DE202021106080U1 - Edible foil structure - Google Patents

Abstract

An edible film structure comprising:a vegetable wrap film composed of water soluble materials for wrapping an edible article and having an open portion wherein when the vegetable wrap film comes into contact with a liquid, the vegetable wrap film dissolves in the liquid.

Description

Field of invention

The present invention relates to a film structure and, more particularly, to an edible film structure in which coffee grounds can be recycled and reused. The invention has low costs and thus economic advantages.

State of the art

The transparent papers available on the market that are wrapped around peanut candies, nougats and other sweets are “sticky rice paper”, which is an edible film. Its main raw material is starch from sweet potatoes, corn or wheat. The starch is mixed into a thin suspension, then the impurities are filtered out and then hot water is added to make a starch paste, then the starch paste is sprayed evenly on a dryer. After baking, thin and transparent sticky rice papers are created. The direct consumption of sticky rice paper therefore does not have a negative effect on the human body. As for the role of sticky rice paper, sticky rice paper not only prevents food from melting and sticking to the packaging in warm temperatures, it also prevents it from being exposed to air and moisture. Sticky rice paper can also prevent bacteria from getting into food.

However, the raw materials available on the market for the production of edible films are useful plants such as sweet potatoes, corn or wheat. Basically, these plants can be consumed directly by the population, which is why the costs for the production of "sticky rice paper" are relatively high.

In addition, the packaging materials available on the market for food, such as. B. Coffee cream pots, small packaging bags for instant noodle spice powder, small packaging bags for instant soup powder and packaging bags for beverage powder mixes, mostly made of polymer materials. After removing the contents, people dispose of the small plastic bags. However, with the increasing awareness of environmental protection, people have come to realize the harmfulness of plastic to nature. They are difficult to break down in nature, which leads to soil and ocean pollution. Many animals even die from eating plastic products that are seriously damaging the earth's environment.

How to avoid the above-mentioned disadvantages and solve problems is therefore of great importance to the inventor and a technical problem to be solved.

Object of the invention

In order to effectively solve the above problems, the main object of the present invention is to provide an inexpensive edible film structure.

It is another object of the present invention to provide an edible film structure that is economical and that allows coffee grounds to be recycled and reused.

It is a further object of the present invention to provide an edible film structure which greatly reduces the amount of plastic packaging materials used and which reduces the burden on the earth.

It is a further object of the present invention to provide an edible film structure which greatly increases the convenience of use.

To achieve the above objects, the present invention provides an edible film structure comprising a vegetable packaging film made of water-soluble materials, used for wrapping an edible article and having an open portion, wherein when the vegetable packaging film is in contact with a liquid comes, the vegetable packaging film dissolves in the liquid.

In one embodiment, the vegetable packaging film consists of coffee protein, sodium alginate and pure water.

In one embodiment, the vegetable packaging film also contains glycerine.

In one embodiment, the vegetable packaging film also contains chitin.

In one embodiment, the coffee protein is extracted from defective coffee beans or coffee grounds.

In one embodiment, the vegetable packaging film has the shape of a sheet.

In one embodiment, the vegetable packaging film has the shape of a bag.

In one embodiment, the edible article can be a solid food or a pharmaceutical.

In one embodiment, the solid food can be a candy, tea, powdered milk, powdered cream or powdered flavor.

The structure according to the invention is designed in such a way that the vegetable packaging film consists of coffee protein, sodium alginate and pure water, the coffee protein being extracted from defective coffee beans or coffee grounds. Defective coffee beans are selected based on their cracked and deformed appearance (physical defects only). Moldy or worm-eaten defective coffee beans are not suitable. I. E. Defective coffee beans and coffee grounds considered to be waste are used for the present invention. After the proteins have been extracted, the edible additives sodium alginate and pure water are added to create a vegetable packaging film that can be used to replace the “sticky rice paper” on the market. The present invention can also be made into edible small packaging bags for powdered milk, seasoning powder, etc. to replace traditional plastic small packaging bags. In this way, defective coffee beans and coffee grounds are recycled. In addition to economic advantages, the invention can also greatly reduce the use of plastic packaging materials and increase the convenience of use.

Figure list

• 1 Figure 3 shows a perspective view of a first embodiment of the edible film structure of the present invention;
• 2 Figure 3 shows a perspective view of a second embodiment of the edible film structure of the present invention;
• 3 Figure 12 shows a perspective view of a third embodiment of the edible film structure according to the invention.

Detailed description of the exemplary embodiments

For a better understanding of the above objects, structural features and functions of the present invention, preferred exemplary embodiments are described in more detail below with reference to the accompanying drawings.

