EDIBLE, BIODEGRADABLE FOOD AND BEVERAGE CONTAINER

Abstract

An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.

Description

RELATED APPLICATIONS

This application claims priority to U.S. Provisional Application No. 61/708,676, filed on Oct. 2, 2012, which is incorporated herein in its entirety.

FIELD OF THE INVENTION

The present application relates to an edible container, and more particularly to an edible, biodegradable container configured to hold both food and beverages.

BACKGROUND OF THE INVENTION

Edible servers for foods are well known in the prior art. These typically comprise a dough based composition that is baked or otherwise cooked to form a hardened shell. Most often, solid foods or pastes are then placed into the edible shell for consumption. For example, ice cream cones have been made of pretzel or dough materials, and pastries have been filled with chocolate. However, these containers can often become soggy or break apart when filled with a liquid for more than a brief period of time. This problem can also occur not just with liquids, but with other foods that introduce moisture into the edible container, such as yogurts, jams, and certain cheeses.

Additionally, these prior edible servers typically contain low walls that limit their use. Because these prior art containers become soggy after absorbing liquid or moisture, they begin to lose their shape and integrity. Thus, these prior art edible containers are not typically high-walled containers that could be used to hold a beverage. Instead, they have taken the form of low-walled bread bowls for soups or chili that become soggy and only hold food for a limited time, and not a high-walled container in the form of a traditional drinking glass for liquids.

What is needed is an edible container that is sealed, with an edible or biodegradable sealant, on the inside to keep liquids or moisture from soaking into the container even when stored therein for extended periods of time.

SUMMARY OF THE INVENTION

The present application is directed to an edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container, even when stored for extended periods of time. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The top of the edible container may remain open, or a lid of edible material may be included. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein. In some embodiments, a portion of the food or beverage may be allowed to soak into the edible container over time, adding to the flavor. Seasonings may be used in or on the edible material of the container to enhance flavor as well.

In order to form the shape of the container, a mold may be used with the edible material. The edible material may be cut to a size to fit the mold, and then applied and formed around the mold. Alternatively, the edible material may be rolled into a coil shape, and then wrapped around the mold. The shape of the edible container may also be formed without the use of a mold. Once the edible material is in the desired shape for the container, it may be baked or otherwise allowed to set. The container may also be molded into a final shape using dough extrusion or dough wrapping, similar to the coiling process. The edible material could also be molded into the final shape for the container by squeezing the dough between male and female molds, or shaping it on a spinning wheel such as those used for pottery or lathe work. Allowing the edible material to set into the final shape may be done by, for example, baking, frying hot air frying, boiling, gluing using edible glue such as egg shite or binding agents, pressure cooking, or dehydrating. The process of forming the edible container may be done by hand, or may be done as part of a mass-production process using machinery. Once the container is in the final shape, the food or liquid may be added.

According to some embodiments, the edible material used for the container may complement the food or beverage stored therein. For example, the edible container may be made of pretzel dough and the beverage may be beer or a soft drink. As another example, the edible container could be made out of granola and could hold a food substance such as yogurt or jam.

Using edible, biodegradable materials for food and beverage containers has the added benefit of reducing the amount of plastics used and sent to landfills. In addition, users can enjoy the novelty of drinking or eating out of a container made of edible material, such as a cup made of pretzel.

The edible, biodegradable container is designed to contain a beverage or food substance and also be eaten, during or after consumption of the food or beverage therein. The container eliminates plastic used for typical beverage containers, and allows for consumption of food in a novel way while drinking.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of an edible container with high side walls that may be used to hold a beverage.

FIG. 2 is an illustration of an edible container formed by wrapping coils of dough around a mold.

FIG. 3 is an illustration of the edible container when filled with a beverage.

FIG. 4 is an illustration of a user drinking a beverage from the edible container.

FIG. 5 is an illustration of an edible container in a small cup shape and filled with yogurt.

FIG. 6 is an illustration of an edible container in a bowl shape.

FIG. 7 is an illustration of an edible container in a barrel shape with a closed top and bottom, and containing a food substance.

