CN110574856A

CN110574856A - Edible tableware and its processing method

Info

Publication number: CN110574856A
Application number: CN201810646956.7A
Authority: CN
Inventors: 游从鑫; 其他发明人请求不公开姓名
Original assignee: Jiangxi Supra Electric Manufacturing Co Ltd
Current assignee: Jiangxi Supra Electric Manufacturing Co Ltd
Priority date: 2018-06-07
Filing date: 2018-06-07
Publication date: 2019-12-17

Abstract

The tableware is made up of bowl, dish, plate, cup, chopsticks and spoon through mixing edible raw materials, die pressing or extruding out, drying and solidifying, or coating edible water-proof and heat-proof film on the surface of tableware contacted with food or all the surfaces; the edible raw materials comprise main materials and additives, wherein the main materials comprise one or more of the following raw materials: the potato biscuit is prepared from rice flour, millet flour, corn flour, sorghum flour, potato flour, soybean flour, mung bean flour, sweet potato flour, taro flour, konjac flour, pea flour, red bean flour, eggs, milk, cream, butter and water, wherein the proportion of each raw material is as follows: 0 to 100 percent; the drying and curing method comprises the steps of baking, puffing, frying, steaming, boiling, and adding the additive for curing.

Description

Edible tableware and its processing method

Technical Field

The invention relates to disposable tableware, in particular to edible tableware and a processing method thereof.

Background

The disposable tableware does not need to be picked and cleaned, so that the labor and the detergent are saved, the damage is avoided, and the convenience is realized without a plurality of requirements.

Nowadays, common disposable tableware such as containers is made of plastic or paper composite materials, disposable chopsticks and the like are made of wood, bamboo and the like, but no matter the disposable tableware is made of the plastic or paper composite materials or the bamboo and wood, each link is polluted from the production link to the consumption link and then to the waste treatment, and the disposable tableware is a waste of natural resources from the viewpoint of ecological resources. Inferior disposable tableware is not clean, some are only illusions of hygiene, and most of disposable tableware contains toxic and harmful materials such as polystyrene PS and the like, so that the disposable tableware is not only harmful to human bodies, but also increasingly serious in pollution to the environment. Even if it is buried underground, it takes at least 200 years for … … to be degraded to solve the pollution of disposable plastic tableware, which is very urgent. With the advancement of technology and the improvement of living standards, it is a direction of research needed by those skilled in the art to produce and use edible tableware, and naturally degradable tableware without discarding.

At present, patent CN200710101446.3 'chopsticks capable of eating' exists, chopsticks capable of eating are pressed by edible materials, are not easy to dissolve in water and can be directly eaten; the contained ingredients contain traditional Chinese medicine components, so that symptoms such as cold, inflammation, cough, heatstroke and the like can be effectively prevented; in addition, the chopsticks are also added with vitamins, minerals, amino acids and other components; and edible wax is sprayed on the surfaces of the chopsticks, so that the problem of softening of the chopsticks is effectively solved.

"an edible chocolate in tableware" of application No. CN201220431665.4, characterized in that: the chocolate is shaped into cartoon-shaped chopsticks and spoon-shaped green bodies, and a layer of waterproof and temperature-resistant paper material covers the green bodies, so that the shape is novel, the appetite is increased, and the eating effect of children is encouraged to be obvious.

It is apparent that the above two technologies do not completely solve the problems of the disposable tableware.

Disclosure of Invention

In order to solve the pollution problem of disposable tableware, the invention provides edible tableware and a processing method thereof, and overcomes the defects of the prior art.

The tableware is made up of bowl, dish, plate, cup, chopsticks and spoon through mixing edible raw materials, die pressing or extruding out, drying and solidifying, or coating edible water-proof and heat-proof film on the surface of tableware contacted with food or all the surfaces; the edible raw materials comprise main materials and additives, wherein the main materials comprise one or more of the following raw materials: the potato biscuit is prepared from rice flour, millet flour, corn flour, sorghum flour, potato flour, soybean flour, mung bean flour, sweet potato flour, taro flour, konjac flour, pea flour, red bean flour, eggs, milk, cream, butter and water, wherein the proportion of each raw material is as follows: 0 to 100 percent; the drying and curing method comprises baking, puffing, frying, steaming, decocting, adding additives, and curing;

The edible waterproof and heat-proof film has a thickness of 0.01-5 mm, and the edible tableware coated with the edible waterproof and heat-proof film has a surface comprising: the whole surfaces of the chopsticks and the spoon and the inner walls of the bowls, the dishes, the plates and the cups.

The edible waterproof and heat-proof film is prepared from one or more of the following raw materials: edible wax, edible oil, glucomannan film, edible preservative film, chitosan composite film, cellulose polymer, collagen and whey protein concentrate; wherein, the glucomannan film takes konjak glucomannan as raw material, 5 to 10 percent of glycerol or sorbitol and 3 to 5 percent of a medium (sodium alginate or gelatin) are added, and the mixture is mixed and prepared into a viscous glue to be cast into a film in the presence of trace alkali; the edible preservative film is prepared by mixing milk protein casein, water and glycerin; the chitosan composite membrane is formed by processing chitosan, starch or gelatin and the like; the cellulose polymer is edible cellulose polymer and is polymerized by edible cellulose;

The additive comprises one or more than one of the following raw materials: sugar or sweetener, salt, vegetable juice, vegetable powder, fruit juice, fruit powder, protein liquid, edible oil, edible alkali, baking soda, brown algae, edible calcium chloride, alginate, gelatin, carrageenan, seaweed gel, yeast, amino acid, sorbitol, lecithin, milk protein casein, edible glycerol, edible flavoring agent and edible preservative are used for seasoning, quality guarantee and solidification of tableware, and the proportion range of each raw material is as follows: 0 to 20 percent.

