1274553 五、發明說明（1) 【發明所屬之技術領域】 一種豆鼓食材細箱體形成之工法，尤指將五榖豆類食 材轉換成細霜體之工法，其主要係以冷作方式萃取豆鼓食 '材微細成分，經濃縮後以低溫結霜摧化，過程中以機械力 ‘破壞粉碎其結晶，使豆鼓成分元素完全細霜體組成物，易 於入口和充滿原味香氣。 【先前技術】 有關豆鼓類食材將之作為結凍冰品之做法，為如將綠 癱、黃豆等豆鼓食材經煮沸方式，使其膨脹熟化，加添砂 糖及湯汁之後，以冷凍方式凍結成冰棒，提供進食者可咀 嚼五鼓食材，享受其天然味覺。 新近為了讓進食操作方便而將該豆類煮熟後結成冰塊 狀，再以鏟刀粉碎方式細化成如綠豆冰砂，提供使用者無 須咀嚼即可進食，其組成型態各有因應需求之特性。 【發明内容】 本發明特別提供一全新口感及厚實其原本風味和保持 ^度養分之工法，使豆鼓食材完整轉換為細霜體，提供進 I滑順及芳香飽滿，並獲得最高營養成分。 【實施方式】 有關本發明之實施内容，請參閱第1圖所示，其主要 係利用洗淨作業1和低溫細化處理2，經濃縮作業4和靜1274553 V. INSTRUCTION DESCRIPTION (1) [Technical Fields According to the Invention] A method for forming a fine box body of a bean drum, in particular, a method for converting a five-bean bean food into a fine cream body, which mainly extracts beans by cold work. The micro-components of the drum food are concentrated and then catalyzed by low-temperature frosting. During the process, the mechanical crystallization is used to destroy and pulverize the crystals, so that the ingredients of the bean drum are completely fine cream composition, easy to enter and full of original aroma. [Prior Art] For the method of using the bean drum as the frozen ice product, the bean paste ingredients such as green oysters and soybeans are boiled and expanded, and after adding sugar and soup, the method is frozen. Freezing into a popsicle, the eater can eat the five-boiled ingredients and enjoy the natural taste. Recently, in order to make the eating operation convenient, the beans are cooked and formed into ice cubes, and then refined into a mung bean ice sand by a blade smashing method, so that the user can eat without chewing, and the composition types have the characteristics of responding to the demand. . SUMMARY OF THE INVENTION The present invention particularly provides a novel taste and thickening of its original flavor and maintenance of nutrients, so that the bean drum ingredients are completely converted into a fine cream body, providing smoothness and aroma, and obtaining the highest nutritional content. [Embodiment] For the implementation of the present invention, please refer to Fig. 1, which mainly uses the cleaning operation 1 and the low temperature refining treatment 2, the concentration operation 4 and the static operation.
1274553 五、發明說明（2) 態交融作業6及結霜摧化6 1 ，並同步實施結晶破壞作業 6 2，而得微細結晶之細霜體6 0提供進食，該洗淨作業 1係由除菌設備1 1導入殺菌能力之水液並同時川洗，使 又洗淨後經還原操作1 2使豆鼓回填水分，其操作時間約 Λ 2〜3小時，進入低溫細化處理2，低溫細化處理2係以 常溫的方式，將經還原之豆鼓以機械之力量如打磨方式使 其組織細化。 完成後直接進入分離作業3，該分離作業3係利用過 濾的方式將流質物3 2取出，並過濾掉固態物3 1 ，該固 籲物3 1係一般豆鼓之殘渣，流質物3 2直接進入濃縮作 業4，該濃縮作業4可採熱作或低溫操作兩種方式，以熱 作方式可改變其口感熟透度，並得殺菌效果，同時可形成 熱作方式讓水分排出，相對提升其濃度，或以低溫方式經 類如冷凍乾燥方法將水分帶開，可保留原始風味，為濃縮 在8 0〜9 0 %左右的濃縮比例。 事後進入風味定調操作5，該風味定調操作5之作業 係因應需求而可加入可親合性之香料，如香味元素天然香 料，或是增加甜美口感之甘料。 完成後進入靜態交融作業6 ，該靜態交融作業6係以 1潰的方式，讓濃縮作業4和風味定調操作5過程中，流 質物與香味元素等之間的結構關係產生穩定吸附結合，使 之形成最均勻狀態。 該靜態交融作業6過程中可採間歇方式以機械力攪和 ，可達更均勻的結合效果。1274553 V. INSTRUCTIONS (2) The state blending operation 6 and frosting catastrophe 6 1 , and simultaneously performing the crystal destruction operation 6 2 , and the finely crystallized fine cream body 60 provides feeding, and the washing operation 1 is divided. The bacteria equipment 1 1 introduces the sterilizing water and simultaneously washes it, and after washing, the water is refilled by the reduction operation 1 2, and the operation time is about 〜 2 to 3 hours, and the temperature is reduced to 2, and the temperature is fine. The treatment 2 is a method of refining the reduced bean drum in a normal temperature manner by mechanical force such as grinding. After completion, the separation operation 3 is directly carried out, and the separation operation 3 takes out the liquid material 3 2 by filtration, and filters out the solid matter 3 1 , which is a residue of the common bean drum, and the liquid material 3 2 is directly Into the concentration operation 4, the concentration operation 4 can be hot or low temperature operation, the hot work can change the mouthfeel and the bactericidal effect, and at the same time, the hot work mode can be formed to allow the water to be discharged, and the water is relatively lifted. Concentration, or the low temperature method, such as freeze-drying method to bring the moisture away, can retain the original flavor, and is concentrated at a concentration ratio of about 80 to 90%. Afterwards, the flavor setting operation 5 is entered, and the operation of the flavor setting operation 5 can be added with an affinity agent such as a fragrance element natural flavor or a sweet taste. After completion, the static blending operation 6 is entered, and the static blending operation 6 is in a state of 1 collapse, and during the concentration operation 4 and the flavor setting operation 5, the structural relationship between the liquid material and the fragrance element is stably adsorbed and combined. It forms the most uniform state. In the process of the static blending operation 6, the intermittent mode can be stirred by mechanical force to achieve a more uniform combination effect.
