WO2022037770A1 - Couvercle comestible pour récipient à boire - Google Patents

Couvercle comestible pour récipient à boire Download PDF

Info

Publication number
WO2022037770A1
WO2022037770A1 PCT/EP2020/073181 EP2020073181W WO2022037770A1 WO 2022037770 A1 WO2022037770 A1 WO 2022037770A1 EP 2020073181 W EP2020073181 W EP 2020073181W WO 2022037770 A1 WO2022037770 A1 WO 2022037770A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
baking
lid
mold
baking mold
Prior art date
Application number
PCT/EP2020/073181
Other languages
German (de)
English (en)
Inventor
Peter Buczolits
Fadmar OSMIC
Timo Weidner
Johannes Greil
Jovica BOZIC
Emmerich HAIMER
Michael Müllner
Sandra Lutz
Andreas CLEMENZ
Andreas Sikora
Original Assignee
Bühler Food Equipment Gmbh
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 Bühler Food Equipment Gmbh filed Critical Bühler Food Equipment Gmbh
Priority to EP20758193.5A priority Critical patent/EP4199728A1/fr
Priority to PCT/EP2020/073181 priority patent/WO2022037770A1/fr
Priority to CN202080103131.6A priority patent/CN116075229A/zh
Publication of WO2022037770A1 publication Critical patent/WO2022037770A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers

