TH14522U - Recipe and production method for milk tea mixed with corn juice. - Google Patents

Abstract

------June 21, 2018------(OCR) Page 1 of 1. Summary of Invention: The formula and production process for corn milk tea consists of: 1% by weight of red tea leaves, 32% by weight of water, 22% by weight of high-fructose syrup (55% type), 7% by weight of non-dairy creamer, 15% by weight of corn juice, and 23% by weight of ice. The production process is as follows: First, steamed corn is processed to obtain corn juice by separating the pulp. This juice is then boiled and left to cool. Next, tea leaves are boiled in water, turned off the heat, and left to steep for 12 minutes. The tea pulp is filtered out. The corn juice is mixed with the boiled tea, followed by the non-dairy creamer and syrup. Stir well, then add ice and stir until melted. This results in corn milk tea. ------------ This invention of corn milk tea stems from the fact that corn is an abundant raw material in Thailand, and red tea leaves are also widely available. Furthermore, corn has nutritional value. While it is commonly consumed steamed or boiled on the cob, corn milk is not as popular as it could be. Therefore, we experimented with corn milk by mixing it with red tea, resulting in a fragrant tea aroma. We then sweetened it with high-fructose syrup (55%), which had a fruity fragrance, and added the creaminess of non-dairy creamer, resulting in a thicker consistency. The characteristics of regular corn milk were altered, leading to the name "Corn Milk Tea."

Claims (2)

------June 21, 2018------(OCR) Page 1 of 1 page. Claims 1. The formula for milk tea mixed with corn juice consists of: - Red tea leaves 1% by weight - Water 32% by weight - High fructose syrup (55% type) 22% by weight - Non-dairy creamer 7% by weight - Corn juice 15% by weight - Ice 23% by weight 2. The production process of milk tea mixed with corn juice, as per claim 1, involves the following steps: a. Steamed corn, using only the kernels, is mixed with water and processed using a pulp separator to obtain corn juice. b. Once the corn juice is obtained, it must be boiled at 100 degrees Celsius and then set aside. c. Red tea leaves at a ratio of 1% by weight are added to the boiling water at 100 degrees Celsius at a ratio of 32% by weight. Then, the lid is closed and left for 12 minutes. d. After the specified time, the red tea leaf residue is filtered out, leaving only the red tea liquid. e. Corn juice at the ratio... 1. Add 15% by weight of red tea leaves to the prepared red tea, followed by 7% by weight of creamer. Stir until the creamer is completely dissolved. 2. Add 22% by weight of high fructose syrup (55%) to the mixture. Stir well. 3. Add 23% by weight of ice to the entire mixture. Stir until the ice melts. This will produce corn milk tea. ------------ Revised June 29, 2017 1. Corn Milk Tea Recipe Consists of: - Red tea leaves 1% by weight - Water 32% by weight - High fructose syrup (55%) 22% by weight - Creamer 7% by weight - Corn milk 15% by weight - Ice 23% by weight 2. The production process of corn milk tea, as per claim 1, involves the following steps: 1. Take steamed corn, use the kernels, mix with water, and process using a pulp separator. To make corn milk: 2. Once the corn milk is obtained, boil it at 100 degrees Celsius and then let it cool. 3. Add 1% by weight of red tea leaves to 32% by weight of boiling water at 100 degrees Celsius. Cover and let it steep for 12 minutes. 4. After the specified time, filter out the red tea leaves, keeping only the red tea liquid. 5. Mix 15% by weight of the corn milk into the red tea liquid, followed by 7% by weight of non-dairy creamer. Stir until the non-dairy creamer is completely dissolved. 6. Pour 22% by weight of high fructose syrup (55%) into the mixture from step 5 and stir well. 7. Add 23% by weight of ice to the entire mixture and stir until the ice melts. This will produce corn milk tea. 1. Corn Milk Tea consists of 1% red tea leaves by weight, 32% water by weight, sweetened with 22% high-fructose syrup (55%) by weight, and creamed with 7% non-dairy creamer by weight. Corn milk (15% by weight) is used to enhance the flavor and aroma, differentiating it from traditional tea. Ice (23% by weight) is used. 2. The production process for corn milk tea, containing the ingredients specified in Patent 1, involves the following steps: a. Steamed corn kernels are mixed with water and processed using a pulp separator to obtain corn milk. b. The corn milk is then boiled at 100°C and left to cool. c. 1% by weight of red tea leaves are added to 32% by weight of boiling water at 100°C. The container is then covered and left to steep for 12 minutes. d. After the specified time, the red tea leaves are filtered out, leaving only the red tea liquid. e. 15% by weight of corn milk is mixed into the red tea liquid, followed by 7% by weight of non-dairy creamer. The creamer is stirred until dissolved. f. 22% by weight of high fructose syrup (55%) is added to the mixture from step e and stirred until well combined. g. 23% by weight of ice is added to the entire mixture and stirred until the ice melts, resulting in the corn milk tea.