TWI837784B - Preparation method of instant rice ball food and instant rice ball food - Google Patents
Preparation method of instant rice ball food and instant rice ball food Download PDFInfo
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- TWI837784B TWI837784B TW111131707A TW111131707A TWI837784B TW I837784 B TWI837784 B TW I837784B TW 111131707 A TW111131707 A TW 111131707A TW 111131707 A TW111131707 A TW 111131707A TW I837784 B TWI837784 B TW I837784B
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- Prior art keywords
- tapioca
- pearls
- food
- starch
- pearl
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- 235000013305 food Nutrition 0.000 title claims description 78
- 238000002360 preparation method Methods 0.000 title description 5
- 241000209094 Oryza Species 0.000 title 2
- 235000007164 Oryza sativa Nutrition 0.000 title 2
- 235000009566 rice Nutrition 0.000 title 2
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 274
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 274
- 239000011049 pearl Substances 0.000 claims abstract description 259
- 238000000576 coating method Methods 0.000 claims abstract description 76
- 239000011248 coating agent Substances 0.000 claims abstract description 75
- 239000007788 liquid Substances 0.000 claims abstract description 68
- 238000004132 cross linking Methods 0.000 claims abstract description 53
- 229920002472 Starch Polymers 0.000 claims abstract description 52
- 239000008107 starch Substances 0.000 claims abstract description 52
- 235000019698 starch Nutrition 0.000 claims abstract description 52
- 238000000034 method Methods 0.000 claims abstract description 49
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 35
- 239000000661 sodium alginate Substances 0.000 claims abstract description 35
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 35
- 230000008719 thickening Effects 0.000 claims abstract description 28
- 239000004368 Modified starch Substances 0.000 claims abstract description 26
- 229920000881 Modified starch Polymers 0.000 claims abstract description 26
- 235000019426 modified starch Nutrition 0.000 claims abstract description 26
- 239000011247 coating layer Substances 0.000 claims abstract description 23
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 230000035484 reaction time Effects 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 30
- 239000002245 particle Substances 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 10
- 235000013373 food additive Nutrition 0.000 claims description 10
- 239000002778 food additive Substances 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 10
- 229920000591 gum Polymers 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 6
- 239000001879 Curdlan Substances 0.000 claims description 5
- 229920002558 Curdlan Polymers 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 235000019316 curdlan Nutrition 0.000 claims description 5
- 229940078035 curdlan Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 239000004373 Pullulan Substances 0.000 claims description 3
- 229920001218 Pullulan Polymers 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000019423 pullulan Nutrition 0.000 claims description 3
- 244000134552 Plantago ovata Species 0.000 claims description 2
- 235000003421 Plantago ovata Nutrition 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 35
- 235000000346 sugar Nutrition 0.000 description 15
- 235000011194 food seasoning agent Nutrition 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 235000013804 distarch phosphate Nutrition 0.000 description 7
- 239000001245 distarch phosphate Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000005469 granulation Methods 0.000 description 7
- 230000003179 granulation Effects 0.000 description 7
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 6
- 239000000576 food coloring agent Substances 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 235000010443 alginic acid Nutrition 0.000 description 5
- 229920000615 alginic acid Polymers 0.000 description 5
- 150000004781 alginic acids Chemical class 0.000 description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 239000000940 FEMA 2235 Substances 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 2
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
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- 239000008187 granular material Substances 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 235000013808 oxidized starch Nutrition 0.000 description 2
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- 229920000642 polymer Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
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- 235000010356 sorbitol Nutrition 0.000 description 2
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
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- 235000020357 syrup Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Abstract
一種即食粉圓食品的製備方法，包含：使生粉圓進行包括糊化處理及被覆處理的處理程序，獲得粉圓粒，其中，生粉圓包含澱粉組成物及1wt%至15wt%的增稠組成物，糊化處理是使生粉圓轉變成熟粉圓，被覆處理是利用被覆液於熟粉圓的表面上形成被覆層，被覆液包含修飾澱粉及0.5wt%至4wt%的海藻酸鈉；使粉圓粒與交聯液作用，進行交聯反應，以使粉圓粒的表面轉變成覆膜結構，獲得覆膜粉圓，其中，交聯反應的時間為3分鐘以上，且交聯液包含能夠釋放出鈣離子的鈣源，且以交聯液的總量為100wt%計，鈣離子的含量範圍為0.5wt%至10wt%；及將包含覆膜粉圓的粉圓組分進行殺菌處理。A method for preparing instant tapioca pearls comprises: subjecting raw tapioca pearls to a treatment process including gelatinization and coating to obtain tapioca pearls, wherein the raw tapioca pearls comprise a starch component and 1 wt% to 15 wt% of a thickening component, the gelatinization process is to transform the raw tapioca pearls into cooked tapioca pearls, and the coating process is to form a coating layer on the surface of the cooked tapioca pearls using a coating liquid, wherein the coating liquid comprises modified starch and 0.5 wt% to 4 wt% of a thickening component. sodium alginate; allowing the tapioca pearls to react with a crosslinking liquid to perform a crosslinking reaction so that the surface of the tapioca pearls is transformed into a coating structure to obtain coated tapioca pearls, wherein the crosslinking reaction time is more than 3 minutes, and the crosslinking liquid contains a calcium source capable of releasing calcium ions, and the content of calcium ions ranges from 0.5wt% to 10wt% based on the total amount of the crosslinking liquid as 100wt%; and sterilizing the tapioca pearl component containing the coated tapioca pearls.
Description
本發明是有關於一種粉圓的製備方法及粉圓，特別是指一種即食粉圓食品的製備方法及即食粉圓食品。The present invention relates to a method for preparing tapioca pearls and the tapioca pearls, and in particular to a method for preparing instant tapioca pearl food and the instant tapioca pearl food.
台灣公告專利第I715006B號揭示一種無需添加防腐劑即可於常溫長期保存的密封包裝覆膜粉圓的製造方法，且包含將澱粉、海藻酸鈉、水以及預定材料進行混合及塑形，以形成多個粉圓核體，且每一粉圓核體包括0.8wt%至2.4wt%的海藻酸鈉；將該等粉圓核體浸泡於乳酸鈣溶液或氯化鈣溶液中並進行交聯反應，使得每個粉圓核體的表面被高分子保護膜所包覆，以藉此產生多個覆膜粉圓；將該等覆膜粉圓充填至耐高溫之粉圓容器中並密封，以形成密封包裝覆膜粉圓；對該密封包裝覆膜粉圓進行高溫殺菌程序。Taiwan Patent No. I715006B discloses a method for manufacturing sealed packaged coated tapioca pearls that can be stored for a long time at room temperature without adding preservatives, and includes mixing and shaping starch, sodium alginate, water and predetermined materials to form a plurality of tapioca pearl cores, and each tapioca pearl core includes 0.8wt% to 2.4wt% of sodium alginate; soaking the tapioca pearl cores in a calcium lactate solution or a calcium chloride solution and performing a crosslinking reaction so that the surface of each tapioca pearl core is coated with a polymer protective film, thereby producing a plurality of coated tapioca pearls; filling the coated tapioca pearls into a high temperature resistant tapioca pearl container and sealing it to form sealed packaged coated tapioca pearls; and performing a high temperature sterilization process on the sealed packaged coated tapioca pearls.
