經濟部中央標準局員工消費合作社印裂 A7 B7 五、發明説明（1 ) 發明領域 本發明係關於一種豆皮之新穎製法，其製得之豆皮具有 均句而薄之厚度，如0.5-2毫米厚度及5_2〇公分寬度。本發 明特別是關於，惟不限於，利用雙軸擠壓機配合τ型擠壓 模具以連續式生產而製作豆皮。此外，本發明亦關於上述 供擠壓成形豆皮之擠壓模具構造。 發明背景 旦皮向來為傳統植物蛋白食品，亦為素食者之主要蛋白 質食品。傳統豆皮之製造係將豆漿盛於淺鍋或半圓形鍋 中，用又火由下方加熱。豆漿加熱至低於沸點之溫度下， 使表面水面蒸發，以風扇將蒸汽吹走，豆漿表面逐漸形成 一層薄膜，俟結成相當厚度後，用竹枝刮取淺鍋四周使 豆皮脫離淺鍋邊緣，再由下方挑取第一張豆皮。繼續加熱 一段時間後，豆漿表面形成第二張豆皮，再將之挑起。如 是不斷地結膜挑起，至全部取完為止。此種傳統方法衛生 條件不佳且耗費人工，生產速度慢而無法大量生產。再 者，如此製成之豆皮由於起始時蛋白質與脂肪含量均高， 其後逐漸降低，豆漿形成豆皮至一限度後即因蛋白質含量 過低無法形成豆皮，豆漿無法完全利用，使得啤成率低且 形成之豆皮品質不均勻。 為達到大量生產之目的，已發展出許多方法彳可藉等電 點分離蛋白質，中和蛋白質後，將之塗侔於烤盔，經烘乾 而製造豆皮。另已發展出一種半連續式之豆皮製造及回收 裝置（L. C. Wu 及 R. P. Bates，Journal of Food Science，40:160-163 頁 本紙張处庚|適ΛΜδ掲揭礙)八4規格（21〇χ297公嫠_)4· I. ΌΙ— (請先閲讀背面之注意事項再填寫本頁) 訂 m —ϋ 經濟部中央標準局負工消費合作社印製 A7 B7 五、發明説明（2 ) (1975))。此裝置由在端點具有進料及出料部分的平淺型不 銹鋼鍋（1.20x0.33x0.08公尺）組成。將95±5 °C的豆漿流入不銹 鋼鋼中’在進料端後面以電扇吹至表面脫水並加速薄膜形 成’再以鋼棒將豆皮連續捲起而收取豆皮。 中華民國專利申請案第6410148號在豆漿中添加褐藻膠， 再將其通過一長形細孔擠入含氣化鈣溶崠中，迅速凝結形 成薄膜’經水洗乾燥製得豆皮，由於褐藻膠價格較高，因 此為方法成本偏高且其所製得的豆皮品質與傳統者不相 同’市場接受度不高。 中華民國專利申請案第6512258號則利用滾筒乾燥機製造 且皮。此法係使用高濃度豆漿以高溫短時藉滾筒乾燥使豆 漿:迅速凝結乾燥形成豆皮。 中華民國專利申請案第731〇128號所請之豆皮成形機係由 豆漿鍋槽下方加熱豆漿，豆皮形成後與鍋槽内壁連結，再 予以切割分離。 中華民國專利申請案第81110552號則將以加熱之豆漿盛 裝於長方型淺盤，以遠紅外線加熱豆漿之表面，形成豆皮 後將其提起並置於輸送帶上，該輸送帶可自動將豆漿表面 之豆皮拉至輸送帶上而自動生產豆皮。上述方法所製得之 豆皮中間寬，周圍薄，無法達到均勻的厚度。 此外，中華民國專利申請案第842〇3818號揭示之傳統 豆皮之自動製造裝置，係將熱豆漿盛裝於一長方型淺鍋 中，由底部加熱豆漿或由熱交換器加熱豆漿使表面水份蒸 發而形成且皮，淺鍋之後端為一送風裝置，用以 本紙張处庚減通\^6思-固¢6襟锋7t([i36i6 ) A4規格（210x297公着·)5 I;--------Q— (請先閲讀背面之注意事項再填离本頁)Employees' Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs printed A7 B7 V. Description of the Invention (1) Field of the Invention The present invention relates to a novel method for making soybean hulls. The bean hulls produced have uniform thickness and thin thickness, such as 0.5-2 Mm thickness and 5_2 cm width. In particular, the present invention relates to, but is not limited to, the production of tofu by continuous production using a biaxial extruder in combination with a τ-type extrusion die. In addition, the present invention also relates to the above-mentioned structure of an extrusion die for extruding tofu. BACKGROUND OF THE INVENTION Dan skin has always been a traditional vegetable protein food and a main protein food for vegetarians. Traditional soybean skin is made by placing soy milk in a shallow or semi-circular pot and heating it from the bottom. The soybean milk is heated to a temperature lower than the boiling point to evaporate the water surface on the surface. The steam is blown away by a fan. A thin film is gradually formed on the surface of the soybean milk. Pick the first bean skin from below. After continuing to heat for a while, a second piece of soy skin forms on the surface of the soy milk, which is then provoked. If the conjunctiva is provoked continuously, it is all taken out. This traditional method has poor sanitary conditions and requires labor, and the production speed is slow to enable mass production. In addition, the soy husks made in this way had high protein and fat content at the beginning, and then gradually decreased. Soymilk formed soy hulls to a limit, so the husks could not be formed because the protein content was too low, so that the soy milk could not be fully utilized. The beer formation rate is low and the quality of the bean skin formed is not uniform. In order to achieve the purpose of mass production, many methods have been developed. The protein can be separated by isoelectric point, after neutralizing the protein, it can be coated on a roasted helmet and dried