WO2008052480A1 - Candy straw and manufacturing method thereof - Google Patents
Candy straw and manufacturing method thereof Download PDFInfo
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- WO2008052480A1 WO2008052480A1 PCT/CN2007/070989 CN2007070989W WO2008052480A1 WO 2008052480 A1 WO2008052480 A1 WO 2008052480A1 CN 2007070989 W CN2007070989 W CN 2007070989W WO 2008052480 A1 WO2008052480 A1 WO 2008052480A1
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- sugar
- straw
- candy
- pipette according
- twist
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/18—Drinking straws or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
- A47G2400/10—Articles made from a particular material
- A47G2400/105—Edible material
Definitions
- the present invention relates to a confectionery, and more particularly to a novel straw-shaped confectionery which can be used as a straw at the same time and which can be used to flavor the beverage. Background technique
- the existing candy can only be used for eating, and basically has no other functions.
- the existing straws for drinking beverages are mostly made of plastic, and have only a function of use, not only a single function, but also discarded after use. It will cause environmental pollution and waste. For this reason, straws made of sugar have appeared on the market, and even other functions such as knives and forks have been attached to the sugar straws, but the straws are basically made of a candy, whether in appearance or not.
- the taste is relatively monotonous and cannot satisfy the needs of consumers. Summary of the invention
- An object of the present invention is to provide a novel sugar straw having a twist pattern and a method of manufacturing the same, in view of the deficiencies of the existing sugar straws.
- a sugar straw comprising a hollow straw structure made of sugar, and a twist is provided on the straw.
- the twists are formed by the joining of sugars containing different components.
- the twist is formed by the sugar phases of at least two different components being joined together at intervals.
- a method for manufacturing a sugar straw comprising the following steps,
- the sugar-making step comprises the following steps, a sugar-vacuum-sugar-additive color-additional fragrance, wherein the amount of the colorant is 1% of the saccharide after the tanning is completed. -5%), the amount of the fragrance is 2 after the tanning is completed.
- the step of the insulated trampoline brace is to arrange the sugars with different colorants and flavors to be spaced apart without cooling, and to join together by the viscosity of the sugar itself;
- a good whole piece of sugar is coated on the outer periphery of a hollow stainless steel tube whose outer diameter is gradually reduced.
- a stainless steel tube is provided with a smooth soft solid tube. The solid tube passes through the stainless steel tube and extends outward, and the extended portion is also After being coated with sugar; then, the candy piece and the stainless steel tube are placed on a holding roller to be drawn by a draw frame to form a tubular candy having an inner diameter of a solid tube outer diameter.
- the candy after the drawing is twisted by a purlin to make the candy of different colors form a twist.
- the cutting and re-stretching step is to form a twist on the sugar body through the slitting machine, and then cut into a straight line through the purlin, and shake the sugar straw through the vibration and from the The soft solid tube is peeled off.
- the beneficial effects of the invention are as follows: since the sugar straw has a twist formed by candy of different colors and tastes, the appearance thereof is more beautiful, and when used as a straw, especially when referring to hot drinks, due to the straw oil candy Made so that the candy can be melted in the beverage, giving the beverage a variety of flavors.
- FIG. 1 is a schematic structural view of a first embodiment of the present invention
- FIG. 2 is a schematic cross-sectional structural view of a first embodiment of the present invention
- 3 is a schematic structural view of a second embodiment of the present invention
- 4 is a cross-sectional view of a second embodiment of the present invention.
- a sugar straw comprises a hollow straw structure made of sugar, and a twist is provided on the straw.
- the twist is formed by the separation of two different components of the sugar phase.
- the method for manufacturing the sugar straw includes the following steps,
- a sugar straw comprises a hollow straw structure made of sugar, and a twist is provided on the straw.
- the twist is a sugar phase composed of three different components The intervals are connected together to form.
