TH15671C3 - The process of preparing the concentrated banana syrup to retain the banana flavor from the banana juice by mixing the concentrated banana syrup obtained from the vacuum evaporation method with the banana syrup obtained from the freeze-thaw method at the Suitable concentration And banana syrup products from the aforementioned processes - Google Patents

Abstract

------ 28/02/2019 ------ (OCR) page 1 of number 1 page invention summary. The invention involved a method for preparing the concentrated banana syrup to retain the banana flavor from the banana juice by concentrating the banana juice concentrated by vacuum evaporation. This will result in a very concentrated banana juice but completely lose the flavor of the banana. Therefore, this invention applies a technique for blending a very concentrated but odorless banana syrup with a low concentration of freeze-thawing method with a low concentration of banana flavor. Still smells of banana flavor ------------ ------ 25/09/2018 ------ (OCR) Page 1 of the number 1 page. artificial The invention involved a new method of preparing the concentrated banana syrup to retain the banana flavor of the Ban Kiat fruit by concentrating the banana juice concentrated with vacuum evaporation. This will result in a very concentrated banana juice but completely lose the flavor of the banana. This invention applies a technique of blending a very concentrated but odorless banana syrup with a banana-flavored condensed water which is obtained by condensing the vapor from evaporation which is a by-product of Vacuum evaporation method that has no concentration but has a banana flavor. The mixing ratio of the concentrated banana syrup obtained from the vacuum evaporation method and the condensed water with the flavor of banana flavor obtained from the condensation of the vapor from the evaporation as a by-product of the vacuum evaporation method was in the range of 80. % By 20% by total volume of product Concentrated Banana Syrup to 90% per 10% by total volume of product Concentrated Banana Syrup In which the optimal ratio for mixing is Concentrated banana syrup obtained by vacuum evaporation, 83 ° brix, 84% by total volume of product. Concentrated Banana syrup. And condensed water with a banana flavor, which was obtained by condensing the vapor from evaporation, a by-product of the vacuum evaporation method, concentration 0 ° brix, 16% by the total volume of the product. This resulted in a suitable concentrated banana syrup product that was 70 degrees brix that still had the flavor of the banana ------------ Page 1 of the number 1 page. The invention involved a new method of preparing concentrated banana syrup to retain its flavor. Banana juice from the banana juice by concentrating the banana juice concentrated by vacuum evaporation, which results in a very high concentration of banana syrup but completely lost the flavor of the banana. Therefore, this invention uses a technique of blending a very concentrated but odorless banana syrup with banana juice. The banana syrup was obtained from the low concentration freeze-thaw method and the banana flavor, which made under the concentrated banana syrup that retains the flavor of the banana.

Claims (9)

Disclaimer (all) which will not appear on the advertisement page. : ------ 28/02/2019 ------ (OCR) Page 1 of 2 pages. 1. Process for preparing the concentrated banana syrup to retain the banana flavor from the fruit juice. Method for mixing Concentrated Banana syrup obtained by vacuum evaporation, concentration ranged from 75-83 degrees brix with Banana syrup obtained from freeze-thaw method. 40-50 degree brix In the proportion that results in the concentration of the final syrup in the range of 60-75 degrees, the more suitable brixie is 70 degrees. 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from a method which had The procedure is as follows: (a) Evaporate the treated banana fruit juice by using a vacuum evaporator at 45-70 ° C under vacuum condition. (B) The flavored water is collected. Bananas obtained by condensing the water vapor from early evaporation to 10% of the volume of the beginning banana fruit juice (c) evaporate the banana juice until the water concentration is obtained. Concentrated banana syrup is in the range of 75-83 degrees (d). Remove the concentrated banana syrup from the machine and store at 4 degrees Celsius for use in the next step. 3. Preparation method of concentrated banana syrup to retain the banana flavor from banana fruit juice according to claim 1, where the frozen-thawed banana syrup was prepared from the method which The procedure is as follows: (a) the frozen banana fruit juice is frozen until completely frozen; (b) thawed the frozen banana fruit juice. Then collect the early melted syrup to reach 50% of this volume. Where the concentrated welding water is dissolved before the ice. The concentration of welding water was 38-48 degrees. Brix is stored at temperature. 