WO2021017540A1 - 拉花产品及其制备方法 - Google Patents

拉花产品及其制备方法 Download PDF

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Publication number
WO2021017540A1
WO2021017540A1 PCT/CN2020/085839 CN2020085839W WO2021017540A1 WO 2021017540 A1 WO2021017540 A1 WO 2021017540A1 CN 2020085839 W CN2020085839 W CN 2020085839W WO 2021017540 A1 WO2021017540 A1 WO 2021017540A1
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WO
WIPO (PCT)
Prior art keywords
garland
shape
water
product
hot
Prior art date
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PCT/CN2020/085839
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English (en)
French (fr)
Inventor
魏民
黄为民
黄安琪
黄瀚平
陈雅卉
Original Assignee
南京天朗制药有限公司
魏民
黄为民
黄安琪
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Application filed by 南京天朗制药有限公司, 魏民, 黄为民, 黄安琪 filed Critical 南京天朗制药有限公司
Publication of WO2021017540A1 publication Critical patent/WO2021017540A1/zh

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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

  • the invention relates to a material for making beverages, in particular to a deformable garland product mainly used for decoration in beverages and a preparation method thereof.
  • the present invention mainly solves the limitation problem of the existing garland technology, so as to provide a garland product with colorful shapes, easy to use, simple operation and low cost, so that it can realize 4D garland products into the user's choice Among the beverages, the garland shape can be changed simply; and it can be used to adjust the taste, taste and shape of the drink; and the beverage has a wide range of applications, not limited to espresso; at the same time, a 4D garland product is provided Preparation.
  • a garland product which is characterized in that the material is an edible food material, and the material has heat-driven, water-driven or hot-water-driven shape memory characteristics. After pre-deformation, it can be used in beverages due to moisture Complete or incomplete deformation recovery occurs due to the effect of temperature or the combination of moisture and beverage temperature.
  • the deformation is restored from a three-dimensional shape (including bending, rolling, bending) to a two-dimensional plane shape, or from a two-dimensional plane shape to a three-dimensional shape, or a two-dimensional plane shape. Another two-dimensional plane shape, or from a three-dimensional shape to another three-dimensional shape.
  • the deformation recovery may be overall deformation or partial deformation.
  • the deformation recovery may also be an increase or decrease in thickness.
  • the garland can float on the surface of the beverage, or melt in the beverage, or sink to the bottom of the beverage.
  • the beverages include but are not limited to the following types: cold or hot water, cold or hot coffee, cold or hot milk, cold or hot soy milk, cold or hot tea, cold or hot milk tea (bubble tea), juice , Soft drinks, cocktails, etc.
  • the edible materials include, but are not limited to, gelatin materials (fish glue, agar glue), starch materials (glutinous rice flour, tapioca flour, sticky rice flour, corn flour, vermicelli, etc.).
  • the material components of the garland product may also contain additional ingredients for flavoring or toning, such as powdered sugar, cocoa powder, cinnamon powder, hazelnut powder, green tea powder, and food coloring.
  • additional ingredients for flavoring or toning such as powdered sugar, cocoa powder, cinnamon powder, hazelnut powder, green tea powder, and food coloring.
  • the mass ratio of the added amount is 25% to 0.1%, preferably 5% to 0.1%.
  • the material of the garland product can be solid or porous foam, and surface patterns printed by edible pigments (such as patterns/texts provided by users, or company logos, etc.) can also be added.
  • the drink can also be soup (cold/hot clear soup, cold/hot thick soup, cold/hot cream soup).
  • the pre-deformation treatment includes one or more of folding, bending, curling, thickening, thinning, and flattening.
  • the pre-deformation can be partial treatment or overall treatment.
  • the preparation method of the garland product is one of the following methods:
  • Method 1 Mix the powdered edible material with water or hot water and appropriate amount of pigments and other additives according to the volume ratio of powder to water of 1:1 to 1:2, then heat it to form a paste, pour it into a mold or spread it into a film , Cool and dry to shape.
  • Method two mix the powdered edible material with water or hot water and appropriate amount of pigments and other additives according to the volume ratio of powder to water of 1:1 to 1:3, then steam it one or more times to a paste, pour it into a mold or Spread into a film, cool and dry to form.
