WO2006135989A1 - Produit comestible cuit et appareil de cuisson - Google Patents

Produit comestible cuit et appareil de cuisson Download PDF

Info

Publication number
WO2006135989A1
WO2006135989A1 PCT/AU2006/000896 AU2006000896W WO2006135989A1 WO 2006135989 A1 WO2006135989 A1 WO 2006135989A1 AU 2006000896 W AU2006000896 W AU 2006000896W WO 2006135989 A1 WO2006135989 A1 WO 2006135989A1
Authority
WO
WIPO (PCT)
Prior art keywords
tray
mould
male
dough
members
Prior art date
Application number
PCT/AU2006/000896
Other languages
English (en)
Inventor
Clayton Pratt
William Thomas Hogan
Original Assignee
Torpedo Ipr Pty Ltd
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
Priority claimed from AU2005903339A external-priority patent/AU2005903339A0/en
Application filed by Torpedo Ipr Pty Ltd filed Critical Torpedo Ipr Pty Ltd
Priority to AU2006261603A priority Critical patent/AU2006261603B2/en
Publication of WO2006135989A1 publication Critical patent/WO2006135989A1/fr

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C7/00—Machines which homogenise the subdivided dough by working other than by kneading
    • A21C7/04—Machines which homogenise the subdivided dough by working other than by kneading with moulding cups
    • 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

