the present invention is described in the following so that one skilled in the pertinent art can easily understand other advantages and effects of the present invention . the present invention may also be implemented and applied according to other embodiments , and the details may be modified based on different views and applications without departing from the spirit of the invention . fig3 a to 3 d depict a first preferred embodiment of the present invention ; which is made by first kneading a combination of mixed ingredients that includes wheat flour , sugar , oil , powder , yeast , water and likely others to form a smooth and even batter having an appropriate elasticity . next , the kneaded batter is put aside and left for about ten to twenty minutes to become loose . then , the batter is cut into a plurality of small batters and each of the plurality of small batters is rolled into an oval - shaped batter 300 as depicted in fig3 a . thereafter , an edible type of oil is applied to the surface of the center portion of the oval - shaped batter to form an oil - layer region 310 . filtered water is then sprayed by a spray nozzle on the surface of the periphery of the oval - shaped batter surface 300 to form an even water - moisturizing region 330 as shown by fig3 b . subsequently , the oval - shaped batter is folded by turning the oil layer region inwardly to form a folded batter layer 300 ′ having a hemispherical shape . then , referring to fig3 c , the folded batter layer 300 ′ is kneaded by machinery along the edge shown by the vertical arrows a , avoiding the center portion having an oil layer region 310 , to form an edge having a water - moisturizing region 330 , thereby forming a semi - finished flour - yeasted packaging container . then , the semi - finished flour - yeasted packaging container is placed into a yeast tank to undergo a yeast fermentation process for twenty to forty minutes , followed by placement in a steaming cage to steam for about fifteen minutes at a temperature of about 90 degrees . lastly , as shown by fig3 d , the packaging container is cut along the folding line 350 to form an opening 370 . in that the center portion of the folded batter layer 300 ′ is formed with an oil layer region and is not pressed during kneading after the batter is folded , the center portion of the folded batter layer 300 ′ having an oil layer region is not combined and thus has a hollow gap between the upper layer and the lower layer thereof after cooking the semi - finished packaging container by steam . on the other hand , the edge of the folded batter layer between the upper layer and the lower layer thereof is formed with a water - moisturizing area by spraying filtered water thereon and is combined by kneading by machinery , therefore , after cooking the semi - finished packaging container by steam , the edge of the folded batter layer having a water - moisturizing region is combined to form a sealed side 390 as shown in fig4 a . thereafter , after cutting along the folded side , a pocket - shaped container is formed that has only one side thereof formed with an opening 370 , while the remaining edges are sealed to form a hollow portion for packaging fillings therein as shown by fig4 b . in this embodiment , the pocket - shaped container is used as a cover for making a chinese - hamburger , wherein the fillings to be filled into the central hollow portion of the chinese - hamburger such as meat slices , pickled cabbage , peanut powder and the like - can be inserted into the pocket container through the opening 370 . compared to the known batter cover used for making a chinese - hamburger that typically has one closed side with the remaining sides open , the edible pocket container disclosed by the invention is provided with a hollow pocket to contain the fillings therein , making it more convenient to eat or carry . moreover , the pocket container is characterized in that an oil - layer region and a water - moisturizing region are respectively formed at predetermined positions of the batter surface , thereby overcoming the drawback of the prior art that the edible container is not readily applicable to mechanized mass production . fig5 a to 5 d depict a second preferred embodiment of the present invention ; which is made by first kneading a combination of mixed ingredients that includes wheat flour , sugar , oil , powder , yeast , water and likely others to form a smooth and even batter having an appropriate elasticity . next , the batter is put aside and left for about ten to twenty minutes to become loose . then , the batter is cut into a plurality of small batters and each of the plurality of small batters is rolled into a hemisphere - shaped batter 400 , as depicted in fig5 a . thereafter , referring to fig5 b and 5c , an edible type of oil is applied to the surface of the center portion and the non - arc - shaped ( linear ) side 450 of the hemisphere - shaped batters to form an oil - layer region 410 , and filtered water is sprayed by a spray nozzle on the surface 400 of the arc - shaped edges of the hemisphere - shaped batters to form an even water - moisturizing region 430 . subsequently , two identical hemisphere - shaped batters are placed together by facing the oil layer regions thereof to form a superposed batter layer 400 ′ retaining the hemispherical shape , as shown in fig5 c . then , the superposed batter layer 400 ′ is kneaded by machinery along the arc - shaped edge as indicated by the vertical arrows a , avoiding pressing the center portion having an oil layer region 410 , to form an edge having a water - moisturizing region 430 , thereby forming a semi - finished yeasted flour packaging container . then , the semi - finished yeasted flour packaging container is placed into a yeast tank to undergo a yeast process for twenty to forty minutes , followed by placement of the yeasted flour container in a steaming cage to steam at a temperature of about 90 degrees for about fifteen minutes reviewing , an oil layer region is respectively formed on the inner center portion and the edges of the non - arc - shaped ( linear ) side of the superposed batter layer 400 ′ and a water - moisturizing region is formed on the arc - shaped edges thereof . the center portion thereof having an oil - layer is not pressed to combine after the superposed batters are folded by machinery . consequently , after cooking the semi - finished packaging container by steam , the center portion having an oil layer region and the non - arc - shaped side of the superposed batter layer 400 ′ are not combined and thus a hollow gap exists between the upper layer and the lower layer thereof . on the other hand , the arc - shaped edge of the superposed batter layer having a water - moisturizing area between the upper layer and the lower layer thereof is kneaded to combine by machinery to form a sealed side 490 as indicated by fig5 d . note that only the periphery of the arc - shaped edge is formed with a water - moisturizing region in this embodiment . also , in addition to the center portion that has an oil - layer region , the non - arc - shaped ( linear ) edges of the hemisphere - shaped superposed batter layers are also formed with an oil - layer region . therefore , after kneading by machinery to combine the hemisphere - shaped superposed batter layers , a yeast fermentation process , and cooking by steam , an edible hemisphere - shaped container is formed with a center hollow pocket that has only one edge formed with an opening 470 without requiring a cutting process while the remaining edges are sealed . besides the hemisphere - shaped pocket container , the method of producing an edible container disclosed by the invention can also produce other pocket containers in a variety of shapes depending on the preferences and applications , such as folding one or superposing two rectangular batter covers to form a square - shaped pocket container , and folding one diamond shaped or superposing two triangular batter covers to form an edible triangular pocket container , and so on . having thus described preferred embodiments of the invention in sufficient detail to enable those skilled in the art to make and use the invention , it will nevertheless be appreciated that numerous variations and modifications of the illustrated embodiment may be made without departing from the spirit of the invention , and it is intended that the invention not be limited by the above description or accompanying drawings , but that it be defined solely in accordance with the appended claims .
a method of producing an edible packaging container is proposed , comprising the steps of : preparing a kneaded batter ; forming an oil - layer region on the center portion of one side of the batter and a water - moisturizing region on the periphery of the same side of the batter ; folding up the batter by turning the oil - layer region thereof inwardly , and combining the a portion of the batter by machinery to form edges comprising the water - moisturizing region ; and cooking the batter by steaming and cutting along the folded lines to form a pocket - shaped container , thereby achieving the goal of mass production of an edible pocket container .