It will be on 1 Reference which shows a perspective view of a first embodiment of the edible film structure of the present invention. As shown in the figure, the edible film structure comprises a vegetable packaging film 10 made of water-soluble materials and used to wrap an edible item 2 serves, the vegetable packaging film 10 is pliable and has an open section 11th having. The vegetable packaging film 10 consists of coffee protein 100 , Sodium alginate 101 and pure water 102 . For further illustration, the vegetable packaging film contains 10 in a preferred embodiment not just coffee protein 100 , Sodium alginate 101 and pure water 102 but also glycerin 103 and chitin 104 .

In the present invention, the vegetable packaging film has 10 the shape of a leaf, but not limited to it. In the actual implementation can the herbal packaging film 10 also a bag shape (as in 2 shown) or a capsule shape (as in 3 shown), all of which fall within the scope of the present invention.

The edible article 2 can be a solid food or a medicine, whereby the solid food can be a candy, tea, powdered milk, powdered cream or powdered spice.

• Erstens: Extrahieren von Proteinen aus defekten Kaffeebohnen
  1. 1. Verschiedene Pufferlösungen
     1. (1) 20 g Kaffeebohnen werden 10 Stunden eingeweicht und 100 ml Reinwasser zugegeben und fünf Minuten lang mit einem Mixer zerkleinert und dann mit einem Filtertuch gefiltert.
     2. (2) Leere 15 ml Zentrifugenröhrchen werden gewogen und die leeren Röhrchen werden nummeriert und die Gewichte notiert, anschließend werden sie jeweils mit 9 ml gleichmäßig vermischtem Filtrat befüllt und dann mit 3 ml Pufferlösung pH 3 bis 11 versetzt und dann nach vollständiger Durchmischung in eine Zentrifuge gegeben und dann 10 Minuten lang bei 4000 U/min zentrifugiert.
     3. (3) Die Zentrifugenröhrchen werden herausgenommen und der Überstand wird vorsichtig verworfen und das Koagulat verbleibt darin, anschließend werden die das denaturierte Protein aufweisenden Röhrchen gewogen.
     4. (4) Vom jeweiligen durch Wiegen ermittelten Gewicht wird das Gewicht des entsprechenden leeren Röhrchens abgezogen.
  2. 2. Extrahieren mit der Pufferlösung pH 3 bei verschiedenen Temperaturen
     1. (1) Die Schritte sind die gleichen wie zuvor. Der Mixer wird für drei Minuten zum Zerkleinern verwendet. Nach dem Filtrieren wird 50 ml Pufferlösung entnommen und mit einem Konstanttemperaturheizer jeweils bei 21 °C (keine Erwärmung bei Raumtemperatur), 40 °C, 60 °C, 80 °C und 100 °C zehn Minuten lang erhitzt.
     2. (2) Beim Erhitzen wird 10 ml Pufferlösung pH3 langsam zugegeben.
     3. (3) 10 ml gemischte Lösung wird entnommen und bei 4000 U/min zentrifugiert und dann gewogen und der Wert notiert, um das Proteingewicht zu berechnen.

It should be noted that the focus of the present invention is on the coffee protein 100 is extracted from defective coffee beans or coffee grounds and the selection of defective coffee beans is based on cracked and deformed appearance (physical defects only), moldy or worm-eaten defective coffee beans being unsuitable. The extraction procedure is described below:

• First, extract proteins from broken coffee beans
  1. 1. Various buffer solutions
     1. (1) 20 g of coffee beans are soaked for 10 hours, and 100 ml of pure water is added and crushed with a mixer for five minutes, and then filtered with a filter cloth.
     2. (2) Empty 15 ml centrifuge tubes are weighed and the empty tubes are numbered and the weights noted, then they are each filled with 9 ml of evenly mixed filtrate and then 3 ml of buffer solution pH 3 to 11 are added and then, after thorough mixing, in a centrifuge and then centrifuged at 4000 rpm for 10 minutes.
     3. (3) The centrifuge tubes are taken out and the supernatant is carefully discarded and the coagulum remains in it, then the tubes containing the denatured protein are weighed.
     4. (4) The weight of the corresponding empty tube is subtracted from the respective weight determined by weighing.
  2. 2. Extract with the buffer solution pH 3 at different temperatures
     1. (1) The steps are the same as before. The mixer is used for chopping for three minutes. After filtration, 50 ml of buffer solution is removed and heated with a constant temperature heater at 21 ° C. (no heating at room temperature), 40 ° C., 60 ° C., 80 ° C. and 100 ° C. for ten minutes.
     2. (2) While heating, 10 ml of buffer solution pH3 is slowly added.
     3. (3) 10 ml of the mixed solution is withdrawn and centrifuged at 4000 rpm, and then weighed and the value noted to calculate the protein weight.