然而，該台灣公告專利的覆膜粉圓在115℃至123℃的高溫且0.6MPa至1.2MPa的高壓下利用水蒸氣進行殺菌處理時，該覆膜粉圓的粉圓核體會因膨潤而撐破高分子保護膜，而存在有覆膜粉圓的外觀不完整的問題。However, when the coated tapioca pearls of the Taiwan patent are sterilized by steam at a high temperature of 115°C to 123°C and a high pressure of 0.6MPa to 1.2MPa, the core of the coated tapioca pearls will swell and break the polymer protective film, resulting in an incomplete appearance of the coated tapioca pearls.
中國公告專利第101574133B號揭示一種快熟珍珠粉圓的製造方法，且包含將木薯澱粉、焦糖色素、羧甲基纖維素鈉、水及山梨酸鉀攪拌混合均勻，然後送入粉圓滾筒機，以進行造粒處理，獲得生粉圓；將該生粉圓倒入沸水中並進行熟化處理，獲得熟粉圓，接著，將該熟粉圓送入該粉圓滾筒機中並加入木薯澱粉，獲得快熟珍珠粉圓。China Patent Publication No. 101574133B discloses a method for manufacturing quick-ripening pearl tapioca balls, which comprises stirring and mixing cassava starch, caramel pigment, sodium carboxymethyl cellulose, water and potassium sorbate, and then feeding the mixture into a tapioca ball drum machine for granulation to obtain raw tapioca balls; pouring the raw tapioca balls into boiling water for aging to obtain cooked tapioca balls, and then feeding the cooked tapioca balls into the tapioca ball drum machine and adding cassava starch to obtain quick-ripening pearl tapioca balls.
然而，該中國公告專利的該快熟珍珠粉圓在高溫且高壓下進行殺菌處理時存在有粉圓結構不穩定而容易被破壞，造成粉圓外觀不完整的問題。However, when the quick-ripening pearl tapioca pearls of the Chinese patent are sterilized under high temperature and high pressure, the tapioca pearls are unstable in structure and easily damaged, resulting in an incomplete appearance of the tapioca pearls.
因此，本發明的第一目的，即在提供一種可浸泡於液態溶液中進行商業殺菌處理的即食粉圓食品的製備方法。Therefore, the first object of the present invention is to provide a method for preparing an instant tapioca pearl food that can be immersed in a liquid solution for commercial sterilization.
於是，本發明即食粉圓食品的製備方法，包含以下步驟： 使生粉圓進行一處理程序，獲得粉圓粒，其中，該處理程序包括糊化處理及被覆處理，且該生粉圓包含澱粉組成物及增稠組成物，該澱粉組成物包括天然澱粉及修飾澱粉，該增稠組成物包括海藻酸鈉及葡甘露聚醣，以該生粉圓的總量為100wt%計，該增稠組成物的含量範圍為1wt%至15wt%，該糊化處理是使該生粉圓轉變成熟粉圓，該被覆處理是使該熟粉圓與被覆液接觸，而在該熟粉圓的表面上形成一層被覆層，該被覆處理的時間為30秒至1小時，該被覆液包含修飾澱粉及海藻酸鈉，且以該被覆液的總量為100wt%計，該海藻酸鈉的含量範圍為0.5wt%至4wt%； 使該粉圓粒與交聯液作用，進行交聯反應，以使該粉圓粒的表面轉變成一覆膜結構，獲得覆膜粉圓，其中，該交聯反應的時間為3分鐘以上，且該交聯液包含能夠釋放出鈣離子的鈣源，且以該交聯液的總量為100wt%計，該鈣離子的含量範圍為0.5wt%至10wt%；及 將包含該覆膜粉圓的粉圓組分進行殺菌處理。 Therefore, the preparation method of the instant tapioca pearl food of the present invention comprises the following steps: Subjecting raw tapioca pearls to a processing procedure to obtain tapioca pearl particles, wherein the processing procedure comprises gelatinization and coating, and the raw tapioca pearls comprise a starch component and a thickening component, wherein the starch component comprises natural starch and modified starch, and the thickening component comprises sodium alginate and glucomannan, and the content of the thickening component ranges from 1wt% to 15wt% based on the total amount of the raw tapioca pearls as 100wt%. t%, the gelatinization treatment is to transform the raw tapioca pearls into cooked tapioca pearls, the coating treatment is to contact the cooked tapioca pearls with the coating liquid to form a coating layer on the surface of the cooked tapioca pearls, the coating treatment time is 30 seconds to 1 hour, the coating liquid contains modified starch and sodium alginate, and the content of sodium alginate ranges from 0.5wt% to 4wt% based on the total amount of the coating liquid as 100wt%; The tapioca pearl particles are allowed to react with a crosslinking liquid to perform a crosslinking reaction so that the surface of the tapioca pearl particles is transformed into a coating structure to obtain coated tapioca pearls, wherein the crosslinking reaction time is more than 3 minutes, and the crosslinking liquid contains a calcium source capable of releasing calcium ions, and the content of the calcium ions ranges from 0.5wt% to 10wt% based on the total amount of the crosslinking liquid as 100wt%; and the tapioca pearl component containing the coated tapioca pearls is sterilized.
本發明的第二目的，即在提供一種即食粉圓食品。The second object of the present invention is to provide a ready-to-eat tapioca pearl food.
於是，本發明即食粉圓食品，是由上述即食粉圓食品的製備方法所形成。Therefore, the instant tapioca pearl food of the present invention is formed by the preparation method of the instant tapioca pearl food.
本發明的功效在於：透過該生粉圓的澱粉組成物及增稠組成物及用量的搭配以及該覆膜結構，該覆膜粉圓的結構能夠耐受高溫且高壓的殺菌處理條件而不會被破壞，從而使得該即食粉圓食品具有完整的外觀。再者，由於該即食粉圓食品是經過殺菌處理所形成，因此，該即食粉圓食品還具有能夠於常溫下保存的優點。The effect of the present invention is that: through the starch composition and thickening composition of the raw tapioca pearls and the combination of the dosage and the coating structure, the structure of the coated tapioca pearls can withstand high temperature and high pressure sterilization conditions without being destroyed, so that the instant tapioca pearl food has a complete appearance. Furthermore, since the instant tapioca pearl food is formed through the sterilization process, the instant tapioca pearl food also has the advantage of being able to be stored at room temperature.
本發明即食粉圓食品的製備方法，包含以下步驟： 使生粉圓進行一處理程序，獲得粉圓粒，其中，該處理程序包括糊化處理及被覆處理，且該生粉圓包含澱粉組成物及增稠組成物，該澱粉組成物包括天然澱粉及修飾澱粉，該增稠組成物包括海藻酸鈉及葡甘露聚醣，以該生粉圓的總量為100wt%計，該增稠組成物的含量範圍為1wt%至15wt%，該糊化處理是使該生粉圓轉變成熟粉圓，該被覆處理是使該熟粉圓與被覆液接觸，而在該熟粉圓的表面上形成一層被覆層，該被覆處理的時間為30秒至1小時，該被覆液包含修飾澱粉及海藻酸鈉，且以該被覆液的總量為100wt%計，該海藻酸鈉的含量範圍為0.5wt%至4wt%； 使該粉圓粒與交聯液作用，進行交聯反應，以使該粉圓粒的表面轉變成一覆膜結構，獲得覆膜粉圓，其中，該交聯反應的時間為3分鐘以上，且該交聯液包含能夠釋放出鈣離子的鈣源，且以該交聯液的總量為100wt%計，該鈣離子的含量範圍為0.5wt%至10wt%；及 將包含該覆膜粉圓的粉圓組分進行殺菌處理。 The preparation method of the instant tapioca pearl food of the present invention comprises the following steps: Subjecting raw tapioca pearls to a processing procedure to obtain tapioca pearl particles, wherein the processing procedure comprises gelatinization and coating, and the raw tapioca pearls contain a starch component and a thickening component, wherein the starch component comprises natural starch and modified starch, and the thickening component comprises sodium alginate and glucomannan, and the content of the thickening component ranges from 1wt% to 15wt% based on the total amount of the raw tapioca pearls as 100wt%. t%, the gelatinization treatment is to transform the raw tapioca pearls into cooked tapioca pearls, the coating treatment is to contact the cooked tapioca pearls with the coating liquid to form a coating layer on the surface of the cooked tapioca pearls, the coating treatment time is 30 seconds to 1 hour, the coating liquid contains modified starch and sodium alginate, and the content of sodium alginate ranges from 0.5wt% to 4wt% based on the total amount of the coating liquid as 100wt%; The tapioca pearl particles are allowed to react with a crosslinking liquid to perform a crosslinking reaction so that the surface of the tapioca pearl particles is transformed into a coating structure to obtain coated tapioca pearls, wherein the crosslinking reaction time is more than 3 minutes, and the crosslinking liquid contains a calcium source capable of releasing calcium ions, and the content of the calcium ions ranges from 0.5wt% to 10wt% based on the total amount of the crosslinking liquid as 100wt%; and the tapioca pearl component containing the coated tapioca pearls is sterilized.
