Edible cone and apparatus and method for making same

• US 5,336,511 A
• Filed: 06/08/1992
• Issued: 08/09/1994
• Est. Priority Date: 06/08/1992
• Status: Expired due to Term

• Current Assignee: Daniel V. Der Beek
• Original Assignee: Daniel V. Der Beek
• Inventors: Der Beek, Daniel V.
• Primary Examiner(s): Czaja, Donald E.
• Assistant Examiner(s): Mims, Mary S.
• Application Number:
  US07/894,992
• Time in Patent Office: 792 Days
• Field of Search: 426/138, 426/139, 426/94, 99/383, 99/439, 425/414
• US Class Current: 426/138
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• CPC Class Codes: A21D 13/33 Edible containers, e.g. cups or cones

Abstract

An edible cone having a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote sides flairing from a vertex portion to and including a mouth portion, with opposed lip segments defining the mouth portion and having arcuate edges joined end-to-end at the remote sides of the body and curving away from one another and from the vertex portion, so that the lip segment edges are farthest from one another and from the vertex portion at the proximate sides of the body portion, and an apparatus and method for making such a cone.

Claims

1. An edible cone adapted to contain edible contents comprising

a) a closed vertex portion,

b) a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote sides flairing from the vertex portion to and including a mouth portion, and

c) opposed lip segments defining said mouth portion and having arcuate edges joined end-to-end at the opposed remote sides of the body and curving away from one another and from the vertex portion so that the lip segment edges are farthest from one another and from the vertex portion at the proximate sides of the body.

2. An edible cone according to claim 1 wherein a substantial portion of the body comprises a double thickness pita-like wall.

3. An edible cone according to claim 1 wherein the lip segment arcuate edges define a less than fully cooked mouth rim which is thicker than the remainder of the cone.

4. An edible cone according to claim 1 wherein the arcuate edges of the mouth portion are joined end-to-end substantially at the center of the opposed remote sides of the body and the lip segment edges are farthest from one another and from the vertex portion substantially at the center of the opposed proximate sides of the body.

5. An edible cone according to claim 1 wherein a pair of opposed crease lines of relatively thin wall thickness are formed from the vertex portion to the respective end-to-end joinder points of the opposed lip segments.

6. An edible cone according to claim 1 wherein the difference between the distance from the vertex portion to said arcuate edges of the lip segments at the opposed proximate sides of the body and the distance from the vertex portion to the end-to-end joinder points of the opposed lip segments is sufficient to permit said lip segments to be gathered together over edible contents within the cone.

7. An edible cone according to claim 1 wherein edible particulate material is embedded in the exterior surface of the body portion.

8. An edible cone according to claim 1 wherein the cone is cooked from unleavened dough formed of a protein-rich pate of at least one of lean meat, chicken, seafood, cheese and soy curd mixed with a lesser amount by volume of a binding agent.

9. An edible cone according to claim 8 wherein the dough comprises approximately two parts by volume of said pate and one part by volume of said binding agent, and said binding agent is flour.

10. An edible cone according to claim 9 wherein said flour comprises approximately equal parts by volume of a protein-rich high-gluten elastic flour and a firm-setting fine-grain stable corn-and-rice flour blend.

11. An edible cone containing edible contents comprising

a) a closed rounded vertex portion,

b) a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote sides flairing from the vertex portion to a mouth portion, and

c) opposed lip segments defining said mouth portion and having arcuate edges joined end-to-end substantially at the center of the opposed remote sides of the body and curving away from one another and from the vertex portion so that the lip segment edges are farthest from one another and from the vertex portion substantially at the center of the proximate sides of the body,

d) the lip segment edges being sized to be capable of being gathered together over the edible contents within the cone.

12. An edible cone according to claim 11 wherein the lip segment edges are gathered together along a serpentine line throughout their length.