DETAILED DESCRIPTION OF THE INVENTION

The edible, biodegradable container of the present invention is configured to hold liquids or foods with high moisture content for extended periods of time without becoming soggy or breaking apart. An edible sealant may be used to coat in the interior of the container, or may be applied to the entire container, to prevent liquids or moisture from soaking in. Once formed and sealed, the edible container is filled with a beverage or food substance. The user drinks or eats the substance while also eating, or before eating, the edible container at their desired pace. The user may eat the entire edible container, or may throw away all or part of the edible container knowing it is biodegradable.

FIG. 1 is an illustration of a completed biodegradable, edible container. The edible container 1 is formed from an edible material in a single structure. The edible container 1 contains a base portion and side walls 2 designed to confine the beverage or food held within the container. The side walls 2 are fitted securely to the base, either during a baking process or through the use of an edible material that holds them together. For example, a honey or other syrupy material that sets may be used to join the base and side walls. Alternatively, the base and sidewalls may be formed from one continuous piece of material. As seen in FIG. 1, the edible container 1 may be in the shape of a cup or mug and the side walls 2 may be high in order to hold beverages therein. High side walls may include walls with a height greater than the diameter of the base of the edible container. For example, the edible container 1 may be a cup about 6″ tall with a 3″ diameter, and the edible material forming the bottom and side walls 2 may have a ⅓″ thickness. An edible 3 sealant is applied to the interior of the edible container 1. The rim 5 of the edible container may be seasoned or coated with flavorings to enhance enjoyment of the food or beverage contained therein. For example, if the edible container is made of a pretzel material, the rim 5 may be coated with salt. If the edible container is made of a cookie or cake material, the rim 5 may be coated with a chocolate, vanilla or other flavored frosting. Such seasonings or flavorings may also be applied to the exterior of the side walls 2 of the container 1, and may also be applied to the interior of the container or the base of the container. As shown in FIG. 1, when the edible material is pretzel, a salt seasoning 6 may be applied to the outer surface. A logo, pattern, or design 4 may be baked or otherwise imprinted into the side walls 2 of the container, the base of the container, or a top of the container. A logo, pattern or design that is printed on a biodegradable material may also be applied to the side walls, top or base of the container. The imprinting may be performed using a laser to etch or burn the logo, pattern, or design into the walls of edible container.

To make the edible container, the edible material is chosen and prepared so that it is in a flexible form. The edible material may then be cut into various shapes depending on the desired final form the edible container, and affixed to a mold. For example, if a user wants to make an edible cup shaped container, the edible material may be cut into a rectangle and a circle and affixed around and under a cylindrical mold to form the side walls and base. The different pieces of the edible material may be pinched or otherwise joined together while on the mold to make the shape of the edible container. Alternatively, a user may make one or more very long strips of edible material, such as pretzel dough. These strips may then be coiled around the mold from the “lip” at the bottom to the top, and sealed in the center to make one tightly sealed edible container. Instead of multiple pieces, the edible material may also be formed of one continuous piece that is wrapped, folded, coiled or otherwise shaped around the mold. Once it has been formed around the mold, the edible material is set or hardened into the final form of the container, such as by baking, frying, hot air frying, boiling, gluing using edible glue such as egg white or binding agents, pressure cooking, or dehydrating. According to some aspects of the invention, an edible material such as a pretzel or cookie dough could be placed onto a mold, and then placed into an oven to bake with the open, top end facing down. After baking, the edible container is allowed to cool and then the mold is removed. A sealant substance may then be applied as described in more detail below.

