This document relates to the technical field of (and is not limited to) a bread product, and a method of preparing (cooking) a bread product.
Bread is a staple food prepared from a dough of flour and water, which is baked (cooked). Throughout recorded history, bread is popular and has been one of the oldest artificial foods since the dawn of agriculture.
Bread products may include buns (for hot dogs or hamburgers), rolls, sliced bread, loaves of bread, English muffins, and/or biscuits, etc., and any equivalent thereof.
It will be appreciated that there exists a need to mitigate (at least in part) at least one problem associated with existing bread products (also called the existing technology). After much study of the known existing bread products and the methods (of preparing bread products) with experimentation, an understanding of the problem and its solution have been identified and are articulated as follows:
Existing bread products receive a condiment (such as a mustard sauce). However, once the user attempts to eat the bread product, the condiment becomes inadvertently squeezed (forced) from the bread product and may inadvertently drip onto the user and/or on other surfaces. This arrangement leads to a mess that needs to be cleaned up.
What is needed is a bread product configured to reduce (preferably eliminate) the inadvertent release of the condiment (also called drip) from the bread product and on the user or other surfaces. This arrangement may lead to reduced (preferably eliminated) instances of messes that need to be cleaned up.
For instance, a problem associated with an assembled food product (a combination of the existing bread product with a foodstuff) is that the condiment may be displaced from its applied position. Condiments in a semi liquid form or chopped form may move from their applied positions once the assembled food item is handled and/or consumed by a person (user). This arrangement may result, for instance, in the condiment becoming displaced in a way that is unintended and potentially leading to lower satisfaction for the consumer. The condiment may move from its applied position and escape from the assembled food product. This may happen with surprising force, which results in unwanted depositing of the condiment onto a floor, a table, the consumer, and/or an innocent bystander, which requires cleaning.
Another problem is that increasing the amount and/or volume of condiments in an assembled food product may increase the risk of the displacement of one or more condiments from their applied positions relative to the existing bread product. In extreme cases, increasing the volume and/or number of condiments in an assembled food product may result in a loss in the structural integrity of the assembled food product. For instance, this may result in situations where a bread layer of a hamburger sandwich becomes separated due to the displacement of condiments.
Limiting the number and/or volume of condiments in an assembled food product may also limit the combinations of condiments that may be applied to the assembled food product. Moreover, this arrangement may limit the ability to explore different condiment combinations before encountering problems with unwanted displacement of condiments relative to the assembled food product.
To mitigate, at least in part, at least one problem associated with the existing technology, there is provided (in accordance with a first major aspect) a bread product. The bread product includes a first cooked portion having a first inner surface. The bread product also includes a second cooked portion having a second inner surface. The first cooked portion and the second cooked portion terminate at opposed end portions. The second cooked portion is configured to separate, at least in part, from the first cooked portion by a slice. The slice extends, at least in part, along a length of the second cooked portion. This is done in such a way that a foodstuff is receivable, at least in part, via the slice and between the first cooked portion and the second cooked portion. Spaced-apart bars are formed on the first inner surface. The spaced-apart bars are aligned and positioned along, at least in part, the opposed end portions. The first inner surface defines spaced-apart pockets extending, at least in part, into the first cooked portion. The spaced-apart pockets are positioned between neighboring instances of the spaced-apart bars. Generally, the spaced-apart bars separate the spaced-apart pockets (from each other). The spaced-apart pockets are aligned and positioned along, at least in part, the opposed end portions. The spaced-apart pockets are configured to receive, at least in part, and retain, at least in part, a condiment therein.
To mitigate, at least in part, at least one problem associated with the existing technology, there is provided (in accordance with a second major aspect) a bread product, including (A) a first cooked portion having a first inner surface, (B) a second cooked portion having a second inner surface, and (C) any one of the first inner surface and the second inner surface defining spaced-apart pockets. The spaced-apart pockets are configured to receive, at least in part, and retain, at least in part, a condiment therein.
