經濟部中央標準局員工消費合作社印製 307676 A 7 ___ B7五、發明説明（1 ) 本發明係關於一揷脫水的水中油型乳化物食品，及製備 該食品的方法。更特定言之，木發明丨系翮於一種復原後可 W作為沙拉調味類或者蛋黃雔基材的脫水乳化物。 一般蛋菅路的製法•係製備包括有蛋黃、芥末、醋、馥 和胡椒的混合物•然後再加人油脂。在這棰蛋黄趄中，蛋 薈中的卵磷陏|具有表面活性的特性，可Μ使形成之水中 油切乳化物安定。因此，如此獲得的蛋黃齧含有相當高量 的脂肪和嘀固酵，主要因為蛋黃的關丨条，其次是由於所使 用的油胞。* 美國專利第5 082 674號提出一棰脫水的蛋黃雔的製法 ，特別是可姅由加水的方式|使其快速復原。 該方法包栝製備一種包含有溶血磷脂蛋白質（LPLP; lyso-phospho-lipoprotein)、改質蛋黃和麥穿糊精的混 合物，然後再加人向曰萃油，如此可Μ形成一種能被均筲 和哨孩脫水的乳化物。 加水可Κ使其再含水，邑可Κ使得產品的質地和口感都 比得h傳統之蛋黃裔。然而•瑄種蛋黃齧的缺點是含有淌 費者為了软食理由部儘可能避免食用的蛋黃。 美國專利第3 582 36Y號係翡於一種乾堞的组合物，可 以復原得到一種沙拉調味齧。這棰姐合物包括不同成分的 乾烽混合物。這種乾燥组合物的缺點是可能會不均勻，且 再含水後得到的產品並不安定。 本發明的目的即在於克服這些缺點，且提供一種脫水之 水中油梨乳化物的產品，不需要添加水就可以作為蛋黃齧 (請先閲讀背面之注意事項再填寫本頁) -裝丨 m HI ^1» nn HI I I ，一：0 I n 線--- -4- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 經濟部中央標準局員工消費合作杜印製 A7 __ B7五、發明説明（2 ) ，该產品不包含蛋黃，因此瞭固酵低，同時不含有麥竽糊 精、增厢_或者添加安定劑，就能夠有很好的安定性。 本發明之第一目的在於粉狀食品，包栝一霪白蛋白來源 、一揷食用酸來源、一禰脂肪來源，§_可μ視情況選用調 味料，幸部材料绳過轧化、均質然後乾燥而得到，姐成該 粉末的毎一顆粒都有相同的姐合物，經遇再含水後，該食 品可w形成安定的水中油型乳化物，其出值低於5 a白蛋 白與脂肪的比例在〇.〗4至1 .5之間。 粉末的每‘ 一顆粒平均大小都在5 0至1 5 0微米之間。根據 木發明得到的粉狀食品，可Μ作為蛋黃猫的基材*其脂肪 含最在6 5至8 5 %之間，或者可W作為沙拉調味S的基材， 其脂肪含最在30至65%之間。同時本粉狀食品也含有5至 3 0%之間的蛋ή質，1至30%之間的_!類，及比例'在0至 F %之間的無橢薷類或者其他次级成分。 將一份的粉末和一份的水混合復原成為沙拉調味齧，而 一份的水加人四份的粉末中，可復原成為蛋黃路。1 毎一姐成的頼粒部含有上述脂肪，_類，蛋白質和無機 薷類之組合物。 本發明之另一目的在於該產品的製法*其中製備包含一 禪白蛋白來源和一種食用酸來源的水相，和包含一種脂肪 來湄的油相，視情況需要可在水相和/或油相中加入調味 料，混合水相和油相，如此可形成pH值低於5且白蛋白與 脂肪比例在0 . 1 4與1 . 5之間的乳化物，然後均質此乳化物 ，再脫水均質後後的乳化物。 (請先閱讀背面之注意事項再填葙本頁) ---1 *裝Printed by the Staff Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs 307676 A 7 ___ B7 V. Description of the invention (1) The present invention relates to a dehydrating oil-in-water emulsion food and a method for preparing the food. More specifically, the wood invention is a dehydrated emulsion that can be used as a salad dressing or egg yolk carbohydrate substrate after restoration. The general method of egg-sugar production is to prepare a mixture of egg yolk, mustard, vinegar, fu and pepper. Then add fat. In this egg yolk, the lecithin in egg algae has surface active properties and can stabilize the oil-cut emulsion in the formed water. Therefore, the egg yolk rods thus obtained contain a relatively high amount of fat and solid yeast, mainly because of the egg yolks, and secondly because of the oil cells used. * U.S. Patent No. 5 082 674 proposes a method for preparing a dehydrated egg yolk carcass, especially the method of adding water to make it recover quickly. The method consists of preparing a mixture containing lysophospholipid protein (LPLP; lyso-phospho-lipoprotein), modified egg yolk and maltodextrin, and then adding the oil to the extract of Xiangyue so that M can form a kind of homogenized Dehydrated emulsion with whistle child. Water can be added to make it rehydrated. Yico can make the texture and taste of the product comparable to traditional egg yolk. However, the shortcoming of Xuan yolk is that it contains egg yolks that consumers avoid as much as possible for soft food reasons. U.S. Patent No. 3 582 36Y is a composition of dried castellations that can be reconstituted to obtain a salad dressing. This composition includes a mixture of different ingredients. The disadvantage of this dry composition is that it may be uneven and the product obtained after rehydration is not stable. The purpose of the present invention is to overcome these shortcomings and provide a dehydrated avocado emulsion product in water, which can be used as an egg yolk without adding water (please read the precautions on the back before filling this page)-装 丨 m HI ^ 1 »nn HI II, one: 0 I n line --- -4- This paper scale is applicable to China National Standards (CNS) A4 specifications (210X297 mm) Employee consumption cooperation of the Central Bureau of Standards of the Ministry of Economic Affairs Duprint A7 __ B7 Fifth, the description of the invention (2), the