- the method for manufacturing the sugar straw includes the following steps,
Abstract
A candy straw and manufacturing method thereof. The candy straw comprises a hollow straw structure made from sugar and the straw is made with torsion pattern, while the torsion pattern is formed by connecting sugars containing different component. The method comprises that 1) preparing sugar; 2) drawing bars on the thermal-insulated rolling bed; 3) preparing torsion pattern; 4) cutting and stretching again; and 5) cooling and shaping.
Description
糖吸管及其制备方法 Sugar straw and preparation method thereof
技术领域 Technical field
本发明涉及一种糖果， 尤其是一种同时可作为吸管使用， 并可对饮料加以 调味的新型吸管形状糖果。 背景技术 The present invention relates to a confectionery, and more particularly to a novel straw-shaped confectionery which can be used as a straw at the same time and which can be used to flavor the beverage. Background technique
现有的糖果通常只能被用来食用， 基本不具有其它的功能， 而现有的用 于饮用饮料的吸管， 大多由塑料制成， 仅具有使用功能， 不但功能单一， 而且 使用后废弃， 会造成环境污染和浪费。 为此， 市场上出现了用糖制成的吸管， 甚至在糖制吸管上附加了例如刀、 叉等其他功能， 但是这种吸管基本上是采用 一种糖果直接制成， 无论从外观上还是口味上都比较单调， 不能满足消费者的 需求。 发明内容 The existing candy can only be used for eating, and basically has no other functions. The existing straws for drinking beverages are mostly made of plastic, and have only a function of use, not only a single function, but also discarded after use. It will cause environmental pollution and waste. For this reason, straws made of sugar have appeared on the market, and even other functions such as knives and forks have been attached to the sugar straws, but the straws are basically made of a candy, whether in appearance or not. The taste is relatively monotonous and cannot satisfy the needs of consumers. Summary of the invention
本发明的目的在于针对现有糖吸管存在的不足，提供一种带有扭紋的新型 糖制吸管及其制造方法。 SUMMARY OF THE INVENTION An object of the present invention is to provide a novel sugar straw having a twist pattern and a method of manufacturing the same, in view of the deficiencies of the existing sugar straws.
本发明的技术方案为： 一种糖吸管， 包括由糖制造的中空吸管结构， 在吸 管上设置有扭紋。 所述的扭紋是由含不同组分的糖连接在一起形成的。 The technical solution of the present invention is: A sugar straw comprising a hollow straw structure made of sugar, and a twist is provided on the straw. The twists are formed by the joining of sugars containing different components.
优选的是，所述的扭紋是由至少两种不同组分的糖相间隔连接在一起形成 的。 Preferably, the twist is formed by the sugar phases of at least two different components being joined together at intervals.
一种糖吸管的制造方法， 包括以下步骤， A method for manufacturing a sugar straw, comprising the following steps,
1 ) 制糖， 2)保温滚床拉条， 3 ) 扭紋， 4) 切割、 重新拉直， 5 ) 冷却定 型。
所述的制糖步骤， 包括以下工序， 溶糖 -真空熬糖 -添加色料-添加香 料， 其中色料量为熬制完成后糖体的 1%。-5%)， 香料量为熬制完成后糖体的 21) Sugar, 2) Insulation roller bed, 3) Twist, 4) Cutting, re-straightening, 5) Cooling and setting. The sugar-making step comprises the following steps, a sugar-vacuum-sugar-additive color-additional fragrance, wherein the amount of the colorant is 1% of the saccharide after the tanning is completed. -5%), the amount of the fragrance is 2 after the tanning is completed.
0/ 0/
/00- /00 O 所述的保温滚床拉条步骤是将添加有不同色料和香料的糖在未冷却的情 况下相间隔排列在一起， 利用糖自身的粘性连接在一起； 随后将排列好的整块 糖包覆在一个外径逐渐缩小的中空不锈钢管外围，不锈钢管内设置一条光滑的 软性的实心管状物， 该实心管状物穿过不锈钢管并向外并延伸， 延伸的部分同 样被糖包覆；之后，将糖块连同不锈钢管放在保温滚床上通过拉条机进行拉条， 形成内径为实心管外径的管状糖果。 /00- /00 O The step of the insulated trampoline brace is to arrange the sugars with different colorants and flavors to be spaced apart without cooling, and to join together by the viscosity of the sugar itself; A good whole piece of sugar is coated on the outer periphery of a hollow stainless steel tube whose outer diameter is gradually reduced. A stainless steel tube is provided with a smooth soft solid tube. The solid tube passes through the stainless steel tube and extends outward, and the extended portion is also After being coated with sugar; then, the candy piece and the stainless steel tube are placed on a holding roller to be drawn by a draw frame to form a tubular candy having an inner diameter of a solid tube outer diameter.
