Edible container and process for the fabrication thereof

• US 5,304,386 A
• Filed: 11/17/1992
• Issued: 04/19/1994
• Est. Priority Date: 05/30/1991
• Status: Expired due to Fees

• Current Assignee: Jeffrey J. Dugas, Pammie L. Dugas
• Original Assignee: Jeffrey J. Dugas, Pammie L. Dugas
• Inventors: Dugas, Pammie L., Dugas, Jeffrey J.
• Primary Examiner(s): Czaja, Donald E.
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/978,155
• Time in Patent Office: 518 Days
• Field of Search: 426/556, 426/549, 426/138, 426/139, 426/289, 426/293, 426/94
• US Class Current: 426/94
• CPC Class Codes: A21D 13/22 coated before baking
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking

Abstract

A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the dough on a baking surface, baking the dough on the baking surface, and removing the baked product from the baking surface before heating to remove residual moisture. A crumb mixture may be applied to the surface of the container prior to baking. The edible containers are useful for holding a variety of fillings, including liquid or semi-liquid fillings such as puddings and ice creams.

Claims

1. A process for forming an edible container comprising the steps of:

(a) configuring the dough into a generally continuous sheet;

(b) cutting the sheet of dough into a plurality of dough pieces, each dough piece having a predetermined shape;

(c) positioning the dough piece onto a baking surface to form a generally continuous covering of dough on the baking surface, said dough piece having a contacting surface in contact with the baking surface;

(d) baking the dough piece while it is positioned on the baking surface until the dough piece can retain its shape without the baking surface;

(e) removing the shaped baked dough piece from the baking surface to expose any moisture trapped between the baked dough piece and the baking surface during the baking step;

(f) introducing the baked dough piece into a drying oven in a manner such that the contacting surface is exposed, thereby facilitating removal of the moisture trapped between the contacting surface and the baking surface; and

(g) heating the shaped baked dough piece at a temperature substantially less than that of the baking step to remove the moisture trapped between the contacting surface and the baking surface.

2. A process as claimed in claim 1, further including the step of applying a crumb mixture containing crumb particles to the dough piece prior to baking.

3. A process as claimed in claim 2, further including the step of applying a wetting agent to the dough piece prior to application of the crumb mixture.

4. A process as claimed in claim 3, wherein the wetting agent is brushed into the dough prior to application of the crumb mixture.

5. A process as claimed in claim 2, wherein said crumb particles are selected on the basis of particle size by passing a mixture of crumb particles through a sieve and selecting at least one of the particles which pass through the sieve and the particles which are retained by the sieve.

6. A process as claimed in claim 5, wherein at least two crumb mixtures having crumb particles of different sizes are applied to the dough piece.

7. A process as claimed in claim 6, wherein a first crumb mixture containing crumb particles of a larger size is applied to the dough piece, followed by application of a second crumb mixture containing crumb particles of a smaller size to the dough piece.

8. A process as claimed in claim 1, further comprising applying a wetting agent to at least one of the dough piece and the baking surface prior to positioning the dough piece on the baking surface.

9. A process as claimed in claim 1, wherein the baking surface is a mold having an interior surface, an exterior surface and a shape selected from the group consisting of (a) a cup, (b) a bowl, (c) a pie pan, (d) a plate and (e) a cone.

10. A process as claimed in claim 9, wherein the dough piece is positioned on the interior surface of the mold.

11. A process as claimed in claim 9, wherein the dough piece is positioned on the exterior surface of the mold.

12. A process as claimed in claim 1, wherein the baking surface is the winding surface of a mandrel having a substantially conical shape.

13. A process as claimed in claim 12, wherein the dough piece has dimensions such that there is some folding of the dough upon itself when the dough piece is positioned on the mandrel, and further comprising applying pressure to the overlapping dough.