WO1987003462A1 - Mould for use in making edible product - Google Patents

Mould for use in making edible product Download PDF

Info

Publication number
WO1987003462A1
WO1987003462A1 PCT/GB1986/000316 GB8600316W WO8703462A1 WO 1987003462 A1 WO1987003462 A1 WO 1987003462A1 GB 8600316 W GB8600316 W GB 8600316W WO 8703462 A1 WO8703462 A1 WO 8703462A1
Authority
WO
WIPO (PCT)
Prior art keywords
mould
base part
egg
cavity
socket
Prior art date
Application number
PCT/GB1986/000316
Other languages
French (fr)
Inventor
Miles Lockhart Irving
Original Assignee
Decca Post Limited
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 Decca Post Limited filed Critical Decca Post Limited
Publication of WO1987003462A1 publication Critical patent/WO1987003462A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/28—Egg-cups; Openers for boiled eggs
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J29/00—Egg-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

Definitions

  • This invention relates to a mould for use in making edible products.
  • the mould may for example serve for cooking an egg, the raw egg being broken into the mould and then cooked either by placing the mould in boiling water or in a microwave oven.
  • Other foodstuffs may instead be placed in the mould and cooked or (in the case of jellies etc) allowed to set.
  • a mould for foodstuffs comprising a base part and an upper part, the upper part being arranged to fit into a socket formed into the upper side of the base part, the bottom of the socket and the underside of the upper part being recessed so as to form a cavity when the two parts are fitted together and the upper part being formed with an aperture through its top.
  • an egg to be cooked may be broken into the socket of the base part, filling the socket to above the level of the recess. Then the upper part is fitted into the socket, confining the raw egg to the cavity defined by the co-operating recesses of the two parts: the aper ⁇ ture through the top of the upper part allows air to es ⁇ cape from the cavity.
  • the mould can then be placed in boiling water for a period of time to cook the egg.
  • the mould can be opened and the egg removed.
  • the cavity formed in the mould by closing the upper part and base part together may be of any desired shape, e.g. spherical, square, rectangular or ovoid (egg-shape).
  • the surfaces of the cavity may be profiled or patterned, and for example a character's face may be formed onto the egg (or other product being made) by profiling the surface of the recess in the base part complementary to the des ⁇ ired face.
  • the mould cavity may be egg-shaped, with the recesses of the upper and base parts mating on the major plane of the egg-shaped or ovoid cavity and the character's-face profiling being formed on the bottom of the recess in the base part. Then when the egg is cooked and removed from the mould, it will be shaped as a normal egg but profiled with the character's face, and can be stood in perhaps a conventional egg cup. As with an egg boiled in its shell in the normal manner, the egg yolk will be surrounded by the egg white.
  • the mould may be used for foodstuffs other than eggs and in general for foodstuffs which are initially in liquid or similar state and which become solid upon cooking or allowing to set (as in the case of jellies etc).
  • FIG. 1 is a section through a mould in accordance with this invention, shown with its parts separated;
  • Figure 2 is a section through a modified mould
  • Figure 3 is a plan view of the base part of the modified mould.
  • Figure 4 is a underside view of the upper part of the modi ⁇ fied mould. - 3 -
  • a mould particularly but not solely for cooking an egg.
  • This mould comprises a base part 10 and an upper or clo ⁇ sure part 20.
  • the base part 10 is of generally cup-shape, with a wall of substantially uniform thickness, and com ⁇ prising a cylindrical rim portion 11, a flat annular ledge 12 and a hemispherical bowl 13.
  • the outside bottom of the bowl 13 is fo med with a flat 13 _ to enable the mould to stand in the upright position shown.
