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WO2022066765A1 - Manchons de récipient à boire comestibles et leurs procédés de fabrication - Google Patents

Manchons de récipient à boire comestibles et leurs procédés de fabrication Download PDF

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Publication number
WO2022066765A1
WO2022066765A1 PCT/US2021/051547 US2021051547W WO2022066765A1 WO 2022066765 A1 WO2022066765 A1 WO 2022066765A1 US 2021051547 W US2021051547 W US 2021051547W WO 2022066765 A1 WO2022066765 A1 WO 2022066765A1
Authority
WO
WIPO (PCT)
Prior art keywords
sleeve
dough
drinking vessel
strips
millimeters
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2021/051547
Other languages
English (en)
Inventor
Igor VOLOVICH
Yana SCHEGLOV
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tapmor Inc
Original Assignee
Tapmor Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tapmor Inc filed Critical Tapmor Inc
Publication of WO2022066765A1 publication Critical patent/WO2022066765A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery

Definitions

  • FIG. l is a front perspective view of an example embodiment of an edible drinking vessel sleeve disposed on an example drinking vessel.
  • FIG. 3 is a bottom view of an example embodiment of an edible drinking vessel sleeve.
  • FIG. 5 is a perspective view of several embodiments of edible drinking vessel sleeves.
  • FIG. 6 is a flow chart illustrating an example method of making an edible sleeve for a beverage vessel.
  • FIGS. 1-5 are various views of various example edible sleeves 10 (FIG. 1), 12 (FIG. 2), 14 (FIG. 3), 16 (FIG. 4), 18, 20, 22, 24, 26 (each in FIG. 5) for beverage vessels. Further description herein will be with respect to the sleeve 10, but such description should be understood to apply equally to each other sleeve 12, 14, 16, 18, 20, 22, 24, 26 unless noted otherwise.
  • the sleeve 10 of FIG. 1 is disposed on a first drinking vessel or beverage container 28, and the sleeve 12 of FIG. 2 is disposed on a second drinking vessel or beverage container 30.
  • the sleeve 10 may have an angled sidewall so as to define a frustoconical shape with an upper opening 50 having a larger diameter than the lower opening 52. Accordingly, the body of the sleeve 10 may be cylindrical or frustoconical, in embodiments.
  • the sleeve 10 may be configured in size and shape for use with standard beverage vessel sizes used in commerce, including eight ounce, ten ounce, twelve ounce, sixteen ounce, and other vessel sizes. Accordingly, the sleeve may be sized and shaped relative to such common beverage vessel sizes and dimensions.
  • the sleeve may have an axial height between about eighty millimeters (80 mm) and about one hundred twenty millimeters (120 mm), a lower opening diameter between about fifty-five millimeters (55 mm) and about sixty-five millimeters (65 mm), an upper opening diameter of between about eighty millimeters (80 mm) and about one hundred ten millimeters (110 mm), and a sidewall angle of between about two degrees and about eight degrees.
  • the sleeve 10 may be provided on the exterior of a beverage container 28, 30, with the inner surface 42 of the sleeve 10 in contact with the exterior surface of the beverage vessel 28, 30.
  • the beverage vessel 28, 30 may be made from glass, plastic, or another appropriate material.
  • the beverage vessel 28, 30 may have a sidewall angle (e.g., parallel or angled) that is substantially the same as the sidewall angle of the sleeve 10.
  • the sleeve 10 may extend from a bottom of the vessel to a vertical position just below the rim of the vessel.
  • the sleeve 10 may have a bottom surface rather than being completely open at the bottom.
  • the bottom surface may be flat to enable the edible drinking vessel sleeve to rest upon a planar surface such as a table and/or to enable a vessel to sit flush with the bottom surface inside the sleeve 10.
  • FIG. 6 is a flow chart illustrating an example method 100 of making an edible sleeve for a beverage vessel.
  • the method 100 may be applied to make one or more of the sleeves 10, 12, 14, 16, 18, 20, 22, 24, 26 illustrated herein.
  • the method 100 may include a step 102 that includes making dough.
  • the dough may be made by combining eggs, milk, dry yeast, butter, and flour, in some embodiments.
  • other baking materials may additionally or alternatively be used, including but not limited to shortening, sugar, or salt.
  • one or more flavors may be added to the dough.
  • An appropriate volume of dough may be produced for the size and quantity of edible sleeves desired.
  • making the dough may include allowing the dough to rest and rise for a desired period of time (e.g., between about a half hour to about two hours).
  • the method 100 may further include a step 104 that includes forming flattened strips of dough.
  • Strips of dough may be formed by first flattening dough to a substantially uniform thickness, then cutting the flattened dough.
  • FIG. 7 illustrates an example embodiment of flattened dough 106 cut into strips 108 (some, but not all, of which are designated in FIG. 7).
  • the dough may be flattened to a thickness of between about 2 millimeters (mm) and about 10 mm.
  • the dough may be flattened to a thickness of about 5 mm.
  • the strips 108 of dough may be cut to a consistent width with respect to each other, or to different widths with respect to each other.
  • the method 100 may further include a step 110 that includes wrapping one or more flattened strips of dough on a baking mold to form a raw sleeve body.
  • the mold may be frustoconical or conical, in some embodiments, with an angled sidewall.
  • FIG. 8 illustrates an example strip 108 of dough wrapped on a frustoconical mold 112 having an angled sidewall.
  • the mold may have a sidewall angle and diameter that is the same as or similar to a drinking vessel on which a sleeve formed from the baked dough will be intended to be placed for use.
  • the method 100 may further include a step 114 that includes applying toppings to the dough.
  • Toppings may be applied after any of steps 102, 104, 110, or even after baking the dough, in various embodiments.
  • Toppings may include cheese, sugar, pepper, garlic flakes, onion flakes, other spices, seeds, and/or any other topping appropriate for an edible baked good.
  • FIG. 9 illustrates an example embodiment of a topping 116 applied to dough that has been wrapped on a mold.
  • the method 100 may further include a step 122 that includes allowing the baked sleeve to cool.
  • the baked sleeve may be allowed to cool for an amount of time so as to not cause an appreciable amount of steam inside of a sealed, water-impermeable packaging (e.g., plastic), as such steam may degrade the texture of the sleeve before later user consumption.
  • a sealed, water-impermeable packaging e.g., plastic
  • the baked sleeve may be allowed to cool for an amount of time so as to permit safe handling and consumption by the consumer.
  • the method 100 may further include a step 124 that includes placing a drinking vessel inside the sleeve.
  • the drinking vessel may be plastic, glass, or any other appropriate drinking container material.
  • a beverage may be placed in the vessel, and the beverage may be served with the sleeve on the drinking vessel.
  • the sleeve may then be consumed by peeling off the spiral construction starting at the top of the edible drinking vessel sleeve, tearing off sections or entire layers of the edible drinking vessel sleeve, for example.
  • the sleeve may provide thermal insulation for the beverage.
  • the plurality of strips of dough include a single continuous piece of dough wrapped in a helix.
  • the sleeve further includes one or more of cheese, sugar, seeds, or spices on an external surface of the body.
  • the upper opening has a diameter of between about eighty millimeters and one hundred ten millimeters.
  • the body is frustoconical and has a sidewall angle of between two degrees and eight degrees.
  • a method in a second aspect of the present disclosure, includes forming one or more flattened strips of dough from a supply of dough, wrapping the one or more flattened strips on a mold to form a raw cylindrical or frustoconical sleeve body, and baking the raw sleeve body to form a sleeve.
  • the method further includes placing a drinking vessel inside of the sleeve body. In a further embodiment of the second aspect, the method further includes placing a beverage inside of the drinking vessel.
  • forming the flattened strip of dough comprises forming the strip of dough to have a substantially uniform thickness.
  • wrapping the one or more flattened strips includes wrapping a flattened strip helically.
  • the mold has a diameter of between fifty- five millimeters and one hundred ten millimeters.
  • the method further includes, after baking, removing the sleeve from the mold and allowing the sleeve to cool. [0054] In an embodiment of the second aspect, the method further includes, after baking, removing the sleeve from the mold and freezing the sleeve. In a further embodiment of the second aspect, the method further includes, after freezing, warming the sleeve, placing a drinking vessel inside of the sleeve body, and placing a beverage inside of the drinking vessel.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Un manchon de récipient à boire comestible comprend une pluralité de bandes de pâte qui définissent collectivement un corps creux cylindrique ou tronconique, le corps définissant un axe de cylindre ou de cône tronqué, les bandes de pâte étant enroulées autour de l'axe et étant empilées parallèlement à l'axe, le corps définissant une ouverture supérieure et une ouverture inférieure.
PCT/US2021/051547 2020-09-22 2021-09-22 Manchons de récipient à boire comestibles et leurs procédés de fabrication Ceased WO2022066765A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202063081518P 2020-09-22 2020-09-22
US63/081,518 2020-09-22

