200836642 九、發明說明·· 【發明所屬之技術領域】 本發明是有關於一種食品及其製法，特別是指一種含 黑木耳成分之食品及其製法。 【先前技術】 、 黑木耳雖然是一種很普通的食用菌類，但其内含的營 . 養極為豐富，除了含有大量的碳水化合物、蛋白質、.鐵、妈 、璘、胡㈣素，及維生素等營養物質外，還含有大量纖維 、鉀、鎂與鈉等物質。明代醫藥學家李時珍在本草綱曰—中纪 載木耳!·生甘平，主治盈氣不叙，有補氣益智、满肺補腦、 活血止金之功效。 現代醫學對黑木耳的功效則有進一步的發現，根據各 種實驗與臨床驗證顯示黑木耳具有下列功效： ⑴黑木耳可抗血小板聚集與降低血凝，因此可達到活 血防止血吕硬化、防止血栓，及降低血液中膽固醇促進血 馨 液循環等效果’此外，還可改善外傷引起的疼痛、血脈不通 、神經麻木與手足抽搐等症狀。 ⑺由於黑木耳含鐵及㈣高，除了有涼血、止血作用 ，，及促進排便’改善瘁漏、便血、治療痒瘡及靜脈曲張等功 效外，R時它也是-個天然的補血食品，可改善貧血與骨質 疏鬆，並能治療子宮出血及閉經等婦科疾病。 、 ⑺由於黑木耳含有豐富的纖維素與植物膠原，.而能有 效促進胃腸螺動、促進腸道脂肪食物的***、減少食物中月匕 肪的吸收’可有效防止肥胖’由於纖維素與植物膠原的作； 5 200836642 ’有利於體内大便中有毒物質的及時清除和排出，還可達到 預防直腸癌與其它消化系統癌症的作用。 (4)黑木耳中的植物膠原成分有很強的吸附作用，對無 思中食下而難以消化的頭髮、穀殼、木渣、沙子、金屬屑等 異物有溶解與氧化的作用，能夠達到清理消化道、清胃滌腸 的效果，而具有，，人體的清道夫，，的功能。200836642 IX. INSTRUCTIONS OF THE INVENTION · TECHNICAL FIELD OF THE INVENTION The present invention relates to a food and a method of making the same, and more particularly to a food containing a black fungus component and a process for the preparation thereof. [Prior Art] Although the black fungus is a very common edible fungus, it is rich in battalion. It contains a lot of carbohydrates, protein, iron, mom, wolfberry, hussein, vitamins, etc. In addition to nutrients, it also contains a lot of fiber, potassium, magnesium and sodium. Li Shizhen, a medical scientist of the Ming Dynasty, was in the genus of the Materia Medica - Zhongji. The fungus was born. The birth of Gan Ganping, the attending qi is not narrated, and has the effect of qi and qi, full lung and brain, and blood circulation. Modern medicine has further discoveries on the efficacy of black fungus. According to various experiments and clinical tests, black fungus has the following effects: (1) Black fungus can resist platelet aggregation and reduce blood coagulation, so it can achieve blood circulation to prevent blood sclerotherapy and prevent blood clots. And lowering blood cholesterol to promote blood circulation and other effects of blood circulation, in addition, can also improve the pain caused by trauma, blood circulation, nerve numbness and hand and foot convulsions and other symptoms. (7) Because black fungus contains iron and (four) high, in addition to cooling blood, hemostasis, and promote bowel movements to improve leakage, blood in the stool, treatment of itch and varicose veins, R is also a natural blood food, It can improve anemia and osteoporosis, and can treat gynecological diseases such as uterine bleeding and amenorrhea. (7) Because black fungus is rich in cellulose and plant collagen, it can effectively promote gastrointestinal stimuli, promote the excretion of intestinal fat foods, and reduce the absorption of moon fat in foods, which can effectively prevent obesity due to cellulose and plants. Collagen; 5 200836642 'Produces the timely removal and discharge of toxic substances in the body's stool, and can also prevent the role of rectal cancer and other digestive system cancers. (4) The plant collagen component in black fungus has a strong adsorption effect, and it can dissolve and oxidize foreign matter such as hair, chaff, wood residue, sand, metal shavings, etc. which are difficult to digest without eating and can be achieved. The effect of clearing the digestive tract, clearing the stomach and purifying the intestines, and having the function of the scavenger of the human body.