It should be noted that with different buffer solutions, the procedure for extracting protein from coffee grounds is roughly the same as that from defective coffee beans, the only difference being that the ratio of coffee grounds to buffer solution is 1: 3. The rest are the same and will not be described again.

1. 1. Gemäß der folgenden Tabelle werden unterschiedliche Gewichte von Natriumalginat, Chitin und Glycerin verwendet, um pflanzliche Verpackungsfolien herzustellen.

Stoff / Test Test 1 Test 2 Test 3 Test 4 Test 5 Test 6 Kaffeeprotein (Br.-G.) 10 10 10 10 10 10 Natriumalginat (Br.-G.) 2,0 2,0 1,0 1,0 0,5 0,5 Glyzerin (Br.-G.) 0,5 1,0 0,5 1,0 0,5 1,0 Chitin (Br.-G.) 0,2 0,2 0,2 0,2 0,2 0,2 Reinwasser (ml) 40 40 20 20 20 20

• 2. Das Kaffeeprotein sollte mit Natriumbicarbonat (Backpulver) neutralisiert werden, bis sich der Universalindikator in ein neutrales Grün-Gelb färbt.
• 3. Für die obigen Testgruppen wird die Mischung nach Beendigung des Wiegens vollständig gerührt und dann mit einem Elektroofen auf 75 °C erhitzt, 3 Minuten gerührt und dann zum Formen in einen Pappbecher gegossen (der Boden des Pappbechers zum Formen sollte mit Speiseöl bestrichen werden, um das Entformen zu erleichtern).
• 4. Nachdem die Mischung vollständig getrocknet ist, wird sie dann zum Beobachten des Haftungsgrads von außen mit einem Messer abgezogen. Ergebnis: Die in Test 1 und Test 4 erhaltenen pflanzlichen Verpackungsfolien weisen eher eine gelungene Form auf. Im Folgenden werden die Tests unter korrigierten Bedingungen ausgeführt.
• 5. Ergebnis der zum zweiten Mal durchgeführten Tests 1 bis 6:
  1. (1) Jeweils drei Teile von Test 1 und vom fertigen Produkt werden abgeschnitten und das Gewicht jedes Teils wird für das Auflösungsexperiment notiert.
  2. (2) 30 ml Reinwasser wird auf 98 °C erhitzt. Die obigen beiden Gruppen werden für 1 Minute in Reinwasser gegeben und dann herausgenommen, getrocknet und gewogen.

Ergebnis: Nr. 1 weist ungelöste Rückstände auf und Nr. 2 ist vollständig gelöst.The method according to the invention for producing a suitable additive for the vegetable packaging film is described below 10 made from coffee protein 100 described: First: Tests with first conditions:

1. 1. According to the following table, different weights of sodium alginate, chitin and glycerin are used to produce vegetable packaging films.

Substance / test Test 1 Test 2 Test 3 Test 4 Test 5 Test 6 Coffee protein (Br.-G.) 10 10 10 10 10 10 Sodium alginate (Br.-G.) 2.0 2.0 1.0 1.0 0.5 0.5 Glycerine (Br.-G.) 0.5 1.0 0.5 1.0 0.5 1.0 Chitin (Br.-G.) 0.2 0.2 0.2 0.2 0.2 0.2 Pure water (ml) 40 40 20th 20th 20th 20th

• 2. The coffee protein should be neutralized with sodium bicarbonate (baking powder) until the universal indicator turns a neutral green-yellow.
• 3. For the above test groups, after the weighing is complete, the mixture is fully stirred and then heated to 75 ° C with an electric oven, stirred for 3 minutes, and then poured into a paper cup for molding (the bottom of the paper cup for molding should be smeared with cooking oil, to facilitate demolding).
• 4. After the mixture has dried completely, it is then peeled off from the outside with a knife to observe the degree of adhesion. Result: The vegetable packaging films obtained in test 1 and test 4 are more of a successful shape. In the following the tests are carried out under corrected conditions.
• 5. Result of tests 1 to 6 carried out for the second time:
  1. (1) Three parts each from Test 1 and from the finished product are cut off and the weight of each part is recorded for the dissolution experiment.
  2. (2) 30 ml of pure water is heated to 98 ° C. The above two groups are put in pure water for 1 minute and then taken out, dried and weighed.

Result: No. 1 has undissolved residues and No. 2 is completely dissolved.

