TW202010419A - Method for producing a packaged composite functional beverage and the beverage of the same - Google Patents

Abstract

A method for producing a packaged composite functional beverage, includes: preparing an avian protein extract liquid, the avian protein extract liquid is formed by liquid extract from poultry through a heated extraction process; distributing the avian protein extract liquid into several packing bag to form a several packing unit; preparing a beverage substrate; take out predetermined amount of the beverage substrate, add avian protein extract liquid into the beverage substrate, mix the avian protein extract liquid and the beverage substrate then placed into a carrying container; A sealing film is sealed to the opening of the carrying container for forming a seal of the carrying container to form a packaged composite functional beverage.

Description

Method for manufacturing functional compound beverage in packaging form and its beverage

The invention relates to a method for manufacturing a functional compound beverage in a packaging form and a beverage thereof, in particular to a method for manufacturing a functional compound beverage in a packaging form formed by adding a plant-based functional beverage to a poultry protein extract and a beverage thereof.

The Chinese have a tradition of making chicken soup to make up for themselves since ancient times, but because of the time-consuming and cumbersome procedure, it is quite inconvenient for the busy modern people. Since the 19th century, the British Brandan invented the manufacturing method of chicken essence, and the mass-produced chicken essence is sold in bottles on the market. Because bottled chicken essence has the characteristics of convenient drinking and high nutritional value, it is widely welcomed by consumers in the modern busy society.

In recent years, there has been a drop of chicken essence product made by using the traditional drop chicken soup method, a method of collecting chicken broth by using a whole chicken cooking method. Drip chicken products are manufactured using a different manufacturing method than the bottled chicken essence invented by the British, so the taste is closer to the traditional chicken soup, and the nutrients are also different from the traditional bottled chicken essence.

Although the products of poultry protein extracts such as chicken extract or chicken extract have the characteristics of convenient drinking and rich nutritional value, they are suitable as beverages for supplementing nutrition, adjusting the body, and invigorating the body. However, the existing chicken extract or Poultry protein extracts such as drops of chicken essence are mostly consumed by drinking alone, but the taste of chicken essence or drops of chicken essence has a strong fishy taste, which makes young people or children generally less acceptable and affects drinking. The will.

In addition, traditional society often stews chicken with health medicines (such as Siwu Tang, Renshen Red Date Soup, Gouqi Danggui Soup), but traditional chicken stew is not only troublesome to prepare, it is not suitable for busy modern people, so it is only suitable for The restaurant is sold on the spot. And modern people generally do not like the taste of traditional stewed chicken soup recipe, which makes the promotion of stewed chicken soup quite difficult.

For the above reasons, the existing chicken soup or chicken essence is not easy to be accepted by modern people, and its sales methods are restricted. Therefore, how to change the manufacturing method to overcome the above shortcomings has become one of the important issues that this business wants to solve.

The main purpose of the present invention is to solve the disadvantages that the existing chicken soup or dripping chicken essence health drink preparation procedure is cumbersome and the taste is not easily accepted by modern people.

Another object of the present invention is to solve the shortcomings of the existing chicken soup or dripping chicken essence health drink which is not suitable for retail sales.

An embodiment of the present invention provides a method for manufacturing a functional compound beverage in a packaging form, which includes: preparing a poultry protein extract, the poultry protein extract is formed by broth obtained by passing a poultry food material through a heating extraction process; The poultry protein extract is divided into a plurality of packaging bags, and each packaging bag containing the poultry protein extract is sealed to form a plurality of packaging units; a beverage base is prepared; The beverage base is placed in a dispensing container; a predetermined portion of the beverage base is taken out from the dispensing container, and one of the packaging units among the plurality of packaging units is taken out, after opening the packaging unit, the The poultry protein extract contained in the packaging unit and the beverage base of the predetermined portion are mixed and placed in a carrying container; a sealing procedure is performed, and a sealing film is sealed in the carrying container through a film sealing machine The opening is used to seal the carrying container to form the functional compound beverage in the packaging form.

In a preferred embodiment of the method of the present invention, the procedure for preparing the poultry protein extract includes the following steps: preparing the poultry food material; placing the poultry food material into an extraction device, and then Performing the heating extraction procedure in the extraction device and collecting the broth flowing out of the poultry food material after the heating extraction procedure; removing the broth obtained by the poultry food material through the heating extraction procedure The oil step reduces the oil and fat contained in the broth; through a filtering step, impurities contained in the broth of the poultry food ingredients are removed to form the poultry protein extract.

