WO1994012035A1 - Article alimentaire conique et procede de fabrication - Google Patents

Article alimentaire conique et procede de fabrication Download PDF

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Publication number
WO1994012035A1
WO1994012035A1 PCT/US1992/011164 US9211164W WO9412035A1 WO 1994012035 A1 WO1994012035 A1 WO 1994012035A1 US 9211164 W US9211164 W US 9211164W WO 9412035 A1 WO9412035 A1 WO 9412035A1
Authority
WO
WIPO (PCT)
Prior art keywords
cone
strand
dough
mandrel
food container
Prior art date
Application number
PCT/US1992/011164
Other languages
English (en)
Inventor
Ward J. Goldstein
Original Assignee
Conewich International
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 Conewich International filed Critical Conewich International
Priority to AU33343/93A priority Critical patent/AU3334393A/en
Publication of WO1994012035A1 publication Critical patent/WO1994012035A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
    • A21C15/025—Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/026—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking waffle cups or cones

Definitions

  • the present invention relates to a conically-shaped edible food article and to a process for making such an article.
  • conical ice cream cone which is generally formed by pouring liquid waffle dough into a mold or else forming a single sheet of dough into a cone shape. These types of dough form rigid, brittle shells.
  • U.S. Patent No. 3,410,691 of Stanley describes a conical food article formed by cutting a flattened circle of dough into four equal segments or sector pieces, and wrapping an individual piece around a conical mandrel before baking.
  • U.S. Patent No. 4,795,652 of Cooper describes a similar technique in which a flattened strip of pretzel dough is cut into parallelogram-shaped pieces and each piece is wrapped onto a mandrel before baking.
  • a food article which comprises a conical receptacle of soft bread dough formed by wrapping a strip of uncooked bread dough spirally around a conical mandrel to form a plurality of successive spiral turns of the dough strip with no gap between adjacent turns, the receptacle having a spiral line extending around its outer periphery extending along the junction between adjacent turns of the dough .
  • a process for making such a food article comprises the steps of forming a continuous, elongate strand of bread dough, winding the strand spirally around a conical mandrel or conically-shaped baking pan to form a plurality of adjacent spiral turns with no gap between adjacent turns, and curing and cooking the wrapped spiral strand on the mandrel to form a conical receptacle of soft bread consistency.
  • the strand is a flat strip and is wrapped with an overlap between adjacent turns of the strip, so that the overlapping portions of adjacent turns will adhere to each other to form a sealed, integral conical receptacle.
  • the strand may be of circular cross-section similar to a spaghetti strand, and is wrapped around the mandrel with adjacent turns abutting but not overlapping. Since the dough will tend to expand on baking, the resultant receptacle will have a continuous conical surface with no gaps.
  • This food receptacle can be made conveniently and economically, and can be filled with a variety of foods and eaten while being hand held. Since a soft, bread dough cone is formed, it can be used as a sandwich substitute which is particularly convenient and advantageous, since it avoids the problems of any filling spilling from the sides of a sandwich.
  • Figure 1 is a perspective view illustrating a strand of uncooked dough being wrapped around a mandrel according to a first embodiment of the invention
  • Figure 2 is a section on the lines 2-2 of Figure 1;
  • Figure 3 is a view of part of the mandrel illustrating an alternative wrapping direction
  • Figure 4 is a view similar to Figure 1 illustrating a modified process and product
  • Figure 5 is a perspective view of a conical, edible food receptacle according to a preferred embodiment of the invention with a food filling.
  • FIGs 1, 2 and 4 An edible food article and the process for making it according to a first embodiment of the present invention are illustrated in Figures 1, 2 and 4.
  • the process basically comprises first mixing a bread dough in accordance with procedures which are well known in the art.
  • the bread dough is then formed into a relatively narrow, elongate flat strip or strand 10, which is then wrapped spirally around a conically-shaped mandrel or baking pan 12 as best illustrated in Figure 1, starting from the apex 13 of the cone and wrapping to the widest end 14 of the mandrel. Wrapping is continued until the lower part of the mandrel is covered, and adjacent turns 16 of the spiral are wrapped so that there is no gap between them, so as to form a contiguous conical structure.
  • the strip is preferably wrapped so that there is an overlap 18 between adjacent turns 16.
