# US 2020/0399831 A1 · Pickled vegetable-based edible packaging paper and preparation method therefor

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- Number: US 2020/0399831 A1
- Document ID: US20200399831A1
- Status: Published application
- Kind: A1
- Application number: 16/450,977
- Filed: 2019-06-24
- Published: 2020-12-24
- Earliest claimed: 2019-06-24
- Assignees: Shanghai Jiao Tong University
- Applicants: Shanghai Jiao Tong University
- Inventors: Jinhong WU; Quan JIN; Zhengwu WANG; Qiaoyu WU; Wei ZHANG; Danlu YANG; Ying YU; Wenhui LI; Xinzhe GU; Shaoyun WANG; Huiyun CHEN
- Web page: https://patentgrep.com/patent/US20200399831A1

## CPC

- D21H 11/12: Pulp from non-woody plants or crops, e.g. cotton, flax, straw, bagasse
- A23L 19/20: by pickling, e.g. sauerkraut or pickles
- B65D 65/463: {Edible packaging materials}
- D21B 1/061: {using cutting devices}
- D21H 17/06: Alcohols; Phenols; Ethers; Aldehydes; Ketones; Acetals; Ketals
- D21H 17/22: Proteins
- D21H 17/24: Polysaccharides
- D21H 17/28: Starch
- D21H 21/06: Paper forming aids
- D21H 27/10: Packing paper (packaging materials of special type or form B65D65/38)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- Y02A 40/90: in food processing or handling, e.g. food conservation
- Y02W 90/10: Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
- D21H: PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- B65D: CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- D21B: FIBROUS RAW MATERIALS OR THEIR MECHANICAL TREATMENT
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- Y02A: TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02W: CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT

## Abstract

Disclosed in one aspect is a pickled vegetable-based edible packaging paper, the raw material of which is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, a compounding thickener (0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein), and a compounding plasticizer (3-4 parts of sorbitol, and 0.5-1.5 parts of citral); and further disclosed in another aspect is a method for preparing a pickled vegetable-based edible packaging paper. The pickled vegetable paper of the present invention is a novel pickled vegetable-based product having both edible and practical functions, which product is rich in dietary fibers, retains the unique flavor and color of the pickled vegetable, has toughness and non-stickiness to teeth, and is soft and easy to process after being wetted.

## Claims

### Claim 1

A pickled vegetable-based edible packaging paper, characterized in that the raw material of the paper is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, 1.4-2.0 parts of a compounding thickener, and 3.5-5.5 parts of a compounding plasticizer.

### Claim 2 (depends on 1)

The pickled vegetable-based edible packaging paper of claim 1, characterized in that the raw material of the pickled vegetable in said raw material is green mustard.

### Claim 3 (depends on 2)

The pickled vegetable-based edible packaging paper of claim 2, characterized in that said green mustard is subjected to a fermentation treatment to form said high dietary fiber-level pickled vegetable rich in soluble dietary fibers.

### Claim 4 (depends on 1)

The pickled vegetable-based edible packaging paper of claim 1, characterized in that said compounding thickener is composed of 0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein.

### Claim 5 (depends on 1)

The pickled vegetable-based edible packaging paper of claim 1, characterized in that said compounding plasticizer is composed of 3-4 parts of sorbitol and 0.5-1.5 parts of citral.

### Claim 6 (depends on 1)

A method for preparing the pickled vegetable-based edible packaging, paper of claim 1, characterized by comprising the following steps:
Step (1) Acquiring a pickled vegetable raw material: said pickled vegetable raw material required for said edible packaging paper is prepared from green mustard as a raw material;
Step (2) Cleaning, crushing and boating said pickled vegetable: a finished pickled vegetable product of a good quality is selected, which is required to be fresh in raw material and have no deterioration and no mildew and rot, and said pickled vegetable is cut and placed into a beater for preliminary crushing, and is subjected to fiber disintegration to obtain mixed liquid I;
Step (3) Adding said thickener and said plasticizer: said thickener and said plasticizer are added to mixed liquid I, fully dissolved, and poured into a container of a homogenizer;
Step (4) Sufficient refining to obtain mixed liquid II;
Step (5) Vacuum degassing: homogenized mixed liquid II is placed in a vacuum degasser for degassing to remove gas between tissue cells, which facilitates subsequent formation, to obtain mixed liquid III;
Step (6) Coating formation: mixed liquid III obtained above is poured and uniformly applied onto a forming support;
Step (7) Baking drying: baking drying is carried out in a suitable environment with constant observation; and
Step (8) Peeling: a dried paper sheet is separated from the forming support to obtain a finished product.

### Claim 7 (depends on 6)

The method for preparing the pickled vegetable-based edible packaging paper of claim 6, characterized in that in Step (2), preliminary crushing is carried out in the beater, with the crushing knife distance being 0-5.0 mm, the crushing time being 60 s, and the crushing degree index being 1500 r.

### Claim 8 (depends on 6)

The method for preparing the pickled vegetable-based edible packaging paper of claim 6, characterized in that in Step (2), a fiber disintegrator is used for fiber disintegration, with the rotation speed being 3000 the crushing time being 30-90 s, and the crushing degree index being 5000 r.

### Claim 9 (depends on 6)

The method for preparing the pickled vegetable-based edible packaging paper of claim 6, characterized in that in Step (4), the time of homogenization refinement is 5 min.

### Claim 10 (depends on 6)

The method for preparing the pickled vegetable-based edible packaging paper of claim 6, characterized in that in Step (5), during said vacuum degassing, the degree of vacuum is 0.09 MPa, and the vacuum time is 5 min.