to make bean skin. In addition, a semi-continuous bean hull manufacturing and recycling device has been developed (LC Wu and RP Bates, Journal of Food Science, 40: 160-163 pages. This paper is paper-based | suitable ΛΜδ 掲 uncovering obstacles) 8 specifications (21〇 χ297 公 嫠 _) 4. I. ΌΙ— (Please read the notes on the back before filling this page) Order m —ϋ Printed by the Central Standards Bureau of the Ministry of Economic Affairs and Consumer Cooperatives A7 B7 5. Invention Description (2) (1975) )). This device consists of a flat stainless steel pan (1.20x0.33x0.08m) with feed and discharge sections at the end points. The soy milk at 95 ± 5 ° C was poured into stainless steel steel. ′ After the feed end, it was blown to the surface with an electric fan to dehydrate and accelerate the film formation. Then the bean hull was continuously rolled up with a steel rod to collect the bean hull. Republic of China Patent Application No. 6410148. Fucoidan is added to soybean milk, which is then extruded through a long pore into a gaseous calcium-containing solution, which is quickly coagulated to form a thin film. Bean skin is obtained after washing and drying. The price is high, so the method cost is high, and the quality of the bean hulls produced by it is different from traditional ones. 'The market acceptance is not high. The Republic of China Patent Application No. 6512258 uses a drum dryer to make zipper. This method uses high-concentration soy milk at high temperature and short time by roller drying to make the soy milk: quickly coagulate and dry to form soybean skin. The soymilk forming machine requested by the Republic of China Patent Application No. 7310128 is to heat the soymilk from the bottom of the soymilk pot. After the soymilk is formed, it is connected to the inner wall of the pot and then cut and separated. The Republic of China Patent Application No. 81110552 will use heated soymilk in a rectangular shallow dish, heat the surface of the soymilk with far infrared rays, form soybean skin, lift it and place it on a conveyor belt. The bean skin is pulled to the conveyor belt to produce bean skin automatically. The bean skin obtained by the above method is wide in the middle and thin in the periphery, and cannot achieve a uniform thickness. In addition, the traditional soybean skin automatic manufacturing device disclosed in the Republic of China Patent Application No. 842083818 contains hot soybean milk in a rectangular shallow pan, and heats the soybean milk from the bottom or the heat exchanger to heat the surface to make water The portion is formed by evaporation and peeling. The rear end of the shallow pot is an air supply device, which is used to reduce the thickness of the paper. ^ 6 思-固 ¢ 6 襟 锋 7t ([i36i6) A4 size (210x297 public ·) 5 I; -------- Q— (Please read the notes on the back before filling out this page)
，1T A7 -—______B7 五、發明説明（3 ) (請先閲讀背面之注意事項再填寫本頁) 豆皮往前# 、淺_之前端為一羅拉。連 '續生產時只在開始 的時候以手X將豆漿表面提起部份之豆皮，放在淺鋼前端 上方之羅拉上面，該羅拉可以連續運轉自動將豆漿表面 之豆皮拉起，實現傳統豆皮之自動生產。 然而，上述現有技術中尚無兼具省時、產量高且可製得 薄而厚度均句之豆皮的方法。本發明藉由利用一同向雙抽 擠壓機及一T形模具的配合，達到此一目的。 發明概述 本發明之主要目的在提供一種豆皮之擠壓製作方法，係 將黃豆蛋白質與澱粉均勻混合，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T型擠壓模具，即可獲致薄而厚度均勻之豆 皮。 經濟部中央標準局員工消費合作社印製 本發明之另一目的在提供一種用於製備豆皮之τ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、一釋麼閥及 唇閥之五段中空結構。該τ型模具可與擠壓機之出口連 接，而將食品流體擠製成薄狀豆皮者。 本發明之又一目的在提供一種豆皮之擠壓製作方法，係 將黃豆蛋白質與澱粉均勻混合，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T型擠壓模具，俾使受擠壓之豆皮原料流入 T型模具之入口部，並經過歧管部之導流作用，再經滯流 閥之延阻，使食品流體沿歧管部兩侧散開成平板流，隨後 本紙張处庚!