KR20040069695A - Method of manufacturing an environmental friendly and eatable receptacle, and blending method of additive - Google Patents

Abstract

PURPOSE: A method of making an environmentally friendly and edible container using banana powder, cassava powder, potato powder, potato starch, spring water, Konjac powder, mung bean powder, soybean protein, white yam, gluten powder and an emulsion stabilizer is provided. The produced container is used as a container for receiving foods as well as eaten by cooking in a pot after use. CONSTITUTION: Raw materials are mixed in the order, added with a suitable amount of water, heated with steam and uniformly agitated to give a lump of dough in a parboiled state. The dough is agitated with a strong fan, more uniformly kneaded to increase a chewy texture, finely ground, compressed into a belt shape and then formed into noodles. The noodles are heated at 110deg.C for about 50min, cut into a desired size, dried to a moisture content of 12% or less, sterilized by ultraviolet rays, sprayed with moisture to restore the humidity of the noodles to 30%, woven into a desired container shape. The container is dried to 12% and sterilized. The raw materials contain 15% by weight of banana powder, 9% by weight of cassava powder, 15% by weight of potato powder, 7% by weight of potato starch, 4% by weight of dried cassava powder, 25% by weight of spring water, 7% by weight of Konjac powder, 8% by weight of mung bean powder, 4% by weight of soybean protein powder(bean powder), 3% by weight of white yam, 3% by weight of gluten powder and 0.03% by weight of an emulsion stabilizer.

Description

{Method of manufacturing an environmental friendly and eatable receptacle, and blending method of additive}

The present invention relates to a kind of natural food blending method, and more particularly, to a method of preparing an edible environmentally friendly container and an additive blending method.

Taiwan is one of the world's largest disposable container consumer market, and all of the restaurants, such as buffet restaurants, snack shops and restaurants, adopt disposable containers to serve food to customers.The disposable containers are mainly foamed and paper products. The disposable container may cause environmental pollution problems in the production process, and also has the following disadvantages when used.

1.Bubble container: made of expandable polystyrene (EPS), softened at 85 ° C and also releases toxic substances, ie dioxins (styrene monomers), and other difficult to decompose on its own, after several hundred years It does not corrode, creating 'white pollution' pollution, and toxic gases emitted during incineration can pollute the air, threatening the ecological environment and human immune system.

2. Paper utensils: The raw material creates another environmental disruption, including paper pulp or logging to produce paper pulp, and the discharge of sewage from paper making. The impact on destruction is only a matter of time-shifting and changing the way. In addition, the high manufacturing cost of paper tableware is a major obstacle in widespread use. Thus, in the interest of the whole, paper products are not only the most ideal substitutes, but they are also transient products, and should not or should not be the leading direction in developing disposable containers.

3. Degradable plastic container: It is processed into degradable particles by adding decomposable substances such as photosensitizer and starch in plastic materials, and then made by plastic process, and it is waterproof, oilproof and nontoxic, but its hardness is relatively low. The decomposition process is overly influenced by external conditions, and degradation effects can only be achieved with the proper action of sunlight, air, water, soil and microorganisms at all times. It just turns into small chunks and turns small chunks into net shapes.

Although many existing technologies are already using agricultural products to create the containers that can be self-decomposed in nature, the above-mentioned environmental protection problem is solved. For example, there are those disclosed in patents such as Taiwan Patent Publication No. 500746, Publication No. 440512, Publication No. 415886, Publication No. 398964, Publication No. 410149 and other starch containers. However, the common characteristics of the above-mentioned conventional patent or existing starch tableware are that they are weak, easily broken, easily wet and difficult to store. Most importantly, although these products are made from starch, they are not edible, and they must be discarded after use, resulting in a large waste of food and no economic benefit.

In order to solve the above problems, an object of the present invention is to provide a method for producing a container and an additive compounding method which provide the best control technology and creativity against environmental pollution.

An object of the present invention is to provide a method for producing an environmentally friendly and edible container, and an additive compounding method.

1 is a manufacturing process diagram of one of the preferred embodiments of the present invention.

Figure 2 is a knitting process of one of the preferred embodiments of the present invention.

In order to solve the drawback that the existing starch container is not edible, the present invention is different from the production method and additive formulation method of the existing starch container, mainly banana powder 15%, cassava powder 9%, potato powder 15% , Potato starch 7%, dry cassava powder 4%, bottled water 25%, old powder (konjac) powder 7%, mung bean powder 8%, soy protein powder (soybean starch) 4%, white powder (yam) 3%, gluten powder 3 %, An emulsifying stabilizer of 0.03% of the raw material is mixed, then compression-molded into a thread or cotton ball form, dried, and then immersed again to reduce 30% moisture, knit into a basket or various bowl shape, and finally dried again To fix the shape. As such, since the raw materials for production are various natural foods, they are easy to manufacture, low in cost, edible for use, have a delicious aroma and taste, have a good appearance, can withstand cooking, and have to deal with waste. There is no problem, it is 100% environmentally friendly and offers the best control technology and creativity for environmental pollution.

