KR20100037515A - Edible disposable container using sweet stuffs - Google Patents

Abstract

PURPOSE: Edible disposable products are provided to manufacture a product of which durability and preservabiltiy are secured with confectionery products and an edible waterproof coating agent, and to prevent environmental contamination. CONSTITUTION: A manufacturing method of edible disposable products includes a step for manufacturing and molding confectionery products with starch powder, sugar, and oil and fat with a weight ratio of 100 : 20 ~ 80 : 5 ~ 80. An edible waterproof coating agent is applied at least one side of the molded confectionery products. The edible waterproof coating agent is collagen, cellulose, gelatinized starch, chitosan or curdlan.

Description

Edible disposable container using sweet stuffs}

The present invention relates to a disposable container and a disposable product in which a disposable container and a disposable product are formed of a fructose and coated with an edible coating agent on at least one surface thereof, and more particularly, a method for manufacturing a disposable container and a disposable product for use after use.

Conventional disposable food containers have been used a lot of petrochemicals because of their cost and convenience. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but the disposable products are still focused on disposal after use. Disposable food containers are typically made by compression molding styrofoam or plastic. Disposable containers made of such chemical synthetic products are not easily disassembled when disposed in the environment, and when incinerated, environmental hormones are generated, which is a major cause of pollutants that increase air pollution. Although there are food containers made of paper, these food containers are also coated with synthetic resins to improve waterproofness, and thus are not completely biodegradable. In particular, containers containing synthetic resins become industrial wastes after use, and there is a problem that dioxin, which is a carcinogen, is discharged when incinerated.

As a related art related to an eco-friendly vegetable disposable food container which is 100% degradable in nature, Patent Publication No. 2002-0061657 discloses 15-20% by weight of the binder powder powdered by crushing palm cactus and swells the plant material. 10--15% by weight of water, mixed with 65-75% by weight of crushed crushed product, mixed homogeneously, and then put into a mold heated to a temperature of 150-180 ℃ to form a disposable food container There is something about how to do that. In addition, Korean Patent Laid-Open No. 2001-0054666 discloses disposable food containers such as ramen containers, lunch boxes, etc. by crushing bran discharged when crushing grains such as rice, barley, crude and sorghum and then stirring the crushed bran, water and starch. It is described about molding.

However, the above prior art is only to stay in a disposable container using a material that is biodegradable in nature, the present invention manufactures a disposable product with a confectionary with a high texture and sol (sol) state that can enjoy a waterproofing effect for a certain time, if necessary By coating the edible polymeric material of the disposable product, not only to improve the environmental problems, but also to allow consumers to refrain from eating as a single food having a high preference.

Conventional disposable food containers have been used a lot of petrochemicals because of their cost and convenience. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but the disposable products are still focused on disposal after use. The present invention manufactures a disposable product with a confectionary with a high texture and coated with a sol-like edible polymer material, which can enjoy a waterproofing effect for a certain time, if necessary so that there is no objection to eating and drinking after use. Not only does the problem occur, but the container itself is intended to produce a disposable product that can be eaten as a food having a high preference.

In order to achieve the above object, the present invention relates to a disposable product prepared by edible after the use by applying a decorative waterproof coating agent to the surface needed to prepare a disposable article with a high texture confectionary.

The present invention comprises the steps of preparing and molding the confectionery containing the starch powder, sugar, fats and oils in an amount of 100 parts by weight: 20 to 80 parts by weight: 5 to 80 parts by weight; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded confectionery and applying it to at least one surface; It is achieved by the method of producing a edible disposable product after use, characterized in that it comprises a step of manufacturing a disposable product by drying the confectionary coated with the edible waterproofing coating agent.

