METHOD FOR PRODUCING OF MAYONNAISE Russian patent published in 2004 - IPC

FIELD: food-processing and fat-and-oil industry. SUBSTANCE: method involves mixing dry components, such as sand sugar and salt, with water; slightly heating mixture; introducing fresh eggs; heating to temperature of 65 C and holding; cooling; mixing with vegetable oil; introducing edible-grade acid; homogenizing mixture; before cooling procedure, providing pasteurization of mixture at temperature of 68-72 C for at least 60 min. Mixing of dry components with water, introducing of fresh eggs, mixing with vegetable oil, adding of edible-grade acid and homogenization procedures are carried out in rotary pulse-type apparatus under pressure of 0.5-1.0 kg/sq.cm. Cooking soda, preservative and stabilizer may be additionally used as dry components and egg mass of yolk and albumen or egg mass of yolk in an amount of 25-50% by weight of ready product may be used as fresh eggs. Edible-grade acid is 10%- acetic acid. EFFECT: provision for obtaining of homogeneous stable emulsion owing to providing mentioned stages in rotary pulse-type apparatus, improved organoleptical and structural-rheological properties of product. 2 ex