201134402 六、發明說明： 【發明所屬之技術領域】 本發明是有關於-種食品，特別是指—種成分天然健 康、不添加人工防腐劑且口味獨特的茶珍珠。 【先如技術】 粉圓是-種傳統甜品點心之食材，其主要材料為殿 粉’經水煮、悶燒等過程後，即會產生Q軟口感，且能添 加在各種甜湯或冰品中。由於煮熟後的粉圓外觀圓潤飽滿， 亦有「珍珠」的別稱，此外，依粉圓產品的粒徑大小，也有 西谷米與波霸等名稱。 由於粉圓是由澱粉製成，除了提供口感與嚼勁外，本 身屬於平淡無味的食材，因此’須搭配調有特定口味的茶 品、奶茶或冰品一起食用，才能增加其食用風味。此外， 以澱粉為主要原料的粉圓只能單純作為補充熱量或解饞的 醣類食品，無法滿足現代人除了美味外，還希望吃得健康 的需求。 為了改善傳統粉圓食用上較平淡無味的缺失，及增進 ;殿奋類a σσ的健康價值，目前仍有持續開發兼具有高營養 附加價值且口味獨特之粉圓食品的需求。 【發明内容】 因此，本發明的目的，是在提供一種以兼具卩軟口感 與茶香風味，並有營養㈣謂加價值的茶珍珠。 u木珍珠疋由一混合物經造粒後製成，該混合物包含 依預定比例相混合的—主原料組份、—副原料組份、一茶 3 5 201134402 粉組伤及一食品添加物組份。 該主原料組份為澱份，該副原料組份為水，該苓於組 份是由天然茶葉所製成，及該食品添加物組份是 下列群組中的物質··玉米糖膠、花提取液、㈣基纖維素 鈉、二偏磷酸鈉，及其等的組合。 本發明的有益效果在於：除了能透過該主原料植 澱粉的躲保有珍珠原有的Q軟食用σ感外，還能藉^添 加天然的茶粉組份賦予該茶珍珠特殊的茶香風味，再結合 該茶粉組份中豐富的抗氧化物成分產生的高營養附：； 值’使本發明的茶珍珠成為兼具口感、茶香風味與健康的 食品。此外’由於該茶粉組份中的天然茶葉成分還具有抑 菌與防腐功效’使本發明的茶珍珠能夠透過天然成分達到 預疋的防腐效果而不需添加人工防腐齊卜藉此，更能符合 食品安全衛生標準。 【貫施方式】 有關本發明之前述及其他技術内容、特點與功效，在 乂下配口參考圖式之一個較佳實施例的詳細說明中，將可 清楚的呈現。 本發明余珍珠的較佳實 拌與造粒後製成，該混合物 原料組份、一副原料組份、 施例是由一混合物經混合、授 包含依預定比例相混合的一主 一茶粉組份及一食品添加物組 份。其中’該茶珍珠的粒徑範圍不應受限，但是為了獲得 車乂谷易食用與方便煮熟的尺寸與吞食口感，該茶珍珠的粒 徑範圍較佳是設定在3.5mm〜9.5mm。 201134402 該主原料組份為殿份，該副原料組份為水，該茶粉組 份則是天然茶葉所製成，且較佳是由一選自下列群組中的 天然茶葉所製成：紅茶茶葉、綠茶茶葉及烏龍茶茶葉，該 食品添加物組份是一選自於下列群組中的物質：玉米糖膠 (Xanthan Gum)、花提取液、羧曱基纖維素鈉（CMC)、三偏 構酸納（Sodium Trimetaphosphate)，及其等的組合。其中， 可以選用各種品種的茶葉製成粉末狀的茶粉組份，藉此， 使所製出的茶珍珠具有不同的茶風味，使產品的口味更多 樣性而能滿足消費者對不同口味的愛好與需求。 較佳地，該混合物中包含63.51〜68.28 wt%的主原料組 份、30 wt%的副原料組份、2~6 wt%的茶粉組份及0.49 wt0/〇 的食品添加物組份。藉由此種配方比例，使所製得的茶珍 珠仍然能夠保有珍珠食品原有的Q軟口感，還能透過該茶 粉組份產生特殊的茶香風味。其中，該茶粉組份的用量過 多時易產生苦澀味，可能會影響到茶珍珠的美味，若用量 過少則無法表現出茶香味，因此，該茶粉組份的用量範圍 較佳是設定在2〜6 wt°/〇。 其中，該茶粉組份依所選用的茶粉原料為紅茶茶葉或 綠茶茶葉的不同，其添加量會再調整，並相應調整該主原 料組份的用量。例如，當該茶粉組份是由紅茶茶葉所製成 時，該混合物中的茶粉組份的含量較佳為2〜6 wt%，且該主 原料組份的含量較佳為63.51〜67.51 wt%。當該茶粉組份是 由緣茶茶葉所製成時，該混合物中的茶粉組份的含量較佳 為2〜4 wt%，且該主原料組份的含量較佳為65.48〜68.28 201134402 wt%。在實際製造時，通常紅茶茶粉的用量會比綠茶茶粉 多，主要是紅茶經過較多的烘培處理，因此，在添加時， 相對需要較多的用量才能使該茶珍珠呈現足夠的茶味。 在本實施例中所用的食品添加物組份中含有0.2 wt%的 玉米糖漿、〇·〇4〜0.07 wt%的花提取液、0.15 wt%的羧曱基 纖維素鈉及0.1 wt%的三偏填酸納。該食品添品物組份中的 各成分皆為安全合格的食品添加物，且其用量也符合標 準。其中，玉米糖漿與羧曱基纖維素鈉主要是作為黏稠劑 有助於該混合物成型造粒與維持預定形狀，花提取液則是 增添該茶珍珠的香味及促進食慾，三偏磷酸鈉是作為品質 改良劑，有助於提升茶珍珠的口感。 製造時，是先依所設計的標準配方表調配出該混合 物，再經攪拌機攪拌均勻、並經粉碎機處理成粉末狀後， 先利用一珍珠造粒機配合一篩選機製造出預定粒徑的粉心 顆粒，最後，再以該珍珠造粒機進行珍珠造粒，並依產品 規格，以該篩選機筛選出預定粒徑的茶珍珠成品，就能進 行包裝。 以下為分別以紅茶茶葉、綠余余葉作為余粉組份的原 料時製造出本發明茶珍珠產品的配方，由下列配方所製作 出的茶珍珠產品經由烹煮試吃，確實能分別品嚐到紅茶與 綠茶的茶香風味，而能賦予茶珍珠產品新的食用口味： <配方1> 主原料組份（澱粉）：66.01wt% 副原料組份（水）：30 wt% 201134402 余粉組份（紅茶茶粉）：3.5 wt〇/〇 食品添加物組份：玉米糖膠：0.2 wt〇/〇 花提取液* 〇.〇4 wt% 羧甲基纖維素鈉：0,15 wt〇/。 三偏麟酸納：0.1 wt% <酉己方2> 主原料組份0殿粉）：67.18wt〇/〇 副原料組份（水）：30 wt%201134402 VI. Description of the Invention: [Technical Field] The present invention relates to a food, in particular, a tea pearl which is naturally healthy, does not contain an artificial preservative, and has a unique taste. [First as technology] Pink round is a kind of traditional dessert snack food, the main material is the temple powder 'after boiled, smoldering and other processes, it will produce Q soft taste, and can be added to a variety of sweet soup or ice products in. Since the cooked round shape is round and full, there is also a name for "pearl". In addition, depending on the size of the powder round product, there are also names such as sagomi and Boba. Since the powder round is made of starch, it is a plain and tasteless ingredient, in addition to providing a taste and chewyness. Therefore, it must be eaten with tea, milk tea or iced products with a specific taste to increase its flavor. In addition, the starch powder with starch as the main raw material can only be used as a sugar food supplemented with calories or sputum, which cannot meet the needs of modern people in addition to delicious food and hope to eat healthily. In order to improve the lack of dullness and taste of traditional powdery foods, and to improve the health value of a σσ, there is still a need for continuous development of powdered foods with high nutritional value and unique taste. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a tea pearl which has both a soft mouthfeel and a tea flavor, and has a nutritional (four) value. u wood pearl 疋 is prepared by granulating a mixture comprising a main raw material component, a raw material component, a tea 3 5 201134402 powder group injury and a food additive component . The main raw material component is a precipitate, the auxiliary raw material component is water, the mash component is made of natural tea, and the food additive component is a substance in the following group: corn syrup, Flower extract, (tetra) sodium cellulose, sodium dimetaphosphate, and combinations thereof. The invention has the beneficial effects that: in addition to being able to pass through the main raw material planting starch, the original Q soft eating sensation of the pearl can be preserved, and the natural tea powder component can be added to impart a special tea flavor to the tea pearl. In combination with the high nutritional content of the rich antioxidant component in the tea powder component, the value of 'the tea pearl of the present invention is a food having both mouthfeel, tea flavor and health. In addition, because the natural tea component in the tea powder component also has antibacterial and antiseptic effects, the tea pearl of the present invention can achieve the preservative antiseptic effect through the natural component without adding artificial antiseptic treatment. Meet food safety and hygiene standards. [Comprehensive Modes] The foregoing and other technical contents, features and effects of the present invention will be apparent from the detailed description of a preferred embodiment of the present invention. The preferred pearl mixture of the present invention is prepared by mixing and granulating. The raw material component of the mixture, a raw material component, and the embodiment are mixed by a mixture, and a main powder is mixed according to a predetermined ratio. A component and a food additive component. The particle size range of the tea pearl should not be limited, but the particle diameter range of the tea pearl is preferably set to 3.5 mm to 9.5 mm in order to obtain the size and swallowing taste of the edible and convenient cooked meat. 201134402 The main raw material component is a temple, the auxiliary raw material component is water, and the tea powder component is made of natural tea leaves, and is preferably made of a natural tea selected from the group consisting of: Black tea leaves, green tea leaves and oolong tea leaves, the food additive component is a substance selected from the group consisting of: Xanthan Gum, flower extract, sodium carboxymethyl cellulose (CMC), three Sodium Trimetaphosphate, and combinations thereof. Among them, various varieties of tea can be used to make powdered tea powder components, thereby making the prepared tea pearls have different tea flavors, so that the taste of the products is more