MAYONNAISE "VEGETARIAN" Russian patent published in 2018 - IPC A23L27/60 

FIELD: food industry; fat-and-oil industry.

SUBSTANCE: invention relates to the fat-and-oil industry. Method for producing mayonnaise comprises preliminary hydration of flax seed flour at a temperature of 100 °C by mixing dry flour with water for 5–15 minutes until a homogeneous suspension is produced and flour proteins are swelled, thereby obtaining a protein concentrate. Then, an emulsifier is produced by combining the protein concentrate from the flax seed flour and prepared mustard in a ratio of 1:2, water-and-fat emulsion containing vegetable oil is gradually added into obtained emulsifier by mixing until a homogeneous suspension is produced, and then salt, sugar and lemon juice are added, obtained product is subjected to homogenisation treatment during 2–5 minutes till obtaining of the end product.

EFFECT: invention allows to expand the range of emulsion type sauces, to improve organoleptic parameters by eliminating the use of preservatives, concentrated vinegar, to obtain a product with high consumer properties.

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