WO1983001726A1 - Edible food container for fast catering and means for manufacturing the same - Google Patents

Edible food container for fast catering and means for manufacturing the same Download PDF

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Publication number
WO1983001726A1
WO1983001726A1 PCT/FR1982/000190 FR8200190W WO8301726A1 WO 1983001726 A1 WO1983001726 A1 WO 1983001726A1 FR 8200190 W FR8200190 W FR 8200190W WO 8301726 A1 WO8301726 A1 WO 8301726A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
food
cells
containers
mold
Prior art date
Application number
PCT/FR1982/000190
Other languages
French (fr)
Inventor
Claude Locolas
Ollivier Gognat
Rene Delhome
Original Assignee
Claude Locolas
Ollivier Gognat
Delhome, René
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Claude Locolas, Ollivier Gognat, Delhome, René filed Critical Claude Locolas
Publication of WO1983001726A1 publication Critical patent/WO1983001726A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • 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
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/463—Edible packaging materials
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet

Definitions

  • Consumable food container for fast food and means for its manufacture.
  • the present invention relates to a consumable food container obtained by baking a leavened bread dough in a mold designed for this purpose.
  • This assimilable container can accommodate, in a central chimney it contains, a wide variety of separate or combined food and can be associated with a beverage container.
  • the container in question is proposed as industrial pro- Duit again because its production beyond the stage artis anal so that all hygiene measures are followed.
  • the food container according to the invention is a balanced bread obtained in a single operation by molding and baking a dough deposited by dough pieces measured in cells where they have risen and on which is folded a cover provided with closed hollow cylindrical punches at their free end, each punch coming to occupy the center of each cell and thus reserving between its periphery and the interior of the cell a space occupied by the pin that has been deposited there.
  • the dough goes up along each punch.
  • the molded dough will be baked on the outside and inside, which may or may not be allowed to overflow to form a collar giving a psychological impression of abundance when presented to the public.
  • the fineness of the bread produced gives the container appreciable isothermal qualities.
  • the inner and outer crusts give it the rigidity necessary for good support and sufficient impermeability.
  • Figure 1 shows in elevation and on a reduced scale, a container according to the invention.
  • Figure 2 is a sectional view
  • Figure 3 is a plan view from above.
  • FIG. 4 schematically shows a mold for obtaining several containers according to the invention.
  • Figure 5 shows the assembly of two ents.
  • Figures 6, 7 and B show containers according to the invention associated with beverage containers of different shapes.
  • the container 1 is cylindro-conical, but it could be of cross section, square, triangular, semi-cylindrical, or of any other derived polygonal shape, while retaining " an internal chimney 2.
  • the base is slightly conical; it can have a greater taper to allow for example a superposition of several containers. This base can also have a constricted part reserving a peripheral shoulder 3 for the same superposition of several containers containing different substances (fig.
  • the base can also be arranged to adapt to an auxiliary container 4 made of another material and capable of containing, for example, a drink the absorption of which is effected by means of a straw 5, planted by the consumer at a space reserved for this purpose, in known manner
  • This accessory container can contain a complementary food, a condimen t, a liquid, a fluid, a solid, a pasty, a heavy or a pulverulent and can take any shape, for example cylindrical (fig. 6), spherical (fig. 7), se i-spherical (fig .8), so as to ensure the vertical stability of the food container whatever the surface on which it is placed and its in ⁇ clininations or movements or vibrations.
  • the regular shape of the container comes from its industrial production, it allows mechanical and standardized manipulations for filling with culinary products such as diced meat, vegetables or all other ingredients including desserts.
  • FIG. 4 Several containers 1 are molded from the elements shown in Figure 4 and which include a base plate 6 on which are fixed cylindrical cells 7, or slightly frustoconical as shown.
  • a cover 8 covers the cells 7 and locks in 9.11 comprises
  • the central chimney 2 can also be shaped by heating compression or extrusion.
  • the mold shown in Figure 4 has five cells, but of course it can include many more, depending on the ovens in which the cooking takes place.
  • the dough pieces are placed in the cells 7 and the punches 10 are put in place by folding down the cover 8. The dough pieces grow and when they are sufficiently lifted, the mold is put in the oven.
  • the cooking gives the container a certain 'rigidity provided by the formation of an outer crust Iji and indoor JDI crust surrounding the crumb. It can thus resist vertical, lateral and twisting forces during handling, storage and assembly.
  • this coating crust gives the container the property of being liquid-tight and isothermal.
  • a fatty release agent can reinforce the natural sealing of the product and allow the filling of the chimney 2 with very humid or even fluid food.
  • the parts of the. or they can also be coated with a self-lubricating seal.
  • molding the containers with disposable and / or degradable envelopes, made of aluminum or greaseproof paper for example, these envelopes replacing the cells 7 in the mold.
  • the structure of the cooked dough of the container is with fine bubbles with closed cells, obtained by known means, such as yeasts, leaven and other expansion products, fermented or not. We can thus carefully balance the amounts of carbohydrates, fats, proteins, vitamins and calories.
  • the shape of the container can be varied endlessly; it suffices to provide the section and the dimensions of the cells 7 and of the punches 10 accordingly.
  • the shape of the container makes it easier for the consumer to grasp.
  • the interior can contain all kinds of culinary preparations. We can consider consuming it cold, warm or hot with its content. To this end, provision is made to store the containers in devices capable of maintaining the desired temperatures.

