阅读说明：本技术 可食用进食装置以及制作方法 (Edible eating device and manufacturing method ) 是由 M.巴加特 R.扎法里 于 2019-06-17 设计创作，主要内容包括：提供了用于可食用进食装置(例如,勺)中的成分。所述成分包括面粉混合物和液体,所述面粉混合物包括麸质面粉和非麸质面粉。提供了制作可食用进食装置的方法。所述方法包括：提供以生面团的形式的成分,所述成分包括液体和面粉混合物,所述面粉混合物包括麸质面粉和非麸质面粉；以及将所述成分模制成三维弯曲形状可食用进食装置。进食装置包括成分,所述成分包括液体和面粉混合物,所述面粉混合物包括麸质面粉和非麸质面粉。进食装置是三维形状,并且是可食用和可生物降解的。(Ingredients for use in an edible eating device (e.g., spoon) are provided. The ingredients include a flour mixture including gluten flour and non-gluten flour and a liquid. Methods of making edible eating devices are provided. The method comprises the following steps: providing ingredients in the form of a dough, the ingredients comprising a liquid and a flour mixture, the flour mixture comprising gluten flour and non-gluten flour; and molding the composition into a three-dimensionally curved edible eating device. The feeding device includes ingredients including a liquid and a flour mixture including gluten flour and non-gluten flour. The feeding device is three-dimensional in shape and is edible and biodegradable.)

1. A composition comprising:

flour mixture comprising gluten flour and non-gluten flour, and

the liquid is a mixture of a liquid and a gas,

wherein the composition is in the form of a three-dimensional feeding device.

2. The composition of claim 1, wherein the ratio of non-gluten flour to gluten flour is 1.5 to 3 (non-gluten): 1 (gluten).

3. The composition of claim 1, wherein the non-gluten flour is selected from the group consisting of: rice flour, millet flour, sweet sorghum flour, cake flour, barley flour, amaranth flour, white rice flour, arrowroot flour, potato starch, almond flour, corn flour, gluten-free self-raising flour and combinations thereof.

4. The composition of claim 1, wherein the gluten flour is selected from the group consisting of: cake flour, white bread flour, general flour, self-raising flour and combinations thereof.

5. The composition of claim 1, wherein the liquid is water.

6. The composition of claim 1, wherein the composition further comprises a component selected from the group consisting of: flavorings, colorants, vital wheat gluten, oils, xanthan gum, ascorbic acid, salt, sugar, powder, preservatives, and combinations thereof.

7. A composition comprising:

the amount of water is controlled by the amount of water,

the whole wheat flour is prepared from the whole wheat flour,

the contents of the rice flour are,

the millet powder is prepared by mixing the millet powder,

the gluten of the wheat is used as the raw material,

the vegetable oil is prepared from (A) vegetable oil,

the polysaccharide gum is prepared by mixing a polysaccharide gum with a polysaccharide gum,

ascorbic acid, and

(ii) a salt, wherein the salt,

wherein the composition is in the form of a three-dimensional feeding device.

8. A method of making a feeding device, the method comprising:

providing an edible ingredient in the form of a dough, the ingredient comprising a liquid and a flour mixture, the flour mixture comprising a gluten flour and a non-gluten flour, and

molding the edible composition into a three-dimensional eating device.

9. The method of claim 8, wherein the non-gluten flour to gluten flour is present in a ratio of 1.5 to 3 (non-gluten): 1 (gluten).

10. The method of claim 8, wherein the dough is kneaded prior to molding.

11. The method of claim 8, wherein the three-dimensional eating device is in the form of a food processing utensil selected from the group consisting of: spoons, forks, knives, chopsticks, straws, plates, cups, bowls and combinations thereof.

12. The method of claim 8, further comprising baking the molded composition at a temperature in a range from 315 degrees fahrenheit and 475 degrees fahrenheit.

