Instant Tapioca Perlen

Abstract

Instant tapioca pearls, the solids (2) consisting of glutinous rice flour, modified starch, water, maltose, granulated sugar and other materials kneaded into balls, comprising at least one additive which may be brown sugar, matcha or at least one fruit additive of strawberry, mango, pineapple, etc., which is uniformly mixed into the solids in a specified ratio.

Description

Technical field

[0001] The invention relates to instant tapioca pearls, in particular tapioca pearls that can be consumed immediately and conveniently processed into various drinks containing tapioca pearls. State of the art

[0002] In recent years, the bubble tea industry from Taiwan has developed considerably and is very popular with consumers. Bubble milk tea, in particular, is a bestseller and enjoyed worldwide. The main ingredients of bubble milk tea are tapioca pearls, milk tea (or matcha, fruit tea, and other tea drinks), and sugar water. The traditional method of making tapioca pearls involves first preparing raw tapioca pearls, which are then boiled. The boiled tapioca pearls are then cooled in ice water for a specific period to obtain edible and elastic boiled tapioca pearls. However, producing chewy and delicious tapioca pearls is not easy.During the production process, poor timing or other variables can result in a finished product with an insufficiently cooked pearl core, which may not meet consumer taste expectations or negatively impact product sales. Therefore, the industry needs to develop automated production and standardized processes to ensure consistent quality in tapioca pearls.

[0003] It is quite a challenge to produce the aforementioned tapioca pearls fully automatically, as the ingredients tend to clump together if left in the same place for an extended period, leading to the formation of many tapioca lumps. This prevents the tapioca pearls from being evenly distributed when added to beverages, which significantly impairs their taste and aroma.

[0004] Against this background, after continuous research and experimentation, the applicant came up with the idea of ​​designing instant tapioca pearls, which accelerate the production of tapioca pearls and facilitate the preparation of various drinks with tapioca pearls. Object of the invention

[0005] The object of the invention is to provide instant tapioca pearls that can be produced quickly, wherein the tapioca pearls can be consumed immediately or frozen for storage and can be conveniently processed into various drinks containing tapioca pearls.

[0006] Instant tapioca pearls consist of solids made from glutinous rice flour, modified starch, water, maltose, granulated sugar, and other materials, kneaded into balls, and at least one additive, such as brown sugar, matcha, or at least one fruit additive like strawberry, mango, or pineapple, which is evenly mixed into the solids in a specific ratio. The solids and additives are mixed and formed into round, strip-shaped blanks. These blanks are cut into pieces of a suitable size. The pieces are then kneaded into spherical semi-finished products of the instant tapioca pearls. During the cutting and kneading process, the semi-finished products are coated with powder, resulting in instant tapioca pearls with various flavors. This speeds up the production of instant tapioca pearls.They can be eaten immediately or frozen for storage and can be conveniently used to make various drinks with tapioca pearls.

[0007] The above-mentioned instant tapioca pearls use different mixing ratios for storage at normal temperature and deep-freeze storage, with the ingredients for storage at normal temperature containing 13 to 15% glutinous rice flour, 4 to 6% modified starch, 14 to 16% water, 49 to 51% maltose and 15 to 7% added sugar.

[0008] The above-mentioned instant tapioca pearls use different mixing ratios for storage at normal temperature and for deep-freezing, with the ingredients for deep-freezing containing 4 to 6% glutinous rice flour, 13 to 15% modified starch, 14 to 16% water, 49 to 51% maltose and 15 to 7% added sugar.

[0009] In the above-mentioned instant tapioca pearls, the additives may include 15 to 7% brown sugar, matcha, or fruit additives such as strawberry, mango, pineapple, durian, passion fruit, etc., in addition to sugar to create the original flavor, in order to achieve different flavors.