product does not contain egg yolk, so the solid fermentation is low, and it does not contain wheat dextrin, booster _ or add stabilizers, it can have good stability. The first object of the present invention is to provide powdered food, including a source of koji albumin, a source of edible acid, and a source of fat. §_The seasoning can be selected according to the situation. Fortunately, the material is rolled and homogenized. It is obtained by drying, and every particle of the powder has the same sister compound. After re-watering, the food can form a stable oil-in-water emulsion with an output value of less than 5 a albumin and fat The ratio is between 0. 4 and 1.5. The average size of each particle of the powder is between 50 and 150 microns. The powdered food obtained according to the wood invention can be used as a base material for egg yolk cats * whose fat content is at most 65-85%, or it can be used as a base material for salad seasoning S and its fat content is at most 30 to Between 65%. At the same time, the powdered food also contains between 5 and 30% of egg quality, between 1 and 30% of the _! Class, and the proportion of between 0 and F% of non-elliptic or other secondary ingredients . Mix one part of the powder and one part of water to restore the salad seasoning, and one part of the water and four parts of the powder can be restored to the egg yolk road. 1 The granules made by each sister contain a combination of the above-mentioned fats, proteins, proteins and inorganic elders. Another object of the present invention lies in the production method of the product *, in which an aqueous phase containing a source of zen albumin and a source of edible acid, and an oil phase containing a fat to Mae, are prepared in the aqueous phase and / or oil as needed Add seasoning to the phase, mix the water phase and the oil phase, so that an emulsion with a pH of less than 5 and an albumin to fat ratio between 0.14 and 1.5 can be formed, then homogenize the emulsion and then dehydrate Emulsion after homogenization. (Please read the precautions on the back before filling in this page) --- 1 *
、1T 線 -5- 本紙張尺度適用中國國家標隼（CNS ) Α4規格（210X297公釐） 經濟部中央標隼局員工消費合作杜印裝 A 7 B7五、發明説明（3 ) 意外地發琨，可以得到一禰酸性脫水的水中油型乳化物 ，日不需要加人陳存在蛋黃中的安定劑、樣質或澱粉類的 增稠_或者印磷朐類的乳化劑，再含水之後仍可维持其安 定件。 木發明中侑得注意的事啻是•復原之後可Μ得到像蛋黃 髎的產品•糲冏醇含最降低，通常每100克乾料中含有的 贜同酵低於1 0罨克。 木發明的一辋優點是，工業上很容易製造該產品•且可 Κ長期保持'粉末狀。 本發明的另一個儇點是，可Κ快速且容易的得到復原產 品，特別是可W利用自來水使其復原。 本說明的其餘部份，部W電量表示比例和數量。 丙此，為了進行該製法，首先製備包含一棰白蛋白來源 和一揷食用餘來源的水相。 白蛋由的來源主要來自蛋白，可Μ很容易取得，可能經 過漘縮a較佳是絆過殺菌的液體蛋白商品，或者脫水粉吠 的蛋白商品。 也可W利用不管經過潇縮與否的液體蛋白粉吠蛋白的混 合物。 本發明中特別值得注意的是，完全避免使用蛋黃-為有 害身賻健康之瞻固酵的重要來源。 也可W加人牛乳蛋白質如液及/或粉狀的，或脫脂乳、 濟縮乳清蛋白質如脫水狀，或者植物蛋白質|如此可K增 加所得乳化物的乾重，其具有增加乳化物的黏度的功效， (請先閱讀背面之注意事項再填寫本頁) 裝 訂 -線 -6- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 307676 A 7 B7 五、發明説明（4 ) 有利於_葙乾博的操作過程，同時可加強最後產品的霄地 。甚罕可以於一份的白蛋白乾重中加入等乾重的脫脂牛乳 或者溏縮乳清蛋白。 食用酸的來源可Μ為搾檬St和/或醋酸，例如可以來自 撺棵汁或者食醋。 也可Μ加人液狀、脅吠或者粉吠的食用調味料於該水相 中，如芥末、播、描！椒、番辛料、雜蛋香料或者任何其它 消替者合意的番料，例如番科、果汁、水果及/或蒱菜的 萃取物。 令人驚訝地發琨，調味料的添加不會造成乳化物的不安 定和相分離琨象的發生，因此具有在乳化物脫水前就能夠 調味的優點，如此可Μ獲得一穐根據消費者口味調味的復 原產品。 也可W添加水溶性維生素和/或無機鹽類強化水相。 可Κ在任何溫度下製備此混合物，脫脂乳粉可Μ在3〇1〇 至40Ρ之間於液體蛋白中快速溶解。也可Μ在4 ΐ：至丨〇Τ〇 左右的低溫下製備該混合物保持食品安全的良好條件 〇 如此傅得的水相，不需要添加水，其乾重約在20至50% 左右。 同時製備油相•可Μ包括一種或多種動物脂肪或植物油 的來源，例如向日葵油、黃豆油、橄欖油、花生油、油菜 籽油、canola，和/或玉米油，而且也可Μ加入油溶性的 維生素或者其他油溶性成分，比如香料、香精、食用著色 -7- 本紙張尺度適用中國國家標準（CNS ) Α4規格（210 X 297公釐） ^---τ----—X-裝------訂-----(線 (請先閱讀背面之注意事項再填筠本頁) 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（5 ) 劑和/或夭然抗氧化_。 油枏加入水枏中，必須使得白蛋白與脂肪的比例在 0 .〗4和1 . 5之間。 發現當比例低於0.14時，獲得的轧化物不夠安定；且當 比例高於1 . 5時，一方面乳化物中的乾重含量太高，難以 用於镝送，另一方面，復原後的终產物口感和外親不佳* 同時吃起來有會顆粒、粉粉沙沙的感骨•可能是因為蛋白 曹含最太高的緣故。 闵此，木1發明中特定的白蛋白與8S肪比例，可以確保乳 化物有很奸的均宵性和安定性•巨只要單純的加水就可Μ 得到很奸的復原產品。 锊縟地混合水相和油相，即可形成乳化物，例如缓缓地 將油枏加人水枏中，同時保持等速攫拌，較佳溫度維持在 4 Τ至101左右·同樣是為了微生物的緣故。 如此犄得之水中油型乳化物 > 出值低於5 ，竄際的出值 刖因姐合物而定•但是通常在2 . 