CHOI, TAE HOKR,최태호,JUNG, JI HOONKR,정지훈,PARK, JEE HOKR,박지호,HONG, SEOK KIKR,홍석기
申请号：
KR1020160011356
公开号：
KR1020170090687A
申请日:
2016.01.29
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to an oil emulsion composite capable of improving the quality of noodles. The composite is transparent as a refractive index of the composite is adjusted to an equal level to an emulsion through the mixture of saccharide of an aqueous part, and the composite is capable of preventing the surface of noodles from being dried up to no less than 50%. The present invention comprises: an oily part including edible oil and an emulsifier and an aqueous part including purified water and saccharide.COPYRIGHT KIPO 2017면류의 품질개량이 가능한 유화유지 조성물로서, 수상부의 당류의 배합을 통해 굴절율을 유지와 동등한 수준으로 조절하여 투명한 것이 특징이며 칼국수 면의 겉마름을 50% 이상 방지가 가능한 식품 유화유지 조성물