13. The method of claim 12, wherein the molded composition is baked for a duration of 12 to 25 minutes.

14. The method of claim 8, further comprising applying a force to the middle of the feeding device, the force being in the range of 23N to 28N.

15. A feeding device comprising:

ingredients comprising a liquid and a flour mixture, the flour mixture comprising gluten flour and non-gluten flour,

wherein the feeding device is three-dimensional in shape.

16. The feeding device of claim 15, wherein the feeding device is edible.

17. The feeding device of claim 15, wherein the feeding device is biodegradable.

18. The eating device of claim 15, wherein the liquid is water.

19. The eating device of claim 15, wherein the composition further comprises a component selected from the group consisting of: flavorings, colorants, vital wheat gluten, oils, xanthan gum, ascorbic acid, salt, sugar, powder, preservatives, and combinations thereof.

20. The feeding device of claim 15, wherein the feeding device is water-absorbing.

Technical Field

The present invention relates to the field of food intake devices, and in particular to edible food intake devices and methods of making.

Background

Disposable plastic items (e.g., plastic bags, straws and stirring elements, among others) are used for seconds, minutes or hours, but are often ultimately located in landfills and oceans. There has been a concern among the public that plastic products can leach toxic chemicals, contaminate food chains, or break into plastic particles (small plastic pieces less than 5mm in length) that have an impact on marine life and human health. In the united states, over 400 billion pieces of plastic tableware have been reported to be used annually. It is reported by the world economic forum that by 2050 the ocean will contain more plastic than fish.

There are two types of disposable spoons currently on the market. To be environmentally sustainable, the product needs to be produced with renewable resources and has a sustainable option for end of life. For example, traditional plastics are not biodegradable and are not made from renewable resources because they are derived from petroleum. Compostable materials are sometimes made from renewable resources (e.g., corn), but are not biodegradable.

Recycling has generally proven to be inefficient because about 70% of plastic bottles are not recycled and all plastic items once produced are present in some form. Edible feeding devices (e.g., spoons, forks, and spoons) are options for plastic items, and compostable devices can be consumed and, if discarded, quickly biodegrade. However, current attempts to produce such edible feeding devices have resulted in products that quickly lose their structural integrity, including large amounts of sugar, are expensive or inefficient for mass production. Additionally, many formulations for edible tableware are not conducive to mass production. Attempts to produce biodegradable polymers from lignin and glycix are not cost effective and have been synthesized in only small quantities, particularly in laboratory settings.

Thus, there is a need for a process of producing a feeding device that is edible, biodegradable, made from renewable resources, mass producible and cost effective.

Disclosure of Invention

In an embodiment of the invention, a composition suitable for forming into a three-dimensional edible device is provided.

In an embodiment of the present invention, a method of making a three-dimensional edible device is provided.

In embodiments of the invention, the three-dimensional edible eating device is in the form of a food processing utensil, such as a spoon, spoons, forks, knives, chopsticks, straw, plate, cup, bowl, and other configurations.

Further areas of applicability of the present invention will become apparent from the detailed description provided hereinafter. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.

Drawings

The present invention will become more fully understood from the detailed description and the accompanying drawings, which are not necessarily to scale, wherein:

fig. 1 is a photograph of an edible eating device in the form of a spoon according to the present invention.

Fig. 2 is a photograph of an edible eating device in the form of a spoon according to the present invention.

Fig. 3A is a perspective view of the scoop, showing the length of the scoop.

Fig. 3B is a perspective view of the scoop, showing the width of the scoop.

Fig. 4A is a perspective view of the spoon, showing the length of the spoon.

Fig. 4B is a perspective view of the spoon, showing the width of the spoon.

Fig. 5 shows a bottom view of a Computer Aided Design (CAD) scoop mold.

Fig. 6 is a perspective view of a CAD spoon.

Fig. 7 is a schematic illustration of a sample under load.

Figure 8 is a force-displacement graph for a chocolate sample (sample 1).

Figure 9 is a force-displacement graph for a chocolate sample (sample 2).