  • the upper or clo- sure part 20 has generally the shape of an inverted cup, with a wall of substantially uniform thickness, and com ⁇ prising a flat annular rim or flange 21, a hemispherical dome 22 and a conical vent tube 23 communicating with an aperture 24 through the top of the dome 22.
  • the base part 10 can be seen to provide a socket- having a peripheral ledge 12 part way up, the socket being of a uniform section in the horizontal plane (i.e. circular) above the ledge 12.
  • the upper or closure part 20 is a sliding fit into the socket, above the ledge 12, for the rim 21 of the upper part to seat on the ledge 12.
  • the bottom of the socket i.e. the bowl 13 below the ledge 12
  • the underside of the upper part i.e. the dome 22
  • the two hemispherical recesses thus co-operate together to form a cavity which, in the example shown in Figure 1, is spherical.
  • the inside surface of cylindrical rim portion 11 of the base part is formed- with a peripheral ridge lla_ spaced above the ledge 12 by a distance slightly in excess of the thickness of rim 21 of the upper part 20, ridge 11a. being inclined on its upper side.
  • the rim 21 of the upper part 20 thus snap-engages under the ridge - 4 -
  • an egg may be broken into the "socket" of the base part 10 and will fill the socket to a level above the ledge 12. Then the upper mould part 20 is fitted into the socket, its rim 21 snap-engaging past the ridge lla_ and coming to rest on the ledge 12: as the upper part 20 is fitted into the socket, the raw egg above the level of the ledge is displaced into the underside recess (or dome) in the upper part 20, the aperture 24 and vent tube allowing air to escape.
  • the closed mould can now be placed in boiling water for a period of time to cook the egg, the mould sitting upright on its flat bottom 13 ⁇ a and with its -vent tube 23 projecting above " the surface of the boiling water.
  • the mould can be removed from the water, the upper part 20 of the mould separated from the base part by gripping the vent tube 23 by the fingers and pulling and the cooked egg removed.
  • the cooked egg will be generally the shape of the mould cavity, i.e. spherical in the example shown in Figure 1. If the raw egg did not fill the cavity to its top (i.e. to the aperture 24), then when cooked it will exhibit a "flat" corresponding to its top surface within the cavity.
  • the cavity defined by the two parts of the mould, when closed together, may be of any desired shape and optionally patterned or profiled in any desired manner.
  • a particular modification is shown in Figures 2 to 4, in which the cavity is generally ovoid (or egg-shaped) and lying on its side, so that the two parts separate (at the level of ledge 12) on the major plane of the ovoid cavity.
  • the bottom of the recess in the- base part is profiled, as at 14, complementary to a character's face.
  • the cooked egg will thus be profiled, on one side, as this charac ⁇ ter's face.
  • the mould may be made of a plastics material and one par ⁇ ticularly suitable material is acetal in view of its re ⁇ lease properties (i.e. the egg will release easily from the surface of the mould).
  • the mould may be used for any appro ⁇ priate foodstuffs other than eggs.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Food-Manufacturing Devices (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A mould for foodstuffs (for example for cooking an egg) comprises a base part (10) and an upper part (20), the upper part being arranged to fit into a socket formed in the upper side of the base part, the bottom of the socket and the underside of the upper part being recessed so as to form a cavity when the two parts are fitted together, and the upper part being formed with an aperture (24) through its top. The bottom of the recess in the base part may be profiled complementary to a character's head. If a raw egg is broken into the base part, it will fill this to above the level of a ledge (12), then when the upper part is fitted into the base part, the portion of egg above the ledge fills the recess in the upper part (20). When cooked e.g. in boiling water, the egg will have the shape of the cavity (including profiling corresponding to the character's face).

