Cutlery made of bread crumbs and production method thereof

Abstract

To provide cutlery that has strength hard to decrease even when contacting liquid for a long time, and is edible as it is.SOLUTION: Cutlery according to the present invention is made of bread crumbs as raw materials. Since strength of the cutlery is hard to decrease even when contacting liquid for a long time, the cutlery is preferable for use as a straw or muddler.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to edible cutlery that can be eaten as is and a method for producing the same. [Background technology]

[0002] In recent years, there has been a growing movement to restrict the use of plastic in certain products, driven by issues such as marine pollution caused by microplastics. For example, while plastic has traditionally been used extensively in disposable cutlery such as straws, spoons, and forks, growing environmental awareness has led to calls in recent years to use more sustainable materials.

[0003] The use of biodegradable plastics as an alternative to petroleum-based plastics has been widely studied. Although biodegradable plastics take less time to disappear in the natural environment than regular plastics, it still takes a long time for them to be completely decomposed in the ocean and other natural environments.

[0004] In light of this situation, there is a movement to use bamboo, bamboo grass, paper, and other materials instead of plastic as raw materials for straws, etc. However, plant leaves, stems, and paper are inedible materials, and so cutlery must ultimately be disposed of as waste after use.

[0005] It has been proposed to produce cutlery such as straws using edible materials such as wheat flour and rice flour, but if cutlery is produced simply using wheat flour or rice flour as the raw material, the raw materials are not gelatinized, so it cannot be eaten as is and basically needs to be cooked by heating or other means.

[0006] Previously, straws that can be eaten as is have been proposed, such as candy straws (Patent Document 1), oiled potato straws (Patent Document 2), cookie straws (Patent Document 3), and chocolate straws (Patent Document 4). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication WO01 / 006900 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-259593 [Patent Document 3] Japanese Patent Publication No. 2020-156427 [Patent Document 4] International Publication No. 2021 / 230278 Summary of the Invention [Problem to be solved by the invention]

[0008] Previously, edible straws and other products developed required cooking when made from grain flour such as wheat flour or rice flour. While candy, fried potatoes, cookies, chocolate, and other ingredients that can be eaten as is have been proposed, the strong flavor of the ingredients themselves often interferes with enjoying the taste and aroma of the food or drink itself.

[0009] In view of the above circumstances, an object of the present invention is to provide edible cutlery that can be used to eat food and drink without impairing the flavor or appearance of the food and drink. [Means for solving the problem]

[0010] After extensive research into the above-mentioned problems, the inventors of the present invention discovered that excellent edible cutlery can be achieved by using breadcrumbs as a raw material, and thus completed the present invention.

[0011] The present invention includes, but is not limited to, the following aspects. [1] Edible cutlery made from breadcrumbs. [2] The edible cutlery according to [1], which has an uncoated surface. [3] The edible cutlery according to [1] or [2], which is a straw or a muddler. [4] The edible cutlery according to [3], wherein the straw or muddler has an outer diameter of 15 mm or less. [5] A method for producing edible cutlery, comprising the steps of mixing breadcrumbs and water, and shaping the mixture of breadcrumbs and water. [6] The method according to [5], wherein the mixture of breadcrumbs and water is extruded to form a bar, and the edible cutlery is a straw or a stirrer. [7] The method according to [5], further comprising a step of firing the molded product. [Effects of the Invention]

[0012] According to the present invention, edible cutlery can be obtained using breadcrumbs, a very familiar food ingredient. The breadcrumb cutlery according to the present invention has sufficient water resistance for practical use and is particularly suitable for use as a straw or a stirrer. Furthermore, breadcrumbs made from the crust or crumb of bread can also be used as a raw material in the present invention, which greatly contributes to reducing food waste. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 1 is a photograph showing the appearance of an example of edible cutlery according to the present invention (top: Sample 2, bottom: Sample 3). DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention relates to edible cutlery made from breadcrumbs and a method for producing the same. In the present invention, cutlery refers to utensils used when eating food and drink, and includes, for example, spoons, forks, knives, as well as straws, stirrers, chopsticks, skewers, toothpicks, chopstick rests, etc. The cutlery according to the present invention has excellent water resistance and is therefore particularly suitable as straws and stirrers, which are rod-shaped utensils used for drinking.

