MXPA05013169A - Flexible bakeware - Google Patents

Abstract

A flexible bakeware compound includes an addition-cured silicone polymer with approximately 0.1 to 15 weight percent of polytetrafluoroethylene. More specifically, the compound preferably includes a methyl vinyl silicone polymer from about 40 to 70 weight percent, a filler from about 5 to 50 weight percent, chloro platanic acid from about 0.1 to 5 weight percent, and polytetrafluoroethylene in an amount of about 6 weight percent. A flexible bakeware container is also provided that includes a receiving channel in a shoulder of the baking container. A carrier is received by the receiving channel to add rigidity to the shoulder, thereby enabling a user to more easily carry the flexible baking container.

Description

FLEXIBLE BAKING UTENSIL DESCRIPTION OF THE INVENTION This invention relates generally to a flexible baking utensil and in particular to an improved flexible baking container which is made of a new compound and includes a carrier to assist a user in carrying the container for to bake. The flexible baking utensil is typically made of a silicone rubber formulation. The silicone composition prevents strong odors from being transferred to the food, yet provides a strong temperature resistant material that, due to its flexibility, allows the food to be removed more easily than with the traditional baking utensil. A disadvantage of using a silicone baking utensil composition is that the flexibility of the material makes it difficult to handle. The baking utensil can not be easily carried with one hand. In fact, it must be fully supported under its bottom surface, and most users simply place a metal sheet for cooking or another rigid tray under the baking utensil to transfer the bakeware to and from the oven. This solution is impractical because the presence of a solid sheet of metal under the flexible baking utensil can provide inconsistent (and uneven) baking of the food product contained by the baking utensil. More specifically, the sides and top of a baking utensil experience adiabatic heat from the hot air inside the oven. The bottom of the baking utensil experiences conductive heat since it is in direct contact with the solid metal cooking sheet. This difference in heating methods can cause uneven cooking of the food product. The inconvenience of using a kitchen knife to transport the flexible baking utensil is also a disadvantage. Therefore, there is a need for an apparatus that can be used in conjunction with a flexible baking container that can allow easy transport of the baking dish. In addition, there is a need for an apparatus that can be incorporated in the flexible baking container so that together the device and the baking utensil are a self-contained unit. Still another need exists for an apparatus that can be easily removed from the baking pan periodically for cleaning. The flexible baking utensil also experiences release problems with certain foods. Compared to the conventional non-flexible baking utensil, it is often easier to remove food from a flexible baking utensil because the beaker containing the food product can be turned inside. However, with certain foods such as bagels, pies, or breads, food residues may remain adhered to the flexible baking utensil, thereby causing an uneven and unattractive exterior surface on the food product after removal of the baking utensil . One solution to the problem of food release is to pre-lubricate a baking dish with cooking spray, cooking oil, or flour. Although this may prevent the food from adhering to the baking containers, the solution is undesirable because it involves additional steps in the cooking of the food (i.e., the pre-lubrication step) and requires additional cooking supplies (i.e. , the spray, oil, or flour). Another disadvantage is that the use of oils or flour can alter the taste and texture of the baked food product. Therefore, there is a need for a flexible baking utensil that has improved food release qualities when compared to the currently used flexible baking utensil. In addition, there is a need for a compound that can be manufactured easily and inexpensively in a flexible baking utensil. The compound should not be toxic and should not impart an odor or taste to the food products prepared in the baking utensil. The problems presented by the existing flexible baking utensils are solved by the present invention. A flexible baking utensil composite is provided which includes a methylvinylsilicone polymer of about 40 to 70 weight percent, a load of about 5 to 50 weight percent, a curing agent of about 0.1 to 5 weight percent, and polytetrafluoroethylene of about 0.1 to 15 weight percent. In a preferred embodiment, polytetrafluoroethylene is present in an amount of about 6 percent. The filler is preferably ground quartz, and the curing agent preferably is chlorinated platinum acid. Also provided by the present invention is a flexible baking utensil compound having a methylvinylsilicone polymer of about 61 weight percent, a loading of about 28.5 weight percent, a curing agent of about 0.57 weight percent, and polytetrafluoroethylene of about 6 weight percent. Preferably, the filler is ground quartz, and