Patent Application
20200113192
The present invention relates to the formation of pull-apart multi-portion baked goods composed of multiple portions of dough or thick batter, including, but not limited to, bread dough or muffin batter. Specifically, the invention relates to a pull-apart multi-portion baked good developed by arranging the multiple portions of dough or batter such that the baking process creates minimal connections linking said portions and thus obtains better consistency among each portion of the baked good compared to traditional arrangements. As one non-limiting example, the invention relates to an arrangement of portions that, once baked, form a substantially central connection that links each of said portions to one another. The invention further relates to baking molds that enables the formation of said consistent pull-apart multi-portion baked goods. Additionally, the invention includes methods of making said pull-apart multi-portion baked goods and said baking mold.
Baked goods that utilize leavening agents, such as yeast or chemical leavening, form dough or thick batter that expands upon exposure to heat as part of the baking process. This expansion of such dough or batter must be controlled to form decorative shapes of the baked goods or to achieve certain results, such as consistency among all edges of the baked goods.
One characteristic of all baked goods that utilize leavening agents, and bread dough in particular, is that they will develop loose connections with other portions of the baked good if placed in close proximity to other portions prior to baking. Whether, and the degree to which, each of the portions of a baked good are connected to one another as part of the baking process is a function of the characteristics of the dough or batter, including the degree of expansion of the dough or batter upon baking, the distances between the portions of dough or batter vis-à-vis one another, and the arrangement of the portions of dough or batter prior to baking.
Loose connections between each of the portions of dough or batter are unfavorable if the baker desires separate baked goods, for example, with cookies or donuts. Loose connections between portions of dough or batter also are not preferred if the baker desires consistency in the appearance, texture, taste, and mouth-feel of each portion—the exposed edges, i.e., the edges that are not connected to other portions of dough or batter, develop a crust that is crunchy, golden, caramelized, and/or is baked more thoroughly compared to the edges that abut and connect with other dough or batter portions.
The tendency of dough or batter to develop loose attachments or connections can be an advantage, however, when it is desirable to make or sell the portions in bulk. Commercial bakers use the expansive nature of dough and batter to create interconnected multi-portion baked goods that can be packaged and sold as one unit. The purchaser of said product then pulls apart a portion of the multi-portion baked good.
Traditionally, pull-apart multi-portion baked goods are sold as sheets, i.e., rectangular, round, or square arrangements of the individual portions. Examples of such traditional pull-apart multi-portion baked goods include dinner rolls, danishes, cinnamon rolls, scones, and biscuits.
In the traditional pull-apart multi-portion baked good, each portion is connected to the other portions along the entire length of the good and often along two or more edges. With pull-apart multi-portion baked goods, the portions differ in appearance, texture, taste, and mouth-feel depending on their location within the sheet. Corner portions have two edges that formed a connection with other portions and two edges that are exposed; non-corner portions on the outer side of the sheet have three edges that are connected to the other portions with only one exposed edge; and portions in the center of the sheet have all four edges forming connections with other portions. As noted previously, exposed edges of dough or batter develop a crust that is crunchy, golden, caramelized, and/or is baked more thoroughly due to its closer exposure to the sides of the baking mold or to the heated air. Standard pull-apart multi-portion baked goods thus provide an inconsistent consumer experience. Additionally, in most multi-portion baked goods, the appearance, texture, taste, and mouth-feel of the product depends upon which portion is selected.
There is a need for pull-apart multi-portion baked goods that provide a more consistent consumer experience. In particular, there is a need for pull-apart multi-portion baked goods that have more consistent edge characteristics as to each portion and/or where the portion chosen does not adversely affect the tasting experience of the consumer. There is further a need for baking molds that enable the production of such a pull-apart multi-portion baked good, as well as methods of making said pull-apart multi-portion baked goods and said baking molds.
The present invention encompasses pull-apart multi-portion baked goods, baking molds for said goods, and methods of making said goods.
According to one embodiment of the pull-apart multi-portion baked good, each individual or separable portion is arranged such that they connect to one another in a minimal manner and easily separated by hand. As non-limiting embodiments, each of the individual portions can radiate outward from a single focal point. For example, each of the individual portions can be connected at a substantially central location. As another non-limiting example, each of the individual portions can be connected at one location that is off-center.