Abstract

The edible container (1) is made of dough and may contain various food products. It is obtained from a single operation combining the molding and the cooking of the raised dough. It has a cylindrical conical shape with a circular or polygonal cross-section, with a flat or concave bottom, presenting a slight inner (1, b) and outer (1, a) crust, which encloses a fine bubble crumb (1c) providing to the container resistance, impermeability and isothermic characteristics. It has a hole provided as a blind chimney (2) for housing nutriments. A plurality of containers are obtained from a mold comprising a plurality of truncated cone-shaped cups (7) wherein truncated cone-shaped dies (10) fixed under a cover (8) penetrate.

Description

Récipient alimentaire consommable pour restauration rapide et moyens pour sa fabrication. Consumable food container for fast food and means for its manufacture.
La présente invention concerne un récipient alimentaire consommable obtenu par la cuisson d'une pâte à -pain levée dans un moule conçu à cet effet. Ce récipient assimilable permet de loger, dans une cheminée centrale qu'il comporte, une grande variété d'aliments séparés ou combinés et peut être associé à un conteneur de boisson.The present invention relates to a consumable food container obtained by baking a leavened bread dough in a mold designed for this purpose. This assimilable container can accommodate, in a central chimney it contains, a wide variety of separate or combined food and can be associated with a beverage container.
On trouve actuellement sur le marché des sandu/iches constitués par deux tranches de pain entre lesquelles on a interposé un émincé de jambon avec ou sans beurre ou bien un émincé de fromage ou tout autre produit.On trouve égale¬ ment des sandu/iches réalisés avec des demi-baguettes dont on a forcé l'intérieur au moyen d'une pointe chauffée :ce qui a eu pour effet de comprimer la mie et de créer un logement tubulaire dans lequel on introduit une saucisse chaude enduite ou non d'un condiment. On connaît aussi le "pan bania" cette miche ronde ouverte horizontalement et contenant un assortiment de légumes, salade, .poisson ou jambon.Currently we find on the market sandu / iches made up of two slices of bread between which a thinly sliced ham is interposed with or without butter or a thinly sliced cheese or any other product. We also find sandu / iches made with half-baguettes whose interior was forced by means of a heated tip: which had the effect of compressing the crumb and creating a tubular housing in which we introduce a hot sausage coated or not with a condiment . We also know the "pan bania" this round loaf open horizontally and containing an assortment of vegetables, salad, fish or ham.
Tous ces produits permettant une alimentation rapide, remplacent ou tentent de remplacer un repas. Ils présen- tent de nombreux inconvénients : bien souvent absence d'hygiène par suite d'une préparation dans des éventaires installés sur les trottoirs ou sur le "zinc". Ceux qui sont préparés à la commande le sont généralement à main nue, sans précautions sanitaires. Les sandu/iches sont quelquefois stockés dans des endroits non réfrigérés ainsi que les réglementations d'hygiène l'exigent pour les denrées extrêmement vulnérable aux toxines. A ces inconvénients d'environnement s'ajoutent ceux inhérents à leurs formes qui ne facilitent pas leur ingestion. En effet, il faut mor¬ dre dans des tranches généralement larges ou épaisses qui laissent échapper sur les côtés le contenu intercalé entre elles. Leur préhension mobilise souvent les deux mains du consommateur qui tente de maintenir dans une parfaite cohé¬ sion les parties constituant l'ensemble.All these products allowing a fast food, replace or try to replace a meal. They have many drawbacks: very often lack of hygiene as a result of preparation in stands installed on the sidewalks or on "zinc". Those who are prepared to order are usually prepared by hand, without health precautions. Sandu / iches are sometimes stored in unrefrigerated places as required by hygiene regulations for foodstuffs which are extremely vulnerable to toxins. To these environmental disadvantages are added those inherent in their forms which do not facilitate their ingestion. Indeed, it is necessary to cut into generally wide or thick slices which let escape on the sides the content inserted between they. Their gripping often mobilizes the two hands of the consumer who tries to maintain in perfect cohé¬ sion the parts constituting the whole.
