Apparatus and method for preparing food product

• US 20020146494A1
• Filed: 07/18/2001
• Published: 10/10/2002
• Est. Priority Date: 03/05/1999
• Status: Abandoned Application

• Current Assignee: WILK Patent Development Corporation
• Original Assignee: WILK Patent Development Corporation
• Inventors: Weisberger, Joshua, Wilk, Peter J.
• Application Number:
  US09/908,303
• Publication Number:
  US 20020146494A1
• Time in Patent Office: Days
• US Class Current: 426/279
• CPC Class Codes: A21C 11/002 the shape being toroid-like, e.g. bagels, doughnuts extruding machines for toroid shaped products A21C11/166
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A23P 20/25 Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Abstract

A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in an elongate straight shape about a straight cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a contact member which is disposable in engagement with an end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the contact member for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Claims

1. A machine for making a food product, comprising:

cooking apparatus for cooking an aliquot of dough having at least one internal chamber formed by disposing said dough in an elongate shape about an elongate straight cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures; and

a mechanism for removing said cooking member from the dough, thereby opening said chamber, said mechanism including;

a contact member disposable in engagement with an end of said cooking member;

a holder disposable in contact with the dough for restraining the cooked dough; and

a motive component operatively connected to at least one of said holder and said contact member for moving said one of said holder and said contact member relative to the other to remove the cooking member from the cooked dough.

2. The machine defined in claim 1 wherein said cooking apparatus includes a baking oven.

3. The machine defined in claim 2 wherein said cooking apparatus includes a molding component for shaping said dough about said cooking member to form said elongate shape about said cooking member.

4. The machine defined in claim 3, wherein said cooking member includes an elongate substantially straight member made of substantially rigid material.

5. The machine defined in claim 4, wherein said machine is configured to position said cooking member in a mold cavity for forming said elongate shape substantially as a cylinder, so that said cooking member is disposed essentially along an axis of said cylinder.

6. The machine defined in claim 1 wherein said cooking apparatus includes a molding component for shaping said dough about said cooking member to form said elongate shape about said cooking member.

7. The machine defined in claim 1, further comprising an injector for depositing an edible filling into said chamber after the pulling of said elongate cooking member from the cooked dough.

8. The machine defined in claim 1 wherein said mechanism includes parts for removing multiple straight cooking members from multiple substantially straight elongate pieces of cooked dough simultaneously to thereby create a chamber in each of the elongate pieces of cooked dough.

14. The method defined in claim 1, further comprising injecting an edible filling into said chamber after the pulling of said elongate cooking member from the cooked dough.

15. The method defined in claim 1, further comprising removing multiple straight cooking members from multiple substantially straight elongate pieces of cooked dough simultaneously to thereby create an elongate chamber in each of the elongate pieces of cooked dough.

9. A method for making a food product, comprising:

cooking an aliquot of dough having an elongate straight internal chamber formed by disposing said dough in an elongate shape about a straight cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures; and

actuating a mechanical contact member to engage an end of said cooking member;

operating a holder mechanism to contact the dough and restrain the dough; and

activating a motive component operatively connected to at least one of said holder and said contact member to move said one of said holder and said contact member relative to the other to remove the cooking member from cooked dough.

10. The method defined in claim 9 wherein the cooking of said dough includes baking said dough.

11. The method defined in claim 10 wherein the cooking of said dough also includes boiling said dough, the boiling of said dough preceding the baking of said dough.

12. The method defined in claim 9, further comprising molding said dough about said cooking member to form said elongate shape about said cooking member prior to the cooking of said dough.

13. The method defined in claim 12 wherein the molding of said dough includes positioning said cooking member in a mold cavity for forming said elongate shape, so that said cooking member is disposed essentially along an axis of said cylinder.

17. The method defined in claim 16 wherein the cooking member is made of a material which disintegrates at cooking temperatures so that the cooking member essentially disappears by the end of a cooking operation, further comprising gradually disintegrating said cooking member during the cooking of said dough so that, after the cooking of said dough at said elevated temperature for said predetermined period, said cooking member has disappeared from the cooked dough, thereby creating said chamber in the cooked dough.

18. The method defined in claim 17 wherein the cooking member is made of a material dissolvable in water, the disintegrating of said cooking member including dissolving said cooking member.

19. The method defined in claim 16 wherein the cooking member is made of an edible composition, further comprising maintaining said edible composition in said chamber after the cooking of said dough to thereby form a composite food product having a filling surrounded by cooked dough.

16. A method for making a food product, comprising:

extruding an aliquot of dough in an elongate shape about a straight cooking member or insert;

cooking the extruded dough at a relatively elevated temperature for a predetermined period to form a cooked food product having an internal chamber having essentially said predetermined configuration; and

maintaining said cooking member in said dough during the cooking of said dough.

22. A method for preparing food, comprising:

forming dough about a plurality of elongate straight cooking members to form a plurality of substantially straight elongate dough preforms;

baking said dough preforms simultaneously while maintaining said elongate straight cooking members therein;

after cooking of said dough preforms, removing said cooking members from the respective cooked dough preforms, thereby producing a plurality of elongate straight cooked dough forms having elongate straight chambers; and

after the removing of said cooking members, automatically injecting edible filling material into the chambers of the cooked dough forms.

20. The method defined in claim 20 wherein the providing of said aliquot of dough disposed in said predetermined shape about said cooking member or insert further includes hardening the shaped edible composition of said cooking member prior to molding of said dough about said cooking member.

21. The method defined in claim 20 wherein the hardening of said shaped edible composition includes lowering the temperature of said shaped edible composition.

23. The method defined in claim 22 wherein the forming of the dough about said cooking members includes operating a machine to simultaneously form the dough about said cooking members.

24. The method defined in claim 23 wherein the removing of said cooking members includes operating another machine to remove said cooking members from the respective cooked dough preforms.

25. The method defined in claim 24 wherein the removing of said cooking members is effectuated substantially simultaneously.

26. The method defined in claim 22 wherein the injecting of the edible filling includes simultaneously injecting the edible filling into said chambers.