璉|用\«|»钃揭皞||^7(([««6)八4規格（210><297公釐-)6~ A7 B7 五、發明説明（4 ) 經釋壓閥之降壓，而最後經唇閥之定型成薄狀豆皮者。 圖式及元件符號簡要說明 圖1係本發明豆皮擠壓製作方法之示意圖； 圖2係本發明T型模具之分解圖； 圖3係本發明T型模具之組合圖； 圖4係本發明T型模具沿圖3之4 - 4線之剖視圖；以及 圖5係本發明T型模具沿圖4之5 - 5線之剖視圖，顯示滯 經濟部中央標準局員工消費合作社印製 (請先閲讀背面之注意事項再填寫本頁) 流閥間隙之形態。 10 τ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 圓孤凹陷之曲面空穴 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 圓狐凹陷之曲面空穴 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 豆皮 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 本紙張处廋跑用冲>爵國|牵*^4[©蝴）八4規格（2丨0><297公釐-)7_ A7 B7 經濟部中央標準局員工消費合作社印^ 五、發明説明（5 ) 發明之較佳實施例說明 本發明係利用一擠壓機，例如圖1所示之同向雙轴擠壓^ 機（例如由The Japan Steel Work, Ltd·，所生產製造之Tex58fc-20AW型撩 壓機）（但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B，將黃豆蛋白質與澱粉混合物 直接以連績擠壓方式製成薄而厚度均勻之豆皮。具提高豆 皮產量’降低成本’改善衛生’並提供品質均勻之豆皮等 優點。 簡言之，如圖1所示，根據本發明之方法及裝置，可有 效地連續製造豆皮。其係將黃豆蛋白質先與澱粉混合後， 使該混合物加水之食品流體D利用雙軸擠壓機a之擠壓螺 桿A1之相對迴轉擠壓，並使食品流體D通過雙軸擠壓機A 之不同溫度區段a〜f，然後送入丁型擠壓模具B，而擠壓出 厚度及寬度均勻之豆皮E，該豆皮E具有0.5-2毫米厚度及 5-20公分寬度。為實施本發明方法，該黃豆蛋白質係選自 全脂育豆粉、脫脂黃豆粉、黃豆濃縮蛋白及黃豆分離蛋白 所組成之群。較佳地’係使用黃豆分離蛋白。本發明方法 中’育豆蛋白質與殿粉混合物之水分含量為35%〜85%。 根據本案所述，黃豆分離蛋白與澱粉先混合均勻成豆皮 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 時預條件為.食品流體d擠壓時水份含量較佳為37至 5 3 %，食品流體流量較佳保持為4丨6 kg/hr，使同向雙軸擠 本紙張及庚I適ΛΜδ理厲) Α4規格（21〇χ 297公釐_)8 _ (請先閲讀背面之注意事項再填寫本頁) 、1Τ 經濟部中央標準局員工消費合作社印裝 A7 B7 五、發明説明（6 ) 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160 °C，100至i3〇 °C， 1 1 〇至1 8 0 °C及8 0至1 5 〇eC之範圍。T形擠壓模具設有唇 間’俾成型豆皮，其間隙為0,1至3mm，模口溫度90至 140°C，模口壓力為 0.2 至 50 kg/cm2。 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。食品流體〇 先後在T形擠壓模具B中經由導流、滯流、降壓並降低煎 應力’最後再送出T形模具而擠製成所需之豆皮e。 如圖2、3所示，T形擠壓模具B主要係由左、右各半之 第一半模1〇及第二半模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τ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、滯 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。τ型模具B之兩半模1〇、2〇係由 定位塊30、40結合固定’一方面使兩半模、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 典限定，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設有一貫穿 缺口 111、211，其截面較佳者為圓形，直徑範圍5至1〇 mm，俾供食品流體通過並迅速進入τ型模具b内。 本紙掁处庾!適1曲索梯牵中6祕〉A4規格（210 X 297公t-)9- n^i »^1 m - -- I 1 in ·ι I - I ύ , (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（7 ) 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，大致上係形成一具有曲度凹 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5至8 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 1 1、2 1 1往兩侧流 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長度範圍，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11、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、2 2b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。之範圍。 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 阻滞，首先沿歧管部i 2、22往兩侧散開成一平板流後， 再繼績往前流動。滯流閥13、23間隙在較佳實施例中可 為自T型模具B中央部位較狹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、2〇在滯流閥^、^ 部位 < 中央較高，而往兩侧均勻傾斜低落一微小角度, 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τ型模具B中間 ( 21〇χ297/^^--- (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繁， 1T A7 -——______ B7 V. Description of the invention (3) (Please read the notes on the back before filling in this page) 豆皮 向前 # ， 浅 _The front end is a roller. During the continuous production, only part of the soybean milk surface was lifted by hand X at the beginning, and it was placed on the roller above the front end of the light steel. The roller can continuously run and automatically pull the soybean milk surface to achieve the traditional Automatic production of tofu. However, in the above-mentioned prior