4 degrees Celsius For further use (c) the remaining frozen banana juice from item (b) still contains banana juice at a low concentration of 8-14 degrees. It can be further collected and concentrated by vacuum evaporation. Page 2 of 2 pages 4. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to the claim clause. 1 or 2 places where the concentrated banana syrup obtained by vacuum evaporation is highly concentrated but has no banana flavor. 5. Process for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1 or 3, where the syrup syrup obtained from the strong-melting method has Low concentration and a fragrant banana flavor 6. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana fruit juice according to claims 1, No. 3 and No. 5, where the concentration of banana syrup obtained from Freezing-thaw method used in mixing. That's right The concentrations are between 40-50 degrees brix and, more suitable, the concentrations of 48 degrees brix 7. Concentrated banana syrup, which was prepared from one of the claims 1-6 process, where This product has concentrated banana flavor as follows. Concentrated banana syrup obtained by vacuum evaporation, 83 ° brix, 63% by total volume of product, concentrated banana syrup. Banana syrup obtained from the hardening-thaw method, concentration 48 degrees, brix 37% by total volume of product. 8. Concentrated banana syrup product according to claim 7, which was prepared from the process of claim 1-6, in which concentrated banana syrup product was concentrated. The suitable product is 70 degrees brix, with the product of concentrated banana syrup still has a nice banana flavor ------------ ------ 25/09/2018 ---- - (OCR) Page 1 of 2 pages. 1. Preparation process of concentrated banana syrup to retain the banana flavor from banana juice by mixing concentrated banana syrup obtained by vacuum evaporation, concentrations above 75 degrees, brix and water. Condensation with banana flavor, which is obtained by condensation of water vapor from evaporation, a by-product of vacuum evaporation method, 0 degrees brix concentration in proportion to the final welding water concentration in the range of 60-75 degrees. The right brix is not less than 65 degrees brix and more suitable is 70 degrees. Brix will get a rich banana syrup with a banana flavor. 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from a method which had The procedure is as follows: (a) Evaporate the treated banana fruit juice by using a vacuum evaporator at 45-70 ° C under vacuum condition. (B) The flavored water is collected. Bananas obtained by condensing the water vapor from early evaporation to 10% of the volume of the beginning banana fruit juice (c) evaporate the banana juice until the water concentration is obtained. Brix (d) Brix (d) Concentrated banana syrup removed from machine and stored at 4 degrees Celsius for use in the next step. 3. Method for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1, where the condensed water with banana flavor, which is obtained from the condensation from the evaporation which It is a by-product of the vacuum evaporation method, it is a by-product of the concentrated banana syrup preparation process obtained from the vacuum evaporation method according to step (b) of claim 2. 4. Method for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to claim 1 or 2, where the concentrated banana syrup obtained from the vacuum evaporation method is a banana syrup. With a high concentration but no banana flavor 5. Process for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to one of the claims 1-3, where the condensed water has a banana flavor obtained from condensation. The vapor from evaporation, which is a by-product of the vacuum evaporation method without concentration, only has a 2-page banana flavor. 6. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to one of the claims 1, No. 2 and No. 4, where the concentration of the concentrated banana juice obtained From the vacuum evaporation method used for mixing That's right The concentration is higher than 75 degrees brix, and the more suitable is the concentration of 83 degrees brix. 7. Process for preparing the concentrated banana syrup so that the banana flavor remains flavored from the banana fruit juice in accordance with Clause 1-3 and No. 5, where the concentration of condensed water with banana flavor The aroma which is obtained by condensing the water vapor from evaporation, a by-product of the vacuum evaporation method used in the blending, is a 0 degree brix concentration. 