WO2016140627A1 - Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle - Google Patents

Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle Download PDF

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Publication number
WO2016140627A1
WO2016140627A1 PCT/SM2016/000011 SM2016000011W WO2016140627A1 WO 2016140627 A1 WO2016140627 A1 WO 2016140627A1 SM 2016000011 W SM2016000011 W SM 2016000011W WO 2016140627 A1 WO2016140627 A1 WO 2016140627A1
Authority
WO
WIPO (PCT)
Prior art keywords
cup
icing
weight
shortcrust pastry
kilograms
Prior art date
Application number
PCT/SM2016/000011
Other languages
English (en)
Inventor
Davide SCARPONI
Original Assignee
Scarponi Davide
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 Scarponi Davide filed Critical Scarponi Davide
Publication of WO2016140627A1 publication Critical patent/WO2016140627A1/fr

Links

Classifications

    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery

Definitions

  • the invention relates to an edible cup and the related method for making it.
  • This invention as characterised in the claims, relates to an edible cup and to the method for making it.
  • the main advantage of this invention is the fact that it allows the use of edible coffee cups, suitable as an environmentally-friendly alternative to the traditional cups which have to be washed and the "disposable" types, made of synthetic material. Moreover, since it is made of shortcrust pastry, the edible cup is "supplied” to the customer as a sweet treat along with the coffee.
  • Figure 2 illustrates the invention according to the cross-section II - II of Figure 1.
  • the edible cup comprises a cup-shaped main body 1 , constituted of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing.
  • the inner coating 2 allows the invention to be made impermeable and prevents the beverage contained in it from dissolving the cup 10 and automatically becoming sweet by absorbing the sugar contained in the shortcrust pastry.
  • a shortcrust pastry dough is prepared (which may be of the traditional type, obtained using wheat flour, or in other variants, for example, using flour that is made of Kamut, vegan, organic, or spinach with matcha). Unlike what happens traditionally, first the butter and sugar are mixed to combine them until a cream is obtained, then the egg yolks and whites are added to combine them with the cream made from the butter and sugar, then finally the flour is added.
  • small balls or small disks are created, weighing between 20 and 100 grams. Then, the small balls (or small disks) are cold-formed into a cup shape, using a mould and a counter-mould that can be heated to different temperatures.
  • the action of the mould and counter-mould shapes the small ball (or small disk) into a cup shape. Then comes the cooking of the inside and outside of the cup at different temperatures. The inside is cooked at temperatures of between 180 and 230 °C. The outside is cooked at temperatures of between 200 and 250 °C. In total, the method for cooking the cup-shaped shortcrust pastry lasts between 2 and 5 minutes.
  • the inside of the cup is coated with an insoluble icing.
  • the icing consists of egg white and sugar mixed in such a way that the icing withstands heat.
  • the icing consists of egg white and sugar mixed in such a way that the icing withstands heat.
  • approximately 1.6 kilograms of egg white be beaten until stiff, then 7.4 kilograms of sugar and any flavourings necessary be added to them.
  • the icing is heated to temperatures of between 180 and 230°C for a time of between 5 and 20 seconds, and is spread over the inside of the cups 10, which are then returned to the oven at a temperature of approximately 50 °C so that they dry more quickly.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne une coupelle comestible comprenant un corps principal en forme de coupelle 1 constitué de pâte brisée, et un revêtement intérieur 2, constitué d'un glaçage insoluble, et un procédé de préparation de la coupelle. Le procédé de préparation de la coupelle comestible comprend au moins les étapes suivantes consistant à : préparer une pâte brisée pour la pâtisserie ; créer immédiatement des agglomérats à l'aide de la pâte brisée pour la pâtisserie ; façonner à froid les agglomérats dans des moules en forme de coupelle ; faire cuire en deux fois l'intérieur et l'extérieur de la coupelle ; recouvrir l'intérieur de la coupelle avec un glaçage insoluble ; et chauffer le glaçage.
PCT/SM2016/000011 2015-03-04 2016-03-03 Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle WO2016140627A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRN20150007 2015-03-04
ITRN2015A000007 2015-03-04

Publications (1)

Publication Number Publication Date
WO2016140627A1 true WO2016140627A1 (fr) 2016-09-09

Family

ID=53016704

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SM2016/000011 WO2016140627A1 (fr) 2015-03-04 2016-03-03 Coupelle en pâte brisée comestible dotée d'un revêtement intérieur et procédé de production de ladite coupelle

Country Status (1)

Country Link
WO (1) WO2016140627A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021071680A1 (fr) * 2018-09-27 2021-04-15 Eco Ware Corp. Vaisselle comestible et son procédé de fabrication
EP4144221A1 (fr) 2021-09-02 2023-03-08 ELIAS Natural Packaging AG Récipient comestible
WO2023187245A1 (fr) * 2022-03-31 2023-10-05 Marquez Silva Belen Récipient comestible pour aliments, procédé de fabrication et son utilisation

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2437996A1 (fr) * 1978-10-06 1980-04-30 Gantzer Jean Louis Emballage consommable
US6068866A (en) * 1996-05-31 2000-05-30 Livecraft Limited Cup for drinks made of edible twice-baked pastry
WO2006135989A1 (fr) * 2005-06-24 2006-12-28 Torpedo Ipr Pty Ltd Produit comestible cuit et appareil de cuisson
US20130287912A1 (en) * 2010-07-28 2013-10-31 Dawn Foods B.V. Glazing agent for baked goods
US20140363542A1 (en) * 2011-12-09 2014-12-11 Conopco, Inc., D/B/A Unilever Edible coating composition

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2437996A1 (fr) * 1978-10-06 1980-04-30 Gantzer Jean Louis Emballage consommable
US6068866A (en) * 1996-05-31 2000-05-30 Livecraft Limited Cup for drinks made of edible twice-baked pastry
WO2006135989A1 (fr) * 2005-06-24 2006-12-28 Torpedo Ipr Pty Ltd Produit comestible cuit et appareil de cuisson
US20130287912A1 (en) * 2010-07-28 2013-10-31 Dawn Foods B.V. Glazing agent for baked goods
US20140363542A1 (en) * 2011-12-09 2014-12-11 Conopco, Inc., D/B/A Unilever Edible coating composition

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
EP4144221A1 (fr) 2021-09-02 2023-03-08 ELIAS Natural Packaging AG Récipient comestible
WO2023187245A1 (fr) * 2022-03-31 2023-10-05 Marquez Silva Belen Récipient comestible pour aliments, procédé de fabrication et son utilisation
ES2953584A1 (es) * 2022-03-31 2023-11-14 Silva Belen Marquez Recipiente comestible para alimentos, metodo de fabricacion y su uso

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