WO2009071785A2

WO2009071785A2 - Conical foodstuff container and manufacturing method and machine

Info

Publication number: WO2009071785A2
Application number: PCT/FR2008/052066
Authority: WO
Inventors: Marc Soudy
Original assignee: Marc Soudy
Priority date: 2007-11-19
Filing date: 2008-11-17
Publication date: 2009-06-11
Also published as: WO2009071785A3; FR2923808B1; FR2923808A1

Abstract

Foodstuff container (1) having a conical wall (2) comprising at least one sheet (3) rolled into a cone and having at least one overlap (5) where two overlapping portions (4a, 4b) of the sheet overlap each other. The sheet (3) comprises predominantly an edible gluten-free material, the two overlapping portions (4a, 4b) exhibiting intrinsic mutual adhesion without the addition of any adhesive product.

Description

B07-3824QT - EGA / EVH Submitter: Mr. SOUDY Marc

Conical food container, process and manufacturing machine

Invention of: SOUDY Marc

Conical food container, process and manufacturing machine

The invention relates to the field of foods to be consumed by hand, such as sandwiches. The invention particularly relates to the field of food containers used in such foods.

In this area, there are sandwiches, which have a piece of bread around other foods such as sausage, salads or pieces of meat. Bread is both a food container and a food. A sandwich has the advantage of being used without a plate. This avoids a dishwashing step. When the consumer eats a sandwich, he consumes both the food container and the contents. In the case of a sandwich, the volume of the food container is generally preponderant in relation to the total volume of foods or food ingredients contained in the sandwich. Indeed, it is necessary that the edible container is rigid and show a sufficient seal to allow the ingredients not to escape when the sandwich or edible food without cutlery or the like, is transported to the so-called tasting position or when it is eaten by the consumer.

Often, the presence of an envelope, a strapping, or the pressure of the hands, during the prehension contributes to the maintenance of the food in the container. Eating a sandwich or edible food without cutlery or similar means for the consumer to accept bread or pizza dough as the main element of his diet.

The patent application WO 96/37109 describes a food cone. A strip of bread dough is spirally wrapped around a cone. The cohesion of the cone and its tightness are obtained by using a flour with a high gluten content to increase the elasticity of the bread dough strip during winding and to obtain an adhesion between the overlapping zones of the strip during the cooking the cone thus formed. The disadvantage of such a food cone is that it is not suitable consumers who are allergic to gluten or need to reduce their consumption of bread.

Some consumers can not eat bread. In addition, the consumer's eating habits consist in taking traditional meals in which the bread is a food supplement. The quantity of bread consumed is left to his free will, and generally much less than the total volume of food.

As a result, the preponderance of bread volume, relative to that of food or food ingredients in a sandwich, changes the consumer's eating habits and balance. It also changes the perception of flavor that he would have if he ate the same foods or food ingredients on a plate. Consumers are increasingly sensitized by the medical profession and the public authorities, for example in the National Nutrition and Health Plan, to a diet that is ever more balanced and ever more dietary. There is a need for an edible dish without cutlery, more nutritionally balanced than a sandwich made with bread or pizza dough.

Furthermore, US Pat. No. 4,929,458 discloses a method of manufacturing a conical slab. The wafer is wrapped around a conical mold, then a series of conical molds are stacked into each other, sandwiching ready-to-bake pancakes. Finally, the whole is dipped in cooking oil. Such patties are not fat and are not balanced dietetically.

The invention provides an edible food container that reduces allergy or dietary problems while allowing the food container and its contents to be consumed by hand.

It has been surprisingly discovered that it is possible to make food containers with virtually gluten - free material.

According to one embodiment, the food container has a conical wall, comprises at least one conically wound sheet and has at least one overlapping zone where two The overlapping portions of the sheet overlap each other. The sheet mainly comprises an edible material without gluten. The two covering portions have between them an intrinsic adhesion without the addition of sticky product.

The fact that the overlapping portions exhibit adhesion despite the absence of gluten gives the conical shape good mechanical cohesion. This allows to consume, by holding it by hand, the food container and its contents. This allows the food container to have the consistency of a cornet.

In one embodiment, the food container contains flour of at least one of corn, whole grain, millet, buckwheat or quinoa. Such cereals are reputed not to contain gluten.

Advantageously, the material does not have yeast. Phyllo paste or bricks leaves can be used to form the horn.

According to one embodiment, the material of the sheet comprises collagen, and in particular comprises one or more slices of beef, pork, sheep meat, gallinaceous meat, or fish meat. In particular, the cone may be bacon, beef, bressaola, Grisons meat, turkey, ham, Parma ham, chicken, smoked salmon or not, trout, ... etc.