Pour palier ces multiples inconvénients, on a imaginé de réaliser un récipient alimentaire dont la forme attrayan¬ te et fonctionnelle autorise des variétés infinies du con¬ tenu et dont la préhension et la consommation sont faciles - et agréables.To overcome these multiple drawbacks, it has been imagined to produce a food container whose attractive and functional shape allows infinite varieties of content and whose grip and consumption are easy - and pleasant.
Le récipient dont il s'agit est proposé à titre de pro- duit industriel nouveau, car sa fabrication dépasse le stade artis'anal de sorte que toutes les mesures d'hygiène sont respectées.The container in question is proposed as industrial pro- Duit again because its production beyond the stage artis anal so that all hygiene measures are followed.
Le récipient alimentaire selon l'invention est un pain équilibré obtenu en une seule opération par moulage et cuis- son d'une pâte déposée par pâtons mesurés dans des alvéoles où ils ont levé et sur lesquels se rabat un couvercle muni de poinçons cylindriques creux fermés à leur extrémité libre, chaque poinçon venant occuper le centre de chaque alvéole et réservant ainsi entre sa périphérie et l'intérieur de l'alvéole un espace qu'occupe le pêton qu'on y a déposé. En levant, la pâte remonte le long de chaque poinçon. La mise au four au moment opportun provoque la cuisson extrérieure et intérieure du pâton moulé qu'on peut laisser déborder ou non pour former une collerette donnant une impression psy- chologique d'abondance lors de sa présentation au public. La finesse du pain élaboré procure au récipient des qualités d'isothermie appréciables. Les croûtes intérieure et extérieure lui confèrent la rigidité nécessaire pour un bon maintien et une imperméabilité suffisante. L'invention est exposée ci-après plus en détail à l'aide des dessins représentant seulement un mode d'exécution.The food container according to the invention is a balanced bread obtained in a single operation by molding and baking a dough deposited by dough pieces measured in cells where they have risen and on which is folded a cover provided with closed hollow cylindrical punches at their free end, each punch coming to occupy the center of each cell and thus reserving between its periphery and the interior of the cell a space occupied by the pin that has been deposited there. When rising, the dough goes up along each punch. When placed in the oven at the right time, the molded dough will be baked on the outside and inside, which may or may not be allowed to overflow to form a collar giving a psychological impression of abundance when presented to the public. The fineness of the bread produced gives the container appreciable isothermal qualities. The inner and outer crusts give it the rigidity necessary for good support and sufficient impermeability. The invention is set out below in more detail with the aid of the drawings showing only one embodiment.
La figure 1 représente en élévation et à échelle réduite, un récipient selon l'invention.Figure 1 shows in elevation and on a reduced scale, a container according to the invention.
La figure 2 en est une vue en coupe, La figure 3 est une vue en plan par-dessus.Figure 2 is a sectional view, Figure 3 is a plan view from above.
La figure 4 montre schématiquement un moule pour obtenir plusieurs récipients selon l'invention.FIG. 4 schematically shows a mold for obtaining several containers according to the invention.
La figure 5 représente l'assemblage de deux ents. Les figures 6, 7 et B montrent des récipients selon l'invention associés à des conteneurs de boisson de formes différentes.Figure 5 shows the assembly of two ents. Figures 6, 7 and B show containers according to the invention associated with beverage containers of different shapes.
