RU2807737C1 - Method for preparing edible biodegradable containers for drinks and food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used to produce edible biodegradable containers, in particular dishes and containers for drinks and food. Products obtained from the composition according to the invention completely decompose in a short time, do not harm the environment, at the same time do not affect the taste of the contents, and also do not burn your hands if the contents of the product are at high temperature. The products are capable of long-term storage of a product (including a hot product or a hot drink) in a product (container) without loss and without changing the shape of the container. The products are also a dietary product.

EFFECT: use of a group of inventions will reduce the environmental burden as a result of reducing the consumption of non-degradable disposable plastic tableware.

22 cl, 2 dwg, 2 ex

Description

Field of technology

The invention relates to the food industry and can be used to produce edible biodegradable containers, in particular dishes and containers for drinks and food products, mainly for liquid food products, drinks, plastic or viscous materials, and can find its application in restaurants, cafes, coffee shops and fast food establishments and others.

State of the art

The problem of environmental pollution, in particular with plastic materials, is relevant for almost all countries. As a rule, this kind of material does not decompose easily; this process can take tens or even hundreds of years, depending on the type of material. Therefore, scientists in various industries are focusing their efforts on developing alternative biodegradable materials.

One industry that actively uses non-degradable materials is the food industry, more specifically the production and use of glassware and food and beverage packaging materials. As a rule, tableware (disposable or reusable) is made from materials such as ceramics, plastic, metal, glass and others. After using disposable utensils, such as containers and cups, such utensils are thrown away, often irresponsibly, significantly polluting the environment.

A solution to the problem of using disposable utensils may be to use edible utensils, and it is known in the art to produce edible utensils. However, such cookware may not be very durable and may lose its structural integrity when liquid (especially hot liquid) is placed inside such cookware.

Compositions suitable for preparing edible containers that retain their shape during use are known in the art. There is a known method for producing products in the form of plates based on dough compositions by baking it in molds, while the composition for obtaining the dough contains wheat bran (30-35 wt.%), wheat flour (20-26 wt.%), beet powder ( 4-6 wt.%) and water (RU2706075). A known composition is a mixture of wheat starch (16.0-17.1 wt.%) and bran (16.6-17.1 wt.%) with the addition of water (57.1-60 wt.%) (RU2710151) . Glycerin and gelatin in a dosage of 7.4-8.4 wt. are proposed as plasticizers. %.

Despite the fact that a number of similar solutions already exist, many of them are characterized by a number of limitations and disadvantages. Thus, the development of biodegradable tableware is an important and urgent task.

Disclosure of the Invention

The object of the present invention is to provide biodegradable and edible disposable products, in particular tableware or containers for drinks and food products, mainly for liquid food products, beverages, plastic or viscous materials, which can find their use in restaurants, cafes, coffee shops and fast food establishments and others.

The technical result of the present invention is the development and creation of a composition for producing biodegradable and edible disposable products, in particular dishes or containers for drinks or food, which are able to completely decompose in a short time, do not harm the environment, and do not affect the taste of the contents , in particular, do not change the taste of a drink or puree soup, are characterized by high organoleptic characteristics, and also do not burn your hands if the contents of the product are at a high temperature (in particular, boiling water, hot tea, coffee, cocoa or others), but at the same time they are capable of for long-term storage of a product (including a hot product or a hot drink) in a product (container) without loss of stability, that is, without changing the shape of the container. In addition, the products according to the invention are a dietary product and are suitable for vegans.

In addition, the technical result of the present invention is the development of a method for producing biodegradable and edible disposable products based on the composition of the invention, which allows for uniform distribution of the dough in the form, and also eliminates the likelihood of tears and holes (holes) on the inner walls and bottom of the container or even an explosion container while baking. The method according to the invention makes it possible to minimize defects in the resulting products.

The invention will reduce the environmental load as a result of reducing the consumption of non-degradable disposable plastic tableware.

The claimed invention also achieves the following additional technical results:

- no need to wash dishes and the associated reduction in labor intensity, energy intensity and machine support directly at public catering outlets;

- eliminating the risk of spreading infectious diseases associated with the use of reusable tableware.

The invention expands the arsenal of available means among biodegradable and edible products, in particular, containers, glasses, plates and others, as well as methods for their production.

The specified technical result is achieved by developing a composition for producing an edible biodegradable disposable container for a drink or food product, including wt.%:

oat bran 22-30%;

wheat flour 20-27%;

sugar 9-15%;

starch 4-8%;

vegetable fats 4-10%,

stabilizers, salt, spices, water up to 100%.

In particular embodiments of the invention, the composition includes wt.%:

oat bran 26%;

wheat flour 23%;

sugar 12%;

starch 8%;

vegetable fats 8%,

stabilizer, salt, spices, water up to 100%.

