FR3067222A1 - COMESTIBLE CUP 2 - Google Patents

Abstract

The present invention relates to an edible biscuit (1) in the form of a receptacle comprising at least one peripheral wall (3) which is remarkable in that it comprises a plurality of striations (4) and / or beads arranged at least along the inner face and / or outer of said peripheral wall (3) in substantially planes generally perpendicular to the longitudinal axis (5) of said container-shaped biscuit (1). The invention also relates to a method of manufacturing said container-shaped biscuit (1).

Description

The present invention relates to an edible cookie in the form of a container such as, for example, a cup or a bowl, and which can contain in particular a hot liquid of the drink type such as, for example, coffee or even tea.

Prior art

Foods such as especially hot drinks are traditionally consumed in solid, inedible cups.

However, in some cases, these foods can also be eaten in solid edible cups made from a cookie. These known edible biscuit cups, which are conventionally sufficiently airtight and heat resistant, have the major disadvantage of breaking completely and randomly when the consumer crunches into the biscuit to taste it, once the food consumed. These cracks often cause the cookie to fall onto the table or onto the consumer's clothes, which makes tasting the cookie unpleasant. Furthermore, these breaks also cause the spill of the rest of the food, when the latter has not been completely consumed, which can cause stains on the consumer's clothing and cause possible burns in the case of hot drink.

Statement of the invention

The object of the present invention is therefore to overcome the above-mentioned drawback and to propose an edible dry cookie in the form of a container capable of containing a food, mainly hot drinks, said cookie preferably being waterproof, non-deformable and resistant to

NRSCI1-FR-2_TEXTE depose_rg / ag heat and humidity, and possibly coated entirely or partially with chocolate, while being fully edible, once the food is consumed, without risk of untimely cracks when the consumer crunches in the cookie to taste it.

In this regard, the subject of the present invention is an edible cookie in the form of a container comprising at least one peripheral wall which is remarkable in that it comprises a plurality of ridges and / or beads arranged at least along the inner face and / or exterior of said peripheral wall along substantially planes generally perpendicular to the longitudinal axis of said cookie in the form of a container.

The streaks or beads preferably have a depth respectively height of between 5 and 60% of the thickness of the cookie in the form of a container once manufactured.

Said cookie advantageously comprises a bottom, said peripheral wall then being from the perimeter edge of said bottom.

Advantageously, the bottom does not have streaks or beads.

The junction between the bottom and the peripheral wall is preferably rounded.

The invention also relates to a method for manufacturing a cookie according to the invention which is remarkable by the following sequence of steps:

- preparation of a dough,

- baking an optimized quantity of dough to obtain a pancake between two lower and upper baking plates in a superimposed position, at least the lower or upper plate has a plurality of protuberances and / or concentric circular grooves,

- hot stamping of said pancake in order to obtain

NRSCI1-FR-2_TEXTE depose_rg / ag a cookie in the shape of a container,

- Clear cutting of the upper edge of the container-shaped cookie by means, for example, of a circular saw or the like.

Advantageously, the central zone of the lower or upper plate, which corresponds to the bottom of the cookie in the form of a container, is devoid of protuberance or grooves.

During the hot stamping step, the cookie is kept in a stamped position for a period of time making it possible to guarantee the container shape of said cookie.

The invention finally relates to a use of the biscuit which is remarkable in that it can contain a food and be tasted as soon as the food is consumed.

Brief description of the figures

Other advantages and characteristics will emerge more clearly from the description which follows, of a particular embodiment, given by way of nonlimiting illustration, of an edible dry cookie in the form of a container in accordance with the invention, with reference to the appended figures in which:

- Figures IA and IB are perspective views respectively of the top and bottom of an edible dry cookie container-shaped according to the invention;

- Figure 2 is a perspective view of one of the baking sheets for the cookie dough;

- Figure 3 is a perspective view of the other baking sheet of the cookie dough;

- Figure 4 is a perspective view of the dough cooking device using the plates of Figures 2 and 3;

- Figure 5 is a vertical sectional view of the stamping device for obtaining the shape of

NRSCI1-FR-2_TEXTE depose_rg / ag cookie container of Figures IA and IB.

