Plant-based vegan mayonnaise using natural emulsifying substances and manufacturing method therefor

Abstract

The present invention relates to a plant-based vegan mayonnaise containing natural emulsifying substances and a manufacturing method therefor and, in particular, to a plant-based vegan mayonnaise using sprouted peanut oil and aquafaba and a manufacturing method therefor. The plant-based vegan mayonnaise according to the present invention has excellent emulsification stability, thermal stability and oxidation stability, exhibits a white appearance and shows equivalent levels of hardness and spreadability compared to conventional mayonnaise using egg yolks, and has a high content of useful ingredients such as resveratrol, and thus is beneficial to health and has excellent sensory properties.

Description

Plant-based vegan mayonnaise using natural emulsifiers and its manufacturing method

[0001] The present invention relates to a plant-based vegan mayonnaise using natural emulsifiers and a method for producing the same. Specifically, the present invention relates to a plant-based vegan mayonnaise using sprouted peanut oil and aquafaba and a method for producing the same.

[0002] With recent improvements in living standards and healthcare, interest in health is growing, leading to a growing preference for functional foods. This trend, coupled with recent studies showing that sprouts can prevent adult diseases, is fueling consumer interest in sprouts.

[0003] Sprouts are young vegetables that sprout from seeds and have one to three leaves, about a week old. When plants sprout from seeds, they produce physiologically active substances to protect themselves from external factors like bacteria and fungi. While smaller than regular vegetables, they contain more nutrients than fully grown vegetables.

[0004] Among the antioxidants produced when plants germinate, resveratrol is a polyphenol compound and has been reported to exhibit a wide range of health benefits, including various physiological and chemical properties, including estrogenic, anti-inflammatory, and anti-platelet effects, as well as cardioprotection and cancer prevention.

[0005] Resveratrol is found in peanuts, mulberries, grapes, and cranberries. It is known that when peanuts are sprouted and grown, their resveratrol content increases by over 90 times compared to the seeds. For this reason, peanut sprouts have recently been produced in smart farms, and oil extracted from peanut sprouts is now being sold. However, processed foods utilizing peanut sprout oil remain virtually non-existent.

[0006] Mayonnaise is one of the most widely used sauces worldwide, a semi-solid sauce that enhances the texture and flavor of other foods. It is typically a mixture of vegetable oil, eggs, vinegar, and other spices, and typically contains 60-80% fat.

[0007] Eggs are used as emulsifiers in mayonnaise because they contain fats with functional properties such as oxidation stability, emulsification stability, and reduced surface tension. However, eggs have limitations, such as their high cholesterol content and their association with consumers with allergies. Furthermore, the global vegetarian and vegan population is rapidly increasing for health and environmental reasons.

[0008] Therefore, research is being conducted to use various plant-based raw materials to replace eggs in mayonnaise. For example, Korean Patent No. 10-2557628 discloses a plant-based mayonnaise manufactured using a premix composition containing starch, a plant-based raw material, as a main ingredient as an emulsifier to replace egg yolk, and Korean Patent Publication No. 10-2023-0073616 discloses a method for manufacturing mayonnaise by treating soybean powder with supercritical carbon dioxide to manufacture defatted soybean powder, heating the resulting powder to separate the fat, and then using the soybean milk as a plant-based emulsifier to replace egg yolk. However, these methods not only have complicated manufacturing processes, but also have the problems of insufficient sensory and functional properties of the manufactured mayonnaise.

[0009] In order to solve the above problems, the inventor of the present invention has made great efforts to develop a plant-based vegan mayonnaise that replaces eggs with plant-based materials as a way to prevent various diseases in consumers and satisfy various consumer groups, and as a result, it has been confirmed that a plant-based vegan mayonnaise with excellent functionality can be produced when sprouted peanut oil and aquafaba are used as a substitute for eggs (egg yolks), and thus the present invention has been completed.