9至4 . 5之間。乳化物不 含有蛋黃，且白蛋白與脂肪的比例在0.14和1.5之間。 該乳化物的乾重較佳在20至50%之間，如此就可Μ输送 、均質及乾馕。 經濟部中央標準局員工消費合作社印製 (請先閱讀背面之注意事項再填寫本頁) 在高賴下均W該乳化物，如此就可Κ將油相液滴的大小 減至1毫米左右·甚至可Κ更小。 發規均質可以促進脫水粉末的再含水品筲及其功能特性 ，如形成堅硬且安定膠宵的能力，此能力非常重要，可幫 叻復原後的產品貝有蛋黃醬的外觀、口感和黏稠度。 -8- 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） 經濟部中央標隼局員工消費合作社印製 A 7 ____ B7 五、發明説明（6 ) 一船是利用二段式的均質橢。但是，要小心不可使得壓 力高於，3 5 0巴太多，避免使得蛋白質變性而喪失其功能特 件•引起乳化物不可逆的相分離現象發生。 可W在低於蛋白凝固溫度的任何溫度下均質，較佳在4 T：罕401Π之間，艮以4 10至10勺更為理想。 如此均質後的乳化物*再K任何習知的方式乾煉，例如 冷凍乾燥或者咱S乾堍。 視情況痛要，可Μ任何晋知的方法造粒 < a r r丨〇 m e r a't e d >，W便能得到粉狀食品。 W此樺方式得到的粉狀產品，只要加入任何可食用的液 餺如水、醏、酒、果汁、蒱菜汁、高湯、牛乳、乳油、甚 辛優酪乳，或者其他可使其復原的成分，復原後可直接作 為沙拉調味路、蛋音猓或者調味雔的基材。 復原產品的後續應用（s u b S e q u e n t u s e > ·主要依所添加 液鵂最的多專而定，因此是依黏度而定。粘度決定產品的 黏稠度，比較黏的作為蛋黃路的基材，比較液狀的則作為 沙拉調味隳的基材。 Μ重最計算，通常一份的水加入一份或者四份該粉狀食 品中，即可復原成為具有沙拉調味齧或者蛋黃醬質地的可 食件產品。 根據本發明得到之粉吠產品具有在冷的液《如水中，就 可W禺上復原的優點，並且可以製備成均質安定，且不會 有相分離情況發生的乳化物。 復原後的產品含有少最的臟固酵，其主要來自所使用的 -9- 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） I - .1 - II - I 1^^— II - -I s n^- 1 - i^l I — - - 1-- β^111 -- .....一. (請先閱讀背面之注意事頊再填寫本頁) 經濟部中央標隼局員工消費合作社印製 A7 B7五、發明説明（7 ) _昉，可能來自調味料。因此在營養方面，該產品是有 益於健康的，丨日是它在皙地和口感都比得上傳统方式製造 的沙拉辋味路和蛋菅路。 此外，所得到的復原產品非常安定•可Μ在室溫下保存 2至3天，可Κ冷藏1至2星期，不會有相分離或其它劣 寒琨象發生，如微生物的滋長。 復原之後也可以加人一些食品成分•如體、植物性精油 、動物性精油、棺物性番料、動物性香料、果汁、蒱菜汁 、番辛料，乳油和優酪乳，或者其他香料，不會使得產品 不夯定•這樣也可W使得該產品適合淌費者個人的口味。 在Μ下之具贈啻拖例*將更詳儘地描述本發明。 苜例1 宵先製備的涓合物，包括90公斤已殺菌過之液體蛋白和 3公斤的脫脂轧粉。此水相在1 0 C 1F混合2 0分鐘。再將8 公斤事先預冷至lOt：的向日ϋ油加人此水相中，同時維持 等瑰檷拌，如此就能得到水中油型的乳化物。 如此獲得之乳化物再經均質，如此可以得到粒徑0.35微 米，乾重22.5%，细緻且安定的乳化物。 總蛋白質對油脂的比例為1.5 ，且白蛋白對缌蛋白質的 比例為0 . 7 5。 通常利用哨琪乾燥法使該乳化物脫水。 如此耩得之粉狀食品的乾重為97%。 其姐合物如下：蛋白質52%、_類10%、脂昉34%、無 機锞類1 %。 (請先閱讀背面之注意事項再填寫本頁) 4 丨裝1 Γ 線丨 -10- 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） 經濟部中央標隼局員工消費合作社印製 307676 A 7 __B7 五、發明説明（8 ) 呔外· 100克的粉吠食品中含有7亳克的膽固酵。 25克的粉狀產品中加人7 5毫升的水，可復原成為沙拉調 味猓的某材，也可K加人醋、芥末、馥和番辛料、或者其 他調味料。 如此搏得的牽品，不論在其質地或者風味，都比得上傳 铳方式郸備的產品。 也可W將150奄升的水加人50克的粉末中使其復原，然 後在已復原的轧化物中，再加人5克的芥末· 3克的鹽， 最後加人300克的植物油和30克的醋。 如此搏得的蛋黃路有相當吸引人的外覼，很濃的雞蛋味 ，合官的質與風味。 雷例2 首先將芥末2 6克、醋4 4克、撺檬汁8 0克、西式五番醋5 克和镧2克涓合在一起•在室溫下播拌約30分鐘。於已經 伴奸的混合物中加入殺菌過的液體蛋白5 70克與脫脂乳粉 15克。該水相在〗〇ι〇下涓合3〇分鐘。再將事先預冷至ίου 的向日棼油260克加入該水相中，同時維持等速攪拌，如 眈可W得到pH為3 . 8 - 4 . 2左右的水中油型乳化物。 均質獲得之乳化物，Μ得到粒徑小於6微米、36%乾重 的微湘安定轧化物。 通常是利用冷凍乾燁使得該乳化物脫水。 如此可Μ獲得乾重9 8 %的粉吠產品。 其組合物如下：蛋白質20%、醣類4 %、脂肪72%、無 櫟播镅2 %。 -11- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） . / / -- n - - n —ί ^ I n - n n _ n T n _ m m 1^1^, (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標隼局員工消費合作社印製 A 7 B7 五、發明説明（9 ) 璁帯白曹對油_的比例為0,3 *白蛋白對於缌蛋白質的 卜h例為0 . 8 。 一份的水可W加人一份的產物中，使其復原成為蛋黃S 的某材，蛋音醤的pH值為4.0 ，&可Μ加入如向日葵油， 如呔得到的蛋黃隳，不論在質地和風味上都比得上傳统方 式剌備的蛋黃路。 所将得之某材•其安定性至少可Κ維持8小時·沒有相 分離的情況發牛。 如此搏得’之蛋黃S其膽固酵含最•為每100克的蛋黃睡 有5奄克的瞩固酵，而主婿製備的一般蛋黃路，每100克 中罕Φ含有180毫克的臟固酵。 也可W加人一份的蕃睬於一份的粉末中使其復原，如 仕可w傅得a蕃茄齧顔色、風味像蛋黃驩的調味路· ph值 存4 . 5至5 . 0之間，安定性可W維持至少8小時。 毎100克該苺材的艤固酵含最低於5毫克。 實例3 首先製備包含4.8公斤液賴蛋白、0.17公斤雞蛋白粉末 、0 . 1 7公斤脫脂乳粉、0 . 8 5公斤_與0 . 0 1公斤氛化納的混 合物。 此水相在10T：下播拌30分鐘。再將4.0公斤事先預冷至 10P的菅豆油加人此水相中，同時維持等速攪拌，以獲得 pH為3.8-4.2左右之水中油型乳化物。 所犓得之乳化物再經均質，這樣才能得到粒徑小於5毫 米· 50%乾重的微细安定之乳化物。 -12- 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X 297公釐） -------14-裝------訂-----{ 線 - - (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標隼局員工消費合作社印製 307676 A7 B7 五、發明説明（10 ) _常是利用冷凍乾墚，使得該乳化物脫水。 如什傅得之粉狀產品，其乾重為98%。 苴姐合物如下：蛋甶質！ 5 %、酺類3 %、脂肪7 9 %、無 機镧1 %。 總蛋白宵對於陏昉的比例為0.2 *而白蛋白對缌蛋白質 的hh例為0 . 6。 兩份的水加人一份的產品中•可以使其復原成為蛋黃瞄 的苺材，甭菅雔的出值為4 •例如可以加向日葵油於蛋黃 蹑的華材中•如果想獲得不論在質地和風味上都比得上傳 铳方式製備的蛋黃路時，可以加人如向日铭油於蛋黃S的 蓽材中。 如此郸得的基材，其安定性至少可K維持8小時，沒有 相分離的情況發生。 每100克如此搏得之蛋菅睡瞭固酵含鼉低於5毫克。 一份的粉末中也可以加人三份的水，使其復原成為沙拉 調味睬，在所搏得之沙拉調味篇中，可以加人如優§8乳， pH侑為4. 5至5.0左右，且安定性至少可以維持8小時。 每100克該基材的膽固酵含量約為3奄克。 宵例U」在_齓_試„中„)_. 根撺實例2所得的粉吠產品装在250毫升的金靨罐中。 這些罐頭可以在室溫下保存一段時間後，其中一個樣品 加水使其復原（每一份水中加入一份的產品>。 復原後的樣品由〗5位經過訓練的品評員品評。 