Mayonnaise and Method for its Production

1. Technical Result Reduce of manufacturing cost and widening of the assortment. 2. Essence Mayonnaise comprises (mass %): as a protein containing mass - 17,1-60.95 soy milk, 1-5 mustard paste, 28-75 vegetable oil and/or fats, as thickener - 1,5-6,0 wheat flour, 0,8-2,5 sugar, 0,15-0,7 aromatizant,...

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Bibliographische Detailangaben
Hauptverfasser:	Chinchaladze, Avtandil, Beriashvili, Levan, Kikalishvili, Revaz, Beraja, Levan
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	1. Technical Result Reduce of manufacturing cost and widening of the assortment. 2. Essence Mayonnaise comprises (mass %): as a protein containing mass - 17,1-60.95 soy milk, 1-5 mustard paste, 28-75 vegetable oil and/or fats, as thickener - 1,5-6,0 wheat flour, 0,8-2,5 sugar, 0,15-0,7 aromatizant, 0,5-1,5 salt, 0,1-0,2 conservant - sorbic acid. The method of its production comprises preparing protein-containing mass, introducing wheat flour into soy milk, its treatment, adding preliminarily emulsified oil into the obtained mass, simultaneous emulsification and homogenization, and prior to packaging adding the rest formulation components by mixing to obtaining the homogeneous mass. 3. Field of Application Food industry. 2 ind. cl. 1 Table