Note: Descriptions are shown in the official language in which they were submitted.
CA 02907251 2015-10-02
PROCESS FOR MANUFACTURING A PRODUCT INCLUDING STARCH
BALL
BACKGROUND OF THE INVENTION
Field of the Invention
The present invention relates to a starch ball, and more particularly to a
process for manufacturing a product including starch ball.
Description of the Prior Art
Conventionally, a product including starch ball is made from, for example,
tapioca flour. The tapioca flour is first mixed with water to form ball-shaped
products, the ball-shaped products are kneaded, extra flour is sieved out, and
then the
ball-shaped products are cut and kneaded to be granular products. The product
including starch ball is added in various drinks and is popular among people
because
the product including starch ball is chewy and matches various drinks.
Usually, when cooking the product including starch ball, the product
including starch ball is cooked and braised for decades of minutes, washed and
drained, added with fructose and stirred. However, in this type of
manufacturing
method, the product including starch ball is mostly flushed with a stream of
water
and washed by hand, so viscous matter on a surface of each starch ball cannot
be
washed completely and the surface of each starch ball cannot contact the
stream of
water thoroughly. Therefore, the product including starch ball does not have
preferable texture. In addition, the product including starch ball which is
added with
fructose has a monotonous flavor without fragrance. Such process for
manufacturing
the product including starch ball is disclosed in TW200836638.
CA 02907251 2015-10-02
The present invention has arisen to mitigate and/or obviate the
afore-described disadvantages.
SUMMARY OF THE INVENTION
One aspect of the present invention is to provide a process for
manufacturing a product including starch ball, which can manufacture the
product
including starch ball with chewy texture and fragrance of black sugar easily,
quickly
and in a large amount.
To achieve the above, a process for manufacturing the product including
starch ball is provided, including following steps of: (a) putting starch
balls into a
container and heating the starch balls to form a first semi-finished product;
(b)
washing the first semi-finished product surroundingly with a turbulent flow in
a
turbulent cleaning machine to form a second semi-finished product; (c)
processing
the second semi-finished product with a low temperature; (d) preparing a fluid-
state
sugar material, the fluid-state sugar material at least including black sugar
ingredient;
and (e) mixing and heating the second semi-finished product and the fluid-
state
sugar material.
The present invention will become more obvious from the following
description when taken in connection with the accompanying drawings, which
show,
for purpose of illustrations only, the preferred embodiment(s) in accordance
with the
present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a flow chart showing a preferred embodiment of a process for
manufacturing a product including starch ball of the present invention;
2
CA 02907251 2015-10-02
Figs. 2 to 11 are drawings showing a preferred embodiment of a system for
manufacturing the product including starch ball of the present invention; and
Fig. 12 is a drawing showing a preferred embodiment of the product
including starch ball of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention will be clearer from the following description when
viewed together with the accompanying drawings, which show, for ptupose of
illustrations only, the preferred embodiment in accordance with the present
invention.
Please refer to Figs. 1 to 11 for a preferred embodiment of the present
invention. A process for manufacturing a product including starch ball
includes
following steps of: (a) putting starch balls 10 into a container 20 and
heating the
starch balls 10 to form a first semi-finished product 11; (b) washing the
first
semi-finished product 11 sunoundingly with a turbulent flow in a turbulent
cleaning
machine 30 to form a second semi-finished product 12; (c) processing the
second
semi-finished product 12 with a low temperature; (d) preparing a fluid-state
sugar
material 40, the fluid-state sugar material 40 at least including black sugar
ingredient;
and (e) mixing and heating the second semi-finished product 12 and the fluid-
state
sugar material 40. Therefore, the product including starch ball with chewy
texture
and fragrance of black sugar can be easily and quickly manufactured in a large
amount.
Wherein, the step (a) includes following steps of: (al) putting the starch
balls 10 and water 21 into the container 20 to heat the starch balls 10 and
water 21
3
CA 02907251 2015-10-02
with a heating device 22, and a volume ratio of the starch balls 10 to water
21 is
from 1:2 to 1:9; (a2) stopping heating the starch balls 10 and water 21 and
immersing the starch balls 10 and water 21 for a predetermined period.
