Patent Publication Number: US-2004047953-A1

Title: Baking wipes

Description:
FIELD OF THE INVENTION  
       [0001] The present invention generally relates to baking. More specifically, the present invention relates to systems and methods for applying shortening to baking vessels.  
       DESCRIPTION OF THE RELATED ART  
       [0002] Packaging comprising commercially produced mixes for making cakes, brownies, and breads frequently direct consumers to grease a baking vessel with shortening: a Pillsbury cake mix packaging states “Grease pan generously with shortening”; a Duncan Hines cake mix packaging states “Grease sides and bottom of each pan with shortening”; a Duncan Hines brownie mix packaging states “Grease bottom of pan with shortening”. Moreover, many recipes in cooking/baking publications (e.g.,  Cooking  and  Gourmet ) recommend pre-coating bake-ware with shortening in order to achieve optimum results in food prepared by baking. Conventional application of shortening traditionally involves several steps of obtaining a substrate (usually wax paper or paper towel), obtaining a container of shortening from a storage location, opening the container, dipping the substrate into the container, using the substrate to wipe shortening onto a baking vessel (e.g., a baking pan), disposing of the substrate, closing the container, and returning the container to its storage location. Such approach however, can be time consuming and messy.  
       [0003] Prior art systems and methods for lubricating baking vessels include U.S. Pat. No. 2,796,363 (Coating Cooking Vessels and Method of Coating) and U.S. Pat. No. 4,023,912 (Solid Stick Pan Lubricant). Such prior art systems and methods, however, fail to deliver optimum baking results. Using the aerosol system disclosed in U.S. Pat. No. 2,796,363, for example, can deliver an erratic and uneven lubricating film which is often too thin and which often fails to provide desirable or optimum results in baked food. The high level of liquefied oil necessary to effect aerosol propulsion has the additional disadvantage of being absorbed by the baked food, resulting in not only a poor release but also an undesirable greasiness in texture and taste.  
       [0004] The solid stick pan lubricant disclosed in U.S. Pat. No. 4,023,912 may provide uneven distribution of lubricant material. The solid stick pan lubricant relies on the dexterity of the consumer in providing the proper amount of hand pressure for applying the lubricant material. Providing an improper amount of hand pressure presents the possibility of inadequate lubricant quantity and coverage, perhaps resulting in clumping or stick-breakage. Therefore, there exists a need for systems and methods for addressing these and/or other problems associated with lubricating a baking vessel and/or its contents.  
       SUMMARY OF THE INVENTION  
       [0005] The present invention provides systems and methods for placing a lubricating layer at the bottom of a baking vessel. In one embodiment of the invention, a baking wipe includes a folded substrate having a first portion and a second portion, wherein a first surface of the first portion faces a second surface of the second portion, and a layer of shortening that is located between the first portion and the second portion, and that is in contact with the first surface and with the second surface, wherein the layer of shortening has a substantially uniform thickness.  
       [0006] Other embodiments of the present invention will become apparent to one with ordinary skill in the art upon examination of the following drawings and detailed description. 
     
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
     [0007]FIGS. 1A and 1B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe according to the present invention.  
     [0008]FIGS. 2A and 2B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of an unfolded baking wipe that may be formed by unfolding the folded baking wipe illustrated in FIGS. 1A and 1B.  
     [0009]FIGS. 3A and 3B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe according to the present invention.  
     [0010]FIGS. 4A and 4B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of an unfolded baking wipe that may be formed by unfolding the folded baking wipe illustrated in FIGS. 3A and 3B.  
     [0011]FIGS. 5A and 5B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe according to the present invention.  
     [0012]FIGS. 6A, 6B, and  6 C are schematic diagrams illustrating a top view, a side view, and a bottom view respectively, of an embodiment of an unfolded baking wipe that may be formed by unfolding the folded baking wipe illustrated in FIGS. 5A and 5B.  
     [0013]FIG. 7 is a schematic diagram illustrating a perspective view of an embodiment of a baking wipe assembly according to the invention.  
     [0014]FIGS. 8A and 8B are schematic diagrams depicting a top view and a front view, respectively, of an unopened baking wipe dispensing system.  
     [0015]FIGS. 8C and 8D are schematic diagrams depicting a top view and a front view, respectively, of an opened baking wipe dispensing system.  
