KR940003468A - Double-emulsion type margarine manufacturing method - Google Patents

Double-emulsion type margarine manufacturing method Download PDF

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Publication number
KR940003468A
KR940003468A KR1019920015372A KR920015372A KR940003468A KR 940003468 A KR940003468 A KR 940003468A KR 1019920015372 A KR1019920015372 A KR 1019920015372A KR 920015372 A KR920015372 A KR 920015372A KR 940003468 A KR940003468 A KR 940003468A
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KR
South Korea
Prior art keywords
type
oil
weight
double
margarine
Prior art date
Application number
KR1019920015372A
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Korean (ko)
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KR950003529B1 (en
Inventor
권영원
이승인
양시철
김종진
신기간
권익부
Original Assignee
이영종
주식회사 롯데삼강
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Priority to KR1019920015372A priority Critical patent/KR950003529B1/en
Publication of KR940003468A publication Critical patent/KR940003468A/en
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Publication of KR950003529B1 publication Critical patent/KR950003529B1/en

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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, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines

Abstract

본 발명은 이중유화형, 즉 유중수중유형(이하, O/W/O형이라 함)마아가린의 제조방법에 관한 것으로서, 더욱 상세하게는 수중유형(이하, O/W형이라 함)에멀젼을 다시 유지중에 유화분산시킨 이중유화형 마아가린의 제조 방법에 관한 것이다.The present invention relates to a method for producing a double emulsified type, that is, a water-in-oil type (hereinafter referred to as O / W / O type) margarine, and more specifically, an oil-in-water type (hereinafter referred to as O / W type) emulsion. The present invention relates to a method for producing a double-emulsion type margarine that is emulsion-dispersed during fat or oil.

Description

이중유화형 마아가린 제조방법Double-emulsion type margarine manufacturing method

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

제 1 도는 유중수중유형(O/W/O형) 마아가린에 대한 광학현미경 사진을 나타낸 그림이고,1 is an optical micrograph of the water-in-oil type (O / W / O type) margarine.

제 2 도는 수중유형(O/W형) 마아가린에 대한 광학현미경 사진을 나타낸 그림이고,2 is an optical micrograph of the oil-in-water (O / W) margarine,

제 3 도는 유중유형(W/O형) 마아가린에 대한 광학현미경 사진을 나타낸 그림이다.FIG. 3 shows optical micrographs of oil-in-water type (W / O) margarine.

Claims (3)

이중유화형 마아가린의 제조방법에 있어서, 유화제로 최내상유지에는 전체 유화형 마아가린 조성 100중량%에 대하여 글리세린지방산에스테르 0.01~0.5중량%, 자당지방산에스테르 0.01~0.3중량% 및 레시틴 0.05~0.4중량%를 첨가하고, 최외상유지에는 글리세린지방산에스테르 0.2~0.5중량%, 프로필렌글리콜지방산에스테르 0.1~0.4중량%, 솔비탄지방산에스테르 0.1~0.4중량% 및 레시틴 0.05~0.3중량%를 첨가하는 것을 특징으로 하는 유중수중유형(O/W/O형) 이중유화 마아가린의 제조방법.In the manufacturing method of the double-emulsion type margarine, in the innermost oil phase holding | maintenance as an emulsifier, 0.01-0.5 weight% of glycerin fatty acid ester, 0.01-0.3 weight% of sucrose fatty acid ester, and 0.05-0.4 weight% of lecithin with respect to 100 weight% of total emulsion type margarine composition. To the outermost oil phase, glycerin fatty acid ester 0.2 to 0.5% by weight, propylene glycol fatty acid ester 0.1 to 0.4% by weight, sorbitan fatty acid ester 0.1 to 0.4% by weight and lecithin 0.05 to 0.3% by weight Oil-in-water oil type (O / W / O type) A method for producing double-emulsified margarine. 제 1 항에 있어서, 최내상유지와 중간수상으로 되어있는 수중유형(O/W형) 에멀젼과 최외상유지와의 비율이 1:1.5~2.5인 것을 특징으로 하는 유중수중유형(O/W/O형) 이중유화 마아가린의 제조방법.The water-in-oil type (O / W /) according to claim 1, wherein the ratio between the oil-in-water type (O / W type) emulsion having the innermost phase and the intermediate level and the outermost phase is 1: 1.5 to 2.5. Type O) A method for producing a double-emulsified margarine. 제 1 항에 있어서, 최내상유지와 최외상유지의 총량과 중간수상의 양과의 비율이 4~5:1인 것을 특징으로 하는 유중수중유형(O/W/O형) 이중유화 마아가린의 제조방법.The method for producing a water-in-oil type (O / W / O) double-emulsified margarine according to claim 1, wherein the ratio between the total amount of the innermost oil phase maintenance and the outermost oil phase maintenance and the amount of the intermediate aqueous phase is 4-5: 1. . ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920015372A 1992-08-26 1992-08-26 Manufacturing method of double emulsion form margarine KR950003529B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920015372A KR950003529B1 (en) 1992-08-26 1992-08-26 Manufacturing method of double emulsion form margarine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920015372A KR950003529B1 (en) 1992-08-26 1992-08-26 Manufacturing method of double emulsion form margarine

Publications (2)

Publication Number Publication Date
KR940003468A true KR940003468A (en) 1994-03-12
KR950003529B1 KR950003529B1 (en) 1995-04-14

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920015372A KR950003529B1 (en) 1992-08-26 1992-08-26 Manufacturing method of double emulsion form margarine

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Publication number Publication date
KR950003529B1 (en) 1995-04-14

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