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Patent Searching and Data


Title:
A DOUGH MAKING BAG
Document Type and Number:
WIPO Patent Application WO/2018/206523
Kind Code:
A1
Abstract:
The present invention relates to a dough making bag for receiving ingredients for a dough, comprising an opening and a closed bottom arranged substantially opposite the opening, and a sheet-shaped wall which together with the closed bottom define a bag volume for receiving the ingredients, the sheet-shaped wall is made of a polymeric material wherein the closed bottom has a larger extension than the opening when seen in a side view. Furthermore, the present invention relates to a preparation system for preparing a dough. Finally, the present invention relates to a preparation method for preparing a dough.

Inventors:
HOUBAK, Niels (Rafns Alle 4, 9000 Aalborg, 9000, DK)
HOUBAK, Hanne (Rafns Alle 4, 9000 Aalborg, 9000, DK)
Application Number:
EP2018/061762
Publication Date:
November 15, 2018
Filing Date:
May 08, 2018
Export Citation:
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Assignee:
HOUBAK, Niels (Rafns Alle 4, 9000 Aalborg, 9000, DK)
HOUBAK, Hanne (Rafns Alle 4, 9000 Aalborg, 9000, DK)
EMAGION A/S (Rafns Alle 4, 9000 Aalborg, 9000, DK)
International Classes:
A21C15/00
Domestic Patent References:
WO2005115162A12005-12-08
Foreign References:
US20150129608A12015-05-14
US20130277392A12013-10-24
US20150028056A12015-01-29
DE202010012093U12010-11-25
US6153238A2000-11-28
DE2007395A11970-08-27
Other References:
None
Attorney, Agent or Firm:
HOFFMANN DRAGSTED A/S (Rådhuspladsen 16, 1550 København V, 1550, DK)
Download PDF:
Claims:
Claims

1. A dough making bag (1) for receiving ingredients for a dough, comprising :

- an opening (2) and a closed bottom (3) arranged substantially opposite the opening, and

- a sheet-shaped wall (4) which together with the closed bottom (3) define a bag volume for receiving the ingredients, the sheet-shaped wall is made of a polymeric material,

wherein the closed bottom (3) has a larger extension than a width of the opening (2) when seen in a side view.

2. A dough making bag (1) according to claim 1, wherein the dough making bag (1) comprises a projecting section (5). 3. A dough making bag (1) according to claim 2, wherein the projecting section (5) forms part of the closed bottom (3) or is arranged closer to the closed bottom (3) than to the opening (2).

4. A dough making bag (1) according to any of claims 2-3, wherein the projecting section (5) has a first end (6) and a second end (7), the projecting section (5) tapering from the first end towards the second end.

5. A dough making bag (1) according to claim 4, wherein the projecting part comprises one or more cut indication line(s), each cut indication line is arranged at a distance from the second end (7) to indicate where to cut a dispensing aperture for dispensing the dough.

6. A dough making bag (1) according to any of the claims 2-5, wherein the projecting section is larger than a hand of a user in which the user is able to mix and knead the ingredients in the bag from an outside of the bag.

7. A dough making bag (1) according to any of the claims 2-6, wherein the projecting section has a width, the width of the projecting section being smaller than the width of the opening.

8. A dough making bag (1) according to any of the preceding claims, wherein the dough making bag is substantially L-shaped, sock-shaped or boot-shaped when seen in a side view. 9. A dough making bag (1) according to any of the preceding claims, further comprising a closing part (11) arranged at the opening (2), the closing part (11) being configured to partly or fully close the opening (2).

10. A dough making bag (1) according to any of the preceding claims, wherein one or more aperture(s) (12) is/are arranged in the sheet-shaped wall (4) for enabling breathing of the dough while it is in the dough making bag (1).

11. A dough making bag (1) according to any of claims 2-10, wherein a height (h) of the dough making bag (1) is substantially equal to or larger than the extension (e) of the closed bottom and the projecting section (5), the width (w) of the opening is approximately half the size of the extension.

