BR202020016206U2 - IMPROVEMENT INTRODUCED IN MASS MADE FROM THE FRUIT OF THE LUFFY CREEPY - Google Patents
IMPROVEMENT INTRODUCED IN MASS MADE FROM THE FRUIT OF THE LUFFY CREEPY Download PDFInfo
- Publication number
- BR202020016206U2 BR202020016206U2 BR202020016206-9U BR202020016206U BR202020016206U2 BR 202020016206 U2 BR202020016206 U2 BR 202020016206U2 BR 202020016206 U BR202020016206 U BR 202020016206U BR 202020016206 U2 BR202020016206 U2 BR 202020016206U2
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- BR
- Brazil
- Prior art keywords
- fruit
- dough
- improvement introduced
- creepy
- luffy
- Prior art date
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- 239000000835 fiber Substances 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000003956 Luffa Nutrition 0.000 claims abstract description 4
- 241000219098 Parthenocissus Species 0.000 claims abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 231100000252 nontoxic Toxicity 0.000 claims description 5
- 230000003000 nontoxic effect Effects 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 244000280244 Luffa acutangula Species 0.000 claims description 4
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 4
- 235000020062 cachaça Nutrition 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241000219138 Luffa Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000004078 waterproofing Methods 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 244000050983 Luffa operculata Species 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 229940099112 cornstarch Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C04—CEMENTS; CONCRETE; ARTIFICIAL STONE; CERAMICS; REFRACTORIES
- C04B—LIME, MAGNESIA; SLAG; CEMENTS; COMPOSITIONS THEREOF, e.g. MORTARS, CONCRETE OR LIKE BUILDING MATERIALS; ARTIFICIAL STONE; CERAMICS; REFRACTORIES; TREATMENT OF NATURAL STONE
- C04B33/00—Clay-wares
- C04B33/36—Reinforced clay-wares
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Ceramic Engineering (AREA)
- Materials Engineering (AREA)
- Structural Engineering (AREA)
- Organic Chemistry (AREA)
- Wrappers (AREA)
Abstract
aperfeiçoamento introduzido em massa feita do fruto da trepadeira luffa. é uma massa feita 100%de fibra natural e sem glúten. esta massa pode ser transformada em vários objetos, embalagens, enfeites, tubos e etc.improvement introduced in dough made from the fruit of the luffa creeper. is a dough made from 100% natural fiber and gluten free. this dough can be transformed into various objects, packages, ornaments, tubes and so on.
Description
1. A massa é feita do fruto da trepadeira Luffa. O vegetal é composta por 100% de fibra vegetal. Seus frutos são a própria fibra.1. The dough is made from the fruit of the Luffa creeper. The vegetable is composed of 100% vegetable fiber. Its fruits are the fiber itself.
2. Com uma mistura de fibra da bucha com papel triturado e uma cola caseira feita com: amido de milho, glicerina, farinha de arroz, vinagre, cachaça, água e algodão. Ela pode ser transformada em vários tipos de objetos. Ex: embalagens, canudos, enfeites etc. Com um revestimento de um verniz atóxico.2. With a mixture of loofah fiber with shredded paper and a homemade glue made with: corn starch, glycerin, rice flour, vinegar, cachaça, water and cotton. It can be transformed into various types of objects. Ex: packaging, straws, ornaments etc. With a coating of a non-toxic varnish.
3. O produto em questão, apresenta por meio deste relatório, é composto por: 60 a 100 ml de fibra de bucha vegetal, 100 a 300 ml de papel batido, 2 a 5 colheres de sopa de glicerina, 100 ml de amido de milho, 15 ml de farinha de arroz, 1 a 3 colher de sopa de vinagre, meia a 3 colher de sopa de cachaça, 120ml de água, 10ml de algodão, panela, forma ou rolo se quiser abrir, revestimento impermeabilizante atóxico.3. The product in question, presented in this report, is composed of: 60 to 100 ml of vegetable loofah fiber, 100 to 300 ml of beaten paper, 2 to 5 tablespoons of glycerin, 100 ml of corn starch , 15 ml of rice flour, 1 to 3 tablespoons of vinegar, half to 3 tablespoons of cachaça, 120 ml of water, 10 ml of cotton, pan, mold or roll if you want to open it, non-toxic waterproofing coating.
4. A FIGURA 1 ilustra em vista superior o produto, feito com rolo de papel higiênico utilizando a quantidade de 4 vezes os materiais descrito acima, porém diminuindo a glicerina de 8 para 3 colheres para formar a garrafa, podendo diminuir ou aumentar a quantidade dos produtos, para obter massa com consistência diferente.4. FIGURE 1 illustrates in top view the product, made with a roll of toilet paper using the amount of 4 times the materials described above, but decreasing the glycerin from 8 to 3 spoons to form the bottle, being able to decrease or increase the amount of the products, to obtain dough with different consistency.
