1272915 明 玖、螫 發月所屬之技術領域】 本日月 備方 無法 備方 食物 、且 、 係關於一種内含筠篛飯之軟袋包裝及其製 法。詳言士 係關於一種内含飯粒與筠篛粒在口感上1272915 明 玖 螫 螫 技术 技术 技术 技术 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本The detailed statement about the taste of a rice grain and glutinous rice
區別之瑪I 码木飯或4 4發芽糙米飯之軟袋包裝及其製 法/、中之萄篛米飯或筠篛發芽糙米飯係可作為適於 療々低卡路里簡易食品，並封存於適於微波爐加熱 可長期保存的殺菌軟袋包裝中。 【先前技術】 現代人由於飲食條件佳，加以運動量低，故肥胖的比 例也逐年增高。在香港可能有五分一的成年人超重，而美 國的情況更為嚴重，有三分一的美國人是肥胖症患者，患 肥胖症的人較普通人更易罹患些慢性疾病，包括糖尿病、 高血壓、退化性關節炎等。根據美國紐約哥倫比亞大學艾 利森博士（David Alii si on)的計算，每年美國政府花在與肥胖 直接相關的醫藥費支出上面，高達3 9 0億美元，大約占掉了 整個國家醫療支出的4·32%之多。 一般續發型肥胖的治療，除了增加運動量外，最基礎 的方式就是飲食控制’特別是限制每天攝入的總熱量，使 其低於每天的總消耗量’不足的熱量支出便由消耗體内脂 肪代替，體重便會因此而下降。因此，市面上也出現各種 減肥代餐供肥胖患者使用’藉由降低攝入的總熱量來達到 減重的目的。 5 1272915 骑 M {Amorphaphallus Konjac C.Koch)，义名 V 表足 (Elephant Foot)」，俗稱雷公槍、蓖葙、魔芋等，是天南星 科蛇芋’屬多年生宿根性之塊莖草本植物。原產印度、錫 蘭，自古即在中國大陸西南地區有所栽種，近年來尤在四 川、雲南、貴州一帶大量生產。筠篛的主要加工過程是以 筠篛薯製成精粉，再加大量水經由過濾、混合等過程後製 成成品，因此筠篛本身的營養成份以水為主要來源，其次 為少量蛋白質、醣類和纖維，所以係為一種低熱量食品。 值得一提的是筠篛中含有葡萄糖甘露聚醣（glUCOmannan)， 此為一種膳食纖維可幫助胃腸蠕動，適度促進腸内廢物及 有害菌之排泄，避免有害菌與腸道接觸的機會，可預防大 腸癌的發生並具有整腸作用，所以也可以防止便秘，而且 可以促使膽固醇濃度正常化。除此之外，因其中富含膳食 纖維，故亦能使人有飽足感而不想再進食，為一種適合作 為減肥代餐的低熱量食品。 事實上’也已經有人研發出可作為減肥代餐的筠篛飯。 西元1994年已公開之日本專利申請案第06-292524號中揭 示了一種只要用電微波爐加熱就能吃的含有葙篛之米飯的 簡易食品，其係將菊篛粒、生米各自經煮飯處理後，以鬆 散狀態凍結處理後裝入袋子或容器内而成，並陳列在冷凍 庫販售的製品。然而，含葙菌之飯製品，在食用時很明顯 即可從口感上區分出筠篛味與米飯味；且煮時分兩層，加 有味道的筠篛會浮在上層，飯則在下層，故在食用時還需 要將筠篛與飯兩者混合起來後才能吃，對使用者而言非常 6 1272915 不方便。 西元 1 994年1 種添加筠篛飯的捏 青成飯後捏成三角 不同形狀後，再加> 所以是一種短期内1 又，西元1996 號揭示了一種無菌 程的包裝材料加工 由該個別煮飯用容 的米及煮熟飯所必 之煮飯容器以轉送 容器的煮飯機内或 飯煮熟後，再從煮 煮飯用容器内所含 器，而是直接將内 清潔室中的密封包 容器内灌入制菌用 量置換容器中的空 別煮飯用容器，在 波爐加熱數分鐘、 點是，其米飯粒層 因此，盈需一 之筠翁飯及其製 己公開之曰本專利第1897〇2號揭示了一 形食品，其係先把調味的筠篛加入米中 形、圓形、球形、筒形、棒狀、塊狀等 乂冷凍保存。因為其需以冷凍方式保存， 干需食用完畢的食用調理食品。 年已公開之日本專利申請案第〇6_292524 包裝飯之製法，其係將能耐得住煮飯過 塑成固定形狀的個別煮飯用容器，再經 器之預設開口處，放入經浸水、去水後 需的水量。之後，將每一個此已充填米 機器’轉送到同時能蒸煮多個此種煮飯 加壓煮飯機内，將每一個煮飯容器内的 飯機或加壓煮飯機中搬運出來。該個別 的熟飯，並不換裝到另一個販賣用的容 含熟飯的個別煮飯用容器，轉送到位於 裝部，在每一個内含熟飯的個別煮飯用 氮氣及二氧化碳氣體或其混合氣體以儘 氣。將此灌入制菌氣體之内含熟飯的個 開口部予以密封後包裝。此產品用電微 熱開水浸泡十數分鐘就能吃。但是，缺 呈塊狀、得不到鬆軟狀態的感覺。 種葙篛與飯在型態與口感上均無法分離 方法；同時，該葙篛飯係以易於儲存及 7 1272915 使用的型態封存，ϋ可作為適合食物療法之低卡路里簡易 食品。 【内容】 本發明目的之一是提供—插如厶1^ 一 種内σ小軋孔、與煮熟飯粒 同等大小且多量分散狀態的瑪隸，其係可用來製備吃起 來在口感上及形n上區別不出㈣粒與飯粒之料飯。 本發明另一目的是提供-種内含菊II飯之軟袋包裝， 其特徵是使用内含小氣孔、與煮熟飯粒同等大小且多量分 散狀態的萄篛粒來製備葙銪如 ^ 两珣篛飯，孩筠篛飯是藉由將白米或 發芽糙米與筠篛粒按適當 '的比例煮成熟飯，因筠篛粒的間 隙内滲入從白米或發芽鉍 糙未〉谷出的澱粉、蛋白質、游離胺 基鉍、γ-胺基丁酸等，估钚 r 更4韌味沩失而且白米或發芽舻夹 飯粒中加含有葙薜粒，—扭士* ^ $矛榀未< ^..,. . l ι來在口感上及形態上區別不出 詢篛粒與飯粒來。用與 ^ 用极波爐加熱此製品就能吃， 無須再將筠篛粒虚飯扣旧人 且食用時 之軟袋包裝步驟，且本發明内含苟篛飯 存。 鹵處理，可於承溫或冷凍下長期保 本發明再一目 σ ^ 、 的疋提供一種製造内含筠篛飯之軟袋句 裳的方法，其係白人 係包含下列步驟： a) 依一定比例獻 ^ 字白米或發芽糙米與内含小氣孔、與考The difference between Ma I code rice rice or 4 4 germinated brown rice soft bag packaging and its preparation method /, rice glutinous rice or glutinous glutinous rice rice can be used as a suitable low calorie simple food, and sealed in suitable Microwave oven heating can be stored in a sterilized pouch package for long-term storage. [Prior Art] Modern people have a high level of exercise and a low amount of exercise, so the proportion of obesity is increasing year by year. In Hong Kong, one-fifth of adults may be overweight, while the situation in the United States is more serious. One-third of Americans are obese. People with obesity are more likely to suffer from chronic diseases than ordinary people, including diabetes and high blood pressure. Degenerative arthritis, etc. According to David Alii Si on of Columbia University in New York, the annual US government spends $3.9 billion on medical expenses directly related to obesity, accounting for about 4% of the country's medical expenditure. · 32%. In general, in addition to increasing the amount of exercise, the most basic way is to control the diet, especially to limit the total calorie intake per day, so that it is lower than the total daily consumption. Instead, the weight will drop as a result. Therefore, various weight loss meal replacements are also available on the market for obese patients to achieve weight loss by reducing the total calorie intake. 