US3908022A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Non-saturable bun
Assignee: Individual
•
Filing: 1970-04-22
•
Granted: 1975-09-23
•
Expires: 1990-04-22
Abstract
Abstract A bun is baked with a channel therein for holding liquified food preparations. The channel is made to resist saturation by being hard baked to form a thick crust. This is done by using a twopart baking utensil having a channel forming surface on one part. The bun is baked with the channel forming surface on the bottom and with more heat being applied to the channel forming surface than is applied to the other parts of the bun. Ribs may be simultaneously baked into the channel to prevent outflow of the liquid as the food is consumed.
Inventors
- 👤 George L Selleck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 12:39
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/06; A21B; A21B3/00; A21B3/13; A21B5/00; A21B5/02
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
182 words
A METHOD OF MAKING AN EDIBLE BUN HAVING A CHANNEL FORMED IN A TOP SURFACE THEREOF WHICH CHANNEL IS PARTICULARLY ADAPTED FOR HOLDING SOLID FOOD AND/OR A LIQUID FOOD SUBSTANCE, COMPRISING THE STEPS OF: PLACING A PREDETERMINED QUANTITY OF DOUGH BETWEEN THE TWO MATING PARTS OF A TWO-PART BAKING UTENSIL ONE OF WHICH PARTS DEFINES A RECESS TO FORM THE LOWER EXTERIOR BUN PORTION AND THE OTHER OF WHICH DEFINES A THIN-WALLED PROTUBERANCE EXTENDING AT LEAST PARTYL WITHIN THE RECESS TO FORM THE BUN CHANNEL, BAKING THE DOUGH BY APPLYING MORE HEAT TO THE SIDE OF THE ASSEMBLED UTENSIL WHICH COMPRISES SAID OTHER PART THAN TO THE SIDE WHICH COMPRISES SAID ONE PART WHILE CONCURRENTLY MAINTAINING THE DOUGH IN CLOSE CONTACT WITH SAID OTHER PART, AND DISCONTINUING THE BAKING WHEN THE SURFACE OF THE BUN CHANNEL WHICH IS HEATED THROUGH SAID THIN-WALLED PROTUBERANCE HAS A HARD SURFACE CRUST WHICH IS SUBSTANTIALLY IMPERMEABLE TO LIQUIDS WHILE THE BOTTOM BUN SURFACE HAS ONLY A RELATIVELY THINNER CRUST TO PROVIDE A SOFT DINNER-ROLL FINISH AND THE BUN INTERIOR IS OF A SOFT, SMOOTH BREAD TEXTURE.
Claim 2
Independent Claim
182 words
A METHOD OF MAKING AN EDIBLE BUN HAVING A CHANNEL FORMED IN A TOP SURFACE THEREOF WHICH CHANNEL IS PARTICULARLY ADAPTED FOR HOLDING SOLID FOOD AND/OR A LIQUID FOOD SUBSTANCE, COMPRISING THE STEPS OF: PLACING A PREDETERMINED QUANTITY OF DOUGH BETWEEN THE TWO MATING PARTS OF A TWO-PART BAKING UTENSIL ONE OF WHICH PARTS DEFINES A RECESS TO FORM THE LOWER EXTERIOR BUN PORTION AND THE OTHER OF WHICH DEFINES A THIN-WALLED PROTUBERANCE EXTENDING AT LEAST PARTYL WITHIN THE RECESS TO FORM THE BUN CHANNEL, BAKING THE DOUGH BY APPLYING MORE HEAT TO THE SIDE OF THE ASSEMBLED UTENSIL WHICH COMPRISES SAID OTHER PART THAN TO THE SIDE WHICH COMPRISES SAID ONE PART WHILE CONCURRENTLY MAINTAINING THE DOUGH IN CLOSE CONTACT WITH SAID OTHER PART, AND DISCONTINUING THE BAKING WHEN THE SURFACE OF THE BUN CHANNEL WHICH IS HEATED THROUGH SAID THIN-WALLED PROTUBERANCE HAS A HARD SURFACE CRUST WHICH IS SUBSTANTIALLY IMPERMEABLE TO LIQUIDS WHILE THE BOTTOM BUN SURFACE HAS ONLY A RELATIVELY THINNER CRUST TO PROVIDE A SOFT DINNER-ROLL FINISH AND THE BUN INTERIOR IS OF A SOFT, SMOOTH BREAD TEXTURE.
Claim 3
Dependent Claim
64 words
The method of claim 1 wherein the channel is formed with at least one transverse rib by means of a corresponding transverse slit formed in said thin-walled protuberance of said other utensil part, said transverse rib aiding in the application of more heat to said bun channel and also preventing the overflow of liquid food substance from said channel as the bun is eaten.
Claim 4
Dependent Claim
24 words
The method of claim 1 wherein during said baking step said two-part utensil is placed in an oven with said other side facing downwardly.
Claim 5
Dependent Claim
33 words
The method of claim 1 wherein said dough is yeast-leavened and said baking step comprises the application of heat at a temperature of between 350* to 400* F. for 10 to 14 minutes.
Claim 6
Dependent Claim
75 words
The method oF claim 1 wherein said dough is yeast-leavened and is partially raised before being placed in said one part of said utensil, said method further comprising the steps of applying a low temperature heat to said one utensil part after the dough is placed therein to further raise the dough, assembling said two utensil parts, and applying low temperature heat to said utensil to further raise the dough prior to said baking step.
Claim 7
Dependent Claim
12 words
An edible bun made in accordance with the method of claim 1.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-09-22 | 1979-03-24 | 1979-09-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-09-22 | 1983-03-24 | 1983-09-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-09-22 | 1987-03-24 | 1987-09-23 | $7700.00 | Window Closed / Lapsed |