[0010] Therefore, the problem to be solved by the present invention is to provide a plant-based vegan mayonnaise composition that replaces egg yolk with a plant-based material while having excellent functionality and sensory properties.

[0011] In addition, the problem to be solved by the present invention is to provide a method for producing a plant-based vegan mayonnaise using the plant-based vegan mayonnaise composition.

[0012] In one aspect, the present invention provides a plant-based vegan mayonnaise composition in which egg yolk is replaced with aquafaba.

[0013] In a specific embodiment, the present invention provides a plant-based vegan mayonnaise composition comprising peanut sprout oil, aquafaba, gum, and lemon juice or vinegar.

[0014] The plant-based vegan mayonnaise composition of the present invention is characterized in that it does not contain egg yolk and contains aquafaba together with peanut sprout oil.

[0015] In the present invention, sprouted peanuts are young vegetables with 1 to 3 young leaves produced by germinating peanut seeds for 2 to 8 days, and can also be called peanut sprouts.

[0016] In the present invention, sprout peanut oil refers to oil extracted from all parts of sprout peanuts, including roots and leaves, by methods such as low-temperature pressing or high-temperature pressing. In the present specification, the sprout peanut oil may also be conveniently referred to as peanut sprout oil.

[0017] The above-mentioned sprout peanut oil is characterized in that it contains useful ingredients, preferably resveratrol, at 10 times or more, preferably 20 times or more, and more preferably 20 to 100 times more than peanut oil.

[0018] As a specific example, the plant-based vegan mayonnaise composition of the present invention containing the sprouted peanut oil has a resveratrol content that is 20 to 30 times higher, preferably 25 to 26 times higher, than that of conventional mayonnaise containing corn oil.

[0019] The above resveratrol is known to have anti-obesity, anti-inflammatory, antioxidant, anti-cancer, cardiovascular protection, and neuroprotective effects (Lee Hyeon-hee et al., Korean J. Plant Res. 34(4):395-402(2021)), and the plant-based vegan mayonnaise according to the present invention can provide the above-described functionality by containing a high content of resveratrol.

[0020] The above peanut sprout oil is characterized in that it comprises 60 to 67 wt%, preferably 60 to 66 wt%, more preferably 60 to 65 wt%, even more preferably 60 to 64 wt%, even more preferably 60 to 63 wt%, even more preferably 60 to 62 wt%, and most preferably 61 wt% of the total content of peanut sprout oil, aquafaba, and lemon juice or vinegar.

[0021] In addition, the sprouted peanut oil is characterized in that the weight ratio of sprouted peanut oil: aquafaba is 1.6 to 2.3: 1, preferably 1.65 to 2.25: 1, more preferably 1.70 to 2.10, still more preferably 1.72 to 1.90, still more preferably 1.72 to 1.80, and most preferably 1.72 to 1.75, in comparison with the content of aquafaba.

[0022] The emulsification stability, heat stability, and oxidation stability of the vegetable vegan mayonnaise finally manufactured within the above-mentioned content range of the sprouted peanut oil are excellent in terms of characteristics and sensory properties. If the content range is exceeded, the emulsification stability and heat stability decrease rapidly, making it unusable as mayonnaise.

[0023] In the present invention, the aquafaba refers to chickpea water, which is water generated after boiling chickpeas. The aquafaba has a moisture content of 94 to 96%, a protein content of 1.2 to 1.4%, and is composed of carbohydrates, saponins, and phenolic compounds. In addition, the aquafaba has a water holding capacity and an oil holding capacity of 3.2 to 3.4 g / g and 3.5 to 37 g / g, respectively, and exhibits emulsifying, gelling, and thickening properties, and thus can be used as a suitable natural emulsifying material to replace egg yolk in the vegetable vegan mayonnaise of the present invention.

[0024] The aquafaba is characterized in that it comprises 28 to 37 wt%, preferably 29 to 36 wt%, more preferably 30 to 36 wt%, even more preferably 31 to 36 wt%, even more preferably 32 to 36 wt%, even more preferably 33 to 36 wt%, and most preferably 34 to 36 wt% of the total content of peanut sprout oil, aquafaba, and lemon juice or vinegar.

