As used herein, the term "สารเพิ่มความเสถียร" refers to a food
additive used for improving the dispersion of granules, an
insoluble solid material, or the like in foods and drinks.
Examples of สารเพิ่มความเสถียรs include, but are not limited to, seaweed
โพลีแซคคาไรด์s (e.g., carrageenan, sodium alginate, and alginic
acid propylene glycol ester), seed โพลีแซคคาไรด์s (e.g., guar
กัม and tamarind seed กัม), resin โพลีแซคคาไรด์s (e.g., กัม
arabic, กัม tragacanth, and กัม karaya), pericarp โพลีแซคคาไรด์s 20 (e.g., pectin), fermented โพลีแซคคาไรด์s (e.g., xanthan กัม,
gellan กัม, curdlan, and pullulan), cellulose, and derivatives thereof (e.g., carboxymethylcellulose sodium, and
methylcellulose), starch derivatives (e.g., sodium starch
glycolate), and crustacean shell extracts (e.g., chitosan).
25 [0031]
As used herein, the term "สารก่ออิมัลชัน" refers to a food
additive used for improving the emulsion of oil droplets (oil
phase), water droplets (เอเควียส phase), or the like in foods and
drinks. Examples of สารก่ออิมัลชันs include, but are not limited to,
fatty acid esters such as glycerin fatty acid ester, sorbitan
fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
[0032]
The temperature conditions in the dispersion step are
not particularly limited, and are typically 5 to 60°C, ทททคือ
13
10 to 40°C, and ทททกว่าคือ 20 to 30°C. The dispersion is carried out at a temperature of the above-stated conditions for
0.5 to 15 minutes, and ทททคือ about 0.5 to 10 minutes, by
stirring the ของผสม of fat and oil and a พีพี using a stirrer, a stirring blade, and a
spatula.
[0033]
After the dispersion step, the obtained fat and oil
dispersion may optionally be subjected to a homogenization
treatment. The homogenization treatment can be carried out using
a typical homogenization machine and equipment such as a
homogenizer, an ultrasonic emulsification machine, a colloid mill,
a line mill, a homomixer, an agihomomixer, a U-Mixer, and a
Milder. It is preferable to use a high-speed homomixer, and more
ทททคือ a high-pressure homogenizer (e.g., Manton-Gaulin,
Microfluidizer, Nanomizer; all trade names). The pressure
conditions for the use of a high-pressure homogenizer are not
limited, and are typically 1 to 50 MPa, ทททคือ 5 to 40 MPa,
and ทททกว่าคือ 10 to 40 MPa. The rotational speed of a high-
speed homomixer is not limited; on a laboratory scale, for
example, a T.K. Homomixer (Primix Corporation; a device for
accelerating emulsification and dispersion by shearing when a substance passes between a high-speed rotating turbine blade having a diameter of 30 mm and a stator) is typically used at
2,000 to 10,000 rpm, ทททคือ 3,000 to 9, 000 rpm, and more
ทททคือ 5,000 to 7,000 rpm. The temperature conditions can be
set typically at 10 to 80°C, ทททคือ 30 to 70°C, and more
ทททคือ 40 to 60°C. The homogenization treatment time is,
although not limited to, 1 to 30 minutes, for example.
30 [0034]
Step (b) : Homogenization Step
The dispersion (fat and oil dispersion) of a powdery
edible processed plant product in fat and oil prepared in step
(a) is then mixed with water, which is water for preparing a 35 beverage (hereinafter referred to as "beverage preparation
14
water"), and the ของผสม is subjected to a homogenization
treatment (step (b) )
[0035]
In the step of mixing the fat and oil dispersion with
beverage preparation water, one or more other edible components
(except for a สารเพิ่มความเสถียร and an สารก่ออิมัลชัน) to be added to the
beverage other than the beverage preparation water may be added
and mixed. The one or more other edible components to be added to a beverage, when containing water, may be added and mixed in
place of the beverage preparation water.
[0036]
The "one or more other edible components" are not
particularly limited as long as they are not a สารเพิ่มความเสถียร or an
สารก่ออิมัลชัน (food additives). Examples thereof include: milk (e.g.,
raw milk, cow milk, special-grade cow milk, raw goat milk,
pasteurized goat milk, partially skimmed milk, skim milk, and
processed milk), and dairy products (e.g., cream, butter, butter
oil, whey, condensed whey, condensed milk, skimmed condensed milk,
sugarless condensed milk, sugarless skimmed condensed milk,
20 sweetened condensed milk, sweetened skimmed condensed milk, whole
milk powder, skim milk powder, cream powder, whey powder,
buttermilk powder, sweetened milk powder, modified milk powder,
fermented milk, Lactobacillus beverages, and milk beverages);
eggs and processed products of eggs; alcohols; sweeteners such as 25 saccharides and synthetic sweeteners; pH adjusters; starch;
seasonings such as salts and acidic ingredients; coloring;
extracts; micronutrients; and flavoring. These edible components
are suitably added in accordance with the type of beverage
actually produced.