5 1272915 Ride M {Amorphaphallus Konjac C.Koch), the name of the name "Elephant Foot", commonly known as thunder guns, cockroaches, konjac, etc., is a perennial tuber herb of the genus Araceae. Originally produced in India and Ceylon, it has been planted in the southwestern part of mainland China since ancient times. In recent years, it has been produced in large quantities in Sichuan, Yunnan and Guizhou. The main processing process of alfalfa is to make fine powder from potato, and add a lot of water to make finished products through filtration, mixing, etc. Therefore, the nutrient content of alfalfa itself is mainly water, followed by a small amount of protein and sugar. Class and fiber, so it is a low-calorie food. It is worth mentioning that sputum contains glucose mannan (glUCOmannan), which is a dietary fiber that can help gastrointestinal motility, moderately promote the excretion of intestinal waste and harmful bacteria, and avoid the chance of harmful bacteria and intestinal tract. The occurrence of colorectal cancer has a function of the whole intestine, so it can also prevent constipation and can promote the normalization of cholesterol concentration. In addition, because it is rich in dietary fiber, it can also make people feel full and do not want to eat again. It is a low-calorie food suitable for weight loss meal replacement. In fact, some people have developed risotto that can be used as a meal replacement. A simple food containing glutinous rice which can be eaten by heating in an electric microwave oven is disclosed in Japanese Laid-Open Patent Publication No. 06-292524, which is incorporated herein by reference. After the treatment, it is frozen in a loose state and then placed in a bag or container, and displayed in a product sold in a freezer. However, the rice-containing rice products can clearly distinguish the astringency and the rice flavor from the taste when they are eaten; and the cooking is divided into two layers, the flavored clams will float on the upper layer, and the rice will be on the lower layer. Therefore, it is necessary to mix the clams and the rice before eating, which is very inconvenient for the user 6 1272915. In 1994, a kind of risotto was added to the rice and then kneaded into different shapes of the triangle, and then added. Therefore, it is a short-term one. In addition, the No. 1996 discloses a process of processing the packaging material from the individual. The cooking rice container for the rice and the cooked rice is cooked in the rice cooker or the rice cooked in the container, and then from the inside of the cooking container, but directly in the clean room. The sealed bag container is filled with the empty cooking rice container in the sterilizing dosage-replacement container, and heated in the wave oven for several minutes, the point is that the rice grain layer is therefore required to be harvested. Patent No. 1897-2 discloses a one-shaped food which is firstly added to a rice-shaped, round, spherical, cylindrical, rod-shaped, massive, etc. frozen storage. Because it needs to be stored in a frozen manner, it is necessary to consume edible foods that have been consumed. Japanese Laid-Open Patent Application No. 6_292524 The method for preparing packaged rice, which is capable of withstanding the individual cooking rice containers which have been shaped into a fixed shape by cooking, is placed in the predetermined opening of the device, and is placed in a water-immersed, The amount of water needed