KR880013464A - 야채 풍미유 분말의 제조방법 - Google Patents

야채 풍미유 분말의 제조방법 Download PDF

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Publication number
KR880013464A
KR880013464A KR870005096A KR870005096A KR880013464A KR 880013464 A KR880013464 A KR 880013464A KR 870005096 A KR870005096 A KR 870005096A KR 870005096 A KR870005096 A KR 870005096A KR 880013464 A KR880013464 A KR 880013464A
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KR
South Korea
Prior art keywords
oil
weight
vegetable
manufacturing
flavor oil
Prior art date
Application number
KR870005096A
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English (en)
Other versions
KR890003734B1 (ko
Inventor
신재익
장영상
김재훈
박양원
고민호
Original Assignee
신춘호
주식회사 농심
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.)
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Publication date
Application filed by 신춘호, 주식회사 농심 filed Critical 신춘호
Priority to KR1019870005096A priority Critical patent/KR890003734B1/ko
Publication of KR880013464A publication Critical patent/KR880013464A/ko
Application granted granted Critical
Publication of KR890003734B1 publication Critical patent/KR890003734B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

내용 없음

Description

야채 풍미유 분말의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 2-3mm로 세절한 야채를 식용유 100에 대해 5-45중량% 첨가하여 상온·상압으로 10-20분간 교반한 후 700-760mmHg, 100-120°씨의 조건으로 30-60분간 진공 가열하여 상온으로 냉각시킨 다음 야채박을 분리하여 풍미유를 얻고, 이 풍미유 100에 대해 말토댁스트린 40-90중량%, 아라비아검 0.1-4중량%, 정제염 0.1-1중량%, 카제인나트륨 5-10중량%, 제2인산칼륨 15-25중량%, 글리세린지방산에스테르 10-20중량%를 첨가한 후 함께 분무 건조하여서 됨을 특징으로 하는 야채 풍미유 분말의 제조방법.
  2. 제1항에 있어서, 식용유는 옥배유, 해바라기유, 면실유, 미강유 등과 같이 불포화지방산이 많은 원료에 팜유, 돈지, 우지, 버터유 등을 100 : 20-50으로 혼합하여서 됨을 특징으로 하는 야채풍미유 분말의 제조방법.
    ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.
KR1019870005096A 1987-05-22 1987-05-22 야채 풍미유 분말의 제조방법 KR890003734B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870005096A KR890003734B1 (ko) 1987-05-22 1987-05-22 야채 풍미유 분말의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870005096A KR890003734B1 (ko) 1987-05-22 1987-05-22 야채 풍미유 분말의 제조방법

Publications (2)

Publication Number Publication Date
KR880013464A true KR880013464A (ko) 1988-12-21
KR890003734B1 KR890003734B1 (ko) 1989-10-04

Family

ID=19261584

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870005096A KR890003734B1 (ko) 1987-05-22 1987-05-22 야채 풍미유 분말의 제조방법

Country Status (1)

Country Link
KR (1) KR890003734B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2003226622A1 (en) * 2003-03-26 2004-10-18 Council Of Scientific And Industrial Research A ready to use dry onion mix composition and a process for preparing the same

Also Published As

Publication number Publication date
KR890003734B1 (ko) 1989-10-04

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