The disposable product is characterized in that any one of the form of straw, spoon, wooden chopsticks, coffee stick, disposable cup, disposable plate, disposable ramen container, disposable lunch container,

The edible waterproof coating agent is characterized in that any one of collagen, cellulose, gelatinized starch, chitosan, curdlan,

The edible waterproof coating agent is characterized in that any one of pectin, alginate (alginate), carrageenan, gum,

The edible waterproofing coating agent is characterized in that any one of gelatin, casein, whey protein, corn zein, wheat gluten, soy protein,

The edible waterproof coating agent is characterized in that any one of paraffin wax, carnauba wax, triglyceride (triglyceride), fatty acid, acetylated monoglyceride,

It is manufactured by the above manufacturing method to improve the durability and preservation of disposable products, and provides an edible disposable product excellent in texture and taste when ingested,

The problem solving means was to prepare a disposable product with a confectionary having a high texture and to provide a disposable product that is edible after use by applying an edible waterproofing coating agent to a required surface.

By using all of the disposable container material as an edible material, the biodegradable and water resistant is strong, so that a disposable food container suitable for use as a disposable food container can be obtained. The confectionary and the edible waterproofing coating agent of the optimized ingredient according to the present invention can be manufactured as a basic base, and it is possible to produce household goods with durability and preservation. The new form has excellent taste and texture even when used as a container. It is possible to provide a disposable daily container.

The present invention can be applied to almost all disposable products related to food such as straws, spoons, wooden chopsticks, coffee sticks, disposable cups, disposable plates, disposable ramen containers, disposable lunch boxes, etc. Become. In some cases, when disposed of as garbage with food, incineration is possible, and incineration does not emit environmental hormone dioxin, which is a carcinogen, and can be used as a feed source.

1. First of all, the material of the disposable product is selected from the confectionery to achieve the above object. According to the type of disposable products to be molded, the disposable products are molded from a material selected from various confectionery products.

The ratio of starch powder, sugar and fats and fats is 100 weights: 20 to 80 weights: 5 to 80 weights, but the ratio is not limited depending on the type of confectionery used for molding disposable products. And other additives for increasing food functionality are not intended to limit the material unless it is in conflict with food sanitation.

However, when the sugar ratio is less than 20 parts by weight based on 100 parts by weight of starch powder, the taste and texture of the prepared disposable products are inferior, and when the sugar ratio is 80 parts by weight or more, the color of the disposable products is discolored and excessive burnt (burnt flavor may occur. If the ratio of fats and oils is 5 parts by weight or less, the taste and soft texture is reduced, the palatability is reduced, and if it is 80 parts by weight or more, the hardness of the container is reduced and oxidized flavor may be generated from the article during the storage period.

Although a suitable heat treatment step is conventionally performed according to the type of dough through the step of mixing the selected ratio of the material with water to form a disposable product, depending on the type of confectionery may be subjected to the molding step after the heat treatment process.

Depending on the shape of the article to be molded, the confectionery can be made into straws, spoons, wooden chopsticks, coffee sticks, paper cups, disposable ramen containers, etc. by extrusion, rolling, pressing, extrusion molding before or after heat treatment. have. Containers prepared in this way are water resistant, harmless to the human body, eaten as it is or are completely biodegraded.

The starch powder refers to a powder of which starch can be used for the production of confectionery such as flour, rice flour, corn powder, potato powder, sweet potato powder, and the like, and is selected by mixing one or more of them, mainly flour (wheat flour) Is appropriate.

The sugar refers to monosaccharides and disaccharides that can be used for the production of sugars and confections such as sucrose (sugar), glucose, lactose, dextrin, maltose, fructose, sorbitol, maltitol, etc. Sucrose is used in large quantities.

The fats and oils are edible oils such as butter, margarine, shortening, palm oil, palm oil, soybean oil, olive oil, and the like.

Typically, the coating material of the disposable product is commercialized using a silicone resin. However, in the present invention, an edible edible coating material is selected and applied to be edible as it is.