[0015] The cutlery according to the present invention is edible, and in this context, edible means that it can be eaten as is, without cooking or other such processes. Conventionally, thick, dried pasta with holes, such as bucatini, has been used as straws, but this type of pasta is inedible as it is because the wheat flour is not pregelatinized. Similarly, rice straws made from rice flour are commercially available, but the rice flour in these straws is also not pregelatinized, and they cannot be eaten as is. In contrast, the edible cutlery according to the present invention can be eaten as is, without cooking or other such processes, and is therefore extremely convenient. Note that, in this context, edible does not necessarily mean that it can be consumed by humans, but may also be edible by animals such as pets. For example, if a spoon made of breadcrumbs is manufactured according to the present invention and pet food is prepared using the spoon, it is possible for the pet to eat from the spoon.

[0016] As will be described later, the cutlery according to the present invention can be stored for a long period of time after production because moisture has been sufficiently removed by drying and / or baking. Therefore, the cutlery according to the present invention can be used not only as cutlery but also as preserved food, disaster food, emergency food, etc.

[0017] The cutlery according to the present invention can be eaten as is, but for example, it can be eaten after eating food or drink, or it can be eaten while eating, or it can be used as a topping to decorate cooked food. For example, in the case of chopsticks, a part can be broken off and eaten while eating, and in the case of a spoon, a part can be broken off and floated in soup while eating soup. In addition, in the case of skewers, snacks with various ingredients attached can be eaten together with the skewers.

[0018] breadcrumbs In the present invention, breadcrumbs are used as a raw material. Generally, breadcrumbs are a food ingredient made by crushing bread into powder and are widely used as coatings or binders for fried foods, and known breadcrumbs can be used without any restrictions in the present invention. Since breadcrumbs are produced by crushing bread, the raw material flour is already pregelatinized and can be eaten as is without cooking. In the present invention, by using breadcrumbs as a raw material, cutlery that can be eaten as is without cooking can be obtained.

[0019] The breadcrumbs used in the present invention are not particularly limited, and any of fresh breadcrumbs, dried breadcrumbs, and semi-dry breadcrumbs can be used. Generally, breadcrumbs obtained by crushing bread are called fresh breadcrumbs, and breadcrumbs obtained by crushing and drying are called dried breadcrumbs or semi-dry breadcrumbs, but any of these can be used in the present invention.

[0020] The bread used as the raw material for breadcrumbs is not particularly limited, but breadcrumbs made from bread made from wheat flour are preferred. Here, the bread used as the raw material for breadcrumbs may be bread with fermented dough or bread with unfermented dough, and crushed crackers, biscuits, etc. can also be used as breadcrumbs in the present invention. As the raw material for breadcrumbs in the present invention, the crust or crumb of bread may be used, or both the crust and crumb may be used.

[0021] The particle size of the breadcrumbs used in the present invention is not particularly limited. Breadcrumbs are generally classified into coarse, medium, and fine grains depending on the particle size. However, in the present invention, finer particle sizes are preferred for the convenience of mixing with water and molding. Specifically, the particle size of the breadcrumbs is preferably 0.1 to 7.0 mm, more preferably 0.5 to 5.0 mm, and most preferably 1.0 to 3.0 mm. The particle size of the breadcrumbs can be evaluated using a sieve or the like. For example, when using breadcrumbs with particle sizes of 7.0 mm or less, breadcrumbs that pass through a mesh with 7 mm openings can be used.

[0022] Manufacturing of edible cutlery In the present invention, cutlery is produced by forming a mixture of breadcrumbs and water into a predetermined shape, and then drying and / or baking it.

