RussianPatents.com

Method for preparing of emulsified salad-dressing and salad-dressing

IPC classes for russian patent Method for preparing of emulsified salad-dressing and salad-dressing (RU 2290834):

A23L1 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L0003000000)

Another patents in same IPC classes:

Strain bifidobacterium lactis 678 useful in preparation of fermented-milk products, healthy products, fermented and non-fermented foodstuffs, bioactive supplements, probiotics, and cosmetic agents / 2290437
Strain Bifidobacterium lactis 678 is isolated from bulk of healthful infant and is characterized with increased biological activity, environmental strength, accelerated propagation on artificial cultural media, acid-forming and antagonistic activity against pathogenic and opportunistic microorganisms. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

Strain bifidobacterium lactis 676 useful in preparation of fermented-milk products, healthy products, fermented and non-fermented foodstuffs, bioactive supplements, probiotics, and cosmetic agents / 2290436
Strain Bifidobacterium lactis 676 is isolated from bulk of healthful infant and is characterized with increased biological activity, environmental strength, accelerated propagation on artificial cultural media, acid-forming and antagonistic activity against pathogenic and opportunistic microorganisms. Strain is useful in preparation of functional foodstuff, bioactive supplement, cosmetic and toiletry agents.

Agent promoting to prophylaxis of atherosclerosis, improving memory and vision / 2290190
Invention proposes an agent comprising an active component, citric acid, ascorbic acid, sodium benzoate, sweetening agent and purified water taken in the definite ratio. As an active component agent comprises an aqueous extract of mixture of the following vegetable raw taken in the equal amounts: cowberry leaves, birch buds, elecampane rhizomes and roots, sweet flag rhizomes, Saint-John's-wort herb and linden flowers. The biologically active supplement can comprise bilberry tincture additionally. Above described biologically active supplement prevent the development of atherosclerosis, improved memory and vision effectively. Invention can be used in prophylaxis of atherosclerosis, improving memory and vision.

Carotinoids as anti-hypertensive agents / 2290174
Invention relates to carotinoid-containing compositions and to methods of their using for reducing the arterial pressure value in mammals, in particular, in humans. Compositions comprise the effective amount of carotinoid chosen from the group consisting of licopin, phytofluene, phytoene, astaxanthin and cataxanthin or their mixtures. Administration of such compositions provides reducing the arterial pressure by normalization of physical properties of blood being such as decreasing viscosity value and prevention/aggregation of platelets, or physico-mechanical properties of blood vessels being such as flexibility of arterial wall and the vasodilating response.

Method for production of special canned goods / 2289972
Claimed method includes onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; desiccated mushroom soaking, boiling, separation from broth, and chopping; fresh white cabbage shredding, freezing, and chopping; chopping of scallop fillet, leek, spinach, parsley green, and salt cucumber. Abovementioned components are blended with table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

Method for production of special canned goods / 2289971
Claimed method includes onion, carrot and celery roots cutting, roasting in melt butter, and chopping; potato cutting, blanching and chopping, fresh white cabbage shredding, freezing, and chopping; beef tongue and parsley green chopping, garlic pulping. Abovementioned components are blended with red dry wine, bone broth, table salt, black pepper, coriander, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

Method for production of special canned goods / 2289970
Claimed method includes fresh white cabbage shredding, freezing, and chopping; onion, carrot and parsley root cutting, roasting in melt butter, and chopping; beet blanching and chopping; chopping of meat, prune, and gardenstuff; desiccated mushroom soaking, boiling, separation from broth, and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, citric acid, sour cream, sugar, table salt, black pepper, bay leaf and mushroom broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

Method for production of special canned goods / 2289969
Claimed method includes beet blanching and chopping, fresh white cabbage shredding, freezing, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; garlic pulping, cutting and chopping of speck, pork, beef and sausage; gardenstuff chopping. Abovementioned components are blended with tomato paste, sour cream, citric acid sugar, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

Method for production of canned soup / 2289968
Claimed method includes fresh white cabbage shredding and freezing; onion, carrot and parsley root cutting and roasting in cooking oil; cutting of pork and gardenstuff; garlic pulping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, oak flakes, table salt, CO₂-extract from pyrolytic wood, black pepper, and bay leaf. Obtained mixture is pre-packed together with bone broth, sealed and sterilized.

Method for production of canned soup / 2289967
Claimed method includes fresh white cabbage shredding and freezing; turnip and potato cutting and blanching; onion, carrot and parsley root cutting and roasting in cooking oil; cutting of pork, leek, and gardenstuff. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, table salt, CO₂-extract from pyrolytic wood, black pepper, and bay leaf. Obtained mixture is pre-packed together with bone broth, sealed and sterilized.

Method for canning of granular caviar of fish, in particular, salmons / 2243671
Method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.

Method for producing of milk jelly / 2243673
Method involves preparing jelly by ultrasonic mixing of curd whey, fat-free sugar, aromatizer, water, cultural liquid produced by citric-acid fermentation of colored raw plant material, and structurer, in the form of mixture of pectin and preparation produced from Mortierella pusilla micromycet biomass by predetermined process; pasteurizing; cooling; pouring and forming.

Nutrient chelate complex / 2243677
Invention relates, in particulate, to new nutrient sources of trace elements with using the milk proteins hydrolyzate enriched with trace elements. The nutrient chelate complex comprising the milk proteins hydrolyzate and trace elements bound to chelate compounds comprises trace elements in the range of concentrations 1-30 mg/g being from that at least 90% are in an organic form. Invention provides the preparing the nutrient source of trace elements with high assimilability of its components, improved functional properties and reduced adverse unfavorable effect in overdosing due to the elevated content of trace elements in organic form in its composition.

