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1. 发明公开

KR1020040005569A 타피오카 볼 및 그 제조방법 无效
标题翻译： TAPIOCA球及其生产方法
公开(公告)号：KR1020040005569A
公开(公告)日：2004-01-16
申请号：KR1020030009892
申请日：2003-02-17
申请人： 츄칭창 , 조항범
发明人： 츄칭창
IPC分类号： A21D13/08
CPC分类号： A23L19/11 , A23P10/22 , A23P20/12 , A23V2002/00 , A23V2200/202 , A23V2250/5118 , A23V2250/51086 , A23V2250/628 , A23V2200/22 , A23V2250/5066 , A23V2250/506
摘要： PURPOSE: A tapioca ball comprising tapioca powder, starch, sugar, sodium hydroxymethyl cellulose and water is provided. It is easy to cook and less brittle and thus reduces the loss thereof during the transportation and a cooking time. CONSTITUTION: A mixture of 60 to 75% by weight of tapioca powder, 5 to 15% by weight of starch, 1 to 5% by weight of sugar, 1 to 3% by weight of sodium hydroxymethyl cellulose and 19 to 20% by weight of water is formed to give a tapioca ball. The tapioca ball is boiled for 2 to 15min, drip-dried and then vibrated. Thereafter, the tapioca ball is sprayed with powder comprising 80 to 98% by weight of tapioca powder, 1 to 19% by weight of Konjac power and 1 to 15% by weight of guar gum and then polished.
摘要翻译：目的：提供包括木薯粉，淀粉，糖，羟甲基纤维素和水的木薯球。易于烹调和较不易碎，从而减少在运输和烹饪时间中的损失。构成：将60至75重量％的木薯粉，5至15重量％的淀粉，1至5重量％的糖，1至3重量％的羟甲基纤维素和19至20重量％的混合物的水被形成以产生木薯球。将木薯球煮沸2至15分钟，滴干，然后振动。此后，将木薯球喷洒在粉末中，该粉末包含80至98重量％的木薯粉，1至19重量％的魔芋粉和1至15重量％的瓜尔胶，然后抛光。

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