WO1989011800A1

WO1989011800A1 - Fast food item

Info

Publication number: WO1989011800A1
Application number: PCT/US1989/000470
Authority: WO
Inventors: Mohamad Fayad Alasaad Dandashi
Original assignee: Mohamad Fayad Alasaad Dandashi
Priority date: 1988-06-08
Filing date: 1989-02-06
Publication date: 1989-12-14
Also published as: AU3413789A

Abstract

A method of preparing a food item includes providing a quantity of raw dough (20) and a quantity of filling (21), encasing the quantity of filling within the dough to form a filled dough shell (10') and baking the filled dough shell in a waffle iron (12). This results in a food item that includes an edible shell (30) and an edible quantity of filling within the shell (31). The shell (30) is baked in a seamless one-piece configuration from a quantity of dough to have a waffle-like size and shape and a waffled exterior, and it defines a sealed cavity (35) of narrow cross sectional area in which the quantity of filling (31) is disposed.

Description

FOR THE PURPOSES OF INFORMATION ONLY

Codes used to identify States party to the PCT on the front pages of pamphlets publishing international applications under the PCT.

AT Austria Fl Finland ML Mali

AU Australia FR France MR Mauritania

BB Barbados GA Gabon MW Malawi

BE Belgium GB United Kingdom NL Netherlands

BF Burkina Fasso HU Hungary NO Norway

BG Bulgaria IT Italy RO Romania

BJ Benin JP Japan SD Sudan

BR Brazil KP Democratic People's Republic SE Sweden

CF Central African Republic of Korea SN Senegal

CG Congo KR Republic of Korea SU Soviet Union

CH Switzerland U Liechtenstein TD Chad

CM Cameroon LK Sr! Lanka TG Togo

DE Germany, Federal Republic of LU Luxembourg US United States of America

DK Denmark MC Monaco

IS Spain MG Madagascar

Fast Food Item

Background of the Invention

Technical Field This invention relates generally to food and its preparation, and more particularly to a new sandwich-type quality fast food item.

Background Information A fast food item should be convenient to prepare, store, transport, and consume. This complements its flavor, appearance, and nutritional value with attributes that earn it quality fast food popularity. Thus, the related details of structure and preparation are important.

Consider the sandwich. It includes most any arrangement having some type of filling between slices of bread or other edible shell that serves as a container.

It may take any of various presently existing forms, such as sandwiches with regular slices of bread, a hamburger and its bun, a hot dog and its bun, or a taco in its shell. But there are certain problems with some existing sandwiches. The filling may escape from the two slices of bread, the bun, and the taco shell. It may spill over, drip, or crack thus creating unpleasant, inconvenient, and very often embarrassing situations. This may be complicated by the shell separating, particularly when the shell consists of two slices of bread, and thus the fillings slip from between the buns or slices of bread. In addition, the sandwich may be somewhat unwieldy and difficult to bite, and when a bite is taken, the filling may squeeze out. Consequently, it is desirable to have a new sandwich-type fast food item that alleviates these concerns.

Heated sandwiches can present other problems. It may be desired to heat the filling and shell together, for example, and this may be inconvenient to do with presently existing forms of sandwiches. Moreover, heating the two together may result in too much heat to the shell as the filling heats. Consequently, it is desirable to have a fast food item that overcomes these concerns as well. In addition, it would be more tasty if the shell delayed cooling of the filling in order to allow more time for consumption.

Summary of the Invention

This invention overcomes many problems of the type outlined above with a food item in the form of a filled dough shell that is baked in a waffle iron. This is conveniently done and it results in a hot, sandwich-type food item with the desirable attributes identified above. Generally, a method of preparing a food item according to the invention includes providing a quantity of raw dough and a filling. The filling may be cooked, fresh, or processed, and the method proceeds by encasing the filling within the dough to form a filled dough shell, and then baking the filled dough shell in a waffle iron. This may be done for a period of time sufficient to bake the dough and activate the filling. In line with the above, the resulting food item includes an edible shell and an edible filling sealed within the shell. The shell is baked in a seamless one-piece configuration from a quantity of dough to have a waffle-like appearance and a waffled exterior. It defines a sealed cavity of narrow cross sectional area in which the filling is disposed.

