TWI669070B - Edible tableware manufacturing method - Google Patents

Abstract

The invention is a method for manufacturing edible tableware, comprising the following steps: 1. gelatinization process; 2. mixing process; 3. extension process; 4. shaping process; 5. baking process; 6. cooling process. The edible tableware produced by the invention can have the following advantages: 1. The formula of the edible tableware of the invention only uses the pure natural raw material, and the artificial additive is removed; 2. The edible flavor of the edible tableware of the invention can be added by adding Other flavoring agents, such as sugar, salt, coffee powder, tea powder, fruit powder and cocoa powder, are used for flavor adjustment; 3. The hardness of the edible tableware of the present invention can be adjusted according to the demand by the weight ratio of rice flour to flour.

Description

Edible tableware manufacturing method

The present invention relates to a method of making an irregularly shaped edible tableware (e.g., a spoon, a fork, etc.).

Nowadays, environmental awareness and health awareness have risen. The world has begun to implement plastic reduction operations, and the invention of replacing disposable plastic tableware has sprung up. These inventions can be broadly divided into biodegradable tableware and edible tableware, wherein the edible tableware has the concept of reducing garbage and is attracting more attention. The invention of edible tableware is made by adding food additives or supplemented with partially inedible materials, and is also made entirely of natural ingredients. From the perspective of food safety, it is edible only using natural ingredients. Tableware is the most popular. Although there have been some creations of edible tableware made entirely of natural ingredients, there are still some problems in mass production.

Prior art studies, such as the World Intellectual Property Rights Organization Patent No. WO1996020604A1, disclose that for extrusion molding, it is suitable for producing edible utensils such as straws, chopsticks, etc., which have a straight section of uniform cross-section. However, this technology still has the disadvantages of the manufacture of edible tableware which is not suitable for irregular shapes such as spoons, forks, etc., and the manufacture of a large number of edible tableware having irregular shapes is suitable for the processing of cutting and shaping using a mold.

The prior art development of irregular tableware, as disclosed in the Republic of China Patent No. M351040, utilizes the residual bean dregs or the residue left in the tofu, collected, finished, dried, and then flattened to form a sheet on the surface. Put on PVC plastic wrap, fit it, and then mold it to form the tableware used in the market, such as lunch boxes, bowls, plates, and even add edible gum, which can be compressed into chopsticks and spoons. Because the upper layer of the surface is a plastic wrap, the lunch boxes, bowls, plates, etc. are all heat-insulating to make them have the characteristics of not being hot. The moisture-proof property does not cause the water, oil and water to seep and flow out due to the wet depression, and the lower layer is fitted. Use glutinous rice paper to avoid touching the mold, keep it clean, and eat it. When you have finished eating the food, simply peel off the upper plastic wrap, but the creation still has an inedible off-layer wrap. The shortcomings of eating.

Prior art development of other formulations, such as Chinese Patent No. CN106108546A, an edible tableware, processed from grain and bulk material (also known as anise), wherein the weight of the bulk material accounts for 1 to 3% of the weight of the grain. The grain and the bulk material are fed into the mixer according to the weight ratio, and the mixture is uniformly stirred. The uniformly stirred grain and the large material are pulverized into the pulverizer, and pulverized into a powder of 50 to 170 mesh, and the powdered food and the bulk material are powdered. Stir the water evenly, add 9~15 kg of water per 100 kg of powdered food and feed the whole food. Add the water and the large material and mix it into the roller compactor for rolling. Then enter the mold shape and form. After the material enters the drying equipment, it is heated and steamed. The heating temperature is between 160~210°C, the heating time is between 20~40 minutes, and then the air cooling is performed. When the temperature is lowered to 15~20°C, the temperature is obtained. Edible tableware, screening the obtained tableware, sterilizing and packaging the qualified products, and pulverizing the unqualified products. The prior art is based on cereals as the main edible material, but due to the high content of amylopectin, the starch aqueous solution is heated and gelatinized during the process and is too viscous, which may cause the die in the cutting and shaping process using the mold and Demolding is not a problem. Another example is the World Intellectual Property Rights Organization Patent No. WO2012098448A1, which uses rice as the main edible material. It is also because of the high content of amylopectin. The starch aqueous solution is heated and gelatinized during processing and is too viscous, which will cause cutting and shaping processing by using mold. The die and demolding in the program are not easy to solve. Also, as US Patent No. US8323709B2, flour is the main edible material. After the flour is stirred with water, the glutenin in the dough will swell and combine with prolamin, acid-soluble protein and water-soluble albumin, globulin, etc. The gluten of the network structure is formed by stirring, and the water-swelled starch granules are embedded therein, and finally the dough having elasticity and ductility is formed, which is beneficial to the process of cutting and shaping in the processing process by the mold. Into the mold and demoulding, but the water and air sealed in the dough by the gluten are heated and baked to increase the volume, so that the dough is swollen, and the gluten is heated and denatured, and the gluten is soft and elastic after solidification. The resulting edible tableware is not hard and easy to break, and can only be applied to a small portion of liquid food or beverage tableware.