According to some aspects of the invention, the edible container may be formed with pre-defined areas designed to break off of the rest of the container without cracking or weakening the entire container. These pre-defined areas may be formed using breakaway lines such as a series of small indentations or perforations, or may be formed using indented creases along the outside edge of the edible container. These pre-defined areas allow a user to break off smaller pieces of the container for consumption while maintaining the integrity of the edible container as a whole, such that it continues to hold any remaining food or beverage. FIG. 2 is an image of an edible container 1, showing the interior space and sealant 3 in more detail. For illustrative purposes only, the edible material is shown to be pretzel, but other types of materials could form the edible container shown such as cake, bread, pita, blended and dried veggies and fruits, cereals, cookie, or granola. The edible container illustrated in FIG. 2 may be formed as a cup made of traditional recipe soft pretzel dough. The dough may then be wrapped around a cup-shaped mold like a coil, glazed and then baked. The mold may be removed either before or after the baking process. After the edible material has been baked and is in the final form for the container, a sealant material 3 may be applied at least to the interior of the container 1. According to some embodiments, the sealant may be coconut oil applied to the inside of the container. After applying the coconut oil, or other sealant material, the container 1 may be put in a freezer to harden the coconut oil so that it will act as sealant to keep liquids or moisture from foods with high moisture content from leaking into edible container walls and base and making the container soggy or break apart. The sealant may absorb slightly into the edible material on the inside of the container before hardening. In order to ensure a sufficient seal, the process of applying a layer of sealant and freezing to harden to the sealant may be repeated multiple times. Depending on the sealant used, the sealant should stay in hardened form even when a cold beverage is put into the edible container 1. For example, a coconut oil sealant will stay hard as long as beverages colder than the 77 degree Fahrenheit coconut oil melting point are used. A user may choose different sealant materials based on the type and temperature beverage or food they plan to use in the edible container. Although the use of a freezer has been described above, sealant may be allowed to set at any temperature above their melting point. However, the use of a freezer or other chilling environment can reduce the time necessary for the sealant to set.

FIG. 3 is an illustration of an edible container 1 using a pretzel material with a beverage contained therein. As shown in FIG. 3, the container 1 may be partially consumed as the beverage is also consumed. FIG. 4 is an illustration of a user drinking a beverage from the edible container 1.

FIG. 5 is an illustration of an edible container using granola as the edible material. The edible granola container may be formed around a mold to provide the desired container shape. For example, as shown in FIG. 5, the edible granola container may be formed around a small cup shaped mold and filled with an edible food substance such as yogurt. As shown in FIG. 6, the granola container may also be formed using a bowl shaped mold. As shown in FIGS. 5 and 6, the edible containers of the present invention may be formed with vertical walls, or they may have walls that taper from the bottom to the top. The edible granola containers may take any shape by using the appropriate molds, or by hand forming the containers. In some aspects of the invention, the granola may be pressure molded and either baked or allowed to cold set. A spray on sealant may be used to coat the exterior and interior of the edible container, providing additional structural support.

As described above, the edible container may be formed of any edible material that will hold its shape, such as hard or soft pretzel dough, cookie dough, cake, cereals or granola. After the edible container has set in its final form, a sealant such as an oil, glaze, or sugary compound may be applied to the interior of the container, or to the entire container. Preferably, the sealant is also made out of an edible, biodegradable substance. For example, the sealant may comprise at least one of, or a mixture of, coconut oil, palm oil, sugar glaze, honey glaze, hydrophobic edible compound, chocolate compound, yogurt, shellac, pectin glaze, egg white glaze, or other edible material that will set to a hardened form. After the sealant has set, a seasoning may be applied to the container to enhance the flavor. The seasonings may be selected based on the edible material used for the container and on the food or beverage that will be placed into the container for consumption. Alternatively, the seasonings may be applied to the edible material before baking or setting, and the sealant may be applied over the top of any seasoning on the interior of the container.

As seen in FIGS. 1-7, the biodegradable, edible container 1 may have a structure comprising a base and high side walls 2. The implementation of high side walls allows the edible container to be used for holding beverages. The base is fitted securely to the high side wall 2, either through joining the dough and baking them together or by using a substance between the side walls and base to hold them together. When the edible container is formed using the coiled construction mentioned above, the base and the sidewall are formed from one or more strands of edible material, making the entire container from one piece. The same substance used for the sealant may be used to join the base and side walls. The side walls width may match the circumference of any given size container bottom, and the height may be selected based on the desired use for the edible container. For example, the container may take the shape of a shot glass that is less than 2 inches high, a cup or drinking glass, a large mug that is 15 inches or taller, or a bowl. Balance and structural stability will play a factor in the right dimensions for each size edible container. The width of the container may vary depending on strength and hardness of edible material used to form the container, and on the user's preference.