According to another aspect, the invention relates to a method of manufacturing a food container in which at least one sheet of gluten-free edible material is wrapped around a conical mandrel, two covering portions of said material are covered and the temperature of said material is raised above a heating threshold greater than the temperature of use of the container, during a heating period. The two overlapping portions are held together for at least a portion of the heating period, so that an intrinsic adhesion between the two portions can be developed without the addition of a sticky product. Holding the cover portions of the sheet of material against each other allows for intrinsic adhesion to develop during the heating period. Without the holding means, the cover portions would leak and / or retract without adhering to one another. Without the rise in temperature, the natural adhesion of two plated portions against each other would be insufficient. The fact that the hold takes place during the warm up period makes it possible to reach a sufficient level of cohesion.

Advantageously, the maintenance of the two covering portions allows the material to shrink during the heating period. In particular, the holding means can exert a transverse pressure on the covering portions of the material of the horn while allowing a tangential sliding of this material. This allows the surfaces of the two overlap portions to interpenetrate and increase the intrinsic adhesion of the overlap area after heating or baking of the sheet of material.

In another aspect, the invention relates to a machine for manufacturing a food container comprising a tapered mandrel, a motor adapted to drive the mandrel in rotation about the axis of the cone and a temperature source. It comprises a holding means in the state covered with two covering portions of said food container.

Advantageously, the mandrel comprises a sliding means capable of allowing the material of said food container to slide along the axis of the cone during the action of the heat source.

Advantageously, the holding means comprises a mesh cone surrounding the mandrel, the material of the food container being intended to be disposed between the mesh cone and the mandrel.

Advantageously, the heat source is distributed along a generatrix of the cone.

Other characteristics and advantages of the invention will appear on reading the detailed description of some modes embodiment taken as non-limiting examples, and illustrated by the accompanying drawings, in which: Figure 1 shows the food container after cooking; FIG. 2 represents a first stage of manufacture of the food horn;

FIG. 3 represents a manufacturing step at the beginning of the heating period; and Figure 4 shows a manufacturing step at the end of the warm-up period.

As illustrated in FIG. 1, a hollow conical shape has a thin wall 2 made up of a sheet 3 wound in the shape of a cone and having at its two ends overlapping portions 4a and 4b superimposed on each other in a overlap zone 5 of the conical shape 1.

The conical shape 1 has a substantially sealed tip 6, so that the conical shape can receive pasty or semi-liquid food without any flow through the wall 2.

The conical shape 1 also has a free edge 7 forming a left curve extending on average in a plane perpendicular to the axis 8 of the conical shape 1.

It is possible to surround the outer lower portion of the food container with a package, for example paper, allowing the user manually consuming the food not to touch directly the material of the wall 2 which may be greasy. Such a paper not shown in the figure also allows the seller to prepare hygienically food edible manually.

The overlapping portions 4a and 4b are welded to one another, and give the conical shape 1 a good mechanical cohesion and a sealed form.

We will now using Figures 2 to 4, describe a method of manufacturing the food cone. As illustrated in FIG. 2, the manufacturing machine 10 comprises a drive motor 11 intended to be fixed on a work table by a base 12. A conical mandrel 13 is rotated about its axis 8 by the motor 10. A sheet of material 14 before heating is cut for example in quarter circles, and wound around the mandrel 13 slightly protruding from the tip 13a of the conical mandrel 13.

By overlapping two end portions 14a and 14b of the sheet of material 14 before heating, the overlap zone extends to the tip 14c of the material before heating.

As illustrated in FIG. 3, a holding grid 15 covers the sheet of material 14 before heating. The mesh is plated so as to ensure a homogeneous pressure on the entire sheet of material 14 before heating, in particular by pressing the covering portions 14a and 14b against each other.

The sheet of material before heating 14 has a substantially uniform thickness 16 throughout the entire conical shape 1 except where overlapping the overlap portions 14a and 14b and in the tip 14c. The machine 10 comprises a heating ramp 17 arranged horizontally. A secondary base 18 makes it possible to incline the axis 8 of rotation of the machine so as to position the generatrix of the conical shape 1 with respect to the heating ramp 17. Advantageously, the generatrix of the cone 1 is inclined at an angle less than 30 °, and preferably between 10 ° and 15 ° relative to the heating ramp 17. This allows the tip of the food cone does not grill faster than the end of larger diameter.

