Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Comparison of Storage Stability between Soy Milk Mayonnaise and Mayonnaise contained Soybean Paste Powder

된장분말을 첨가한 두유마요네즈와 일반마요네즈의 저장안정성 비교

  • Park, Hye-Duck (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Sang-Sun (Department of Food and Nutrition, Hanyang University)
  • 박혜덕 (한양대학교 식품영양학과) ;
  • 이상선 (한양대학교 식품영양학과)
  • Published : 2009.09.30
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Abstract

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at $30{\pm}5^{\circ}C$ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

마요네즈 제조 시 유화제로 사용되고 있는 난황이 콜레스테롤을 다량 함유하고 있는 점을 개선하기 위하여 난황 대신 두유를 사용하였고, 된장의 항산화 효과로 인해 마요네즈의 저장성을 증진시켜줄 수 있을 것이라는 점에 착안하여 된장분말을 첨가하여 마요네즈를 제조한 후 유화제 종류와 된장분말의 첨가가 마요네즈의 품질 및 저장성을 향상시킬 수 있는지 조사하고자 연구를 시행하였고, 그 결과는 다음과 같다. 1. 과산화물가, TBA가, 산가는 저장기간 동안 점차 증가하였다(p < 0.001). 과산화물가는 66배$\sim$140배, TBA가와 산가는 2배$\sim$3배의 증가를 보였다. 된장분말의 첨가량이 증가할수록 과산화물가, TBA가, 산가의 증가가 적은 것으로 나타났다(p < 0.001). 2. 탁도는 초기에 E3와 S3에서 높게 나타났다. E군은 S군보다 탁도가 높았고, 된장분말의 첨가량이 높을수록 탁도는 높게 나타났으며, 저장기간에 따라 감소하였다(p < 0.001). 3.점도는 E군이 S군보다 높았고, 된장분말의 농도가 증가할수록 점도도 증가하였다. E3에서 $65.18{\times}10^3\;cp$로 가장 높은 점도를 나타내었으며, S1에서 $19.19{\times}10^3\;cp$로 가장 낮은 점도를 나타냈다. 된장분말의 첨가량은 저장기간에 따른 점도의 감소를 지연시키는 것으로 나타났다(p < 0.001). 연구 결과를 종합해 보면 된장분말의 첨가에 의해 마요네즈 저장 중의 산화안정성이 향상되었고, 점도 감소율도 낮아졌다. 따라서 된장분말을 첨가하고 두유로 제조한 마요네즈는 저장성을 향상시켜 품질개선에 기여할 수 있을 것으로 사료된다.

Keywords

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