1301403 九、發明說明： 【發明所屬之技術領域】 本么月係4種小米粥品加工技術之方法，尤指一種可達到品質口感 丄子且/、即日tp』的小糊品，以供消費者具立即食狀制性，同時有 效提升於常溫下之保存嫌，藉以有效提昇農產品之附加價值。 【先前技術】 • ]、米為原住民之主要傳統食品，於其產品風味、包裝型態仍均具有原 住民傳、、蚊化的特色，#小米騎加產品巾，小㈣也是廣受一般消費 者歡迎之粥品，使得有相關單位已對小米的附加價值去研究，而進一步著 手研發小米粥的製罐方法；1301403 IX. Description of the invention: [Technical field to which the invention belongs] This month is a method for processing four kinds of millet porridge products, especially a small paste that can reach the quality taste and/or the same day tp for consumption. The person has immediate food-like system, and at the same time effectively promotes the preservation of the suspicion at room temperature, thereby effectively enhancing the added value of agricultural products. [Previous technology] • ], rice is the main traditional food of the aborigines. In its flavor and packaging style, it still has the characteristics of aboriginal and mosquito, #小米骑加巾巾,小(四) is also widely accepted. Consumers welcome the congee, so that the relevant units have studied the added value of Xiaomi, and further develop the canning method of millet porridge;
惟’於小米_製罐方法研究製針魏，若削、米直植由裝罐， 再經由充填、脫氣、封罐、殺鮮步驟後，該罐裝内之小米酬會產生有 塊狀小米沉殿於罐朗問題，且又進—步於上述方法研究巾魏，該小米 粥其製私中所使用之製程用水的酸驗值，會影響小米粥產品的流變性質（即 =),，造成無法_品質σ感良好的即時小雜產品，致使無法有效提 昇辰業產品之經濟附加價值； 因此，為祕上述方法研究製程中所產生之問題，本案發明人鑑於上 述所衍生的各項缺點，乃亟思加，_年苦心孤歸心研究 後，進而研發此一種小米粥品加工技術之方法。 【發明内容】 本發明之主要目的係提供—種小麵品加工技術之方法，其包含下列 步驟： 5 l3〇l4〇3 第^步驟，化製程：係將小米和製裎用水進行混合後，加熱至沸 騰狀恕下以進行熬煮，其熬煮過程中於一定時 …、 ^ 1内，進行一次以上的攪拌， 乂達所須黏度狀態下之小米粥後待置冷卻； 第二步驟，封絲程：係將第-步驟_讀之小械，轉 ^量方狀行妓後，喊餅轉包私真钱袋健，贿料米 辦王一真空密封餐包袋之狀態； 第三步驟，殺菌製程：係將第二步驟魏後之餐包袋，置入一水 崎滅_之雜内，以階段性逐-漸進加熱、加壓方式進彳However, in the research of the millet _ canning method, if the cutting, rice is directly planted by canning, and then through the filling, degassing, sealing, and killing steps, the millet in the canned will have a block Xiaomi Shen Dian in the problem of the tank, and further step by step in the above method to study the towel Wei, the acidity of the process water used in the millet porridge, will affect the rheological properties of millet porridge products (ie =) , resulting in the inability to _ quality σ good sense of instant small miscellaneous products, resulting in the inability to effectively enhance the economic added value of Chenye products; therefore, in order to solve the problems arising from the above methods of research, the inventors of the case in view of the above-mentioned The shortcomings of the project are the thoughts of 亟思加, _ 苦 苦 孤 归 归 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , SUMMARY OF THE INVENTION The main object of the present invention is to provide a method for processing a small noodle product, comprising the following steps: 5 l3〇l4〇3 The first step, the chemical conversion process: mixing the millet and the mashing water, heating To boil, for cooking, during the cooking process, at a certain time..., ^1, more than one agitation is carried out, and the millet porridge under the viscosity state is to be cooled; the second step is to seal Silk process: the first step _ read the small machinery, turn the amount of square lines, then shout the cake to the private money bag health, bribe rice, Wang Yi vacuum sealed meal bag state; third step , Sterilization process: the second step of the post-Wei food bag, placed in a water-slurry _ the miscellaneous, with stage-by-gradual heating, pressure into the 彳
