I A7B7 經濟部中央標準局員工消費合作社印掣 五、發明説明（1 ) 發明領域 本發明係關於一種米皮之新穎製法，其製得之米皮具有 均勻而薄之厚度，如〇.5_2毫米厚度及5-20公分寬度。本發 明特別是關於’惟不限於，利用雙軸擠壓機配合T型擠壓 模具以連績式生產而製作米皮。此外，本發明亦關於上述 供擠壓成形米皮之擠壓模具構造。 發明背景 稻米除作為米飯供做主食外，亦可製成米粉、造酒、米 醫、味嗜 '米醋及糕點等。近年來’由於加工技術不斷發 展’各種米類加工產品日益增多。 傳統米皮之製造係於已盛裝水之鍋上覆蓋一濕布，加熱 該鋼’利用鍋内水沸騰後產生之蒸氣將塗佈於濕布之米澱 粉糊化而形成薄膜’再予以乾燥而製得米皮。Daud及 Aimstr〇ng等人則將米漿置於熱鐵板上而製成薄膜（Daud W. andI A7B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the Invention (1) Field of the Invention The present invention relates to a novel method for making rice crackers. The rice crackers produced have a uniform and thin thickness, such as 0.5-2 mm. Thickness and width of 5-20 cm. In particular, the present invention is not limited to the use of a biaxial extruder in conjunction with a T-type extrusion die to produce rice noodles in a continuous production process. In addition, the present invention also relates to the above-mentioned structure of an extrusion die for extruding rice skin. BACKGROUND OF THE INVENTION In addition to rice as a staple food, rice can also be made into rice flour, wine making, rice medicine, rice vinegar and cakes. In recent years, 'due to the continuous development of processing technology', various types of processed rice products have been increasing. Traditional rice husks are manufactured by covering a pot with water on a wet cloth, heating the steel 'using the steam generated by boiling water in the pot to gelatinize the rice starch coated on the wet cloth to form a film', and then drying it. Made rice skin. Daud and Aimstrng et al. Made rice thin films on hot iron plates (Daud W. and
Armstrong W· D，D_g Technology，6(4)，第 655-674 頁）。此種傳 統方法耗費人工，生產速度慢而無法大量生產。再者，如 此製成之米皮由於以人工傾倒米漿於鐵板上，米漿無法完 全利用，且形成之米皮厚薄不均勻。 為達到大量生產之目的，目前已發展出利用輸送帶製造 米皮之方法。其係將米漿塗佈於輸送帶，以蒸汽加熱糊化 米澱粉而製得米皮。但仍無法解決米皮厚薄不均勻之課 題。 因此，現有技術中尚無兼具省時、產量高且可製得薄而 厚度均勻之米皮的方法。本發明藉由利用一同向雙軸擠壓 表紙張尺度適用中國國家標準（CNs ) A4規格（210x297^^^4' (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（2 ) 機及T型模具的配合，達到此一目的。 發明概述 本發明之主要目的在提供一種製備薄而厚度均勻之米皮 之方法，係將米粉與澱粉均勻混合，並使混合物及水所形 成之食品流體送入擠壓機，而使之通過擠壓機之不同溫度 區段，並經擠壓通過一τ型擠壓模具而得。 本發明之另一目的在提供一種用於製備米皮之T型模具 ’係由左、右各半之第一半模及第二半模結合而成，使模 具内部形成一入口部、一歧管部、一滯流閥、一釋壓閥及 —唇閥之五段中空結構。該T型模具可與擠壓機之出口連 接’而將食品流體擠製成薄狀米皮者。 本發明之又一目的在提供一種米皮之擠壓製作方法，係 將米粉與澱粉均勻混合’並使混合物加水後之食品流體送 入擠壓機，而使之通過擠壓機之不同溫度區段，並經擠壓 通過一τ型擠壓模具，俾使受擠壓之米皮原料流入τ型模 具之入口部，並經過歧管部之導流作用，再經滞流閥之延 阻’使食品流體沿歧管部兩侧散開成平板流，隨後經釋壓 閥之降壓，而最後經唇閥之定型成薄狀米皮者。 圖式及元件符號簡要說明 圖1係本發明米皮擠壓製作方法之示意圖； 圖2係本發明τ型模具之分解圖； 圖3係本發明τ型模具之組合圖； 圖4係本發明τ型模具沿圖3之4 - 4線之剖視圖；以及 圖5係本發明τ型模具沿圖4之5 - 5線之剖視圖，顯示滯 本紙張尺度適用中國國家標準（CNS > M規格（2ΐ〇χ297公釐-)5 - (請先閲讀背面之注意事項再填寫本頁)Armstrong W · D, D_g Technology, 6 (4), 655-674). This traditional method consumes labor, and the production speed is slow to mass production. In addition, the rice husks made in this way cannot be fully utilized because the rice husks are manually poured on the iron plate, and the thickness of the rice husks formed is not uniform. In order to achieve the purpose of mass production, a method for manufacturing rice hides by using a conveyor