art, there is no method which can save time, has a high yield, and can produce a thin and uniform thickness of soybean skin. The present invention achieves this by utilizing the cooperation of a double-drawing extruder and a T-die. SUMMARY OF THE INVENTION The main object of the present invention is to provide a method for extruding soybean skin, which uniformly mixes soybean protein and starch, and feeds the food fluid with water into the extruder to make it pass through the difference of the extruder. Temperature section, and extruded through a T-shaped extrusion die, you can get a thin and uniform thickness of soybean skin. Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs, another object of the present invention is to provide a τ-type mold for preparing tofu, which is formed by combining the first and second mold halves of the left and right halves. A five-stage hollow structure of an inlet, a manifold, a stagnation valve, a release valve, and a lip valve is formed inside the mold. The τ-type die can be connected to the outlet of the extruder, and the food fluid is extruded into a thin bean skin. Another object of the present invention is to provide a method for extruding soybean skin, which uniformly mixes soybean protein and starch, and feeds the food fluid with water into the extruder to pass the mixture to different temperatures of the extruder. Section, and extruded through a T-shaped extrusion die, so that the squeezed bean hull raw material flows into the inlet of the T-shaped die, passes through the diversion effect of the manifold part, and is delayed by the stagnation valve , Let the food fluid spread out into a flat flow along the two sides of the manifold, and then the paper is gaged! 琏 | use \ «|» 钃 钃 皞 || ^ 7 (([«« 6) Eight 4 size (210 > < 297 mm-) 6 ~ A7 B7 V. Description of the invention (4) The pressure of the pressure relief valve is reduced, and the lip valve is finally shaped into a thin bean skin. Schematic description of components and symbols Figure 1 is the invention Schematic illustration of the method of making soybean skin extrusion; Figure 2 is an exploded view of the T-shaped mold of the present invention; Figure 3 is a combined view of the T-shaped mold of the present invention; Figure 4 is a T-shaped mold of the present invention along the line 4-4 of Figure 3 Sectional view; and FIG. 5 is a sectional view of the T-shaped mold of the present invention, taken along line 5-5 of FIG. (Please read the precautions on the back before filling this page) The shape of the flow valve gap. 10 Half mold of the τ extrusion die 11 The inlet part of the mold B 111 The through gap of the inlet part 12 The manifold part 12a Plane extension 12b Circular cavity recessed curved cavity 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 Through-hole of inlet part 22 Manifold part 22a Push out the involute plane extension 22b Round fox recessed curved cavity 23 Stagnation valve 24 Pressure relief valve 25 Lip valve 26 Connection block 30 Positioning block 40 Positioning block A Co-axial biaxial extruder A1 Extrusion screw A2 Extrusion Machine casing sleeve BT type extrusion die C Feeder and water pump D Food fluid E Tofu skin S The narrowest gap in the center of the stagnation valve R Pressure relief valve gap L Lip valve gap a ~ f Segments with different temperatures Stamps for running on this paper > Jiaoguo | Lead * ^ 4 [© Butterfly] 8 4 specifications (2 丨 0 > < 297 mm-) 7_ A7 B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs ^ V. Description of the invention (5) The preferred embodiment of the invention illustrates that the invention uses an extruder For example, the same-direction biaxial extruder shown in Figure 1 (such as the Tex58fc-20AW type press produced by The Japan Steel Work, Ltd.) (but a uniaxial extruder can also be used). A T-shaped extrusion die B connected to the exit end of the co-axial biaxial extruder directly makes the soybean protein and starch mixture into a thin and uniform thickness of soybean skin by continuous extrusion. It has the advantages of increasing the yield of soybean hulls, reducing costs, improving sanitation, and providing uniform quality of soybean hulls. In short, as shown in FIG. 1, according to the method and apparatus of the present invention, it is possible to efficiently continuously manufacture soybean husks. It is made by mixing soybean protein with starch first, and making the food fluid D with water mixed by the relative rotation of the extrusion screw A1 of the biaxial extruder a, and passing the food fluid D through the biaxial extruder A. The sections a to f at different temperatures are then fed into a D-shaped extrusion die B to extrude a bean curd E having a uniform thickness and width. The bean curd E has a thickness of 0.5-2 mm and a width of 5-20 cm. For carrying out the method of the present invention, the soy protein is selected from the group consisting of whole fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Preferably, soy protein isolate is used. In the method of the present invention, the moisture content of the mixture of the soy protein and the powder is 35% to 85%. According to this case, soybean protein isolate and starch are first mixed uniformly to form a bean skin raw material, and then mixed with water to become a food fluid D, which are fed into a co-directional double by a feeder and a water inlet pump (collectively referred to as C). Shaft extruder A squeezes. The pre-conditions for extrusion are as follows: The water content of the food fluid d during extrusion is preferably 37 to 53%, and the flow rate of the food fluid is preferably maintained at 4 丨 6 kg / hr, so that the paper and the G are extruded in the same direction. Applicable Λδδ) Α4 specifications (21〇χ 297 mm_) 8 _ (Please read the notes on the back before filling out this page), 1T Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs, printed A7 B7 V. Description of the invention ( 6) The sleeve temperature of the second section to the sixth section b, c, d, e, f of the press casing sleeve A2 is set to 60 to 65 ° C, 90 to 160 ° C, 100 to i3 ° C, in the range of 110 to 180 ° C and 80 to 150 eC. The T-shaped extrusion die is provided with a lip-shaped 豆 shaped bean skin with a gap of 0,1 to 3 mm, a die temperature of 90 to 140 ° C, and a die pressure of 0.2 to 50 kg / cm2. According to the present case, the food fluid D is processed through a co-axial biaxial extruder a 'and fed into a T-shaped extrusion die b at the exit end thereof. The food fluid 0 is successively passed through the T-shaped extrusion die B through diversion, stagnation, depressurization, and reduction of frying stress', and is finally sent out of the T-shaped die to extrude the desired bean skin e. As shown in Figures 2 and 3, the T-shaped extrusion die B is mainly formed by combining the first and second half halves 10 and 20 of the left and right