完成； J 俾藉由上述-貫作業之製程方法，進可達到品質口感良好的即時 =，以排除-般小米粥易產生有塊狀小米沉_問題，同時供消費者僅 '對餐包袋進-步加減冰涼直接伽，貞慎立即仙之便概，又加上 經殺菌製程後，俾可有效提升該小麵品轉包袋内，置料溫下之 期限，藉以有效提昇農產品之附加價值； 再者，本發明係可於上述第一步驟預糊化製程中，於其該小米進行數 煮時，可進-步搭配添加其它較錢補養生社附加食材（如：當歸^ 鬚等食材）_進煮，俾使增加該_化後之小米料料價值，^ 進可再於第二步_絲財，搭配添加其它用關味之切加食材（如. 紅棗、山藥零餘子等食材）調合下，㈣該小㈣可兼具養生、多重 之功效’俾供4費者可依各人喜好進行選購，進達有利市場之需求^ 化競爭。 【實施方式】 及其所達 為使貴審查員方便簡捷瞭解本發明之其他特徵内容與優點 1301403 一~—-—η 汐年乂肝曰修(更)正替換頁 成之功效能夠更為顯現，茲將本發明配合附圖，詳細說明如下： (請參閱第-圖所示）本發明係提供一種小米粥品加工技術之方法， 其包含下列步驟： 第一步驟’預糊化製程1 :請搭配第二圖所示，—、清洗浸仙，係將 小米20. 38g4洗淨後浸泡於水中靜待一定的時間；三、混合調配12，將清洗 次泡11後之小米4加入酸鹼值PH7〜pH9間之製程用水254. 75g5以進行混 合’因為將製程用水5調整p雌為7、8、9並測定預糊化後，殺菌前、後粥品 之pH值變化’結果顯示：所有粥品阳值呈現下降現象，該不同的製程用水5 的pH值對小米粥品pH值之影響如下表一： 製程用水之pH值 7 8 9 殺菌前pH值 ^68±0.07 5.46 土 0.05 5.46 士 0.05 表一、不同pH值之製程用水對小米粥品pH值之影響 殺菌後pH值 5^6Γ±0.03 5·56 土 0,08 5·93 土 0.02 一熬煮撥摔13 ’將混合調配12後之小米4及製程用水5，於一鋼内加熱至 ’弗騰狀悲下以進行熬煮，其熬煮過程中於一定時間内，進行一次以上的攪 拌以達所須黏度狀態下之小米粥41後即可待置冷卻，且又於上述熬煮攪拌 13中，係可進一步搭配添加其它較具滋補養生的主附加食材6 (如：當歸、 蔘鬚等食材）以同時與小米4進行熬煮，俾使增加該預糊化後之小米粥41其 營養價值； 其上述步驟一較佳之實施例狀態，係以該小米4之固形物量為8%及製程用 水5之酸鹼值為ΡΗ7〜9下進行實施時，將小米4洗淨後於水中浸泡靜待24小時; 即將小米4加入酸鹼值為ρΗ7〜9之製程用水5進行混合，其製程用水5之比例 1301403 --^ x月，修(更)正替換寅 計算方式，係為（20930公克水量一洗淨後小米4之稱重一 182)所得之；將調配 後之小米4及製程用水5，於沸騰狀態下用2火力煮7分鐘後，改用4火力熬煮 並攪拌，之後每隔2分鐘攪拌一次，直至第15分鐘時開蓋煮，共煮至第16分鐘 時熄火，以達2453· 3±6· 5黏度之小米粥41其流變性質最為理想（即與一般市售 粥品之流變性質比較相同）小米粥液之預糊化度隨蒸煮時間增加而黏度增加，不同 預糊化時f雜度以15分鐘之齡錢化較小，因此本發明案採職細8%小米固 形物與預糊化15分鐘為基準，如下表二所示，以不同時間預糊化小米粥，並測定小 米粥液之黏度，其測試結果如第五圖所示； 預糊化時間 預糊化後黏度(cP) 10 15 20 表二 1657.7土 4·0 2453.3士 6.5 2613·3±6·5 、不同預糊化時間對小米粥黏度之變化 第二步驟，封裝細：請搭配第三圖所示，—、裝賴，係將上 -步驟預糊化製程1後之小米粥41，以每一餐包袋定量方式進行分裝，且复 裝袋21過財並可搭配添加其姉χ調味之_加細（如：紅棗藥 零餘子及二砂等食材）；二、真空封裝22，將已置入小米賴及次附加食 材7後之餐⑽’即進行餐包叙以縣倾，贿削、糊似, 密封餐包袋23之狀態； 1301403 --— ， 复u 鄉义月”曰衝更)正替換頁 表三_述步驟—較佳之實施雛態’其每^^^下 Λ赛重量（g) 30袋重量（g)_比例（％)Finished; J 俾 By the above-mentioned process method, the quality can be achieved immediately, to eliminate the ordinary rice porridge is easy to produce blocky millet _ problem, while the consumer only 'food bag Step-by-step addition and subtraction of cold direct gamma, 贞 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即 立即Further, the present invention can be used in the above-mentioned first step pre-gelatinization process, and when the millet is cooked for several times, it can be further added with other materials such as: Angelica, etc. Ingredients) _ into the boiled, so that the value of the millet material after the increase of _, can be further in the second step _ silk, with other foods with the use of cut flavor (such as. red dates, yam zero Under the blending of foods, (4) the small (four) can have both health and multiple functions. 