12. A preparation system for preparing a dough, comprising a dough making bag (1) according to any of the preceding claims and one or more ingredients received in the bag volume.

13. A preparation method for preparing a dough (13), comprising :

- providing a dough making bag (1) according to any of claims 1-10,

- adding ingredients into the dough making bag (1), and

- preparing the ingredients by mixing and kneading it by hand from an outside of the dough making bag (1) to form the dough.

14. A preparation method according to claim 13, wherein the step of providing the ingredients into the dough making bag comprises introducing a first ingredient into the dough making bag in which the first ingredient has a volume substantially filling the larger extension at the closed bottom so that the dough making bag is capable of being self-standing, and/or

wherein the step of preparing the ingredients by mixing and kneading is performed by pushing the hand into the projecting section, making it possible to mix and knead all ingredients without being in direct contact with the ingredients and thereby preparing the dough without being in direct contact with dough.

15. A preparation method according to any of claims 13-14, further comprising the step of cutting a dispensing aperture in the dough making bag for dispensing the dough.

Description:
A DOUGH MAKING BAG

Field of the invention

The present invention relates to a dough making bag for receiving ingredients for a dough. Furthermore, the present invention relates to a preparation system for preparing a dough. Finally, the present invention relates to a preparation method for preparing a dough.

Background art

Domestic bread making is becoming more and more common and products, such as bake-off products and bread mixes, have been introduced to the market to make bread making more convenient and easy. However, the use of bake-off products and bread mixes often come at the expense of creativity and various combinations of ingredients.

Even though many solutions are already in the market to make bread making convenient, it is still a cumbersome process for many to handle the ingredients and subsequently clean up after the baking activities which might discourage some from baking.

Summary of the invention

It is an object of the present invention to wholly or partly overcome the above disadvantages and drawbacks of the prior art. More specifically, it is an object to provide an improved way to prepare and make a dough.

The above objects, together with numerous other objects, advantages and features, which will become evident from the below description, are accomplished by a solution in accordance with the present invention by a dough making bag for the dough, comprising :

- an opening and a closed bottom arranged substantially opposite the opening, and - a sheet-shaped wall which together with the closed bottom define a bag volume for receiving the ingredients, the sheet-shaped wall is made of a polymeric material,

wherein the closed bottom has a larger extension than a width of the opening when seen in a side view.

Hereby it is obtained that it is possible to mix and knead ingredients into a dough and afterwards store or rise the dough in the dough making bag until the dough is to be used . The dough may be formed into the intended product via the dough making bag without the person using the dough making bag touching the dough directly with his/her hands. In addition, since the closed bottom is larger than the opening the dough making bag is able to be self-standing when the first ingredients have been introduced into the dough making bag. The dough making bag is then easy to use since the user does not need to both hold the dough making bag for ensuring that the opening is in fact open while at the same time focusing on introducing the ingredients into the dough making bag.

The term "dough" is, in this context, to be construed as a thick, malleable, sometimes elastic, flowable paste made out of any flour, fluid, yeast, leavening agents, flavour inhibitors, fats, oil, grains, nuts, leguminous plants, fruits or similar products, or any mixture thereof. The process of making and shaping the dough is a precursor for making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizzas, piecrusts, and similar items.

Furthermore, the dough making bag may comprise a projecting section.

Also, the projecting section may form part of the closed bottom or may be arranged closer to the closed bottom than to the opening.

Further, the polymeric material may be made of a foodstuff approved material. Also, the polymeric material may be polyethylene. Moreover, the polymeric material may be flexible.

Further, the polymeric material may be transparent or at least partly transparent. Also, the dough making bag may be configured to be self-standing when being filled with foodstuff ingredients.

Furthermore, the dough making bag may be substantially L-shaped, sock-shaped or boot-shaped when seen in a side view.

Also, the projecting section may be larger than a hand of a user in which the user is able to mix and knead the ingredients in the bag from an outside of the bag. Said projecting section may have a width, the width of the projecting section being smaller than the width of the opening.

