BG3075U1 - Production composition of edible utensils for cold and hot drinks and foods - Google Patents

Abstract

The utility model relates to a production composition of edible utensils for cold and hot drinks and foods, which utensils could be consumed during or after consuming the drink – coffee or food for example. The utility model will find application in food processing industry and in the everyday life of people. The composition for production of edible utensils for cold and hot drinks and foods includes the following components in % by weight: -Flour (22.4-28.9%), -Oat bran (26.1-35.3%), -Sugar (7.5-10.1%), -Vegetable fat (3-4.04), -Alginate (0.71-0.93), -Xanthan gum (0.71-0.93) and -the rest up to 100% - water.

Description

Field of application

The utility model refers to a composition for the production of edible containers for cold and hot beverages and foods that can be consumed during and after consuming the beverage - for example coffee or food.

The utility model will find application in the food industry and in the daily life of the population.

BACKGROUND OF THE INVENTION

It is known that currently mainly used utensils for drinking and eating, made of different materials such as ceramics, plastic, metal, glass and others, which are disposable or after washing - reusable. The containers themselves are not intended for consumption, but only for storing food or liquid product.

Disposable plastic and paper cups are commonly used when consuming liquids, such as coffee.

After using them, disposable containers and cups are thrown away, sometimes indiscriminately and irresponsibly in nature, very often spilled because they are made of light material and further pollute the environment. The self-degradation of such products can take decades.

Edible cups for hot and hot drinks are known, the composition of which includes flour, water with dissolved stabilizer (guar gum), starch, oil, baking soda, sugar, salt and a product from the group of pectins. DE 4218392 (A1)

After kneading, the resulting dough for the edible cups is injected into pre-prepared forms and baked for a certain period of time, thus obtaining a cup that can also be consumed.

The resulting cup, however, is quite hygroscopic and is relatively quickly soluble, especially when hot drinks are served in it.

A composition for the production of the edible cup for cold and hot drinks is also known, including the following products in weight percentages: oat bran from 20.9 to 28.3%, flour from 17.4 to 23.6%, sugar from 7 to 9 , 4%, gluten from 4.9 to 6.6%, margarine (including of vegetable origin) from 7 to 9.4%, alginate from 0.70 to 0.9%, xanthan gum as a stabilizer from 0.70 up to 0.9%, salt from 0.35 to 0.5%, potassium sorobate from 0.70 to 0.9%, essence from 1.1 to 1.4% and the rest up to 100% - water. (PM BG 3057)

After kneading, the resulting dough for the edible cups is injected into pre-prepared forms and baked for a certain period of time, thus obtaining a cup (food container), which can also be consumed.

The known composition includes gluten, flavors, salt and preservatives, due to which the resulting product is not sufficiently dietary, organic and durable in terms of storage time of the food product in it.

Technical essence of the utility model

The task of the utility model is to propose a composition for the production of edible containers for cold and hot drinks and food, which composition is poorly soluble and the container lasts a long time without disintegrating, even when hot drinks are stored in it.

The proposed composition for the production of edible containers for cold and hot drinks and food includes the following components in weight percentages:

- flour (22.4 - 28.9),

- oat bran (26.1 - 35.3),

- sugar (7.5 - 10.1),

- vegetable fat (3 - 4.04),

5448 Descriptions to certificates for registration of utility models № 01.2 / 31.01.2019

- alginate (0.71 - 0.93),

- xanthan gum (0.71 - 0.93) and

- the rest up to 100% - water.

A preferred composition for the production of edible containers for cold and hot beverages and food includes the following components in weight percentages: wheat flour (25.11%), oat bran (29.96%), sugar (8.81%), vegetable fat (3.52%), alginate (0.88%), xanthan gum (0.88%) and the rest up to 100% - water.

Refined palm oil is most often used as vegetable oil.

Sodium alginate is most commonly used as alginate.

It is preferable to use wheat flour.

The advantages of the utility model are that the containers with the proposed composition last longer without decomposing and self-destructing even when storing hot drinks in them.

The other advantages of the composition are the increased manufacturability of the composition due to the reduced number of components that make it up. The resulting product has increased diet, environmental friendliness and durability in terms of storage time of the food product in them.

