The structure of instant tapioca pearls

Abstract

To provide a structure of instant tapioca pearls which can be produced more quickly and can be eaten immediately, which is convenient for preparing various tapioca pearl drinks and can be easily stored in a freezer. [Solution] The product mainly includes a solid body 2, which is a dumpling-shaped solid body made by mixing and kneading ingredients such as glutinous rice flour, processed starch, water, and maltose, and an additive made of at least one of sugar, brown sugar, matcha, or fruits such as strawberry, mango, and pineapple. The solid body is formed by mixing and pressing the ingredients and additives into a rod-shaped material, cutting the rod-shaped material into slices of appropriate size, and kneading the slices to form ball-shaped tapioca pearl semi-finished products. In addition, by dusting the tapioca pearl semi-finished products with flour during the cutting and kneading process, tapioca pearls of various flavors are completed.

Description

[Technical field]

[0001] This invention relates to the structure of instant tapioca pearls, in particular to the structure of instant tapioca pearls which can be consumed immediately and are therefore convenient for making various tapioca pearl drinks. [Background technology]

[0002] In recent years, the chain shaken drink industry in Taiwan has been booming and has received considerable support from consumers. Tapioca milk tea, in particular, sells well and has become popular all over the world. The main ingredients of tapioca milk tea are tapioca pearls, milk tea (or tea such as matcha or fruit tea) and syrup. Generally, in the traditional tapioca pearl manufacturing method, raw tapioca pearls are first manufactured, then boiled for a certain period of time to produce heated tapioca pearls, and then cooled in ice water to produce edible, elastic heated tapioca pearls. However, it is not easy to boil elastic and delicious tapioca pearls. Depending on the manufacturer, due to poor time management during the manufacturing process and other situational variables, the finished product may have a core remaining, which is not to the liking of consumers and has a significant impact on the sales of the product. Therefore, the industry is considering how to manufacture tapioca pearls in a standard process through automation of production and maintain a consistent and uniform quality.

[0003] There are many problems in the process of fully automating the production of tapioca pearls. This is because the components of tapioca pearls tend to stick when they are left in the same place for a long time, and multiple tapioca pearls form tight clumps. In this case, the tapioca pearls cannot be distributed evenly when added to beverages, which results in a relatively poor mouthfeel and flavor.

[0004] In view of the above, the applicant, through continued research and experiment, came up with the idea of ​​designing a structure of instant tapioca pearls, which can make the production of tapioca pearls faster and is convenient for making various tapioca pearl drinks. Summary of the Invention [Problem to be solved by the invention]

[0005] The main object of the present invention is to provide a structure of instant tapioca pearls which can be produced more quickly and the finished tapioca pearls produced can be eaten immediately or frozen for storage, which is convenient for making various tapioca pearl drinks. [Means for solving the problem]

[0006] The structure of the instant tapioca pearls mentioned above mainly includes a solid body, which is a ball-shaped solid body made by mixing and kneading ingredients such as glutinous rice flour, processed starch, water, and maltose, and an additive, which is at least one of sugar, brown sugar, matcha, or fruits such as strawberry, mango, and pineapple. The additive is mixed uniformly into the structure of the solid body at a certain ratio. The solid body is formed by mixing and pressing the ingredients and the additive into a round bar-shaped material, cutting the round bar-shaped material into ring-shaped materials of appropriate size, and kneading the ring-shaped material into ball-shaped tapioca pearl semi-finished products. In addition, the tapioca pearl semi-finished products are dusted with flour during the cutting and kneading process to complete tapioca pearls with various flavors. This makes it possible to more quickly produce tapioca pearls and make them immediately edible, which is convenient for making various tapioca pearl drinks and easy to store in a freezer.

[0007] The above-mentioned structure of instant tapioca pearls can be divided into different formulas depending on whether it is stored at room temperature or frozen. The ingredients of the formula for room temperature include 13-15% glutinous rice flour, 4-6% modified starch, 14-16% water, 49-51% maltose, and 15-7% sugar as an additive.

[0008] The above-mentioned structure of instant tapioca pearls can be divided into different formulas depending on whether it is stored at room temperature or frozen. The ingredients of the frozen formula include 4-6% glutinous rice flour, 13-15% modified starch, 14-16% water, 49-51% maltose, and 15-7% sugar as an additive.

[0009] In the instant tapioca pearls described above, the additives may be sugar to create a plain flavor, or 15-7% brown sugar, matcha, or fruit additives such as strawberry, mango, pineapple, durian, and passion fruit to create other different flavors.

