TWI617251B - Health-keeping instant brew tapioca's making method - Google Patents

Abstract

The invention relates to a method for manufacturing a instant brewing powder circle which has the health care effect, which is characterized in that the functional ingredient or the seasoning ingredient and the excipient are uniformly mixed into a matrix and extruded into granules into irregular particles, irregular The particles are rolled into a small particle by water spray and centrifugal rolling, and then the small particles are placed on a high-speed centrifugal turntable and the humidity is controlled by water or colloidal spray, and the small particles are added into the pre-gelatinized starch powder and the edible rubber powder by rolling coating. Continue to roll the circle and adjust the humidity so that the small particles increase the diameter due to the adsorption powder, and then continuously adjust the humidity and adsorb the powder until the particle diameter meets the demand, and then dry and package at medium and low temperature, thereby making the finished powder round It is brewed in cold and hot water and used as a carrier of functional ingredients to assist in the passage of gastric acid, thereby achieving health benefits.

Description

Method for manufacturing instant brewing powder circle with health effect

The invention relates to a method for manufacturing a pink circle, in particular to a powder coated with an organic energy component and capable of brewing ready-to-eat powder with water.

According to the traditional powder circle, it is usually mixed with water to prepare a dry spherical shape by mixing with cassava flour, sweet potato powder or potato powder, etc., and when cooking, it is necessary to first boil the water with a large fire and put the dry powder into a circle. After the powder is cooked, use a small fire for a few minutes to make the flour ripe and tough and chewy. Then, it can be added to beverages, ice, dessert or sweet soup to increase the taste and satiety. However, after the traditional powder is cooked, it cannot be placed at room temperature for a long time. When it is placed in the refrigerator, it will be damaged by the hardness of the powder. In addition, the main component of the traditional powder circle is starch, so it is not only high in calories, but also in nutritional value. It is low, so how to extend the duration of life and maintain its taste and even increase the nutritional value is the lack of improvement in traditional powder.

In order to solve the above-mentioned deficiencies, the Republic of China Announcement No. I347171 discloses a method for manufacturing a powdered food, which is obtained by uniformly mixing sea bath powder and glutinous powder with water, then adding seasoning and then colloidal. The bolus is quickly stirred to make it gelatinous and the water is removed to less than 35%. Then, the gelatinous bolus is formed into a granular powder by the machine. After the powder is cooked and cooked, it is placed in a vacuum machine and cooked. The cooked powder circle is rapidly cooled in a vacuum environment below zero temperature, and finally dried to remove moisture, and then packaged; thereby, the finished round and tender flavor is not hardened for a long time, and It can be brewed in boiling water to form a new type of food.

The Republic of China Announcement No. I472299 discloses a method for producing a single-frozen ready-to-eat pearl powder circle, which is prepared by mixing starch, water and food coloring into a round powder, and then boiling the raw powder into boiling water. Mature powder round, cooked powder round washed with water and then immersed in water, and then placed in a rapid cooling fan after ice treatment, thereby using the wind to blow the round particles, so that the powder can be made Do not freeze and stick, and quickly thaw with water or drink for immediate consumption.

The powder circle made by the above-mentioned prior art can extend the shelf life and can be eaten immediately after being stirred and stirred by water or drink. However, the manufacturing process must first cook the raw powder for drying, refrigerating or freezing. And the powder circle produced can not effectively improve the nutritional value, and there is still a lack of improvement.

In view of the fact that the traditional powder can not be placed for a long time after being cooked, it will destroy the round taste when it is placed in the refrigerator, and the powder round improved by the prior art can maintain the taste and is ready to eat, but the process is complicated and the nutritional value is low. It needs to be placed in a low temperature environment, so it is not easy to transport and store, and it is easy to eat and eat.

Therefore, the object of the present invention is to control the humidity and the adsorption of the powder by repeating the periphery of the substrate, so that the formed powder circle can be brewed in a cold and hot water, and can retain the Q-feel and reduce the manufacturing process. .

Another object of the present invention is to increase the nutritional value of the prepared powder by adding an organic energy component to the matrix, and to utilize the powder coated on the periphery of the matrix to avoid nutrient loss of the functional component due to the drying process.

In order to achieve the foregoing, the present invention provides a method for producing a instant brewing powder circle having a health care effect, the method comprising at least the following steps: (1) uniformly mixing a functional ingredient or a flavoring ingredient with an excipient to form a (2) passing the matrix through extrusion granulation to form an irregular particle; (3) spraying the irregular particles through water and rolling the circle by centrifugation to obtain a small particle; (4) The small particles are placed on a high-speed centrifugal rotating disc with spray, and the humidity of the small particles is controlled by water or colloidal spray; (5) the small particles with humidity are continuously added to the pre-gelatinized starch powder and the edible rubber powder by rolling coating. And using the centrifugal force to continuously roll the round and adjust the humidity, so that the small particles increase the diameter by the adsorption of the pre-gelatinized starch powder and the edible rubber powder, and form a granule; (6) continuously adjust the humidity of the granule by water or colloidal spray (7) Repeat steps (5) and (6) above until the particle diameter meets the requirements; and (8) dry the pellet at medium and low temperatures and package.

