TH25030Y - Recipe and manufacturing process for egg white protein drinks. - Google Patents

Abstract

------February 18, 2022------(OCR) The process of producing egg white protein drinks involves egg white, protease enzyme, flavoring, thickener, sweetener, and clean water. This invention begins by heating the egg white, then finely blending it, followed by protease enzyme incubation. Afterward, it is heated again, and thickener, sweetener, and flavoring are added. Homogenization is then performed, and the product is pasteurized or sterilized using a pressure cooker. ------------ The process of producing egg white protein drinks involves egg white, protease enzyme, flavoring, thickener, sweetener, and clean water. This invention begins by heating the egg white, then finely blending it, followed by protease enzyme incubation. Afterward, it is heated again, and thickener, sweetener, and flavoring are added. Homogenization is then performed, and the product is pasteurized or sterilized using a pressure cooker.

Claims (4)

------18/02/2565------(OCR) 1. The formula for producing egg white protein drinks contains the following components: - Egg white 40 - 47.5% by weight - Protease enzymes 1 - 20% by weight - Fruit acids 1 - 5% by weight - Flavoring agents 0.01 - 0.1% by weight - Thickening agents 0.01 - 0.1% by weight - Sweeteners 1 - 10% by weight - Purified water 40 - 47.5% by weight 2. The formula for producing egg white protein drinks under claim 1, where fruit acids can be selected from lactic acid, citric acid, or tartaric acid, either individually or in combination. 3. The formula for producing egg white protein drinks. According to claim 1 or 2, where the thickener can be selected from either xanthan gum or carboxymethyl cellulose, either individually or in combination; 4. The process of producing an egg white protein drink with a formulation according to one of the claims 1 to 3, which involves the following steps: a. Heat the egg white to 60 - 99 degrees Celsius for 10 - 15 minutes. b. Blend the egg white from step a. using a fine blender. c. Mix the blended egg white from step b with clean water. d. Adjust the pH of the sample from step c with fruit acid until it reaches a pH of 4.0 - 4.5. e. Incubate with an acidic protease enzyme at 40 - 55 degrees Celsius for 1 - 6 hours. f. Heat to 60 - 70 degrees Celsius, add the thickener, sweetener, and flavoring, and stir until well mixed. g. Take the sample from step 2... f. Pass through a homogenizer. c. Pasteurize at 70-80 degrees Celsius for 10-20 minutes, or sterilize using a pressure cooker. 1. The formula for producing egg white protein drinks includes the following components: - Egg white: 40-47.5% by weight - Protease enzymes: 1-20% by weight - Fruit acids: 1-5% by weight - Flavoring agents: 0.01-0.1% by weight - Thickening agents: 0.01-0.1% by weight - Sweeteners: 1-10% by weight - Purified water: 40-47.5% by weight 2. The formula for producing egg white protein drinks under claim 1, where the fruit acid can be selected from lactic acid, citric acid, or tartaric acid, either individually or in combination. 3. A formulation for the production of egg white protein drinks under claim 1 or 2, where the thickener is selectable from either xanthan gum or carboxymethyl cellulose, either individually or in combination. 4. The process of producing egg white protein drinks according to any one of the claims 1 to 3 involves the following steps: a. Heating egg whites to 60-99°C for 10-15 minutes. b. Grinding the egg whites from step a using a fine grinder. c. Mixing the ground egg whites from step b with clean water at a ratio of 1:1-1:5. d. Adjusting the pH of the sample from step c using fruit acid until it reaches a pH of 4.0-4.5. e. Incubating with an acidic protease enzyme at 40-55°C for 1-6 hours. f. Heating to 60-70°C, adding thickeners, sweeteners, and flavorings, and stirring until well mixed. g. Homogenizing the sample from step f. h. Pasteurizing at 70-80°C for 10-20 minutes or sterilizing... Sterilization of bacteria using a pressure cooker.