以下將就本發明進行詳細說明。The present invention will be described in detail below.
〈澱粉組成物〉〈Starch composition〉
該天然澱粉例如但不限於樹薯澱粉、地瓜澱粉、玉米澱粉、馬鈴薯澱粉或綠豆澱粉等。在本發明的一些實施態樣中，該天然澱粉是選自於樹薯澱粉、地瓜澱粉、玉米澱粉、馬鈴薯澱粉、綠豆澱粉，或上述任意的組合。在本發明的一些實施態樣中，以該澱粉組成物的總量為100wt%計，該天然澱粉的含量範圍為85wt%以上且小於100wt%。The natural starch is, for example but not limited to, yam starch, sweet potato starch, corn starch, potato starch or mung bean starch. In some embodiments of the present invention, the natural starch is selected from yam starch, sweet potato starch, corn starch, potato starch, mung bean starch, or any combination thereof. In some embodiments of the present invention, based on the total amount of the starch composition as 100wt%, the content of the natural starch is greater than 85wt% and less than 100wt%.
該澱粉組成物中的修飾澱粉是用以賦予該即食粉圓食品所需的硬度，從而使該即食粉圓食品具有好的口感。該澱粉組成物中的修飾澱粉例如但不限於辛烯基丁二酸鈉澱粉(Starch sodium octenyl succinate)、醋酸澱粉(Starch acetate)、磷酸二澱粉(Distarch phosphate)、羥丙基磷酸二澱粉(Hydroxypropyl distarch phosphate)或乙醯化磷酸二澱粉(Acetylated distarch phosphate)等。在本發明的一些實施態樣中，該澱粉組成物中的修飾澱粉是選自於辛烯基丁二酸鈉澱粉、醋酸澱粉、磷酸二澱粉、羥丙基磷酸二澱粉、乙醯化磷酸二澱粉，或上述任意的組合。在本發明的一具體例中，該澱粉組成物中的修飾澱粉為磷酸二澱粉。在本發明的一些實施態樣中，以該澱粉組成物的總量為100wt%計，該修飾澱粉的含量範圍為大於0wt%且15wt%以下。The modified starch in the starch composition is used to give the instant tapioca pearls the desired hardness, so that the instant tapioca pearls have a good taste. The modified starch in the starch composition is, for example but not limited to, sodium octenyl succinate starch, acetate starch, distarch phosphate, hydroxypropyl distarch phosphate, or acetylated distarch phosphate. In some embodiments of the present invention, the modified starch in the starch composition is selected from sodium octenyl succinate starch, acetic acid starch, phosphate distarch, hydroxypropyl phosphate distarch, acetylated phosphate distarch, or any combination thereof. In a specific example of the present invention, the modified starch in the starch composition is phosphate distarch. In some embodiments of the present invention, based on the total amount of the starch composition as 100wt%, the content of the modified starch ranges from greater than 0wt% to less than 15wt%.
〈增稠組成物〉〈Thickening composition〉
該增稠組成物能夠避免該粉圓組分中的該覆膜粉圓在進行該殺菌處理的過程中吸收過多的水而膨脹，同時，還能夠用以賦予該即食粉圓食品所需的硬度，從而使該即食粉圓食品具有好的口感。為了進一步調整該即食粉圓食品的硬度，以改變該即食粉圓食品的口感，在本發明的一些實施態樣中，該增稠組成物還包括三仙膠、羧甲基纖維素鈉、鹿角菜膠、卡德蘭膠及洋車前子中至少一者。該增稠組成物的含量為1wt%以上，不會使該即食粉圓食品的口感過軟，從而具有軟硬適中的口感。該增稠組成物的含量為15wt%以下，不會使該即食粉圓食品的彈性過大，從而具有好的口感。The thickening composition can prevent the coated tapioca pearls in the tapioca pearl component from absorbing too much water and swelling during the sterilization process, and at the same time, can also be used to give the instant tapioca pearl food the required hardness, so that the instant tapioca pearl food has a good taste. In order to further adjust the hardness of the instant tapioca pearl food to change the taste of the instant tapioca pearl food, in some embodiments of the present invention, the thickening composition also includes at least one of samson gum, sodium carboxymethyl cellulose, carrageenan, curdlan gum and psyllium. The content of the thickening composition is 1wt% or more, which will not make the instant tapioca pearl food taste too soft, so that it has a moderate hardness and softness. The content of the thickening composition is below 15wt%, which will not make the instant tapioca pearl food too elastic, thus having a good taste.
〈食用色素〉〈Food coloring〉
為使該即食粉圓食品具有多樣化的顏色以滿足不同的市場需求，在本發明的一些實施態樣中，該生粉圓還包含食用色素。該食用色素例如但不限於焦糖色素。在本發明的一些實施態樣中，該食用色素為焦糖色素。該食用色素的含量可依據該即食粉圓食品的外觀顏色需求進行調整。在本發明的一具體例中，以該生粉圓的總量為100wt%計，該食用色素的含量範圍為1.7wt%。In order to make the instant tapioca pearl food have diversified colors to meet different market demands, in some embodiments of the present invention, the raw tapioca pearl further comprises food coloring. The food coloring is, for example, but not limited to, caramel coloring. In some embodiments of the present invention, the food coloring is caramel coloring. The content of the food coloring can be adjusted according to the appearance color requirements of the instant tapioca pearl food. In a specific embodiment of the present invention, based on the total amount of the raw tapioca pearl as 100wt%, the content of the food coloring is in the range of 1.7wt%.
