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Preparation of a flavouring agent (I) for drinks, particularly tea or coffee, involves preparation of a lactic base (II) by (a) mixing milk fats and skimmed milk, (b) homogenisation, (c) standardisation, (d) concentration by evaporation, (e) cooling, (f) standardisation, (g) pre-heating, (h) UHT hea...

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Bibliographische Detailangaben
Hauptverfasser:	VIKAS, MARTIN, MEISTER, NIKLAUS
Format:	Patent
Sprache:	ger
Schlagworte:	COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Preparation of a flavouring agent (I) for drinks, particularly tea or coffee, involves preparation of a lactic base (II) by (a) mixing milk fats and skimmed milk, (b) homogenisation, (c) standardisation, (d) concentration by evaporation, (e) cooling, (f) standardisation, (g) pre-heating, (h) UHT heat treatment, (i) aseptic homogenisation and (j) aseptic packaging. The novelty is that a stabilisation salt (III), a sugar (IV) and a flavouring (V) are added to (II) before or after step (d).