TWM581378U - Collagen pearl structure - Google Patents
Collagen pearl structure Download PDFInfo
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- TWM581378U TWM581378U TW108201697U TW108201697U TWM581378U TW M581378 U TWM581378 U TW M581378U TW 108201697 U TW108201697 U TW 108201697U TW 108201697 U TW108201697 U TW 108201697U TW M581378 U TWM581378 U TW M581378U
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 46
- 108010035532 Collagen Proteins 0.000 title claims abstract description 46
- 229920001436 collagen Polymers 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 71
- 239000010410 layer Substances 0.000 claims abstract description 24
- 239000012792 core layer Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 244000000626 Daucus carota Species 0.000 claims abstract description 14
- 235000005770 birds nest Nutrition 0.000 claims abstract description 14
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 14
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 13
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000012798 spherical particle Substances 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims description 9
- 241000561734 Celosia cristata Species 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 210000001520 comb Anatomy 0.000 claims description 4
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 4
- 230000003796 beauty Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 240000003183 Manihot esculenta Species 0.000 abstract description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 3
- 235000015872 dietary supplement Nutrition 0.000 abstract description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 4
- 239000011976 maleic acid Substances 0.000 description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本新型涉及一種膠原蛋白粉圓結構，其整體設為球形顆粒，其包含有：一粉圓芯層，係更包含膠原蛋白、二砂糖、樹薯粉、水所製造而成球形顆粒；及一粉圓外層，係更包含有二砂糖、樹薯粉、水所製造成，又該粉圓外層須包覆於該粉圓芯層；藉由添加黑糖、燕窩、膠原蛋白的成份於粉圓芯層，使該粉圓除了具有彈牙效果外，還兼具營養補充、保健及美顏的功用。 The invention relates to a collagen powder round structure, which is generally set as a spherical particle, which comprises: a powder core layer, which further comprises spherical particles made of collagen, granulated sugar, potato powder and water; and The powder outer layer is made of granulated sugar, tapioca powder and water, and the outer layer of the powder is coated on the round core layer; the powder core is added by adding brown sugar, bird's nest and collagen. The layer makes the powder circle not only have the effect of elastic teeth, but also has the functions of nutritional supplement, health care and beauty.
Description
本新型涉及一種食品技術領域，尤指一種膠原蛋白粉圓結構之範疇。 The invention relates to the field of food technology, in particular to a category of collagen powder round structure.
按，一般傳統粉圓係利用樹薯粉、地瓜粉或馬鈴薯粉…等與水混合後調製為球狀。若欲煮食時，須先以大火將水煮沸並將粉圓放入，待粉圓煮熟後再用小火悶數分鐘，使粉圓熟成而具有韌性及嚼勁。接著，即能添加於飲料、冰品或甜湯內。 According to the general, the conventional powder system is mixed with water by using potato powder, sweet potato powder or potato powder, etc., and is prepared into a spherical shape. If you want to cook, you must first boil the water with a big fire and put the powder into the round. After the powder is cooked, use a small fire for a few minutes to make the powder ripe and tough and chewy. Then, it can be added to a drink, iced or sweet soup.
然而，煮熟後的傳統粉圓並無法於室溫狀態久放，置於冰箱冷藏又會因粉圓變硬而破壞口感，為了解決此問題點，有業者加入「順丁烯二酸」等化學添加物來改良粉圓的彈性，但若吃多了「順丁烯二酸」之化學添加物，對於人體的腎臟危害會很大。 However, the traditional powder round after cooking cannot be placed at room temperature for a long time. When it is placed in the refrigerator, it will be damaged by the hardness of the powder. In order to solve this problem, some companies have added "maleic acid" and the like. Chemical additives to improve the elasticity of the powder, but if you eat more chemical additives of "maleic acid", the kidneys of the human body will be very harmful.
此外，傳統粉圓的主要成份是澱粉，故不僅熱量高，營養價值又低，是以，如何延長保久期並維持其口感，乃至增加營養價值係為傳統粉圓亟待改進之缺失。 In addition, the main ingredient of the traditional powder circle is starch, so it is not only high in calories, but also low in nutritional value. Therefore, how to prolong the duration of life and maintain its taste, and even increase the nutritional value is the lack of improvement of the traditional powder.
緣此，鑑於當前傳統粉圓所存在的問題點，於是本新型創作人創造出一種膠原蛋白粉圓結構，故本新型之主要目的在於：提供成份較營養天然、保健及美顏的膠原蛋白粉圓結構。 Therefore, in view of the problems existing in the current traditional pink circle, the novel creator has created a collagen powder round structure, so the main purpose of the novel is to provide collagen powder with more nutritious natural, health and beauty. Round structure.