The inventors of the present invention have in view of the production of irregularly shaped edible tableware (for example, spoons, forks, etc.), which are mass-produced by using a mold for cutting and shaping processing, but the use of conventional techniques is such as rice. The main raw material, due to the high content of amylopectin, the starch aqueous solution is heated and gelatinized during processing, which is too viscous, which makes it difficult to cut with the mold, the die in the shaping process and the mold release are not easy. To be solved, the inventors of the present invention have therefore been directed to the development of a method for producing edible tableware. The invention relates to a method for manufacturing edible tableware, comprising the following steps: 1. a gelatinization process, wherein the gelatinization process is to prepare a weight ratio of rice flour to water of 1:0.8 to 1:2, and the amylopectin content of the rice cereal powder More than 70 wt%, and after gelatinization, gelatinization; 2. Mixing process, the gelatinization process is added to the flour and cold water of the gelatinization process, and the mixture is stirred to produce gluten. The whole is made into a dough, and the weight of the flour is adjusted according to the weight of the rice flour used in the gelatinization process, and the weight ratio of the flour to the rice flour is 10:1 to 10:4, and the weight of the cold water is based on the flour. The ratio of weight to cold water is 1:0.1 to 1:0.4; 3. The process of stretching is to extend the dough of the mixing process into a sheet-like thickness; 4. shaping process, the shaping process The sheet-like thickness of the extended pressing process is cut and molded into a tableware shape by using a mold; 5. a baking process, the baking process is to dry and shape the shape of the tableware to form a dried product; a cooling process that performs the drying process of the baking process But that was edible tableware products. Among them, the flour used in the mixing process has a flour protein content of more than 6 wt%. The cold water used in the mixing process has a cold water temperature of less than 50 °C. The mixing process is to add the colloidal gelatinous substance to the flour, the cold water and the edible oil. The weight of the edible oil is 1:0.05 to 1:0.15 by weight of the flour and the edible oil, and the mixture is stirred until Produces gluten and makes the whole agglomerate. Other flavoring agents are added to the mixture during the mixing process to stir together. The other flavoring agents include at least one of sugar, salt, coffee powder, tea powder, fruit powder and cocoa powder. Further, in the mixing process, it is more preferable to perform at least one of pumping and vacuum stirring while stirring. Wherein, the stretching process stretches the dough of the mixing process into a sheet-like thickness, and the thickness of the sheet-like thickness is between 1 and 6 mm. The baking temperature in the baking process is between 130 and 200 °C. The baking time in the baking process is between 15 and 35 minutes. The edible tableware obtained by the cooling process has a water content of less than 10% of the edible tableware. The present invention is different from the prior art, and the present invention proposes a manufacturing method for producing an irregularly shaped edible tableware (for example, a spoon, a fork, etc.) by using a mold for cutting, shaping, and the like. It is manufactured in large quantities, and the edible tableware produced is hard and not broken. Its novelty, progress and practical benefits are correct. The above-mentioned objects, structures and features of the present invention will be described in detail with reference to the preferred embodiments of the present invention. .

The embodiments of the present invention are described by way of specific examples, and those skilled in the art can understand the other advantages and advantages of the present invention as disclosed in the present disclosure. The present invention may be embodied or applied in various other specific embodiments, and various modifications and changes can be made without departing from the spirit and scope of the invention.

