MAYONNAISE SAUCE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition.

EFFECT: invention allows to manufacture an emulsion product with high biological value, with high stability and extended storage life which may be recommended for dietary and preventive alimentation.

2 tbl, 3 ex