Definitions

  • THIS INVENTION relates to an edible baked bread product, a baking tray assembly for the product and in particular but not limited to a cup-shaped product able to hold cold cuts, salads, deserts as well as relatively dry to relatively more liquid hot food products.
  • Edible baked cup shaped products are known from the prior art. Examples are contained in US Patent No. 3,296,956 to Turner and US Patent No. 5,226,352 to Savage.
  • Turner describes a baking tray made from pressed aluminum sheeting whereby the baking tray is arranged so that dough forming the cup shaped product may prove in the tray using a proving gauge inserted through an opening in the top of the mould. According to Turner distribution of air during the baking process is critical to ensure proper cooking with a crust and relatively crumbly interior. He achieves this by the combined effect of proving prior to and during baking. Turner utilises partial proving prior to cooking up to about three quarters of an inch from the top of the cooking chamber.
  • Turner he refers to Turner in the background of the invention noting in particular that Turner utilises means to allow the escape of gas but of course this has the added deficiency that dough may also escape through the openings provided for the gas.
  • Savage he places dough in the female mould and places the male mould in position and optionally allows the dough to prove in the mould before cooking.
  • Savage utilises clamps to hold the two portions of the mould together and those clamps are designed to allow release of steam from the mould as the bread is being baked.
  • Savage is mainly concerned with cookie dough and does not specifically deal with the process by which bread dough is baked in the mould. He does utilise a heat differential across the mould of approximately 30 to 60 percent of the heat transfer rate within the lower mould to achieve a uniformly baked "cookie" with satisfactory texture.
  • heat transfer is less in the upper mould than in the lower mould. It does not provide a direction in relation to any heat transfer relationship in the case as leavened dough such as bread dough.
  • the cookie mix is filled with cold products whereas the bread mix may be utilised for hot products and according to Savage is capable of holding hot water for approximately 30 minutes without leaking.
  • Turner and Savage utilise thin aluminium baking trays for the purpose of baking the bread product and it is not clear what the final form of the bread product is in terms of crust and interior.
  • the applicant's bread product is quite different in so far as the crust is softer and thus the product is self supporting in the sense that it stands upright like a cup but has the texture of a traditional soft bread roll for ease of consumption with a clean bite rather than a crisp structure that might fracture or be hard on the mouth.
  • a cup shaped product according to the present invention does not bake uniformly utilising the teachings of Savage or Turner and consequently is an object of the present invention to provide a simple and straight forward approach able to be used by bakers generally without any particular additional skill or knowledge.
  • the present invention resides in a mould assembly for producing an open topped edible bread product with a soft crust, the bread product being a container having a side wall and a base, the mould assembly comprising a first female mould member adapted to receive a portion of dough placed in the mould prior to proving and proved in the mould prior to baking, and a male mould member adapted to be located within the female mould member and spaced therefrom defining a cavity corresponding to the cup shaped edible bread product whereby the cavity comprises a side wall cavity portion and a base cavity portion corresponding to the side wall and base respectively, the mould being closed while the dough is proving and free of openings that might allow escape of dough and at least the male mould member is of a relatively thick high heat transfer metal to enable delivery of heat along the male mould member to the base portion of the cavity sufficient to complete baking of the base of the bread product at the same time as the side wall.
  • the mould is closed and dough proved blind in the mould using a separate
  • the blind proving is required due to the need to
  • herein means the dough is contained so that moisture is retained to prevent the surface of the bread product from crusting to a crunchy crust.
  • the male member preferably comprises a relatively thick-walled aluminium alloy tray or the like in order to efficiently transfer heat to the interior of the mould in order to effectively and evenly bake the interior and base of the product so that even baking is achieved.
  • the baking surfaces of the tray are coated with a slip-coat, such as TEFLON® to assist depanning.
  • TEFLON® TEFLON®
  • each tray may have a tray surface surrounding the male and female mould members and means to hold the tray surfaces apart forming an air circulation space between the trays, there being spaced air flow through openings in at least one of the tray surfaces to facilitate airflow through the tray surface and into the air flow space.
  • the air flow through passages comprises openings in the female mould member tray. More preferably, the openings are distributed around each of the female mould members.
  • each mould is ganged together in a production tray assembly and it comprises a multiple female mould member tray and a multiple male member tray, the trays having co-operating abutments surrounding each of the respective male and female mould members such that the abutments rest against each other when the trays are assembled, a tray surface surrounding the male and female mould members and there being openings in the tray surface of at least one of the trays to facilitate airflow proximal each mould.
  • each abutment comprises a thickened margin around the members, typically an annular ring and the ring serves to hold the tray surfaces in spaced apart relation to enable circulation of air between the tray surfaces.
  • the male mould members include an upper region exposed to airflow in the airflow space between the trays.
  • the male mould member sits atop the female mould member and air circulates up through the openings in the tray surface of the female mould member against the tray surface of the male mould member and around the exposed upper region of the male mould members.
  • the male mould members are made from AO aluminium alloy or equivalent about 4 mm think. More preferably, the trays are of AO aluminium alloy or equivalent and being of uniform thickness of about 4 mm.
  • the cavity retains a substantial proportion of moisture due to the cavity being closed and by reason of the abutments providing a boundary between the cavity and the outside, the boundary so formed permitting minimal egress of air and moisture across the boundary during the cooking process so that the retention of moisture inhibits crustiness providing a relatively soft chewy outer surface in the finished product
  • the cavity is cup shaped and the side wall portion is relatively thick over a major portion of the side wall portion and has a rim region tapering out to a relatively thin peripheral lip.
  • the invention resides in a method of baking a cup shaped edible bread product comprising the following steps:- 1. Mix the dough to recipe including sufficient water and oil to improve flowability; 2. Place predetermined weight of dough in each female mould member (care is to be taken not to trap air under the dough ball since the trapped air changes the rate of flow during the proving phase);
  • a bread product is produced using a recipe where dough has flowability sufficient to prove and fill a mould cavity before baking, the cavity forming a hollow open topped bread product being substantially cone shaped with a flat base and a side wall, the product being generally cup sized and being longer than it is wide and having a rim, the rim comprising a tapered upper edge of the product, the bread product having an outer soft crust produced from a dough comprising the following in kilograms: Bakers Flour about 1.000; Salt about .020; Yeast (compressed) about .030; Improver about .010; Shortening(fat) about .040; and water about .600.
  • Each bread product is produced from about 100 grams of dough baked at 255 degrees C for about 20 minutes.
  • Figures 1 and 2 are drawings illustrating two cup shaped bread products according to the invention being a regular size and a large size;
  • Figures 3 and 4 are sections taken through a central plane of the bread products of Figures 1 and 2 respectively;
  • Figure 5 is a drawing illustrating cross section of atypical mould inserted to a baking tray of the type illustrated in Figure 6.
  • Figures 7 and 8 illustrate a further embodiment of a baking tray according to the present invention.
  • cup shaped bread product may function in the usual way as would be a cup of similar shape, it may be stackable and configured to fit into standard cardboard carrying trays as might be used at sporting events or the like.
  • a baking tray suitable for producing the bread products of the foregoing Figures 1 to 4 is illustrated schematically in Figures 5 and 6 and also in Figures 7 and 8.
  • the baking tray 16 comprises a series of female mould members 17 and hollow male mould members 18 which have over lying flanges 19 and 20 so that when the moulds are secured together by the weight of the male mould portion, or alternatively by clips 21.
  • the flanges close off a cavity between the moulds.
  • the flanges 19 are located above the tray surface 22 so that air may circulate through holes 23 thus assisting in the delivery of heat to the male mould members 18.
  • the hollow male mould members 18 at least are made from a thick wall mould material made of high heat conveying material in the illustrated embodiment that mould material is cast aluminium AO alloy of a thickness of about 4mm.
  • mould material is cast aluminium AO alloy of a thickness of about 4mm.
  • a suitable material and cast tray utilising the teachings of Australian Patent 2003100485 and Australian Patent Application 2003200355 both to Caspan Pty Ltd, the disclosures of which are herein incorporated by reference.
  • the applicant has found that its arrangement for baking has the following advantages compared to the prior art.
  • the present invention utilises substantially normal bread dough, the applicant has found that due to the shape of the container being baked it is preferable to improve flow during the proving process by increasing water and oil content over that normally used in bread products.
  • the present invention results in a lighter softer crust, the use of a thicker mould with high heat transmission properties into the male mould member results in even cooking.
  • the applicant has found that control over recipe, portioning, and proving with no holes in the top tray, the bread product with improved characteristics is produced by the following preferred process.
  • the tray is placed in the oven and baked at 255 0 C for 23 minutes same position to ensure even heat flow;
  • the bread product will stick to the male mould members where they should be left to cool and set;
  • the bread product may be twisted and removed from the male members and placed on a cooling rack and nested for packaging, storage and shipment.
  • containers may be frozen at minus 18 0 C and stored for up to 90 days.
  • the product provides an edible container of soft bread roll consistency that me be easily chewed while consuming the contents in a single handed manner; this frees up the user's second hand for other activities eg holding a drink; a hand rail; a support while travelling; writing; continuing work while eating etc this is a considerable advantage over other alternatives eg hamburgers, pies, cartons of chips etc