In particular embodiments of the invention, the composition includes wt.%:

oat bran 26%;

wheat flour 23%;

sugar 12%;

starch 8%;

solid margarine 8%;

sodium alginate E401 0.8%;

xanthan gum E415 0.8%;

salt 0.8%;

vanillin 3.2%;

cinnamon 1%;

water up to 100%.

In particular embodiments of the invention, the composition includes wt.%:

oat bran 26%;

wheat flour 23%;

sugar 12%;

starch 8%;

solid margarine 8%;

sodium alginate E401 0.8%;

xanthan gum E415 0.8%;

salt 0.8%;

dried garlic 3.2%;

water up to 100%.

In particular embodiments of the invention, vegetable fats are sunflower, rapeseed, margarine from vegetable oils, shea butter, coconut and/or cocoa fat.

In particular embodiments of the invention, the starch is wheat, corn, potato, rice and/or barley starches.

In particular embodiments of the invention, the stabilizer is sodium alginate, xanthan gum, gum arabic and/or ascorbic acid.

In particular embodiments of the invention, the spices are cinnamon, vanillin, nutmeg, dried ginger, dried garlic and others

In particular embodiments of the invention, the flour is premium wheat flour with a high gluten content.

In particular embodiments of the invention, the container is a cup, glass, bowl, plate, bowl.

In particular embodiments of the invention, the drink is a cold or hot drink, more specifically the drink is water, coffee, tea, cocoa, juice, milkshake, hot chocolate and others.

In particular embodiments of the invention, the food product is a cold or hot product or dish; more specifically, the food product is a soup or cream soup, salad, honey, jam and others.

In particular embodiments of the invention, the container has a wall thickness of 3 to 6 mm.

In some particular embodiments of the invention, artistic finishing of the surface of products with different types of glaze (confectionery, chocolate, fat, etc.) is allowed.

The present invention includes the use of the composition of the invention to produce an edible, biodegradable, disposable beverage or food container.

The technical result is also achieved by implementing a method for producing a biodegradable disposable container for a drink or food product, which includes the following steps:

- mixing the components of the composition according to the invention;

- kneading the dough;

- test dosing;

- placing the dough into molds and molding by pressing a heated punch into the corresponding heated mold, and there are grooves on the contact surface of the punch;

- baking at a temperature of 180-250°C;

- removing the resulting products from the mold and cooling to a temperature of 18-25°C.

In particular embodiments of the invention, the grooves are longitudinal, horizontal or inclined.

In particular embodiments of the invention, the punch has a truncated conical shape. In some specific embodiments of the invention, the grooves on the surface of the punch are made radially from the center of the smaller punch base and then along the side surface to the larger punch base. In particular embodiments of the invention, the width and depth of the groove are 0.5 mm and 0.5 mm, respectively.

The present invention also provides an edible, biodegradable, disposable beverage or food container prepared from the composition of the invention.

In particular embodiments of the invention, the container has a wall thickness of 3 to 6 mm.

In particular embodiments of the invention, the container is a cup, glass, bowl, plate, bowl.

In particular embodiments of the invention, the surface of the inner walls and bottom of the container is not smooth. More specifically, there are longitudinal projections on the inner walls and bottom of the container. More specifically, horizontal or inclined projections are provided on the inner walls and bottom of the container. In particular embodiments of the invention, the distance between the projections on the inner walls of the container is 3.5 mm.

Detailed Disclosure of the Invention

Brief description of drawings

Figure 1. Punches for obtaining a container according to the invention.

Figure 2. Photograph of the inner surface of a glass obtained from the composition according to the invention and the method according to the invention.

Definitions (terms)

For a better understanding of the present invention, below are some terms used in the present description of the invention. The following definitions apply throughout this document unless otherwise stated.

As used herein, the terms “includes” and “including” are interpreted to mean “including, but not limited to.” These terms are not intended to be construed as “consisting only of.”

The term “and/or” means one, more, or all of the above.

Also here, the enumeration of numeric ranges by endpoint includes all numbers included in that range.

In the context of the present invention, "edible" means that it can be safely consumed by the consumer.

In the context of the present invention, “biodegradable” refers to an article that is capable of being broken down into harmless products by organisms (eg, microorganisms) under typical environmental conditions.

Preparation of products according to the invention

The placement of recipe components, within the scope of the invention formula, and the temperature conditions depend on the technological features of the equipment and production modes. Salt and spices are added to the specified recipe (composition) to add additional taste. For example, if the composition is intended for making tableware for soups and salads, you can add salt and/or dried garlic to the dough to enhance the taste, and if the composition is intended for making cups for tea or coffee, then you can add cinnamon, vanillin and/or nutmeg.

The design of an edible product (container or utensil) can be different depending on the purpose of the product and the requirements placed on it, so, in particular, such a product can be a cup, glass, plate, bowl, bowl or other.