belt has been developed. The rice husk is prepared by coating rice slurry on a conveyor belt and heating and gelatinizing rice starch with steam. However, the problem of uneven thickness of rice skin cannot be solved. Therefore, in the prior art, there is no method that can save time, have a high yield, and can produce a thin and uniform thickness of rice husk. The present invention applies the Chinese National Standards (CNs) A4 specification (210x297 ^^^ 4 'by reading the paper size of the biaxial extrusion table together (please read the precautions on the back before filling this page) to order the staff of the Central Bureau of Standards of the Ministry of Economic Affairs A7 B7 printed by the consumer cooperative V. Description of the invention (2) The combination of machine and T-type mold achieves this purpose. Summary of the invention The main purpose of the present invention is to provide a method for preparing thin and uniform rice noodles. It is uniformly mixed with starch, and the food fluid formed by the mixture and water is sent to the extruder, which passes through different temperature sections of the extruder, and is extruded through a τ-type extrusion die. Another object is to provide a T-shaped mold for preparing rice skin, which is a combination of the first half mold and the second half mold of the left and right halves, so that an inlet portion and a manifold portion are formed inside the mold. A five-stage hollow structure of a stagnation valve, a pressure relief valve, and a lip valve. The T-die can be connected to the outlet of an extruder to squeeze food fluid into a thin rice skin. One purpose is to provide a kind of rice crust The production method is to uniformly mix rice flour and starch, and feed the food fluid with water into the extruder, so that it passes through different temperature sections of the extruder, and passes through a τ-type extrusion die.俾 The squeezed rice hull raw material flows into the inlet of the τ-type mold and passes through the diversion effect of the manifold part, and then is retarded by the stagnation valve to cause the food fluid to spread into a flat flow along both sides of the manifold part. Subsequently, the pressure is reduced by the pressure relief valve, and finally the lip valve is shaped into a thin rice skin. Figures and component symbols briefly explain Figure 1 is a schematic diagram of the rice skin extrusion manufacturing method of the present invention; Figure 2 is the invention τ FIG. 3 is a combined view of the τ-type mold of the present invention; FIG. 4 is a cross-sectional view of the τ-type mold of the present invention taken along line 4-4 of FIG. 3; and FIG. A cross-sectional view of line 5-5 shows that the scale of this paper is compliant with Chinese national standards (CNS > M specification (2ΐ〇χ297mm-) 5-(Please read the precautions on the back before filling this page)
