GEP20002008B - Mayonnaise and Method for its Production
- Google Patents
Mayonnaise and Method for its Production
Info
Publication number
GEP20002008B
GEP20002008BGEAP19963162AGEAP1996003162AGEP20002008BGE P20002008 BGEP20002008 BGE P20002008BGE AP19963162 AGEAP19963162 AGE AP19963162AGE AP1996003162 AGEAP1996003162 AGE AP1996003162AGE P20002008 BGEP20002008 BGE P20002008B
Authority
GE
Georgia
Prior art keywords
mass
wheat flour
soy milk
mayonnaise
protein
Prior art date
Application number
GEAP19963162A
Inventor
Avtandil Chinchaladze
Levan Beriashvili
Revaz Kikalishvili
Levan Beraja
Original Assignee
Avtandil Chinchaladze
Levan Beriashvili
Revaz Kikalishvili
Levan Beraja
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
1. Technical Result Reduce of manufacturing cost and widening of the assortment. 2. Essence Mayonnaise comprises (mass %): as a protein containing mass - 17,1-60.95 soy milk, 1-5 mustard paste, 28-75 vegetable oil and/or fats, as thickener - 1,5-6,0 wheat flour, 0,8-2,5 sugar, 0,15-0,7 aromatizant, 0,5-1,5 salt, 0,1-0,2 conservant - sorbic acid. The method of its production comprises preparing protein-containing mass, introducing wheat flour into soy milk, its treatment, adding preliminarily emulsified oil into the obtained mass, simultaneous emulsification and homogenization, and prior to packaging adding the rest formulation components by mixing to obtaining the homogeneous mass. 3. Field of Application Food industry. 2 ind. cl. 1 Table
GEAP19963162A1996-04-291996-04-29Mayonnaise and Method for its Production
GEP20002008B
(en)