30 [0037]
For example, in the production of a milk beverage (a
beverage containing, as a primary ingredient, raw milk, cow milk,
or a dairy product, with the milk solid content (nonfat milk
solid and milk fat) being 3.0% or more), the above-described milk 35 or dairy products can be added in addition to the beverage preparation water (or in place of the beverage preparation water) in accordance with the type of milk beverage. In the production of an alcoholic beverage, Japanese sake, beer, distilled spirit,
wine, whiskey, brandy, vodka, gin, plum liquor, or the like can 5 be added in addition to the beverage preparation water (or in
place of the beverage preparation water) in accordance with the
type of alcoholic beverage.
[0038]
From the standpoint of the advantageous effects of the
การประดิษฐ์นี้, the amounts of beverage preparation water and
other edible components to be contained in an actually produced
final beverage product may be suitably adjusted so that the
พีพี is contained in an amount
of 0.1 to 20 wt.96-, ทททคือ 0.3 to 10 wt%, and ทททกว่าคือ
15 0.5 to 5 wt.96 on a dry weight basis, and the fat and oil is
contained in an amount of 0.1 to 50 wt%, ทททคือ 0.5 to 10 wt%,
and ทททกว่าคือ 1 to 5 wt%, based on the amount of the
beverage taken as 100 wt% as described above. As long as the
amounts of the พีพี and the fat 20 and oil fall within these ranges, the amounts of beverage
preparation water and other edible components can be suitably
adjusted depending on the desired palatability of the beverage.
[0039]
The homogenization treatment to the ของผสม produced by
25 the above-described method is carried out by a typical machine
and equipment for homogenization, such as a homogenizer, an
ultrasonic emulsification machine, a colloid mill, a line mill, a homomixer, an agihomomixer, a U-Mixer, and a Milder, ทททคือ a high-speed homomixer, and ทททกว่าคือ a high-pressure
30 homogenizer (e.g., Manton-Gaulin, Microfluidizer, and Nanomizer;
all trade names)
[0040]
The pressure conditions for use of a high-pressure
homogenizer are not limited. The pressure is typically within the
35 range of 1 to 50 MPa, ทททคือ 5 to 40 MPa, and more ทททคือ
10 to 40 MPa, The rotational speed for use of a high-speed
homomixer is not limited; on a laboratory scale, for example, a
T.K. Homomixer (Primix Corporation; a device for accelerating
emulsification and dispersion by shearing when a substance passes between a high-speed rotating turbine blade having a diameter of 30 mm and a stator) is typically used at 2,000 to 10,000 rpm,
ทททคือ 3,000 to 9,000 rpm, and more ทททคือ 5,000 to 7,000
rpm. The temperature conditions can be set typically at 10 to
80°C, ทททคือ 30 to 70°C, and more ทททคือ 40 to 60°C. The homogenization treatment time is, although not limited to, 5 to
30 minutes, for example. [0041]
In accordance with the above-described method, the
beverage according to the การประดิษฐ์นี้ can be produced and 15 obtained. When the beverage is produced as a commercial product
for distribution in the market, it is preferable to pack the
beverage prepared (produced) by the above-described method into
containers, such as cans, bottles, cartons, and retort pouches,
seal the containers, and then subject the containers to a
20 sterilization treatment. In this manner, beverages packed in
containers (packaged beverages) can be produced and obtained.
[0042]
The sterilization treatment to the ของผสม and beverage
produced by the above-described method is not particularly
25 limited. Depending on the type of actually produced beverage, it
is possible to use a typical sterilization treatment (e.g.,
ultra-high temperature plate sterilization (UHT), high-temperature-short-time tube sterilization (HTST), retort sterilization, and autoclave sterilization).