A7 B7 五、發明説明（3 ) 流閥間隙之形態。 10 T型擠壓模具之半模 11 模具B之入口部 111 入口部之貫穿缺口 12 歧管部 12a 推拔漸開之平面延伸 12b 圓弧凹陷之曲面空穴 13 滯流閥 14 釋壓閥 15 唇閥 16 連接塊 20 T型擠壓模具之半模 21 模具B之入口部 211 入口部之貫穿缺口 22 歧管部 22a 推拔漸開之平面延伸 22b 圓弧凹陷之曲面空穴 23 滯流閥 24 釋壓閥 25 唇閥 26 連接塊 30 定位塊 40 定位塊 A 同向雙軸擠壓機 A1 擠壓螺桿 A2 擠壓機之外殼套筒 B T型擠壓模具 C 進料機及水幫浦 D 食品流體 E 米皮 S 滯流閥中央之最狹窄間隙 R 釋壓閥間隙 L 唇閥間隙 a~f 不同溫度之區段 經濟部中央標準局員工消費合作社印製 (請先閱讀背面之注意事項再填寫本頁) 發明之詳細說明 本發明係利用一擠壓機，如同向雙軸擠壓機配合T型擠 壓模具以連續式生產而製作米皮。其一具體實施例為如圖 所示之同向雙軸擠壓機（例如由The Japan Steel Work, Ltd·,所生 產製造之Tex58fc-20AW型擠壓機），亦可採用單軸擠壓機， 配合一接在同向雙軸擠壓機出口端的T型擠壓模具，將米 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐-)6- 經濟部中央標準局員工消費合作社印製 A7 _____B7 五、發明説明（4 ) ~~' ' 粉與澱粉混合物直接以連續擠壓方式製成薄而厚度均句之 米皮。依本發明製得之米皮具有均勻而薄之厚度，如〇5_2 毫米厚度及5-20公分寬度。是以，本發明具提高米皮產量 ，降低成本，改善衛生，並提供品質均勻之米皮等優點。 簡言之，如圖1所示，根據本發明之方法及裝置，可有 效地連績製造米皮。其係將米粉及澱粉均句混合，並使其 混合物及水所形成之食品流體D利用雙軸擠壓機A之擠壓 螺桿A1之相對遊轉擦壓，並使食品流體〇通過雙軸擠壓機 A之不同溫度區段a〜f，然後送入τ型擠壓模具B，而擠壓 出厚度及寬度均勻之米皮E，該米皮E具有〇5·2毫米厚度 及20么分寬度。在本發明方法中，較佳的米粉與殿粉混合 物之水分含量為30%〜80%。米粉可選自私米粉、糯米粉或 梗米粉等；而澱粉之添加量為〇〜5〇% ’其係選自樹薯藏 粉、玉米澱粉或小麥澱粉等。 根據本案所述，米粉與澱粉先均勻混合成米皮原料後， 再與水混合成為食品流體D，其等係分別以進料機及進水 幫浦（統稱C)送入同向雙軸擠壓機a擠壓。擠壓時預設條 件為：食品流體D擠壓時水份含量為3 〇至4 0 %，食品流體 流量較佳保持為5 3 · 1 kg/hr，使同向雙軸擠壓機外殼套筒A2 第二區段至第六區段b、c、d、e、f之套筒溫度分別設定 為 60 至 65 °C，90 至 120 °C，100 至 130 °C，90 至 120 °C 及 60至100 °C之範圍。τ形擠壓模具設有唇閥，俾成型米皮 ’其間隙為0.5至2mm，模口溫度60至11〇。(：，模口壓力 為 0 至 4 5 kg/cm2 〇 本紙張尺度適用中國國家標準（CNS ) A4規格（210x297^#-)7- (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部中央標準局員工消費合作社印褽 A7 B7 五、發明説明（5 ) 根據本案所述，食品流體D經由同向雙軸擠壓機a處理 後’係送入位於其出口端之T形擠壓模具b。食品流體D 先後在T形擠廢模具B中經由導流、滞流、降愿並降低剪 應力，最後再送出T形模具而擠製成所需之米皮e。 如圖2、3所示’ T形播壓模具B主要係由左、右各半之 第一半模10及第二半模20結合而成，兩半模1〇、2〇於結 合面上分別具有相對應之結構，使T形模具B在兩半模1〇 、20結合後依次形成入口部11、21、歧管部12、22、濟 流閥13、23、釋壓·閥14、24、唇閥15、25等五段中空結 構。T型擠壓模具B亦可設置連接塊16、26以便於與雙軸 擠壓機A之出口端接合。T型模具B之兩半模1〇、20係由 定位塊30、40結合固定’一方面使兩半模1〇、2〇連結， 另一方面使模具B之内部中空結構確定。 根據本案所述’食品流體D離開同向雙軸擠壓機a後即 進入T形模具B之入口部11 ' 21中。入口部11、21形狀並 無限定，但較佳為一倒立圓錐形，以便於收集並暫時容納 來自擠壓機A的食品流體D，且入口部11、21設有—貫穿 缺口 111、211，其截面較佳者為圓形，直徑範園5至1〇 mm，俾供食品流體通過並迅速進入τ型模具B内。 食品流體D通過入口部11、21後隨即流入歧管部12、 22。歧管部12、22之結構’大致上係形成—具有曲度凹 陷截面而沿T形模具B縱向延伸之曲面空穴，曲面直徑較 佳者為6至9 mm。歧管部12、22之目的，主要在使食品 流體D自T型模具B中間入口部之缺口 1 n、2 i 1往兩侧流 本紙張尺度適用中國國家標準（CNS ) A4規格（210X 297公f-)8- ---- (請先閱讀背面之注意事項再填寫本頁)A7 B7 V. Description of the invention (3) The shape of the flow valve gap. 10 Half-die of T-type extrusion die 11 Inlet part of die B 111 Penetration notch in the inlet part 12 Manifold part 12a Push-out involute plane extension 12b Curved cavity with arc depression 13 Stagnation valve 14 Pressure relief valve 15 Lip valve 16 Connection block 20 Half-die of T-shaped extrusion die 21 Inlet part of mold B 211 Penetration notch in inlet part 22 Manifold part 22a Pushing out involute plane extension 22b Curved cavity with curved depression 23 Stagnation valve 24 Pressure relief valve 25 Lip valve 26 Connection block 30 Positioning block 40 Positioning block A Co-rotating biaxial extruder A1 Extrusion screw A2 Extruder casing sleeve BT type extrusion mold C Feeder and water pump D Food fluid E Mipi S The narrowest gap in the center of the stagnation valve R Pressure relief valve