PRODUCTION OF ENVIRONMENTALLY FRIENDLY AND EDIBLE CONTAINER CAPABLE OF BEING USED AS CONTAINER FOR RECEIVING FOODS AS WELL AS BEING EATEN BY COOKING IN POT AFTER USE

摘要

PURPOSE: A method of making an environmentally friendly and edible container using banana powder, cassava powder, potato powder, potato starch, spring water, Konjac powder, mung bean powder, soybean protein, white yam, gluten powder and an emulsion stabilizer is provided. The produced container is used as a container for receiving foods as well as eaten by cooking in a pot after use. CONSTITUTION: Raw materials are mixed in the order, added with a suitable amount of water, heated with steam and uniformly agitated to give a lump of dough in a parboiled state. The dough is agitated with a strong fan, more uniformly kneaded to increase a chewy texture, finely ground, compressed into a belt shape and then formed into noodles. The noodles are heated at 110deg.C for about 50min, cut into a desired size, dried to a moisture content of 12% or less, sterilized by ultraviolet rays, sprayed with moisture to restore the humidity of the noodles to 30%, woven into a desired container shape. The container is dried to 12% and sterilized. The raw materials contain 15% by weight of banana powder, 9% by weight of cassava powder, 15% by weight of potato powder, 7% by weight of potato starch, 4% by weight of dried cassava powder, 25% by weight of spring water, 7% by weight of Konjac powder, 8% by weight of mung bean powder, 4% by weight of soybean protein powder(bean powder), 3% by weight of white yam, 3% by weight of gluten powder and 0.03% by weight of an emulsion stabilizer.