氣 五、發明說明（3) 元*成靜離六 該結霜摧化；$ :作業6之後則進入結霜摧化 間續形成結晶y 1之環丨兄溫度係處在冰點以 -角邊，得是可接A於任何液態物之結晶體皆具 可使之更為細化。破椒、σ晶之間可能產生糾 被破壞ί二ΐ:晶破壞作業6 2，可使該結晶' 成複雜交二量壓摔完整之、; •後形成細霜體6 0: % :晶破壞方式使; 得利便隨時提供進食者取食。，再進入低溫保巧 另則述常溫細化處理2 (如第]p!娇一、 若可將豆鼓食材組織输維—入弟1圖所不）戶 狀，則無需經分離作掌3 :::化到易於流動; ’其條件為豆鼓食材1:;::已 度感的基本條件下。 ％匕破細化到無巧 本發明利用了低溫的操作方式 f有風？ ’和經濃縮作業可有效對該天 雀性的提升’並且在結霜過程同 !組成物失去交結的結構力，…順 破壞相對使其組成物之微粒體更為細化，貝 溶化，且整體操作係將豆鼓食材裡部 '整=有ϊ:Γ持在最高完整程度、:相: 刀子及原有呂養度不損耗，再次經由濃縮作業 ’業 6 1， '，因此會 Γ犄角狀之 卜角破壞， f之犄角， :同步參合 晶體，形 細化，完 推存7， 獲結果， 流質液態 縮作業4 嚼齒切力 丑鼓食材 香氣作增 ’使其終 和因結晶 易於入π 分或溶質 留其香 更提升 1274553 五、發明說明（4) 厚實其風味及養分密度，提供進食者除可感受特殊風味口 感之外，更可提供其生理成長需求，將豆鼓食材轉換為前 衛性的飲食品，對於人類健康提供正面助益。Qi 5, invention description (3) Yuan * Cheng Jing from the six frosting destruction; $: After the operation of 6 into the frosting continuation of the formation of crystal y 1 ring 丨 brother temperature is at the freezing point - corner The crystallized body which can be connected to any liquid substance can be made more refined. There may be entanglement between the broken pepper and the σ crystal. ΐ 二ΐ: The crystal destruction operation 6 2 can make the crystallization 'complexly smashed into two, and then form a fine frost body. 6 0: %: crystal The way of destruction is made; the profit is ready to feed the eater. , then enter the low temperature, and then describe the normal temperature refining treatment 2 (such as the first] p! Jiaoyi, if you can feed the bean and drum ingredients into the dimension - if you don't have a household, you don't need to be separated. ::: It is easy to flow; 'The condition is that the bean drum ingredients 1:::: Under the basic conditions of feeling. % 匕 细 细 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本 本'And the concentration operation can effectively improve the nature of the genus' and in the frosting process with the same structural force that the composition loses its connection, the cis-destruction is relatively finer than the micro-particles of the composition, and the shell melts, and The overall operation department will be the inside of the bean drum ingredients. The whole body has a flaw: the maximum integrity, the phase: the knife and the original Lu nutrients are not worn out, and again through the concentration operation 'industry 6 1, ', so the corner The shape of the corner is destroyed, the angle of f is: synchronously joined crystals, the shape is refined, and the push is stored. 7. The result is obtained. The liquid liquid shrinks the work. 4 The chewing tooth is ugly. The aroma of the food is increased to make it final and easy to crystallize. Into π points or solute to retain its fragrance to enhance 1247553 5. Invention description (4) Thick flavor and nutrient density, in addition to the taste of the taster, can also provide the physiological growth needs of the food, the conversion of the bean drum ingredients For avant-garde food and beverage, it provides positive benefits for human health.
1274553 圖式簡單說明 【圖式簡單說明】 第1圖係為本發明形成工法之流程圖。 '【主要元件符號說明】 • 洗淨作用...............1 除菌設備..............11 還原操作..............12 低溫細化處裡.............2 分離作業...............3 • 固態物...............31 流質物...............32 濃縮作業...............4 風味定調操作.............5 靜態交融作業.............6 細霜體...............60 結晶催化作業............61 結晶破壞作業............62 低溫保持推存.............71274553 Brief description of the drawing [Simplified description of the drawing] Fig. 1 is a flow chart of the forming method of the present invention. '[Main component symbol description] • Washing effect..................1 Sterilization equipment..................11 Restore operation... ...........12 Low temperature refining.............2 Separation work..................3 • Solid matter...............31 Fluids...............32 Concentration work............ ...4 flavor setting operation..................5 Static blending operation..................6 Fine cream body........ .......60 Crystallization Catalytic Operation............61 Crystallization Destruction Operation............62 Low Temperature Keep Pushing... .......7
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