gap L Lip valve gap a ~ f Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs at different temperatures (Please read the precautions on the back before (Fill in this page) Detailed description of the invention The present invention uses an extruder to make rice crust in continuous production with a T-shaped extrusion die matched to a biaxial extruder. One specific embodiment is the same-direction biaxial extruder (such as the Tex58fc-20AW extruder manufactured by The Japan Steel Work, Ltd.) as shown in the figure, and a uniaxial extruder can also be used. With a T-shaped extrusion die connected to the exit end of the co-axial biaxial extruder, the paper size of the rice paper is applicable to the Chinese National Standard (CNS) A4 specification (210X297 mm-) 6-Staff Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs Print A7 _____B7 V. Description of the invention (4) ~~ '' The mixture of powder and starch is directly made into a thin and uniform rice crust by continuous extrusion. The rice husks prepared according to the present invention have a uniform and thin thickness, such as a thickness of 0.05 mm and a width of 5-20 cm. Therefore, the present invention has the advantages of increasing rice husk yield, reducing cost, improving hygiene, and providing rice husk with uniform quality. In short, as shown in FIG. 1, the method and apparatus according to the present invention can effectively produce rice skins in succession. It is to mix rice flour and starch uniformly, and make the food fluid D formed by the mixture and water use the relative rotation and rubbing of the extrusion screw A1 of the biaxial extruder A, and make the food fluid pass through the biaxial extrusion. The different temperature sections a to f of the press A are then fed into a τ-type extrusion die B to extrude a rice skin E with a uniform thickness and width. The rice skin E has a thickness of 0.5 mm and 20 minutes. width. In the method of the present invention, the moisture content of the preferred mixture of rice flour and rice flour is 30% to 80%. The rice flour may be selected from private rice flour, glutinous rice flour, rice flour, etc .; and the added amount of starch is 0-50%, which is selected from cassava powder, corn starch or wheat starch. According to this case, after the rice flour and starch are mixed uniformly into the raw material of rice husk, they are then mixed with water to become the food fluid D, which are fed into the co-axial biaxial extrusion by the feeder and the water pump (collectively referred to as C). Press a to squeeze. The preset conditions during extrusion are: the water content of food fluid D is 30 to 40% during extrusion, and the flow rate of food fluid is preferably maintained at 5 3 · 1 kg / hr, so that the casing of the same-direction biaxial extruder is sleeved The sleeve temperatures of barrels A2, b, c, d, e, f of the second to sixth sections are set to 60 to 65 ° C, 90 to 120 ° C, 100 to 130 ° C, and 90 