Container comprising edible manifold
A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.
1 . A method of making an edible container comprising co-extruding an exterior dough layer and an interior fugitive interior, the exterior layer having a width of greater than 1 centimeters and a length greater than 2 centimeters, the fugitive interior having a diameter of greater than about 0.2 centimeter; the method comprising:
(a) forming the extrudate into a cylindrical portion;
(b) cutting and sealing the portion to form an uncooked manifold comprising the dough as an exterior layer fully enclosing the fugitive composition; and
(c) cooking the uncooked manifold.
2 . The method of claim 1 wherein the fugitive composition is dry ice.
3 . The method of claim 2 wherein the dry ice is in the form of pellets with a major dimension of less than 0.5 inch.
4 . The method of claim 1 wherein the fugitive composition is a semi-fugitive material and is used in an amount greater than about 0.2 gram.
5 . The method of claim 1 wherein the fugitive composition is a chemical composition that can generate an inflating gas.
6 . The method of claim 5 wherein the inflating gas comprises carbon dioxide, oxygen, nitrogen or mixtures thereof.
7 . The method of claim 1 wherein cooking the uncooked manifold comprises parbaking the uncooked manifold.
8 . The method of claim 1 wherein cooking the uncooked manifold comprises baking the uncooked manifold.
9 . The method of claim 1 wherein the dough layer comprises flour, water, sugar, yeast and shortening.
10 . The method of claim 5 wherein the chemical composition comprises single action baking powder or double action baking powder.
11 . A method of forming an edible container comprising:
(a) sheeting a dough layer;
(b) cutting the dough into a dough portion;
(c) combining a fugitive composition with each dough portion; and
(d) wrapping the dough portion around the fugitive composition, or placing another dough sheet on top and crimping/cutting, to form an uncooked manifold, an exterior layer of dough with an interior portion of the fugitive composition and cooking the uncooked manifold.
12 . The process of claim 11 wherein the fugitive composition is dry ice.
13 . The method of claim 12 wherein the dry ice is in the form of pellets with a major dimension of less than 0.25 inch.
14 . The method of claim 11 wherein the fugitive composition is used in an amount greater than about 0.2 gram.
15 . The method of claim 11 wherein the fugitive composition is a chemical composition that can generate an inflating gas.
16 . The method of claim 15 wherein the inflating gas comprises carbon dioxide, oxygen, nitrogen or mixtures thereof.
17 . The method of claim 15 wherein the chemical composition comprises single action baking powder, double action baking powder or mixtures thereof.
18 . The method of claim 11 wherein cooking the uncooked manifold comprises parbaking the uncooked manifold.
19 . The method of claim 11 wherein cooking the uncooked manifold comprises baking the uncooked manifold.
20 . The method of claim 11 wherein the dough layer comprises flour, water, sugar, yeast and shortening.
21 . The method of claim 1 wherein the chemical composition comprises single action baking powder or double action baking powder.
22 . A method of making an edible container comprising:
(a) forming a dough ball;
(b) inserting means to introduce a gas into the dough ball;
(c) inflating the dough ball with a volume of gas to form an inflated uncooked manifold; and
(d) cooking the manifold.
23 . The method of claim 22 wherein the dough ball comprises an initial void into which the inflating gas is introduced.
24 . The method of claim 22 wherein the dough ball has a radius of about 1 to 10 cm and the inflated manifold has a radius of about 2 to about 25 cm.
25 . The method of making an edible container comprising:
(a) forming a dough sheet;
(b) cutting the sheet into pieces;
(c) applying oil or shortening to each piece leaving less than a 1 cm edge;
(d) sealing the unoiled edge to form an uncooked unit; and
(e) baking the uncooked unit at conditions that cause the uncooked unit to inflate into a manifold.
26 . The method of claim 25 wherein the inflated manifold is cut forming a container.
27 . The method of claim 25 wherein the baked manifold is divided into two edible containers.
28 . The method of making an edible container comprising:
(a) forming a dough sheet;
(b) cutting the dough into dough sections;
(c) surrounding an edible shell with a dough section to form an uncooked manifold; and
(d) baking the uncooked manifold.
29 . The method of claim 28 wherein the edges of the dough sheet are sealed using a water coating.
30 . The method of claim 28 wherein the edges of the dough sheet are crimped to form a tight seal.
31 . The method of making an edible container comprising:
(a) co-extruding an external dough layer with an internal filling having a specific gravity less than or equal to about 0.6 gram per milliliter;
(b) having a diameter equal to or greater than about 0.5 cm;
(c) cutting and sealing the extrudate into an uncooked manifold; and
(d) cooking the manifold into a cooked manifold.
32 . the method of claim 31 wherein the filling comprises a whipped egg white.
33 . the method of claim 31 wherein the filling comprises a whipped food grade polymer.