     [0016]FIG. 9 is a flow chart illustrating an embodiment of a method for manufacturing a folded baking wipe according to the present invention.  
     [0017]FIG. 10 is a flow chart illustrating an embodiment of a method for manufacturing a plurality of folded baking wipes according to the present invention.  
     [0018]FIG. 11 is a flow chart illustrating an embodiment of a method for forming a baking wipe assembly according to the present invention.  
     [0019]FIG. 12 is a flow chart illustrating an embodiment of a method for manufacturing a plurality of baking wipe assemblies according to the present invention.  
     [0020]FIG. 13A is a flow chart illustrating a method for using a baking wipe according to the present invention.  
     [0021]FIG. 13B is a flow chart illustrating a method for using a baking wipe assembly according to the present invention.  
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS  
     [0022]FIGS. 1A and 1B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe  100 - 1  according to the present invention. The folded baking wipe  100 - 1  includes a substrate  102  having a first portion  130  (e.g., a first half) and a second portion  140  (e.g., a second half) that are connected to each other near an axis  108 . The substrate  102  may comprise a type of paper such as, for example, dry wax paper or wax paper (i.e., wax-coated paper), among others. The first portion  130  has a first surface  131 , and the second portion  140  has a second surface  141 . The folded baking wipe  100 - 1  also includes a layer of shortening  104  (e.g., vegetable shortening) that is located between the first portion  130  and the second portion  140 , and that is in contact with the first surface  131  and with the second surface  141 . As used herein, the term “shortening” refers to any fat or combination of fats than can be used in a baking process, including animal and/or vegetable fats. In a preferred embodiment, the layer of shortening  104  comprises partially hydrogenated vegetable oil (e.g., partially hydrogenated soybean and/or cottonseed oils). The layer of shortening  104  preferably has a substantially uniform thickness and solidity or firmness. The folded baking wipe  100 - 1  may be packaged in a container, side-by-side with the folded-edge facing upwards, along with other baking wipes without the layer of shortening  104  coming into contact with the other baking wipes. Furthermore, Outer portions of the first surface  131  and the second surface  141  may be not coated with shortening so that the folded baking wipe  100 - 1  may be easily and cleanly unfolded and used by a user without the layer of shortening  104  coming into contact with the user&#39;s hands. A portion  109  of the outer surface  110  of the folded baking wipe  100 - 1  may have a distinguishing color (e.g., red) to indicate the location where the folded baking wipe  100 - 1  may be grasped and pulled in order to be unfolded.  
     [0023]FIGS. 2A and 2B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of an unfolded baking wipe  100 - 2  according to the invention. The unfolded baking wipe  100 - 2  comprises a layer of shortening  104  that covers at least a portion of the first surface  131  and the second surface  141 . The unfolded baking wipe  100 - 2  may be formed by unfolding the folded baking wipe  100 - 1  (FIGS. 1A and  1 B), and may be used to coat a baking vessel (e.g., a pan) with shortening by wiping the baking vessel with the layer of shortening  104 .  
     [0024]FIGS. 3A and 3B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe  300 - 1  according to the present invention. The folded baking wipe  300 - 1  represents an alternative embodiment to the folded baking wipe  100 - 1  (FIG. 1). The folded baking wipe  300 - 1  includes a substrate  302  having a first portion  330  (e.g., a first half) and a second portion  340  (e.g., a second half) that are connected to each other near an axis  308 . The substrate  302  may comprise a type of paper such as, for example, dry wax paper or wax paper, among others. The first portion  330  has a first surface  331 , and the second portion  340  has a second surface  341 . The folded baking wipe  300 - 1  also includes a layer of shortening  104  that is located between the first portion  330  and the second portion  340 , and that is in contact with the first surface  331  and with the second surface  341 . The layer of shortening  104  preferably has a substantially uniform thickness. Outer portions of the first surface  331  and the second surface  341  may be not coated with shortening so that the folded baking wipe  300 - 1  may be easily and cleanly unfolded and used by a user without the layer of shortening  104  coming into contact with the user&#39;s hands. A portion  309  of the outer surface  310  of the folded baking wipe  300 - 1  may have a distinguishing color (e.g., red) to indicate the location where the folded baking wipe  300 - 1  may be grasped and pulled in order to be unfolded.  
