219890 Λ 6 I? 6 五、發明説明（l ) 本發明之背景 蛋黃醬為一湄稠，經乳化的，非流動性食品調味醬，通 常由植物油，水，含蛋黃物質及酸化成分製備而成。美國 食品藥物管理局（USFDA)訂定條例中之標準包括蛋黃醬至 少需含重量百分比65%的植物油。然而，過去數年中，很 多上市產品已將一般公眾所認知之蛋黃醬產品的範圍擴大 。這類產品包括命名為無膽固酵，低卡路里或易消化蛋黃 醬及沙拉醬的蛋黃醬產品。這些蛋黃醬產品含有油及含蛋 黃物質*而其不符合美國食品藥物管理局所公佈之現今認 定檢驗標準。這些產品可能也含額外添加的成份，如煮過 % 之澱粉糊，做為黏稠劑，而其並非現今蛋黃醬標準中所認 可的成份。在本發明中所指''蛋黃醬產品〃並非僅限於現 今美國食品藥物管理局檢驗標準之產品，而是包括所有可 Μ匙S起之調味醬，其可被一般公眾認可為蛋黃醬或可以 匙S起之沙拉醬產品。 經濟部屮央標準局只工消费合作社印製 (請先閱讀背而之注意事項再塡寫本頁) 在今日如此注重健康的環境下*低或無脂肪蛋黃醬產品 是必需的。為了生產無脂肪蛋黃醬產品所要克服的問題是 自產品中移去植物油，但仍能維持相近的產品風味及姐織 。若傳統蛋黃醬產品至少含油脂重量百分比65¾及易消化 或低卡路里產品約含重量百分比30-60¾，則重新調整配方 Μ得到低於重量百分比5¾的植物油的蛋黃醬產品是必需的 〇 相關技藝之描述 美國專利案號2,944,906(s〖ptzer發明）揭示且宜稱已發 MS -3- 本紙5fc尺度边用中S國家標準（CNS)〒<1規格（2丨0x297公及） 219890 Λ 6 __Ι3_6 五、發明説明（2 ) ' 經濟部屮央標準局员工消费合作社印製 明一種含相當低卡路里之類蛋黃醬產品。其主含量為水， 另包括重量百分比5.0-30.(U植物油及軟、硬髎姐合物以 產生所需之姐缃。此外，Siptzer也使用含蛋黃物質做為 乳化劑。Spitzer所揭示製造該產品的過程為熱混合加工 方法Μ形成膠，然後將其加入具微细粒子大小的油在水中 乳液之中。 美國專利案號3,023,104(Battista)揭示及宣稱一種具 降低之卡路里食品姐合物，包括蛋黃睡類沙拉醬。該食品 姐合物包括蛋黃醬物質及非營養劑一纖維素結晶凝塊一其 為纖雄素酸水解而來。該撖維素结晶凝塊主要是影響口感 及口味，使具平滑柔順的口感，且具類似澱粉的物理外 観。它們在烘培食品上特別適於做澱粉的取代物。 RBpoli等人在美國專利案號4,308,294中揭示並宣稱一 種無油，油取代姐合物，其具油脂口感，姐織及潤滑性， 可用於製造沙拉醬產品。該姐合物是由水合及打泡之蛋白 質及纖維素膠Μ形成蛋白質相；水合一酸穩定之修飾澱粉 及酸以形成酸相；再將酸相加熱使澱粉膨脹；並混合蛋白 質相及酸相而形成的。 ^ 在美國專利案號4,923,707 (Schoenberg)中•提到製造 低脂肪蛋黃醬產品的方法。所揭示的遇程及其製造之產品 ，含食用油重量百分比65-7 2¾低D.E.玉米糖漿重量百分比 4-15¾。該產品遝含有水5-15¾，乳化蜊蛋黃重量百分比 4-83!。蛋黃醬的製備是將水及蛋黃加入低D.E.玉米糖漿形 成預混物，再將該預混物與油脂，食用酸混合形成蛋黃醬 MS -4- (請先閲讀背面之注意事項再填寫本頁) 裝· 本紙5fc尺度边用中a 8家梂準(CNS)肀4規格（210x297公没) 219890 Λ 6 13 6 五、發明説明（5) 產品，並將該蛋黃醬產品在高剪力狀況下加工。 目前已發現含食用油重量百分比低於5¾的可接受之低脂 肪蛋黃醬產品。 本發明之摘要 本發明是關於低脂肪蛋黃S產品，其含低於重量百分比 10¾食用油，及其製造方法。該產品包含水，蛋白，微晶 纖維素及聚葡萄糖•若適當混合，可產生較傅铳蛋黃醬良 好感官的及具流動性的產品。無脂肪蛋黃醬產品也與低脂 肪蛋黃醬含相同成份，只是不含食用油。 在此也揭示製造蛋黃醬產品的方法。4個預混物各別製 備；一個是乾的成份與水混合，第2個微晶纖維素與水的 姐合，第3個是膠的混合物，最好是玉米糖膠與水混合， 第4個是水，蛋白，乳清蛋白濃縮物•若存在香料及色素 *也一併加人。該4種預混物及其他成份混合形成泥狀物 ’然後進入連續烹煮及冷卻系統。在输送入包裝之充填装 置前，該烹煮及冷卻之產品壓縮進入研磨裝置。 詳佃描述 (請先閱讀背面之注意事項再填寫本頁) -裝· 經濟部屮央標準局β工消费合作社印製 本。品產佈 代 -醬產醬頒 取 油黃醬拉所 物 用蛋黃沙局 合 食肪蛋之理 姐 的脂* 起管 的 X 無 ，S 物 料 10的語匙藥。原 比油術 Μ品準棰 分用的可食標數 百食用或國驗用 量含所醬美檢使 重不此黃合的品 於是在蛋符品產 低例，之需產醬 含施的定不醬黃 品實到認但拉蛋 產的提眾，沙肪 醬改所公感或脂 黃修面有口醬低 蛋 一前具與黃之 肪另用為観蛋明 脂的應義外今發 低明本定的現本 發如"品之 本紙浓尺度边用中囷S家標iMCNS) T4規格(210x297公没) 219890 Λ6______njd 五、發明説明U ) 經濟部屮央標準局员工消赀合作社印製 存於本產品之油脂。該低脂肪蛋黃發產品之主成份為水， 含量約該產品的重量百分比約40約90X ，較佳為約51至約 85¾重量百分比，最適當範圍為約60至約7 8¾重量百分比。 除了水之外，蛋白質（例如蛋白及乳清蛋白濃縮物）亦存 於低脂肪蛋黃醬產品中。為了產生可接受之組織及風味， 蛋白質含量必須小心控制平衡。若蛋白及乳清蛋白湄縮物 皆存在’則蛋白應含約1 . 0-約20X重量百分比，較佳為約 重量百分比1.0至約1〇χ ，而乳清蛋白濃縮物應高達最終 產品重量百分比10¾ ，較佳之蛋白質含量（即蛋白及乳肩 蛋白湄縮物之總量）為最終產物之重量百分比約i至約 12¾ ° 使用超出此規定之蛋白質範圍會造成不為人接受之產品 。若蛋白質含量太高，則產品會太硬、似橡膠的或太稠。 低脂肪蛋黃醬產品的另一観點為内含微晶纖維素Μ控制 黏度。微晶纖維素含量應約0.25 -約5!« 。在此範圍内，該 微晶纖維素不需添加任何黏膠即具黏稠性及分散性，而其 通常使用較高含量微晶纖維素。 一般微晶娥維素的商業來源，為水合膠體（如羧甲基納 娥維素）或保護性膠體（如膠質）。水合膠體在防止膠體微 晶纖維素粒子凝集或絮凝上是必須的，因此可存於蛋黃醬 產品中。 為了提供可接受之低脂肪蛋黃醬產品，聚葡萄糖為建議 使用之成份。除了聚葡萄糖外，麥芽糊精及修飾之食品澱 粉也可使用以產生高品質，低脂肪蛋黃醬產品。 MS -6- (請先閲讀背而之注意事項再塡寫本頁) 本紙張尺度边用中8®家標準（CNS)甲4規格（210X297公；it) 219890 Λ 6 __ _Ι3_6 五、發明説明（5) 經濟部中央標準局员工消费合作社印製 關於傳统蛋黃醬產品，適當含量之聚葡萄糖，麥芽糊精 及修飾之食品澱粉對產品乳脂狀、平滑及潤滑性是很重要 的°若這Η成份比例不均會使產品具布丁狀姐織，可切斷 而非可W匙S起之特性之混合物。如果修飾食品澱粉或麥 芽糊精含量太高·產品會產生過黏糊狀及粒狀。太多聚葡 萄糖則使產品裼變更嚴重，並會產生令人不悅的氣味。 若添加聚葡萄糖，其含量由重量百分比1.0至約15« ， 較佳為重量百分比約3.0至約8.0¾。麥芽糊精的使用可降 低其在口中崩解的速率，而這是在真正蛋黃醬中所產生的 典型問題。麥芽糊精應低D.E.,例如10D.E.，且含量需約 0.5-約7.5¾重量百分比，較佳為約2.0 -約5.03C。D.E.為 以葡萄糖計算時的遢原糖乾重。修飾之食品澱粉含量為約 2 · 0-約10¾重量百分比，較佳為約4 . 0-約6 . 0¾重量百分比 Ο · 另外添加的成份可為食用油及酸化劑。在低脂肪蛋黃醬 產品中，食用油量高達約10¾重量百分比I較佳為不多於 重量百分比約2 S；，很明顯的。若需得到無脂肪蛋黃醬產品 ，則不可添加食用油。可添加之油多為一般用於蛋黃醬產 品的，如植物油（如玉米油，大豆油，向日葵油及棉花子 油。酸化劑可為任何食用酸，如檸樺，醋酸或其混合物。 通常酸化劑為Μ醋形式存在之雔酸，或Μ檸檬或萊姆果汁 形式存在之檸檬酸。 更適當的成份可包括膠類，香料1色累及防腐劑。一般 存於傳統蛋黃齧配方之成份如鹽•糖及添加之香料及調味 MS -7- 本紙5S·尺度边用中國國家樣準(CNS) 規格（210 X 297公及) (請先閲讀背面之注意事項再填寫本頁) 裝. 訂. 線· 219890 A6 13 6 - ^^ 五、發明説明（ί> ) ' 經濟部中央楳準局员工消费合作社印製 料、防腐劑也可添加於低脂肪及無脂肪蛋黃馥產品。 低脂肪沙拉醬類產品也可以本發明之基本方法製造。為 了產生為一般大眾所热知之低脂肪可以匙S起之沙拉醬產 品，乳清蛋白質濃縮物含量需低於重量百分比8¾，而微晶 纖維素需維持在容許範圍之下限，且調味料需改變，如增 加糖含量。 低脂肪或無脂肪蛋黃睡產品也Μ同樣步驟製造。過程之 最初步驟為3或4個預混物：a)大量乾燥成份預混物；及 b)微晶纖維素預混物；c)膠及水預混物；d)乳清及/或蛋 預混物。大量乾燥成份預混物定義為包括任何乾燦成份， 除了那些在其他預混物中特別提到的成份。