AU656473B2

AU656473B2 - Method of producing an edible container

Info

Publication number: AU656473B2
Application number: AU40125/93A
Authority: AU
Inventors: Sadaharu Ito
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-07-10
Filing date: 1993-06-08
Publication date: 1995-02-02
Anticipated expiration: 2013-06-08
Also published as: DE4239143C2; JPH074144B2; DE4239143A1; JPH0630689A; ITMI922915A0; IT1256207B; ATA18793A; AT404089B; AU4012593A; ITMI922915A1

Description

6564/3i 1-

AUSTRALIA

Patents Act 1990 Sadaharu ITO 0 4e 4 40 4040** 4,44 4 ~48 4 0 0 4444 4 4 4'

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.44 4,4 4

ORIGINAL

COMPLETE SPECIFICATION STANDARD PATENT Invention Title: "Method of producing an edible container"

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Tihe following statement is a full description of this invention including the best method of performing it known to me:- 4W 2. Background of the Invention Edible containers and sheet-like edible base materials that o. are sold in the form of containing frozen confections such as soft ice cream or ice cream served in stores are typically 5° packaged and delivered to the location where ice cream and tart confections are sold by their respective manufacturers. These edible containers consist of sheet-like containers in which a large amount of water is blended with raw ingredients such as wheat flour and so- on followed by kneading to form a so-called 4t C dough that is baked on a high-temperature heating plate, l r containers referred to as waffle cones and cup-shaped waffle cups in which the sheet-like baked dough is formed into the shape of a cone, and dish-shaped edible containers containing tart confections and so on.

As waffles, wafers or waffle cups and edible dishes for tart confections are characteristically crispy, and since they are brittle, susceptible to impact and tend to break easily during storage and transport, there are numerous difficulties h, 1, 1-1 11 1 1 1 1 I'll I I MMMM MM 1 encountered in their handling both during shipment from the factory following baking as well as after shipment during delivery to ice cream and confection stores.

In order to eliminate these problems, there is a method of producing an edible container described in JP Pat. Laid-open No.

4-148638 previously developed by the present applicant.

However, as the moisturized molded sheets passed the moisturizing process in the method of the prior art have a sticky surface, they cannot be sent to the final heating process unless they have been individually spread out and dried. As such, a o 10 long period of time on the order of roughly 6 hours is required to wait for the above-mentioned drying. Additional problems include the formation of mold or excessive drying resulting in breakage due to considerable changes in the moisture content due to changes in the atmosphere during drying.

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C* I 3. Summary of the Invention i The present invention relates to a method of producing a shallow dish-shaped or cup-shaped eible container in which frozen confections such as soft ice cream and ice cream as well as various other types of food products are placed, and more particularly, to an edible food container having a small apparent t I 4 tt4,"

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-3specific gravity, which is porous, lightweight and preferably has a crispy texture when eaten.

The present invention provides a method of producing an edible container comprising the steps of: initially baking a farinaceous batter mixture consisting essentially of sugar, oil and flour by sandwiching an amount of the batter mixture between a pair of heated platens and then heating and baking the batter mixture sandwiched between the heated platens to effect alphatization of starch in the batter mixture and to evaporate moisture to obtain a dewatered initially baked edible sheet; moisturizing the initially baked edible sheet; S(c) sealing the moisturized initially baked edible sheet 15 within a non-water-absorptive packaging material; e allowing the moisturized sheet to become softened rieo*2 S• within the sealed packaging material; removing the softened and moisturized sheet from the CC Sr packaging material; finally baking the softened sheet removed from the packaging material; and forming the baked softened sheet into an edible container; 4. Brief Description of the Drawings.

Fig. 1 is a schematic drawing of the procedure for making the softened molded sheets according to the present invention.

Fig. 2 is a perspective view of a suitable baker used in the 4i-4 .I.I iI i_] r, i A present invention.

Fig. 3A is a cross-sectional view with a portion omitted indicating an example of use of that indicated in Fig. 2.

Fig. 3B is a perspective view with a portion omitted indicating water spraying over the molded sheet on a suitable baker.

Fig. 4 is a perspective view of the moisturized molded sheet.

feit Fig. 5 is a perspective view indicating one example of the n a moisture-resistant peelable sheet.

|0 moisturized molded sheet on a moisture-resistant peelable sheet.

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I i i i '^i i Fig. 6A is a cross-sectional view of the state in which that indicated in Fig. 5 is packaged and sealed individually.