to 120 ° C, respectively. And in the range of 60 to 100 ° C. The τ-shaped extrusion die is provided with a lip valve, and the gap between the molded rice skin is 0.5 to 2 mm, and the die temperature is 60 to 110. (:, Die pressure is 0 to 4 5 kg / cm2 〇 This paper size is applicable to Chinese National Standard (CNS) A4 specifications (210x297 ^ #-) 7- (Please read the precautions on the back before filling this page) Ministry of Central Standards Bureau Consumers' Cooperative Seal A7 B7 V. Description of the Invention (5) According to the case, the food fluid D is processed by the co-axial biaxial extruder a and sent to the T-shaped extrusion at its exit end. Mould b. Food fluid D is successively diverted in T-shaped extrusion die B through diversion, stagnation, reduction, and reduction of shear stress, and then sent out of the T-shaped die to extrude into the desired rice skin e. Figure 2, As shown in 3 ', the T-shaped seeding mold B is mainly formed by combining the first and second mold halves 10 and 20 of the left and right halves. The two mold halves 10 and 20 respectively have corresponding surfaces on the joint surface. The structure enables the T-shaped mold B to form the inlet portions 11, 21, the manifold portions 12, 22, the relief valve 13, 23, the pressure relief valve 14, 24, and the lip valve in sequence after the two half molds 10 and 20 are combined. Five-stage hollow structures such as 15, 25. The T-shaped extrusion die B can also be provided with connection blocks 16, 26 to facilitate the connection with the exit end of the biaxial extruder A. The T-shaped die B The two mold halves 10 and 20 are fixed by positioning blocks 30 and 40. 'On the one hand, the two mold halves 10 and 20 are connected, and on the other hand, the internal hollow structure of the mold B is determined. According to the' Food Fluid D ' After exiting the co-axial biaxial extruder a, it enters the inlet portion 11 '21 of the T-die B. The shape of the inlet portions 11, 21 is not limited, but it is preferably an inverted cone to facilitate collection and temporary accommodation of Food fluid D of extruder A, and the inlets 11, 21 are provided with penetrating gaps 111, 211. The cross-section is preferably circular, with a diameter of 5 to 10 mm, for food fluid to pass through and quickly enter. Inside the τ-type mold B. The food fluid D flows into the manifold portions 12, 22 after passing through the inlet portions 11, 21. The structure of the manifold portions 12, 22 is generally formed—having a curved recessed section along the T-shaped mold B The longitudinally extending curved cavity, the diameter of the curved surface is preferably 6 to 9 mm. The purpose of the manifold portions 12, 22 is mainly to make the food fluid D from the gap 1 n, 2 i 1 to the middle inlet portion of the T mold B The size of the paper on both sides applies to the Chinese National Standard (CNS) A4 (210X 297 male f-) 8- ---- (please first Note Complete this page and then read it back)