因此，它可包 括聚葡萄糖及任何乾燥成份，例如修飾之食品澱粉，麥芽 糊精，膠及水。乾烽成份預先混合好，再Μ連續方式與水 混合。 預混物Β包括微晶纖維素及水。這些成份在粉狀/水擴 散裝置中混合，然後將該混合物加壓且連續通過研磨裝置 ，較佳為膠體研磨。粉碎器的裂鏠較佳為每英时中約 6/1000-12/1000。研磨需很徹底，才可使微晶撖維素分散 均勻。 · 第3種預混物為最適預混物，且為保護膠類之姐合，例 如玉米糖膠*關華豆膠或其姐合及水。較佳地，該預混物 為玉米糖膠與水的姐合，且其目的為防止絮凝，並確保微 晶纖維素的適當分散。使用時，此預混物在預混物通過研 磨機後與預混物Β混合；並在其他預混物前混合。 MS -8- 本紙5良尺度通用中a國家標準（CNS)甲4規格（210X297公釐）219890 Λ 6 I? 6 V. Description of the invention (l) The background of the present invention mayonnaise is a thick, emulsified, non-flowing food sauce, usually prepared from vegetable oil, water, egg yolk-containing substances and acidified ingredients . The standards set by the US Food and Drug Administration (USFDA) include that mayonnaise must contain at least 65% by weight of vegetable oil. However, in the past few years, many marketed products have expanded the range of mayonnaise products recognized by the general public. Such products include mayonnaise products named as non-cholesterol solid yeast, low-calorie or digestible mayonnaise and salad dressing. These mayonnaise products contain oil and yolk-containing substances * and they do not meet the current recognized inspection standards published by the US Food and Drug Administration. These products may also contain additional ingredients, such as cooked starch paste, as a thickener, which is not an approved ingredient in today's mayonnaise standards. The "mayonnaise product" referred to in the present invention is not limited to the products of the current US Food and Drug Administration inspection standards, but includes all seasoning sauces that can start from M spoons, which can be recognized by the general public as mayonnaise or can Salad dressing products from spoons. Printed by the Workers ’Cooperative Cooperative of the Bureau of Standards of the Ministry of Economic Affairs (please read the precautions before writing this page). In such a health-conscious environment today, low or fat-free mayonnaise products are required. The problem to be overcome in order to produce fat-free mayonnaise products is to remove the vegetable oil from the product, but still maintain the similar product flavor and texture. If the traditional mayonnaise product contains at least 65% by weight of fats and fats and the digestible or low-calorie product contains about 30-60¾ by weight, it may be necessary to readjust the formula M to obtain a vegetable oil mayonnaise product less than 5¾ by weight. Description U.S. Patent Case No. 2,944,906 (invented by s 〖ptzer) reveals and should be said to have been issued MS -3- original paper 5fc scale side use medium S national standard (CNS) 〒 < 1 specifications (2 丨 0x297 public) 219890 Λ 6 __Ι3_6 5. Description of the invention (2) 'The employee consumer cooperative of the Central Standards Bureau of the Ministry of Economic Affairs has printed a mayonnaise product containing quite low calories. Its main content is water, and it also includes 5.0-30% by weight. (U vegetable oil and soft and hard bun sister compound to produce the required sister. In addition, Siptzer also uses egg yolk-containing substances as emulsifiers. Spitzer disclosed manufacturing The process of this product is hot mixing processing method M to form a gel, and then add it to the oil with fine particle size in the emulsion of water. US Patent No. 3,023,104 (Battista) discloses and claims a food composition with reduced calories, Including egg yolk sleeping salad dressing. The food composition includes mayonnaise material and non-nutritive agents-cellulose crystalline clot-which is derived from the hydrolysis of cellotropin acid. The vinorexin crystalline clot mainly affects the taste and taste It has a smooth and smooth taste, and has a starch-like physical appearance. They are particularly suitable for starch substitutes on baked foods. RBpoli et al. Disclosed and claimed an oil-free, oil-based