diverse and can satisfy consumers' different tastes. Hobbies and needs. Preferably, the mixture comprises 63.51 to 68.28 wt% of the main raw material component, 30 wt% of the auxiliary raw material component, 2 to 6 wt% of the tea powder component, and 0.49 wt% of the food additive component. By adopting such a formula ratio, the prepared tea Zhenzhu can still retain the original Q soft taste of the pearl food, and can also produce a special tea flavor through the tea powder component. Among them, when the amount of the tea powder component is too large, it is easy to produce bitter and astringent taste, which may affect the taste of the tea pearl. If the amount is too small, the tea flavor may not be exhibited. Therefore, the amount of the tea powder component is preferably set in the range of 2 to 6 wt ° / 〇. Wherein, the tea powder component is adjusted according to the difference of the black tea tea or the green tea tea, and the amount of the tea powder component is adjusted, and the amount of the main raw material component is adjusted accordingly. For example, when the tea powder component is made of black tea leaves, the content of the tea powder component in the mixture is preferably 2 to 6 wt%, and the content of the main raw material component is preferably 63.51 to 67.51. Wt%. When the tea powder component is made of glutinous tea leaves, the content of the tea powder component in the mixture is preferably 2 to 4 wt%, and the content of the main raw material component is preferably 65.48 to 68.28 201134402 Wt%. In actual production, usually the amount of black tea powder is more than that of green tea powder, mainly because black tea is subjected to more baking treatment. Therefore, when adding, relatively more amount is needed to make the tea pearl exhibit sufficient tea flavor. . The food additive component used in the present example contained 0.2 wt% of corn syrup, 〇·〇4 to 0.07 wt% of flower extract, 0.15 wt% of sodium carboxymethylcellulose, and 0.1 wt% of three. Partially filled with acid. Each ingredient in the food additive component is a safe and acceptable food additive and the amount is also in compliance with the standard. Among them, corn syrup and sodium carboxymethyl cellulose are mainly used as a thickener to help the mixture to be shaped and granulated and to maintain a predetermined shape, and the flower extract is to add the aroma of the tea pearl and promote appetite, and sodium trimetaphosphate is used as a Quality improver helps to enhance the taste of tea pearls. When manufacturing, the mixture is prepared according to the standard formula designed by the mixer, and then uniformly stirred by a mixer and processed into a powder by a pulverizer, and then a pearl granulator is used together with a screening machine to produce a predetermined particle size. The powder core granules are finally granulated by the pearl granulator, and the finished tea pearls of the predetermined particle size are screened by the screening machine according to the product specifications, and the packaging can be carried out. The following is a recipe for producing the tea pearl product of the present invention when the black tea leaves and the green leaves are used as the raw materials of the residual powder component, respectively. The tea pearl products produced by the following formulas can be tasted separately by cooking and cooking. The tea flavor of black tea and green tea can give new taste to tea pearl products: <Formulation 1> Main raw material component (starch): 66.01wt% Secondary raw material component (water): 30 wt% 201134402 Serving (black tea powder): 3.5 wt 〇 / 〇 food additive components: corn syrup: 0.2 wt 〇 / 〇 flower extract * 〇. 〇 4 wt% sodium carboxymethyl cellulose: 0,15 wt 〇 / . Triterpenoid sodium: 0.1 wt% <酉己方2> main raw material component 0) powder: 67.18wt〇/〇 auxiliary material component (water): 30 wt%