To mitigate, at least in part, at least one problem associated with the existing technology, there is provided (in accordance with a third major aspect) a method for preparing a bread product. The method includes: (A) preparing an uncooked dough; and (B) forming spaced-apart bars on the uncooked dough; and (C) forming spaced-apart pockets on the uncooked dough; and (D) cooking the uncooked dough while the spaced-apart bars and the spaced-apart pockets remain formed on the uncooked dough in such a way that the uncooked dough is cooked to form the bread product. The bread product includes: (A) a first cooked portion that has a first inner surface; and (B) a second cooked portion that has a second inner surface; and (C) the first cooked portion and the second cooked portion terminate at opposed end portions; and (D) the second cooked portion is configured to separate, at least in part, from the first cooked portion by a slice; and (E) the slice extends, at least in part, along a length of the second cooked portion (this is done in such a way that a foodstuff is receivable, at least in part, via the slice and between the first cooked portion and the second cooked portion); and (F) the spaced-apart bars are formed on the first inner surface; and (G) the spaced-apart bars are aligned and positioned along, at least in part, the opposed end portions; and (H) the first inner surface defines the spaced-apart pockets extending, at least in part, into the first cooked portion; and (I) the spaced-apart pockets are positioned between neighboring instances of the spaced-apart bars; and (J) the spaced-apart pockets are aligned and positioned along, at least in part, the opposed end portions; and (K) the spaced-apart pockets are configured to receive, at least in part, and retain, at least in part, a condiment therein.
Other aspects are identified in the claims.
Other aspects and features of the non-limiting embodiments may now become apparent to those skilled in the art upon review of the following detailed description of the non-limiting embodiments with the accompanying drawings.
This Summary is provided to introduce concepts in simplified forms that are further described below in the Detailed Description. This Summary is not intended to identify key features or essential features of the disclosed or claimed subject matter, and is not intended to describe each disclosed embodiment or every implementation of the disclosed or claimed subject matter, and is not intended to be used as an aid in determining the scope of the claimed subject matter. Many other novel advantages, features, and relationships will become apparent as this description proceeds. The figures and the description more particularly exemplify illustrative embodiments.
The non-limiting embodiments may be more fully appreciated by reference to the following detailed description of the non-limiting embodiments when taken in conjunction with the accompanying drawings, in which:
The drawings are not necessarily to scale and may be illustrated by phantom lines, diagrammatic representations and fragmentary views. In certain instances, details unnecessary for an understanding of the embodiments (and/or details that render other details difficult to perceive) may have been omitted.
Corresponding reference characters indicate corresponding components throughout the several figures of the drawings. Elements in the several figures are illustrated for simplicity and clarity and have not been drawn to scale. The dimensions of some of the elements in the figures may be emphasized relative to other elements for facilitating an understanding of the various disclosed embodiments. In addition, common, but well-understood, elements that are useful or necessary in commercially feasible embodiments are often not depicted to provide a less obstructed view of the embodiments of the present disclosure.
The following detailed description is merely exemplary and is not intended to limit the described embodiments or the application and uses of the described embodiments. As used, the word “exemplary” or “illustrative” means “serving as an example, instance, or illustration.” Any implementation described as “exemplary” or “illustrative” is not necessarily to be construed as preferred or advantageous over other implementations. All of the implementations described below are exemplary implementations provided to enable persons skilled in the art to make or use the embodiments of the disclosure and are not intended to limit the scope of the disclosure. The scope of the invention is defined by the claims. For the description, the terms “upper,” “lower,” “left,” “rear,” “right,” “front,” “vertical,” “horizontal,” and derivatives thereof shall relate to the examples as oriented in the drawings. There is no intention to be bound by any expressed or implied theory in the preceding Technical Field, Background, Summary or the following detailed description. It is also to be understood that the devices and processes illustrated in the attached drawings, and described in the following specification, are exemplary embodiments (examples), aspects and/or concepts defined in the appended claims. Hence, dimensions and other physical characteristics relating to the embodiments disclosed are not to be considered as limiting, unless the claims expressly state otherwise. It is understood that the phrase “at least one” is equivalent to “a”. The aspects (examples, alterations, modifications, options, variations, embodiments and any equivalent thereof) are described regarding the drawings. It should be understood that the invention is limited to the subject matter provided by the claims, and that the invention is not limited to the particular aspects depicted and described.