     [0025]FIGS. 4A and 4B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of an unfolded baking wipe  300 - 2  according to the invention. The unfolded baking wipe  300 - 2  comprises a substantially circular substrate  302  and a layer of shortening  104  that covers at least a portion of the first surface  331  and the second surface  341 . The unfolded baking wipe  300 - 2  may be formed by unfolding the folded baking wipe  300 - 1  (FIGS. 3A and 3B), and may be used to coat a baking vessel with shortening by wiping the baking vessel with the layer of shortening  104 . The baking wipe  300 - 2  may also be placed at the bottom of a baking vessel with the layer of shortening facing up. This may be done, for example, when a recipe requires that a sheet of wax paper coated with shortening be placed at the bottom of a baking vessel.  
     [0026]FIGS. 5A and 5B are schematic diagrams illustrating a top view and a side view, respectively, of an embodiment of a folded baking wipe  500 - 1  according to the present invention. The folded baking wipe  500 - 1  represents an alternative embodiment to the folded baking wipe  100 - 1  (FIG. 1). The folded baking wipe  500 - 1  includes a substrate  502  having a first portion  530  (e.g., a first half) and a second portion  540  (e.g., a second half) that are connected to each other near an axis  508 . The substrate  502  may comprise a type of paper such as, for example, dry wax paper or wax paper, among others. The first portion  530  has a first surface  531 , and the second portion  540  has a second surface  541 . The folded baking wipe  500 - 1  also includes a layer of shortening  104  that is located between the first portion  530  and the second portion  540 , and that is in contact with the first surface  531  and with the second surface  541 . The layer of shortening  104  preferably has a substantially uniform thickness. The baking wipe  500 - 1  includes perforations  512  that enable a portion  520  to be separated from the remainder  522  of the folded baking wipe  500 - 1 . The portion  520  may then be unfolded into a substantially circular baking wipe and placed at the bottom of a substantially circular baking vessel. Outer portions of the first surface  531  and the second surface  541  may be not coated with shortening so that the folded baking wipe  500 - 1  may be easily and cleanly unfolded and used by a user without the layer of shortening  104  coming into contact with the user&#39;s hands. A portion  509  of the outer surface of the folded baking wipe  500 - 1  may have a distinguishing color (e.g., red) to indicate the location where the folded baking wipe  500 - 1  may be grasped and pulled in order to be unfolded.  
     [0027]FIGS. 6A, 6B, and  6 C are schematic diagrams illustrating a top view, a side view, and a bottom view respectively, of an embodiment of an unfolded baking wipe  500 - 2  according to the invention. The unfolded baking wipe  500 - 2  comprises a substrate  502  and a layer of shortening  104  that covers at least a portion of the first surface  531  and the second surface  541 . The unfolded baking wipe  500 - 2  may be formed by unfolding the folded baking wipe  500 - 1  (FIGS. 5A and 5B), and may be used to coat a baking vessel (e.g., a pan) with shortening by wiping the baking vessel with the layer of shortening  104 . Alternatively, the unfolded baking wipe  500 - 2 , or a portion thereof (e.g., portion  520 ), may be positioned at the bottom of a compatibly sized baking vessel (e.g., having an 8″ or 9″ diameter) such that the layer of shortening  104 , or a portion thereof, is facing upward.  
     [0028]FIG. 7 is a schematic diagram illustrating a perspective view of an embodiment of a baking wipe assembly  700  according to the invention. The baking wipe assembly  700  comprises a first substrate  701 , a second substrate  702 , and a layer of shortening  104  that is located between the two substrates  701  and  702 . In one embodiment, the first substrate  701  comprises dry wax paper, whereas the second substrate  702  comprises wax paper. The layer of shortening  104  preferably has a substantially uniform thickness.  
     [0029] The first substrate  701  and the second substrate  702  may be pulled apart, thereby resulting in the first substrate  701  and/or the second substrate  702  having shortening attached thereto, depending on a desired implementation (i.e., depending on the relative composition of the substrates  701  and  702 ). If the substrates  701  and  702  have substantially the same affinity to shortening (e.g., if both comprise wax paper), then roughly equal amounts of shortening will remain on the substrates when they are pulled apart, and either or both substrates may be used to grease a baking vessel. However, if the substrates  701  and  702  have different affinity to shortening (e.g., if substrate  701  comprises dry wax paper and substrate  702  comprises wax paper), then one substrate (e.g., substrate  701 ) may have substantially all of the shortening  104  attached to it when the substrates  701  and  702  are pulled apart; the other substrate (e.g., substrate  702 ) may have a negligible amount of shortening remaining thereon. The substrate having the most shortening attached thereto may then be used to grease a baking vessel or may be placed on the bottom of the baking vessel, and the other substrate may simply be discarded.  
