KR100473234B1 - Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable - Google Patents

Abstract

The carbohydrate-based baking material is provided on a plurality of portions, preferably on the lower mold of the two-part baking mold, and then the baking material is baked in the baking mold and optionally formed articles to form A method for producing thin or molded articles that can be disassembled or whole, such as cups, plates, fast food-packaging, trays, flat plates, etc., which is prebaked in a closed baking mold. The product prebaked to a thickness greater than the final thickness of the molded part over time is compressed to the final thickness of the molded part and completely baked between the time of reaching the maximum vapor pressure and the curing time of the molded part intermediate layer. The invention also comprises a baking mold comprising two mold halves (4, 5) arranged in the tongs (2, 3) between the hinge sections (2a, 3a) and the end sections (2b, 3b), respectively. The mold halves 4, 5 are separated by the main-mould separating surface, and the baking faces 4a, 5a are provided on the opposite sides of the mold half facing each other, and the baking faces 4a, 5a are baking tongs 1 ) Are spaced apart from each other and close at least one inner baking space, the baking material is foamed and baked in the baking space, and the hinge sections 2a, 2 of the two tongs 2, 3 3a) are pivotally connected to each other by hinges 7 and end sections 2b and 3b opposite to each other when the baking tongs 1 are closed to keep the closing tongs 1 Can be connected by at least one fixing device 12a, 12b, which in this case is an end section 2 b) A molded article of thin thickness is produced from a baking material based on carbohydrates that expand during the baking process in a baking mold in baking tongs 1, 3b) having parts 12a and 12b which are engageable and detachable from each other of the fixing device. In particular, it relates to a baking tong 1 for carrying out the method according to any one of claims 1 to 5, wherein the baking tong is used to change the volume of the internal baking space of the baking mold ( Both clamping sections 2, 3 are formed to be movable toward each other and away from each other when 1) is closed and when the fixing devices 12a, 12b are closed, the two hinge sections 2a, 3a Two different pivot pins 8, 9 are provided which are parallel to each other and parallel to the main-mould separation plane, the pivot pins 8, 9 being mutually adjustable for volume variation of the internal baking space of the baking mold.Characterized in that possible.

Description

METHODS AND DEVICES FOR PRODUCTION OF EDIBLE, TH MOULDED STRUCTURES WHICH ARE AT LEAST PARTIALLY OR COMPLETELY DECOMPOSABLE}

The present invention relates generally to the manufacture of thin edible molded structures, such as cups, plates, fast food-packaging, trays, flat sheets, etc., which are at least partially or fully degradable.

The present invention mainly relates to a process for the production of edible shaped articles of thin thickness decomposable at least in part or in whole. In such a method for producing at least partially or totally degradable edible shaped articles, a carbohydrate-based baking material is formed by forming a plurality of parts of the mold, preferably a bottom part of the two parts of the mold. It is provided on a mold, in which baking material is baked and the product is conditioned if necessary.

The invention also relates to a molded article having a thin thickness, for example a cup, a plate, a fast food-packing material, a tray, a flat sheet, etc., made of a baking material based on carbohydrates expanding during baking in a baking mold. It relates to an apparatus for manufacturing the.

Carbohydrates include cellulose products in addition to starch, modified starches and flour.

The known manufacturing method of the above-mentioned molded article is based on baking baking material in a heated baking mold. The shape of the finished product is determined by the shape of the baking surface in contact with the baking material, and the thickness of the finished product is determined by the mutual distance between the baking surfaces.

In principle, this baking process involves the following steps:

1. Mechanical dough is made by the top of the baking mold by heating the baking material during the introduction of an accurately dosed amount of baking material into the open baking mold and while the baking mold is closed. Distribution is made.

2. As soon as the boiling point is reached at the contact surface between the baking material and the heated baking surface of the baking mold, the moisture contained in the baking material is evaporated and steam starts to be generated;

3. Filling the baking material into the baking mold (or into the internal baking space of the baking mold defined by the baking face of the baking mold) by the steam pressure generated by the steam generation. After about 5 to 20 seconds, preferably 10 to 15 seconds or more have elapsed, the baking mold reaches its maximum pressure, and thereafter, between an additional 10 and 45 seconds, 10 at optimal baking conditions of the baking material. Between seconds and 35 seconds the internal pressure of the baking mold drops rapidly.

