EDIBLE CUP

Abstract

The present invention relates to a container capable of holding all types of food, particularly a hot beverage, that is completely leakproof and heat-resistant, and intended to be consumed after the beverage has been drunk. It is entirely edible. It is available in several versions: the interior entirely covered in chocolate, the base only, or without chocolate, and in sweet, neutral, or savory flavors. A cup- or cone-shaped biscuit container is formed by stamping after the crêpe is cooked. The entire assembly is made leakproof either by the properties of the cooked biscuit or by spraying it with a solution of a mixture of proteins and / or lipids, with or without added carbohydrates.

Description

Description Title of the invention: EDIBLE CUP Technical field The present invention relates to an edible dry biscuit in the shape of a container such as, for example, a cup or a bowl, and capable of containing in particular a hot liquid such as a beverage such as, for example, coffee or tea. Previous technique Hot drinks are traditionally consumed in solid, inedible cups. However, in some cases, these beverages can also be consumed from edible, solid cups made from a biscuit. Current technology for these edible cups does not offer sufficiently reliable solutions for making a biscuit cup leak-proof and heat-resistant. Description of the invention The aim of the present invention is therefore to overcome the aforementioned disadvantages and to propose a method for manufacturing a dry biscuit in the shape of a container or in the shape of a cone suitable for mainly holding hot drinks, said biscuit being waterproof, non-deformable and resistant to heat and humidity, and being able to be coated entirely or partially with chocolate, or with a mixture comprising cocoa butter or pure cocoa butter while being entirely edible afterwards, that is to say after drinking the hot drink it contained. In this regard, the present invention relates to a method for manufacturing an edible dry biscuit, in the shape of a container or in the shape of a cone, capable of holding hot liquids or any type of food regardless of its state, by means of the following succession of steps: determination of the composition of a heat-resistant paste possessing a high glass transition temperature (Tg), preparation of said dough containing proportionally 0 to 15% eggs, 10 to 50% simple and / or complex sugars, 0 to 10% fat, 30 to 50% flour, 20 to 40% water and 0 to 5% emulsifier, cooking an optimized amount of batter to obtain a crepe, hot stamping of said crepe to obtain a biscuit in the shape of container, or cone-shaped A clean cut is made along the top edge of the container-shaped biscuit. According to a preferred embodiment, the dough contains 1.3 kg of eggs, 9 kg of granulated sugar, 2 kg of dextrose, 0.9 kg of butter, 15 kg of flour, 12 kg of water, and 0.9 kg of lecithin. According to an even more preferred method of embodiment, the dough contains 1.7 kg of eggs, 7.9 kg of granulated sugar, 1.9 kg of dextrose, 1.3 kg of butter, 14.8 kg of flour, 13.1 kg of water and 0.4 kg of lecithin. Advantageously, during the hot stamping stage, the biscuit is held in a stamped position for a period of time to guarantee the shape of the container of said biscuit. The process also includes a step of waterproofing the already baked biscuit by depositing a film of a protein or carbohydrate nature, possibly in mixtures. According to one embodiment, the process includes a step waterproofing and thermal insulation of the already baked biscuit by depositing a lipid mixture including, for example, beeswax, carnauba or candelilla wax. The invention also relates to an edible dry biscuit in the shape of a container obtained by the process according to the invention. The said biscuit preferably has the shape of a cup or bowl or goblet. Advantageously, the biscuit is coated inside entirely or partially with chocolate. The invention also relates to a use of the dry biscuit according to the invention, notable in that it can hold a hot beverage and be eaten as soon as the beverage is consumed, or any type of food regardless of its state. Summary description of the figures Other advantages and characteristics will become clearer from the following description of a specific example, given as a non-impressive illustration, of an edible dry biscuit in the shape of a container. in accordance with the invention, with reference to the attached figures in which: - Figures [Fig.1 A] and [Fig.1 B] are perspective views respectively of the top and bottom of an edible dry biscuit in the shape of a container according to the invention - Figure [Fig.2] is a vertical cross-sectional view of the stamping device used to obtain the container shape of the biscuit in Figures [Fig.1 A] and [Fig.1B]; - Figures [Fig.3A] and [Fig.3B] are schematic views, respectively side and front, of the device allowing - waterproofing the inside of the biscuit in figures [Fig.1 A] and [Fig.1B]: - Figures [Fig.4A] and [Fig.4B] are schematic views respectively of profile and front of a variant of the device allowing the waterproofing of the inside of the biscuit of figures [Fig.1A] and [Fig.1B]; Figures [Fig. 5A] and [Fig. 5B] are schematic profile views, respectively. and front of the device allowing the cooking of the waterproofing layer placed inside the biscuit of figures 1A and 1B; - Figures [Fig.6A] and [Fig.6B] are schematic views respectively from the front and side of the device allowing the chocolate coating of the biscuit interior of figures [Fig.1A] and [Fig.1B]; - Figure [Fig.7] represents a view of a device whose operation is not described in the