為達上述目的，本新型運用了如下技術手段：本新型關於一種膠原蛋白粉圓結構，其整體設為球形顆粒，其包含有：一粉圓芯層，係更包含膠原蛋白、二砂糖、樹薯粉、水所製造而成球形顆粒；及一粉圓外層，係更包含有二砂糖、樹薯粉、水所製造成，又該粉圓外層須包覆於該粉圓芯層。 In order to achieve the above purpose, the present invention utilizes the following technical means: the novel relates to a collagen powder round structure, which is generally set as a spherical particle, which comprises: a powder core layer, which further comprises collagen, granulated sugar, tree Spherical particles made from potato flour and water; and a round outer layer of powder, which is made of granulated sugar, potato flour and water, and the outer layer of the powder must be coated on the round core layer.
上述該粉圓芯層設為一份黑糖膠原蛋白層，又該份黑糖膠原蛋白層更含有0.2份的黑糖、0.1份的二砂糖、0.1份的膠原蛋白胜肽、0.6份的樹薯粉。 The powder core layer is a black sugar collagen layer, and the brown sugar collagen layer further contains 0.2 parts of brown sugar, 0.1 part of granulated sugar, 0.1 part of collagen peptide, and 0.6 part of potato powder.
上述該粉圓芯層設為一份燕窩膠原蛋白層，又該份燕窩膠原蛋白層更含有0.1份燕窩酸、0.1份玫瑰萃取物、0.1份雞冠萃取物、0.7份樹薯粉。 The powder core layer is set as a bird's nest collagen layer, and the bird's nest collagen layer further contains 0.1 part of bird's nest acid, 0.1 part of rose extract, 0.1 part of cockscomb extract, and 0.7 part of potato powder.
因此，本新型運用上述技術手段，可以達成如下功效：市面上一些傳統粉圓經常使用順丁烯二酸或食用膠等化學添加物來維持粉圓的軟度、韌度，但食用這些傳統粉圓後，會危及身體健康，故本新型粉圓最主要以膠原蛋白的成份及運用其特性，而不添加順丁烯二酸或食用膠等添加物情形下，使粉圓的軟度、韌度口感更加美味外，又能補充膠原蛋白，具身體保健、養顏又美容之效果，故本新型粉圓相較於前述傳統粉圓天然又健康。 Therefore, the present invention can achieve the following effects by using the above technical means: some conventional powder circles on the market often use chemical additives such as maleic acid or edible gum to maintain the softness and toughness of the powder circle, but the traditional powder is eaten. After the round, it will endanger the health of the body. Therefore, the new powder circle is mainly composed of collagen and its characteristics, without adding additives such as maleic acid or edible rubber, so that the softness and toughness of the powder are round. The taste is more delicious, and it can also supplement collagen, which has the effects of body health, beauty and beauty. Therefore, the new powder circle is natural and healthy compared with the aforementioned traditional powder.
A‧‧‧膠原蛋白粉圓 A‧‧‧Collagen powder round
1‧‧‧粉圓芯層 1‧‧‧Powder core layer
2‧‧‧粉圓外層 2‧‧‧Powder outer layer
3‧‧‧飲料杯 3‧‧‧ drink cup
圖1：本新型膠原蛋白粉圓結構之外觀圖。 Figure 1: Appearance of the novel collagen powder round structure.
圖2：本新型膠原蛋白粉圓結構之剖面圖。 Figure 2: A cross-sectional view of the novel collagen powder round structure.
圖3：本新型粉圓芯層添加黑糖膠原蛋白、燕窩膠原蛋白成份之示意圖。 Figure 3: Schematic diagram of the addition of brown sugar collagen and bird's nest collagen in the new round core layer.
圖4：本新型膠原蛋白粉圓結構使用於飲料杯之實施態樣圖。 Figure 4: An embodiment of the novel collagen powder round structure used in a beverage cup.
首先，請參閱圖1、圖2及圖3所示，本新型係涉及一種膠原蛋白粉圓結構，且該膠原蛋白粉圓A整體設為球形顆粒，其包含有：一粉圓芯層1，其係更包含膠原蛋白、二砂糖、樹薯粉、水所製造而成球形顆粒；及一粉圓外層2，其係更包含膠原蛋白、二砂糖、樹薯粉、水所製造而成，又該粉圓外層2須包覆於該粉圓芯層1。 First, referring to FIG. 1 , FIG. 2 and FIG. 3 , the present invention relates to a collagen powder round structure, and the collagen powder circle A is generally set as a spherical particle, which comprises: a powder core layer 1 . The system further comprises spherical particles made of collagen, granulated sugar, tapioca powder and water; and a round outer layer 2, which is further composed of collagen, granulated sugar, potato powder and water, and The powder outer layer 2 is coated on the powder core layer 1.