Figure 10 is a force-displacement graph for a chocolate sample (sample 3).

Fig. 11 is a force-displacement plot for the original taste sample (sample 1).

Fig. 12 is a force-displacement plot for the original taste sample (sample 2).

Fig. 13 is a force-displacement plot for the original taste sample (sample 3).

Fig. 14 is a force-displacement plot for a tomato basil flavor sample.

Fig. 15 is a graph showing the percent (%) water absorption over time for different samples.

Detailed Description

The following description of the embodiments of the invention is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses. The present invention has a wide range of potential applications and utilities, which are contemplated for use in a wide range of industries. The following description is provided for the purpose of providing a enabling disclosure of the invention, by way of example only, and not for the purpose of limiting the scope or spirit of the invention.

In an embodiment of the invention, there is provided a composition adapted to be formed into a three-dimensional edible eating device, which may also be interchangeably referred to as a three-dimensional edible food processing device. The three-dimensional edible feeding device of the invention is preferably grain-based and/or flour-based (flours). Com refers to any ingredient derived from grain, which is defined by dictionary, as "small, hard seeds, in particular seeds of plants, such as wheat, maize, rye, oats or millet". By flour is meant any ingredient derived from flour, which is defined by dictionary.com as "a product consisting of finely ground wheat; and: a similar product made from another grain or food product.

In an embodiment of the invention, the ingredients comprise flour and a liquid. Preferably, the liquid is water. Preferably, the ingredient comprises a flour mixture. Non-limiting examples of flour types include, but are not limited to, rice flour, wheat flour, millet flour, sweet sorghum flour, cake flour, white bread flour, barley flour, general purpose flour, amaranth flour, rice flour, arrowroot flour, potato starch, almond flour, corn flour, self-raising flour, and combinations thereof. Preferably, the flour is organic. Preferably, the wheat flour is whole wheat flour.

In terms of flour usage, the ratio of gluten flour (protein linkage/matrix) to non-gluten flour is selected to ensure structural integrity of the final product. The ratio may vary based on the choice of flour, as each flour has its own material properties. Non-limiting examples of effective ratios of non-gluten flour to gluten flour are 1.5 to 3 (non-gluten): 1 (gluten).

The flour mixture needs to have a proper balance between extensibility (how long the dough stretches) and elasticity (how quickly it returns to its original shape). Non-limiting examples of non-gluten flours include, but are not limited to, rice flour, millet flour, sweet sorghum flour, cake flour, barley flour, amaranth flour, rice flour, arrowroot flour, potato starch, almond flour, corn flour, gluten-free self-raising flour. Non-limiting examples of gluten flours include, but are not limited to, cake flour, white bread flour, general purpose flour, self-raising flour.

The ingredients may also include other components including, but not limited to, flavorings (wet and/or dry), colorants, vital wheat gluten, oils, xanthan gum, ascorbic acid, salts, sugars, powders (e.g., cocoa powder), preservatives (including natural preservatives, e.g., ascorbic acid and rosemary oil).

Non-limiting examples of flavorings include, but are not limited to, honey, vanilla, chocolate, maple, fruit, nut milk, coconut milk, cold-pressed fruit juice, fruit juice concentrate, sugarcane juice, milk, rice syrup, tapioca syrup, agave (syrup or nectar), golden syrup, malt syrup, any alcohol, caffeine-containing coffee, caffeine-free coffee, rose syrup, palm honey. Fig. 1 is a photograph of an edible eating device according to the invention in the form of a spoon having the taste of honey vanilla. Fig. 2 is a photograph of an edible eating device having a dark chocolate flavor in the form of a spoon according to the present invention.

Fig. 3A is a perspective view of the scoop, showing the length of the scoop. Fig. 3B is a perspective view of the scoop, showing the width of the scoop, having dimensions shown in millimeters (mm).

