200847942 九、發明說明： ， 【發明所屬之技術領域】 本發明是關於一種包餡食品及其製造方法，特別是指 一種利用在室溫下可溶化之食材來包餡之包餡食品，以及 該包餡食品之製造方法。 【先前技術】 在以往的技藝中，包餡食物之種類繁多，其中例如水 奴、包子等等的包餡食物，都是利用一層類似麵粉之不透 光外層將蔬菜或是肉類等食材包覆其中，此種不透光的包 餡食物主要是利用外形來吸引消費者，並提供紮實有咬勁 的口感。另外有一種如圖1所示之肉凍食品1，其係被包覆 在塑膠包覆層10内，上述包覆層1〇具有一層透明袋狀 之腔壁101 ’以及兩個位在相反端之封閉端102。而該肉凍 食品1包含一灌注於腔壁101内並凍結的基質11，以及多 數払此其中的肉條12或肉塊，為了方便將條狀之肉凍食品 、 1切成片狀’該基質11 一般選擇動物膠與植物膠混合，利 用植物膠冷凍固化後不會溶化的特性，讓消費者在拆開該 包设層1 〇時，能夠輕易地將條狀之肉凍食品丨切成片狀。 " 已知肉凍食品1在製造時，首先依預定比例將可食用 之動物膠及例如洋菜等之植物膠混合，並調配成預定口感 、々稍狀然後將肉條12混入該基質11中，之後將腔壁 1〇1$的一端封閉，僅留下一個開口，再將混合有肉條12之 基貝11灌入該包覆層1〇之容置空間内，最後將開口封閉， 即可利用低溫讓基質11凝固。由於前述基質11中混有凝固 5 200847942 後不會在室溫下溶化的植物膠，因此，要食用該肉凍食品1 ： 時’只要拆開塑膠的包覆層ίο，就可將凝固的食物切成片 狀，以方便食用該肉凍食品1。 已知肉凍食品1雖可藉由透明塑膠的包覆層1來包覆 基質11及肉條12，但顧及到食用及切片的方便性，通常會 " 在基質11中加入防止在室溫下軟化的植物膠，此種設計雖 然也可以讓肉凍食品丨顯現出透明的質感，但是在食用時 ' ，植物膠稍為硬脆的口感，會使得肉凍食品1無法入口即 化，故其口感較差，當然植物膠的添加也會減少動物膠的 使用量，使得消費者無法吃到更多量的膠原蛋白。 【發明内容】 本發明之目的係在提供一種具有晶瑩剔透之外觀，以 及入口即化口感之包餡食物，以及該包餡食物的製造方法 〇 本發明之包餡食品包含： 一可食用内餡；及 一可溶包覆層，將⑽完整包覆其中，其係、選自具透 * 光性且在室溫下可溶化之動物膠。 本發明之製造方法是用來製造如上所述之包餡食品， 包含以下步驟： < 口 製作動物膠及内餡備用； 成型底包覆部：將液態動物膠倒入模具中，並降低溫 度使動物膠凝固形成一底包覆部； - 將内餡擺放在該底包覆部上；及 200847942 二成型可溶包覆層：在内餡上淋上液態動物膠，並降溫 使、木t動物膠和$包覆部連結並形成該可溶包覆層。 j务明的有益功效在於：將内餡包覆在透光並在室溫 了可洛之包覆層内部’不僅可在販售時藉其透光的特性， 讓包銘食品具有晶營剔透之視覺美感，以吸引消費者目光 ，當消費者將包銘食品含在口中時，藉口腔溫度也可以ί 然溶化該包覆芦，伯 層使该包餡食品具有入口即化及順滑的口 【實施方式] 、有關本發明之前述及其他技術内容、特點與功效 以了配合參考圖式之較佳實施例的詳細說明中’將可清姑 的呈現。 疋 .二圖2、3,本發明包銘食品2之一較佳實施例包含 • ^ 21、-將⑽包覆其中的可溶包㈣22，以及— a?:要在包覆層22底部的底鋪層23。其中該内餡 、水果、性食广皆J ’具體例如：肉類、菜類、乳路 」、蛋類H #等固'態食物，亦可為例如. 優酪乳、果汁、飲料 · 物。 …、牛奶、羊奶等等的液態食 成、本發明之可溶包覆層22主要是由可食用動物膠為主要 -’上述動物膠-般又稱為明膠、魚膠，或 (gelatine)等等，苴杲一種产說 σ J 丁 姊山十、 彳動物的骨頭、皮等結缔组織接 、、東出來的淺黃色膠質，主要成分為：〜 特性是在室溫(卿下會凝固形成蛋固匕…物膠的 成固悲，而在室溫時會慢 200847942 k /谷化成液態。為了提高該包餡食品2的客戶接受度，用200847942 IX. Description of the Invention: [Technical Field] The present invention relates to a stuffing food and a method for producing the same, and particularly to a stuffing food which is filled with a food material which is soluble at room temperature, and The method of manufacturing the stuffed food. [Prior Art] In the past, there are many kinds of stuffing foods, such as stuffed food such as water slaves, steamed buns, etc., which are coated with vegetables such as vegetables or meat using a layer of opaque outer layer similar to flour. Among them, the opaque stuffing food mainly uses the shape to attract consumers and provides a solid and bite taste. There is also a meat food 1 as shown in Fig. 1, which is coated in a plastic coating layer 10, the coating layer 1 has a transparent bag-like cavity wall 101' and two positions at opposite ends. The closed end 102. The frozen food 1 comprises a substrate 11 which is infused in the cavity wall 101 and frozen, and a plurality of meat strips 12 or pieces of meat therein, for the convenience of cutting the strip of frozen food, 1 into a sheet. The matrix 11 generally selects the animal glue mixed with the vegetable glue, and utilizes the property that the vegetable glue does not dissolve after being frozen and solidified, so that the consumer can easily cut the strip-shaped frozen food into pieces when the packaging layer 1 is opened. Flaky. " It is known that the frozen food 1 is firstly mixed with edible animal glue and vegetable gum such as amaranth in a predetermined ratio, and formulated into a predetermined mouthfeel, and then slightly mixed with the meat strip 12 into the substrate 11 Then, one end of the cavity wall 1〇1$ is closed, leaving only one opening, and then the base shell 11 mixed with the meat strip 12 is poured into the accommodating space of the cladding layer 1 , and finally the opening is closed. The substrate 11 can be solidified using low temperature. Since the above-mentioned