鑑於其豐富與優質的營養成分，使黑木耳被廣泛地使 用在一般食物料理上。目前黑木耳的食用方式，多是作為食 物菜餚的佐料，以直接煮食食用，例如，以黑木耳搭配香料 植物炒肉絲，或作為酸辣湯的食材之一，雖然透過將黑木耳 入菜的方式，是提供人體攝食黑木耳的一種管道，但實際上 ，以此種方式食用黑木耳，仍存有一些缺失： 由於黑木耳口感較滑脆，較不易被咀嚼成較小的碎片 ，食用後，會以較大的碎片型式進入消化系統中，加上黑木 耳本身含有滑潤的膠質，使其在消化系統中的停留時間相對 較短，冑致食入的黑木耳分解成容易吸收的小分子碎片的比 例並不南，使黑木耳空有豐富的營養成分，但真正能夠被人 體吸收的比例相當有限，所以以傳統烹煮方式食用黑木耳食 品’相對具有其##成分被吸收的效果較差的缺點，而且還 有煮爛所需時間較長、食用不方便，及口味變化少等缺點。、 【發明内容】 ” 因此，本發明的目較在提供一種可有效增進里 各成分之吸收效率與效果的含黑木耳成分之食品及其製法 200836642 ;是本發明合黑木耳成分之食品&含一主料組份， 及 <、該主料組份相混合的佐料組份。 该佐料組份包括多數個由黑木耳乾燥後再經細微化處 斤裝传的黑木耳粉粒，以進_步與該主料組份相混合。 較佳地，本發明還進_步提供_含黑木耳成分之食品 的装法，包含有下列步驟： (a)乾燥，對黑木耳進行乾燥脫水； ⑻細微化處理，將已乾燥處理的黑木耳細微化處理製成 多數個黑木耳粉粒；及 ⑷混合，將該等黑木耳粉粒加入一主料組份，並與其相 混合，以製成一含黑木耳成分之食品。 本發明的有益效果在於：藉由乾燥與細微化處理，預 先將黑木耳製成較小粒徑的$ …、木耳粉粒，再與該主料組份 =合製成該含有黑木耳成分之食品後，食用該食品時， 該專黑木耳粉粒更容易被消化分解為較小的營養分子，進 ’.、木耳内3的營養成分能夠有效的被吸收利用，透過 ==品及其製法能夠顯著增加黑木耳營養成分被吸 他八口枚 此万便大里食用，及容易搭配其Due to its rich and high-quality nutrients, black fungus is widely used in general food dishes. At present, the edible method of black fungus is mostly used as a seasoning for food dishes, for direct cooking, for example, black fungus with spiced plants, or as a hot and sour soup, although through the black fungus into the dish The way is to provide a kind of pipe for human body to eat black fungus, but in fact, there are still some defects in eating black fungus in this way: Because black fungus tastes more crispy, it is less likely to be chewed into smaller pieces, eaten After that, it will enter the digestive system in a larger fragment form, and the black fungus itself contains a smooth gelatin, which makes the residence time in the digestive system relatively short, and the black fungus that is ingested is decomposed into small easily absorbed. The proportion of molecular fragments is not south, which makes the black fungus empty rich in nutrients, but the proportion that can be absorbed by the human body is quite limited, so the consumption of black fungus food in the traditional cooking method has the effect of being absorbed by its ## component. Poor shortcomings, but also have the disadvantages of long time to cook, inconvenient to eat, and less change in taste. SUMMARY OF THE INVENTION Accordingly, the present invention provides a food containing black fungus component which can effectively enhance the absorption efficiency and effect of various components and a method for preparing the same, and a method for preparing the same, and a method for preparing the black fungus component of the present invention. a seasoning component comprising a main ingredient component, and <, the main ingredient component. The seasoning component comprises a plurality of black fungus powders which are dried by the black fungus and then finely distributed. Preferably, the present invention further provides a method for preparing a food containing a black fungus component, comprising the steps of: (a) drying, and performing black fungus on the black fungus. (8) miniaturization treatment, the dried black fungus is finely processed into a plurality of black fungus powder particles; and (4) mixed, the black fungus powder particles are added to a main ingredient and mixed therewith. The invention has the beneficial effects that the black fungus is preliminarily made into a smaller particle size of the ..., fungus powder by drying and miniaturization, and then with the main material group Parts = combined to make the black fungus After the food, when the food is eaten, the black fungus powder is more easily digested and decomposed into smaller nutrient molecules, and the nutrients in the fungus can be effectively absorbed and utilized, through the == product and its preparation method. Can significantly increase the nutrients of black fungus, which is sucked by him, and it is easy to match with it.
