Heat-resistant scented booster beads and their manufacturing method

Abstract

The present invention relates to the technical field of scented booster beads, and more particularly to heat-resistant scented booster beads and a method for producing the same. [Solution] The scented booster beads have a melting temperature of >50°C, and the scented booster beads are packaged using a modified starch with a weight-average molecular weight of 5,000-20,000. The heat-resistant scented booster beads of the present invention can have an improved melting temperature by using a modified starch with a high melting temperature as the packaging material. This ensures that the scented booster beads can withstand high temperatures during shipping and prevents the scented booster beads from becoming ineffective. Furthermore, the use of a modified starch with a predetermined weight-average molecular weight increases the melting temperature and shortens the setting time. Therefore, when producing scented booster bead particles using a screw extruder, the particles can be quickly molded. Furthermore, by thoroughly encasing the essence, the scented booster beads can release their aroma for a long period of time and reduce aroma loss.

Description

[Technical Field]

[0001] The present invention relates to the technical field of scented booster beads, and more particularly to heat-resistant scented booster beads and a method for producing the same. [Background technology]

[0002] Scented booster beads have gained popularity among consumers due to their ability to leave a lasting scent on clothing or textiles. In particular, the use of scented booster beads in tropical regions has increased due to their ability to eliminate body odor and leave a lasting scent on the user's body. This has led to an increase in the use and export of scented booster beads. To reduce transportation costs, scented booster beads are typically shipped by sea, and the beads are transported in containers. However, because containers are typically made of iron, the temperature inside the containers remains above 50°C during long sea shipments. Most scented booster beads currently on the market have poor heat resistance, making them unable to be stored at temperatures above 50°C for long periods. In other words, the high temperatures inside the containers can cause the beads to melt, cool, or cake during sea shipments, making it impossible to package the scented booster beads separately or rendering them ineffective. This can result in losses for exporters and customers.

[0003] Therefore, there is a need to overcome or improve upon the shortcomings of the prior art. Summary of the Invention [Problem to be solved by the invention]

[0004] SUMMARY OF THE INVENTION In order to overcome the drawbacks of the prior art, the present invention provides heat-resistant scented booster beads and a manufacturing method thereof, thereby increasing the heat resistance of conventional scented booster beads. [Means for solving the problem]

[0005] To achieve the above object, the present invention employs the following technical features. In the heat-resistant scented booster beads of the present invention, the melting temperature of the scented booster beads is greater than 50°C, and the scented booster beads are packed with modified starch, and the weight-average molecular weight of the modified starch is 5,000 to 20,000.

[0006] In the heat-resistant scented booster beads of the present invention, the weight-average molecular weight of the modified starch is 7,000 to 16,000, and the melting temperature of the scented booster beads is 55 to 110°C.

[0007] In the heat-resistant flavored booster beads of the present invention, the modified starch is made from plant rhizome starch in which thermophilic or thermostable maltose is modified with glucosidase.

[0008] In the heat-resistant scented booster beads of the present invention, the plant root starch is potato starch or cassava starch.

[0009] In the heat-resistant scented booster beads of the present invention, the scented booster beads are in the form of flake particles having a multi-angle star shape or a multi-petal flower shape.

[0010] In the heat-resistant scented booster beads of the present invention, the time it takes for the scented booster beads to dissolve at room temperature is 4 to 10 minutes.

[0011] In the heat-resistant scented booster beads of the present invention, raw materials for the scented booster beads are measured by weight, and the raw materials for producing the scented booster beads include 20 to 95 parts packaging material, 0.05 to 50 parts fragrance, 0.01 to 40 parts water, 0.1 to 10 parts release agent, and 0.1 to 10 parts forming agent.

[0012] In the heat-resistant scented booster beads of the present invention, the release agent is glycerol. Or a polymer of glycerol.

[0013] In the heat-resistant scented booster beads of the present invention, the molding agent is one or a combination of two or more of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salts, cationic modified starch, cationic modified cellulose, or hemicellulose.