Referring to the embodiment as depicted in
In this embodiment, the second portion 106 is separable, at least in part, from the first portion 102 by a slice 112. The slice 112 extends, at least in part, along a length of the second portion 106. This is done in such a way that a foodstuff 900 is receivable, at least in part, via the slice 112 and between the first portion 102 and the second portion 106. The foodstuff 900 may include, for instance, a hot dog, a sausage, or any food item that may be placed into (and received by), at least in part, the bread product 100.
In this embodiment, spaced-apart bars 114 are formed on the first inner surface 104.
The spaced-apart bars 114 are aligned and positioned along, at least in part, the opposed end portions 110. The first inner surface 104 defines spaced-apart pockets 116 extending, at least in part, into the first portion 102. The spaced-apart pockets 116 are positioned between (among) neighboring instances of the spaced-apart bars 114. The spaced-apart pockets 116 are aligned and positioned along, at least in part, the opposed end portions 110.
The spaced-apart pockets 116 are configured to receive, at least in part, and retain, at least in part, a condiment. A condiment can include, and is not limited to, mustard, ketchup, relish, seasoning sauce, a wet garnish, and/or a dry garnish.
It will be appreciated that the bread product 100 includes any item that may be made into a bread or bun-like form. This can include, but is not limited to, dinner rolls, hot-dog buns, hamburger buns, gluten-free breads, biscuits, English muffins, corn bread, muffins, donuts, steamed buns, and any equivalent thereof.
Referring to the embodiment as depicted in
Referring to the embodiment as depicted in
At least some of the spaced-apart bars 114 are (approximately) perpendicular to other instances of the spaced-apart bars 114 in such a way that two rows of spaced-apart pockets 116 are defined by the spaced-apart bars 114. The two rows of spaced-apart pockets 116 are aligned and positioned along, at least in part, the opposed end portions 110. The rows of the spaced-apart pockets 116 may be staggered in alignment relative to each other and/or may be positioned in a side-by-side relationship.
In accordance with a general embodiment as depicted in
Referring to a more specific embodiment as depicted in
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Preferably, the mold assembly 902 has (provides or defines) a row of trapezoidal prisms 904 extending approximately perpendicularly from opposed faces of a base plate 906. This is done in such a way that the rows of trapezoidal prisms 904 are defined or formed (such as, one row of trapezoidal prisms 904 for each face of the base plate 906).
The trapezoidal prisms 904 are confirmed to form or define the spaced-apart pockets 116 of the bread product 100 (during the cooking process). At least some portions of the face of the base plate 906 are configured to form or define the spaced-apart bars 114 of the bread product 100. The trapezoidal prisms 904 extend from the top face of the base plate 906. Preferably, the trapezoidal prisms 904 extend approximately perpendicularly from the top face of the base plate 906. The trapezoidal prisms 904 are configured to form (during the cooking process) at least some of the spaced-apart pockets 116 and/or at least some of the spaced-apart bars 114 of the first inner surface 104 of the bread product 100, etc. Similarly, the trapezoidal prisms 904 extending approximately perpendicularly from the bottom face of the base plate 906 are configured to form or define (during the cooking process) at least some of the spaced-apart pockets 116 and/or at least some of the spaced-apart bars 114 of the second inner surface 108 of the bread product 100.
It will be appreciated that the mold assembly 902 may include any suitable material (such as a metal alloy, a metal coated with an anti-sticking surface, a silicone material, etc., and any equivalent thereof) that is configured to withstand cooking temperatures associated with the cooking process for cooking the uncooked dough 200 without degrading, melting, deforming, or otherwise negatively impacting the quality of the bread product 100. Materials that may be used in the manufacture of the mold assembly 902 may include, and are not limited to, stainless steel, food-grade silicon, food-grade plastics, ceramic, and glass, etc., and any equivalent thereof.
Referring to the embodiment as depicted in
In accordance with an option, the mold assembly 902 includes two rows of trapezoidal prisms 904 extending from the bottom face of the base plate 906, in which the two rows of trapezoidal prisms 904 are configured to form (during the cooking process) at least some of the spaced-apart pockets 116 and/or at least some of the spaced-apart bars 114 of the second inner surface 108 of the bread product 100.