Definitions

  • the invention relates to a method, a production plant and a cover according to the features of the independent patent claims.
  • Drinking vessels such as cups made of cardboard are usually closed with a plastic lid. While it is known to make cups from compostable materials, lids are often made from plastic for safety and hygiene reasons. On the one hand, the lid must be sufficiently firmly connected to the cup in order to be able to prevent a hot drink from escaping unexpectedly, for example. In addition, the lid should remain liquid-tight for a sufficient period of time in order to prevent the drink from escaping unintentionally.
  • the invention relates to a method for forming an edible and in particular edible lid which is adapted to be covered and to be positively or non-positively connected to a drinking vessel.
  • the method preferably comprises the following steps:
  • the baking mold being adapted to the shape of the lid to be formed
  • the blank is the cover or that the blank is further processed to form the cover, in particular is cut to size, coated, punched and/or machined.
  • the dough is a hard dough
  • the dough contains 17% to 30%, in particular 27%, water,
  • the dough contains 43% to 66%, in particular 51%, flour,
  • the dough contains 2% to 15%, in particular 10%, vegetable filler, the vegetable filler in particular being or containing wheat bran,
  • the dough contains about 2% to 11%, in particular 4%, vegetable fat,
  • the dough contains about 6% to 11%, in particular 7.8%, sugar or sugar equivalent,
  • the dough contains a coloring and/or at least one flavoring.
  • the ingredients are chosen to give 100%. Coloring and/or flavoring can replace a proportion of one or more other components to reach 100%. In practice, the percentages can deviate from the recipe by up to 10%.
  • the dough is applied in portions to the central area of the baking mold, the applied dough initially covering only part, in particular less than 50%, of that surface of the baking mold to which it is applied.
  • the dough is distributed under overpressure in the baking mold by closing the baking mold and by evaporating the volatile components escaping from the dough.
  • the dough is introduced into the opened baking mold without being rolled out.
  • the batter is a liquid waffle batter containing 35-70% water in the unbaked state.
  • the batter is a liquid waffle batter
  • the dough contains 45% to 55%, in particular 49%, water, - optionally that the dough contains 45% to 55%, in particular 49%, flour or starch equivalent or a combination thereof,
  • the ingredients are chosen to give 100%. In practice, the percentages can deviate by up to 10% from the recipe.
  • the lid is an uncoated baked mold.
  • the material of the cover is liquid-tight or at least liquid-resistant for a sufficient time.
  • the baked patty particularly a patty made from a liquid wafer batter, may be coated to improve liquid resistance.
  • the dough is baked in a functional area of the baking mold to form a fastening element for the positive or non-positive connection of the lid to the drinking vessel.
  • the dough is introduced into the baking mold at a distance from the functional area.
  • the dough is pressed under overpressure into the functional area by closing the baking mold and by evaporating the volatile components contained in the dough and is baked there to form a fastening element.
  • Endless conveyor are arranged and continuously one after the other: - through a dough application area for introducing the dough into the open baking molds,
  • the invention preferably relates to a production system for carrying out the method according to the invention, in particular for forming an edible and in particular edible lid, which is set up for covering and for positive or non-positive connection with a drinking vessel, with several baking molds adapted to the shape of the lid to be formed being placed along a Endless conveyor are arranged and continuously one after the other:
  • a dough application device is provided in the dough application area, which is set up for portioned application of a solid dough onto the baking tin, wherein the dough application device has in particular a dispensing opening directed towards the open baking tin for dispensing an unrolled solid dough,
  • Dough application device for pouring a liquid waffle batter is set up on the baking mold, wherein the batter application device has in particular at least one dispensing opening directed towards the open baking mold for dispensing a liquid waffle batter.
  • the baking molds are openable and closable baking tongs.
  • the baking molds comprise steam strips and/or sealing strips which are designed in such a way that the pressure in the baking mold during baking is increased by volatile dough components escaping from the dough.
  • the steam strips and/or sealing strips are ring-shaped.
  • the lid is set up to cover and to form a positive or non-positive connection with a drinking vessel.
  • the invention relates to a lid comprising a baked fastening element which is set up for the positive or non-positive connection of the lid to a drinking vessel.
  • the invention relates to a lid comprising an extension and a drinking opening closed by the extension, the extension being an edible, baked part of the lid, and the extension being designed in such a way that the drinking opening can be opened by detaching it, in particular by biting it off and possibly consuming it, at least part of the extension can be opened.
  • the lid is produced on a production plant for the formation of baked products, which is known in principle but is specially adapted for producing the lids according to the invention.
  • the baking molds of the manufacturing plant are specially designed.
  • the dough for making the lid can be a solid dough and contain the following ingredients:
  • the dough is preferably rolled out and placed on or in the baking mold without being pre-baked.
  • the dough for making the lid can be a liquid dough and contain the following ingredients:
  • the lid preferably includes a drinking opening. This can optionally be initially closed with a removable extension.
  • the extension is preferably part of the lid. To improve the separability, a predetermined breaking line can be provided, along which the extension can be separated more easily.
  • a ventilation opening is provided in addition to the drinking opening, through which drinking is made easier. This is preferably created by drilling.
  • the total height of the cover is a maximum of 15mm.
  • the lid includes a sealing layer for sealing against the drinking vessel.
  • a sealing layer for sealing against the drinking vessel.
  • This can be formed, for example, by an edible sealant such as sugar-free honey, jam or chocolate.
  • the baking molds preferably each comprise an upper plate and a lower plate, in which the respective mold half negatives are incorporated. When the baking mold is closed, the plates preferably close flush with the edge of the product.
  • steam channels can be provided all around the edge of the product, the number, arrangement, depth and geometry of which must be defined according to undisturbed evaporation behavior.
  • a defined distance between the upper and lower plates can also be provided in the closed position, with the distance being between 0.1 and 1.0 mm, for example, depending on the requirement.
  • the wall thickness of the lid is preferably more than 1 mm, in particular 2 mm or more.
  • the maximum wall thickness is 6mm, for example.
  • FIG. 1 shows a schematic representation of relevant components of a production plant.
  • FIG. 2 shows a schematic representation of a possible embodiment of a baking mold.
  • FIGS. 3a to 3d show details of a first embodiment of a cover.
  • FIGS. 4a to 4c show representations of a second embodiment of a cover
  • FIGS. 5a to 5c show representations of a further embodiment of a cover.
  • the reference numbers in the figures correspond to the following features: Dough 1, baking mold 2, functional area 3, fastening element 4, endless conveyor 5, dough application area 6, closing area 7, baking chamber 8, open area 9, removal area 10, dough application device 11, sealing strip 12 , extension 13, drinking opening 14, inner ring 15, outer ring 16.
