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DE4218392A1 - Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking - Google Patents

Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking

Info

Publication number
DE4218392A1
DE4218392A1 DE4218392A DE4218392A DE4218392A1 DE 4218392 A1 DE4218392 A1 DE 4218392A1 DE 4218392 A DE4218392 A DE 4218392A DE 4218392 A DE4218392 A DE 4218392A DE 4218392 A1 DE4218392 A1 DE 4218392A1
Authority
DE
Germany
Prior art keywords
water
mixed
flour
vessel
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
DE4218392A
Other languages
German (de)
Inventor
Guenter Lang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE4218392A priority Critical patent/DE4218392A1/en
Publication of DE4218392A1 publication Critical patent/DE4218392A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/02—Plates, dishes or the like
    • A47G19/03—Plates, dishes or the like for using only once, e.g. made of paper
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/463—Edible packaging materials
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Prodn. of the vessel comprises feeding an agent (I) (which forms macro-molecules) to the water at an amt. of a max. of 2 o/oo sic) in relation to the dry mass of the other constituents and are mixed with it. The other constituents are then mixed in, and the completed dough is pressed into vessel shape and simultaneously baked. Pref. (I) is xanthan or carob powder is used and guar flour or pectin is mixed with the water before the input of the other constituents. USE/ADVANTAGE - The eating and drinking vessel is simple to produce. It can be eaten after use, or is easily decomposable.

Description

Die Erfindung bezieht sich auf ein Verfahren zum Herstellen eines Eß- bzw. Trinkgefäßes oder Eßbesteckes od. dgl. aus einem eß- und/oder verrottbaren Material, mit Mehl, Wasser, Stärke, Öl.The invention relates to a method for manufacturing a dining or drinking vessel or cutlery or the like an edible and / or rotten material, with flour, water, Starch, oil.

Aus der DE-PS 40 12 985 ist eine Verpackung für Lebensmittel bekannt, welche zumindest teilweise aus gebackenem Teig auf der Basis von Stärke und Mehl besteht, wobei diese Verpackung einen Einsatz aufweist, der durch Schneiden einer ebenen Platte aus dem gebackenen Teig hergestellt ist und zum getrennten Verpacken von mehreren, empfindlichen Gegenständen dient. Vorzugsweise soll der Teig dieser ebenen Platten Pflanzenfasern enthalten.From DE-PS 40 12 985 is a packaging for Food known, which is at least partially made baked dough based on starch and flour, this packaging has an insert which is characterized by Cut a flat plate out of the baked dough is manufactured and for separate packing of several, sensitive objects. Preferably, the Dough these flat plates contain vegetable fibers.

Darüber hinaus ist aus der DE-OS 40 27 786 ein thermoplastisch verarbeitbares Komponentengemisch bekannt, das zur Herstellung von Nutzungs-, Gebrauchs- und Verpackungsgegenständen verwendet werden soll. Auch diesem Gemisch sollen Naturfasern zur Stabilisierung zugesetzt werden.In addition, from DE-OS 40 27 786 known thermoplastic processable mixture of components, that for the production of usage, use and Packing items should be used. This too Natural fibers should be added to the mixture for stabilization will.

Durch die Zugabe von Fasern ist ein Verzehr dieser Gegenstände praktisch nicht mehr möglich.By adding fibers, this is a consumption Objects practically no longer possible.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren aufzuzeigen, mit dem Eß- bzw. Trinkgefäße und Eßbestecke auf einfache Weise herstellbar sind, die anschließend eßbar oder wenigstens leicht verrottbar sind.The invention has for its object a method to show with the eating or drinking vessels and cutlery are easy to produce, then edible or at least are easily rotten.

Diese Aufgabe wird gemäß der Erfindung dadurch gelöst, daß dem Wasser Makromolekularbildner in einer Menge von maximal 2 o/oo bezogen auf die Trockenmasse der übrigen Bestandteile zugefügt und mit dem Wasser gleichmäßig vermischt werden worauf die übrigen Bestandteile eingemischt werden, und daß der fertige Teig zur vorgesehenen Gefäßform verpreßt und gleichzeitig gebacken wird.This object is achieved according to the invention in that the water macromolecular formers in a maximum amount 2 o / oo based on the dry mass of the rest Ingredients added and even with the water are mixed then the other ingredients be mixed in, and that the finished dough for intended vessel shape pressed and baked at the same time becomes.

