TH4200A3 - Soy milk tea - Google Patents

Abstract

The invention of soy milk tea Because soy is a raw material that is very easy to find in Thailand and red tea leaves are still widely available. Moreover, soy is also nutritious. Which when we mix soy milk with red tea Make soy milk that has the aroma of red tea leaves. Then add sweetness with Hi-Fructose syrup (55% type) that has a fruity aroma. Plus the oiliness of the creamer Make soy milk tea

Claims (1)

1. Soy milk tea contains 1 percent red tea leaves by weight, 40 percent water ratio, 20 percent by weight, 20 percent hiffructose syrup (55 percent by weight), creamer ratio 6 percent by weight. Soy milk ratio 10 percent by weight, ice ratio 23 percent by weight. 2. Production process of soy milk tea. Containing the components specified in the claim 1. The steps are as follows: a. Mix the soaked soybeans with water. Processed by using a soybean meal separator to obtain soybean in the form of soy milk. B. When soy milk is obtained, it must be boiled at a temperature of 100 degrees Celsius and set aside. C. Take 1 percent red tea leaves. By weight Put into boiling water at 100 degrees Celsius ratio of 40 percent by weight. Then close the lid and leave for 12 minutes. D. When the specified time is over To filter out red tea residue, only take red tea. Mon, soy milk ratio 10 percent by weight. Mix in red tea, followed by 6 percent creamer by weight. Stir until the creamer is melted together f. Add 20% hiffructose syrup (55% by weight) into the mixture, clause E. Stir until the ice cream is 23% by weight. Pour in all the ingredients until the ice has melted to get soy milk tea.