Best way to realize the technical invention

With reference to FIGS. 1A and 1B, the invention relates to an edible cookie 1 in the form of a container such as, for example, a cup, a cup or even a bowl, and which may contain a food, in particular a hot liquid of the drink type such as , for example, coffee or tea.

Said cookie 1 is made from, for example, a specific dough which is detailed above.

Said cookie 1 comprises, once manufactured, a substantially flat bottom 2 in the general shape of a disc and a peripheral wall 3 coming from the perimeter edge of said bottom 2, the junction between the bottom 2 and the peripheral wall 3 being advantageously rounded in order to reduce the risk of tearing cookie 1 during its manufacture.

Said peripheral wall 3 is preferably generally cylindrical, but may, without departing from the scope of the present invention, be more or less flared and / or curved.

Similarly, without departing from the scope of the present invention, the biscuit 1 may, in an extreme variant embodiment, have a conical shape and not have a bottom 2.

The table below summarizes the main dimensional characteristics of the finished cookie 1.

Diameter high 2 5 mm to 10 0 mm Bottom diameter 15 mm to 100 mm Average diameter 20 mm to 10 0 mm Average radius 10 mm to 50 mm Height 2 5 mm to 10 0 mm Volume 30 ml to 500 ml Thickness 1.5 mm to 10 mm

Furthermore, the cookie 1 is remarkable in that it

NRSCI1-FR-2_TEXTE depose_rg / ag comprises a plurality of streaks 4 making it possible to control the breakage of the cookie 1 in the form of a container when the latter is crunched by the consumer, because said breakage of said cookie 1 will preferably occur along the streaks 4 which are thinner and therefore more fragile areas. Said ridges 4 are arranged at least along the outer face of the peripheral wall 3 along substantially planes generally perpendicular to the longitudinal axis 5 of the cookie 1 in the form of a container.

By generally perpendicular is meant here the fact that the planes, along which the ridges 4 are arranged, are according to a normal manufacturing method perpendicular to the longitudinal axis 5 of the cookie 1 in the form of a container, but that they can also be inclined more or less 30 degrees relative to a plane normal to said longitudinal axis 5 of the cookie 1 in the form of a container, without departing from the scope of the present invention.

Likewise, the term “arranged in substantially planes” means that the ridges 4 are, according to a normal method of manufacture, arranged in a plane, but that they may also, taking into account the method of manufacturing said cookie 1 container, be more or less wavy, without departing from the scope of the present invention.

Said streaks 4 preferably have a depth of between 5 and 60% of the thickness of the cookie 1 in the form of a container once it has been produced. The depth of the streaks is also adapted to guarantee uniform organoleptic qualities on the cookie. Taking into account the values given in the table above, the ridges 4 preferably have a depth of between 0.1 and 3 millimeters.

It will be understood that the space between two consecutive streaks 4 will preferably be adapted to the size of the cookie 1 in the form of a container once produced.

With this configuration of streaks 4, we understand well

NRSCI1-FR-2_TEXTE depose_rg / ag that when a consumer crunches in the cookie 1 in the form of a container to taste it, after having consumed the food contained in the container, the cookie 1 will break according to one of the streaks 4 avoiding said cookie 1 from breaking completely by spreading numerous pieces everywhere and / or by dumping the rest of the food, if the latter has not been inadvertently completely consumed.

Indeed, this streaks 4, which are fragile areas acting as a starting point, allow a control of the cracking of the cookie 1 in the form of a container when a consumer crunches into it.

Furthermore, to reinforce the waterproofing of the cookie 1 by delaying the contact between the food and the interior of the latter, the cookie 1 can comprise a hydrophobic coating layer 6 obtained from a film deposit. of a protein (eg ovalbumin) or carbohydrate nature, optionally in mixtures, or from a deposit of a lipid mixture comprising, for example, beeswax, carnauba or candelilla.

In addition, to improve the taste and the aesthetics of cookie 1, the latter may receive a coating layer 7, preferably made of chocolate, completely or partially covering the interior of cookie 1. Thus, cookie 1 may be declined in several versions: either the interior of the container is entirely coated with chocolate, or only the bottom of said container is coated, or even without chocolate coating inside the container.

In addition, in an embodiment not shown, the exterior of the finished cookie 1 can be decorated thanks, in particular, to a caramel printing system.