ใช้นี้ คำว่า "สารเพิ่มความเสถียร" หมายถึงอาหารใช้สำหรับการปรับปรุงการกระจายตัวของเม็ด การบวกการวัสดุของแข็งที่ละลายได้ หรือเช่นในอาหารและเครื่องดื่ม ตัวอย่างของ สารเพิ่มความเสถียรs รวมถึง แต่ไม่จำกัด สาหร่ายโพลีแซคคาไรด์s (เช่น carrageenan โซเดียมแอลจิเนต และ alginic กรดโพรพิลีน glycol เอส), โพลีแซคคาไรด์s (เช่น guar เมล็ด กัมและกัมจากเมล็ดมะขาม), โพลีแซคคาไรด์s (เช่น กัม resin อาหรับ กัม tragacanth และกัม karaya), โพลีแซคคาไรด์s โพลีแซคคาไรด์s 20 (เช่น เพกทิน), หมัก pericarp (เช่น xanthan กัมgellan กัม curdlan และ pullulan), เซลลูโลส และอนุพันธ์ดังกล่าว (เช่น carboxymethylcellulose โซเดียม และ methylcellulose), แป้ง (เช่น โซเดียมแป้งตราสารอนุพันธ์ glycolate), และสารสกัดจากหอยครัสเตเชียน (เช่น ไคโตซาน)25 [0031]ใช้นี้ คำว่า "สารก่ออิมัลชัน" หมายถึงอาหารใช้สำหรับปรับปรุงอิมัลชันของหยดน้ำมัน (น้ำมันการบวกระยะ), น้ำหยด (ระยะเอเควียส), หรือเช่นในอาหาร และเครื่องดื่ม ตัวอย่างของ สารก่ออิมัลชันs รวมถึง แต่ไม่จำกัด กรดไขมัน esters เช่นกลีเซอรีนกรดไขมันเอส sorbitanเอสเตอร์ของกรดไขมัน เอสเตอร์ของกรดไขมันซูโครส และเอสเตอร์ของกรดไขมัน glycol โพรพิลีน[0032]มีเงื่อนไขอุณหภูมิในขั้นตอนการกระจายตัว โดยเฉพาะอย่างยิ่งไม่จำกัด และโดยทั่วไปมี 5 ถึง 60° C ทททคือ 1310-40° C และทททกว่าคือ 20-30 องศาเซลเซียส กระจายตัวดำเนินการที่อุณหภูมิของเงื่อนไขที่ระบุด้านบนสำหรับ0.5-15 นาที และทททคือประมาณ 0.5 ถึง 10 นาที โดยกวนของผสมพีพีที่ใช้ช้อนคน ใบมีด stirring ไขมัน และน้ำมันและพาย[0033]หลังจากขั้นตอนเธน น้ำมันและไขมันที่ได้รับเธนหรืออาจอยู่ภายใต้การ homogenization ที่ รักษา รักษา homogenization สามารถทำโดยใช้homogenization ทั่วไปเครื่องจักรและอุปกรณ์เช่นการhomogenizer เครื่องการ emulsification ปริมาณอัลตราโซนิก โรง สี คอลลอยด์สีบรรทัด การ homomixer การ agihomomixer การ U-ผสม และพะแนง มันใช้การใช้ homomixer ความเร็วสูง และอื่น ๆ ทททคือ homogenizer ปั้ม (เช่น Manton-GaulinMicrofluidizer, Nanomizer ทั้งหมดชื่อทางการค้า) ความดันไม่มีเงื่อนไขในการใช้ homogenizer ปั้มจำกัด และมีแรงปกติ 1 50 ทททคือแรง 5-40ทททกว่าคือและ 10-40 แรง ความเร็วในการหมุนสูงความ- homomixer ความเร็วไม่จำกัด ในระดับห้องปฏิบัติการ การตัวอย่าง Homomixer ทีเค. (บริษัท Primix อุปกรณ์สำหรับaccelerating emulsification and dispersion by shearing when a substance passes between a high-speed rotating turbine blade having a diameter of 30 mm and a stator) is typically used at 2,000 to 10,000 rpm, ทททคือ 3,000 to 9, 000 rpm, and moreทททคือ 5,000 to 7,000 rpm. The temperature conditions can beset typically at 10 to 80°C, ทททคือ 30 to 70°C, and moreทททคือ 40 to 60°C. The homogenization treatment time is,although not limited to, 1 to 30 minutes, for example.30 [0034]Step (b) : Homogenization StepThe dispersion (fat and oil dispersion) of a powderyedible processed plant product in fat and oil prepared in step(a) is then mixed with water, which is water for preparing a 35 beverage (hereinafter referred to as "beverage preparation 14water"), and the ของผสม is subjected to a homogenizationtreatment (step (b) )[0035]In the step of mixing the fat and oil dispersion with beverage preparation water, one or more other edible components(except for a สารเพิ่มความเสถียร and an สารก่ออิมัลชัน) to be added to thebeverage other than the beverage preparation water may be addedand mixed. The one or more other edible components to be added to a beverage, when containing water, may be added and mixed in place of the beverage preparation water.[0036]The "one or more other edible components" are notparticularly limited as long as they are not a สารเพิ่มความเสถียร or anสารก่ออิมัลชัน (food additives). Examples thereof include: milk (e.g., raw milk, cow milk, special-grade cow milk, raw goat milk,pasteurized goat milk, partially skimmed milk, skim milk, andprocessed milk), and dairy products (e.g., cream, butter, butteroil, whey, condensed whey, condensed milk, skimmed condensed milk, sugarless condensed milk, sugarless skimmed condensed milk, 20 sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, Lactobacillus beverages, and milk beverages); eggs and processed products of eggs; alcohols; sweeteners such as 25 saccharides and synthetic