Method for producing of jelly marmalade / 2243680
Method involves preparing syrup including pectin, water and additive of plant origin; cooking syrup; dressing, pouring, forming, drying and packing product. Additive of plant origin is aqueous extract of mixture of black baikhovi tea, cornflower, fruit of mountain ash, marigold flowers, brier fruit, used in the ratio of 13:1:2:1:3, with dry substance content of said extract making about 2%. During dressing procedure, citric acid, sodium lactate, aromatizers "Strawberry" and "Bergamot" aromatizers, as well as specific preparation are added. Specific preparation is produced by sequential extracting of Mortierella nigrescens micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water alkaline, and water, with following joining of first extract with solid residue. Components are used in the following amounts, weight parts: sugar 710.8; pectin 15; extract of plant origin 780; citric acid 7.5; sodium lactate 7; 0.5 of each aromatizer; preparation produced from micromycet biomass 1.

Leguminous paste / 2243681
Paste contains leguminous, nuts, garlic, oil, water, and spices, with said components being used in predetermined ratio. Resultant paste of plastic forming consistency has spicy soft taste not characteristic of dishes produced from leguminous. Above combination of components and quantitative ratio provide for required balance between food caloricity and contents of indispensable amino acids.

Method for producing of protein composition / 2243682
Method involves soaking chick-pea beans; grinding swollen beans in hot water; heating suspension to temperature of 85-92⁰C; holding and cooling resultant suspension to 63⁰C; acidifying to pH value of 4.8 and introducing malt solution in two stages: at first stage in an amount of 6.1-6.5% by weight of starch in mass and holding at said temperature for 2.0-2.2 hours, and at second stage increasing temperature of diluted mass to temperature of 65⁰C; neutralizing pH value to 5.6 and introducing malt solution in an amount of 18-20% by weight of mass. Malt solution is prepared by mixing with water of ground preliminarily germinated chick-pea beans.

Method for manufacturing canned stewed fruit / 2243683
One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.

FIELD: fat-and-oil industry.

SUBSTANCE: method involves joining one or more phases of basic components in reservoir for preliminary mixing in order to produce coarse-dispersion emulsion and treating coarse-dispersion emulsion for one passage through flow mixing/emulsifying apparatus comprising at least one set of stator and rotor, which are adapted to be brought into coaxial engagement of teeth crowns having combination of concentric blades and concentric slots with substantially inclined side walls extending from each of said blades to each of said slots. When brought into engagement, stator and rotor are arranged in such a manner that concentric stator blades are aligned with related concentric rotor slots, concentric rotor blades are aligned with related concentric stator slots, and related substantially inclined walls of stator and rotor are aligned with respect to one another. When brought into engagement, each of concentric blades and each of concentric slots define, in conjunction with aligned inclined walls, gap which is sized similarly to that of axial slot. Said gap may be adjusted.

EFFECT: improved quality of products obtained.

56 cl, 8 dwg, 4 ex

The technical field to which the invention relates.

The invention relates to a method for preparing emulsified zajeciami and bottled dressings, namely, that combine phase source materials in the vessel for mixing with the formation of a coarse emulsion, and then spend the final emulsification of the ingredients in a flow apparatus for mixing/emulsification. This production apparatus for mixing/emulsion contains at least one set of aligned rotor and stator containing a set of teeth with blades, hollow and generally sloping walls, and also the gap, limited between the shoulder blades and cavities. The size of this gap can be adjusted by giving specific small increments, and the speed of the motor, which causes the rotation of the rotor can be changed when the production apparatus for mixing/emulsification processes the ingredients. The method ensures that the final emulsification of the phases of the source materials in a single pass flow through the apparatus for mixing/emulsification. This method can be used for cooking a wide range of emulsified zajeciami and bottled dressings, such as mayonnaise, dressings mayonnaise type and bottled salad dressings.

The level of t is transport

Zachecenie and bottled dressings, such as mayonnaise, dressings mayonnaise type and bottled salad dressings, generally mainly contain two or more non-miscible phases, such as oil and water, in the form of an emulsion. The formation of emulsions of oil in water, for example, requires significant energy for dispersing the oil phase in the aqueous phase. This energy deforms and breaks drops of oil on a gradually decreasing droplet dispersion of oil in water to obtain an emulsion.

In U.S. patent No. 1949791 a method for making salad dressings using the apparatus for mixing and emulsification, and specified the use of a homogenizer, Vistalizator, colloid mill or similar apparatus as the apparatus for emulsification. Examples of typical mills used for cooking zajeciami and bottled dressings are colloid mill such as a colloid mill "Charlotte" from the company "Chemicaled of Laboratories, Inc., Garden city Park (Charlotte Colloid Mill from Chemicolloid Laboratories, Inc., Garden City Park, new York, USA. U.S. patent No. 4844620 relates to a method of preparing emulsions with a high ratio of phases contained ingredients in the production apparatus for mixing/emulsification, the method provides for the recirculation of the product is, derived from the production apparatus for mixing/emulsification, back in this production apparatus for mixing/emulsification for further processing.

U.S. patent No. 3940115 relates to the use of a mill having a stator and a rotor, for emulsification. In U.S. patent No. 3940115 indicated that using a conventional mills, having a stator and a rotor, it is impossible or at best extremely difficult to achieve frequency required for the formation of the emulsion. In U.S. patent No. 3940115 says about how to resolve this problem by using a device that allows you to adjust the gap between the rotor and stator.

Disclosure of inventions

The present invention was to develop a new way of cooking zajeciami and bottled gas stations, which is more flexible and requires less equipment and cost than the methods implemented on the existing industrial level of technology.

An additional object of the invention was to develop a new way of cooking zajeciami and bottled dressings using a flow apparatus for mixing/emulsification, requiring only one pass through a flow apparatus for mixing/emulsification.

Another object of the invention was to develop a method of preparation of a wide range of C is ceciley and bottled dressings.

These and other objectives of the invention are solved by using a method comprising using a flow apparatus for mixing/emulsification, having at least one set of stator and rotor, each of which contains the teeth, entered into mutual engagement, and the gap between the rotor and stator regulate within certain increments, and the rotor speed is variable and can be adjusted during the implementation of the method. The method provides for the preparation of a wide range of draw dressings, such as mayonnaise, dressing mayonnaise-type, and a cold salad dressing, by carrying out the same procedures.

