Process for the production of sterilized mayonnaise or mayonnais

Details Process for the production of sterilized mayonnaise or mayonnais Process for the production of sterilized mayonnaise or mayonnais

1977-07-08

1979-11-20

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426613, A23D 502, A23D 503

Patent

active

041751426

ABSTRACT:
A method of producing sterilized or pasteurized mayonnaise or mayonnaise-containing products, comprises directing coagulated egg yellow, such as powdered egg yolk and milk protein, such as powdered skim milk, proteins, starch and stabilizers into a container in which they are mixed together, and adding salt and a small amount of oil and colorants. The mixture is then directed through a dosing pump to a first heater in which the mixture is briefly heated to a temperature in the range of from about 80.degree. C. to 100.degree. C. The heated mixture is subsequently cooled in a first heater to room temperature. The cooled material is then emulsified with oil in an emulsifier. The emulsion is then stirred with vinegar and other additives to form a mayonnaise. The mayonnaise is pasteurized by heating it briefly in a second heater to about 80.degree. to 100.degree. C., or it is sterilized by heating it to a higher temperature of from 110.degree. to 130.degree. C. Thereafter, the pasteurized mayonnaise is cooled in a second cooler and it is continuously filled into sterilized containers.

REFERENCES:
patent: 2844469 (1958-07-01), Melnick et al.
patent: 2844470 (1958-07-01), Akerboom et al.
patent: 3093485 (1963-06-01), Partyka
patent: 3804957 (1974-04-01), Purves

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