得到的结果如下： -13- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） ^---τ-----裝------訂-----線 (請先閱讀背面之注意事項再填"本頁)、 1T line-5- This paper scale is applicable to China National Standard Falcon (CNS) Α4 specification (210X297mm) Ministry of Economic Affairs Central Standard Falcon Bureau employee consumption cooperation Du printed version A 7 B7 V. Description of invention (3) Unexpectedly knotted , You can get an acidic dehydrated oil-in-water emulsifier, you do n’t need to add the stabilizer, sample or starch thickening in the egg yolk, or the emulsifier of the phosphoric acid type. Maintain its stability. What you should pay attention to in the wood invention is: • After recovery, you can get products like egg yolks. • The alcohol content is the lowest, usually less than 10 kg of coenzyme per 100 g of dry material. One advantage of the wood invention is that it is easy to manufacture this product in the industry and it can be kept in powder form for a long time. Another aspect of the present invention is that a recovery product can be obtained quickly and easily, and in particular, it can be recovered using tap water. In the remainder of this description, the amount of electricity represents the proportion and quantity. In addition, in order to carry out this preparation method, first, an aqueous phase containing a source of albumin and a source of edible food is prepared. The source of white eggs is mainly derived from protein, which can be easily obtained. It may be a liquid protein product that may have been sterilized by sterilization, or a protein product of dehydrated powder bark. It is also possible to use a mixture of liquid protein powder and bark protein regardless of whether it has undergone shrinkage or not. In the present invention, it is particularly noteworthy that the use of egg yolk is completely avoided-an important source of fermented yeast that is harmful to health. Can also add human milk protein such as liquid and / or powdered, or skimmed milk, reduced whey protein such as dehydrated, or vegetable protein The effect of viscosity, (please read the precautions on the back before filling in this page) Binding-line-6- This paper scale is applicable to the Chinese National Standard (CNS) A4 specification (210X297mm) 307676 A 7 B7 V. Description of invention (4 ) Conducive to the operation process of _Yanqianbo, and at the same time can strengthen the final product. It is rare to add equal dry weight skim milk or reduced whey protein to one part of the albumin dry weight. The source of edible acid may be squeezed lemon St and / or acetic acid, for example, it may be from twig juice or vinegar. It is also possible to add edible seasonings in the form of liquid, flank or powder bark to the aqueous phase, such as mustard, sowing and drawing! Pepper, spicy spices, scrambled egg spices, or any other substitute-desired flavorings, such as extracts from the family Conidia, juice, fruit, and / or burdock. Surprisingly, the addition of seasoning will not cause the emulsion to be unstable and phase separation will occur, so it has the advantage of being able to season before the emulsion is dehydrated, so that it can be obtained according to consumer taste. Seasoned recovery products. Water-soluble vitamins and / or inorganic salts may also be added to strengthen the water phase. This mixture can be prepared at any temperature, and the skimmed milk powder can be rapidly dissolved in the liquid protein at a temperature between 3010 and 40P. It is also possible to prepare the mixture at a low temperature of about 4 ° C to about 〇〇〇0 to maintain good conditions for food safety. The water phase thus obtained does not require the addition of water, and its dry weight is about 20 to 50%. Simultaneous preparation of the oil phase • May include one or more sources of animal fats or vegetable oils, such as sunflower oil, soybean oil, olive oil, peanut oil, rapeseed