invention; - Figure [Fig.8] represents another element; - Figures [Fig.9A], [Fig.9B], [Fig.9C] illustrate a step of the process according to the invention. Best way to implement the technical invention With reference to figures [Fig.1A] to [Fig.6B], the invention relates to a method of manufacturing an edible dry biscuit in the shape of a container or in the shape of a cone such as, for example, a cup or a bowl, and which can contain in particular a hot liquid of the beverage type such as, for example, coffee or tea. The biscuit 1 is made from a specific paste which is detailed above. With reference to figures [Fig.1 A] and [Fig.1B], the biscuit 1, once made, has a base 2 in the general shape of a disc and a peripheral wall 3 which is generally cylindrical and extends from the peripheral edge of the base 2. The table below summarizes the main dimensional characteristics of the finished biscuit 1. [Table 1] ZE yvm top diameter at 155 rm Dianrètre baz 15 ex at 120 mm Average diameter 29 mm at 105 mm 12 ron to EC rem Average radius Height 26 vs at LAS 9 Height Î 1E min to WHERE Taoiume mi 329 m1 to 555 m1 “Fraissaur binnnit 8 TS ere AE ES Biscuit thickness 3 rx to 5 nr d,5 em to 5 em 1.5 rs & 10 em | Chocolate thickness Total thickness — CD Furthermore, to enhance the biscuit's impermeability by delaying contact between the hot beverage and its interior, the biscuit 1 may include a hydrophobic coating layer 4 obtained from the application of a protein film (e.g., ovalbumin) or a carbohydrate film, possibly in mixtures, or from the application of a lipid mixture including, for example, beeswax, carnauba wax, or candelilla wax. In addition, to improve taste and appearance that biscuit 1, the latter may receive a layer of coating 5, preferably chocolate, or a mixture including cocoa butter or pure cocoa butter covering totally or partially the inside of biscuit 1. Thus, biscuit 1 may be produced in several versions: either the inside of the container is entirely coated with chocolate, or with a mixture including cocoa butter or pure cocoa butter, or only the bottom of said container is coated, or even without, chocolate coating or mixture including cocoa butter or pure cocoa butter inside the container. In addition, in an embodiment not shown, the exterior of the finished biscuit 1 can be decorated, in particular, by means of a caramel printing system. Biscuit 1 is made from a very specific paste in order to guarantee its resistance to heat, defined by its glass transition temperature of biscuit 1, hereafter referred to as temperature Tg, which corresponds to the temperature from which a material passes from the amorphous glassy phase to the amorphous rubbery phase, and which must therefore be as high as possible. Commercially available biscuits have a Tg between 45 and 60°C; above this temperature, they become ductile. The Tg temperature is directly correlated to multiple factors on the composition of the dough, mainly the nature and quantity of sugars (which each have their specific glass transition temperature), the gluten content and the water activity. Water activity depends not only on the ingredients used in preparing the dough but also on the cooking process, hence the importance of the cooking time / temperature combination. The higher the water activity, the lower the temperature (Tg). A literature review followed by computer modeling calculations determined the parameters for achieving good heat resistance. Recipes were then selected and analyzed by DSC (differential scanning calorimetry) to measure their Tg (thermal conductivity). A sensory evaluation was subsequently conducted among the selected recipes. The chosen composition allows us to obtain a paste with a high Tg temperature, that is to say close to 90°C. Here, "close to 90°C" refers to a temperature between 80 and 95°C. In addition, compared to classic doughs, the dough for biscuit 1 selected also has a much lower proportion of fat. Thus, the said paste has the following composition: [Tables 2] Fourcentage in ia Ingredients Street Pasta OC egg to ist Simple sugars and / or complexes 10 to 50% D at 104% Fats — Flour + 30 to 565 Water 20 to 40 dollars EmutsaiFiant O0 to EE Here, "simple and / or complex sugars" refers to a mixture of simple and / or complex sugars encompassing all usable carbohydrates such as, for example, glucose or cellulose. According to a preferred embodiment, the composition of the dough for making biscuit 1 is: [Tables 3] Percentage in AI Ingredients raw dough= — Suf 3 to 5 tr Sugar $15 to $254 H Textrose % to F* Fat content 2 to 43 Flour Flour 35 to 20% = Water 205 to 554 Emulsifier 1 & 34 Thus, the dough includes the following ingredients: [Tables 4] Ingredients Weight (Kg) Egg 2.53 —= Sugar 8 pa Lextrose. 2 — H BB butter, 2 H Flour 18 12 Water H => AND 9 — Lecithin 6.5 All or part of the sugar can be replaced by bulking agents such as wheat syrup to obtain a neutral-tasting recipe that can be flavored with vegetable or fruit juices. The ready-to-bake dough is obtained by mixing the ingredients in the desired quantities, preferably using a mixer with a whisk. The resulting paste should preferably have a viscosity between 35 and 1 minute 30 seconds, using the Ford method. A paste with a measured viscosity outside this range is unsuitable for manufacturing edible containers. This is because it adheres imperfectly to baking trays and its spreading cannot be controlled. The resulting paste should preferably have a temperature between 14 and 26 degrees Celsius. To obtain a paste with the viscosity and temperature characteristics described above, the following steps should be followed: First, mix the sugars (wheat