In the description of this application, all share, expressed as parts and percentages are given with respect to the mass ratio, if there are no other specific instructions.

The invention relates to a method for preparing high-quality stable emulsions for zajeciami and bottled dressings. The method consists in the fact that combine one or more phases of the ingredients in the vessel for mixing, where there is a preliminary coarse emulsification, and conduct final emulsification in a specially designed flow apparatus for mixing/emulsification, in which the gap between the stator and Roto is om, as well as the speed and operating speed of the ends of the blades can be adjusted to obtain acceptable emulsion, in particular of emulsions of oil and water. The method can be used for the preparation of a wide range of drawing and bottled dressings.

Apparatus for mixing/emulsion contains at least one set of stator and rotor, preferably one set having a driven axial engagement teeth in the form of concentric blades and troughs. The teeth represent a set of concentric blades and concentric depressions situated between them, mostly sloping walls. The rotor and stator are aligned so that the concentric stator vanes aligned with the corresponding concentric cavities of the rotor and the corresponding concentric hollow stator entered into engagement with the respective concentric rotor blades, mainly sloping walls of the stator are aligned with mostly inclined sides of the rotor. Axial clearance between the end of each concentric vanes and the bottom of each concentric depression and inclined gap between placed against each other in a generally inclined sides of the teeth of the stator and rotor limit the gap. In the process according to the invention, this gap regulate by ISM is of the size of the axial gap increments, about 0,381 mm, which provides the use of a single production apparatus for mixing/emulsification to prepare a wide range zajeciami and bottled dressings, such as mayonnaise, dressings mayonnaise-type, low-fat and light dressings mayonnaise type, as well as salad dressings with full and reduced in fat, and therefore gives the whole way desired flexibility.

Coarse emulsion from the tank prior to mixing into the gap between the stator and the rotor in the Central feed point at the center of a stator and concentrically moving in the radial direction to the edge of the rotor and stator under the influence of centrifugal force caused by movement of the rotor relative to the stator and the natural flow of the coarse emulsion resulting from pumping this coarse emulsion in the center of the stator. In some specific embodiments of the invention the teeth of the stator and rotor have a configuration with a radial channels to enter the radial flow. During the movement of fluid particles move through the phases of concentric sets of blades and cavities of the rotor and stator, which creates a shear force that provides the final emulsification due to the dispersion is not miscible phases ingredients. Rotor work is AET on the shaft, which is driven by an electric motor with speed control. The method involves the regulation providing for the change of rotation speed of the motor in the implementation of the method using the production apparatus for mixing/emulsification. This feature of the method provides for the regulation of the parameters of the way during operation to provide improved properties of emulsification, and the smaller loss products along with the benefits obtained in the control gap by providing increments, as well as the implementation of a more flexible method of preparation of a wide range of zajeciami and bottled gas stations in the same process chain.

Brief description of drawings

Figure 1 presents a block diagram of a typical method according to the invention.

Figure 2 presents the cross-section of a typical flow apparatus for mixing/emulsification used to carry out the invention.

3 shows in enlarged scale a section view illustrating entered into mutual engagement of the teeth of the stator and rotor.

Figure 4 shows a front view of a stator used for carrying out the invention.

Figure 5 presents the cross-section of the stator shown in figure 4.

Figure 6 presents a view Spa is a single of the rotor, used to carry out the invention.

Figure 7 presents the cross-section of the rotor shown in Fig.6.

On Fig presents the cross-section of the stator shown in figure 5, and the stator shown in Fig.6, entered into mutual engagement.

The implementation of the invention

The method of obtaining products, representing emulsion, provides for the amalgamation of the original ingredients. In a preferred specific embodiment of the method, zachecenie and bottled refills purchasing, receiving a set of one or more of the individual phases, containing the original ingredients. For example, in the case of foods for mayonnaise, these phases may include an oil phase, the egg phase and aqueous phase; in the case of cooking zajeciami stations starch-based, these phases may include an oil phase, the egg phase and starch phase; in the case of the preparation of mayonnaise with low fat content, these phases may include an oil phase, the egg phase, the phase of starch paste, phase sweeteners and the aqueous phase, and in the case of the preparation of bottled dressings, these phases may include an aqueous phase, an oil phase, phase acidifying substances and, optionally, the solid phase particles.

Referring now to figure 1, which presents the block diagram model with the person according to the invention if the preparation of mayonnaise and mayonnaise products type, providing for the consolidation of the three phases of source material (from Phase I to Phase III), it should be understood that this and all subsequent drawings are merely illustrations, and the method may include combining one or more phases in the vessel for mixing with the aim of coarse emulsification (pre-emulsification) and final emulsification in a flow apparatus for mixing/emulsification, the individual phases are stored in the means 1 for storing raw materials, such as storage tanks, vessels, containers or packaging for products. In some specific embodiments of implementation, particularly if purchasing zachecenie filling, circulation phases pipes carried out separately and continuously, and this circulation can be carried out by means of circulation (not shown)such as a pump, in tank 2 for pre-mixing, where coarse emulsification. In specific embodiments, implementation, involving the preparation of bottled dressings, phase source materials can be combined into a party in the capacity for pre-mixing, where coarse emulsification, and then each party coarse emulsion to serve continuously, holding her chere is C the rest of the procedure. Capacity for mixing includes means 3 for mixing, such as a stirrer, impeller, shaking the device, etc. which mixes the raw materials, forming a coarse emulsion. This coarse emulsion is circulated through the pumping means 4 for circulation, such as a pump, a flow apparatus 5 for mixing/emulsification. Examples of flow apparatus for mixing/emulsification, suitable for carrying out the invention are apparatuses, commercial deliveries are carried out by the company "Charles Ross and Sons Co., Hapag (Charles Ross & Sons Co., Happauge, new York, USA, in particular, the apparatus model EMP-ax-15 (EM-4125XS-15), having means for changing the gap clearance between the rotor and the stator, and motor speed control. Examples of rotors and stators, suitable for use in the production apparatus for mixing/emulsion according to the invention described in U.S. patent No. 5632596 referred to in this specification for reference. The method is carried out continuously, and emulsified product coming out of the production apparatus for mixing/emulsification, in the General case is transferred to the packaging or further processing.