  • the prepared product is printed with a pattern on its surface and cut into the required shape.
  • the preparation method of the garland product further includes a folding step: pre-deformation (foldable or crimped, or thinned, flattened) processing is performed when the material is not completely dried and is elastic, and the shape is maintained before continuing Dry and finalize.
  • pre-deformation foldable or crimped, or thinned, flattened
  • the folding step may also be directly performing pre-deformation treatment after drying; or after drying, heating is performed to make it plastic, and then pre-deformation treatment is performed, and the constraint is removed after cooling. That is: if the material is elastic and plastic after drying, it is directly pre-deformed; if the material is easy to crack after drying, it will be plastic and pre-deformed after heating.
  • the 4D garland product of the present invention has the advantage that it utilizes the shape memory effect driven by the heat/water of the edible food material to realize the garland that can be deformed by the hot and cold water/drink. Its operation is simple, time-saving, labor-saving, low-cost, and it does not require people to spend a lot of time learning garland techniques, and it is suitable for all kinds of hot and cold water/drinks other than coffee. It is suitable for people to make creative latte drinks at home or in convenience drink stores with a large passenger flow. And by adding flavors, this drink is richer and more delicious. And the printed patterns can be customized according to customer requirements.
  • the method of use includes the following steps:
  • the edible material used to make garland products is film-like fish gelatin, which is pre-deformed and folded into a solid shape, such as a bud flower. Put it in cold water/cold drink, the folded three-dimensional flowers will open and become flat.
  • Embodiment 1 The difference between this embodiment and Embodiment 1 is that agar is used as the edible material. Others are the same as in Embodiment 1, and will not be repeated.
  • Embodiment 1 The difference between this embodiment and Embodiment 1 is that the edible material is tapioca flour. Others are the same as in Embodiment 1, and will not be repeated.
  • Embodiment 5 The difference between this embodiment and Embodiment 5 is that glutinous rice flour is used as the edible material. Others are the same as in Embodiment 5, and will not be repeated.
  • the edible material used to make garland products is fish gelatin. Put the fish gelatin that has been pre-deformed to maintain a two-dimensional plane in cold water/cold drink, curl and bend it into the original three-dimensional shape, and sink to the bottom of the cold water.
  • Embodiment 7 The difference between this embodiment and Embodiment 7 is that agar is used as the edible material. Others are the same as in Embodiment 7, and will not be repeated.
  • Embodiment 7 The difference between this embodiment and Embodiment 7 is that the edible material is tapioca flour. Others are the same as in Embodiment 7, and will not be repeated.
  • Embodiment 9 The difference between this embodiment and Embodiment 9 is that the edible material is glutinous rice flour. Others are the same as in Embodiment 9, and will not be repeated.
  • the edible material used to make garland products is cassava flour, which is pre-deformed, folded or rolled into a ball/granular shape, and wrapped with seasoning powder.
  • the flavoring powders are powdered sugar, cocoa powder, cinnamon powder, hazelnut powder, green tea powder and the like. Put it in cold water/cold drink, sink into cold water/cold drink and unfold to release the seasoning powder inside.
  • Embodiment 11 The difference between this embodiment and Embodiment 11 is that glutinous rice flour is used as the edible material. Others are the same as in Embodiment 11, and will not be repeated.
  • the edible material used for making garland products is cassava flour mixed with cocoa powder with a mass ratio of 5%.
  • the prepared film with a thickness of 1 to 5 mm is pressed to 20% to 75% of the original thickness with a mold at 80°C, and after being poured into cold water/cold drink, the thickness is restored and the flavored cocoa flavor is released at the same time.
  • the edible material used to make garland products is cassava flour.
  • the film is quickly dried at a high temperature of about 180°C to make a large number of pores inside.
  • the finished porous film is 1 to 10 mm thick, and is pressed to a sheet after being heated to 80°C. Put it in cold water/cold drink, the latte slice will absorb water and expand to restore its original thickness, and float on the cold water/cold drink.
  • the edible material used to make garland products is fish gelatin, which is pre-deformed and folded into a solid shape, such as a bud flower. Put it in hot water/hot drink, the folded three-dimensional flower opens, becomes flat and melts.