substitution in US Patent No. 4,308,294 The sister compound, with its oily texture, sister texture and lubricity, can be used to make salad dressing products. The sister compound is made of hydrated and foamed protein and cellulose gum M to form eggs White matter phase; hydrated acid-stabilized modified starch and acid to form an acid phase; then the acid phase is heated to swell the starch; and formed by mixing the protein phase and the acid phase. ^ In US Patent No. 4,923,707 (Schoenberg) To the method of manufacturing low-fat mayonnaise products. The disclosed process and the products made by it contain 65% by weight of edible oil and 2-25% by weight of low DE corn syrup. The product contains 5-15¾ of water and is emulsified The clam egg yolk weight percentage is 4-83 !. The mayonnaise is prepared by adding water and egg yolk to low DE corn syrup to form a premix, and then mixing the premix with fat and edible acid to form mayonnaise MS -4- (please first Read the precautions on the back and then fill out this page) Installed · This paper is used in the 5fc size of the edge a 8 home standard (CNS) 4 specifications (210x297 public) 219890 Λ 6 13 6 5. Description of the invention (5) The product, and The mayonnaise product is processed under high shear conditions. At present, an acceptable low-fat mayonnaise product containing less than 5¾ weight percent of edible oil has been found. SUMMARY OF THE INVENTION The present invention relates to a low-fat mayonnaise S product, which contains low Due to weight 10¾ edible oil, and its manufacturing method. This product contains water, protein, microcrystalline cellulose and polydextrose. • If properly mixed, it can produce a sensory and fluid product that is better than Fuzheng mayonnaise. Fat-free egg yolk The sauce product also contains the same ingredients as the low-fat mayonnaise, but it does not contain edible oil. The method of making the mayonnaise product is also disclosed here. 4 premixes are prepared separately; one is a dry ingredient mixed with water, the second The sister of microcrystalline cellulose and water, the third is a mixture of gum, preferably corn sugar gum and water, the fourth is water, protein, whey protein concentrate • If flavors and pigments are also present * And add people. The four premixes and other ingredients are mixed to form a mud and then enter the continuous cooking and cooling system. The cooked and cooled product is compressed into the grinding device before being transferred into the packaging filling device. Detailed tenancy description (please read the precautions on the back and then fill out this page)-Installed · Printed by the β Industry Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs. Product product generation-Sauce product sauce awards the use of egg yolk sauce to use the egg yolk sand board to fit the fat of the sister's fat * X tube without the tube, S material 10 spoon medicine. The edible standard used for quasi-separate use of the original oil technique M product is hundreds of edible or national inspection dosages containing the sauce. The product that is not heavy in weight is so low in egg production. I wo n’t be able to find the yellow sauce, but I think it ’s a good idea for the egg production. The original version of the low-profile version is like "the original version of the paper, which is used in the thick standard side of the iMCNS) T4 specification (210x297 public) 219890 Λ6 ______ njd V. Description of invention U) Employees of the Central Standards Bureau of the Ministry of Economic Affairs Print the grease stored in this product. The main component of the low-fat egg yolk hair product is water, and the content is about 40% to about 90X by weight of the product, preferably about 51 to about 85¾ by weight, and the most suitable range is about 60 to about 78% by weight. In