after going to the water. Thereafter, each of the filled rice machines is transferred to a plurality of such rice-cooking rice cookers at the same time, and the rice cooker or the pressurized rice cooker in each rice cooker is transported. The individual cooked rice is not exchanged for another individual cooking rice container containing cooked rice, and is transferred to the packaging part, and each of the cooked rice contains nitrogen and carbon dioxide gas for individual cooking rice or Its mixed gas is exhausted. This is filled in the opening of the cooked rice containing the cooked rice, and sealed and packaged. This product can be eaten by soaking in electric micro-hot water for ten minutes. However, the lack of a block shape does not give a feeling of softness. The glutinous rice is inseparable from the type and taste of the rice. At the same time, the glutinous rice is sealed in a form that is easy to store and used in 7 1272915, and can be used as a low-calorie simple food suitable for food therapy. [Contents] One of the objects of the present invention is to provide a type of inner σ small-rolled hole, which is of the same size and a large amount of dispersed state as cooked rice grains, and can be used for preparing to taste and shape. There is no difference between (four) grains and rice grains. Another object of the present invention is to provide a soft pouch package containing chrysanthemum II rice, which is characterized in that it is prepared by using granules containing small pores and the same size and a large amount of dispersed state as cooked rice grains.篛 ,, 筠篛 筠篛 是 是 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 筠篛 , , , , , , free amine hydrazine, γ-aminobutyric acid, etc., it is estimated that 钚r is more than 4 toughness loss and white rice or germinated glutinous rice granules contain glutinous grains, - thief * ^ $ spears not < ^. . . . . l ι came to the difference in taste and morphology without asking for granules and rice. It can be eaten by heating and heating the product with an electric wave oven. It is not necessary to decoup the old rice and the soft bag packaging step when eating, and the present invention contains glutinous rice. The halogen treatment can provide a method for manufacturing a soft pouch containing risotto under the condition of temperature or freezing for a long time, and the white line includes the following steps: a) ^ Word white rice or germinated brown rice with small pores
熟飯粒同筌I ▼之小且多量分散狀態的筠篛粒混a · b) 將步驟（a)中松 "， — 依一定比例混合之白米或發芽糙米與前 <菊II较之、、日 叱σ物一起素熟，藉由烹煮過程中從白 8 1272915 米或發芽輪米中溶解出來的擬粉、蛋白質 基酸、γ-胺其丁 _ $ i % —t #離胺 丫胺基丁 I等將4 4|粒含入，使白 糙米《飯粒與筠篛粒兩者達到幾近無法分離程芽 經攪拌後而成為由剌粒與白米或發芽輪米^ ’ 組成的筠篛飯； 又叙粒 )將疋里步驟（b)之該菊篛飯裝入内面具有電熱卢 性的軟袋内，並於軟袋開口處施以電熱密封；.，，、在、對 d) 將步驟（c)中該經電熱密封的软袋加熱殺菌； e) 將步驟（d)中該經加熱殺菌的軟袋冷卻至常、 象保存溫度。 或至冷 【實施方式】 本發明是將擁有多量分散狀態之微小氣孔且 粒同等大小之能吸味頭篛粒與米混合煮成飯，幻熟飯 孔能吸收從自米或發芽縫米溶出的*白質（雜味的來源的氣 澱粉、游離胺基酸、γ-胺基丁酸等，結果使葙篛附著了飯）、 且葙篛味消失，顯著改善習知筠窮飯所無法達到的:味: 與飯粒兩者於食用時無法區分的口感。 "^ fe 本發明所使用的筠聽粒是將80克至1〇〇克一般市隹、 韻窮粉末於1〇^到15t下，在接近真空狀態的槽= 升至6公升的消石灰水混合，較佳是與、公升至$ 、 消石灰水混合後一起混捏操作；瑪窮的成分葡萄糖^^ 糖與消石灰水之間起凝膠化反應，於接近反應終了時生成 1272915 含微小氣孔且多量分散狀態的凝膠，將其通過篩子後加工 製成與煮熟飯飯粒同樣大小約0·4公分至〇·5公分左右的瑪 篛細粒’再於75 C到80°C的溫水中燙熟，並凝固成為含有 多量氣孔、分散得非常好、且能吸味的筠篛粒供製造用。 本發明所使用的發芽糙米是將糙米浸於一定溫度的水 槽中經過’定的時間後長出G1亳米〜毫米長度的芽。 發芽板米與普通糙米不同之處是容易煮、飯也軟，同時由 於發牙所必須的酵素等被活化，貯藏在糙米粒内的大部份 蛋白質被活化酵素轉變成為易被體内吸收的胺基酸（好吃 味道）、而澱粉（幾乎近於無味）也轉變成為易被體内吸 收的糖（蚶味的來源）。發芽糙米含有約為白米的倍游 離胺基酸，而且含有約為白米的54倍的7·胺基丁酸 (G )。此外，更含有植酸，此植酸雖然易與礦物質結 合成螯形化合物，$能^^止由於體内活化氧破壞脂質的氧 化。 弟1圖說明本發明内含筠篛飯之殺菌軟袋包裝的製造 裝置及其製造過程。 &本發明内含葙篛飯之殺菌軟袋包裝是用經NaCIO (次 «鈉）幻容液洗潔處理的清潔空氣，自天花板吹入室内 :施制菌操作，然後空氣沿室壁下排氣。目此，在這清潔 至裏面製造比較理想。 Μ 米，ί清潔室内設有如帛1圖所示之設備：附有蓋子的白 的二；芽輪米之貯藏槽b煮熟後長度近似於飯粒大小程度 瑪羁粒細粒與無菌水一起存放於貯藏槽2，接以連於 10 1272915 白米或發芽糙米貯藏槽丨之 芽越米之米傳送管3,接以、/^ 口並往下垂的白米或發 並往下垂的«粒傳送f4 ㈣藏槽2之下部出口 並傳送白米或發芽糖米之裳署在米傳送管3的中途有可計量 可計量並傳送菊韓粒之 5、，在爾窮粒傳送* 4中途有 解殺菌並清潔。 