oil, canola, and / or corn oil, and may also be added oil soluble Vitamins or other oil-soluble ingredients, such as spices, flavors, food coloring-7- This paper scale is applicable to China National Standard (CNS) Α4 specification (210 X 297 mm) ^ --- τ ------ X-Pack- ----- Order ----- (line (please read the notes on the back before filling in this page) A7 B7 printed by the employee consumer cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs 5. Invention Instructions (5) Agents and / or It is anti-oxidant _. When adding oil to water, the ratio of albumin to fat must be between 0.4 and 1.5. It is found that when the ratio is less than 0.14, the obtained rolling material is not stable enough; and when When the ratio is higher than 1.5, on the one hand, the dry weight content of the emulsion is too high to be used for dysprosium delivery. On the other hand, the final product after restoration has a poor taste and foreign relatives. Fanshasha's bone-sensing • Probably because the protein Cao content is too high. Min this , The specific albumin to 8S fat ratio in the wood 1 invention can ensure that the emulsion has a very uniform and stable nature. As long as the water is simply added, it can obtain a very reconstructive product. The water phase is mixed Emulsions can be formed with the oil phase, for example, slowly add the oil to the water, while maintaining constant stirring, the preferred temperature is maintained at about 4 Τ to 101. The same is for the sake of microorganisms. The oil-in-water emulsion obtained is less than 5, and the value of the channeling depends on the sister compound • but usually between 2.9 and 4.5. The emulsion does not contain egg yolk and albumin The ratio to fat is between 0.14 and 1.5. The dry weight of the emulsion is preferably between 20 and 50%, so that it can be transported, homogenized and dried. Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs (please Read the precautions on the back first and then fill out this page.) Under high temperature, the emulsion can be used to reduce the size of the oil phase droplets to about 1 mm. Even the size can be smaller. Homogeneous hair regulation can promote dehydration Powder rehydration product and its functional characteristics, such as hard and stable formation This ability is very important. It can help Lai's restored products have the appearance, taste and viscosity of mayonnaise. -8- This paper scale is applicable to China National Standard (CNS) Α4 specifications (210X297 mm) Ministry of Economic Affairs Printed by the Central Standard Falcon Bureau Consumer Cooperatives A 7 ____ B7 V. Description of the invention (6) A ship uses a two-stage homogeneous ellipse. However, be careful not to make the pressure higher than 3 50 bar, to avoid making Protein denatures and loses its functional features • Causes irreversible phase separation of the emulsifier. It can be homogenized at any temperature below the solidification temperature of the protein, preferably between 4 T: Rare 401 Π, 4 10 to 10 The spoon is more ideal. The homogenized emulsion * is then dried in any conventional manner, such as freeze-drying or s-drying. Depending on the situation, it can be granulated by any known method < arr 〇〇r r a't e d > to obtain powdered food. For the powdered product obtained by this birch method, as long as any edible liquid food such as water, liqueur, wine, fruit juice, burdock juice, broth, milk, emulsifiable concentrate, yoghurt or other ingredients can be restored After restoration, it can be directly used as the base material for salad seasoning, egg sound or seasoning. Subsequent use of reconstructed products (sub Sequentuse > · Mainly depends on the multi-speciality of the added liquid owl, so it depends on the viscosity. Viscosity determines the