所述的扭紋步骤， 是将拉条后的糖果经搓条机使不同颜色的糖果形成扭 紋。 In the twisting step, the candy after the drawing is twisted by a purlin to make the candy of different colors form a twist.
所述的切割、重新拉直步骤， 是将形成扭紋后的糖果经切条机在糖体上形 成一条切痕， 随后再经搓条机搓成笔直， 经震动将糖吸管震断并从软性实心管 状物上脱落。 The cutting and re-stretching step is to form a twist on the sugar body through the slitting machine, and then cut into a straight line through the purlin, and shake the sugar straw through the vibration and from the The soft solid tube is peeled off.
本发明的有益效果为： 由于糖吸管上带有由不同颜色和口味的糖果所形成 的扭紋， 因此其外观更为美观， 而且作为吸管使用时， 尤其是在引用热饮时， 由于吸管石油糖果制成， 因此， 糖果可以溶化在饮料中， 从而使得饮料具有多 种口味。 附图说明 The beneficial effects of the invention are as follows: since the sugar straw has a twist formed by candy of different colors and tastes, the appearance thereof is more beautiful, and when used as a straw, especially when referring to hot drinks, due to the straw oil candy Made so that the candy can be melted in the beverage, giving the beverage a variety of flavors. DRAWINGS
图 1为本发明第一具体实施例的结构示意图； 1 is a schematic structural view of a first embodiment of the present invention;
图 2为本发明第一具体实施例的剖面结构示意图； 2 is a schematic cross-sectional structural view of a first embodiment of the present invention;
图 3为本发明第二具体实施例的结构示意图；
图 4为本发明第二具体实施例的剖面^ 具体实施方式 3 is a schematic structural view of a second embodiment of the present invention; 4 is a cross-sectional view of a second embodiment of the present invention.
如图 1及图 2所示的本发明的第一具体实施例， 一种糖吸管， 包括由糖制 造的中空吸管结构， 在吸管上设置有扭紋。所述的扭紋是由两种不同组分的糖 相间隔连接在一起形成的。 As shown in the first embodiment of the present invention as shown in Figs. 1 and 2, a sugar straw comprises a hollow straw structure made of sugar, and a twist is provided on the straw. The twist is formed by the separation of two different components of the sugar phase.
所述糖吸管的制造方法， 包括以下步骤， The method for manufacturing the sugar straw includes the following steps,
1 ) 制糖， 先溶糖 (糖跟水的比例为 1 : 1)， 大约为 75kgs/小时， 经过真空 薄膜熬糖机熬煮,温度大约为 150摄氏度， 液体变成固体， 自动供应到生产线， 在保温、糖依然是柔软的情况下，加入红色料及黄色料，例如花青甙和叶绿素， 用量大约为糖体重量的 3%。， 以及加入樱桃口味香料， 用量大约为糖体重量的 4%, 进行调色、 调味。 按照上述工序分别制备两种颜色的糖果。 1) Sugar, first dissolved sugar (the ratio of sugar to water is 1:1), about 75kgs/hour, cooked by a vacuum film sugar machine, the temperature is about 150 degrees Celsius, the liquid becomes solid, and it is automatically supplied to the production line. In the case of heat preservation and sugar is still soft, add red and yellow materials, such as anthocyanins and chlorophyll, in an amount of about 3% by weight of the saccharide. , and adding cherry flavor spices, the amount is about 4% of the weight of the saccharide, for coloring and seasoning. Two colors of candy were separately prepared according to the above procedure.
