M393998 五、新型說明： 【新型所屬之技術領域】 本創作係屬於食品領域，特別是涉及一種不含蛋黃之蛋白食品者。 【先前技術】 按，蛋類是吾人傳統食品之一，特別是因為其取得容易，成本低廉， ，理容易適合製成各種食品，且富含營養成分，幾已成為生活不可或缺之 食品0 〆M393998 V. New description: [New technical field] This creation belongs to the food field, especially to a protein food containing no egg yolk. [Prior Art] According to the egg, it is one of our traditional foods, especially because it is easy to obtain and low in cost. It is easy to be made into various foods and rich in nutrients. It has become an indispensable food for life. 〆
蛋類是由蛋殼'蛋白與蛋黃等部分所構成，近年來，有研究指出，蛋 蛋黃部分膽固醇含量較高，可能造成高血脂，故有血管硬化'冠心病 ，向血壓病人並不宜食用。然而，蛋類食品中含有豐富的營養成份實不容 二人體所需而言，蛋類品仍不失為營養佳品：故而如何能保留蛋類 二:s養成份之優點，去除對人體不利之成分，製成兼具營養與口感，適 °種體質之人體食用之蛋類食品，實值得加以進一步研究開發。 有鑑於此，本案創作人特針對是項需求深入分析研究，開發出本案「蛋 於實地試作驗證後，發現其確可符合專利要件之規範：誠為 【新型内容】 因人型，^為解決可提供人體所需各種養分之蛋類食品 3太二3量過高’長期食用後有礙人體健康之問題。 内鶴ϋ物以充填機構預注人—成型模具佔據部分空間；再將 加执，使内上述成型模具中；將成型模具置人於加熱機構 •i降溫；模取ΐί以將成型模具取出後置入冷卻 物具有獨蚊，故食品目蛋自絲喊充填 提供一 別成型一蛋白外層及一内餡層。藉由本創作， 祕鮮含蛋衫蛋自食[有效解辅綱題。 【實施方式】 品【括f ’係本創作蛋白食品結構組成示意圖，本創作之蛋白食 一蛋白外層（1 1 ); 一内餡層（1 2); 該内銘層（12)係包裹於該蛋白外 巧克力)’可層製汀3表)面七具熱塑性的食材(如糖製、 3 M393998 本創作之製造步骤，則可以參閱第二圖，包括： ,孰準備一成型模具（2 )、一個以上之充填機構（3 )、-二Kg )部機構(5 )、自蛋類分離而成之蛋白液(6 )及 -個iid()2 ?可為蛋形、心形或其他任意設計形狀，並設有至少 ㈣將蛋白液（6)以充填機構（3)經由成型模且⑵之 ) 入成型模具（2 )佔據部分空間，例如約6〇ί ’ ί 視所欲^填之内餡充填物之分量調整；參閱第三圖； 幻bU/ύ應 (2冗預$ 模具 參閱第四圖； |伙…糾充滿成型模具（2)剩餘空間； 將成型模具（2)置人於加熱機構⑷中祕，使内部 Ϊ固⑺凝固成型；其加熱方式可為·水加熱 閱第3步驟:將成型模具(2 )取出後再置入冷卻機構⑸降溫;參 第六步驟1模取出-蛋白食品（工）製成品 $具有不同密度，故可結合分_，外層（11) 巧‘亦糖裂、 味，提供食用者更多樣化之選擇^ s (13) ’變化不同之食用口感與風 所述内餡充填物（7) 綠豆'巧克力____^。了為不而加熱既可食用的食材，例如：山藥、 -(ί) 煮現吃的方式販售；為^種實體銷售通路以茶葉蛋現 經真空包裝，並註明有效食隹工製成鐵蛋 '再 本創作之蛋白舍口 r 1、 々付口侰玍，進仃銷售。 之成份，視不同之食^需求，經二f體吸收 A' «：；ίί (^ΤΛΤί：^ ‘、’’ 作實轭例之一而已，當不能以此限定本創作實 4 M393998 施之範圍，即凡依本創作申請專利範圍所作之簡單的等效變化、修飾與置 換，皆應屬於本創作專利涵蓋之範圍内。 【圖式簡單說明】 第一圖係本創作蛋白食品製成品結構組成示意圖 第二圖係本創作製造步驟示意圖 第三圖係本創作第二步驟示意圖 第四圖係本創作第三步驟示意圖 第五圖係本創作第四步驟示意圖 第六圖係本創作第五步驟示意圖 【主要元件符號說明】 1蛋白食品 11蛋白外層 12内餡層 13仿製蛋殼層 2成型模具 3充填機構 4加熱機構 5冷卻機構 6蛋白液 7内銘充填物Eggs are made up of eggshell 'protein and egg yolk. In recent years, some studies have pointed out that egg yolk has high cholesterol content, which may cause high blood lipids. Therefore, there is arteriosclerosis, which is not suitable for blood pressure patients. However, egg foods are rich in nutrients, and egg products are still good for nutrition. Therefore, how to preserve the advantages of egg two: s nutrients, remove the ingredients that are harmful to the human body, It is worthy of further research and development to form an egg food that is both nutritious and tasteful and suitable for human body consumption. In view of this, the creator of this case specially developed an in-depth analysis of the needs of the project and developed the case. After the egg was tested on the ground, it was found to be in conformity with the specifications of the patent requirements: sincerely [new content] It can provide all kinds of nutrients for the human body. 3 Tai 2 3 is too high. 