sweeteners; pH adjusters; starch; seasonings such as salts and acidic ingredients; coloring; extracts; micronutrients; and flavoring. These edible components are suitably added in accordance with the type of beverage actually produced.30 [0037]For example, in the production of a milk beverage (abeverage containing, as a primary ingredient, raw milk, cow milk, or a dairy product, with the milk solid content (nonfat milk solid and milk fat) being 3.0% or more), the above-described milk 35 or dairy products can be added in addition to the beverage preparation water (or in place of the beverage preparation water) in accordance with the type of milk beverage. In the production of an alcoholic beverage, Japanese sake, beer, distilled spirit,wine, whiskey, brandy, vodka, gin, plum liquor, or the like can 5 be added in addition to the beverage preparation water (or in place of the beverage preparation water) in accordance with the type of alcoholic beverage.[0038]From the standpoint of the advantageous effects of the การประดิษฐ์นี้, the amounts of beverage preparation water andother edible components to be contained in an actually producedfinal beverage product may be suitably adjusted so that theพีพี is contained in an amountof 0.1 to 20 wt.96-, ทททคือ 0.3 to 10 wt%, and ทททกว่าคือ15 0.5 to 5 wt.96 on a dry weight basis, and the fat and oil iscontained in an amount of 0.1 to 50 wt%, ทททคือ 0.5 to 10 wt%,and ทททกว่าคือ 1 to 5 wt%, based on the amount of thebeverage taken as 100 wt% as described above. As long as theamounts of the พีพี and the fat 20 and oil fall within these ranges, the amounts of beverage preparation water and other edible components can be suitably adjusted depending on the desired palatability of the beverage.[0039]The homogenization treatment to the ของผสม produced by25 the above-described method is carried out by a typical machineand equipment for homogenization, such as a homogenizer, anultrasonic emulsification machine, a colloid mill, a line mill, a homomixer, an agihomomixer, a U-Mixer, and a Milder, ทททคือ a high-speed homomixer, and ทททกว่าคือ a high-pressure30 homogenizer (e.g., Manton-Gaulin, Microfluidizer, and Nanomizer;all trade names)[0040]The pressure conditions for use of a high-pressurehomogenizer are not limited. The pressure is typically within the35 range of 1 to 50 MPa, ทททคือ 5 to 40 MPa, and more ทททคือ 10 to 40 MPa, The rotational speed for use of a high-speedhomomixer is not limited; on a laboratory scale, for example, aT.K. Homomixer (Primix Corporation; a device for acceleratingemulsification and dispersion by shearing when a substance passes between a high-speed rotating turbine blade having a diameter of 30 mm and a stator) is typically used at 2,000 to 10,000 rpm,ทททคือ 3,000 to 9,000 rpm, and more ทททคือ 5,000 to 7,000rpm. The temperature conditions can be set typically at 10 to80°C, ทททคือ 30 to 70°C, and more ทททคือ 40 to 60°C. The homogenization treatment time is, although not limited to, 5 to30 minutes, for example. [0041]In accordance with the above-described method, thebeverage according to the การประดิษฐ์นี้ can be produced and 15 obtained. When the beverage is produced as a commercial product for distribution in the market, it is preferable to pack the beverage prepared (produced) by the above-described method into containers, such as cans, bottles, cartons, and retort pouches, seal the containers, and then subject the containers to a 20 sterilization treatment. In this manner, beverages packed in containers (packaged beverages) can be produced and obtained.[0042]The sterilization treatment to the ของผสม and beverageproduced by the above-described method is not particularly25 limited. Depending on the type of actually produced beverage, itis possible to use a typical sterilization treatment (e.g.,ultra-high temperature plate sterilization (UHT), high-temperature-short-time tube sterilization (HTST), retort sterilization, and autoclave sterilization).
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