CHEONNYUNCHO VILLAGE AGRICULTURAL FARMING CORP.;전북대학교산학협력단;천년초마을영농조합법인;CHOLLABUK-DO PROVINCIAL GOVERNMENT;INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY;전라북도
发明人:
SEO, GYU SEOK,서규석,NA, SANG EON,나상언,GIM, YUN JEONG,김윤정,YU, NAM SU,유남수,GIM, MYEONG GON,김명곤,JEON, TAE UK,전태욱,I, NAM JU,이남주,GIM, MIN JI,김민지,KIM, JEONG GUK,김정국
申请号：
KR1020110139249
公开号：
KR1020130071815A
申请日:
2011.12.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: An eastern prickly pear mayonnaise production method is provided to maintain an aromatic flavor and texture intrinsic to mayonnaise using eastern prickly pear and to improve health functionality. CONSTITUTION: Stems of eastern prickly pears are dried and produced in a powder by grinding. Slurry is produced mixing 1-10 weight% of eastern prickly pear powder； 0.5-5 weight% of salt； 1-5 weight% of sugar； 15-25 weight% of water； and 0.5-5 weight% of spices. The slurry is emulsified adding 60-70 weight% of cooking oil. A second emulsification is conducted adding 1-5 weight% of vinegar into the slurry which is emulsified once. The eastern prickly pear powder is 100-300 mesh. [Reference numerals] (AA) Eastern prickly pear preparing step； (BB) Slurry manufacturing step； (CC) First emulsifying step； (DD) Second emulsifying step본 발명은 천년초 분말을 이용한 천년초 마요네즈의 제조방법에 관한 것으로, 천년초 줄기를 건조한 후, 분쇄하여 분말로 제조하는 천년초 준비단계； 상기 천년초 준비단계의 천년초 분말, 소금, 설탕, 물 및 향신료를 혼합하여 슬러리를 제조하는 슬러리 제조단계； 상기 슬러리 제조단계에서의 슬러리에 식용유를 혼합하여 유화시키는 1차 유화단계； 및 상기 1차 유화단계를 거친 슬러리에 식초를 혼합하여 유화시키는 2차 유화단계；를 포함하여 이루어지는 것이다.
