FR3131506A1 - EDIBLE CUP - Google Patents

Abstract

The present invention relates to a container that can contain all types of food, in particular a hot drink, fully sealed and resistant to the heat of the liquid and intended to be consumed after the absorption of the drink. This is completely edible. It is available in several versions: inside completely covered with chocolate, the bottom only or without chocolate, sweet, neutral or salty. By stamping, a biscuit container of the cup or cone type is formed after cooking the pancake. The assembly is sealed either by the properties of the biscuit thus baked or by spraying a solution of a mixture of proteins and/or lipids with or without added carbohydrates.

Description

EDIBLE CUP

The present invention relates to an edible dry biscuit in the form of a container such as, for example, a cup or a bowl, and which can contain in particular a hot liquid of the beverage type such as, for example, coffee or even tea.

Hot drinks are traditionally consumed in solid, inedible cups.

However, in some cases, these drinks can also be consumed in solid edible cups made from a biscuit. The state of the art for these edible cups does not offer sufficiently reliable solutions to make a biscuit cup waterproof and heat resistant.

The aim of the present invention is therefore to overcome the drawbacks mentioned above and to propose a process for manufacturing a dry biscuit in the shape of a container or in the shape of a cone capable of containing mainly hot drinks, said biscuit being waterproof, non-deformable and resistant to heat and humidity, and which can be coated entirely or partially with chocolate, or with a mixture comprising cocoa butter or pure cocoa butter while being completely edible afterwards, i.e. -say after drinking the hot drink it contained.

• détermination de la composition d'une pâte résistant à la chaleur et possédant une température de transition vitreuse Tg élevée,
• préparation de ladite pâte contenant proportionnellement 0 à 15% d'œufs, 10 à 50% de sucres simples et/ou complexes, 0 à 10% de matières grasses, 30 à 50% de farine, 20 à 40% d'eau et 0 à 5% d'émulsifiant,
• cuisson d'une quantité optimisée de pâte pour obtenir une crêpe,
• emboutissage à chaud de ladite crêpe afin d'obtenir un biscuit en forme de récipient, ou en forme de cône
• découpe nette du bord supérieur du biscuit en forme de récipient.

In this regard, the present invention relates to a process for manufacturing a dry edible biscuit, in the shape of a container or in the shape of a cone and capable of receiving hot liquids or all types of food regardless of their remarkable state by succession. following steps:

• determination of the composition of a heat-resistant paste having a high glass transition temperature Tg,
• preparation of said dough containing proportionally 0 to 15% eggs, 10 to 50% simple and/or complex sugars, 0 to 10% fat, 30 to 50% flour, 20 to 40% water and 0 with 5% emulsifier,
• cooking an optimized quantity of dough to obtain a pancake,
• hot stamping of said pancake in order to obtain a biscuit in the shape of a container, or in the shape of a cone
• clean cut of the upper edge of the biscuit in the shape of a container.

According to a preferred embodiment, the dough contains 1.3 kg of eggs, 9 kg of granulated sugar, 2 kg of dextrose, 0.9 kg of butter, 15 kg of flour, 12 kg of water and 0.9 kg of lecithin.

According to an even more preferred embodiment, the dough contains 1.7 kg of eggs, 7.9 kg of granulated sugar, 1.9 kg of dextrose, 1.3 kg of butter, 14.8 kg of flour, 13 .1 kg of water and 0.4 kg of lecithin.

Advantageously, during the hot stamping step, the biscuit is held in a stamped position for a period of time making it possible to guarantee the container shape of said biscuit.

The process further comprises a step of waterproofing the already baked biscuit by depositing a film of a protein or carbohydrate nature, possibly in mixtures.

According to an alternative embodiment, the method comprises a step of waterproofing and thermal insulation of the biscuit already cooked by depositing a lipid mixture comprising for example beeswax, carnauba or candelilla wax.

The invention also relates to an edible dry biscuit in the form of a container obtained by the method according to the invention.

Said biscuit preferably has the shape of a cup or bowl or goblet.

Advantageously, the biscuit is coated inside entirely or partially with chocolate.

The invention finally relates to a use of the dry biscuit according to the invention remarkable for the fact that it can contain a hot drink and be enjoyed as soon as the drink is consumed or all types of food regardless of their condition.

