Patent TW-201815291-A (TW)
Title: Method for preparing flavored milk soda and passivation method for reducing coagulated agglomerates thereof in which the passivation method is implemented before casein in the milk comes in contact with acidic substances
Inventor: WANG YUNG-HUA
IPC: A23L2/385
Filed: 2016-10-17
Abstract: The present invention relates to a method for preparing a flavored milk soda using a liquid milk product produced animals, which may be cow milk or goat milk, and a passivation method for reducing coagulated agglomerates thereof. A method for preparing a flavored milk soda, especially a direct carbon dioxide pressurization method, which comprises the following steps: (A) opening a sealed container that can be filled with carbon dioxide in a sealed state; (B) mixing an animal-produced milk, a flavoring material and optionally water to form a flavored milk product which is filled into the sealed container; (C) closing and sealing the sealed container; (D) passivation may be carried out before casein comes in contact with acidic substances to reduce the amount of coagulated casein when considering the fact that casein in the animal-produced milk product is prone to coagulate and agglomerate into casein clusters; (E) directly filling carbon dioxide into the flavored milk in the sealed container or shaking it in such a manner that carbon dioxide is dissolved into the flavored milk and carbonizes it into a flavored milk soda; in addition to mixing the animal-produced milk product and the flavoring material, water can be added as a component, the total weight of the combination is 100 parts by weight, in which the animal-produced milk product is 2-99.99999 parts by weight, water is 0-97.99999 parts by weight, and the flavoring material is 0.00001-98 parts by weight. In case it is a method for preparing soda water by mixing carbonated water, the following steps are included: (A) opening a sealed container that can be filled with carbon dioxide in a sealed state; (B) filling water into the sealed container; (C) closing and sealing the sealed container; (D) directly filling carbon dioxide into the water in the sealed container or shaking it in such a manner that carbon dioxide is dissolved into the water and carbonizes it into carbonated water; (D) passivation may be carried out before casein comes in contact with acidic substances to reduce the amount of coagulated casein when considering the fact that casein in the animal-produced milk product is prone to coagulate and agglomerate into casein clusters; (E) mixing the animal-produced milk product and the flavoring material with the carbonated water to form the flavored milk soda, the total weight of the combination is 100 parts by weight, in which the animal-produced milk product is 2-89.99999 parts by weight, water is 10-97.99999 parts by weight, and the flavoring material is 0.00001-88 parts by weight. The passivation method described in the preparation method may be: (1) CMC sodium carboxymethyl cellulose addition method: adding sodium carboxymethyl cellulose (CMC) which accounts for 0.01-10% of the total weight of the finished product; (2) PGA propylene glycol alginate addition method: adding propylene glycol alginate (PGA) which accounts for 0.01-10% of the total weight of the finished product; (3) milk protein processing method: changing the protein itself in the animal-produced milk by using either physical or chemical method so that the reactivity of casein of the protein is reduced when it comes in contact with acidic substances to coagulate into agglomerates, this method boils the animal-produced milk into a more condensed milk product or a liquid milk paste under slow heating, or adding sugars while boiling to form a more concentrated sugar-containing milk product or a sugar-containing liquid milk paste (condensed milk). The flavoring material described in the preparation method may be more than one type of tea leaves, herbal tea or composite herbal tea, or fruit, flower, or animal or agricultural product and fresh or dried products thereof, fresh juice, freshly crushed juice, or a soaking juice, extract, juice reduced form concentrates, or a chemical flavoring agent having the same flavor thereof, or a chemical flavoring agent of other flavors having a flavor effect.