1285534 玖乂發3月說明 【發明所屬之技術領域】 本發明係有闕包餡點心及其製法。詳+ 、 13之，本發明係 關以熱空氣乾燥而非以油炸乾燥之速食包餡點心，以及 此種包餡點心之製法。 【先前技術】 〜為了製造餃子、燒賣、春捲及純以及其它包㈣心， =風化釣、水及其它成分添加至麵粉，i練且滾托成為麵 皮，利用該麵皮來包裹鶴。雖然於餐館及家中常吃此等勺 ί點心’但有部分係呈「速食包難心」形式出售，方: 單純倒入沸水或於沸水中烹煮短時間即可食用。 白知市售速食包餡點心係透過油炸乾燥方法製造。於 此種乾燥方法’包懿點心係於高達13G_i5()t之油中油炸 讓麵皮快速脫水，由於快速脫水結果常出現「起泡」形式 缺陷為了防止此種「起泡」，採行若干措施，例如改變 麵粉混合物組成或改變油炸溫度。此等方法可防止「起泡」 至：：：度。但油炸過程無法避免其本身的問題，麵皮吸 收車又回里油’油隨著時間的經過氧化劣解，有損點心的可 η | %爾甚至於使用彿水再度水合之後可能對湯 汁風味造成不良影響。 :1於解決此等伴隨油炸處理的問題，β 。種經由熱風乾燥而非油炸乾燥製造速食包餡點心之 i夕 ’、、、風乾秌製成的速食包餡點心比藉油炸乾燥製 造之包餡點心具有鮫彻夕 衣 民之心澱粉含量，因此於乾燥步驟 315079(修正版) 1285534 月'j ’麵皮必須炊蒸至其含有滿意的澱粉含量為止。根據 上文JP 5 6-24506 Β ’麵粉混合物經混練及滾軋成為麵皮， 麵皮切成適當大小然後炊蒸。可能原因在於炊蒸後的麵皮 難以切°彳，以及獲得預定形狀及尺寸後可儘可能避免麵皮 的耗才貝1旦右藉該方法進行一系列操作，已經切割之麵皮 J段須耗費大χ人工及時間來組裝、排齊及運送；至於另 問題’炊条後之小段彼此沾黏，造成無法忽略的耗損。 卜於各個切割後的小段間之炊蒸不均勻，而可能損害 點心的可口姓。7古p β ^ ， 百另一問題，使用經過炊蒸的小段包餡 後ρ式將小&相對緣壓合來形成密封，·但實際上邊緣 無法確保牢靠密封’銘偶爾會從未完全密封的開口露出。 口此本务明之目的係提供—種不用油煎炸乾製之包銘 之裝法’该包餡點心可維持較長時間、可口、誘人、 確保良好形狀維持能力，因而提供高度商業價值/ 【發明内容】 之不用油煎炸乾製包餡 此處陳述之目的可經由本發明 點心之製法而達成。 本發明不用油煎炸乾製包餡點心 根據第一實施態樣 之製法包含下列步驟·· (a)混練麵粉混合物以製備麵糰； (b) 滾札该麵糊而製備麵皮； 切割出具有 (c) 炊蒸滾軋後的麵皮，並由炊蒸後的麵皮 預定尺寸及預定形狀之禮;數小段； (d)將乾餡放置於各小段上； 315079(修正版) 7 1285534 (e) 接合各小段之相對緣，使該餡被包裹於該小段内而 製備包銘品；以及 (f) 利用油炸以外之手段來乾燥該包餡品， 其特徵在：在上述步驟（e)中，該各小段之相對緣係以 加熱壓接使其接合。 根據弟二貫施態樣’本發明方法包含下列步驟·· (a) 混練麵粉混合物以製備麵糰； (b) 滚軋該麵糰而製備麵皮； (c) 炊蒸滾軋後的麵皮以及由炊蒸後的麵皮切割複數 個有規定尺寸及規定形狀之小段；或另外由炊蒸後的麵皮 切割複數個有規定尺寸及規定形狀之小段以及炊蒸各小 段； (d)將乾餡放置於各小段上； (匀將各小段之相對緣加熱壓合，讓相對緣接合，以及 餡被包裹於小段内來製備包裹妥的生點心；以及 ⑴利用油炸以外之手段來乾燥該包裹後的生點心。 根據第二κ施悲樣，本發明不用油煎炸乾製包餡點心 之製法包含下列步驟·· (a) 混練麵粉混合物以製備麵糰； (b) 滾軋該麵糰而製備寬麵皮； (c) 火人蒸該滾軋後之寬麵皮； (d) 輸送該寬麵皮； ^⑷切割輸运來的該寬麵皮成為預定寬度而製備具有 較窄寬度之複數麵皮； 315079(修正版) 1285534 (f) 由該具較窄寬度之複數麵皮切割出具有預定尺寸 及預定形狀之複數小段； (g) 將乾鶴置於各小段上； ⑻接合各小段之相對緣，使關包裹於該小段内而製 備包銘品，以及 ⑴利用油炸以外之手段來乾燥該包餡品， 其特徵在：在上述步驟⑷中，在用以輪送該寬麵皮之 輸送裝置表面施散粉末，其散布量係在0 ooi4g/cm2至 0.0222g/cm2 範圍内。 【實施方式】 本發明之實施態樣使用之麵粉混合物為一種以麵粉為 主之混合物。其它可添加至麵粉之成分包括例如麵粉以外 之澱粉例如稻米澱粉、馬鈴薯澱粉、甘薯澱粉、洋蔥澱粉、 葛根（Pueraria thunbergiana)澱粉及樹薯澱粉、其加工澱 粉、全蛋粉及活性麵筋。此等一或多種辅助性成分可視需 要選用且結合麵粉一起使用。麵粉混合物中，麵粉較佳係 占混合物總重之3(M〇〇 wt%，而輔助性成分占〇_7〇糾％。 若麵粉比例低於30 wt%，則因麵糰稠度不佳故無法達成有 效滾軋操作。 若有所需可適當攙混氯化鈉、調味料、脂肪或油、糖、 糖醇、著色劑、酵素、乳化劑、抗氧化劑、品質改性劑及 其它眾所周知的添加劑至麵粉混合物。此等添加劑可直接 此5入原料麵粉’或添加劑可溶解於水中而於混練步驟添 加。 9 315079(修正版) 1285534 適量水或10-60 wt%鹹水（kansui)添加至麵粉混合 物’然後使用習知大氣壓混合機或真空混合機混合一段規 疋時間。喊水為含有一或多種選自由碳酸鉀及碳酸鈉及磷 酸卸及麟酸納組成的群組之鹽之水溶液。 下一步驟中，麵糰通過滾軋機數次（例如通過六個階段 滾軋）來製造麵皮。麵皮可為刮下所得之單片麵皮，另外也 可為兩片來組成一片複合麵皮。任一種情況下，滾軋妥之 麵皮的最終厚度較佳係於約〇·3毫米至約2毫米之範圍。 若麵皮的最終厚度小於約〇·3毫米，則麵皮太薄容易破 裂，隨後各項操作效率降低。相反地，若麵皮的最終厚度 大於約2耄米，則麵皮不當地過厚，不僅對隨後炊蒸步驟 轉化成為α-澱粉造成不良影響，同時也有損點心最終產品 的可口性。 於根據本發明之各貫施態樣之方法，麵皮經炊蒸來執 行轉化成為α-澱粉。炊蒸本身並非本發明之必要要求。通 常轉化成α-殿粉可使用任一種習知蒸籠達成。例如具有 〇·5·1·5千克/平方厘米壓力及約11〇。〇溫度之水蒸氣以ι〇〇 千克/小時之ϊ供應—段約分鐘時間，直到麵皮轉化成 α-澱粉之比率達約95-98%為止。 根據本發明之第一及第二實施態樣之方法中，炊蒸後 麵皮之至少-面經通風冷卻及乾燥。麵皮較佳係於接觸壓 模機該側表面通風冷卻及乾燥L此項初步通風冷卻 及^步驟’貝"刀，將沾黏於麵皮’隨後各項操作效率 顯著下降。初步通風冷卻及乾燥㈣可確保經炊蒸之麵皮 315079(修正版) 10 1285534 仍然具有切性且可有效切成小段，最終作為包裹用麵 皮，此、外於稍後階段之壓模步驟也容易進行。為了達成 有效切肖J丈人療後之麵皮較佳係冷卻至3代或卩下。冷卻 空乱之/皿度較佳不高於室溫或周圍溫度。通常較佳冷卻空 氣速又係於1 ] 〇米/秒之範目。冷卻空氣可吹送一段數 秒至30秒時間。冷卻空氣之溫度、速度及吹送時間的最佳 組,可經由考慮其降低麵皮溫度以及藉此乾燥之麵皮表面 乾燥程度適當決定。 於根據本發明之第一及第二實施態樣之方法，炊蒸後 之麵皮經^步通風冷卻及乾燥後，被切成具有規定尺寸及 形狀之包袭小段。白稟丨@1 & 匕衣小奴可為任一種形狀，例如矩形、 方开/圓形、二角形、多角形（例如五角形以及更多角形）、 θ □幵:及生形。切削方法可藉具有規定形狀之模具衝壓麵 皮、或以刀片切削麵皮達成。為了減少切削的耗損，以矩 形、方形或三角形為佳。小段之尺寸可考慮此段欲包裹之 釦而適當決定。若小段為方形，則較佳為7厘米X 7厘米 大小。當然也可採用其它形式的小段。 〜於根據本發明之第一及第二實施態樣之方法，若麵皮 寬度概略等於包裹小段寬度(例如二者寬度皆為7厘米)則 可貫現有效操作。但若根據本發明之第一及第二實施態樣 之方法係應用於寬麵皮(例如寬42厘米之麵皮)，則無法於 :割機内縱割成為具有較窄寬度(例如7厘米)之長條而不 I糾結、沾黏或彎肖，如此造成操作效率的下降。但使用 本發明之第三實施態樣不會發生此種情況，可有效大量生 315079(修正版) 11 1285534 產包餡點心而不會造成任何前述問題。 於根據本發明之第三實施態樣之方法，炊蒸後之寬麵 皮經冷部，較佳冷卻成表面溫度約為丨5<>c。此冷卻步驟較 佳係將炊蒸後之麵皮通過冷區段進行。冷區段通常為有規 定輸送距離之隧道形，隨道内部利用冷卻器而冷卻至+15 C至-20 C之恤度。根據本發明之第三實施態樣之方法與根 據第-及第二實施態樣之方法之差異在於並非藉冷空氣， 反而係經由將麵皮通過冷區段而降低麵皮溫度。若麵皮溫 度並非使用冷空氣下降，反而係通過冷區段下降，則不會 ‘致麵皮的④曲而可獲得兩項優點，—項優點為隨後操作 較少發生問題；另一項優點為縱割操作效率顯著改良。至 於另-優點，各切割後之小段可維持一濕表面，因此於反 摆之後，該濕表面之相對緣可被塵合而提供牢固密封。 、於根據本發明之第三實施態樣之方法，冷卻後之寬麵 皮被縱割為複數具有較窄寬度(例如7厘米)之長條。冷 後之麵皮由冷區段出口送出而被運送至縱割機之輸送^置 (例如饋料輸送、5仏、、户《ΗΗ： ± 伐至輸达帶表面上撒粉。如此有效防 皮沾黏於輸送裝置表面，㈣確㈣後操作效率不會降 低在麵皮表面撒粉並不佳，原因在於任何殘餘的粉 於^鶴點心由消費者吃食之時由點心中溶解出，偶爾可处 有知點心的風味.。若饋料輸送器用作為運送麵皮之穿月b 則粉末較佳係施用於上導件以及輸送帶表面；： 麵皮與輸送帶之分離能力的改善。粉末之施用量：促成 0侧克/平方㈣至⑽22克/平方㈣。換 315079(修正版） 12 1285534 f為7厘米χ 7厘米（面積49平方厘米）尺寸，則粉末撒佈 星車乂佳為0.0686克至1.0878克之範圍。若撒粉量小於 〇·〇686克/49平方厘米，則無法保證可滿意有效地改善麵 皮由輪送帶分離。若撒粉量大於L0878克/49平方厘米， 則分離改善效果飽和，只會造成不經濟。此外，過量粉末 將沾黏至麵皮，留在麵皮表面，最終有損包餡點心之風味。 較佳使用澱粉作為撒佈粉末。較佳澱粉例如包括馬鈐薯澱 粉、樹薯澱粉、玉米澱粉及西谷米澱粉（由西谷棕之樹幹軟 =内部回收的交聯澱粉）。此等澱粉中以西谷米澱粉作為撒 々為特佐，原因在於西谷米澱粉於加熱時不會膨脹且仍然 維持疏鬆。撒佈粉末可使用習知撒粉器方便施用。 於根據本發明之第三實施態樣之方法，具有規定尺寸 及形狀之包裹小段係由具有較窄寬度之長條切成，而該長 條係已經使用縱割機縱割寬麵皮獲得，此項操作通常可以 根據本發明之第一及第二實施態樣之方法切割包裹小段之 才棄目同方式達成。