進一步，該粉圓芯層1設為一份黑糖膠原蛋白層，又該份黑糖膠原蛋白層更含有0.2份的黑糖、0.1份的二砂糖、0.1份的膠原蛋白胜肽、0.6份的樹薯粉。其中，該黑糖膠原蛋白層的製作過程為：係將黑糖、二砂糖、樹薯粉以熱水使之成團前，再將膠原蛋白胜肽融入團內，使之成型便可。 Further, the powder core layer 1 is set as a brown sugar collagen layer, and the brown sugar collagen layer further contains 0.2 parts of brown sugar, 0.1 part of distiller sugar, 0.1 part of collagen peptide, and 0.6 part of cassava. powder. The preparation process of the brown sugar collagen layer is: before the brown sugar, the granulated sugar and the potato potato powder are made into a mass by hot water, and then the collagen peptide is incorporated into the group to form it.
進一步，該粉圓芯層1設為一份燕窩膠原蛋白層，又該份燕窩膠原蛋白層更含有0.1份燕窩酸、0.1份玫瑰萃取物、0.1份雞冠萃取物、0.7份樹薯粉。情中該燕窩膠原蛋白層的製作過程為：係以熱水使樹薯粉成團前，再將燕窩酸、玫瑰萃取物、雞冠萃取物融入團內，使之成型。 Further, the powder core layer 1 is set as a bird's nest collagen layer, and the bird's nest collagen layer further contains 0.1 part of bird's nest acid, 0.1 part of rose extract, 0.1 part of cockscomb extract, and 0.7 part of potato powder. In the case of the bird's nest collagen layer, the process of making the bird's nest powder is formed by hot water, and then the bird's nest acid, the rose extract and the cockscomb extract are incorporated into the group to form.
綜上所述，本新型膠原蛋白粉圓A，最主要係利用專業的技術添加了多項膠原蛋白萃取物後，不易使成團的樹薯粉結為球狀，且所製粉圓結構含有黑糖、燕窩、膠原蛋白等成份，可放入飲料杯3(如圖4)、冰品或甜湯內，食用後具有營養補充、保健及美顏的功用，且其構成結構均未曾見於諸書刊或公開使用，誠符合專利申請要件，懇請 鈞局明鑑，早日准予專利，至為感禱； 需陳明者，以上所述乃是本案之具體實施例及所運用之技術原理，若依本案之構想所作之改變，其所產生之功能作用仍未超出說明書及圖式所涵蓋之精神時，均應在本案之範圍內，合予陳明。 In summary, the novel collagen powder circle A, the most important is the use of professional techniques to add a number of collagen extracts, it is not easy to make the clustered potato powder into a spherical shape, and the powdered round structure contains brown sugar, Insects, collagen and other ingredients can be placed in the beverage cup 3 (Fig. 4), iced or sweet soup. After consumption, they have the functions of nutritional supplement, health care and beauty, and their structures have not been seen in various books or publications. Use, in line with the requirements of the patent application, please ask the Bureau to identify the patent, grant the patent as soon as possible, to the pray; In the above, the above is the specific embodiment of the case and the technical principles applied. If the changes made in the concept of the case have not exceeded the spirit of the manual and the drawings, All should be given to Chen Ming within the scope of this case.
Claims (3)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW108201697U TWM581378U (en) | 2019-02-01 | 2019-02-01 | Collagen pearl structure |
| CN201910985105.XA CN111513334A (en) | 2019-02-01 | 2019-10-16 | Collagen powder round structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW108201697U TWM581378U (en) | 2019-02-01 | 2019-02-01 | Collagen pearl structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM581378U true TWM581378U (en) | 2019-08-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW108201697U TWM581378U (en) | 2019-02-01 | 2019-02-01 | Collagen pearl structure |
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| Country | Link |
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| CN (1) | CN111513334A (en) |
| TW (1) | TWM581378U (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115120658A (en) * | 2022-07-15 | 2022-09-30 | 陈卫国 | Traditional Chinese medicine formula with effects of regulating female endocrine, soothing liver and relieving depression |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWM446771U (en) * | 2012-08-22 | 2013-02-11 | Tci Co Ltd | Brewing bag for pearl tapioca milk tea containing collagen |
| CN203152416U (en) * | 2013-02-28 | 2013-08-28 | 黄镇富 | Gel powder ball |
| CN109123034A (en) * | 2018-08-23 | 2019-01-04 | 味宝食品(昆山)有限公司 | Shortening freezes brown sugar powder circle and preparation method thereof |
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2019
- 2019-02-01 TW TW108201697U patent/TWM581378U/en not_active IP Right Cessation
- 2019-10-16 CN CN201910985105.XA patent/CN111513334A/en not_active Withdrawn
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| CN111513334A (en) | 2020-08-11 |
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