6。這些設備都可定期的拆開分 此外、清潔室及清 構成的重要條件。 、至有播上述的设備不是本發明 詳細内容雖没有用 藏槽1之下部出口^ 表但在白米或發芽链米時 米之計量並傳出裝二有除開間’以便與發送白米或發芽輪 或發芽縫米之裝置5 μ 4繫進行開閉。可計量並傳送白米 糖米的體積很大，且堆：的米傳送管3裏面之白米或發芽 芽輪米體積關閉入口的广可用探測器來檢知白米或發 輪米體積成低位址時：:：'，此隔開闕要到白米或發芽 才Τ不會打開。 可計量並傳送白伞 子上部入口的開閉在入芽糙3米之裝置5」在其箱子與箱 入口側有隔開閥，且箱予下部之開閉 s出口侧有隔開閥。關閉出口侧的隔開閥並且打開入口側 隔開閥，則貯藏在白米或發芽縫料藏槽1的洗淨米 < 進 入相子，這時關閉入口側的隔開閥並且打開4 口侧的隔關 閥，則相子容積量的洗淨白米或發芽糙米可藉重力作用被 傳送出去。 又雖未示於詳細圖式中，筠篛粒貯藏槽2在其下部出 口設有隔開閥，與可計量及傳送萄篛粒之裝置6有連繫巧 !272915 開閉。可計量及傳送鹤II粒之裝置6上部之㈣挺傳送管4 内的筠窮粒之浸水水位漲高，用探測器來檢知珣窮粒的5浸 水水位’ _閉人口的_閥。這隔開閥直㈣萄粒浸水水 位成低位址前都不會打開。 又 可計量及傳送骑篛粒之裝置6，在其一侧面的下部設有 用不銹鋼製篩閉起來的滴水用隔開閥，與能開閉箱子上部 入口 <隔開閥，其係能開閉箱子下部出口之隔開閥，及有 能開閉滴水用隔開閥與排水口連接的配管。將出口側的隔 開閥關閉並且打開4篛粒貯藏槽2，裏面貯藏的猗葡粒可被 傳送到箱子内，關閉其隔開閥，打開滴水用隔開閥，則在 箱子内的筠篛粒的滴水就滴出來，其後關閉滴水用隔開閥， 打開出口側的隔開閥，則在箱子内的葙篛粒可藉重力作用 傳送出去。 本發明係依電腦控制，從計量傳送白米或發芽糙米之 裝置5的傳送次數與從計量傳送筠篛粒之裝置6傳送的筠 聽粒的傳送次數，及按任意的組合予以控制，依此，白米 或發芽糙米與踌||粒的調配比例，介於60-65 %(體積％)與 40-3 5 %(體積％)間。使用白米製作踌篛飯之用水量比普通的 糙米飯時要多些。 有關本發明的製造裝置，其可為水蒸氣式或是瓦斯式 煮飯鍋裝置7與飯的攪拌機8，具有坦平功能、計量及傳送 功能之盛飯裝置9。 水蒸氣式或是瓦斯式飯鍋裝置7，其鍋7a是設計能移 動及倒轉自如的。 12 1272915 飯鋼裝置7，在鍋7a非傾倒狀態，從米傳送管3與筠 II粒傳送管4各自計量，按預定的比例供應，並從無菌水 供應水管10供應一定量的無菌水。 較佳係使用白米或發芽糙米50%(重量％)，葙篛粒 5 0 % (重量％)的比例。 其後’在鋼7a上部開口處自動連接著高溫度水蒸氣供 應口 11 ’對鍋内米與葙篛粒連續供應高溫度水蒸氣煮熟。 上層疋含味菊篛粒，下層是白米飯或發芽糙米飯。前述筠 II粒的間隙内保留有能吸附從白米或發芽糙米溶出的蛋白 質、澱粉、游離胺基酸、胺基丁酸、糖份（甜味）等，結 果使得已吸附的筠篛粒與白米飯或發芽糙米飯同味，其大 小也同於飯粒，所以在食的感覺上及外觀上與飯粒並無區 別。含味踌篛能稍為著色成黑些更佳。 因此，既使分離成為兩層的狀態、把含味葯篛分開來 吃時都感覺不出來難吃或不好吃的感覺。 成飯以後，高溫度水蒸氣供應口 U就自動的分開。其 後將鍋7a向一方向轉倒，用設在下部的掏出构+ 12，藉將 飯掏出的動作·’把含味絲雜私m i , 句篛权伴同者熟的飯轉盛移到攪拌 器“内。繼續把鋼7a在水平移動的位^，從在其下方備有 先端是喷嘴能作球面運動的洗淨用噴嘴13，高壓嘴射已殺 遠處理過的淨水’將麵內面法、狄 、土、土 门円面洗滌。洗清潔後移動，鍋就回 歸到原來的不倒狀態。 飯揽拌機8在其底部設有料器8a，内錢摔乾子 並且在底部出口有隔開冑8c。從飯攪拌器8a内接置裝】 13 1272915 有含：：：珣篛粒與白米或發芽糙米飯分兩層煮成的之混 粒的步!/'&的飯’除了由授拌耗子8b^拌成飯粒-粒- 輪米叙中二覺以外’含味箱11粒均句分散在白米飯或發芽 甲增加良好食味感覺。 或者,：於圖式中的授拌’較佳是在充滿氮氣、二氧化碳 -來疋I '舌性瓦斯之一種制菌瓦斯充滿箱子内實施。如此 ^孩鬆軟感覺的加含味筠籍粒飯的空隙裏面就充 刺_氣體。 ^ ，飯攪拌機8在所定時間攪拌後，打開隔_ 8 邵出口虛糌垃知2 疋辰The cooked rice grains are mixed with the 筌I ▼ small and large amount of dispersed a a a · b) The step (a) loose ", - a certain proportion of mixed white rice or germinated brown rice compared with the former < chrysanthemum II, The 叱 物 物 一起 , , , , , , , , , , , 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉Keding I et al. included 4 4 | granules, so that the white brown rice "the rice granules and the glutinous granules are nearly inseparable. The buds are stirred and become the glutinous grains and the white rice or the germination wheel." Rice; and granules) The chrysanthemum rice in step (b) of the medlar is placed in a soft pouch with electric heating lure inside, and is electrically sealed at the opening of the soft pouch; .,,,,,,,, d) The heat-sealed soft bag in step (c) is heat-sterilized; e) the heat-sterilized soft bag in step (d) is cooled to a constant temperature. Or to be cold [Embodiment] The present invention is to mix a small amount of pores in a dispersed state and the same size of the smear-absorbing head granules and rice to cook rice, and the porridge cooked rice can be absorbed from rice or germinated rice. * White matter (gas starch, free amino acid, γ-aminobutyric acid, etc. from the source of miscellaneous content, so that the cockroach adhered to the rice), and the astringency disappeared, which significantly improved what the conventional glutinous rice could not achieve: Flavor: The taste that can not be distinguished when eating with rice. "^ fe The 筠 粒 粒 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本Mixing, preferably mixed with liters to liters and slaked lime water, and kneading together; the gelatinous component of glucose and the slaked lime water reacts with each other to form 1272915 with tiny pores and a large amount near the end