KR930003826A - Emulsifying dressing and its manufacturing method - Google Patents

Emulsifying dressing and its manufacturing method Download PDF

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Publication number
KR930003826A
KR930003826A KR1019910013670A KR910013670A KR930003826A KR 930003826 A KR930003826 A KR 930003826A KR 1019910013670 A KR1019910013670 A KR 1019910013670A KR 910013670 A KR910013670 A KR 910013670A KR 930003826 A KR930003826 A KR 930003826A
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KR
South Korea
Prior art keywords
emulsified
vinegar
seasoning
onion
oil
Prior art date
Application number
KR1019910013670A
Other languages
Korean (ko)
Other versions
KR100206521B1 (en
Inventor
최춘언
김재욱
홍기주
장희규
차가성
Original Assignee
함태호
오뚜기식품 주식회사
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Application filed by 함태호, 오뚜기식품 주식회사 filed Critical 함태호
Priority to KR1019910013670A priority Critical patent/KR100206521B1/en
Publication of KR930003826A publication Critical patent/KR930003826A/en
Application granted granted Critical
Publication of KR100206521B1 publication Critical patent/KR100206521B1/en

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    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/186—Fatty acids

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Seasonings (AREA)

Abstract

내용 없음.No content.

Description

유화형 드레싱 및 그 제조방법Emulsifying dressing and its manufacturing method

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

Claims (6)

유화형 드레싱에 있어서, 원료 중량의 0.4-2%의 크산탄검과 NTSS 0.5-6%의 토마토 가공품, 10-60%의 간장을 사용하는 수상 성분과 15-50%의 유상 성분으로 조성되는 유화형 드레싱.Emulsifying dressings, which are emulsified with 0.4-2% xanthan gum, NTSS 0.5-6% tomato processed product, 10-60% soy sauce and 15-50% oily ingredients. Mold dressing. 제1항에 있어서 유화성분은 원료 중량의 0.4-2%의 크산탄검과 NTSS 0.5-6%의 토마토 가공품을 사용하고, 유화 및 균질화 공정에서 안정화시키는 것을 특징으로 하는 상기 유화형 드레싱.The emulsified dressing according to claim 1, wherein the emulsified component is stabilized in an emulsification and homogenization process using 0.4-2% xanthan gum and NTSS 0.5-6% tomato processed product of the raw material weight. 제1항에 있어서, 수상 성분은 미리 살균하여 60℃이하의 온도로 냉각하여 사용하는 것을 특징으로 하는 상기 유화형 드레싱.The emulsified dressing according to claim 1, wherein the aqueous phase component is sterilized in advance and cooled to a temperature of 60 ° C or lower. 제1항에 있어서, 사용함을 특징으로 하는 상기 유화형 드레싱.The emulsified dressing according to claim 1, which is used. 제1항에 있어서, 상기 유상성분은 시즈닝 오일과 유상증 0.5-5%의 참기름을 혼합함을 특징으로 하는 상기 유화형 드레싱.The emulsified dressing according to claim 1, wherein the oily ingredient is mixed with seasoning oil and sesame oil of symptomatic 0.5-5%. 간장을 원료로하는 유화형 드레싱의 제조방법에 있어서, 조미향신료(설탕, 조미료, 고추분, 후추분, 마늘분, 겨자분)와 전체 원료중량의 0.2-2%의 유화 안정제를 균일하게 혼합한후 간장, 식초, 물 및 토마토 가공품등의 수성원료를 넣고 교반시켜 용해하고 80-100일에서 약 10분간 살균후 60℃이하로 냉각시키는 베이스제조공정과, 양파로 제피, 수세 탈수후 페이스트 상태로 처리한다음 총산도 8%이상의 식초를 양파 중량의(배량이상 넣고 침지시키는 양파처리공정과, 진공유하기에 상기 베이스 제조공정에서 얻어진 베이스와 상기 양파처리공정에서 얻어진 양파 페이스트(식초 혼합액)을 넣고 교반하면서 시즈닝오일과 참기름 0.5-5%혼합한 식물유를 서서히 가하여 예비 유화시킨후 균질기를 거친 유화제품을 필요로하는 용기에 충전시키는 유화, 균질화 및 충전공정로 구성됨을 특징으로하는 상기 제조방법.In the manufacturing method of an emulsified dressing using soy as a raw material, seasoning spices (sugar, seasoning, red pepper powder, pepper powder, garlic powder, mustard powder) and 0.2-2% of an emulsion stabilizer of the total weight of the raw material are uniformly mixed. After adding aqueous raw materials such as soy sauce, vinegar, water and tomato processed products, stirring and dissolving them, sterilizing them for about 10 minutes at 80-100 days, cooling them below 60 ℃, peeling them with onions, and washing them with water after paste dehydration. After the treatment, add vinegar having a total acidity of 8% or more to onion weight (onion processing step of dipping and immersing in vinegar), and base obtained from the base manufacturing step in vacuum, and onion paste (vinegar mixture solution) obtained from the onion processing step. Emulsifying, homogenizing, and filling the container in need of an emulsified product, which is pre-emulsified by gradually adding the mixing oil 0.5-5% of seasoning oil and sesame oil with stirring. The method characterized by consisting of a front-end process. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910013670A 1991-08-07 1991-08-07 Dressing KR100206521B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910013670A KR100206521B1 (en) 1991-08-07 1991-08-07 Dressing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910013670A KR100206521B1 (en) 1991-08-07 1991-08-07 Dressing

Publications (2)

Publication Number Publication Date
KR930003826A true KR930003826A (en) 1993-03-22
KR100206521B1 KR100206521B1 (en) 1999-07-01

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ID=19318355

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910013670A KR100206521B1 (en) 1991-08-07 1991-08-07 Dressing

Country Status (1)

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KR (1) KR100206521B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100539881B1 (en) * 1997-09-13 2006-03-14 삼성전자주식회사 Battery discharge state monitoring circuit

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369617B1 (en) * 2000-04-14 2003-02-05 한국식품개발연구원 Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang
KR101933790B1 (en) 2017-05-04 2018-12-28 유지훈 Composition for dressing comprising tomato and process of preparation thereof
KR102232559B1 (en) * 2018-04-27 2021-03-26 고창군 Dressing composition for salad containing rubus coreanum vinegar
KR102207741B1 (en) * 2018-12-14 2021-01-26 대한민국 Composition for functional salad dressing containing natural antioxidants and Manufacturing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100539881B1 (en) * 1997-09-13 2006-03-14 삼성전자주식회사 Battery discharge state monitoring circuit

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Publication number Publication date
KR100206521B1 (en) 1999-07-01

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