  • Figure 1 shows a schematic side view of a manufacturing plant for forming an edible and especially edible lid, with only a few relevant Components shown but, for example, side walls of the housing are hidden.
  • the manufacturing plant includes an endless conveyor 5 for conveying baking molds 2. Only three baking molds 2 are shown in the present illustration. A large number of baking molds 2 are preferably arranged along the endless conveyor 5 . In particular, the baking molds 2 are lined up along the endless conveyor 5 . The baking molds 2 are conveyed through a dough application area 6 by the movement of the endless conveyor 5 . A dough application device 11 is provided in this dough application area 6 . This is suitable and/or set up to apply or introduce a dough 1 onto or into the open baking mold 2 . The baking molds 2 are then closed in a closing area 7 . In all of the embodiments, the baking molds 2 can preferably be designed as baking tongs or as baking molds that can be opened and closed.
  • the baking molds 2 are then preferably locked and conveyed through a heated baking chamber 8 .
  • the baking molds 2 are conveyed in the baking chamber 8 along an upper transport plane to a rear deflection point and further along a lower transport plane to a front deflection point.
  • the front deflection point is preferably no longer arranged in the baking chamber 8 but in a so-called front head.
  • a pre-headless production system can also be used.
  • the baking molds 2 are opened in an opening area 9 .
  • the products baked in the baking chamber 8, ie in particular the lids or blanks for the production of lids can be removed from the baking molds 2. The cycle then begins again.
  • the production plant can preferably be designed as a conventional production plant for the production of products or intermediate baked products baked in baking tongs, with the baking molds 2 being specially adapted for the production of the lids according to the invention.
  • Figure 2 shows a schematic representation of an embodiment of a baking mold 2.
  • the baking mold 2 includes a functional area 3 which is designed to form a fastening element 4 (not shown).
  • the baking mold 2 includes a conventional locking device, not shown.
  • the baking mold 2 preferably includes a sealing strip 12.
  • this design allows an overpressure to be built up inside the baking mold 2, which is primarily caused by volatile components escaping from the dough 1, which escape from the dough 1 in the heated baking chamber 8. Due to the targeted increase in pressure and the flow, the dough 1 is distributed evenly in the baking pan 2.
  • a solid dough is used as the dough 1 .
  • This has a pasty to plastic consistency and is applied by the dough application device 11 , for example in the central area of the baking mold 2 .
  • the dough 1 spreads over a certain part of the baking mold 2. Due to the heating of the baking mold 2 and the escaping volatile components, the dough 1 spreads further in the baking mold 2 until it fills it to the desired extent or completely .
  • the dough 1 also extends into the functional area 3 in order to form fastening elements 4 .
  • FIGS. 3a to 3d show different views or sectional views of a first embodiment of a cover.
  • FIG. 3a shows a view from the inside, ie a view of that part of the lid which, when used as intended, faces the interior of the drinking vessel.
  • the lid comprises at least one fastening element 4, in the present embodiment four fastening elements 4.
  • the fastening elements 4 are hook-shaped and set up to encompass a beaded edge of a drinking vessel in such a way that the lid can be easily pulled off the Drinking vessel is prevented. If necessary, the lid can only be removed from the drinking vessel after overcoming a sufficient pull-out force.
  • the fastening elements 4 act when the lid is attached to the drinking vessel Snap hooks that, after overcoming a certain force, can be slipped over a beaded edge of the drinking vessel.
  • the lid preferably includes an inner ring 15 which is designed to be introduced into the interior of the drinking vessel. If necessary, the inner ring 15 rests against the inside of the drinking vessel in such a way that the liquid is prevented from escaping when drinking.
  • the lid also comprises an outer ring 16 adapted to cover the drinking vessel and in particular its rim from the outside.
  • an annular groove is formed by the inner ring 15 and the outer ring 16 , in which the rim of the drinking vessel, in particular the beaded edge of the drinking vessel, can be accommodated and held in place by the fastening elements 6 .
  • FIG. 3c shows a sectional illustration according to section line AA.
  • FIG. 3d shows a sectional view along section line BB.
  • FIG. 3b shows a view of the lid from the outside, ie the side that faces the user when drinking.
  • a drinking opening 14 is also shown in FIG. 3c.
  • This drinking opening 14 is closed by an extension 13 in FIG. 3c.
  • this drinking opening 14 can be open in order to allow pouring out or drinking.
  • the extension 13 is designed in such a way that it can be removed at least partially by breaking off or biting off.
  • the drinking opening 14 is thereby closed by the extension 13 and can be opened by the operator by partially removing the extension 13 .
  • FIGS. 4a to 4c show different representations of a further embodiment of a cover.
  • the lid comprises a number of fastening elements 4 which are designed to fasten the lid to the drinking vessel.
  • the fastening elements 4 are preferably designed in such a way that the lid can be connected in a non-positive manner to the edge of the drinking vessel, in particular to a beaded edge of the drinking vessel.
  • a Inner ring 15 provided.
  • An outer ring 16 is provided at a concentric distance from this inner ring 15 , so that an annular groove is kept free between the inner ring 15 and the outer ring 16 .
  • This ring-shaped groove is designed and/or suitable for receiving the rim of the drinking vessel.
  • fastening elements 4 protrude into the annular groove.
  • the fastening elements 4 protrude from the outer ring 16 into the groove.
  • fastening elements 4 can protrude from the inner ring 15 into the groove.
  • the fastening elements 4 are preferably designed in the form of combs or webs and protrude essentially in the radial direction into the groove. As a result, the edge of the drinking vessel is pinched by the fastening elements 4 in a punctiform or linear manner and connected to the lid.
  • one fastening element 4 is cut on the left and one on the right, so that a reduced cross section or a reduced free width of the annular groove can be seen.
  • the lid includes a drinking opening 14, which in the present embodiment is already open or is produced already open.
  • the drinking opening 14 can also be closed here with an extension 13 or part of an extension 13 .
  • FIGS. 5a to 5c show a further embodiment of a cover.
  • the fastening element 4 is essentially formed by an inner ring 15 .
  • This inner ring 15 is preferably designed conically and is designed to be placed on the inside of the drinking vessel or on its upper edge area.
  • the angle of the conical configuration of the inner ring 15 can deviate from the opening angle of the drinking vessel in order to form an annular sealing contour.
  • the cone of the inner ring 15 and the cone of the drinking vessel have essentially the same opening angle, so that the inner ring 15 or the lid can lie flat against the drinking vessel.
  • FIG. 1 in the position shown in FIG.
  • the inner ring 15 has a certain oversize relative to the drinking vessel, so that a press fit can occur between the inner ring 15 and the drinking vessel.
  • this pressing results in the attachment of the lid to the vessel.
  • a sealed connection can be established as a result.
  • the frictional connection is promoted in particular by the fact that the cover is also designed to be rigid and dimensionally stable in its central area. In contrast to a thin plastic lid, the lid can thus also absorb compressive forces acting radially inwards in order to be able to be pressed against the drinking vessel from the inside.
  • the lid includes a drinking opening 14, which in the present embodiment is already open or is produced already open.
  • the drinking opening 14 can also be closed here with an extension 13 or part of an extension 13 .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Closures For Containers (AREA)