4. In parallel, the starch component of the baking material is extensively converted into dough. In particular, since the material is not yet limited in form, the pore structure is formed in the baking material by steam generation. Observation of the cross section of the finished product under a microscope or electron microscope is divided into five layers that can be divided into three types of structural zones:

(a) about 25 microns to 50 microns thick outside on the contact between the molded part consisting of very small pores and on the inner and outer surfaces (top and bottom surfaces, respectively) of the molded part and the hot baking surface of the baking mold; epidermis;

(b) an intermediate layer of about 300 microns to about 600 microns thick on both regions of the outer skin of the molded article adjoined inward and composed of medium sized flat pores; And

(c) The center layer of a molded article with good thermal insulation and low density, large in size and mainly with spherical pores.

5. After removing most of the moisture from the baking material, gradually increasing the temperature of the molded article starting from the skin to the temperature of each baking surface.

However, when the moisture is continuously evaporated, a fixation of the structure inside the baking material (conversion of the baking material into a rigid state, that is, into a glass state) occurs. This fixation occurs initially at the outer skin of the molded part and at the end of baking at the center of the molded part.

6. Only when the core is sufficiently heated and residual moisture is removed to exceed the glazing point of the baking material, the residual steam does not expand the body of the molded part or modify the laminated structure of the molded part; This can be opened.

From this description it can be seen that in order to facilitate the baking process and moisture removal-which is delayed by the thermal insulation effect of the intermediate layer-absorbing sufficient heat energy in the central region of the molded part is a deciding factor in determining the overall baking time.

Prior art documents disclose that after a metered amount of baking material is introduced into an open baking mold, in order to quickly and uniformly distribute the baking material in the baking mold, and to evaporate water vapor early from the baking material, Short term whipping processes are disclosed.

U. S. Patent No. 5, 336, 511 discloses a method of manufacturing a pita pocket comprising a mold core and a baking core separated therefrom to achieve a special structure of the baking product. Described. Here, the position of the model insert is not fixed temporarily during molding and baking, which not only allows the model insert to float in the baking material, but also increases the spacing between baking surfaces during baking. This may prolong the baking time.

International patent application WO 95/00023 relates to the production of compressed pockets by compressing the dough strongly for a short time in the first stage of baking. In spite of this compression, in order to remove the steam very easily, a relatively wide gap (two to three times the final thickness) of the mold part is maintained before and especially after compression, and this gap of the mold part is mostly Is maintained for a baking time of (100 seconds-110 seconds). It is finally compressed again at the finishing stage (60 seconds) and baking is completed. Here too, conventional baking time to extended baking time is required, as can be seen at the wide intervals between the baking surfaces in the intermediate stage and at the indicated baking time (160 seconds to 170 seconds or more).

The moldings described above are typically produced in elongated baking ovens, in which baking tongs, each with a baking mold, are interconnected to form a continuous chain, which is connected through closed passageways within each baking oven. Move. While the chain of baking tongs is circulated in the baking oven, each baking tong passes through an input where baking material is provided into an open baking mold of an open baking tong. After the carry-in portion, the baking mold and baking tongs are closed and locked and the baking tongs are conveyed through the baking space, where the baking process proceeds in the baking mold while the baking tongs are heated from the outside. The baking tongs then reach the outlet where the baking tongs are opened so that the baked molded product is discharged from the open baking mold of the baking tongs and conveyed out of the baking oven. The baked molded product is processed outside the baking oven as needed.

In known baking ovens, baking tongs are used to produce molded articles having a thin foam, wherein at least one baking mold is accommodated in each of the baking tongs, and the baking mold is defined by the baking surface of each baking mold. The interior baking space of the mold can no longer be changed after the baking mold and baking tongs have been locked.