因此於本發明之第三實施態樣之方法，包 :小段可為任一種形狀，例如矩形、方形、圓形、三角形、 夕角形（例如五角形以及更多角形）、橢圓形及星形。切削 方去可藉具有規定形狀之模具衝壓麵皮、或以刀片切削麵 ^達成。為了減少切削的耗損，以矩形、方形或三角形為 凡又之尺寸可考慮此段欲包裹之餡而適當決定。若小 奴為方形，則較佳為7厘米χ 7厘米大小。 〜=於本發明之三個實施態樣個別獲得包裹小段時，將 里之銘置於各小段上。欲使用此等小段包裹的銘可由 13 315079(修正版） 1285534 任-種成分製備’餡的成分例如為肉、蔬菜、魚貝類及魚 浆製品。若有所需’鹤可以鹽、糖、香料以及其它眾所; 知之習用調味料調味。銘必須以乾態使用。由維持品質之 觀點’餡之水含量較佳不大於15%，例如1〇%或以下。 餡置於各包裹小段上之後，將小段對摺，相對緣接合 在一起或順著邊緣打摺，讓餡被包裹於小段内？將接合^ 或摺撊壓合在-起，可選擇性經加熱壓合而密封。通常較 佳，定加熱溫度於3()_15代範圍。若加熱溫度低於抓， 則，封紅度不。相反地，若加熱溫度高⑨！5代，則邊 緣壓合部分可能被烤焦或融化。欲於墨合操作施加之壓力 較佳係於（Μ·50千克/平方厘米之範圍。若壓力小於〇1千 克平方厘米，則小段之相對緣無法牢固接合，只能獲得不 ^密封。若壓力高於5〇千克/平方厘米，則接合部分破裂， ㈣，效而餡露出。熱加壓操作可使用習知壓縮模製機進 仃藉此加熱壓縮之優點，包鶴點心可恰在食用之前藉倒 =彿水中或泡在濟水中而重新水合，但包館點心仍然維持 山封、工歷段夠長時間，不會發生銘由包裹皮露出的不 从勹t釦』〜外觀良好可促進消費者食慾享用點心風味。 右包晨皮只單純藉壓合相對緣但未加熱密封，則無法獲得 此等優點。 置 將‘疋里之餡置於一經過炊蒸麵皮之規定位 人 ’1另片經過炊蒸之麵皮，兩片麵皮藉加熱壓 妾σ成為包裹餡之特定形狀；麵皮可沿接合緣切掉或 衝壓來製作出包餡於内側之點心。 14 315079(修正版) 1285534 、比於下-步驟令，將包餡點心乾燥。任一種習知乾燥方 法：：採用’例如為尋常的熱風乾燥、風乾、微波乾燥或 充氣乾燥（inflation drying)。乾'燥操作較佳緩慢進行來確保 轉成cx-澱粉之包裹皮不會出現「表皮效應」。較佳乾燥程度 為轉成α-澱粉之包裹皮之水含量降至約15%或以下。 包有餡密封於其内側之乾燥後的點心隨後冷卻至常 溫’連同另外預先包裝的液體調味料（例如湯汁）一起包 裝，如此提供最終成品。 根據本發明之第一及第二實施態樣之方法係於單一生 產線進订，其產出量典型地只有每小時約36〇〇個點心。但 於根據第三實施態樣之方法’生產係於多條生產線進行， 假設寬麵皮寬4 2厘米，則產出量幾乎為單一生產線製造寬 7厘米麵皮的產出量的6倍，而每小時可製造約㈧〇個 點心。 多種包餡點心可藉本發明方法製造，包括中式或西式 點心包括餛飩、餃子、燒賣、春捲、略包餡的水餃、圓形 肉餡水餃、寬麵條等。 下列實施例特別供舉例說明本發明。 實施例1 於高筋麵粉及樹薯澱粉（55:45)組成之麵粉混合物（1 千克）内加入380毫升水其中溶解24克氯化鈉、2·4克鹼酐 及8克山梨糖醇，使用大氣壓混合器混合15分鐘。藉6 Ρ皆段式滾軋製造厚〇·5毫米及寬7厘米之麵皮。未進行麵 皮複合處理。麵皮於98它隧道炊蒸1分30秒直到轉成α_ 15 315079(修正版) 1285534 澱粉。炊蒸後之麵皮經通風冷卻，以3米/秒流速由上方吹 送空氣乾燥。乾燥後之麵皮被切成7.〇厘米X 7.0厘米的正 方形。以各個正方形來包裹，經凌乾的絞肉（0.8克），正方形 各邊^吏用㈣模製機拉在一起，純模製機之壓縮板加執 至抓。施加屡力為6千克/平方厘米。成形產品於ιΐ6 C以42米/秒速度充氣乾燥，讓其冷卻，製造π個速食包 餡點心（本發明產品）。 比較例1 重複别述転序，但壓合板並未加熱，製備個速食包 餡點心（對照組）。 比較例2 重複前述程序，但於切削操作之前並未進行冷卻盘乾 燥步驟。發現切削所得方形扭曲，沾黏於模製機，因而無 法製造包餡點心。 (1) 檢查含有原料餡點心可維持形狀多久之試驗 於實施例1及比較例丨製造餛飩之方法中，乾燥後製 品由模製機送出時隨機抽樣15個樣品，讓其放置於室溫7 測定各個成形產品壓合部分可維持接合㈣間。目測評比 接合狀態。結果，根據本發明之成形產品即使經分鐘後 壓合部也絲毫未見裂開。相反地，比較例丨製備之對照製 品，於1分鐘以内接合部扯開且餡露出。 (2) 檢查含有乾餡點心持續維持其形狀之時間之試驗 實施例1及比較例1製備之乾餛飩於沸水中重新水 合，測定可維持其形狀之時間。試驗程序如後：提供二燒 315079(修正版) 16 1285534 杯個別谷里200名升，·將—個本發明之餛飩樣品置於— 燒杯，一個根據比較例1之對照樣品置於另一燒杯；⑽ ^升戰彿水倒入各燒杯，·由倒入沸水算起3分鐘時， ::子將燒杯内容物授拌3次，且目測觀察樣品 杈後母一分鐘用筷子攪拌樣品一孚 查形狀。觀察結果摘述於下们，^子夹出’目測檢 持其形狀而無異常；# 」表示樣品維 的部分)即將變寬;「X」表：俨：；:員糊邊被拉在-起 分)變寬，銘露出。表4:、：=(側邊被拉在-起部 接合部已經被扯開。 化知步驟完成前 表]1285534 玖乂发月月说明 Description of the Invention [Technical Field of the Invention] The present invention relates to a simmered confectionery and a method of making the same. DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method in which hot air is dried rather than fried and dried, and the filling method is prepared. [Prior Art] ~ In order to make dumplings, sizzling, spring rolls and pure and other bags (four) heart, = weathered fishing, water and other ingredients are added to the flour, and the dough is rolled into a dough, and the dough is used to wrap the crane. Although these spoons are often eaten in restaurants and at home, some are sold in the form of "fast food packs". They can be eaten simply by boiling in boiling water or boiling in boiling water for a short time. The instant food-filled snacks of the market are manufactured by a frying and drying method. In this drying method, the packaged snack is fried in oil of up to 13G_i5()t to make the dough quickly dehydrated. Due to the rapid dehydration, the "foaming" form defect often occurs. In order to prevent such "bubbling", several Measures such as changing the composition of the flour mixture or changing the frying temperature. These methods prevent "bubbling" to ::: degrees. However, the frying process cannot avoid its own problems. The dough absorbs the car and returns to the oil. The oil oxidizes over time, which can damage the snacks. η | % Even after using the water again, it may be used for the soup. The flavor has an adverse effect. :1 to solve the problem associated with such frying treatment, β. A fast-food stuffed snack made by hot air drying instead of frying and drying to make instant food stuffing snacks, which is made by drying and drying, has a heart-breaking taste. The starch content, therefore, in the drying step 315079 (revision) 1285534 month 'j' dough must be steamed until it contains a satisfactory starch content. According to the above JP 5 6-24506 Β ' flour mixture, it is kneaded and rolled into a dough, and the dough is cut into an appropriate size and then steamed. The possible reason is that it is difficult to cut the dough after steaming, and the shape and size of the steamed can be avoided as much as possible. The series of operations can be carried out by the method. The J section of the cut dough has to be consumed. Labor and time to assemble, arrange and transport; as for the other problem, the small sections after the smashing stick to each other, resulting in unavoidable wear and tear. The steaming between the small sections after each cut is uneven, which may damage the delicious surname of the snack. 