[0014] 1. A method for producing heat resistant scented booster beads, the method comprising: Step S1: taking packaging materials and molding agents and stirring them to mix them evenly, and then adding flavorings, bacteriostatic agents, and coloring agents and stirring them to obtain a mixed raw material; Step S2: feeding the mixed raw materials into a screw extrusion type particle manufacturing apparatus, adding water and a release agent, and mixing, melting, gelatinizing, and aging the raw materials using a screw extruder; and step S3 of transporting the raw material to an extrusion die, controlling the temperature of the raw material to be lower than the melting temperature of the packaging material, cutting the raw material extruded from the extruder with a rotary cutter, and then cooling it to obtain heat-resistant scented booster beads. [Effects of the Invention]

[0015] The heat-resistant scented booster beads of the present invention employ a modified starch with a high melting temperature as a packaging material, thereby increasing the melting temperature of the scented booster beads. This ensures that the scented booster beads can withstand high temperatures during shipping and prevents the scented booster beads from becoming ineffective due to high temperatures during shipping. Furthermore, the use of a modified starch with a predetermined weight-average molecular weight increases the melting temperature of the modified starch and shortens its setting time. Therefore, when producing scented booster bead particles using a screw extruder, the scented booster beads can be quickly molded during molding. Furthermore, by thoroughly encasing the essence, the scented booster beads can release their aroma for a long period of time and reduce aroma loss.

[0016] In the method for producing heat-resistant scented booster beads of the present invention, the raw materials are mixed, melted, gelatinized, aged, and extruded in a screw extruder to produce particles, thereby reducing energy consumption and producing polygonal star-shaped flake-like scented booster bead particles, which can improve the heat dissipation and dissolution rate of the product. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 shows actual four-pointed star-shaped, heat-resistant scented booster beads of the present invention. [Figure 2]FIG. 1 shows actual flower-shaped, heat-resistant scented booster beads of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present invention provides heat-resistant scented booster beads and a method for manufacturing the same. In order to more clearly explain the objectives, technical aspects, and effects of the present invention, the present invention will be described in more detail below with reference to specific examples. It should be noted that the following specific examples are for illustrative purposes only and are not intended to limit the present invention.

[0019] To prevent conventional scented booster beads from melting or caking repeatedly due to high temperatures during transportation, making it impossible to package them separately or rendering them ineffective, the present invention provides heat-resistant scented booster beads. The heat-resistant scented booster beads are packaged using modified starch with a weight-average molecular weight of 5,000 to 20,000, resulting in a melting temperature of >50°C and allowing the scented booster beads to withstand high temperatures of 50 to 120°C. The excellent heat resistance of the scented booster beads of the present invention allows them to meet the heat resistance requirements for maritime transport. Therefore, the scented booster beads of the present invention do not melt or caking even when exposed to high-temperature sunlight for long periods of time, and the original shape and properties of the scented booster beads are maintained.

[0020] The heat-resistant scented booster beads can be packaged using a suitable packaging material, such as a modified starch with a high melting temperature, to increase the melting temperature of the scented booster beads. This ensures that the scented booster beads can withstand high temperatures during shipping and prevents them from becoming ineffective due to high temperatures during shipping. Furthermore, by using a modified starch with a specific weight-average molecular weight, the melting temperature of the modified starch can be increased and the setting time (10 to 360 seconds) can be shortened. This ensures that the scented booster beads can be molded quickly during molding. Furthermore, by thoroughly encapsulating the essence, the scented booster beads can release their aroma for a long time and reduce aroma loss. Modified starch is an environmentally friendly material. Its microbial degradation half-life is less than 28 days, and the ammonia nitrogen concentration generated during the degradation process of the modified starch is less than 5 mg / L. Its concentration is lower than the national Level 1 comprehensive emission standard (People's Republic of China National Comprehensive Emission Level 1 Standard, 15 mg / L), making it environmentally friendly.