viscosity of the product, which is more viscous as the base material of the egg yolk road, compare The liquid form is used as the base material for salad seasoning. Μ weight is most calculated, usually one part of water is added to one or four parts of the powdered food, and it can be restored into an edible part with salad seasoning or mayonnaise texture. Products. The powder bark products obtained according to the present invention have the advantage of being recoverable in cold liquids such as water, and can be prepared as homogeneous and stable emulsions without phase separation. The product contains the least amount of dirty solid yeast, which mainly comes from the used -9- This paper scale is applicable to the Chinese National Standard (CNS) Α4 specification (210Χ297 mm) I-.1-II-I 1 ^^ — II-- I sn ^-1-i ^ l I —--1-- β ^ 111-..... 1. (Please read the notes on the back before filling this page) Employee consumption of the Central Standard Falconry Bureau of the Ministry of Economic Affairs Cooperatives printed A7 B7 V. Description of invention (7) _ Fang, may come from Flavor. Therefore, in terms of nutrition, this product is beneficial to health. It is comparable to the traditional salad-flavored road and egg-sugar road made in the traditional way. In addition, the recovered product is very good Stability • Can be kept at room temperature for 2 to 3 days, can be refrigerated for 1 to 2 weeks, and no phase separation or other poor cold phenomenon will occur, such as the growth of microorganisms. Some food ingredients can also be added after recovery • Such as body, plant-based essential oils, animal-based essential oils, coffin-based ingredients, animal flavors, fruit juices, burdock juice, spices, emulsifiable concentrates and buttermilk, or other spices, will not make the product untamed. It can make the product suitable for the taste of the individual who pays the fee. The present example under the M * will describe the present invention in more detail. Example 1 Trifle prepared in the night, including 90 kg of sterilized Liquid protein and 3 kg of defatted powder. This aqueous phase is mixed at 10 C 1F for 20 minutes. Then 8 kg of pre-cooled to lOt: add the oil to the water phase, while maintaining the balance. Mix, so you can get oil-in-water emulsion. The resulting emulsion is then homogenized, so that a fine and stable emulsion with a particle size of 0.35 microns and a dry weight of 22.5% can be obtained. The ratio of total protein to oil is 1.5, and the ratio of albumin to protein is 0.75. The dehydration of the emulsified product is usually carried out by the dry method of sage drying. The dry weight of the powdered food thus obtained is 97%. Its sister composition is as follows: protein 52%, _ class 10%, lipid 34%, inorganic knots 1%. (Please read the precautions on the back before filling out this page) 4 丨 Load 1 Γ line 丨 -10- This paper size is applicable to China National Standard (CNS) Α4 specifications (210X297 mm) Employees of the Central Standard Falcon Bureau of the Ministry of Economic Affairs Printed by the consumer cooperative 307676 A 7 __B7 V. Description of the invention (8) 呔 外 · 100 grams of powdered bark food contains 7 grams of bile enzyme. Adding 75 ml of water to 25 grams of powdered product can be converted into a certain ingredient for salad seasoning. It can also be added to K with vinegar, mustard, fu and spices, or other seasonings. No matter what its texture or flavor is, such a winning product can be compared to the product prepared by the gun method. It is also possible to reconstitute 150 liters of water with 50 grams of powder, then add 5 grams of mustard, 3 grams of salt, and finally 300 grams of vegetable oil and 30 grams of vinegar. The egg yolk road so beaten has a very attractive appearance, a