As illustrated in FIG. 4, the material after heating 3 is strongly shrunk with respect to the volume and the size of the material before heating 14. The thickness 16 has been reduced, the surface of the covering portions 14a and 14b have been reduced. to surfaces 4a and 4b. The shape of the tip 14c has become more homogeneous by retracting itself to form the watertight tip 6. A gap appears between the holding mesh 15 and the material of the conical shape of the material after firing 3.

The conical mandrel 13 is covered with a non-sticking surface 13b, for example comprising Teflon® allowing the sliding of the conical material during the heating period from its shape 14 to its shape 3.

The shrinkage is generally homothetic while creating an intrinsic adhesion to the portions of material having cooked under pressure against others, such as the overlap portions 14a, 14b and the tip 14c.

In the case of a meat or fish meat material, natural collagen is responsible for the development of this intrinsic adhesion during the warm-up period.

The conical netting has provided significant contact pressure at the beginning of the heating period, at a time when the overlay portions 14a and 14b are just superimposed on each other without yet adhering to each other. As the heating phase progresses, and the reduction of the thickness 16, the holding mesh 15 reduces its effect and exerts more pressure than by gravity. This allows the material 14, 3 to slide tangentially on the non-stick surface 13b.

Alternatively, the holding mesh 15 is held pressed against the material of the food cone by an axial spring mechanism. This makes it possible to hold the overlap portions 14a and 14b against each other for a longer period. The plating force is however limited to allow the material 14, 3 to slide tangentially on the release surface 13b.

In a last step, the holding mesh 15 is removed and the conical shape 1 is removed from the conical mandrel 13 and the temperature drops to room temperature. This cooling further contributes to consolidate the mutual adherence and mechanical cohesion of the conical shape.

Although the intrinsic adhesion does not require the addition of sticky product, the contents of the food disposed within the conical food container shape can nevertheless help to consolidate, for example, the tightness of the conical shape. At the bottom of the cone 1 can be placed a pea or a chickpea so as to consolidate the tightness of the bottom of the cone 1. The intrinsic adhesion is sufficient to allow cone 1 to be frozen and thawed without overlapping portions 14a, 14b after heating off from each other.

A particular advantage of a meat-based food container is that the rigidity of such a food container is less influenced by the humidity of the container than the containers using bread dough.

The fact of implementing and preparing gluten-free foods so that an intrinsic adhesion develops, makes it possible to obtain food cones having a surprising mechanical cohesion.

Claims

A food container (1) having a conical wall (2), comprising at least one cone-shaped rolled sheet (3) having at least one overlapping zone (5) where two overlapping portions (4a, 4b) of the sheet overlap each other, characterized in that the sheet (3) mainly comprises a gluten-free edible material and comprises collagen, the two covering portions (4a, 4b) having intrinsic adhesion between them without addition of sticky product.

2. Food container according to claim 1, wherein the material of the wound sheet (3) is capable, after heating to shrink relative to the material before heating.

3. Food container according to one of the preceding claims, wherein the material (3) does not present yeast.

4. A food container according to one of the preceding claims, wherein the material of the sheet (3) comprises one or more slices of beef, pork, sheep meat, gallinaceous meat, or fish meat.

5. A method of manufacturing a food container in which at least one sheet of gluten-free edible material is wrapped around a conical mandrel (13), and then two covering portions (14a, 14b) of said material are covered, the temperature of said material is raised above a heating threshold higher than the temperature of use of the container, during a heating period, and the two covering portions (14a, 14b) during at least part of the heating period, so that an intrinsic adhesion can develop between the two portions (14a, 14b) without the addition of sticky product, characterized in that the maintenance of the two overlapping portions (14a, 3a, 14b, 3b) allows the material to shrink during the warm up period.

6. Machine for manufacturing a food container according to one of claims 1 to 4, comprising a conical mandrel (13), and holding means (15) in the covered state with two covering portions (14a, 14b) of said food container, characterized in that it comprises a temperature source (17) adapted to raise the temperature of the food container and that the holding means is able to hold the two cover portions against each other during at least part of the heating period.

7. Machine according to claim 6, comprising a motor (1 1) capable of driving the mandrel (13) in rotation about the axis of the cone (8).

8. Machine according to claim 6 or 7, wherein the holding means comprises a cone mesh (15) surrounding the mandrel (13), the material of the food container being intended to be arranged between the cone mesh (15) and the mandrel (13).

9. Machine according to claim 8, wherein the holding means is such that the mesh reduces its effect as the heating phase so as to slide the material of said food container along the axis of the cone (8) during the action of the heat source (17).

10. Machine according to one of claims 6 to 9, wherein the heat source (17) is distributed along a generatrix cone.