[0021] The type of modified starch directly affects the melting temperature, molten viscosity, setting time, and packaging quality of the flavored booster beads. Starch is typically composed of amylose and amylopectin. The higher the amylopectin content in plant rhizome starch, the higher the melting temperature of the starch. Flavored booster beads made from this starch have better high-temperature tolerance and are less likely to melt or set during shipping. Furthermore, the higher the amylopectin content, the shorter the setting time, thereby reducing essence loss during particle production. It also supports the molding of flavored booster beads, ensuring the desired shape of the bead particles. In a preferred embodiment of the present invention, the modified starch used as the packaging material is plant rhizome starch. Potato starch and cassava starch both contain a high content of amylopectin, which gives them a high melting temperature and a short setting time.

[0022] In a preferred embodiment of the present invention, the modified starch is a plant root starch in which thermophilic or thermostable maltose has been modified with glucosidase to further increase the amylopectin content. The modification of thermophilic or thermostable maltose with glucosidase increases the amylopectin content in the plant root starch. This increases the melting temperature of the modified starch and shortens its setting time. Furthermore, the modification of thermophilic or thermostable maltose with glucosidase reduces the viscosity of the starch when it is made into a paste, improving its transparency. Therefore, flavored booster beads can be easily produced using an extrusion granule manufacturing method. Furthermore, the modification of thermophilic or thermostable maltose with glucosidase allows the plant root starch to have better packaging properties. Therefore, the plant rhizome starch tightly encapsulates the active ingredient such as a fragrance, allowing the scented booster beads to release the fragrance for a long period of time.

[0023] The weight-average molecular weight of the modified starch directly affects the melting temperature and setting time of the modified starch. The higher the weight-average molecular weight of the modified starch, the higher its melting temperature and the better its ability to withstand ambient temperatures. Furthermore, the shorter the setting time, the faster the molding, the easier the granules are to produce, and the better the essence is encapsulated. However, if the melting temperature of the modified starch is too high, the gelatinization temperature during the production of the modified starch is too high, resulting in increased energy consumption and the risk of loss of essence and essence microcapsules. In a preferred embodiment of the present invention, the weight-average molecular weight of the modified starch is 5,000 to 20,000, and the melting temperature of the heat-resistant flavored booster beads made from the modified starch is 50 to 120°C, with a setting time of 10 to 360 seconds. The heat-resistant scented booster beads have good resistance to high temperatures and can reduce the loss of essence and essence microcapsules.

[0024] Preferably, the weight-average molecular weight of the modified starch is 7,000 to 16,000, and the heat-resistant scented booster beads made from the modified starch have a melting temperature of 55 to 110°C and a setting time of 10 to 180 seconds. The heat-resistant scented booster beads have good high-temperature resistance, which can further reduce the loss of essence and essence microcapsules.

[0025] More preferably, the weight-average molecular weight of the modified starch is 8,000 to 14,000, and the heat-resistant scented booster beads made from the modified starch have a melting temperature of 55 to 80°C and a setting time of 10 to 120 seconds. The heat-resistant scented booster beads have good high-temperature resistance, preventing loss of essence and essence microcapsules.

[0026] To further improve the heat resistance of scented booster beads, modified starch is used as a packaging material, and the specific surface area of ​​the scented booster beads is increased by modifying the shape of the scented booster bead particles. This improves the heat dissipation of the scented booster beads and reduces the temperature of the bead body. In a preferred embodiment of the present invention, the scented booster beads are shaped as flake particles, such as a multi-angle star shape or a multi-petal flower shape. Both the multi-angle star shape and the multi-petal flower shape have multiple diamonds or petals, which significantly increase the specific surface area of ​​the bead body. This ensures the heat dissipation of the scented booster beads and improves their heat resistance. Therefore, even when the scented booster beads are left in an environment above 50°C for a long period of time, the integrity of the shape of the scented booster bead particles is maintained, and melting of the scented booster beads is suppressed. This improves the appearance of the scented booster beads and makes them more appealing to consumers.