When the food is a hot food or drink, the cookie 1 is advantageously made from, for example, a very specific dough, in particular to guarantee its resistance to heat.

NRSCI1-FR-2_TEXTE depose_rg / ag

Thus, the proportional composition of the dough for making the cookie 1 comprises:

ingredients Percentage in raw dough Egg 0 to 15% Simple sugars or complex 10 to 50% Oily material 0 to 10% Flour 30 to 50% Water 20 to 40% Emulsifier 0 to 5%

Once the dough has been obtained, the following steps are followed to obtain a 1 dry cookie in the form of a container which can contain a food, in particular a hot drink.

First of all, with reference to FIGS. 2 to 4, we are going to cook in a cooking device 10 of the waffle maker type provided with two lower and upper baking plates 12, for a period of between 45 and 180 seconds, a portion of dough placed between said two cooking plates 11,12 in superimposed position whose temperature is between 180 and 220 ° C. The portion of baked dough will be designated below.

To obtain streaks 4 on at least the outer face of the peripheral wall 3 of the cookie 1 in the form of a container, at least the upper plate 12 comprises a plurality of circular protuberances 13 concentric and preferably spaced regularly.

Advantageously, the central zone of the upper plate 12, which corresponds to the bottom 2 of the cookie 1 in the form of a container, is advantageously devoid of protuberance 13. Indeed, the presence of circular protrusions 13 on the bottom 2 of the cookie 1 in container shape frequently leads to tears, and therefore a great risk

NRSCI1-FR-2_TEXTE depose_rg / ag

- 8 leaks, following the shaping of said container.

It is understood that the protrusions 13 may be disposed on the lower plate 11 and not on the upper plate 12, without departing from the scope of the present invention so with the ridges 4 arranged on the inner face of the peripheral wall 3 of the cookie 1 in the form of a container and not on the outer face, as shown in Figures IA and IB.

In order to obtain the ideal texture, the quantity of dough poured to obtain the pancake must be optimized, in particular for the dimensions of the container that it is desired to obtain. Too much dough can lead to hard areas following the shaping of the pancake; conversely, too little dough can lead to a torn or less resistant container.

Once cooked, the pancake is moved mechanically or by compressed air to be placed on a stamping device.

With reference to FIG. 5, this stamping device 14 includes a female imprint 15 for obtaining the cookie 1 in the form of a container giving the external shape of said container and a male imprint 16 allowing the internal shape of the container to be obtained.

Said female 15 and male 16 imprints, which have a specific shape in order to prevent fragility from appearing, do not in particular include a sharp angle in order to obtain a rounded junction between the bottom 2 and the peripheral wall 3 of the cookie 1 in container shape.

In addition, these female 15 and male 16 imprints can for example be made of metal or silicone.

The still hot pancake is placed between the two female 15 and male 16 imprints so as to obtain a cookie 1 in the form of a container (see FIG. 2).

Cookie 1 must be kept in one position

NRSCI1-FR-2_TEXTE depose_rg / ag stamped (Cf. figure 5), that is to say between the two female impressions 15 and male 16, for a certain time, this period of time makes it possible to guarantee the container shape of the cookie 1, which must cool sufficiently while being kept in shape so that this shape is fixed and that it does not move any more. This stamping step lasts between 10 and 45 seconds.

Finally, to obtain a cookie 1 in the form of a fine container, a cut must then be made in order to have an upper edge 8 (see FIG. IA) clear and clean. Thus, the upper edge 8 of the cookie 1 is cut, after demolding, along a plane perpendicular to the longitudinal axis 5 of the cookie 1 by means of a circular saw or the like at a height of approximately 5 cm.

It will be understood that the hydrophobic coating layer 6 is not compulsory since the resistance to humidity of the cookies 1 in the form of a container is guaranteed by the manufacturing process according to the invention itself. Indeed, the crushing of the pancake during stamping makes it possible to modify the structure of the latter and to slow down the penetration of water into the cookie 1.

Finally, the streaks 4, which appear less baked than the rest of the cookie 1 in the form of a container, give an additional aesthetic appearance to said cookie 1.