5. A FIGURA 2 ilustra em vista posterior o produto, feito com rolo de papel higiênico utilizando a quantidade de 4 vezes os materiais descrito acima, porém diminuindo a glicerina de 8 colheres para 3 colheres, para formar a garrafa, podendo diminuir ou aumentar a quantidade dos produtos, para obter massa com consistência diferente.5. FIGURE 2 illustrates in a posterior view the product, made with a roll of toilet paper using the amount of 4 times the materials described above, but decreasing the glycerin from 8 spoons to 3 spoons, to form the bottle, being able to decrease or increase the quantity of products, to obtain dough with different consistency.
6. Primeiramente pique a bucha vegetal em pedaços de 3cm, depois leve para cozinhar até ficar bem macia. Depois de fria, bata aos poucos no liquidificador por 1 minuto cada porção. Só o suficiente para as fibras soltarem uma das outras. Coe em peneira fina. Ou se preferir, poderá triturada para uma massa mais homogênea. Comece a fazer a cola (grude)6. First, chop the vegetable loofah into 3cm pieces, then cook until soft. After cooling, gradually hit the blender for 1 minute each portion. Just enough for the fibers to release each other. Strain through a fine sieve. Or if you prefer, you can grind it to a more homogeneous mass. Start making the glue (stick)
7. Em uma panela coloque todos os ingredientes juntos, então misture. Depois leve ao fogo e continue misturando até a massa soltar do fundo da panela. Está pronta para colocar em forma de prensa e levar ao forno em temperatura de 100 graus para secagem.7. In a pan put all the ingredients together, then mix. Then take it to the fire and continue mixing until the mass releases from the bottom of the pan. It is ready to be placed in a press and placed in the oven at a temperature of 100 degrees for drying.
8. Só retire da forma quando estiver seca. Se não estiver seca ela vai deformar, depois de seca é só impermeabilizar com produto não tóxico, para alimentos molhados.8. Only remove from the mold when it is dry. If it is not dry it will deform, after it dries just waterproof it with a non-toxic product for wet food.
9. Esta massa também pode ser aberta no rolo, reduzindo a água. Basta polvilhar amido de milho. Se quiser uma massa mais flexível basta adicionar mais glicerina na mesma. Também é possível aumentar a quantidade de cachaça para não dar mofo.9. This dough can also be rolled out, reducing the water. Just sprinkle cornstarch. If you want a more flexible dough just add more glycerin in it. It is also possible to increase the amount of cachaça to avoid mold.
10. É um material que não quebra fácil, leve e muito resistente, podendo ser aquecido a um calor até 100 graus depois de pronta e, também levada ao freezer. Não é tóxica, podendo também ser pintado e etc.10. It is a material that does not break easily, is light and very resistant, and can be heated up to 100 degrees after ready and also taken to the freezer. It is non-toxic, can also be painted and etc.
11. É uma massa com infinitas possibilidades na criação de objetos, pois sendo moldado como embalagem pode acomodar qualquer tipo de legumes, carnes, frutas, vinhos e etc. Seu descarte pode ser feito sem qualquer preocupação, pois é biodegradável e compostável.11. It is a mass with infinite possibilities in the creation of objects, because being molded as a package it can accommodate any type of vegetables, meats, fruits, wines and so on. Its disposal can be done without any concern, as it is biodegradable and compostable.
12. É um produto natural, ou seja, não há adição de ingredientes nocivos aos seres humanos, nem para os animais. Não polui o solo, nem as águas dos rios com produtos tóxicos, ele se degrada em alguns meses.12. It is a natural product, that is, there is no addition of ingredients harmful to humans or animals. It does not pollute the soil or river waters with toxic products, it degrades in a few months.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR202020016206-9U BR202020016206U2 (en) | 2020-08-10 | 2020-08-10 | IMPROVEMENT INTRODUCED IN MASS MADE FROM THE FRUIT OF THE LUFFY CREEPY |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR202020016206-9U BR202020016206U2 (en) | 2020-08-10 | 2020-08-10 | IMPROVEMENT INTRODUCED IN MASS MADE FROM THE FRUIT OF THE LUFFY CREEPY |
Publications (1)
Publication Number | Publication Date |
---|---|
BR202020016206U2 true BR202020016206U2 (en) | 2022-02-15 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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BR202020016206-9U BR202020016206U2 (en) | 2020-08-10 | 2020-08-10 | IMPROVEMENT INTRODUCED IN MASS MADE FROM THE FRUIT OF THE LUFFY CREEPY |
Country Status (1)
Country | Link |
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BR (1) | BR202020016206U2 (en) |
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2020
- 2020-08-10 BR BR202020016206-9U patent/BR202020016206U2/en not_active IP Right Cessation
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