TW201429409A - Method for treating tapioca balls by surface pre-gelatinizing - Google Patents

Abstract

This invention relates to a method for treating tapioca balls by surface pre-gelatinizing. The method includes following steps: placing raw tapioca balls into water at 70-80 DEG C for 1 minute to perform a surface pre-gelatinization treatment; placing the surface pre-gelatinized tapioca balls into water at a temperature between an ambient temperature and 50 DEG C for 4 hours to perform a water-infiltration treatment; and placing the water-infiltrated tapioca balls into boiling water and performing an intermittent heating cycle 10 times, wherein each of the heating cycle includes 1 minute of heating and 1 minute of heating pause.

Description

Powder surface treatment method using surface pre-gelatinization

The present invention relates to a powder processing method, and more particularly to a powder processing method using surface pre-gelatinization.

Pearl milk tea is a very popular cool drink in Taiwan. The fresh powder round product has a short shelf life and must be stored in a refrigerated manner. However, it is often found that excessive preservation is added to extend the shelf life of this type of powder round product. Agent, this will cause health hazards to the human body. Dry powder products sold in supermarkets have long shelf life, no need to refrigerate, no need to add preservatives, and can be stored at room temperature, but cooking is time-consuming and energy-consuming, especially when the appearance is large. The Boba powder is round and the center is not easy to cook. Therefore, there is a need for an improved powder round cooking method that can shorten cooking heating time and save electrical energy.

According to an embodiment of the present invention, there is provided a powder round processing method using surface pre-gelatinization, comprising the steps of: placing a raw powder circle in water at 70-80 ° C for 1 minute for surface pre-gelatinization; The pre-gelatinized powder is placed in water at an ambient temperature of 50 ° C for 4 hours for water infiltration treatment; and the water-infiltrated powder is placed in boiling water and intermittent heating cycle is performed 10 times, each of which consisted of heating for 1 minute and stopping heating for 1 minute.

Other embodiments and advantages of the present invention will become more apparent from the detailed description of the accompanying drawings. In addition, elements and principles that are well known will not be described in the present specification in order to avoid obscuring the present invention.

Figures 1A and 1B are microscopic images of a round powder.

Figures 2A-2H are microscopic images of starch granules treated at different temperatures up to 100 times magnification.

Figures 3A-3H are microscopic images of starch granules treated at different temperatures for a magnification of 400 times.

Figure 4A shows a schematic view of a round surface of a green powder without a protective layer.

Figure 4B shows a schematic representation of a rounded surface with a tighter protective layer, wherein the dough is cooked at 100 °C boiling water.

Figure 4C shows a schematic view of a powdered surface having a relatively loose protective layer.

Figure 5 is a graph showing the effect of different hot water treatment temperatures (°C) on the gelatinized thickness (mm) of the powder round surface.

Fig. 6 is a graph showing the relationship between the powder hot water treatment temperature (°C) and the immersion cold water yield (%).

Figure 7 is a graph showing the relationship between the powder hot water treatment temperature (°C) and the immersion cold water yield (%).

Figure 8 is a graph showing the relationship between the hot water treatment temperature (°C) and the complete penetration rate (%) of cold water.

Figure 9 is a graph showing the effect of the powder round immersion cold water time (hours) on the immersion cold water yield (%).

Figure 10 is a graph showing the effect of the powder round immersion cold water time (hours) on the complete penetration rate (%) of cold water.

Figure 11 shows a graph of the effect of the cooking time (minutes) on the cooking yield (%).

Figure 12 shows a graph of the effect of the cooking time (minutes) on the full ripeness rate (%).

Figure 13 shows a graph of the effect of the number of round cooking cycles on the cooking yield (%).

Figure 14 shows a graph of the effect of the number of round cooking cycles on the full ripeness rate (%).

Figure 15 shows the SFC (sequential function chart) of the program entered into the PLC.

Figure 16 is a graph showing a comparison of the conventional cooking mode with the test for the electrical energy consumed by the cooking mode (modified mode) of the present invention.

