KR20230014227A - with sugar powder candy straw Manufacturing method - Google Patents
with sugar powder candy straw Manufacturing method Download PDFInfo
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- KR20230014227A KR20230014227A KR1020210095349A KR20210095349A KR20230014227A KR 20230014227 A KR20230014227 A KR 20230014227A KR 1020210095349 A KR1020210095349 A KR 1020210095349A KR 20210095349 A KR20210095349 A KR 20210095349A KR 20230014227 A KR20230014227 A KR 20230014227A
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- Prior art keywords
- straw
- sugar
- candy
- straws
- manufacturing
- Prior art date
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- 239000010902 straw Substances 0.000 title claims abstract description 45
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000000576 coating method Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000009966 trimming Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
-
- 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
Abstract
Description
본 발명은 설탕 가루가 함유된 사탕 빨대 및 제조방법에 관한 것으로서, 보다 상세하게는 시각적 효과가 좋을 뿐만 아니라 종이빨대보다 유지력이 우수하고 섭취가 가능한 빨대로 환경을 보호 할 수 있는 설탕 가루가 함유된 사탕 빨대에 관한것이다.The present invention relates to a candy straw containing sugar powder and a manufacturing method, and more particularly, to a straw containing sugar powder that not only has good visual effects but also has better holding power than paper straws and can protect the environment as an ingestible straw. It's about candy straws.
플라스틱 빨대 사용을 금지하면서 환경 빨대들이 다양한 종류로 나오고 있다. 친환경 빨대 중 종이 빨대가 사용되지만 수분에 약해 쉽게 파손되는 단점이 있다. 기존의 사탕수수빨대는 외관상 특이함이 없다. As the use of plastic straws is banned, environmental straws are coming in various types. Among eco-friendly straws, paper straws are used, but they are weak against moisture and are easily damaged. Existing sugarcane straws are not unusual in appearance.
본 발명은 환경을 보호하는 차원에서 사용되는 종이빨대가 음료에 담궈져 있을때 눅눅해지는 현상을 방지하고 플라스틱 빨대와 같이 단단하고 음료와 어울리는 맛을 추가하여 입가심용으로 먹을 수 있다는 것에 그 목적이 있다.The purpose of the present invention is to prevent the paper straw used in order to protect the environment from becoming soggy when dipped in a drink, and to add a taste that is hard like a plastic straw and matches the drink, so that it can be eaten for comfort.
본 발명은 설탕 가루를 포함하는 사탕빨대 제조 방법에 관한것으로,The present invention relates to a method for manufacturing candy straws containing sugar powder,
설탕을 185이상의 고온에서 가열한다.Heat the sugar at a high temperature of 185 degrees or higher.
다양한 식용 추출액 및 색소를 첨가하고 굳기전에 넓은 판에 옮겨 형태를 갖춘다.Various edible extracts and colorings are added and transferred to a wide plate before hardening to form.
형태를 갖춘 설탕덩이리를 기계를 이용하여 반죽하고, 반죽한 설탕덩어리를 빨대 형상으로 다듬는다. 완성된 사탕빨대를 바람에 말려 굳힌다.The shaped sugar lump is kneaded using a machine, and the kneaded sugar lump is trimmed into a straw shape. The finished candy straws are dried in the wind to harden them.
굳힌 사탕빨대를 고형분 함량을 기준으로 올리고당,물엿 중에서 적어도 1종 이상의 당류 15내지 설탕 30내지 벌꿀 5내지 유당 20내지를 포함한 시럽으로 코팅한다.Hardened candy straws are coated with syrup containing 15 to 30 sugar, 5 to 20 lactose of honey, and at least one kind of saccharide among oligosaccharides and starch syrup based on the solid content.
본 발명은 비교적 가공이 쉬운 설탕으로 빨대를 만듬으로써 플라스틱 빨대를 대체한 천연제품으로 환경을 보호한다.The present invention protects the environment with a natural product that replaces plastic straws by making straws with sugar, which is relatively easy to process.
설탕에 다양한 맛을 첨가하여 생산되는 기능성 식품이자 자연친화적인 제품이다. 또한 소비와 동시에 섭취도 가능한 제품이다.It is a functional food and nature-friendly product produced by adding various flavors to sugar. It is also a product that can be consumed and consumed at the same time.