  • the preparation method is the same as in Example 1, and will not be repeated.
  • Embodiment 15 The difference between this embodiment and Embodiment 15 is that agar is used as the edible material. Others are the same as in Embodiment 15, and will not be repeated.
  • Embodiment 15 The difference between this embodiment and Embodiment 15 is that the edible material is glutinous rice flour. Others are the same as in Embodiment 15, and will not be repeated. The preparation method is the same as in Example 3, and will not be repeated.
  • Embodiment 19 The difference between this embodiment and Embodiment 19 is that tapioca flour is selected as the edible material. After being put in hot water/hot drink, the garland stretched out, after displaying the content, it does not melt and floats on the surface of hot water/hot drink. Others are the same as in Embodiment 19, and will not be repeated.
  • the edible material used to make garland products is fish gelatin. Put the fish gelatin that has been pre-deformed to maintain a two-dimensional plane and put it in hot water/hot drinks, curl and bend it into the original three-dimensional shape, and sink into the hot water. /Hot drink at the bottom and melt.
  • Embodiment 21 The difference between this embodiment and Embodiment 21 is that agar is used as the edible material. Others are the same as in Embodiment 21, and will not be repeated.
  • Embodiment 21 The difference between this embodiment and Embodiment 21 is that glutinous rice flour is used as the edible material. Others are the same as in Embodiment 21, and will not be repeated. The preparation method is the same as in Example 3, and will not be repeated.
  • Embodiment 23 The difference between this embodiment and Embodiment 23 is that tapioca flour is selected as the edible material. Put it in hot water/hot drink, curl and bend into the original three-dimensional shape, sink to the bottom of the hot water/hot drink without melting. Others are the same as in Embodiment 23, and will not be repeated.
  • Embodiment 12 The difference between this embodiment and Embodiment 12 is that the flavored garland balls are placed in hot water/hot drinks, and the flavored powder wrapped inside is released immediately and melted. Others are the same as in Embodiment 12, and will not be repeated.
  • Embodiment 14 The difference between this embodiment and Embodiment 14 is that the garland flakes are put in hot water/hot drinks, and the rest is the same as Embodiment 14, and will not be repeated.
  • the garland product can be put into a light/thick cold soup, and the seasoning powder wrapped in it can be unfolded to increase the taste and flavor of the soup.
  • Others are the same as in Embodiment 11, and will not be repeated.
  • Embodiment 15 The difference between this embodiment and Embodiment 15 is that the garland product can be put into light/thick hot soup. Others are the same as in Embodiment 15, and will not be repeated.
  • Embodiment 25 The difference between this embodiment and Embodiment 25 is that the garland product can be put into light/thick hot soup. Others are the same as in Embodiment 25, and will not be repeated.
  • the embossed product of the present invention can be deformed as a whole, for example, the whole piece becomes thinner/thicker.
  • the garland product of the present invention can also be made into partial deformation, for example, the middle is unchanged, but the four corners are expanded and flattened.
  • the preparation method of the present invention is as follows: pre-deformation (folding or curling, or thickening, thinning, and flattening) treatment is carried out without being completely dried, the temporary shape is maintained, and the drying treatment is continued to be completely shaped.
  • Embodiment 39 The difference between this embodiment and Embodiment 39 is that in the case of drying, the pre-deformation treatment is directly performed. Other same
  • Embodiment 39 will not be repeated.
  • the present invention can be expanded to realize more changes and functions at the same time, thereby maximizing its functions.
  • the folding forming method is selected.
  • Example 42 As described in Example 42, a pattern was printed on the surface of the film, and the folding method was selected according to the water content of the film and the corresponding characteristics.