In another non-limiting embodiment, the individual portions can be connected to form a radiating ring where the outer edges and most of the side edges are not connected to the other portions. In this embodiment, a holder can be placed in the hole or void formed by the radiating ring to hold, e.g., dips, glazes, cheeses, butters or flavored butters, creams, jams, jellies, preserves, flavor inclusions, sugars (granular, powdered, colored, or glittered), nut butters, peanut butters, caramels, syrups, frostings, fruits, vegetables, nuts, flowers, and/or other edible or decorative accompaniments to the pull-apart multi-portion baked goods. Alternatively, the hole or void formed by the radiating ring itself may hold the accompaniments to the pull-apart multi-portion baked goods.
The pull-apart multi-portion baked good of the present invention is scalable in that the finished good may be considered single serving and thus each portion of the good is a partial serving and/or “bite-sized.” Alternatively, the pull-apart multi-portion baked good can be sized so that each portion is a single serving or more, i.e., designed for multiple people or multiple meals.
Preferably, for each portion of the inventive pull-apart multi-portion baked goods, the surface area of the edges of that portion that are connected to another portion is between approximately 5% to 75% of the total surface area of the edges of the portion. Correspondingly, for each portion of the inventive pull-apart multi-portion baked goods, the surface area of the exposed edges of that portion preferably consists of between approximately 25% to 95% of the total surface area of the edges of the portion. In preferred embodiments, the surface area of the edges of each portion that are connected to another portion comprise 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 30%, 20% 10%, and 5% of the total surface are of the edges of the portion. Correspondingly, in preferred embodiments, the surface area of the exposed edges of each portion comprise 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 70%, 80% 90%, and 95% of the total surface are of the edges of the portion.
In certain embodiments, the pull-apart multi-portion baked goods are comprised of three portions, four portions, five portions, six portions, seven portions, eight portions or more. The size of each portion within the pull-apart multi-portion baked good can be identical or may vary. As non-limiting examples, all portions could be the same size to ensure that all consumers receive identically sized portions. As another non-limiting example, small-sized portions could be mixed with large-sized portions within the same pull-apart multi-portion baked good to form, i.e., adult- and child-sized portions. Further, three, four, or more portion sizes could be included to provide a variety of choices for the consumer. As another non-limiting example, the pull-apart multi-portion baked good could contain such various portion sizes such that no portion is the same size. The arrangement of different-sized portions in the pull-apart multi-portion baked goods can be symmetrical or asymmetrical.
In another embodiment, the pull-apart multi-portion baked goods can be colored, by dye or by virtue of their ingredients. In one embodiment, all portions of the pull-apart multi-portion baked goods are comprised of a single color of dough or batter. Alternatively, the pull-apart multi-portion baked goods may be comprised of dough or batter that is composed of two different colors, three different colors, four different colors, five different colors, or more. In another alternative, the pull-apart multi-portion baked goods may be comprised of dough or batter that is composed of different shades of the same color, for example, light purple and dark purple, or an array of different tones of the same basic color, for example, a pull-apart multi-portion baked good comprised of dough or batter where the portions are aqua blue, teal blue, turquoise, cobalt, royal blue, and/or navy blue.
In one contemplated embodiment, the pull-apart multi-portion baked goods are comprised of multiple portions that have the same general shape. Alternatively, the pull-apart multi-portion baked goods may be comprised of portions that have different shapes. Non-limiting examples of shapes that may be used for portions of the pull-apart multi-portion baked good include one or more of the following: petal-shapes, including but not limited to the shapes associated with hibiscus flowers, sunflowers, daisies, plumeria, petunias, roses, peonies, and/or cherry blossoms; leaf-shapes, including but not limited to leaves associated with clover, grasses, fronds, flowers, and/or trees; geography-shapes, including but not limited to the shapes of the Hawaiian islands; animal-shapes, including but not limited to full animals, animal tails, animal paws, animal heads, animal rears, and/or animal ears; fruit and/or vegetable shapes, including but not limited to pineapples, bananas, berries, carrots, and/or cucumber; crown-shapes; surfboard-shapes; circular or oval-shapes; substantially triangular shapes, including but not limited to star arms and/or pointed sun rays; and/or substantially tetrahedral shapes, including but not limited to pyramids and/or stylized rectangular or tetrahedral sun rays.