of the reaction. The gel in a dispersed state is processed through a sieve to be made into the same size as cooked rice and rice grains of about 0.4 cm to about 5 cm, and then boiled in warm water of 75 C to 80 ° C. It is cooked and solidified into a granule containing a large amount of pores, which is very well dispersed and absorbs odor. The germinated brown rice used in the present invention is a bud which grows in a water tank of a certain temperature for a predetermined period of time and grows to a length of G1 mm to mm. The difference between the germinated rice and the ordinary brown rice is that it is easy to cook and the rice is soft. At the same time, most of the proteins stored in the brown rice grains are activated by the activated enzymes to be absorbed by the body due to the activation of the enzymes necessary for the teething. Amino acids (tasting taste), and starch (almost nearly tasteless) also transform into sugars that are easily absorbed by the body (a source of astringency). The germinated brown rice contains about a few times the amount of white rice, and contains about 54 times 7 aminobutyric acid (G). In addition, it contains phytic acid. Although this phytic acid is easy to form a chelate compound with minerals, it can destroy the oxidation of lipids due to activated oxygen in the body. Fig. 1 is a view showing a manufacturing apparatus for manufacturing a sterilized soft pouch containing risotto according to the present invention and a manufacturing process thereof. & The sterilized soft pouch containing risotto in the present invention is cleaned with NaCIO (sequential «sodium) phantom liquid, and is blown into the room from the ceiling: the bacteria operation is performed, and then the air is placed under the chamber wall. exhaust. Therefore, it is ideal to clean it inside. Μ米, ί clean room is equipped with equipment as shown in Fig. 1: white two with lid; storage tank of bud round rice b is cooked to a length similar to the size of rice grains. Malang granules are stored together with sterile water. In the storage tank 2, connected to the 10 1272915 white rice or germinated brown rice storage tank, the buds of the rice, the rice transfer tube 3, followed by the / / mouth and drooping white rice or hair drooping « grain transfer f4 (four) In the middle of the rice transfer tube 3, the outlet of the lower part of the trough 2 and the white rice or the germinated sugar rice can be metered and transported, and the chrysanthemum and the granules are transported. . 6. These equipment can be used to periodically disassemble the important conditions of the separate, clean room and clear. The equipment mentioned above is not the details of the present invention. Although the outlet of the lower part of the tank 1 is not used, but the meter is metered in the white rice or the germinated chain rice, and the two are removed, so that the white rice or the germination is sent. The 5 μ 4 system of the wheel or germination seam rice is opened and closed. The meterable and transportable white rice sugar is very large, and the white rice or the germinating bud round rice volume inside the rice transfer tube 3 is closed to the wide available detector to detect the white rice or the round rice volume into a low address: ::', this is not necessary to open to white rice or sprout. The device for measuring and conveying the upper entrance of the white umbrella is opened and closed at a device 3m which is roughened by 3 meters. There is a valve at the inlet side of the box and the box, and the box is opened and closed at the lower side. Closing the outlet valve on the outlet side and opening the inlet side separation valve, the washed rice stored in