[0023] In the present invention, at least breadcrumbs and water are mixed, and the breadcrumbs and water may be mixed by a general method using a known mixer or the like. The mixing ratio of breadcrumbs to water is not particularly limited and may be determined taking into consideration the moisture content of the breadcrumbs and moldability in subsequent processes. The breadcrumb / water mixing ratio is, for example, 97 / 3 to 50 / 50, preferably 94 / 6 to 60 / 40, and more preferably 91 / 9 to 70 / 30. If the moisture content is too low, molding becomes difficult, while if the moisture content is too high, drying and baking may become difficult or deformation may occur during drying or baking.

[0024] In the present invention, at least breadcrumbs and water are mixed, but other ingredients may or may not be used. Examples of ingredients other than breadcrumbs and water include sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg yolks, egg whites, whole eggs, and their powdered forms, as well as other egg-derived components; dairy ingredients such as milk, milk powder, skim milk powder, and soy milk powder; fats and oils such as lard, margarine, butter, and liquid oil; emulsifiers; inorganic salts such as salt; preservatives; colorings; seasonings, flavorings, and spices; and nutritional fortification ingredients such as vitamins and calcium. In a preferred embodiment, the cutlery of the present invention is made only from breadcrumbs and water, without using fats or oils as raw materials.

[0025] The dough obtained by mixing breadcrumbs and water may be immediately shaped, or may be left to stand for degassing or refrigerated in a refrigerator. In the present invention, the mixture containing breadcrumbs and water is formed into the shape of cutlery, but taking into consideration that the size will decrease as moisture is removed by drying or baking, as described below, the cutlery should be formed into a size larger than the size of the final product. For example, spoons and forks can be formed into spoon or fork shapes, stirrers, chopsticks, and skewers can be formed into rod shapes, and straws can be formed into hollow rod shapes.

[0026] The molding method is not particularly limited, and any known molding method may be used. For example, the dough may be rolled out into a flat plate and then cut into the shape of cutlery such as a spoon or fork, or may be molded into a rod shape by extrusion molding. A hollow straw can be molded into a hollow rod by extrusion molding, or the dough rolled out into a flat plate can be rolled into a cylindrical shape. Furthermore, the process of mixing breadcrumbs and water and the molding process can be carried out continuously together, for example, using an extruder.

[0027] In the present invention, after forming into the shape of cutlery, the moisture in the dough is evaporated by drying and / or baking to achieve the strength required for cutlery. The moisture content of the final cutlery is, for example, 6.0% or less, and preferably 5.0% or less or 3.5% or less. The lower limit of the moisture content is not particularly limited, but may be, for example, 0.5% or more, 1.0% or more, or 1.5% or more.

[0028] When drying the shaped dough, a known dryer can be used. The type of dryer is not particularly limited, and for example, a dryer using hot air, infrared rays, microwaves, etc. can be used without limitation. Drying may be carried out continuously using a conveyor or the like, or may be carried out batchwise.

[0029] In a preferred embodiment of the present invention, the molded dough can be baked to produce cutlery with excellent water resistance and strength. The baking conditions are not particularly limited, and the dough can be baked using a known oven or the like. The baking time and temperature can be adjusted appropriately taking into account the moisture content and size of the dough. The baking temperature is, for example, 150°C to 350°C, preferably 160 to 300°C or 170 to 250°C, and the baking time is, for example, 1 to 60 minutes, preferably 3 to 30 minutes or 5 to 15 minutes. The baked cutlery can be transferred to a tray or the like and cooled appropriately.

[0030] In the present invention, the cutlery may be decorated or coated, but in a preferred embodiment, the cutlery according to the present invention is uncoated. In one embodiment, the cutlery may be coated with fats, oils, sugar solutions, etc., by known methods such as impregnation or spraying. [Example]

[0031] The present invention will be described in detail below with reference to specific examples, but the present invention is not limited thereto. Unless otherwise specified, numerical ranges include their endpoints, and concentrations and the like are stated on a weight basis.