[0010] In the instant tapioca pearl structure described above, the tapioca pearls in the room temperature formulation can be added to bread, pizza, or other baked foods, and the tapioca pearls in the frozen formulation can be used to make popsicles or ice cream, or can be added to various teas such as milk tea, fruit tea, matcha, or Thai milk tea, or cold drinks such as coffee. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a manufacturing flow chart of the present invention. [Diagram 2] FIG. 2 is a schematic diagram of a molding apparatus according to the present invention. [Diagram 3] FIG. 3 is a diagram showing the working state of the molding device of the present invention. [Figure 4] FIG. 4 is a perspective view of the present invention. [Diagram 5] FIG. 5 is a diagram showing the packaging state of the present invention. [Figure 6] FIG. 6 shows the state in which the present invention is used. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Please refer to Figure 1, which is the manufacturing flow chart of the present invention. As shown, the manufacturing process of the present invention includes:

[0013] 1. Mixing ingredients and additives A1: Mix ingredients and additives. Divide into different mixing ratios depending on whether it is to be stored at room temperature or frozen. The ingredients for the room temperature mix include 13-15% glutinous rice flour, 4-6% modified starch, 14-16% water, 49-51% maltose, and 15-7% sugar as an additive. The ingredients for the frozen mix include 4-6% glutinous rice flour, 13-15% modified starch, 14-16% water, 49-51% maltose, and 15-7% sugar as an additive.

[0014] The above additives may include sugar, which constitutes the plain flavor, as well as 15-7% brown sugar, matcha, coffee, or fruit additives such as strawberry, mango, pineapple, durian, and passion fruit to constitute other different flavors.

[0015] 2. Steaming A2: The materials and additives mixed in step 1 are steamed at an appropriate temperature and time to form a viscous base material.

[0016] 3. Loading into molding equipment A3: The base material steamed in step 2 is loaded into the molding equipment.

[0017] 4. Molding of material A4: The above steamed base material is extruded using the molding device of step 3 to form a round bar-shaped material.

[0018] 5. Cut into sliced ​​material A5: Cut the round bar material from step 4 into sliced ​​material of appropriate length.

[0019] 6. Forming into semi-finished tapioca pearl products A6: The sliced ​​material from step 5 is kneaded and formed into ball-shaped semi-finished tapioca pearl products of appropriate diameter.

[0020] 7. Dusting Powder A7: In the cutting and kneading process in step 5 and step 6, the sliced ​​material and the tapioca pearl semi-finished product are dusted with flour to prevent them from sticking to each other. In this embodiment, potato flour is used as the powder.

[0021] 8. Instant tapioca pearls A, a solid body of various flavors, is completed.

[0022] According to the present invention described above, not only can the tapioca pearls be produced more quickly, but they can also be consumed immediately, which is convenient for making various tapioca pearl drinks and can also be frozen and stored.

[0023] Please refer to FIG. 2 and FIG. 3, which are schematic diagrams and operation diagrams of the molding device of the present invention. Here, by combining FIG. 1, as shown, a molding device 1 is provided in the molding process of the present invention. The molding device 1 includes a first storage tank 11 for storing a base material. A molding unit 111 is provided at the bottom edge of the first storage tank 11. On both sides below the first storage tank 11, first conveyor belts 12 are provided, which are arranged to face each other and can be transmitted inward. In addition, above the outer end of the first conveyor belt 12, second storage tanks 13 capable of storing powder (potato powder) are provided. At the inner end of the conveyor belt 12, rotatable brush bodies 14 are provided. Below the conveyor belt 12, two symmetrical rollers 15 are provided corresponding to the position of the first storage tank 11. The lower ends of the two rollers 15 are inclined toward the inside. As a result, the gap between the two rollers 15 is formed in a state where the upper part is wide and the lower part is narrow. The roller surfaces of the two rollers 15 have a plurality of convex portions 151. In addition, a second conveyor belt 16 is provided below the two rollers 15. As a result, the molding of the present invention includes the following steps.

[0024] 1. The base material is accommodated in the first storage tank 11. The molding unit 111 of the first storage tank 11 extrudes the round bar-shaped material and drops it downward from the outlet of the molding unit 111. In this embodiment, the molding unit 111 may be provided with a plurality of outlets in order to simultaneously drop a plurality of round bar-shaped materials B downward.

[0025] 2. The multiple round bar-shaped materials B fall into the gap between two rollers 15. The two rollers 15 rotating opposite to each other and the respective protrusions 151 cut the material together in the upper section of the two rollers 15 to define round slices of material of an appropriate length.

[0026] 3. The two rollers 15 rotate and move back and forth and sideways to form a kneading action, which kneads the sliced ​​material in the lower section of the two rollers 15 to produce ball-shaped tapioca pearl semi-finished products.