addition to water, proteins (such as protein and whey protein concentrates) are also found in low-fat mayonnaise products. In order to produce acceptable texture and flavor, the protein content must be carefully balanced. If both protein and whey protein condensate are present, then the protein should contain about 1.0 to about 20X weight percent, preferably about 1.0 to about 10 weight percent, and the whey protein concentrate should be up to the final product weight Percentage 10¾, the preferred protein content (ie the total amount of protein and milk shoulder protein condensate) is the weight percentage of the final product from about i to about 12¾ °. The use of protein beyond this range will result in unacceptable products. If the protein content is too high, the product will be too hard, rubbery or too thick. Another highlight of low-fat mayonnaise products is the inclusion of microcrystalline cellulose M to control viscosity. The content of microcrystalline cellulose should be about 0.25 to about 5! «. Within this range, the microcrystalline cellulose is viscous and dispersible without adding any viscose, and it usually uses a higher content of microcrystalline cellulose. Generally, the commercial source of microcrystalline orbitol is hydrated colloid (such as carboxymethyl sodium orbitol) or protective colloid (such as colloid). Hydrated colloids are necessary to prevent the aggregation or flocculation of colloidal microcrystalline cellulose particles, so they can be stored in mayonnaise products. In order to provide acceptable low fat mayonnaise products, polydextrose is the recommended ingredient. In addition to polydextrose, maltodextrin and modified food starches can also be used to produce high-quality, low-fat mayonnaise products. MS -6- (Please read the precautions before writing this page) This paper is used in the 8 8 family standard (CNS) A 4 specifications (210X297; it) 219890 Λ 6 __ _Ι3_6 V. Description of the invention (5) The Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs prints about traditional mayonnaise products, the appropriate content of polydextrose, maltodextrin and modified food starch are very important for the product's creaminess, smoothness and lubricity. Uneven proportion of ingredients will make the product have a pudding-like texture, which can be cut rather than a characteristic mixture. If the content of modified food starch or maltodextrin is too high, the product will be too sticky and granular. Too much polyglucose can cause serious product changes and produce an unpleasant odor. If polydextrose is added, its content is from 1.0 to about 15% by weight, preferably about 3.0 to about 8.28% by weight. The use of maltodextrin reduces its rate of disintegration in the mouth, which is a typical problem in real mayonnaise. Maltodextrin should have a low D.E., such as 10D.E., and the content needs to be about 0.5 to about 7.5¾ weight percent, preferably about 2.0 to about 5.03C. D.E. is the dry weight of the original sugar when calculated with glucose. The modified food starch content is from about 2.0 to about 10¾ weight percent, preferably from about 4.0 to about 6.0¾ weight percent. The additional ingredients may be edible oil and acidulant. In the low-fat mayonnaise product, the amount of edible oil is as high as about 10¾ weight percent I, preferably not more than about 2 weight percent; it is obvious. If you need to get fat-free mayonnaise products, you should not add edible oil. Most of the oils that can be added are those that are generally used in mayonnaise products, such as vegetable oils (such as corn oil, soybean oil, sunflower oil, and cottonseed oil. The acidulant can be any edible acid, such as lime birch, acetic acid, or a mixture thereof. Usually acidified The agent is ascorbic acid in the form of M vinegar, or citric acid in