In general, the powder circle is composed of starch, caramel and water. The starch is mostly tapioca starch, and some are sweet potato starch. Generally, the commercially available powder circle (for example, "DIY high quality wave powder round" manufactured by Nissin Food Industry Co., Ltd.) has a diameter of about 8 mm, but it is found when the cooking experiment is carried out with a powder of 8 mm. When the periphery is cooked, the center has not been able to gelatinize. hour.

Starch is a polysaccharide, the chemical formula is usually written as (C ₆ H ₁₀ O ₅ ) _n , starch is about 15-30% amylose and 70-85% amylopectin. The long molecular chain of amylose is a polysaccharide composed of 200-1000 glucose residues linked by α-(1,4)-glycosidic bonds, which are arranged in a spiral form without branching; the molecular weight of amylose is higher than that of amylose Small, soluble in water, forming a deep blue color under iodine. Amylopectin consists of 600~6000 glucose residues, which are bound by α(1,4), and form a branch with α(1,6) every 20~25 glucose units.

If the starch is heated to a certain temperature (generally about 65 ° C), the hydrophilic group of the starch molecule swells and causes the molecular gap to expand, causing the molecular chain to be irregularly arranged and become a swelling body, and the rubber particles are sequentially cracked, and the starch forms a translucent colloid. This phenomenon is the gelatinization of starch. After gelatinization, the water absorption and viscosity increase, and the birefringence is lost. When the starch loses birefringence, the temperature is called the gelatinization temperature of the starch, and the starch type has different gelatinization temperatures.

Most of the starch granules are very complete, which means that the starch granules are not gelatinized, and the binding force between them is weak, so when the powder is placed in cold water, it will scatter.

Conventionally, the way to cook the powder is mostly after the water boils, the raw powder is directly placed in boiling water until cooked. However, this tends to cause the surface of the pink circle to gelatinize too early, but the center of the powder circle is delayed in gelatinization, that is, the so-called "external cooked endogenous" occurs.

Experiment 1: Microscopic observation of round starch granules

1A and 1B are microscopic images of a round powder, wherein Fig. 1A shows a microscopic image of distilled water, and Fig. 1B shows a microscopic image of 0.001 N iodine. It can be observed from Fig. 1A that most of the commercially available round starch granules are completely intact; and as can be observed from Fig. 1B, the starch granules will be blue-black after the iodine solution is dyed. Although the starchy starch granules are damaged, the proportion is small, which means that the starch granules are not gelatinized, so the binding force between them is weak. Therefore, when the raw powder is placed in cold water at normal temperature, it will spall. The present invention uses a photomicrography system (Nikon Alphaphot YS) to record microscopic images.

Experiment 2: Effect of water temperature on starch granules

Experimental procedure: 1 g of raw powder round powder was immersed at different temperatures (30, 40, 50, 60, 70, 80, 90, 100 ° C) of water for 10 min, then take a drop of the above powder liquid and add a drop of 0.001 N iodine solution for microscopic observation of starch granules. 2A-2H are microscopic images of starch granules treated at different temperatures by a magnification of 100 times, wherein FIGS. 2A-2H are sequentially displayed at 30, 40, 50, 60, 70, 80, 90, 100 ° C. Microimages; and Figures 3A-3H are microscopic images of starch granules treated at different temperatures for 400 times magnification, wherein Figures 3A-3H are sequentially displayed at 30, 40, 50, 60, 70, 80, 90, 100 °C. A microscopic image of the condition. As can be seen from Figures 2A-2H and Figures 3A-3H, as the water temperature increases, the rate of breakage and gelatinization of the starch granules also increases. That is, when the water temperature is below 50 °C, the change of starch granules is not obvious; at 60 °C, the starch granules begin to swell and rupture; at 70-80 °C, the expansion and rupture are quite significant; Above °C, most of the starch granules have broken and gelatinized. When the water temperature is 70~80 °C, the ratio of starch granules to cracking and gelatinization is very high, but some starch granules have not yet broken and gelatinized. When the water temperature is between 90 and 100 ° C, the rate of rupture and gelatinization of the starch granules is higher, which indicates that the degree of gelatinization of the starch granules is higher. Usually, the cooking powder is continuously heated by boiling water at 100 ° C, and often needs to be heated for a long time, but the inside of the powder is often not cooked.