the curing agent is chlorinated platinum acid. The flexible baking utensil composite may also include high content of vinyl silicone gum of approximately 1.1 weight percent, a pigment of approximately 1.1 weight percent, zinc stearate of approximately 0.14 weight percent, silicone hydride of about 1.7 weight percent, and ethynyl cyclohexanol about 0.01 weight percent. A method for baking a food product is also provided by the present invention. The method includes the step of providing a flexible baking vessel formed of an addition-cured silicone polymer having polytetrafluoroethylene of about 0.1 to 15 weight percent. A food product is deposited in the baking container, and the container is placed in an oven at a baking temperature for a predetermined time until the food product is baked. The food product is then removed from the baking dish. The invention further provides an elastomeric baking vessel having a vessel and support surrounding the vessel. A receiving channel is arranged in the holder of the baking container and receives a carrier. Placing the carrier within the receiving channel provides additional stiffness to the holder, which makes the baking container easier to carry. A method for baking a food product is provided by the present invention and includes the steps of providing a flexible baking container having a cup and a holder. A reception channel is arranged in the support, and a carrier is received by the reception channel. A food product is disposed in the baking dish, and the flexible baking dish is taken to an oven by holding the carrier, or some portion of the carrier together with the baking dish holder. The baking pan is placed in an oven at a bake temperature for a predetermined amount of time until the food product is baked. The carrier of the present invention can be provided in many different shapes and sizes. The size of the carrier generally agrees with the shape of the reception channel. For example, the carrier can be fabricated from a bar with a circular cross section. The receiving channel in this case may have a circular cross section. In some cases, a portion of the carrier may extend out of the baking utensil holder as a handle. The presence of handles is not required but can make it easier to carry the baking utensil. Another carrier that can be used is one for a plurality of muffin molds (i.e., baking utensil, or baking containers). This carrier is preferably a flat rigid plate with a plurality of openings. A flexible roll mold is placed within each structure so that a receiving channel in a roll mold holder receives a portion of the flat carrier. The receiving channel may still have a depression to receive a flange formed at one edge of the carrier opening. When the depression couples the flange of the carrier, the bagel mold is more securely attached to the carrier and less likely to inadvertently disengage from the carrier. Other objects, features, and advantages of the present invention will become apparent with reference to the drawings and detailed description that follows. BRIEF DESCRIPTION OF THE DRAWINGS FIGURE 1 represents a perspective view of a flexible baking utensil holder for a plurality of flexible muffin molds according to a preferred embodiment of the present invention.; FIGURE 2 illustrates a top view of a flexible bakeware holder of FIGURE 1; FIGURE 3 represents a cross-sectional view of the flexible bakeware holder of FIGURE 2 taken in III-III; FIGURE 4 illustrates an elongated front view of a flexible bakeware carrier of FIGURE 3 taken in detail in IV; FIGURE 5 depicts a cross-sectional front view of a flexible roll mold according to a preferred embodiment of the present invention, the roll mold designed for use with the flexible baking utensil carrier of FIGURE 1; FIGURE 6 illustrates an elongated front view of the flexible roll mold of FIGURE 5 taken in Detail VI; FIGURE 7 represents an elongated front view of a flexible roll mold according to an alternative embodiment of the present invention, the view being taken in an area of the flexible roll mold similar to that shown in FIGURE 6; FIGURE 8 illustrates a perspective view of a flexible bakeware holder for a plurality of flexible muffin molds according to an alternative embodiment of the present invention; FIGURE 9 represents a top view of a rectangular flexible baking utensil according to a preferred embodiment of the present invention; FIGURE 10 illustrates a front cross-sectional view of the rectangular flexible baking utensil of FIGURE 9 taken at X-X; FIGURE 11 depicts an elongated front view of a rectangular flexible baking utensil of FIGURE 10 taken in Detail XI; FIGURE 12 illustrates a cross-sectional top view of a rectangular flexible baking utensil of FIGURE 10 taken at XII-XII; FIGURE 13 represents a top view of a flexible baking utensil carrier according to a preferred embodiment of the present invention, the carrier designed for use with the flexible baking utensil of FIGURE 9; FIGURE 14 illustrates a top view of a flexible baking utensil carrier according to an alternative embodiment of the present invention; FIGURE 15 represents a top view of a rectangular flexible baking utensil according to an alternative