〈調味組成物〉〈Flavoring ingredients〉
為使該即食粉圓食品具有獨特的風味或提升該即食粉圓食品的香味，在本發明的一些實施態樣中，該生粉圓還包含調味組成物。該調味組成物包括至少一種調味劑，且該調味劑例如但不限於黑糖、砂糖、海藻糖、可可粉、蜂蜜、麥芽糖醇、山梨糖醇、甜菊、蔗糖素、赤藻糖醇或阿洛酮醣等。在本發明的一些實施態樣中，該調味劑是選自於黑糖、砂糖、海藻糖、可可粉、蜂蜜、麥芽糖醇、山梨糖醇、甜菊、蔗糖素、赤藻糖醇或阿洛酮醣。在本發明的一些實施態樣中，該調味劑是選自於黑糖或可可粉，且該黑糖可以是黑糖香料或黑糖香精。該調味組成物的含量可依據該即食粉圓食品所需的味道進行調整。在本發明的一具體例中，以該生粉圓的總量為100wt%計，該調味組成物的含量範圍為1.7wt%。In order to make the instant tapioca pearl food have a unique flavor or enhance the fragrance of the instant tapioca pearl food, in some embodiments of the present invention, the raw tapioca pearl further comprises a seasoning composition. The seasoning composition comprises at least one seasoning, and the seasoning is, for example, but not limited to, brown sugar, granulated sugar, trehalose, cocoa powder, honey, maltitol, sorbitol, stevia, sucralose, erythritol or allulose. In some embodiments of the present invention, the seasoning is selected from brown sugar, granulated sugar, trehalose, cocoa powder, honey, maltitol, sorbitol, stevia, sucralose, erythritol or allulose. In some embodiments of the present invention, the seasoning is selected from brown sugar or cocoa powder, and the brown sugar can be brown sugar flavor or brown sugar essence. The content of the seasoning composition can be adjusted according to the desired taste of the instant tapioca pearl food. In a specific embodiment of the present invention, the content of the seasoning composition is 1.7 wt % based on the total amount of the raw tapioca pearls as 100 wt %.
在本發明的一些實施態樣中，該生粉圓不包含防腐劑。In some embodiments of the present invention, the raw tapioca pearls do not contain preservatives.
該糊化處理的目的是使該生粉圓轉變為可食用的熟粉圓。在本發明的一些實施態樣中，該糊化處理是利用水煮、蒸煮或燜煮來進行。在本發明的一些實施態樣中，該水煮是將該生粉圓置於水中並於95℃至100℃下烹煮15分鐘至60分鐘，且該水與該生粉圓的重量比值範圍為6至10。在本發明的一些實施態樣中，該蒸煮是將該生粉圓置於95℃至100℃的蒸氣環境中烹煮15分鐘至60分鐘。在本發明的一些實施態樣中，該燜煮是在該水煮後進行，且是在關閉用於水煮的熱源後，將該生粉圓置於用於該水煮的水中並在85℃至100℃下烹煮15分鐘至60分鐘。The purpose of the gelatinization process is to transform the raw tapioca pearls into edible cooked tapioca pearls. In some embodiments of the present invention, the gelatinization process is performed by boiling, steaming or stewing. In some embodiments of the present invention, the boiling process is to place the raw tapioca pearls in water and cook them at 95°C to 100°C for 15 to 60 minutes, and the weight ratio of the water to the raw tapioca pearls is in the range of 6 to 10. In some embodiments of the present invention, the steaming process is to place the raw tapioca pearls in a steam environment at 95°C to 100°C and cook them for 15 to 60 minutes. In some embodiments of the present invention, the stewing process is performed after the boiling process, and after turning off the heat source used for boiling, the raw tapioca pearls are placed in the water used for boiling and cooked at 85°C to 100°C for 15 to 60 minutes.
在本發明的一些實施態樣中，該處理程序還包含在該糊化處理後利用冷水來防止複數熟粉圓間相互沾黏的問題產生的冷卻處理。在本發明的一些實施態樣中，該冷水的溫度為4℃。In some embodiments of the present invention, the processing procedure further includes a cooling process after the gelatinization process to prevent the cooked tapioca pearls from sticking to each other using cold water. In some embodiments of the present invention, the temperature of the cold water is 4°C.
該被覆處理的目的是用以使該即食粉圓食品具有完整的外觀，同時，還能夠賦予該即食粉圓食品具有適當的口感。該被覆液中的修飾澱粉是用以賦予該覆膜結構具有適當的硬度，以使該即食粉圓食品具有好的口感。該被覆液中的修飾澱粉例如但不限於辛烯基丁二酸鈉澱粉(Starch sodium octenyl succinate)、醋酸澱粉(Starch acetate)、磷酸二澱粉(Distarch phosphate)、羥丙基磷酸二澱粉(Hydroxypropyl distarch phosphate)、乙醯化磷酸二澱粉(Acetylated distarch phosphate)或氧化澱粉(Oxidized starch)等。在本發明的一些實施態樣中，該被覆液中的修飾澱粉是選自於辛烯基丁二酸鈉澱粉、醋酸澱粉、磷酸二澱粉、羥丙基磷酸二澱粉、乙醯化磷酸二澱粉、氧化澱粉，或上述任意的組合。在本發明的一具體例中，該被覆液中的修飾澱粉為辛烯基丁二酸鈉澱粉。在本發明的一些實施態樣中，以該被覆液的總量為100wt%計，該修飾澱粉的含量範圍為大於0wt%且2wt%以下。此外，該海藻酸鈉的含量為0.5wt%以上，有助於使該即食粉圓食品的形狀呈球狀且具有完整的外觀。該海藻酸鈉的含量為4wt%以下，能夠使該即食粉圓食品的形狀呈球狀且具有完整的外觀。The purpose of the coating treatment is to give the instant tapioca pearl food a complete appearance and at the same time, to give the instant tapioca pearl food a proper taste. The modified starch in the coating liquid is used to give the coating structure a proper hardness so that the instant tapioca pearl food has a good taste. The modified starch in the coating liquid is, for example but not limited to, sodium octenyl succinate starch, starch acetate, distarch phosphate, hydroxypropyl distarch phosphate, acetylated distarch phosphate or oxidized starch. In some embodiments of the present invention, the modified starch in the coating liquid is selected from sodium octenyl succinate starch, acetic acid starch, phosphate distarch, hydroxypropyl phosphate distarch, acetylated phosphate distarch, oxidized starch, or any combination thereof. In a specific example of the present invention, the modified starch in the coating liquid is sodium octenyl succinate starch. In some embodiments of the present invention, based on the total amount of the coating liquid as 100wt%, the content of the modified starch ranges from greater than 0wt% to less than 2wt%. In addition, the content of sodium alginate is greater than 0.5wt%, which helps to make the shape of the instant tapioca pearl food spherical and have a complete appearance. The content of sodium alginate is below 4wt%, which can make the instant tapioca pearl food spherical and have a complete appearance.
在本發明的一些實施態樣中，為使該覆膜結構具有更適當的硬度，從而使該即食粉圓食品具有更好的口感，該被覆液還包含不包括修飾澱粉及海藻酸鈉的食品添加劑組分。該食品添加劑組分包括至少一種食品添加劑。該食品添加劑例如但不限於三仙膠、鹿角菜膠、卡德蘭膠、羧甲基纖維素鈉、葡甘露聚醣或普魯蘭多醣等。在本發明的一些實施態樣中，該食品添加劑是選自於三仙膠、鹿角菜膠、卡德蘭膠、羧甲基纖維素鈉、葡甘露聚醣或普魯蘭多醣。在本發明的一些實施態樣中，以該被覆液的總量為100wt%計，該食品添加劑組分的含量範圍為大於0wt%且10wt%以下。In some embodiments of the present invention, in order to make the coating structure have a more appropriate hardness, so that the instant tapioca pearl food has a better taste, the coating liquid also includes a food additive component that does not include modified starch and sodium alginate. The food additive component includes at least one food additive. The food additive is, for example, but not limited to, trisammonium gum, carrageenan, curdlan gum, sodium carboxymethyl cellulose, glucomannan or pullulan. In some embodiments of the present invention, the food additive is selected from trisammonium gum, carrageenan, curdlan gum, sodium carboxymethyl cellulose, glucomannan or pullulan. In some embodiments of the present invention, based on the total amount of the coating liquid as 100wt%, the content of the food additive component ranges from greater than 0wt% to less than 10wt%.