The inventors of the present invention speculated that boiling water at 100 ° C would form a relatively tight protective layer on the surface of the powder circle, and the water molecules would not easily penetrate into the interior of the powder circle. Therefore, it is assumed that the ideal process for cooking powder should be treated in a similar manner to "cyanine", that is, firstly immersed in hot water at 70-80 ° C for a short period of time. Loose protective layer, water molecules are more likely to penetrate into the interior of the powder circle. This method is more likely to cook the powder in a shorter time. Figure 4A shows a schematic view of a round surface of a raw meal without a protective layer; Figure 4B shows a schematic view of a rounded surface with a tighter protective layer, wherein the round is cooked at 100 °C boiling water; and Figure 4C shows a looser A schematic view of the powdered surface of the protective layer, wherein the powder circle is impregnated with hot water at 70-80 °C. Since the round surface of the raw flour shown in Fig. 4A does not have a protective layer, and the starch granules are mostly intact and not gelatinized, the binding force between them is weak, so that they are spalled when placed in cold water. Since the surface of the powder circle shown in Fig. 4B has a relatively tight protective layer, it does not spall when placed in cold water, and moisture does not easily penetrate into it, so that the starch granules inside thereof lack moisture and are not easily gelatinized. Since the surface of the powder circle shown in Fig. 4C has a relatively loose protective layer, it does not spall when placed in cold water, but moisture easily penetrates into it, so that the starch granules inside thereof are rich in moisture and are easily gelatinized.

Experiment 3: Effect of processing temperature of powder round hot water on surface gelatinization thickness

Experimental procedure: 10 powder circles (representing groups 1-10 respectively) were treated with hot water at different temperatures (60, 70, 80, 90, 100 ° C) for 1 minute; the appearance of the whole powder circle was observed and observed; The internal changes of the cut powder circle were observed and photographed; the gelatinization thickness was measured by Photoshop using a micrometer. The results of this measurement are shown in Table 1 and Figure 5. Figure 5 is a graph showing the effect of different hot water treatment temperatures (°C) on the gelatinized thickness (mm) of the powder round surface. Since the whole powder circle is completely spalled when the powder is placed in hot water at 60 ° C, the data at 60 ° C cannot be obtained. A small part of the spallation occurs at 70 ° C, and the full appearance of the powder is maintained above 80 ° C. As can be seen from Table 1 and Fig. 5, the higher the temperature of the hot water impregnated with the powder, the thinner the thickness of the powder paste. This is because: after the powder circle is treated with hot water at 90~100 °C for 1 min, the surface protection layer of the powder circle is tight, the water molecules are not easy to enter the inside of the powder circle, so the gelatinization thickness is thin; and the powder circle is at 70~80 °C. After 1 minute of hot water treatment, the surface protective layer of the powder circle is looser, and the water molecules are more likely to enter the interior of the powder circle, so the gelatinization thickness is thicker.

Experiment 4: Relationship between processing temperature of powdered hot water and immersion cold water yield

If the powder is rounded by hot water, if it is further immersed in cold water, it can be inferred that the cold water will penetrate into the inside of the powder circle, which is beneficial to the gelatinization of the powdered round starch to achieve the purpose of shortening the cooking time. However, it is also necessary to consider the level of cold water immersion in the powder circle.

Experimental procedure: The powder circle was treated at different temperatures (70, 80, 90, 100 ° C) for 1 minute; the powder circle was immersed in normal temperature (room temperature) cold water (distilled water), and the immersion cold water yield was calculated after 1 hour (abbreviation: Yield). The way to calculate the yield is to take 50 powder circles and calculate the number of unbroken powder circles. The results of this experiment are shown in Table 2 and Figure 6. Figure 6 is a graph showing the hot water treatment temperature (°C) and the immersion cold water. Chart of the relationship of rate (%). It can be seen from Table 2 and Figure 6 that the higher the temperature of the powdered hot water treatment, the higher the yield. The difference in yield between 70 ° C and 80 ° C is very significant, and the difference in yield between 80 ° C and 100 ° C is not significant. The suitable temperature range for powdered hot water treatment is between 70 and 80 °C. The powder circle is treated with hot water at 80 °C, and the yield of immersed cold water can reach more than 90%, while the treatment with hot water above 80 °C has no obvious change in yield.