the form of M lemon or lime juice. More suitable ingredients may include gums, flavors, and color preservatives. The ingredients that are generally found in traditional egg yolk formulas such as salt • Sugar and added spices and seasoning MS -7- 5S of this paper, the standard side uses the Chinese National Standards (CNS) specifications (210 X 297 gm) (please read the precautions on the back and then fill out this page) to install. Order. Line · 219890 A6 13 6-^^ V. Description of the invention (ί >) 'Printed materials and preservatives of the Employees ’Consumer Cooperative of the Central Division of Bureau of Economics of the Ministry of Economy can also be added to low-fat and fat-free egg yolk products. Low-fat salad dressing Similar products can also be produced by the basic method of the present invention. In order to produce a low-fat salad dressing product known to the general public, the whey protein concentrate content needs to be less than 8¾ weight percent, while microcrystalline cellulose Maintain the lower limit of the allowable range, and the seasoning needs to be changed, such as increasing the sugar content. Low-fat or fat-free egg yolk sleeping products are also manufactured in the same step. The initial step of the process is 3 or 4 premixes: a) a large amount of dry ingredients Premix; and b) Microcrystalline cellulose premix; c) Gum and water premix; d) Whey and / or egg premix. Bulk dry ingredient premixes are defined to include any dry ingredients, except those specifically mentioned in other premixes. Therefore, it may include polydextrose and any dry ingredients such as modified food starch, maltodextrin, gum and water. The ingredients of Qianfeng are mixed in advance, and then mixed with water in a continuous manner. Premix B includes microcrystalline cellulose and water. These ingredients are mixed in a powder / water dispersion device, and then the mixture is pressurized and continuously passed through a grinding device, preferably colloidal grinding. The cracking rate of the pulverizer is preferably about 6 / 1000-12 / 1000 per British hour. The grinding needs to be thorough to disperse the microcrystalline oxyvitamin evenly. · The third kind of premix is the most suitable premix, and it is the sister of protective gums, such as corn sugar gum * Guanhua bean gum or its sister and water. Preferably, the premix is a combination of corn sugar gum and water, and its purpose is to prevent flocculation and ensure proper dispersion of microcrystalline cellulose. In use, this premix is mixed with the premix B after the premix passes through the mill; and mixed before other premixes. MS -8- This paper has 5 good scales and is compliant with the National Standard (CNS) A 4 specifications (210X297mm)
(請先閱讀背ΙΓΠ之注意事項再填寫本K 裝- 訂- 線· 219890 Λ 6 13 6 五、發明説明（7 ) 第4種預混物假如適合的話，包括液態蛋白，鹽，香料 *色素及乳清蛋白寶湄縮物。這些成份在具攪拌器的冷藏 槽中混合。 然後將這些預混物與其它添加成份如糖、油、油溶性香 料及色素，防腐劑加入淤漿槽中。酸化劑也直接添加於該 槽，但為最後加人之成份。然後這些成份至少混合5分鐘 。在泥狀物混合後，加壓注入連績烹煮及冷卻糸統。該泥 狀物K蒸汽套在約175T -約200T做表面熱交換，並持纗 約15-約75秒。烹煮過之泥狀物在一連串的表面熱交換之 後冷卻至70 T。冷卻之產物置於無加熱及無攪拌之槽中， 直到需上包裝線為止。該產品在引入充填装置前再加壓通 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局员工消费合作社印製 些可不 的蛋產研到良類應 某類並 物蛋的為得對酸物 變膠這。合雜織目了 C 入混 改的。C混煮姐項為物加預 需份槽物個烹受他，混前此 法部漿混整不接其述預護， 方之淤預煮的人的所。保話 通物入成烹中令意前的類的 變混加形如品具注如須膠能 之預接及例製到需。必被可 用份直類，醤得中C 是維如 。 可成可膠的黃了驟阶磨纖假 磨時燥物何意蛋為步混研晶， 研品乾合任注正是此預的微此 類產為混的得真況在入素在因 膠醬何果體值與情。併維並 。 為黃任結膠點這的物，纖，用 佳蛋。，性幾。佳合時晶的作 較肪機合護有白較混能微要護 , 脂時混保中蛋。個可，重保 置低的油為驟括背整在性是行 裝造加與做步包違煮及散性時 磨製添為於此-相烹驟分散類 研在類變用在力質而步勻分鹽 過 膠改適 能白品磨均好或 裝· ' · ·訂· 本紙56·尺度逍用中a a家標準（CNS)f 4規格（2丨0x297公垃) 219890 Λ 6 Β6 五、發明説明（8) 被併入且在加人淤漿槽前與預混物B混合。 最終研磨步驟產生具平滑感之產品，而較少砂狀外觀及 *較油"姐熾。此最終研磨步驟類似全脂蛋黃醬的步驟， 但不同於俗稱的易消化蛋黃醬製程，因其可不需研磨。 以下實例進一步說明本發明的各種情況，但並不限於本 發明附錄之申請專利範圍内。 ‘ 贲例1 ，一種低脂肪蛋黃醬產品由K下3預混物形成： (請先K1讀背而之注意事項再填寫本頁j 經濟部中央梂準局员工消t合作社印製 預混物A 聚葡萄糖· 修飾之食品澱粉 膠類 水 預混物B A v i c e 1 水 預混物C 乳清蛋白澹縮物乾重 蛋白 香料，色素 水 %重虽百分比10.00 5.00 0.30 30.001.20 25.00 4. 