KR870008530A - Preparation of food composition - Google Patents

Preparation of food composition Download PDF

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Publication number
KR870008530A
KR870008530A KR870002162A KR870002162A KR870008530A KR 870008530 A KR870008530 A KR 870008530A KR 870002162 A KR870002162 A KR 870002162A KR 870002162 A KR870002162 A KR 870002162A KR 870008530 A KR870008530 A KR 870008530A
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KR
South Korea
Prior art keywords
carbonate
protein
fatty acid
acid ester
powder
Prior art date
Application number
KR870002162A
Other languages
Korean (ko)
Other versions
KR940004522B1 (en
Inventor
히로에 오가와
Original Assignee
히로에 오가와
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 히로에 오가와 filed Critical 히로에 오가와
Publication of KR870008530A publication Critical patent/KR870008530A/en
Application granted granted Critical
Publication of KR940004522B1 publication Critical patent/KR940004522B1/en

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Classifications

    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Formation And Processing Of Food Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

내용 없음No content

Description

식품용 조성물의 제조법Preparation of food composition

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

Claims (10)

분유 및 또는 유장(whey)분말과 액상 또는 페이스트상의 식품용 계면 활성제를 균일하게 혼합하여 숙성(熟成)시키는 것을 특징으로 하는 분말내지 과립상의 식품용 조성물의 제조법.A method for producing a powder-to-granular food composition comprising uniformly mixing milk powder and / or whey powder with a liquid or paste food surfactant. 제 1 항에 있어서, 분유가 탈지분유인 제조법.The method according to claim 1, wherein the milk powder is skim milk powder. 제 1 항에 있어서, 식품용 계면 활성제가 자당 지방산 에스테르, 소르비탄 지방산 에스테르, 프로필렌 글리콜 지방산 에스테르, 글리세린 지방산 에스테르 및 대두 인지질의 1종 또는 2종 이상인 제조법.The method according to claim 1, wherein the surfactant for food is one or two or more of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and soy phospholipid. 제 1 항에 있어서, 분말 내지 과립의 입도가 30메쉬 이하인 제조법.The method according to claim 1, wherein the powder to granules have a particle size of 30 mesh or less. 제 1 항에 있어서, 탄산염을 더 첨가하는 제조법.The method according to claim 1, wherein the carbonate is further added. 제 5 항에 있어서, 탄산염이 중탄산 나트륨, 탄산나트륨, 중탄산칼륨, 탄산칼륨 및 탄산 칼슘의 1종 또는 2종 이상인 제조법.The production method according to claim 5, wherein the carbonate is one or two or more of sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate and calcium carbonate. 제 5 항에 있어서, 탄산염의 첨가량이 식품용 조성물의 1~40%(W/W)인 제조법.The method according to claim 5, wherein the amount of carbonate added is 1 to 40% (W / W) of the food composition. 제 1 항에 있어서, 대두 단백을 더 첨가하는 제조법.The method of claim 1, wherein the soy protein is further added. 제 8 항에 있어서, 대두 단백이 대두 분리단백, 대두 추출단백 및 대두 농축 단백의 1종 또는 2종 이상인 제조법.The method according to claim 8, wherein the soy protein is one or two or more of soybean isolate protein, soybean extract protein and soybean concentrate protein. 제 8 항에 있어서, 대두 단백의 첨가량이 식품용 조성물의 5~80%(W/W)인 제조법.The method according to claim 8, wherein the amount of soy protein added is 5 to 80% (W / W) of the food composition. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870002162A 1986-03-11 1987-03-11 Method of making emulsifying agent for foods KR940004522B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP54336/1986 1986-03-11
JP54336 1986-03-11
JP5433686 1986-03-11

Publications (2)

Publication Number Publication Date
KR870008530A true KR870008530A (en) 1987-10-19
KR940004522B1 KR940004522B1 (en) 1994-05-25

Family

ID=12967760

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870002162A KR940004522B1 (en) 1986-03-11 1987-03-11 Method of making emulsifying agent for foods

Country Status (2)

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JP (1) JP2588189B2 (en)
KR (1) KR940004522B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02244856A (en) * 1989-03-16 1990-09-28 Toshiba Corp Radio telephone system
JP2540438Y2 (en) * 1990-02-13 1997-07-02 株式会社ユニシアジェックス Hydraulic shock absorber
CA2649619C (en) 2006-04-17 2012-08-28 Meiji Seika Kaisha, Ltd. Whey protein-containing granules and method of producing the same

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58146238A (en) * 1982-02-25 1983-08-31 Morinaga & Co Ltd Preparation of easily soluble cocoa

Also Published As

Publication number Publication date
JP2588189B2 (en) 1997-03-05
JPS6322172A (en) 1988-01-29
KR940004522B1 (en) 1994-05-25

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