Abstract
For the purpose of applying ultrasonic wave irradiation (50 kc) to cooking, this work used the irradiation for making mayonnaise sauce. A standard combination of ingredients was employed and the hardness, cosistency and acid value of the mayonnaise sauce were measured. At the same time the microscopic observations were carried out.
According to the result of the experiment, the ultrasonic wave irradiation accelerated the production of mayonnaise sauce considerably. It worked better to apply the ultrasonic wave irradiation intermittently to the mixture of the ingredients rather than continuously. While the irradiation is being applied, it is necessary to stir manually in order to prevent the separation of oils and fats. Also, it was found out that the fresher yolk was easier to emulsify and the added amount of salt or vinegar and others had a slight effect on the physical properties of the mayonnaise sauce which was made by the above-mentioned method. However, it was hardly recognized that the acid value of oils and fats was especially increased.
