CN106590941B - Edible candle and candy candlewick and preparation method thereof - Google Patents
Edible candle and candy candlewick and preparation method thereof Download PDFInfo
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- CN106590941B CN106590941B CN201611148760.2A CN201611148760A CN106590941B CN 106590941 B CN106590941 B CN 106590941B CN 201611148760 A CN201611148760 A CN 201611148760A CN 106590941 B CN106590941 B CN 106590941B
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 84
- 244000178289 Verbascum thapsus Species 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 13
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015895 biscuits Nutrition 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- 235000019426 modified starch Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000000748 compression moulding Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000000465 moulding Methods 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000019219 chocolate Nutrition 0.000 description 5
- 229920000742 Cotton Polymers 0.000 description 4
- 235000014510 cooky Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 241000191291 Abies alba Species 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012188 paraffin wax Substances 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C5/00—Candles
- C11C5/002—Ingredients
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
-
- 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
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C5/00—Candles
- C11C5/006—Candles wicks, related accessories
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C5/00—Candles
- C11C5/008—Candles characterised by their form; Composite candles, e.g. candles containing zones of different composition, inclusions, or the like
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Composite Materials (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention relates to an edible candle and candy candlewick and a preparation method thereof. The candy candle wick comprises the following components in parts by weight: 70-90 parts of white granulated sugar, 5-20 parts of glucose syrup, 1-10 parts of vegetable oil and 0.5-10 parts of Arabic gum. Mixing the above materials, adding water, decocting to 120 deg.C, cooling, stirring, freezing at low temperature, molding, and drying to obtain candy candle core. The candy candle wick can also be mixed with candy or biscuit to form a candy candle, and the candy candle wick is partially embedded into the candy or biscuit. The raw materials of the candy candle wick can be eaten, and the candy candle wick which is not used or is not burnt can be eaten, so that the waste is reduced. The preparation method of the candy candle wick is simple and convenient for large-scale production. The candy candlewick can be combined with different types of candies or biscuits to form a more creative candle, and the candle is rich in form, various in color, fragrance, taste and type and wide in application prospect.
Description
Technical Field
The invention relates to the field of candies, in particular to an edible candle and a candy candle wick and a preparation method thereof.
Background
In modern life, candles with different colors, fragrances and shapes are used for dining tables, birthday parties and room decoration, integrate novelty, decoration, appreciation and functionality into a whole and are touted by consumers. The traditional candle is mainly prepared by adding white oil, stearic acid, polyethylene, essence, dye and other raw materials into paraffin, wherein most of the components are in industrial grade and can not be eaten. When the birthday party is in a birthday party, the wax liquid inserted into foods such as cakes and the like is easy to drip on the foods, the candle made of the industrial raw materials is eaten by mistake, certain harm is caused to people, and the birthday candle which is not used up is wasted.
In order to solve the above problems, people have developed edible candles, but most of the existing edible candles are made of chocolate and other materials, and the candle body is melted by burning the candle wick, so that the candle body is not burnt. The candle is edible only in the body part, and the candle core is not edible, so that the candle is not a real edible candle.
Disclosure of Invention
In view of the above, there is a need for an edible candle and candy wick and method for making the same.
In order to achieve the purpose, the invention adopts the following technical scheme:
an edible candy candle wick comprising the following components in parts by weight:
70-90 parts of white granulated sugar, 5-20 parts of glucose syrup, 1-10 parts of vegetable oil and 0.5-10 parts of Arabic gum.
Preferably, the edible candy candle wick further comprises the following components in parts by weight:
0.5-10 parts of gelatin, 0.5-10 parts of modified starch and 0.5-10 parts of maltodextrin.
Preferably, the edible candy wick comprises the following components in parts by weight:
75-85 parts of white granulated sugar, 8-15 parts of glucose syrup, 3-7 parts of vegetable oil, 2-7 parts of Arabic gum, 1-4 parts of gelatin, 1-4 parts of modified starch and 1-4 parts of maltodextrin.
Preferably, the edible candy wick comprises the following components in parts by weight:
80 parts of white granulated sugar, 10 parts of glucose syrup, 5 parts of vegetable oil, 5 parts of Arabic gum, 2 parts of gelatin, 2 parts of modified starch and 2 parts of maltodextrin.
Preferably, the edible candy wick comprises 0.05-1 part of a flavorant.