00 6.00 2 . 00 5.50 預混物由所有成份（除水Μ外）置於螺條混合機内製備而 成。混合之後，水及該混合物在粉末/水分散裝置中Κ連 纘方式混合。然後加壓注入泥狀物槽。預混物Β由Avicel(Please read the precautions on the back of ΙΓΠ first and then fill out this K-Pack-book-line · 219890 Λ 6 13 6 V. Description of the invention (7) The fourth premix, if appropriate, includes liquid protein, salt, fragrance * pigment And whey protein baomei condensate. These ingredients are mixed in a refrigerated tank with a stirrer. These premixes are then added with other added ingredients such as sugar, oil, oil-soluble flavors and colors, and preservatives into the slurry tank. The acidulant is also added directly to the tank, but it is the last ingredient added. Then these ingredients are mixed for at least 5 minutes. After the mud is mixed, it is injected into the continuous cooking and cooling system under pressure. Set the surface heat exchange between about 175T and about 200T, and hold it for about 15 to about 75 seconds. The cooked mud is cooled to 70 T after a series of surface heat exchange. The cooled product is placed without heating and without In the mixing tank, until the packaging line is needed. The product is pressurized before introducing the filling device (please read the precautions on the back and then fill out this page). The staff of the Central Standards Bureau of the Ministry of Economy printed some eggs Good research should be produced In order to change the acid, it ’s necessary to change the acid. It ’s mixed and weaved. C is mixed into the mix. The item of C mixed cooking is added with the required portion of the tank and cooked by him. Without prescribing it, Fang Zhiyu pre-cooked people's place. Preservation of the pre-integration of the preservatives into the pre-integration type of the pre-integration and the preparation of the glue and the energy. Yes, it must be available in a straight type, and the C is Viru. The cocoa gel is yellow, and the dry matter in the step grinding and the fake grinding is what the egg is for the step mixing and research crystal. This pre-micro product is mixed in the truth. The fruit value and affection in the glutinous sauce. It is maintained. It is a matter of Huang Ren's gelatin, fiber, and good eggs. .Jiahe Shijing's work machine is more white and more mixed, and it needs to be protected. When it is fat, it should be kept in the middle of the egg. It is possible to keep the low oil for the sake of conciseness and integrity. Grinding when stepping is against cooking and looseness is added for this purpose-phase cooking and sudden dispersing research is being used in power quality and stepping is divided into salt and glue. · This paper 56 · Standard aa family standard (CNS) f 4 specifications (2 丨 0x297 ) 219890 Λ 6 Β6 V. Description of the invention (8) Incorporated and mixed with the premix B before adding to the slurry tank. The final grinding step produces a smooth product with less sandy appearance and better Oil " Jie Chi. This final grinding step is similar to the full-fat mayonnaise step, but is different from the commonly-known digestible mayonnaise process because it does not require grinding. The following examples further illustrate various aspects of the invention, but are not limited to this The appendix of the invention is within the scope of the patent application. 'Ben Example 1, a low-fat mayonnaise product is formed by K under 3 premix: (please read the notes before K1 before filling this page j employees of the Central Bureau of Economic Affairs of the Ministry of Economic Affairs Printed by Cooperative Societies Premix A Polyglucose · Modified Food Starch Glue Water Premix BA vice 1 Water Premix C Whey Protein Condensate Dry Weight Protein Flavor, Pigment Water% Weight Although Percentage 10.00 5.00 0.30 30.001.20 25.00 4. 00 6.00 2. 00 5.50 The premix is prepared by placing all ingredients (except water M) in the screw mixer. After mixing, the water and the mixture are mixed in a K / R mode in a powder / water dispersion device. Then pressurized into the mud tank. Premix B by Avicel