The product (in particular, a container, glass, plate or other) for drinks and food according to the invention can be obtained as follows. First, the weight and proportions of the individual components of the composition are determined depending on the size of the product. After this, all products are weighed and mixed.

After kneading, the dough is divided into precise doses, the weight of each corresponding to the weight of the container being produced.

The dosed dough is placed in the molds of the molding and baking machine.

Each dose of dough is formed by pressing each preheated punch into its corresponding heated mold. Baking forms can be any. Most often they have a bowl-shaped shape, but they can be different, depending on the purpose of the dishes - for drinking coffee, tea or as food containers.

An obligatory and necessary condition for obtaining a container (product), in the baking of which the composition according to the invention is used, is to obtain a container with a non-smooth inner surface. More specifically, the presence of longitudinal projections (strips) on the walls and bottom of the container is important (Figure 2). For this purpose, when baking a container, punches are used (figure 1), on the contact surface (walls and bottom) of which there are grooves, in particular longitudinal ones, to improve gas removal when baking containers, and therefore reduce rejects. Otherwise, in the absence of these grooves, uneven distribution of the dough over the form, holes (holes) in the walls of the container, and even an explosion of the container are possible, which leads to the impossibility of obtaining it.

In particular embodiments of the invention, the punch has a truncated conical shape.

In other embodiments, the grooves on the surface of the punch are made radially from the center of the bottom of the punch (from the center of the smaller base of the truncated conical punch).

In certain embodiments of the invention, the grooves are round in shape. In particular embodiments of the invention, the grooves can be located along the diameter lines of the smaller base of a truncated conical punch, intersecting at an angle of 30 degrees.

In some embodiments of the invention, the grooves may have different lengths, location - vertical, horizontal, inclined.

The dough is baked at a temperature of 180-250°C.

The resulting products are then removed and cooled to a temperature of 18-25°C and can be packaged.

Examples of specific implementation.

Sample 1. The container is made in the form of a glass for 250 ml of product. The height of the glass is 95 mm, the outer diameter of the bottom is 60 mm, the outer outer diameter of the upper edge is 85 mm. The thickness of the bottom of the case is 5 mm. The thickness of the side walls of the case is 4 mm.

The composition for obtaining a glass is as follows (wt.%):

oat bran 26%;

wheat flour 23%;

sugar 12%;

starch 8%;

solid margarine (“Table margarine with milky taste and aroma”) 8%,

sodium alginate E401 0.8%,

xanthan gum E415 0.8%,

salt 0.8%,

vanillin 3.2%

cinnamon 1%

water up to 100%.

Sample 2. The container is made in the form of a bowl for 350 ml of product. Bowl height 50 mm, bottom outer diameter 90 mm, top edge outer diameter 200 mm. The thickness of the bottom of the case is 4mm. The thickness of the side walls of the case is 4 mm.

The composition for obtaining the bowl is as follows (wt.%):

oat bran 26%;

wheat flour 23%;

sugar 12%;

starch 8%;

solid margarine (“Table margarine with milky taste and aroma”) 8%,

sodium alginate E401 0.8%,

xanthan gum E415 0.8%,

salt 0.8%,

dried garlic 3.2%

water up to 100%.

Nutritional value per 100 g of product (average values): proteins - 10 g, fats - 4.1 g, carbohydrates - 61.4 g. Energy value (calorie content) - 323 kcal/1315 kJ.

The implementation of the proposed technical solution is not limited to the above examples.

Multiple testing of samples along with a wide variety of foods and drinks placed inside them confirmed the strength and load-bearing capacity of the structure of the resulting products. The resulting products do not crumble, the surface is smooth, without cracks. In order to break off or bite off a piece of the wall, an effort is required comparable to that applied to break/bite off a regular cookie or biscuit.

The product can withstand a fall to the floor from a height of 1-1.5 meters.

The product withstands warm and hot liquid food or drink for at least 40 minutes, more specifically at least 40-60 minutes for hot tea, coffee, cocoa or other drinks; at least 60-90 minutes for hot cream of soup; at least 90-180 minutes for yogurt or dessert. The test used to measure structural integrity is to pour various hot drinks, particularly boiling water, into a container made from the composition of the invention, such as a cup or mug, and then see how long it takes for the drink to flow out from a product according to the invention.

When using the resulting products with hot drinks or food inside, a person does not experience discomfort, and the walls do not burn their hands.

The resulting products are characterized by high organoleptic quality indicators. During the assessment of organoleptic properties, carried out by the tasting commission, indicators such as taste, smell, consistency and others were assessed; the results are presented in Table 1 below.