The preparation method of the candy candle wick comprises the following steps: mixing all the raw materials uniformly, adding 5-20 parts of water, boiling to 120 ℃, cooling, stirring uniformly, freezing at low temperature, performing compression molding, and drying to obtain the candy candle wick.
Preferably, the low-temperature freezing condition is freezing at 3-8 ℃ for 10-120 min.
Preferably, the press molding conditions are 18 to 28 ℃ and 50 to 60% humidity.
Preferably, the drying conditions are 12-22 ℃ and 40-50% humidity.
An edible candle comprising the above candy wick.
Preferably, the edible candle further comprises candy or cookies, the candy wick being partially embedded in the candy or cookies.
Preferably, the candy is a soft or hard candy.
Compared with the prior art, the invention has the following beneficial effects:
1. the raw materials of the candy candle wick can be eaten, the prepared candy candle wick can also be eaten, and the candy candle wick which is not used or is not burnt can be eaten, so that the waste is reduced. The candy candle wick is hard, can stand independently, and can be burned independently. The vegetable oil is used as a novel green, environment-friendly, renewable and edible wax material which can replace paraffin, has important significance in the aspects of environmental protection and human health maintenance, and is less prone to generating smoke, dripping and peculiar smell when being combusted compared with animal fat.
2. The confectionery wick of the present invention may also be combined with different types of confectioneries or cookies to form a more creative candle, such as: cotton candy candles, hard candy candles, biscuit candles and the like, and has the advantages of rich forms, various colors, fragrances, tastes and types and wide application prospect.
3. The preparation method of the candy candle wick is simple and convenient for large-scale production. The candy candle core raw material is boiled and cooled, then fully stirred and uniformly mixed, and air is filled into the raw material, so that the internal structure of the raw material is loose, a large number of micropores are formed, and the candy candle core is favorably combusted.
Drawings
FIG. 1 is a schematic view of the structure of the edible candle of example 9.
FIG. 2 is a schematic view of the structure of the edible candle of example 10.
FIG. 3 is a schematic view of the structure of the edible candle of example 11.
The reference signs are: a candle wick 1, cotton candy 2, chocolate 3, biscuits 4 and a support rod 5.
Detailed Description
For a better understanding of the present invention, reference is made to the following detailed description taken in conjunction with the accompanying drawings.
Example 1
An edible candy candle core is prepared from 80 parts by weight of white granulated sugar, 10 parts by weight of glucose syrup, 5 parts by weight of vegetable oil and 5 parts by weight of Arabic gum. Mixing all the raw materials uniformly, adding 15 parts by weight of water, boiling to 120 ℃, cooling, stirring by a stirrer, mixing uniformly, freezing at 3 ℃ for 10min, pressing and molding at 28 ℃ and 60% humidity, and making into various shapes such as a rod shape, a digital shape, a letter shape, an animal shape, and the like, and drying at 20 ℃ and 50% humidity to obtain the candy candle wick.
Example 2
An edible candy candle wick is prepared from 70 parts by weight of white granulated sugar, 10 parts by weight of glucose syrup, 8 parts by weight of vegetable oil, 2 parts by weight of Arabic gum, 1 part by weight of gelatin, 1 part by weight of modified starch and 1.5 parts by weight of maltodextrin. Mixing all the raw materials uniformly, adding 10 parts by weight of water, boiling to 120 ℃, cooling, stirring by a stirrer, mixing uniformly, freezing at 5 ℃ for 30min, molding under the conditions of 25 ℃ and 55% humidity, and drying at 22 ℃ and 45% humidity to obtain the candy candle wick.
Example 3
An edible candy candle wick is prepared from 75 parts by weight of white granulated sugar, 15 parts by weight of glucose syrup, 3 parts by weight of vegetable oil, 10 parts by weight of Arabic gum, 0.5 part by weight of gelatin, 5 parts by weight of modified starch, 5 parts by weight of maltodextrin and 0.6 part by weight of edible essence. Mixing all the raw materials uniformly, adding 8 parts by weight of water, boiling to 120 ℃, cooling, fully stirring and uniformly mixing, freezing at 8 ℃ for 120min, then performing compression molding at 20 ℃ and 50% humidity, and drying at 15 ℃ and 40% humidity to obtain the candy candle wick.
