Edible baking liner

• US 8,802,176 B2
• Filed: 08/03/2012
• Issued: 08/12/2014
• Est. Priority Date: 01/11/2010
• Status: Active Grant

• Current Assignee: Scott A. Lange
• Original Assignee: Scott A. Lange
• Inventors: Lange, Scott A.
• Primary Examiner(s): Dye, Rena L
• Assistant Examiner(s): SMITH, CHAIM A
• Application Number:
  US13/566,270
• Publication Number:
  US 20120294997A1
• Time in Patent Office: 739 Days
• Field of Search: 426/512, 426/138
• US Class Current: 426/512
• CPC Class Codes: A21B 3/13 Baking-tins; Baking forms
• CPC Class Codes: A23L 29/212 Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
• CPC Class Codes: A47J 36/00 Parts, details or accessories of cooking-vessels A47J27/00 - A47J33/00 take precedence insofar as these parts, details or accessories are restricted to a particular kind of cooking-vessel provided for in a single one of these groups
• CPC Class Codes: A47J 36/022 Cooking- or baking-vessels or supports thereof for using only once eating- or serving-plates for using only once A47G19/02

Abstract

An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.

Claims

1. A method of making a shaped edible baking liner, comprising:

placing pieces of shredded edible paper into a recess of a mold defining the shape of the edible baking liner;

adding liquid to the pieces of shredded edible paper;

pressing an insert into the recess such that the pieces of shredded edible paper are disposed between the insert and the recess, thereby forming the shredded edible paper into the desired shape heating the formed edible baking liner to retain the formed shape; and

removing the formed shaped edible baking liner from the mold.

2. The method of claim 1, further comprising:

shredding a sheet of edible paper to form the pieces of shredded edible paper.

3. The method of claim 1, wherein the edible paper comprises vegetable starch, the vegetable starch having a granular size of more than about 10 μ

m.

4. The method of claim 3, wherein the vegetable starch comprises at least one of potato, corn, cassava, sorghum, wheat, tapioca, arrowroot, or sweet potato starch.

5. The method of claim 3, wherein the vegetable starch has a ratio of amylose to amylopectin of not more than about 19 percent.