Description

MOULD FOR USE IN MAKING EDIBLE PRODUCTS
This invention relates to a mould for use in making edible products. The mould may for example serve for cooking an egg, the raw egg being broken into the mould and then cooked either by placing the mould in boiling water or in a microwave oven. Other foodstuffs may instead be placed in the mould and cooked or (in the case of jellies etc) allowed to set.
In" accordance with this invention there is .provided "a mould for foodstuffs, comprising a base part and an upper part, the upper part being arranged to fit into a socket formed into the upper side of the base part, the bottom of the socket and the underside of the upper part being recessed so as to form a cavity when the two parts are fitted together and the upper part being formed with an aperture through its top.
In use, an egg to be cooked may be broken into the socket of the base part, filling the socket to above the level of the recess. Then the upper part is fitted into the socket, confining the raw egg to the cavity defined by the co-operating recesses of the two parts: the aper¬ ture through the top of the upper part allows air to es¬ cape from the cavity. The mould can then be placed in boiling water for a period of time to cook the egg. When the egg has been cooked, the mould can be opened and the egg removed. The cavity formed in the mould by closing the upper part and base part together may be of any desired shape, e.g. spherical, square, rectangular or ovoid (egg-shape). The surfaces of the cavity may be profiled or patterned, and for example a character's face may be formed onto the egg (or other product being made) by profiling the surface of the recess in the base part complementary to the des¬ ired face. In particular for cooking an egg, the mould cavity may be egg-shaped, with the recesses of the upper and base parts mating on the major plane of the egg-shaped or ovoid cavity and the character's-face profiling being formed on the bottom of the recess in the base part. Then when the egg is cooked and removed from the mould, it will be shaped as a normal egg but profiled with the character's face, and can be stood in perhaps a conventional egg cup. As with an egg boiled in its shell in the normal manner, the egg yolk will be surrounded by the egg white.
The mould may be used for foodstuffs other than eggs and in general for foodstuffs which are initially in liquid or similar state and which become solid upon cooking or allowing to set (as in the case of jellies etc).
An embodiment of this invention will now be described by way of example only and with reference to the accompanying drawing, in which:
Figure 1 is a section through a mould in accordance with this invention, shown with its parts separated;
Figure 2 is a section through a modified mould;
Figure 3 is a plan view of the base part of the modified mould; and
Figure 4 is a underside view of the upper part of the modi¬ fied mould. - 3 -
Referring to Figure 1 of the drawings, there is shown a mould particularly but not solely for cooking an egg. This mould comprises a base part 10 and an upper or clo¬ sure part 20. The base part 10 is of generally cup-shape, with a wall of substantially uniform thickness, and com¬ prising a cylindrical rim portion 11, a flat annular ledge 12 and a hemispherical bowl 13. The outside bottom of the bowl 13 is fo med with a flat 13 _ to enable the mould to stand in the upright position shown. The upper or clo- sure part 20 has generally the shape of an inverted cup, with a wall of substantially uniform thickness, and com¬ prising a flat annular rim or flange 21, a hemispherical dome 22 and a conical vent tube 23 communicating with an aperture 24 through the top of the dome 22.
The base part 10 can be seen to provide a socket- having a peripheral ledge 12 part way up, the socket being of a uniform section in the horizontal plane (i.e. circular) above the ledge 12. The upper or closure part 20 is a sliding fit into the socket, above the ledge 12, for the rim 21 of the upper part to seat on the ledge 12. It can further be seen that the bottom of the socket (i.e. the bowl 13 below the ledge 12) and the underside of the upper part (i.e. the dome 22) are in effect formed with hemispherical recesses, the peripheries of which coincide at the level of the ledge 12 when the upper part is fitted (as shown in Figure 1) into the "socket" of the base part. The two hemispherical recesses thus co-operate together to form a cavity which, in the example shown in Figure 1, is spherical. The inside surface of cylindrical rim portion 11 of the base part is formed- with a peripheral ridge lla_ spaced above the ledge 12 by a distance slightly in excess of the thickness of rim 21 of the upper part 20, ridge 11a. being inclined on its upper side. The rim 21 of the upper part 20 thus snap-engages under the ridge - 4 -
11a to hold the two parts together, but the arrangement is such that the two parts can be separated easily by hand.
In use, an egg may be broken into the "socket" of the base part 10 and will fill the socket to a level above the ledge 12. Then the upper mould part 20 is fitted into the socket, its rim 21 snap-engaging past the ridge lla_ and coming to rest on the ledge 12: as the upper part 20 is fitted into the socket, the raw egg above the level of the ledge is displaced into the underside recess (or dome) in the upper part 20, the aperture 24 and vent tube allowing air to escape.
The closed mould can now be placed in boiling water for a period of time to cook the egg, the mould sitting upright on its flat bottom 13<a and with its -vent tube 23 projecting above" the surface of the boiling water. At the end of the cooking period, the mould can be removed from the water, the upper part 20 of the mould separated from the base part by gripping the vent tube 23 by the fingers and pulling and the cooked egg removed.
The cooked egg will be generally the shape of the mould cavity, i.e. spherical in the example shown in Figure 1. If the raw egg did not fill the cavity to its top (i.e. to the aperture 24), then when cooked it will exhibit a "flat" corresponding to its top surface within the cavity.
The cavity defined by the two parts of the mould, when closed together, may be of any desired shape and optionally patterned or profiled in any desired manner. A particular modification is shown in Figures 2 to 4, in which the cavity is generally ovoid (or egg-shaped) and lying on its side, so that the two parts separate (at the level of ledge 12) on the major plane of the ovoid cavity. Fur¬ ther, the bottom of the recess in the- base part is profiled, as at 14, complementary to a character's face. The cooked egg will thus be profiled, on one side, as this charac¬ ter's face.
The mould may be made of a plastics material and one par¬ ticularly suitable material is acetal in view of its re¬ lease properties (i.e. the egg will release easily from the surface of the mould).
As mentioned above", the mould may be used for any appro¬ priate foodstuffs other than eggs.