Summary description of the figures

Other advantages and characteristics will become clearer from the description which follows, of a particular embodiment, given by way of non-limiting illustration, of a dry edible biscuit in the form of a container.

according to the invention, with reference to the appended figures in which:

- the figures And are perspective views respectively from above and below of a dry edible biscuit in the form of a container according to the invention;

- the figure is a vertical sectional view of the stamping device making it possible to obtain the container shape of the biscuit of the figures And ;

- the figures And are schematic views respectively of profile and front of the device allowing

- waterproofing the inside of the biscuit figures And ;

- the figures And are schematic views respectively of profile and front of a variant of the device allowing the waterproofing of the interior of the biscuit of the figures And ;

- the figures And are schematic views respectively of profile and front of the device allowing the baking of the waterproofing layer placed inside the biscuit of Figures 1A and 1B;

- the figures And are schematic views respectively from the front and side of the device allowing the chocolate coating of the biscuit interior of the figures And ;

- The figure represents a view of a device whose operation is not described in the invention;

- The figure represents another element;

- The figures , , illustrate a step of the process according to the invention.

Best way to achieve the technical invention

With reference to the figures has , the invention relates to a method of manufacturing an edible 1 dry biscuit in the shape of a container or in the shape of a cone such as, for example, a cup or a bowl, and which may contain in particular a hot liquid of the beverage type such as, for example, coffee or tea.

Said biscuit 1 is made from a specific dough which is detailed above.

With reference to the figures And , said biscuit 1 comprises, once manufactured, a base 2 in the general shape of a disc and a generally cylindrical peripheral wall 3 coming from the perimeter edge of said base 2.

The table below summarizes the main dimensional characteristics of the finished biscuit 1.

Furthermore, to reinforce the waterproofing of the biscuit 1 by delaying the contact between the hot drink and the interior of the latter, the biscuit 1 can include a hydrophobic coating layer 4 obtained from a deposition of a film of protein nature (ovalbumin for example) or carbohydrate, possibly in mixtures, or from a deposit of a lipid mixture comprising, for example, beeswax, carnauba or candelilla wax. In addition, to improve the taste and aesthetics of biscuit 1, the latter can receive a layer of topping 5, preferably chocolate, or a mixture comprising cocoa butter or pure cocoa butter covering totally or partially the interior of the biscuit 1. Thus, the biscuit 1 can be available in several versions: either the interior of the container is entirely coated with chocolate, or with a mixture including cocoa butter or pure cocoa butter or only the bottom of said container is coated, or even without, chocolate coating or mixture comprising cocoa butter or pure cocoa butter inside the container.

Furthermore, in an embodiment not shown, the exterior of the finished biscuit 1 can be decorated thanks, in particular, to a caramel printing system.

Biscuit 1 is made from a very specific dough in order to guarantee its resistance to heat, defined by its glass transition temperature of biscuit 1, hereinafter called temperature Tg, which corresponds to the temperature from which a material passes from the glassy amorphous phase to the rubbery amorphous phase, and which must therefore be as high as possible.

Classic commercial biscuits have a Tg between 45 and 60°C; beyond this temperature, they become ductile.

The Tg temperature is directly correlated to multiple factors on the composition of the dough, mainly the nature and quantity of sugars (which each have their specific glass transition temperature), the gluten content and the water activity.

The activity of the water depends not only on the ingredients used during the preparation of the dough but also on the cooking, hence the importance of the cooking time/temperature pair. The higher the water activity, the lower the Tg temperature.

Bibliographic research followed by computer modeling calculations made it possible to determine the parameters for good heat resistance. Recipes were thus selected and then analyzed by DSC (differential calorimetric analysis) in order to measure their Tg. A sensory selection was subsequently carried out among the selected recipes.

The composition chosen makes it possible to obtain a paste having a high Tg temperature, that is to say close to 90°C.

Here, close to 90°C means a temperature between 80 and 95°C.

In addition, compared to classic doughs, the dough for the 1 retained biscuit also has a much lower proportion of fat.

Thus, said paste has the following composition:

Here, “simple and/or complex sugars” means a mixture of simple sugars and/or complex sugars including all the carbohydrates that can be used, such as, for example, glucose or cellulose.

According to a preferred embodiment, the composition of the dough to make biscuit 1 is:

So, the dough includes the following ingredients:

All or part of the sugar can be replaced by bulking agents such as wheat syrup to obtain a recipe with a neutral taste that can be flavored with vegetable or fruit juices.

The ready-to-cook dough is obtained by mixing the ingredients in the desired quantities, preferably using a mixer with a whisk.