2) 保温滚床拉条， 将制备好的红色糖条以及黄色糖条在未冷却的情况下 相间隔排列在一起， 利用糖自身的粘性连接在一起； 随后将排列好的整块糖包 覆在一个中空不锈钢管外围， 并在不锈钢管内设置一条光滑的绳子； 之后， 撤 掉不锈钢管， 并在保温滚床上通过拉条机进行拉条， 形成内径为绳子外径的管 状糖果。 2) Insulation roller bed, the prepared red sugar strips and the yellow sugar strips are arranged at intervals without cooling, and are joined together by the viscosity of the sugar itself; then the aligned whole sugar is coated On the periphery of a hollow stainless steel tube, a smooth rope is placed in the stainless steel tube; after that, the stainless steel tube is removed, and the strip is pulled by a drawbar on the holding roller to form a tubular candy having an inner diameter of the outer diameter of the rope.
3 ) 扭紋， 将拉条后的糖果经搓条机使不同颜色的糖果形成扭紋。 3) Twisting, twisting the candy after the strip through the purlin to make the candy of different colors form a twist.
4) 切割、 重新拉直， 将形成扭紋后的糖果经切条机在糖体上形成一条切 痕， 随后再经搓条机搓成笔直， 并经震动将糖吸管震断。 4) Cutting and re-straightening, the twisted candy will form a cut on the sugar body through the slitter, and then it will be straightened by the purlin, and the sugar straw will be shaken by vibration.
5 ) 冷却定型。 5) Cooling and setting.
如图 3至图 4所示的本发明第二具体实施例， 一种糖吸管， 包括由糖制造 的中空吸管结构， 在吸管上设置有扭紋。所述的扭紋是由三种不同组分的糖相
间隔连接在一起形成的。 As shown in the second embodiment of the present invention, as shown in Figs. 3 to 4, a sugar straw comprises a hollow straw structure made of sugar, and a twist is provided on the straw. The twist is a sugar phase composed of three different components The intervals are connected together to form.
所述糖吸管的制造方法， 包括以下步骤， The method for manufacturing the sugar straw includes the following steps,
1 ) 制糖， 先溶糖 (糖跟水的比例为 1 : 1)， 大约为 75kgs/小时， 经过真空 薄膜熬糖机熬煮,温度大约为 150摄氏度， 液体变成固体， 自动供应到生产线， 在保温、 糖依然是柔软的情况下， 加入红色料及黄色料， 例如花青甙、 叶绿素 和姜黄粉， 用量大约为糖体重量的 4%), 以及加入樱桃口味香料， 用量大约为 糖体重量的 2%。， 进行调色、 调味。 按照上述工序分别制备三种颜色的糖果。 1) Sugar, first dissolved sugar (the ratio of sugar to water is 1:1), about 75kgs/hour, cooked by a vacuum film sugar machine, the temperature is about 150 degrees Celsius, the liquid becomes solid, and it is automatically supplied to the production line. In the case of heat preservation and sugar is still soft, add red and yellow materials, such as cyanine, chlorophyll and turmeric powder, about 4% by weight of the saccharide, and add cherry flavor, about saccharide 2% by weight. , toning, seasoning. Three colors of candy were prepared according to the above procedure.
2) 保温滚床拉条， 将红色糖条、 绿色糖条以及黄色糖条在未冷却的情况 下相间隔排列在一起， 利用糖自身的粘性连接在一起； 随后将排列好的整块糖 包覆在一个中空不锈钢管外围， 并在不锈钢管内设置一条光滑的绳子； 之后， 撤掉不锈钢管， 并在保温滚床上通过拉条机进行拉条， 形成内径为绳子外径的 管状糖果。 2) Keep the trampoline strips, arrange the red sugar strips, the green sugar strips and the yellow sugar strips together without cooling, and connect them together with the viscosity of the sugar itself; Covered on the outside of a hollow stainless steel tube, and a smooth rope is placed in the stainless steel tube; after that, the stainless steel tube is removed, and the strip is pulled by a drawbar on the holding roller to form a tubular candy having an inner diameter of the outer diameter of the rope.