First, please refer to FIG. 1 for a flow chart showing a method for manufacturing edible tableware according to the present invention. The present invention is a method for manufacturing edible tableware, comprising the following steps: 1. a gelatinization process 101 for blending rice grains The weight ratio of the powder to the water is 1:0.8 to 1:2, the amylopectin content of the rice cereal powder exceeds 70 wt%, and is stirred to be gelatinized into a gelatinous substance; 2. The mixing process 201, the mixing process 201 The gelatinized process 101 is added to the flour, the cold water and the edible oil, and the mixture is stirred to produce a gluten which is made into a dough. The weight of the flour is based on the rice flour used in the gelatinization process 101. The weight ratio of the flour to the rice flour is from 10:1 to 10:4, and the weight of the cold water is from 1:0.1 to 1:0.4 by weight of the flour and the cold water, and the weight of the edible oil is based on The weight ratio of the flour to the edible oil is 1:0.05 to 1:0.15; 3. The process 301 is extended, and the dough 301 is used to stretch the dough of the mixing process 201 into a sheet thickness; 4. shaping process 401, the shaping process 401 utilizes the sheet thickness of the calendering process 301 Cutting and molding the shape of the tableware; 5. baking process 501, the baking process 501 is to shape and shape the tableware shape of the shaping process 401 to form a dry product; 6. cooling process 601, the cooling The process 601 cools the dried product of the baking process 501 to obtain a ready-to-eat tableware product. Wherein, the flour used in the mixing process 201 has a flour protein content of more than 6 wt%. The cold water used in the mixing process 201 has a cold water temperature of less than 50 °C. When the mixing process 201 is stirred, different natural flavoring agents may be added to stir together. The flavoring agent is, for example, at least one substance of sugar, salt, coffee powder, tea powder, fruit powder and cocoa powder. Further, the mixing process 201 is preferably performed by at least one of pumping and vacuum stirring while stirring. Wherein, the stretching process 301 stretches the dough of the mixing process 201 into a sheet-like thickness, and the thickness of the sheet-like thickness is between 1 and 6 mm. The baking temperature in the baking process 501 is between 130 and 200 °C. The baking time in the baking process 501 is between 15 and 35 minutes. The edible tableware obtained by the cooling process 601 has a water content of less than 10% of the edible tableware. The present invention is different from the prior art, and the present invention proposes a manufacturing method for producing an irregularly shaped edible tableware (for example, a spoon, a fork, etc.) by using a mold for cutting, shaping, and the like. It is manufactured in large quantities, and the edible tableware produced is hard and not broken. Its novelty, progress and practical benefits are correct. The above-mentioned objects, structures and features of the present invention will be described in detail with reference to the preferred embodiments of the present invention. .

In order to make the reviewer further understand the other practical application methods of the present invention, another irregular edible tableware manufacturing method is changed, and the rice flour containing more than 70 wt% of amylopectin is subjected to a gelatinization process 101, and then used. The weight ratio of the flour to the rice flour is from 10:1 to 10:4, and the gelatinized rice cereal powder is added to the flour and the cold water for the mixing process of the mixing process 201, wherein the flour has a protein content of more than 6 wt%, the cold water The temperature is lower than 50 ° C, the weight ratio of flour to cold water is 1:0.1 to 1:0.4, and other flavoring agents can be added during the mixing process 201, such as sugar, salt, coffee powder, tea powder, fruit powder and cocoa. The powder and the like are stirred together, and the cooking process may be added to the edible oil or the cooking oil may be stirred together, and the mixture is stirred until the mixture is gluten-like to form a dough. The next step is to carry out the pressing process 301. The dough is stretched into a sheet thickness of 1 to 6 mm, and then the shaping process 401 is used to cut and shape the sheet thickness of the edible tableware shape by a mold, followed by baking temperature. Between 130~200 ° C, baking time between 15 and 35 minutes to carry out the baking process 501, followed by the cooling process 601 to obtain edible tableware products, the edible tableware finished product moisture content is less than 10%.