The method can also be installed by using the selection means 6 for injection is of the gas in the emulsion during processing coarse emulsion flow apparatus for mixing/emulsification. Such means may be a pressure vessel, such as a compressed gas, with an adjustable valve and a pipe leading from the valve to flow to the apparatus for mixing/emulsification. The gas injected into the coarse emulsion at some point between the place where coarse emulsion exits the vessel 2 for pre-mixing, and the place where coarse suspension into the gap between the stator and the rotor. Examples of gases that can be injected into coarse emulsion, are nitrogen, carbon dioxide or combinations thereof.

Referring now to figure 2, which shows a cross section of a typical flow apparatus for mixing/emulsification, designated as a whole by position 8 and used for implementing the method, note that this flow apparatus for mixing/emulsification contains a stator 9 and a rotor 10. Flow apparatus for mixing/emulsification also includes a shaft 12, which is attached at one end to the flange 16 of the rotor, and the other end to the electric motor 11 with adjustable speed. The rotor 10 is attached to the flange 16 of the rotor mounting means 17, which, as shown in figure 2, can be bolts or screws. Flow apparatus for mixing/emulsion also contains a flange 18 of the stator, and the stator 9 is fixed to f is the like 18 of the stator fastening means 17, which, as shown in figure 2, can be bolts or screws. Flow apparatus for mixing/emulsion also contains a cover 19, which cooperates with the flange 16 of the rotor, the rotor 10, the flange 18 of the stator and the stator 9. The stator 18 of the stator as a unit with attached stator 9 is fixed to the casing 19 so that creates the annular space 20, limited by a casing 19, the flange 16 of the rotor, the rotor 10, the flange 18 of the stator and the stator 9, and the said fastening is carried out so that the structural elements, in particular the teeth 30 of the stator 9 and rotor 10, interact with each other. The casing 19 and/or the flange 18 of the stator can include a shirt 22 cooling.

The teeth 30 of the stator 9 and rotor 10 is introduced into engagement with each other. For example, the stator 9 and the rotor 10 can be equipped with crowns of teeth made with the possibility of introducing in coaxial engagement with each other. Specific options for implementation, shown in figure 2-8, illustrate the teeth 30 of the stator 9, having a set of concentric blades 23 and concentric depressions 24. The teeth 30 of the stator 9 are mostly inclined side walls 28, which are each blade 23 to each depression 24. The rotor 10 also has teeth 30 having a set of concentric blades 25 and concentric depressions 26. The teeth 30 of the rotor 10 are mainly decl is by the side walls 29, runs from each of the blades 25 to each of the cavities 26. When the stator 9 and the rotor 10 is entered in the engaged position, they are aligned so that the concentric vanes 23 of the stator 9 are aligned within their respective concentric depressions 26 of the rotor 10 and the concentric vanes 25 of the rotor 10 are aligned within their respective concentric depressions 24 of the stator 9, also aligned with the corresponding mainly sloping walls 28 and 29 of the stator 9 and rotor 10. The end of each concentric vanes and the bottom of each concentric depressions aligned with the inclined walls limit the gap, i.e. the gap 27.

In the specific embodiment depicted in Fig.4-8, concentric teeth 30 of the stator 9 and rotor 10 are separated by a gap between each set of concentric teeth, limiting radial channel 31 and the stator 9 and the rotor 10 will contain a collection of such radial channels 31. In these particular embodiments, the implementation of the aligned stator and the rotor form both radial and concentric channels for the flow of fluid.

Figure 2 shows a flow apparatus for mixing/emulsification, which in a typical case can be used for implementing the method, and typical elements of the stator and rotor. Figure 4-8 shows a particular implementation of the stator and rotor, which can use the with in the production apparatus for mixing/emulsification in the implementation of the proposed method, with such a stator and a rotor are normally supplied by the company "Charles Ross and Sons Co." and is described in U.S. patent No. 5632596. However, it should be understood that in the implementation of the proposed method can be used threading apparatus for mixing/emulsification of any type containing the stator and the rotor, which have dimensions, technical parameters and characteristics given in this description.

As shown in figure 3, the gap will be (a) axial clearance and size (b) an inclined gap, and a flow apparatus for mixing/emulsification used for implementing the method, will have the means to regulate the amount of (a) axial clearance and size (b) an inclined gap. The gap can be adjusted by set increments by inserting or removing shims between the rotor and the flange of the rotor. The size of the axial clearance can be adjusted, giving the size of the (a) axial clearance increment increments the value of approximately 0,381 mm (0.015 in) and changing the size of the (a) axial clearance in the range of from about 0,254 mm (0.010 inches) to about 12.7 mm (0,500 inch), and in the preferred embodiment, from about 0,762 mm (0,030 in) and approximately 4,572 mm (0.18 inch), with a corresponding range of variation in size (b) an inclined gap from about 0.076 mm (0.003 to inch) to approximately 4,242 mm (0,167 inch)and , in the preferred embodiment, from prima is but 0,254 mm (0.010 inch) to approximately 1,524 mm to 0.060 inch). The gap regulate when the stopped rotor.

The stator may be of any size, but preferably has a diameter of approximately 152,4 mm (6 inches) or more, in the preferred embodiment, is approximately 228.6 mm (9 inches) or more, in particular from approximately 304.8 mm (12 inches) to about 557,2 mm (18 inches), and in the most preferred embodiment is approximately 381 mm (15 inches). The stator and the rotor can be made of any material suitable for food processing, and preferably of stainless steel, including stainless steel grades 316, al (316L), Aalexa (AL6XN) or Asamoa (SMO654). In addition to affecting the change of rotation speed of the motor, the said diameter of the rotor and stator and the gap size will affect the emulsification of the phases of the source materials and, in particular, will ensure that the flow of the apparatus for mixing/continuous emulsification emulsion preparation ready to use, in a single pass flow through the apparatus for mixing/emulsification.