Dans l'exemple de réalisation représenté, le récipient 1 est cylindro-conique, mais il pourrait être de section transversale, carrée, triangulaire, semi-cylindrique, ou de toute autre forme polygonale dérivée, tout en conservant" une cheminée intérieure 2. La base est légèrement conique; elle peut avoir une conicité supérieure pour permettre par exemple une superposition de plusieurs récipients. Cette base peut aussi présenter une partie rétreinte réservant un épaulement 3 périphérique pour une même superposition de plusieurs récipients contenant des substances différentes (fig.5). La base peut également être agencée pour s'adapter à un récipient auxiliaire 4 en une autre matière et suscepti¬ ble de contenir par exemple une boisson dont l'absorption se fait au moyen d'une paille 5, plantée par le consommateur à un emplacement réservé à cet effet, à la manière connue. Ce récipient accessoire peut contenir un aliment complémen¬ taire, un condiment, un liquide, un fluide, un solide, un pâteux, un pondéreux ou un pulvérulent et peut revêtir une forme quelconque, par exemple cylindrique (fig.6), sphéri- que (fig.7), se i-sphérique (fig.8),de manière à assurer la stabilité verticale du récipient alimentaire quelles que soient la surface sur laquelle il est posé et ses in¬ clinaisons ou mouvements ou trépidations.In the embodiment shown, the container 1 is cylindro-conical, but it could be of cross section, square, triangular, semi-cylindrical, or of any other derived polygonal shape, while retaining " an internal chimney 2. The base is slightly conical; it can have a greater taper to allow for example a superposition of several containers. This base can also have a constricted part reserving a peripheral shoulder 3 for the same superposition of several containers containing different substances (fig. 5) The base can also be arranged to adapt to an auxiliary container 4 made of another material and capable of containing, for example, a drink the absorption of which is effected by means of a straw 5, planted by the consumer at a space reserved for this purpose, in known manner This accessory container can contain a complementary food, a condimen t, a liquid, a fluid, a solid, a pasty, a heavy or a pulverulent and can take any shape, for example cylindrical (fig. 6), spherical (fig. 7), se i-spherical (fig .8), so as to ensure the vertical stability of the food container whatever the surface on which it is placed and its in¬ clininations or movements or vibrations.
La forme régulière du récipient provient de sa réali¬ sation industrielle, elle autorise des manipulations méca- niques et standardisées pour le remplissage par des pro¬ duits culinaires tels que viande en dés, légumes ou tous autres ingrédients y compris les desserts.The regular shape of the container comes from its industrial production, it allows mechanical and standardized manipulations for filling with culinary products such as diced meat, vegetables or all other ingredients including desserts.
Plusieurs récipients 1 sont moulés à partir des éléments représentés sur la figure 4 et qui comprennent une plaque de base 6 sur laquelle sont fixés des alvéoles 7 cylindriques, ou légèrement tronconiques comme représentés. Un couvercle 8 coiffe les alvéoles 7 et se verrouille en 9.11 comporteSeveral containers 1 are molded from the elements shown in Figure 4 and which include a base plate 6 on which are fixed cylindrical cells 7, or slightly frustoconical as shown. A cover 8 covers the cells 7 and locks in 9.11 comprises
c;?ι des poinçons tronconiques 10, comme représentés pour assurer un démoulage sans brisure;disposés au centre des alvéoles 7 lorsque le couvercle 8 est fermé. On peut aussi conformer la cheminée centrale 2 par compression ou extrusion chauf- fante.c;? ι frustoconical punches 10, as shown to ensure release without breaking ; arranged in the center of the cells 7 when the cover 8 is closed. The central chimney 2 can also be shaped by heating compression or extrusion.
Le moule représenté figure 4 possède cinq alvéoles, mais bien entendu il peut en comporter un bien plus grand nombre, en fonction des fours dans lesquels aura lieu la cuisson. Les pâtons sont déposés dans les alvéoles 7 et les poin¬ çons 10 sont mis en place en rabattant le couvercle 8. Les pâtons poussent et lorsqu'ils sont suffisamment levés, le moule est mis au four..The mold shown in Figure 4 has five cells, but of course it can include many more, depending on the ovens in which the cooking takes place. The dough pieces are placed in the cells 7 and the punches 10 are put in place by folding down the cover 8. The dough pieces grow and when they are sufficiently lifted, the mold is put in the oven.