Fig. 4A is a perspective view of the spoon, showing the length of the spoon. Fig. 4B is a perspective view of the spoon, showing the width of the spoon, with dimensions shown in millimeters.

In an embodiment of the present invention, a method of making a three-dimensional edible device (e.g., spoon) is provided.

The process generally comprises obtaining the components of the ingredient according to the invention, mixing together the flour and any other dry ingredients. Salt and sugar may be used to enhance taste. Powder or other dry flavorings (e.g., cocoa powder) can be added to alter the taste of the edible device.

After mixing the dry ingredients together, the method includes adding water to the mixture to form a dough, and kneading the dough. A food mixer may be used to help ensure that the dough receives an even amount of water. Kneading may be done by hand or by machine. Kneading of the dough occurs to ensure gluten formation into a protein matrix and to improve the structural integrity of the baked product. Excessive kneading (generally 15+ minutes) can lead to cracks in the spoon during the heating process, and insufficient kneading results in a brittle spoon.

The method may comprise adding any other edible liquid to the dry raw material, for example maple syrup or agave syrup. Other liquids or flavors may be substituted for the water.

The method includes rolling the dough. The dough is rolled into a sheet of desired thickness, for example, about three (3) cm to seven (7) cm thick. The rolling rollers can help ensure uniform dough thickness. After rolling, cutting of the sheet into the desired two-dimensional shape occurs. Any shape can be cut. Excess dough is recovered and reused.

The method includes inserting a shaped dough piece into a mold having a top and a bottom and molding the dough to form a three-dimensionally shaped object or device. Preferably, the dough is compression molded to produce a three-dimensional shape. In the case of a spoon, for example, the spoon has a three-dimensional curved shape.

Previous attempts to mold spoons resemble a spatula instead of a spoon. Typical food manufacturing processes produce products (orlistat, animal biscuits, etc.) having at least one flat side. The edible spoon of the present invention has a significant bend between the handle and the head, similar to the plastic spoon it replaces.

For example, the mold may be produced by using a single cavity CNC (computer numerical control) mold in a standard convection oven. The molding process of the present invention is compatible with other machining techniques involved in the production of baked goods (e.g., tunnel ovens, cooling racks, and conveyor belts). The mold itself may be produced by any process (es) known to those skilled in the art. Preferably, the mould is designed for producing a three-dimensional shaped eating utensil, such as a spoon, spork, fork or straw. Fig. 5 shows a bottom view of a Computer Aided Design (CAD) scoop mold. Fig. 6 is a perspective view of a CAD spoon.

The method includes removing a surplus (flash) from the mold before the dough hardens, the surplus being excess dough. The precise temperature and cycle time used to make the product may vary depending on the final composition of the dough. For example, the spoon is baked at a temperature range from 315 degrees fahrenheit to 475 degrees fahrenheit for a duration of 12 minutes to 25 minutes. However, a low percentage of water (typically less than 10%) is required to ensure that the final object or device has a suitable shelf life.

In an embodiment of the invention, the three-dimensional edible device comprises the composition of the invention and is for eating and/or drinking. The device of the present invention is an edible, biodegradable, three-dimensional, molded food product that is also a feeding and/or drinking device. The device may be in the form of a utensil including, but not limited to, a spoon, fork, knife, chopstick, and plate, among other configurations. The composition may be used to make other edible, biodegradable devices, including but not limited to straws and cups.

The edible device of the present invention is more sustainable than compostable single-use products and traditional plastic products. The present invention does not rely on creating a composting infrastructure for sustainable processing.

The edible device of the invention has a nutritional profile that can be marketed to a wide consumer audience, as it has a lower amount of sugar than edible cups from seaweed, for example, it has resulted in products with more than 15g of sugar and a high amount of protein in a single unit (e.g. between 2 and 4g per scoop). Depending on the type of edible eating/drinking device, the cutlery of the invention may comprise up to 80% protein by mass.