Description of other embodiments

According to a first alternative embodiment not shown, the ridges 4 can be replaced by beads arranged on the inner or outer face of the peripheral wall 3 of the cookie 1 in the form of a container. These beads, which are reinforced zones of great thickness, make it possible to control the breakage of the cookie 1 in the form of a container because, when a consumer crunches in a portion of the peripheral wall 3 of said cookie 1, said breakage of said cookie 1 will produce

NRSCI1-FR-2_TEXTE depose_rg / ag preferably along the junction between the bead located under the crunched portion and the latter.

The beads preferably have a height of between 5 and 60% of the thickness of the cookie in the form of a container once it has been produced.

In this variant, it is clearly understood that the lower plate 11 or upper 12 no longer comprises a plurality of concentric circular protuberances 13 preferably spaced regularly, but a plurality of concentric circular grooves preferably spaced regularly.

According to a second alternative embodiment not shown, the ridges 4 are associated with a bead. Thus, the outer face of the peripheral wall 3 of the cookie 1 in the form of a container has ridges 4 and the internal face of the peripheral wall 3 of the cookie 1 in the form of a container has beads 4, conversely, the beads being arranged in against streaks 4.

In this variant, it is clearly understood that the lower plate 11 or upper 12 comprises a plurality of circular protuberances 13 concentric and preferably regularly spaced, and that the upper plate 12 or lower 11 comprises a plurality of circular grooves concentric and spaced apart preferably on a regular basis.

Finally, according to a last embodiment not shown, the cookie 1 in the form of a container is not produced from a baked dough then stamped, as described below, but from any type of food matrix such as, for example , agar-agar type algae.

Possibility of industrial application

It is clear that the manufacturing method according to the invention is preferably used to carry out

NRSCI1-FR-2_TEXTE depose_rg / ag cookies 1 in the form of a container which may contain in particular a hot liquid of the drink type such as, for example, coffee or even tea. However, it is obvious that the manufacturing process can also be used to make cookies 1 in the form of a container which can contain other types of food such as, for example, ice cream or even chocolate mousse.

Finally, it goes without saying that the examples of manufacturing process in accordance with the invention which have just been described are only specific illustrations, in no way limiting the invention.

NRSCI1-FR-2_TEXTE depose_rg / ag

Claims (9)

1 - Edible cookie (1) in the form of a container comprising at least one peripheral wall (3) characterized in that it comprises a plurality of ridges (4) and / or beads arranged at least along the inner face and / or exterior of said peripheral wall (3) along substantially planes generally perpendicular to the longitudinal axis (5) of said cookie (1) in the form of a container. 2 - Biscuit (1) according to claim 1 characterized in that the ridges (4) or beads have a depth respectively height between 5 and 60% of the thickness of the cookie (1) in the form of container once manufactured. 3 - Biscuit (1) according to any one of claims 1 or 2 characterized in that it comprises a bottom (2), said peripheral wall (3) then being from the perimeter edge of said bottom (2). 4 - Biscuit (1) according to claim 3 characterized in that the bottom (2) does not have streaks (4) or beads. 5 - Biscuit (1) according to any one of claims 3 or 4 characterized in that the junction between the bottom (2) and the peripheral wall (3) is rounded. 6 - A method of manufacturing a cookie (1) according to any one of claims 1 to 5 characterized by the following sequence of steps: - preparation of a dough, - baking an optimized quantity of dough to obtain a pancake between two lower (11) and upper (12) baking trays in the superimposed position, at least the baking sheet NRSCI1-FR-2_TEXTE depose_rg / ag lower (11) or upper (12) comprises a plurality of protuberances (13) and / or concentric circular grooves, - hot stamping of said pancake in order to obtain a cookie (1) in the form of a container, - clean cutting of the upper edge (8) of the cookie (1) in the form of a container by means of a circular saw or the like. 7 - A method according to any one of claims 4 and 6 characterized in that the central zone of the lower plate (it) or upper (12), which corresponds to the bottom (2) of the cookie (1) in the form of a container, is advantageously devoid of protuberance (13) or grooves. 8 - Method according to any one of claims 6 to 7 characterized in that, during the hot stamping step, the cookie (1) is maintained in a stamped position for a period of time to ensure the shape container of said cookie (1). 9 - Use of the dry cookie according to one of claims 1 to 5 characterized in that it can contain a food and be tasted as soon as the food is consumed.