Referring now to figure 2 and 4-5, note that the coarse emulsion is to get in a flow apparatus for mixing/emulsification through the inlet pipe 21, from which it is produced in the gap between the rotor and stator at the center point of the inlet (marked, for example, in figure 4 and 5 position 32) in the stator. Molecules coarse EMU is sii move through concentric sets introduced with each other in the engagement of the blades and cavities of the rotor and stator under the influence of centrifugal force, and by pumping coarse emulsion to the Central point of intake. The movement of the blades and cavities of the rotor relative to the blades and cavities of the stator creates a shear force that delivers energy to the particles moving through the rotor and the stator, and this energy then provides the dispersion is not miscible phases coarse emulsion and the creation of the finished emulsion zacharylevi or bottled dressings. In specific embodiments of the invention, providing for the presence of radial channels 31 in the stator and the rotor, these radial channels intensify radial movement when the coarse emulsion moves through the gap. Emulsified zachecamy or bottled dressing is discharged from the rotor and stator and is collected in the annular space 20 leading to the exhaust pipe 22. After exiting the exhaust pipe 22 emulsified dressing can be subjected to further processing, if necessary, or packaging.

Working speed of rotation of the rotor is a function of the dimensions of the rotor, a gap (i.e. the size of the axial gap and the size of the inclined slit) and emulsifying ingredients. Flow apparatus for mixing/emulsification equipped with an electric motor with variable speed, which allows you to change the speed of rotation during operation of the flow devices is for mixing/emulsification. The motor in General can work, doing approximately 3600 revolutions per minute (rpm), in a preferred embodiment, from about 300 rpm to about 3600 rpm, the Rotor operates at speeds from about 1500 rpm to about 8000 rpm, in a preferred embodiment, from about 1900 rpm to about 5000 rpm, and the peripheral speed of the ends of the blades is from about 33,03 m/s (6500 ft/min) to about 76,25 m/s (15000 ft/min), in a preferred embodiment, from about 36,22 m/s (7125 ft/min) to about 71,80 m/s (14125 ft/min).

Flow apparatus for mixing/emulsification, equipped with a stator and a rotor, can prepare high quality emulsified zachecenie and bottled refills when implementing the proposed method, providing performance from about 0,756 kg/s (100 pounds per minute) to approximately 7,560 kg/s (1000 pounds per minute), and in the preferred embodiment, from approximately 1,134 kg/s (250 pounds per minute) to about 6,804 kg (900 pounds per minute), provided work flow apparatus for mixing/emulsification on the current speed in the range from about 10 Hz to about 75 Hz, and ensuring regulatory gap by giving increments a value of approximately 0,381 mm (0.015 in) the size of the axial gap and changing the size of the axial clearance in the range from approximately 0,254mm (0.010 inches) to about 12.7 mm (0,500 inches) with the appropriate changes of the size of the inclined gap in the range of from about 0.076 mm (0.003 to inch) to approximately 4,242 mm (0,167 inches). For example, high-quality mayonnaise products can be prepared by the proposed method with productive capacity from approximately 1,096 kg/s (145 pounds per minute) to approximately 7,560 kg/s (1000 pounds per minute), in a preferred embodiment, from approximately 1,134 kg/s (250 pounds per minute) to about 6,804 kg (900 pounds per minute), provided work flow apparatus for mixing/emulsification on the current speed in the range from about 20 Hz to about 65 Hz, and with the provision of the gap with the size of the axial clearance in the range from approximately 1,524 mm to 0.060 inch) to approximately 3,048 mm (0,120 inches) and the corresponding size of the inclined gap in the range of from about 0,508 mm (0.020 inch) to approximately 1,016 mm (0,040 inches)and light mayonnaise products based on starch can be prepared by the proposed method with productive capacity from approximately 1,096 kg/s (145 pounds per minute) to approximately 7,560 kg/s (1000 pounds per minute), in a preferred embodiment, from approximately 2,268 kg (500 pounds per minute) to approximately 5,670 kg/s (750 pounds per minute), provided work flow apparatus for mixing/emulsification on the current speed in the range from about 10 Hz to about 36 Hz, and with provision for the ora, with the size of the axial clearance in the range from approximately 2,229 mm (0,090 inch) to approximately 3,048 mm (0,120 inches) and the corresponding size of the inclined gap in the range of from about 0,762 mm (0,030 in) and approximately 1,016 mm (0,040"). For comparison it may be noted that conventional methods for making mayonnaise using mills are not able to work with such performance; for example, mills company "Chemicaled" can work with performance about 0,030 kg/s (4 pounds per minute), about 0,983 kg/s (130 pounds per minute) or approximately 1,134 kg/s (250 pounds per minute).

Flow apparatus for mixing/emulsification equipped with an electric motor with speed control and stepless current speed, however, in the preferred embodiment, the electric motor of the above-mentioned apparatus for mixing/emulsification can have the current speed, adjustable by giving it increments the value of approximately 0,050 Hz. The current speed can be adjusted with the aim of influencing the properties of emulsification in the implementation of the proposed method. For example, not necessary to suspend the implementation of the method for regulating the current speed with the goal of changing features of products.