Fig. 6B is a cross-sectional view of the state in which that indicated in Fig. 5 is stacked and sealed.

Fig. 7 is a cross-sectional view of the baker hsed in final baking.

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I- I Fig. 8 is a cross-sectional view indicating an example of use of that indicated in Fig. 7.

Fig. 9 is a cross-sectional view indicating the separated state of the molding mold.

Fig. 10 is a perspective view indicating one example of the edible container obtained according to the present invention.

f t a r 5. Description of the Preferred Embodiments r e The above-mentioned object of the present invention is accomplished by using a method comprising: a process wherein I edible dough, in which raw ingredients such as farinaceous materials mainly consisted of flour, sugar and oil are kneaded and mixed with water, is sandwiched between said heating plate and another heating plate; a heating and drying process wherein jedible dough sandwiched is heated resulting in alphatization of the starch in the above-mentioned dough, and the moisture contained in the above-mentioned dough is heated and dried to an extent to which it evaporates; a moisturization process wherein molded sheet, that has been heated and dried in the previous process, is moisturized again; a sealing process wherein i I A moisturized molded sheet following completion of the previous process is packaged and sealt I in moisture-iesistant packages; after said moisturized molded sheet was delivered to a finishing job site, a peeling process wherein softened molded sheets resulting from the above-mentioned moisturized molded sheet, which was softened due to infiltration of the above-mentioned moisture inside the above-mentioned moisture-resistant package, 0 Sis removed from the above-mentioned moisture-resistapt package; a final heating process wherein the above-mentioned softened molded O*L sheet that was removed in the previous process is again heated and dried together with being softened; and, a forming process wherein edible container is formed by forming the heat-dried a 0 .softened sheet following completion of the previous process into the shapes of dishes, cups and so on followed by solidification *0 by cooling.

Heat-dried molded sheets having a moisture content of roughly 3% can be made by heatiig edible dough using a heating -j plate at a temperature of roughly 170-220C. r As the moisture content of this molded sheet is low, it can O be easily peeled from the heating plate with a scraper or similar tool.

As the peeled molded sheet becomes hard and brittle making it susceptible to breakage if cooled as is, in the present invention in particular, roughly 2 grams of water are sprayed 6 b K 1

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p i* r Sonto molded sheets, which were heated and dried, weighing, for Sexample, grams per sheet, following peeling to cover the molded sheets with moisture and ultimately raise the moisture content to roughly 10-15%. This is followed by sealing in Smoisture-resistant packages thereby allowing said sheets to be stored or transported.

As the above-mentioned moisturized molded sheets become uniformly covered with moisture due to infiltration of moisture s o in the moisture-resistant packages with the passage of time S 10 thereby becoming softened molded sheets that are flexible to an *404 extent that they can be bent, they have favorable ease of handling such as during storage or transport to usdrs and so on.

These softened molded sheets are free of breakage and cracking and are also sanitary since there is no contamination by microbes 1 or growth of mold.

*u Finally, users perform final heating to heat, dry and soften the softened molded sheets that have been transported in order to form said softened molded sheets into dishes, cup-shaped edible containers and so on.

.Z0 As the contained water of these softened molded sheets at to the surface of the matrix, thermal transformation of the matrix of the baked sheets is not required for drying and removal of moisture. Thus, in comparison to the baked sheets that were

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Sinitially prepared to have a moisture content of 10-15% in the form of structural water, the amount of time required for the above-mentioned final heating and drying can be reduced remarkably, and the amount of electrical power used by the heater per sheet can be reduced to only one-third.

By cooling and oolidifying heat-dried softened sheets after forming into dish-shaped and cup-shaped edible containers immediately after softening due to the softening liquid action of the contained sugar and oil accompanying the abze-mentioned i10 heating and drying, sanitary edible containers can be made and S sold.

The following provides an explanation of embodiments of the a present invention with reference to the drawings.

iniThe basic method of producing the edible container of the b present invention first involves pouring and spreading out dough r2 being raw material, in which equal amounts of wheat flour and S water are mixed and kneaded followed by addition and mixing of suitable amounts of sugar and oil, onto heating plate 10 as indicated in Fig. 2.

Tt may be possible, in this case, to place a less-water contained dough in the molded sheet onto heating plate Kneaded dough 2A on the above-mentioned heating plate 10 is sandwiched between said heating plate 10 and another heating 8

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plate as indicated in Fig. 3A, and heated at 180C for roughly seconds to an extent to which the wheat starch contained in the above-mentioned kneaded dough 2A is alphatized and the moisture in the above-mentioned kneaded dough 2A is sufficiently S 5 evaporated.

