ФОУНТЭЙН Джералд О. (US),ОКСФОРД Филип Джеймс (US),ПЕННЕР Эмми Л. (US)
申请号：
RU2013103207/10
公开号：
RU2013103207A
申请日:
2011.07.15
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A method of forming at least a portion of a beverage from a co-milled powder composition, comprising combining a quantity of co-milled powder composition with a liquid to produce at least a portion of the beverage, the co-milled powder composition being obtained by co-grinding at least one powder ingredient at the same time, containing a part that is difficult to disperse, and from about 2% to about 90% of one or more dispersion promoting components to form a co-milled powder composition having a particle size d90 of from about 2 μm to about 150 μm and effective to produce a part of a beverage containing from about 2% to about 16% solids, from a co-milled powder composition dispersed therein. 2. The method according to claim 1, characterized in that at least one powdery ingredient is selected from the group consisting of skimmed milk powder, whole milk powder, roasted and ground coffee, cocoa powder, dried cream and mixtures thereof, and it is difficult to the dispersing portion is selected from the group consisting of solids of non-fat dairy products, insoluble cocoa solids, insoluble coffee solids and mixtures thereof. 3. The method according to claim 1 or 2, characterized in that the dispersion promoting component is selected from the group consisting of lipid, milk fat, sugar, salt and mixtures thereof. The method according to claim 1 or 2, characterized in that the co-milled powder composition contains from approx1. Способ формирования по меньшей мере части напитка из совместно помолотого порошкообразного состава, включающий объединение некоторого количества совместно помолотого порошкообразного состава с жидкостью для получения по меньшей мере части напитка, причем совместно помолотый порошкообразный состав получают при совместном помоле одновременно по меньшей мере одного порошкообразного ингредиента, содержащего сложную для диспергирования часть, и от приблизительно 2 % до приблизительно 90 % одного или нескольких способствующих диспергированию компоненто