要說明的是，上述的「適當的硬度」是使用不含修飾澱粉及食品添加劑組分的被覆液所製得的即食粉圓食品作為判斷依據，而「使該覆膜結構具有適當的或更適當的脆度，以使該即食粉圓食品具有好的或更好的口感」是指本發明即食粉圓食品的口感優於使用不含修飾澱粉及食品添加劑組分的被覆液所製得的即食粉圓食品。It should be noted that the above-mentioned “appropriate hardness” is used as a basis for judging the instant tapioca pearl food made using a coating liquid that does not contain modified starch and food additive components, and “making the coating structure have appropriate or more appropriate crispness so that the instant tapioca pearl food has a good or better taste” means that the taste of the instant tapioca pearl food of the present invention is better than that of the instant tapioca pearl food made using a coating liquid that does not contain modified starch and food additive components.
該被覆液還包含溶劑。該溶劑例如但不限於水。在本發明的一些實施態樣中，該溶劑為水。The coating liquid further comprises a solvent. The solvent is, for example but not limited to, water. In some embodiments of the present invention, the solvent is water.
該熟粉圓與該被覆液的接觸方式例如但不限於將該熟粉圓浸泡於該被覆液中。在本發明的一些實施態樣中，是將該熟粉圓浸泡於該被覆液中。在本發明的一些實施態樣中，該被覆液與該熟粉圓的重量比值範圍為3至8。為使該覆膜結構具有適當的厚度以獲得具有適當口感的即食粉圓食品，在本發明的一些實施態樣中，該被覆處理的時間範圍為30秒至300秒。The cooked tapioca pearls are contacted with the coating liquid by, for example, but not limited to, immersing the cooked tapioca pearls in the coating liquid. In some embodiments of the present invention, the cooked tapioca pearls are immersed in the coating liquid. In some embodiments of the present invention, the weight ratio of the coating liquid to the cooked tapioca pearls is in a range of 3 to 8. In order to make the coating structure have an appropriate thickness to obtain an instant tapioca pearl food with an appropriate taste, in some embodiments of the present invention, the coating treatment time ranges from 30 seconds to 300 seconds.
在本發明的一些實施態樣中，該熟粉圓與該被覆液的接觸次數不限於一次，可以是兩次、三次、五次等，且可依據該被覆層是否有完整地包覆該熟粉圓或依據該即食粉圓食品的所需的口感進行調整。在本發明的一些實施態樣中，該熟粉圓與該被覆液的接觸次數為一次。In some embodiments of the present invention, the number of times the cooked tapioca pearls are in contact with the coating liquid is not limited to one, but may be two, three, five, etc., and may be adjusted according to whether the coating layer completely covers the cooked tapioca pearls or according to the desired taste of the instant tapioca pearl food. In some embodiments of the present invention, the number of times the cooked tapioca pearls are in contact with the coating liquid is one.
〈交聯液〉〈Crosslinking Fluid〉
該鈣源例如但不限於氯化鈣、乳酸鈣或氫氧化鈣等。在本發明的一些實施態樣中，該鈣源是選自於氯化鈣、乳酸鈣、氫氧化鈣，或上述任意的組合。該鈣離子的含量為0.5wt%以上，有助於使該粉圓粒的表面轉變成覆膜結構。該鈣離子的含量為10wt%以下，不會使該即食粉圓食品的口感過硬，從而具有好的口感。The calcium source is, for example, but not limited to, calcium chloride, calcium lactate, or calcium hydroxide. In some embodiments of the present invention, the calcium source is selected from calcium chloride, calcium lactate, calcium hydroxide, or any combination thereof. The content of the calcium ion is 0.5wt% or more, which helps to transform the surface of the tapioca pearl particles into a coating structure. The content of the calcium ion is 10wt% or less, which will not make the instant tapioca pearl food too hard, thereby having a good taste.
該交聯液還包含用以溶解該鈣源的溶劑。該溶劑例如但不限於水。在本發明的一些實施態樣中，該溶劑為水。在該交聯液包含水的態樣中，由於該交聯液中的鈣源所提供的鈣離子在與該粉圓粒中的海藻酸鈉進行交聯反應，即於該粉圓粒的表面形成該覆膜結構，因此，被該覆膜結構包覆的該粉圓粒(即，覆膜粉圓)在進行該殺菌處理的過程中不會因吸水而膨脹至破裂，所以該即食粉圓食品在外觀上不會有不完整的問題產生，同時，該即食粉圓食品在口感上也不會有軟爛的問題產生。The crosslinking liquid also includes a solvent for dissolving the calcium source. The solvent is, for example, but not limited to, water. In some embodiments of the present invention, the solvent is water. In the embodiment in which the crosslinking liquid includes water, the calcium ions provided by the calcium source in the crosslinking liquid react with the sodium alginate in the tapioca pearls to form the coating structure on the surface of the tapioca pearls. Therefore, the tapioca pearls (i.e., coated tapioca pearls) coated with the coating structure will not expand and rupture due to water absorption during the sterilization process, so the instant tapioca pearl food will not be incomplete in appearance, and the instant tapioca pearl food will not be soft and rotten in taste.
該粉圓粒與該交聯液的接觸方式例如但不限於將該粉圓粒浸泡於該交聯液中。在本發明的一些實施態樣中，是將該粉圓粒浸泡於該交聯液中。The contacting method of the tapioca pearls with the crosslinking liquid is, for example but not limited to, immersing the tapioca pearls in the crosslinking liquid. In some embodiments of the present invention, the tapioca pearls are immersed in the crosslinking liquid.
該交聯反應是透過該交聯液中的鈣離子與海藻酸鈉作用，以使鈣離子取代海藻酸鈉中的鈉並且作為連接兩個海藻酸的橋樑，從而產生該覆膜結構。在本發明的一些實施態樣中，當該增稠組成物包含海藻酸鈉時，該覆膜結構包括由該熟粉圓的表面的海藻酸鈉與該交聯液進行交聯反應而形成的第一包覆層。在本發明的一些實施態樣中，該覆膜結構包括由該被覆層的海藻酸鈉與該交聯液進行交聯反應而形成的第二包覆層。在本發明的一些實施態樣中，該覆膜結構包括該第一包覆層及該第二包覆層。透過該生粉圓的設計並搭配該覆膜結構，能夠防止該即食粉圓食品的結構被破壞，從而避免該即食粉圓食品的外觀及口感不佳的問題產生。The crosslinking reaction is carried out by the calcium ions in the crosslinking liquid acting on the sodium alginate, so that the calcium ions replace the sodium in the sodium alginate and serve as a bridge connecting two alginic acids, thereby generating the coating structure. In some embodiments of the present invention, when the thickening composition contains sodium alginate, the coating structure includes a first coating layer formed by the crosslinking reaction between the sodium alginate on the surface of the cooked tapioca pearls and the crosslinking liquid. In some embodiments of the present invention, the coating structure includes a second coating layer formed by the crosslinking reaction between the sodium alginate in the coating layer and the crosslinking liquid. In some embodiments of the present invention, the coating structure includes the first coating layer and the second coating layer. The design of the raw tapioca pearls and the coating structure can prevent the structure of the instant tapioca pearl food from being damaged, thereby avoiding the problem of poor appearance and taste of the instant tapioca pearl food.