[0032] 1. Manufacturing straws (muddlers) Water was added to breadcrumbs (approximately 6 kg) and mixed in a mixer to prepare dough (moisture content: approximately 32%), which was then formed into hollow sticks using a pasta machine. The breadcrumbs used as the raw material were produced by shredding the crust of wheat bread (particle size: approximately 0.2 to 0.8 mm).

[0033] Next, edible cutlery that can be used as a straw or a stirrer was produced as follows (length: approximately 19 cm). (1) Sample 1 (dry only, large) The mixture was dried using hot air and microwaves to produce edible cutlery (small: outer diameter: approximately 8 mm, inner diameter: approximately 5 mm, moisture content: approximately 5.5%). (2) Sample 2 (dried and calcined, large, Figure 1, top) After drying with hot air and microwaves, the material was baked in a rack oven at approximately 200°C for approximately 10 minutes to produce edible cutlery (large: outer diameter: approximately 8 mm, inner diameter: approximately 5 mm, moisture content after baking: approximately 3.1%). (3) Sample 3 (dried and fired, small, Figure 1 bottom) After drying with hot air and microwaves, the material was baked in a rack oven at approximately 200°C for approximately 10 minutes to produce edible cutlery (small: outer diameter: approximately 6 mm, inner diameter: approximately 3 mm, moisture content after baking: approximately 3.1%).

[0034] 2. Evaluation of straws (muddlers) The samples were inserted into a cup of beverage and the change in strength over time was evaluated. A commercially available edible straw made from cookie dough (Corone Cookie, manufactured by Bourbon) was also evaluated. (Comparative example: cookie straws) Cornet Cookie (length: approx. 20cm, outer diameter: approx. 12.5mm, inner diameter: approx. 8.5mm) The unbaked breadcrumb cutlery of the present invention (Sample 1) maintained its shape for approximately 15 minutes after being immersed in a beverage, and the baked cutlery (Samples 2 and 3) maintained sufficient strength even 45 minutes after being immersed in a beverage, allowing the cutlery to be used to suck up and stir the beverage without any problems.

[0035] On the other hand, the commercially available cookie straws became soft after about 30 minutes and were no longer able to maintain the strength required for a straw. Cookies have many tiny voids that make them easy to absorb liquid, and although the commercially available cookie straws were designed to ensure a minimum level of water resistance by using oils and grease, it is believed that the liquid penetrated them over time, causing a significant decrease in strength. In addition, the oils and greases used in manufacturing the cookies seeped out of the commercially available cookie straws, causing oil to appear on the surface of the beverage.

[0036] 3. Spoon and fork (production example) Water is added to breadcrumbs (approximately 6 kg) and mixed in a mixer to prepare dough (moisture content: approximately 32%), which is then formed into a flat plate. The breadcrumbs used as the raw material can be produced by breaking down the crust and crumb of wheat bread (particle size: approximately 0.2 mm to 0.8 mm).

[0037] The dough is then cut into spoon shapes, dried with hot air and microwaves, and baked in a rack oven at about 200°C for about 10 minutes to produce edible cutlery. To produce forks, the dough is cut into fork shapes and then dried and baked in the same manner.

Claims

1. Edible cutlery made from breadcrumbs.

2. The edible cutlery of claim 1 , wherein the surface is uncoated.

3. The edible cutlery according to claim 1 or 2, which is a straw or a muddler.

4. The edible cutlery according to claim 3, wherein the straw or muddler has an outer diameter of 15 mm or less.

5. 1. A method of making edible cutlery, comprising: mixing breadcrumbs and water; forming a mixture of breadcrumbs and water; The above method, comprising:

6. 6. The method of claim 5, wherein the breadcrumb and water mixture is extruded into a bar shape and the edible cutlery is a straw or a stirrer.

7. The method of claim 5 further comprising the step of firing the molded article.

Images