Referring to the embodiment as depicted in
Referring to the embodiment as depicted in
In accordance with an option, the mold assembly 902 provides at least two rows of pyramid-shaped formations 908 extending from the bottom face of the base plate 906, in which at least two rows of pyramid-shaped formations 908 are configured to form (during the cooking process), at least some of spaced-apart pockets 116 and/or at least some of the spaced-apart bars 114 of the second inner surface 108 of the bread product 100.
It will be appreciated that any suitable shape of the pyramid-shaped formations 908 may extend from the base plate 906 in such a way that at least some of the spaced-apart pockets 116 are formed in the bread product 100 (during the cooking process). Embodiments of the types of shapes that may be used to form the pyramid-shaped formations 908 include, and are not limited to, half-spheres, three-dimensional likenesses of characters, cylinders, and any shape that may form corresponding spaced-apart pockets 116 in the bread product 100 (provided the shape is suitable for receiving a condiment, at least in part.
Referring to the embodiments as depicted in
It will also be appreciated that more than one instance of the mold assembly 902 may be enveloped, at least in part, by the uncooked dough 200. For example, two or more mold assemblies 902, each having shapes extending from only one face of each of the respective base plates of the mold assemblies, may be enveloped (at least in part) by the uncooked dough 200 (this is done in such a way that the shapes may form, during the cooking process, any one of (A) at least some of the spaced-apart pockets 116 on the first inner surface 104, (B) at least some of the second inner surface 108. Other combinations of two or more mold assemblies, each having their own pattern of shapes corresponding to spaced-apart pockets 116 may be used (if so desired).
Referring to the embodiment as depicted in
Regarding the embodiment as depicted in
It will also be appreciated that the mold assembly 902 may be positioned in any suitable orientation in the uncooked dough 200. For example, in some situations, it may be advantageous to position the mold assembly 902 such that the base plate 906 of the mold assembly 902 is approximately parallel to the base of the cooking pan 910.
The combination of the mold assembly 902 and the uncooked dough 200 is inserted (at least in part) into the cooking pan 910. This is done in such a way that the base plate 906 of the mold assembly 902 is relatively perpendicular to the base of the cooking pan 910.
It will also be appreciated that the uncooked dough 200 may partially envelop the mold assembly 902. For example, in some situations, it may be advantageous to position the mold assembly 902 on top of the uncooked dough 200 so that the uncooked dough 200 envelopes one face of the mold assembly 902. Other ways of enveloping the mold assembly 902 using the uncooked dough 200 may include partially enveloping both faces of half of a mold assembly 902, etc.
Regarding the embodiment as depicted in
It will be appreciated that the mold assembly 902, by being partially enveloped by the uncooked dough 200, may assist, at least in part, in the forming of a slice (not shown) once the uncooked dough 200 is formed into the bread product 100 through cooking. For this case, the mold assembly 902 may be removable without the need for extensive cutting or slicing.
It will also be appreciated that in scenarios where, for example, the uncooked dough 200 completely (or almost completely) envelopes the mold assembly 902, it may be necessary to slice the bread product 100 using a knife or slicer (not shown). This may be necessary in order to remove the mold assembly 902 from the bread product 100 once the uncooked dough 200 has been cooked.
In accordance with the embodiments as depicted in
In accordance with the embodiments as depicted in
Regarding the embodiment as depicted in
In accordance with an embodiment, the bread product 100 is cut before the mold assembly 902 has been removed from the bread product 100. For instance, the bread product 100 may be cut along the fold axis C-C so as to produce two portions of a bread product 100. It will be appreciated that the bread product 100 may be cut or folded along any single axis or combination of axes.
In some cases, it may be advantageous to fold the bread product 100 along several fold lines in order to wrap or surround a foodstuff 900.
Regarding the embodiment as depicted in
Condiments may be placed in any one of the spaced-apart pockets 116 of the first portion 102 and the second portion 106 of the bread product 100. The condiments may be utilized to fill, at least in part, the spaced-apart pockets 116, etc. The condiments may include, and are not limited to, sauces, relishes, mayonnaise, ketchup, and small pieces of food items such as bacon bits and/or diced onions, and any equivalent thereof.