syrup, dextrose, sucrose) with between 0% and 60% of the recipe's water for 30 seconds to 5 minutes. Add the flour to the mixture and mix for another 30 seconds to 3 minutes. Then add the remaining water and mix for the same amount of time. Next, add the liquid eggs (if the recipe calls for them) and the liquid fat, and mix for approximately 2 minutes. The water used should be around 30 degrees Celsius, and the butter should not exceed 60 degrees Celsius. Biscuit 1 is made from a flour with very specific characteristics to ensure the biscuit's resistance to moisture. The choice of flour and the incorporation of water, discussed previously, determine the viscosity of the dough and play a major role in the biscuit's porosity. Wheat flour is composed of proteins, two main types of which ensure the formation of the gluten network, whose complex structure plays a very important role in the structure of the dough: gliadins and glutenins. Gliadins, which are soluble in alcohol, represent between 40 and 50% of the proteins in the grain endosperm. Glutenins, which are soluble in acid, represent 30 to 40% of the proteins in the grain endosperm. Bibliographic research followed by modeling has made it possible to identify the importance of the glutenin / gliadin ratio on the quality of the dough, allowing to obtain a bubble-free dough (its viscosity, the absence of trapped air bubbles) and on the quality of the resulting container-shaped biscuit (low porosity responsible for resistance to prolonged humidity). The Gluten Index Centrifuge allows for the extraction and quantification of gluten from flour. Reverse Phase HPLC technique allows to quantify respectively the proteins of type glutenin and gliadin to calculate the ratio in the sample of flour used. The modeling process involved creating mixtures with flours having varying glutenin / gliadin ratios, then analyzing the viscosity of the dough and measuring its strength using a Chopin alveograph. Finally, the dough was used to form the biscuit, and its structure was tested by adding water at 80 degrees Celsius. The container-shaped biscuits were classified according to the time it took for water to leak through them. This empirical method allowed researchers to characterize the biscuit's porosity. The faster the leak, the more porous the biscuit. These results were confirmed by microscopic analysis. These tests enabled the selection of the highest-performing flours and the identification of optimal glutenin / gliadin ratios, resulting in a bubble-free dough. It appears that the glutenin / gliadin ratio should preferably be between 0.3 and 0.7; beyond this, the lack of extensibility of the gluten causes an excess of resistance in the dough, the viscosity of which decreases, which contributes to trapping air bubbles that will cause porosity in the container-shaped biscuit. With reference to figures [Fig.3A] to [Fig.6B], once the dough has been obtained, the following steps are taken to obtain a 1-second biscuit in the shape of a container or in the shape of a cone which can hold in particular a hot drink or any type of food regardless of its state. First, we will cook, for a period of between 45 and 180 seconds, a portion of batter using two superimposed cooking plates, of the waffle iron type, whose temperature is between 180 and 220°C, the temperature of the upper plate being higher than that of the lower plate in order to ensure good detachment of the portion of cooked batter, hereafter called "crepe". When the portion of batter is poured, the baking trays are not necessarily closed immediately; the upper baking tray may only be brought back onto the lower baking tray after a few seconds of cooking thanks to a guide. To achieve the ideal texture, the amount of batter used to make the crepe must be optimized, especially in relation to the desired dimensions of the container. Too much batter can lead to hard areas after shaping the crepe; conversely, too little batter can result in a torn or less durable container. Thus, for this baking stage, in order to obtain a container-shaped biscuit 1 whose dimensional characteristics are recalled below, the quantity of batter poured is optimized and such that: Raw weight: 35 g + / - 10% Cooked weight: 22 g + / - 10% Cooking loss: 37% + / - 10% Cooking time between 1 and 3 minutes Cooking temperature between 185 and 220°C Once cooked, the crepe is moved mechanically or by compressed air to be placed on a stamping device. With reference to figure [Fig.2], this stamping device has a female impression 6 for obtaining the biscuit 1 in the shape of a container giving the external shape of said container and a male impression 7 for obtaining the internal shape of the container. The aforementioned female 6 and male 7 imprints, which have a specific shape to prevent any weakness from appearing, notably do not have any sharp angles. In addition, these female 6 and male 7 impressions can, for example, be made of metal or silicone. The still-warm crepe is placed between the two female 6 and male 7 impressions so as to obtain a biscuit 1 in the shape of a container (See figure [Fig.2]). The biscuit 1 must be held in a pressed position (see figure [Fig. 2]), that is, between the two female cavities 6 and 7, for a certain time. This time ensures the container shape of the biscuit 1, which must cool sufficiently during shaping so that this shape is fixed and does not change. This pressing step lasts between 5 and 45 seconds. Finally, to obtain a biscuit 1 in the shape of a thin container, a cut must then be made to have a straight and clean upper edge 8 (See figure [Fig.1 A]). Thus, the upper edge 8 of the biscuit 1 is