The edible waterproof and heat-proof film and the protein liquid, the gelatin, the carrageenan and the seaweed gel in the additive have the characteristics of stability, gelatinization, shape retention, film formability and the like, the tableware is prepared by adopting the raw materials, or the edible waterproof and heat-proof film is coated on the surface of the tableware, the tableware can not be immediately melted when being heated, the tableware can begin to soften after being placed in a hot meal for 10 to 15 minutes, and if the tableware is placed in the hot meal, the tableware can not be soaked within 20 minutes, so that the tableware can not be dissolved or softened before eating.

Eating the table ware after meal, not only needing to collect and wash the table ware, saving manpower, saving detergent and being very convenient; and the food is not needed to be eaten, and all the raw materials are food raw materials, so that the food can be naturally decomposed only for days to more than ten days after being thrown away, and the environment is not polluted.

The invention has the beneficial effects that: saving tableware, avoiding damage, being clean and sanitary and having no pollution.

Detailed Description

The present invention is further illustrated by the following examples, which are not intended to limit the invention to these embodiments.

The first embodiment is as follows: the raw materials are evenly stirred according to the proportion of 10 percent of sorghum flour, 5 percent of rice flour, 70 percent of flour, 8 percent of milk, 3 percent of gelatin, 3.7 percent of sugar, 0.1 percent of yeast and 0.2 percent of salt, and then are pressed into a spoon shape in a mould, and the spoon is obtained after baking, drying and curing.

Example two: the raw materials are evenly stirred according to the proportion of 10 percent of sorghum flour, 5 percent of rice flour, 70 percent of flour, 8 percent of milk, 3 percent of gelatin, 3.7 percent of sugar, 0.1 percent of yeast and 0.2 percent of salt, and then are extruded into chopsticks in a special extruder, and the chopsticks are baked, dried and solidified to obtain the edible chopsticks.

Example three: the raw materials are evenly stirred according to the proportion of 15 percent of rice flour, 80 percent of flour, 1.9 percent of gelatin, 5 percent of sugar and 0.1 percent of salt, then the mixture is pressed into a bowl shape in a mould, the bowl shape is placed into a large bowl mould special for puffing, and the bowl shape is coated with an edible waterproof heat-proof film made of glucomannan film, thus obtaining the eatable bowl. The thickness of the film was 0.2 mm.

Example four: according to the proportion of 80% of potato powder, 10% of flour, 5% of sugar, 0.1% of salt, 2% of protein liquid, 0.5% of edible oil, 0.2% of edible alkali, 0.1% of sodium bicarbonate, 2% of gelatin and 0.1% of yeast, the raw materials are uniformly stirred and then pressed into a bowl shape in a mould, the bowl shape is placed into a large special dish mould for puffing, and an edible waterproof and heat-proof film made of cellulose polymer is coated, so that the edible dish is formed. The thickness of the film was 0.3 mm.

Finally, it should be noted that the above mentioned embodiments are only examples, and not intended to limit the scope of the present invention, and all equivalent process changes made by the content of the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims

1. a table ware and its processing method that can eat, the table ware includes bowl, dish, cup, chopsticks, ladle, its characteristic is: the tableware is prepared by uniformly stirring edible raw materials, pressing or extruding the edible raw materials in a mould for molding, and drying and curing the raw materials, or coating an edible waterproof and heat-proof film on the surface or the whole surface of the tableware contacting with food after the raw materials are dried and cured; the edible raw materials comprise main materials and additives, wherein the main materials comprise one or more of the following raw materials: the potato biscuit is prepared from rice flour, millet flour, corn flour, sorghum flour, potato flour, soybean flour, mung bean flour, sweet potato flour, taro flour, konjac flour, pea flour, red bean flour, eggs, milk, cream, butter and water, wherein the ratio of each raw material is as follows: 0 to 100 percent; the drying and curing method comprises one or more of the following methods: baking, puffing, frying, steaming, decocting, adding additives, and curing.

2. The eatable tableware and its processing method according to claim 1, wherein: the thickness of the edible waterproof heat-proof film is 0-5 mm, and the manufacturing raw materials of the edible waterproof heat-proof film comprise one or more than one of the following raw materials: edible wax, edible oil, glucomannan film, edible preservative film, chitosan composite film, cellulose polymer, collagen and whey protein concentrate.

3. The eatable tableware and its processing method according to claim 1, wherein: the additive comprises one or more than one of the following raw materials: sugar or sweetener, salt, vegetable juice, vegetable powder, fruit juice, fruit powder, protein liquid, edible oil, edible alkali, baking soda, brown algae, edible calcium chloride, alginate, gelatin, carrageenan, seaweed gel, yeast, amino acid, sorbitol, lecithin, milk protein casein, edible glycerol, edible flavoring agent and edible preservative are used for seasoning, quality guarantee and solidification of tableware, and the proportion range of each raw material is as follows: 0 to 20 percent.