GB2266216A - Edible chopsticks - Google Patents

Abstract

Edible chopsticks which are made from a bread dough which has been raised with yeast, the edible chopsticks being such that they are for use in consuming oriental foods, and the edible chopsticks being such that they are consumable after use.

Description

EDIBLE CHOPSTICKS This invention relates to edible chopsticks.

Chopsticks are well known for use in consuming oriental foods such for example as Chinese and Japanese foods. The known chopsticks are not edible and, after use, they are usually disposed of, or may be washed for re-use.

In accordance with the present invention there is provided edible chopsticks which are made from a bread dough which has been raised with yeast, the edible chopsticks being such that they are for use in consuming oriental foods, and the edible chopsticks being such that they are consumable after use.

Preferably, the bread dough comprises flour, salt, yeast, an edible oil, and water.

The bread dough preferably comprises the following: Flour 200-300 parts by weight Salt 2 - 10 parts by weight Yeast(dehydrated) 5-20 parts by weight Edible oil 5 - 20 parts by weight Water 100-180 parts by weight A particularly preferred bread dough comprises the following: Flour 250 parts by weight Salt 5 parts by weight Yeast(dehydrated) 7 parts by weight Edible oil 10 parts by weight Water 130 parts by weight Preferably, the flour is white flour. The white flour is preferably wheat flour. The wheat flour is a high protein white flour.

In the preferred formülation mentioned above, the yeast is dehydrated yeast. The dehydrated yeast is for use in countries having hot climates. In such countries, dehydrated yeast is the only type of yeast that is usually available. In countries with more temperate climates, then the dehydrated yeast may be replaced with fresh yeast, in which case the amount of fresh yeast utilised will usually be double the amount for dehydrated yeast.

Preferably, the edible oil is olive oil or vegetable oil.

The chopsticks may be two to three inches (50-76mm) smaller than known chopsticksO The chopsticks may be packaged. Preferably the chopsticks are packaged in a moisture-impermeable film.

In order to facilitate a full and complete understanding of the invention, reference will now be made to the following non-limiting Examples.

EXAMPLE I A bread dough formulation was made from the following: Flour (white) 250 parts by weight Salt 5 parts by weight Yeast(dehydrated) 7 parts by weight Olive Oil 10 parts by weight Water 130 parts by weight The above ingredients were mixed together on a spiral-type dough developer for eight to ten minutes.

The bread dough temperature at the end of the mixing period was 20 - 220C.

The dough was then divided into approximately five kilo pieces. These dough pieces were shaped up into squares and allowed to rest under polythene sheets for twenty to thirty minutes. The dough pieces were then passed through a pastry brake to form shaped pieces which were approximately three times as long as they were wide.

The elongated pieces were folded into three layers to form squares of dough. The dough squares were allowed to rest for a further twenty to thirty minutes under polythene sheets. The dough squares were then again passed through a pastry brake and again folded into three layers.

The folded dough squares were then passed through the pastry brake and reduced in thickness to 4mm (5/32 inches) thick. The dough pieces were cut into elongated strips which were approximately l90me (71 inches) long and 9mm (7/16 inches) at one end and 7mm (1/4 inches) at the other end.

The elongated strips were transferred to baking sheets. The elongated strips were brushed or sprayed with olive oil and they were then covered with polythene sheet to prevent skinning.

The elongated strips were dry proved for 1 to lv hours.

They were then baked at 18O0C (3550F) for twenty five to thirty minutes. The baked strips were then allowed to cool after baking for approximately one hour whereupon the final product was edible chopsticks. EXAMPLE II The process of Example I was repeated except that 14 parts by weight of fresh yeast were used instead of 7 parts by weight of dehydrated yeast, and 10 parts by weight of vegetable oil were used instead of olive oil. The elongated strips were also brushed or sprayed with vegetable oil instead of olive oil.

The edible chopsticks produced by the methods of Examples I and II were substantially in the shape of known chopsticks but they were two to three inches shorter. The chopsticks were able to be used as normal chopsticks in aiding the consumption of oriental foods such for example as Chinese and Japanese foods. At the end of a meal, the chopsticks were consumed and were found to be pleasant to eat.

In order to enable the chopsticks to be distributed and sold under hygienic conditions, they are preferably packed in pairs in moisture impermeable film, preferably using a flowpack type of sealing.

It is to be appreciated that the above Examples have been given for illustrative purposes only and that modifications to the invention may be made. Thus, for example, the flour is preferably a high protein white wheat flour but other types of flour may be employed.

Claims (12)

1. Edible chopsticks which are made from a bread dough which has been raised with yeast, the edible chopsticks being such that they are for use in consuming oriental foods, and the edible chopsticks being such that they are consumable after use.

2. Edible chopsticks according to claim 1 in which the bread dough comprises flour, salt, yeast, an edible oil, and water.

3. Edible chopsticks according to claim 2 in which the bread dough comprises the following: Flour 200 - 300 parts by weight Salt 2 - 10 parts by weight Yeast(dehydrated) 5-20 parts by weight Edible oil 5-20 parts by weight Water 100-180 parts by weight

4. Edible chopsticks according to claim 3 in which the bread dough comprises the following: Flour 250 parts by weight Salt

5 parts by weight Yeast(dehydrated) 7 parts by weight Edible oil 10 parts by weight Water 130 parts by weight 5. Edible chopsticks according to any one of claims 2 to 4 in which the flour is white flour.

6. Edible chopsticks according to claim 5 in which the white flour is wheat flour.

7. Edible chopsticks according to any one of claims 3 to 6 in which the dehydrated yeast is replaced with fresh yeast, and in which the amount of fresh yeast utilised is double the amount for the dehydrated yeast.

8. Edible chopsticks according to any one of claims claims 2 to 7 in which the edible oil is olive oil or vegetable oil.

9. Edible chopsticks according to any one of the preceding claims in which the chopsticks are two to three inches ( 50-76mm) smaller than known chopsticks.

10. Edible chopsticks according to any one of the preceding claims and which are packaged.

11. Edible chopsticks according to claim 11 in which the chopsticks are packaged in a moisture-impermeable film.

12. Edible chopsticks substantially as herein described with reference to Examples.