  • the tapioca starch film is prepared according to the following mass ratio and steps:
  • Example 42 As described in Example 42, a pattern was printed on the surface of the film, and the folding method was selected according to the water content of the film and the corresponding characteristics.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

一种饮品的制作材料，具体是一种用于饮品中主要起装饰作用的可变形拉花产品及其制备方法。该拉花产品的材料为可食用食材，该材料具有热驱动、水驱动或热水驱动的形状记忆特性，其经过预变形处理后，能够在饮品中因水分作用、饮品温度作用或水分和饮品温度共同作用而发生完全或非完全的变形恢复。利用可食用食材的热/水驱动的形状记忆效应，来实现冷热水/饮品驱动能发生变形的拉花，其操作简单，省时省力，成本低,操作技术要求低。

Description

拉花产品及其制备方法 技术领域
本发明涉及饮品的制作材料,具体是一种用于饮品中主要起装饰作用的可变形拉花产品及其制备方法。
背景技术
拉花(咖啡拉花)，通过在奶泡丰富的意式咖啡(卡布奇诺或拿铁)上以人工绘制各式图案，以提升咖啡饮品的美感。然而该操作过程较为繁琐，费时费力，并非人人可以掌握。即使掌握了拉花技巧，可以人工绘制的图案也较少，多为平面图案。虽然也有直接成型的3D立体拉花，但机器制作的3D拉花的成本较高，人工制作则需要花费大量的时间，技能较难掌握。而且只能在奶泡丰富的意式咖啡上实现，无法运用到其他饮品上。
发明内容
本发明主要是解决现有拉花技术的局限性问题,从而提供一种造型丰富多彩、便于使用、操作简单且成本低的拉花产品，使其能够实现将4D拉花产品放入用户所选择的饮品中，就可以简单地实现拉花形状的转变；而且可用来调节饮品的口感、味道和造型等；且该饮品适用范围广，不局限于意式咖啡；同时提供一种4D拉花产品制备方法。
本发明的上述问题主要是通过下述方案得以解决的:
一种拉花产品，其特征在于：其材料为可食用食材，该材料具有热驱动，水驱动或热水驱动的形状记忆特性，其经过预变形处理后，能够在饮品中因水分作用、饮品温度作用或水分和饮品温度共同作用而发生完全或非完全的变形恢复。
所述变形恢复为从三维立体形状(包括弯曲，卷起，弯折)变成二维平面形状，或者是从二维平面形状变为三维立体形状，或者是从一种二维平面形状变为另一种二维平面形状，或者是从一种三维立体形状变为另一种三维立体形状。所述变形恢复可以是整体变形或者是局部变形。所述变形恢复亦可以是在厚度方面产生增加或者减小的变化。
所述变形恢复后拉花能够飘在饮料表面，或者溶化于饮品中，或者沉到饮品底部。
所述的饮品，包括但并不局限于以下类型：冷或热水、冷或热咖啡、冷或热牛奶、冷或热豆奶、冷或热茶、冷或热奶茶(泡泡茶)、果汁、汽水、鸡尾酒等。所述可食用材料包括但不局限于明胶类材料(鱼胶，琼胶)、淀粉类材料(糯米粉，木薯粉，粘米粉，玉米粉，粉丝等)。
所述拉花产品的材料成分中还可包含用于调味或调色的添加成分，如，糖粉、可可粉、肉桂粉、榛子粉、绿茶粉，和食用色素等。其添加量质量比为25％至0.1％,优选为5％至0.1％。
所述拉花产品的材料可以是实心的，亦可以是多孔发泡的，亦可加入由可食用色素印制的表面图案(比如根据用户提供的图案/文字，或者是公司标志等)。
所述饮品也可为汤类(冷/热清汤、冷/热浓汤、冷/热奶油汤)。
所述的预变形处理包括折叠、弯折、卷曲、增厚、压薄、压平中的一种或多种。
所述的预变形可以是局部处理或者是整体处理。
所述拉花产品的制备方法为下述方法之一：