、1T 經濟部中央標準局員工消費合作社印製 A7 B7_^____ 五、發明説明（6 ) 動之導流功能，俾使食品流體D流動達於整個歧管部1 2、 22長度範園，惟此一效果之達成須藉助下述之滯流閥13 、23之延滯作用，始克達成。在一實施例中’歧管部12 、22亦可形成一自入口部ii、21呈推拔漸開之平面延伸 12a、22a至T型模具B侧緣，然後呈圓孤凹陷曲面空穴 12b、22b之結構。此外，為使導流功能較佳，歧管部之 曲面空穴12b、22b之内容量較之T型模具内其他各部構 造之容積為大。如圖2所示，自入口部11、21之推拔漸開 角度0係自45。至90。之範園。 食品流體D離開歧管部1 2、2 2後即流入滯流閥1 3、2 3 ’其目的在提供滯流效果，以使食品流體的流動保持均勻 ’且來自入口部11、21之柱管狀的流動原料在此處受到 阻滯，首先沿歧管部1 2、2 2往兩侧散開成一平板流後， 再繼續往前流動。滯流閥i 3、2 3間隙在較佳實施例中可 為自T型模具B中央部位較狭窄而漸向兩侧延伸較寬之間 隙（如圖5所示）。換言之，兩半模1〇、20在滯流閥13、23 部位之中央較高，而往兩侧均勻傾斜低落一微小角度0，， 故間隙呈現由中央漸向兩侧變寬之情形，其中央最狹窄間 隙S為0.1至2 mm。此一構造特點係為使T型模具b中間 部位之食品流體D流速減缓，以等待與兩侧流體之一同通 過滯流閥1 3、2 3。 位於滯流閥13、23下方的釋壓閥14、24，其目的是在 提供食品流體D—個能夠降壓及降低剪應力之空間。這是 因為當食品流體D自滯流閥13、23的狹小間隙通過時，會 本紙張尺度適财賴家縣（CNS ) Α4· ( 2丨Gx297公餐_)9_ ·—--- (請先閲讀背面之注意事項再填寫本頁}、 1T Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs A7 B7 _ ^ ____ V. Description of the invention (6) The moving diversion function enables the food fluid D to flow to the entire manifold section 1 and 22, Fan Yuan, but This effect can only be achieved with the help of the lagging effects of the stagnation valves 13 and 23 described below. In one embodiment, the 'manifold portions 12 and 22 may also form a push-open involute plane extending from the inlet portions ii and 21 to extend 12a and 22a to the side edge of the T-shaped mold B, and then form a circular recessed concave surface cavity 12b. , 22b structure. In addition, in order to make the flow guiding function better, the content of the curved cavities 12b and 22b in the manifold portion is larger than the volume constructed by other parts in the T-die. As shown in Fig. 2, the push-in inclination angle 0 from the entrance portions 11, 21 is 45. To 90. Fan Garden. The food fluid D leaves the manifold section 1 2, 2 2 and then flows into the stagnation valve 1 3, 2 3 'The purpose is to provide a stagnation effect to keep the flow of food fluid uniform' and comes from the pillars of the inlet sections 11, 21 The tube-shaped flowing material is blocked here. First, it spreads to the two sides along the manifold portion 1 2, 2 2 to form a flat plate flow, and then continues to flow forward. The gap of the stagnation valve i 3, 2 3 may be narrower from the central part of the T-die B and gradually extend to a wider gap on both sides (as shown in Fig. 5). In other words, the two mold halves 10 and 20 are higher in the center of the stagnation valves 13 and 23, and they are inclined evenly and lowered to a slight angle 0 on both sides. Therefore, the gap gradually widens from the center to the two sides. The narrowest central gap S is 0.1 to 2 mm. This structural feature is to slow down the flow velocity of the food fluid D in the middle portion of the T-shaped mold b to wait for one of the fluids on both sides to pass through the stagnation valve 1 3, 2 3. The pressure relief valves 14, 24, which are located below the stagnation valves 13, 23, are designed to provide food fluid D, a space capable of reducing pressure and reducing shear stress. This is because when the food fluid D passes through the narrow gap of the stagnation valves 13, 23, the paper size will be appropriate. Laijia County (CNS) Α4 · (2 丨 Gx297 公 餐 _) 9_ · ---- (Please Read the notes on the back before filling out this page}
