FR3052958A1 - RECIPIENT DRY BISCUIT, USE THEREOF AND PROCESS FOR PREPARING THE SAME - Google Patents

Abstract

The present invention relates to a container that can contain a hot beverage, fully sealed and heat-resistant liquid and intended to be consumed after the absorption of the beverage. This one is entirely edible. It is available in several versions: inside completely covered with chocolate, the bottom only or without chocolate. By stamping is formed a cup-type biscuit container after baking the wafer. The assembly is sealed by spraying and then cooking a solution comprising in particular a layer of ovalbumin.

Description

The present invention relates to a container, for example a cup or a bowl which may contain in particular a hot liquid coffee or tea type, fully sealed and heat-resistant liquid. This one is entirely edible. The container is available in several versions: inside completely covered with chocolate, the bottom only or without chocolate.

Hot drinks are traditionally consumed in strong non-edible cups. The state of the art for edible cups does not provide sufficiently reliable solutions to seal and heat-resistant a biscuit cup, as achieved by the invention. The invention renders the container dimensionally stable to heat and it can be consumed integrally thereafter.

The container according to the invention makes it possible to remedy these disadvantages. It comprises, according to a first characteristic, the baking of a biscuit dough, in a waffle iron, the composition of which will be detailed. A process of stamping the baked biscuit makes it possible to form the cup, the top of which will be cut horizontally by a horizontal circular saw ~% after demolding. This device makes it possible to create the shape of the container. According to the invention, a device makes it possible to spray an ovalbumin solution inside the container in order to make it impervious and resistant to hot liquid, after baking in the oven or under an infrared tunnel at a temperature of between 60 and 80.degree. degrees Celsius for a period of between 5 and 30 minutes. The invention is particularly illustrated by the following preferred aspects:

Process for the production of an edible biscuit, container-shaped and capable of receiving hot liquids, characterized by the preparation of a paste containing 12 kg of water, 9 kg of crystallized sugar, 2 kg of dextrose, 15 kg of flour, 0.9 kg of butter, 0.9 kg of lecithin and 1.3 kg of eggs, its baking, the hot stamping of the biscuit obtained, then its cutting by a circular saw horizontally at its top.

The method may further comprise a step of waterproofing the biscuit already cooked by vaporization or deposition with ovalbumin brush possibly associated with sugar, then by cooking.

Alternatively, the method may further comprise a step of waterproofing the biscuit already cooked by spraying or brushing a mixture comprising bees, carnauba and candellila waxes.

A container-shaped dry biscuit obtained by the method described above, for example in the form of cup, bowl, or cup. It can be coated wholly or partially with chocolate.

Use of the biscuit characterized by the fact that it can contain a hot drink and be consumed at the end.

The accompanying drawings illustrate the invention:

Figure No. 1 shows in section the shape of the biscuit and the organization of its structure. With reference to the drawing, the device comprises (1) the biscuit manufactured according to the recipe described in the product description, (2) the formulation of the waterproofing protective layer, (3) the chocolate layer when the product is coated thereon.

Figure No. 2 shows the section of the industrial tool for obtaining the shape of the biscuit shown in this diagram from the cookie already cooked and extracted from the cooking appliance. Referring to the drawing, the device comprises (1) the female imprint for obtaining the biscuit giving the outer shape, (2) the male imprint for obtaining the inner shape of the biscuit, (3) the biscuit in phase between the two borrowings so as to give it the shape of the container, (4) the inner shape of the product after stamping and corresponding to the final product, (5) the outer shape of the product after stamping and corresponding to the final product.

Figure ne3 represents the industrial step of waterproofing the interior of the container from the mixture of ovalbumin or wax according to the principle of waterproofing above. With at the top the profile view, and at the bottom the front view.

With reference to the drawing, the device comprises (1) the spray nozzle of ovalbumin or wax, which will be heated in the case of wax in accordance with the melting temperature characteristic of waxes, (2) the mixture of ovalbumin or wax according to the manufacturing method given in the description of the product, (3) the container having the form of the final product, (4) the conveyor belt for advancing the product in the production line.

Figure No. 4 represents the industrial step of waterproofing the interior of the container from the mixture of ovalbumin or wax according to the principle of waterproofing from below. With at the top the profile view, and at the bottom the front view.

With reference to the drawing, the device comprises (1) the container having the shape of the final product, (2) the carpet for advancing the product in the production line, (3) the mixture of ovalbumin or wax according to the method of manufacture given in the description of the product, (4) the spray nozzles of ovalbumin or wax, this will be heated in the case of wax in accordance with the characteristic melting temperature of the waxes.

FIG. 5 represents the industrial step of baking the ovalbumin layer. With reference to the drawing, the device comprises (1) the infrared lamp for drying the containers, (2) the container having the shape of the final product, (3) the mat for advancing the product in the production line.

Figure 6 shows the industrial stage of chocolate topping of the interior of the biscuit. With at the top the profile view, and at the bottom the front view. With reference to the drawing, the device comprises (1) the container having the shape of the final product, (2) the belt allowing the advancement of the product in the production line, (3) the chocolate varying according to the supplier, (4) ) the nozzles for the chocolate topping.

Figure 7 shows the production diagram.

Detailed description of the invention: DIMENSIONS OF THE PRODUCT:

Table 1 below summarizes the main dimensional characteristics of the product. Table 1: Consumable cup dimensions

DESCRIPTION OF THE BISCUIT:

Table 2: recipe

Raw weight: 35 g +/- 10%

Cooked weight: 22 g +/- 10%

Cooking loss: 37% +/- 10%

Cook between 1 min and 2 min between 185 and 220 ° C DESCRIPTION OF THE WATERPROOF SOLUTION;

Includes the following ingredient: White liquid egg

Quantity deposited 2 mL +/- 20% per cup

Density 1.04 g / mL ie 1.92 g / cup

Either quantity after cooking: 0.23 g / cup +/- 20%

May include carnauba, bee and Candelilla wax.

Claims (9)

1) A method of manufacturing a dry biscuit, shaped container and can receive hot liquids characterized by the preparation of a paste containing 12 kg of water, 9 kg of crystallized sugar, 2 kg of dextrose, 15 kg of flour, 0.9 kg of butter, 0.9 kg of lecithin and 1.3 kg of eggs, its baking, the hot stamping of the biscuit obtained, then its cutting by a circular saw horizontally to its Mountain peak. 2) Process according to claim 1 characterized in that it further comprises a step of waterproofing the biscuit already cooked by vaporization or deposition with ovalbumin brush possibly associated with sugar, then by cooking. 3) Process according to claim 1 characterized in that it further comprises a step of waterproofing a biscuit already cooked by spraying or brushing a mixture comprising beeswax, carnauba wax and candellila. 4) Container-shaped dry biscuit obtained by a process according to one of claims 1 to 3. 5) Biscuit according to claim 4 characterized in that it has a cup shape. 6) Biscuit according to claim 4 characterized in that it has a bowl shape. 7) Biscuit according to claim 4 characterized in that it has a cup shape. 8) Biscuit according to any one of claims 4 to 7 characterized in that it is coated inside entirely or partially by chocolate. 9) Use of the biscuit according to claim 4 characterized in that it may contain a hot drink and be consumed at the end.