[0025] In addition, the aquafaba is characterized in that the weight ratio of the sprouted peanut oil: aquafaba is 1.6 to 2.3: 1, preferably 1.65 to 2.25: 1, more preferably 1.70 to 2.10, still more preferably 1.72 to 1.90, still more preferably 1.72 to 1.80, and most preferably 1.72 to 1.75, compared to the content of the sprouted peanut oil.

[0026] When the content of the above aquafaba is contained within the above-described range, the emulsification stability, heat stability, oxidation stability, and other characteristics and sensory properties of the plant-based vegan mayonnaise are excellent, and the hardness and spreadability are excellent.

[0027] In the present invention, gums are included to increase and stabilize the viscosity of the final manufactured vegetable vegan mayonnaise, and examples thereof include xanthan gum, carrageenan gum, gum arabic, gum tragacanth, gum karaya, locust bean gum, guar gum, etc., and xanthan gum is preferably used.

[0028] The gum is characterized in that it is contained in an amount of 0.4 to 0.6 parts by weight, preferably 0.45 to 0.55 parts by weight, more preferably 0.48 to 0.52 parts by weight, even more preferably 0.49 to 0.51 parts by weight, and most preferably 0.5 parts by weight, based on 100 parts by weight of the total content of the sprouted peanut oil, aquafaba, and lemon juice or vinegar. When the gum is contained in an amount of less than 0.4 parts by weight, the viscosity of the final vegetable vegan mayonnaise is low, making it difficult to utilize as mayonnaise. On the other hand, when the gum is contained in an amount of more than 0.6 parts by weight, the viscosity of the final vegetable vegan mayonnaise is too high, making it difficult to utilize as mayonnaise.

[0029] The lemon juice or vinegar increases the yield stress and viscosity of the vegetable vegan mayonnaise finally manufactured according to the present invention, and the pH is preferably 3.65 to 4.25. In addition, the vinegar preferably has an acetic acid concentration of 3.8 to 4.2%. When the pH and acetic acid concentration ranges are within the above-mentioned ranges, the physical properties of the vegetable vegan mayonnaise finally manufactured are suitable, making it suitable for consumption.

[0030] The lemon juice or vinegar is characterized in that it is included in an amount of 3 to 5 wt%, preferably 3.5 to 4.5 wt%, more preferably 3.8 to 4.2 wt%, even more preferably 3.9 to 4.1 wt%, and most preferably 4.0 wt%, of the total content of peanut sprout oil, aquafaba, and lemon juice or vinegar. When lemon juice or vinegar is included within the above content range, the physical properties of the final vegetable vegan mayonnaise are suitable, making it convenient for consumers to use.

[0031] The above plant-based vegan mayonnaise composition may additionally contain sugar, salt, or both, depending on preference.

[0032] At this time, the sugar may be included in an amount of 1.6 to 2.0 parts by weight, preferably 1.7 to 1.9 parts by weight, and more preferably 1.8 parts by weight, based on 100 parts by weight of the total content of the sprouted peanut oil, aquafaba, gum, and lemon juice or vinegar. In addition, the salt may be included in an amount of 1.0 to 1.4 parts by weight, preferably 1.1 to 1.3 parts by weight, and more preferably 1.2 parts by weight, based on 100 parts by weight of the total content of the sprouted peanut oil, aquafaba, gum, and lemon juice or vinegar. In addition, when both the sugar and salt are included, the above-described contents of sugar and salt may be included. When the sugar and salt are included in the above-described content range, the sensory properties of the finally manufactured vegetable vegan mayonnaise are excellent.

[0033] The plant-based vegan mayonnaise according to the composition of the present invention is in the form of an oil-in-water (O / W) emulsion, has excellent emulsification stability, heat stability, and oxidation stability, and has a high whiteness, thereby having an increased white mayonnaise appearance compared to mayonnaise made with egg yolk.