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une plaque de cuisson (16) comprenant une série d’éléments de moule femelles (17) et d’éléments de moule mâles (18) qui possèdent des rebords (19) et (20) se recouvrant de telle manière que lorsque les moules sont fixés ensemble par le poids de la partie mâle du moule, ou bien dans une variante par des clips (21), les rebords referment la cavité séparant les moules. Les rebords (19) sont situés au-dessus de la surface de la plaque (22) permettant à l’air de circuler par les trous (23), et ainsi de faciliter la diffusion de la chaleur aux éléments mâles et femelles (18). Les éléments de moule mâles creux (18) sont constitués, au moins, d’un matériau de moulage à paroi épaisse présentant une conduction élevée de la chaleur. Dans le mode de réalisation présenté, ce matériau de moulage est un alliage fondu d’aluminium AO d’une épaisseur d’environ 4 mm. Le moule est fermé et la pâte étalonnée à l’aveugle en servant d’une technique séparée d’étalonnage visuel ou temporel. L’étalonnage à l’aveugle est indispensable si l’on veut obtenir la surface moelleuse souhaitée. En effet, seule une cuisson fermée permet de retenir l’humidité nécessaire pour parvenir à cette surface moelleuse.
PCT/AU2006/000896 2005-06-24 2006-06-26 Produit comestible cuit et appareil de cuisson WO2006135989A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2006261603A AU2006261603B2 (en) 2005-06-24 2006-06-26 Edible baked product and baking apparatus

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2005903339 2005-06-24
AU2005903339A AU2005903339A0 (en) 2005-06-24 Edible baked product and baking apparatus

Publications (1)

Publication Number Publication Date
WO2006135989A1 true WO2006135989A1 (fr) 2006-12-28

Family

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PCT/AU2006/000896 WO2006135989A1 (fr) 2005-06-24 2006-06-26 Produit comestible cuit et appareil de cuisson

Country Status (1)