     [0030]FIGS. 8A and 8B are schematic diagrams depicting a top view and a front view, respectively, of an unopened baking wipe dispensing system (UBWDS)  800 - 1 . The UBWDS  800 - 1  includes a container  802  and a plurality of baking wipes (not shown) that are located within the container  802 . Each of the baking wipes may be, for example, one of the folded baking wipes illustrated in FIGS.  1 - 7 , and may be placed side-by-side in the container  802 , with the folded edge facing upward. The container  802  may include perforations  808  that enable a portion  810  of the container to be removed so that one or more of the baking wipes inside the container  802  may be exposed and the baking wipe may be easily and cleanly removed from the container.  
     [0031]FIGS. 8C and 8D are schematic diagrams depicting a top view and a front view, respectively, of an opened baking wipe dispensing system (OBWDS)  800 - 2 . The OBWDS  800 - 2  may be formed by separating the portion  810  (FIG. 8A) from the remainder of the container  802 . The OBWDS includes a plurality of baking wipes  804  that are located within the container  802 . Each of the baking wipes  804  may be easily grasped and removed from the container  802  and then used to grease or line the bottom of a baking vessel.  
     [0032]FIG. 9 is a flow chart illustrating an embodiment of a method  900  for manufacturing a folded baking wipe according to the present invention. The method  900  includes depositing shortening on a substrate (step  901 ) and then folding the shortening-covered substrate (step  902 ) to form a folded baking wipe. The substrate may comprise a type of paper such as, for example, dry wax paper or wax paper, among others. A uniform layer of shortening is preferably applied to the substrate in step  901 . Furthermore, the shortening covered substrate is preferably folded substantially “in half” in step  902  such that the shortening is located between substantially equal portions of the substrate.  
     [0033]FIG. 10 is a flow chart illustrating an embodiment of a method  1000  for manufacturing a plurality of folded baking wipes according to the present invention. The method  1000  includes providing a substrate (step  1001 ) and depositing shortening on the substrate (step  1002 ). The substrate may comprise a type of paper (e.g., dry wax paper or wax paper, among others) that is several (e.g., 12″) inches wide and several feet long. The shortening-covered substrate is then folded (step  1003 ), and then divided into smaller units (folded baking wipes) (step  1004 ). The folded baking wipes may then be placed into one or more respective containers (step  1005 ). Each of the folded baking wipes may be, for example, 12″ long and 6″ wide, but may then become a 12″ long and 12″ wide baking wipe after it is unfolded.  
     [0034] In one embodiment, between steps  1001  and  1002 , the substrate may be perforated along circular or curved paths that outline portions (e.g., circular portions) that may later be removed and used by a consumer, for example, as discussed above in reference to FIG. 5A. Furthermore, if liquefied shortening is deposited in step  1002 , the liquefied shortening may be cooled until it becomes semi-solid (e.g., at room temperature), prior to the shortening-covered substrate being folded in step  1003 .  
     [0035] The following is a non-limiting example of a specific implementation, among others, of the method  1000 . An industrial supply paper roll (e.g., that is 12″ wide and hundreds of feet long) is placed on a metal spindle. The paper may be, for example, dry wax paper or wax paper. The paper proceeds off the roll through a series of tension bars to keep the paper taught. In one embodiment for manufacturing perforated baking wipes, the paper is perforated at approximately 5 to 10 feet from the paper roll, where the paper passes under a 9″ diameter round die cut that forms perforations in the paper. At approximately 10 to 15 feet from the paper roll, the paper passes under a small diameter, food-grade nozzles connected to a stainless steel heated vessel. The vessel contains an edible fatty composition of partially hydrogenated soybean and cottonseed oils with mono and di-glycerides. The vessel may be heated and agitated to maintain the fatty composition in liquid form. Under pressure, through the nozzles, the paper receives a fine and uniform spraying of the liquid composition. After being coated with the edible fatty composition, the paper proceeds approximately 5 to 10 feet further until the paper passes under a series of cold-air guns, where the shortening may be cooled to approximately room temperature. The paper then proceeds through guide bars approximately 5 to 10 feet further, at which point the guide bars fold the paper widthwise, with the edible fatty composition remaining between the folded sides of the paper. The width of the folded paper is preferably 6″. The folded paper proceeds another 5 to 10 feet further, at which point it is cut lengthwise at predetermined intervals (e.g., at 12″ intervals) to form folded baking wipes. The folded baking wipes are then placed in respective containers. Each container may accommodate, for example, between 15 to 20 baking wipes.  
