WO1995034482A1 - Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux - Google Patents

Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux Download PDF

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Publication number
WO1995034482A1
WO1995034482A1 PCT/HU1994/000019 HU9400019W WO9534482A1 WO 1995034482 A1 WO1995034482 A1 WO 1995034482A1 HU 9400019 W HU9400019 W HU 9400019W WO 9534482 A1 WO9534482 A1 WO 9534482A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
packaging material
material according
cereal
dough
Prior art date
Application number
PCT/HU1994/000019
Other languages
English (en)
Inventor
József BORBÉLY
József BERTA
Gábor HOFFMANN
Original Assignee
Borbely Jozsef
Berta Jozsef
Hoffmann Gabor
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Borbely Jozsef, Berta Jozsef, Hoffmann Gabor filed Critical Borbely Jozsef
Priority to PCT/HU1994/000019 priority Critical patent/WO1995034482A1/fr
Publication of WO1995034482A1 publication Critical patent/WO1995034482A1/fr

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Classifications

    • 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
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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

Definitions

  • the invention relates to an environment-friendly packaging material resistant to fats and oils.
  • the subject of the invention is a packaging material, more specifically a casing prepared from a dough-like row material, which consists of cereal grist, water and additives and is baked by shaping.
  • This casing can be used as packaging material due to its form- -retentive properties; and is especially useful in general for packaging foods, including fatty and oily foods due to its resistance to fats, including hot fats and due to its components of food-industrial quality.
  • a "cake-bag” which is used for human consumption, has a consistency appropriate for consumption and is prepared from a dough similar to the pie commonly known in the Arabian cookery.
  • This product is optionally fitted with an openable cover, has a box-like shape, is stored either in empty or in filled form and is offered for consumption, if desired, after warming up or optionally after subsequent filling.
  • the product and process described in the European patent specification No. 0,162,644 relates to a filled food composition having a bread-like outer casing; the casing is prepared from a yeast-containing or other dough and optionally, an edible layer is applied between the outer cake casing and the filling, which inhibits that the water enters the casing from the filling.
  • a prebaked, hollow casing is used, which can be closed after filling.
  • the product is commercialized in a foil package meeting the hygienic demands in order to make possible the consumption of the cake together with the filling.
  • the preparation of a packaging material consisting of organic substances, possessing an optional shape suitable for receiving foods is described in the European patent specification No. 0,265,745.
  • Te substances used are well degadable, e.g. they are putrefied in compost or can again be utilized as animal feed.
  • the packaging material is a baked, form-retentive casing shaped from a dough prepared from cereal meal; it is commonly wafer ⁇ like in character but it may be like pan-cake, pie or branny cake (a cake prepared from a ground whole meal) . It is obvious from the above summary of the prior art that the known solutions, independently, from whether they concern a filled food, casing of the food or the packaging material used as casing of foods, fall in each case within the scope of products possessing the usual consistency of food, in spite of the fact that the con ⁇ sistency of the product may be very varying, it ranges from the soft dough to the rigid wafer. Consequently, the water- and fat-permeability and heat-insulating capacity of these products can be enhanced only by increasing their thickness and only to a limited degree.
  • wafers are used for packaging only light materials containing no moisture (water, fat and the like) . Simultaneously, the quality and shaping of wafers are determined thereby that they themselves are also intended for consumption as food together with the material stored in them.
  • the object of the invention is to develop a packaging material being useful for packaging different substances, especially fatty and oily, optionally hot substances, mainly foods which packaging material meets the hygienic requirements set up to packaging materials of such character and is environment-friendly.