the white rice or the germination seam tank 1 enters the phase, at which time the separation valve on the inlet side is closed and the 4-port side is opened. With the shut-off valve, the washed white rice or germinated brown rice of the phase volume can be transported by gravity. Further, although not shown in the detailed drawings, the granule storage tank 2 is provided with a partition valve at the lower outlet thereof, and is connected to the apparatus 6 capable of measuring and conveying the granules. The immersion water level in the upper part of the device 6 that can measure and transport the crane II is increased. The detector is used to detect the 5 immersed water level of the 珣 粒 ’ _ _ closed population _ valve. This will not open until the valve is straight (4). Moreover, the device 6 for measuring and transporting the granules can be metered and conveyed, and a drip-water separating valve which is closed by a stainless steel sieve is provided at a lower portion of one side thereof, and an upper opening of the box can be opened and closed < a valve which can open and close the lower part of the box A separate valve for the outlet, and a pipe for connecting the drain valve to the drain port. Close the outlet side of the separation valve and open the 4 granule storage tank 2, the sputum granules stored therein can be transferred into the box, close the separation valve, open the drain valve, and the 内 in the box The dripping water of the granules is dripped out, and then the drip-water separating valve is closed, and the separating valve on the outlet side is opened, so that the granules in the box can be transported by gravity. The invention is controlled by computer, and the number of transmissions from the device 5 for measuring the delivery of white rice or germinated brown rice and the number of transmissions of the sputum granules transmitted from the device 6 for measuring the transfer of granules are controlled, and according to any combination, The blending ratio of white rice or germinated brown rice to 踌|| granules is between 60-65 % (% by volume) and 40-3 5% by volume. The amount of water used to make risotto with white rice is higher than that of ordinary brown rice. The manufacturing apparatus according to the present invention may be a steam-type or gas-type rice cooker unit 7 and a rice mixer 8, and has a flattening function, a metering and conveying function. The steam-type or gas-type rice cooker unit 7 has a pot 7a that is designed to be movable and reversed. 12 1272915 The rice steel unit 7 is metered from the rice transfer tube 3 and the 筠 II grain transfer tube 4 in a non-pour state in the pot 7a, supplied in a predetermined ratio, and supplied with a certain amount of sterile water from the sterile water supply pipe 10. It is preferred to use a ratio of 50% (% by weight) of white rice or germinated brown rice and 50% by weight of granules. Thereafter, a high-temperature steam supply port 11 ' is automatically connected to the upper opening of the steel 7a to continuously supply high-temperature steam to the inner rice and the glutinous rice. The upper layer contains the taste of Jerusalem artichoke, and the lower layer is white rice or germinated brown rice. The gap between the 筠II particles and the protein, starch, free amino acid, aminobutyric acid, sugar (sweetness), etc., which are eluted from the white rice or the germinated brown rice, are retained, and the adsorbed granules are white and white. Rice or germinated brown rice has the same taste and the same size as rice grains, so there is no difference between the feeling of food and the appearance of rice. It can be better to color the scent to a little black. Therefore, even