KR960706298A - 전분을 기재로 한 얇은 두께의 분해가능한 성형품의 제조 방법(process for producing a decomposable thin-walled molded article based on starch) - Google Patents

전분을 기재로 한 얇은 두께의 분해가능한 성형품의 제조 방법(process for producing a decomposable thin-walled molded article based on starch) Download PDF

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KR960706298A
KR960706298A KR1019960702957A KR19960702957A KR960706298A KR 960706298 A KR960706298 A KR 960706298A KR 1019960702957 A KR1019960702957 A KR 1019960702957A KR 19960702957 A KR19960702957 A KR 19960702957A KR 960706298 A KR960706298 A KR 960706298A
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starch
weight
producing
baking
esterified
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KR1019960702957A
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KR100370676B1 (ko
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칼 티펜바허
프란츠 시니어 하스
요한 하스
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요한 하스 · 요제프 하스
프란츠 하스 바펠마시넨 인두스트리게젤샤프트 엠.베.하
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C39/00—Shaping by casting, i.e. introducing the moulding material into a mould or between confining surfaces without significant moulding pressure; Apparatus therefor
    • B29C39/02—Shaping by casting, i.e. introducing the moulding material into a mould or between confining surfaces without significant moulding pressure; Apparatus therefor for making articles of definite length, i.e. discrete articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/466—Bio- or photodegradable packaging materials
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Abstract

여러 부분의, 바람직하게는 2부분의 주형의 하부에 전분을 기재로 한 베이킹 재료를 제공함으로서, 예컨대 컴, 플레이트, 패스트-푸드 포장, 트레이, 플랫 시이트 등과 같은 얇은 두께의 분해가능한 성형품의 제조방법에 관한 것으로서, 질기고, 튼튼하며, 높은 기계적 안정성을 가진 제품을 얻기 위해, 물, 전분 생성물, 분리제 및 경우에 따라 다른 통상의 첨가제로 지방없는 베이킹 재료를 만드는 단계, 주형을 채운 베이킹 재료를 굽는 단계, 및 얻어진 제품을 6중량% 내지 22중량%의 습도로 조절하는 단계로 이루어진 전분을 기재로 한 얇은 두께의 분해가능한 성형품의 제조 방법에 있어서, 전분에 부가해서 또는 전분 대신에 유기산 또는 인산으로 에스테르화된 전분, 에테르화된 전분, 교차결합된 전분 및 이온 상호작용에 의해 변성된 전분으로된 그룹으로부터 선택된 적어도 하나의 변성된 전분을 사용한다.

Description

전분을 기재로 한 얇은 두께의 분해가능한 성형품의 제조 방법(PROCESS FOR PRODUCING A DECOMPOSABLE THIN-WALLED MOLDED ARTICLE BASED ON STARCH)
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (7)