In known baking tongs, the baking mold consists of two mold halves each received in its own tong between the hinge section and the lateral end section. The mold half is separated by the main mold mold separation surface, the baking surface is provided on the front face of the mold mold half facing each other. When the baking tongs are closed, the baking surfaces of the two mold halves are spaced from each other to form one or more internal baking spaces, where each molded article is foamed and baked. The two tongs are pivotally connected in the hinge section by a hinge with a pivot axis parallel to the main mold release plane, and when the baking tongs are closed, the side end sections facing each other are closed of the baking tongs. It can be connected to each other by one or more fastening devices that can be operated by maintaining the state. When the baking tongs are closed, the side end sections of the two tongs are positioned against each other via spacer volts and comprise the device part of the fastening device which is engageable and detachable from each other.

1 is a front view of an open baking tong,

2 is a cross-sectional view of the baking tongs with the upper tongs lowered and closed without a baking mold;

3 is a horizontal cross-sectional view of the baking tong hinge,

4 is a vertical cross-sectional view of the baking tongs hinge with the upper tongs raised.

Explanation of symbols on the main parts of the drawings

1: baking tongs 2,3: tongs

2a, 3a: hinge section 2b, 3b: side end section

4,5: mold half 4a, 5a: baking surface

7: hinge 8: front pivot shaft

8,9: Pivot Shaft 8a, 9a: Shaft Section

12a, 12b: device part (of the retaining device) 13: pivot lever

14,16: guide roller 15,17: guide bead

18: stopper

It is an object of the present invention to improve the manufacture of thin edible shaped articles which are at least partially or fully degradable.

According to the present invention for achieving the above object, a method for producing a partially or totally degradable edible molded article, comprising: (a) preparing a carbohydrate-based baking material; (b) providing the baking material on the bottom of an open baking mold comprising one or more internal baking spaces that are mechanically variable in a closed state; (c) closing the baking mold; (d) prebaking the baking material in the closed baking mold having an enlarged internal baking space compared to the final thickness of the molded article; (e) compressing the prebaked baking material by mechanically shrinking the internal baking space of the closed baking mold; (f) completely baking the baking material in an internal baking space of the closed baking mold reduced to the final thickness of the molded article, the baking material being the maximum in the enlarged internal baking space of the baking mold. It is prebaked until the vapor pressure is reached, and once the maximum vapor pressure is reached, the internal baking space of the closed baking mold is mechanically reduced to compress the baking material. The resulting molded article may then be treated with a predetermined humidity content in the range of 1% to 4% by weight or at least 8% by weight. In other words, the method according to the present invention, after the prebaking time has elapsed, the mold is closed after the baking mold is closed and the thickness of the prebaked product is greater than the final thickness of the molded article, after which the intermediate part of the molded article is cured at least after the maximum vapor pressure is reached. Before the preparation, it is characterized in that the prebaked product is compressed to the final thickness and baked completely.

Surprisingly, it has been demonstrated to those skilled in the art that the baking time can be significantly shortened when producing shaped articles as described above baked according to wafer baking techniques. Thus, a major issue in the present invention is that after the pre-baking time when the baking material is prebaked in a closed baking mold having a wall thickness greater than the final wall thickness of the molded article, and after reaching the maximum vapor pressure, The compacting step according to the invention is applied to the prebaked baking material, which is at this point taken on a central layer which has not yet solidified completely.

This baking time is shortened to a range of 5% to less than 50% compared to the time required in the related art.

Preferably, step (d) of prebaking the baking material may be carried out for a time of about 90% to about 10% of the total time required to carry out steps (b) to (f).

Preferably, in step (d) of the prebaking, the enlarged internal baking space of the closed baking mold is not more than four times the final thickness of the molded article, more preferably from about two times to 2.7 It can be enlarged to the thickness of a ship.

Preferably, step (e) of compressing the prebaked baking material may be carried out in one step, may be carried out continuously, or may be carried out in several steps.

Preferably, after step (e) of compressing the prebaked baking material, up to the maximum thickness of the prebaking to alternatively reduce the pressure load of the molded part after it has been fully compressed, alternatively, the final The compacting step (e) may be stopped at least temporarily up to about twice the thickness.

While the actual cause of the effect of reducing the baking time cannot be elucidated, one can assume the following:

1. By compressing the low density soft intermediate layer, the thermal insulation effect of the intermediate layer is reduced.