[0034] In addition, the plant-based vegan mayonnaise according to the composition of the present invention has a particle size that is about 10 to 30 times larger than that of mayonnaise made with egg yolk, but has firmness and spreadability that are almost similar to those of mayonnaise made with egg yolk, and thus has physical properties equivalent to those of conventional mayonnaise.

[0035] In addition, the plant-based vegan mayonnaise according to the composition of the present invention has superior sensory properties compared to conventional mayonnaise made with egg yolk, even though it is made only from plant-based materials.

[0036] In addition, the plant-based vegan mayonnaise according to the composition of the present invention is very useful for health because it contains a very high content of resveratrol, which has anti-obesity, anti-inflammatory, antioxidant, anti-cancer, cardiovascular protection, and neuroprotective effects.

[0037] In another aspect, the present invention provides a method for producing a plant-based vegan mayonnaise in which egg yolk is replaced with aquafaba.

[0038] In a specific embodiment, the method for producing a plant-based vegan mayonnaise of the present invention is characterized by comprising the steps of (a) mixing aquafaba, gum, and lemon juice or vinegar, and (b) mixing the mixture of step (a) by adding sprouted peanut oil in 3 to 5 portions.

[0039] Hereinafter, a method for manufacturing a plant-based vegan mayonnaise according to the present invention will be described in detail.

[0040] Step (a) is the step of mixing aquafaba, gum, and lemon juice or vinegar.

[0041] The above mixing can be performed using a mixer such as a blender, and can be performed for 50 to 70 seconds, preferably 60 seconds.

[0042] At this time, aquafaba has a moisture content of 94 to 96%, a protein content of 1.2 to 1.4%, and is composed of carbohydrates, saponins, and phenolic compounds. In addition, the aquafaba has a water retention capacity and an oil retention capacity of 3.2 to 3.4 g / g and 3.5 to 37 g / g, respectively, and exhibits emulsifying, gelling, and thickening properties.

[0043] The above aquafaba is characterized in that it is included in an amount of 28 to 37 wt%, preferably 29 to 36 wt%, more preferably 30 to 36 wt%, even more preferably 31 to 36 wt%, even more preferably 32 to 36 wt%, even more preferably 33 to 36 wt%, and most preferably 34 to 36 wt% of the total content of the composition consisting of aquafaba, lemon juice or vinegar, and the sprout peanut oil described below. In addition, the aquafaba is characterized in that the weight ratio of the sprouted peanut oil: aquafaba is 1.6 to 2.3: 1, preferably 1.65 to 2.25: 1, more preferably 1.70 to 2.10, still more preferably 1.72 to 1.90, still more preferably 1.72 to 1.80, and most preferably 1.72 to 1.75, compared to the content of the sprouted peanut oil added in the step (b).

[0044] The above gums are included to increase and stabilize the viscosity of the final manufactured vegan mayonnaise, and examples thereof include xanthan gum, carrageenan gum, gum arabic, gum tragacanth, gum karaya, locust bean gum, guar gum, etc., and xanthan gum is preferably used.

[0045] The above-mentioned gum is characterized in that it is contained in an amount of 0.4 to 0.6 parts by weight, preferably 0.45 to 0.55 parts by weight, more preferably 0.48 to 0.52 parts by weight, even more preferably 0.49 to 0.51 parts by weight, and most preferably 0.5 parts by weight, based on 100 parts by weight of the total content of aquafaba, lemon juice or vinegar, and sprouted peanut oil.

[0046] The lemon juice or vinegar preferably has a pH of 3.65 to 4.25. Furthermore, the vinegar preferably has an acetic acid concentration of 3.8 to 4.2%. When the pH and acetic acid concentration ranges described above are met, the final product, a plant-based vegan mayonnaise, has suitable physical properties and is therefore suitable for consumption.