方法一，将粉状可食用材料与水或热水及适量色素和其它添加剂按粉比水为1：1至1:2的体积比混合后加热呈糊状，倒入模具或铺成膜状，冷却干燥成型。
方法二，将粉状可食用材料与水或热水及适量色素和其它添加剂按粉比水为1：1至1:3的体积比混合后一次或多次蒸至糊状，倒入模具或铺成膜状，冷却干燥成型。
制备后的产品在其表面印制图案，裁剪成需要的形状。
所述的拉花产品的制备方法，还包括折叠步骤：在材料未完全干燥呈弹性的情况下，进行预变形(可折叠或者卷曲，或者压薄、压平)处理，保持此形状，再继续干燥定型。
所述折叠步骤也可以是在干燥后直接进行预变形处理；或者在干燥后，先进行加热使其具有塑性，再进行预变形处理，待冷却后撤去约束。即：材料如果在干燥后呈弹塑性，则直接进行预变形处理；材料如果在干燥后易破裂的情况下，则加热后具有塑性再预变形。
本发明4D拉花产品的优点是:利用可食用食材的热/水驱动的形状记忆效应，来实现冷热水/饮品驱动能发生变形的拉花。其操作简单，省时省力,成本低,也不需要人们花费大量的时间学习拉花技巧,而且适用于咖啡以外的各种冷热水/饮品。适合人们在家或者客流量大的便利饮品店制作拉花创意饮品。而且通过添加调味，这种饮品更加丰富美味。而且印制的图案可以依据顾客要求定制。
具体实施方式
下面对本发明的优选实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
其使用方法包括以下步骤:
一、向咖啡杯/饮料杯内倒满热水/热饮/冷水/冷饮；
二、向咖啡杯内投放该拉花产品，产品遇水或遇热水驱动发生形状变化，形成4D拉花。
下面结合具体实施例对本发明的技术方案作进一步阐述。
实施例1
用于制作拉花产品的可食用材料选用膜状的鱼胶，预变形折叠成立体形状，如含苞花朵。投放于冷水/冷饮中，折叠的立体花朵打开，变为平面。
实施例2
本实施例与实施例1的不同之处在于，可食用材料选用琼胶。其他同实施例1，不再赘述。
实施例3
本实施例与实施例1的不同之处在于，可食用材料选用木薯粉。其他同实施例1，不再赘述。
实施例4
本实施例与实施例3的不同之处在于，可食用材料选用糯米粉。其他同实施例3，不再赘述。
实施例5
本实施例与实施例3的不同之处在于，在进行预变形前，加入由可食用色素印制的定制款表面图案(根据照片印制成黑白或者彩色的图案/文字)，然后进行卷起的预变形处理。投 放于冷水/冷饮中，拉花片展开，显示印制的图案/文字或者公司标志。其他同实施例3，不再赘述。
实施例6
本实施例与实施例5的不同之处在于，可食用材料选用糯米粉。其他同实施例5，不再赘述。
实施例7
用于制作拉花产品的可食用材料选用鱼胶，将预变形处理后保持2维平面的鱼胶片，投放于冷水/冷饮中，卷曲弯折成原本的3维立体形状，沉到冷水底部。
实施例8
本实施例与实施例7的不同之处在于，可食用材料选用琼胶。其他同实施例7，不再赘述。
实施例9
本实施例与实施例7的不同之处在于，可食用材料选用木薯粉。其他同实施例7，不再赘述。
实施例10
本实施例与实施例9的不同之处在于，可食用材料选用糯米粉。其他同实施例9，不再赘述。
实施例11
用于制作拉花产品的可食用材料选用木薯粉，预变形折叠或卷曲成圆球状/颗粒状，包裹调味粉末。其中调味粉末是糖粉、可可粉、肉桂粉、榛子粉、绿茶粉等。投放于冷水/冷饮中，沉入冷水/冷饮中并展开释放内包裹的调味粉。
实施例12
本实施例与实施例11的不同之处在于，可食用材料选用糯米粉。其他同实施例11，不再赘述。
实施例13
用于制作拉花产品的可食用材料选用木薯粉并混有5％质量比的可可粉。制备的1至5毫米厚的膜，在80℃下用模具压至原厚度的20％至75％后，投入冷水/冷饮后，厚度恢复，并同时释放调味的可可味。
实施例14
用于制作拉花产品的可食用材料选用木薯粉.在制膜时用约180℃高温快速烘干等方法使其内部出现大量气孔。制成的多孔膜厚1至10毫米，加热到80℃以后压成薄片。投放于冷水/冷饮中，拉花薄片吸水膨胀恢复原来的厚度，并漂浮于冷水/冷饮上。