The proposed method can be used for cooking Shi is the range will be about zajeciami and bottled dressings. Thus, the proposed method can be used for making mayonnaise product that contains a set to three or more phases of the source material; it may be an oil phase containing oil or mixture of oils, egg phase containing egg, salt, sweetener, such as sugar, and water, and the aqueous phase containing water and an acidulant, such as vinegar. The proposed method can also be used for cooking light dressings mayonnaise-type starch-based, containing an aggregate of up to three or more phases of the source material; it may be an oil phase containing oil or mixture of oils, egg phase containing egg, salt, sweetener, such as sugar, and water, and the phase of starch paste starch-containing water and an acidulant, such as vinegar. The proposed method can be used to make mayonnaise with low fat diet, containing an aggregate of up to five or more phases, including an oil phase containing oil, egg phase containing egg, salt and water phase of starch paste containing starch, water, vinegar and improvers consistency, phase sweeteners containing water and sweetener, such as sugar, and the aqueous phase containing the water. The proposed method can also be used for the preparation of the difference is emeu refills, such as a creamy salad dressing that contains a set of up to four or more phases of the source materials, for example, it may be a water phase containing water, preservatives, structure and sweeteners, oil phase, containing vegetable oil, emulsifiers, flavoring and coloring substances, phase acidifying substances containing acidulant, such as vinegar, salt, and optional - phase solid particles containing coarse particles.

The combination of being able to change the size of the gap, giving the increment size is about 0,381 mm (0.015 in) the size of the axial clearance, and the ability to regulate the speed of rotation (i.e. the current rotational speed) of the motor, a flow apparatus for mixing/emulsification provides a flexible way of cooking zajeciami and develop gas stations high quality and uniformity in the implementation of a single process, thereby reducing capital and operating costs. This combination provides increased flexibility for the purpose of preparation of a wide range of edible emulsions of zajeciami and bottled dressings in a wide range of consistencies, from the consistency of cream to firm consistency. Emulsification carried out in this way allows you to prepare food is of reduced oil content and lower levels of emulsifying components compared to conventional methods.

Changing the slit gap in combination with the possibility to regulate the speed of rotation of the electric motor allows the operator to control the particle size of the dispersed phase and size distribution of particles, which leads to improved consistency and stability of the emulsion. In the case of gas stations starch-based proposed method provides enhanced integrity management starch granules, resulting in better appearance, texture, chewing and taste of the filling on the basis of starch. The proposed method also allows the preparation of bottled dressings for salad, which include the necessary large particles, while not necessarily subjected to the fragmentation of these large particles.

Specially adapted production apparatus for mixing/emulsification, with an adjustable gap and providing for the speed control built-in electric motor, has the ability to create a significant shift without causing cavitation, which leads to the reduction of process noise and prevents erosion. The whole process generally leads to significant savings in investment costs, production costs and the purchase of raw materials. For example, the proposed method comprising the use of a single flow apparatus plasmasavaia/emulsification, has one set of rotor and stator diameter 381 mm (15 inches), the distance between which is adjustable, and the motor rotation speed regulation, can replace four or more largest colloid mills and allows to achieve the same performance, while consuming only about 75% of the power consumed by the four mills, and requiring investments constituting from about 66% to about 75% investments in four mills.

EXAMPLES

EXAMPLE 1

Natural mayonnaise containing from about 4% to about 8% of the eggs, from about 1% to about 2% salt, from about 1% to about 3% sugar, from about 2% to about 4% vinegar, from about 2% to about 27% water and from about 65% to about 81% salad oil were prepared using a flow apparatus for mixing/emulsification model EMP-ax-15 from Charles Ross & Sons Co.", equipped with means for changing the spacing between the stator and rotor by giving increments a value of approximately 0,381 mm (0.015 in) the size of the axial clearance, as well as the motor speed control. Flow apparatus for mixing/emulsification was equipped with a set of stator and rotor having the structure of teeth, similar to that described with reference to figure 4-8.

The ingredients were combined, create the Wai first in a separate vessel the oil phase, containing oil or oil mixture, egg phase containing egg, salt, sugar and water, and the aqueous phase containing water and vinegar. Single phase ingredients were combined continuously in a normal tank of suitable capacity, equipped with a CP propeller mixing, and mixed to obtain a coarse emulsion. Then of coarse emulsion was applied continuously in a flow apparatus for mixing/emulsification with the size of the axial clearance specified approximately 1,905 mm (0,075 inches). This production apparatus for mixing/emulsification operated at speeds from about 35 Hz to about 55 Hz, and the average performance was approximately 2,268 kg (500 pounds per minute).

8.5 l (nine quarts) of the product prepared in accordance with this procedure, were selected randomly and subjected to the test for taste compared with mayonnaise, prepared in accordance with conventional methods and with the help of a mill from the company "Chemicaled". Eighty-six tasters tried both mayonnaise is prepared according to the invention and prepared as usual, giving an estimate of the total taste sensation and pastorates/appearance. Between samples, prepared in accordance with the invention, and samples prepared by conventional means, found no statistically significant discern the overall taste and pastorates/appearance.

EXAMPLE 2

Light mayonnaise product type on the basis of starch containing from about 6% to about 7% of eggs, from about 2% to about 3% salt, from about 2% to about 3% sugar, from about 0.05% to about 0.1% of a thickener, from about 4% to about 6% starch, from about 3% to about 4% vinegar, from about 19% to about 35% of salad oil and from about 48% to about 58% water were prepared using a flow apparatus for mixing/emulsification model Amy-ax-15 from Charles Ross & Sons Co.", equipped with means for changing the gap clearance between the rotor and the stator by giving increments a value of approximately 0,381 mm (0.015 in) the size of the axial clearance, as well as the motor speed control. Flow apparatus for mixing/emulsification was equipped with a set of stator and rotor diameter 381 mm (15 inches), having the structure of teeth, similar to that described with reference to figure 4-8.

The ingredients were combined, creating the first in separate vessels oil phase containing oil or oil mixture, egg phase containing egg, salt, sugar and water, and the phase of the starch paste containing starch, which could be fully or partially subjected to heat treatment, water, vinegar and a thickener. Single phase ingredients were combined continuously in the usual eat the spine of suitable capacity, equipped with a turbine wheel for mixing, and mixed to obtain a coarse emulsion. Then of coarse emulsion was applied continuously for 24 hours in a flow apparatus for mixing/emulsification with the size of the axial clearance specified approximately 1,905 mm (0,075 inches) during the first approximately 7.5 hours, and the size of the axial clearance specified approximately 2,667 mm (0,105 inches) over the next approximately 3.5 hours, and the size of the axial clearance specified approximately 3,048 mm (0,120 inch) during the last about 13 hours. This production apparatus for mixing/emulsification operated at the rotation frequency from about 10 Hz to about 36 Hz, and the average performance was approximately 2,268 kg (500 pounds per minute).