Bereits die sehr geringe Zugabemenge von maximal 2 o/oo eines Makromolekularbildners ergibt eine unerwartete Dichtigkeit und Festigkeit des damit hergestellten Gegenstandes, so daß dieser auch für flüssige Nahrungsmittel eingesetzt werden kann. Trotzdem können die so hergestellten Gegenstände verzehrt werden. Wichtig ist bei der Herstellung, daß der Makromolekularbildner zuerst mit dem Wasser vermischt wird, da nur dabei eine gleichmäßige Verteilung dieser geringen Zugabemenge erreicht wird.Even the very small addition amount of a maximum of 2 o / oo of a macromolecular former results in an unexpected one Tightness and strength of the manufactured Subject, so that this also for liquid Food can be used. Still, they can objects manufactured in this way are consumed. Important is in making that the macromolecular former first is mixed with the water, since only one even distribution of this small addition is achieved.

Als sehr vorteilhaft hat es sich ergeben, wenn erfindungsgemäß als Makromolekularbildner Xantan mit dem Wasser vermischt wird.It turned out to be very advantageous if according to the invention as a macromolecular agent xantane with the Water is mixed.

Mit Xantan als Beimischung hat sich eine sehr gute Beständigkeit während der gesamten Nutzungszeit sowohl bei kalten als auch bei warmen Speisen und Getränken ergeben. Darüber hinaus sind auch daraus hergestellte löffelförmige Eßwerkzeuge sehr stabil und haltbar; trotzdem können sie nach Beendigung der Mahlzeit verspeist werde. Using Xantan as an admixture has been a very good one Consistency during the entire period of use both cold as well as warm food and beverages. In addition, spoons are also made from it Eating tools very stable and durable; still they can after the meal is finished.  

Ebenso hat es sich bewährt, wenn erfindungsgemäß Guarmehl vor der Zugabe der übrigen Bestandteile mit dem Wasser vermischt wird.It has also proven useful if guar flour according to the invention before adding the remaining ingredients with the water is mixed.

Sehr vorteilhaft ist es auch, wenn gemäß der Erfindung wenigstens ein Mittel aus der Gruppe der Pektine dem Wasser als Makromolekularbildner zugemischt wird.It is also very advantageous if according to the invention at least one agent from the group of the pectins the water is admixed as a macromolecular former.

Als weiteres sehr günstiges Zugabemittel als Makromolekularbildner hat sich Johannisbrotkernmehl ergeben.Another very cheap addition as Macromolecular formers have locust bean gum surrender.

Durch die Zugabe dieser Makromolekularbildner wird eine sehr gute Vernetzung der Teigbestandteile erreicht, wodurch der fertige Gegenstand wasserabweisend ist. Trotzdem ist er aber wasserlöslich, so daß sich eine gute Verzehrbarkeit und Verrottbarkeit ergibt.By adding these macromolecular formers a very good crosslinking of the dough components achieved, whereby the finished item is water-repellent. Still, he is but water soluble so that there is good edibility and rotability results.

Bei der Herstellung eines erfindungsgemäßen Gegenstandes wird zuerst der Makromolekularbildner mit dem benötigten Wasser intensiv vermischt, so dann werden die anderen Zutaten wie Mehl, Stärke, Öl, Natron, Zucker, Salz in der jeweils vorgesehenen und auf den speziellen Bedarf abgestimmten Menge zugegeben und eingemischt. Der fertige Teig wird dann in eine Preßform eingespritzt und dort zur gewünschten Form verpreßt. Gleichzeitig wird diese Form geheizt, so daß der Teig während des Preßvorganges auch gebacken wird.In the manufacture of an article according to the invention first the macromolecular generator with the required Water mixed intensely, so then the others Ingredients such as flour, starch, oil, baking soda, sugar, salt in the each provided and to the special need adjusted amount added and mixed. The finished one Dough is then injected into a press mold and there to desired shape pressed. At the same time, this form heated so that the dough during the pressing process too is baked.

Dadurch ist eine sehr rationelle Herstellung des Gegenstandes gewährleistet, so daß er auch preiswert angeboten werden kann.This makes the production of the Item guaranteed, so that it is also inexpensive can be offered.

Claims (5)