The sealant 3 applied to the container plugs up any porous surface of the edible material so any beverage or food placed into the edible container will not leak from inside the container into the edible material until a specific length of time has elapsed. The amount of time that the sealant material will keep the beverage or food from leaking into the container may be dependent on the type or mixture of sealants used, the number of coatings applied, storage conditions, outside temperature, temperature of the cup, and beverage or food temperature. The sealant may be applied liberally and evenly to all of the inside of the cup and then allowed to harden or set by cooling it to below its melting point. In order to ensure a sufficient seal, the sealant material may be applied in several coatings, with each coating allowed to harden or set before the next coating is applied. As an alternative to the edible sealants, a piece of biodegradable paper (in the shape of the interior of the container), may be placed in the container before the beverage or other food substance is poured in. This creates a much longer sealant time, as provides the user with the option to take it out and any time to let the beverage soak in. The biodegradable paper may be sliced at the bottom and overlapped so it unfolds during removal as to prevent spillage. The same type of biodegradable paper can also be used to handle the edible during storage, purchase and transfer to customers for safety and health reasons, and to minimize materials used overall.

A seasoning or other flavoring garnish may be applied to the rim or walls of the edible container. The seasoning or flavoring could be applied to the entire edible container, both inside and outside. The seasoning or flavorings may also be applied around the top rim of the edible container, like using salt to rim a margarita glass. In order to have the seasoning or flavoring stick to the container, a glazed layer of either egg white or water (for example) may be applied to the container. Alternatively, the seasoning or flavoring may be pressed into or coated onto the edible material before or after setting. The seasonings or flavorings used may depend on the type of edible material, and may be chosen to complement the taste of the edible container and the food or beverage contained therein. For example, chocolate frosting may be used with a cookie container holding milk or grains of salt applied to a pretzel container holding beer. The seasonings or flavorings used may include honey mustard, garlic, sesame, or other common flavorings. For pretzel containers, both hard and soft pretzel dough may be used with various seasonings. As part of the process of making an edible pretzel container, and alkaline bath may be used to help seasonings or flavor more readily adhere to the container. The raw pretzel dough may be conveyed to an alkaline bath filled with an aqueous solution of either sodium carbonate or lye. The bath may have an overall concentration of 1% sodium hydroxide, and may be held at a temperature of around 200 degrees Fahrenheit. The raw pretzel dough may be submerged in the bath, and may float when finished. The alkaline bath gelatinizes the starch on the pretzel's surface making it gummy and sticky, allowing the salt to adhere more readily.

FIG. 7 illustrates an alternative embodiment wherein the edible container with a food or beverage filling that may be enclosed at both the top and the bottom. As shown in FIG. 7, the edible container may be constructed in the same manner as described above, but with both a base and a top being joined to the side walls. In some embodiments, the top portion may be baked separately from the rest of the edible container, and then joined after the food or beverage has been placed inside. Alternatively, the top may be baked or set with the rest of the container. When the top and the rest of the container are baked or set together, the food or beverage may be inserted before the edible container sets or may be injected into the container after it has set. When injected after the container has been set, a syringe or needle may be used to introduce the food or beverage filling into the interior of the container.

As mentioned above, the outside of the edible container may be formed with logos or designs integrated into the edible material itself. These logos or designs may be formed, for example, by baking them into the outside edge. Alternatively, the logo or design may be formed by having various colored ingredients arranged in patterns to form the designs or logos on the outside of the container. A mold may be configured to hold ingredients of a certain color and press them into or against the outside of the container. For example, a mold may hold dark colored chocolate chips and allow them to pressed into the exterior of a container made of granola. According to one aspect of the invention, the molds may have interchangeable plates that allow for different logos or designs to be used on the same general mold machine. A logo may be cut out of a solid mold, with the dough or other edible material expanding into a space in the mold to take the shape of the logo or design. When the mold is removed, the logo or design would then protrude from the side walls of the edible container, creating a three-dimensional image. Engraving, such as laser engraving, may be used to increase the depth and detail of the images, while also reducing the materials required to switch plates and operate the molds to create different logos or designs. An edible logo may also be printed with edible ink onto an edible label, and attached to the surface of the edible container. In addition, a biodegradable label may be affixed to the outside of the container. Such a biodegradable label may allow the edible containers to be sold at sporting events, where vendors may not be allowed to directly touch the food products. The label may be made from biodegradable thin paper or cotton, and can be placed around the outer circumference of the edible container. The label may be formed of one or more pieces that wrap around the sides and bottom of the edible container that can then be peeled off when a person wants to consume the container.