实施例15
用于制作拉花产品的可食用材料选用鱼胶，预变形折叠成立体形状，如含苞花朵。投放于热水/热饮中，折叠的立体花朵打开，变为平面并融化。制备方法与实施例1相同，不再赘述。
实施例16
本实施例与实施例15的不同之处在于，可食用材料选用琼胶。其他同实施例15，不再赘 述。
实施例17
本实施例与实施例15的不同之处在于，可食用材料选用糯米粉。其他同实施例15，不再赘述。制备方法与实施例3相同，不再赘述。
实施例18
本实施例与实施例17的不同之处在于，可食用材料选用木薯粉，折叠的立体形状展开后漂浮于热水/热饮上，并不融化。其他同实施例17，不再赘述。
实施例19
本实施例与实施例17的不同之处在于，在进行预变形前，加入由可食用色素印制的定制款表面图案(根据用户提供的照片印制成黑白或者彩色的图案/文字，或者是公司标志等)，然后进行卷起的预变形处理。投放于热水/热饮中，拉花片展开，显示印出的图案/文字或者公司标志，然后融化。其他同实施例17，不再赘述。
实施例20
本实施例与实施例19的不同之处在于，可食用材料选用木薯粉。投放于热水/热饮后，拉花片展开，显示内容后并不融化，漂浮于热水/热饮表面。其他同实施例19，不再赘述。
实施例21
用于制作拉花产品的可食用材料选用鱼胶，将预变形处理后保持2维平面的鱼胶片，投放于热水/热饮中，卷曲弯折成原本的3维立体形状，沉到热水/热饮底部，并融化。
实施例22
本实施例与实施例21的不同之处在于，可食用材料选用琼胶。其他同实施例21，不再赘述。
实施例23
本实施例与实施例21的不同之处在于，可食用材料选用糯米粉。其他同实施例21，不再赘述。制备方法与实施例3相同，不再赘述。
实施例24
本实施例与实施例23的不同之处在于，可食用材料选用木薯粉。投放于热水/热饮中，卷曲弯折成原本的3维立体形状，沉到热水/热饮底部，并不融化。其他同实施例23，不再赘述。
实施例25
本实施例与实施例11的不同之处在于，包裹调味的拉花球，投放于热水/热饮中，立即展开释放内包裹的调味粉，并漂浮于热水/热饮表面。其他同实施例11，不再赘述。
实施例26
本实施例与实施例12的不同之处在于，包裹调味的拉花球，投放于热水/热饮中，立即展开释放内包裹的调味粉，并融化。其他同实施例12，不再赘述。
实施例27
本实施例与实施例14的不同之处在于，将拉花薄片投放于热水/热饮中，其他同实施例14，不再赘述。
实施例28
本实施例与实施例5的不同之处在于，拉花产品可投放于清淡/浓稠的冷汤汁中。其他 同实施例5，不再赘述。
实施例29
本实施例与实施例11的不同之处在于，拉花产品可投放于清淡/浓稠的冷汤汁中，并展开释放内包裹的调味粉，增添汤汁的口感和风味。其他同实施例11，不再赘述。
实施例30
本实施例与实施例13的不同之处在于，拉花产品可投放于清淡/浓稠的冷汤汁中。其他同实施例13，不再赘述。
实施例31
本实施例与实施例14的不同之处在于，拉花产品可投放于清淡/浓稠的冷汤汁中。其他同实施例14，不再赘述。
实施例32
本实施例与实施例15的不同之处在于，拉花产品可投放于清淡/浓稠的热汤汁中。其他同实施例15，不再赘述。
实施例33
本实施例与实施例19的不同之处在于，拉花产品可投放于清淡/浓稠的热汤汁中。其他同实施例19，不再赘述。
实施例34
本实施例与实施例25的不同之处在于，拉花产品可投放于清淡/浓稠的热汤汁中。其他同实施例25，不再赘述。
实施例35
本实施例与实施例26的不同之处在于，拉花产品可投放于清淡/浓稠的热汤汁中。其他同实施例26，不再赘述。
实施例36
本实施例与实施例27的不同之处在于，拉花产品可投放于清淡/浓稠的热汤汁中。其他同实施例27，不再赘述。
实施例37
本发明的拉花产品可以做成整体变形，如，整块变薄/变厚。
实施例38
本发明的拉花产品亦可以做成局部变形，如，中间不变，但四角展开摊平。
实施例39
本发明的制备方法为：在未完全干燥的情况下，进行预变形(可折叠或者卷曲，或者增厚、压薄、压平)处理，保持暂时形状，再继续干燥处理，完全定型。