Although United States Patent No. 2,170,153 to Misiak et al. describes the simultaneous cooking of an uncooked meat pattie and batter in a waffle iron, there are significant differences between the food item disclosed in this application and the uncooked meat-pattie-and-batter waffle suggested in the Misiak patent. For example, the Misiak waffle is made by pouring a first layer of batter on a hot waffle iron that has been specially designed to have different sizes of projections and an unevenly arranged heating element. The type of waffle iron which is used is not commercially available. Furthermore, the Misiak waffle requires laying an uncooked meat pattie of chopped meat atop the first layer and then pouring a second layer of batter. Then, the specially designed waffle iron is closed to thoroughly cook the meat pattie and two layers of batter. This means that a series of steps must be performed over a waffle iron, a process that is less convenient in some respects than using instantaneously a filled dough shell according to this invention. Besides requiring that the baker spend more time over the hot waffle iron, the series of steps must be performed quickly and with a fair degree of facility in order to prevent the first layer from fully baking before the second layer is added. Even when done quickly, the first layer tends to bake while the meat and second layer are being arranged. As a result, the finished waffle is unevenly baked and the first and second layers can even burn while the waffle is heated long enough to cook the meat pattie.

The food item described in this application is different in the above respects. In addition, it is unlike the Misiak uncooked meat-pattie-and-batter waffle in that it includes a filled dough shell that can be formed well in advance of baking. It does not have to be formed over a hot waffle iron. Instead, a number of filled dough shells can be prepared and stored for later.

Baking is accomplished when desired by placing one of the previously prepared filled dough shells on an evenly preheated waffle iron where it is baked for a suitable number of minutes. Thus, the whole process is far more convenient and the food item that results is greatly improved.

The above mentioned and other objects and features of this invention and the manner of attaining them will become apparent, and the invention itself will be best understood, by reference to the following description taken in conjunction with the accompanying illustrative drawings. Brief Description of the Drawings

FIGURE 1 of the drawings is a perspective view of a waffle iron, a bag of filling, and two filled dough shells that are filled with a quantity of the filling and in a position to be baked on the waffle iron;

FIGURE 2 shows the baking step with the waffle iron closed;

FIGURE 3 shows the two filled dough shells after they have been baked in the waffle iron to form two similar food items according to the invention;

FIGURE 4 is an enlarged perspective view of one of the food items after a bite has been taken; and

FIGURE 5 is an enlarged cross sectional view of one of the food items showing the filling disposed with the cavity formed by the baked dough shell.

Description of the Preferred Embodiments

Referring now to Fig. 1, there is shown a pair of filled dough shells 10 and 11 in position to be baked on a waffle iron 12. By way of background information, the waffle iron 12 includes two generally flat, studded plates (first plate 13 and second plate 14) that can be pivoted relative to each other between the open or loading position illustrated in Fig. 1 and the closed or baking position illustrated in Fig. 2.

The illustrated waffle iron 12 is a commercial unit such as is sometimes used to bake two separate three-inch by four-inch conventional waffles at once. It includes a pair of first and second sections 15 and 16 in the first plate 13, and a corresponding pair of first and second sections 17 and 18 in the second plate 14.

One conventional waffle can be baked in a conventional manner between the sections 15 and 17 with this type of waffle iron, while another conventional waffle is bake between the sections 16 and 18. Of course, other waffle iron configurations can be employed in preparing a fast food item according to the instant invention without departing from the inventive concepts disclosed.

The waffle iron 12 has equal and uniform studs and therefore it is not like the waffle iron described in the Misiak patent discussed previously. In addition, the heating element need not be configured for uneven heating as described in the Misiak patent.

Operation of the waffle iron 12 proceeds in a known manner. Suitable control components, such as a selector knob 19, activates an electrically or gas powered heating element within the waffle iron 12 (not shown) to cause the waffle iron 12 to heat to a thermostatically controlled temperature that depends on the position of the knob 19. With the filled dough shells 10 and 11 in place on the first plate 13, the second plate 14 is moved to the closed position illustrated in Fig. 2. After baking, the second plate 14 is pivoted so that the waffle iron 12 is open again.

The filled dough shells 10 and 11 are generally similar so that only the filled dough shell 10 is described in further detail. It is to be understood, however, that two differently sized filled dough shells that are filled with different types of filling can be cooked at the same time, thus serving two different customers with two different orders baked in one iron at the same time for improved time efficiency.