La cuisson confère au récipient une certaine' rigidité procurée par la formation d'une croûte extérieure Iji et d'une croûte intérieure IJD entourant la mie le. Il peut ainsi résister aux efforts verticaux, latéraux et vrillants lors des manipulations, du stockage et de l'assemblage. De plus cette croûte enrobante procure au récipient la propriété d'être étanche aux liquides et isothermique.The cooking gives the container a certain 'rigidity provided by the formation of an outer crust Iji and indoor JDI crust surrounding the crumb. It can thus resist vertical, lateral and twisting forces during handling, storage and assembly. In addition, this coating crust gives the container the property of being liquid-tight and isothermal.
L'utilisation d'un agent démoulant gras peut renforcer l'étanchéité naturelle du produit et permettre le remplis¬ sage de la cheminée 2 avec des aliments très humides, voire fluides. Les parties du. oule peuvent aussi être revêtues d'une garniture autolubrifiante. Enfin, on peut envisager de mouler les récipients avec des enveloppes jetables et/ou dégradables, en papier aluminium ou sulfurisé par exemple, ces enveloppes se substituant aux alvéoles 7 dans le moule. La structure de la pâte cuite du récipient est à fines bulles à cellules fermées, obtenues par des moyens connus, tels que levures, levain et autres produits d'expansion, fermentes ou non. On peut ainsi soigneusement équilibrer les quantités des glucides, lipides, protides, vitamines et calories. On peut varier à l'infini la forme du récipient ; il suffit de prévoir la section et les dimensions des alvéoles 7 et des poinçons 10 en conséquence. On peut également pré¬ voir des éléments d'accrochage, tétons, vis et autres tubérances ou excroissances au niveau du fond pour pouvoir y fixer un récipient complémentaire en une autre matière. On peut envisager le haut du récipient plat, bombé, concave ou convexe ou débordant en champignon comme représenté. Il est prévu de personnaliser les récipients par le moulage en relief ou en creux d'un dessin, d'un sigle ou de lettres, marque ou autre.The use of a fatty release agent can reinforce the natural sealing of the product and allow the filling of the chimney 2 with very humid or even fluid food. The parts of the. or they can also be coated with a self-lubricating seal. Finally, it is possible to envisage molding the containers with disposable and / or degradable envelopes, made of aluminum or greaseproof paper for example, these envelopes replacing the cells 7 in the mold. The structure of the cooked dough of the container is with fine bubbles with closed cells, obtained by known means, such as yeasts, leaven and other expansion products, fermented or not. We can thus carefully balance the amounts of carbohydrates, fats, proteins, vitamins and calories. The shape of the container can be varied endlessly; it suffices to provide the section and the dimensions of the cells 7 and of the punches 10 accordingly. You can also preview hooking elements, pins, screws and others tubers or outgrowths at the bottom to be able to fix an additional container in another material. We can consider the top of the flat container, curved, concave or convex or overflowing in mushroom as shown. It is planned to personalize the containers by relief or intaglio molding of a design, an acronym or letters, brand or other.
La forme du récipien facilite sa préhension par le consommateur. L'intérieur peut contenir toutes sortes de préparations culinaires. On peut envisager de le consommer froid, tiède ou chaud avec son contenu. Il est prévu à cet effet de stocker les récipients dans des appareils capables de maintenir les températures souhaitées.The shape of the container makes it easier for the consumer to grasp. The interior can contain all kinds of culinary preparations. We can consider consuming it cold, warm or hot with its content. To this end, provision is made to store the containers in devices capable of maintaining the desired temperatures.
Dans la variante figure 5, on a prévu des compartiments successifs pour contenir différents produits alimentaires pouvant constituer l'entrée, le plat principal et le dessert Tout un éventail de possibilités est ainsi offert par les qualités de forme et les capacités mécaniques de la matière. In the variant in FIG. 5, successive compartments have been provided to contain different food products which may constitute the starter, the main dish and the dessert. A whole range of possibilities is thus offered by the qualities of shape and the mechanical capacities of the material.