cut, after demolding, or preferably before demolding [Fig.9A], [Fig.9B], [Fig.9B], along a plane perpendicular to the longitudinal axis of the biscuit 1 at a height of approximately 5 cm. As described previously, the container-shaped biscuit 1 may have a hydrophobic coating layer 4 obtained, for example, from a mixture of ovalbumin or wax inside said container in order to make it impermeable and resistant to hot liquid. For this waterproofing step, the container-shaped or cone-shaped biscuit 1 is first placed, for example, on a device conforming to figures [Fig.3A] and [Fig.3B]. The device 9 comprises spray nozzles 10 for a mixture 11 of ovalbumin or wax (in the case of wax, the mixture 11 is heated to the characteristic melting temperature of waxes) suitable for spraying, pulverizing, or vaporizing the mixture 11 inside container-shaped biscuits 1 arranged on a mat rolling 12, placed under said spray nozzles 10, so that their upper edge 8 (Cf. figure [Fig.1A]) is oriented upwards, said conveyor belt 12 allowing the advancement of the biscuits 1 in the manufacturing chain. This step of waterproofing the inside of the container-shaped biscuit 1 can also be carried out first by a device 13 conforming to figures [Fig.4A] and [Fig.4B]. This device 13 differs from the device 9 previously described in that the conveyor belt 12 has perforations, not shown, and is placed above the spray nozzles 10 and in that the container-shaped biscuits are arranged on a conveyor belt 12 so that their upper edge 8 is oriented downwards. Furthermore, the hydrophobic coating layer 4 can also be deposited on the inside of the biscuit 1 using a brush or according to the arrangement in figures [Fig.7], [Fig.8]. The waterproofing step then includes a substep of baking the hydrophobic coating layer covering the inside of the container-shaped biscuit 1. The waterproofing step does not require a baking substep when using waxes or lipids, but may require a cooling step. Furthermore, assuming the use of waxes or lipids and taking into account the thickness of the hydrophobic coating layer 4 applied, the latter also acts as thermal insulation, delaying the temperature rise of the container-shaped biscuit 1. Thus, with reference to figures [Fig.5A] and [Fig.5B], the hydrophobic coating layer 4 is baked using, for example, a baking device 14 conforming to figures [Fig.5A] and [Fig.SB]. This cooking device 14 includes a tunnel 15 equipped with at least one infrared lamp 16 allowing the cooking of said hydrophobic coating layer 4 and the drying of the biscuits 1 arranged on a conveyor belt 17 placed under said tunnel 15 and allowing the advancement of the biscuits 1 in the manufacturing chain. The cooking, which can also be done in an oven, is carried out at a temperature between 60 and 80 degrees Celsius for a duration of between 5 and 30 minutes. According to a preferred embodiment, the hydrophobic coating layer 4 has the following characteristics: - Composition: the hydrophobic coating layer 4 includes, in particular, the following ingredient: liquid egg white, Quantity deposited 2 ml + / - 20% per biscuit 1 in container shape, or in cone shape, Density 1.04 g / ml i.e. 1.92 g per biscuit 1 in container shape, - quantity after cooking: 0.23 g + / - 20% per container-shaped biscuit. As described previously, the container-shaped or cone-shaped biscuit 1 can receive a coating layer 5, preferably chocolate, or a mixture comprising cocoa butter or pure cocoa butter, covering totally or partially the inside of the biscuit 1. For this coating step, the container-shaped or cone-shaped biscuit 1 is placed, for example, on a coating device 18 conforming to figures [Fig.6A] and [Fig.6B] or a coating device conforming to figures [Fig.7], [Fig.8]. The coating device 18 includes nozzles 19 suitable for spraying the coating product 20 onto at least a part of the interior of container-shaped biscuits 1 arranged on a conveyor belt 21, placed under the nozzles 19, so that their upper edge 8 is oriented upwards, the conveyor belt 21 allowing the advancement of the biscuits 1 in the manufacturing line. The coating layer 5 is sprayed at a controlled height and the whole is then cooled to a temperature below 20°C before packaging the biscuits 1. The paste can also be flavored in various ways (addition of flavorings, plant extracts, etc.), without departing from the scope of the present invention. It is clear that the hydrophobic coating layer is not mandatory because the moisture resistance of the container-shaped biscuits 1 is guaranteed by the manufacturing process according to the invention itself. Indeed, the crushing of the crepe during stamping modifies its structure and slows down the penetration of water into the biscuit 1. Finally, it is clear that the success of the container-shaped biscuit 1 according to the invention lies in the combination of the specific composition of its dough and its manufacturing process. Potential for industrial application It is understood that the manufacturing process according to the invention is preferably used to produce container-shaped or cone-shaped biscuits 1 that can hold, in particular, a hot liquid such as a beverage, for example, coffee or tea. However, it is evident that the manufacturing process can also be used to produce container-shaped or cone-shaped biscuits 1 that can hold other types of food such as, for example, ice cream or chocolate mousse, or any type of food regardless of its state. Finally, it goes without saying that the examples of manufacturing processes conforming to the invention that have just been described are only particular illustrations, in no way limiting the invention.