In certain embodiments, the pull-apart multi-portion baked goods are comprised of a single dough or batter variety. In other embodiments, the types of dough and/or batters within the pull-apart multi-portion baked good may differ and include two, three, four, five, or more dough and/or batter varieties. In other embodiments, the density of the dough or batter for the pull-apart multi-portion baked good also may differ, with some portions using a denser dough or batter, such as that used for hamburger buns, while other portions use a less dense dough or batter, such as that used for dinner rolls.
Examples of dough that can be used for the present invention includes, but is not limited to, sweet bread dough, sour bread dough, white bread dough, wheat bread dough, nut bread dough, gluten-free bread dough, rye bread dough, Hawaiian bread dough, pretzel dough, puff pastry dough, artisan bread dough, bagel dough, brioche dough, flavored doughs, corn bread dough, and/or marbled mixes or compilations of two or more doughs. Examples of batters that can be used for the present invention include, but are not limited to, muffin batters, waffle batters, cake donut batters, pancake batters, cookie batters, and/or any thick batter that can form dividable portions of a multi-portion baked good that can be pulled apart after baking.
The dough or batter used for each portion of the pull-apart multi-portion baked goods may optionally include one or more of the following additives: extracts, liquors, coffees and/or spices, including but not limited to food coloring, vanilla flavoring, mint extract, mocha, coffee, cinnamon, nutmeg, allspice, rum, champagne, whiskey, and/or beer; chips, chunks, and/or streaks of traditional dessert additives, including but not limited to chocolate, peanut butter, toffee, caramel, and/or butterscotch; fruits in whole, part, and/or juice form, including but not limited to berries, apples, oranges, pineapples, mangoes, cherries, and/or bananas; nuts, legumes, and/or seeds, including but not limited to tree nuts, peanuts, chia seeds, flax seeds, pumpkin seeds, and/or sunflower seeds; and/or savory components, including but not limited to bacon flavoring or bits, smoked meats, cheeses, vegetables, and/or mushrooms. Additional additives to the dough or batter may include energy boosting, medicinal, and/or herbal components, including but not limited to caffeine, Echinacea, and/or vitamin C. In other embodiments, additives may include powdered substances, including but not limited to protein powders or mushroom powder. The above additives may be included as part of the pull-apart multi-portion baked goods in multiple ways, including but not limited to, by being integrated into the doughs or batters as flavoring and/or mixed into the doughs or batters as particulates, and/or by both incorporation methods; alternatively, the additives may be included as fillings, toppings, and/or coatings.
In other embodiments, each portion of the pull-apart multi-portion baked goods may optionally include fillings, toppings, and/or have coatings. In addition to the additives noted previously, non-limiting examples of fillings, toppings, and/or coatings for the portions include, but are not limited to, puddings, glazes, salts, frostings, brines, pretzels, candies, syrups, sauces, creams, cheeses, meats, spices, jams, jellies, butters, nut butters, peanut butter, schmears, guacamole, cinnamon-based fillings or toppings, sugar-based fillings or toppings, sprinkles, maltodextrine-based powders, yogurts, hummus, dairy spreads, dressings, and/or dips such as onion dip, ranch dip, cheese dip, bean dip, vegetable spreads, and/or dips of the consumer's choosing. The fillings, toppings, and/or coatings for certain embodiments can be added pre- or post-baking. Each portion of the pull-apart multi-portion baked goods can have the same fillings and/or toppings or can have two, three, four, five, six, seven, eight or more different fillings and/or toppings, or combinations of fillings and toppings. The fillings can be added through various mechanisms, including but not limited to piping, spooning, layering, enrobing, encrusting, and/or injecting one or more fillings. The toppings and/or coatings can be applied, as non-limiting examples, as a drizzle, as a frosting, as a glaze, and/or as a thin or thick coating on top and/or on all exposed sides. As other contemplated alternatives, the toppings and/or coatings can be applied as an infusion, by soaking, encrusting and/or by enrobing one or more portions of the multi-portion baked good.
In other embodiments, each portion of the pull-apart multi-portion baked goods may optionally include layers within one or more single portions, including but not limited to one, two, three, four, and/or five or more layers within each portion. As another alternative embodiment, the layers may contain different additives within the bread or dough components; for example, a portion of the pull-apart multi-portion baked good may include one layer that is spiced bread dough and a second layer that is the same spiced bread dough but that also contains fruit particulates. As yet another embodiment, the layers may contain a mixture of different types of doughs or batters; for example, a layer of a Hawaiian bread dough may be sandwiched between two pretzel doughs. In other embodiments, fillings, toppings, or coatings may divide the layers.