The filled dough shell 10 includes a quantity of unbaked or raw dough 20 taken from a supply of dough (not shown). It also includes a quantity of edible filling 21 taken from a supply of filling 22, for example, that may be packaged in a sealable refrigerator bag 23 (Fig. 1) or other kind of container.

The quantity of dough 20 may be prepared well in advance and made ready for immediate use as required. It can be refrigerated for use at a later time when it is needed. Then it is molded around the quantity of filling 21 to encase the quantity of filling 21 and thereby form the filled dough shell 10. This may be accomplished manually or otherwise according to known techniques, and the resulting filled dough shell 10 may have a somewhat undefined shape as illustrated in Fig. 1 that is sized as desired.

Preferably, the quantity of filling 21 is grouped together in one body, and it may have a somewhat undefined shape similar to that of the quantity of dough 20 encasing it.

The quantity of dough 20 may be composed of suitable known ingredients to have desired attributes of taste and consistency. A suitable leavening agent such as yeast may be employed in its preparation, along with flour and other ingredients stiff enough to knead or roll. In other words, it is stiffer than a typical batter mix yet such that it flows or molds when heated to conform to and thus take the appearance of the shape of the interior of the waffle iron 12.

Thus, the filled dough shell 10 conforms to the shape of the sections 13 and 14 when heated so that the resulting food item has a waffle-like appearance and a waffled exterior, with a size that can vary from one food item to another depending on the substance of the quantity of filling. Of course, the filled dough shell 10 can be made smaller than illustrated so that it does not completely fill the space between the plates. When this is done, the finished baked food item is correspondingly smaller.

About 3 to 4-1/2 ounces of dough is used in the illustrated filled dough shell 10, and a correspondingly appropriate quantity of filling is used. Of course, the weight of the dough used in the filled dough shell and the weight of the corresponding quantity of filling may vary from. one food item to another.

The illustrated quantity of filling 21 includes a loose mixture of cooked chopped or diced meat, fresh or processed vegetables, and spices to provide balanced nourishment. The meat fillings could be chopped, diced, sliced, or ground according to the baked product desired, and with the filling in place, the filled dough shell is baked at a desired temperature (about 250° F, for example) between two and five minutes depending upon the desired crispiness and the browning color of the baked food item.

Other suitable ingredients may be employed, such as chicken, fish, and cheese, as well as fresh/processed fruits, berries, nuts, or chocolate for desert, with the temperature and baking time adjusted as required. If desired, the quantity of filling can be precooked or otherwise processed in various known ways before encasing it within the quantity of dough. In line with the above, a method of preparing a food item according to the invention includes the steps of providing a quantity of raw dough and a quantity of filling, encasing the quantity of filling within the quantity of dough to form a filled dough shell, and baking the filled dough shell in a waffle iron.

The step of baking includes preheating the waffle iron 12 to a desired temperature (240° to 275°, for example), placing the filled dough shell 10 on the waffle iron 12 (Fig. 1), and closing the waffle iron 12 over the filled dough shell 10 (Fig. 2) for a period of time sufficient to bake the dough (three minutes, on the average, for example). In this regard, the maximum temperature of some waffle irons is about 275° F. Raising the temperature may shorten the baking time to less than three minutes in producing two food items, and lowering the temperature may prolong the baking time to more than three minutes.

After baking, the waffle iron 12 is opened as illustrated in Fig. 3 and the food item 10'. This may be done with suitable tongs (or specially designed metal instruments called "louche" in the French language), to avoid contacting the food item 10' with bare hands. Then the food item 10' is placed immediately in its specially designed holder and handed over to the customer, ready for consumption.

In this regard, the reference numerals 10' and 11' are utilized in Fig. 3 to designate the food items 10' and 11' that result from respective ones of the filled dough shells 10 and 11. The food items 10' and 11' are fully baked and they now have a the waffle-like appearance and shape waffled exterior previously mentioned.

The food items 10' and 11' are generally similar so that only the food item 10' is described in further detail. Of course, they may vary in size and shape and the filling type may vary without departing from the inventive concepts disclosed.

The food item 10' includes a edible baked shell 30 and an edible quantity of cooked filling 31 within the shell 30. The shell 30 is baked in a seamless one-piece configuration from the quantity of dough 20 discussed previously, and the quantity of cooked/fresh/processed filling 31 is the previously discussed quantity of filling 21.