[0047] The lemon juice or vinegar is characterized in that it is included in an amount of 3 to 5 wt%, preferably 3.5 to 4.5 wt%, more preferably 3.8 to 4.2 wt%, even more preferably 3.9 to 4.1 wt%, and most preferably 4.0 wt%, of the total content of the composition consisting of aquafaba, lemon juice or vinegar, and peanut sprout oil.

[0048] In the step (a) above, sugar, salt, or both may be added according to taste. The content of the sugar, salt, or both is not particularly limited, but based on 100 parts by weight of the total content of the peanut sprout oil, aquafaba, gum, and lemon juice or vinegar, the sugar may be included in an amount of 1.6 to 2.0 parts by weight, preferably 1.7 to 1.9 parts by weight, and more preferably 1.8 parts by weight, and the salt may be included in an amount of 1.0 to 1.4 parts by weight, preferably 1.1 to 1.3 parts by weight, and more preferably 1.2 parts by weight. When both sugar and salt are used, the above-described sugar and salt contents may be included.

[0049] Step (b) is a step of mixing the peanut oil by adding it to the mixture of step (a) in 3 to 5 portions.

[0050] The above peanut sprout oil is characterized in that it comprises 60 to 67 wt%, preferably 60 to 66 wt%, more preferably 60 to 65 wt%, even more preferably 60 to 64 wt%, even more preferably 60 to 63 wt%, even more preferably 60 to 62 wt%, and most preferably 61 wt% of the total content of the composition comprising the aquafaba, lemon juice or vinegar, and peanut sprout oil. In addition, the sprouted peanut oil is characterized in that the weight ratio of sprouted peanut oil: aquafaba is 1.6 to 2.3: 1, preferably 1.65 to 2.25: 1, more preferably 1.70 to 2.10, still more preferably 1.72 to 1.90, still more preferably 1.72 to 1.80, and most preferably 1.72 to 1.75, in comparison with the content of aquafaba.

[0051] The purpose of adding the sprouted peanut oil in 3 to 5 times, preferably 3 to 4 times, and more preferably 3 times in the mixing of step (b) is to ensure that the mixture of step (a) and the sprouted peanut oil are well combined to smoothly form and maintain an emulsion state.

[0052] The plant-based vegan mayonnaise manufactured by the above method has excellent emulsion stability, heat stability, and oxidation stability as described above, has excellent sensory properties, and contains a high content of useful ingredients such as resveratrol, so that it can be provided to consumers as a mayonnaise that is also beneficial to health.

[0053] The plant-based vegan mayonnaise according to the composition of the present invention and the method for producing the same has excellent emulsification stability, heat stability, and oxidation stability, and not only exhibits a white appearance compared to conventional mayonnaise using egg yolk, but also has the same level of hardness and spreadability, has excellent sensory properties, and contains a high content of useful ingredients such as resveratrol, so that it has the effect of providing a mayonnaise that is both beneficial to health and has excellent sensory properties.

[0054] FIG. 1 is a photograph of the appearance of mayonnaise manufactured with different ingredients and contents according to one embodiment of the present invention.

[0055] Figure 2 is a drawing comparing the oxidation stability of mayonnaise manufactured with different ingredients and contents according to one embodiment of the present invention.

[0056] FIG. 3 is a drawing showing the microstructure of mayonnaise manufactured with different ingredients and contents according to one embodiment of the present invention.

[0057] Figure 4 is a drawing comparing the sensory properties of mayonnaise manufactured with different ingredients and contents according to one embodiment of the present invention.

[0058] Hereinafter, the present invention will be described in detail using examples to aid understanding. However, the examples according to the present invention may be modified in various ways, and the scope of the present invention should not be construed as being limited to the following examples. The examples of the present invention are provided to more fully explain the present invention to those of average skill in the art.

[0059] Example 1: Preparation of mayonnaise using peanut sprout oil and aquafaba

[0060] The sprouted peanut oil used in this experiment was purchased as a cold-pressed product from sprouted peanuts grown for 7 days. Aquafaba was obtained by separating the chickpeas from the liquid in canned chickpeas (Fratelli Logobardi, SRL, SA, Italy), and the liquid was used as a sample.