halves, and the two half halves 10 and 20 are on the bonding surface. The upper part has a corresponding structure, so that the τ-shaped mold B forms the inlet part 11, 21, the manifold part 12, 22, the stagnation valve 13, 23, the pressure relief valve 14, 24. Five-stage hollow structures such as lip valves 15, 25. The T-shaped extrusion die B may also be provided with connecting blocks 16, 26 so as to be engaged with the exit end of the biaxial extruder A. The two mold halves 10 and 20 of the τ mold B are fixed and fixed by the positioning blocks 30 and 40. On the one hand, the two mold halves 20 are connected, and on the other hand, the internal hollow structure of the mold B is determined. According to the present case, after leaving the co-axial biaxial extruder A, the food fluid D enters the inlet portions 11 and 21 of the T-shaped die B. The shape of the inlets 11 and 21 is not limited, but it is preferably an inverted cone to facilitate collection and temporary accommodation of the food fluid D from the extruder A. The inlets 11 and 21 are provided with penetration notches 111 and 211. The cross-section is preferably circular, with a diameter ranging from 5 to 10 mm, so that food fluid can pass through and quickly enter the τ-type mold b. This paper is where it is! Applicable to the 6 secrets of a curved cable ladder> A4 size (210 X 297 male t-) 9- n ^ i »^ 1 m--I 1 in · I-I ύ, (Please first Read the notes on the back and fill in this page.) Order printed by the Consumer Standards Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs. A7 ___B7_ V. Description of the invention (7) The food fluid D flows through the inlets 11, 21 and then flows into the manifolds 12, 22. The structure of the manifold portions 12 and 22 is generally formed as a curved cavity having a curved concave cross section and extending along the longitudinal direction of the T-shaped mold B. The diameter of the curved surface is preferably 5 to 8 mm. The purpose of the manifold sections 12 and 22 is mainly to guide the flow of the food fluid D from the gap 1 1 1, 2 1 1 in the middle entrance of the T-shaped mold B to both sides, so that the food fluid D flows to the whole. The length of the manifolds 1 and 22 ranges, but the achievement of this effect must be achieved by means of the retardation action of the retardation valves 13 and 23 described below. In one embodiment, the manifold portions 12 and 22 may also form a flat extending 12a, 22a from the inlet portions 11 and 21 to the side edge of the T-shaped mold B, and then form a circular recessed concave cavity 12b. , 22b structure. In addition, in order to make the flow guiding function better, the content of the curved cavities 12b, 2 2b 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. Range. 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 the food fluid uniform, and comes from the pillars of the inlet sections 11 and 21 The tube-shaped flowing material is blocked here, and first spreads to the two sides along the manifold portion i 2 and 22 to form a flat plate flow, and then flows forward. In the preferred embodiment, the gaps of the stagnation valves 13, 23 can be narrower from the center of the T-shaped mold B and gradually extend to a wider gap (see FIG. 5). In other words, the two mold halves 10 and 20 are higher at the center of the stagnation valve ^ and ^, and are evenly inclined to both sides and lowered by a slight angle, so the gap gradually widens from the center to the sides. The narrowest central gap S is 0.1 to 2 mm. This structural feature is to make the τ mold B in the middle (21〇χ297 / ^^ --- (Please read the precautions on the back before filling out this page).