Preferably,
the volume ratio of the starch balls 10 to water 21 is 1:7 (for example, a
bowl of the
starch balls: 7 bowls of water), and the predetermined period is preferably
substantially 2 hours (but not limited thereto) so as to ensure the starch
balls 10 are
cooked thoroughly. However, there may be 6 to 7 liters of water 21 and 2.5 to
3.5
kilograms (for example, 3.0 kilograms) of the starch balls 10; or a weight
ratio of the
starch balls 10 to water 21 may be substantially 1:7.
Specifically, the step (al) includes following steps of: (all) putting water
21
into the container 20 and heating water 21 until water 21 boils (normally,
water boils
at 100 degrees Celsius), and stirring water 21 during the heating process;
(a12)
putting the starch balls 10 into the container 20; (a13) heatting water 21 and
the
starch balls 10 in the container 20 with a first-stage fire until the starch
balls 10 float
on water 21; and (a14) heating water 21 and the starch balls 10 in the
container 20
with a second-stage fire, wherein the second-stage fire is of lower
thermopower than
the first-stage fire. Specifically, in the step (a13), water 21 and the starch
balls 10 are
heated with the first-stage fire (normally called full flame) for 1 to 3
minutes; in the
step (a14), water 21 and the starch balls 10 are heated with the second-stage
fire
(normally called medium flame) for 8 to 12 minutes (for example, 10 minutes),
and
water 21 and the starch balls 10 in the container 20 are stirred every 2 to 3
minutes
during the heating process. In the step (all), water 21 in the container 20 is
stirred to
unify a temperature of water 21, and in the step (a13), the starch balls 10 in
water 21
4
CA 02907251 2015-10-02
are stirred during heating process to uniform heat to the starch balls 10 so
that the
texture and quality of the product including starch ball may be identical.
In the step (b), the turbulent cleaning machine 30 is an automatic rotational
turbulent machine. For example, the automatic rotational turbulent machine has
a
structure similar to a washing machine, an interior of the automatic
rotational
turbulent machine has a rotational perforated cleaning cylinder 31, and the
automatic
rotational turbulent machine has functions of adding water, cleaning, spinning
and
circulating. However, the automatic rotational turbulent machine may be any
machine which can conduct a cleaning process with the turbulent flow
surroundingly.
In the step (b), preferably, the first semi-finished product 11 is contained
in a
perforated bag 32 and washed by the turbulent cleaning machine 30. Thereby,
each
said starch ball in the first semi-finished product 11 can be washed
thoroughly in the
turbulent flow, and the perforated bag 32 can ensure that the first semi-
finished
product 11 will not be damaged for contacting the automatic rotational
turbulent
machine directly. Therefore, the first semi-finished product 11 can be washed
thoroughly without viscous matter on a surface of each said starch ball, and
each
starch ball of the second semi-finished product 12 is cooled thoroughly and
uniformly and is more chewy.
In the step (c), preferably, the second semi-finished product 12 is cooled
with ice 50 or/and ice water for 3 to 5 minutes. For example, the second
semi-finished product 12 can be put into a perforated pot 51, and ice 50
or/and ice
water is/are added into the perforated pot 51 to increase and maintain the
chewy
texture of the product including starch ball.
5
CA 02907251 2015-10-02
The step (d) includes following steps of: (dl) heating and frying black sugar
60 in a heating cookware 61 (for example, an iron wok); and (d2) adding hot
water
62 (for example, water at 100 degrees Celsius) into the heating cookware 61
and
heating and stirring to melt the black sugar 60 in the hot water 62 to form
the
fluid-state sugar material 40. In the step (dl), the black sugar 60 is heated
sequentially with a third-stage fire for 1 to 2 minutes (for example, 1
minute) and
with a fourth-stage fire for 8 to 12 minutes (for example, 10 minutes),
wherein the
fourth-stage fire (normally called medium-low flame) is of lower thermopower
than
the third-stage fire (normally called full flame), and in the step (d2), a
heating period
is 15 to 25 minutes (for example, 20 minutes).