It will be appreciated that larger types of condiments may be too large for insertion into the spaced-apart pockets 116, but may, instead, contact, at least in part, the spaced-apart bars 114 on any one of the first portion 102 and the second portion 106 of the bread product 100. The relatively larger condiments may include, and are not limited to, pickle slices, tomato slices, pickle spears, peppers, and sliced onions, and any equivalent thereof.
It will also be appreciated that, in some applications, larger condiments of the foodstuff 900 may help prevent, at least in part, the condiments that are received in the spaced-apart pockets 116 from escaping from the spaced-apart pockets 116. For example, a cheese slice may be used to cover, at least in part, at least some of the spaced-apart pockets 116 of the bread product 100. This arrangement may reduce (at least in part) the risk of the condiment inadvertently escaping from the spaced-apart pockets 116. In another example, referring to
Regarding the embodiment as depicted in
Condiments and/or larger types of condiments may also be placed in the space defined between the foodstuff 900 and the bread product 100. Furthermore, condiments and/or larger types of condiments may also be placed in the space above the foodstuff 900.
It will be appreciated that the space above the foodstuff 900 and the space between the foodstuff 900 and the bread product 100 may depend on the characteristics of the foodstuff being placed on the bread product 100. For example, the foodstuff 900 may include, and is not limited to, meat patties, meat slices, and schnitzel-type foodstuffs. The bread product 100 may limit the space available for condiments and/or larger types of condiments both above the foodstuff 900 and in the space between the foodstuff 900 and the bread product 100.
It will also be appreciated that condiments and/or larger types of condiments may be placed between (among) the foodstuff 900 and the first inner surface 104 and/or the second inner surface 108 of the bread product 100. For example, larger types of condiments such as, and not limited to, cheese slices, tomato slices, and sliced onions, may be placed between (among) the foodstuff 900 and the first inner surface 104 and/or the second inner surface 108 of the bread product 100.
Referring to the embodiment as depicted in
It will be appreciated that the description identifies and describes options and variations of the bread product 100, regardless of whether the description identifies the options and/or variations of the bread product 100 by way of explicit terms and/or non-explicit terms. Other options for the bread product 100 as identified in this paragraph may include any combination and/or permutation of the technical features (assemblies, components, items, devices, etc.) as identified in the detailed description, as may be required and/or desired to suit a particular technical purpose and/or technical function. It will be appreciated, that where possible, any one or more of the technical features and/or any one or more sections of the technical features of the bread product 100 may be combined with any other one or more of the technical features and/or any other one or more sections of the technical features of the bread product 100 in any combination and/or permutation. Any one or more of the technical features and/or any one or more sections of the technical features of the bread product 100 may stand on its own merit without having to be combined with another technical feature. It will be appreciated that persons skilled in the art would know that technical features of each embodiment may be deployed (where possible) in other embodiments even if not expressly stated as such above. It will be appreciated that persons skilled in the art would know that other options would be possible for the configuration of the components of the bread product 100 (if so desired) to adjust to manufacturing requirements and still remain within the scope of the invention as described in at least one or more of the claims. This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements with insubstantial differences from the literal language of the claims. It may be appreciated that the assemblies and modules described above may be connected with each other as required to perform desired functions and tasks within the scope of persons of skill in the art to make such combinations and permutations without having to describe each and every one in explicit terms. There is no particular assembly or component that may be superior to any of the equivalents available to the person skilled in the art. There is no particular mode of practicing the disclosed subject matter that is superior to others, so long as the functions may be performed. It is believed that all the crucial aspects of the disclosed subject matter have been provided in this document. It is understood that the scope of the present invention is limited to the scope provided by the independent claim(s), and it is also understood that the scope of the present invention is not limited to: (i) the dependent claims, (ii) the detailed description of the non-limiting embodiments, (iii) the summary, (iv) the abstract, and/or (v) the description provided outside of this document (that is, outside of the instant application as filed, as prosecuted, and/or as granted). It is understood, for this document, that the phrase “includes” is equivalent to the word “comprising.” The foregoing has outlined the non-limiting embodiments (examples). The description is made for particular non-limiting embodiments (examples). It is understood that the non-limiting embodiments are merely illustrative as examples.