Country Link
WO (1) WO2006135989A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953685A1 (fr) * 2009-12-16 2011-06-17 Brevet Michel Procede et dispositif de fabrication d'un contenant souple en pate alimentaire equivalente
FR2954044A1 (fr) * 2009-12-18 2011-06-24 Daniel Peyrat Dispositif pour la pre-cuisson des pates pour patisseries notamment avant de les garnir
WO2016055641A1 (fr) * 2014-10-09 2016-04-14 Terragni Francesco Article comestible
WO2016140627A1 (fr) * 2015-03-04 2016-09-09 Scarponi Davide Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle
AT15556U1 (de) * 2015-12-22 2018-01-15 Martin Cechl Formwerkzeugsatz
WO2020064561A1 (fr) * 2018-09-25 2020-04-02 Seb S.A. Moule à paroi perforée
WO2020178356A1 (fr) * 2019-03-04 2020-09-10 Laffe Limited Récipient biodégradable, procédé de formation et appareil de formation
WO2021071680A1 (fr) * 2018-09-27 2021-04-15 Eco Ware Corp. Vaisselle comestible et son procédé de fabrication
AU2016201006B2 (en) * 2016-02-17 2021-11-04 Eazy Azz Pty Ltd Oyster tray
WO2022150928A1 (fr) * 2021-01-15 2022-07-21 Eat The Dishes Ltd. Dispositif et procédé de création de tasses non perméables comestibles

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3296956A (en) * 1964-05-13 1967-01-10 Turner Wesley Apparatus for edible baked cup-shaped product
US4371327A (en) * 1980-05-20 1983-02-01 Andre Fievez Apparatus for use in producing cup-shaped pastries
US5226352A (en) * 1992-03-05 1993-07-13 Bakamold, Inc. Apparatus and method for molding and baking dough
AU642125B3 (en) * 1992-07-24 1993-10-07 Nonpollution Container Distributors Pty Ltd Food moulding apparatus
WO2001010222A1 (fr) * 1999-08-06 2001-02-15 Artos International Limited Procede de fabrication d'un produit alimentaire cuit en forme de coupelle
WO2001070086A1 (fr) * 2000-03-17 2001-09-27 Pizza Hut, Inc. Systeme de production de croutes a pizza semi-cuites

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3296956A (en) * 1964-05-13 1967-01-10 Turner Wesley Apparatus for edible baked cup-shaped product
US4371327A (en) * 1980-05-20 1983-02-01 Andre Fievez Apparatus for use in producing cup-shaped pastries
US5226352A (en) * 1992-03-05 1993-07-13 Bakamold, Inc. Apparatus and method for molding and baking dough
AU642125B3 (en) * 1992-07-24 1993-10-07 Nonpollution Container Distributors Pty Ltd Food moulding apparatus
WO2001010222A1 (fr) * 1999-08-06 2001-02-15 Artos International Limited Procede de fabrication d'un produit alimentaire cuit en forme de coupelle
WO2001070086A1 (fr) * 2000-03-17 2001-09-27 Pizza Hut, Inc. Systeme de production de croutes a pizza semi-cuites

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953685A1 (fr) * 2009-12-16 2011-06-17 Brevet Michel Procede et dispositif de fabrication d'un contenant souple en pate alimentaire equivalente
FR2954044A1 (fr) * 2009-12-18 2011-06-24 Daniel Peyrat Dispositif pour la pre-cuisson des pates pour patisseries notamment avant de les garnir
WO2016055641A1 (fr) * 2014-10-09 2016-04-14 Terragni Francesco Article comestible
WO2016140627A1 (fr) * 2015-03-04 2016-09-09 Scarponi Davide Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle
AT15556U1 (de) * 2015-12-22 2018-01-15 Martin Cechl Formwerkzeugsatz
AU2016201006B2 (en) * 2016-02-17 2021-11-04 Eazy Azz Pty Ltd Oyster tray
CN112752508A (zh) * 2018-09-25 2021-05-04 Seb公司 孔壁模具
WO2020064561A1 (fr) * 2018-09-25 2020-04-02 Seb S.A. Moule à paroi perforée
WO2021071680A1 (fr) * 2018-09-27 2021-04-15 Eco Ware Corp. Vaisselle comestible et son procédé de fabrication
US11382333B2 (en) 2018-09-27 2022-07-12 Eco Ware Corp. Edible tableware and method of making the same
WO2020178356A1 (fr) * 2019-03-04 2020-09-10 Laffe Limited Récipient biodégradable, procédé de formation et appareil de formation
US11582974B2 (en) 2019-03-04 2023-02-21 Laffe Limited Biodegradable container, method of forming and forming apparatus
WO2022150928A1 (fr) * 2021-01-15 2022-07-21 Eat The Dishes Ltd. Dispositif et procédé de création de tasses non perméables comestibles

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