e、f加熱溫度 3 0〇C ' 110至 18C Μ Β7 五、發明説明（8 部位之食品流體D流速減緩，以等待與兩侧流體之一同通 過滞流閥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 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4 mm。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0.1至3 mm。也 因此其自T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A及T型擠懕模具B製備豆皮 將黃豆分離蛋白與澱粉混合均勻，該混合物與水分別以 進料機和進水幫浦（合稱C)將混合而成之食品流體D送入 擠壓機A，以擠壓螺桿A1擠壓食品流體D，擠壓時之水份 含量為3 7至5 3 %，食品流體〇流量為4 1.61^g/hr，擠壓機/ 之外殼套筒A2之第二段至第六段b、c、d 分別設定為60至65 °C、90至1601：、100至1 。(：及100至150°C，T型模具模口溫度為9〇il40t：，模口遞 力為 0.2至22kg/cm2。 本發明亦可以其他的特定形式來實施，而不脫離本發呦 本紙張处庚!適|舟伞>_^条*^<(1^^1〇八4規格（210><297公着-)11- (請先閱讀背面之注意事項再填寫本頁)e, f Heating temperature 300 ° C 110 to 18 ° C B7 V. Description of the invention (The flow velocity of food fluid D at 8 positions is slowed down, waiting for one of the fluids on both sides to pass through the stagnation valve 1 3, 2 3. The purpose of the pressure relief valves 14, 24 below the valves 13, 23 is to provide food fluid D, a space capable of reducing pressure and reducing shear stress. This is because when the food fluid D has a small gap from the stagnation valves 13, 23 When passing, high temperature, high pressure and high shear stress will be generated. This high shear stress will cause the food polymer chain to break and crack. The existence of the pressure relief valves 14, 24 provides food fluid D—a pressure relief space to reduce pressure and Shear stress then flows into the lip valves 15, 25, and the gap R of the pressure relief valve 14 is preferably 2 to 4 mm. The functions of the lip valves 15, 25 are to finalize the food fluid D, that is, to shape the food fluid D For film formation, the gap L of the lip valve 15 is 0.1 to 3 mm. Therefore, the entire gap from the middle of the longitudinal direction of the T-die B to the two sides is constant. The embodiment uses a biaxial extruder A and T-shaped extrusion mold B to prepare soybean husks Soy protein isolate and starch are mixed uniformly. The food and water are mixed into the extruder A by the feeder and the water pump (collectively C), and the food fluid D is extruded by the extrusion screw A1. The content is 37 to 53%, the flow rate of the food fluid is 4 1.61 ^ g / hr, and the second to sixth sections b, c, and d of the casing sleeve A2 of the extruder are set to 60 to 65 °, respectively. C, 90 to 1601 :, 100 to 1. (: and 100 to 150 ° C, the die temperature of the T-die is 90 ° 40t :, and the die delivery force is 0.2 to 22 kg / cm2. The present invention can also be specified in other ways. Form to implement, without departing from the paper and paper! Gather | Boat Umbrella > _ ^ 条 * ^ < (1 ^^ 1〇 八四 规格 （210 > &297; Publicity-) 11- ( (Please read the notes on the back before filling out this page)
B7 五、發明説明（9 ) 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，而所有之改變只要厶乎 利範固之意義和範圍或其等效者：甲靖專 疇之内。 乙公在本發明的範 經濟部中央標準局員工消費合作社印製B7 V. The spirit and important characteristics of invention description (9). Therefore, the embodiments listed above should be considered as illustrative rather than restrictive in all respects, and all changes should be within the meaning and scope of Lifangu or its equivalent: within the scope of Jiajing. Yigong printed in the scope of this invention.