MS - 1 0 _ 本紙尺度边用中8 8)家標準（〇^)肀4規格（210父297公:《:) 219890 Λ 6 13 6 五、發明説明（9 ) ($晶.锻維素及羧甲基納纖維素混合物，由賓夕凡尼亞州 '費城FMC公司而來）及水在粉末/水分散裝置中混合而成 。該混合物再直接加壓且連續通過膠體研磨，速度40-50 加侖/分鐘，粉碎器裂縫為每英时7/1000-10/1000。然後 該混合物與預混物A同時加壓注人淤漿槽。 預涓物C在冷藏且良好攪拌槽中與所有同批成份混合而 形成’直到需用節才拿出。在預混物A及B已加入上述於獎 槽後，將其加壓注入淤漿槽。 其餘成分，3.00¾糖，其他香料及防腐劑，及2.00名植 物油直接加入淤漿槽。6. 0¾醋最後加入淤漿槽然後泥狀物 混合約10分鐘。其後，該泥狀物加壓注入置留槽，且由此 進人連續烹煮及冷卻糸統。泥狀物烴蒸汽套表面熱交換由 室溫升至200T 。然後在該溫下於隔離之留置管中放置 30-40秒。該產品再Μ —連串表面熱交換將之由200 T冷 卻至70Τ，首先以冷水冷卻，然後使用標準冷凍劑。烹煮 及冷卻之產品置於無套及無报拌槽直至包裝線需用時才取 出。由此槽|該產品加壓通過膠體研磨器（裂縫為每英吋 10/1 000 - 30/1 000)並注入所需之充填機。 (請先閱讀背面之注意事項再填寫本頁) 裝· 線- 經濟部屮央標半局Μ工消费合作社印製 低 含 加：比 。 添得分 ο 味 另製百ο 風 但下量 δ 及 -Κ 重 纈 造由纟 姐 製物 之 驟混 受 步預 接 之三 人 1此 令 例。 具 實 c 品依物 產品混 醬產預 黃醬的 蛋 黃精 肪 蛋糊 脂 肪穿 Α 糖 低 2 脂麥物萄 該例低E.混葡 實D.預聚 本蛑5艮尺度边用中S囤家樣準（CNS) ΐ 4規格（210 X 297公没) 219890 Λ 6 13 6 五、發明説明〇·〇) 修飾之食品澱粉 6.00 麥芽糊精 l.oo (15 D . Ε·) 膠類 *0.30 水 2 5 . 0 0 預混物Β . Α ν i c e 1 1.25 水 24.75 預混物C 乳清蛋白濃縮物乾重 5.00 蛋白 11.00 香料，色素 2.00 水 2.00 (請先閲讀背面之注意事項再塡寫本頁) 裝- 訂_ 經濟部屮央標準局只工消费合作社印31 其餘成份有5.50¾糖，2.00¾植物油及5.0¾醋，香料、 防腐劑。 所得之低脂肪蛋黃醬評估後具令人接受之感官品質。 實例3 仍依循實例1之步驟，但產生無脂肪蛋黃醬產品。另加 入不含乳清蛋白濃縮物之預混物C而且不添加食用油。水 量共增加約4 . 0 S5，蛋白量少量增加（低於0 . 5 55)结果無脂肪 蛋黃醬產品具令人接受之姐織及風味。 實例4 一種低脂肪沙拉醬產品依實例1之步驟製備，但用Μ下 成份。 MS -12- 本畝5良尺度边用中囤S家標準（CNS)T 4^^(210x297公犮） 219890 Λ 6η 6 五、發明説明（1¾ 經濟部中央標準局员工消t合作社印製 預混物A 沙拉醬 聚葡萄糖 9.5 修飾之食品澱粉 · 5.0 膠類 0.3 水 30.0 預混物B 沙拉醬 Av i c e1 0.5 水 25.0 預混物C 乳清蛋白濃縮物乾重 6.0 蛋白 4.0 香料，色素 2.2 水 5.0 其它成份 醋 5.0 庶糖 5.5 油 2.0 最終產品具類似低脂肪蛋黃醬產品的姐继特性，但更具 沙拉醬產品的風味。 實例5 一種低脂肪蛋黃醬產品由K下成份製得： 預混物A %重蠆百分比 修飾之食品澱粉 6.0 聚葡萄糖 5.0MS-1 0 _ This paper uses 8 8) home standards (〇 ^) Yu 4 specifications (210 father 297 male: ":) 219890 Λ 6 13 6 5. Description of the invention (9) ($ 晶. 丁维 素And carboxymethyl nanocellulose mixture, from Pennsylvania's Philadelphia FMC company) and water mixed in a powder / water dispersion device. The mixture is then directly pressurized and continuously passed through a colloid mill at a speed of 40-50 gallons / minute, and the cracker cracks are 7 / 1000-10 / 1000 per hour. The mixture and premix A were then simultaneously injected into the slurry tank under pressure. The pre-trickle C is mixed with all the same batch of ingredients in a refrigerated and well-stirred tank and is not taken out until needed. After the premixes A and B have been added to the above-mentioned prize tank, they are injected into the slurry tank under pressure. The remaining ingredients, 3.00¾ sugar, other spices and preservatives, and 2.00 vegetable oils were added directly to the slurry tank. 6. Finally add 0¾ vinegar to the slurry tank and mix the mud for about 10 minutes. After that, the mud is injected into the holding tank under pressure, and thus enters the continuous cooking and cooling system. The heat exchange on the surface of the muddy hydrocarbon vapor jacket increased from room temperature to 200T. It is then placed in an isolated indwelling tube at this temperature for 30-40 seconds. The product is cooled by a series of surface heat exchanges from 200 T to 70 T, first cooled with cold water, and then using standard refrigerant. The cooked and cooled products are placed in the uncoated and unreported mixing tank until the packaging line is needed. From this tank | the product is pressurized through a colloid grinder (cracks are 10/1 000-30/1 000 per inch) and injected into the required filling machine. (Please read the precautions on the back before filling in this page) Installation · Thread-Printed by the Mongong Consumer Cooperatives of the Central Bureau of the Ministry of Economic Affairs Low Inclusions Plus: than. Add score ο Taste another make 100 風 but the amount of δ and -Κ heavy val made by the sister of the sudden mixing of three pre-accepted steps 1 this example. With solid c product, according to the product mix, the egg yolk, fat, egg paste, fat, pre-yellow, fat, A, sugar, 2 fat, wheat, this example is low, E. mixed, D, pre-polymerized, Cinnamon, 5 gram, side, medium, and Home Sample Standard (CNS) Ι 4 specifications (210 X 297 public) 219890 Λ 6 13 6 V. Description of invention 〇) Modified food starch 6.00 Maltodextrin l.oo (15 D. Ε) gums * 0.30 Water 2 5. 