2. Apply sol-like edible polymer material on the surface of at least one disposable product manufactured in 1 for a certain period of time. Considering that most foods contain a large amount of water, the disposable product made of sugar fruits is important for the waterproof coating that has a gentle reaction rate to moisture without affecting the taste of the food even if it reacts with moisture. There is no 100% waterproof material among edible materials, but it is considered to be effective if the waterproof ability of the disposable product is about 1 hour or more. The process can be repeated.

Looking at what can be effectively applied among the materials of the edible waterproof coating,

First, collagen casing

It is an artificial casing that is mainly used for the shell of ham and sundae. However, in the present invention, the acid-treated casing without applying the molding process is applied to the disposable product by drying the casing in the sol or gel state.

Second, cellulose

Cellulose belonging to the vegetable fiber is immersed in an organic solvent, sol state cellulose is applied to a disposable product and dried.

Third, luxury starch

Fourth, chitosan

The chitosan contained in the shell of the crustacean is dissolved in acid, and the sol state chitosan is applied to the disposable product and dried.

Fifth, curdlan

The curdlan derived from the mushroom is Alcaligenes faecalis var. Polysaccharides produced by myxogenes, heated with distilled water, gelated, applied to disposable products and dried.

In addition, polysaccharides used in the manufacture of edible films include pectin, alginate, carrageenan, gum, etc.The proteins include gelatin, casein, whey protein, corn zein, wheat gluten, soy protein, and paraffin wax as lipids. and waxes such as carnauba wax, triglycerides, fatty acids and acetylated monoglycerides.

In consideration of cost and functional aspects, one of the above-mentioned decorative coating materials is selected and applied to the disposable product prepared in step 1. The number and thickness of the application are selected according to the hardness required for the type of disposable product. Depending on the type of disposable product, the coating of 2 may not be performed. For example, coffee sticks made of confectionery may require two waterproof coating processes. Preferably it is applied about 1-5 times about 1.0-4.0 mm in thickness, and obtains a disposable food container.

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

Comparative Example 1

Confectionery consisting of 100 parts by weight of flour flour, 10 parts by weight of sugar, and 90 parts by weight of butter was molded and manufactured into a paper cup shape to prepare a disposable edible cup.

<Example 1>

Crackers made of 100 parts by weight of flour, 30 parts by weight of sugar, 30 parts by weight of butter, and 2 parts by weight of baking powder were molded into a paper cup shape, and then collagen was dissolved in the sol state on the inner surface of the cup and coated to a thickness of about 3 mm. It dried at 35 degreeC for 24 hours, and prepared the disposable edible cup.

<Example 2>

Cookies consisting of 100 parts by weight of flour flour, 20 parts by weight of sugar powder, and 80 parts by weight of butter are molded into paper cups, and then collagen is dissolved in an sol state on the inner surface of the cup and applied to a thickness of about 3 mm, followed by drying at 35 ° C. for 24 hours. Thus, a disposable edible cup was prepared.

<Example 3>

Pies made of 50 parts by weight of flour, 50 parts by weight of strong powder, 80 parts by weight of sugar powder, and 80 parts by weight of butter are molded into paper cups, and then the collagen is dissolved in a sol state on the inner surface of the cup and coated to a thickness of about 3 mm. It dried at 24 degreeC for 24 hours, and prepared the disposable edible cup.

Using the confectionery of the same composition as in Examples 1 to 3, the durability and the preservation of the disposables were investigated for further examples and comparative examples as shown in Table 1 below.

Table 1. Durability and Retention of Disposable Products

Confectionery composition Kind of article Coating material durability Preservation Comparative Example 1 Comparative Example 1 cup - Inadequate Inadequate Example 1 Example 1 cup Collagen Good Good Example 2 Example 2 cup Collagen Good Good Example 3 Example 3 cup Collagen Good Good Comparative Example 2 Same as Comparative Example 1 Coffee stick - Inadequate Inadequate Example 4 Same as Example 1 Coffee stick Cellulose Good Good Example 5 Same as Example 2 Coffee stick Cellulose Good Good Example 6 Same as Example 3 Coffee stick Cellulose Good Good Comparative Example 3 Same as Comparative Example 1 spoon - Inadequate Inadequate Example 7 Same as Example 1 spoon Chitosan Good Good Example 8 Same as Example 2 spoon Chitosan Good Good Example 9 Same as Example 3 spoon Chitosan Good Good Comparative Example 4 Same as Comparative Example 1 straw - Inadequate Inadequate Example 10 Same as Example 1 straw Kirdlan Good Good Example 11 Same as Example 2 straw Kirdlan Good Good Example 12 Same as Example 3 straw Kirdlan Good Good

