FOOD EMULSION PRODUCT AND ITS MANUFACTURE METHOD Russian patent published in 2018 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: method for obtaining mayonnaise, comprising preparing a solution of a mixture of sugar or sugar substitute and a salt with a chilled to 10 °C water, previously purified in an osmotic membrane plant and disinfected with bactericidal ultraviolet lamps, reparation of a solution from a mixture of dried egg powder and / or yolk which has been pretreated with ultraviolet, and fish sauce by carefully mixing with a small amount of oil until the dry particles are evenly distributed over the volume of the fat phase. After that, inject fat mixture, dry egg powder and / or yolk and fish sauce into a solution of sugar or sugar substitute and salt and the two masses are mixed with a homogenizer of the rotor-stator type with a gap between the rotor and the stator of 0.75 mm or the type of the colloid mill, until all the components in the water are completely dissolved, then slowly introduce vegetable oil, cooled to 10 °C with simultaneous and continuous mixing of the mass in the homogenizer at increased revs, gradually reducing the rate of oil supply, the lowest feed rate of which is achieved with an oil residue of less than a quarter of the prescription volume, and continue to homogenize the mass in the same homogenizer in a vacuum medium at a pressure of 0.4 atm to produce a creamy homogeneous mass. While stirring, a mixture of 70 % acetic acid and food additives with water, previously purified in an osmotic membrane unit and disinfected with bactericidal ultraviolet lamps and cooled to 15 °C, then, cooked and marinated in vinegar with spices, quail egg is introduced and continue to homogenize until a homogeneous mass of the product is obtained in a vacuum medium at a pressure of 0.4 atm, after which the product is poured into a sealed consumer container. All components of mayonnaise are taken at a certain ratio.

EFFECT: invention makes it possible to obtain mayonnaise with a reduced fraction of fat, maintain the same taste qualities as mayonnaise with high fat content, while further enriching the product with useful functional properties.

2 cl, 2 ex