在本發明的一些實施態樣中，該交聯液與該粉圓粒的重量比值範圍為5至10。為使該覆膜結構具有適當的厚度以獲得具有適當口感的即食粉圓食品，在本發明的一些實施態樣中，該交聯反應的時間範圍為180秒至300秒。In some embodiments of the present invention, the weight ratio of the crosslinking liquid to the tapioca pearl particles is in a range of 5 to 10. In order to make the coating structure have a suitable thickness to obtain an instant tapioca pearl food with a suitable taste, in some embodiments of the present invention, the crosslinking reaction time ranges from 180 seconds to 300 seconds.
在本發明的一些實施態樣中，該粉圓粒與該交聯液的接觸次數不限於一次，可以是兩次、三次、五次等，且可依據該覆膜結構是否有完整地包覆該粉圓粒或依據該即食粉圓食品的所需的口感進行調整。在本發明的一些實施態樣中，該粉圓粒與該交聯液的接觸次數為一次。In some embodiments of the present invention, the number of times the tapioca pearls are in contact with the crosslinking liquid is not limited to one time, and can be two times, three times, five times, etc., and can be adjusted according to whether the film structure completely covers the tapioca pearls or according to the desired taste of the instant tapioca pearl food. In some embodiments of the present invention, the number of times the tapioca pearls are in contact with the crosslinking liquid is one time.
在本發明的一些實施態樣中，本發明即食粉圓食品的製備方法還包含使原料進行造粒處理，獲得該生粉圓。該原料包括澱粉組成物及增稠組成物。該澱粉組成物及該增稠組成物如上所述，故不再贅述。該原料還包括食用色素。該食用色素如上所述，故不再贅述。該原料還包括調味組成物。該調味組成物如上所述，故不再贅述。在本發明的一些實施態樣中，該造粒處理為滾筒造粒處理或擠壓造粒處理。In some embodiments of the present invention, the preparation method of the instant tapioca pearl food of the present invention further comprises subjecting the raw materials to a granulation process to obtain the raw tapioca pearls. The raw materials include a starch component and a thickening component. The starch component and the thickening component are as described above, so they will not be described in detail. The raw materials further include an edible coloring. The edible coloring is as described above, so they will not be described in detail. The raw materials further include a flavoring component. The flavoring component is as described above, so they will not be described in detail. In some embodiments of the present invention, the granulation process is a drum granulation process or an extrusion granulation process.
在本發明的一些實施態樣中，該殺菌處理的溫度範圍為115℃至123℃且相對壓力範圍為0.6MPa至1.2MPa。In some embodiments of the present invention, the temperature range of the sterilization treatment is 115°C to 123°C and the relative pressure range is 0.6 MPa to 1.2 MPa.
在本發明的一些實施態樣中，該粉圓組分還包含調味液。該調味液例如但不限於糖水、茶、乳品或果汁等。在本發明的一些實施態樣中，該調味液是選自於糖水、茶、乳品或果汁。在該調味液包含水的態樣中，由於該覆膜粉圓具有該覆膜結構，因此，該覆膜粉圓在進行該殺菌處理的過程中不會因吸水而膨脹至破裂，所以該即食粉圓食品在外觀上不會有不完整的問題產生，同時，該即食粉圓食品在口感上也不會有軟爛的問題產生。In some embodiments of the present invention, the tapioca pearl component further comprises a seasoning liquid. The seasoning liquid is, for example, but not limited to, syrup, tea, dairy products, or fruit juice. In some embodiments of the present invention, the seasoning liquid is selected from syrup, tea, dairy products, or fruit juice. In the embodiment in which the seasoning liquid comprises water, since the coated tapioca pearl has the coating structure, the coated tapioca pearl will not swell and rupture due to water absorption during the sterilization process, so the instant tapioca pearl food will not have an incomplete appearance, and the instant tapioca pearl food will not have a mushy taste.
本發明將就以下實施例來作進一步說明，但應瞭解的是，所述實施例僅為例示說明之用，而不應被解釋為本發明實施之限制。The present invention will be further described with respect to the following embodiments, but it should be understood that the embodiments are only for illustrative purposes and should not be interpreted as limitations on the implementation of the present invention.
[實施例1][Example 1]
將2.5公斤包括90wt%的樹薯澱粉及10wt%的修飾澱粉(廠牌：旭騰國際企業有限公司；成分：磷酸二澱粉)的澱粉組成物、0.2公斤包括10wt%的海藻酸鈉、20wt%的三仙膠、10wt%的羧甲基纖維素鈉、60wt%的葡甘露聚醣的增稠組成物及總重量為0.3公斤的黑糖香料、黑糖香精及焦糖色素進行混合，獲得原料。將該原料進行滾筒造粒處理，獲得粒徑為3mm至4mm的複數生粉圓。其中，在每一生粉圓中，以該生粉圓的總量為100wt%計，該增稠組成物的含量為6.67wt%。將水與該等生粉圓以重量比值為8進行混合並於100℃下水煮15分鐘，接著，關閉熱源並於該水中燜煮30分鐘，然後，以4℃的冷水浴進行降溫，接著，進行過濾處理，獲得複數熟粉圓。2.5 kg of a starch composition including 90 wt% of tapioca starch and 10 wt% of modified starch (brand: Xuteng International Enterprise Co., Ltd.; ingredients: distarch phosphate), 0.2 kg of a thickening composition including 10 wt% of sodium alginate, 20 wt% of Sanxian gum, 10 wt% of sodium carboxymethyl cellulose, 60 wt% of glucomannan, and 0.3 kg of brown sugar flavor, brown sugar flavor and caramel color are mixed to obtain a raw material. The raw material is subjected to a drum granulation process to obtain a plurality of raw tapioca balls with a particle size of 3 mm to 4 mm. In each raw tapioca ball, the content of the thickening composition is 6.67 wt% based on the total amount of the raw tapioca ball being 100 wt%. Water and the raw tapioca pearls are mixed at a weight ratio of 8 and boiled at 100° C. for 15 minutes. Then, the heat source is turned off and the raw tapioca pearls are simmered in the water for 30 minutes. Then, the raw tapioca pearls are cooled in a cold water bath at 4° C., and then filtered to obtain a plurality of cooked tapioca pearls.
將3公斤的該等熟粉圓浸泡於12公斤包含1wt%的修飾澱粉(廠牌：旭騰國際企業有限公司；成分：辛烯基丁二酸鈉澱粉)、2.5wt%的海藻酸鈉及96.5wt%的水的被覆液中進行60秒的被覆處理，以使每一熟粉圓的表面上形成一層被覆層，而獲得複數粉圓粒，其中，該被覆液與該等熟粉圓的重量比值為4。3 kg of the cooked tapioca pearls were immersed in 12 kg of a coating liquid comprising 1 wt % of modified starch (brand: Xu Teng International Enterprise Co., Ltd.; ingredients: sodium octenyl succinate starch), 2.5 wt % of sodium alginate and 96.5 wt % of water for 60 seconds to form a coating layer on the surface of each cooked tapioca pearl, thereby obtaining a plurality of tapioca pearl particles, wherein the weight ratio of the coating liquid to the cooked tapioca pearls was 4.
