Bagel making machine and associated method

• US 6,165,527 A
• Filed: 03/05/1999
• Issued: 12/26/2000
• Est. Priority Date: 03/05/1999
• Status: Expired due to Term

• Current Assignee: WILK Patent Development Corporation
• Original Assignee: WILK Patent Development Corporation
• Inventors: Weisberger, Joshua, Wilk, Peter J.
• Primary Examiner(s): CANO, MILTON I
• Application Number:
  US09/263,319
• Time in Patent Office: 662 Days
• Field of Search: 426/138, 426/139, 426/280, 426/282, 426/283, 426/284, 426/549, 426/512, 426/514, 426/279, 99/352, 99/353, 99/354, 99/355, 99/356, 99/426
• US Class Current: 426/279
• CPC Class Codes: A21C 11/002 the shape being toroid-like, e.g. bagels, doughnuts extruding machines for toroid shaped products A21C11/166
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A23P 20/25 Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Abstract

A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

Claims

1. A machine for making a food product, comprising:

cooking apparatus for cooking an aliquot of dough formed by disposing said dough in a predetermined shape about a cooking member made of a material which has a chemical composition impervious to cooking temperatures; and

a mechanism for removing said cooking member from the dough, thereby forming a chamber, said mechanism including;

a gripper in grasping contact with a protruding end of said cooking member;

a holder in contact with the dough for restraining the cooked dough; and

a motive component operatively connected to at least one of said holder and said gripper for moving said one of said holder and said gripper relative to the other to remove the cooking member from dough.

2. The machine defined in claim 1 wherein said cooking apparatus includes a baking oven.

3. The machine defined in claim 2, further comprising a molding component for shaping said dough about said cooking member to form said predetermined shape about said cooking member.

4. The machine defined in claim 3 wherein the cooking member is an elongate member made of a flexible material, further comprising means for bending said elongate member substantially into a circle, said predetermined shape being substantially toroidal.

5. The machine defined in claim 4, further comprising an injector for depositing an edible filling into said chamber after the pulling of said elongate member from the cooked dough.

6. The machine defined in claim 1 further comprising a molding component for shaping said dough about said cooking member to form said predetermined shape about said cooking member.

7. The machine defined in claim 1 wherein the cooking member is an elongate member made of a flexible material, further comprising means for bending said elongate member substantially into an arcuate form and forming the uncooked dough about the arcuate form of said elongate member.

8. The machine defined in claim 1, further comprising an injector for depositing an edible filling into said chamber after the pulling of said elongate member from the cooked dough.

9. The machine defined in claim 1 wherein said mechanism includes parts for removing multiple cooking members from multiple pieces of cooked dough simultaneously to thereby create a chamber in each of the pieces of cooked dough.

10. A method for making a food product, comprising:

cooking an aliquot of dough having an internal chamber formed by disposing said dough in a predetermined shape about a cooking member made of a material which has a chemical composition impervious to cooking temperatures;

actuating a mechanical gripper to grasp a protruding end of said cooking member;

operating a holder mechanism to contact the dough and restrain the dough; and

activating a motive component operatively connected to at least one of said holder and said gripper to move said one of said holder and said gripper relative to the other to remove the cooking member from at least partially cooked dough to thereby form a chamber in said at least partially cooked dough.

11. A method for making a food product, comprising:

providing an aliquot of dough disposed in a predetermined shape about a cooking member or insert having a predetermined configuration;

cooking said dough at a relatively elevated temperature for a predetermined period to form a cooked food product having an internal chamber having said predetermined configuration; and

maintaining said cooking member in said dough during at least an initial portion of the cooking of said dough;

the cooking member being made of a material which disintegrates at cooking temperatures so that the cooking member disappears by the end of a cooking operation, further comprising gradually disintegrating said cooking member during the cooking of said dough so that, after the cooking of said dough at said elevated temperature for said predetermined period, said cooking member has disappeared from the cooked dough, thereby creating said chamber in the cooked dough.

12. The method defined in claim 11 wherein the cooking member is made of a material dissolvable in water, the disintegrating of said cooking member including dissolving said cooking member.

13. A method for making a food product, comprising:

providing an aliquot of dough disposed in a predetermined shape about a cooking member or insert having a predetermined configuration; and

cooking said dough at a relatively elevated temperature for a predetermined period to form a cooked food product having an internal chamber having said predetermined configuration,

the cooking member being made of a material which has a chemical composition impervious to cooking temperatures, further comprising removing said cooking member from said aliquot of dough to thereby open said chamber, also comprising slicing said dough in a plurality of substantially parallel planes after the cooking of said dough.

14. The method defined in claim 13, additionally comprising injecting a comestible composition into said chamber prior to the slicing of said dough.

15. A composite dough preform comprising an aliquot of dough disposed in a predetermined shape about a cooking member or insert made of a material which disintegrates at cooking temperatures.

16. A composite dough preform comprising an aliquot of dough disposed in a predetermined shape about a cooking member or insert, said cooking member being made of a material which is dissolvable in water so that upon cooking said aliquot of dough, said cooking member or insert dissolves at cooking temperature, thereby forming a chamber in the cooked dough.

17. The preform defined in claim 16 wherein the material of said cooking member is taken from the group consisting of ice, salt, sugar, and frozen gelatin.

18. A method for making a food product, comprising:

providing an aliquot of dough disposed in a predetermined shape about a cooking member or insert having a predetermined configuration, said cooking member being made of a flexible material which has a chemical composition impervious to cooking temperatures; and

removing said cooking member from said aliquot of dough, said chamber maintaining said predetermined configuration after the removing of said cooking member, said aliquot of dough maintaining said predetermined shape after the removing of said cooking member, the removing of said cooking member from said aliquot of dough including unbending said cooking member from an arcuate configuration; and

after the removing of said cooking member from said aliquot of dough, cooking said dough at a relatively elevated temperature for a predetermined period to form a cooked food product having an internal chamber having said predetermined configuration.

19. The method defined in claim 18 wherein the removing of said cooking member includes pulling said cooking member from said dough.