Next, this heated and dried molded sheet 5 is peeled from the above-mentioned heating plate 10 with scraper SC as indicated in Fig. 1 and Fig. 2 while dry, and is transported by belt 'conveyer B to the following moisturization process.

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10 The molded sheet 5, weighing roughly 20 grams per sheet, that has been transported has a moisture content of roughly 3%.

In the present invention, as a result-of coating the abovementioned molded sheet 5 with water in advance by spraying .9* roughly 2 grams of water with spray nozzle SN from the top and 15 bottom sides in spray chamber S as indicated in Fig. 1, t moisturized molded sheet 6 can be obtained as indicated in Fig.

4. It may be possible to spray such water directly with spray nozzle SN on the above-mentioned heating plate as indicated in Fig. 3B.

.Z0 Then, the moisturized molded sheet is individually packed and sealed in water-resistant package 8 as indicated in Fig. 6A.

Or, by placing the moisturized molded sheet 6 on top of moistureresistant peelable sheet 7 such as silicon-coated paoer using a commonly known means as indicated in Fig. 1, the form indicated

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in Fig. 5 results. These moisturized molded sheets can then be stored or shipped to users such as ice cream retailers by packing and sealing a large number of said moisturized molded sheets in moisture-resistance package 8, such as in groups of 10 sheets each, as indicated in Fig. 6.

As the dispersed moisture gradually infiltrates the abovementioned packaged and sealed moisturized molded sheets 6 with the passage of time, the overall moisture content of said e moisturized molded sheets 6 increases to roughly 1 0-15%. This W results in a reduction in the degree of stickiness of the surface o and the formation of softened molded sheets 6A that do not break or crack even if bent by external force.

Then, final baker A is used by the user for heating and drying as indicated in Fig. 7 and Fig. 8 heat Pnd dry said softened molded sheets 6A in advance a.s Wtll as soften said softened molded sheets 6A after taking out softened molded sheet 6A from the package and peeling moisture-resistant peelable C *sheets 7 from the delivered softened molded sheets 6A.

In other words, together with having a suitable number of i ZO respective ventilation holes 13,13 in upper plate 11a and lower plate 11b of lower case 11 in the shape of a hollow, flat t rectangle, baker A provides baking temperature controller 16, which is operated with knob 1 5a provided. exposed on the outside j of front panel 14, in the space 17 on the inside surface of front 1 panel 14.

In addition, baking unit 22, equipped with hot plate 21 attached between heating wire reflective sheet 19 and heater in the center, is provided on adiabatic insulating material 18 mounted horizontally on upper plate 11a of the above-mentioned lower case 11.

In addition, a final baker A suitable for use in the final heating process of the present invention can be composed by being equipped with baker cover 30 and hot plate 29 attached between "9 )0 heating wire reflective sheet 27 and heater 28 in the center on 9 the lower surface of adiabatic insulating material 26 attached so as to cover lower opening 25 of upper -case 24 connected with hinges 23 to the upper edge of the back of the above-mentioned Sa* 9' 9 baking unit.

15 This baker A is installed in the stores of ice cream and soft ice cream retailers. Together with setting and controlling .I heaters 20 and 28 in advance with knob 1 5a within a range of 110- 150W to control the temperature of hot plates 21 and 29, the desired elapsed baking time is set with knob 15b to emit a sound 0 upon completion of baking time.

When heaters 20 and 28 have risen to a fixed temperature, such as 170-230C, baker cover 30 is opened by means of hinges 23 as indicated in Fig. 7. The above-mentioned softened molded sheet 6A is placed on heating plate 21. When baker cover 30 is 11 lift S'i

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I closed centering on hinges 30 by grabbing handle 30a, the abovementioned softened molded sheet 6A is finally baked by both heating plates 21 and 29 between heating plates 21 and 29.

When baking is completed, and together with operation of baking temperature controller 16, allows the making of heat-dried softened sheets that are always baked to a constant state. Cupshaped edible container C can then be obtained by immediately forming this as indicated in Fig. 10 following the state indicated in Fig. 9.

4 In other words, as a more detailed description of the abovementioned forming process, heat-dried softened sheet 9 is laid on the upper surface of female mold 32 having a cup-shaped 03 indentation 31 as indicated in Fig. 9.