[0027] 4. During the above-mentioned cutting process into sliced ​​material and kneading of tapioca pearl semi-finished products, the second storage tank 13 constantly sprinkles powder onto the conveyor belt 12. After the powder is conveyed to the center position by the conveyor belt 12, the rotating brush body 14 sprinkles the powder between the two rollers 15, so that the ball-shaped tapioca pearl semi-finished products formed by kneading the sliced ​​material are sprinkled with powder. In this way, the instant tapioca pearls A are produced by sprinkling the powder onto the tapioca pearl semi-finished products to prevent them from sticking to each other.

[0028] 5. The finished instant tapioca pearls A that have been dusted with flour fall downward between the two rollers 15 onto the second conveyor belt 16, which then transports them to the end and packages them.

[0029] Please refer to Fig. 4, which is a perspective view of the present invention. As shown in the figure, the finished ball-shaped instant tapioca pearls A of the present invention includes a ball-shaped solid body 2. The solid body 2 is a ball-shaped solid body made by mixing and kneading ingredients such as glutinous rice flour, processed starch, maltose, and sugar, and additives such as brown sugar, matcha, or fruit such as strawberry, mango, and pineapple. And the additives are mixed uniformly into the structure of the solid body 2 at a certain ratio to form the ball-shaped instant tapioca pearls A.

[0030] Please refer to FIG. 5, which is a diagram of the packaging state of the present invention. As shown in the figure, the present invention prepares instant tapioca pearls A by packaging an appropriate amount of instant tapioca pearls A in a packaging bag 3 after completing the instant tapioca pearls A. The instant tapioca pearls A of the room temperature formula can be added to bread, pizza, or other baked foods. Also, the instant tapioca pearls A of the frozen formula can be used to make popsicles or ice cream. Or it can be added to various teas such as milk tea, fruit tea, matcha or Thai milk tea, or cold drinks such as coffee, milk, etc.

[0031] Please refer to FIG. 6, which is a diagram of the use of the present invention. As shown in the figure, when using the present invention, the instant tapioca pearls A with room temperature preservation formula can be added to bread, pizza, or other baked foods. Meanwhile, the instant tapioca pearls A with frozen preservation formula are taken out of the freezer, first washed off the dusting powder on the surface, and then soaked in syrup to prevent them from sticking together. Then, when selling, the instant tapioca pearls A soaked in syrup are taken out and added to various teas such as milk tea, fruit tea, matcha or Thai milk tea, or cold drinks 4 such as coffee. This makes it more convenient to make tea such as tapioca milk tea.

[0032] The above examples are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention. Even if slight additions or modifications are made, the gist of the present invention is not lost, and none of them deviate from the spirit of the present invention.

[0033] In summary, the instant tapioca pearls are made of a solid body such as glutinous rice flour and processed starch, and various flavor additives are mixed into the solid body in a certain ratio. This makes the tapioca pearls immediately edible, easy to store, and convenient to make various tapioca drinks when consumed. This invention is a practical design and is a novel creation, so it is filed according to the law. We would be grateful if you could grant us the rights as soon as possible after examination. [Explanation of symbols]

[0034] 1 Molding equipment 11 First storage tank 111 Molding unit 12 First conveyor belt 13 Second Storage Tank 14 Brush body 15. Lola 151 Convex 16 Second conveyor belt 2 Solid body 3 packaging bag 4. Cold Drinks A Instant Tapioca Pearls B Round bar material A1 Mixing of materials and additives A2 steam heat A3 Put into molding machine A4 Material molding Cut into A5 slices A6 Tapioca pearl semi-finished product A7 Dusting flour

Claims

1. The instant tapioca pearls have a structure comprising a solid body, which is a ball-shaped solid body obtained by mixing and kneading ingredients such as glutinous rice flour, processed starch, water, maltose, and sugar, and at least one additive, which is at least one of brown sugar, matcha, and fruits such as strawberry, mango, and pineapple, and the additive is uniformly mixed into the structure of the solid body at a certain ratio.

2. The instant tapioca pearls structure according to claim 1, wherein the materials are divided into room temperature storage and frozen storage, the room temperature storage materials include 13-15% glutinous rice flour, 4-6% modified starch, 14-16% water, 49-51% maltose and 15-7% sugar as additives, and the frozen storage materials include 4-6% glutinous rice flour, 13-15% modified starch, 14-16% water, 49-51% maltose and 15-7% sugar as additives.

3. The structure of instant tapioca pearls as claimed in claim 1, wherein the additive may be 15-7% brown sugar to compose different tastes.

4. The structure of instant tapioca pearls as claimed in claim 1, wherein the additive can be 15-7% matcha or coffee to compose different tastes.

5. The structure of instant tapioca pearls as claimed in claim 1, wherein the additives can be 15-7% fruit additives to compose different tastes.

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