The device of the present invention can be molded into three-dimensional shapes without losing its structural integrity when used with hot and cold liquids. The product is durable and long lasting in hot liquids, but soft enough to be consumed. The structural integrity of the edible device of the present invention mimics the form and function of the plastic feeding device it replaces. The spoon can last at least 20 minutes in 70 degrees celsius (158 degrees fahrenheit) water and remain in good use (non-denatured, non-deformed) for at least 20 minutes in ice cream having an average temperature of 6 to 10 degrees fahrenheit or-14.4 to-12.2 degrees celsius.

Unlike compostable products and traditional plastics, the device of the present invention is made from renewable resources and is biodegradable, and can biodegrade, for example, in about a few weeks. The edible device of the present invention achieves a sustainable closed loop. The edible devices of the present invention are produced from renewable resources and can be continuously processed.

The edible device of the present invention may be eaten as a snack food or may be disposed of by known waste treatment methods.

Example 1

An edible eating device in the form of a spoon was prepared according to the following method.

As described, 1/3 cups of whole wheat flour, 1/3 cups of organic brown rice flour, and 1/3 cups of organic millet flour, ¼ teaspoons of salt, ¼ teaspoons of xanthan gum, 1/8 teaspoons of ascorbic acid, and 1 teaspoon of activated wheat gluten were poured into the mixing bowl. These measurements were used to produce 4 or 5 spoons, depending on the size and shape of the mould and the thickness of the spoons. Any seasoning is added at this stage.

Approximately 6.5 spoons of water were added to the flour mixture 1 spoon at a time while mixing the dough. Water is added incrementally to ensure that the dough is mixed uniformly while the water and flour react. The dough is moist but smooth. Although a food mixer may be used, the dough is mixed by hand in this example.

The dough was kneaded by hand for 5 minutes. This creates a protein mixture pattern in the dough and strengthens the gluten bonds that create strength in the final product.

The dough was allowed to stand for about 45 minutes so that gluten bonds could become strong.

The dough was rolled (in 4 stages) into 0.5cm (5mm) thick sheets by a rolling roller.

The dough is cut out in the shape of a mold using a plastic die cut. The inside of the mold is coated with vegetable oil to prevent adhesion.

Dough (5mm thick) was held by top and bottom spoon molds. The mold is opened and any excess biscuit is cut.

The mold was closed and clamped using four 2-inch McMaster clamps. Dough for the spoon was sandwiched: a bottom mold, a dough sheet, and a top mold. The mould seals the dough scoop in place and prevents it from expanding during the heating process. It also protects the scoop from movement during baking. The clamp applied approximately 800 pounds of pressure to ensure that the spoon was baked into shape.

The spoon mold was placed in a preheated convection oven at 425 degrees fahrenheit for 3 minutes. Convection ovens are used to ensure that the dough is spread evenly during the baking process. The mold is removed, the clamp is removed, and the mold is opened. Any final slugs are cut.

The spoon and mold were placed (without the clamp) into a convection oven at 350 degrees fahrenheit for twenty minutes. The lower baking time allows the scoop to harden. The time spent outside the oven is minimized so that energy is used to bake the ladle.

The spoon and mold were placed (without the clamp) into the final baking stage for 5 minutes at 170 degrees fahrenheit in a convection oven. This allows the scoop to appear uniformly colored and hardened in the final baking stage.

The scoop was removed from the mold and allowed to cool to room temperature. This takes about 20 minutes. The spoon is cooled to harden.

The spoon is packaged to maintain freshness. One of the finished spoons was 5.5 inches and 10g in length and weight, respectively.