Next, when the male mold 33, having a shape that matches the 15- above-mentioned indentation 31, is lowered down, edible container

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C, having a crispy texture, can be obtained according to the present invention as indicated in Fig. Furthermore, in order to make dish-shaped containers for jI tart confections, dish-shaped edible container C having a crispy AO texture when eaten can be obtained by using a female mold having a shallow indentation and a male mold having a flat protruding surface. i, rurthermore. if grid pattern 4 is engraved in heating plate an edible container can be obtained having a grid pattern due i 12 1 to the grid pattern being imprinted on molded sheet 5 and moisturized molded sheet 6 during initial baking.

This edible container C cools slightly simultaneous to molding and solidifies after molding. Since edible container C does not lose its shape, this edible container can be sold at stores by serving ice cream in it. Since the purchaser can hold said edible container C, edible container C itself can be consumed sanitarily without becoming soiled after the ice cream within said edible container C has been eaten.

0 In addition, as moisturized molded sheet 6A and its softened t molded sheet 6A are heated in advance, the wheat starch within is 41 alphatized resulting in the protein within the wheat flour forming a solid matrix to a certain extent. In addition, since the moisture content is roughly 10-15%, these molded sheets are '1 5 resistant to impact and do not break or crack, thus allowing them to be delivered without apprehension over damage occurring during transport.

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i Moreover, since moisture is eliminated by adequate i ;evaporation during initial heating, heated and dried molded o '0 sheets 5 can be peeled extremely easily from heating plate 10. i Moreover, since moisturized molded sheets 6 and their softened molded sheets 6A are only given a moisture content of 10-15%, the amount of heat required to remove moisture in the final heating process performed at the store of the ice cream retailer, etc., 13 ij r C~i-

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ii L: di- P;~ir 1 is minimal, and the amount of baking time at the store, etc., can be reduced considerably, thus solving the problem of dispersion of heat.

The following provides an increasingly detailed explanation Sof the above-mentioned embodiment.

Dough 2 is made by adequately stirring and mixing the following ingredients: *yQ a .a a 1 9. 9 a a..

4r 1 St *r a 9 a a 4ai 9 Wheat flour Sugar Oil (palm oil) Table salt 100 0.2 (also including slight amounts of egg, milk, coloring fragrance, etc.) Water 100 When a harder dough is required, the amount of water may be reduced to 'i 4 Although this dough 2 is poured and spread out on heating plate 10 in which a grid pattern 4 has been formed containing vertical and horizontal lines at 10 millimeter intervals as indicated in Fig. 2, said dough 2 is poured and spread out on heating plate 10 after the surface of which has been heated in 14 i i i i i i .t 1 i i-i_ advance to roughly 180-200 C. Other heating plate 10b is then S*pushed onto the upper surface of heating plate 10a by means of hinge 10c, after which the temperature of dough 2 sandwiched between both heating plates 1 0a and 1 Ob is maintained for a fixed period of time, for example 60 seconds, at 170-200 C to heat.

After baking so that dough 2 becomes brown in color and the residual moisture content :alls to 4% or less, both heating plates 10a and 10b are opened and molded sheet 5 is removed with scraper SC or similar tool.

10 The conditions for pouring and spreading out dough 2 and the a S avheating process are as follows: Approximately Temperature of heating plates (upper and lower, 1 set): 180- 15 200 C; The gap between the two heating plates determines the thickness of the poured dough, and is to roughly be the thickness of the baked dough; Conditions for heating process ZO Gap betweedi heating plates: This is to be the thickness of the baked dough (disk-shaped baked product); Baking temperature and time: 180 C-200 C (heating plate surface), time: 45-90 seconds; Condition of baked doug i (disk-shaped baked product) a:: A "heaing rocss ae a folows 1 Residual moisture of baked dough (as measured using a Kette moisture meter) The gap between the heating plates is to be 2..5 mm in all cases.

The baking temperatures are to be 180 C or 200 C, and the baking times are to be 90 seconds at 180 C or seconds at 200 C; The condition and residual moisture content of the heated and dried molded sheet 5 are as follows: (111) (170 C, 90 seconds) oa Brown, somewhat tinted with a yellow color, e* Somewhat hard, SResidual moisture content: S(121) (200 C, 60 seconds) Brown, Somewhat hard, a i Residual moisture content: 2.3% In any case, a heated and dried molded sheet 5 is obtained having a grid pattern consisting of 10mm squares at a height of roughly 1.5mm formed on the surface.

