PREPARATION OF CARROT MILK

PURPOSE: To produce milk having an effect such as fatigue restoration by imparting flavor peculiar to a carrot to milk to improve taste and daily drinking it. CONSTITUTION: The 0.1-0.5 wt.% carrot extraction concentrated liquid obtained by concentrating an extracted liquid by 160-165 deg.C and 400-7...

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Bibliographische Detailangaben
Hauptverfasser:	KIN TAISEI, BUN TOMOO, FUU GENHAKU
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: To produce milk having an effect such as fatigue restoration by imparting flavor peculiar to a carrot to milk to improve taste and daily drinking it. CONSTITUTION: The 0.1-0.5 wt.% carrot extraction concentrated liquid obtained by concentrating an extracted liquid by 160-165 deg.C and 400-700 mmHgd, which is obtained by extraction for 7-9 hours from carrots by an ethanol in 70-75 deg.C, 82 wt.% milk, 3 wt.% oligosacchride, and 14.5-14.9 wt.% purified water are mixed by this proportion. It is homogenized by about 120-150 kg/cm pressure and, after that, sterilized by about 90-95 deg.C for about 10-15 minutes or homogenized by about 180-200 kg/cm and, after that, sterilized by about 135-140 deg.C for about four seconds so as to produce carrot milk.