In the baking process for the pull-apart multi-portion baked good, each portion of dough or batter should be arranged with respect to the others by taking into account the expansion characteristics of the dough or batter. The desired proximity of the individual portions of dough or batter to one another can be easily determined by a person of ordinary skill in the art and routine experimentation as needed. Such proximity may depend upon factors including but not limited to the dough or batter used, e.g., the amount of leavening agent, salt, fat, emulsifiers, surfactants, oxidants, and/or water content in the dough or batter, the fillings, layers, and/or coatings associated with the unbaked portions, the amount or density of dough or batter used, the temperature at which the dough or batter is baked, and/or the length of time that the dough or batter is baked.
The invention also includes baking molds that facilitate the development of the pull-apart multi-portion baked goods described above. One non-limiting embodiment of the baking mold contains cavities that receive portions of dough or batter and are positioned such that the dough or batter portions, upon baking, are connected at a substantially central location. Alternatively, the individual portions can be connected, upon baking, at one location that is off-center. In another non-limiting embodiment, the cavities of the baking mold may position individual portions of dough or batter such that they form a radiating ring upon baking where the outer edges and most of the side edges are not connected to the other portions. Optionally, to facilitate the connections between the individual portions of dough, the depth of the cavities within the baking mold may be shallower where the connections are desired as compared to other locations within the baking mold, such as the sides of the mold, to assist in pulling the portions apart easily. Alternatively, the bottom and/or sides of the baking mold cavities may optionally contain divots or dividers to keep the individual portions of the dough or batter from moving during the baking process.
In one embodiment of the baking mold for the pull-apart multi-portion baked goods, the baking mold is made of one or more of the following materials: plastics, ceramics, silicon-containing materials, metals, rubbers, polymers, paperboard, and/or glass. In another embodiment, the baking mold is a bake-able plastic that permits the product to be baked or reheated in the baking mold. In another embodiment of the baking mold, the baking mold may have coatings including but not limited to a non-stick coating, such as, e.g., ceramic coatings, polytetrafluoroethylene coatings, and/or coatings of oil or mineral oil, or a coating that indicates temperature changes or “doneness,” such as by color changes or conformational changes.
In certain embodiments, the baking mold comprises a single mold that produces one pull-apart multi-portion baked good. Such an embodiment is particularly useful for larger versions of the pull-apart multi-portion baked goods, including but not limited to multi-serving or family-sized baked goods where each portion is one or more servings of the baked good. In other embodiments, the baking mold comprises two, three, four, five, six, or more molds combined together with each mold capable of making a single pull-apart multi-portion baked good. Such an embodiment is particularly useful for making smaller versions of the pull-apart multi-portion baked goods, including but not limited to single-serving or individual baked goods where each portion is bite-sized or only a partial serving of the baked good.
The invention further includes methods of making pull-apart multi-portion baked goods. In certain embodiments of the method of making pull-apart multi-portion baked goods, the method may comprise placing or filling the cavities of the baking mold with individual portions of dough or batter in which the baking mold is specially configured to minimize the connections among the goods and maximize the free edges of each portion, such as, for example, by positioning the cavities. Another step of certain embodiments of the method may be to (a) freeze the pull-apart multi-portion baked goods; (b) bake the pull-apart multi-portion baked goods; or (c) partially bake or par-bake, rather than fully bake, the pull-apart multi-portion baked goods. With respect to embodiments of methods involving fully baking or partially baking pull-apart multi-portion baked good embodiments, such goods may be allowed to cool after the baking process is complete. As additional steps, the pull-apart multi-portion baked goods may be prepared and/or packaged, for example individually, in small batches, or in bulk, and then may be shipped and/or sold to consumers or customers, who finish the cooking process, for frozen or partially baked items, or reheating if desired for fully baked items.