if the separation is in a two-layer state, the odor-containing medicine is separated and eaten, and the feeling of being unpalatable or unpalatable is not felt. After the meal, the high temperature water vapor supply port U is automatically separated. After that, the pot 7a is turned in one direction, and the lower part of the bowl is made up of 12, and the action of smashing out the rice is smashed with the taste of the miscellaneous mi and the cooked rice. To the inside of the agitator. Continue to move the steel 7a horizontally. From the cleaning nozzle 13 with the nozzle at the bottom and the spherical surface, the high pressure nozzle will shoot the clean water that has been treated. The in-plane method, Di, earth, and Tumen are washed in the face. After washing and moving, the pot returns to the original state. The rice mixer 8 is provided with a feeder 8a at the bottom, and the money is dry and The bottom outlet has a partition 胄8c. It is placed in the rice mixer 8a. 13 1272915 There are steps for::: mash and white rice or germinated brown rice divided into two layers!/'& The rice 'in addition to the mixed rice 8b^ mixed into rice grains - grain - round rice in the middle of the two senses 'taste box 11 grains are scattered in white rice or sprouting ag to increase the good taste feeling. Or, in the schema The 'mixing' is preferably carried out in a gas-filled box full of nitrogen, carbon dioxide - 疋I 'tongue gas. So ^ child Soft feel plus the void-containing flavor granules Jun Ji rice filling the inside of the gas stab _. ^, Rice stirrer 8 at a predetermined time after stirring, Shao outlet opening 8 _ compartment refuse known virtual Zan Chen Cloth 2
處攪掉耙子8b就把鬆軟感覺的混有含味筠篛粒米 傳送出來。At the place where the scorpion 8b is stirred, the scented glutinous rice is conveyed.
；有坦平功能並能計量傳送的盛飯裝置9是具有例如運 圮機裝置9a的運送面，上用具有回轉耙子％，更在作業下 游的邊端具有盛入用扶助筒9c與在盛入筒内有盛入用的回 轉耙子9d。從飯攪拌機8傳送出來的鬆軟、混有萄篛粒之 踌篛飯接下來被傳送到運送機裝置9，在運送途中，用坦平 回轉耙子9將飯予以坦平。按運送機裝置的運送速度可， 量傳送量，盛飯用回轉耙子9d依微少時間停止來確保先] 盛飯及其次的盛飯所需時間。 充填米飯進袋子的裝置操作未示於圖式中。理相 *处的狀 況是能用電微波爐加熱的深底成形加工的軟袋子p，外# A 攸其存 放裝處以真空軟墊吸引出來，打開軟袋子P的開口炭人扶 助筒9c定位’待軟袋子P裏充填所預定量的混有含味瑪義 粒飯後，將該軟袋子P移動並用電熱封口機在其開口處上 14 1272915 部密封並傳送到運送機裝置9。 因此、能有鬆軟感覺的狀態之踌篛飯就此充填完成。 到裝進袋子完成為止的過程是在未示於圖中的充滿制 菌氣體的室内進行較佳。 已充填混有筠篛粒之筠篛飯的軟袋子p ,接著傳送到水 蒸氣室’在100°C下加熱殺菌40分鐘，一批一批處理後接 著運送到冷凍裝置冷卻至冷凍保存的溫度後進冷凍庫保管 到出倉庫為止。 此外、已包裝了筠篛飯的軟袋子p於加熱殺菌處理後 也可存放在室溫場所。 本發明係將米與含有小氣孔、與煮熟飯粒同等大小且 王典數分散態之小氣孔筠篛粒，按適當的比例一起煮熟， 使筠篛粒的空隙内吸附從白米或發芽糙米溶解出來的蛋白 質所轉換出來的胺基酸與從澱粉轉換成糖的甜味，使筠萄 粒内含有白米或發芽糙米的味道，因此筠篛味道消失。在 食的感覺上及外觀上兩者無法區別。此製品用電微波爐及 熱開水加熱後，拆開包裝即可食用。既使吃飽飯量所吃的 發芽糖米飯的量比只用白米或發芽糙米飯之包裝製品減少 了 40%到60%，因此適合作為可用於痩身的低卡路里之簡 易食品。本製品只用電微波爐加熱即可食用並具有長期保 存性。本發明提供混有含味筠篛粒飯的完全調理軟袋包裳 食品，因葙篛是低卡路里食品，具有整腸作用及促進腾内 部質吸收率，也有降低膽固醇效果所以能健康的實行食 療法。 ^ 15 1272915 飯，白米或 ，因而有鬆 裝。 粒米飯的軟 又本發明係提供攪拌用飯鍋裝置蒸煮筠篛 發芽糙米之飯粒與筠篛粒均勻混合令其飯粒化 軟感覺狀態之混有筠篛粒之筠篛飯的殺菌軟袋& 【圖式簡單說明】 第1圖為關於本發明之製造混有含味筠篛 袋子包裝的理想製造裝置圖。 【元件代表符號簡單說明】 1 白米或發芽糙米之貯藏槽 2 葙篛粒貯藏槽 3 白米或發芽輪米供應管 4 筠篛粒供應管 5 可計量並傳送白米或發芽糙米之裝. 6 可計量並傳送筠翁之裝置 7 煮飯鍋裝置 7a 水蒸氣鍋爐 8 煮熟飯攪拌機 8a 攪拌器 8b 攪拌耙子 8c 隔開閥 9 盛飯裝置 10 無菌水供應水管 11 高溫水蒸氣供應裝置的水蒸氣供應 16 1272915The rice-filling device 9 having a flattening function and capable of metering and transporting is a transporting surface having, for example, a transporter device 9a, which has a swinging tweezer %, and has a loading assisting cylinder 9c at the side downstream of the working downstream. There is a rotary dice 9d for entering the cylinder. The risotto, which is sent from the rice mixer 8 and is mixed with the glutinous rice, is then transferred to the conveyor device 9, and the rice is flattened by the flattening scorpion 9 during the transportation. According to the transport speed of the conveyor device, the amount of transport can be increased. The meal is rotated by the shovel 9d in a