O Although this molded sheet 5 can be eaten as is since the 21 wheat starch is alphatized, in the embodiment, after peeling heated and dried molded sheet 5 from the above-mentioned heating plate 10 while still dry, transporting to the following moisturization process as indicated in Fig. 1, and making 16 U Uj moisturized molded sheet 6 by moisturizing by again spraying water onto said molded sheet 5 in the moisturization process so that the water content becomes roughly 10-15%, said moisturized molded sheet 6 is placed between moisture-resistant peelable sheets 7 in the manner of silicon coated paper while still moisturized, and stacked on top of other moisturized molded sheets 6. This procedure is then repeated until roughly 10 said moisturizdd molded sheets are stacked on top of each other, after which they are placed in moisture-resistant package 8, sealed in .0 said package and transported to users.

o The above-mentioned packaged and sealed moisturized molder sheets 6 become soft and moist due to the sprayed moistg., k-r gradually infiltrating said molded sheets 6 so that the o.rall t moisture content becomes roughly 10-15%. The stickiness of the molded she user then 6 is plaed betweenels moisture-resistant peelable sheets 7 rmoistce ed a dced esstace d n tp of other moid soted molded sheets 6A This procedurin the is theatingn repeated until roughly 10 saidult of Soistrid momed sheets aore tacked on of eat-h ohe, aofterde which they are placed inpeels moisture-resistant package 8, sealed in by the softening fluid action of the sugar and oil containedrs.

therThe above-Immentioned packaged and sealed moistudried softenedlde sheets 9, edible container C (Fig. 10) is obtained having a 17 "*h Icrispy texture when eaten by forming said heat-dried softened sheets 9 into the shape of a cup or dish followed by cooling to solidify.

The state of disk-shaped, heat-dried softened sheets 9 on 1 which final heating has been performed, but have been cooled without forming into a shape, is the same.

Although either is crispy and has a good taste, different heating conditions result in a slightly different texture when eaten.

In addition, if the moisture content of the above-mentioned :4,:sof tened molded sheets 6A is 10%, f inal heating f br roughly seconds at 180 C is required, and moreover, if the moisture content is 15%, final heating for 35 seconds at the same temperature is required. As such, it can be clearly seen that ~I~the above-mentioned moisturizing conditions ultimately have a tendency to affect final heating.

Furthermore, in addition to cup-shaped edible containers, 0e. edible container C can also be formed into various other shapes, including cones, dishes and bowls.

~2O As a result of the present invention having the construction has described above, it offers the following advantages described below.j As the peeled molded sheets 5 become hard, brittle and 18 Isusceptible to breakage if cooled as is, in the present invention in particular, roughly 2 grams of water are sprayed, in the form of a moisturizing spray and so on, onto molded sheets weighing, for example, 20 grams per sheet, following peeling to raise the content to roughly 10-15%. This is followed by sealing in moisture-resistant packages 8 thereby allowing the formation of softened molded sheets 6A due to infiltration of moisture accompanying the passage of time. As said softened molded sheets 6A are 'flexible to an extent that they can be bent, they have favorable ease of handling such as during storage or transport, and are free of breakage and cracking, thus offering the advantage of the present invention.

addition, in the present invention, since moisturized 'a molded sheets 6 can be immediately packaged and sealed in a 15moisture-resistant packages 8, and since they do not require waiting time to dry, there is no contamination by bacteria thereby allowing thlem to be shipped in the distribution process sanitarily, thus offering another. "advantage of the present invention.

.Z~O In addition to the above-mentioned softened molded sheets 6A -having the advantage of being sanitary as they are able to prevent bacterial c,.:Katamination and the growth of mold, etc. in the storage process and distribution process, in which they are delivered to- users such as ice cream retailers, by being packaged 19 A and sealed in, for example, 10 sheet units in moisture-resistant packages 8, as the above-mentioned molded sheets 6A do not adhere to each other due to the presence of moisture-resistant peelable sheets 7, said molded sheets 6A can be easily peeled one at a time for molding into cups and other shapes at the user side, thus offering additional advantages of the present invention.

When again heating and drying the above-mentioned softened S molded sheets 6A together with performing final heating to soften, since nearly the entire moisture content of the above- 10 mentioned molded sheets 6A is in the form of dampness only adhered to the surface of the matrix, the amount of time required for the above-mentioned final heating and drying can be remarkably reduced in comparison to the molded sheets originally made having a moisture content of 10-15% since thermal Ij transformation of the matrix of softened molded sheets 6A is not i t required. In addition, since the amount of heater electric power aper sheet can be reduced to only one-third, running costs can be decreased resulting in greater economic feasibility, thus offering further advantage of the present invention.