Example 4
An edible candy candle wick is prepared from 85 parts by weight of white granulated sugar, 5 parts by weight of glucose syrup, 1 part by weight of vegetable oil, 8 parts by weight of Arabic gum, 2 parts by weight of gelatin, 0.5 part by weight of modified starch, 0.5 part by weight of maltodextrin and 0.05 part by weight of edible essence. Mixing all the raw materials uniformly, adding 15 parts by weight of water, boiling to 120 ℃, cooling, fully stirring and uniformly mixing, freezing at 6 ℃ for 100min, then pressing and molding at 18 ℃ and 55% humidity, and drying at 12 ℃ and 50% humidity to obtain the candy candle wick.
Example 5
An edible candy candle wick is prepared from 90 parts by weight of white granulated sugar, 20 parts by weight of glucose syrup, 10 parts by weight of vegetable oil, 1 part by weight of Arabic gum, 8 parts by weight of gelatin, 3 parts by weight of modified starch, 8 parts by weight of maltodextrin and 0.1 part by weight of edible essence. Mixing all the raw materials uniformly, adding 5 parts by weight of water, boiling to 120 ℃, cooling, fully stirring and uniformly mixing, freezing at 5 ℃ for 60min, then performing compression molding at 25 ℃ and 60% humidity, and drying at 20 ℃ and 50% humidity to obtain the candy candle wick.
Example 6
An edible candy candle wick is prepared from 80 parts by weight of white granulated sugar, 10 parts by weight of glucose syrup, 5 parts by weight of vegetable oil, 0.1 part by weight of Arabic gum, 3 parts by weight of gelatin, 10 parts by weight of modified starch, 2.5 parts by weight of maltodextrin and 0.7 part by weight of edible essence. Mixing all the raw materials uniformly, adding 20 parts by weight of water, boiling to 120 ℃, cooling, fully stirring and uniformly mixing, freezing at 3 ℃ for 30min, then performing compression molding at 28 ℃ and 55% humidity, and drying at 22 ℃ and 50% humidity to obtain the candy candle wick.
Example 7
An edible candy candle wick is prepared from 80 parts by weight of white granulated sugar, 10 parts by weight of glucose syrup, 5 parts by weight of vegetable oil, 5 parts by weight of Arabic gum, 10 parts by weight of gelatin, 2 parts by weight of modified starch, 10 parts by weight of maltodextrin and 1 part by weight of edible essence. Mixing all the raw materials uniformly, adding 8 parts by weight of water, boiling to 120 ℃, cooling, fully stirring and uniformly mixing, freezing at 5 ℃ for 45min, then pressing and molding at 22 ℃ and 55% humidity, and drying at 18 ℃ and 50% humidity to obtain the candy candle wick.
Example 8
An edible candle, being the candy candle wick prepared in any one of examples 1-7 only. The candy candlewick can be independently burnt, and the candle which is not burnt or is not used can be directly eaten as the candy, thereby being safe and environment-friendly and reducing the waste.
Example 9
An edible candle, comprising a candy candle wick 1 made according to any of the embodiments 1-7, and a candy candle formed by passing the candle wick 1 through a cotton candy 2. The candy candlewick and the cotton candy can be both burnt and eaten, and the candle which is not burnt or is not used can be directly eaten as the candy, thereby being safe and environment-friendly and reducing the waste.
Example 10
An edible candle comprising a candy candle wick 1 made according to any one of examples 1 to 7 embedded in a digitally shaped chocolate 3 to form a candy candle. A supporting rod 5 can be added below the chocolate 4 for holding. When the candle is used, candles with different numbers can be selected according to the age of the birthday star, so that the birthday atmosphere is improved, and the candle is more suitable for scenery. The candy candle wick and the chocolate can be both burnt and can be eaten, and the candle which is not burnt or is not used can be directly eaten as the candy, so that the candy candle wick is safe and environment-friendly, and the waste is reduced.
Example 11
An edible candle comprising a confectionery candle wick as prepared in any one of examples 1 to 7 embedded in a christmas tree shaped biscuit 4 to form a cracker candle. The vertical rod of the Christmas tree can be held without adding a supporting rod.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. The preparation method of the edible candy candle wick is characterized in that the raw materials of the candy candle wick comprise the following components in parts by weight: 75-85 parts of white granulated sugar, 8-15 parts of glucose syrup, 3-7 parts of vegetable oil, 2-7 parts of Arabic gum, 1-4 parts of gelatin, 1-4 parts of modified starch and 1-4 parts of maltodextrin;
the preparation method comprises the following steps: uniformly mixing the raw materials of the candy candlewick, adding 5-20 parts of water, boiling to 120 ℃, cooling, uniformly stirring, freezing at low temperature, performing compression molding, and drying to obtain the candy candlewick;
the low-temperature freezing condition is freezing at 3-8 ℃ for 10-120min, and the compression molding condition is 18-28 ℃ and 50-60% humidity;
the drying condition is 12-22 deg.C and 40-50% humidity.