  • a dough prepared from raw materials used in the food-industry namely from cereal grist, water and additives, to be discussed hereinafter, and baked in a shape under pressure, is a useful packaging material (preferably useful as a casing to place food, especially hot, fatty or oily food therein.
  • the packaging material can be discarded because it decomposes in the nature, does not contain any unnatural substances, therefore it has no environment-damaging effect. Due to its ingredients, this waste, especially when occurring in particularly large amounts, can be fed also to animals.
  • the packaging material of the invention is not consumed as a human food. Though, due to its ingredients and the way of the preparation, its hygienic harmfulnes is incontestable, it is not really attractive for the consumer due to its organoleptic properties. Since it is used as an outer casing, its consumption cannot be allowed without an outer coating layer because of a hygienic point of view, consequently, only the storage and packaging functions are to be taken into consideration in the determination of composition, dimensions and shape of the product; the flavouring has no important role.
  • the packaging material according to the invention serves not only for the packaging of foods, it can also be used to package other products, which are suitably enclosed in a shaped, form-retentive casing, its most important application field is connected with the food industry and food supply: e.g. the quick meal supply, the refrigerating industry, packaging of early greens and fruits as well as the catering activity e.g. of air companies belong to the scope of its preferred utilizations.
  • One of its particularly advantageous uses comprises the packaging of fatty, oily and in several cases hot foods for the purpose of quick meal.
  • the packaging material according to the invention is form-retentive and, differently from other cake-like casings, it is, to a certain degree, water-proof. It does not get drenched by water and does not lose its shape on effect of water during 35 to 40 minutes.
  • a preferred characteristic of the packaging material according to the invention is furthermore that it tolerates an extreme temperature range; e.g. after freezing at -18 °C it can be warmed up in a microwave oven.
  • the packaging material according to the invention is prepared from a dough consisting of cereal grist, water and additives by baking under pressure. The baking is carried out in a baking device under a closing pressure of at least 6 bar. Fats, consistency-improving materials, milk powder, sodium hydrogen carbonate and optionally cereal starch and/or cereal grits are used as additives.
  • cereal grist means a grist of a grain size between that of the meal and grits of various cereals, e.g. wheat, rye, maize or barley.
  • Cereal meal may be used alone; in this case cereal starch, preferably maize starch or potato starch are employed as additives.
  • the mixture of cereal meal and cereal grits may be used in a ratio providing dough consistency after the addition of water and other additives. The selection of a suitable ratio belongs to the knowledge of one skilled in the art.
  • cereal meal preferably wheat meal, more preferably wheat meal of type BL 55 (according to Hungarian Standard No. 6622), maize meal, rye meal, wheat grits and/or barly grits are used.
  • fats as used therein means edible fats and oils.
  • hog-fat and/or vegetable oils such as sunflower oil, pumpkin seed oil and/or rapeseed oil are employed.
  • Useful consistency-improving materials are e.g. fresh or powdered yolk and soy-lecithin.
  • a preferable realization of the packaging material according to the invention is a cake baked to the desired shape, which comprises 60 to 88 % by weight of meal, preferably of wheat meal; 0.3 to 1.2 % by weight of fats, preferably hog-fat; optionally up to 1.5 % by weight of maize starch; 0.4 to 1.5 % by weight of sodium hydrogen carbonate; 0.3 to 1.2 % by weight of a consistency-im ⁇ proving material, preferably yolk; 0.5 to 1.2 % by weight of milk powder and optionally up to 20 % by weight of ground wheat grits; and an amount of water supplementing the above ingredients up to 100 % by weight, but at least 10.1 % by weight of water, with the proviso that the cake contains at least one of the maize starch and ground wheat grits ingredients; and the above dough is baked at a temperature between 180 °C and 190 °C, as well as under a closing pressure of at least 6 bar
