Patent Application
20250176605
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The field of the present inventive concept relates generally to methods, devices, and utensils utilized for the preparation of pastries, desserts, and gourmet items in a kitchen, particularly where accurate measuring of various quantities of ingredients is required. Many types of foods are prepared and placed into a pan or container as a preliminary step prior to arriving at the final form, texture, and content of the food being prepared. A chef, baker, or home kitchen enthusiast typically employs a pan which may be fabricated from a particular metal, glass, or a ceramic material to cook or provide a desired shape of the food being prepared.
(2) Description of the Related Art, including information disclosed under 37 CFR 1.97 and 1.98.
CN109431296A; Dec. 21, 2018; Guangdong Sunrise Houseware; The present invention discloses a cake pan, including baking tray ontology, equipped with position line on the inside of the baking tray ontology. It further includes the production method of cake pan of the present invention. The invention has the following advantages; structure is simple, production cost is low, production firm is according to the order of trade debtor, trade debtor oneself provides corresponding cake recipes, provide different cake pan blanking dosages, the position of corresponding position line is provided on the inside of baking tray ontology, the cake recipes that cake user then provides according to trade debtor, cake mix is poured into baking tray ontology, it is added to the position line, thus facilitate cake user to control blanking dosage, makes the complete cake appearance.
U.S. Published Patent Application #2010/0297310 A1; Nov. 25, 2010; Garbe et al
A tray configured to contain a food product is described. The bottom surface of the tray includes a flow restricting element which restricts the flow of the food product in the tray. The flow restricting element may include one or more elongated ridges that protrude from the bottom surface of the tray. The flow restricting element may also include a raised pattern on the bottom surface of the tray. By restricting the flow of the food product in the tray, the flow restricting element may reduce or eliminate slippage or slumping of the food product When the tray is placed in a non-horizontal position. Also described is a packaged food product including a tray which contains a dough. The packaged food product is capable of being displayed in a non-horizontal configuration with little or no slumping of the food product.
U.S. Published Patent Application #2004/0011690 A1; Jan. 22, 2004; Marfino et al; A baking device is adapted to facilitate slicing of a baked item into precisely measured portions. The baking device comprises a conventional baking pan having a horizontal bottom wall and at least one upright peripheral wall, and measurement indicia. Measurement indicia are delineated on inner surfaces of the peripheral wall.
AU 2007216772 A1; Sep. 13, 2007; Martin, Ross, Scoville, Gavie; The invention also relates to a method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or mor portions from the sheet or block and then baking the portions to obtain individually baked products.
U.S. Published Patent Application #2010/0326250 A1; Part, Becky; A container or pan for producing predetermined food portions is disclosed. Indicia are formed on the container at 1-1. selected intervals adjacent an outer peripheral edge. A cutting blade is provided having a length substantially equivalent to a length, or a width, or a diameter of the container, or to a distance between a pair of cooperating indicia. The cutting blade is adapted to extend from the indicia on one side of the container to the indicia on another side of the container. The cutting member is placed in alignment with the respective indicia and then forced downwardly through the food. The indicia provide a guide to readily align the cutting blade for cutting the food into selected sized portions without having to measure and mark the food prior no cutting.
U.S. Published Patent Application #2009/01010245 A1; Apr. 23, 2009; Penson. The present invention is an improved pan comprising a substrate connected to one end of sidewalls and the side walls are connected together resulting in a pan that has a hollow cavity for containing food product wherein measurement markings appear on other end of at least two of the side walls. The present invention also includes method of making and method of using the improved pan.
The inventive concept disclosed herein is concerned with the preparation of food and dessert items, particularly delicate pastry items often found in French cuisine or multi-layered, unique desserts. In commercial baking or restaurant operations, consistency in the component portions is a requirement in arriving at the quality, flavor, texture, and shape of many upscale desserts.
In the area of French or European cuisine, the chef or dessert preparer may work from recipe instructions which require that a variety of pastry molds, crémes, viscous liquids, or mixture(s) be placed in a cooking or preparation receptacle. The ingredients may be described in either measured quantities, or pouring levels in a container, and layered in a sequential manner.
The disclosed inventive concept relates to a container comprising a receptacle in which edible food ingredients may be measured, shaped, and/or combined within the device. In the preferred embodiment, the device is constructed of a clear rigid material, oriented vertically upright, with sequentially joined, peripheral faces or walls. In the preferred embodiment, the joined walls create a hollow upper opening and a corresponding hollow lower opening. In certain circumstances, the lower opening may instead, consist of a solid material adjoined to the bottoms of each of the peripheral walls or faces.
The peripheral walls further display vertical measurement indicators. The measurement indicators are displayed in both quarter-inch increments and quarter-centimeter increments. Both sets of markings may be impressed, marked, or engraved on the outer surfaces of the faces/walls to serve as pre-determined fill levels. In other embodiments, the incremental markings may also be supplemented by horizontal ridges protruding from the interior surfaces of the faces or walls. A user prepares a particular food item in accordance with a recipe or food preparation procedure.