As described herein, the edible container may be formed from pretzel, cake, cookie dough, cereals, or granola. The pretzel container of the present invention may be used to store, and allow a user to consume, various foods and beverages including, but not limited to, beer, water, soda, smoothie, cheese, chili, ice cream, juice, iced tea, dipping sauces, fruits or fruit sauces, vegetables, soups, salads, or pastas. The granola container may be used to store, and allow a user to consume, various foods and beverages including, but not limited to, yogurt, smoothie, pudding, Jell-O, tapioca, juices, meal replacement drinks, polish pudding, kisiel, horchata, lemonade, coffee, tea, pie fillings, bread puddings, crème brulee, water, soda, vegetables, fruits, oatmeal, cereals, or nut butters. Other edible container and filling combinations may include bagel containers with cream cheese fillings, pita cups with hummus, tabouli, cheese or vegetable fillings, or boba cup containers with iced tea, smoothie or juice fillings.

Claims

1. An edible container for holding food or beverages, the edible container comprising:

a base;

side walls connected to the base;

a top rim formed from the tops of the side walls; and

a biodegradable sealant material, wherein the biodegradable sealant material coats at least a portion of the interior of the container and prevents liquids from being absorbed into the edible material.

2. The edible container of claim 1, wherein the edible container is configured in the shape of a cup with high side walls, wherein the high side walls have a height greater than the diameter of the base.

3. The edible container of claim 1, further comprising seasonings or flavorings coating at least a portion of the exterior of the edible container.

4. The edible container of claim 1, wherein the biodegradable sealant material comprises a plurality of coatings of biodegradable sealant material.

5. The edible container of claim 1, wherein the biodegradable sealant material is removable.

6. The edible container of claim 1, wherein the biodegradable sealant material is edible.

7. The edible container of claim 1, wherein the biodegradable sealant material comprises at least one of coconut oil, palm oil, sugar glaze, honey glaze, hydrophobic edible compound, chocolate compound, yogurt, shellac, pectin glaze, egg white glaze, or mixtures thereof.

8. The edible container of claim 1, further comprising predefined breakaway areas in the side walls formed of a series of indentations or perforations, wherein the predefined breakaway areas are designed to break off from the edible container without cracking or weakening the entire container.

9. A method of forming an edible container, the method comprising:

providing a mold having the desired shape of the container;

providing a flexible, edible material;

forming the edible material around the mold, including forming side walls and a base;

allowing the edible material to set into a final container form; and

coating at least a portion of the interior of the final container form with a biodegradable sealant material, wherein the biodegradable sealant material prevents liquids from being absorbed into the edible material.

10. The method of forming an edible container of claim 8, wherein forming the edible material around the mold comprises cutting the edible material into multiple pieces and joining the pieces together on the mold.

11. The method of forming an edible container of claim 8, wherein forming the edible material around the mold comprises shaping a single piece of edible material around the mold.

12. The method of forming an edible container of claim 8, wherein coating at least a portion of the interior of the final form comprises applying a plurality of coatings as layers, allowing each layer to set before a subsequent layer is applied.

13. The edible container of claim 8, wherein the biodegradable sealant material is removable.

14. The edible container of claim 8, wherein the biodegradable sealant material is edible.

15. The method of forming an edible container of claim 8, wherein the biodegradable sealant material comprises at least one of coconut oil, palm oil, sugar glaze, honey glaze, hydrophobic edible compound, chocolate compound, yogurt, shellac, pectin glaze, egg white glaze, or mixtures thereof.

16. The method of forming an edible container of claim 8, wherein forming the side walls comprises forming high side walls have a height greater than the diameter of the base.

17. The method of forming an edible container of claim 8, further comprising coating at least a portion of the exterior of the edible container with seasonings or flavorings.

18. The method of forming an edible container of claim 8, further comprising forming predefined breakaway areas in the side walls by including a series of indentations or perforations, wherein the predefined breakaway areas are designed to break off from the edible container without cracking or weakening the entire container.