With reference to the accompanying Figure 1 will be described as follows. 1 is a preferred embodiment of the present invention and generally includes the following procedure.

a. Mix the ingredients in order and add the appropriate amount of water. Heat using steam, mix evenly, and make a soft dough mass (moist pastry dough).

b. After putting the dough in the stirrer, remove the heat of the dough using a powerful pan, and stir evenly again. This function is to adapt the operation of the compactor by increasing the density of the dough.

c. Knead the dough evenly to make the material more fine, increasing the texture (chewy and soft texture).

d. Crush the dough again and secondly, let the presser perform its function again.

e. Knead it again and again to get a finer texture.

f. The dough is kneaded in a strip with a press to increase density and texture.

g. Compression molding in noodle form.

h. The shaped powdered cotton wool is cooled, separated and rejected, and the required time is about 3-4 hours.

i. Cook the dough mass thoroughly with a steam boiler. The thermal temperature is controlled at 110 ° C. and the time required is about 50 minutes.

j. Cut to customer's specification.

k. The sealing method allows thermal energy to collide with each other so that the powder and noodle are separated naturally.

l. After arranging, make a mold according to the standard.

m. A heat pipe is used at the bottom of the conveyor belt, and a steam is sent from the top using a fan. The moisture content of the product is controlled to 12% or less, finishing the primary drying.

n. The powder in the form of noodle after drying is ultraviolet sterilized.

o. After UV sterilization, use a metal detector to check for foreign objects.

p. After quality control, it is received and supplied for knitting.

The present invention proceeds to the manufacturing process of knitting again for the powder noodle prepared as described above, as shown in FIG.

q. Powder tenacity after the drying test is placed in an automatic spray bottle to increase the tenacity by reducing the humidity of the cotton noodle by 30%.

r. The cotton ball after reducing humidity is knitted into the container of a desired shape.

s. Place in a dryer and dry to 12%.

t. UV sterilization

u. Inspect the foreign object with a metal probe.

v. After quality control test, package and release.

Next, a more in-depth description of the features and innovations of the present invention will be made. The present invention is an innovative manufacture of a kind of edible and edible environmentally friendly container, and since the raw material of the invention is various edible materials, it can be boiled with a pot cooking material and boiled when the pot cooking material In addition, you can boil all the ingredients in a pot and then boil them in the bath alone. In addition, since the appearance is knitted in the shape of a basket or various containers, the appearance is good and rich. This breaks the prior art and can be eaten with a bowl, so that its use can be exerted for 10 minutes. Not only is it a zero pollution container, it is also an environmentally friendly and effective solution to the industry's waste disposal problems and provides the best control technology in reducing waste and improving environmental pollution.

Compared with the prior art, the container produced by the production method and additive combination provided by the present invention can be used not only as a container for food, but also can be cooked and eaten directly after use. This design is well suited for restaurants specializing in hot pots (shabu shabu, etc.). The reason is that the pot itself is a boiling device, and when the food is put into a container such as a basket, a bowl, or a plate manufactured according to the present invention, when the container is left after the meal is finished, the container can be directly boiled and eaten. There is no food waste.

Claims (3)

In a kind of environmentally friendly and edible container manufacturing method, a. After mixing the raw materials in order, add an appropriate amount of water, heat it with steam and mix it evenly, and then make it into a soft-boiled dough mass. b. After putting the dough in the stirrer, using a powerful pan to remove the heat of the dough, evenly stir again, c. Knead the dough evenly to make the material more fine, increasing the texture (chewy and soft texture), d. Crush the dough again, a second time that the press can function again, e. Knead it evenly again for a finer texture, f. By pressing the dough kneaded well in the form of a band with a compactor to increase the density and texture, g. After compression molding in the form of cotton wool, h. Cool and separate the molded powdered cotton wool, pick out rejects, i. The steam boiler is cooked thoroughly, the heat temperature is controlled to 110 ℃, the time required is about 50 minutes, j. After cutting to customer's standard, k. By using the sealing method, the thermal energy collides with each other, so that the powder and cotton wool are separated naturally, l. After arranging, make a mold according to the standard, m. By using a heat pipe at the bottom of the conveyor belt and by using a fan at the top to control the moisture content of the product to 12% or less, finishing the first drying, n. UV sterilize the powder in the form of noodle after drying, o. After UV sterilization, use a metal detector to check for foreign substances. p. Includes the process of quality control and receiving and supplying for knitting, The knitting process of the p step, q. The powdered cotton ball after the drying test is put into an automatic atomizer, and the humidity of the cotton ball is reduced by 30%, r. After knitting the cotton wool after reducing the humidity into a container of the desired shape, s. Put in a dryer and dry to 12%, t. By ultraviolet sterilization, u. Inspect the foreign object with a metal probe, v. A method of manufacturing an environmentally friendly and edible container, comprising a procedure of packaging and releasing after quality control testing. The method of claim 1, wherein the time required for manufacturing the h process is about 3 to 4 hours. In the additive formulation of a kind of environmentally friendly and edible container, as a raw material for the dough, banana powder 15%, cassava powder 9%, potato powder 15%, potato starch 7%, dry cassava powder 4%, bottled water 25%, Old Testament An additive formulation method comprising 7% (konjac) powder, 8% mung bean powder, 4% soy protein powder (bean flour starch), 3% white powder (yam), 3% gluten powder, and 0.03% emulsifying stabilizer.