Claims

RevendicationsClaims
1 - Récipient alimentaire consommable et modulable pour restauration rapide, -réalisé dans une pâte à pain et pouvant contenir des produits alimentaires variés cuisinés, carac¬ térisé par le fait qu'il est cylindro-conique à section cir- culaire ou polygonale, à fond plat ou concave, qu'il est creusé d'une cheminée borgne pour y loger les aliments et qu'il est obtenu en une seule opération combinant le moulage et la cuisson de la pâte levée.1 - Consumable and modular food container for fast food, made in bread dough and which can contain various cooked food products, characterized by the fact that it is cylindrical-conical with circular or polygonal section, with bottom flat or concave, that it is hollowed out of a blind chimney to accommodate food and that it is obtained in a single operation combining the molding and cooking of the leavened dough.
2 - Récipient consommable suivant la revendication 1, caractérisé par le fait qu'il présente^intérieurement et extérieurement, une croûte légère enserrant une mie à fines bulles, lui conférant résistance, imperméabilité et isother¬ mie.2 - Consumable container according to claim 1, characterized in that it has ^ internally and externally, a light crust enclosing a crumb with fine bubbles, giving it resistance, impermeability and isotherm¬ mie.
3 - Récipient alimentaire suivant la revendication 1> caractérisé par le fait que sa base est assortie de moyens permettant d'y fixer un récipient auxiliaire susceptible de contenir un liquide, un fluide, un solide, un pâteux, un pondéreux ou un pulvérulent.3 - Food container according to claim 1 > characterized in that its base is accompanied by means for attaching an auxiliary container capable of containing a liquid, a fluid, a solid, a pasty, a heavy or a powder.
4 - Récipient alimentaire suivant la revendication 3, caractérisé par le fait que les moyens d'accrochage à un ré¬ cipient auxiliaire sont des protubérances, notamment en for¬ me de tétons, vis et excroissances formées à la base du récipient.4 - Food container according to claim 3, characterized in that the attachment means to an auxiliary container are protuberances, in particular in the form of nipples, screws and protuberances formed at the base of the container.
5 - Récipient alimentaire suivant l'une quelconque des revendications précédentes, caractérisé par le fait que sa base est rétreinte pour qu'un épaulement périphérique permet¬ te de l'emboîter sur un autre récipient de même conception pour former des compartiments indépendants et recevoir des produits alimentaires différents. 6 - Récipient suivant les revendications 3 et 4, carac¬ térisé par le fait que le récipient auxiliaire peut être sphérique ou semi-sphérique, pour le rendre stable.5 - Food container according to any one of the preceding claims, characterized in that its base is constricted so that a peripheral shoulder allows you to nest it on another container of the same design to form independent compartments and receive different food products. 6 - container according to claims 3 and 4, charac¬ terized in that the auxiliary container can be spherical or semi-spherical, to make it stable.
7 - Moule pour la fabrication des récipients alimentair suivant la revendication.1, caractérisé par le fait qu.'il comporte une plaque de base (6) supportant des alvéoles (7) tronconiques à fond plat ou concave, munis au centre poinçons tronconiques (10) fixés sous un couvercle (8) v coiffer les alvéoles (7) qui affectent la forme de la se des récipients à obtenir.7 - Mold for the manufacture of food containers according to claim.1, characterized in that it comprises a base plate (6) supporting cells (7) frustoconical flat or concave bottom, provided in the center frustoconical punches (10) fixed under a cover (8) v cover the cells (7) which affect the shape of the containers to be obtained.
8 - Moule suivant les revendications 1, 3, 4 et 7, térisé par le fait que le fond des alvéoles (7) est conf de sorte à réserver les protubérances permettant l'assem de plusieurs récipients superposés, ou l'adaptation à un récipient auxiliaire.8 - Mold according to claims 1, 3, 4 and 7, terrified by the fact that the bottom of the cells (7) is configured so as to reserve the protuberances allowing the assem of several superimposed containers, or adaptation to a container auxiliary.
9 - Moule suivant la revendication 7, caractérisé p le fait que les alvéoles (7) sont revêtus d'un agent dém lant gras u d'un autolubrifiant.9 - Mold according to claim 7, characterized p the fact that the cells (7) are coated with a greasy release agent u of a self-lubricating.
10 - Moule suivant les revendications 1 et 7, caract par le fait que les alvéoles (7) sont remplacées par des enveloppes jetables et/ou dégradables en papier aluminiu sulfurisé. 10 - Mold according to claims 1 and 7, characterized in that the cells (7) are replaced by disposable and / or degradable envelopes made of aluminum foil.
PCT/FR1982/000190 1981-11-19 1982-11-17 Edible food container for fast catering and means for manufacturing the same WO1983001726A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR81/21848811119 1981-11-19
FR8121848A FR2516353A1 (en) 1981-11-19 1981-11-19 CONSUMABLE FOOD CONTAINER FOR FAST RESTORATION AND MEANS FOR ITS MANUFACTURE