The projecting section may have a first end and a second end, the projecting section tapering from the first end towards the second end.

Furthermore, the sheet-shaped wall may comprise a first sheet-shaped ply and a second sheet-shaped ply, the first sheet-shaped ply and the second sheet-shaped ply may be connected to each other for providing the dough making bag. Also, the first sheet-shaped ply and the second sheet-shaped ply may be connected by heat-welding along the peripheries of the sheet-shaped plies except at the opening.

Moreover, the projecting section may comprise one or more tear line(s) configured to allow tearing off a part of the projecting section so that dispensing of the dough may be possible.

In addition, a height of the dough making bag may be substantially equal to the extension of the closed bottom and the projecting section, the width of the opening is approximately half the size of the extension.

The dough making bag as described above may further comprise a closing part arranged at the opening, the closing part being configured to partly or fully close the opening.

The closing part may be a strip being part of the sheet-shaped plies. Further, the projecting part may comprise one or more cut indication line(s), each cut indication line being arranged at a distance from the second end to indicate where to cut a dispensing aperture for dispensing the dough. Furthermore, one or more aperture(s) may be arranged in the sheet-shaped wall for enabling breathing of the dough while it is in the dough making bag.

Also, a one-way valve may be arranged in connection with the aperture ensuring that air inside the dough making bag may be allowed to leave the bag via the one-way valve.

Additionally, a recipe for the dough may be presented on the sheet-shaped wall of the dough making bag. The present invention also relates to a preparation system for preparing a dough, comprising a dough making bag as described above and one or more ingredients received in the bag volume.

The present invention furthermore relates to a preparation method for preparing a dough, comprising the steps of:

- providing a dough making bag as described above,

- adding ingredients into the dough making bag, and

- preparing the ingredients by mixing and kneading it by hand from an outside of the dough making bag to form the dough.

The step of providing the ingredients into the dough making bag may comprise introducing a first ingredient into the dough making bag in which the first ingredient may have a volume substantially filling the larger extension at the closed bottom so that the dough making bag is capable of being self-standing.

Also, the step of preparing the ingredients by mixing and kneading may be performed by pushing the hand into the projecting section, making it possible to mix and knead all ingredients without being in direct contact with the ingredients and thereby preparing the dough without being in direct contact with dough. The preparation method as described above for preparation of a dough may further comprise the step of fully or partly closing the dough making bag after the mixing and kneading. The preparation method as described above for preparation of a dough may further comprise the step of storing the dough in the dough making bag until dispensing the dough out of the bag, e.g . onto a baking tray for the dough to be baked on. The preparation method as described above may further comprise the step of cutting a dispensing aperture in the dough making bag for dispensing the dough.

The present invention also relates to use of a dough making bag according to the above for mixing and kneading ingredients in said bag into an intermediate foodstuff product such as a dough.

Brief description of the drawings

The invention and its many advantages will be described in more detail below with reference to the accompanying schematic drawings, which for the purpose of illustration show some non-limiting embodiments and in which

Fig. 1 shows a dough making bag in a side view, and Figs. 2-8 show a sequence of using the dough making bag to prepare a dough.

All the figures are highly schematic and not necessarily to scale, and they show only those parts which are necessary in order to elucidate the invention, other parts being omitted or merely suggested.

Detailed description of the invention

Fig. 1 shows an embodiment of the dough making bag 1 according to the invention shown in a side view. The dough making bag 1 is configured to receive ingredients for a dough. The dough making bag 1 comprises an opening 2 and a closed bottom 3 arranged substantially opposite the opening 2, and a sheet- shaped wall 4 which together with the closed bottom 3 define a bag volume for receiving the ingredients. The sheet-shaped wall 4 is made of a polymeric material.