The paste obtained must preferably have a viscosity of between 35 and 1 minute thirty seconds using the so-called Ford measurement method. A paste whose measured viscosity is outside this range is unusable for the manufacture of an edible container. In fact, it adheres imperfectly to the cooking plates and its spreading cannot be controlled.

The dough obtained should preferably have a temperature between 14 and 26 degrees Celsius.

To obtain a paste with the viscosity and temperature characteristics described above, the following steps should be followed:

First mix for a period of between 30 seconds and 5 minutes, the sugars (wheat syrup, dextrose, sucrose), with a quantity of water between 0% and 60% of the recipe quantity. Add the flour to the mixture then mix for between 30 seconds and 3 minutes, then add the remaining water and mix for the same duration. Then add the liquid eggs to the mixture if the recipe contains them, then the liquid fat and mix for around 2 minutes. The water used must have a temperature of around 30 degrees Celsius and the butter must not exceed 60 degrees Celsius.

Biscuit 1 is made from a flour with very specific characteristics to guarantee the moisture resistance of the biscuit. The choice of flour and the incorporation of water discussed previously determine the viscosity of the dough and play a major role in the porosity of the biscuit.

Wheat flour is composed of proteins including two major types ensuring the formation of the gluten network whose complex structure has a very important role in the structure of the dough, gliadins and glutenins.

Gliadins, soluble in alcohol, represent between 40 and 50% of the proteins in the grain endosperm. Acid-soluble glutenins represent 30 to 40% of grain endosperm proteins.

Bibliographic research followed by modeling made it possible to identify the importance of the glutenin/gliadin ratio on the quality of the dough, making it possible to obtain a bubble-free dough (its viscosity, the absence of trapped air bubbles) and on the quality of the resulting container-shaped biscuit (low porosity responsible for resistance to prolonged humidity).

The Gluten Index Centrifuge allows gluten to be extracted and quantified from flour. The Reverse Phase HPLC technique makes it possible to quantify glutenin and gliadin type proteins respectively to calculate the ratio in the flour sample used.

The modeling consisted of making mixtures with flours having varied glutenin/gliadin ratios then analyzing the viscosity of the dough, measuring the strength of the dough with a Chopin alveograph. Finally the dough was used to form the biscuit and its structure was tested by adding water at 80 degrees into it.

Container-shaped cookies were ranked according to the time before a water leak appeared. That is to say before the water passes through them. This empirical method made it possible to characterize the porosity of the biscuit. The faster the leak, the more porous the biscuit. These results were confirmed by microscopic analysis. These tests made it possible to select the most efficient flours and to identify optimal values for the glutenin/gliadin ratios, making it possible to obtain a bubble-free dough.

It appears that preferably the glutenin/gliadin ratio is between 0.3 and 0.7, beyond that the lack of extensibility of the gluten causes excess resistance of the dough whose viscosity decreases which contributes to trapping air bubbles which will cause porosities in the container-shaped biscuit.

With reference to the figures has , once the dough is obtained, we proceed according to the steps below to obtain a 1 dry biscuit in the shape of a container or in the shape of a cone which can contain in particular a hot drink or all types of food regardless of their condition.

First of all, we will cook, for a period of between 45 and 180 seconds, a portion of dough using two superimposed cooking plates, of the waffle iron type, whose temperature is between 180 and 220°C, the temperature of the upper plate being higher than that of the lower plate in order to ensure good separation of the portion of cooked dough, hereinafter called "crepe".

When the portion of dough is poured, the cooking plates are not necessarily closed immediately, the upper cooking plate may only be returned to the lower cooking plate after a few seconds of cooking using a guide.

In order to obtain the ideal texture, the quantity of batter poured to obtain the crepe must be optimized, in particular for the dimensions of the container that we wish to obtain. Too much dough can actually lead to hard areas after shaping the pancake; conversely, too little dough can lead to a torn or less durable container.

• Poids cru: 35 g +/- 10%
• Poids cuit: 22 g +/- 10%
• Perte cuisson: 37 % +/- 10%
• temps de cuisson entre 1 min et 3 min
• Température de cuisson entre 185 et 220°C

Thus for this cooking step in order to obtain a biscuit 1 in the shape of a container whose dimensional characteristics are recalled below, the quantity of dough poured is optimized and such that:

• Raw weight: 35 g +/- 10%
• Cooked weight: 22 g +/- 10%
• Cooking loss: 37% +/- 10%
• cooking time between 1 min and 3 min
• Cooking temperature between 185 and 220°C

Once cooked, the pancake is moved mechanically or by compressed air to be placed on a stamping device.

