KR900015624A - Manufacturing method of powder fats containing flavor - Google Patents

Manufacturing method of powder fats containing flavor Download PDF

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Publication number
KR900015624A
KR900015624A KR1019890004922A KR890004922A KR900015624A KR 900015624 A KR900015624 A KR 900015624A KR 1019890004922 A KR1019890004922 A KR 1019890004922A KR 890004922 A KR890004922 A KR 890004922A KR 900015624 A KR900015624 A KR 900015624A
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South Korea
Prior art keywords
oil
weight
acid ester
flavor
seeds
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KR1019890004922A
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Korean (ko)
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KR910003309B1 (en
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엄억섭
김영수
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최규진
두성식품 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)

Abstract

내용 없음.No content.

Description

풍미를 함유한 분말유지의 제조방법Manufacturing method of powder fats containing flavor

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

Claims (5)

식물성 식용유지에 세절, 마쇄 또는 미분쇄한 야채, 종실류등을 식용유에 대해 1-100중량% 첨가하여 교반기가 부착된 탱크에서 100-200rpm으로 고속회전시킴과 동시에 40-100℃의 온도로 5-120분간 반응 추출시키고, 그후 60-90℃의 온도로 진공흡입 여과하여 야채, 종실류의 향미등을 함유한 혼합액을 제조하고, 상기 향미 혼합액 10-70중량%에 대해 팜유 1-30중량%, 야자경화유 1-3중량%, 카제인나트륨 1-10 중량%, 텍스트린 20-80중량%, 유화제 0.1-3중량%, 완충제0.1-2중량%를 첨가하여 40-80℃의 온도에서 유화 균질시켜 150-200℃의 열풍이 주입되는 분무건조기 또는 100-150℃의 열풍이 주입되는 드럼건조기내에서 건조시켜 분말을 제조함을 특징으로 하는 풍미를 함유한 분말유지의 제조방법.1-100% by weight of chopped, ground or pulverized vegetables, seeds, etc., are added to vegetable edible oil, and it is rotated at high speed at 100-200rpm in a tank equipped with agitator and at a temperature of 40-100 ℃. The reaction mixture was extracted for 120 minutes, and vacuum suction filtration was carried out at a temperature of 60-90 ° C. to prepare a mixed liquid containing flavors of vegetables and seeds, and 1-30% by weight of palm oil based on 10-70% by weight of the flavor mixture. Emulsified homogeneous at a temperature of 40-80 ° C by adding 1-3% by weight of coconut oil, 1-10% by weight of sodium casein, 20-80% by weight of textrin, 0.1-3% by weight of emulsifier, and 0.1-2% by weight of buffer Method of producing a flavor-containing powder oil and fat characterized in that the powder is prepared by drying in a spray dryer in which hot air of 150-200 ° C. is injected or in a drum dryer in which hot air of 100-150 ° C. is injected. 제 1항에 있어서, 야채와 종실류는 가지, 갓, 깻잎, 고사리, 고추, 당근, 더덕, 도라지, 토마토, 두릅 마늘, 무우, 미나리, 배추, 양배추, 부추, 상치, 생강, 쑥, 쑥갓, 시금치, 아욱, 연근, 양파, 오이, 죽순, 우엉, 파, 호박,파세리, 들깨, 밤, 흑참깨, 백참깨, 잣, 도토리, 호도중 1종 또는 2종 이상을 사용함을 특징으로 하는 풍미를 함유한 분말유지의 제조방법.According to claim 1, Vegetables and seeds are eggplants, fresh, sesame leaves, ferns, peppers, carrots, ducks, bellflowers, tomatoes, garlic, radishes, buttercups, cabbage, cabbage, leek, lettuce, ginger, mugwort, garland chrysanthemum, Flavors characterized by using one or more of spinach, mallow, lotus root, onion, cucumber, bamboo shoot, burdock, green onion, pumpkin, parsley, perilla, chestnut, black sesame, white sesame, pine nut, acorn, and edo Method for producing powdered fats and oils containing. 제 1항에 있어서, 식물성 식용유지는 대두유, 면실유, 옥배유, 미강유, 야자유, 팜유, 사라다유, 해비라기유, 채종유, 낙화생유, 올리브유 중 1종 또는 2종이상을 사용함을 특징으로 하는 풍미를 함유한 분말유지의 제조방법.The vegetable edible oil of claim 1 contains a flavor characterized by using one or two or more of soybean oil, cottonseed oil, jade oil, rice bran oil, palm oil, palm oil, salad oil, seaweed oil, rapeseed oil, peanut oil, olive oil. Process for the preparation of powdered fats and oils. 제 1항에 있어서, 유환제는 대두인지질, 포리소르베이트 20, 자당 지방산에스텔, 프로필렌 글리콜지방산에스텔, 솔비탄 지장산에스텔, 글리세린 지방산에스틸 중 1종 또는 2종 이상을 사용함을 특징으로 하는 풍미를 함유한 분말유지의 제조방법.The flavoring agent according to claim 1, wherein the circulating agent uses one or two or more of soy phospholipid, polysorbate 20, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan Jijang acid ester, and glycerin fatty acid ester. Method for producing powdered fats and oils containing. 제 1항에 있어서, 완충제는 제 2인산칼슘, 제 2인산나트륨 중 1종 또는 2종을 사용함을 특징으로 하는 풍미를 함유한 분말유지의 제조방법 .The method according to claim 1, wherein the buffer is prepared using one or two of dibasic calcium phosphate and dibasic sodium phosphate. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890004922A 1989-04-13 1989-04-13 Manufacturing method of powder fats containing flavor Expired KR910003309B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890004922A KR910003309B1 (en) 1989-04-13 1989-04-13 Manufacturing method of powder fats containing flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890004922A KR910003309B1 (en) 1989-04-13 1989-04-13 Manufacturing method of powder fats containing flavor

Publications (2)

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KR900015624A true KR900015624A (en) 1990-11-10
KR910003309B1 KR910003309B1 (en) 1991-05-27

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100815259B1 (en) * 2006-12-18 2008-03-19 남양유업 주식회사 Manufacturing method of microcapsule holding powder having freshness persistence effect
KR20190047935A (en) * 2017-10-30 2019-05-09 이현경 Manufacturing method of edible oil and edible oil using the same
KR102190422B1 (en) * 2020-07-23 2020-12-11 김보식 Method of manufacturing fermented black codonopis lanceolata and fermented black codonopis lanceolata produced thereby

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2878744B1 (en) * 2004-12-06 2008-03-21 Alain Tournay PROCESS FOR OBTAINING OIL FROM FENUGREC SEED FOR COSMETIC, NUTRITIONAL OR DERMATOLOGICAL USES, COMPOSITION OF THE OIL AND USES

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100815259B1 (en) * 2006-12-18 2008-03-19 남양유업 주식회사 Manufacturing method of microcapsule holding powder having freshness persistence effect
KR20190047935A (en) * 2017-10-30 2019-05-09 이현경 Manufacturing method of edible oil and edible oil using the same
KR102190422B1 (en) * 2020-07-23 2020-12-11 김보식 Method of manufacturing fermented black codonopis lanceolata and fermented black codonopis lanceolata produced thereby

Also Published As

Publication number Publication date
KR910003309B1 (en) 1991-05-27

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