Publications (1)

Publication Number Publication Date
WO2022066765A1 true WO2022066765A1 (fr) 2022-03-31

Family

ID=80846897

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2021/051547 Ceased WO2022066765A1 (fr) 2020-09-22 2021-09-22 Manchons de récipient à boire comestibles et leurs procédés de fabrication

Country Status (1)

Country Link
WO (1) WO2022066765A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
US6423357B1 (en) * 2000-01-18 2002-07-23 Raymond Woods Edible cup and method of making same
US20160324207A1 (en) * 2015-04-15 2016-11-10 Loliware Llc Edible material
US20180206522A1 (en) * 2017-01-26 2018-07-26 Shane Keane Ice cream cone with integrated edible drip collector
US20190110485A1 (en) * 2016-03-29 2019-04-18 Snats Foods Co., Ltd. Dough for food, producing method therefor, and mold member for producing dough
US10440964B2 (en) * 2014-01-23 2019-10-15 Conewich Enterprises Limited Partnership System for manufacturing an edible food product container

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
US6423357B1 (en) * 2000-01-18 2002-07-23 Raymond Woods Edible cup and method of making same
US10440964B2 (en) * 2014-01-23 2019-10-15 Conewich Enterprises Limited Partnership System for manufacturing an edible food product container
US20160324207A1 (en) * 2015-04-15 2016-11-10 Loliware Llc Edible material
US20190110485A1 (en) * 2016-03-29 2019-04-18 Snats Foods Co., Ltd. Dough for food, producing method therefor, and mold member for producing dough
US20180206522A1 (en) * 2017-01-26 2018-07-26 Shane Keane Ice cream cone with integrated edible drip collector

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SCRUMDIDDLYUMPTIOUS: "Wrap 2 Strips Of Dough Around 2 Champagne Glasses – What Happens Next Is Delicious!", YOUTUBE, XP055928230, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=0vh2VTL9vdM> *

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