1. Verfahren zum Herstellen eines Eß- bzw. Trinkgefäßes aus einem eß- und/oder verrottbaren Material, mit Mehl, Wasser, Stärke, Öl, dadurch gekennzeichnet, daß dem Wasser Makromolekularbildner in einer Menge von maximal 2 o/oo bezogen auf die Trockenmasse der übrigen Bestandteile zugefügt und mit dem Wasser gleichmäßig vermischt werden, worauf die übrigen Bestandteile eingemischt werden, und daß der fertige Teig zur vorgesehenen Gefäßform verpreßt und gleichzeitig gebacken wird.1. A method for producing a dining or drinking vessel from an edible and / or rotten material, with flour, water, starch, oil, characterized in that the water macromolecular in an amount of at most 2 o / oo based on the dry matter the remaining ingredients are added and mixed uniformly with the water, whereupon the remaining ingredients are mixed in and that the finished dough is pressed into the intended vessel shape and baked at the same time. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß als Makromolekularbildner Xantan mit dem Wasser vermischt wird.2. The method according to claim 1, characterized in that as a macromolecular agent xantane with water is mixed. 3. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß Guarmehl vor der Zugabe der übrigen Bestandteile mit dem Wasser vermischt wird.3. The method according to claim 1, characterized in that Guar flour before adding the other ingredients is mixed with the water. 4. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß als Makromolekularbildner Johannisbrotkernmehl zugegeben wird.4. The method according to claim 1, characterized in that as a macromolecular builder carob flour is added. 5. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß wenigstens ein Mittel aus der Gruppe der Pektine dem Wasser zugemischt wird.5. The method according to claim 1, characterized in that at least one agent from the group of pectins Water is added.
DE4218392A 1992-06-04 1992-06-04 Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking Withdrawn DE4218392A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE4218392A DE4218392A1 (en) 1992-06-04 1992-06-04 Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4218392A DE4218392A1 (en) 1992-06-04 1992-06-04 Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking

Publications (1)

Publication Number Publication Date
DE4218392A1 true DE4218392A1 (en) 1993-12-09

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
EP0576926A3 (en) * 1992-06-26 1995-04-19 Christoph Kienle Method of manufacturing a disposable container.
DE29503492U1 (en) 1995-03-02 1995-06-08 Pelka, Joachim, Dipl.-Ing. (FH), 90522 Oberasbach Edible cutlery
WO1997045028A1 (en) * 1996-05-31 1997-12-04 Fattoria Petrini Di Petrini Francesca Cup for drinks made of edible twice-baked pastry
US6423357B1 (en) * 2000-01-18 2002-07-23 Raymond Woods Edible cup and method of making same
CN1108345C (en) * 2000-06-16 2003-05-14 董忠蓉 Disposable article made from konjaku as main raw material
FR2854382A1 (en) * 2003-04-29 2004-11-05 Serge Naillard Disposable tableware e.g. cup, for use in public toilet, has circular upper section that undergoes pinching to form overhang, and is formed from organic material e.g. mixture of water and cereal flour, dissolvable in water
DE102008064100A1 (en) * 2008-12-19 2010-07-01 Grosse, Bärbel, Dipl.-Ing. (FH) Schnaps numbers comprise numerical formed structures that are filled in a non-edible casing or an edible-casing with an alcoholic drink, where the structures symbolize Arabic, Roman or all other well known numerical representation
WO2020061653A1 (en) 2018-09-27 2020-04-02 Cupffee Ltd Mixture for production of edible containers for hot and cold beverages and food
WO2023187245A1 (en) 2022-03-31 2023-10-05 Marquez Silva Belen Edible food container, manufacturing method and use thereof

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0576926A3 (en) * 1992-06-26 1995-04-19 Christoph Kienle Method of manufacturing a disposable container.
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
DE29503492U1 (en) 1995-03-02 1995-06-08 Pelka, Joachim, Dipl.-Ing. (FH), 90522 Oberasbach Edible cutlery
WO1997045028A1 (en) * 1996-05-31 1997-12-04 Fattoria Petrini Di Petrini Francesca Cup for drinks made of edible twice-baked pastry
US6423357B1 (en) * 2000-01-18 2002-07-23 Raymond Woods Edible cup and method of making same
CN1108345C (en) * 2000-06-16 2003-05-14 董忠蓉 Disposable article made from konjaku as main raw material
FR2854382A1 (en) * 2003-04-29 2004-11-05 Serge Naillard Disposable tableware e.g. cup, for use in public toilet, has circular upper section that undergoes pinching to form overhang, and is formed from organic material e.g. mixture of water and cereal flour, dissolvable in water
DE102008064100A1 (en) * 2008-12-19 2010-07-01 Grosse, Bärbel, Dipl.-Ing. (FH) Schnaps numbers comprise numerical formed structures that are filled in a non-edible casing or an edible-casing with an alcoholic drink, where the structures symbolize Arabic, Roman or all other well known numerical representation
WO2020061653A1 (en) 2018-09-27 2020-04-02 Cupffee Ltd Mixture for production of edible containers for hot and cold beverages and food
WO2023187245A1 (en) 2022-03-31 2023-10-05 Marquez Silva Belen Edible food container, manufacturing method and use thereof
ES2953584A1 (en) * 2022-03-31 2023-11-14 Silva Belen Marquez EDIBLE CONTAINER FOR FOOD, MANUFACTURING METHOD AND ITS USE

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