茶粉組份（綠茶茶粉）：2.3 wt% 食品添加物組份：玉米糖膠：〇 2 wt% 羧甲基纖維素鈉：〇. 15 wt〇/e 三偏磷酸鈉：0.1 wt〇/。 點 歸納上述’本發明茶珍珠，可獲致下述的功效及 故此達到本發明的目的：Tea powder component (green tea powder): 2.3 wt% Food additive component: corn candy: 〇 2 wt% sodium carboxymethyl cellulose: 〇. 15 wt 〇 / e sodium trimetaphosphate: 0.1 wt 〇 / . In order to summarize the above-mentioned 'tea pearls of the present invention, the following effects can be obtained and thus the object of the present invention is achieved:
份 二：由添加取自天然茶葉且呈粉末狀的該茶粉 =㈣組份容易與該主原料組份、食品添加物紐 :2:Γ合，藉此，所製出的茶珍珠除了仍然能夠透 ===中的殿粉成分特性而在烹煮後呈現Q軟口 的食香風味’使茶珍珠成為兼具口感與特殊風 的艮口口，而有助於提升食慾。 :二於該茶粉組份中的天然 腐功效，因此’在該混合物 I、 钟处、奉、Ά七卜奸 不兩另外添加人工防腐劑 —份中㈣然成分達到職的防腐效果 201134402 具有食用上較 藉此’使本發明能符合食品安全衛生標準 安全健康的特性。 二、命類原本就是—錄含人夕 严 飲品，藉由將茶葉研製成二C氧化物成分的健康 料中，除了使所製出的茶加;;製造珍珠的原 =由均勻分布與結合在該W讀中的茶粉= :成:，使該茶珍珠成為含有兒茶素等抗氧化物成分的： ““品，並能烹煮為美味的甜品，及添加在各種含奶或 不含奶的茶品或冰品中’此外，還能藉由茶粉組份中的抗 乳化物成分提供附加的營養價值，使本發明成為兼具有美 味與健康的產品。 ' 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，即大凡依本發日月中請專利 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】 201134402 【主要元件符號說明】 無0Part 2: The tea powder is added from the natural tea leaves and is in the form of a powder. The component (4) is easily combined with the main raw material component and the food additive: 2:, in addition, the prepared tea pearl is still It is able to reveal the characteristics of the powder in the === and the flavor of the Q soft mouth after cooking. The tea pearls become a mouthfeel with a mouthfeel and a special wind, which helps to increase appetite. : The natural rot effect in the tea powder component, so 'in the mixture I, bell, Feng, Ά 卜 卜 另外 另外 另外 另外 另外 另外 另外 另外 另外 另外 另外 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 2011 By eating, the invention can meet the safety and health characteristics of food safety and hygiene standards. Second, the original life is to record the human drink, by making the tea into the health of the second C oxide component, in addition to the tea produced;; the original production of pearl = by uniform distribution and combination The tea powder in the W reading = : into:, the tea pearl becomes an antioxidant component such as catechin: "", and can be cooked as a delicious dessert, and added in various milky or not In milk-containing tea or ice products, in addition, the present invention can be made into a product which is both delicious and healthy by providing an additional nutritional value by the anti-emulsion component in the tea powder component. The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the practice of the present invention, that is, the simple equivalent of the patent scope and the description of the invention in the context of the present invention. Variations and modifications are still within the scope of the invention. [Simple description of the schema] 201134402 [Description of main component symbols] No 0
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