1296921 九、發明說明： 【發明所屬之技術領域】 本發明係有關於-種珍珠果絲造方法，特別係指— 種利用珍珠粉可與釀造醋擾拌溶合之特性，另將果^與 熱開水授拌均勻並降溫，再將上述二步驟予以混合並授掉 均勻後倒人模具中，使其降溫凝_可完成珍珠果滚之雙 造° 又 【先前技術】 ☆由於現代人常有工作壓力大、經濟壓力大、生活比較 沒有規律、飲食料過量失衡賴題，非常容糾起憂鬱t 躁慮、火氣大、胃腸不佳、睡眠品質差、容易老化等文明 病，又化學物質之食品攝取過多，入侵體内，擾乳内分秘 $統’且精緻美食盛行，攝取過量_物性脂肪與蛋白質， 谷易造成酸性«或血管疾病，所財面上衍生出許多健 康食品來預防疾病的發生，其中「酷」係可有效平衡身體 之，驗值，故醋應用於許多之食品中，而「珍珠粉」乃為 吳容之聖品’―般之珍珠粉大_做為美容保養品，或直 接以粉末翻’來制她美容倾之絲，然而珍珠粉 有淡遲味或溫味，許多人無法接受；而一般之果滚製造方 法’其主要係將糖加水加熱煮成糖水，再加入食用色素及 果輕授拌均勻後，再倒人容器中，待冷卻後放進冰箱冷 藏，即可食用，然，-般之果凌僅具有食用色素之香味^ 甜味’對人體並無益處，吃多了反而易發胖對身體有宝. 本發明人有餘此，錢知上缺失，乃潛心加以研^、’ 1296921 製造，遂得以首先發明本發明。 【發明内容】 本毛月之主要目的’係在提供—種可將珍珠粉與釀造 醋混合製成果束，食用後可達到養顏美容、促進腸胃功能、 平衡身體之酸驗值、補充錦質等保健功效之珍珠果康製造 方法。 本發明之製造方法，其步驟為： ⑴將釀魏加人珍雜鮮溶合成近透明狀； ()將果;東泰加人熱開水授拌均勾，再慢慢授摔降溫； (3)將上述二步_產物予以混合並授拌均勻後倒入模具 中’使其降溫凝固； 其中’果雜：珍珠粉：釀造醋：水=1 : 〇. 〇1〜〇. 3 : 〇·工 〜15 · 1〇〜5〇 〇 【實施方式】 有關本翻為達上述之使用目的與功效，所採用之技 何段，兹舉出較佳可行之實施例，並配合圖 述如下： "τ 首先，4配合細L标，本㈣之製造方法， 再变驟為： ,;25cc之食用醋（如儒米醋、链米酷、高梁醋、 Z米錯、紅麴醋···等）加入〇· 4公克之珍珠粉（最好是 ^及）攪拌二〜五分鐘後，再加入25cc之調味醋（如 $、， 决酉曰、化卓醋、老松醋、蔬菜醋、中藥醋···等） 擾拌數珍珠粉溶合成近透明狀(若制3Q〜4〇奈米 (咖）之珍珠粉，可將用量增加到〇· 8公克，其擾摔時間 則須三十分鐘）； %、,、（2)將約6〜7公克之果;東粉(如吉利丁、吉利Τ、洋 衣=、愛玉、㈣或明膠···等)加人測之熱開水⑽ 充刀授拌均勾，再慢慢攪拌使溫度降至5G°C以下； 、，（3)將上述二步驟的產物混合再加入5〇cc的果汁， 並攪拌均勻（此時可再依個人口味加入糖或酒，以增加其 香醇度’或加人膠原蛋白，以增加美白效果），再倒入模 具中，使其在室溫下慢慢凝固（在24t中凝固時間須-- —小時），或者存放於冰箱或冷藏室内加速凝固，即可完 成珍珠果;東之製造。 其中’各原料之比例係為： 果東粉：珍珠粉：釀造醋：水=1 : 0· 〇1〜〇· 3 ·· 〇. i 〜15 : 1〇〜5〇 ; 或果凍粉：珍珠粉：釀造醋：水··果汁=1 : 〇1〜 0.3 ： 0.1~15 : ι〇^5〇 : 1~50 ； 或果凍粉（或果凍粉加糖）：珍珠粉：釀造醋··水·· 果汁：酒（或膠原蛋白）·· 0·01〜0·3 : 〇·;ι〜15 : 1〇 〜50 ·· 1 〜50 ·· 〇·ι〜15 (〇·；[〜3〇)。 如此’本發明可依加入不同口味之調味醋或果汁或直 接用調味醋製成不同口味之珍珠果凍，使珍珠果凍呈現出 晶瑩惕透，口感極佳，所以可以增進人們吸收珍珠粉的慾 望’而藉由「珍珠粉」與「醋」之混合製成果凍，可同時 具有醋與珍珠粉對人體之效益，以達到抗衰老、養顏美 1296921 容、補充鈣質、增強人體的免疫力、促進腸胃功能、預防 肥胖、消除㈣、平射體猶雜、促賴喃陳代謝·· · 等功效，讓身體更有活力、更健康，實為一最佳之健康美 容食品，且本發明克服珍珠粉不溶於水的特性，而使珍珠 粉溶入醋中，並展現果凍晶透與可調味的特質，不但顏色 不會混沌，更不會苦澀，使珍珠粉不但只是健康美容食 品，而且也可以具有色、香、味，珍珠粉自古就是一種珍 貝的中藥材’將其製成果凍不但可以打破人們對珍珠粉的 刻板印象，使大豕更能接受並普及珍珠粉之食用價值，進 而希惠大眾。 由上述實施例之製造方法，經調配不同口味之實驗結 果如下： " 本發明之第一實驗結果，係將珍珠粉與食用醋加果汁 混合，其步驟為： (1) 將30cc的高梁醋加入〇· 4公克奈米級珍珠粉攪 拌十分鐘，形成近透明狀； (2) 將4· 5公克的果滚粉加入;[20cc的熱開水（95 °C)攪拌均勻，待溫度降到50°c以下； (3) 將上述二步驟的產物混合，再加入4〇cc的新鮮 柳橙汁’並攪拌均勻後，倒入模具中冷卻凝固（在中 凝固時間須一小時），即可完成珍珠果凍的製造。 本實驗方式所產生的珍珠果凍為淡黃色，具有柳橙之 香甜味’吃後不時有暖暖的柳橙香由腹中慢慢湧出，很適 合秋天及冬天食用。 本么明之第二貫驗結果，係將珍珠粉只與調味醋混 合’其步驟為： 、⑴將5〇cc的桂花蜂蜜醋加入〇· 4公克奈米級珍珠 粉授拌二十五分鐘左右，形成近透截，解十分鐘左右 待所產生的泡沫消除； 。（2)將6· 5公克的果象粉加入2〇〇cc的熱開水（95 C )攪拌均勻，待溫度降到5〇〇c以下； (3)將上述二步驟的產物混合，並攪拌均勻後，倒 =核具中冷卻凝固（在批巾凝固時賴—小時），即可 完成珍珠果凍的製造。 本實驗方式所產生的珍珠果象為淡黃色，具有桂花的 香味’又有蜂蜜的甜味，很爽口。 本發明之第三實驗絲，係將珍珠粉與食用醋加調味 醋混合，其步驟為： 、，（1)將25cc的高梁醋加入0.8公克奈米級珍珠粉攪 拌十五分鐘，再加人25(χ的梅子醋勝十五分鐘，形成 近透明狀； (2) 將6· 5公克的果凍粉與4〇公克的細砂糖拌勻， 加入200CC的冷開水攪拌後’用小火加熱至完全溶解； (3) 將上述二步驟的產物混合，同時滴入2〜3cc的 局梁酒授掉均勻後’倒入模具中冷卻凝固（在24°C中凝固 時間須一〜二小時），即可完成珍珠果凍的製造。 本實驗方式所產生的珍珠果凍可保有梅子的酸味，由 於甜度夠，所以不會太酸，狀用高梁醋又加少許的高梁 1296921 酒，不但提高醇度，而且食用後不時有暖暖的梅香由腹中 湧出’最適合寒冬食用。 本發明之第四實聽果，係將珍珠粉與調味醋加果汁 混合，其步驟為： 、（1)將50cc的紅葡萄醋加入〇· 4公克奈米級珍珠粉 授拌二十分鐘左右，形成近透明狀； (2)將7公克的果凍粉加入18〇cc的熱開水（95。〇) 攪拌均勻，待溫度降到50°C以下； 一 （3)將上述二步驟的產物混合，再加入50cc的新鮮 葡萄/十’並撥拌均勻後，倒入模具中冷卻凝固（在Μ。。中 /邊固時間須—小時），即可完成珍珠果;東的製造。 本實驗方式所產生的珍珠果凍係為紅色，具有葡萄的 香、甜、醇味。 本發明之第五實驗結果，係將微米級的珍珠粉只與調 味醋混合，其步驟為： (1) 將50cc的桑椹醋加入〇· 4公克微米級珍珠粉攪 拌近二小時； (2) 將6.4公克的濃縮洋菜粉加入16〇<χ的熱開水 (95C以上）攪拌均勻，待溫度降到5〇。〇以下； (3) 將上述—步驟的產物混合，再加入3CC的桑椹 /酉或葡萄酒，並攪拌均勻後，倒入模具中冷卻凝固，即可 完成珍珠果凍的製造。 