substrate 11 is mixed with the vegetable gum which does not dissolve at room temperature after solidification 5 200847942, when the meat jelly food 1 is eaten, the solidified food can be prepared by simply disassembling the plastic coating ίο Cut into pieces to facilitate the consumption of the frozen food 1. It is known that the frozen food 1 can cover the substrate 11 and the meat strip 12 by the transparent plastic coating layer 1, but taking into account the convenience of eating and slicing, it is usually added to the substrate 11 to prevent it at room temperature. The softened vegetable gum, although this design can also make the frozen food food show a transparent texture, but when it is eaten, the vegetable gum is slightly hard and brittle, which makes the frozen food 1 impossible to enter, so it The taste is poor, of course, the addition of vegetable gum will also reduce the amount of animal glue used, making consumers unable to eat more collagen. SUMMARY OF THE INVENTION The object of the present invention is to provide a stuffing food having a crystal clear appearance and an instant mouthfeel, and a method for producing the stuffing food. The stuffing food of the present invention comprises: an edible filling And a soluble coating layer, wherein (10) is completely coated, and the system is selected from the group consisting of animal glue which is light-transmissive and soluble at room temperature. The manufacturing method of the present invention is for manufacturing the stuffing food as described above, comprising the following steps: < mouth making animal glue and internal stuffing; forming bottom coating part: pouring liquid animal glue into the mold and lowering the temperature Solidifying the animal glue to form a bottom covering portion; - placing the inner filling on the bottom covering portion; and 200847942 forming a soluble coating layer: pouring the liquid animal glue on the inner filling, and cooling the wood t The animal glue and the coating portion are joined to form the soluble coating layer. The beneficial effect of j is that the inner filling is covered in light and at the room temperature. The inside of the coating is not only available for sale, but also for the light-transfer characteristics of Baoming food. The visual beauty is to attract the attention of consumers. When the consumer contains the food in the mouth, the coated reed can also be melted by the oral temperature. The layer makes the filling food smooth and smooth. [Embodiment] The foregoing and other technical contents, features, and advantages of the present invention are set forth in the detailed description of the preferred embodiments of the accompanying drawings.二. 2, 2, 3, a preferred embodiment of the present invention 2 comprises: ^ 21, - (10) coated with a soluble package (four) 22, and - a?: to be at the bottom of the cladding 22 Bottom layer 23. Among them, the stuffing, the fruit, and the food are all J ‘specifically, for example, meat, vegetables, milk roads, egg H # and other solid foods, and may also be, for example, yogurt, juice, beverages. Liquid preparation of ..., milk, goat's milk, etc., the soluble coating layer 22 of the present invention is mainly composed of edible animal glue - 'the above animal glue - also known as gelatin, fish gelatin, or (gelatine) Etc., a kind of production said that σ J Dingshanshan, 彳 animal bones, skin and other connective tissue, and the light yellow gum coming out of the east, the main components are: ~ characteristics are at room temperature (Qingxia will Solidification forms the egg solids... The solidity of the glue is slow, and at room temperature it will slow down 200847942 k / glutamate into a liquid. In order to improve the customer acceptance of the stuffed food 2, use