Claims

Demands

1. — A method for manufacturing an edible dry biscuit (1), in the shape of container or cone and capable of receiving hot, cold or frozen or any type of food regardless of its condition, characterized by the a series of the following steps: - determination of the composition of a heat-resistant paste and possessing a high glass transition temperature (Tg), - determination of the glutenin / gliadin ratio of the flour in the mixture between 0.3 and 0.7 in order to obtain a moisture-resistant biscuit, - process of mixing and incorporating ingredients and mixing allowing for a bubble-free paste, - preparation of said paste containing proportionally 0 to 15% of eggs, 10 to 50% simple and / or complex sugars, 0 to 10% of fats, 30 to 50% flour, 20 to 40% water and 0 to 5% emulsifier, - cooking an optimized amount of batter to obtain a crepe, - hot stamping of said crepe to obtain a biscuit (1) in container shape - clean cut of the upper edge (8) of the biscuit (1) in the shape of container.

2. — A process according to claim 1 characterized in that the paste contains 1.3 kg of eggs, 9 kg of granulated sugar, 2 kg of dextrose, 0.9 kg of butter, 15 kg of flour, 12 kg of water and 0.9 kg of lecithin.

3. — A process according to claim 1 characterized in that the paste contains 1.7 kg of eggs, 7.9 kg of granulated sugar, 1.9 kg of dextrose, 1.3 kg of butter, 14.8 kg of flour, 13.1 kg of water.

4. — A method according to any one of claims 1 to 3 characterized in that, during the hot stamping stage, the biscuit (1) is held in a compressed position for a period of time allowing to guarantee the shape of container of said biscuit (1) while allowing for a clean cut of the edge without it breaking.

5. — A method according to any one of claims 1 to 4 characterized in which also includes a step of waterproofing the biscuit (1) already cooked by the deposition of a film of a protein or carbohydrate nature, possibly- temporarily in mixtures.

6. — A method according to any one of claims 1 to 4 characterized in which also includes a waterproofing and insulation stage thermal conductivity of the biscuit (1) already baked by the deposition of a lipid mixture including, for example, beeswax, carnauba wax or candelilla or chocolate or a mixture including butter cocoa

7. — Edible dry biscuit (1) in the shape of a container obtained by the process of manufacture according to any one of claims 1 to 6.

8. — Biscuit (1) according to claim 7 characterized in that it has a shape cup or bowl or cup.

9. — Biscuit (1) according to any one of claims 7 or 8 ca- characterized in that it is coated on the inside, either entirely or partially by chocolate or pure or mixed cocoa butter.

10. — Use of the dry biscuit according to any one of claims 7 to 9 ca- characterized by the fact that it can contain a hot drink and to be enjoyed as soon as the drink is consumed