very strong egg taste, and the quality and flavor of the official. Lei Example 2 First, 26 grams of mustard, 4 4 grams of vinegar, 80 grams of lime juice, 5 grams of Western-style vinegar and 2 grams of lanthanum are blended together • Sowing and mixing at room temperature for about 30 minutes. The sterilized liquid protein 570 g and skim milk powder 15 g are added to the adulterated mixture. The aqueous phase was allowed to trickle in for 30 minutes. Then add 260 grams of Sunburst oil pre-cooled to ίου to the aqueous phase while maintaining constant agitation. For example, an oil-in-water emulsion with a pH of about 3.8-4.2 can be obtained. Homogeneously obtained emulsified product, M obtained a micro-Xiangdian rolling material with particle size less than 6 microns and 36% dry weight. The emulsion is usually dehydrated using freeze-dried ye. In this way, a powder bark product with a dry weight of 98% can be obtained. The composition is as follows: protein 20%, sugar 4%, fat 72%, oak-free seeding americium 2%. -11- This paper scale applies the Chinese National Standard (CNS) A4 specification (210X297 mm). / /-N--n — ί ^ I n-nn _ n T n _ mm 1 ^ 1 ^, (please first Read the precautions on the back and then fill out this page) A 7 B7 printed by the Employee Consumer Cooperative of the Central Standard Falcon Bureau of the Ministry of Economic Affairs V. Description of the invention (9) The ratio of Jingbaibai Cao to oil_ is 0,3 * Albumin is to the protein The case of Buh is 0.8. One part of water can be added to one part of the product to restore it to a certain material of egg yolk S. The pH value of egg yolk is 4.0. &Amp; May be added such as sunflower oil, such as the egg yolk obtained by 呔, regardless It is comparable to the egg yolk road prepared in the traditional way in texture and flavor. The material obtained will be stable for at least 8 hours. It will produce cattle without phase separation. The sour egg yolk S contains the most bile solid yeast. For every 100 grams of egg yolk, there are 5 grams of solid yeast, and the general egg yolk road prepared by the son-in-law contains 180 milligrams of dirt per 100 grams. Solid yeast. It can also be added to a part of the powder in a part of the powder to restore it, such as Shi Ke w Fu De a tomato bite color, flavor like egg yolk Huan Huan Road · Ph value stored 4.5 to 5.0 During this period, stability can be maintained for at least 8 hours. Each 100g of this berry has a minimum of 5 mg. Example 3 First, a mixture containing 4.8 kg of liquid lysin, 0.17 kg of egg white powder, 0.17 kg of skimmed milk powder, 0.85 kg of zeolite, and 0.01 kg of sodium oxychloride was prepared. This aqueous phase was sown at 10T: for 30 minutes. Then add 4.0 kg of Sugan oil pre-cooled to 10P in this aqueous phase, while maintaining constant speed stirring, to obtain an oil-in-water emulsion with a pH of about 3.8-4.2. The obtained emulsified product is then homogenized to obtain a fine and stable emulsified product with a particle size of less than 5 mm and 50% dry weight. -12- This paper scale is applicable to the Chinese National Standard (CNS) A4 specification (210 X 297 mm) ------- 14-installation ------ order ----- {line--(please Read the precautions on the back before filling out this page) Printed 307676 A7 B7 by Employee Consumer Cooperative of the Central Standard Falcon Bureau of the Ministry of Economy V. Description of the invention (10) _Usually freeze-drying is used to dehydrate the emulsion. The powdered product of Ru Shi Fu De has a dry weight of 98%. Sister sack compound is as follows: egg fumes! 