[0027] Furthermore, the shape of the scented booster beads can be polygonal, multi-petal, or the like, ensuring contact between the scented booster beads and water and increasing the contact area of ​​the scented booster beads with water. Therefore, the dissolution time of the scented booster beads can be significantly shortened. For example, at room temperature, it takes 20 to 30 minutes for spherical or hemispherical scented booster beads to dissolve in water, while the dissolution time of scented booster beads with a diameter equal to that of the sphere or hemisphere and a polygonal, multi-petal, or other shape is 4 to 10 minutes. In other words, the present invention significantly shortens the dissolution time of the scented booster beads. This allows the scented booster beads of the present invention to be used in the quick wash mode of a washing machine, thereby expanding the range of uses for the scented booster beads.

[0028] When producing scented booster beads in the form of multi-pointed star shapes (star shapes with multiple diamonds), a very short setting time is required. In particular, when producing scented booster beads using an extrusion molding device, the distance between the extrusion outlet and the conveyor belt is short, and the raw material extruded from the extruder is cut with a rotary cutter to form particles. To prevent the cut raw material from being deformed or adhering to the conveyor belt when it falls onto the conveyor belt, the raw material must be quickly cooled and molded as it falls onto the conveyor belt. Therefore, a very short setting time for the packaging material is required. Furthermore, a specific cooling device must be installed in the extrusion molding device to quickly cool and mold the raw material.

[0029] In a preferred embodiment of the present invention, the raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 20 to 95 parts packaging material, 0.05 to 50 parts fragrance, and 0.01 to 40 parts water. Because the packaging material is made from the modified starch, it has the characteristics of a high melting temperature, a short setting time, and good packaging effectiveness. The fragrance contains essence and essence microcapsules, which can enhance the fragrance of clothing. The water has a moistening function, so it can moisten the modified starch and facilitate gelatinization and aging of the modified starch. To impart sterilizing and disinfecting effects to the scented booster beads, 0.001 to 10 parts bacteriostatic agent can be added to the scented booster beads. To enhance the appearance and color of the scented booster beads, 0.0001 to 10 parts pigment can be added to the scented booster beads, which can enhance consumer appeal.

[0030] When producing scented booster beads, the extruded raw material must be quickly molded. The present invention shortens the solidification time of the raw material, allowing it to be quickly cooled and molded as it drops. In a preferred embodiment of the present invention, a forming agent can be added to the raw material for the scented booster beads to ensure molding quality. For example, a forming agent can be added to the raw material for producing the scented booster beads for 0.1 to 10 minutes. The forming agent can be one or a combination of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salts, cationic modified starch, cationic modified cellulose, or hemicellulose. This ensures that the extruded raw material is cooled and molded quickly, resulting in better molding quality.The polyethylene glycol stearate, vegetable-modified ester quaternary ammonium salt, vegetable-modified imidazoline quaternary ammonium salt, vegetable-modified amide salt, cationic modified starch, cationic modified cellulose, or hemicellulose are all products of Nanfeng County Daxin Technology Co., Ltd. (company name), China.

[0031] The viscosity of modified starch that has undergone gelatinization and ripening is significantly higher. Such modified starch sticks to the extruder, increasing the extrusion pressure and temperature. This results in raw material loss, and excessive ripening can lead to carbonization, making it difficult to obtain acceptable products. In a preferred embodiment of the present invention, a release agent (0.1 to 10 min) can be added to the raw material used to produce the scented booster beads. The release agent can be glycerol or a glycerol polymer. When the raw material for the scented booster beads is extruded through a screw extruder, the release agent overflows onto the outer surface of the raw material and is applied to the inner wall of the screw extruder, preventing the modified starch from adhering to the inner wall of the screw extruder. Furthermore, the release agent acts as a lubricant, facilitating release and reducing the pressure and temperature during extrusion of the raw material, thereby making it possible to obtain acceptable products.

