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US 4,927,656 AGranted
Method of producing edible vessel
OwnerSadaharu Itoinventor
Life of this patent
Estimating the term…
Abstract
A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.
Claims7
A method for providing a supply of intermediate products which subsequently can be toasted on-site to provide crisp edible vessels, comprising:
- (a) providing a batter mixed from the following ingredients:
- ______________________________________ Ingredient Parts by Weight ______________________________________ wheat flour 80-120 sugar 30-60 oil or fat 10-30 egg 10-30 glycerin mono-fatty acid ester 0.5-2 powdered milk 3-5 salt 0.5 coloring and flavoring agents small amount water 80-120 ______________________________________
- (b) inserting quanta of the batter between upper and lower platens heated to 120.degree.-180.degree. C. so that each quantum is contacted on opposite faces by respective upper and lower platens;
- (c) while maintaining the batter at 110.degree.-150.degree. C. by heat transfer thereto from the platens partially baking the quanta of batter to produce disk-like intermediate products having a moisture content in the range of more than 7 percent to 20 percent by weight;
- and
- (d) cooling, stacking and packaging into packages of at least ten, said intermediate products.
3 more elements
A method for providing a crisp edible vessel at a food vending stand, comprising:
- performing the following steps (a)-(d) at a first food manufacturing site:
- (a) providing a batter mixed from the following ingredients:
- ______________________________________ Ingredient Parts by Weight ______________________________________ wheat flour 80-120 sugar 30-60 oil or fat 10-30 egg 10-30 glycerin mono-fatty acid ester 0.5-2 powdered milk 3-5 salt 0.5 coloring and flavoring agents small amount water 80-120 ______________________________________
- (b) inserting quanta of the batter between upper and lower platens heated to 120.degree.-180.degree. C. so that each quantum is contacted on opposite faces by respective upper and lower platens;
- (c) while maintaining the batter at 110.degree.-150.degree. C. by heat transfer thereto from the platens partially baking the quanta of batter to produce disk-like intermediate products having a moisture content in the range of more than 7 percent to 20 percent by weight;
- and
- (d) cooling, stacking and packaging into packages of at least ten, said intermediate products;
- thereafter:
- (e) shipping at least one said package to a food vending stand located at a second site which is geographically separated from said first site;
- (f) at said second site, withdrawing a said intermediate product from the respective package;
- and
- (g) toasting said intermediate product between platens heated to from more than 170.degree. C. up to 220.degree. C. for at least 60 seconds and sufficiently to transform said intermediate product into a browned product having a moisture content of 0.4 percent or less, be weight;
- and
- (h) while said browned product remains warm, and therefore pliable due to toasting in step (g), shaping said browned product into a vessel shape, and maintaining such shape as the browned product cools, thereby becoming brittle and crisp.
11 more elements
A method for providing a cone of ice cream, comprising:
- performing the following steps (a)-(d) at a first food manufacturing site:
- (a) providing a batter mixed from the following ingredients:
- ______________________________________ Ingredient Parts by Weight ______________________________________ wheat flour 80-120 sugar 30-60 oil or fat 10-30 egg 10-30 glycerin mono-fatty acid ester 0.5-2 powdered milk 3-5 salt 0.5 coloring and flavoring agents small amount water 80-120 ______________________________________
- (b) inserting quanta of the batter between upper and lower platens heated to 120.degree.-180.degree. C. so that each quantum is contacted on opposite faces by respective upper and lower platens;
- (c) while maintaining the batter at 110.degree.-150.degree. C. by heat transfer thereto from the platens partially baking the quanta of batter to produce disk-like intermediate products having a moisture content in the range of more than 7 percent to 20 percent by weight;
- and
- (d) cooling, stacking and packaging into packages of at least ten, said intermediate products;
- thereafter:
- (e) shipping at least one said package to a food vending stand located at a second site which is geographically separated from said first site;
- (f) at said second site, withdrawing a said intermediate product from the respective package;
- and
- (g) toasting said intermediate product between platens heated to from more than 170.degree. C. up to 220.degree. C. for at least 60 seconds and sufficiently to transform said intermediate product into a browned product having a moisture content of 0.4 percent or less, be weight;
- and
- (h) while said browned product remains warm, and therefore pliable due to toasting in step (g), shaping said browned product into a vessel shape, and maintaining such shape as the browned product cools, thereby becoming brittle and crisp,
- the vessel shape being an open-topped cone;
- and
- (i) piling a quantum of ice cream into said open-topped cone and serving the resulting ice cream cone to a customer from said food vending stand.
14 more elements
Dependencies are inferred from the claim text.