Claims

1. A mould for foodstuffs, comprising a base part (10) and an upper .part (20), the upper part being arranged to fit into a socket formed into the upper side of the base part, the bottom of the socket and the underside of the upper part being recessed so as to form a cavity when the two parts are 'fitted together and the upper part being formed with an aperture (24) through its top.
2. A" mould as claimed in Claim 1, comprising means (21, lla_) for holding the base part and upper part closed together.
3. A mould as claimed in Claim 2, in which the base part and upper part snap-engage together.
4. A mould as claimed in any preceding claim, in which said cavity is generally spherical.
5. ' A mould as claimed in any one of claims 1 to 3. in which said cavity is generally ovoid.
6. A mould as claimed in Claim 5, in which said base part and upper part separate on the major plane of said ovoid cavity.
7. A mould as claimed in any preceding claim, in which the bottom part of the recess in said base part is pro¬ filed (14) complementary to a character's head.
8. A mould as claimed in any preceding claim, in which said base part (10) is generally cup-shape with a wall of substantially uniform thickness, and said upper part (20) has generally the shape of an inverted cup with a wall of substantially uniform thickness. - 1 -
9. A mould as claimed in any preceding claim, in which said base part (10) comprises a tubular rim (11), a flat ledge (12) and a bowl portion (13), and the upper part(20) comprises a dome portion (22) and a flat rim (21) arranged to seat on said ledge (12).
PCT/GB1986/000316 1985-12-09 1986-06-04 Mould for use in making edible product WO1987003462A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8530254 1985-12-09
GB858530254A GB8530254D0 (en) 1985-12-09 1985-12-09 Mould

Publications (1)

Publication Number Publication Date
WO1987003462A1 true WO1987003462A1 (en) 1987-06-18

Family

ID=10589446

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1986/000316 WO1987003462A1 (en) 1985-12-09 1986-06-04 Mould for use in making edible product

Country Status (4)