  1. 여러 부분의, 바람직하게는 2부분의 주형의 하부에 전분을 기재로 한 베이킹 재료를 제공함으로써, 예컨대 컵, 플레이트, 패스트-푸드 포장, 트레이, 플랫 시이트 등과 같은 얇은 두께의 분해가능한 성형품의 제조방법에 관한 것으로서, 질기고, 튼튼하며, 높은 기계적 안정성을 가진 제품을 얻기 위해, 1) 하기 성분으로 지방없는 베이킹 재료를 만드는 단계; a) 42.0 내지 60.0중량%, 바람직하게는 45.0 내지 56.0 중량% 물, ; b) 36.0 내지 56.5중량%, 바람직하게는 38.0 내지 52.0중량% 전분 생성물; c) 분리제로서 0.04 내지 11중량%, 바람직하게는 0.2 내지 4.5중량%의 하나 또는 다수의 중간 사슬의 또는 긴 사슬의, 경우에 따라 치환된 지방산 및/또는 그것의 염 및/또는 그것의 산 유도체, 예컨대 산 아미드를 경우에 따라 상기 화합물과 더불어 또는 그것의 부분적인 대체물로서, 특수한 경우에는 완전한 대체물로서 0.5 내지 6.5중량%, 바람직하게는 0.1 내지 4.2중량% 폴리메틸히드로겐실록산을 사용하고, 두 화합물 그룹을 사용하는 경우 지방산 또는 그 화합물의 농도가 높을 때 폴리메틸히드로겐실록산의 농도가 일반적으로 3중량%를 초과하지 않아야하고, 그리고 경우에 따라 농후화제, 예컨대 평윤 전분, 페이스트 전분 또는 베이킹 쓰레기, 및/또는 인도산 콩(guar) 가루, 펙틴, 메뚜기콩 가루, 카르복시메틸셀룰로오스 및/또는 아라비아 고무; 섬유재료, 예컨대, 셀룰로오스 부화 미정제재료, 식물 미정제 재료, 플라스틱, 유리, 금속 및 탄소로 된 섬유; 섬유형태가 아닌 충전제, 예컨대 탄산칼슘, 석탄, 탈쿰, 이산화티탄, 실라카겔, 산화알루미늄, 셀락, 콩 단백질 분말, 밀 접착제 분말, 닭 단백질 분말, 카세인 분말 및 카세이네이트 분말; 염료; 방부제, 및 산화방지제; 2) 주형을 채운 베이킹 재료를 굽는 단계. 및 3) 얻어진 제품을 6중량% 내지 22중량%의 습도로 조절하는 단계로 이루어진 전분을 기재로 한 얇은 두께의 분해가능한 성형품의 제조 방법에 있어서, a) 0.0 내지 56.5중량%, 바람직하게는 2.0 내지 28.0중량%의 전분 또는 상이한 전분의 혼합물 및/또는 곡식가루 또는 곡식가루 혼합물 및 b) 유기산 또는 인산으로 에스테르화된 전분, 에테르화된 전분 교차 결합된 전분 및 이온 상호작용에 의해 변성된 전분으로된 그룹으로부터 선택된 2.0 내지 56.5중량%, 바람직하게는 2.0 내지 28.0중량%의 적어도 하나의 변성된 전분을 사용하는 것을 특징으로 하는 성형품의 제조방법.
  2. 제1항에 있어서, 에스테르화된 전분으로서 초산, 호박산 또는 알케닐 치환된 호박산으로 에스테르화된 전분을 사용하는 것을 특징으로 하는 성형품의 제조방법.
  3. 제1항에 있어서, 에스테르화된 전분으로서 인산으로 에스테르화된 전분을 사용하는 것을 특징으로 하는 성형품의 제조방법.
  4. 제1항에 있어서, 에테르화된 전분으로서 산화에틸렌 또는 산화프로필렌으로 에테르화된 전분을 사용하는 것을 특징으로 하는 성형품의 제조방법.
  5. 제1항에 있어서, 교차결합된 전분으로서 메타인산나트륨 또는 옥시염화인, 중탄산, 예컨대 아디핀산 또는 에피클로로히드린 또는 아세롤레인으로 교차결합된 전분을 사용하는 것을 특징으로 하는 성형품의 제조방법.
  6. 제1항에 있어서, 전분의 이온 상호작용을 위해 황산알루미늄, 알칼리규산염, 인산2칼슘 또는 규산칼슘을 첨가하는 것을 특징으로 하는 성형품의 제조방법.
  7. 제3항, 제4항 또는 5항에 있어서, 전분 유도체의 치환도가 0.2 이하인 것을 특징으로 하는 성형품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960702957A 1993-12-06 1994-12-06 전분을기제로하는분해가능한얇은성형품의제조방법 KR100370676B1 (ko)

Applications Claiming Priority (2)

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AT246693 1993-12-06
ATA2466/93 1993-12-06

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KR960706298A true KR960706298A (ko) 1996-12-09
KR100370676B1 KR100370676B1 (ko) 2003-04-11

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Country Link
US (1) US5711908A (ko)
EP (1) EP0731649B1 (ko)
JP (1) JP2935441B2 (ko)
KR (1) KR100370676B1 (ko)
AT (1) ATE167784T1 (ko)
AU (1) AU693828B2 (ko)
CA (1) CA2178335A1 (ko)
DE (1) DE59406378D1 (ko)
DK (1) DK0731649T3 (ko)
ES (1) ES2123942T3 (ko)
HR (1) HRP940973B1 (ko)
WO (1) WO1995015698A1 (ko)

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DE59406378D1 (de) 1998-08-06
ATE167784T1 (de) 1998-07-15
CA2178335A1 (en) 1995-06-15
EP0731649A1 (de) 1996-09-18
KR100370676B1 (ko) 2003-04-11
EP0731649B1 (de) 1998-07-01
HRP940973B1 (en) 2000-02-29
WO1995015698A1 (de) 1995-06-15
AU1057895A (en) 1995-06-27
AU693828B2 (en) 1998-07-09
ES2123942T3 (es) 1999-01-16
HRP940973A2 (en) 1996-12-31
DK0731649T3 (da) 1999-04-12
JPH09501466A (ja) 1997-02-10
JP2935441B2 (ja) 1999-08-16
US5711908A (en) 1998-01-27

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