將3公斤的該等粉圓粒浸泡於24公斤包含水及乳酸鈣的交聯液中進行300秒的交聯反應，且在該交聯反應的過程中，該熟粉圓的表面的海藻酸鈉與該交聯液作用，以使該鈣離子取代該海藻酸鈉中的鈉並且作為連接兩個海藻酸的橋樑，從而使每兩個海藻酸聯結在一起，因而使熟粉圓的表面轉變成一第一包覆層，而該被覆層的海藻酸鈉也會進行上述的過程，而轉變成包覆該第一包覆層的一第二包覆層，獲得複數覆膜粉圓，且每一覆膜粉圓包括覆膜結構，而該覆膜結構包括該第一包覆層及該第二包覆層，其中，該交聯液中的鈣離子的含量為2wt%，且該交聯液與該等粉圓粒的重量比值為8。3 kg of the tapioca pearls are immersed in 24 kg of a crosslinking solution containing water and calcium lactate for 300 seconds for a crosslinking reaction. During the crosslinking reaction, the sodium alginate on the surface of the cooked tapioca pearls reacts with the crosslinking solution so that the calcium ions replace the sodium in the sodium alginate and serve as a bridge connecting two alginic acids, thereby connecting every two alginic acids together, thereby transforming the surface of the cooked tapioca pearls into A first coating layer is formed, and the sodium alginate of the coating layer will also undergo the above process and be transformed into a second coating layer coating the first coating layer, thereby obtaining a plurality of coated tapioca pearls, each of which includes a coating structure, and the coating structure includes the first coating layer and the second coating layer, wherein the content of calcium ions in the cross-linking liquid is 2wt%, and the weight ratio of the cross-linking liquid to the tapioca pearl particles is 8.
將20克的該等覆膜粉圓與100克的包含15wt%的砂糖的糖水混合，獲得粉圓組分，接著，將該粉圓組分置於殺菌釜中並於118℃且0.85MPa下進行16分鐘的殺菌處理，獲得即食粉圓食品。20 g of the coated tapioca pearls were mixed with 100 g of sugar water containing 15 wt % of granulated sugar to obtain a tapioca pearl component. Then, the tapioca pearl component was placed in a sterilizer and sterilized at 118° C. and 0.85 MPa for 16 minutes to obtain a ready-to-eat tapioca pearl food.
[比較例1][Comparison Example 1]
將2.5公斤包括90wt%的樹薯澱粉及10wt%的修飾澱粉(廠牌：旭騰國際企業有限公司；成分：磷酸二澱粉)的澱粉組成物、0.2公斤包括10wt%的海藻酸鈉、20wt%的三仙膠、10wt%的羧甲基纖維素鈉、60wt%的葡甘露聚醣的增稠組成物及0.3公斤的黑糖香料、黑糖香精及焦糖色素進行混合，獲得原料。將該原料進行滾筒造粒處理，獲得粒徑為3mm至4mm的複數生粉圓。將水與該等生粉圓以重量比值為8進行混合並於100℃下水煮15分鐘，接著，關閉熱源並於該水中燜煮30分鐘，然後，以4℃的冷水浴進行降溫，接著，進行過濾處理，獲得複數熟粉圓。2.5 kg of a starch composition including 90 wt% of tapioca starch and 10 wt% of modified starch (brand: Xuteng International Enterprise Co., Ltd.; ingredients: distarch phosphate), 0.2 kg of a thickening composition including 10 wt% of sodium alginate, 20 wt% of Sanxian gum, 10 wt% of sodium carboxymethyl cellulose, 60 wt% of glucomannan, and 0.3 kg of brown sugar flavor, brown sugar flavor and caramel color are mixed to obtain a raw material. The raw material is subjected to a drum granulation process to obtain a plurality of raw tapioca balls with a particle size of 3 mm to 4 mm. Water and the raw tapioca pearls are mixed at a weight ratio of 8 and boiled at 100° C. for 15 minutes. Then, the heat source is turned off and the raw tapioca pearls are simmered in the water for 30 minutes. Then, the raw tapioca pearls are cooled in a cold water bath at 4° C., and then filtered to obtain a plurality of cooked tapioca pearls.
將20克的該等熟粉圓與100克的包含15wt%的砂糖的糖水混合，獲得粉圓組分，接著，將該粉圓組分置於殺菌釜中並於118℃且0.85MPa下進行16分鐘的殺菌處理，獲得即食粉圓食品。20 g of the cooked tapioca pearls were mixed with 100 g of sugar water containing 15 wt % of granulated sugar to obtain a tapioca pearl component. Then, the tapioca pearl component was placed in a sterilizer and sterilized at 118° C. and 0.85 MPa for 16 minutes to obtain a ready-to-eat tapioca pearl food.
[比較例2][Comparison Example 2]
將水與市售生粉圓(廠牌：六六食品；成分包含樹薯澱粉、三仙膠、羧甲基纖維素鈉、焦糖色素、多磷酸鈉、甘油、無水檸檬酸、乳酸、己二烯酸鉀及苯甲酸鈉)以重量比值為8進行混合並於100℃下水煮15分鐘，接著，關閉熱源並於該水中燜煮30分鐘，然後，以4℃的冷水浴進行降溫，接著，進行過濾處理，獲得複數熟粉圓。由於市售生粉圓的外包裝僅標示出其成分，並未標示各成分的用量，故於表1中是以「O」表示有使用此組分，以「X」表示未使用此組分，及以「未標示用量」表示澱粉組成物的總量與增稠組成物的總量。Water and commercially available raw tapioca pearls (brand: Liuliu Food; ingredients include tapioca starch, tri-vitamin gum, sodium carboxymethyl cellulose, caramel color, sodium polyphosphate, glycerol, anhydrous citric acid, lactic acid, potassium succinate and sodium benzoate) were mixed at a weight ratio of 8 and boiled at 100°C for 15 minutes, then the heat source was turned off and the water was simmered for 30 minutes, then cooled in a cold water bath at 4°C, and then filtered to obtain a plurality of cooked tapioca pearls. Since the outer packaging of commercially available raw tapioca pearls only indicates its ingredients but not the amount of each ingredient, in Table 1, "O" indicates that this component is used, "X" indicates that this component is not used, and "unlabeled amount" indicates the total amount of the starch component and the total amount of the thickening component.
將3公斤的該等熟粉圓浸泡於12公斤包含1wt%的修飾澱粉(廠牌：旭騰國際企業有限公司；成分：辛烯基丁二酸鈉澱粉)、2.5wt%的海藻酸鈉及96.5wt%的水的被覆液中進行60秒的被覆處理，以使每一熟粉圓的表面上形成一被覆層，獲得複數粉圓粒，其中，該被覆液與該等熟粉圓的重量比值為4。3 kg of the cooked tapioca pearls were immersed in 12 kg of a coating liquid comprising 1 wt % of modified starch (brand: Xu Teng International Enterprise Co., Ltd.; ingredients: sodium octenyl succinate starch), 2.5 wt % of sodium alginate and 96.5 wt % of water for 60 seconds to form a coating layer on the surface of each cooked tapioca pearl, thereby obtaining a plurality of tapioca pearl particles, wherein the weight ratio of the coating liquid to the cooked tapioca pearls was 4.
將3公斤的該等粉圓粒浸泡於24公斤包含水及乳酸鈣的交聯液中進行300秒的交聯反應，且在該交聯反應的過程中，該熟粉圓的表面的海藻酸鈉與該交聯液作用，以使該鈣離子取代該海藻酸鈉中的鈉並且作為連接兩個海藻酸的橋樑，從而使每兩個海藻酸聯結在一起，因而使熟粉圓的表面轉變成一第一包覆層，而該被覆層的海藻酸鈉也會進行上述的過程，而轉變成一第二包覆層，獲得複數覆膜粉圓，且每一覆膜粉圓包括覆膜結構，而該覆膜結構包括該第一包覆層及該第二包覆層，其中，該交聯液中的鈣離子的含量為2wt%，且該交聯液與該等粉圓粒的重量比值為8。3 kg of the tapioca pearls are immersed in 24 kg of a crosslinking solution containing water and calcium lactate for 300 seconds for a crosslinking reaction. During the crosslinking reaction, the sodium alginate on the surface of the cooked tapioca pearls reacts with the crosslinking solution so that the calcium ions replace the sodium in the sodium alginate and serve as a bridge connecting two alginic acids, thereby connecting every two alginic acids together, thereby making the surface of the cooked tapioca pearls The surface is transformed into a first coating layer, and the sodium alginate of the coating layer is also subjected to the above process and transformed into a second coating layer, thereby obtaining a plurality of coated tapioca pearls, each of which includes a coating structure, and the coating structure includes the first coating layer and the second coating layer, wherein the content of calcium ions in the cross-linking liquid is 2wt%, and the weight ratio of the cross-linking liquid to the tapioca pearl particles is 8.