embodiment of the present invention, the baking utensil designed for use with the carrier of FIGURE 14; FIGURE 16 illustrates a cross-sectional front view of the rectangular flexible baking utensil of FIGURE 15 taken at XVI-XVI; FIGURE 17 depicts an elongated front view of rectangular flexible baking utensil of FIGURE 16 taken in Detail XVII; FIGURE 18 illustrates a top view of a round flexible baking utensil according to a preferred embodiment of the present invention; FIGURE 19 represents a cross-sectional front view of the round flexible baking utensil of FIGURE 18 taken in XIX-XIX; FIGURE 20 illustrates an elongated front view of the round flexible baking utensil of FIGURE 19 taken in Detail XX; FIGURE 21 depicts a cross-sectional top view of the round flexible baking utensil of FIGURE 19 taken at XXI-XXI; FIGURE 22 illustrates a top view of a flexible baking utensil carrier according to a preferred embodiment of the present invention, the carrier designed for use with the round flexible baking utensil of FIGURE 18; FIGURE 23 represents a top view of a flexible baking utensil carrier according to an alternative embodiment of the present invention; FIGURE 24 illustrates a perspective view of the round flexible baking utensil according to an alternative embodiment of the present invention, the flexible baking utensil designed for use with the flexible baking utensil carrier of FIGURE 23; FIGURE 25 represents a cross-sectional front view of the round flexible baking utensil of FIGURE 24; and FIGURE 26 illustrates an elongated front view of the round flexible baking utensil of FIGURE 25 taken in Detail XVI. FIGURE 27 depicts a flowchart of a method for baking a food product according to the present invention. In the following detailed description of the preferred embodiments, reference is made to the accompanying drawings which form a part thereof, and in which specific preferred embodiments in which the invention can be practiced are shown by way of illustration. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention, and it is understood that other embodiments may be used and that logical, structural and chemical changes may be made without departing from the spirit or scope of the invention. To avoid details not necessary to allow those with experience in practicing the invention, the description may omit certain information known to those skilled in the art. The following detailed description will therefore not be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims. In describing the present invention, the term "elastomer" generally refers to a polymeric material having rubber-like properties. More specifically, most elastomers have elongation ratios greater than 100% and a significant amount of elasticity. The elasticity of a material refers to the ability of the material to recover from an elastic deformation. Examples of elastomers may include, but are not limited to, natural rubbers, polyisoprene, styrene-butadiene rubber, chloroprene rubber, polybutadiene, nitrile rubber, butyl rubber, ethylene propylene rubber, ethylene propylenediene monomer, chlorosulfonated polyethylene, polysulfide rubber , polyurethane, and silicones. The term "flexible" refers to an object or material that is capable of bending or flexing. The use of the term flexible together with a material or baking utensil of the present invention generally refers to a material or baking utensil made of an elastomer or other material that allows the portion of the container, or vessel, of the baking utensil to be At least partially flipped without plastic deformation of the material. With reference to FIGURES 1-4, a carrier 11 according to one embodiment of the present invention is illustrated. The carrier apparatus 11 is used together with molds for flexible rolls. The carrier 11 is a substantially rigid flat plate made of temperature-resistant metal or plastic. The carrier 11 includes a plurality of openings 13, each adapted to receive a flexible roll mold. The carrier 11 is preferably rectangular in shape with a chamfer 21 at each corner of the carrier. The carrier 11 is preferably made of brushed stainless steel, and all of the perimeter edges 23 of the carrier 11 have been laminated to form a perimeter flange 25 (see FIGURE 4). Similarly, the edges 29 of the openings 13 have also been laminated to form the perimeter flanges 31. By laminating the exposed edges 23, 25 of the carrier 11, sharpening of the edges is eliminated. The carrier 11 also includes a hole 33 for hanging on one end of the carrier 11 to allow the carrier to hang on a kitchen wall. With reference to FIGURES 5 and 6, a flexible baking container, or muffin mold 41, according to a preferred embodiment of the present invention includes a vessel 43 formed by a substantially cylindrical tapered wall 44 integrally connected to a floor 46. One end of the wall 44 terminates in a support 45, the support has a reception channel 47. The receiving channel 47 preferably includes a depression 49 which is adapted to receive the perimeter rim 31 of the carrier 11. In order to obtain optimum flexibility and release, the wall thickness of each roll mold must be between 0.051 mm and 0.254 mm (0.020 and 0.100 inches).

