KR870006850A - How to prepare mayony soybean from soybean - Google Patents

How to prepare mayony soybean from soybean Download PDF

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Publication number
KR870006850A
KR870006850A KR1019860000317A KR860000317A KR870006850A KR 870006850 A KR870006850 A KR 870006850A KR 1019860000317 A KR1019860000317 A KR 1019860000317A KR 860000317 A KR860000317 A KR 860000317A KR 870006850 A KR870006850 A KR 870006850A
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KR
South Korea
Prior art keywords
soybean
tofu
soybeans
soy
mayony
Prior art date
Application number
KR1019860000317A
Other languages
Korean (ko)
Other versions
KR880000332B1 (en
Inventor
김근택
Original Assignee
김근택
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.)
Filing date
Publication date
Application filed by 김근택 filed Critical 김근택
Priority to KR1019860000317A priority Critical patent/KR880000332B1/en
Publication of KR870006850A publication Critical patent/KR870006850A/en
Application granted granted Critical
Publication of KR880000332B1 publication Critical patent/KR880000332B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Abstract

내용 없음.No content.

Description

콩을 원료로한 마요네스소이빈 제조방법How to prepare mayony soybean from soybean

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

콩 또는 두부를 원료로 하여 마요네스소이빈(약칭 마요소이)를 제조하는 방법과 콩마요네스, 두부마요네스, 마요네스소이빈, 마요소이등의 콩과 두부에 관련된 명칭 그리고 두부를 아주 미세하게 절단희석함으로서 얻어지는 맛의 창조 방법.How to make mayonise soybeans (abbreviated maurei) from soy or tofu, and the names related to soybeans and tofu such as soy mayonés, tofu mayonnes, mayonnaise soybeans, mayurei, etc. Creation method of taste obtained by cutting dilution. 배합비율: 두부 97,495%, 식물성식용유 2%, 소금 0.2%, 염화칼슘 0.1%, 구연산나트륨 0.04%, 글리세린지방산에스텔 0.08%, 비, 에취, 티(B, H, T) 0.075%, 식초 0.0075%의 콩을 원료로 한 마요네스소이빈 제조방법.Mixing ratio: Tofu 97,495%, vegetable cooking oil 2%, salt 0.2%, calcium chloride 0.1%, sodium citrate 0.04%, glycerin fatty acid ester 0.08%, ratio, odor, tea (B, H, T) 0.075%, vinegar 0.0075% Mayon soybean manufacturing method using soybean as raw material. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860000317A 1986-01-20 1986-01-20 Process for producing mayonnaise from soybean KR880000332B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019860000317A KR880000332B1 (en) 1986-01-20 1986-01-20 Process for producing mayonnaise from soybean

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019860000317A KR880000332B1 (en) 1986-01-20 1986-01-20 Process for producing mayonnaise from soybean

Publications (2)

Publication Number Publication Date
KR870006850A true KR870006850A (en) 1987-08-13
KR880000332B1 KR880000332B1 (en) 1988-03-20

Family

ID=19248076

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860000317A KR880000332B1 (en) 1986-01-20 1986-01-20 Process for producing mayonnaise from soybean

Country Status (1)

Country Link
KR (1) KR880000332B1 (en)

Also Published As

Publication number Publication date
KR880000332B1 (en) 1988-03-20

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