將20克的該等覆膜粉圓與100克的包含15wt%的砂糖的糖水混合，獲得粉圓組分，接著，將該粉圓組分置於殺菌釜中並於118℃且0.85MPa下進行16分鐘的殺菌處理，獲得即食粉圓食品。20 g of the coated tapioca pearls were mixed with 100 g of sugar water containing 15 wt % of granulated sugar to obtain a tapioca pearl component. Then, the tapioca pearl component was placed in a sterilizer and sterilized at 118° C. and 0.85 MPa for 16 minutes to obtain a ready-to-eat tapioca pearl food.
[評價項目][Evaluation Items]
以下以實施例1為例進行說明，比較例1至2是以相同的方式進行。The following is explained using Example 1 as an example, and Comparative Examples 1 to 2 are performed in the same manner.
硬度分析：從實施例1的即食粉圓食品中取出四顆粉圓，並利用物性分析儀(texture analyser，廠商：Stable Micro Systems Ltd；型號：TA-XT2)對該等粉圓分別進行量測，獲得該等粉圓的硬度，接著，將該等粉圓的硬度加總並取平均值作為實施例1的即食粉圓食品中的粉圓的硬度。該等粉圓的硬度的量測條件如下：圓形探頭的直徑為25mm，圓形探頭的移動速率為0.5mm/s，變形量為50%，每顆粉圓進行十次量測，其中，是利用市售現煮粉圓(廠商：六六食品)作為硬度評價的標準，且該市售現煮粉圓的硬度為8.05g/mm 2。 Hardness analysis: Four tapioca pearls were taken out from the instant tapioca pearl food of Example 1, and the tapioca pearls were measured using a texture analyzer (texture analyser, manufacturer: Stable Micro Systems Ltd; model: TA-XT2) to obtain the hardness of the tapioca pearls. Then, the hardness of the tapioca pearls was summed up and the average value was taken as the hardness of the tapioca pearls in the instant tapioca pearl food of Example 1. The measurement conditions of the hardness of the tapioca pearls were as follows: the diameter of the circular probe was 25 mm, the moving speed of the circular probe was 0.5 mm/s, the deformation was 50%, and each tapioca pearl was measured ten times. Among them, commercially available freshly cooked tapioca pearls (manufacturer: Liuliu Food) were used as the standard for hardness evaluation, and the hardness of the commercially available freshly cooked tapioca pearls was 8.05 g/mm 2 .
外觀分析：由12位品評員經由目視觀察即食粉圓食品中的粉圓的外觀，當粉圓呈現完整顆粒狀，表示粉圓的外觀完整，當粉圓無法呈現顆粒狀，表示粉圓的外觀不完整。Appearance analysis: 12 panelists visually observed the appearance of the tapioca pearls in the instant tapioca pearl foods. When the tapioca pearls were in the form of complete granules, it was considered that the tapioca pearls were in a complete appearance. When the tapioca pearls were unable to be in the form of granules, it was considered that the tapioca pearls were incomplete in appearance.
表1
參閱表1，透過該生粉圓的澱粉組成物及增稠組成物及用量的搭配以及該覆膜結構，實施例1的由該等覆膜粉圓經過殺菌處理所形成的即食粉圓食品具有完整的外觀，此表示該生粉圓及該覆膜結構能夠有效地防止該即食粉圓食品的結構被破壞，此外，實施例1的即食粉圓食品具有與市售現煮粉圓相當的硬度，此表示實施例1的即食粉圓食品中的粉圓具有好的口感。Referring to Table 1, through the combination of the starch composition and the thickening composition and the amount of the raw tapioca pearls and the coating structure, the instant tapioca pearl food formed by the coated tapioca pearls after sterilization in Example 1 has a complete appearance, which means that the raw tapioca pearls and the coating structure can effectively prevent the structure of the instant tapioca pearl food from being destroyed. In addition, the instant tapioca pearl food in Example 1 has a hardness equivalent to that of commercially available freshly cooked tapioca pearls, which means that the tapioca pearls in the instant tapioca pearl food in Example 1 have a good taste.
反觀比較例1至2，比較例1未有該覆膜結構，因此，比較例1的由覆膜粉圓經殺菌處理所形成的即食粉圓食品的結構是被破壞的，因此，比較例1的即食粉圓食品的外觀不完整。在比較例2中，比較例2的市售生粉圓的成分中並未有海藻酸鈉及葡甘露聚醣，因此，比較例2的粉圓組分中的覆膜粉圓在進行該殺菌處理的過程中，由於吸收過多水分而膨脹，導致即食粉圓食品的外觀不完整。On the other hand, in Comparative Examples 1 and 2, Comparative Example 1 does not have the coating structure, so the structure of the instant tapioca pearl food formed by the coated tapioca pearls in Comparative Example 1 after sterilization is destroyed, so the appearance of the instant tapioca pearl food in Comparative Example 1 is incomplete. In Comparative Example 2, the ingredients of the commercially available raw tapioca pearls in Comparative Example 2 do not contain sodium alginate and glucomannan, so the coated tapioca pearls in the tapioca pearl component of Comparative Example 2 expand due to absorbing too much water during the sterilization process, resulting in an incomplete appearance of the instant tapioca pearl food.
綜上所述，透過生粉圓的澱粉組成物及增稠組成物及用量的搭配以及該覆膜結構，該覆膜粉圓的結構能夠耐受高溫且高壓的殺菌處理條件而不會被破壞，從而使得該即食粉圓食品具有完整的外觀，再者，由於該即食粉圓食品是經過殺菌處理所形成，因此，該即食粉圓食品還具有能夠於常溫下保存的優點，此外，由於該即食粉圓食品中的粉圓具有與市售粉圓相當的硬度，所以該即食粉圓食品中的粉圓還具有好的口感，故確實能達成本發明的目的。In summary, through the combination of the starch component and the thickening component of the raw tapioca pearls and the amount thereof and the coating structure, the structure of the coated tapioca pearls can withstand high temperature and high pressure sterilization conditions without being destroyed, so that the instant tapioca pearl food has a complete appearance. Furthermore, since the instant tapioca pearl food is formed by sterilization, the instant tapioca pearl food also has the advantage of being able to be stored at room temperature. In addition, since the tapioca pearls in the instant tapioca pearl food have a hardness equivalent to that of commercially available tapioca pearls, the tapioca pearls in the instant tapioca pearl food also have a good taste, so the purpose of the present invention can indeed be achieved.
惟以上所述者，僅為本發明的實施例而已，當不能以此限定本發明實施的範圍，凡是依本發明申請專利範圍及專利說明書內容所作的簡單的等效變化與修飾，皆仍屬本發明專利涵蓋的範圍內。However, the above is only an embodiment of the present invention and should not be used to limit the scope of implementation of the present invention. All simple equivalent changes and modifications made according to the scope of the patent application of the present invention and the content of the patent specification are still within the scope of the present patent.
無。without.
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