'Long-term consumption hinders human health. Nei cranes are pre-filled with filling mechanism - molding molds occupy part of the space; In the above-mentioned molding die; the molding die is placed in the heating mechanism • i is cooled; the mold is taken to remove the molding die, and the cooling object is placed in the cooling device, so that the food object is provided by the wire filling and filling. The outer layer of the protein and the inner filling layer. With this creation, the secret egg-containing egg is self-sufficient [effective solution] [Embodiment] The product [including f ' is the schematic diagram of the structure of the protein food, the protein-protein of the creation The outer layer (1 1 ); an inner filling layer (1 2); the inner layer (12) is wrapped in the outer chocolate of the protein), the layer can be made of a thermoplastic material (such as sugar, 3 M393998 For the manufacturing steps, refer to the second figure, including: 孰 preparing a molding die (2), one or more filling mechanisms (3), - two Kg) mechanism (5), and separating the protein liquid from the egg (6) and - iid()2 ? may be in the shape of an egg, a heart or any other design, and are provided with at least (4) forming the protein liquid (6) as a filling mechanism (3) through a molding die and (2) The mold (2) occupies part of the space, for example, about 6〇ί ' ί as required to fill the filling of the filling; see the third picture; illusion bU / ύ should (2 verbose $ mold see the fourth picture; | gang... correcting the molding die (2) remaining space; placing the molding die (2) in the heating mechanism (4), making the internal tamping (7) solidified; the heating method can be water heating step 3: After the mold (2) is taken out, it is placed in the cooling mechanism (5) to cool down; in the sixth step, the mold is taken out - the protein food (work) finished product has different densities, so it can be combined with the _, the outer layer (11) is also 'yellow' , taste, provide a more diverse choice of consumers ^ s (13) 'different taste of the taste and the wind filling stuffing (7) Bean 'Chocolate ____^. For the purpose of not heating the edible ingredients, such as: yam, - (ί) cooked to sell the way; for the body sales channel to tea eggs are vacuum packed, and noted The effective food is made into iron egg 're-creation of the egg-baked r 1 , 々 侰玍 侰玍 侰玍 侰玍 侰玍 侰玍 侰玍 侰玍 侰玍 侰玍 。 。 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之 之(^ΤΛΤί:^ ', '' is one of the examples of real yokes, when it is not possible to limit the scope of this creation, that is, the simple equivalent change, modification and replacement of the patent application scope of this creation. , all should fall within the scope of this creation patent. [Simple diagram of the diagram] The first diagram is the schematic diagram of the structure of the finished protein food product. The second diagram is the schematic diagram of the creation and manufacturing steps. The third diagram is the second step of the creation. The fourth diagram is the fifth step of the creation. The fourth step of the diagram is the schematic diagram of the fifth step of the creation. [The main component symbol description] 1 protein food 11 protein outer layer 12 filling layer 13 imitation eggshell layer 2 molding die 3 filling mechanism 4 heating mechanism 5 cooling Institution 6 Protein Liquid 7 Inner Fillings