오리알 난황 마요네즈 제조의 최적화

Establishment of Optimal Containing Level of Materials in Mayonnaise Using Duck"s Egg Yolk

  The contents of cholesterol, unsaturated fatty acids of Duck"s Egg is more less than hen"s eggs and phospholipids is more. Therefor duck"s egg yolk was expected that will be good material of mayonnaise.   The objective of this study was to investigate sensory and texture characteristics of mayonnaise using duck"s egg yolk. and to established level of materials(duck"s egg yolk, soybean oil and vinegar).   The color, Max force, yield, adhesiveness, hardness, viscosity, cohesiveness, springness, gumminess, brittleness and gelstrength of mayonnaise using duck"s egg yolk was measured for Colorimeter and Rheometer.   The optimal containing level of materials in mayonnaise using duck"s egg yolk was duck"s egg yolk 110g, soybean oil 450g, vinegar 55g. The taste, shininess and overall preference of mayonnaise using duck"s egg yolk was lower score than market"s mayonnaise. The reason was thought because it was not addition of spice on mayonnaise using duck"s egg yolk.   This results suggested that duck"s egg yolk can substitute hen"s egg yolk in the preparation of mayonnaise. Also, we thought that it is necessary to study for oxidative stability and emulsion stability of mayonnaise using duck"s egg yolk in order to investigate of the more functional characteristic.