2. The heat transfer is improved by reducing the mutual spacing of the baking surfaces.

Known initial whipping processes prior to reaching the maximum vapor pressure are not relevant to the foregoing, nor are they possible to extend or shorten the possible baking time due to the relatively short duration.

It can also be seen that the stamping of the baking surface projecting out from the surface of the molded article, such as ribs, grate, etc., is not included in each thickness. This thickness indication relates only to the so-called model thickness of the molded article produced according to the wafer baking technique.

The above object is achieved by a baking tong according to the present invention for producing a molded article that is foamed and thin, wherein the baking tong is housed in a baking mold consisting of two mold halves, the mold half being a side It is received in the tongs section between the hinge section and the side end section. The mold half is separated by the main mold mold separation surface, the baking surface is formed on the opposite sides of the mold mold half, the baking surfaces are spaced apart from each other with the baking tongs closed. One or more internal baking spaces are defined between which the baking material is foamed and baked. The two tongs are pivotally connected to each other by a hinge in the hinge section, and when the baking tongs are closed, the side end sections facing each other can be connected to each other by one or more fastening devices, which fastening devices are It is operated to lock the baking mold when it is closed. The side end sections of the two tongs support the engaging and detachable parts of the fastening device.

According to the present invention, these baking tongs are for reducing the volume of the internal baking space of the baking mold, and the two tongs are formed so as to move toward and away from each other with the baking tongs and the fixing device closed. Two different pivot axes parallel to each other and parallel to the main mold release plane for the two hinge sections of the tongs are provided, the pivot axes being adjustable to vary the volume of the internal baking space of the baking mold. .

With this arrangement of the invention, the baking material in the locked baking mold can be compressed during the baking process.

According to the invention, the two pivot axes of the hinge can be formed by a crank-type hinge bolt, one of the shaft sections rotatably supported in the hinge section of each of the tongs by a right angled bend of the bolt, and the shaft A pivotally supported shaft section is connected to the hinge section of the other tongs arranged eccentrically in the section.

According to the invention the hinge can be provided with two crank-type hinge bolts, the hinge bolts each bearing a bearing jounal rotatably supported in one of each of the hinge sections, arranged eccentrically with each other. Have

According to the invention there can be provided a pivot lever which is arranged transversely to the two pivot axes of the hinge, which pivot levers are not twistedly connected to one of the two pivot axes and the baking tongs and the fixing device are closed. In order to allow the two tongs to move relative to each other, they can be turned laterally about both pivot axes.

Embodiments of baking tongs for producing molded articles having a thin thickness of foaming are described in detail below with reference to the drawings.

Looking at the embodiment of the present invention in detail with reference to the accompanying drawings as follows.

The figure shows a baking tong 1 for producing a thin, foamable molded article made of a baking material which is expanded during the baking process, the baking tong 1 comprising a baking mold, housed therein, the baking The mold is made up of two mold mold halves 4 and 5 respectively accommodated in the tongs 2 and 3 between the side hinge sections 2a and 3a and the side end sections 2b and 3b, respectively. The mold halves 4, 5 are separated by the main mold release face and their facing faces are provided with baking faces 4a, 5a. With the baking tongs 1 closed, at least one interior in which the baking surfaces 4a, 5a of the two mold halves 4, 5 face each other at an interval, and each molding is foamed and baked. Define baking space.

The two tongs 2, 3 are pivotally connected to each other by hinges 7 in the hinge sections 2a, 3a, which hinges 7 are parallel to each other for both hinge sections 2a, 3a. And two different pivot axes 8, 9 parallel to the main mold separation plane. When the baking tongs 1 are closed, the two pivot axes 8, 9 are placed back and forth on the horizontal plane. The front pivot shaft 8 of FIG. 4 belongs to the lower tongs 3, and the rear pivot shaft 9 of FIG. 4 belongs to the upper tongs 2.