以形成本發明之可溶包覆層22的動物膠在熬煮提練後，可 進仃去腥、除味的步驟’亦可在動物膠中加人例如··糖、 鹽、味精等等的調味料，所添加之調味料主要是依據内餡 21種類不同而定，例如當内銘21採用肉類、菜類等固態食 物蚪，可將該可溶包覆層22調配成鹹口味，以便和内餡Μ 搭配。相反的，當内餡21選用例如果汁、飲料等食物時， 該可溶包覆層22可以加糖調配成甜口味。亦即，本發明之 可溶包覆層22係以動物膠為主成分，必要時可加入各種調 味料。 而該底鋪層23彳為例如菜葉等具裝飾性之可食用物， 亦可為-般裝飾性的塑膠片，目的在於增進該包餡食品2 之美感。 為了製造以上所述之包餡食品2，本發明之製造方法包 含以下加工步驟： 製作動物膠備用：將大約5公斤的豬皮放入3萬。。的 2 :亚以壓力鍋熬煮成大約1500〇cc的濃稠狀液體，時間大 、勺疋4 !、呀，之後以分離機將液體十的雜質濾除，必要時 亦可進行去脛、除味的步驟，即可製得液態狀之動物膠備 、衣作内21備用··將肉類食物調配成預定的口味，逆 裁切成預定大小之顆粒狀備用。 鋪設底舖層23:將一適當大小之可食用菜葉鋪設在- 模具内。 8 200847942 成型底包覆部：將液態之動物膠倒入一模具中，並位 ，該底鋪層23的上方，之後降低模具的溫度，使該動物膠 凝固形成該底包覆部221。 :放内餡21 :將固態之内餡21擺放在底包覆部221上 。值得進-步說明的是，為了使可溶包覆層22易於將液體 内銘21包覆其中’本發明在製作時，可先將預備作為内銘 的液體/皿度P牛低到凝固點以下，使該液體内銘2工冰;東成 固態’再依需要將該固態内餡21裁切成預定大小。 成31可♦包覆層22 :將液態之動物膠淋在内餡21的上 方，亚降低模具的溫度，使淋在内餡21上的動物膠和底包 復邛黏結，即可形成具有一致外觀之可溶包覆層22。 冷藏儲存··由於本發明該包餡食品2的包覆層22是採 用在室溫以上會溶化的動物膠，故本發明之包餡食品2最 好在18。(：以下低溫儲存，更佳是儲存於〇〜5。〇的冷藏櫃中 。而在儲存的過程中，如果㈣21係先經冷;東再切粒的液 體食物時，隨著保存溫度的不同，該液體内餡21可能會恢 復到液悲狀。亦即，例如果汁等液體食物在大約] 才可以^/成固恶以方便包餡，惟當包銘後儲存溫度高於液 體溶化溫度時，原本固態之内餡21就會逐漸變成液態，並 且被封存在該透光的可溶包覆層22内。 製作後，由於動物膠本身具有透光性，因此，由外表 Ρ可看到内‘ 21的顏色，使該包館食品2具有具有晶營剔 透之視覺美感，以吸引消費者目光。 田肖費者將包銘食品2含在口中時，由於人體口腔的 200847942 酿度大約在37 C ’即高於包餡食品2可溶化的室溫，因此 要將包餡食品2含在口中，位於外層且含有大量膠原 蛋白之可溶包覆層22就會溶化，並因此產生入口即化之滑 順口感。如果本發明之内餡21為固態食物時，在該可溶包 覆層22溶化後即可咬碎該内餡21，如果該内餡2ι為液態 食物時，當該包覆層22溶化後，液體的内餡21也會流出 而和可溶包覆層22混合。 由以上說明可知，本發明利用在室溫下可溶化之動物 膠來製造該可溶包覆層22，並將固態或液態内餡21包覆其 中的設計及製造方法，不僅未見於習知包餡食品，更可因 此達到販售時呈現晶瑩剔透視感，以及食用時口感滑順的 目的，而具產業上利用性。 惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍，即大凡依本發明巾請:利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 圖1是一種習知肉凍食品之剖視示意圖； 圖2是本發明包饀食品之—較佳實施例的剖視示意圖 ，及 圖3是該較佳實施例之一製造流程圖。 10 200847942 【主要元件符號說明】 2 21 22 包餡食品 221 底包覆部 内銘 23 底鋪層 可溶包覆層 11The animal glue forming the soluble coating layer 22 of the present invention can be simmered and deodorized after the simmering and refining process, and can also add human sugar, salt, monosodium glutamate, etc. to the animal glue. The seasonings to be added are mainly based on the type of the filling 21, for example, when the inner 21 is made of a solid food such as meat or vegetables, the soluble coating layer 22 can be blended into a salty taste so that Pair it with stuffing Μ. Conversely, when the inner filling 21 is selected from foods such as juices, beverages, etc., the soluble coating layer 22 can be sweetened to a sweet taste. That is, the soluble coating layer 22 of the present invention is mainly composed of animal glue, and various flavoring materials may be added as necessary. The underlay layer 23 is a decorative edible material such as a vegetable leaf, and can also be a decorative plastic sheet for the purpose of enhancing the beauty of the stuffed food 2. In order to manufacture the above-mentioned stuffed food 2, the manufacturing method of the present invention comprises the following processing steps: Preparation of animal glue Backup: Put about 5 kg of pig skin into 30,000. . 2: Ya to a pressure cooker boiled into a thick liquid of about 1500 cc, time is large, spoon 疋 4 !, 呀, then the separator will filter the impurities of the liquid ten, if necessary, can also be removed, In the step of the taste, the liquid animal can be prepared, and the clothes can be prepared for use. The meat is prepared into a predetermined taste, and cut into a predetermined size of pellets for use. Laying the bottom layer 23: A suitable size edible vegetable leaf is laid in the mold. 8 200847942 Forming bottom cladding portion: Pour the liquid animal glue into a mold, position it above the bottom layer 23, and then lower the temperature of the mold to solidify the animal glue to form the bottom cladding portion 221. : Putting the filling 21 : placing the solid stuffing 21 on the bottom covering portion 221 . It is worth mentioning that, in order to make the soluble coating layer 22 easy to coat the liquid inner 21, 'the invention can be prepared as a liquid/liquid degree below the freezing point. , the liquid inside the Ming 2 work ice; Dongcheng solid 'receive the solid inner filling 21 to a predetermined size as needed. 