat out researchers seek substitutes for full-fat fat. JAOCS 63: 278-288. https://doi.org/10.1007/BF02546024
  7. Singhal RS, Pushpa RK. 1990. Utilisation of annaranthus (Rajgeera) starch in salad dressing. Starch 42: 52-53. https://doi.org/10.1002/star.19900420206
  8. Luallen TE. 1985. Starch as a functional ingredient. Food Technology 39: 59-63.
  9. Goldberg IG, Williams R. 1990. Biotechnology and food ingredients: fat substitutes. Van Nostrud Reinhold, New York. p 287-313.
  10. Daugaard L. 1994. Whey protein texturizer-hot news for cold mayonnaises. Food Marketing and Technology 8: 34- 37.
  11. Daugaard L. 1993. Oil reduced and oil free mayonnaise and dressing. Food Marketing and Technology 7: 8-10.
  12. Institute of Food Technologist. 1989. Functionality of natural gums in food applications. Food Technology 43: 144-149.
  13. Dziezak JD. 1989. Fats, oil, and fat substitutes. Food Technology 43: 66-74.
  14. Glicksman M. 1982. Xanthan. In Food hydrocolloids. Boca R, ed. CRC Press, Florida. Vol 2, p 7-25.
  15. Labarge RG. 1988. The search for a low calorie oil. Food Technology 42: 114-117.
  16. Walter CY, Carl C. 1992. Application of starch-based fat replacers. Food Technology 46: 146-148.
  17. Hegenbart S. 1993. Navigating the road map: a case study fat reduction. Food Product Design 3: 32-37.
  18. Snell HM, Olsen AG. 1935. Emulsifier. Eng Chem 27: 1222- 1223.
  19. Lee MO. 2002. Effect of concentration, pH and temperatures of gums on the viscosity. J Youngsan University 9: 63-74.
  20. Lee MO. 2002. Manufacture and stability of low calorie mayonnaise with gums. J Youngsan University 9: 43-61.
  21. Yang SC, Cotteril OJ. 1989. Physical and functional properties of 10% satted egg yolk in mayonnaise. J Food Science 54: 210-213. https://doi.org/10.1111/j.1365-2621.1989.tb08603.x
  22. Cha GS, Kim JW, Choi CU. 1988. A Composition of emulsion stability as affected by egg yolk ratio in mayonnaise preparation. Korean J Food Sci Technol 20: 225-230.
  23. Song YS, Kim YS, No JJ. 1992. Effect of different concentrations of vinegar and sail on the emulsion stability of home-made mayonnaise. J Inje University 8: 263-272.
  24. Song YS. 1994. Effect of yolk on the microstructure and size distribution of mayonnaise. J Inje University 10: 381-389.
  25. Song YS. 1990. Microstructural changes of mayonnaise during storage. Korean J Food Sci Technol 22: 300-306.
  26. 今井忠平. 1974. マヨネズの保持と測定. 食品工業. 日本. p 89-94.
  27. 송재철, 박현정. 1995. 식품 물성학. 울산대학교 출판부, 울산. p 609-611.

피인용 문헌

  1. Change in the Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Yam Juice during Storage vol.19, pp.6, 2012, https://doi.org/10.11002/kjfp.2012.19.6.825
  2. Soluble Dietary Fiber vol.9, pp.2, 2010, https://doi.org/10.1111/j.1541-4337.2009.00099.x
  3. Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.304
  4. Quality Characteristics of Mayonnaise Added with Yuza Juice vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.733
  5. Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.799
  6. Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum vol.90, pp.1, 2013, https://doi.org/10.1094/CCHEM-03-12-0027-R
  7. Corn Bran Fiber를 이용한 저지방 머핀의 품질 특성 vol.34, pp.5, 2003, https://doi.org/10.3746/jkfn.2005.34.5.694
  8. 슈의 팽화에 대한 저온 조건의 영향 vol.33, pp.3, 2003, https://doi.org/10.7318/kjfc/2018.33.3.276
  9. Evaluating the quality stability of black vinegar-based salad sauce during storage vol.26, pp.2, 2019, https://doi.org/10.11002/kjfp.2019.26.2.141