1296921 本實驗方式由於是使用微来級的珍珠紛，因為粒度大 很多倍，所以攪拌時間長，所產生的珍珠果凍顏色為暗紅 色，甜度適中，由於加了少許的酒，所以醇度不錯。 本發明之第六實驗結果，係將珍珠粉與食用醋加糖混 合，其步驟為： (1) 將50cc的高梁醋加入〇· 8公克奈米級珍珠粉攪 拌十五分鐘，形成近透明狀； (2) 將6公克的果凍粉加入54公克的細砂糖授拌 後’加人300cc的水加熱使之溶解，—面以小火加熱，一 面慢慢攪拌至溫度達到l〇〇t：以上後熄火，再慢慢攪拌至 溫度降到5〇°C以下； (3) 將上述二步驟的產物混合攪拌後，再倒入模具 内，在至溫16 C以下冷卻一至二小時即可凝固，即可完成 珍珠果涑的製造。 本貫驗方式所製成之珍珠果凍呈現近金黃色透明 狀，甜甜的、有點酸，口感不錯。 經上述多項實驗結果獲得，使用大量的糖，而將果康 粉用量降低，發現糖加人果涑粉有幫助果錄固之功效。 綜上所述’本發明實施例確實已能達到所預期之目的 及使用功效’且未見有相同製造方法公知、公用在先者， 故本發明當能符合發明專歡申請要件，銳法提出申請 ，懇请早曰審結，並核賜專利，實深任感荷。 【圖式簡單說明】 ~ 第一圖所示係為本發明之製造方法流程圖。 11 1296921 【主要元件符號說明】 (無） 121296921 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a method for producing a pearly silk, in particular to a property in which a pearl powder can be mixed with a brewing vinegar, and the other is The hot water is mixed and the temperature is evenly mixed, and then the above two steps are mixed and evenly transferred to the mold, so that the temperature is lowered. _ The pearl fruit roll can be completed. [Prior art] ☆ Because modern people often have Work pressure is high, economic pressure is high, life is relatively irregular, and the diet is over-balanced. It is very difficult to correct depression, worry, anger, poor gastrointestinal, poor sleep quality, easy aging, and other chemical diseases. Excessive food intake, invading the body, disturbing the secrets of the milk and the exquisite cuisine, excessive intake of _ physical fat and protein, Gu Yi caused acid « or vascular disease, many health foods derived from the financial surface to prevent disease The occurrence of "cool" can effectively balance the body and check the value, so vinegar is used in many foods, and "pearl powder" is the sacred product of Wu Rongzhi's pearl powder. _ as a beauty care product, or directly through the powder to make her beauty silk, but the pearl powder has a light or warm taste, many people can not accept; and the general fruit roll manufacturing method 'its mainly sugar Add water to boil the sugar water, add the food coloring and lightly mix the mixture evenly, then pour into the container, and then put it into the refrigerator after cooling, then you can eat it. However, the fruit-like fruit has only the flavor of food coloring^ Sweet taste is not good for the human body. It is easy to get fat and has a treasure for the body. The inventor has more than this, and the money is missing. It is made by researching, '1296921, and the invention can be invented first. [Summary of the Invention] The main purpose of this month is to provide a mixture of pearl powder and brewed vinegar. After consumption, it can achieve beauty and beauty, promote gastrointestinal function, balance the body's acid value, and supplement the quality of the body. Pearl nutrient manufacturing method for health benefits. The manufacturing method of the invention has the following steps: (1) mixing the Weijia people with fresh and freshly synthesized near-transparent shape; () putting the fruit; Dongtai plus hot water for mixing and mixing, and then slowly dropping and cooling; The above two steps of the product are mixed and uniformly mixed, and then poured into the mold to make it cool and solidify; wherein 'fruit miscellaneous: pearl powder: brewing vinegar: water = 1: 〇. 