[0061] Through literature review and preliminary experiments, the concentrations of oil, eggs, aquafaba, lemon juice, sugar, and salt were established. When making mayonnaise using aquafaba, the viscosity was lower than that of mayonnaise using egg yolk, so xanthan gum was added as a stabilizer and thickener.

[0062] To compare the mayonnaise samples, two control groups were set up using corn oil, egg, and sprouted peanut oil and aquafaba.

[0063] Mayonnaise was made by blending eggs or aquafaba and lemon juice for one minute in a blender, then adding oil in three batches and blending for a total of six minutes. For mayonnaise samples using aquafaba, xanthan gum was added and blended for an additional minute.

[0064] Table 1 below specifically shows the ingredients and contents for manufacturing mayonnaise according to the concentration of aquafaba and peanut sprout oil added, and Fig. 1 shows a photograph of the appearance of the manufactured mayonnaise.

[0065] (g) Corn oil, sprout, peanut oil, egg, aqua fava, lemon juice, xanthan gum, CE66-30-4-PE-6630-4-PA1-61-3540.5, PA2-66-3040.5, PA3-71-2540.5

[0066] Example 2: Evaluation of physicochemical properties of mayonnaise

[0067] 2-1. pH

[0068] The pH of mayonnaise was measured using a pH meter (SI Analytics GmbH D-55122 Mainz, Germany).

[0069] As a result, the pH of the mayonnaise manufactured in Example 1 showed differences depending on the type of emulsifier, regardless of the type of oil. The pH of the mayonnaise using eggs was significantly higher, and in the case of aquafaba mayonnaise, the pH tended to increase as the content of aquafaba increased (see Table 2).

[0070] 2-2. Emulsion stability

[0071] 3g of mayonnaise was left in a constant temperature water bath at 60℃ for 60 minutes, centrifuged at 8000 rpm for 10 minutes, and the supernatant was removed. The value was expressed as the weight ratio before and after removing the supernatant.

[0072] As a result, in the case of the emulsification stability of the mayonnaise manufactured in Example 1, CE and PA1 showed the highest values ​​at values ​​close to 100%, and when 70% or more of sprout peanut oil was used, the emulsification stability (62.98%) decreased rapidly (see Table 2).

[0073] 2-3. Thermal stability

[0074] 3g of mayonnaise was left in a dry oven at 80°C for 30 minutes, centrifuged at 8000 rpm for 10 minutes, and the supernatant was removed. The value was expressed as the weight ratio before and after removing the supernatant.

[0075] As a result, in the case of the thermal stability of the mayonnaise manufactured in Example 1, CE and PA1 showed the highest values ​​at values ​​close to 100%, and when 70% or more of sprouted peanut oil was used, the thermal stability (67.95%) decreased rapidly (see Table 2).

[0076] 2-4. Resveratrol content

[0077] Resveratrol content was measured by extracting oil from mayonnaise, pretreated with 80% ethanol, and measuring it using an ultra performance liquid chromatograph tandem mass spectrometer (LCMS-8060NX, Shimadzu, Japan).

[0078] As a result, the resveratrol content of the mayonnaise manufactured in Example 1 was very low at 0.01 μg / L in the mayonnaise using corn oil, while the resveratrol content of the mayonnaise using sprouted peanut oil was about 25 times higher at 0.25-0.26 μg / L (see Table 2).

[0079] pH Emulsion Stability (%) Heat Stability (%) Resveratrol (μg / L) CE4.96±0.00 a 99.67±0.00 a 99.67±0.00 a 0.01±0.00 b PE4.96±0.00 a 98.34±0.32 b 98.22±0.85 b 0.26±0.01 a PA14.39±0.00 b 99.56±0.51 a 98.90±0.83 ab 0.25±0.01 a PA24.28±0.00 c 82.02±0.57 c 95.23±0.68 c 0.26±0.00 a PA34.24±0.00 d 62.98±0.22 d 67.95±0.41 d 0.26±0.00 a

[0080] Example 3: Color of mayonnaise

[0081] The color of the mayonnaise prepared in Example 1 was measured using a colorimeter (Hunter Associates Laboratory Inc., Virginia, USA). * (lightness), a * (redness), b * (yellowness) was measured and expressed as whiteness index and yellowness index values.