7 古 p β ^ , Hundred another problem, after using the steamed small section of the stuffing, the ρ type will be small & the opposite edge pressure to form a seal, but in fact the edge can not ensure a firm seal 'Ming will occasionally never completely The sealed opening is exposed. The purpose of this book is to provide a package that does not require frying and drying. The stuffed snacks can be maintained for a long time, delicious, attractive, and ensure good shape retention, thus providing a high commercial value. SUMMARY OF THE INVENTION The purpose of the present invention is achieved by the method of the present invention. The present invention does not need to fry the fried stuffing snack. The method according to the first embodiment comprises the following steps: (a) kneading the flour mixture to prepare the dough; (b) rolling the batter to prepare the dough; cutting out having (c) The steamed rolled dough and the predetermined size and predetermined shape of the steamed dough; several small sections; (d) placing the dry filling on each small section; 315079 (revised edition) 7 1285534 (e) joint The opposite edge of each segment is such that the filling is wrapped in the small portion to prepare the package; and (f) drying the filling by means other than frying, characterized in that in the above step (e), The opposite edges of the segments are joined by heat crimping. According to the second aspect of the invention, the method of the present invention comprises the following steps: (a) kneading the flour mixture to prepare the dough; (b) rolling the dough to prepare the dough; (c) steaming the rolled dough and the dough The steamed dough is cut into a plurality of small sections having a predetermined size and a predetermined shape; or a plurality of small sections having a predetermined size and a predetermined shape are cut from the steamed dough, and each of the steamed sections is placed; (d) the dry filling is placed in each On the small section; (evenly press the opposite edges of each small section to make the opposite edge joint, and the filling is wrapped in the small section to prepare the wrapped raw snack; and (1) use the means other than frying to dry the packaged raw According to the second κ sadness, the method for preparing the present invention without frying the fried filling comprises the following steps: (a) kneading the flour mixture to prepare the dough; (b) rolling the dough to prepare a wide dough; (c) the fire man steams the wide dough after rolling; (d) transports the wide dough; ^(4) cuts the wide dough from the transport to a predetermined width to prepare a plurality of doughs having a narrow width; 315079 (revision) 1285534 (f) by the a plurality of narrow sections of a narrow width cut into a plurality of small sections having a predetermined size and a predetermined shape; (g) placing the dry crane on each small section; (8) joining the opposite edges of the small sections to make the package wrapped in the small section to prepare the packaged product And (1) drying the stuffing by means other than frying, characterized in that in the above step (4), the powder is dispersed on the surface of the conveying device for conveying the wide dough, and the amount of the scattering is 0 ooi4g/ The range of cm2 to 0.0222g/cm2. [Embodiment] The flour mixture used in the embodiment of the present invention is a flour-based mixture. Other ingredients which can be added to the flour include starch other than flour such as rice starch and potato. Starch, sweet potato starch, onion starch, Pueraria thunbergiana starch and tapioca starch, processed starch, whole egg powder and active gluten. These one or more auxiliary ingredients can be used as needed and combined with flour. The flour preferably accounts for 3% of the total weight of the mixture (M〇〇wt%, while the auxiliary component accounts for 〇7〇〇%. If the flour ratio is less than 30 wt%, If the consistency of the dough is not good, the effective rolling operation cannot be achieved. If necessary, the sodium chloride, seasoning, fat or oil, sugar, sugar alcohol, coloring