Finally, by promptly forming heat-dried softened sheets 9 immediately follbwing the above-mentioned final heating, drying and softening into cup shapes and sc idifying due to the softening fluid action of the sugar and oil contailned therein, sanitary edible containers can be made. In addition, since these

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qr -4 7edible containers can be sold promptly, the amount of time customers are made to wait is shortened as much as possible, thus offering more advantage of the present invention.

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Claims

1. A method of producing an edible container comprising the steps: initially baking a farinaceous batter mixture consisting essentially of sugar, oil and flour by sandwiching an amount of the batter mixture between a pair of heated platens and then heating and baking the batter mixture sandwiched between the heated platens to effect alphatization of starch in the batter mixture and to evaporate moisture to obtain a dewatered initially baked edible sheet; moisturizing the initially baked edible sheet; sealing the moisturized initially baked edible sheet within a non-water-absorptive packaging material; 15 allowing the moisturized sheet to become softened within the sealed packaging material; removing the softewnd and moisturized sheet from the packaging material; finally baking the softened sheet removed from the packaging material; and forming the baked softened sheet into an edible container; S2. A method as in claim 1, wherein step includes heating the platens to a temperature within the range of 25 170° t-i 220°C.

3. A method as in claim 1, wherein step is practiced such that the initially baked edible sheet has a moisture content of about 3 wt%.

4. A method as in claim 1, wherein step includes spraying water on both sides of said initially baked edible sheet. A method as in claim 1 or 4, wherein step is practiced so as to increase the moisture content of the initially baked edible sheet to between about 10 to 15 wt%.

6. A method as in claim 1 or 4 wherein step is C 1 rE 23 practiced so that about 2 grams of water are sprayed onto the initially baked edible sheets.

7. A method as in claim 1 or 4, wherein step is practiced so that said initially baked edible slheet achieves a weight of about 20 grams.

8. A method as in claim 1, wherein between steps and there is practiced the step of removing the initially baked edible sheet from the heated platens.

9. A method as in claim 8, wherein said step of removing the initially baked edible sheet includes scraping the sheet from one of the heated platens to that the sheet is removed in one piece. A mcthod as in claim 8, further comprising the step of conveying the removed edible sheet to a moisturizing S 15 station. :e 11. A method as in claim 1, wherein step is practiced O so as to form one of cup-shaped, dish-shaped or r cone-shaped edible containers. to: 12. A method as in claim 1, wherein step is practiced using a female mold cavity sized and configured to form the edible container and a male member which mates with the female mold cavity.

13. A method as in claim i, wherein step is practiced so as to seal a single initially baked edible sheet within the packaging material.

14. A method as in claim 1, wherein step is practiced S"t by stacking a number of said moisturized initially baked edible sheets and then sealing the stack of moisturized initially baked edible sheets within the packaging material. A method as in claim 14, which includes interposing a non-stick peelable sheet between adjacent ones of the edible sheets in the stack. 0 s L m Ti; 24

16. A method of producing an edible container as hereinbefore described with reference to the accompanying drawings. DATED this 17th day of November 1994 SADAHARU ITO Patent Attorneys for the Applicant: F.B. RICE CO. o 4 4 1 4 4t .4 444444 4 4 4444

444. a 4 **4*EC *4*444 0* 4 4 *4 4 44 .444*~ -I if ~1 1. V K, I,~ ABSTRACT 04 0 044 0 04 0 0 *0 54 0'4'4*.4'4 0 -43p4 0 .44- 00*t 0 4 4 w 04 0* 00 0 0*40 L 0 ~4 0 04 0 4* 0005 *450 5 .454 4 1* *44 C I 4~C .I.tL 5,4. The object of the present invention is to obtain a sanitary edible container by. shipping after packaged and sealed moisturized molded sheets to prevent contamination by microbes and loss due to breakage during the distribution process, and then after again heating, drying and softening said sheets at the shipping destination, forming into dishes and cups followed by solidification. Edible containers can be obtained by sandwiching dough 2, in which raw ingredients such as f lour, sugar and oil are kneaded 1and mixed with water, between heating -plate 10, and another heating plate to perform heating and drying resulting in alphatization of the wheat starch contained therein and evaporation of moisture to make molded sheet 5, making moisturized molded sheet 6 by moisturizing again followed by 16 packaging and sealing resulting in softened molded sheets 6A over the passage of time, and finally, again heating, drying and softening said softened molded sheets 6A at -the user side and forming into dishes and cups followed by solidification. 4 1'