〇1~〇. 3 : 〇· Work ~15 · 1〇~5〇〇 [Embodiment] For the purpose of using the above-mentioned purpose and effect, the best examples are given, and the drawings are as follows: " ; τ First, 4 with fine L standard, the manufacturing method of this (four), and then changed to:;; 25cc of edible vinegar (such as glutinous rice vinegar, chain rice cool, sorghum vinegar, Z m wrong, red vinegar vinegar · · · Add 4 grams of pearl powder (preferably ^ and) for 2 to 5 minutes, then add 25cc of seasoned vinegar (such as $,, 酉曰, 卓 vinegar, old pine vinegar, vegetable vinegar, Chinese vinegar ···etc.) Dissolve the number of pearl powder and dissolve it into a transparent shape. (If you make 3Q~4〇 nano (coffee) pearl powder, you can increase the dosage to 〇·8g. The time for disturbing it takes 30 minutes); %,,, (2) will be about 6~7 grams of fruit; East powder (such as gelatin, Geely, Yangyi =, Aiyu, (4) or gelatin··· Etc.) Add hot water (10) with a knife and mix it, then slowly stir to lower the temperature to below 5G °C;,, (3) mix the product of the above two steps and add 5〇cc of juice, and Stir well (at this time, add sugar or wine according to your own taste to increase its mellowness or add collagen to increase the whitening effect), then pour it into the mold to slowly solidify at room temperature (in The solidification time in 24t must be --- hour, or stored in the refrigerator or in the refrigerator to accelerate the solidification, then the pearl fruit can be completed; Among them, the ratio of each raw material is: Guodong powder: pearl powder: brewing vinegar: water = 1: 0 · 〇 1 ~ 〇 · 3 · · 〇. i ~ 15 : 1 〇 ~ 5 〇; or jelly powder: pearl Powder: brewing vinegar: water·· juice=1: 〇1~0.3 : 0.1~15 : ι〇^5〇: 1~50 ; or jelly powder (or jelly powder plus sugar): pearl powder: brewing vinegar··water· · Juice: wine (or collagen) ····0~01~0·3: 〇·; ι~15 : 1〇~50 ·· 1 ～50 ·· 〇·ι~15 (〇·;[~3〇 ). Thus, the present invention can be made by adding flavored vinegar or fruit juice of different flavors or directly using seasoned vinegar to make pearl jelly of different flavors, so that the pearl jelly is crystal clear and has a good taste, so that the desire to absorb pearl powder can be enhanced' With the combination of "pearl powder" and "vinegar", the benefits of vinegar and pearl powder can be achieved at the same time, so as to achieve anti-aging, beauty and beauty 1296921, calcium supplement, enhance the body's immunity and promote Gastrointestinal function, prevention of obesity, elimination (4), flat body, and metabolism, etc., make the body more energetic and healthier, which is the best health and beauty food, and the present invention overcomes pearl powder. Insoluble in water, the pearl powder is dissolved in vinegar, and the jelly crystal and the flavor can be tasted. Not only the color will not be chaotic, but also not bitter, so that the pearl powder is not only a health and beauty food, but also has Color, fragrance, taste, pearl powder has been a kind of Chinese herbal medicine from the ancient times. The freezing of its products can not only break the stereotype