[0010] The instant tapioca pearls mentioned above can be added to baked bread, pizza, or other baked goods for room temperature storage. The instant tapioca pearls for frozen storage can be used in ice cream or popsicles, or added to various tea drinks such as milk tea, fruit tea, matcha, or Thai milk tea, or to cold drinks like coffee. Brief description of the drawings Fig. 1 a flowchart of the manufacture of the invention, Fig. 2 a representation of the forming device of the invention, Fig. 3 a representation of the movement of the forming device of the invention, Fig. 4 a perspective view of the invention, Fig. 5 a representation of the packaged state of the invention, Fig. 6 a representation of the state of use of the invention. Ways to implement the invention

[0011] Fig. Figure 1 shows a flowchart of the manufacturing process of the invention. As shown in the figure, the production process of the invention includes: 1. Mixing of Materials and Additives A1: The materials and additives are mixed. Different mixing ratios are used for storage at room temperature and for frozen storage. The ingredients for storage at room temperature contain 13 to 15% glutinous rice flour, 4 to 6% modified starch, 14 to 16% water, 49 to 51% maltose, and 15 to 7% added sugar. The ingredients for frozen storage contain 4 to 6% glutinous rice flour, 13 to 15% modified starch, 14 to 16% water, 49 to 51% maltose, and 15 to 7% added sugar.

[0012] In addition to sugar to create the original flavor, the above-mentioned additives can be 15 to 7% brown sugar, matcha, coffee or fruit additives such as strawberry, mango, pineapple, durian, passion fruit, etc., to achieve other different flavors. 2. Steaming A2: The materials and additives mixed in step 1 are steamed at a suitable temperature and time to form a viscous base material. 3. Feeding into the molding device A3: The steamed base material from step 2 is fed into the molding device. 4. Forming blank A4: The steamed base material is extruded into a round, strip-shaped blank using the forming device in step 3. 5. Cutting the blank into pieces A5: The round, strip-shaped blank from step 4 is cut into pieces of suitable length. 6. Shaping the semi-finished products of tapioca beads A6: The blank cut into pieces from step 5 is kneaded into round balls to obtain the tapioca beads with a suitable diameter. 7. Powder Coating A7: During the cutting and kneading process of steps 5 and 6, the cut blank and the semi-finished tapioca pearls are coated with powder to prevent them from sticking together. In this embodiment, potato flour is used as the powder. 8. Instant tapioca pearls A in solid form with various flavors are obtained.

[0013] The above-mentioned invention accelerates the production of tapioca pearls, which can not only be consumed immediately, thus facilitating the preparation of various drinks with pearls, but can also be frozen and stored.

[0014] Fig. 2 and Fig. Figure 3 shows the forming device and the movement of the forming device of the invention. As in Fig. As shown in Figure 1, the forming process according to the invention uses a forming device 1. The forming device 1 comprises a first container 11 for receiving the base material. The bottom of the first container is provided with a forming unit 111. Two first conveyor belts 12 are arranged opposite each other on both sides below the first container 11. Above the outer ends of the first conveyor belts 12, a second container 13 is provided for receiving powder (potato flour). The inner ends of the conveyor belts 12 are each provided with a rotatable brush body 14. Below the conveyor belts 12, two symmetrical rollers 15 are provided, corresponding to the position of the first container 11. The lower ends of the two rollers 15 are inclined inwards, so that the gap between the two rollers 15 is wider at the top and narrower at the bottom. The two rollers 15 have several projections 151 on their surfaces.A second conveyor belt 16 is provided below the two rollers 15. The shaping of the invention comprises the following steps: 1. The base material is placed in the first container 11 and extruded by the forming unit 111 of the first container 11 into a round, strip-shaped blank, which hangs downwards through the exit opening of the forming unit 111. In the present embodiment, the forming unit 111 can be provided with several exit openings in order to simultaneously allow several round, strip-shaped blanks B to fall downwards. 2. The several round, strip-shaped blanks B are dropped into the gap between the two rollers 15. The two rollers 15, rotating relative to each other, and the projections 151 cut the blanks into pieces of suitable length in the upper area of ​​the two rollers 15. 3. The rotation and lateral forward and backward movement of the two rollers 15 creates a kneading effect. The blanks, cut into pieces, are kneaded into round semi-finished products of the tapioca pearls in the lower area of ​​the two rollers 15. 4. During the aforementioned process of cutting the blanks into pieces and kneading them into round semi-finished products of the tapioca pearls, the second containers 13 continuously sprinkle the powder onto the conveyor belts 12. The conveyor belts 12 transport the powder to the central position, and then the powder is sprinkled by the rotating brush bodies 14 between the two rollers 15, thereby coating the pieces of blanks kneaded into spherical semi-finished products of the tapioca pearls with the powder to prevent them from sticking together, thus obtaining the instant tapioca pearls A. 5. The finished, powder-coated instant tapioca pearls A fall from the gap between the two rollers 15 down onto the second conveyor belt 16 and are transported by the second conveyor belt 16 to packaging.