0 0 Premix B. Α ν ice 1 1.25 Water 24.75 Premix C Whey Protein Concentrate Dry Weight 5.00 Protein 11.00 Fragrance, Color 2.00 Water 2.00 (Please read the precautions on the back side first. Write this page) Packing-Ordering_ The Ministry of Economic Affairs, Bureau of Standards, Bureau of Standards, Consumer Cooperatives, 31. The remaining ingredients are 5.50¾ sugar, 2.00¾ vegetable oil and 5.0¾ vinegar, spices, preservatives. The resulting low-fat mayonnaise has acceptable sensory qualities after evaluation. Example 3 The procedure of Example 1 was still followed, but a fat-free mayonnaise product was produced. Add premix C without whey protein concentrate and no edible oil. The amount of water has increased by about 4.0 S5, and the amount of protein has increased slightly (less than 0.55). As a result, the fat-free mayonnaise product has an acceptable texture and flavor. Example 4 A low-fat salad dressing product was prepared according to the procedure of Example 1, but with the following ingredients. MS -12- This acre 5 good-scale edge-use medium hoarding S home standard (CNS) T 4 ^^ (210x297 Gonglu) 219890 Λ 6η 6 V. Description of the invention (1¾ Printed by the Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs Blend A Salad dressing polydextrose 9.5 Modified food starch · 5.0 Gum 0.3 Water 30.0 Premix B Salad dressing Av ic e1 0.5 Water 25.0 Premix C Whey protein concentrate dry weight 6.0 Protein 4.0 Perfume, color 2.2 Water 5.0 Other Ingredients Vinegar 5.0 Shutang 5.5 Oil 2.0 The final product has the similar characteristics of low-fat mayonnaise products, but has a more flavor of salad dressing products. Example 5 A low-fat mayonnaise product is made from the following ingredients: Premix A% weight percent modified food starch 6.0 polydextrose 5.0
MS -13 本紙汝尺度通用中國國家標準（CNS)f 4規格（210x297公及） (請先閲讀背面之注意事項再填寫本頁) 裝· 線· 219890 Λ 6 13 6 五、發明説明（L2) 麥 芽 糊 精 (15 D . E .) 3 .0 開 華 豆 膠 0 .1 水 * 18 .0 預 混 物 B Αν i c el 0 .5 水 • 27 .0 預 混 物 C %重量 百分 玉 米 糖 膠 0 .20 水 9 .00 預 混 物 D 蛋 白 質 6 • 0 香 料 9 色 素 4 .00 水 11 • 00 其 它 成 份 糖 4 .0 醋 4 • 5 油 2 .0 (請先閱讀背而之注意事項再塡寫本頁) 裝· 訂_ 線· 經泳部屮央#準局A工消贽合作社印製 仍依循實例1之方法，只是另外加入預混物C 。預混物 Β研磨之後其與預混物C在混合機中混合，然後將該涓合 物與預混物Α同時加壓注人淤漿槽。 最終低脂肪蛋黃醬產品具良好風味及姐織。 MS -14- 本紙5良尺度边用中S S家標準（CNS) 規格（210x297公犮)MS -13 The size of this paper is universal Chinese National Standard (CNS) f 4 (210x297) (please read the precautions on the back and then fill out this page). Installation · Line · 219890 Λ 6 13 6 5. Description of Invention (L2) Maltodextrin (15 D. E.) 3 .0 Kaihua gum 0 .1 water * 18.0 premix B Αν ic el 0.5 water • 27 .0 premix C% weight percent corn Sugar gum 0 .20 water 9.00 premix D protein 6 • 0 flavor 9 coloring 4.00 water 11 • 00 other ingredients sugar 4.0 vinegar 4 • 5 oil 2.0 (please read the precautions first (This page will be written on this page again). Installation · Order_ Line · Jingyongbu 屮 央 # The quasi-bureau A Gongxiaozhi Cooperative printed it still followed the method of Example 1, except that the premix C was added separately. The premix B is mixed with the premix C in the mixer after grinding, and then the trickle and the premix A are simultaneously injected into the slurry tank under pressure. The final low-fat mayonnaise product has good flavor and sister texture. MS -14- This paper has 5 good-size edges and is used in the S S family standard (CNS) specification (210x297 gong)