Method and devices for production of edible, thin moulded struct

Details Method and devices for production of edible, thin moulded struct Method and devices for production of edible, thin moulded struct

1998-12-22

2000-10-10

Simone, Timothy

Foods and beverages: apparatus

Cooking

With other treating or handling of material

99372, 99373, 99374, 99380, 99427, 425348S, 4254515, 4254519, 425595, A21B 502, A47J 3700, A47J 3701

Patent

active

061290092

DESCRIPTION:

BRIEF SUMMARY
FIELD OF THE INVENTION

The present invention relates generally to the production of edible, at least partially decomposable or completely decomposable thin molded structures, such as cups, plates, fast-food packaging, trays, flat sheets and the like.
The present invention relates primarily to a method for the production of such molded structures, whereby a carbohydrate-based baking material based on carbohydrates applied to the lower part of a multiple-section mold, preferably a two-section mold, the baking material is baked in the mold and the resulting product is conditioned if required.
The present invention further relates to device for producing foamed, thin-walled molded structures, such as cups, plates, fast-food packaging, trays, flat sheets and the like from baking material carbohydrate-based which expand during the baking process.
Besides starches and modified starches and flours, cellulose products can also be considered as carbohydrates.


STATE OF THE ART

The known methods for the production of the mentioned molded structures are based on the baking of the baking materials in heated baking molds, which through the configuration of their baking surfaces in contact with the baking material determine the shape of the finished product and with the mutual distance between the baking surfaces determine the wall thickness of the finished product.
In principle these are the steps of this process:
1. Heating the baking material during the introduction of a precisely dosed amount of baking material into the open mold and during the closing of the mold, whereby a mechanical dough distribution is performed by the upper section of the baking mold.
2. Start of the steam development due to the evaporation of the water contained in the baking material as soon as the boiling point is reached at the contact surfaces between the baking material and the hot baking surfaces of the baking mold.
3. Filling out the baking mold (or the inner baking space of the baking mold defined by the baking surfaces of the baking mold) with baking material, due to the steam impact resulting from the steam development. After approximately 5 to 20 seconds, mostly approximately 10 to 15 seconds, a pressure maximum is reached in the baking mold, after which the interior pressure in the baking mold drops quickly within a further 10 to 45 seconds, under optimal baking conditions of the baking material, within 10 to 35 seconds.
4. Parallel thereto the starch components of the baking material are extensively transformed into paste. The steam development causes the formation of the porous structure inside the baking material, especially since the material is still soft and of undefined shape. In the finished product 5 layers can be differentiated, when examining cross sections under the microscope or in an electronic microscope, to which the following types of structure zones can be assigned: contact surfaces between the molded structure and the hot baking surfaces of the baking mold located inside and outside (respectively on the upper side and the underside) of the molded body and composed of very small pores. both areas inwardly adjacent to the outer crust of the molded structure and composed of medium-sized flat pores. with low density and with good thermal insulation.
5. After the removal of the main amount of water from the baking material, the temperature in the molded structure goes up, starting with the outer crust, increasing to the temperature of the respective baking surface. However the fixation of the structure inside the baking material (transition from the soft state of the baking material to the hard, glass-like state) takes place only when the water has evaporated extensively. This happens first in the outer crust of the molded structure, and only towards the end of the baking time does it occur in the center of the molded structure.
6. Only when the center is also sufficiently heated and the residual water has been removed to the point that a glazing point of the baking material was surpassed, can the baking mold be op

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