     [0036]FIG. 11 is a flow chart illustrating an embodiment of a method  1100  for forming a baking wipe assembly according to the present invention. The method  1100  includes depositing shortening on a first substrate of dry wax or non-coated paper or wax paper (step  1101 ) and then placing a second substrate of non-absorbent wax paper over the shortening (step  1102 ) to form the baking wipe assembly. A uniform layer of shortening is preferably applied to the first substrate in step  1101 . The first substrate and the second substrate may each comprise, for example, dry wax paper or wax paper. Furthermore, the first substrate and the second substrate preferably have about the same surface area.  
     [0037]FIG. 12 is a flow chart illustrating an embodiment of a method  1200  for manufacturing a plurality of baking wipe assemblies according to the present invention. The method  1210  includes depositing shortening on a first substrate (step  1201 ). The first substrate may proceed from a master roll that measures, for example, several (e.g., 12) inches wide and that is several feet long (when unrolled).  
     [0038] After depositing a suitable and uniform amount of shortening on the first substrate, a second substrate is placed over the shortening to form a substrate-shortening assembly (step  1202 ). The second substrate preferably, which may comprise, for example, non-absorbent wax paper, has the same length and width as the first substrate. The substrate-shortening assembly is then divided into smaller units to form baking wipe assemblies (step  1203 ). Each of the baking wipe assemblies may be, for example, similar to the baking wipe assembly  700  illustrated in FIG. 7. The baking wipe assemblies may then be packaged (e.g., by stacking one on top of the other) into one or more respective containers (step  1204 ). In one embodiment, where liquefied shortening is deposited in step  1201 , the liquefied shortening may be cooled until it becomes semi-solid (e.g., at room temperature) prior to the second substrate being placed over the shortening in step  1202 .  
     [0039]FIG. 13A is a flow chart illustrating a method  1300  for using a baking wipe according to the present invention. As illustrated in FIG. 13A, a folded baking wipe is removed from a container (step  1301 ) and is unfolded (e.g., by grasping and pulling at a designated location) to expose a layer of shortening (step  1302 ). Then the unfolded baking wipe may be used in one of three ways: it may be placed at the bottom of a baking vessel (step  1303 ) with its layer of shortening facing up; it may be applied by hand to wipe shortening onto the baking vessel (step  1104 ); or it may be placed on top of a food item located in the baking vessel (step  1305 ), with its layer of shortening in contact with the top surface of the food item.  
     [0040]FIG. 13B is a flow chart illustrating a method  1310  for using a baking wipe assembly according to the present invention. As illustrated in FIG. 13A, a baking wipe assembly is removed from a container (step  1311 ) and is pulled apart to form two separate substrates, at least one of which is coated with shortening (step  1312 ). The shortening coated substrate(s) may then be used in one of three ways: it may be placed at the bottom of a baking vessel with its layer of shortening facing up (step  1313 ); it may be used to wipe shortening onto the baking vessel (step  1314 ); or it may be placed on top of a food item located in the baking vessel (step  1315 ), with its layer of shortening in contact with the top surface of the food item.  
     [0041] It should be emphasized that the above-described embodiments of the present invention are merely possible examples, among others, of some of the methods, systems and implementations of the present invention, and are intended to provide a clear understanding of the principles of the invention. Many variations and modifications may be made to the above-described embodiments of the invention without departing significantly or notably from the principles of the invention. For example, any substrate discussed above (including substrates  102 ,  302 ,  502 ,  701 , and  702 ) may alternatively comprise any suitable material or combination of materials (e.g., paper, wax, plastic, and/or metal, among others), including a material or combinations of materials now known or later developed. All modifications and variations that do not depart significantly or notably from the principles of the invention are intended to be included herein within the scope of the disclosure and present invention, and to be protected by the following claims.