  • “Ground wheat grits” as used herein mean a what grist obtained by grinding wheat grits and possessing a fineness between that of wheat meal and wheat grits.
  • the processing of the dough may be carried out in a manner commonly used in the food industry.
  • the baking of the dough is performed at a temperature of 180 °C to 190 °C in a baking device of a shape corresponding to the intended use or in a usual oven by using the appropriate shape.
  • This shape may be e.g. a two-compartment box, which has a rectangular, quadratic or round cross-section, e.g. for packaging freshly roasted wiener-wurst or hamburger.
  • Baking is carried out under pressure with a closing pressure of at least 6 bar of the baking device.
  • the packaging material can be stored up to the limits of its icrobial durability; its possible drying raises no problem because the packaging is not consumed as a food.
  • the packaging material of the invention may be used e.g. for packaging hamburger or roasted wiener- -wurst (hot dog) ; for the storage, delivery and freezing of strawberry or raspberry; freezing of precooked foods and, if desired, subsequently, warming up them in a microwave oven, and the like.
  • the packaging material When shaped to a multi-compartment, optionally coverable tray, the packaging material may be adapted for the storage of a whole menu; it is useful e.g. for the placement, storage and serving up of foods on an air ⁇ plane.
  • the packaging material of the invention may be formed also to simple trays or glasses or to any other suitable form. Seedlings needing a gentle treatment, e.g. flower seedlings or other plants needing a careful delivery may be packaged in the suitably shaped packaging material of the invention.
  • Example 1 A dough is prepared in a known way from 86 % by weight of wheat meal, 0.85 % by weight of hog-fat, 0.7 % by weight of sodium hydrogen carbonate, 0.65 % by weight of corn starch, 0.85 % by weight of milk powder, 0.85 % by weight of yolk (from hen's egg) and an amount of water supplementing these ingredients to 100 % by weight.
  • the dough is baked in a device of box shape under a device pressure of 6 bar.
  • a hot oily or fatty food e.g. hamburger is packaged into the baked shape.
  • the form of the device may be changed as desired.
  • Example 2 A hot oily or fatty food, e.g. hamburger is packaged into the baked shape.
  • the form of the device may be changed as desired.
  • Example 1 is followed by using 85 % by weight of meal, 0.8 % by weight of hog-fat, 0.6 % by weight of sodium hydrogen carbonate, 0.7 % by weight of maize starch, 0.8 % by weight of milk powder, 0.8 % by weight of yolk and water.
  • Example 1 is followed by using 82 % by weight of meal, 0.8 % by weight of hog-fat, 0.6 % by weight of sodium hydrogen carbonate, 0.65 % by weight of maize starch, 0.8 % by weight of milk powder and 0.8 % by weight of yolk.
  • Example 1 is followed by using 85.8 % by weight of meal, 0.5 % by weight of hog-fat, 1.05 % by weight of maize starch, 0.8 % by weight of sodium hydrogen carbonate, 0.9 % by weight of milk powder, 0.8 % by weight of yolk and water.
  • Example 1 is followed by using 85.8 % by weight of meal, 0.9 % by weight of hog-fat, 1.2 % by weight of sodium hydrogen carbonate, 0.65 % by weight of maize starch, 0.8 % by weight of milk powder, 0.4 % by weight of yolk and water.
  • Example 6 Example 1 is followed by using the ingredients described in Example 1, except that 0.65 % by weight of ground wheat grits are used instead of 0.65 % by weight of maize starch.
  • Example 7 Example 1 is followed by using 67 % by weight of meal, 19 % by weight of ground wheat grits, 0.8 % by weight of hog-fat, 0.6 % by weight of sodium hydrogen carbonate, 0.75 % by weight of maize starch, 0.8 % by weight of powdered milk, 0.9 % by weight of yolk and water.
  • Example 1 is followed, except that rapeseed oil is used instead of hog-fat.
  • the advantage of the invention consists therein that it provides a packaging material, which can be prepared in a way not damaging the environment, is not environment- damaging as a waste, is particularly suitable for packaging foods, especially oily or fatty foods in a cold or hot state, and tolerates the freezing and warming, too. Due to its ingredients and to the technology of its preparation, namely, due to the baking carried out in a shape under a pressure of at least 6 bar, this packaging material is compact and difficultly permeable to water and fats.

