MAYONNAISE MUSTARD-PROTEIN SAUCE PREPARATION METHOD Russian patent published in 2009 - IPC A23L1/24 

FIELD: food products.

SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt % in ratio 1:4, adding of vegetable oil while mixing it till fat emulsion obtaining. After that filer, spicy decoction, flavor additives in form of sugar, mustard and edible acid are added to the emulsion. Homogenisation of obtained mixture in performed. Mustard is added in quantity 4.0-4.6 wt %, filler is used in form of protein scallop pallium hydrolyzate, obtained by fermentative hydrolyzate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C.

EFFECT: high stability, antibacterial properties, increased biological, food value and high organoleptical properties.

1 tbl, 5 dwg, 2 ex