[0082] As shown in Table 3 below, when comparing CE, PE, and PA1 mayonnaise manufactured with the same oil and emulsifier contents, the whiteness index of PA1 using aquafaba was significantly higher at 74.69.

[0083] The yellowness index of the two control groups using eggs was the highest at 35.57 and 43.56, respectively, confirming that the yellow color of the mayonnaise came from eggs. The yellowness index of PA1, PA2, and PA3 mayonnaise using aquafaba was 24.96, 27.14, and 32.75, respectively, increasing as the content of peanut sprout oil increased.

[0084] L * a * b * Whiteness and yellowness CE81.18±0.01 b -3.02±0.01 b 20.21±0.01 b 72.22±0.01 c 35.57±0.01 b PE79.23±0.04 d -3.61±0.01 d 24.16±0.03 a 67.94±0.05 e 43.56±0.08 a PA181.72±0.01 a -2.74±0.01 a 14.28±0.01 e 76.64±0.01a 24.96±0.02 e PA279.93±0.04 c -2.76±0.02 a 15.18±0.02 d 74.69±0.03 b 27.14±0.03 d PA376.52±0.02 e -3.23±0.02 c 17.54±0.02 c 70.51±0.03 d 32.75±0.04 c

[0085] Example 4: Oxidative stability of mayonnaise

[0086] The oxidation stability of the mayonnaise manufactured in Example 1 was measured by storing the mayonnaise sample at 60°C for 28 days under accelerated conditions, and then storing the mayonnaise at -20°C for 24 hours before measurement. The oil separated from the upper layer was used after centrifugation at 2400 xg for 5 minutes. 1 g of the extracted oil was reacted with chloroform, acetic acid, potassium iodide solution, and distilled water, and titrated with a 0.01 N thiosulfate solution.

[0087] As shown in Fig. 2, the oxidation stability on day 0, immediately after mayonnaise manufacturing, did not show any significant difference among the five samples and increased in all samples during the subsequent storage period. CE mayonnaise using corn oil showed the fastest oxidation with the highest value (13.00-50.67 meq O2 / kg) during 28 days of storage, while PE using the same amount of peanut sprout oil and egg showed significantly lower values, indicating that peanut sprout oil had a positive effect on oxidation stability.

[0088] Example 5: Microstructure and particle size analysis of mayonnaise

[0089] The microstructural analysis of the mayonnaise manufactured in Example 1 was performed at room temperature using an Olympus BX53 microscope (Olympus corporation, MA, USA) at 40x magnification after diluting the mayonnaise sample and distilled water in a 1:2 ratio. The particle size analysis was performed using a particle size analyzer (ELSZ-2000ZS, Otsuka Electronics, Osaka, Japan) after diluting the mayonnaise sample and distilled water in a 1:2 ratio.

[0090] As shown in Figure 3 below, the microstructural analysis of the mayonnaise samples revealed that all samples exhibited spherical oil droplets dispersed in an aqueous medium, with the two control samples using egg exhibiting a significantly denser structure. The mayonnaise sample using aquafaba exhibited wider pores and larger particles compared to the control sample.

[0091] In addition, as can be seen in Table 4, the average diameter in the particle size analysis results showed similar values ​​to the microstructure observed under a microscope, with the two control groups being 16.90 nm and 17.98 nm, respectively, while the aquafaba mayonnaise showed values ​​approximately 10 to 30 times larger, with 183.27 nm, 262.45 nm, and 514.75 nm, respectively (see Table 4).