of pearl powder, but also make it bigger. It can accept and popularize the edible value of pearl powder and benefit the public. According to the manufacturing method of the above embodiment, the experimental results of blending different flavors are as follows: " The first experimental result of the present invention is to mix pearl powder with edible vinegar and juice, and the steps are as follows: (1) 30 cc sorghum vinegar Add 〇·4g of nano-grade pearl powder and stir for 10 minutes to form a nearly transparent shape; (2) Add 4·5 grams of fruit rolling powder; [20cc of hot boiling water (95 °C) is evenly stirred until the temperature drops to 50 °c or less; (3) Mix the products of the above two steps, add 4 cc of fresh orange juice' and stir evenly, then pour into the mold to cool and solidify (in the medium solidification time must be one hour), you can complete The manufacture of pearl jelly. The pearl jelly produced in this experimental method is light yellow and has the sweet taste of orange. After eating, there is a warm orange scent from the belly, which is suitable for autumn and winter. The second test result of this is to mix the pearl powder with the flavored vinegar. The steps are as follows: (1) Add 5 cc of osmanthus honey vinegar to 〇·4 g of nano-grade pearl powder and mix for about 25 minutes. , forming a near-transparent cut, and solving the foam generated by the solution for about ten minutes; (2) Add 6.5 g of fruit powder to 2 cc of hot water (95 C) and mix well until the temperature drops below 5 〇〇c; (3) Mix the above two steps and stir After evenly, the pruning = cooling and solidification in the fixture (on the time when the batch is solidified - hour), the pearl jelly can be manufactured. The pearl fruit produced in this experimental method is light yellow, has the scent of sweet-scented osmanthus, and has the sweetness of honey, which is very refreshing. The third experimental silk of the present invention is a method of mixing pearl powder with edible vinegar and seasoning vinegar, and the steps are as follows: (1) adding 25 cc of sorghum vinegar to 0.8 g of nano-grade pearl powder and stirring for fifteen minutes, and then adding 25 (χ 梅 梅 vinegar wins fifteen minutes to form a nearly transparent shape; (2) Mix 6.5 g of jelly powder with 4 g of fine sugar, add 200 cc of cold water and stir, then heat with low heat. Completely dissolve; (3) Mix the products of the above two steps, while dropping 2~3 cc of the beam wine, and then uniformly, then pour into the mold to cool and solidify (the solidification time must be one to two hours at 24 ° C). The pearl jelly can be manufactured. The pearl jelly produced in this experimental method can preserve the sour taste of the plum. Because the sweetness is enough, it is not too sour. The sorghum vinegar and a little sorghum 1296921 wine are used to improve the alcohol degree. Moreover, from time to time, there is warm plum fragrance from the belly. It is most suitable for winter consumption. The fourth actual fruit of the present invention is to mix pearl powder with flavored vinegar and juice, and the steps are as follows: (1) 50cc Red grape vinegar added to 〇·4 gram nanometer The beads are mixed for about 20 minutes to form a nearly transparent shape. (2) Add 7 grams of jelly powder to 18 cc of hot water (95. 