The inner baking space is defined by its upper and lower side blocking strips, not shown in the figure, at its outer side edges. The upper blocking strip is fixed to the outer edge of the upper mold half (4) transverse to the pivot axes (8, 9) of the hinge (7), and the baking surface (4a) of the mold mold half (4) It protrudes downward from the top. The lower blocking strip is fixed to the outer edge of the lower mold half (5) parallel to the pivot axes (8, 9) of the hinge (7) and upwards on the baking surface (5a) of the mold mold half (5). It protrudes. With the closing tongs closed, the upper blocking strips protrude downwards on the baking surfaces of the two mold halves 4, 5 facing each other, and the lower blocking strips opposite the mold halves 4, 5 facing each other. Protrude upwards on the baking surface.

The side end sections 2b, 3b of the two tongs 2, 3 opposite to each other, with the baking tongs 1 closed, support the device portions 12a, 12b of the fastening device, which are engageable and detachable from each other. The device part can be operated from the outside to keep the baking tongs 1 closed. When the baking tongs are closed, the device parts 12a, 12b of the fixing device can be joined together. The fastening device connects the two tongs 2, 3 in the side end sections 2b, 3b of the side of the baking tongs 1 opposite the hinge 7.

Both pivot axes 8, 9 of the hinge 7 are formed of crank-type hinge bolts, the bent portions of the bolts each being rotatably supported by the hinge section 2a of the one tongs 2. 9a) is connected with the shaft section 8a which is arranged eccentrically in the shaft section and rotatably supported in the hinge section 3a of the other tongs 3.

The hinge 7 may be provided with two crank-type hinge bolts, the hinge bolts being arranged symmetrically with each other, and bearing journals 8a and hinges respectively arranged in the hinge section 3a of the lower tongs 3. It has a bearing journal 9a of the hinge section 2a of the upper tongs 2 arranged eccentrically with respect to the bearing journal.

The hinge 7 is provided with a pivot lever 13 arranged laterally on two pivot shafts 8, 9, which pivotally connect with the rear pivot shaft 9 of FIG. 4. At the free end of the pivot lever 13 it supports a guide roller 14 installed to connect with a guide bead 15 housed in a baking oven.

Guide rollers 16 are also provided at the free ends of the upper tongs 2 for connection with the guide beads 17 housed in the baking oven.

In the case where the tongs 1 and the fixing device are closed, the upper tongs 2 are guided by the guide rollers 14 and 16 connected with the guide beads 15 and 17 of the baking oven, and the internal baking space of the baking mold. In order to compress the baking material inside the baking space by reducing the pressure, it moves downward to the lower tongs 3 vertically downward to the main mold release surface of the baking oven. In this case, on the hinge side of the baking tong, the crank-type hinge bolt is pivoted by the guide roller 14 and the pivot lever 13, where the pivot lever 13 moves downward in the position shown in FIG. The pivot shaft 9 moves downward with respect to the main molding die separating surface of the baking mold.

In order to relieve the load of the baking material in the inner baking space of the baking mold, the upper tongs 2 are guide rollers 14 connected with the other guide beads of the baking oven with the baking tongs 1 and the fixing device closed. , 16), it moves vertically upward with respect to the main molding die separating surface of the baking mold relative to the lower tongs (3). In this case, on the hinge side of the baking tong, the crank-type hinge bolt pivots upward by the pivot lever 13 until the pivot lever 13 is in contact with the stopper 18 of the lower hinge section 3a. . At this time, the rear pivot axis 9 moves upward with respect to the main mold release surface of the baking mold.

Claims (16)

