Edible, hand held containers made of cookie dough and method and apparatus for making the same

• US 5,223,286 A
• Filed: 12/19/1990
• Issued: 06/29/1993
• Est. Priority Date: 12/29/1989
• Status: Expired due to Fees

• Current Assignee: Gary Rosholt
• Original Assignee: Selbak's Cookie Cones, Inc.
• Inventors: Selbak, Will L.
• Primary Examiner(s): Hunter, Jeanette
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/630,312
• Time in Patent Office: 923 Days
• Field of Search: 426/138, 426/139, 426/94, 426/512
• US Class Current: 426/94
• CPC Class Codes: A21B 3/132 Assemblies of several baking-tins or forms A21B3/134 takes precedence
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• CPC Class Codes: B65G 2201/0205 Biscuits

Abstract

An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tarter). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.

Claims

1. An edible, hand held food product that may be used as a container for ice cream and other frozen confections, comprising a shell of baked cookie dough having an upper opening for receiving a serving of said ice cream and other frozen confections and a lower portion with a shape enabling said shell to be hand held, said lower portion including a tapered side wall extending from said upper opening to at least one of a lower point or corner to provide a hand grippable shape to facilitate the hand held characteristic of the product, said shell being at least about 1/8" thick and said cookie dough having a leavening agent and a flour component in which the weight ratio of levening agent to flour is less than about 1:

75.

2. The food product of claim 1 wherein the weight ratio of leavening agent to flour is between about 1:

100 and 1;

400.

3. The food product of claim 1 wherein said side wall includes an outwardly tapered lip extending from the top edge of said side wall and terminating in said upper opening.

4. The food product of claim 1 wherein the shape of said container is generally cone shaped.

5. The food product of claim 4 wherein said shell includes a side wall and an outwardly tapered lip extending from the top edge of said side wall and terminating in said upper opening.

6. The food product of claim 1 wherein the shape of said container is generally a cup-like shape.

7. The food product of claim 6 wherein said side wall includes an outwardly tapered lip extending from the top edge of said side wall and terminating in said upper opening.

8. A method for producing an edible, hand held food product that may be used as a container for ice cream and other frozen confections, comprising the steps of:

preparing a cookie dough;

providing a mold in which said mold includes two concentric portions, a female portion for receiving said cookie dough and a male portion for insertion into said female portion to define a cavity conforming to the desired container configuration;

preheating said mold portions to temperatures sufficient to bake said cookie dough in which the temperature of said male mold portion is greater than the temperature of said female mold portion;

placing a measured amount of said cookie dough into said female portion of said mold;

inserting said male portion into said female portion until a gap of at least approximately 1/8" and not larger than approximately 1/4" is created between said portions; and

baking said cookie dough.

9. The method of claim 8 wherein said male mold portion is preheated to a temperature at least about 10°

C. greater than the temperature of said female mold portion.

10. The method of claim 8 comprising the further steps during the first minute following insertion of said male portion:

moving said male portion to a disengaged position in which said male portion is disengaged from said cookie dough and back to an engaged position in which said male portion is engaged with said cookie dough at least five times.

11. The method of claim 10 in which said movement to a disengaged position and back to an engaged position occurs between about 8 to 15 times.

12. The method of claim 8 comprising the further steps during the first minute following insertion of said male portion:

moving said male portion to a disengaged position in which said male portion is disengaged from said cookie dough and back to an engaged position in which said male portion is engaged with said cookie dough such that said male portion is in said disengaged position at least 50% of the time during said first minute.

13. The method of claim 12 wherein said male portion is in said disengaged position at least about 75% of the time during said first minute.

14. The method of claim 13 wherein said male portion is in said disengaged position at least about 95% of the time during said first minute.

15. The method of claim 10 wherein said male portion is in said disengaged position at least 50% of the time during said first minute.

16. A method for producing an edible, hand held food product that may be used as a container for ice cream and other frozen confections, comprising the steps of:

preparing a cookie dough;

providing a mold in which said mold includes two concentric portions, a female portion for receiving said cookie dough and a male portion for insertion into said female portion to define a cavity conforming to the desired container configuration;

preheating said mold portions;

placing a measured amount of said cookie dough into said female portion of said mold;

inserting said male portion into said female portion until a gap of at least approximately 1/8" and not larger than approximately 1/2" is created between said portions;

baking said cookie dough;

withdrawing said male portion; and

removing said container from said female mold portion by vacuum.

17. The method of claim 16 wherein the step of removing said container by vacuum includes inserting a vacuum plug into said container and drawing a vacuum.

18. The method of claim 17 wherein said vacuum plug has a size and configuration substantially conforming to a portion of said male mold portion and a vacuum hole connected with a vacuum source.

19. The method of claim 16 including placing said containers in a cooling rack.

20. The method of claim 19 including placing said containers in a cooling rack having a plurality of shells provided with cooling holes.

21. An edible, hand held food product that may be used as a container for ice cream and other frozen confections, comprising a shell of baked cookie dough having an upper opening for receiving a serving of said ice cream and other frozen confections and a lower portion with a shape enabling said shell to be hand held, said lower portion including a tapered side wall extending from said upper opening to at least one of a lower point or corner to provide a hand grippable shape to facilitate the hand held characteristic of the product, said shell being at least about 1/8" thick.

22. The food product of claim 21 wherein said lower portion has a depth dimension at least as great as the diametrical dimension of said upper opening.