EXAMPLE 3

Mayonnaise with low-fat containing from about 2% to about 4% of the eggs, from about 2% to about 3% salt, from about 6% to about 8% sugar, from about 2% to about 4% vinegar, from about 5% to about 6 % oil, from about 6% to about 8% starch, from about 0.5% to about 0.7% of improvers consistency and from about 75% to about 85% water, were prepared using a flow apparatus for mixing/emulsification model Amy Ax-15 from Charles Ross & Sons Co.", equipped with means for changing saparamadu the stator and rotor by giving increments a value of approximately 0,381 mm (0.015 in) the size of the axial clearance, as well as the motor speed control. Flow apparatus for mixing/emulsification was equipped with a set of stator and rotor diameter 381 mm (15 inches), having the structure of teeth, similar to that described with reference to figure 4-8.

The ingredients were combined, creating the first in separate vessels oil phase containing oil, egg phase containing egg, salt and water phase of starch paste containing starch, which could be fully or partially subjected to heat treatment, water, vinegar and improvers consistency, phase sweeteners containing water and sugar, and the aqueous phase containing the water. Single phase ingredients were combined continuously in a normal tank of suitable capacity, equipped with a turbine wheel for mixing, and mixed to obtain a coarse emulsion. Then of coarse emulsion was applied continuously in a flow apparatus for mixing/emulsification with the size of the axial clearance specified approximately 3,048 mm (0,120 inches). This production apparatus for mixing/emulsification operated at the rotation frequency from about 10 Hz to about 30 Hz, and the average performance was approximately 2,268 kg (500 pounds per minute). Through this process, were obtained high-quality mayonnaise products.

Creamy salad dressings containing from about 1% to about 3% structure-forming substances, from about 0.1% to about 4% sweeteners, from about 0.01% to about 0.2% of a preservative, from about 0.1% to about 0.3% of emulsifier, from about 1% to about 2.5% flavoring and coloring substances, from about 2% to about 8% of acidifying substances, from about 1% to about 3% salt, from about 0.1% to about 6% solids, from about 45% to about 55% salad oil and from about 27% to about 31% water were prepared using a flow apparatus for mixing/emulsification model EMP-ax-15 from Charles Ross & Sons Co.", equipped for changes in the slit gap, and an electric motor with speed control. Flow apparatus for mixing/emulsification was equipped with a set of stator and rotor diameter 152,4 mm (6 inches), having the structure of teeth, similar to that described with reference to figure 4-8.

The ingredients were combined, creating the first in separate vessels oil phase containing oil, emulsifier and flavoring and coloring substances, phase, acidifying substances containing acidifying substances and salt, the aqueous phase containing water, structure-forming substances, sweeteners and preservatives, and the phase of the solid particles containing the second large particles. Party coarse emulsions were prepared by combining the aqueous phase, oil phase and the phase of acidifying substances in the normal tanks of suitable size, equipped with a CP propeller and mixed to obtain a coarse emulsion. After graduation coarse emulsion was added to the mixer phase of solid particles and continued mixing until the dispersion was added large particles in coarse emulsion. Party coarse emulsion with these particles was applied continuously in a flow apparatus for mixing/emulsification with the size of the axial clearance specified approximately 1,270 mm (0,050 inch). This production apparatus for mixing/emulsification operated at the rotation frequency from about 20 Hz to about 70 Hz, and the average performance ranged from approximately 0,756 kg/s (100 pounds per minute) to about 0,907 kg/min (120 pounds per minute). Through this process, high-quality products in the form of creamy dressings for salads were obtained without optional crushing mentioned large particles.

1. The method of preparation zajeciami and bottled gas stations, characterized in that

a) combine one or more phases of the original ingredients in the vessel for pre-mix containing the means for mixing, education is the use of coarse emulsion, and

b) process the coarse emulsion in a single pass flow through the apparatus for mixing/emulsion containing at least one set of stator and rotor, the stator and the rotor comprises executed with the possibility of introducing a coaxial toothed crowns of the teeth having a set of concentric blades and concentric depressions with mostly inclined side walls extending from each blade to each of the depression, when the rotor and stator enter into engagement, they have so that concentric stator vanes are aligned with the respective concentric cavities of the rotor, concentric vanes of the rotor are aligned with the corresponding concentric cavities of the stator and the corresponding mainly sloping walls of the stator and rotor are aligned with each other, and at the above introduction engages each concentric vane and each concentric cavity aligned with the inclined walls limit the gap formed by the axial gap and a sloped gap, with the possibility of regulation of this gap by changing the size (a) axial clearance in increments of approximately 0,381 mm (0.015 in.).

2. The method according to claim 1, wherein the amount of (a) axial clearance is from prima is but 0,254 mm (0.010 inches) to about 12.7 mm (0,500 in).

3. The method according to claim 1, wherein the diameter of the stator and rotor is approximately 228.6 mm (9 inches) or more.

4. The method according to claim 2, wherein the diameter of the stator and rotor is approximately 228.6 mm (9 inches) or more.

5. The method according to claim 1, wherein the adjustable motor works with speed, reaching approximately 3600 rpm

6. The method according to claim 2, wherein the adjustable motor works with speed, reaching approximately 3600 rpm

7. The method according to claim 3, wherein the adjustable motor works with speed, reaching approximately 3600 rpm

8. The method according to claim 4, wherein the adjustable motor works with speed, reaching approximately 3600 rpm

9. The method according to any one of claims 1 to 8, wherein the rotor has a circumferential velocity of the ends of the blades is from about 33,03 m/s to about 76,25 m/S.