(a) preparing a carbohydrate-based baking material; (b) providing the baking material on the bottom of an open baking mold comprising one or more internal baking spaces that are mechanically variable in a closed state; (c) closing the baking mold; (d) prebaking the baking material in the closed baking mold having an enlarged internal baking space compared to the final thickness of the molded article; (e) compressing the prebaked baking material by mechanically shrinking the internal baking space of the closed baking mold; (f) completely baking the baking material in an internal baking space of the closed baking mold reduced to the final thickness of the molded article, the method for producing a partially or totally degradable edible molded article. In The baking material is prebaked until the maximum vapor pressure is reached in the enlarged internal baking space of the baking mold, and once the maximum vapor pressure is reached, the internal baking space of the closed baking mold is mechanically reduced Characterized in that the baking material is compressed, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method of claim 1, The fully baked molded article is controlled to a predetermined humidity content, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method of claim 1, The step (d) of prebaking the baking material in the enlarged internal baking space of the closed baking mold may comprise from 90% to 10 of the total time required to carry out the steps (b) to (f). Characterized in that for a time of%, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method of claim 1, In step (d) of the prebaking, the enlarged internal baking space of the closed baking mold is enlarged to a thickness not exceeding four times the final thickness of the molded article, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method of claim 1, In the step (d) of the prebaking, the enlarged inner baking space of the closed baking mold is enlarged to a thickness of about 2 to 2.7 times the final thickness of the molded article, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method of claim 1, Characterized in that the step (e) of compacting the prebaked baking material is carried out in one step, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 1 to 6, Characterized in that the step (e) of compressing the prebaked baking material is carried out continuously, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 1 to 6, Characterized in that the step (e) of compressing the prebaked baking material is carried out in several stages, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 1 to 6, After the step (e) of compressing the prebaked baking material, the step of compressing (e) at least temporarily to a maximum thickness of the prebaking is carried out in order to locally reduce the pressure load of the molded article. , A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 1 to 6, After the step (e) of compressing the prebaked baking material, the step of at least temporarily stopping the step of compressing (e) up to twice the final thickness of the molded part in order to locally reduce the pressure load of the molded part. Characterized by A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 4 to 6, The fully baked molded article is controlled to a predetermined humidity content, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. The method according to any one of claims 4 to 6, (D) prebaking the baking material in the enlarged internal baking space of the closed baking mold may comprise 90% to 10 of the total time required to perform steps (b) to (f). Characterized in that for a time of%, A method of making an edible shaped article of thin thickness that is partially or wholly degradable. Baking tongs (1) for producing thin molded foamed articles from carbohydrate-based baking materials that are expanded during the baking process, wherein at least one bake forming to form an internal baking space with the baking tongs (1) closed Frames 4 and 5 are included therein, one side of the baking tongs 1 being pivotally connected to each other by one or more hinges 7, and the opposite side of the baking tongs 1 to one or more Two molds half (4, 5) of the baking mold in the two clamp parts (2, 3) that can be connected to each other in a state in which the baking clamp (1) is closed by fixing devices (12a, 12b) A baking tong for producing a thin molded foamed article from a carbohydrate-based baking material, wherein the tongs are configured to accommodate The two tongs 2, 3 are configured to be movable toward and away from each other with the baking tongs 1 and the fixing devices 12a, 12b closed; The hinges 7 of the baking tongs can be adapted for two hinge sections 2a, 3a which are mutually adjustable and parallel to one another in order to vary the volume of the internal baking space of the baking molds 4 and 5. Characterized in that it comprises a pivot axis (8, 9), Baking tongs. The method of claim 13, There is provided a pivot lever 13 disposed transversely to the two pivot axes 8, 9 of the hinge 7 of the baking tongs and rotatably connected about the two pivot axes 8, 9. , The baking tongs 1 and the fixing devices 12a and 12b are closed in order to move the two tongs relative to each other so as to vary the volume of the internal baking space of the baking molds 4 and 5. Characterized in that the pivot lever is pivotable transversely with respect to the two pivot axes (8, 9), Baking tongs. The method according to claim 13 or 14, The two pivot axes 8, 9 of the baking tongs hinges 2a, 3a are formed by crank-type hinge bolts, and the bends of the hinge bolts are rotatable in the hinge section 2a of the tongs 2. Characterized in that it connects the axially supported section 9a with the axial section 8a which is eccentrically arranged in the axial section and rotatably supported in the hinge section 3a of the other tongs 3. Baking tongs. The method according to claim 13 or 14, Hinge 2a, 3a of the baking tongs is provided with two crank-type hinge bolts, the hinge bolts each comprising two bearing journals 8a, 9a arranged eccentrically with each other, each bearing journal Characterized in that it is rotatably supported in one of the hinge sections 2a, 3a of the hinge of the baking tongs, Baking tongs.