agent, enzyme, emulsifier, antioxidant, quality can be properly mixed. Modifiers and other well-known additives to the flour mixture. These additives can be added directly to the raw material flour or the additive can be dissolved in water and added in the mixing step. 9 315079 (Revised Edition) 1285534 Appropriate amount of water or 10-60 wt% Add salt water (kansui) to the flour mixture' and then mix it for a period of time using a conventional atmospheric pressure mixer or vacuum mixer. The water is one or more groups consisting of one or more selected from potassium carbonate and sodium carbonate and phosphoric acid. An aqueous solution of the salt of the group. In the next step, the dough is passed through the rolling mill several times (for example by six stages of rolling) to make the dough. The dough can be a single piece of dough that is scraped off, or two pieces to form a composite dough. In either case, the final thickness of the rolled dough is preferably in the range of from about 3 mm to about 2 mm. If the final thickness of the dough is less than about 〇3 mm, the dough is too thin to be easily broken, and then the operational efficiency is lowered. Conversely, if the final thickness of the dough is greater than about 2 mm, the dough is not too thick, which not only adversely affects the subsequent conversion of the steaming step into alpha-starch, but also detracts from the palatability of the final product of the snack. In the method according to each aspect of the present invention, the dough is subjected to steaming to carry out conversion into α-starch. Steaming itself is not a requirement of the present invention. Usually converted to a-dose powder can be achieved using any conventional steamer. For example, it has a pressure of 〇·5·1·5 kg/cm 2 and about 11 〇. The water vapor at a temperature of 〇 is supplied at 〇〇 千 kg/hr—for about a minute, until the ratio of the dough to α-starch is about 95-98%. According to the method of the first and second embodiments of the present invention, at least the surface of the steamed dough is cooled and dried by air. The skin is preferably attached to the side surface of the contact molding machine for ventilating cooling and drying. This preliminary ventilation cooling and the step "because" will adhere to the dough. The subsequent operational efficiency is significantly reduced. Preliminary ventilation cooling and drying (4) to ensure that the steamed dough 315079 (revised edition) 10 1285534 is still tangential and can be effectively cut into small sections, and finally used as a wrapper for wrapping, which is easy to be used at a later stage. get on. In order to achieve an effective cut, the skin after the treatment is preferably cooled to 3 generations or underarms. Cooling The air/span is preferably no higher than room temperature or ambient temperature. The preferred cooling air velocity is usually in the range of 1 〇m/s. Cooling air can be blown for a few seconds to 30 seconds. The optimum set of temperature, speed and blowing time of the cooling air can be appropriately determined by considering the reduction of the skin temperature and the degree of dryness of the dried surface. According to the method of the first and second embodiments of the present invention, the steamed dough is cooled and dried by a step, and then cut into small pieces having a predetermined size and shape. White 禀丨@1 & 匕衣小奴 can be any shape, such as rectangular, square open / round, two-sided, polygonal (such as pentagon and more angular), θ □ 幵: and raw. The cutting method can be achieved by stamping the dough with a mold having a prescribed shape or cutting the dough with a blade. In order to reduce the loss of cutting, it is preferable to use a rectangle, a square or a triangle. The size of the small section can be appropriately determined by considering the buckle to be wrapped in this paragraph. If the small section is square, it is preferably 7 cm x 7 cm. Of course, other forms of small segments can also be used. According to the method of the first and second embodiments of the present invention, if the width of the dough is roughly equal to the width of the wrapping section (e.g., both are 7 cm in width), effective operation can be achieved. However, if the method according to the first and second embodiments of the present invention is applied to a wide dough (for example, a dough having a width of 42 cm), it cannot be cut in the cutter to have