In a preferred embodiment of the method of the present invention, wherein the poultry food material is chicken.

In a preferred embodiment of the method of the present invention, each portion of the functional compound beverage in the packaging form includes 10% to 50% by weight of poultry animal protein extract.

In a preferred embodiment of the method of the present invention, each of the packaging units contains 20 g to 100 g of the poultry protein extract.

In a preferred embodiment of the method of the present invention, wherein the beverage base comprises a plant compound drink, the plant compound drink preparation procedure includes: mixing a plant compound material and water in an extraction tank, wherein the plant compound material The total content is 2% to 20% by weight of the amount of water contained in the extraction tank; extraction at a temperature above 80°C for more than 1 hour; after removing the plant compound material, add 0.5% to 5% The sugar is flavored and prepared into the beverage base.

In a preferred embodiment of the method of the present invention, the plant compound material is selected from one or a combination of the following plant materials: jujube, angelica, Radix Rehmanniae, Chuanxiong, white peony, ginger, dang ginseng, white Ginseng, ginseng, Huangqi, wolfberry, orange peel, Bupleurum, licorice, Fuling, licorice, ganoderma lucidum, longan.

In a preferred embodiment of the method of the present invention, wherein the base for preparing the beverage comprises a brewing plant beverage, the brewing plant beverage is obtained from one or a combination of the following plant brewing materials by extraction Drinks: green tea, black tea, oolong tea, cassia, barley, lavender, rosemary, dried fruits.

The present invention also provides a functional compound beverage in a packaging form, which is formed by adding the poultry protein extract to the beverage base, and is sealed in the carrying container.

In order to further understand the features and technical contents of the present invention, please refer to the following detailed description and drawings of the present invention. However, the drawings are provided for reference and explanation only, and are not intended to limit the present invention.

S1‧‧‧Poultry protein extract preparation procedure

S11‧‧‧Food preparation steps

S12‧‧‧Protein extraction step

S13‧‧‧Degreasing step

S14‧‧‧ filter step

S15‧‧‧Packing steps

S16‧‧‧High temperature sterilization procedure

S2‧‧‧Beverage base preparation procedure

S21‧‧‧ Preparation steps

S22‧‧‧High temperature extraction step

S23‧‧‧ filter step

S3‧‧‧Drink packaging procedure

S31‧‧‧Allocation steps

S32‧‧‧ Blending procedure

S33‧‧‧Loading procedure

S34‧‧‧Sealing procedure

10‧‧‧Extraction device

11‧‧‧Deoiling device

12‧‧‧Filter device

13‧‧‧Vacuum packaging device

14‧‧‧Packing unit

15‧‧‧sterilization device

20‧‧‧extraction tank

21‧‧‧Filter device

30‧‧‧Dispensing container

31‧‧‧ carry container

32‧‧‧Sealing machine

33‧‧‧Sealing film

FIG. 1 is a schematic flowchart of the operation steps of a poultry protein extract preparation procedure adopted in the present invention.

FIG. 2 is a schematic flowchart of the operation steps of the beverage substrate preparation program used in the present invention.

FIG. 3 is a schematic flowchart of the operation steps of the beverage packaging program used in the present invention.

As shown in FIGS. 1 to 3, the present invention is a method for manufacturing a functional compound beverage in a packaging form and its beverage. The functional compound beverage in packaging form prepared by the method of the present invention is formed by adding a poultry protein extract to a beverage base, and is packaged in a carrying container for users to drink.

Wherein, the poultry protein extract is preferably a protein extract prepared from the broth obtained by extracting the chicken food material at a high temperature, and is respectively packaged in a plurality of packaging bags to form a plurality of packaging units. The beverage base may be a plant-based compound drink or a plant-based brewed drink. The producer can separately prepare the poultry protein extract and the beverage base, and deliver the packaging unit and the beverage base packed with the poultry protein extract to the sales base. When packaging a functional compound beverage, after taking a predetermined amount of the beverage base, unpacking one of the packaging units and adding the poultry protein extract contained in the beverage base to the beverage base to form the functional compound Drink, then put the functional compound drink into a carrying container, and then seal the carrying container for consumers to take back to drink.

As shown in FIGS. 1 to 3, the method for manufacturing a functional compound beverage of the present invention mainly includes a poultry protein extract preparation procedure S1, a beverage substrate preparation procedure S2, and a beverage packaging procedure S3.