Therefore, through the above steps, the powdered round product can be free from the complicated steps such as cooking and emulsification in the manufacturing process, and the prepared powder circle can extend the shelf life, and can be eaten immediately after being brewed by cold or hot water. In addition, the powder circle system utilizes a multi-layer structure to protect the matrix of the functional component, thereby prolonging the time when the powder circle contacts the stomach acid after entering the human body, so that the functional component can be absorbed by the human body, thereby achieving the health care effect.

In order to make the reviewers aware of the techniques, means and effects of the present invention in order to achieve the objectives, a preferred embodiment will be described in detail with reference to the drawings.

First, referring to Fig. 1, a flow chart for manufacturing a powder circle according to the present invention, wherein the powder round is first uniformly mixed with a functional ingredient or a seasoning ingredient and an excipient to form a substrate (S11). In one embodiment of the invention, the functional component is a single component that is not heat-resistant, is not resistant to gastric acid or heat sensitivity, or a mixture of a plurality of single components, such as lactic acid bacteria, free lutein, bird's nest acid, vitamin B group, etc., and the flavoring The ingredient is one of a sugar, a flavor or a edible plant ingredient or a mixture thereof; then, the substrate is granulated by extrusion to form an irregular particle (S12); and the irregular particle is continuously sprayed through water and Rolling the circle in a centrifugal manner to obtain a small round particle (S13); then, placing the small particle on a high-speed centrifugal turntable equipped with a spray and rotating at 500 rpm, and adjusting the small particle by water or colloidal spray Humidity, so that the small particles have a moisture content of 10 to 15% (S14); and the small particles having a moisture content of 10 to 15% are continuously added to the pre-gelatinized starch powder and the food by rolling coating. The rubber powder has a content of 50-70% of the pre-gelatinized starch, and then the centrifugal force is used to continuously roll the small particles and adjust the humidity, so that the periphery of the small particles is increased by adsorbing the pre-gelatinized starch powder and the edible rubber powder. Diameter, and forming a granule (S15). In one embodiment of the present invention, the edible gum is one of sodium alginate, cyanoic gum, celery gum, pectin or celery gum, and is used in edible gum. Adding divalent ions; then, continuously controlling the moisture of the particles with water or colloidal spray to make the particles have a moisture content of 10-15% (S16); and repeating the above steps (S15) and (S16), The particles can continue to adsorb the pre-gelatinized starch powder and the edible rubber powder by the humidity coating until the particle diameter meets the demand, and form a multi-layer structure (S17); finally, the particles with multi-layer structure are 50-70 The mixture is dried at a low temperature in °C to complete the manufacture of the powder and to be packaged (S18).

Next, referring to Fig. 2, which is a perspective view of the pink circle of the present invention, the powder circle 2 produced through the above steps has a multi-layer structure, and the matrix small particles 20 located at the core are added with organic energy components, and the small particle periphery Then, the coating layer 21 composed of the pregelatinized starch powder and the edible gum powder is adsorbed, and after the pre-gelatinized starch is used to foam the modified or unmodified starch into a starch solution, the gelatinization and drying are heated by a tumble dryer, and finally It is pulverized into powder, and the pre-gelatinized starch prepared has the characteristics of cold water solubility, high viscosity, smooth gloss and uniformity of the paste, and the edible gum can generate eggshell structure with divalent ions and rehydrate. After forming a tough colloidal structure, the powder circle 2 can protect the functional component of heat sensitive or intolerant to gastric acid through the coating layer 21, and after the powder circle 2 is eaten, the multi-layer coating layer 21 can The slow dissolution of gastric acid allows the functional ingredients to be absorbed by the body, thereby achieving the effect of health care, and eliminating the stereotype of traditional powdered food for people with junk food or low nutritional value.

In addition, the powdered round 2 which has been dried can be packaged in an aluminum foil bag or a cup container, and the instant seasoning powder can be added to the package according to the demand, and can be conveniently carried around, and does not need to be cooked when it is eaten. Waiting for the cumbersome cooking procedures, just add cold water, hot water or a drink and stir it. This will make the powder on the surface of the powder round 2 smooth and Q-squeezing due to moisture absorption, and can be enjoyed immediately.