With reference to the figure , this stamping device comprises a female impression 6 for obtaining the biscuit 1 in the shape of a container giving the external shape of said container and a male impression 7 allowing the internal shape of the container to be obtained.

Said female 6 and male 7 imprints, which have a specific shape in order to prevent fragility from appearing, in particular do not have a sharp angle.

In addition, these female 6 and male 7 imprints can for example be made of metal or silicone.

The still hot pancake is placed between the two female 6 and male 7 indentations so as to obtain a biscuit 1 in the shape of a container (Cf. figure ).

Biscuit 1 must be held in a pressed position (see figure ), that is to say between the two female 6 and male 7 imprints, for a certain time, this period of time makes it possible to guarantee the container shape of the biscuit 1, which must cool sufficiently while being shaped so that this form is fixed and no longer moves. This stamping step lasts between 5 and 45 seconds.

Finally, to obtain a biscuit 1 in the shape of a thin container, a cut must then be made in order to have an upper edge 8 (Cf. figure ) straight and clean. Thus, the upper edge 8 of the biscuit 1 is cut, after demolding, or preferably before demolding , , , following a plane perpendicular to the longitudinal axis of biscuit 1 at a height of approximately 5 cm.

As described above, the biscuit 1 in the form of a container may include a hydrophobic coating layer 4 obtained, for example, from a mixture of ovalbumin or wax inside said container in order to make it impermeable and resistant to liquid. hot.

For this waterproofing step, the biscuit 1 in the shape of a container or in the shape of a cone is first placed, for example, on a device conforming to the figures And .

Said device 9 comprises spray nozzles 10 of mixture 11 of ovalbumin or wax (in the case of wax, said mixture 11 is heated in accordance with the characteristic melting temperature of the waxes) capable of spraying, spraying or vaporizing said mixture 11 inside biscuits 1 in the form of a container arranged on a conveyor belt 12, placed under said spray nozzles 10, so that their upper edge 8 (Cf. figure ) is oriented upwards, said conveyor belt 12 allowing the advancement of the biscuits 1 in the manufacturing line.

This step of waterproofing the interior of the container-shaped biscuit 1 can also be carried out first by a device 13 conforming to the figures And . This device 13 differs from the device 9 previously described in that the conveyor belt 12 has perforations, not shown, and is placed above the spray nozzles 10 and in that the biscuits 1 in the form of a container are arranged on a treadmill 12 so that their upper edge 8 is oriented downwards.

Furthermore, the hydrophobic coating layer 4 can also be deposited on the inside of the biscuit 1 using a brush or according to the device in the figures , .

The waterproofing step then includes a sub-step of cooking the hydrophobic coating layer covering the interior of the container-shaped biscuit 1. The waterproofing step does not require a cooking sub-step in the case of using waxes or lipids, but possibly a cooling step.

Furthermore, assuming the use of waxes or lipids and taking into account the thickness of the hydrophobic coating layer 4 applied, the latter also acts as a thermal insulator delaying the rise in temperature of the biscuit 1 in the shape of a container.

Thus, with reference to the figures And , the hydrophobic coating layer 4 is cooked using, for example, a cooking device 14 according to the figures And .

This cooking device 14 comprises a tunnel 15 provided with at least one infrared lamp 16 allowing the cooking of said hydrophobic coating layer 4 and the drying of the biscuits 1 placed on a conveyor belt 17 placed under said tunnel 15 and allowing the progress of biscuits 1 in the manufacturing line.

Cooking, which can also be carried out in an oven, is carried out at a temperature between 60 and 80 degrees Celsius for a period of between 5 and 30 minutes.

According to a preferred embodiment, the hydrophobic coating layer 4 has the following characteristics:

- Composition: the hydrophobic coating layer 4 comprises in particular the following ingredient: liquid egg white, Quantity deposited 2 ml +/- 20% per biscuit 1 in the shape of a container, or in the shape of a cone Density 1.04 g/ml i.e. 1.92 g per biscuit 1 in the shape of a container,

- quantity after cooking: 0.23 g +/- 20% per biscuit 1 in the shape of a container.

As described previously, the biscuit 1 in the shape of a container or in the shape of a cone can receive a layer of topping 5, preferably of chocolate, or of a mixture comprising cocoa butter or pure cocoa butter totally or partially covering the inside of biscuit 1.