'For those who have 4 fees, they can purchase according to their preferences, and enter the market to meet the needs of the market. [Embodiment] and its advantages are to make your examiner convenient and simple to understand the other features and advantages of the present invention 1301403 one ~--- η 汐 乂 乂 乂 ( ( ( ( ( ( ( ( ( ( ( ( ( 能够 能够BRIEF DESCRIPTION OF THE DRAWINGS The present invention is described in detail with reference to the accompanying drawings in which: FIG. 1 shows a method for processing millet congee comprising the following steps: First step 'Pre-gelatinization process 1: Please match the second picture, -, clean the dipping fairy, wash the millet 20. 38g4 and soak in water for a certain period of time; third, mix and mix 12, add the small bubble 4 after washing the bubble 11 into the acid and alkali The process between pH7 and pH9 is 254.75g5 for mixing. 'Because the process water 5 is used to adjust the p-girls to 7, 8, and 9 and the pre-gelatinization is carried out, the pH value of the congee before and after sterilization is changed. The results show: The yang value of all porridge products showed a decline. The pH value of the different process water 5 was affected by the pH value of millet porridge. Table 1: pH value of process water 7 8 9 pH value before sterilization ^68±0.07 5.46 Soil 0.05 5.46 ±0.05 Table 1, different pH values of the process water to small The pH value of porridge affects the pH value after sterilization 5^6Γ±0.03 5·56 Soil 0,08 5·93 Soil 0.02 One 熬 拨 拨 13 13 ' will mix and mix 12 after the millet 4 and process water 5, Yu Yigang The inside is heated to 'Fu Teng-like sorrow for cooking, and during the cooking process, the stirring is performed for more than one time to reach the millet porridge 41 under the required viscosity state, and then the cooling is performed, and In the above cooking and stirring 13, the other main supplementary foods 6 (such as: angelica, whiskers, etc.) which are more nourishing and healthy can be further added to cook with the millet 4 at the same time, so as to increase the pre-gelatinization. The nutritional value of the millet porridge 41; the above step is a state of the preferred embodiment, when the amount of the solid matter of the millet 4 is 8% and the pH value of the process water 5 is ΡΗ7~9, the millet 4 is washed. After soaking in water for 24 hours; that is, adding millet 4 to the process with pH value of ρΗ7~9, mixing with water 5, the ratio of process water 5 is 1301403 --^ x month, repair (more) is replacing 寅 calculation method, It is obtained by (20930 g of water, one washed and then weighed 182 of millet 4); After mixing the millet 4 and the process water 5, boil for 2 minutes in boiling state with 2 firepower, then use 4 firepower to cook and stir, then stir once every 2 minutes until the 15th minute, open the lid and cook. It is turned off at the 16th minute, and the rhizome porridge with a viscosity of 2453·3±6·5 has the most rheological properties (ie, the same rheological properties as the general commercial porridge). Pre-gelatinization degree of millet porridge liquid As the cooking time increases, the viscosity increases. When the pre-gelatinization, the f-tolerance is less than 15 minutes. Therefore, the invention is based on the fine 8% millet solids and the pre-gelatinization for 15 minutes, as shown in Table 2 below. As shown, the