IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
|
| 국제특허분류(IPC7판) |
|
| 출원번호 |
US-0916865
(1992-07-30)
|
| 우선권정보 |
AT-0000252 (1990-02-06); AT-0001241 (1990-06-07); AT-0001783 (1990-08-31) |
| 국제출원번호 |
PCT/AT91/00019
(1991-02-05)
|
| §371/§102 date |
19920730
(19920730)
|
| 국제공개번호 |
WO-9102186
(1991-08-22)
|
|
발명자
/ 주소 |
- Tiefenbacher Karl (Vienna ATX) Haas Franz (Leobendorf ATX) Haas Johann (Klosterneuburg ATX)
|
| 출원인 / 주소 |
- Biopac Biologische Verpackungssysteme Gesellschaft m.b.H. (Leobendorf ATX 03)
|
| 인용정보 |
피인용 횟수 :
62 인용 특허 :
0 |
초록
▼
To produce rottable thin-walled shaped bodies, such as cups, plates, trays, and the like, which have a high mechanical stability, in a baking process which is similar to that used to produce edible wafers, it is proposed in accordance with the invention to use a substantially fat-free baking composi
To produce rottable thin-walled shaped bodies, such as cups, plates, trays, and the like, which have a high mechanical stability, in a baking process which is similar to that used to produce edible wafers, it is proposed in accordance with the invention to use a substantially fat-free baking composition, which in addition to water contains as a major component a high-starch product, preferably a starch, and as release agents contains fatty acids having chains of medium or long length and/or their salts and/or their acid derivatives. In addition to said compounds or to replace them in part or sometimes entirely it is possible to use polyhydrogensiloxanes. The baking compositions may also contain thickening agents, fillers, humectants, coloring materials, structure-consolidating agents, preservatives and antioxidants. The baked products are finally conditioned to adjust them to a moisture content from 6 to 22% by weight.
대표청구항
▼
A process of producing rottable, thin-walled, shaped baked bodies in a multi-part baking mold which may be opened and closed, which comprises the steps of (a) opening the baking mold and placing on one of the parts of the opened baking mold a substantially fat-free baking composition containing the
A process of producing rottable, thin-walled, shaped baked bodies in a multi-part baking mold which may be opened and closed, which comprises the steps of (a) opening the baking mold and placing on one of the parts of the opened baking mold a substantially fat-free baking composition containing the following ingredients: (1) 30% to 63%, by weight, water, (2) 27% to 69%, by weight, starch base, (3) 0.04% to 11%, by weight, of at least one release agent selected from the group consisting of medium- and long-chain fatty acids and their salts, derivatives and amides, medium- and long-chain substituted fatty acids and their salts, derivatives and amides, and polymethylhydrogensiloxanes and polymethylhydrogenpolysiloxanes, the siloxanes being present in amounts of 0.05% to 6.5%, by weight, (4) 0% to 10%, by weight, thickening agent, (5) 0% to 28%, by weight, high-cellulose raw material, (6) 0% to 16%, by weight, fibrous material, (7) 0% to 10%, by weight, non-fibrous filler, (8) 0% to 4.5%, by weight, humectant, (9) 0% to 10%, by weight, coloring material, (10) 0% to 0.1%, by weight, zirconium salt, expressed as ZrO2, in solution, (11) 0% to 0.25%, by weight, preservative, and (12) 0% to 0.5%, by weight, antioxidant; (b) closing the baking mold after a sufficient amount of the substantially fat-free baking composition has been placed on the one mold part to fill the baking mold and baking the baking composition at a temperature of 145°C. to 230°C. for 25 to 230 seconds; (c) opening the baking mold after the baking composition has been baked, and removing the baked shaped bodies therefrom; and (d) conditioning the baked shaped bodies at a temperature range of 15°C. to 59°C. at a relative humidity range of 25% to 86% for a time of 30 to 210 minutes to produce a conditioned shaped body containing 6% to 22%, by weight, moisture.
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