Conical food article and process for making same

• US 5,626,897 A
• Filed: 05/26/1995
• Issued: 05/06/1997
• Est. Priority Date: 06/14/1991
• Status: Expired due to Term

• Current Assignee: Conewich Enterprises Limited Partnership
• Original Assignee: Conewich Enterprises LP
• Inventors: Goldstein, Ward J.
• Primary Examiner(s): Hunter, Jeanette
• Assistant Examiner(s): TRAN, LIEN THUY
• Application Number:
  US08/450,488
• Time in Patent Office: 711 Days
• Field of Search: 426/138, 426/282, 426/283, 426/284, 426/302
• US Class Current: 426/139
• 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

Abstract

An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.

Claims

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

forming an uncooked flat strip of uncooked bread dough;

winding the elongate strip of uncooked bread dough spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of successive spiral turns of the dough strip along the height of the mandrel up to the apex of the mandrel, with an overlap of predetermined height between each pair of adjacent spiral turns along the entire length of the mandrel;

applying a coating comprising a mixture of water, baking soda and cornstarch to the surface of the wrapped spiral strip prior to baking whereby the baking soda will give a brownish color to the outer surface of the container after baking and the cornstarch helps to seal the overlaps; and

cooking the wrapped spiral strip on the mandrel in an oven cooking cycle, to form a bread cone having the consistency of soft bread which is resistant to liquid leakage out of the cone, the bread cone comprising means for receiving any selected savory or sweet filling.

2. The process as claimed in claim 1, wherein an overlap of between 1/3 to 1/2 of the width of the strip is provided between adjacent turns.

3. The process as claimed in claim 1, wherein the strip is stretched continuously as it is wound on the mandrel.

4. The process as claimed in claim 1, including the step of supplying steam to the oven for a predetermined time period at the start of the cooking cycle.

5. The process as claimed in claim 4, wherein the time period is in the range from 30 seconds to one minute.

6. The process as claimed in claim 5, wherein the oven temperature is in the range from 350°

F. to 400°

F.

7. An edible food container, comprising:

a hollow cone of baked bread dough having the soft consistency of baked bread, the cone having an open upper end which is the widest end of the cone and a sealed, lower end which is the apex of the cone;

the cone having a sealing layer on its outer surface, the sealing layer comprising a coating of water, baking soda and cornstarch applied to the cone prior to baking, and comprising means for resisting leakage of liquid from the cone;

the cone comprising an elongate, flat strip of bread dough wound spirally into a conical shape with an overlap between each pair of adjacent spiral turns along the entire length of the cone from said upper end to said apex, and adjacent turns being adhered to one another by baking to form a contiguous conical structure whereby the baking soda gives a brownish color to the outer surface of the cone nad the cornstarch helps to seal the overlaps;

the cone having a hollow interior for receiving any selected edible filling; and

the spiral windings starting at the widest, upper end of the cone and extending to the apex of the cone, with an overlap edge between adjacent turns facing towards the upper end of the cone.

8. The container as claimed in claim 7, wherein the strip has a thickness in the range from 1/8 to 3/8.

9. The container as claimed in claim 7, wherein the strip has a width in the range from 0.75" to 1.25".

10. An edible food container, comprising:

a hollow cone of baked bread dough having the soft consistency of baked bread, the cone having an open, upper end which is the widest end of the cone and a sealed, lower end which is the apex of the cone;

the cone comprising an elongate flat strip of bread dough wound spirally into a conical shape with an overlap between each pair of adjacent spiral turns along the entire length of the cone from said upper end to said lower end and adjacent turns adhered to one another by baking to form a contiguous conical structure;

the cone having a sealing layer on its outer surface, the sealing layer comprising a coating of water, baking soda and cornstarch applied to the cone prior to baking whereby the baking soda will give a brownish color to the cone after baking and the cornstarch helps to seal the overlaps;

the overlap having a height in the range of 1/3 to 1/2 of the width of the dough strip;

the cone having a hollow interior for receiving any selected edible filling; and

the spiral windings starting at the widest, upper end of the cone and extending to the apex of the cone, with an overlap edge between adjacent turns facing towards the upper end of the cone, said upwardly facing overlap edge comprising means for resisting leakage of liquid filling from the container.