Exemplary implementation of the utility model

The proposed composition for the production of edible containers for cold and hot drinks and food includes the following components in weight percentages:

- wheat flour (22.4 - 28.9),

- oat bran (26.1 - 35.3),

- sugar (7.5 - 10.1),

- vegetable fat (3 - 4.04),

- alginate (0.71 - 0.93),

- xanthan gum (0.71 - 0.93) and

- the rest up to 100% - water.

In a preferred composition for the production of edible containers for cold and hot beverages and foods, it includes the following components in weight percentages:

- wheat flour (25.11%),

- oat bran (29.96%),

- sugar (8.81%),

- vegetable fat (3.52%),

- alginate (0.88%),

xanthan gum (0.88%) and

- the rest up to 100% - water.

Refined palm oil is most often used as vegetable oil.

The most commonly used alginate is sodium alginate.

Preparation of edible dishes

Initially, all ingredients are weighed. Then the four dry ingredients - flour, oat bran, sugar and alginate go through mixing and stirring.

The xanthan gum is then diluted in water and added to the dry mixture. The mixture is stirred until homogeneous and the vegetable fat is added to it, which is preheated to 38 ° C in a thermostat and the resulting mixture is kneaded until homogeneous throughout the horizon.

As vegetable fat can be used: sunflower, rapeseed, margarine from vegetable oils, shea butter, coconut or cocoa fat.

After kneading and resting, the dough is fed to the collecting hopper of a dosing machine, which makes it in portions in quantities necessary to fill the baking forms for a unit of product. This ensures complete filling of the dosage forms with dough.

5449 Descriptions to certificates for registration of utility models № 01.2 / 31.01.2019

Baking tins, which consist of two parts - top and bottom, can be of any shape. Most often they are cup-shaped, but can be under another - for example, in the shape of a bowl and others depending on the purpose of the dishes - for drinking coffee, tea or as food containers.

The dose of dough is then formed by pressing from the top to the bottom of the mold, which is preheated. The baking of the dough, after its formation between the two parts of the mold, is carried out at a temperature between 150 ° C and 180 ° C for a certain period of time depending on the desired degree of baking.

The product is then cooled and removed for labeling and packaging.

A complementary element can be attached to the product - a label, representing an arcuate adhesive tape with an unfolding handle, which is an exemplary embodiment of the product.

The product with this composition, for the convenience of the user, can be made with a handle from the same dough.

The product thus prepared is a weakly hygroscopic, edible, waffle (biscuit) cup or bowl. It is designed to serve hot and cold liquids such as coffee, cappuccino, hot chocolate, hot and cold milk and other foods and beverages. The product thus prepared can be consumed, for example, after drinking the beverage.

One of the applications of the product is to find a place in restaurants as a replacement for traditional porcelain dishes or disposable plastic cups.

Tests have shown that the vessel thus created - a cup, bowl or other form withstands, without decomposing, for 40-50 minutes, when stored in a liquid with a temperature between 80 ° C-90 ° C.

The product thus created, if not consumed but discarded, is environmentally safe and is 100% biodegradable in a short time.

The main public benefit is in the overall environmental orientation of the product (directly and indirectly) - less, rapidly biodegradable waste, less use of water, detergents and reduced energy consumption.

Claims (5)

Claims A composition for the production of edible containers for cold and hot beverages and foods, comprising wheat flour, oat bran, sugar, vegetable fat, alginate, xanthan gum and water, characterized in that the individual components are in the following weight percentages: - flour (22.4 - 28.9), - oat bran (26.1 - 35.3), - sugar (7.5 - 10.1), - alginate (0.71 - 0.93), - xanthan gum (0.71 - 0.93) vegetable fat (3 - 4.04) and - the rest up to 100% - water. Composition for the production of edible containers for cold and hot beverages and food according to claim 1, characterized in that the individual components are in the following percentages by weight: - wheat flour (25.11%), - oat bran (29.96%), - sugar (8.81%), - vegetable fat (3.52%), - alginate (0.88%), xanthan gum (0.88%) and - the rest up to 100% - water. 5450 Descriptions to certificates for registration of utility models № 01.2 / 31.01.2019 Composition for the production of edible containers for cold and hot beverages and foods according to claims 1 and 2, characterized in that the vegetable fat is refined palm oil. Composition for the production of edible containers for cold and hot beverages and foods according to claims 1 and 2, characterized in that the alginate is sodium alginate. Composition for the production of edible containers for cold and hot beverages and foods according to claims 1 and 2, characterized in that the flour used is wheat.