Since the dough making bag 1 is configured to be in contact with a foodstuff product, i.e. a dough, the polymeric material is of a foodstuff approved material, such as for instance polyethylene (PE). Other polymeric materials may also be used. Advantageously, the polymeric material is flexible and it may be transparent or at least partly transparent so that the ingredients may be observed from the outside of the dough making bag. In addition, when the dough making bag is used for mixing and kneading flour, grains, seeds etc. into a dough to be baked into bread or buns, the grains and seeds may dot the sheet-shaped wall 4. Hence, it is expedient that the polymeric material is flexible so the ingredients do not perforate the sheet-shaped wall during the mixing and kneading process.

The closed bottom 3 has a larger extension than the opening 2 when seen in a side view as shown in Fig. 1. Hereby it is obtained that when the ingredients are filled into the dough making bag 1, they will spread out on the closed bottom, thereby providing a base of ingredients, causing the dough making bag to be self-standing when being filled with the ingredients. This is indeed a surprising effect when the first ingredient to be filled into the dough making bag is a fluid such as water, milk or mixtures thereof with or without other fluids.

In addition, the dough making bag 1 shown in Fig. 1 comprises a projecting section 5. The projecting section 5 may form part of the closed bottom 3 as shown in Fig. 1 or it may be arranged closer to the closed bottom than to the opening. The projecting section 5 provides additional volume at the closed bottom 3 and thereby contributes to the provision of the base as described above.

The dough making bag 1 as shown in Fig. 1 is sock-shaped or boot-shaped when seen in a side view. In other embodiments it may be substantially L-shaped when seen in a side view. In the present embodiment, a height h of the dough making bag 1 is substantially equal to or larger than the extension e of the closed bottom and the projecting section 5. A width w of the opening may be approximately half the size of the extension. In an example of the dough making bag, the height is approximately 39 cm, the extension of the closed bottom and the projecting section is approximately 39 cm and the width of the opening is approximately 21 cm.

The projecting section 5 has a first end 6 and a second end 7 and the projecting section 5 tapers from the first end 6 towards the second end 7 as shown in Fig. 1. Furthermore, the tapering shape of the projecting section 5 as shown in Fig. 1 has the further advantage that the flow of the dough, when it is to be dispensed out of a dispensing aperture provided at the second end 7 of the projecting section 5, as described below, is enhanced .

In addition, the projecting part 5 comprises, in this embodiment, three cut indication lines 8, 9, 10, each arranged at a distance from the second end 7 to indicate where to cut a dispensing aperture for dispensing the dough out of the dough making bag 1. Since the projecting section 5 tapers towards the second end 7, each cut indication line provides different size dispensing apertures. For instance, if the dough is to be used to bake buns, the user may cut at the cut indication line 8, since it provides the smallest dispensing aperture. When for instance a baguette is to be baked, the user may cut at the cut indication line 9, providing a larger dispensing aperture than that provided when cutting at cut indication line 8 and so on with cut indication line 10. In the present embodiment, three cut indication lines 8, 9, 10 are shown. In other embodiments, a different number of cut indication lines may be shown, or the cut indication lines may even be omitted.

In another embodiment the projecting section may comprise one or more tear line(s) configured to allow tearing off a part of the projecting section so that dispensing of the dough product is possible. In this embodiment, it is possible for the user to provide the dispensing apertures without the use of a pair of scissors or a knife, simply by tearing off a part of the projecting section along a tear line.

The sheet-shaped wall 4 may comprise a first sheet-shaped ply and a second sheet-shaped ply, the first sheet-shaped ply and the second sheet-shaped ply being connected to each other for providing the dough making bag. The first sheet-shaped ply and the second sheet-shaped ply may be connected by hot gas welding, infrared welding, laser welding, ultrasonic welding, heat sealing or heat fusion along the peripheries of the sheet-shaped plies, except at the opening.

Furthermore, the dough making bag 1 may comprise a closing part 11 arranged at the opening 2, the closing part 11 being configured to partly or fully close the opening 2, especially after the mixing and kneading of the dough. When the dough making bag 1 is closed, the dough may be stored in the dough making bag 1 until it is to be used. For instance, if the dough should rise before being baked, the dough making bag 1 may be placed in a refrigerator for rising.