8. Concentrated Banana Syrup which was prepared from one of the procedures in accordance with Clause 1-7 where the Concentrated Banana Syrup has the following mixing ratio: Concentrated banana syrup obtained by vacuum evaporation, 83 ° brix, 84% by total volume of product, concentrated banana syrup. Condensed water with a banana flavor, which is obtained by condensing the water vapor from evaporation as a by-product. From the vacuum evaporation method, concentration 0 ° brix 16% by total volume of product. Concentrated banana syrup 9. Concentrated banana syrup product according to claim 8, which was prepared from the process of claim 1-7, where the concentrated banana syrup was concentrated. The suitable product is not less than 65 degrees brix and the tee, more suitable is 70 degrees brix. The product of concentrated banana syrup still has banana flavor. 1 of the number 2 pages. 1. Preparation process of concentrated banana syrup to retain the banana flavor from Banana fruit juice by mixing concentrated banana syrup obtained by vacuum evaporation at a concentration above 75 degrees Brix with syrup. The banana obtained from the freeze-thaw method was 40-50 degrees brix in a proportion that resulted in the final concentration of 5 brix in the range of 60-75 degrees, the optimum brix was not less than 65 degrees. Brix will have banana syrup. Richly scented with a banana flavor. 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from a method which had The procedure is as follows: (a) Evaporate the cleared banana juice by using a vacuum evaporator at 45-70 ° C under vacuum condition. (B) To collect the flavored water. Bananas are obtained by condensing the water vapor from early evaporation. To evaporate to 10% volume of the original banana fruit juice (c) evaporate the banana juice until the concentration of banana syrup is above 70 degrees. Brix (d) Banana syrup The fragrant concentrates are removed from the device and stored at 4 degrees Celsius for the next step. 3. Preparation method of concentrated banana syrup to retain the banana flavor from banana fruit juice according to claim 1, where the frozen-thawed banana syrup was prepared from the method which The procedure is as follows: (a) the frozen banana fruit juice is frozen until completely frozen; (b) thawed the frozen banana fruit juice. And collect the dissolved welding water during The tree gave 50 percent of the volume of fruit juice, the banana. Where the concentrated welding water will dissolve Comes out before ice The concentration of the brix was approximately 38-48 degrees. Brix was stored at a temperature of 4 degrees Celsius for further use. (C) Fruit juice, banana that remained frozen from the clause ( B) There is still fruit juice that Low concentrations of about 8-14 degrees brix, which can be collected and enhanced by evaporation. Next vacuum 4. Method for preparing the concentrated banana syrup to retain the banana flavor from the banana fruit juice according to claim 1 or 2, where the concentrated banana syrup obtained from the vacuum evaporation method is the banana flavor. With High concentration but no smell, banana flavor, 2 pages of 2 pages 5. Preparation process of concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1 or 3 where the syrup is made from the freeze-thaw method. Low concentration and a fragrant banana flavor. 6. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to one of the claims 1, No. 2 and No. 4, where the concentration of the concentrated banana juice obtained From the evaporation method Vacuum used for mixing That's right Concentrations are higher than 75 Cabrix, and preferably a concentration of 83 Brix. 7. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana fruit juice according to one of the claims 1, No. 3 and No. 5, where the concentration of banana syrup obtained from Freezing-thaw method Used in the mix That's right Concentration is between 40-50 คาบC and, preferably, a concentration of 48 บ Brix. 8. Process of preparation of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to one of the claims 1-7, where the proportion of concentrated banana syrup obtained from the evaporation method Vacuum with The frozen-thawed banana syrup obtained from the freeze-thaw method to obtain the optimum concentration of the final syrup is in the range from 60-75 degrees. The more suitable brix is not less than 65 c. More suitable is 70 degrees. Brix will get a strong banana syrup with a banana flavor. 9. Concentrated Banana Syrup which was prepared from one of the procedures in Clause 1-8 where the Concentrated Banana Syrup had the following mixing ratio: Concentrated banana syrup obtained by vacuum evaporation, concentration 83, 63% cabrix by total volume of product, concentrated banana syrup. Banana syrup obtained by freeze-thaw method, 48 48, 37% cabrix by total volume of product Concentrated Banana syrup 1 0. Concentrated banana syrup product according to claim 9, which was prepared from the process of claim 1-8, where the concentrated banana syrup is concentrated. The suitable product is not less than 65 degrees brix and more suitable is 70 cabrix. The product of concentrated banana syrup still has a banana flavor.