a narrow width (for example, 7 cm). The strip is not tangled, viscous or curved, which causes a drop in operational efficiency. However, this is not the case with the third embodiment of the present invention, and it is possible to efficiently produce a large amount of 315079 (revision) 11 1285534 to make a stuffed snack without causing any of the aforementioned problems. In the method according to the third embodiment of the present invention, the steamed wide dough is cooled to a cold portion, preferably to a surface temperature of about &5 <>c. This cooling step is preferably carried out by passing the steamed dough through a cold section. The cold section is typically tunnel shaped with a specified delivery distance and is cooled to +15 C to -20 C with the cooler inside. The method according to the third embodiment of the present invention differs from the method according to the first and second embodiments in that cold air is not used, but rather the skin temperature is lowered by passing the dough through the cold section. If the skin temperature is not lowered by the cold air, but instead is lowered by the cold section, there will be no advantage of the four curves of the dough, and the advantage is that the subsequent operation is less problematic; the other advantage is vertical. The cutting operation efficiency is significantly improved. As a further advantage, each of the cut segments maintains a wet surface so that after the reverse swing, the opposite edges of the wet surface can be dusted to provide a secure seal. According to the third embodiment of the present invention, the cooled wide dough is slit into a plurality of strips having a narrow width (e.g., 7 cm). After the cold, the dough is sent out from the exit of the cold section and transported to the conveyor of the slitting machine (for example, feed conveying, 5仏, household “ΗΗ: ± cutting to the surface of the belt”. Sticking to the surface of the conveyor, (4) After the operation, the efficiency of the operation will not decrease. It is not good to dust the surface of the dough. The reason is that any residual powder is dissolved in the snack when the consumer eats it. Occasionally The flavor of the snack is known. If the feeder conveyor is used as the wearing b for the transport dough, the powder is preferably applied to the upper guide and the surface of the conveyor belt; the improvement of the separation ability of the dough and the conveyor belt. Promote 0 side gram / square (four) to (10) 22 gram / square (four). For 315079 (revision) 12 1285534 f is 7 cm χ 7 cm (area 49 cm 2 ) size, then the powder spread star car is preferably 0.0686 g to 1.0878 If the amount of powder is less than 〇·〇686g/49cm2, there is no guarantee that the dough can be satisfactorily and effectively improved by the belt. If the amount of powder is greater than L0878g/49cm2, the separation improvement effect is saturated. Will only cause no In addition, the excess powder will stick to the dough and leave on the surface of the dough, which will eventually damage the flavor of the stuffed snack. It is preferred to use starch as a dusting powder. Preferred starches include, for example, horse yam starch, tapioca starch, corn. Starch and sago rice starch (softened by the trunk of sago palm brown = cross-linked starch recovered internally). These starches are sago-sweetened as sago, because gluten rice starch does not swell and still maintain when heated. Loose. The dusting powder can be conveniently applied using a conventional duster. According to the method of the third embodiment of the present invention, the wrapping section having a prescribed size and shape is cut from a strip having a narrow width, and the The strip system has been obtained by using a slitting machine to cut the wide dough. This operation can usually be achieved by cutting the parcels according to the first and second embodiments of the present invention. The third embodiment of the method, the package: the small segment can be any shape, such as a rectangle, a square, a circle, a triangle, an horn (such as a pentagon and more angles), an ellipse And the star can be cut by the die with the specified shape, or by the cutting surface of the blade. In order to reduce the loss of cutting, the rectangle, square or triangle can be considered as the size of the package. It is appropriate to decide. If the slave is square, it is preferably 7 cm χ 7 cm. ~= In the three implementations