3 ) 扭紋， 将拉条后的糖果经搓条机使不同颜色的糖果形成扭紋。 3) Twisting, twisting the candy after the strip through the purlin to make the candy of different colors form a twist.
4) 切割、 重新拉直， 将形成扭紋后的糖果经切条机在糖体上形成一条切 痕， 随后再经搓条机搓成笔直， 并经震动将糖吸管震断。 4) Cutting and re-straightening, the twisted candy will form a cut on the sugar body through the slitter, and then it will be straightened by the purlin, and the sugar straw will be shaken by vibration.
5 ) 冷却定型。
5) Cooling and setting.
Claims
1. 一种糖吸管， 其特征在于： 包括由糖制造的中空吸管结构， 在吸管上设置 有扭紋。 A sugar straw, comprising: a hollow straw structure made of sugar, provided with a twist on the straw.
2. 如权利要求 1 所述的糖吸管， 其特征在于： 所述的扭紋是由含不同组分的 糖连接在一起形成的。 2. A sugar pipette according to claim 1 wherein: said twist is formed by the joining of sugars comprising different components.
3. 如权利要求 1或 2所述的糖吸管， 其特征在于： 所述的扭紋是由至少两种 不同组分的糖相间隔连接在一起形成的。 3. A sugar pipette according to claim 1 or 2, wherein: said twist is formed by the spacing of at least two different components of the sugar phase.
4. 如权利要求 1所述的糖吸管的制造方法， 其特征在于： 包括以下步骤， 1 ) 制糖， 2 ) 保温滚床拉条， 3 ) 扭紋， 4) 切割、 重新拉直， 5 ) 冷却 定型。 4. The method of manufacturing a sugar pipette according to claim 1, comprising the steps of: 1) making sugar, 2) holding a trampoline strip, 3) twisting, 4) cutting, re-straightening, 5 ) Cooling and setting.
5. 如权利要求 4所述的糖吸管的制造方法， 其特征在于： 所述的制糖步骤， 包括以下工序， 溶糖 -真空熬糖 -添加色料-添加香料， 其中色料量为 熬制完成后糖体的 1%)-5%。， 香料量为熬制完成后糖体的 2%。-4%。。 The method for producing a sugar pipette according to claim 4, wherein the sugar-making step comprises the following steps: a sugar-vacuum-sweet sugar-adding coloring material-adding a fragrance, wherein the amount of the coloring material is 熬1%) - 5% of the saccharide after the completion of the system. The amount of the fragrance is 2% of the saccharide after the tanning. -4%. .
6. 如权利要求 4所述的糖吸管的制造方法， 其特征在于： 所述的保温滚床拉 条步骤是将添加有不同色料和香料的糖在未冷却的情况下相间隔排列在一 起， 利用糖自身的粘性连接在一起； 随后将排列好的整块糖包覆在一个外 径逐渐缩小的中空不锈钢管外围， 不锈钢管内设置一条光滑的软性的实心 管状物， 该实心管状物穿过不锈钢管并向外并延伸， 延伸的部分同样被糖 包覆； 之后， 将糖块连同不锈钢管放在保温滚床上通过拉条机进行拉条， 形成内径为实心管外径的管状糖果。
6. The method of manufacturing a sugar pipette according to claim 4, wherein: the step of pulling the trambar is to arrange the sugars added with different colorants and fragrances to be spaced apart without being cooled. , using the viscosity of the sugar itself to join together; then, the aligned whole pieces of sugar are coated on the outer periphery of a hollow stainless steel tube whose outer diameter is gradually reduced, and a smooth soft solid tube is arranged in the stainless steel tube, and the solid tubular material is worn. The stainless steel tube extends outward and extends, and the extended portion is also covered with sugar; after that, the candy piece and the stainless steel tube are placed on the holding roller to be drawn by a drawbar to form a tubular candy having an inner diameter of the outer diameter of the solid tube.