实施例40
本实施例与实施例39的不同之处在于，在干燥的情况下，直接进行预变形处理。其他同
实施例39，不再赘述。
实施例41
本实施例与实施例40的不同之处在于，在干燥的情况下，进行加热后预变形处理，待冷却后再撤去约束。其他同实施例40，不再赘述。
以上仅仅是本发明的部分实施方式的设计思路,在系统允许的情况下,本发明 可扩展为同时实现更多的变化和功能,从而最大限度扩展其功能。
实施例42
按以下质量比例和步骤制备明胶膜：
4份明胶粉
5份约80℃热水
1份的木薯粉
0.1份的色素。
将以上材料充分混和后，加热至沸腾约一分钟，然后倒入模具内冷却干燥成形。
在膜表面印制图案。
根据干燥程度选择折叠成形方式。
1)当膜含水量比较大时呈弹性，折叠后进一步干燥定形，再去除约束。
2)当膜呈弹塑性(含水量比1)小)，可直接折叠。
3)当膜进一步干燥变脆，弯折易破裂。加热到约80度后弯折，冷却回室温固定形状。
实施例43
按以下配方/比例和步骤制备明胶膜：
1)将两汤匙明胶粉和四汤匙热水及适量色素混合。
2)用中火加热并搅拌至出现小泡沫。
3)将其倒入模具或者铺成薄膜，室温下冷却干燥。
4)从模具内倒出或裁剪膜成需要的形状。
按实施例42所述，在膜表面印制图案，根据膜的含水量及对应的特性选择折叠方式。
实施例44
按以下质量比例和步骤制备木薯淀粉膜：
0.5份木薯淀粉
6份水
0.01份的食用色素
制备步骤：
1)将木薯淀粉和水混合，添加食用色素，调成糊状。
2)在蒸锅上加笼屉，并把水烧开。
3)将糊状混合物放入笼屉蒸至透明。
4)取出透明的糊，铺成膜。
5)干燥后切成需要的形状。
按实施例42所述，在膜表面印制图案，根据膜的含水量及对应的特性选择折叠方式。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何不经过创造性劳动想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书所限定的保护范围为准。

Claims (10)

  1. 一种拉花产品，其特征在于：其材料为可食用食材，该材料具有热驱动，水驱动或热水驱动的形状记忆特性，其经过预变形处理后，能够在饮品中因水分作用，饮品温度作用或水和饮品温度的共同作用而发生完全或非完全的变形恢复。
  2. 根据权利要求1所述的拉花产品，其特征在于：所述变形恢复为从三维立体形状变成二维平面形状，或者是从二维平面形状变为三维立体形状，或者是从一种二维平面形状变为另一种二维平面形状，或者是从一种三维立体形状变为另一种三维立体形状。
  3. 根据权利要求1所述的拉花产品，其特征在于：所述可食用材料为明胶类材料、淀粉类材料中的一种或数种。
  4. 根据权利要求1所述的拉花产品，其特征在于：所述拉花产品的材料成分中还包含用于调味或调色的添加成分。
  5. 根据权利要求1所述的拉花产品，其特征在于：所述拉花产品的材料为实心或多孔发泡材料。
  6. 根据权利要求1所述的拉花产品，其特征在于：所述拉花产品的材料表面具有用可食用色素印制的图案。
  7. 根据权利要求1所述的拉花产品，其特征在于：所述的预变形处理包括折叠、弯折、卷曲、增厚、压薄、压平中的一种或多种。
  8. 一种拉花产品的制备方法，其特征在于：将粉状可食用材料与水或热水及适量色素和其它添加剂按粉比水为1：1至1:2的体积比混合后加热呈糊状，倒入模具或铺成膜状，冷却干燥成型。
  9. 一种拉花产品的制备方法，其特征在于：将粉状可食用材料与水或热水及适量色素和其它添加剂按粉比水为1：1至1:3的体积比混合后一次或多次蒸至糊状，倒入模具或铺成膜状，冷却干燥成型。
  10. 根据权利要求8或9所述的拉花产品的制备方法，其特征在于：制备后的产品在其表面印制图案，裁剪成需要的形状。
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