Vegetable mayonnaise comprising total solids of cashew nut and soybean and method for preparing the same

• Main Authors: EUN JUNG A, KANG RAE HOON, JO YOUNG HOON, HAN SUNG GU, PARK SE HWA, EUN SO HYEON, LEE YU SUN
• Format: Patent
• Language: English; Korean
• Published: 24.06.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a pure vegetable mayonnaise using cashew nuts and soybean solids and a manufacturing method thereof. The pure vegetable mayonnaise according to the present invention can be consumed vegan by replacing the egg yolk lecithin, which is an animal component of the existing mayonnaise, with the vegetable components of cashew nut and soybean lecithin. In addition, it is possible to provide pure vegetable mayonnaise with lower calorie than existing animal mayonnaise products, with reduced sourness, increased savory taste, and improved overall palatability. 본 발명은 캐슈넛 및 대두 고형분을 이용한 순식물성 마요네즈 및 이의 제조방법에 관한 것이다. 본 발명에 따른 순식물성 마요네즈는 기존 마요네즈의 동물성 성분인 난황 레시틴을 식물성 성분인 캐슈넛 및 대두의 레시틴으로 대체하여 비건(완전 채식주의자)도 섭취할 수 있다. 또한, 기존 동물성 마요네즈 제품보다 낮은 칼로리를 나타내며, 신맛이 완화되고 고소한 맛이 증가되어 전체적인 기호도가 상승된 순식물성 마요네즈를 제공하는 것이 가능하다.