Wherein, as shown in FIG. 1, the poultry protein extract preparation procedure S1 first in step S11 is a food preparation step, in this step, the poultry food material to be used to prepare the poultry protein extract is prepared Reserve after preliminary cleaning. It is specifically explained here that in the embodiment of the present invention, the poultry food material is preferably a chicken food material, but in other embodiments, the poultry food material may also be a poultry animal meat food material commonly available on the market, For example: duck meat, goose meat, quail meat, etc.

Step S12 is a high-temperature extraction step. In this step, the poultry food is placed in an extraction device 10, and heated to a temperature above 85°C in the extraction device 10 through a heating extraction process. The poultry food material is allowed to drip out the soup in the extraction device 10, and then the soup liquid dripped out from the poultry food is collected for subsequent processing.

Step S13 is a degreasing step. In this step, the broth extracted from the poultry food in step S12 is passed through a degreasing device 11 to reduce the fat content in the poultry food extracted broth. The degreasing device 11 used in the degreasing step may be a centrifugal degreasing device or a condensing degreasing device. When the degreasing device 11 is a centrifugal degreasing device, it is through poultry food The principle that the specific gravity of the extracted soup and the fat is different, and the centrifugal action separates the fat from the extracted soup of poultry ingredients. When the degreasing device 11 is a condensing degreasing device, the poultry food extraction soup is allowed to stand, so that the fat floats on the surface of the poultry extraction soup, and the fat is cooled and condensed, and then the The condensed fat is scraped off the surface of the soup.

In particular, the oil removal step is not limited to the methods listed in the above description, and any method that can be used to reduce the oil removal contained in the animal extract can be applied to step S13 of the present invention.

Through the degreasing step, on the one hand, the fat content in the poultry protein extract can be reduced to avoid affecting the health of the user, and on the other hand, the taste of the functional compound beverage of the present invention can also be reduced by the fat.

Step S14 is a filtering step. In this step, impurities such as broken bones, meat residues or protein coagulum contained in the poultry protein extract are removed through a filtering device 12 to extract the poultry protein The liquid forms a clear liquid and improves the refreshing taste of drinking.

Step S15 is a packaging step. In this step, the poultry protein extract after degreasing and filtration is divided into a plurality of packaging bags through a packaging device 13 to form a plurality of packaging units 14. The bag used by the packaging unit 14 may be a packaging bag made of food-grade heat-resistant plastic material, and after being sealed, the poultry protein extract can be stored in the packaging unit 14 for a long time when it is to be used In the poultry protein extract, only the vacuum packaging bag of the packaging unit 14 needs to be torn apart, and the poultry protein extract contained therein can be poured out for use.

In particular, in the packaging step S15, the packaging method used is preferably vacuum sealed packaging, so that the poultry protein extract packed in the packaging unit 14 can be stored for a long time, and it is less likely to deteriorate during transportation and storage Spoiled. However, the packaging form used in step 15 may also be a general form of sealed packaging bag. Although the general form of sealed packaging bag is used, although it has not undergone a vacuum sealing process, it can be frozen immediately after packaging by the packaging unit 14 Or cold storage, and distribution in low temperature environment can also achieve the effect of freshness preservation.

In a preferred embodiment of the present invention, the capacity of the poultry protein extract contained in each of the packaging units 14 may be between 20 grams and 100 grams. In particular, the portion of the poultry protein extract packaged in each of the packaging units 14 can be determined according to the predetermined portion of the poultry protein extract scheduled to be added in each final composite functional beverage of the present invention , That is, the volume of the poultry protein extract contained in each of the packaging units 14 contained in each portion of the packaging unit 14 is scheduled to be added in each composite functional beverage of the final product of the present invention The predetermined amount of poultry protein extract.

When the packaging form adopted in the packaging step S15 is vacuum packaging, a high-temperature sterilization step S16 can be selectively performed. In this step, the packaging unit 14 that has been packed with poultry protein extract is removed through a high-temperature sterilization device 15 by means of high-temperature sterilization, so as to prolong the storage time of the packaging unit 14 , And to prevent the poultry protein extract in the packaging unit 14 from deterioration and damage due to bacterial propagation.

In particular, the high-temperature sterilization step of step S16 is adopted when the packaging form of step S15 is vacuum packaging. If the packaging form of step S15 is not vacuum packaging and the packaging unit 14 after subpackaging is stored by freezing or refrigerating method, it is not Step S16 is required.

Through the steps S11 to S16, the poultry protein extract extracted through high temperature can be prepared into a small-package packaging unit 14, and the manufacturer can transport the packaging unit 14 packed with the poultry protein extract to The sales location is ready for use.