For this topping step, the biscuit 1 in the shape of a container or in the shape of a cone is placed, for example, on a topping device 18 conforming to the figures And or a topping device conforming to the figures , .

Said topping device 18 comprises nozzles 19 capable of spraying the topping product 20 onto at least part of the interior of biscuits 1 in the form of a container placed on a conveyor belt 21, placed under said nozzles 19, so as to that their upper edge 8 is oriented upwards, said conveyor belt 21 allowing the advancement of the biscuits 1 in the manufacturing line.

The topping layer 5 is sprayed at a controlled height and the whole is then cooled to a temperature below 20°C before packaging the biscuits 1.

The paste can also be flavored in various ways (addition of aromas, plant extracts, etc.), without departing from the scope of the present invention.

It is clearly understood that the hydrophobic coating layer is not obligatory because the resistance to humidity of the biscuits 1 in the form of a container is guaranteed by the manufacturing process according to the invention itself. Indeed, crushing the pancake during stamping makes it possible to modify the structure of the latter and slow down the penetration of water into the biscuit 1.

Finally, we understand that the success of the biscuit 1 in the form of a container according to the invention lies in the association of the specific composition of its dough and its manufacturing process.

Possibility of industrial application

It is clearly understood that the manufacturing process according to the invention is preferably used to produce biscuits 1 in the shape of a container or in the shape of a cone which can contain in particular a hot liquid of the beverage type such as, for example, coffee or even tea. However, it is obvious that the manufacturing process can also be used to produce biscuits 1 in the shape of a container or in the shape of a cone which can contain other types of food such as, for example, ice cream or even ice cream. chocolate mousse or all types of food regardless of their condition.

Finally, it goes without saying that the examples of manufacturing processes in accordance with the invention which have just been described are only particular illustrations, in no way limiting the invention.

Claims (10)

– Process for manufacturing a dry edible biscuit (1), in the shape of a container or cone and capable of receiving hot, cold or frozen liquids or all types of food regardless of their state, characterized by the following succession of steps :
- determination of the composition of a heat-resistant paste having a high glass transition temperature Tg,
- determination of the glutenin/gliadin ratio of the flour of the mixture between 0.3 and 0.7 in order to obtain a biscuit resistant to humidity,
- process of mixing and incorporating the ingredients and mixing to obtain a bubble-free paste,
- preparation of said dough containing proportionally 0 to 15% eggs, 10 to 50% simple and/or complex sugars, 0 to 10% fat, 30 to 50% flour, 20 to 40% water and 0 to 5% emulsifier,
- cooking an optimized quantity of dough to obtain a pancake,
- hot stamping of said pancake in order to obtain a biscuit (1) in the shape of a container,
- clean cut of the upper edge (8) of the biscuit (1) in the shape of a container. – Method according to claim 1 characterized in that the dough contains 1.3 kg of eggs, 9 kg of granulated sugar, 2 kg of dextrose, 0.9 kg of butter, 15 kg of flour, 12 kg of water and 0.9 kg of lecithin. – Method according to claim 1 characterized in that the dough contains 1.7 kg of eggs, 7.9 kg of granulated sugar, 1.9 kg of dextrose, 1.3 kg of butter, 14.8 kg of flour, 13.1 kg of water. – Method according to any one of claims 1 to 3 characterized in that, during the hot stamping step, the biscuit (1) is held in a stamped position for a period of time making it possible to guarantee the shape of container of said biscuit (1) while allowing the clean cutting of the edge without it breaking. – Method according to any one of claims 1 to 4 characterized in that it further comprises a step of waterproofing the biscuit (1) already cooked by depositing a film of protein or carbohydrate nature, possibly in mixtures. – Method according to any one of claims 1 to 4 characterized in that it further comprises a step of waterproofing and thermal insulation of the biscuit (1) already cooked by depositing a lipid mixture comprising, for example , beeswax, carnauba or candelilla or chocolate wax or a mixture including cocoa butter – Dry edible biscuit (1) in the form of a container obtained by the manufacturing process according to one of claims 1 to 6. – Biscuit (1) according to claim 7 characterized in that it has the shape of a cup or bowl or goblet. – Biscuit (1) according to any one of claims 7 or 8 characterized in that it is coated inside entirely or partially with chocolate or cocoa butter, pure or in a mixture. – Use of the dry biscuit according to one of claims 7 to 9 characterized in that it can contain a hot drink and be enjoyed as soon as the drink is consumed