Publications (1)

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WO1983001726A1 true WO1983001726A1 (en) 1983-05-26

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Family Applications (1)

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PCT/FR1982/000190 WO1983001726A1 (en) 1981-11-19 1982-11-17 Edible food container for fast catering and means for manufacturing the same

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EP (1) EP0093746A1 (en)
FR (1) FR2516353A1 (en)
IT (1) IT1157772B (en)
WO (1) WO1983001726A1 (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988003757A1 (en) * 1986-11-27 1988-06-02 Graeme Ian Kendall Walliker Improvements in or relating to bread rolls
EP0271853A2 (en) 1986-12-18 1988-06-22 Werner Georg Munk Package for food products and method for its manufacture
FR2628398A1 (en) * 1988-03-11 1989-09-15 Gerard Barray Edible food package - has two half covers made in edible unleavened bread which fit together to enclose hamburgers
FR2635642A1 (en) * 1988-08-24 1990-03-02 Camus Jean Yves METHOD FOR MANUFACTURING INGERABLE TRAYS FOR PRESENTING FOODS AND TRAYS OBTAINED
AU594566B2 (en) * 1987-04-01 1990-03-08 Fun Bun Pty Ltd A mould for bread rolls
GB2252227A (en) * 1991-01-18 1992-08-05 George Nicholas Food container
EP0498190A1 (en) * 1991-01-29 1992-08-12 Günter Lang Container for containing foodstuffs
WO1992015199A1 (en) * 1991-02-28 1992-09-17 Otto Nockemann Hollow baked item wide open on one side and with thin, homogeneous, resilient walls
GB2265331A (en) * 1992-03-13 1993-09-29 Keith Bradshaw Method and apparatus for making a container of frozen liquid and a stand for an ice object
FR2920641A1 (en) * 2007-09-07 2009-03-13 Olivier Guillemin Loaf forming method for baker's shop, involves shaping mixed dough, where mixed dough is placed inside circle shaped molds during shaping of mixed dough, fermenting shaped dough, and cooking dough in molds for obtaining loaf

