Cones formed from roll dough

• US 5,306,513 A
• Filed: 11/15/1991
• Issued: 04/26/1994
• Est. Priority Date: 10/24/1986
• Status: Expired due to Fees

• Current Assignee: Joyce Colucci, William A. May
• Original Assignee: Joyce Colucci, William A. May
• Inventors: May, William A., Colucci, Joyce
• Primary Examiner(s): Czaja, Donald E.
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/793,505
• Time in Patent Office: 893 Days
• Field of Search: 426/138, 426/139, 426/280, 426/390, 426/556, 426/499
• US Class Current: 426/139
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones
• CPC Class Codes: A21D 2/18 Carbohydrates
• CPC Class Codes: A21D 2/263 from dairy products
• CPC Class Codes: A21D 2/266 from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
• CPC Class Codes: A21D 6/001 Cooling

Abstract

A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.

Claims

1. A process for making a cookie cone from a roll dough composition, said roll dough composition having a moisture content sufficient to provide a baked cone having the texture, appearance and consistency of a cookie, said baked cone having a water content of from about 3.0 wt. % to about 10 wt. %, said process comprising the following steps:

cooling said roll dough composition;

shaping said roll dough composition about the exterior of a cone form to provide a shaped cone;

refrigerating said shaped cone; and

heating said shaped cone supported solely by said cone form and free of external support to effect baking of the dough into a cookie cone.

2. A process for making a cookie cone from a roll dough composition, said roll dough composition having a moisture content sufficient to provide a baked cone having the texture, appearance and consistency of a cookie, said baked cone having a water content of from about 3.0 wt. % to about 10 wt. %, said process comprising the following steps:

adding a water-binding agent to said roll dough composition, said amount of water-binding agent being added to said roll-dough composition in an amount from about 0.5 wt. % to about 2.5 wt. %;

shaping said roll dough composition about the exterior of a cone form to provide a shaped cone; and

heating said shaped cone supported solely by said cone form and free of external support to effect baking of the dough into a cookie cone.

3. A process as in claim 2, wherein said water-binding agent is selected from the class consisting of hydrolyzed cesein, pectin, carob gum, alginates, agar, carrageenan, soy protein, gelatin, xantham gum, carboxy methylcellulose and dextran.