Method of producing an edible container

• US 5,284,672 A
• Filed: 07/29/1992
• Issued: 02/08/1994
• Est. Priority Date: 07/29/1992
• Status: Expired due to Fees

• Current Assignee: Sadaharu Ito
• Original Assignee: Sadaharu Ito
• Inventors: Ito, Sadaharu
• Primary Examiner(s): Hunter, Jeanette
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/921,324
• Time in Patent Office: 559 Days
• Field of Search: 426/138, 426/139, 426/549, 426/502
• US Class Current: 426/549
• CPC Class Codes: A21B 5/023 Hinged moulds for baking waffles
• CPC Class Codes: A21C 15/025 Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones

Abstract

The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.

Claims

1. A method of producing an edible container comprising the steps of:

(a) preparing a dough by mixing raw ingredients comprised of wheat flour, sugar and oil and kneading the raw ingredient mixture with water;

(b) sandwiching a portion of the dough portion between heating plates;

(c) heating and drying the dough portion between said heating plates for a time and at a temperature sufficient to alphatize flour starch in the dough and to evaporate moisture from the dough so as to obtain a baked sheet of heated and dried dough;

(d) removing the baked sheet from the heating plates and transferring the baked sheet to a moisturizing zone;

(e) moisturizing the baked sheet in the moisturizing zone;

(f) subjecting the moisturized baked sheet to final heating so as to again heat and dry the baked sheet and to soften the baked sheet to allow a container to be formed therefrom; and

thereafter

(g) forming the softened baked sheet into a container of desired shape.

2. A method as in claim 1, wherein step (c) is practiced for about 90 seconds at 180°

C.

3. A method as in claim 1, wherein the baked sheet obtained from set (c) has a moisture content of about 3%.

4. A method as in claim 1 or 4, wherein step (e) is practiced such that the moisturized baked sheet has a moisture content of between 10-14%.

5. A method as in claim 1, wherein step (e) is practiced by spraying water onto at least one side of the baked sheet.

6. A method as in claim 1, wherein step (e) is practiced by spraying water onto both sides of the baked sheet.

7. A method as in claim 1, wherein step (f) is practiced at a temperature of 170°

or greater.

8. A method as in claim 1, wherein step (g) is practiced so as to form the softened baked sheet into a cone for containing frozen confections.

9. A method as in claim 1, wherein after step (f) and before step (g), the method further comprises the step of (f1) allowing the baked sheet to stand for a period of time.

10. A method as in claim 9, wherein the baked sheet is allowed to stand for 24 hours at a temperature of 10°

C.