Method of producing an edible container

• US 5,298,273 A
• Filed: 12/03/1992
• Issued: 03/29/1994
• Est. Priority Date: 07/10/1992
• Status: Expired due to Fees

• Current Assignee: Sadaharu Ito
• Original Assignee: Sadaharu Ito
• Inventors: Ito, Sadaharu
• Primary Examiner(s): Czaja, Donald E.
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/983,437
• Time in Patent Office: 481 Days
• Field of Search: 426/139, 426/138, 426/549
• US Class Current: 426/549
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• 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
• CPC Class Codes: A21D 8/06 Baking processes
• 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: B65D 65/463 Edible packaging materials
• CPC Class Codes: B65D 85/36 for bakery products, e.g. biscuits

Abstract

Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of sugar, oil and flour between a pair of heated platens to achieve a de-watered initially baked edible sheet. The initially baked sheet is then moisturized (e.g., by spraying water onto one or both surfaces of the sheet) to increase the moisture content of the sheet preferably to between 10 to 15 wt. %. The moisturized and initially baked edible sheet may then be packaged either singly or in a stack (e.g., 10 or more such sheets) within a non-water-absorptive packaging material. If packaged in a stack, a non-stick peelable sheet (e.g., silicone-coated paper) is interposed between adjacent edible sheets in the stack. The package may be opened at the point of sale and subjected to final baking and forming. In this connection, immediately after the final baking step, the finally baked sheet retains sufficient flexibility for forming into cup-shaped, dish-shaped and cone-shaped containers. Upon cooling, the edible containers will be crispy.

Claims

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

(a) initially baking a farinaceous batter mixture consisting essentially of sugar, oil and flour by sandwiching an amount of the batter mixture between a pair of heated platens and then heating and baking the batter mixture sandwiched between the heated platens to effect alphatization of starch in the batter mixture and to evaporate moisture to obtain a de-watered initially baked edible sheet;

(b) moisturizing the initially baked edible sheet;

(c) sealing the moisturized initially baked edible sheet within a non-water-absorptive packaging material;

(d) allowing the moisturized sheet to become softened within the sealed packaging material;

(e) removing the softened and moisturized sheet from the packaging material;

(f) finally baking the softened sheet removed from the packaging material; and

(g) forming the baked softened sheet into an edible container.

2. A method as in claim 1, wherein step (a) includes heating the platens to a temperature within the range of 170°

to 220°

C.

3. A method as in claim 1, wherein step (a) is practiced such that the initially baked edible sheet has a moisture content of about 3 wt. %.

4. A method as in claim 1, wherein step (b) includes spraying water on both sides of said initially baked edible sheet.

5. A method as in claim 1 or 4, wherein step (b) is practiced so as to increase the moisture content of the initially baked edible sheet to between about 10 to 15 wt. %.

6. A method as in claim 1 or 4, wherein step (b) is practiced so that about 2 grams of water are sprayed onto the initially baked edible sheets.

7. A method as in claim 1 or 4, wherein step (b) is practiced so that said initially baked edible sheet achieves a weight of about 20 grams.

8. A method as in claim 1, wherein between steps (a) and (b) there is practiced the step of removing the initially baked edible sheet from the heated platens.

9. A method as in claim 8, wherein said step of removing the initially baked edible sheet includes scraping the sheet from one of the heated platens so that the sheet is removed in one piece.

10. A method as in claim 8, further comprising the step of conveying the removed edible sheet to a moisturizing station.

11. A method as in claim 1, wherein step (g) is practiced so as to form one of cup-shaped, dish-shaped or cone-shaped edible containers.

12. A method as in claim 1, wherein step (g) is practiced using a female mold cavity sized and configured to form the edible container and a male member which mates with the female mold cavity.

13. A method as in claim 1, wherein step (c) is practiced so as to seal a single initially baked edible sheet within the packaging material.

14. A method as in claim 1, wherein step (c) is practiced by stacking a number of said moisturized initially baked edible sheets and then sealing the stack of moisturized initially baked edible sheets within the packaging material.

15. A method as in claim 14, which includes interposing a non-stick peelable sheet between adjacent ones of the edible sheets in the stack.