The baked shell 30 has a waffle-like appearance and a waffled exterior that includes an array of indentations 32 in each of a pair of opposite sides 33 and 34 (Figs. 4 and 5). The indentations segment the baked shell 30 so that bite size portions of the food item 10' can be bitten off more easily. This may typically be done from left to right in Fig. 4. (a horizontal pattern) so that the quantity of filling is confined to the shell and spilling is ruled out, or at least greatly inhibited.

The baked shell in cooperation with the quantity of cooked/fresh/processed filling already stuffed, holds together whenever a bite is taken. Thus, there are no cracks in the shell nor are there crumbs falling out under the crispiest condition of the baked shell.

The baked shell 30 defines a sealed cavity 35 of narrow cross sectional area in which the quantity of filling 31 is disposed. In other words, the thickness of the cavity is substantially narrower than its length and width which are almost coextensive with the length and width of the baked shell 30 (Figs. 4 and 5).

As a result, the quantity of heated filling 31 is less apt to squeeze out of the baked shell 30 when a bite is taken. Instead, a bite-size portion of the baked shell 30 breaks off, with the sides 33 and 34 resisting compression toward each other. Consequently, the heated filling 31 that is not included in the portion that is bitten off, remains within the cavity 35. The above construction is best described as a product of the process by which it is made, the resulting food item 10' being, among other things, more evenly baked with the heated filling evenly distributed within the baked shell. In addition, the baked shell 30 tends to retain heat within and thereby prolong the time it takes the heated filling 31 to cool. Thus, the food item 10' stays hot longer. The stuffed dough shell 10 (Fig. 1) may build up some pressure within during the baking period. Such accumulating pressure may be vented out during the baking process where a corner edge of the dough shell would automatically break, thus, facilitating the escape of such pressure.

Thus, this invention provides a new and improved sandwich-type food item with many desirable attributes.

It can be conveniently prepared, stored, transported, and consumed, and it can provide a complete, balanced meal. Although an exemplary embodiment of the invention has been shown and described, many changes, modifications, and substitutions may be made by one having ordinary skill in the art without necessarily departing from the spirit and scope of the invention. In this regard, the scope of the claims is not to be limited to fast food items. What is claimed is:

Claims

1. A method of preparing a food item, comprising: providing a quantity of raw dough and a quantity of filling; encasing the quantity of filling within the quantity of dough to form a filled dough shell; and baking the filled dough shell in a waffle iron.

2. A method as recited in Claim 1, wherein the step of encasing includes: molding the quantity of dough around the quantity of filling.

3. A method as recited in Claim 1, wherein the step of baking includes: preheating the waffle iron; placing the filled dough shell on the waffle iron; and closing the waffle iron over the filled dough shell for a period of time sufficient to bake the dough.

4. A method as recited in Claim 3, wherein the step of providing includes: providing a quantity of dough having a composition such that when the filled dough shell is baked within the waffle iron, the filled dough shell flows to take the appearance of the interior of the waffle iron.

5. A method as recited in -Claim 1, wherein the step of providing includes: providing a quantity of filling that includes meat, vegetables, and spices.

6. A method as recited in Claim 1, further comprising the step of: preheating the quantity of filling before encasing it within the dough.

7. A food item prepared by a method as recited in Claim 1.

8. A method of preparing a food item, comprising: providing a quantity of dough and a quantity of filling; encasing the quantity of filling within the dough to form a filled dough shell by molding the quantity of dough around the quantity of filling; and baking the filled dough shell in a waffle iron by preheating the waffle iron, placing the filled dough shell on the waffle iron after the waffle iron has been preheated, and closing the waffle iron over the filled dough shell for a period of time sufficient to bake the dough; wherein the step of providing includes providing a quantity of dough having a composition such that when the filled dough shell is baked within the waffle iron, the filled dough shell flows to take the shape of the interior of the waffle iron.

9. A food item prepared by a method as recited in Claim 8.

10. A food item, comprising: a) an edible shell and an edible quantity of filling within the shell; b) which shell is baked in a seamless one-piece configuration from a quantity of dough; c) the shell having a waffle-like shape and a waffled exterior; and e) the shell defining a sealed cavity of narrow cross sectional area in which the quantity of filling is disposed.