Therefore, using the powder round manufacturing method of the present invention, it is apparent that the following effects can be achieved: 1. The powder circle 2 of the present invention is sprayed with water or colloid to make the circular granular substrate have appropriate humidity, and then coated with a pre-paste on the periphery. The starch powder and the edible rubber powder are repeatedly subjected to the action of regulating the humidity and coating the powder, and then the powder round 2 product can be finished. Therefore, the complicated steps such as boiling, emulsification, ripening, etc. can be eliminated, and the process time is simplified. cost. 2. The powder circle 2 of the invention precisely controls the moisture content in the manufacturing process by 10~15%, without removing a large amount of water during the drying process, and can be subsequently dried at a low temperature of 50-70 °C. Action to reduce the drying time and avoid high temperature drying to destroy the functional ingredients of the powder circle 2, so that the nutrients are lost. 3. The powder circle 2 of the present invention coats the matrix small particles 20 having functional components through the coating layer 21, and protects the functional components by using the coating layer 21 composed of the pregelatinized starch and the edible gum. The round 2 can be slowly dissolved in the stomach acid to ensure that the functional ingredients can be absorbed by the body, thereby achieving a health care effect. 4. In addition to the extended shelf life after drying, the powder circle 2 of the invention can be packaged in an aluminum foil bag or a cup container, and an instant seasoning powder is added to the package according to requirements, which is convenient for the consumer to carry with him. 5. When the powder circle 2 of the present invention is used, it is not necessary to undergo cooking and other complicated cooking procedures, and only needs to add cold water, hot water and instant seasoning powder to stir and dissolve or directly add to the drink, that is, the powder circle 2 The surface powder absorbs moisture and gives a smooth Q-ball feel, which can be quickly completed and enjoyed instantly.

The above is only the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and variations and modifications thereof are not included in the scope of the present invention.

In summary, the present invention has indeed broken through the tradition and has improved and innovative creation content and can be specifically implemented, which should meet the statutory requirements of the invention patent, and file a patent application according to law, and invite the examination committee of the bureau to grant legal patent rights. Creation, to the sense of virtue.

this invention︰
S11‧‧‧Synthesize the functional ingredients or flavoring ingredients uniformly with the excipients to form the substrate. S12‧‧ The substrate is extruded and granulated to form irregular particles. S13‧‧ The irregular particles are sprayed through water and centrifuged The method is to roll the circle to obtain small particles. S14‧‧· Place the small particles on the high-speed centrifugal turntable with spray, and adjust the humidity of the small particles with water or colloidal spray. S15‧‧‧Small particles with humidity Continuously add pre-gelatinized starch powder and edible rubber powder, and use the centrifugal force to continuously roll the round and adjust the humidity, so that the small particles increase the diameter due to the adsorption of the powder, and form a particle. S16‧‧ Water- or colloidal spray continuously regulates the particle moisture S17‧‧‧ Repeat the above steps S15 and S16 until the particle diameter meets the requirements S18‧‧‧ The granules are dried at medium and low temperature and packaged. 2‧‧‧Powder 20‧‧ ‧ matrix small particles 21‧‧ ‧ coated Floor

Figure 1 is a flow chart showing the manufacture of the powder of the present invention. Figure 2 is a perspective view of the pink circle of the present invention.

Claims (6)

A method for manufacturing a instant brewing powder circle having a health care effect, comprising at least the following steps: (1) uniformly mixing a functional ingredient or a flavoring ingredient with an excipient to form a matrix; and (2) passing the substrate through extrusion Granulating to form an irregular shaped particle; (3) spraying the irregular shaped particle through water and rolling it round by centrifugation to obtain a small particle; (4) placing the small particle in a high speed centrifugal rotating wheel with spray And adjusting the humidity of the small particles with water or colloidal spray to make the small particles have a moisture content of 10-15%; (5) continuously adding the small particles with humidity to the pre-gelatinized starch powder and alginic acid by rolling coating One of sodium, yam, sin gum, pectin or celery gum and added with divalent ions of edible gum powder, and continuously rolling and rounding and adjusting humidity by centrifugal force, so that the small particles are adsorbed by the pre-paste Starch powder and the edible gum powder to increase the diameter and form a granule; (6) continuously adjust the humidity of the granule by water or colloidal spray to make the granule have a moisture content of 10-15%; (7) repeat the above steps (5) And step (6) until the particle diameter meets the demand And (8) low-temperature drying of the particles, and packaged. A method for producing an instant brewing powder having a health effect according to the first aspect of the invention, wherein the functional component is a single component which is not heat-resistant or resistant to gastric acid or a mixture of a plurality of single components. The method for producing a instant brewing powder having a health effect according to the first aspect of the invention, wherein the flavoring component is one of a sugar, a flavor or an edible plant component or a mixture thereof. The method for producing a ready-to-drink powder powder having the health effect according to the first aspect of the patent application, wherein the pregelatinized starch powder content in the step (5) is 50 to 70%. According to the manufacturing method of the instant brewing powder circle having the health effect according to the first aspect of the patent application, the drying temperature in the step (8) is 50 to 70 °C. The method for manufacturing a instant brewing powder circle having the health effect according to the first aspect of the patent application, wherein the package of the step (8) is an aluminum foil powder package or a cup container, and the package can be used according to requirements. Instantly seasoned powder is added to the inside.