Experiment 5: Relationship between the temperature of powdered hot water treatment and the penetration rate of impregnated cold water

In addition to considering the high and low yield of cold water impregnated with powder, it is necessary to further explore the complete penetration rate of cold water. The higher the temperature of the powdered hot water treatment, the higher the rate of impregnation of cold water, but the closer the surface protective layer is, the lower the complete penetration rate of cold water may be. Experimental procedure: The powder circle was treated at different temperatures (70, 72, 74, 76, 78, 80 ° C) for 1 minute; the powder circle was immersed in normal temperature (room temperature) cold water (distilled water), and the yield was calculated after 1 hour. The cold water is completely infiltrated. The way to calculate the infiltration rate is as follows: take 50 powder circles and observe the infiltration of cold water, and the internal complete wetness is included in the calculation. The results of this experiment are shown in Table 3 and Figure 7, and Tables 4 and 8. Fig. 7 is a graph showing the relationship between the powder hot water treatment temperature (°C) and the immersion cold water yield (%), and Fig. 8 is a graph showing the relationship between the powder round hot water treatment temperature (°C) and the cold water complete penetration rate (%). . It can be seen from Tables 3 and 4 and Figures 7 and 8 that the higher the temperature of the powdered hot water treatment, the higher the rate of immersion cold water, but the lower the complete penetration rate of cold water. If the powder rounding rate is too low, there is no practical value, so the target of the immersion cold water yield is set to 90% or more. As shown in the experimental results, when the powder hot water treatment temperature is above 78 °C, the yield can reach 90% or more. On the other hand, the complete penetration rate of cold water must be considered. Although the complete penetration rate of cold water at 78 ° C is only 8%, the cold water immersion time can be increased to increase the complete penetration rate.

table 3

Experiment 6: Discussion on the optimum time for immersion cold water in powder circle

When the temperature of the round hot water treatment is 78 °C, the complete penetration rate of cold water is only 8%. It is hoped that the optimal immersion cold water time can be found by this experiment to improve the complete penetration rate of cold water. Experimental procedure: The powder circle was treated with hot water at 78 ° C for 1 minute; then the powder circle was separately immersed in room temperature cold water for 1, 2, 3, 4, 5 hours, and the impregnation cold water yield and the complete penetration rate of cold water were observed. The way to calculate the infiltration rate is the same as above. The results of this experiment are shown in Table 5 and Figure 9, and Table 6 and Figure 10. Fig. 9 is a graph showing the effect of the powder round immersion cold water time (hour) on the immersion cold water yield (%), and Fig. 10 is a graph showing the effect of the powder round immersion cold water time (hour) on the cold water complete penetration rate (%). As shown in Table 5 and Figure 9, the immersion cold water time of the powder circle has no significant effect on the immersion cold water yield. As shown in Table 6 and Figure 10, as the powder round immersion cold water increases, the complete penetration rate of cold water will also increase, and the cold water is completed in 4 hours. The total infiltration rate is the highest. It is found through experiments that the optimum treatment conditions before the round cooking are: (1) the powder circle is treated with hot water at 78 ° C for 1 min; and (2) the powder round is treated with hot water, and then cold water is immersed for 4 hours.

Experiment 7: Discussion on the optimum heating time of powder circle

Experimental procedure: the powder circle was treated with hot water at 78 ° C for 1 min, and then immersed in room temperature cold water for 4 hours; the water was boiled by a heater (110 V 50/60HZ 650W CMSCompany), and the treated powder circle was placed and observed separately. Cooking conditions with different heating times (5, 10, 15, 20, 25 min). The results of this experiment are shown in Table 7 and Figure 11, and Tables 8 and 12. Figure 11 shows a graph of the effect of the cooking time (minutes) on the cooking yield (%), and Figure 12 shows the effect of the cooking time (minutes) on the full ripeness (%). As shown in Table 7 and Figure 11, the cooking powder has no significant effect on the yield. From Table 8 and Figure 12, when the powder is heated for 5~15min, there will be no ripening phenomenon. After heating for more than 20min, the powder can reach full ripeness. This can be proved to be treated with 78 ° C hot water for 1 min before the round cooking, and then impregnated Cold water for 4 hours can greatly shorten the cooking time of the powder round cooking. The reason why the cooking heating time can be greatly shortened is as follows: after treating with hot water at 78 °C for 1 min, a loose protective layer can be formed on the surface of the powder, and the cold water can be kept to maintain the complete shape of the powder circle, and the cold water can slowly penetrate into the interior of the powder circle. There is heat and water when cooking, and the round starch granules are easier to paste and cook.