small amount of time to ensure the time required for the first meal and the second meal. The operation of filling the rice into the bag is not shown in the drawings. The condition at the rationale* is a soft bag p which can be formed by deep-bottom heating heated by an electric microwave oven. The outer #A 吸引 is stored in a vacuum cushion, and the open charcoal support cylinder 9c of the soft bag P is positioned to be positioned. After the soft bag P is filled with a predetermined amount of the mixed espresso granules, the soft bag P is moved and sealed by an electric heat sealing machine at its opening 14 1272915 and conveyed to the conveyor device 9. Therefore, the rice that can be in a state of softness is filled. The process until the completion of the loading of the bag is preferably carried out in a room filled with the sterilizing gas not shown in the drawing. The soft bag p filled with glutinous rice glutinous rice is then transferred to the steam chamber for heat sterilization at 100 ° C for 40 minutes, and then batch-processed and then transported to the freezer to cool to the temperature of cryopreservation. After entering the freezer, store it in the warehouse. In addition, the soft bag p that has been packaged with risotto can be stored at room temperature after heat sterilization. The invention combines rice with small pores containing small pores, which are the same size as cooked rice grains and dispersed in a royal number, and is cooked together in an appropriate ratio to adsorb the white rice or germinated brown rice in the voids of the glutinous grains. The amino acid converted from the dissolved protein and the sweetness converted from starch to sugar make the capsule contain the taste of white rice or germinated brown rice, so the taste disappears. There is no difference between the sense of food and the appearance. This product is heated with an electric microwave oven and hot water, and can be eaten by unpacking. Even if the amount of germinated sugar rice eaten by eating a meal is reduced by 40% to 60% compared with the packaged product using only white rice or germinated brown rice, it is suitable as a simple food that can be used for low calorie in the body. This product can be eaten only in an electric microwave oven and has long-term storage. The invention provides a fully conditioned soft bag Baoshang food mixed with glutinous rice, because it is a low-calorie food, has a function of the whole intestine and promotes the absorption rate of the internal body, and also has a cholesterol-lowering effect, so that the food can be healthy. therapy. ^ 15 1272915 Rice, white rice or, therefore, loose. The softness of the rice and the present invention provides a sterilized soft bag of glutinous rice mixed with glutinous rice which is uniformly mixed with the granules of the mashed glutinous rice and the granules in a soft state. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing an ideal manufacturing apparatus for manufacturing a package containing a miso bag according to the present invention. [Simplified description of the symbol of the component] 1 Storage tank for white rice or germinated brown rice 2 Storage tank for glutinous rice 3 Supply tube for white rice or germination rice 4 Supply tube for glutinous rice 5 Metering and conveying of white rice or germinated brown rice. 6 Measurable And transfer the device of the 筠 7 7 cooker pot 7a steam boiler 8 cooked rice mixer 8a stirrer 8b mixing raft 8c separation valve 9 rice cooking device 10 sterile water supply pipe 11 water vapor supply of high temperature steam supply device 16 1272915
12 掏出用的耙子 13 洗滌水喷射口嘴 14 運送機 1712 Tweezers for use 13 Washing water jet mouth 14 Conveyor 17