In the step (e), the second semi-finished product 12 and the fluid-state sugar
material 40 are mixed and heated to foun a starch ball product 70. Wherein, in
the
step (e), a user only needs to mix the second semi-finished product 12 and the
fluid-state sugar material 40 and cook the second semi-finished product 12 and
the
fluid-state sugar material 40 until they are boiled; however, the user may
adjust
according various requirements.
In this embodiment, before the step (e), white guard sugar ingredient 80 is
further added into the fluid-state sugar material 40 in an appropriate
proportion, and
the white guard sugar ingredient 80 may be, for example, white guard tea in
any
concentration. In addition, after the step (e), milk 90 (for example, cow
milk) may be
further mixed with the starch ball product 70 in an appropriate proportion to
manufacture bubble tea, peal milk tea or other similar products.
Please refer to Figs. 2 to 9 for a system for manufacturing the product
6
CA 02907251 2015-10-02
including the starch ball, including a heating device 22, a container 20, a
turbulent
cleaning machine 30, a low-temperature processing device and a heating
cookware
61. The heating device 22 controllably adjusts a heating power, the heating
device 22
may be a gas stove or an induction cooker, and the heating device 22 may
include
one or more heating units. The container 20 is optionally placed on the
heating
device 22 to be heated by the heating device 22, and the container 20 is for
receiving
the starch balls 10 and water 21 and for heating the starch balls 10 to form a
first
semi-finished product 11. The turbulent cleaning machine 30 receives the first
semi-finished product 11 and surroundingly washes the first semi-finished
product
11 with a turbulent flow to form a second semi-finished product 12. The
low-temperature processing device receives the second semi-finished product 12
and
processes the second semi-finished product 12 with ice 50 or/and ice water.
The
low-temperature processing device, for example, includes a perforated pot 51
and ice
50 or/and ice water contained in the perforated pot 51; and the low-
temperature
processing device may further include an ice maker or/and an ice water
dispenser
which can provide ice 50 or/and ice water directly. The heating cookware 61
receives a sugar material, for example, black sugar 60, and the sugar material
in the
heating cookware 61 is heated by the heating device 22 to form a fluid-state
sugar
material 40; therefore, the fluid-state sugar material 40 at least includes
black sugar
ingredient. The steps included in the process for manufacturing the product
including
starch ball can be realized through the system for manufacturing the product
including starch ball; wherein each heating process in the process for
manufacturing
the product including starch ball can be accomplished by a same or different
heating
7
CA 02907251 2015-10-02
units of the heating device 22.
Please refer to Fig. 12, a product including the starch ball 100 is further
provided, including a main body 110 and a sugar-soaked portion 120. The main
body
110 includes a core I 1 1 and an outer layer 112 wrapped outside the core 111.
The
sugar-soaked portion 120 is at least connected with the outer layer 112
directly or
melted into the core 111, and the sugar-soaked portion 120 includes black
sugar
ingredient 121 and white guard sugar ingredient. Wherein, the main body 110
may
be made from tapioca flour, flour or similar starches, and the product
including
starch ball 100 can be manufactured through the process and system for
manufacturing the product including starch ball.
Given the above, water is stirred during the heating process to unify the
temperature of water, the starch balls in water are stirred during heating
process to
uniform heat to the starch balls , the starch balls are surroundingly washed
in the
turbulent cleaning machine, and white guard sugar ingredient is further
optionally
added in an appropriate proportion; therefore, the product including starch
ball
which has chewy texture and fragrance of black sugar can be easily and quickly
manufactured in a large amount.
While we have shown and described various embodiments in accordance
with the present invention, it should be clear to those skilled in the art
that further
embodiments may be made without departing from the scope of the present
invention.
8
