SOY-BEAN PASTE, MAYONNAISE AND MAYONNAISE PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: mayonnaise is produced from soy-bean paste prepared as plastic mass homogenized and deodorized in aqueous medium by means of rotary-dispersing apparatus generating acoustic field at temperature of 70-100 C, with plastic mass particle size being at least 15 microns and soya content in paste ranging between 5 and 25% in terms of dry substance. Soy-bean paste is introduced in an amount of 3-21%. Method involves mixing emulsifying soy-bean paste, flavor additives, plant oil, edible acid and homogenizing in mixing vessel by means of rotary-dispersing apparatus which generates acoustic field. Apart from mayonnaise, other low-calorie, protein-rich liquid and pasty food products, such as meat or fondant pastes and creams may be produced by such method. Egg powder and dried milk are totally eliminated from process. Method allows number of process stages and items of employed equipment to be reduced. EFFECT: reduced process time, decreased consumption of raw material, simplified method allowing wider range of products to be obtained. 7 cl, 2 tbl, 9 ex