RU2008112479A - METHOD FOR PRODUCING “EASY” MAYONESIS - Google Patents
METHOD FOR PRODUCING “EASY” MAYONESIS Download PDFInfo
- Publication number
- RU2008112479A RU2008112479A RU2008112479/13A RU2008112479A RU2008112479A RU 2008112479 A RU2008112479 A RU 2008112479A RU 2008112479/13 A RU2008112479/13 A RU 2008112479/13A RU 2008112479 A RU2008112479 A RU 2008112479A RU 2008112479 A RU2008112479 A RU 2008112479A
- Authority
- RU
- Russia
- Prior art keywords
- chitosan
- solution
- emulsifier
- sugar
- filler
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 229920001661 Chitosan Polymers 0.000 claims abstract 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract 6
- 239000000243 solution Substances 0.000 claims abstract 6
- 239000000945 filler Substances 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims abstract 4
- 240000007087 Apium graveolens Species 0.000 claims abstract 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract 2
- 235000010591 Appio Nutrition 0.000 claims abstract 2
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract 2
- 244000018436 Coriandrum sativum Species 0.000 claims abstract 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims abstract 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims abstract 2
- 244000141359 Malus pumila Species 0.000 claims abstract 2
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract 2
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract 2
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract 2
- 235000021016 apples Nutrition 0.000 claims abstract 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims abstract 2
- 239000000839 emulsion Substances 0.000 claims abstract 2
- 239000002960 lipid emulsion Substances 0.000 claims abstract 2
- 239000008268 mayonnaise Substances 0.000 claims abstract 2
- 235000010746 mayonnaise Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 235000010460 mustard Nutrition 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims abstract 2
- 102000004169 proteins and genes Human genes 0.000 claims abstract 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 2
- 239000008158 vegetable oil Substances 0.000 claims abstract 2
Landscapes
- Seasonings (AREA)
Abstract
Способ получения майонеза, характеризующийся тем, что предварительно готовят 5%-ный раствор хитозана, путем смешивания сухого хитозана в 5%-ном растворе лимонной кислоты с последующим перемешиванием в течение 5-15 мин для растворения хитозана, затем получают эмульгатор, путем соединения 5%-ного раствора хитозана, белкового концентрата из семян кунжута и столовой горчицы в соотношении 1:2:2, в полученный эмульгатор постепенно, при перемешивании до однородной массы, вводят водно-жировую эмульсию, содержащую 25-40 мас.% растительного масла, затем добавляют соль, сахар и наполнитель в виде сухих порошков из яблок и/или кабачков, кинзы, и/или базилика, и/или сельдерея, полученный состав гомогенизируют в течение 2-5 мин до получения готового продукта при следующем содержании компонентов, мас.%: ! Эмульгатор8,0-10,0Соль0,8-1,0Сахар3,0-5,0Наполнитель10,0-15,0Водно-жировая эмульсияОстальноеA method of producing mayonnaise, characterized in that a 5% solution of chitosan is preliminarily prepared by mixing dry chitosan in a 5% solution of citric acid, followed by stirring for 5-15 minutes to dissolve the chitosan, then an emulsifier is prepared by combining 5% a solution of chitosan, a protein concentrate from sesame seeds and table mustard in a ratio of 1: 2: 2, gradually into the emulsifier obtained, while stirring to a homogeneous mass, an aqueous-fatty emulsion containing 25-40 wt.% vegetable oil is added, then salt, sugar and filler are added in the form of dry powders from apples and / or zucchini, cilantro, and / or basil, and / or celery, the resulting composition is homogenized for 2-5 minutes to obtain the finished product with the following content of components, wt.% :! Emulsifier 8.0-10.0 Salt 0.8-1.0 Sugar 3.0-5.0 Filler 10.0-15.0 Water-in-fat emulsion
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008112479/13A RU2374925C1 (en) | 2008-03-31 | 2008-03-31 | "legkiy" mayonnaise production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008112479/13A RU2374925C1 (en) | 2008-03-31 | 2008-03-31 | "legkiy" mayonnaise production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008112479A true RU2008112479A (en) | 2009-10-10 |
| RU2374925C1 RU2374925C1 (en) | 2009-12-10 |
Family
ID=41260342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008112479/13A RU2374925C1 (en) | 2008-03-31 | 2008-03-31 | "legkiy" mayonnaise production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2374925C1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1741741A1 (en) * | 1990-08-07 | 1992-06-23 | Дальневосточный технический институт рыбной промышленности и хозяйства | Method for production of food emulsion |
| KR20010007979A (en) * | 2000-11-01 | 2001-02-05 | 김숙희 | Functional Dressings |
| RU2223669C2 (en) * | 2002-01-11 | 2004-02-20 | Кубанский государственный технологический университет | Mayonnaise sauce |
| RU2266019C1 (en) * | 2004-06-24 | 2005-12-20 | Федеральное государственное образовательное учреждение высшего профессионального образования Дальневосточный государственный технический рыбохозяйственный университет | Method for production of edible emulsion |
-
2008
- 2008-03-31 RU RU2008112479/13A patent/RU2374925C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2374925C1 (en) | 2009-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20100401 |