The invention is a method for manufacturing edible tableware, and the edible tableware produced by using the invention can have the following advantages: 1. The formula of the edible tableware of the invention uses only pure natural materials, and eliminates the use of artificial additives; The edible flavor of the edible tableware of the present invention can be adjusted by adding other flavoring agents, such as sugar, salt, coffee powder, tea powder, fruit powder and cocoa powder; 3. The hardness of the edible tableware of the present invention can be The weight ratio of rice flour to flour is adjusted according to demand. The technical features of the edible tableware natural food material, high strength and suitable irregular shape shaping produced by the invention are different from those of the prior art, and the novelty, the progress and the practical benefit are correct. Therefore, the lack of conventional knowledge can be effectively improved, and the utility is quite practical.

In view of the above, the specific structure disclosed in the embodiments of the present invention can provide a large number of edible tableware manufacturing methods with irregular or polygonal appearance, and the overall method and formula are neither seen in the same product nor before the application. Seeing the disclosure, Cheng has already complied with the statutory requirements of the Patent Law, and has filed an invention patent application in accordance with the law.

However, the above description is only a preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, that is, the equivalent changes and modifications made by the scope of the present invention and the contents of the invention are all equivalent. It should remain within the scope of this invention.

101‧‧ ‧ gelatinization process

201‧‧‧mixing process

301‧‧‧Extension

401‧‧‧Shaping process

501‧‧‧ baking process

601‧‧‧Cooling process

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart showing the method of manufacturing edible tableware of the present invention.

Claims (10)

The invention relates to a method for manufacturing edible tableware, comprising the following steps: 1. a gelatinization process, wherein the ratio of the weight ratio of rice flour to water is 1:0.8 to 1:2, and the amylopectin content of the rice flour exceeds 70% by weight. And after mixing, gelatinization into a gelatinous substance; 2. Mixing process, the gelatinization process of the gelatinization process is added to the flour and cold water, and the mixture is stirred to produce gluten and the whole becomes a dough The weight of the flour is adjusted according to the weight of the rice flour used in the gelatinization process, and the weight ratio of the flour to the rice flour is 10:1 to 10:4, and the weight of the cold water is based on the weight ratio of the flour to the cold water. It is 1:0.1 to 1:0.4; 3. Extending the pressing process, the rolling process is to press the dough of the mixing process into a sheet-like thickness; 4. The shaping process, the shaping process will be extended The sheet thickness is cut and molded into a tableware shape by using a mold; 5. a baking process, the baking process is to dry and shape the shape of the tableware into a dry product; 6. cooling process, the The cooling process cools the dried product of the baking process to obtain edible Finished with tableware. The edible tableware manufacturing method according to claim 1, wherein the flour used in the mixing process has a flour protein content of more than 6% by weight. The edible tableware manufacturing method according to claim 1, wherein the cold water used in the mixing process has a cold water temperature of less than 50 °C. The edible tableware manufacturing method according to claim 1, wherein the mixing process is to add the gelatinized gelatinous substance to the flour, the cold water and the edible oil, and the weight of the edible oil is based on the flour and the food. The weight ratio of the oil to the oil is 1:0.05 to 1:0.15, and the mixture is stirred so as to be gluten-like to make the whole agglomerate. The edible tableware manufacturing method according to claim 1, wherein the other flavoring agent is added to be stirred while stirring in the mixing process, and the other flavoring agents include: sugar, salt, coffee powder, tea powder, fruit powder and Cocoa powder at least one substance. The edible tableware manufacturing method according to claim 1, wherein the mixing process is performed by agitation and vacuum agitation in at least one mode. The method for manufacturing edible tableware according to claim 1, wherein the stretching process stretches the dough of the mixing process into a sheet-like thickness, and the thickness of the sheet-like thickness is between 1 and 6 mm. The edible tableware manufacturing method according to claim 1, wherein the baking temperature in the baking process is between 130 and 200 °C. The edible tableware manufacturing method according to claim 1, wherein the baking time in the baking process is between 15 and 35 minutes. The edible tableware manufacturing method according to claim 1, wherein the edible tableware finished product obtained by the cooling process has a moisture content of the edible tableware product of less than 10%.