Composition for preparing milk tea and of preparing the same
AssigneeCj Cheiljedang Corporation
InventorsSunny KIM, Minhyun LEE, Jiwoo JUNG, Moon Hee KONG, Chul Jin KIM
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Abstract
The present disclosure relates to a composition for preparing milk tea, milk tea comprising the composition, and a method for preparing the composition for preparing milk tea.
Claims16
A composition for preparing milk tea comprising black tea extract powder, a mixture of sucrose and xylose, sugar alcohol, and a natural high-intensity sweetener, wherein the mixture of sucrose and xylose and the natural high-intensity sweetener are comprised in a form of a core-shell structure in which the mixture of sucrose and xylose is coated with the natural high-intensity sweetener.
A method for preparing a composition for preparing milk tea, the method comprising the steps of:
- preparing a diluted solution by dissolving maltodextrin and a natural high-intensity sweetener in water;
- preparing a core-shell structure in which a mixture of sucrose and xylose is present as a core and the core is coated with the natural high-intensity sweetener by spraying and coating the mixture of sucrose and xylose with the diluted solution;
- drying the core-shell with hot air in a temperature range of 70° C. to 80° C. for 10 to 30 minutes;
- cooling the core-shell through treatment with cooling air at 1° C. to 50° C. for 10 to 30 minutes;
- and
- preparing a composition by stirring the cooled core-shell, sugar alcohol, and black tea extract powder.
Dependencies are inferred from the claim text.