  • the strips 10 may be formed in a number of different ways, both manual and automated. For example, a flat sheet of dough could be formed by rolling into a rectangular shape, and the sheet could then simply be cut into flat strips or strands in a similar manner to the making of flat noodles. Automated methods of pressing and stamping may be use . Although pressing of the dough on the mandrel is not necessary, some pressure may be applied if desired.
  • the overlapping portions 18 of adjacent spiral turns will tend to adhere to one another so that there are no gaps in the structure. Preferably, the adjacent turns are overlapped to a height of around 1/3 of the overall strip width or height.
  • the mandrel 12 has a bore or recess 19 in its flat or widest end 14 for receiving a suitable tool such as a post or spindle for holding the mandrel while the dough strand 10 is wrapped around it.
  • the strip 10 of dough is wound from the apex or tip 13 of the cone to the widest end 14 in Figures 1 and 2. However, it may alternatively be wrapped in the opposite direction, starting at the widest end and winding up to the apex, as illustrated in Figure 3. This will have the advantage that the overlapping outer edge 22 faces upwardly rather than downwardly, reducing the risk of leakage of food from the cone.
  • the uncooked dough cone is baked in an oven while on the mandrel to form the finished product.
  • the mandrel acts as a baking mold.
  • the spiral turns will expand to adhere more firmly to one another and become more tightly wrapped, sealing the small opening at the apex of the cone.
  • the dough receptacle is baked to a golden brown before removing from the oven.
  • the baked, cone-shaped dough receptacle is then removed from the mandrel.
  • the conical bread receptacle will have the soft consistency of baked bread, and will be essentially moisture-tight.
  • the baked, cone-shaped receptacle 20 will have a spirally extending edge 22 extending on its outer surface marking the junction between adjacent turns of the dough strip.
  • the receptacle 20 has an internal, conical recess 24 where selected sandwich fillings 26 can be placed. Any selected filling may be used, such as meats, poultry, sea food, vegetables, dairy products and fruits, and the fillings may be hot or cold.
  • the cone- shaped bread receptacle forms a sealed, edible container for the filling, reducing the risk of spilling and mess which can result when eating traditional sandwiches with open sides.
  • the bread cone or receptacle 20 is an extremely versatile food container and may be served as a container for breakfast, salad, lunch, dinner, snack or dessert, depending on the choice of bread dough used and the selected food filling. It may be made in a range of different sizes for holding snacks or full meals, for example.
  • the bread cone itself and the fillings can be consumed without the need of any eating utensils, making it extremely useful as a portable meal-in-one.
  • the baked receptacle 20 can unwind only from top to bottom as it is eaten, reducing the risk of food leaking or dripping from the receptacle.
  • Figure 3 illustrates a modified process in which a strand 30 of dough having a circular or round cross- section, similar to a strand of spaghetti, is spirally wrapped around cone-shaped mandrel 12.
  • Spaghetti-shaped strands 30 of dough may be formed by hand by rolling a predetermined quantity of the dough into a continuous cylindrical strand.
  • a strand 30 is then spirally wrapped around the mandrel 12 from apex 13 to base 14, with adjacent turns or loops 32 of the wrapped strand adjacent to and touching or abutting one another with no gaps, as illustrated in Figure 3.
  • the mandrel and wrapped uncooked bread cone are placed in an oven and baked until the dough is cooked and a golden brown color. Again, the bread will tend to expand as it bakes, so that adjacent turns are pushed together and the coils become more tightly wrapped.
  • the mandrel and baked cone are then removed from the oven, and" the baked bread cone is removed from the mandrel. Again, any selected filling may be inserted in the hollow interior of the bread cone for convenient and clean consumption together with the cone itself.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'on forme un contenant alimentaire comestible en enroulant une bande allongée (10) de pâte à pain non cuite autour d'un moule (12) de forme conique afin de former une pluralité de tours en spirale sans laisser d'interstices entre les tours adjacents (16) de la spirale. Le cône de pâte non cuite obtenu est ensuite cuit au four produire un contenant de forme conique comestible de pâte à pain tendre. Le cône de pâte à pain est démoulé du moule (12) et l'intérieur creux du cône est rempli d'une garniture sélectionnée.
PCT/US1992/011164 1992-11-20 1992-12-22 Article alimentaire conique et procede de fabrication WO1994012035A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU33343/93A AU3334393A (en) 1992-11-20 1992-12-22 Conical food article and process for making same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US97390492A 1992-11-20 1992-11-20
US973,904 1992-11-20