Second, tests under second corrected conditions: Substance / test Test 7 Test 8 Test 9 Test 10 Coffee protein (Br.-G.) 10.0 10.0 10.0 10.0 Sodium alginate (Br.-G.) 2.0 2.0 1.0 1.0 Glycerine (Br.-G.) 0.25 0 0.25 0 Chitin (Br.-G.) 0.2 0.2 0.2 0.2 Pure water (ml) 25th 25th 25th 25th

1. 1. Nur bei Test 9 wird die Folie, wenn bei ihr das Trägerpapier entfernt wird, aufgrund der hohen Klebrigkeit beschädigt. Die Ergebnisse der anderen Tests sind normal.
2. 2. Die pflanzlichen Verpackungsfolien werden unter den Bedingungen von Test 7 bis 10 hergestellt und alle werden in 50 ml Reinwasser bei 98 °C für 1 Minute gelöst.

Result:

1. 1. Only in test 9 is the film damaged when the backing paper is removed due to its high stickiness. The results of the other tests are normal.
2. 2. The vegetable packaging films are produced under the conditions of test 7 to 10 and all are dissolved in 50 ml of pure water at 98 ° C. for 1 minute.

Third, tests under third corrected conditions: Substance / test Test 11 Test 12 Test 13 Test 14 Test 15 Test 16 Test 17 Test 18 Coffee protein (Br.-G.) 5.0 5.0 2.5 2.5 5.0 5.0 5.0 5.0 Sodium alginate (Br.-G.) 0 0 2.5 2.5 1.0 1.0 0.5 0.5 Glycerine (Br.-G.) 0 0.125 0 0.125 0.125 0 0.125 0 Chitin (Br.-G.) 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Pure water (ml) 25.0 25.0 60.0 60.0 25.0 25.0 25.0 25.0 Result: Test 13 and Test 14 gave the best results.

In the edible film structure of the present invention, sodium alginate is used 101 mixed with a large amount of water and then poured into a paper cup for molding, with the coffee protein 100 quickly solidifies and becomes smooth and the vegetable packaging film 10 has a uniform film shape. The biggest benefit of using sodium alginate 101 is that it does not dissolve easily at room temperature. When the temperature rises above 60 ° C, it can be dissolved with stirring. This functional achievement shows the practical value of the vegetable packaging film 10 . At room temperature can be an edible item 2 by wrapping processes or by the open section 11th in the vegetable packaging film 10 be accommodated. The vegetable packaging film can be completely dissolved in the liquid by brewing or boiling at a high temperature.

The structure according to the invention is designed so that the vegetable packaging film 10 made from coffee protein 100 , Sodium alginate 101 and pure water 102 consists, the coffee protein 100 is extracted from defective coffee beans or coffee grounds. I. E. Defective coffee beans and coffee grounds considered to be waste are used for the present invention. After extracting the proteins, the edible additives become sodium alginate 101 and pure water 102 added to a herbal packaging film 10 to replace the “sticky rice paper” on the market. The present invention can also be made into edible small packaging bags for powdered milk, seasoning powder, etc. to replace traditional plastic small packaging bags. In this way, defective coffee beans and coffee grounds are recycled. In addition to economic advantages, the invention can also greatly reduce the use of plastic packaging materials and increase the convenience of use.

1. 1. Niedrige Kosten;
2. 2. Kaffeesatz kann recycelt und wiederverwendet werden, was wirtschaftliche Vorteile mit sich bringt;
3. 3. Die Menge an verwendeten Verpackungsmaterialien aus Kunststoff kann erheblich reduziert und die Belastung der Erde verringert werden.

In summary, the present invention has the following advantages over the prior art:

1. 1. Low cost;
2. 2. Coffee grounds can be recycled and reused, which brings economic benefits;
3. 3. The amount of plastic packaging materials used can be significantly reduced and the burden on the earth reduced.

List of reference symbols

10

vegetable packaging film

100

Coffee protein

101

Sodium alginate

102

Pure water

103

glycerin

104

Chitin

11th

open section

2

edible item

Claims (9)

An edible film structure comprising: a vegetable packaging film, which consists of water-soluble materials, is used to wrap an edible article and has an open section, wherein when the vegetable packaging film comes into contact with a liquid, the vegetable packaging film dissolves in the liquid. Edible film structure according to Claim 1 , in which the vegetable packaging film consists of coffee protein, sodium alginate and pure water. Edible film structure according to Claim 2 , in which the vegetable packaging film also contains glycerine. Edible film structure according to Claim 2 , in which the vegetable packaging film also contains chitin. Edible film structure according to Claim 2 , in which the coffee protein is extracted from defective coffee beans or coffee grounds. Edible film structure according to Claim 1 where the vegetable packaging film has the shape of a leaf. Edible film structure according to Claim 1 where the vegetable packaging film has a bag shape. Edible film structure according to Claim 1 where the edible item is a solid food or a medicine. Edible film structure according to Claim 8 where the solid food is candy, tea, powdered milk, powdered cream or powdered flavor.

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