The objects, features, and advantages of the inventive concept presented in this application are more readily understood when referring to the accompanying drawings. The drawings, totaling six figures, show the basic components and functions of embodiments and/or methods of use. In the several figures, like reference numbers are used in each figure to correspond to the same component as may be depicted in other figures.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term “and/or” includes any and all combinations of one or more of the associated listed items. As used herein, the singular forms “a,” “an,” and “the” are intended to include the plural forms as well as the singular forms, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises” and/or “comprising,” when used in this specification, specify the presence of stated features, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, elements, components, and/or groups thereof,
The characterizations of various components and orientations described herein as being “vertical,” “horizontal,” “upright”, “right”, “left”, “side.” “top”, or “bottom” designate directions in the drawings to which reference is made and are relative characterizations only based upon the particular position or orientation of a given component as illustrated. These terms shall not be regarded as limiting the invention. The words “downward” and “upward” refer to position in a vertical direction relative to a geometric center of the apparatus of the present invention and/or designated parts thereof. The terminology includes the words above specifically mentioned, derivatives thereof and words of similar import.
The discussion of the present inventive concept will be initiated with
The basic pastry mold 1 also comprises a first rim 12, a second rim 22, a third rim 32, and a fourth rim 42 in conjunction with each of the outer faces 10, 20, 30, 40. The four vertical outer faces 10, 20, 30, 40 intersect, sequentially, at a first corner 13, a second corner 23, a third corner 33, and a fourth corner 43. In the preferred embodiment, the upper area 2 is a square-dimensioned, hollow, empty space, as well as the lower area 3 being a hollow, empty space, having corresponding dimensions. In other configurations, the square lower area 3 may be modified and covered by a solid material compatible with the outer vertical faces 10, 20, 30, 40.
In
In the preferred embodiment the basic pastry mold 1 comprises a clear, rigid plastic, glass, or other suitable transparent, rigid material. However, in certain embodiments, the pastry mold 1 may be comprised of a solid translucent or opaque material. It is to be noted that the incremental measurement indicators depict vertical heights or fill levels, rather than a specific quantity or volume of an ingredient.
As a background regarding the use of the inventive concept, a chef or cook, during the preparation of certain recipes, may utilize the basic pastry mold 1 as a cutting tool. By using either the four upper rims 12, 22, 32, 42 or the four lower rims 14, 24, 34, 44, and exerting slight downward pressure on the rims or bottom edges, the chef may precisely cut, from a prepared sheet of pastry, at least one square-shaped segment of the pastry for eventual arrangement and/or placement atop or underneath other components of edible ingredients to be included within the basic pastry mold 1.
The embodiment shown in
The ridged pastry mold 5 further comprises four upper rims, being a top rim A 52, a top rim B 62, a top rim C 72, and a top rim I) 82, corresponding to each of the outer walls 50, 60, 70, and 80. The four vertical outer walls 50, 60, 70, 80 intersect, sequentially at corner A 53, corner B 63, corner C 73, and corner D 83. The upper area 2, in the preferred embodiment, is a square-dimensioned hollow space, as well as a square lower area 3 (not in view) also being hollow and having corresponding dimensions.
In certain configurations, the square lower area 3 may be modified and covered by a section of solid material that is compatible with the vertical walls. The disclosed device may be used with a preparation technique consisting of placing certain food ingredients within the pastry mold 1 up to pre-determined fill levels.
Prominently shown in
The vertical spacing between the quarter-inch ridges 9 on the third inner wall 71 correspond to the vertically incremental inch scale 7 on the third outer wall 70. The quarter-inch ridges 9 serve to guide a user in pouring or inserting ingredients up to a certain prescribed interior fill level, cited in increments of quarter-inches.
Further, in
The rightmost side of
In other embodiments of this inventive concept, the peripheral walls or faces may instead, consist of one continuous, circular, or elliptically-contoured wall. Similarly, there may be provided exterior vertically incremental measurement indicators to depict vertical heights or fill levels, rather than a specific quantity or volume of an ingredient.
While preferred embodiments of the present inventive method have been shown and disclosed herein, it will be obvious to those persons skilled in the art that such embodiments are presented by way of example only, and not as a limitation to the scope of the inventive concept. Numerous variations, changes, and substitutions may occur or be suggested to those skilled in the art without departing from the intent, scope, and totality of this inventive concept. Such variations, changes, and substitutions may involve other features which are already known per se and which may be used instead of, in combination with, or in addition to features already disclosed herein. Accordingly, it is intended that this inventive concept be inclusive of such variations, changes, and substitutions, as described by the scope of the claims presented herein.