Abstract

La présente invention se rapporte à un matériau d'emballage cuit à base d'une pâte contenant des céréales moulues, de l'eau et des additifs. Ce matériau d'emballage est cuit de façon à présenter la forme requise dans un dispositif de cuisson, sous une pression de fermeture d'au moins 6 bar et à une température comprise entre 180 °C et 190 °C. La pâte contient de préférence 60 à 88 % en poids d'une farine à base de céréale, 0,3 à 1,2 % en poids de matières grasses, éventuellement jusqu'à 1,5 % en poids de fécule de céréales, 0,4 à 1,5 % en poids de bicarbonate de sodium, 0,3 à 1,2 % en poids de jaune d'oeuf, 0,5 à 1,2 % en poids de lait en poudre et éventuellement jusqu'à 20 % en poids de céréales moulues, le pourcentage restant de la composition étant composé d'eau en une teneur d'au moins 10,1 % en poids, sachant que la pâte doit contenir de la fécule de céréale et/ou des céréales moulues. Cette pâte est cuite sous une pression de fermeture d'au moins 6 bar et à une température comprise entre 180 °C et 190 °C au moyen d'un dispositif de cuisson à deux compartiments. Ce matériau d'emballage est avantageux dans la mesure où il peut être préparé selon un procédé qui respecte l'environnement, ne nuit pas à l'environnement sous forme de déchet, convient particulièrement à l'emballage des aliments, en particulier les aliments gras ou huileux, froids ou chauds, et supporte la congélation aussi bien que le réchauffage.
PCT/HU1994/000019 1994-06-14 1994-06-14 Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux WO1995034482A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/HU1994/000019 WO1995034482A1 (fr) 1994-06-14 1994-06-14 Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/HU1994/000019 WO1995034482A1 (fr) 1994-06-14 1994-06-14 Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux

Publications (1)

Publication Number Publication Date
WO1995034482A1 true WO1995034482A1 (fr) 1995-12-21

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PCT/HU1994/000019 WO1995034482A1 (fr) 1994-06-14 1994-06-14 Materiau d'emballage respectant l'environnement et fabrique a partir de pate cuite, notamment pour l'emballage d'aliments gras ou huileux

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2929496A1 (de) * 1979-07-20 1981-01-22 Ferrero Ohg Waffel und verfahren zu deren herstellung
EP0265745A2 (fr) * 1986-10-25 1988-05-04 Manfred Körner Procédé pour la fabrication d'un emballage de forme quelconque pour aliments à partir de produits organiques
DE3704192A1 (de) * 1987-02-11 1988-08-25 Otto Nockemann Gefuellte gebaecktasche
US5043196A (en) * 1989-05-17 1991-08-27 National Starch And Chemical Investment Holding Corporation Biodegradable shaped products and the method of preparation thereof
DE4009408A1 (de) * 1990-03-23 1991-09-26 Christoph Kienle Verfahren zur herstellung eines verrottbaren werkstoffs
DE4037656A1 (de) * 1990-11-27 1992-06-04 Rudolf Hanika Verfahren zur herstellung einer verwertbaren verpackung

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2929496A1 (de) * 1979-07-20 1981-01-22 Ferrero Ohg Waffel und verfahren zu deren herstellung
EP0265745A2 (fr) * 1986-10-25 1988-05-04 Manfred Körner Procédé pour la fabrication d'un emballage de forme quelconque pour aliments à partir de produits organiques
DE3704192A1 (de) * 1987-02-11 1988-08-25 Otto Nockemann Gefuellte gebaecktasche
US5043196A (en) * 1989-05-17 1991-08-27 National Starch And Chemical Investment Holding Corporation Biodegradable shaped products and the method of preparation thereof
DE4009408A1 (de) * 1990-03-23 1991-09-26 Christoph Kienle Verfahren zur herstellung eines verrottbaren werkstoffs
DE4037656A1 (de) * 1990-11-27 1992-06-04 Rudolf Hanika Verfahren zur herstellung einer verwertbaren verpackung

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