KR910007451A - Manufacturing method of emulsion composition for mayonnaise - Google Patents

Manufacturing method of emulsion composition for mayonnaise Download PDF

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Publication number
KR910007451A
KR910007451A KR1019890014456A KR890014456A KR910007451A KR 910007451 A KR910007451 A KR 910007451A KR 1019890014456 A KR1019890014456 A KR 1019890014456A KR 890014456 A KR890014456 A KR 890014456A KR 910007451 A KR910007451 A KR 910007451A
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KR
South Korea
Prior art keywords
mayonnaise
manufacturing
emulsion composition
egg yolk
juicer
Prior art date
Application number
KR1019890014456A
Other languages
Korean (ko)
Inventor
히로시 혼고
Original Assignee
이종남
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 이종남 filed Critical 이종남
Priority to KR1019890014456A priority Critical patent/KR910007451A/en
Publication of KR910007451A publication Critical patent/KR910007451A/en

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Abstract

내용 없음No content

Description

마요네즈용 유화조성물의 제조방법Manufacturing method of emulsion composition for mayonnaise

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

식초 : 10-30%, 전난 또는 난황 : 10-35%, 당류 : 0-20%, 수분 0-20%, 식염 3-11%, 유화안정제 0.5-2%, 조미료, 과즙, 향신료 : 각각 소량 및 식용식물유 : 10-55%(중량%)를 함유하는 것을 특징으로하는 마요네즈용 유화조성물 제조방법.Vinegar: 10-30%, Egg yolk or egg yolk: 10-35%, Sugar: 0-20%, Moisture 0-20%, Salt 3-11%, Emulsifying stabilizer 0.5-2%, Seasoning, Juicer, Spice: Small amount each And Edible vegetable oil: Method of producing an emulsified composition for mayonnaise, characterized in that it contains 10-55% (wt%). ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890014456A 1989-10-10 1989-10-10 Manufacturing method of emulsion composition for mayonnaise KR910007451A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890014456A KR910007451A (en) 1989-10-10 1989-10-10 Manufacturing method of emulsion composition for mayonnaise

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890014456A KR910007451A (en) 1989-10-10 1989-10-10 Manufacturing method of emulsion composition for mayonnaise

Publications (1)

Publication Number Publication Date
KR910007451A true KR910007451A (en) 1991-05-30

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Application Number Title Priority Date Filing Date
KR1019890014456A KR910007451A (en) 1989-10-10 1989-10-10 Manufacturing method of emulsion composition for mayonnaise

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KR (1) KR910007451A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6225360B1 (en) 1998-06-20 2001-05-01 Kwang Kim Method and system for recovering polyethylene from waste resin-compounds
KR100331604B1 (en) * 1999-12-20 2002-04-09 이종열 Method for reusing the polyethylene rosin of waste cable by solvent.
KR100791956B1 (en) * 2006-03-07 2008-01-04 오승훈 A composion of emulsifying and stabilizing agent which has stability at freezing?thawing of mayonnaise and multiple functions

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6225360B1 (en) 1998-06-20 2001-05-01 Kwang Kim Method and system for recovering polyethylene from waste resin-compounds
KR100331604B1 (en) * 1999-12-20 2002-04-09 이종열 Method for reusing the polyethylene rosin of waste cable by solvent.
KR100791956B1 (en) * 2006-03-07 2008-01-04 오승훈 A composion of emulsifying and stabilizing agent which has stability at freezing?thawing of mayonnaise and multiple functions

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E601 Decision to refuse application