Container comprising edible manifold

• US 20060068065A1
• Filed: 11/18/2005
• Published: 03/30/2006
• Est. Priority Date: 06/28/2001
• Status: Abandoned Application

• Current Assignee: Schwan's Global Supply Chain Incorporated (Schwan's Shared Services LLC)
• Original Assignee: Schwan's Sales Enterprises Incorporated
• Inventors: Morad, Mohamed M., Pafko, Wayne M., Rettey, David C., Ingelin, Mark E., Kanuru, Krishna K.
• Application Number:
  US11/282,369
• Publication Number:
  US 20060068065A1
• Time in Patent Office: Days
• US Class Current: 426/138
• CPC Class Codes: A21C 15/007 Apparatus for filling baked articles filling pieces of dough A21C9/06; filled bakery products A21D13/30, A21D13/80
• CPC Class Codes: A21C 9/06 Apparatus for filling pieces of dough such as doughnuts A21C11/163 takes precedence; apparatus for filling baked articles A21C15/007
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones
• CPC Class Codes: A21D 13/34 the filling forming a barrier against migration
• CPC Class Codes: A21D 13/37 Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking
• CPC Class Codes: A23L 7/122 Coated, filled, multilayered or hollow ready-to-eat cereals
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
• CPC Class Codes: A23P 30/25 Co-extrusion of different foodstuffs

Abstract

A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.

Claims

1. A method of making an edible container comprising co-extruding an exterior dough layer and an interior fugitive interior, the exterior layer having a width of greater than 1 centimeters and a length greater than 2 centimeters, the fugitive interior having a diameter of greater than about 0.2 centimeter;

the method comprising;

(a) forming the extrudate into a cylindrical portion;

(b) cutting and sealing the portion to form an uncooked manifold comprising the dough as an exterior layer fully enclosing the fugitive composition; and

(c) cooking the uncooked manifold.

2. The method of claim 1 wherein the fugitive composition is dry ice.

3. The method of claim 2 wherein the dry ice is in the form of pellets with a major dimension of less than 0.5 inch.

4. The method of claim 1 wherein the fugitive composition is a semi-fugitive material and is used in an amount greater than about 0.2 gram.

5. The method of claim 1 wherein the fugitive composition is a chemical composition that can generate an inflating gas.

6. The method of claim 5 wherein the inflating gas comprises carbon dioxide, oxygen, nitrogen or mixtures thereof.

7. The method of claim 1 wherein cooking the uncooked manifold comprises parbaking the uncooked manifold.

8. The method of claim 1 wherein cooking the uncooked manifold comprises baking the uncooked manifold.

9. The method of claim 1 wherein the dough layer comprises flour, water, sugar, yeast and shortening.

10. The method of claim 5 wherein the chemical composition comprises single action baking powder or double action baking powder.

21. The method of claim 1 wherein the chemical composition comprises single action baking powder or double action baking powder.

11. A method of forming an edible container comprising:

(a) sheeting a dough layer;

(b) cutting the dough into a dough portion;

(c) combining a fugitive composition with each dough portion; and

(d) wrapping the dough portion around the fugitive composition, or placing another dough sheet on top and crimping/cutting, to form an uncooked manifold, an exterior layer of dough with an interior portion of the fugitive composition and cooking the uncooked manifold.

12. The process of claim 11 wherein the fugitive composition is dry ice.

13. The method of claim 12 wherein the dry ice is in the form of pellets with a major dimension of less than 0.25 inch.

14. The method of claim 11 wherein the fugitive composition is used in an amount greater than about 0.2 gram.

15. The method of claim 11 wherein the fugitive composition is a chemical composition that can generate an inflating gas.

16. The method of claim 15 wherein the inflating gas comprises carbon dioxide, oxygen, nitrogen or mixtures thereof.

17. The method of claim 15 wherein the chemical composition comprises single action baking powder, double action baking powder or mixtures thereof.

18. The method of claim 11 wherein cooking the uncooked manifold comprises parbaking the uncooked manifold.

19. The method of claim 11 wherein cooking the uncooked manifold comprises baking the uncooked manifold.

20. The method of claim 11 wherein the dough layer comprises flour, water, sugar, yeast and shortening.

22. A method of making an edible container comprising:

(a) forming a dough ball;

(b) inserting means to introduce a gas into the dough ball;

(c) inflating the dough ball with a volume of gas to form an inflated uncooked manifold; and

(d) cooking the manifold.

23. The method of claim 22 wherein the dough ball comprises an initial void into which the inflating gas is introduced.

24. The method of claim 22 wherein the dough ball has a radius of about 1 to 10 cm and the inflated manifold has a radius of about 2 to about 25 cm.

25. The method of making an edible container comprising:

(a) forming a dough sheet;

(b) cutting the sheet into pieces;

(c) applying oil or shortening to each piece leaving less than a 1 cm edge;

(d) sealing the unoiled edge to form an uncooked unit; and

(e) baking the uncooked unit at conditions that cause the uncooked unit to inflate into a manifold.

26. The method of claim 25 wherein the inflated manifold is cut forming a container.

27. The method of claim 25 wherein the baked manifold is divided into two edible containers.

28. The method of making an edible container comprising:

(a) forming a dough sheet;

(b) cutting the dough into dough sections;

(c) surrounding an edible shell with a dough section to form an uncooked manifold; and

(d) baking the uncooked manifold.

29. The method of claim 28 wherein the edges of the dough sheet are sealed using a water coating.

30. The method of claim 28 wherein the edges of the dough sheet are crimped to form a tight seal.

31. The method of making an edible container comprising:

(a) co-extruding an external dough layer with an internal filling having a specific gravity less than or equal to about 0.6 gram per milliliter;

(b) having a diameter equal to or greater than about 0.5 cm;

(c) cutting and sealing the extrudate into an uncooked manifold; and

(d) cooking the manifold into a cooked manifold.

32. the method of claim 31 wherein the filling comprises a whipped egg white.

33. the method of claim 31 wherein the filling comprises a whipped food grade polymer.