13. An edible cone adapted to contain edible contents comprising

a) a closed rounded vertex portion,

b) a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote aides flairing from the vertex portion to and including a mouth portion,

c) a substantial portion of said body comprising a double thickness pita-like wall,

d) opposed lip segments defining said mouth portion and having arcuate edges joined end-to-end substantially at the center of the opposed remote sides of the body and curving away from one another and from the vertex portion so that the lip segment edges are farthest from one another and from the vertex portion substantially at the center of the proximate sides of the body, and

e) a pair of opposed crease lines of relatively thin wall thickness formed from the vertex portion to the respective end-to-end joinder points of the opposed lip segments,

f) the difference between the distance from the vertex portion to the arcuate edges of the lip segments at the center of the opposed proximate sides of the body and the distance from the vertex portion to the end-to-end joinder points of the opposed lip segments being sufficient to permit the lip segments to be capable of being gathered together over edible contents within the cone,

g) said lip segment arcuate edges defining a less than fully cooked mouth rim which is thicker than the remainder of the cone.

14. An edible cone according to claim 13 wherein the cone is cooked from unleavened dough formed from a protein-rich pate of at least one of lean meat, chicken, seafood, cheese and soy curd mixed with a lesser amount by volume of flour, and edible particulate material is embedded in the exterior of the body.

15. Apparatus for making edible cones adapted to contain edible contents comprising

a) a female mold defining a mold cavity having a lower closed vertex portion, a body of substantially right elliptical cone shape with opposed proximate and remote sides flairing upwardly from the vertex portion to and including an upper mouth portion, and opposed lip-forming portions defining the mouth portion and having arcuate edges joined end-to-end at the opposed remote sides of the body and curving upwardly away from one another and from the vertex portion so that said edges are farthest from one another and from the vertex portion at the proximate sides of the body;

b) a male forming mold having an exterior configuration substantially matching that of the female mold cavity and insertable within the mold cavity in closely spaced relation thereto;

c) a male cooking mold having an exterior configuration substantially matching that of the male forming mold and insertable within the mold cavity in closely spaced relation thereto and also formed with an encircling cutaway groove along a curved path disposed generally opposite the arcuate edges of the lip-forming portions of the female mold when the male cooking mold is in its inserted position in the mold cavity;

d) means for heating each of the female mold and the male molds;

e) a shank from which each male mold depends;

f) displacement means associated with each shank for moving its associated male mold axially into and out of the mold cavity of the associated female mold; and

g) a sleeve closely surrounding each shank and having a lower curved annular surface conforming to and engaging the arcuate edges of the lip-forming portions of the female mold to cover the mold cavity mouth when the associated male mold is in its inserted position;

h) each sleeve being axially displaceable on its shank against a compression spring bias to allow limited axial withdrawal of the associated male mold while the associated sleeve lower annular surface remains urged against the arcuate edges of the lip-forming portion of the female mold.

16. Apparatus according to claim 15 wherein a pair of crease-forming linear ridges is formed on at least one of the female mold and the male forming and cooking molds from the associated vertex portion to the end-to-end joinder points of the opposed lip-forming portions.

17. Apparatus according to claim 15 wherein the spring bias on the sleeve associated with the male forming mold is less than that on the sleeve associated with the male cooking mold.

18. Apparatus according to claim 15 wherein each of the female and male molds is formed of polytetraflourethylene-coated aluminum.

19. Apparatus according to claim 15 wherein the arcuate edges of the opposed lip-forming portions are joined end-to-end substantially at the center of the opposed remote sides of the body and the lip segment edges are farthest from one another and from the vertex portion substantially at the center of the proximate sides of the body.

20. Apparatus according to claim 15 wherein the difference between the distance from the vertex portion to said arcuate edges of the lip segments at the opposed proximate sides of the body and the distance from the vertex portion to said arcuate edges at the opposed remote sides of the body are sufficient to permit the lip segments on the cone to be gathered together over edible contents within the cone.

21. Apparatus according to claim 15 wherein indexing means are provided for first locating the female mold at a dough-loading and cone-removing station, then locating the female mold at a forming station for insertion of the male forming mold, then locating the female mold at a cooking station for insertion of the male cooking mold and then returning the female mold to the first cone-removing and dough-loading station.

22. Apparatus according to claim 21 wherein said female mold is mounted on a carousel which is rotated to advance the female mold from one of said stations to the next.

23. Apparatus according to claim 15 wherein the compression spring bias on each sleeve also causes the cone to be pushed off the associated male mold upon withdrawal of the male mold.

