RU207511U1 - Food tube for drinks - Google Patents

Abstract

The utility model relates to the implementation of the drinking means, namely the design of the tube by means of which the drink is taken from the container and can replace conventional drinking tubes in cases where their efficient disposal is desired. The task to be solved by the utility model is expressed in the exclusion of the possibility of dangerous pollution of the environment with the used straw, mainly due to its consumption after use. The technical result, which is manifested when solving the problem, is expressed in increasing the organoleptic properties and imparting a pleasant taste to the food straw for drinks, while maintaining sufficient strength characteristics. To solve this problem, the food straw for drinks, which is a tube with a hole sufficient for the absorption of liquid, is made of natural and edible ingredients. To make the tube, pressed dough made from flour, for example, wheat flour, mixed with water, was used. In contrast to the closest analogue, in order to increase the organoleptic properties and give the food straw for drinks a pleasant taste while maintaining sufficient strength characteristics, the dough additionally contains gluten, maltodextrin, apple fiber, agar-agar and / or guar gum. The tubule is dried to a moisture content of 10-12%.

Description

The utility model food straw for drinks relates to the design of the drinking means, namely to the construction of the straw, by means of which the drink is taken from the container, and can replace conventional drinking straws in cases where their efficient disposal is desired.

Known cocktail straw, which is a tube with an opening sufficient for the absorption of liquid (JP 2005013684, 2005). A float is put on the tube, in addition, at the lower end, the tube is bent at a certain angle.

Closest to the claimed solution is a straw for cocktails, which is a tube with a hole sufficient for the absorption of liquid, characterized in that the tube is made of natural and edible components, for which pressed dough made of durum flour mixed with water, dried to moisture 12-13%. (RF patent for utility model No. 191 776, published on August 21, 2019)

The disadvantage of these solutions is the manufacture of flour, which leads to low organoleptic properties and mediocre taste, which is manifested when the straw is used for food.

The problem to be solved by the utility model is to exclude the possibility of dangerous pollution of the environment with the used straw, mainly due to its consumption after use. The tube can be disposed of with ordinary food waste and decomposes in normal atmospheric conditions in the shortest possible time into absolutely environmentally friendly components that do not harm the environment.

The technical result, which is manifested when solving the problem, is expressed in increasing the organoleptic properties and imparting a pleasant taste to the food straw for drinks, while maintaining sufficient strength characteristics.

Disclosure of the essence of the utility model.

To solve this problem, a food tube for drinks, which is a tube with a hole sufficient for the absorption of liquid, is made of natural and edible ingredients. To make the straw, pressed dough from flour, for example, wheat flour, mixed with water, was used. In contrast to the closest analogue in order to increase the organoleptic properties and give the food straw for drinks a pleasant taste while maintaining sufficient strength characteristics, the dough additionally contains gluten, maltodextrin, apple fiber, agar-agar with the following ratio of components,%: flour 36-41, gluten 14-26, maltodextrin 18-21, apple fiber 9-10, agar-agar 6-14, the diameter of the tube opening being 4-8 mm. The tubule is dried to a moisture content of 10-12%.

The design of the food tube for drinks is shown in Fig. 1,

where 1 is the wall of the food tube for drinks;

2 - inner hole of the food tube for drinks;

3 - individual packaging of food straws for drinks.

The food straw for drinks, which is a tube with a hole sufficient for the absorption of liquid, is made of natural and edible ingredients. To make the straw, pressed dough from flour, for example, wheat flour, mixed with water, was used. In addition to flour, the dough additionally contains gluten, maltodextrin, apple fiber, agar-agar and may additionally contain guar gum, as a result of which the finished tubes become simultaneously crispy when biting off and hold their shape for at least 30 minutes during the use of different temperatures as alcoholic, and soft drinks. The best result is achieved with the following ratio of dough components: flour 36-41%, gluten 14-26%, maltodextrin 18-21%, apple fiber 9-10%, agar-agar 6-14%, guar gum not more than 12%. In the case of using only guar gum in the dough, the ratio of the components has the following values: flour 36-41%, gluten 14-26%, maltodextrin 18-21%, apple fiber 9-10%, guar gum not more than 12%. The indicated ratios of the components of the dough for the manufacture of food straws for drinks were revealed experimentally. To enhance the taste of the food straw for drinks, various flavors can additionally be added to the dough, for example, nutty, strawberry, vanilla, mint, chocolate and others. The finished tube has an inner diameter of 4-8 mm, which allows the tube to be used for both thick and liquid drinks, a wall thickness of 1 mm and a length of 22 cm.The finished tube is dried to a moisture content of no more than 10-12% using convector drying or pasteurization and individually packed to ensure the preservation of qualities during transportation and storage of the finished product for at least 6 months.

A food tube for drinks can be made as follows. An ingredient mixture is prepared in containers, then the resulting mixture is kneaded in a kneading machine with the addition of water for 4-6 minutes. The resulting dough is placed in the auger hopper, where the pressing process takes place using vacuum, which makes it possible to obtain a tube with a thin wall of no more than 1 mm. The finished product is cut with an optical cutter on the conveyor. Subsequent heat treatment can be carried out in two ways. The first method consists in pasteurization of the product, which occurs due to the exposure of it to powerful electromagnetic radiation of the decimeter range, for 15-20 seconds. As a result of this operation, the finished tube acquires a textured surface. Or the second variant of heat treatment is convection drying in a drying cabinet using a pressure of hot air with a temperature of at least 50 degrees Celsius for at least 4 hours. After convection drying, the surface of the finished product becomes smooth. The use of high-quality heat treatment allows you to safely offer food to various categories of citizens, including children. After drying, the product is packaged individually, for example using a sushi stick wrapping machine. Individually packaged food straws for drinks are packed in boxes of several pieces.

Claims (8)

1. Food tube for drinks with a hole sufficient for absorbing liquid, made of pressed dough mixed with water and containing wheat flour, dried to a moisture content of 10-12%, characterized in that the dough additionally contains gluten, maltodextrin, apple fiber and agar - agar, with the following ratio of components,%: flour 36-41 gluten 14-26 maltodextrin 18-21 apple fiber 9-10 agar-agar 6-14, the diameter of the tube opening is 4-8 mm. 2. A food tube according to claim 1, wherein the dough further comprises guar gum. 3. Food tube according to claim 2, characterized in that the dough contains guar gum not more than 12%. 4. A food straw according to any one of claims 1 to 3, further comprising flavorings. 5. A food tube according to any one of claims 1 to 4, characterized in that the wall thickness is 1 mm and the length of the tube is 22 cm. 6. Food tube according to any one of claims 1 to 4, characterized in that the tube is placed in individual packaging.

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