Method for forming an edible food container

• US 4,795,652 A
• Filed: 12/15/1986
• Issued: 01/03/1989
• Est. Priority Date: 12/15/1986
• Status: Expired due to Term

• Current Assignee: Cooler Concepts
• Original Assignee: Cooler Concepts
• Inventors: Cooper, Ian A.
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US06/941,448
• Time in Patent Office: 750 Days
• Field of Search: 426/138, 426/139, 426/94, 426/499, 426/19, 426/27, 426/143, 426/295, 426/439, 426/549, 426/500, 426/501, 426/505, 426/502, 426/514, 426/517, 426/516, 426/519, 426/512 , 426/504, 426/551, 426/21, 426/447, 426/282
• US Class Current: 426/549
• CPC Class Codes: A21B 5/06 Apparatus for baking in salt solution, e.g. for making pretzels
• CPC Class Codes: A21C 9/088 Folding or bending discrete dough pieces or dough strips twisting strips of dough A21C3/08; with filling action A21C9/063; forming toroid-shaped dough pieces A21C11/002
• CPC Class Codes: A23G 9/288 for finishing or filling ice-cream cones or other edible containers; Manipulating methods therefor
• CPC Class Codes: B31B 2105/00 Rigid or semi-rigid containers made by assembling separate sheets, blanks or webs
• CPC Class Codes: B31B 2105/002 Making boxes characterised by the shape of the blanks from which they are formed
• CPC Class Codes: B31B 2110/10 having a cross section of varying size or shape, e.g. conical or pyramidal
• CPC Class Codes: B31B 2110/20 having a curved cross section, e.g. circular

Abstract

A method of forming an edible food container from viscous dough comprises the steps of mixing the dough, forming the dough into a generally continuous sheet, and cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width. Each of the dough pieces is wrapped around a shaping surface of a shaping mandrel so that the first and second ends of each dough piece engage each other to form a generally continuous covering of dough around the shaping mandrel. Excess dough extending beyond the ends of the shaping surface of the mandrel are trimmed away and the dough on the mandrel is showered with a caustic soda. The dough is then baked and cooled on the mandrel. After cooling, the baked dough is twisted with respect to the mandrel to remove the edible food container from the mandrel. In the preferred embodiment, the shaping mandrel is cone shaped for forming a cone shaped edible food container.

Claims

1. A method of forming an edible food container from viscous dough which comprises the steps of:

(a) mixing ingredients to form the dough;

(b) forming the dough in a generally continuous sheet;

(c) cutting the sheet of dough into generally parallelogram shaped pieces of a predetermined length and width having generally parallel sides and first and second generally parallel ends;

(d) wrapping each piece of dough around a shaping surface of a shaping mandrel having a first end and a second opposite end, so that the first and second ends of each piece of dough engage each other to form a generally continuous covering of dough around the shaping mandrel, thereby forming an edible food container;

(e) trimming away any excess of the shaped dough which extends beyond the ends of the shaping surface of the shaping mandrel;

(f) showering the dough on the mandrel with caustic soda solution;

(g) baking the dough on the mandrel;

(h) cooling the dough on the mandrel; and

(i) twisting the baked dough with respect to the mandrel to remove the edible container from the mandrel.

2. A method according to claim 1, including the further step of strewing salt on the dough on the mandrel following showering step (f).

3. A method according to claim 1 wherein the viscous dough is pretzel dough.

4. A method according to claim 1 wherein the shaping mandrel is cone shaped for forming a cone shaped edible food container.

5. A method according to claim 1, including the further step of greasing the shaping mandrel before wrapping the pieces of dough around the shaping mandrel.

6. A method according to claim 5 wherein the shaping mandrel is greased with vegetable oil.

7. A method according to claim 5 wherein the shaping mandrel is greased with non-vegetable oil.

8. A method according to claim 1, including the further step of placing the dough-covered shaping mandrel on a receiving tray.

9. A method according to claim 8 in which the receiving tray includes a stop means for engaging and holding the dough-covered mandrel to facilitate twisting the baked dough with respect to the shaping mandrel for removal of the edible container.