In the present embodiment, the closing part 11 is two strips made of the sheet- shaped plies, which may be tied together around the dough making bag 1 at the opening 2. In other embodiments the closing part may be a zip-shaped part arranged at the opening. Or it may be a clip or the like which may be clipped around the dough making bag 1 for closing of the opening 2.

In the event that the dough making bag 1 is closed and the dough shall be stored for a period of time to rise, an overpressure inside the dough making bag 1 (due to the presence of yeast in the dough) may occur. Hence, one or more aperture(s) 12 may be arranged in the sheet-shaped wall 4 below the closure of the dough making bag 1 for enabling breathing of the dough while being in the dough making bag.

In addition, a one-way valve (not shown) may be arranged in connection with the aperture, ensuring that air inside the bag may be allowed to leave the dough making bag via the one-way valve, i.e. relieving the overpressure, and at the same avoiding that air enters the dough making bag 1 unintendedly.

Moreover, a recipe for the different ingredients to be used for making the dough may be presented on the sheet-shaped wall of the bag.

The present invention also relates to a preparation system for preparing a dough, comprising a dough making bag as described above and one or more ingredients received in the bag volume. The dough making bag 1 according to the present invention may for instance be part of a commercially sold bread mix, to which only water or milk is to be added before kneading.

The following drawings show a sequence on how the dough making bag 1 according to the present invention may be used.

In Fig. 2 the dough making bag 1 is filled with a first ingredient, e.g. water which at a predetermined quantity has been poured into the dough making bag volume. As shown in Fig. 2, the dough making bag 1 is able to be self-standing even though only water is present in the dough making bag 1 at this time.

In Fig. 3 all ingredients have been added to the bag volume of the dough making bag 1 and the ingredients are ready to be mixed and kneaded. This may be performed for instance by pushing the fingers into the projecting section 5 as shown in Fig. 4, making it possible to knead all ingredients without being in direct contact with the ingredients.

When the mixing and kneading have been performed, the dough bag may be closed, e.g. by tying strips 11 around the opening 2 as described above and as disclosed in Fig. 5. The dough 13 may be stored in the dough making bag 1 until the dough 13 is to be dispensed out of the dough making bag 1.

In Fig. 6, the dough 13 is to be used. A dispensing aperture in the dough making bag 1 is cut by means of a pair of scissors, so that the dough 13 is ready to be dispensed via the dispensing aperture onto a baking tray 15.

The dough 13 is then pressed out of the dispensing aperture onto the baking tray 15 as shown in Figs. 7 and 8, by which buns 16 are created on the baking tray 15 by cutting the dough to form the intended size of dough pieces.

If the dough making bag 1 still has an amount of dough when the intended number of buns have been formed, the dispensing aperture may be closed again, for instance by means of a clip, and the dough making bag 1 may then be replaced in the refrigerator so that new buns may be baked at a later stage using the above mentioned approach. After the dough making bag 1 has been emptied of the dough, the dough making bag 1 may be disposed of.

By the dough making bag 1 according to the present invention it is obtained that ingredients for a dough may be mixed and kneaded within the dough making bag 1, substantially without the necessity of touching the ingredients directly with the hands or with any tools.

Thus, the mixing and kneading may be performed substantially without any contamination from hands and tools, and after the preparation of the dough, no washing-up of bowls, tools etc. are necessary. In addition, the dough making bag 1 according to the invention may be used as storage for the dough until it is to be used. The dough making bag 1 according to the above may be used for mixing and kneading ingredients in said dough making bag 1 into a dough consisting of different ingredients which need to be mixed and kneaded into the dough before it is further processed such as baked or the like. Although the invention has been described in the above in connection with preferred embodiments of the invention, it will be evident for a person skilled in the art that several modifications are conceivable without departing from the invention as defined by the following claims.