[0032] As described above, the heat-resistant scented booster beads of the present invention use a high molecular weight modified starch as a packaging material to improve the heat resistance of the scented booster beads and ensure that the scented booster beads can withstand high temperatures during shipping. Furthermore, by changing the molecular weight of the modified starch, the modified starch has a short setting time. This ensures that the raw materials can be cooled and molded quickly during the production of heat-resistant scented booster beads, reduces the loss of essence and essence microcapsules, ensures increased fragrance and scent retention, and improves molding quality.

[0033] In a second embodiment of the present invention, there is further provided a method for producing the heat-resistant scented booster beads, wherein the granules are produced using a screw extrusion type granule production device, and the method includes the following steps:

[0034] In step S1, the packaging material and the molding agent are taken and stirred to mix them evenly, and then the flavoring agent, the bacteriostatic agent and the coloring agent are further added and stirred to obtain a mixed raw material.

[0035] In step S2, the mixed raw materials are fed into the screw extrusion type particle manufacturing device, and water and a release agent are added, and the raw materials are mixed, melted, gelatinized, and aged during transportation under the pressure of the screw and the heat of the heating device. During screw extrusion, the internal temperature of the screw is 3 to 5°C higher than the maturation temperature of the packaging material, and the internal temperature of the screw can be specifically set according to the type and molecular weight of the packaging material.

[0036] In step S3, the melt-mixed raw materials are transported to an extrusion die, the module temperature is controlled to be slightly lower than the melting temperature of the packaging material, and the raw materials extruded from the extruder are cut with a rotary cutter to form particles, which are then cooled to obtain polygonal star-shaped scented booster beads.

[0037] It should be noted that when the screw extruder is used for the first time, a certain amount of release agent can be fed into the screw extruder to ensure lubrication inside the screw extruder and facilitate the release of the product from the mold.

[0038] In this embodiment, the raw materials for the scented booster beads are mixed, melted, gelatinized, and aged using a screw-extrusion particle manufacturing device, and the flavor and bacteriostatic agent are added to the packaging material. This allows for fast mixing and low energy consumption. The temperature at the screw output end is controlled to mix and mature the raw materials while preventing carbonization of the raw materials. Furthermore, the temperature of the extrusion die is controlled to rapidly coagulate and mold the extruded raw materials, resulting in scented booster beads with a desired shape.

[0039] To more fully illustrate the heat-resistant scented booster beads of the present invention and the method of making same, reference is made to the following examples.

[0040] Example 1 The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75% modified starch (weight average molecular weight is 10,000), 3% mold release agent, 6% molding agent, 45% fragrance, 6% bacteriostat, 2% colorant, and 30% water.

[0041] The method for producing the scented booster beads includes the following steps.

[0042] In step S1, the packaging material and the molding agent are taken and stirred to mix them evenly, and then the flavoring agent, the bacteriostatic agent and the coloring agent are further added and stirred to obtain a mixed raw material.

[0043] In step S2, the mixed raw materials are fed into the screw extrusion type particle manufacturing device, and water and a release agent are added, and the raw materials are mixed, melted, gelatinized, and aged during transportation under the pressure of the screw and the heat of the heating device. During screw extrusion, the internal temperature of the screw is 3°C higher than the aging temperature of the packaging material, and the internal temperature of the screw can be specifically set according to the type and molecular weight of the packaging material.

[0044] In step S3, when the raw material is transported to the extrusion mold, the temperature of the raw material is controlled to be 1 to 3°C lower than the melting temperature of the packaging material, and the raw material extruded from the extruder is cut with a rotary cutter and then cooled to obtain heat-resistant, multi-pointed star-shaped scented booster beads.

[0045] <Example 2> The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 20% modified starch (weight average molecular weight is 20,000), 0.1% mold release agent, 0.1% molding agent, 50% fragrance, 10% bacteriostatic agent, 1% colorant, and 0.01% water.

[0046] Example 3 The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 95% modified starch (weight average molecular weight is 5000), 10% mold release agent, 10% molding agent, 0.05% flavoring, 0.001% bacteriostatic agent, 10% colorant, and 40% water.