Table 1: sources of the Components

Water (W)
	Swarna whole wheat flour (Stone mill)
Red Mill organic brown rice flour
	Red Mill organic millet powder
Activated wheat gluten
	Vegetable oil
Xanthoglycan gum
	Ascorbic acid
Salt

Table 2-spoon composition:

water (W)	6.5 soup ladle	28.00%
			Whole wheat flour	1/3 cup	22.98%
Organic brown rice powder	1/3 cup	22.98%
			Organic millet powder	1/3 cup	22.98%
Activated wheat gluten	1 tea spoon	1.44%
			Vegetable oil	Dragon tea spoon	0.72%
Xanthan gum	¼ spoon for tea	0.36%
			Salt (salt)	¼ spoon for tea	0.36%
Ascorbic acid	1/8 spoon for tea	0.18%
			Total of	1.45 cup	100%

Example 2

A 3-point bending test (which is a common material test and involves a wide range of loads) was performed. The sample was supported on each end while a load was applied to the middle (3-point bending). Data were obtained from the test.

This test outputs a force-displacement curve. At the moment of fracture, there is a decrease in the applied force, since there is no longer resistance. Fig. 7 shows a schematic view of the sample at point B under load P. The sample has end points a and C and an intermediate point B. As shown, the sample or specimen has a length L and dimensions b and d.

Maximum bending stress applicable to the sampleDetermined by the following equation:

wherein the content of the first and second substances,is the maximum load before the fracture,Lis the length of the sample or samples,bis the width of the sample and is,dis the thickness of the sample.

The results are as follows:

chocolate sample 1:

chocolate sample 2:

chocolate sample 3:

mean = 23.86N, variance = 0.775.

Fig. 8, 9 and 10 show force-displacement plots for three samples. Figure 8 is a force-displacement graph for a chocolate sample (sample 1). Figure 9 is a force-displacement graph for a chocolate sample (sample 2). Figure 10 is a force-displacement graph for a chocolate sample (sample 3).

The original taste samples were tested. Fig. 11 is a force-displacement plot for the original taste sample (sample 1). Fig. 12 is a force-displacement plot for the original taste sample (sample 2). Fig. 13 is a force-displacement plot for the original taste sample (sample 3).

Original taste sample 1:

original taste sample 2:

original taste sample 3:

mean = 26.26N, variance = 2.215.

Flavored samples with tomato basil flavor were tested. Fig. 14 is a force-displacement plot for a tomato basil sample.

Tomato basil samples:。

the results show that in the middle of a sample with a length of 4cm, the maximum applied force is in the range of 23N to 28N.

example-Water absorption test

A water absorption test was performed. At the beginning, the sample was weighed, then it was put into water, and it was weighed every 5 minutes to calculate its water uptake over time.

Table 3 shows the results achieved:

sample(s)	Dry matter	5 minutes	10 minutes	15 minutes	20 minutes	25 minutes	30 minutes	35 minutes	40 minutes	45 minutes	50 minutes	55 minutes	60 minutes
														Chocolate	5.47	6.05	6.2	6.3	6.34	6.41	6.5	6.56	6.67	6.75	6.87	6.99	7
Original taste	5.11	5.69	5.86	6.04	6.08	6.15	6.36	6.46	6.55	6.67	6.74	6.81	6.86
														Tomato basil	4.9	5.54	5.72	5.84	5.95	6.04	6.11	6.2	6.28	6.32	6.37	6.45	6.52

Fig. 14 is a graph showing the percent (%) water absorption over time for different samples.

According to figure 14, the chocolate sample reacted better in water and absorbed less water than the original taste and tomato basil sample.

Accordingly, it will be readily appreciated by those skilled in the art that the present invention may be susceptible to wide utility and application. Many embodiments and adaptations of the present invention other than those herein described, as well as many variations, modifications, and equivalent arrangements, will be apparent from or reasonably suggested by the present invention and the foregoing description thereof, without departing from the substance or scope of the present invention. Accordingly, while the present invention has been described herein in detail with respect to the preferred embodiments thereof, it is to be understood that this disclosure is only illustrative and exemplary of the present invention and is made merely for purposes of providing a full and enabling disclosure of the invention. The foregoing disclosure is not intended or to be construed to limit the present invention or otherwise to exclude any such other embodiments, adaptations, variations, modifications and equivalent arrangements.