of the present invention, when the parcel is individually obtained, the inscription is placed on each segment. The ingredients of these small parcels can be prepared from 13 315079 (Revised Edition) 1285534 - ingredients such as meat, vegetables, fish and shellfish and fish paste products. If necessary, cranes can be salt, sugar, spices and others. It is known that it is seasoned with seasonings. The name must be used in a dry state. From the viewpoint of maintaining quality, the water content of the filling is preferably not more than 15%, for example, 1% or less. After the stuffing is placed on each small section of the package, fold the small pieces in half, and the opposite edges are joined together or folded along the edges to allow the filling to be wrapped in small pieces. The joint or the crepe is press-fitted and selectively sealed by heat pressing. It is usually preferred to set the heating temperature in the range of 3 () _ 15 generations. If the heating temperature is lower than the scratch, the redness is not. Conversely, if the heating temperature is high 9! In the 5th generation, the edge crimping portion may be scorched or melted. The pressure to be applied to the ink sealing operation is preferably in the range of (Μ·50 kg/cm 2 . If the pressure is less than 千1 kg square cm, the opposite edges of the small segments cannot be firmly joined, and only the seal can be obtained. Above 5〇kg/cm2, the joint part is broken, (4), and the filling is exposed. The hot press operation can be carried out by using a conventional compression molding machine to heat and compress, and the Baohe snack can be just before consumption. Borrowing = Buddha water or soaking in the water and rehydrating, but the package snacks still maintain the mountain seal, the work section is long enough, and it will not happen that the cover is not exposed from the 皮t" The appetite of the consumer enjoys the flavor of the snack. The right pack of the morning skin is only obtained by pressing the opposite edge but not heat-sealing, so that these advantages cannot be obtained. Place the stuffing of '疋里之 in a person who has passed the steamed dough' The other piece is steamed and the two pieces of dough are heated to form a specific shape of the filling; the dough can be cut or stamped along the joint edge to make a snack wrapped inside. 14 315079 (Revised Edition) 1285534 Than - Step to dry the filling dessert. Any conventional drying method: using 'for example, hot air drying, air drying, microwave drying or inflation drying. Dry 'dry operation is preferably carried out slowly to ensure rotation The skin of the cx-starch does not have a "skin effect". The preferred degree of drying is that the water content of the wrapper converted into α-starch is reduced to about 15% or less. The snack is then cooled to ambient temperature and packaged along with additional pre-packaged liquid seasonings (eg, broth) to provide the final product. The method according to the first and second embodiments of the present invention is based on a single line of production. The output is typically only about 36 snacks per hour. However, in the method according to the third embodiment, the production is carried out on a plurality of production lines, and assuming that the wide-skin width is 42 cm, the output is almost a single production line. 6 times the output of a 7 cm wide dough, and about (8) a snack per hour. A variety of stuffed snacks can be made by the method of the invention, including Chinese or Western snacks.饨, dumplings, siu mai, spring rolls, slightly stuffed dumplings, round meat dumplings, lasagna, etc. The following examples are specifically intended to illustrate the invention. Example 1 in high-gluten flour and tapioca starch (55:45) Add 380 ml of water to the composed flour mixture (1 kg), dissolve 24 g of sodium chloride, 2.4 g of alkali anhydride and 8 g of sorbitol, and mix for 15 minutes using an atmospheric pressure mixer. The dough was made thick and 5 mm wide and 7 cm wide. The dough was not treated. The dough was steamed in a tunnel for 1 minute and 30 seconds until it was converted into α_ 15 315079 (revision) 1285534 starch. The steamed dough was ventilated. After cooling, air was blown from above by a flow rate of 3 m/sec. The dried dough was cut into a square of 7. cm x 7.0 cm. Wrapped in various squares, the dried meat (0.8 g), the squares on each side, and the (4) molding machine are pulled together, and