10. The method according to any one of claims 1 to 8, with a capacity from about 0,756 kg/s to approximately 7,560 kg/s

11. The method according to claim 9, providing the capacity from approximately 0,756 kg/s to approximately 7,560 kg/s

12. The method according to any one of claims 1 to 8, 11, which is made with the possibility of introducing a coaxial toothed crowns of the teeth of the stator and rotor are separated to limit radial channels.

13. The method according to claim 9, which is made with the possibility of introducing in counselingteenie the crowns of the teeth of the stator and rotor are separated to limit radial channels.

14. The method according to claim 10, which is made with the possibility of introducing a coaxial toothed crowns of the teeth of the stator and rotor are separated to limit radial channels.

15. The method according to any one of claims 1 to 8, 11, 13, 14, in which the stator and the rotor contains a set of radial channels.

16. The method according to claim 9, wherein the stator and the rotor contains a set of radial channels.

17. The method according to claim 10, wherein the stator and the rotor contains a set of radial channels.

18. The method according to item 12, wherein the stator and the rotor contains a set of radial channels.

19. The method according to any one of claims 1 to 8, 11, 13, 14, 16-18, in which the original ingredients consist of an oil phase, the egg phase and aqueous phase.

20. The method according to claim 9, in which the original ingredients consist of an oil phase, the egg phase and aqueous phase.

21. The method according to claim 10, in which the original ingredients consist of an oil phase, the egg phase and aqueous phase.

22. The method according to item 12, wherein the starting ingredients consist of an oil phase, the egg phase and aqueous phase.

23. The method according to item 15, wherein the starting ingredients consist of an oil phase, the egg phase and aqueous phase.

24. The method according to any one of claims 1 to 8, 11, 13, 14, 16-18, 20-23, in which the original ingredients consist of an oil phase, the egg phase and the starch phase.

25. The method according to claim 9, in which the original ingredients consist of Maslenitsa, egg phase and the starch phase.

26. The method according to claim 10, in which the original ingredients consist of an oil phase, the egg phase and the starch phase.

27. The method according to item 12, wherein the starting ingredients consist of an oil phase, the egg phase and the starch phase.

28. The method according to item 15, wherein the starting ingredients consist of an oil phase, the egg phase and the starch phase.

29. The method according to claim 19, in which the original ingredients consist of an oil phase, the egg phase and the starch phase.

30. The method according to any one of claims 1 to 8, 11, 13, 14, 16-18, 20-23, 25-29, in which the original ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

31. The method according to claim 9, in which the original ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

32. The method according to claim 10, in which the original ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

33. The method according to item 12, wherein the starting ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

34. The method according to item 15, wherein the starting ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

35. The method according to claim 19, in co is the op of the original ingredients consist of an oil phase, egg phase, starch phase, phase sweeteners and the aqueous phase.

36. The method according to paragraph 24, wherein the starting ingredients consist of an oil phase, the egg phase, starch phase, phase sweeteners and the aqueous phase.

37. The method according to any one of claims 1 to 8, 11, 13, 14, 16-18, 20-23, 25-29, 31-36, wherein the starting ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

38. The method according to claim 9, in which the original ingredients consist of the aqueous phase, acidifying substances and choice phases of solid particles.

39. The method according to claim 10, in which the original ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

40. The method according to item 12, wherein the starting ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

41. The method according to item 15, wherein the starting ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

42. The method according to claim 19, in which the original ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

43. The method according to paragraph 24, wherein the starting ingredients consist of the aqueous phase, phase, acidifying substances and choice phases of solid particles.

44. The method according to item 30, wherein the starting ingredients consist of water-the basics, phase acidifying substances and choice phases of solid particles.

45. The method according to any one of claims 1 to 8, 11, 13, 14, 16-18, 20-23, 25-29, 31-36, 38 and 44, in which the original ingredients combine for the formation of the emulsion, forming the product.

46. The method according to claim 9, in which the original ingredients combine for the formation of the emulsion, forming the product.

47. The method according to claim 10, in which the original ingredients combine for the formation of the emulsion, forming the product.

48. The method according to item 12, wherein the starting ingredients combine for the formation of the emulsion, forming the product.

49. The method according to item 15, wherein the starting ingredients combine for the formation of the emulsion, forming the product.

50. The method according to claim 19, in which the original ingredients combine for the formation of the emulsion, forming the product.

51. The method according to paragraph 24, wherein the starting ingredients combine for the formation of the emulsion, forming the product.

52. The method according to item 30, wherein the starting ingredients combine for the formation of the emulsion, forming the product.

53. The method according to clause 37, in which the original ingredients combine for the formation of the emulsion, forming the product.

54. Zachecamy and bottled dressing, prepared by a process characterized by the fact that

a) combine one or more phases of the original ingredients in the vessel for preliminary efficient when blended is I, containing means for mixing, with the formation of a coarse emulsion, and

b) process the coarse emulsion in a single pass flow through the apparatus for mixing/emulsion containing at least one set of stator and rotor, the stator and the rotor contain made with the possibility of introducing a coaxial toothed crowns of the teeth having a set of concentric blades and concentric depressions with mostly inclined side walls extending from each blade to each of the depression, when the rotor and stator enter into engagement, they have so that concentric stator vanes are aligned with the respective concentric cavities of the rotor, concentric vanes of the rotor are aligned with the corresponding concentric cavities of the stator and the corresponding mainly sloping walls of the stator and rotor are aligned with each other, and at the above introduction engages each concentric vane and each concentric cavity aligned with the inclined walls limit the gap formed by the axial gap and a sloped gap, with the possibility of regulation of this gap by changing the size (a) axial clearance in increments of approximately 0,381 mm (0,015 du the mA).

55. Refill on item 54, wherein the amount of (a) axial slit is between about 0,254 mm (0.010 inches) to about 12.7 mm (0,500 in).

56. Dressing according to any one of p-55, during the preparation of which the diameter of the stator and rotor is approximately 228.6 mm (9 inches) or more.