UY23282A1 - A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT - Google Patents
A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING ITInfo
- Publication number
- UY23282A1 UY23282A1 UY23282A UY23282A UY23282A1 UY 23282 A1 UY23282 A1 UY 23282A1 UY 23282 A UY23282 A UY 23282A UY 23282 A UY23282 A UY 23282A UY 23282 A1 UY23282 A1 UY 23282A1
- Authority
- UY
- Uruguay
- Prior art keywords
- product
- mayonnaise
- water
- making
- premixes
- Prior art date
Links
Landscapes
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
La presente invención se refiere a un producto de mayonesa de poca grasa que contiene menos del 5% en peso de aceite comestible y un proceso para hacer tal producto. El producto comprende agua, clara de huevo, concentrado de proteína de suero, celulosa microcristalina y polidextrosa que, cuando se combinan adecuadamente crean un producto que tiene atributos organolépticos y reologicos comparables a un producto de mayonesa común. Se declara un proceso para la producción de los productos de mayonesa. Tres premezclas se preparan separadamente; una es la mezcla de ingredientes secos y agua, la segunda es la combinación de celulosa microcristalina y agua, y la tercera es una combinación de agua, clara de huevo, concentrado de proteínas de suero, si se usara, y cualquier sabor o color agregado. Las tres premezclas y cualquier ingrediente adicional se mezclan juntos para formar una lechada que luego se somete a un sistema continuo de cocción y enfriamiento. El producto cocido y enfriado se bombea por un dispositivo batidor antes de ser enviado al aparato llenador para empaque.The present invention relates to a low fat mayonnaise product containing less than 5% by weight of edible oil and a process for making such a product. The product comprises water, egg white, whey protein concentrate, microcrystalline cellulose, and polydextrose which, when properly combined create a product that has organoleptic and rheological attributes comparable to a common mayonnaise product. A process for the production of mayonnaise products is declared. Three premixes are prepared separately; one is the mixture of dry ingredients and water, the second is the combination of microcrystalline cellulose and water, and the third is a combination of water, egg white, whey protein concentrate, if used, and any added flavor or color . The three premixes and any additional ingredients are mixed together to form a slurry that is then subjected to a continuous cooking and cooling system. The cooked and cooled product is pumped through a beater before being sent to the filling apparatus for packaging.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US58788790A | 1990-09-25 | 1990-09-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
UY23282A1 true UY23282A1 (en) | 1992-02-24 |
Family
ID=24351590
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UY23282A UY23282A1 (en) | 1990-09-25 | 1991-09-18 | A LOW-FAT TYPE OF MAYONNAISE AND A METHOD OF MAKING IT |
Country Status (8)
Country | Link |
---|---|
JP (1) | JP3165188B2 (en) |
BR (1) | BR9104093A (en) |
CA (1) | CA2052045A1 (en) |
MY (1) | MY111165A (en) |
PT (1) | PT99035B (en) |
TR (1) | TR27637A (en) |
TW (1) | TW219890B (en) |
UY (1) | UY23282A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2641824B2 (en) * | 1991-01-31 | 1997-08-20 | 武田食品工業株式会社 | Mayonnaise-like seasoning and its production |
JP4638465B2 (en) * | 2007-04-12 | 2011-02-23 | キユーピー株式会社 | Acid oil-in-water emulsified food |
JP2010057375A (en) * | 2008-09-01 | 2010-03-18 | Ajinomoto Co Inc | Mayonnaise-like food product and method for producing the same |
JP6861494B2 (en) * | 2016-10-03 | 2021-04-21 | キユーピー株式会社 | Processed egg products and their manufacturing methods |
CN108618112A (en) * | 2018-04-26 | 2018-10-09 | 苏州美嘉汇食品科技有限公司 | A kind of salted egg's yellow bean sauce seasoning and preparation method thereof |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
US4927654A (en) * | 1987-07-23 | 1990-05-22 | The Nutrasweet Company | Water soluble bulking agents |
IL90063A0 (en) * | 1988-04-29 | 1989-12-15 | Kraft Inc | Microfragmented anisotropic poly-saccharide/protein complex dispersions |
-
1991
- 1991-09-17 TW TW080107360A patent/TW219890B/zh active
- 1991-09-18 UY UY23282A patent/UY23282A1/en not_active IP Right Cessation
- 1991-09-23 CA CA002052045A patent/CA2052045A1/en not_active Abandoned
- 1991-09-24 BR BR919104093A patent/BR9104093A/en not_active Application Discontinuation
- 1991-09-24 PT PT99035A patent/PT99035B/en not_active IP Right Cessation
- 1991-09-24 JP JP24370991A patent/JP3165188B2/en not_active Expired - Lifetime
- 1991-09-25 TR TR00934/91A patent/TR27637A/en unknown
- 1991-09-25 MY MYPI91001736A patent/MY111165A/en unknown
Also Published As
Publication number | Publication date |
---|---|
JPH04229154A (en) | 1992-08-18 |
TW219890B (en) | 1994-02-01 |
BR9104093A (en) | 1992-06-02 |
JP3165188B2 (en) | 2001-05-14 |
CA2052045A1 (en) | 1992-03-26 |
MY111165A (en) | 1999-09-30 |
TR27637A (en) | 1995-06-14 |
PT99035A (en) | 1992-08-31 |
PT99035B (en) | 1999-02-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
VENC | Patent expired |
Effective date: 20130616 |