經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（7 ) 產生高溫、高壓及高剪應力，此一高剪應力會導致食品高 分子鏈斷裂及裂解。釋壓閥14、24的存在提供了食品流 體D—個釋壓空間以降低壓力及剪應力，然後才流入唇閥 15、25 ’釋壓閥14之間隙R較佳者為2至4mm。唇閥15 、25的功能在使食品流體d作最後定型，亦即將食品流體 D定型成薄膜狀之用’唇閥15之間隙L為[丨至〗!!!!!！。也 因此其自卞型模具B縱向之中間到兩侧之整個間隙均為定 值。 實施例 使用雙軸擠壓機及丁帮擠壓模具Μ備来由 將私米粉與爽粉混合均勻，該混合物與水分別以進料機 和進水幫浦將混合而成之食品流體送入擠壓機，以擠签螺 桿擠壓食品流體’擠壓時之水份含量為3 7 %，食品流體流 量為53. lkg/hr ’擠壓機之外殼套筒之第二段至第六段加熱 Μ 度分別設足為 60C、120C、130°C、120。〇 及 90°C，T型 模具模口溫度為102°C ’模口壓力為20.5kg/cm2。 本發明亦可以其他的特定形式來實施’而不脫離本發明 之精神和重要特性。因此上文所列之實施例在各方面都應 認為是例示性而非限制性’而所有之改變只要合乎申請專 利範圍之意義和範圍或其等效者，均應包含在本發明的範 之内。 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X297公嫠)!0- ------------ (請先閱讀背面之注意事項再填寫本頁) 訂Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs A7 B7 V. Description of the invention (7) High temperature, high pressure and high shear stress are generated. This high shear stress will cause the food high molecular chain to break and crack. The presence of the pressure relief valves 14, 24 provides food fluid D—a pressure relief space to reduce pressure and shear stress before flowing into the lip valves 15, 25 '. The gap R of the pressure relief valve 14 is preferably 2 to 4 mm. The function of the lip valves 15 and 25 is to finalize the food fluid d, that is, to shape the food fluid D into a thin film shape. The gap L of the lip valve 15 is [丨 to〗 !!!!!! . Therefore, the entire clearance from the middle of the longitudinal direction of the die B to the two sides is constant. In the embodiment, a biaxial extruder and a Dingbang extrusion die are used to uniformly mix the rice flour and the powder, and the mixture and water are fed into the mixed food fluid through a feeder and a water pump respectively. Extruder to squeeze food fluid with squeeze screw. The water content during extrusion is 37%, and the flow rate of food fluid is 53. lkg / hr. The second to sixth stages of the casing sleeve of the extruder. The heating M degrees were set at 60C, 120C, 130 ° C, and 120 °, respectively. 〇 and 90 ° C, T-die die opening temperature is 102 ° C ′ die opening pressure is 20.5kg / cm2. The invention may be embodied in other specific forms without departing from the spirit and essential characteristics of the invention. Therefore, the embodiments listed above should be considered as illustrative rather than restrictive in all aspects, and all changes should be included in the scope of the present invention as long as they conform to the meaning and scope of the scope of patent application or their equivalents. . This paper size applies to China National Standard (CNS) A4 specification (210 X297 cm)! 0- ------------ (Please read the precautions on the back before filling this page) Order