도 1은 본 발명품에 의한 설탕을 함유한 사탕빨대 완성도
도 2은 본 발명에 의한 설탕을 함유한 사탕빨대 제조과정1 is a degree of completion of candy straws containing sugar according to the present invention
2 is a process for manufacturing candy straws containing sugar according to the present invention
본 발명은 설탕 가루를 포함하는 사탕빨대 제조 방법에 관한것으로,The present invention relates to a method for manufacturing candy straws containing sugar powder,
설탕을 185도 이상의 고온에서 가열하는 가열과정(10과), 상기 넓은 판에 붓고 굳기전에 다양한 추출물과 식용색소를 첨가하는 식용 추출액 및 색소 첨가 과정(20과),Heating process of heating sugar at a high temperature of 185 degrees or higher (10th step), adding various extracts and food colorings before pouring it into the wide plate and hardening (20th step),
굳기전에 다시 넓은 판에 옮겨 상기 형태를 잡아주는 형태 갖추기 과정(30)과,A shaping process (30) of transferring the shape to a wide plate again before it hardens;
각각의 형태가 갖추어진 설탕덩어리를 기계를 이용하여 반죽하는 반죽과정(40)과, 상기 반죽한 설탕덩어리를 빨대의 형상으로 다듬는 빨대 형성과정(50)과A kneading process (40) of kneading each shaped sugar lump using a machine, and a straw forming process (50) of trimming the kneaded sugar lump into a straw shape,
상기 빨대 형성과정을 통해 완성된 사탕빨대를 바람에 말려 굳히는 굳히기 과정(60)과, 상기 굳히기 과정에서 굳은 사탕빨대 외면에 고형분 함량을 기준으로 올리고당,물엿 중에서 적어도 1종 이상의 당류 15내지 설탕 30내지 벌꿀 5내지 유당 20내지를 포함한 시럽으로 코팅하는 코팅과정(70)으로 빨대가 이루어진다.A hardening process 60 in which the candy straw completed through the straw forming process is dried in the wind and hardened, and at least one saccharide 15 to sugar 30 to oligosaccharide based on the solid content on the outer surface of the hardened candy straw Straws are made in the coating process 70 of coating with syrup containing 5 to 20 lactose of honey.
상기 본 발명의 실시 예에 따른 설탕가루가 함유된 사탕 빨대 제조방법은 다음과 같은 효과가 있다.The method for manufacturing a candy straw containing sugar powder according to an embodiment of the present invention has the following effects.
비교적 가공이 쉬운 설탕으로 빨대를 만듬으로써 플라스틱 빨대를 대체한 천연제품으로 환경을 보호하고 다양한 식용 추출액을 첨가하여 생산되는 기능성 식품이자 자연친화적인 제품이며 소비와 동시에 섭취도 가능한 효과가 있다. It is a natural product that replaces plastic straws by making straws with sugar, which is relatively easy to process. It protects the environment and is a functional food and nature-friendly product produced by adding various edible extracts.
10 : 가열 과정10: heating process
20 : 식용 추출액 및 색소 첨가 과정20: Edible extract and coloring process
30 : 형태 갖추기 과정30: Formation Process
40 : 반죽 과정40: kneading process
50 : 빨대 형성 과정50: straw formation process
60 : 굳히기 과정60: hardening process
70 : 코팅 과정70: coating process
Claims (1)
설탕을 185도 이상의 고온에서 가열하는 가열과정(10과), 상기 넓은 판에 붓고 굳기전에 다양한 추출물과 식용색소를 첨가하는 식용 추출액 및 색소 첨가 과정(20과),
굳기전에 다시 넓은 판에 옮겨 상기 형태를 잡아주는 형태 갖추기 과정(30)과,
각각의 형태가 갖추어진 설탕덩어리를 기계를 이용하여 반죽하는 반죽과정(40)과, 상기 반죽한 설탕덩어리를 빨대의 형상으로 다듬는 빨대 형성과정(50)과
상기 빨대 형성과정을 통해 완성된 사탕빨대를 바람에 말려 굳히는 굳히기 과정(60)과, 상기 굳히기 과정에서 굳은 사탕빨대 외면에 고형분 함량을 기준으로 올리고당,물엿 중에서 적어도 1종 이상의 당류 15내지 설탕 30내지 벌꿀 5내지 유당 20내지를 포함한 시럽으로 코팅하는 코팅과정(70)으로 빨대가 이루어진다.
The present invention relates to a method for manufacturing candy straws containing sugar powder,
Heating process of heating sugar at a high temperature of 185 degrees or more (Lesson 10), adding various extracts and food colorings before pouring it into the wide plate and hardening (Lesson 20),
A shaping process (30) of transferring the shape to a wide plate again before it hardens;
A kneading process (40) of kneading each shaped sugar lump using a machine, and a straw forming process (50) of trimming the kneaded sugar lump into a straw shape,
A hardening process 60 in which the candy straw completed through the straw forming process is dried in the wind and hardened, and at least one saccharide 15 to sugar 30 to oligosaccharide based on the solid content on the outer surface of the hardened candy straw in the hardening process Straws are made in the coating process (70) of coating with syrup containing 5 to 20 lactose of honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210095349A KR20230014227A (en) | 2021-07-21 | 2021-07-21 | with sugar powder candy straw Manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210095349A KR20230014227A (en) | 2021-07-21 | 2021-07-21 | with sugar powder candy straw Manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230014227A true KR20230014227A (en) | 2023-01-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210095349A KR20230014227A (en) | 2021-07-21 | 2021-07-21 | with sugar powder candy straw Manufacturing method |
Country Status (1)
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|---|---|
| KR (1) | KR20230014227A (en) |
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2021
- 2021-07-21 KR KR1020210095349A patent/KR20230014227A/en unknown
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