Abstract

L'invention concerne un procédé, un système de production et un couvercle comestible qui est conçu pour recouvrir un récipient à boire et pour être relié par complémentarité de forme ou par friction à celui-ci, le procédé comprenant les étapes de production suivantes : - l'insertion d'une pâte (1) dans un moule de cuisson ouvert (2), le moule de cuisson (2) étant adapté à la forme du couvercle à former ; - la fermeture et le verrouillage du moule de cuisson (2) ; - la cuisson de la pâte (1) située dans le moule de cuisson (2), pendant un temps de cuisson, en particulier par déplacement du moule de cuisson (2) dans une chambre de cuisson chauffée (8), la pression dans le moule de cuisson (2) étant augmentée pendant le processus de cuisson par des ingrédients de pâte volatils qui sortent de la pâte (1) ; - l'ouverture du moule de cuisson (2) ; et - le retrait de l'ébauche qui a été cuite à partir de la pâte (1) pour former un corps dimensionnellement stable.
PCT/EP2020/073181 2020-08-19 2020-08-19 Couvercle comestible pour récipient à boire WO2022037770A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP20758193.5A EP4199728A1 (fr) 2020-08-19 2020-08-19 Couvercle comestible pour récipient à boire
PCT/EP2020/073181 WO2022037770A1 (fr) 2020-08-19 2020-08-19 Couvercle comestible pour récipient à boire
CN202080103131.6A CN116075229A (zh) 2020-08-19 2020-08-19 饮用容器的可食用盖子

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2020/073181 WO2022037770A1 (fr) 2020-08-19 2020-08-19 Couvercle comestible pour récipient à boire

Publications (1)

Publication Number Publication Date
WO2022037770A1 true WO2022037770A1 (fr) 2022-02-24

Family

ID=72148131

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2020/073181 WO2022037770A1 (fr) 2020-08-19 2020-08-19 Couvercle comestible pour récipient à boire

Country Status (3)

Country Link
EP (1) EP4199728A1 (fr)
CN (1) CN116075229A (fr)
WO (1) WO2022037770A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0752209A1 (fr) * 1995-07-07 1997-01-08 MKE Metall- und Kunststoffwaren Erzeugungsgesellschaft m.b.H. Procédé pour la fabrication de conteneurs, gobelets, tableaux, tasses et simulaires réalisés en des matériaux comestible ou facilement fermentables
WO2014198569A1 (fr) * 2013-06-10 2014-12-18 Haas Food Equipment Gmbh Procédé et système de production de pièces moulées de gaufrettes cuites sous pression

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4008045C2 (de) * 1990-03-14 1993-11-18 Christoph Kienle Verfahren zur Herstellung eines Einwegbehältnisses

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0752209A1 (fr) * 1995-07-07 1997-01-08 MKE Metall- und Kunststoffwaren Erzeugungsgesellschaft m.b.H. Procédé pour la fabrication de conteneurs, gobelets, tableaux, tasses et simulaires réalisés en des matériaux comestible ou facilement fermentables
WO2014198569A1 (fr) * 2013-06-10 2014-12-18 Haas Food Equipment Gmbh Procédé et système de production de pièces moulées de gaufrettes cuites sous pression

Also Published As

Publication number Publication date
EP4199728A1 (fr) 2023-06-28
CN116075229A (zh) 2023-05-05

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