the compression plate of the pure molding machine is added to the grip. The applied force is 6 kg/cm 2 . The formed product was aerated and dried at ιΐ6 C at a speed of 42 m/sec, and allowed to cool to prepare π instant food stuffing snacks (product of the present invention). Comparative Example 1 The procedure was repeated, but the laminate was not heated to prepare a fast-food filling dessert (control group). Comparative Example 2 The foregoing procedure was repeated except that the cooling tray drying step was not performed before the cutting operation. It was found that the square shape obtained by the cutting was twisted and adhered to the molding machine, so that the stuffing snack could not be produced. (1) Examining the test for how long the shape of the filling can be maintained. In the method of manufacturing the crucible of Example 1 and Comparative Example, after the product was dried, 15 samples were randomly sampled and placed at room temperature. The nip portion of each of the shaped products was measured to maintain the joint (4). Visually compare the engagement status. As a result, the shaped product according to the present invention showed no cracking even after the nip at the minute. In contrast, the comparative product prepared in Comparative Example was peeled off within 1 minute and the filling was exposed. (2) Examination of the time required for the dry filling to maintain its shape The dried mash prepared in Example 1 and Comparative Example 1 was rehydrated in boiling water, and the time during which the shape was maintained was measured. The test procedure is as follows: provide two burns 315079 (revised edition) 16 1285534 cups of 200 liters in individual valleys, - put a sample of the invention in a beaker, and place a control sample according to comparative example 1 in another beaker (10) ^Press the Buddha water into the beakers, and when it is poured into the boiling water for 3 minutes, the following sub-mixes the contents of the beaker 3 times, and visually observes the sample. The mother then stirs the sample with chopsticks for one minute. Check the shape. The observation results are summarized in the following, the ^ sub-clip out 'visual inspection to hold its shape without abnormality; # ” indicates that the part of the sample dimension is about to widen; the "X" table: 俨:;: the staff is pulled in - The points are widened and revealed. Table 4:, := (The side is pulled in the - the joint has been pulled apart. Before the completion of the step of understanding]
315079(修正版) 17 1285534 —將八個本發明產品樣品以及等數市售速食餛飩樣品 (藉油炸乾燥）置於速食拉麵杯内部，拉麵杯以蓋密封，於 至’孤儲存6個月後重新開啟。兩組就形狀、色澤以及水份 勺吸收等方面而言皆正常且令人滿意；但速食餛飩商品已 、、二I敗，發出刺鼻的氣味而無法食用。相反地，本發明產 品沒有異味且風味良好。 高筋麵粉及樹薯澱粉（55:45)組成之麵粉混合物（1〇千 克）内加入3800毫升水其中溶解24〇克氯化鈉、24克鹼酐 及8〇克山梨糖醇，使用大氣壓混合器混合1 5分鐘。藉6 階段式滾軋製造厚〇·48毫米及寬42.厘米之麵皮。未進行 麵皮複合處理。麵皮於98°C隧道炊蒸1分30秒直到轉成α_ 澱粉。炊蒸後之麵皮以〇 〇7米/秒速度移動通過冷卻隧道 U5C)，讓麵皮表面溫度降至15t：。冷卻後之寬麵皮由冷 部隧道运出時被轉運至縱割機，轉運是利用饋料輸送器， 皮帶表面上撒西谷米澱粉用量〇 1372克/49平方厘米。然 ^縱割機將寬麵皮切成六條較窄的長條，個別寬7厘米。 隨後各較窄的長條被切成7.G厘米X7.G厘米小段。以各個 =形來包裹經;東乾的絞肉（“克），正方形各邊使用⑽ ^製Λ拉在一起，餛飩模製機之壓縮板加熱至5〇c>c。施加 [力為6千克/平方厘米。成形產品於工1 6。〇以u米/秒速 度充氣乾燥3分鐘，讓其冷卻，製造300個速食包餡點心（餛 飽）。 (1)檢查含有原料餡點心可維持形狀多久之試驗 18 315079(修正版) 1285534 :實施例2製造餛純過程中，15個尚未乾燥 製機迗出時隨機抽樣，任其放置於室瓜 旦文' '" 男 品壓合邻堆捭捲入的眸押 測置各個成形產 “I维持接肩間。目測評比接合狀態315079 (Revised Edition) 17 1285534 - Eight samples of the product of the invention and an equal number of commercially available instant squid samples (by frying and drying) are placed inside the instant ramen cup, and the ramen cup is sealed with a lid to the 'sole storage 6 Reopen after a month. The two groups were normal and satisfactory in terms of shape, color and absorption of water scoops; however, the fast-food glutinous products had been smashed and scented and could not be eaten. In contrast, the products of the present invention have no odor and good flavor. Add 3800 ml of water to a flour mixture (1 kg) consisting of high-gluten flour and tapioca starch (55:45), dissolve 24 g of sodium chloride, 24 g of alkali anhydride and 8 g of sorbitol, mix at atmospheric pressure. Mix for 15 minutes. A six-stage roll is used to make a dough of 48 mm thick and 42 cm wide. No dough composite treatment was performed. The dough was steamed in a tunnel at 98 ° C for 1 minute and 30 seconds until it was converted into α-starch. The steamed dough is moved through the cooling tunnel U5C at a speed of 7 m/s to reduce the surface temperature of the dough to 15 t:. After cooling, the wide dough is