The above steps may be augmented by optional steps and processes as described in further detail below. For example, in some embodiments of the method, the dough or batter may be proofed, fermented, and/or allowed to rest, rise, blossom, and/or undergo leavening processes; such processes may occur prior to the placement of the dough or batter into the mold, after the dough or batter is placed in the mold, and/or prior to or following any of the baking steps by the manufacturer, consumer, or customer. Other embodiments of the method of the invention comprise placing one, two, three, four, or more layers of dough or batter to form each portion of the pull-apart multi-portion baked goods prior to the baking process, thus creating portions having layers. Additionally, the method may include adding the step of coating or topping one or more portions of dough or batter prior to, during, and/or following the baking process; the baking mold may also be prepared prior to, during, and/or following the baking process by, as non-limiting examples, heating, cooling, coating, adding dividers or divots, or the like. A further embodiment of the method contemplates adding filling(s) to one or more portions of dough or batter prior to and/or after the baking process by methods including but not limited to injection said filling(s), folding said filling(s) into the dough or batter, and/or spreading, sputtering, spooning, encrusting, enrobing, injecting or otherwise applying filling(s) between two or more layers of dough or batter.
The features, nature, and advantages of the present disclosure will become more apparent from the detailed description set forth below when taken in conjunction with the drawings which correspond to the same.
Reference will now be made in detail to the embodiments of the present disclosure, examples of which are illustrated in the accompanying drawings. The reference numerals used in the detailed description of the embodiment below correspond to the reference numerals used in the accompanying drawings.
The present invention encompasses embodiments of a pull-apart multi-portion baked good, as depicted in
While
In another preferred embodiment, the portions can be connected to form a radiating ring where the outer edges and most of the side edges are not connected to the other portions, as shown in
Preferred examples of condiments and accompaniments for the holder 15 or hole 12 include dips, glazes, cheeses, butters or flavored butters, creams, jams, jellies, preserves, flavor inclusions, sugars (granular, powdered, colored, or glittered), nut butters, peanut butters, caramels, syrups, frostings, and/or other edible or decorative accompaniments to the pull-apart multi-portion baked goods 100/200.
The pull-apart multi-portion baked goods 100/200 are preferably scalable in size. In one preferred embodiment, the pull-apart multi-portion baked good 100/200 is a single serving or individual snack with each portion 10/20 being a partial serving and/or “bite-sized.” Alternatively, the pull-apart multi-portion baked goods 100/200 can be sized so that each portion 10/20 is a single serving or two servings or even more, such as what would be appropriate for a group or family or for multiple meals/uses.
Preferably, the size of each portion within the pull-apart multi-portion baked is identical, as depicted in
Preferred embodiments include pull-apart multi-portion baked goods with five portions, as indicated in
In one contemplated preferred embodiment, the pull-apart multi-portion baked goods are comprised of multiple portions that have the same general shape, as shown in both
In some preferred embodiments, the shapes of each portion may be asymmetrical, as depicted in
In another preferred embodiment, the pull-apart multi-portion baked goods are comprised of a single color of dough or batter, where said color is derived from dyes or the ingredients composing the dough or batter. Other preferred embodiments include pull-apart multi-portion baked goods that are comprised of dough or batter of two different colors, three different colors, four different colors, five different colors, or more. In other preferred embodiments, the pull-apart multi-portion baked goods may be comprised of dough or batter that is composed of different shades of the same color or different tones of the same basic color.
Preferably, the pull-apart multi-portion baked goods are comprised of a single dough or batter variety. In other preferred embodiments, the types of dough and/or batters within the pull-apart multi-portion baked good may differ and include two, three, four, five, or more dough and/or batter varieties. In still other preferred embodiments, the density of the dough or batter for the pull-apart multi-portion baked good also may differ, with some portions containing a denser dough or batter, such as that used for hamburger buns, while other portions use a less dense dough or batter, such as that used for dinner rolls.
Examples of dough that can be used for the present invention include, but are not limited to, sweet bread dough, sour bread dough, white bread dough, wheat bread dough, nut bread dough, gluten-free bread dough, rye bread dough, Hawaiian bread dough, pretzel dough, puff pastry dough, artisan bread dough, bagel dough, brioche dough, flavored doughs, corn bread dough, and/or marbled mixes or compilations of two or more doughs. One example of a preferred dough is Hawaiian bread dough. Examples of batters that can be used for the present invention include, but are not limited to, muffin batters, waffle batters, cake donut batters, pancake batters, cookie batters, and/or any thick batter that can form dividable portions of a multi-portion baked good that can pull-apart after baking. One example of a preferred batter is a waffle batter.