[0047] Example 4 The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 50% modified starch (weight average molecular weight is 8000), 5% mold release agent, 5% molding agent, 40% fragrance, 10% bacteriostatic agent, 1% colorant, and 10% water.

[0048] <Example 5> The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 60-minute modified starch (weight average molecular weight is 7000), 7-minute mold release agent, 7-minute molding agent, 30-minute flavoring, 8-minute bacteriostat, 1-minute colorant, and 20-minute water.

[0049] Example 6 The scented booster beads are heat-resistant, five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 70% modified starch (weight average molecular weight is 16,000), 8% mold release agent, 4% molding agent, 20% fragrance, 4% bacteriostat, 1% colorant, and 30% water.

[0050] It should be noted that the manufacturing methods of Examples 2 to 6 are almost the same as those of Example 1. The modified starches of Examples 1 to 6 are all potato starch or cassava starch in which thermophilic or thermostable maltose has been modified with glucosidase. The release agents of Examples 1 to 6 are all glycerol or glycerol polymers. The molding agents of Examples 1 to 6 are all one or a combination of polyethylene glycol stearate, vegetable-modified ester quaternary ammonium salt, vegetable-modified imidazoline quaternary ammonium salt, vegetable-modified amide salt, cationic modified starch, cationic modified cellulose, or hemicellulose.

[0051] <Comparative Example 1> The scented booster beads are hemispherical in shape. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75% polyethylene glycol (weight average molecular weight is 10,000), 3% mold release agent, 6% molding agent, 45% fragrance, 6% bacteriostat, and 1% dye.

[0052] <Comparative Example 2> The scented booster beads are five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75% modified starch (weight average molecular weight is 2000), 3% mold release agent, 6% molding agent, 45% fragrance, 6% bacteriostat, 1% colorant, and 30% water.

[0053] <Comparative Example 3> The scented booster beads are five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75% modified starch (weight average molecular weight is 10,000), 6% binder, 45% flavor, 6% bacteriostat, 1% color, and 30% water.

[0054] <Comparative Example 4> The scented booster beads are five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75% modified starch (weight average molecular weight is 10,000), 3% mold release agent, 45% fragrance, 6% bacteriostat, 1% colorant, and 30% water.

[0055] <Comparison 5> The scented booster beads are five-pointed star-shaped flake particles. The raw materials for the scented booster beads are weighed by weight, and the raw materials for producing the scented booster beads include 75 min potato starch (weight average molecular weight 10,000, containing thermophilic or thermostable maltose to prevent denaturation of glucosidase), 3 min mold release agent, 45 min flavoring, 6 min bacteriostat, 2 min color, and 30 min water.

[0056] It should be noted that the manufacturing methods of Comparative Examples 1 to 5 are almost the same as that of Example 1 of the present invention.

[0057] Performance measurement The melting temperature, dissolution time, and high-temperature resistance of Examples 1 to 6 and Comparative Examples 1 to 5 were measured. The melting temperature was measured using a microscope melting point meter (model: SGW® X-4B). To measure the dissolution time, 100 ml of pure water was placed in a 300 ml glass beaker at room temperature. A stirring paddle was inserted into the center of the water, and the rotation speed of a mechanical stirrer (model: GZ120-S) was set to 250±2 rad / min. Next, 1.0 g of scented booster beads with an average particle diameter of 5 mm was taken, and the time required for the scented booster beads to completely dissolve in the water was recorded. To measure the high-temperature resistance, the scented booster beads were placed in a baking oven (model: LRH-70F) set at 50°C for two hours. The temperature of the baking oven was then lowered to room temperature, then raised again to 50°C and left for two hours. This step was repeated 10 times to confirm whether the particles had melted or solidified. The specific measurement results are shown in Table 1.