Publications (1)

Publication Number Publication Date
WO1994012035A1 true WO1994012035A1 (fr) 1994-06-09

Family

ID=25521355

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1992/011164 WO1994012035A1 (fr) 1992-11-20 1992-12-22 Article alimentaire conique et procede de fabrication

Country Status (3)

Country Link
AU (1) AU3334393A (fr)
MX (1) MX9207649A (fr)
WO (1) WO1994012035A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995015086A1 (fr) * 1993-12-02 1995-06-08 Roecker Hans Dispositif pour la cuisson au four de pates patissieres creuses
CN1106153C (zh) * 1995-05-26 2003-04-23 孔威治企业有限合伙公司 锥形食物制品及其制作方法
BE1018220A3 (nl) * 2008-07-17 2010-07-06 Bakkerij Marc Hiel Bv Met Bepe Werkwijze voor het vervaardigen van een broodje en broodje.
CN104642451A (zh) * 2015-01-29 2015-05-27 孙天虎 一种从底部开口的中空面包
CN105934156A (zh) * 2014-01-23 2016-09-07 孔威治企业有限合伙公司 用于制造食品的烘焙模具

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
EP0258936A2 (fr) * 1986-09-03 1988-03-09 Houdstermaatschappij De Goede B.V. Appareil pour la production de corps coniques à partir de bandes de matière pâteuse
US4795652A (en) * 1986-12-15 1989-01-03 Cooper Concepts, Inc. Method for forming an edible food container

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
EP0258936A2 (fr) * 1986-09-03 1988-03-09 Houdstermaatschappij De Goede B.V. Appareil pour la production de corps coniques à partir de bandes de matière pâteuse
US4795652A (en) * 1986-12-15 1989-01-03 Cooper Concepts, Inc. Method for forming an edible food container

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995015086A1 (fr) * 1993-12-02 1995-06-08 Roecker Hans Dispositif pour la cuisson au four de pates patissieres creuses
US5662030A (en) * 1993-12-02 1997-09-02 Roecker; Hans Device for baking hollow pastry goods
CN1106153C (zh) * 1995-05-26 2003-04-23 孔威治企业有限合伙公司 锥形食物制品及其制作方法
KR100423524B1 (ko) * 1995-05-26 2004-06-16 콘위치 엔터프라이즈 리미티드 파트너쉽 원뿔형식품및이의제조방법
BE1018220A3 (nl) * 2008-07-17 2010-07-06 Bakkerij Marc Hiel Bv Met Bepe Werkwijze voor het vervaardigen van een broodje en broodje.
CN105934156A (zh) * 2014-01-23 2016-09-07 孔威治企业有限合伙公司 用于制造食品的烘焙模具
CN104642451A (zh) * 2015-01-29 2015-05-27 孙天虎 一种从底部开口的中空面包

Also Published As

Publication number Publication date
AU3334393A (en) 1994-06-22
MX9207649A (es) 1994-05-31

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