RU2008104728A - METHOD FOR PRODUCING MAYON-PROTEIN SAUCE - Google Patents
METHOD FOR PRODUCING MAYON-PROTEIN SAUCE Download PDFInfo
- Publication number
- RU2008104728A RU2008104728A RU2008104728/13A RU2008104728A RU2008104728A RU 2008104728 A RU2008104728 A RU 2008104728A RU 2008104728/13 A RU2008104728/13 A RU 2008104728/13A RU 2008104728 A RU2008104728 A RU 2008104728A RU 2008104728 A RU2008104728 A RU 2008104728A
- Authority
- RU
- Russia
- Prior art keywords
- extract
- mantle
- enzyme
- sauce
- root
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title 1
- 102000004190 Enzymes Human genes 0.000 claims abstract 6
- 108090000790 Enzymes Proteins 0.000 claims abstract 6
- 241000237509 Patinopecten sp. Species 0.000 claims abstract 6
- 235000020637 scallop Nutrition 0.000 claims abstract 6
- 241000219287 Saponaria Species 0.000 claims abstract 4
- 239000000945 filler Substances 0.000 claims abstract 4
- 235000007983 food acid Nutrition 0.000 claims abstract 4
- 239000003531 protein hydrolysate Substances 0.000 claims abstract 4
- 239000000344 soap Substances 0.000 claims abstract 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 4
- 239000007787 solid Substances 0.000 claims abstract 4
- 235000013599 spices Nutrition 0.000 claims abstract 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 4
- 239000008158 vegetable oil Substances 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 235000000346 sugar Nutrition 0.000 claims abstract 3
- 101710132031 Mantle protein Proteins 0.000 claims abstract 2
- 239000007864 aqueous solution Substances 0.000 claims abstract 2
- 239000003995 emulsifying agent Substances 0.000 claims abstract 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims abstract 2
- 238000000265 homogenisation Methods 0.000 claims abstract 2
- 230000002779 inactivation Effects 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims abstract 2
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
Способ приготовления майонезно-белкового соуса, включающий смешивание растительного эмульгатора на основе экстракта корня мыльнянки с содержанием сухих веществ не более 10 мас.%, растительного масла, наполнителя, вкусовых добавок в виде соли, сахара, пищевой кислоты и пряностей и последующую гомогенизацию, отличающийся тем, что в соус дополнительно вводят Ламиналь с содержанием сухих веществ 6-8 мас.% в соотношении 4:1 к экстракту корня мыльнянки лекарственной, в качестве наполнителя используют белковый гидролизат из мантии гребешка, полученный путем ферментативного гидролиза водного раствора измельченной мантии гребешка ферментом Декозим-NP в количестве не менее 1 мас.% фермента на массу мантии при гидромодуле раствора 1:(1,5-2,5) и температуре 47-55°С с последующей инактивацией фермента при температуре 80-90°С, при этом пряности вводят в виде пряного отвара, при следующем соотношении компонентов, мас.%: ! Белковый гидролизат из мантии гребешка 30-36Пряный отвар 12,1-13,0Экстракт корня мыльнянки 2-3Ламиналь 10-14Масло растительное 30-34Соль поваренная 1,5-2,0Сахар-песок 4,5-5,5Кислота пищевая 0,4-0,8A method of preparing mayonnaise-protein sauce, comprising mixing a vegetable emulsifier based on an extract of soapwort root with a solids content of not more than 10 wt.%, Vegetable oil, filler, flavors in the form of salt, sugar, food acid and spices, and subsequent homogenization, characterized in that Laminal is additionally added to the sauce with a solids content of 6-8 wt.% in a ratio of 4: 1 to the extract of the soap soap root, the protein hydrolyzate from the scallop mantle is used as a filler, obtained by enzymatic hydrolysis of an aqueous solution of crushed scallop mantle with Dekozim NP enzyme in an amount of at least 1 wt.% enzyme per mantle weight with a solution hydromodule of 1: (1.5-2.5) and a temperature of 47-55 ° С followed by inactivation of the enzyme at a temperature of 80-90 ° C, while spices are introduced in the form of a spicy broth, in the following ratio of components, wt.%:! Scallop mantle protein hydrolyzate 30-36 Spicy broth 12.1-13.0 Soapwort root extract 2-3 Laminal 10-14 Vegetable oil 30-34 Cooking salt 1.5-2.0 Sugar sand 4.5-5.5 Food acid 0.4- 0.8
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008104728/13A RU2372797C1 (en) | 2008-02-07 | 2008-02-07 | Mayonnaise and protein sauce preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008104728/13A RU2372797C1 (en) | 2008-02-07 | 2008-02-07 | Mayonnaise and protein sauce preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008104728A true RU2008104728A (en) | 2009-08-20 |
| RU2372797C1 RU2372797C1 (en) | 2009-11-20 |
Family
ID=41150539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008104728/13A RU2372797C1 (en) | 2008-02-07 | 2008-02-07 | Mayonnaise and protein sauce preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2372797C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512204C1 (en) * | 2012-11-23 | 2014-04-10 | Олег Иванович Квасенков | Method for production of "concentrated base white sauce" preserves |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD317Z (en) * | 2010-09-10 | 2011-08-31 | Технический университет Молдовы | Mayonnaise |
| RU2460311C1 (en) * | 2011-01-11 | 2012-09-10 | Федеральное государственное бюджетное образовательное учреждение "Восточно-Сибирский государственный университет технологий и управления" | Method for production of protein-and-fat emulsion for meat products |
| RU2497392C1 (en) * | 2012-05-03 | 2013-11-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Lipid-protein food product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2017437C1 (en) * | 1991-04-15 | 1994-08-15 | Научно-производственное объединение "Дальрыбтехцентр" | Food emulsion mayonnaise-type and method for its production |
| RU2035878C1 (en) * | 1992-11-17 | 1995-05-27 | Никитина Ирина Николаевна | Method for production of mayonnaise |
| RU2255602C2 (en) * | 2003-01-10 | 2005-07-10 | Дальневосточная государственная академия экономики и управления | Food emulsion |
| RU2292167C1 (en) * | 2005-05-23 | 2007-01-27 | Тихоокеанский Государственный Экономический Университет (Тгэу) | Food emulsion paste and method for its obtaining |
-
2008
- 2008-02-07 RU RU2008104728/13A patent/RU2372797C1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512204C1 (en) * | 2012-11-23 | 2014-04-10 | Олег Иванович Квасенков | Method for production of "concentrated base white sauce" preserves |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2372797C1 (en) | 2009-11-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PC43 | Official registration of the transfer of the exclusive right without contract for inventions |
Effective date: 20120706 |
|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140208 |