Foods and beverages: apparatus – Cooking – Boiler or deep fat fryer type
Reexamination Certificate
2001-01-25
2003-04-29
Alexander, Reginald L. (Department: 1761)
Foods and beverages: apparatus
Cooking
Boiler or deep fat fryer type
C099S417000, C099S426000, C099S339000
Reexamination Certificate
active
06553897
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention:
The present invention relates to a steamer for pastries. More particularly, the present invention relates to a steamer for pastries and the pastries to be steamed thereby.
2. Description of the Prior Art:
Numerous innovations for food related items have been provided in the prior art that will be described. Even though these innovations may be suitable for the specific individual purposes to which they address, however, they differ from the present invention.
FOR EXAMPLE, U.S. Pat. No 5,466,476 to Finkel et al. teaches a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt, and oil, and a shortening, starch, and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in a manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.
ANOTHER EXAMPLE, U.S. Pat. No. 5,514,395 to Burger teaches a filled bagel dough product that has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.
STILL ANOTHER EXAMPLE, U.S. Pat. No. 5,631,033 to Kolvites teaches a modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch. Steam is fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source. The pressure switch intermittently interrupts the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened. The head then emits a spray of water which quenches the steam in the generator. The resultant pressure drop causes steam to be sucked back from the oven into the steam generator whereby little steam escapes from the opened door and the person opening the door is not subjected to hazardous steam.
YET ANOTHER EXAMPLE, U.S. Pat. No. 5,654,021 to Burger teaches a process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler, such as cream cheese, within a bagel dough shell; proofing the product, steaming the product, and browning the product. The product optionally is frozen after either of the steaming or browning steps. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product, preferably with toppings.
It is apparent that numerous innovations for food related items have been provided in the prior art that are adapted to be used. Furthermore, even though these innovations may be suitable for the specific individual purposes to which they address, however, they would not be suitable for the purposes of the present invention as heretofore described.
SUMMARY OF THE INVENTION
ACCORDINGLY, AN OBJECT of the present invention is to provide a steamer for pastries and the pastries to be steamed thereby that avoids the disadvantages of the prior art.
ANOTHER OBJECT of the present invention is to provide a steamer for pastries and the pastries to be steamed thereby that is simple and inexpensive to manufacture.
STILL ANOTHER OBJECT of the present invention is to provide a steamer for pastries and the pastries to be steamed thereby that is simple to use.
BRIEFLY STATED, YET ANOTHER OBJECT of the present invention is to provide a steamer for pastries and the pastries to be steamed thereby. The steamer includes primary and secondary receptacles, a lid, and a mold. The primary receptacle holds water therein that is turned into steam when the primary receptacle is heated. The lid selectively closing the primary receptacle. The secondary receptacle is steam permeable and holds the pastries to be steamed above the water in the primary receptacle, and is disposed in the primary receptacle. The mold contains the pastries and is hingedly attached to the secondary receptacle so as to allow the mold to pivot upwardly from the secondary receptacle for insertion of, and removal of, the pastries, and has a piece of perforated material that allows the steam to pass therethrough, as opposed to being trapped therein, and as result thereof, provides the pastries with a pleasing texture. The pastries include flour, yeast, sugar, milk, salt, and either butter or margarine.
REFERENCES:
patent: 3808963 (1974-05-01), Ludena
patent: 4462308 (1984-07-01), Wang
patent: 5584232 (1996-12-01), Bush
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