Edible containers and methods of making the same

• US 5,518,748 A
• Filed: 10/24/1994
• Issued: 05/21/1996
• Est. Priority Date: 10/24/1994
• 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): CANO, MILTON I
• Application Number:
  US08/327,633
• Time in Patent Office: 575 Days
• Field of Search: 426/138, 426/139, 426/143, 426/549, 426/391, 426/439, 426/504, 426/502, 426/503, 426/556, 426/512, 426/94, 426/95, 426/499, 229/401-405, 493/136, 493/140, 493/152, 493/155, 493/157, 493/901, 493/902
• US Class Current: 426/499
• CPC Class Codes: A21B 5/026 for baking waffle cups or cones
• CPC Class Codes: A21C 11/00 Other machines for forming the dough into its final shape before cooking or baking
• 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 8/00 Methods for preparing or baking dough treatment of flour or dough by adding materials A21D2/00
• CPC Class Codes: B65D 65/463 Edible packaging materials

Abstract

An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral with the side wall panel and positioned in side-by-side relationship about its lower edge. The parabolic piece are inwardly folded relative to the lower edge thereof such that adjacent ones of the parabolic pieces at least partially overlap and adhere to one another. These at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container. To form the container, a flat sheet of edible dough is wrapped around a forming mandrel so that the side wall panel is formed into a generally conical shape. Simultaneously with such wrapping of the flat sheet, the parabolic pieces are sequentially folded inwardly relative to a lower region of the side wall panel such that adjacent ones of the parabolic pieces will be caused to at least partially overlap and adhere to one another.

Claims

1. An edible container comprising:

a truncated conically shaped in side wall panel made of a pliable edible dough sheet having a pair of opposed side edges which are overlapped with one another, said side wall panel having arcuate upper and lower edges; and

a plurality of parabolic pieces integral with said wall panel and positioned in side-by-side relationship about the lower edge, said parabolic pieces being inwardly folded relative to said lower edge thereof such that adjacent ones of said parabolic pieces at least partially overlap and adhere to one another, wherein said at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container and wherein said parabolic pieces are formed such that said pieces substantially uniformly solidify to prevent cracking of said bottom wall.

2. The edible container of claim 1, wherein said edible dough sheet is comprised of an aqueous mixture of wheat flour, sugar and at least one other ingredient selected from baking oil and fat.

3. The edible container of claim 2, wherein said dough sheet is comprised of 100 parts wheat flour, 40 parts sugar, 10 parts of at least one other ingredient selected from baking oil and fat, 0.2 parts salt and 100 parts water.

4. The edible container of claim 3, wherein said dough sheet is further comprised of minor amounts of egg, milk and a colorant.

5. A process for making an edible container, comprising the steps of:

(i) forming a pliable flat sheet of edible dough having a side wall panel formed by opposed side edges, an arcuate upper edge and an arcuate lower region each of which extends between the opposed side edges, and a plurality of tongue pieces extending outwardly from an arcuate bottom region of the flat sheet such that the tongue pieces are positioned in a side-by-side manner along the arcuate lower region between the opposed side edges;

(ii) wrapping the flat sheet around a forming mandrel so that said side wall panel is formed into a generally conical shape; and

(iii) simultaneously with said wrapping of the flat sheet according to step (ii), sequentially folding the tongue pieces inwardly relative to said lower region of the side wall panel such that adjacent ones of said tongue pieces at least partially overlap and adhere to one another so as to form a substantially flat bottom wall of the edible container, and wherein said process further comprises,

(iv) preventing cracking of said bottom wall during practice of step (iii) by forming each of said tongue pieces during step (i) into a parabolic shape such that said parabolic-shaped tongue pieces substantially uniformly solidify and thereby prevent bottom wall cracking.

6. The process of claim 5, wherein step (ii) includes bringing the flat sheet into contact with ribs which extend from the forming mandrel such that the flat sheet clings to the ribs and is wrapped around the forming mandrel.

7. The process of claim 5, wherein step (iii) includes pressing the overlapped adjacent parabolic pieces between a terminal end of the forming mandrel and a plate so as to cause the overlapped adjacent parabolic pieces to adhere to one another.

8. The process of claim 5, which comprises heating the flat sheet of edible dough prior to or during step (ii).

9. The process of claim 5, wherein prior to step (i) there is practiced the step of forming the edible dough by mixing and kneading raw dough ingredients.

10. The process of claim 9, wherein the raw dough ingredients include wheat flour, sugar and at least one of fat or oil.

11. The process of claim 9, which includes spreading the mixed and kneaded raw dough ingredients onto a heating plate, and heating the dough sufficient to alphatize the flour starch therein, and then drying the heated dough.

12. The process of claim 5, wherein prior to step (ii) there is practiced moisturizing the dough sheet.