rice porridge was pre-gelatinized at different times, and the viscosity of the millet porridge liquid was measured. The test results are shown in the fifth figure; the pre-gelatinization time is the viscosity after pre-gelatinization (cP) 10 15 20 Table 2 1657.7 Soil 4 ·0 2453.3士6.5 2613·3±6·5, different pre-gelatinization time on the change of the viscosity of millet porridge. The second step, the package is fine: please match the figure shown in the third figure, -, and the system will be pre-step The millet porridge 41 after the gelatinization process 1 is dispensed in a quantitative manner for each meal bag, and the refill bag 21 You can also add 姊χ 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细 细That is to say, the meal package is described by the county dumping, bribery, paste, and the state of the sealed meal bag 23; 1301403 --- , Fu u Xiangyue "曰冲冲) is replacing the page table 3 - the steps - better implementation The initial state 'its weight per ^^^ ( (g) 30 bags weight (g) _ ratio (%)
※小米粥即畴包每袋重量280g . 195.0 i 表二、各個食材比例配重 13. 62 次附加食材 稱 〃第一步驟’殺菌製程3 :請再參閱第四圖所示，係將第二步驟封裝製程 ,真'^、封餐包袋23置人—水淋式高壓滅S娜之設備内，以P《段性逐 ’進她、加壓方式精_，使其該真空密封餐包·可隨加熱溫度 逐漸升1¾至最終溫度下進行賴，啊其加熱過針，所承受之壓力亦隨 溫度逐漸升高，轉騎最終溫度下之勤雜進行殺g，即可完成一小 米粥即時餐包9 ; 其上述步驟-較佳之實絲射，該水淋式高_g姻係對真空密封 餐包袋23⑽舰逐—漸進加熱方錢行殺_，其賴條件之溫度係為 ••第i段WC)、第二階段（95t：)、第三階段（削。c)、第四階段 (121°C)之控制下進行殺菌，則使該真空密封餐包袋23於高溫高壓殺菌狀 態下其相對壓力係為··第皆段（Q· 35kg/cm2)、第二段（0· 85kg/cm2)、 第一階段（1.6kg/cm2)、第四階段（Hg/Cffl2)如下表四所示·· 1301403※ Millet porridge is the domain bag with a weight of 280g per bag. 195.0 i Table 2, the proportion of each foodstuff weighting 13. 62 times the additional ingredients are called the first step 'sterilization process 3: Please refer to the fourth figure, the second will be Step encapsulation process, really '^, sealed meal bag 23 placed - water shower type high pressure extinguish S Na equipment, with P "segmental" into her, pressurized way fine _, make this vacuum sealed meal package · It can be gradually increased by 13⁄4 to the final temperature with the heating temperature. When it is heated, the pressure is also gradually increased with the temperature. When the temperature is turned to the end, the millet can be finished. Meal package 9; the above steps - the preferred silk shot, the water-drop type high _g marriage system for the vacuum-sealed meal bag 23 (10) - progressive heating square money kill _, the temperature of the condition is • Sterilization under the control of the i-th stage WC), the second stage (95t:), the third stage (cutting.c), and the fourth stage (121 °C), the vacuum-sealed meal bag 23 is sterilized at high temperature and high pressure The relative pressure in the state is ··the first section (Q·35kg/cm2), the second section (0·85kg/cm2), the first stage (1.6kg/ Cm2), the fourth stage (Hg/Cffl2) is shown in Table 4 below·· 1301403