Table 1. Organoleptic quality indicators of products obtained from the composition according to the invention. Sample number/
index Taste, smell Surface Color Form Consistency and appearance Sample 1 (glass) A product with a taste characteristic of the product name, taking into account the raw materials and spices used, without foreign tastes and odors The surface of the products is dry, not sticky, without chips, swelling or cracks. Product color from light yellow to light brown Correct, corresponding to the given shape, edges of products with an even cut, three-dimensional shape, without dents The consistency is dense, homogeneous Sample 2 (bowl) A product with a taste characteristic of the product name, taking into account the raw materials and spices used, without foreign tastes and odors The surface of the products is dry, not sticky, without chips, swelling or cracks. The color of the product is from light yellow to light brown. Correct, corresponding to the given shape, the edges of the product are evenly cut, the shape is three-dimensional, without dents The consistency is dense, homogeneous

Thus, the prepared edible biodegradable product (container) is intended for serving food, hot and cold liquids, such as, in particular, coffee, cocoa, tea, hot chocolate, milkshakes, yogurts, desserts, soups, salads and other food products and drinks. At the same time, the resulting product is low-hygroscopic and characterized by a pleasant taste. The developed and obtained product, according to the invention, is suitable and safe for consumption, characterized by increased biodegradability (the product created in this way, if not consumed but thrown away, is environmentally friendly and 100% biodegradable in a short time), has optimal technological properties for the possibility of obtaining products using standard methods and have high physical and mechanical properties. One use for products made from the composition of the invention is in restaurants as an alternative to traditional china or disposable plastic cups.

The main social benefit lies in the overall environmental impact of the product (directly and indirectly) - less non-degradable waste, less biodegradable waste, less water use, less detergent use and reduced energy consumption.

Although the invention has been described with reference to the disclosed embodiments, it will be apparent to those skilled in the art that the specific experiments detailed are provided for purposes of illustrating the present invention only and should not be construed as limiting the scope of the invention in any way. It should be understood that various modifications can be made without departing from the spirit of the present invention.

Claims (32)

1. Composition for obtaining an edible biodegradable disposable container for a drink or food product, including, wt.%: oat bran 22-30 wheat flour 20-27 sugar 9-15 starch 4-8 vegetable fats 4-10 stabilizers, salt, spices, water up to 100 2. Composition according to claim 1, in which, wt.%: oat bran 26 wheat flour 23 sugar 12 starch 8 vegetable fats 8 stabilizer, salt, spices, water up to 100 3. Composition according to claim 2, in which, wt.%: oat bran 26 wheat flour 23 sugar 12 starch 8 hard margarine 8 sodium alginate E401 0.8 xanthan gum E415 0.8 salt 0.8 vanillin 3.2 cinnamon 1 water up to 100. 4. Composition according to claim 2, in which, wt.%: oat bran 26 wheat flour 23 sugar 12 starch 8 hard margarine 8 sodium alginate E401 0.8 xanthan gum E415 0.8 salt 0.8 dried garlic 3.2 water up to 100 5. The composition according to claim 1, in which vegetable fats are sunflower, rapeseed, solid margarine from vegetable oils, shea butter, coconut and/or cocoa fat. 6. The composition according to claim 1, wherein the starch is wheat, corn, potato, rice and/or barley starches. 7. The composition according to claim 1, in which the stabilizer is sodium alginate, xanthan gum, gum arabic and/or ascorbic acid. 8. Composition according to claim 1, in which the spices are cinnamon, vanillin, nutmeg, dried ginger, dried garlic. 9. The composition according to claim 1, in which the flour is premium flour with a high gluten content. 10. The composition according to claim 1, in which the container is a cup, glass, bowl, plate, bowl. 11. The composition of claim 1, wherein the beverage is a cold or hot beverage. 12. The composition of claim 11, wherein the drink is water, coffee, tea, cocoa, juice, milkshake or hot chocolate. 13. The composition according to claim 1, in which the food product is a cold or hot product or dish. 14. The composition according to claim 13, in which the food product is a soup, puree soup, salad, honey or jam. 15. The composition according to claim 1, in which the container has a wall thickness of 3 to 6 mm. 16. A method for producing a biodegradable disposable container for a drink or food product, comprising the following steps: - mixing the components of the composition according to any of claims 1-9; - kneading the dough; - test dosing; - placing the dough into molds and molding by pressing a heated punch into the corresponding heated mold, and there are grooves on the contact surface of the punch; - baking at a temperature of 180-250°C; - removing the resulting products from the mold and cooling to a temperature of 18-25°C. 17. The method according to claim 16, in which the grooves of the punch are made longitudinal, horizontal or inclined. 18. An edible, biodegradable, disposable container for a drink or food product obtained by the method of claim 16. 19. The container according to claim 18, in which the container has a wall thickness of 3 to 6 mm. 20. The container according to claim 18, in which the container is a cup, glass, bowl, plate, bowl. 21. The container according to claim 18, in which the surface of the inner walls and bottom of the container is not smooth. 22. The container according to claim 21, in which there are longitudinal projections on the inner walls and bottom of the container.