7. 如权利要求 4所述的糖吸管的制造方法， 其特征在于： 所述的扭紋步骤， 是将拉条后的糖果经搓条机使不同颜色的糖果形成扭紋。 7. The method of manufacturing a sugar pipette according to claim 4, wherein the twisting step is to twist the candy after the drawing through a stringer to form a candy of different colors.
8. 如权利要求 4所述的糖吸管的制造方法， 其特征在于： 所述的切割、 重新 拉直步骤， 是将形成扭紋后的糖果经切条机在糖体上形成一条切痕， 随后 再经搓条机搓成笔直， 经震动将糖吸管震断并从软性实心管状物上脱落。
8. The method of manufacturing a sugar pipette according to claim 4, wherein: the step of cutting and re-stretching comprises forming a cut of the twisted candy through a slitting machine on the saccharide body. Then, it was straightened by a purlin, and the sugar straw was shaken by vibration and peeled off from the soft solid tubular.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610137946.8 | 2006-10-31 | ||
| CNA2006101379468A CN101011098A (en) | 2006-10-31 | 2006-10-31 | Candy straw and manufacturing method thereof |
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| Publication Number | Publication Date |
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| WO2008052480A1 true WO2008052480A1 (en) | 2008-05-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CN2007/070989 WO2008052480A1 (en) | 2006-10-31 | 2007-10-30 | Candy straw and manufacturing method thereof |
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| CN (1) | CN101011098A (en) |
| WO (1) | WO2008052480A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2009011815A1 (en) * | 2007-07-13 | 2009-01-22 | Conway, Jr., William Frederick | Apparatus and method for manufacturing a consumable candy drinking straw |
| RU189096U1 (en) * | 2019-03-15 | 2019-05-13 | Владимир Васильевич Галайко | Disposable cutlery |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011098A (en) * | 2006-10-31 | 2007-08-08 | 陈明瑜 | Candy straw and manufacturing method thereof |
| CN104687967A (en) * | 2013-12-06 | 2015-06-10 | 张孟铸 | Nutrient-attached straw |
| CN105725684A (en) * | 2016-04-19 | 2016-07-06 | 徐州工程学院 | Multifunctional straw |
| CN106070935A (en) * | 2016-06-17 | 2016-11-09 | 叶雨玲 | The sugared pipe manufacturing apparatus drawn for sugar |
| DE202016005545U1 (en) | 2016-09-09 | 2016-11-11 | Nico Leister | Edible straws on a fruit basis |
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|---|---|---|---|---|
| CN1322118A (en) * | 1999-07-26 | 2001-11-14 | 斯文·S·埃利亚森 | Candystraw |
| US20050109857A1 (en) * | 2003-08-18 | 2005-05-26 | Boone David L.Jr. | Taisty straws |
| CN1799463A (en) * | 2005-01-06 | 2006-07-12 | 邓雨佳 | Environmental friendly edible suction tube |
| CN101011098A (en) * | 2006-10-31 | 2007-08-08 | 陈明瑜 | Candy straw and manufacturing method thereof |
-
2006
- 2006-10-31 CN CNA2006101379468A patent/CN101011098A/en active Pending
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2007
- 2007-10-30 WO PCT/CN2007/070989 patent/WO2008052480A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322118A (en) * | 1999-07-26 | 2001-11-14 | 斯文·S·埃利亚森 | Candystraw |
| US20050109857A1 (en) * | 2003-08-18 | 2005-05-26 | Boone David L.Jr. | Taisty straws |
| CN1799463A (en) * | 2005-01-06 | 2006-07-12 | 邓雨佳 | Environmental friendly edible suction tube |
| CN101011098A (en) * | 2006-10-31 | 2007-08-08 | 陈明瑜 | Candy straw and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009011815A1 (en) * | 2007-07-13 | 2009-01-22 | Conway, Jr., William Frederick | Apparatus and method for manufacturing a consumable candy drinking straw |
| RU189096U1 (en) * | 2019-03-15 | 2019-05-13 | Владимир Васильевич Галайко | Disposable cutlery |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101011098A (en) | 2007-08-08 |
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