2. The method of making an edible confectionery wick according to claim 1, comprising the following components in parts by weight: 80 parts of white granulated sugar, 10 parts of glucose syrup, 5 parts of vegetable oil, 5 parts of Arabic gum, 2 parts of gelatin, 2 parts of modified starch and 2 parts of maltodextrin.
3. Method for the preparation of an edible confectionery candle wick according to claim 1 or 2, characterized in that the edible confectionery candle wick contains 0.05-1 parts of flavourant.
4. An edible candle comprising the edible candy candle wick made by the method of making an edible candy candle wick of claims 1-3.
5. A candle according to claim 4, further comprising a candy or biscuit, the candy wick being partially embedded in the candy or biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611148760.2A CN106590941B (en) | 2016-12-13 | 2016-12-13 | Edible candle and candy candlewick and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611148760.2A CN106590941B (en) | 2016-12-13 | 2016-12-13 | Edible candle and candy candlewick and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106590941A CN106590941A (en) | 2017-04-26 |
| CN106590941B true CN106590941B (en) | 2020-06-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611148760.2A Expired - Fee Related CN106590941B (en) | 2016-12-13 | 2016-12-13 | Edible candle and candy candlewick and preparation method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108264967B (en) * | 2018-02-05 | 2021-06-11 | 云南瑞宝生物科技股份有限公司 | Natural pigment birthday cake candle and preparation method thereof |
| CN112273523A (en) * | 2020-09-30 | 2021-01-29 | 安徽劲牛食品有限公司 | Candle-shaped candy with straw and manufacturing method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071195A (en) * | 1991-08-19 | 1993-04-21 | 杰苏斯·卡蒙纳·瓦莱乔 | Birthday candle or food memento candle |
| CN2194362Y (en) * | 1994-06-13 | 1995-04-12 | 李峰 | Edible birthday candle |
| CN2196118Y (en) * | 1994-07-14 | 1995-05-03 | 梁君 | Birthday candle |
| US6099877A (en) * | 1992-04-10 | 2000-08-08 | Schuppan; Robert L. | Food product that maintains a flame |
| KR20010076733A (en) * | 2000-01-27 | 2001-08-16 | 김시환 | Candle |
| CN101575555A (en) * | 2009-06-05 | 2009-11-11 | 张犀诚 | Birthday candle using vegetable oil as raw material and preparation method thereof |
| CN201696895U (en) * | 2010-02-08 | 2011-01-05 | 林益隆 | Environment-friendly candle lamp |
| CN202766509U (en) * | 2012-09-19 | 2013-03-06 | 汪江池 | Edible birthday candle |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140199646A1 (en) * | 2013-01-16 | 2014-07-17 | Eat The Candle, Llc | Edible Fiber Matrix Candle |
-
2016
- 2016-12-13 CN CN201611148760.2A patent/CN106590941B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071195A (en) * | 1991-08-19 | 1993-04-21 | 杰苏斯·卡蒙纳·瓦莱乔 | Birthday candle or food memento candle |
| US6099877A (en) * | 1992-04-10 | 2000-08-08 | Schuppan; Robert L. | Food product that maintains a flame |
| CN2194362Y (en) * | 1994-06-13 | 1995-04-12 | 李峰 | Edible birthday candle |
| CN2196118Y (en) * | 1994-07-14 | 1995-05-03 | 梁君 | Birthday candle |
| KR20010076733A (en) * | 2000-01-27 | 2001-08-16 | 김시환 | Candle |
| CN101575555A (en) * | 2009-06-05 | 2009-11-11 | 张犀诚 | Birthday candle using vegetable oil as raw material and preparation method thereof |
| CN201696895U (en) * | 2010-02-08 | 2011-01-05 | 林益隆 | Environment-friendly candle lamp |
| CN202766509U (en) * | 2012-09-19 | 2013-03-06 | 汪江池 | Edible birthday candle |
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| CN106590941A (en) | 2017-04-26 |
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