24. Apparatus according to claim 15 wherein a plurality of said female molds are cojoined and operate with respective pluralities of corresponding cojoined male forming molds and cooking molds.

25. A method of making edible cones adapted to contain edible contents which comprises

a) placing a pre-determined amount of selected dough in a mold cavity in a heated female mold having a lower closed vertex portion, a body of substantially right elliptical cone shape with opposed proximate and remote sides flairing upwardly from the vertex portion to and including an upper mouth portion, and opposed lip-forming portions defining the mouth portion and having arcuate edges joined end-to-end at the opposed remote sides of the body and curving upwardly away from one another and from the vertex portion so that said edges are farthest from one another and from the vertex portion at the proximate sides of the body;

b) inserting into the mold cavity a heated male forming mold having an exterior configuration substantially matching that of the mold cavity until the male forming mold is in closely spaced relation to the cavity and the dough is forced throughout the entire cavity around the entire male forming mold;

c) covering an otherwise open annulus between the male forming mold and the arcuate edges of the female mold mouth lip portion to prevent escape of dough therethrough;

d) allowing the male forming mold to back off in relation to the cavity to the cavity while continuing to cover said annulus to cook the dough to firm but not fully cooked consistency making it self-supporting in the cavity upon withdrawal of the male forming mold;

e) withdrawing the male forming mold from contact with the not fully cooked dough;

f) inserting into the mold cavity a heated male cooking mold having an exterior configuration substantially matching that of the male forming mold and also formed with an encircling cutaway groove along a curved path disposed generally opposite the arcuate edges of the lip-forming portions of the female mold when the male cooking mold is in its inserted position in the die cavity;

g) covering an otherwise open annulus between the male cooking mold and the arcuate edges of the female mold mouth lip portions to control steam release;

h) advancing the male cooking mold to its fully inserted position in the cavity in contact with the inner surface of the dough;

i) withdrawing and reinserting the male cooking mold in a selected time cycle in relation to the cavity while continuing to cover said last-mentioned annulus to cook the dough fully but leaving a not fully cooked thicker rim about the arcuate edges of the mouth lip portions not engaged by the male mold at the cutaway groove;

j) fully withdrawing the male cooking mold from the cavity; and

k) removing the cooked cone from the cavity.

26. A method according to claim 25 wherein the withdrawing and reinsetting of the male cooking mold results in a double thickness pita-like cone wall.

27. A method according to claim 25 wherein a pair of crease-line-forming linear ridges is formed on at least one of the female mold and male forming and cooking molds from the associated vertex portion to the end-to-end joinder points of the opposed lip-forming portions.

28. A method according to claim 25 wherein the temperature of the heated female mold is greater than that of the male forming mold.

29. A method according to claim 25 wherein the temperature of the heated male cooking mold is greater than that of the female mold.

30. A method according to claim 25 wherein the temperature of the female mold is approximately 350°

F., that of the male forming mold is approximately 195°

F. and that of the male cooking mold is approximately 360°

F.

31. A method according to claim 25 wherein said predetermined amount of dough has edible particulate material embedded in the exterior surface a portion of which is disposed on the exterior surface of the cooked cone.

32. A method according to claim 25 wherein said predetermined amount of dough is formed of a protein-rich pate of at least one of lean meat, chicken, seafood, cheese and soy curd mixed with a lesser amount by volume of a binding agent.

33. A method according to claim 32 wherein the dough comprises approximately two parts by volume of said pate and one part by volume of said binding agent and said binding agent is flour.

34. A method according to claim 33 wherein said flour comprises approximately equal parts by volume of protein-rich high-gluten elastic flour and a firm-setting fine-grain stable corn-and-rice flour blend.

35. A method according to claim 25 which includes the additional steps of placing edible contents within the cooked cone so that said contents are crowned between lip segments of the cone formed by said opposed lip forming portions defining the mouth portion of the female mold, folding said lip segments together over the crown of edible contents, and crimp-sealing together the edges of said lip segments to enclose said edible contents within the cone.

36. A method according to claim 35 wherein the lip segment edges are gathered together along a serpentine line throughout their length.