設計師：謝家蓁 王昱喬 涂貞宇
如果說各個世代都留下一個文化的註記那我們能為這個世代留下什麼？
If every generation leaves a mark on its culture, what can we do as this generation?
傾注於糖的文化傳承，如果說各個世代都留下一個文化的註記，那我們能為這個世代留下什麼？以『糖藝』為一個主題，在生活裡、品牌中、找到一個舞台，捨棄現代繁雜的人工添加物，返樸歸真，找回傳統職人的手作精神，以及對「糖」材質的掌握與了解。活絡當地因為新世代生活型態改變的沒落產業，重新思考當下東方飲食習慣與生活風格，以及導入國際的改良糖與簡約設計手法，結合原有糖技藝與東方過節習俗，將產品融入生活中，以趣味蘊含文化意涵的方式，扭轉這個快要消失的工藝技法，注入創新的設計理念於傳統技藝，帶領現代消費者，重新認識台灣失落的傳統產業與老手工藝。
As a result, we put our effort into the cultural heritage of sugar, make "sugar art" as a theme, and find a stage for it in daily life.Moreover, we excluded food additives appearing in modern society; retrieve the essence of craftsmanship from the traditional craftsman and the understanding of sugar. In order to save local industries which were declined due to the change of new lifestyle, we rethink the Eastern eating habits and lifestyle nowadays as well as import the foreign modified sugar and brief design. Combine the original sugar craft and integrate the products into life with interesting and cultural means to reverse the handicrafts and the whole industry that are disappearing. Infused with innovative design in traditional craft, leading modern consumers to re-recognize Taiwan's lost traditional industries and old craft.
設計特點
將傳統吹糖技法融入現代生活，將製程解構、找到食物特性使技法標準化，以食用包裝的方式取代shot杯，包裹烈酒與調酒中的基酒。在食物設計上，顛覆以往烈酒給人的既定印象，以柔和的甜味包裹，溫潤口中的滋味。不僅保留糖本身多變的特性，賦予調酒師個人的展現空間，並以更精緻的樣貌，引領酒吧消費者從製作過程到飲酒，獲得更深一層的感官體驗，且重新認識台灣失落的傳統產業與老手工藝。
Design features
This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company. This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company.
製成改良
糖類選用
從傳統麥芽糖到現代改良代糖我們實驗多種糖類，實驗結果用愛素糖比例最多的配方能夠讓吹出的質感呈現最佳達到透明的效果，除此之外它也是代糖的一種在所有糖類中糖分及熱量最低也較不會影響到酒的風味。
We experimented with traditional maltose as to substitute sweetener. The experimental result is that using the highest ratio of Isomalt can make the texture achieve the best transparent effect. In addition, it is also a kind of substitute sweetener. It has the lowest sweetness and calories among all sugars and does not affect the flavor of the wine.
技法研究
無論是傳統吹糖還是西方的拉糖技術都非常考驗對糖的溫度掌控，因此我們將師傅對於溫度與手法的經驗記錄下來，結合自創的吹製方式反覆測試後創造新的吹糖技法。
Both the eastern and western craft related to sugar art is difficult to control the temperature of sugar, so we record the master’s experience, combined with our own blowing method, and create new sugar blowing after repeated testing craft.
操作步驟
加熱糖塊
將半透明的圓球糖塊從上方軌道滾入下方加熱槽，並用電磁加熱材料至90度開始保溫模式，維持糖在融融狀態隨時可使用。
吹製準備
旋轉充氣裝置使內部吹管向外延伸，將金屬吹管對准相應凹槽,插入加熱器將糖漿取出。用金屬吹管將加熱到90度的糖冷卻到55至60度，這就像具有良好延展性的粘土一樣，最適合吹製。
Standardize the sugar block and use electromagnetic heating suitable for metal materials to ensure safety. When the sugar is heated to 90 degrees, its stickiness is better and the whole is heated evenly. The inside of the fuselage will automatically rotate to continuously heat and cool down.
The sugar that has been heated to 90 degrees is cooled to 55 to 60 degrees by a metal blow pipe.At this time, it's like clay with good ductility, which is best for blowing.
吹糖塑形
將糖插入模具口,按壓上層按鈕充氣。模具的透明質感便於觀看吹製過程。根據糖的實驗結果，選擇了現代改良的愛素糖。它是一種代糖具有最低的甜度，但具有最佳的延展性和質地透明性。
吹糖脫模
旋轉金屬框展開模具,將吹製完成的糖球取出。使用矽樹脂材料來幫助脫模。通過簡單的旋轉動作即可打開和關閉機械裝置，以增加樂趣，並減少脫模過程中打破糖球的機會。糖球使用傳統糕點花的圖像來代替一般的童趣動物形狀，因此吹糖可以保持傳統並融入現代空間。
The transparent texture of the mold is convenient for watching the blowing process. According to the sugar experiment results, the modern modified Ai Susu was chosen. It is a kind of sugar substitute with the lowest sweetness but its best ductility and texture transparency.
Use silicone material to help demoulding. A simple rotating action to open and close the mechanism increases the fun and reduces the chance of breaking the sugar ball during demoulding. Sugar balls use the image of traditional pastry flowers to replace the generally childlike animal shapes so that the sugar blowing can keep the tradition and integrate into the modern place.
未來應用
利用吹糖機的技術未來能夠朝向製作更加客製化的吹糖產品，擴大他的使用場域例如婚宴上的小禮品或是能夠在party中增加趣味和視覺感受，讓吹糖這技藝不只能夠停留在我們的童年，透過新的技術將它帶給大家的娛樂性延續到未來的生活中。
In the future, the technology using sugar blowing machines can be used to make more customized sugar blowing products and expand its use on occasions, such as small gifts at wedding banquets or adding fun and visual experience to parties. Letting the skill of blowing sugar not only stay in our childhood and use the new technology to extend the entertainment it gives everyone to the future.