The sensory evaluation was performed by three iterations of 20 sensory test personnel trained on disposable products manufactured through the examples and comparative examples of Table 1 above. The sensory test items were analyzed for texture, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.

5: very good ~ 1: very bad

Table 2. Sensory test results for eating disposables

Confectionery composition Kind of article Coating material Organization flavor Overall preference Comparative Example 1 Comparative Example 1 cup - 3.2 2.8 3.0 Example 1 Example 1 cup Collagen 3.9 3.8 3.9 Example 2 Example 2 cup Collagen 4.2 3.9 4.0 Example 3 Example 3 cup Collagen 3.8 3.9 4.0 Comparative Example 2 Same as Comparative Example 1 Coffee stick - 3.3 3.0 3.1 Example 4 Same as Example 1 Coffee stick Cellulose 3.9 4.1 4.1 Example 5 Same as Example 2 Coffee stick Cellulose 4.1 4.2 4.2 Example 6 Same as Example 3 Coffee stick Cellulose 4.1 4.1 4.3 Comparative Example 3 Same as Comparative Example 1 spoon - 3.2 2.9 2.9 Example 7 Same as Example 1 spoon Chitosan 3.8 4.0 3.9 Example 8 Same as Example 2 spoon Chitosan 3.8 4.2 3.8 Example 9 Same as Example 3 spoon Chitosan 3.9 4.0 3.7 Comparative Example 4 Same as Comparative Example 1 straw - 3.0 3.0 2.9 Example 10 Same as Example 1 straw Kirdlan 3.8 4.0 3.9 Example 11 Same as Example 2 straw Kirdlan 3.9 3.9 3.8 Example 12 Same as Example 3 straw Kirdlan 3.8 4.1 3.6

Disposable articles produced according to the embodiment of the present invention showed a higher organoleptic score and taste better than the respective comparative examples, and responded that the function and fun as a container as well as food is sufficient.

Claims (8)

Preparing and molding confectionery containing a starch powder, sugar and fat or oil in an amount of 100 parts by weight: 20 to 80 parts by weight: 5 to 80 parts by weight; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded confectionery and applying it to at least one surface; Method of producing a edible disposable product after use, characterized in that it comprises a step of manufacturing a disposable product by drying the confectionary coated with the edible waterproof coating agent. According to claim 1, The disposable product is a straw, spoon, wooden chopsticks, coffee stick, disposable cup, disposable plate, disposable ramen container, disposable lunch container, characterized in that any one of the form of disposable lunch box. Manufacturing method. The method of claim 1, wherein the edible waterproofing coating agent is any one of collagen, cellulose, gelatinized starch, chitosan and curdlan. The method of claim 1, wherein the edible waterproofing coating agent is any one of pectin, alginate, carrageenan, gum, and the like. The method of claim 1, wherein the edible waterproofing coating agent is any one of gelatin, casein, whey protein, corn oil, wheat gluten, and soy protein. The method of claim 1, wherein the edible waterproofing coating agent is any one of paraffin wax, carnauba wax, triglyceride, fatty acid, and acetylated monoglyceride. Method of producing a disposable product after edible. A disposable product manufactured by the manufacturing method of any one of claims 1 to 6, which improves durability and preservation of the disposable product, and has an excellent texture and taste when ingested. Disposable products made of confectionery with a high texture and coated with a decorative waterproof coating agent on the required side and then edible after use.