process for the manufacture of instant tea and instant tea.

摘要

The invention relates to a process for preparing instant teas and the like. In the prior art there were recurring problems with the natural taste of the short-chain proteins extensively used. The processes previously known for preparing such teas also frequently resulted in sticky and strongly hygroscopic products. The invention provides a remedy in that approximately 37 to 60% by weight of isomaltitol (relative to the total mixture) is added to water as a carrier and sweetener and approximately 23 to 37% by weight of short-chain proteins (relative to the total mixture) as a foaming agent so as to form a suspension which is then passed through a vacuum dryer.