^--- 第一階段 第二階段 第三階段 第四階段 条件之溫度（。(3) 80 95 110 121 壓力（kg/cm2) 0.35 0.85 1.6 18 表四、殺菌條件溫度與相對壓另 ~ 且其殺菌之時間則係以12比下進行殺菌50分鐘即完成，因此，若進一步配 合於第一步驟預糊化製程丨中，其製程用水5之酸鹼值為pH9下進行實施時， 該預糊化後之小米粥41於經高溫殺菌後，其黏度及懸浮情況可達一最佳穩 疋’其測試情形而如第六圖所示； 俾使藉由上述-貫作業之餘及實施方法，進可_品質口感良好的 即時小米粥41產品，又該本發明係於第一步驟對小米4進行一預糊化製程工 俾可藉以排除小米粥41產生有塊狀小米沉殿的問題，同時俾供消費者僅 麟魏練-步加誠冰涼直接仙，則具可立即伽小米賴之便利 性’又加上經殺菌製程3後，俾可有效提升該小米粥品於餐包袋内，置於常 恤下之保存期限，藉以有效提昇農產品之附加價值； 同時’本發明於上述第—步驟預糊化製程β，於其該小米4進行熬素 時’係可進-步搭配添加其它較具滋補養生之主附加食材6 (如：當歸、篆 麟艮材）同時進行熬冑，俾使增加該麵化後之小米_其營養價值外， 進可再於第二步驟雌餘2巾，搭配添加其它㈣調味之挪加食材7 ( 如：紅棗、山藥零餘子等食材）調合下，以達該小米_可兼具養生、多 重口感之功效，俾供消費者可依各人喜好進行選購，進達有利市場之需求 及多元化競爭。 為使本發蚊加顯現ώ其進姐與實職，兹與習闕—比較分析如 10 1301403 下： ％年了月$9修(更)正聲換頁 習用缺失： 卜係將小米直接經由裝罐’再經由充填、脫氣、封罐、殺菌等步驟進 行製程，使其易於該罐裝内之小米粥則會產生有塊狀小米沉澱於罐 底的問題。 2、 其上述製程中，所使用之製程用水的酸鹼值，會影響小米粥產品的 流變性質（即黏度），造成無法達到品質口感良好的即時小米粥產 品。 3、致使無法有效提昇我國農業產品之附加價值。 本發明優點： W系將小米賴經由垂化製雜，雜難製程、賴製程等步驟， 藉以排除小米粥產生有塊狀小米沉澱的問題。 2可控制製糊水的酸鹼值之變化、及小米粥產品的流變性質（即黏 度），以達品質口感良好的即時小米粥產品。 3、 可供消費者具立即食用之便利性。 4、 可有效提昇我國農產品之附加價值。 、、/5上所述本發明在犬破先别之技術結構下，確實已達到所欲增進之 功效，且也非熟悉該項賴者所易於思及，再| ,本發明巾請前未曾公開，^--- Temperature of the fourth stage of the second stage of the second stage of the first stage (.) (3) 80 95 110 121 Pressure (kg/cm2) 0.35 0.85 1.6 18 Table IV, sterilization temperature and relative pressure ~ and The sterilizing time is completed by sterilizing at 12 times for 50 minutes. Therefore, if it is further blended in the first step pre-gelatinization process, the pH of the process water 5 is carried out under pH 9, the pre-treatment After the gelatinized millet porridge 41 is sterilized by high temperature, its viscosity and suspension can reach an optimum stability. The test situation is as shown in the sixth figure; Into the instant glutinous rice porridge 41 product with good taste, and the invention is in the first step, a pre-gelatinization process for the millet 4 can be used to eliminate the problem that the millet porridge 41 produces a blocky millet sinking hall. At the same time, for consumers only Lin Wei Lian - step Jia Cheng cold cold direct immortal, with the convenience of immediately gamma Xiaolai 'plus the addition of sterilization process 3, can effectively improve the millet porridge in the meal bag , placed under the regular period of preservation, so as to effectively improve The added value of the product; at the same time, the present invention pre-gelatinizes the process β in the above-mentioned first step, and when the millet 4 is subjected to the alizarin, the system can be further combined with other main ingredients for nourishing the health supplement 6 (eg: Angelica, Kirin coffin) at the same time, so that the addition of the faceted millet _ its nutritional value, can be further in the second step of the female extra 2 towels, with the addition of other (four) seasoning Nogao ingredients 7 ( For example, red dates, yam and other ingredients can be blended to achieve the effect of health and multiple tastes, so that consumers can purchase according to their preferences and enter into favorable market demand and diversification. Competition. In order to make this mosquito addicted to its sister and real-time job, it is compared with Xi Xi - a comparative analysis such as 10 1301403: % years of the month $9 repair (more), the use of the page change is missing: The can' is further processed through the steps of filling, degassing, sealing, and sterilizing, so that it is easy to produce the millet porridge in the can, which causes the problem that the blocky rice precipitates on the bottom of the can. The pH of the process water used, Affecting the rheological properties (ie, viscosity) of millet porridge products, resulting in the inability to achieve instant sweet rice porridge products with good quality. 