In certain preferred embodiments, the dough or batter used for each portion of the pull-apart multi-portion baked goods 100/200 shown in
Preferably, each portion of the pull-apart multi-portion baked goods 100/200 may optionally include fillings, toppings, and/or have coatings. In addition to the additives noted previously, non-limiting examples of preferred fillings, toppings, and/or coatings for the portions include, but are not limited to, puddings, glazes 17, salts, frostings 18, brines, pretzels, candies, syrups, sauces, creams, cheeses, meats, spices, jams, jellies, butters, nut butters, peanut butter, schmears, guacamole, cinnamon-based fillings or toppings, sugar-based fillings or toppings, sprinkles 16, maltodextrine-based powders, yogurts, humus, dairy spreads, dressings, and/or dips such as onion dip, ranch dip, cheese dip, bean dip, vegetable spreads, and/or consumer added dips. The fillings, toppings, and/or coatings for certain preferred embodiments can be added pre- or post-baking. Each portion of the pull-apart multi-portion baked goods 100/200 can have the same fillings and/or toppings or can have two, three, four, five, six, seven, eight or more different fillings and/or toppings, or combinations of fillings and toppings. The fillings preferably can be added through various mechanisms, including but not limited to piping, spooning, layering, enrobing, encrusting, and/or injecting one or more fillings. The toppings and/or coatings can be preferably applied, as non-limiting examples, as a drizzle, as a glaze 17, as a frosting 18, on the top of a portion, and/or as a thin or thick coating on top and/or on all exposed sides. As another alternative preferred embodiment, the toppings and/or coatings can be applied as an infusion, by soaking, by encrusting 19, and/or by enrobing one or more portions of the multi-portion baked good 100/200. One example of a preferred topping or coating is using pretzel coating and/or a pretzel brine. One preferred filling is a pudding, preferably mango or pineapple. Another preferred filling is using peanut butter with or without jelly.
In other preferred embodiments, each portion of the pull-apart multi-portion baked goods may optionally include layers within one or more single portions, including but not limited to one, two, three, four, and/or five or more layers within each portion. As another alternative embodiment, the layers may contain different additives within the bread or dough components; for example, a portion of the pull-apart multi-portion baked good 100/200 may include one layer that is spiced bread dough and a second layer that is the same spiced bread dough but also contains fruit particulates. An yet another preferred embodiment, the layers may contain a mixture of different types of doughs or batters. In one preferred embodiment, a layer of a Hawaiian bread dough may be sandwiched between two pretzel doughs. In other preferred embodiments, fillings, toppings, or coatings may divide the layers within each portion 10/20.
The present invention also includes baking molds for the pull-apart multi-portion baked goods 100/200 of
One of the preferred embodiments of the baking mold 300 is shown in
An additional preferred embodiment of the baking mold 300 of
Preferably, the baking mold 300 for the pull-apart multi-portion baked goods is made of one or more of the following materials: plastics, ceramics, silicon-containing materials, metals, rubbers, polymers, paperboard, and/or glass. In another preferred embodiment, the baking mold 300 is a bake-able plastic mold where the pull-apart multi-portion good is sold within the mold in which it is to be baked. In other preferred embodiments of the baking mold 300, the baking mold 300 has a non-stick coating, such as, e.g., ceramic coatings, polytetrafluoroethylene coatings, and/or coatings of oil or mineral oil, or a coating that indicates temperature changes or “doneness,” such as by color changes or conformational changes.
In certain preferred embodiments, the baking mold 300 comprises a single mold that produces one pull-apart multi-portion baked good, as shown in
Although the present disclosure and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the disclosure as defined by the appended claims. Moreover, the scope of the present application is not intended to be limited to the particular configurations of the process, machine, manufacture, composition of matter, means, methods and steps described in the specification. As one of ordinary skill in the art will readily appreciate from the present disclosure, processes, machines, manufacture, compositions of matter, means, methods, or steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding configurations described herein may be utilized according to the present disclosure. Accordingly, the appended claims are intended to include within their scope such processes, machines, manufacture, compositions of matter, means, methods, or steps.
| Number | Date | Country | |
|---|---|---|---|
| 62732444 | Sep 2018 | US |