31 can be ♦ coating layer 22: the liquid animal glue is dripped over the inner filling 21, sub-lowering the temperature of the mold, so that the animal glue and the bottom bag on the inner filling 21 are re-adhesively bonded to form a uniform A soluble coating layer 22 of appearance. Refrigerated Storage·· Since the coating layer 22 of the stuffing food 2 of the present invention is an animal glue which is melted at room temperature or higher, the stuffing food 2 of the present invention is preferably 18. (: The following low temperature storage, more preferably stored in 〇~5. 〇 refrigerated cabinet. In the process of storage, if (4) 21 series is cold first; when re-grained liquid food, with different storage temperature The liquid filling 21 may return to liquid sorrow. That is, liquid food such as fruit juice can be solidified to facilitate filling, but when the storage temperature after the package is higher than the liquid melting temperature In the original solid state, the filling 21 gradually becomes liquid and is sealed in the light-transmissive soluble coating layer 22. After the production, since the animal glue itself has light transmissivity, it can be seen from the outer surface. The color of '21' makes the package food 2 have the visual beauty of crystal clear to attract the attention of consumers. Tian Xiaofei will include Baoming food 2 in the mouth, because the human oral cavity 200847942 is about 37 C ' is higher than the room temperature at which the stuffing food 2 is soluble, so that the stuffing food 2 is contained in the mouth, and the soluble coating layer 22 which is located on the outer layer and contains a large amount of collagen is dissolved, and thus the inlet is melted. Slippish mouthfeel. If the invention When the inner filling 21 is a solid food, the inner filling 21 can be crushed after the soluble coating layer 22 is melted. If the inner filling 2 is a liquid food, when the coating 22 is melted, the liquid filling is filled. 21 will also flow out and be mixed with the soluble coating layer 22. As apparent from the above description, the present invention utilizes animal glue which is soluble at room temperature to produce the soluble coating layer 22, and package 21 solid or liquid fillings. The design and manufacturing method of the invention are not only not found in the conventional stuffing food, but also have the purpose of showing a crystal clear perspective when being sold, and having a smooth taste when consumed, and having industrial applicability. The present invention is only a preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, that is, the simple equivalent changes and modifications made by the invention and the scope of the invention are still BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic cross-sectional view of a conventional frozen food; FIG. 2 is a cross-sectional view of a preferred embodiment of the coated food of the present invention, and 3 is one of the preferred embodiments Making a flowchart 10200847942 [mainly the reference numerals DESCRIPTION 22,122 food products to the bottom cover 221 of the bottom ply 23 Ming soluble cladding layer 11