二艾化以同口味，而可進—步增加攝取量 佳的保健效果。 · j K 【實施方式】 明含黑木耳成分之食品及其製法的前述以及其他 術内谷、特點與功效，在以下配合參考的 施例的詳細說明中，將可清楚地明白。 實 7 200836642 本發明含黑木耳成分之食品一較隹實施例包含一主料 組份，及-與該主料組份相混合的佐料組份。 該主料組份是由一選自於下列群組中的食材所製成： "又叔類糖類、丑類、肉類、蛋類、五穀類，及其等之組 合。 料、、且伤包括夕數個由黑木耳乾燥後再經細微化處 ^所裝传的黑木耳粉粒，以進_步與該主料組份相混合， 經細微化處理後，續塞愛士 該4黑木耳粉粒的粒徑是介於100# m〜lOnm的範圍内。 較佳地，以該含黑木耳成分之食品的總重計，該佐料 組份中的黑木耳粉粒在該食品中的較佳含量是小於5〇wt% 〇 =料組份與該主料組份相配合混合後，依所使 主科組份型式，可製成一選自 曰卜歹j群組中的食品：湯圓、 ί條:麵皮、麵包、派、小點心、餅乾、果束、糖果、旋 Μ 粕絲、粉圓，及各種豆類製。「办丨 雞等卜 裡例如’豆腐、素肉、素 參閱圖1 ,本發明含黑木耳成分 口 施例包含有下列步驟： ^的製法一較佳實 進父驟101是乾燥，是對已清洗乾淨的新鮮黑木耳食材 進行乾燥脫水。 卞艮何 細與步驟1G2是細微化處理，就是將已乾燥處理的里木耳 ::化處理以製成多數個黑木耳粉敉，細微化處理:採I <、切碎、打碎、研磨、粉碎等機械物理方式將黑木耳 8 200836642 食材細碎成較小的碎片，並進一步處理成粒徑在ι〇〇私 m〜l〇nm的粉粒型式。 . 步驟1〇3是混合’是將經㈣102細微化處理過的黑 木耳粉粒加入一主料組份，並與其相混合，以製成一含黑 =耳成刀之食品，在該較佳實施例中，所使用的车料組份 可以由一選自於下列群組中的食材製成：澱粉類、糖類、 讀、肉類、蛋類、五穀類，及其等之組合,。混合時，該 等黑木耳粉粒在整個食品中的含量較佳是小於5〇wt%。 配合所使用的主料組份的食材型式，最後可以將該主 料組份與該佐料組份製成湯圓、麵條、麵皮、麵包、派、 小點〜、餅乾、果凍、糖果、錠劑、粉絲、粉圓，及各種 豆類製品（例如’豆腐、素肉、素雞等）等含有黑木耳成分的 食品。 歸納上述，本發明含黑木耳成分之食品及其製法可獲 致下述的功效及優點，故確實能達到本發明的目的·· 將較大的黑木耳食材經乾燥與細微化處理後，製成粒 徑較小的黑木耳粉粒，再與該主料組份相混合製成含有黑 木耳成分的食品，由於黑木耳已被處理成小粒徑的粉粒型 式，搭配主料組份製成食品後，可以很容易被消化吸收與 攝取，使黑木耳内含的豐富營養成分能夠更完整爲更有效 地被人體吸收利用，使本發明具有可增加黑木耳成分之食 用效率與效果的特性與優點，還能增加食用的方便性，且 容易搭配其他食材變化出不同口味，以進一步增加攝取量 ，達到保健效果。 9 200836642 惟以上所述者，僅為本發明之-較佳實施例而已，當 不能以此限定本發明實施之範圍，即大凡依本發明申請專 利範圍及發明說明内容所作之簡單的等效變化與修飾，皆 仍屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 圖1是本發明含黑木耳成分之食品的製法的-流程圖The second Aihua has the same taste, but can further increase the intake of good health effects. · j K [Embodiment] The above-mentioned and other intraoperative valleys, characteristics and effects of the food containing the black fungus component and the method for producing the same are clearly understood in the following detailed description of the examples.实 7 200836642 The food containing the black fungus component of the present invention comprises a main ingredient component and a seasoning component mixed with the main ingredient component. The main ingredient is made from a food selected from the group consisting of: "also a combination of sugars, ugliness, meats, eggs, grains, and the like. The material, and the injury includes a number of black fungus powders which are dried by the black fungus and then finely circulated, and are mixed with the main ingredient in the step of grading, and after being finely treated, the stagnation is continued. The particle size of the 4 black fungus powder is about 100# m~lOnm. Preferably, the content of the black fungus powder in the seasoning component is less than 5% by weight based on the total weight of the black fungus-containing food product. After the ingredients are mixed and mixed, according to the main component type, a food selected from the group of 曰 歹 歹 j can be made: dumplings, ί: dough, bread, pie, snack, biscuit, fruit Bundles, candies, spines, silk, pink, and various beans. "Doing chickens, etc., such as 'tofu, vegetarian meat, and vegetarians. Referring to Figure 1, the black fungus component of the