As shown in FIG. 2, it is the operation steps of the beverage substrate preparation program S2 adopted in the present invention. In this procedure, step S21 is a preparation step. In this step, the raw materials for preparing the beverage base are placed in an extraction tank 20 and mixed with water. Next, step S22 is a high-temperature extraction step. In this step, the beverage base material and water in the extraction tank 20 are heated for extraction. After the extraction of the beverage base is completed, step S23 is performed as a filtering step. In this step, the raw materials and residues in the extracted beverage base are removed through a filtering device 21, and then 0.5 is added to the filtered beverage base % To 5% of sugar is flavored and prepared into the beverage base.

It is specifically described here that the beverage substrate used in the present invention may be a plant compound drink or a plant brewed drink, or a mixture of the plant compound drink and a plant brewed drink. The botanical compound drink refers to a beverage prepared by using plant foods or herbs commonly used in the Chinese folk to maintain or regulate the body. When the beverage base is a botanical compound drink, the botanical compound material may be commonly used by the folk Plant ingredients or herbs, such as: red dates, angelica, radix rehmanniae, Chuanxiong, white peony, ginger, dang ginseng, white ginseng, ginseng, huangqi, wolfberry, tangerine peel, Bupleurum, Fuling, chuanma, licorice, Ganoderma lucidum, longan, etc.

The composition of the plant compound material can be changed according to the functional effect or flavor of the functional compound drink, or it can be the composition of the plant compound material using the recipe of the traditional prescription circulated in Chinese folk ingredient. For example, for the needs of women to relieve or replenish blood during the physiological period, traditional Siwu Decoction can be used as the basis, and Angelica, Chuanxiong, Rehmannia glutinosa, and Baishao can be mixed in the weight ratio of 1:1:1:1 as the plant compound The basic material of the material; or for consumers who need to supplement the body and nourish the gas, they can use 0.5-2 parts of ginseng, 1-5 parts of red dates, 1-5 parts of wolfberry, and an appropriate amount of longan as the basic material of the plant compound material . Of course, the composition of the plant compound material can be changed according to needs, and is not limited to the aforementioned plant food materials or herbs.

Since the above-mentioned plant compound materials usually require a high temperature for a long time for extraction, the components in the plant compound materials can be effectively extracted and a rich flavor is obtained, so the extraction time of the plant compound drinks can be as long as more than 1 hour. In addition, during the extraction of the plant compound beverage, the proportion of the total content of the plant compound material in the amount of water contained in the extraction tank can be changed according to the requirements of various formulas. Generally speaking, the proportion of the total content of the plant compound material in the extraction tank is about 2% to 20% by weight.

In addition, when the beverage base is a plant brewed beverage, the plant brewing material is made by hot water brewing and extraction. The plant brewing material may be a variety of tea materials, such as: green tea tea, black tea tea, oolong tea tea, etc.; or cassia seed, barley kernels; or brewing herbal tea or fruit tea materials, such as: lavender, fan Rosemary, dried fruit and other materials.

When the beverage base is a plant-based brewing beverage, the extraction temperature and time vary according to the characteristics of the plant-brewing material, and the invention is not limited thereto.

After the producer completes the poultry protein extract preparation procedure S1 and the beverage substrate preparation procedure S2, the poultry protein extract that has been divided into a plurality of packaging units 14 and the beverage substrate can be transported to the point of sale for consumers Shop. And producers can prepare a variety of beverage bases with different tastes or different functions for consumers to purchase according to the needs of different types of consumers, and when consumers buy, they choose different types at the sales site according to the types of consumers. The beverage base, and then add the poultry protein extract to the beverage base, and mix the consumer-selected beverage base and poultry protein extract through the beverage packaging process and package in a carrying container 31 , And form the final product of the functional compound beverage of the present invention in the form of packaging.

As shown in FIG. 3, it is the operation steps of the beverage packaging program S3 adopted in the present invention. Step S31 of the beverage packaging program S3 is a dispensing step. In this step, the beverage base is first placed in a dispensing container 30 provided at the sales site, and then a predetermined portion of the beverage is taken out from the dispensing container 30 Base. Next, step S32 is a blending step. In this step, the operator takes out one of the plurality of packaging units 14 and opens the packaging unit 14 to remove the poultry protein contained in the packaging unit 14 The extract is added to a predetermined amount of the beverage base and mixed to form the functional compound beverage. Next, step S33 is a filling step. In this step, the mixed functional beverage is filled into a carrying container 31. Next, in step S34 is a sealing step. In this step, the sealing film 33 is pasted to the opening of the carrying container 31 filled with the functional compound beverage through the film sealing machine 32 to make the filling The carrying container 31 of the functional compound drink is formed into a closed state, and becomes the final product of the functional compound drink in the packaging form of the present invention.