Experiment 8: Discussion on intermittent heating time of powder circle

Experimental procedure: the powder circle was treated with hot water at 78 °C for 1 min, and then immersed in room temperature cold water for 4 hr; after hot water boiled, the treated powder circle was placed, and the number of different heating cycles was observed (4, 6, 8, 10, 12). (b) cooked condition. Each heating cycle is: heating for 1 min, suffocating for 1 min (ie, heating for 1 min, stopping heating for 1 min). The results of this experiment are shown in Table 9 and Figure 13, and Tables 10 and 14. Figure 13 shows a graph of the effect of the number of round cooking cycles on the cooking yield (%), and Figure 14 shows a graph of the effect of the number of round cooking cycles on the full ripeness (%). As shown in Table 9 and Figure 13, when cooking the powder, it is good. The rate has no significant effect. From Table 10 and Figure 14, the heating cycle is 10 times, and the powder is rounded to achieve full ripening.

Experiment 9: Testing of the powder circle automated process

The inventor of the present invention attempted to perform intermittent heating control using a Programmable Logic Controller (PLC, Programmable Logic Controller) (PLC) to implement an automated process. Experimental procedure: Input the set program into the PLC; use the PLC to connect the heater to control the intermittent heating; the water temperature reaches 100 °C → heat for 1 minute, stop heating for 1 minute → cycle 10 times → end of action. Figure 15 shows the SFC (sequential function chart) of the program entered into the PLC. In one embodiment of the invention, a single wafer is used to control this batch heating, which has the advantages of small size, low cost, and the like.

Experiment 10: Comparison of power consumption tests

Experimental procedure: Connect the heater in watt-hour meter (Prova WM-02, Taiwan) to measure the traditional cooking powder round method (put the raw powder circle directly into boiling water for 50 minutes, suffocate for 1 hour, repeat cooking, repeat boring until The amount of electricity required to cook; the heater is connected in watt hours to measure the amount of electricity required for the cooking mode of the present invention. The results of this experiment are shown in Table 11 and Figure 16. Figure 16 is a graph showing a comparison of the conventional cooking mode with the test for the electrical energy consumed by the cooking mode (modified mode) of the present invention. As shown in Table 11 and Figure 16, the improved cooking mode of the present invention provides significant power savings.

The invention solves the defects that the powder round is not easy to be cooked by applying the principle of starch gelatinization, and can greatly reduce the consumption of electric energy.

In the present invention, "cold water" means water at room temperature (room temperature). "Normal temperature (room temperature)" means the general ambient temperature. The temperature of "cold water" can also be higher than normal temperature (room temperature) as long as the starch granules are not broken and gelatinized. For example, water at ambient temperature (ie, normal temperature (room temperature)) and 50 ° C can be used. To carry out water infiltration treatment.

While the invention has been described herein with reference to the preferred embodiments of the embodiments of the invention Modifications, variations, and equivalents are still within the scope of the appended claims.

Claims (3)

A powder round processing method using surface pre-gelatinization, comprising the steps of: placing a raw powder circle into water of 70-80 ° C for 1 minute to perform surface pre-gelatinization treatment; and rounding the surface pre-gelatinized powder Entering water between ambient temperature and 50 ° C for 4 hours for water infiltration treatment; and placing the water-infiltrated powder into boiling water and performing intermittent heating cycle 10 times, wherein each heating cycle It consists of heating for 1 minute and stopping heating for 1 minute. A method for treating a surface by a surface pre-gelatinization according to the first aspect of the invention, wherein the raw powder is placed in water at 78 ° C for 1 minute to perform surface pre-gelatinization treatment. The method for processing a surface pre-gelatinized powder according to claim 1, wherein the intermittent heating cycle is performed by a heater connected to a programmable logic controller (PLC). control.