[0058] JPEG0007742498000001.jpg91170

[0059] As shown in Table 1, the heat-resistant scented booster beads of Examples 1 to 6 all have high melting temperatures. Even when exposed to temperatures as high as 50°C, the heat-resistant scented booster beads did not melt, demonstrating good high-temperature resistance. The melting times of the heat-resistant scented booster beads of Examples 1 to 6 were also very short. In Comparative Example 1, polyethylene glycol was used as the packaging material, and the melting temperature of the packaging material was below 50°C. Therefore, no melting of the packaging material was observed when measuring high-temperature resistance. In Comparative Example 2, the modified starch used had a low weight-average molecular weight and a low melting temperature, resulting in poor high-temperature resistance. Although Comparative Example 3 had a high melting temperature, the absence of a release agent increased the raw material temperature during extrusion, potentially resulting in carbonization of the raw material. This resulted in a yellowish coloration of the scented booster beads, which could adversely affect their appearance and reduce their scent-releasing effect. In Comparative Example 4, the absence of a molding agent resulted in a poor appearance of the scented booster beads, and it was difficult to produce star- or flower-shaped flake particles, resulting in poor heat dissipation of the produced particles compared to Example 1. In Comparative Example 5, the use of modified potato starch as the packaging material reduced the melting temperature of the packaging material, resulting in poor high-temperature resistance.

[0060] Although the embodiments of the present invention have been described in detail above, the above embodiments are merely illustrative of the present invention, and the present invention is not limited to the configurations of the above embodiments. Those skilled in the art may make design changes, improvements, substitutions, etc. within the scope of the present invention, and such changes, if any, will naturally be included in the scope of the claims of the present invention.

Claims

1. Heat-resistant scented booster beads for use in laundry, the scented booster beads having a melting temperature of >50°C, the scented booster beads using modified starch as a packaging material, and the weight-average molecular weight of the modified starch being 5,000 to 20,000; weighing out ingredients for the scented booster beads by weight, the ingredients for making the scented booster beads comprising 20 to 95 minutes of the packaging material, 0.05 to 50 minutes of fragrance, 0.01 to 40 minutes of water, 0.1 to 10 minutes of a mold release agent, and 0.1 to 10 minutes of a molding agent; the release agent is glycerol or a polymer of glycerol; The forming agent is one or a combination of a plant-modified ester quaternary ammonium salt, a plant-modified imidazoline quaternary ammonium salt, and a plant-modified amide salt; Heat-resistant scented booster beads.

2. 2. The heat-resistant scented booster beads according to claim 1, wherein the weight-average molecular weight of the modified starch is 7,000 to 16,000, and the melting temperature of the scented booster beads is 55 to 110°C.

3. 2. The heat-resistant flavored booster beads according to claim 1, wherein the modified starch is a starch from plant roots in which thermophilic or thermostable maltose has been modified with glucosidase.

4. 4. The heat-resistant scented booster beads according to claim 3, wherein the plant root starch is potato starch or cassava starch.

5. 2. The heat-resistant scented booster beads according to claim 1, wherein the scented booster beads are in the form of flake particles in the shape of a polygonal star or a multi-petal.

6. 6. The heat-resistant scented booster beads according to claim 5, wherein the time it takes for the scented booster beads to dissolve at room temperature is 4 to 10 minutes.

7. A method for producing heat-resistant scented booster beads according to any one of claims 1 to 6, comprising the steps of: Step S1: taking the packaging material and the molding agent and stirring them to homogeneously mix them, and then further adding the flavoring agent, the bacteriostatic agent, and the coloring agent and stirring them to obtain a mixed raw material; Step S2: feeding the mixed raw material into a screw extrusion type particle manufacturing apparatus, adding water and the release agent, and mixing, melting, gelatinizing, and aging the raw material by a screw extruder; and step S3 of lowering the temperature of the raw material to a temperature lower than the melting temperature of the packaging material when transporting the raw material to the extrusion die, cutting the raw material extruded from the screw extruder with a rotary cutter, and then cooling the cutter to obtain the heat-resistant scented booster beads.

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