5%, poultry 3%, fat 79%, inorganic lanthanum 1%. The ratio of the total protein to the soup is 0.2 *, and the hh of albumin to tying protein is 0.6. Two parts of water plus one part of the product • It can be restored into a yolk-targeted raspberry, and the output value of 鏭 菅 雔 is 4 • For example, you can add sunflower oil to the yolk of the yolk. The texture and flavor are comparable to the egg yolk road prepared by the gunpowder method. You can add oil such as Xiang Riming to the egg yolk S. The stability of the base material obtained in this way can be maintained for at least 8 hours without phase separation. For every 100 grams of eggplant so beaten, the solid yeast contains less than 5 mg. One part of the powder can also be added with three parts of water to make it into a salad seasoning. In the salad seasoning you can add, you can add people such as You § 8 milk, pH yum is about 4.5 to 5.0 , And stability can be maintained for at least 8 hours. The bile solid content per 100 grams of the substrate is about 3 gram. "Evening U" is in _ 齓 _ 试 „中 ……). The powder bark product obtained in Example 2 is packed in a 250 ml gold can. These cans can be stored at room temperature for a period of time, and one of the samples is reconstituted by adding water (each part of the water is added to the product). The reconstructed samples are evaluated by five trained reviewers. The results obtained As follows: -13- This paper scale is applicable to the Chinese National Standard (CNS) A4 specification (210X297mm) ^ --- τ ----- installed ------ order ----- line (please read first (Notes on the back then fill in " this page)
T 五、發明説明（ A7 B7 且 得 ， 好比 品 當都 產 相地 的 得質 到 存和 得 保覲 所。 然外 原的 仍、 復意 ，感 經注 後口 。再得 存在髎，值 儲，黃後是 的品蛋之這 月產的月， 個的備俩化 5 後製兩變 過之所開的 原品打微 品復產品此1· 產。燥產有 博原乾狀 h 乾復鲜粉慼 -易新 ΙΠ 容 h 在 ^---7----^二，裝------訂-----/ 線 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐〉 公告本 申請曰期 33.11.18 案 號 83110718 Int.*C L 1 /7^ 、，ι l 々 Jen 丄\ 3Q7676T Five, the description of invention (A7 B7 and get, it is like the quality of the product and the place of origin to the deposit and the guarantee of the place. However, the original original, complex meaning, feeling after the injection. Then there must be a value, value Chu, Huang Hou is the month of the production of eggs, and the preparation of the two is made after the two changes. The original product is opened after the two changes. The production is dry. The dry production is Boyuan dry h Dry fresh powder Qi-Yixin ΙΠ 容 h in ^ --- 7 ---- ^ two, install ------ order ----- / line (please read the notes on the back before filling in this Page) The paper standard printed by the Employee Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs conforms to the Chinese National Standard (CNS) A4 specification (210X297mm) Announcement Date of the application 33.11.18 Case No. 83110718 Int. * CL 1/7 ^ ,, ι l 々Jen 丄 \ 3Q7676
補充J A4 (8多举3月修正頁） 307676 % 揉 準 局 Ά 工 消 費 合 作 社 印 製 專利説明書 發明 一、=名稱 中文 粉吠食品之製法 英 文 "A PROCESS FOR PREPARING A FOOD PRODUCT IN POWDER FORM" 姓 名 1 .威纳·保兒 2 .吉拉德·瑀森 - ^ 發明2 一'制竹人 國 籍 1 .德圃 2 .法國 住、居所 1. 瑞典路翠市拉瓦克斯路254號 2. 璃典吉利市勞桑路12號 姓 名 (名稱） 瑞士商雀巢製品股份有限公司 • 國 籍 瑞士 三、申請人 住、居所 (事務所） 瑞士威威市安垂-迪克斯-威力斯路 代表人 姓 名 諾曼·維利 -1 ~ 裝 訂 線 本紙張尺度逋用中國國家橾率（CNS ) A4現格（210X297公釐）Supplement J A4 (8 multiple revision pages in March) 307,676% of the quasi-preparation bureau Ά 工 換 consumption cooperatives printed patent specifications invention 1. = name Chinese powder bark food production method English " A PROCESS FOR PREPARING A FOOD PRODUCT IN POWDER FORM "; Name 1. Werner Paul 2. Girard Kensen-^ Invention 2 I'm a bamboo nationality 1. Depu 2. French residence and residence 1. No. 254 Lavaux Road, Lutri, Sweden 2. Name, No. 12, Lausang Road, Gili, Switzerland. Nestlé Swiss Products Co., Ltd. • Nationality Switzerland III. Applicant's residence and residence (office) Representative of Anhui-Dix-Willis Road, Weiwei City, Switzerland Name Norman Willy -1 ~ Binding line paper size using Chinese national rate (CNS) A4 cash (210X297mm)