Country Link
EP (1) EP0248814A1 (en)
AU (1) AU5965986A (en)
GB (1) GB8530254D0 (en)
WO (1) WO1987003462A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0317349A2 (en) * 1987-11-20 1989-05-24 Kornelis Platteschorre Egg cooking apparatus and method
WO1995015107A1 (en) * 1993-12-02 1995-06-08 Laszlo Bakosch Method and device for the manufacture of products
US7754261B2 (en) 2006-09-11 2010-07-13 Stewart Anna M Food containment cooking device
WO2014164816A1 (en) * 2013-03-12 2014-10-09 Frenkil Leonard I Sr Facilitating preparation of eggs
EP2806755A1 (en) * 2011-11-14 2014-12-03 Scaturchio, Carlo Device and method for cooking the raw egg's albumen separated from the yolk
WO2015063304A1 (en) * 2013-11-01 2015-05-07 Paul Murphy An apparatus and method for shaping a food product

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE505752A (en) *
US1932298A (en) * 1932-10-24 1933-10-24 Volquardt O Hermann Mold for chocolate articles
US2226844A (en) * 1940-06-03 1940-12-31 Howard L Snode Egg cooker
GB1128679A (en) * 1967-05-18 1968-10-02 Desmond Lee Minikin Egg boiler and cooker
US3791285A (en) * 1972-06-23 1974-02-12 L Mack Apparatus for molding and cooking egg products
US3799493A (en) * 1969-11-24 1974-03-26 Dart Ind Inc Mold for congealable foodstuffs and the like
US3831508A (en) * 1972-05-25 1974-08-27 J Wallard Egg boiler or cooker

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE505752A (en) *
US1932298A (en) * 1932-10-24 1933-10-24 Volquardt O Hermann Mold for chocolate articles
US2226844A (en) * 1940-06-03 1940-12-31 Howard L Snode Egg cooker
GB1128679A (en) * 1967-05-18 1968-10-02 Desmond Lee Minikin Egg boiler and cooker
US3799493A (en) * 1969-11-24 1974-03-26 Dart Ind Inc Mold for congealable foodstuffs and the like
US3831508A (en) * 1972-05-25 1974-08-27 J Wallard Egg boiler or cooker
US3791285A (en) * 1972-06-23 1974-02-12 L Mack Apparatus for molding and cooking egg products

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0317349A2 (en) * 1987-11-20 1989-05-24 Kornelis Platteschorre Egg cooking apparatus and method
EP0317349A3 (en) * 1987-11-20 1990-06-20 Kornelis Platteschorre Egg cooking apparatus and method
WO1995015107A1 (en) * 1993-12-02 1995-06-08 Laszlo Bakosch Method and device for the manufacture of products
US5639498A (en) * 1993-12-02 1997-06-17 Bakosch; Laszlo Method and apparatus for manufacturing food products such as pancakes, waffles and meatballs
US7754261B2 (en) 2006-09-11 2010-07-13 Stewart Anna M Food containment cooking device
EP2806755A1 (en) * 2011-11-14 2014-12-03 Scaturchio, Carlo Device and method for cooking the raw egg's albumen separated from the yolk
WO2014164816A1 (en) * 2013-03-12 2014-10-09 Frenkil Leonard I Sr Facilitating preparation of eggs
US9003959B2 (en) 2013-03-12 2015-04-14 Leonard I. Frenkil, Sr. Apparatus for facilitating preparation of eggs
WO2015063304A1 (en) * 2013-11-01 2015-05-07 Paul Murphy An apparatus and method for shaping a food product
CN105764358A (en) * 2013-11-01 2016-07-13 P·墨菲 An apparatus and method for shaping a food product
RU2658369C2 (en) * 2013-11-01 2018-06-21 Пол МЁРФИ Device and method of shaping food product
CN105764358B (en) * 2013-11-01 2020-01-03 P·墨菲 Apparatus and method for food product formation
US10667651B2 (en) 2013-11-01 2020-06-02 Paul Murphy Apparatus and method for shaping a food product

Also Published As

Publication number Publication date
EP0248814A1 (en) 1987-12-16
AU5965986A (en) 1987-06-30
GB8530254D0 (en) 1986-01-22

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