3. The inability to effectively increase the added value of agricultural products in China. Advantages of the invention: W series will pass the millet The steps of making miscellaneous, miscellaneous process, and laminating process, etc., thereby eliminating the problem of the formation of blocky millet in millet porridge. 2 Controlling the change of pH value of paste water and the rheological property of millet porridge product (ie, viscosity) In order to achieve the quality of the taste of instant millet porridge products. 3, for consumers to have the convenience of immediate consumption. 4, can effectively enhance the added value of China's agricultural products. Under the technical structure, it has indeed achieved the desired effect, and it is not familiar with the person who is familiar with it. Moreover, the towel of the present invention has not been disclosed before.
其所具之進步性、實雜，顯已符合制專歡巾請要件，銳法提出發 明申請。 X 【圖式簡單說明】 第一圖係為本發明之整體製程方法流程示意圖。 第二圖係為本發明之預糊化製程中其階段流程示意圖。 11 13014-—- - ~，…| 0年_τ月$ a职史.丨正替換.叫 1,_.„.^ 一一 .〜.—-—，,，— 第三圖係為本發明之封裝製程中其階段流程示意圖。 第四圖係為本發明之殺菌製程中其階段流程示意圖。 第五圖係為本發明之小米粥液之切變應力與切變速率關係圖。 第六圖係為本發明之製程用水其酸鹼值於殺菌前後對小米之影響關係圖。 【主要元件符號說明】 1.. .預糊化製程 12.. .混合調配 2.. .封裝製程 22.. .真空封裝 3.. .殺菌製程 41.. .小米粥 6.. .主附加食材 11.. .清洗浸泡 13.. .熬煮攪拌 21.. .裝袋 23.. .真空密封餐包袋 4.. .小米 5.. .製程用水 7.. .次附加食材 8...水淋式高壓滅菌鍋9...小米粥即時餐包 12Its progressive and practical, it has been in line with the requirements of the system, and the application for the invention. X [Simple description of the drawings] The first figure is a schematic flow chart of the overall process method of the present invention. The second figure is a schematic diagram of the stage of the pre-gelatinization process of the present invention. 11 13014-—- - ~,...| 0年_τ月$ a job history. Yongzheng replacement. Called 1, _.„.^ 一一.~.—-—,,, — The third picture is Schematic diagram of the stage process in the encapsulation process of the invention. The fourth figure is a schematic diagram of the process of the stage in the sterilization process of the present invention. The fifth figure is the relationship between the shear stress and the shear rate of the millet porridge liquid of the present invention. The figure is the relationship between the pH value of the process water of the invention and the millet before and after sterilization. [Main component symbol description] 1.. Pre-gelatinization process 12.. Mixing and mixing 2.. Packaging process 22. . Vacuum packaging 3... Sterilization process 41.. . Millet porridge 6.. Main additive material 11.. Washing and soaking 13.. . Cooking and stirring 21.. Loading bag 23.. Vacuum sealed meal bag Bag 4.. . Xiaomi 5.. . Process water 7.. .Additional ingredients 8... Water-washing autoclave 9... Millet porridge Instant meal pack 12