In particular, in the above manufacturing method of the present invention, the program S1 can be performed in a central factory of the producer, and the program S2 can be selected in the central factory of the producer or at the point of sale, and the program S3 can be distributed in each It is carried out at the sales place of the place. Therefore, through the manufacturing method of the present invention, the producer or seller can manufacture and sell the functional compound beverage of the present invention in the mode of a central factory with a chain store.

The above are only the preferred and feasible embodiments of the present invention, and do not limit the patent scope of the present invention. Therefore, equivalent technical changes made by using the description and drawings of the present invention are included in the protection scope of the present invention. .

S3‧‧‧Drink packaging procedure

S31‧‧‧Allocation steps

S32‧‧‧ Blending procedure

S33‧‧‧Loading procedure

S34‧‧‧Sealing procedure

14‧‧‧Packing unit

30‧‧‧Dispensing container

31‧‧‧ carry container

32‧‧‧Sealing machine

33‧‧‧Sealing film

Claims (10)

A method for manufacturing a functional compound beverage in a packaging form, which comprises: preparing a poultry protein extract, the poultry protein extract is formed by a broth obtained by passing a poultry food material through a heating extraction process; the poultry The protein extract is divided into a plurality of packaging bags, and each packaging bag containing the poultry protein extract is sealed to form a plurality of packaging units; preparing a beverage base; placing the beverage base into A dispensing container; taking out a predetermined portion of the beverage base from the dispensing container, and taking out one of the packaging units among a plurality of the packaging units, after opening the packaging unit, inside the packaging unit The packaged poultry protein extract and the predetermined portion of the beverage base are mixed and placed in a carrying container; a sealing procedure is performed, and a sealing film is sealed to the opening of the carrying container through a film sealing machine for The carrying container is sealed to form the functional compound beverage in the packaging form. The method for manufacturing a functional compound beverage in packaging form according to claim 1, wherein the procedure for preparing the poultry protein extract includes the following steps: preparing the poultry food material; placing the poultry food material into an extraction In the device, the heating extraction process is then performed in the extraction device, and the broth flowing out of the poultry food material after the heating extraction process is collected; the poultry food material is obtained through the heating extraction process Through a degreasing step, the broth reduces the fat contained in the broth; through a filtering step, impurities in the broth of the poultry food material are removed to form the poultry protein extract. The method for manufacturing a functional compound beverage in a packaging form according to claim 2, wherein the poultry food material is chicken. The method for manufacturing a functional compound beverage in a packaging form according to claim 3, wherein each portion of the functional compound beverage in a packaging form includes 10% to 50% by weight of poultry animal protein extract. The method for manufacturing a functional compound beverage in a packaging form according to claim 4, wherein each of the packaging units contains 20 g to 100 g of the poultry protein extract. The method for manufacturing a functional compound beverage in packaging form according to claim 5, wherein the beverage base includes a plant compound beverage, and the plant compound beverage preparation procedure includes: mixing a plant compound material and water in an extraction tank, Wherein the total content of the plant compound material is 2% to 20% by weight of the amount of water contained in the extraction tank; the water in the extraction tank is heated to extract the plant compound material; the plant compound material After being removed from the water, the beverage base is prepared. The method for manufacturing a functional compound beverage in packaging form according to claim 6, wherein in the plant compound beverage preparation procedure, 0.5% to 5% sugar is further added to the beverage base for flavoring. The method for manufacturing a functional compound beverage in packaging form according to claim 7, wherein the plant compound material is selected from one or a combination of the following plant materials: red dates, angelica, radix rehmanniae, Chuanxiong, white peony, raw Ginger, Dang ginseng, white ginseng, ginseng, Huangqi, wolfberry, orange peel, Bupleurum, licorice, Fuling, licorice, ganoderma lucidum, longan. The method for manufacturing a functional compound beverage in a packaging form according to claim 5, wherein the beverage base comprises a brewing plant beverage, which is composed of one or a combination of the following plant brewing materials Extracted drinks: green tea, black tea, oolong tea, cassia, barley, lavender, rosemary, dried fruit. A functional compound beverage in a packaging form prepared by the method according to any one of claims 1 to 9, which is formed by adding the poultry protein extract to the beverage base and sealing in the Said in a carrying container.

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