〇) and mix well until the temperature drops below 50 °C; Mixing the products of the above two steps, adding 50cc of fresh grapes/ten's and mixing them evenly, pouring them into the mold and cooling and solidifying (in the middle/side time), the pearls can be finished. The manufacture of the East. The pearl jelly produced in this experimental method is red, and has the aroma, sweetness and mellowness of the grape. The fifth experimental result of the present invention is that the micron-sized pearl powder is mixed only with the flavored vinegar, and the steps thereof To: (1) Add 50 cc of mulberry vinegar to 〇·4 g of micron-sized pearl powder and stir for nearly two hours; (2) Add 6.4 g of concentrated eucalyptus powder to 16 〇<χ hot water (95C or more) and mix well (3) Mix the products of the above-mentioned steps, add 3CC of mulberry / glutinous rice or wine, stir well, pour into the mold to cool and solidify, then complete the pearl jelly Manufactured. 1296921 This experimental method is due to the use of micro-level The pearls are many, because the particle size is many times larger, so the mixing time is long, the color of the pearl jelly produced is dark red, the sweetness is moderate, and the alcohol content is good due to the addition of a little wine. The sixth experimental result of the present invention is Mix the pearl powder with the edible vinegar with sugar. The steps are as follows: (1) Add 50 cc of sorghum vinegar to 〇·8 gram of nano-grade pearl powder and stir for 15 minutes to form a nearly transparent shape; (2) 6 gram of jelly powder Add 54 grams of fine sugar to the mixture and add '300cc of water to heat it to dissolve, the surface is heated by a small fire, while slowly stirring until the temperature reaches l〇〇t: above, then turn off the flame, then slowly stir until the temperature drops (5) Mix and stir the product of the above two steps, then pour into the mold, and solidify after cooling to a temperature of 16 C or less for one to two hours to complete the manufacture of the pearl fruit. The pearl jelly made by this method is nearly golden yellow transparent, sweet, slightly sour, and has a good taste. According to the results of the above-mentioned experiments, a large amount of sugar was used, and the amount of the fruit powder was reduced, and it was found that the sugar and the fruit powder had the effect of helping the fruit to be solid. In summary, the embodiment of the present invention has indeed achieved the intended purpose and the efficacy of use, and it has not been known that the same manufacturing method is known and common, so the present invention can meet the requirements of the invention special request, and the sharp method proposes Apply, please apply early and endorse the patent, and I am deeply impressed. BRIEF DESCRIPTION OF THE DRAWINGS The first figure shows a flow chart of the manufacturing method of the present invention. 11 1296921 [Explanation of main component symbols] (none) 12