PREPARATION METHOD OF TOOTHPICK WITH DECREASED COEFFICIENT OF CROSS SECTIONAL VARIATION USING STARCH

摘要

PURPOSE: A method for producing a toothpick having a decreased coefficient of cross sectional variation and a toothpick produced by the same are provided to produce a toothpick which has a constant thickness and is not bending and choppy. CONSTITUTION: The method for producing a toothpick having a decreased coefficient of cross sectional variation comprises the steps of: adding 0.2 to 0.3 parts by weight of a deliquescent material and water to 100 parts by weight of a starch, kneading and aging; extruding the starch dough in an extruder; elongating obtained moldings while adding a quench air and then cutting; maintaining the cuts at a temperature of -20 to -24 deg.C for 6 to 8 hours and separating the self-attached cuts by a natural ventilation; pre-drying and drying the cuts; and sharpening one end or both ends of the cuts.