present invention contains the following steps: ^ The method of making a better father 101 is dry, is the right The fresh and cleaned black fungus ingredients are dried and dehydrated. The fineness and the step 1G2 are finely treated, that is, the dried and treated fungus is treated to form a plurality of black fungus powder, and the micronization treatment is adopted. I <, chopping, shredding, grinding, crushing and other mechanical and physical methods to crush the black fungus 8 200836642 into small pieces, and further processed into a particle size of ι〇〇 private m~l〇nm Step 1〇3 is a mixture of 'black fungus powder particles finely treated with (4) 102, added to a main ingredient, and mixed with it to make a food containing black = ear knife, in the comparison In a preferred embodiment, the vehicle component used may be made from a food selected from the group consisting of starch, sugar, read, meat, eggs, grains, and the like. When the content of the black fungus powder is higher in the whole food It is less than 5〇wt%. In combination with the ingredients of the main ingredient used, the main ingredient and the seasoning component can be made into dumplings, noodles, dough, bread, pie, small dots~, biscuits. , jelly, candy, lozenge, vermicelli, pink, and various legume products (such as 'tofu, vegetarian meat, vegetarian chicken, etc.) and other foods containing black fungus ingredients. In summary, the present invention contains black fungus ingredients and The method can achieve the following effects and advantages, so that the purpose of the present invention can be achieved. · After drying and miniaturizing the large black fungus food, the black fungus powder having a smaller particle size is prepared, and then The main ingredient is mixed to make a food containing black fungus. Since the black fungus has been processed into a small particle size type, it can be easily digested, absorbed and ingested after being made into a food with the main ingredient. The rich nutrients contained in the black fungus can be more completely absorbed and utilized by the human body, so that the present invention has the characteristics and advantages of increasing the edible efficiency and effect of the black fungus component, and can increase the convenience of eating. It is easy to change the taste with other ingredients to further increase the intake and achieve the health care effect. 9 200836642 However, the above is only the preferred embodiment of the present invention, and the scope of the present invention cannot be limited thereto. That is, the simple equivalent changes and modifications made by the invention in the scope of the invention and the description of the invention are still within the scope of the invention. [Fig. 1] The food containing the black fungus component of the present invention Method of production - flow chart
10 200836642 【主要元件符號說明】10 200836642 [Description of main component symbols]