[0015] Fig. Figure 4 shows a perspective view of the invention. As shown in the figure, the instant tapioca pearls A produced by this invention comprise spherical solids 2. The solids 2 consist of glutinous rice flour, modified starch, maltose, granulated sugar, and other materials, as well as brown sugar, matcha, or fruit additives such as strawberry, mango, pineapple, etc., which are mixed and kneaded to form spherical solids. The additives are mixed uniformly into the solids 2 in a specific ratio and kneaded into a spherical shape, thus obtaining the instant tapioca pearls A.

[0016] Fig. Figure 5 shows a representation of the packaged state of the invention. As shown in the figure, after the instant tapioca pearls A are ready, a suitable quantity of the instant tapioca pearls A can be packaged in the packaging bag 3. The instant tapioca pearls A for storage at room temperature can then be added to baked bread, pizza, or other baked goods. The instant tapioca pearls A for frozen storage can be used to make ice cream or ice cream, or added to various tea drinks such as milk tea, fruit tea, matcha, or Thai milk tea, or to cold drinks such as coffee and milk.

[0017] Fig.Figure 6 shows a representation of the invention in use. As shown in the figure, when using this invention, instant tapioca pearls A for storage at room temperature can be added to baked bread, pizza, or other baked goods. Instant tapioca pearls A for frozen storage are first washed after being removed from the freezer to remove any powder adhering to the surface. They are then soaked in sugar water to prevent them from sticking together. At the point of sale, the sugar-water-soaked instant tapioca pearls A can be removed and added to various tea drinks such as milk tea, fruit tea, matcha, or Thai milk tea, or to cold drinks such as coffee. This facilitates the preparation of tea drinks such as pearl milk tea.

[0018] The foregoing embodiments serve only to illustrate the preferred implementation of the present invention and do not limit its scope. Minor modifications and changes will nevertheless not lose the core of the present invention, nor will they deviate from its spirit.

[0019] In summary, the invention comprises solids made of glutinous rice flour and modified starch, along with various flavorings that are evenly mixed into the solids in a specific ratio to form instant tapioca pearls. These instant tapioca pearls are ready to eat and easy to store. They can be easily incorporated into various beverages. Therefore, it is a practical design and a truly novel invention.

Claims

[1] Instant tapioca pearls, which are solids (2) made of glutinous rice flour, modified starch, water, maltose, granulated sugar and other materials, kneaded into balls, and include at least one additive, which may be brown sugar, matcha, or at least one fruit additive of strawberry, mango, pineapple, etc., evenly mixed into the solids in a certain proportion. [2] Instant tapioca pearls according to claim 1, characterized by that different mixing ratios are used for storage at normal temperature and frozen storage, with the ingredients for storage at normal temperature containing 13 to 15% glutinous rice flour, 4 to 6% modified starch, 14 to 16% water, 49 to 51% maltose and 15 to 7% added sugar, and the ingredients for frozen storage containing 4 to 6% glutinous rice flour, 13 to 15% modified starch, 14 to 16% water, 49 to 51% maltose and 15 to 7% added sugar. [3] Instant tapioca pearls according to claim 1, characterized by that the additive should be 15 to 7% brown sugar to achieve a different flavor. [4] Instant tapioca pearls according to claim 1, characterized by that the additive can be 15 to 7% matcha or coffee to achieve a different flavor. [5] Instant tapioca pearls according to claim 1, characterized by that the additive should be 15 to 7% fruit additive to achieve a different taste.

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