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19736608C1 (en) * 1997-08-22 1998-08-06 Mueller Alois Molkerei Edible packaging for, e.g. ice cream
FR2788664A1 (en) * 1999-01-21 2000-07-28 Maryse Devora Ready-to-bake pastry production comprises placing freshly made dough in a metal mold and packaging the resulting assembly
FR2799613B1 (en) * 1999-10-15 2003-01-10 Mac Alan PRESENTATION OF FOODS INTENDED FOR HUMAN CONSUMPTION PARTICULARLY SUITABLE FOR QUICK RESTORATION
HU230802B1 (en) * 2006-01-16 2018-06-28 László Zila Appliance and method for producing of stuffed food product from consistent mass and the use of the appliance
WO2007138620A1 (en) * 2006-05-30 2007-12-06 La Spuntinoteca Breakfast S.R.L. Foodstuff
FR2976457B1 (en) * 2011-06-20 2013-07-12 Herve Marini EDIBLE CONTAINER
US20150147439A1 (en) * 2012-03-12 2015-05-28 Coneinn Marketing, B.V. Dough-based vase-shaped snack heatable by microwave
FR3080262A1 (en) * 2018-04-20 2019-10-25 J.A.M. PANIFICATION PRODUCT AND METHOD FOR MANUFACTURING SUCH A PRODUCT

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1810453A (en) * 1929-07-01 1931-06-16 Raymond B Webster Chewing gum confection
US3290154A (en) * 1964-05-13 1966-12-06 Turner Wesley Edible baked cup-shaped product and method for making same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1810453A (en) * 1929-07-01 1931-06-16 Raymond B Webster Chewing gum confection
US3290154A (en) * 1964-05-13 1966-12-06 Turner Wesley Edible baked cup-shaped product and method for making same

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988003757A1 (en) * 1986-11-27 1988-06-02 Graeme Ian Kendall Walliker Improvements in or relating to bread rolls
US5000084A (en) * 1986-11-27 1991-03-19 Walliker Graeme I K Baking appliance
AU602183B2 (en) * 1986-11-27 1990-10-04 Graeme Ian Kendall Walliker Improvements in or relating to bread rolls
EP0271853A2 (en) 1986-12-18 1988-06-22 Werner Georg Munk Package for food products and method for its manufacture
EP0271853A3 (en) * 1986-12-18 1989-08-09 Werner Georg Munk Package for food products and method for its manufacture
AU594566B2 (en) * 1987-04-01 1990-03-08 Fun Bun Pty Ltd A mould for bread rolls
FR2628398A1 (en) * 1988-03-11 1989-09-15 Gerard Barray Edible food package - has two half covers made in edible unleavened bread which fit together to enclose hamburgers
WO1990001877A1 (en) * 1988-08-24 1990-03-08 Camus Jean Yves Method for producing ingestible boat-shaped pastries for the presentation of food, and boat-shaped pastries thus obtained
FR2635642A1 (en) * 1988-08-24 1990-03-02 Camus Jean Yves METHOD FOR MANUFACTURING INGERABLE TRAYS FOR PRESENTING FOODS AND TRAYS OBTAINED
GB2252227A (en) * 1991-01-18 1992-08-05 George Nicholas Food container
EP0498190A1 (en) * 1991-01-29 1992-08-12 Günter Lang Container for containing foodstuffs
WO1992015199A1 (en) * 1991-02-28 1992-09-17 Otto Nockemann Hollow baked item wide open on one side and with thin, homogeneous, resilient walls
GB2265331A (en) * 1992-03-13 1993-09-29 Keith Bradshaw Method and apparatus for making a container of frozen liquid and a stand for an ice object
FR2920641A1 (en) * 2007-09-07 2009-03-13 Olivier Guillemin Loaf forming method for baker's shop, involves shaping mixed dough, where mixed dough is placed inside circle shaped molds during shaping of mixed dough, fermenting shaped dough, and cooking dough in molds for obtaining loaf

Also Published As

Publication number Publication date
FR2516353A1 (en) 1983-05-20
IT1157772B (en) 1987-02-18
EP0093746A1 (en) 1983-11-16
IT8212658A0 (en) 1982-11-05
FR2516353B1 (en) 1985-04-12

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