METHOD FOR OBTAINING A SEASONING, A SEASONING Russian patent published in 2008 - IPC A23L1/22 

FIELD: food industry, fat and oil industry.

SUBSTANCE: the present innovation deals with the method for obtaining a seasoning and a seasoning composition. The method for obtaining a seasoning includes mixing initial components and heating. One should mix natural liquid vegetable oil at the quantity of 50-82 weight%, natural solid vegetable oil 3-15%, an emulsifier 0.8-3.2 weight%, common salt 0.01-8.0 weight% as a flavor-aromatic additive. After heating up to 60-65°C and keeping at the same temperature for 3-7 min at constant mixing it is necessary to add a food acid 0.01-3.0 weight% as a flavor-aromatic additive. At gradual cooling up to 45-55°C due to constant mixing one should add the rest flavor-aromatic additives, among them: sugar or sugar substitute and fillers chosen out of the following group: dried fruit, fruit-berries, spices or their mixtures. At achieving 25-35°C one should add food additives chosen out of the following group: dyestuffs, vitamins, antioxidants, aromatizing agents and on cooling up to 12-16°C it is important to keep it at this temperature for 10-30 min to complete the formation of a product's structure. The suggested seasoning contains natural liquid vegetable oil, natural solid vegetable oil, an emulsifier, flavor-aromatic additives and fillers and other food additives at a certain ratio of the components taken. The innovation enables to obtain the seasoning of improved structure-rheological and organoleptic properties.

EFFECT: higher efficiency.

11 cl, 8 ex