[0092] CEPEPA1PA2PA3Average diameter (nm) 16.90±1.52 d 17.98±1.40 d 183.27±13.79 c 262.45±16.69 b 514.75±35.85a

[0093] Example 6: Measurement of hardness of mayonnaise

[0094] The hardness of the mayonnaise manufactured in Example 1 was measured using a texture analyzer (TA-XT plus, Stable Micro Systems, Surrey, UK) and expressed as firmness and spreadability using a spreadability fixture.

[0095] As a result, as can be seen in Table 5 below, the firmness and spreadability of mayonnaise showed significant differences depending on the type and ratio of oil and emulsifier. In the case of firmness, CE showed the highest value of 1.36N, followed by PA1 and PA2 at 1.19N and 1.06N, respectively. PA3, which had the lowest emulsifier content, showed the lowest value.

[0096] Hardness (N) Spreadability (Ns) CE1.36±0.11 a 1.18±0.10 a PE0.60±0.07 d 0.50±0.07 c PA11.19±0.24 ab 1.11±0.23 a PA21.06±0.02 bc 1.00±0.03 ab PA30.84±0.15 c 0.79±0.17 b

[0097] Example 7: Sensory evaluation of mayonnaise

[0098] The sensory evaluation of the mayonnaise manufactured in Example 1 was conducted using a 9-point scale with 30 graduate students of Suncheon National University as the subjects.

[0099] As a result, as can be seen in Fig. 4, the sensory evaluation results of mayonnaise manufactured with different types and ratios of emulsifiers showed no significant differences in aroma and taste. In terms of appearance, color, smoothness, and particle size, PA1 showed the highest preference, and most items showed a correlation with the amount of oil. In terms of overall water solubility, PA1 also showed the highest results, and it was determined that it was suitable for manufacturing mayonnaise based on this.

Claims

1. A plant-based vegan mayonnaise composition comprising peanut oil, aquafaba, gum, and lemon juice or vinegar.

2. A plant-based vegan mayonnaise composition, characterized in that the sprouted peanut oil, aquafaba, and lemon juice or vinegar are contained in an amount of 60 to 67 wt%, 28 to 37 wt%, and 3 to 5 wt%, respectively, of the total content composed of these.

3. A plant-based vegan mayonnaise composition according to claim 1, characterized in that the gum is xanthan gum, carrageenan gum, gum arabic, gum tragacanth, gum karaya, locust bean gum, or guar gum.

4. A plant-based vegan mayonnaise composition, characterized in that the gum is included in an amount of 0.4 to 0.6 parts by weight based on 100 parts by weight of the total content of peanut sprout oil, aquafaba, and lemon juice or vinegar in the first paragraph.

5. A plant-based vegan mayonnaise composition according to claim 1, characterized in that the plant-based vegan mayonnaise composition further comprises sugar, salt, or both.

6. A method for producing a plant-based vegan mayonnaise, comprising the steps of: (a) mixing aquafaba, xanthan gum, and lemon juice or vinegar; and (b) adding peanut oil to the mixture of step (a) in 3 to 5 portions and mixing.

7. A method for producing a plant-based vegan mayonnaise composition, characterized in that in paragraph 6, the sprouted peanut oil, aquafaba, and lemon juice or vinegar are contained in an amount of 60 to 67 wt%, 28 to 37 wt%, and 3 to 5 wt%, respectively, of the total content composed of these.

8. A method for producing a plant-based vegan mayonnaise composition, characterized in that the gum in paragraph 6 is xanthan gum, carrageenan gum, gum arabic, gum tragacanth, gum karaya, locust bean gum, or guar gum.

9. A method for producing a plant-based vegan mayonnaise composition, characterized in that in paragraph 6, the gum is included in an amount of 0.4 to 0.6 parts by weight based on 100 parts by weight of the total content of sprouted peanut oil, aquafaba, gum, and lemon juice or vinegar.

10. A method for producing a plant-based vegan mayonnaise composition, characterized in that in step (a), sugar, salt, or both are additionally mixed in the 6th paragraph.

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