transported to the slitting machine when it is transported out of the cold tunnel. The transport is carried out by means of a feed conveyor. The amount of sago starch on the surface of the belt is 372 1372 g / 49 cm 2 . However, the slitting machine cuts the wide dough into six narrow strips, each 7 cm wide. The narrow strips were then cut into 7.G cm by 7.7 cm segments. Wrap the warp in each shape; the dried meat of Donggan ("gram", the sides of the square are pulled together using (10)^, and the compression plate of the molding machine is heated to 5〇c>c. Apply [force 6 Kilograms per square centimeter. The formed product is processed at work 16. It is aerated and dried at a speed of u m/s for 3 minutes, and allowed to cool to make 300 instant food fillings (satisfaction). (1) Check the fillings containing raw materials. Test for maintaining shape for a long time 18 315079 (Revised Edition) 1285534: In the process of manufacturing pure sputum, 15 samples were randomly sampled when they were not dried, and they were placed in the chamber guaran' '" The neighboring piles are involved in the custody and the various forming products are "I maintain the shoulders." Visual evaluation of joint state
使經30分鐘，實施例2製備的 ，。 P 衣珣的戚形產品於壓合部也 ⑺檢查含有乾館點心持續維持其形狀之時間之試驗< 貫施例2製備之乾餛飩於沸水中重新水合，測定可维 ；/、形狀之時間。試驗程序如後··提供-個容量200毫升 2杯;將一個實施例2製備的健健樣品置於燒杯内，·⑽ 笔升1 0 0 C》弗水倒入各;t蛊奴·； 合k杯，由倒入沸水算起3分鐘 使用筷子將燒杯内容物撸挫 p4物攪拌3次，且目測觀察樣品形狀。 後母一分鐘用筷子攪拌 ^ ^ „ 抓口口夂，以怏子夾出，目測檢 查形狀。觀察結果摘述於 甘士「一 拄甘m 表 其中°」表示樣品維 .其形狀而無異常；「△」表示樣品頸部(側邊被拉在一起 的部分）即將變甯；「\/ ± 」表示樣品雙部（側邊被拉在一起部 分）變寬，餡露出。Prepared in Example 2 over 30 minutes. P 珣 珣 戚 于 于 于 于 于 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 time. The test procedure is as follows: provide a volume of 200 ml 2 cups; put a healthy sample prepared in Example 2 in a beaker, (10) pen rises 1 0 0 C", pour water into each; t蛊 slave; The k-cup was stirred for 3 minutes by pouring into boiling water, and the contents of the beaker were stirred 3 times with chopsticks, and the shape of the sample was visually observed. The stepmother stirs with chopsticks for one minute. ^ ^ „ Grab the mouth, clip it out with a pair of tweezers, and visually check the shape. The observation results are summarized in Gans’s “一拄甘m表中°” to indicate the sample dimension. Its shape is not abnormal. "△" indicates that the neck of the sample (the side where the sides are pulled together) is about to become natural; "\/ ±" means that the double part of the sample (the side is pulled together) becomes wider and the filling is exposed.
註：:Ex」表^ 表貝料概略同表1本發明產品之資料，可知根^ 315079(修正版) 19 1285534 同本發明之第三實施態樣) 一及第二實施態樣）製造 發明，即使於多條生產線製造（如 仍可獲得媲美單一生產線（如同第 的產品。 (3)含乾餡點心之品質維持試驗 、&例2 I &之速食健之人個樣品置於速食拉麵杯 拉麵杯以盍密封’於室溫儲存6個月後重新開啟。 兩組=形狀、色澤以及水份的吸收等方面而言皆正常且令 、 此外儲存後之樣品絲毫也未酸敗，風味良好且 無異味。 (產業上之可利用性） &如刖文况明，根據本發明，可由已經炊蒸而被轉化為 /的麵皮有效切成包裹皮小段。此外，經由使用該等 :段包裹餡，造藉非油炸乾燥的包餡點心，該包餡點 〜可維持其形狀，於烹煮過程中，食用之前其密封不會裂 』* t發明方法可以單-生產線實施，其中只製造-片具 ^見度的麵皮，也可藉多條生產線實施，其中將寬麵皮 二/成為多條寬度較窄的長條。經由採用多條生產線製造 系統，可極為有效地生產不用油煎炸乾製之包銘點心。 315079(修正版) 20Note: "Ex" table ^ table material summary with Table 1 of the product of the present invention, it is known that the root ^ 315079 (revision) 19 1285534 with the third embodiment of the present invention) and the second embodiment of the invention Even if it is manufactured in multiple production lines (if it is still available in a single production line (like the first product. (3) Quality maintenance test with dry stuffed snacks, & Example 2 I & The instant ramen cup ramen cup is sealed with a 盍 seal at room temperature for 6 months. The two groups are normal in shape, color and moisture absorption, and the sample after storage is not rancid. Good taste and no odor. (Industrial Applicability) & As stated in the text, according to the present invention, the dough can be effectively cut into small pieces by the steam that has been steamed and converted into /. Etc.: The parcel stuffing is made up of non-fried and dry stuffed snacks. The filling point can maintain its shape. During the cooking process, the seal will not crack before consumption. * The invention method can be implemented in a single-production line. , which only manufactures - film fixtures The dough can also be implemented by a number of production lines, in which the wide dough 2 is made into a plurality of strips having a narrow width. By using a plurality of production line manufacturing systems, the packaged snacks without frying can be produced extremely efficiently. 315079 (revision) 20