Preferably, the thickness of the wall is 0.127-0.191 mm (0.050-0.075 inches). In operation, each opening 13 in the carrier 11 receives a muffin mold 41 so that a portion of the carrier 11 fits within the reception channel 47. When installed, the perimeter flange 31 of the carrier 11 sits firmly in the depression 49 of the receiving channel 47. The engagement of the flange 31 by the depression 49 is more firmly secured to the muffin molds 41 on the carrier and prevents accidental or inadvertent uncoupling of the muffin molds 41 and the carrier 11. The carrier 11 provides rigidity to the muffin molds 41 in an area around each support 45 and allows a user to take the molds 15 for flexible rolls with one hand. The flexibility of the muffin molds 41 allows a user to more easily remove the molds from the carrier 11. The removal of the muffin molds can assist a user in removing the food from the muffin mold, although it is not necessary to remove the mold for effect the release of a food product. The ease with which the muffin molds can be removed also promotes the use of muffin molds having different shapes and depths. For example, a muffin mold having a heart-shaped glass 17 can be used to bake heart-shaped muffins on Valentine's Day. Other possible shapes are included without limitation, stars, clover leaves, squares, triangles, and diamonds. With reference to FIGURES 7 and 8, a muffin mold 51 and a carrier 61 according to the alternative embodiments of the present invention are illustrated. The roll mold 51 is similar to the roll mold 41 and includes a cup 53 formed by a substantially cylindrical tapered wall 54 connected to a floor (not shown) at one end and ending at a support 55 at another end. The holder 55 includes a reception channel 57, but unlike the muffin mold 41, it does not include a depression 49. The muffin mold 51 is designed for use with a carrier such as the carrier 11, or preferably the carrier 61. With reference to FIGURE 8, the carrier 61 is a rectangular flat plate made of temperature-resistant metal or plastic. The carrier 61 includes a plurality of openings 63 for receiving the muffin molds 51. The main difference between the carrier 61 and the carrier 11 (FIGURES 1-4) is that the carrier 61 does not include laminated ridges at the perimeter edges 65 or the edges 67 of the openings. The lack of a flange on the edges 67 allows the carrier 11 to be better matched to the bun mold 61, which does not include any depression in a receiving channel 57. With reference to FIGURES 9-12, a container 111 for rectangular flexible baking according to a preferred embodiment of the present invention includes a glass 112 formed by a pair of main walls 113 and a pair of smaller walls 114, the walls 113, 114 are integrally joined together and at another end to a floor 115. A support 117 is formed at one end of the walls 113, 114 opposite the 115th floor, the support 117 extends completely around the perimeter of the baking container 111. The support 117 includes an exterior surface 121, interior surface 122, an upper surface 123, and a lower surface 125. A receiving channel 131 having a circular cross-section is disposed in the support 117 with an inlet slot 135 disposed between the lower surface 125 of the support 117 and the receiving channel 131. In the preferred embodiment, the inlet slot 135 is disposed to the lower surface 125 (as shown in FIGURE 11), but it is conceivable that the inlet slot 135 may be arranged adjacent the outer surface 121, the inner surface 122, or the upper surface 123. With reference more specifically to FIGURE 12, the reception channel 131 and the inlet slot 135 are not continuous around the entire perimeter of the flexible baking container 111. In fact, the reception channel 131 includes a central portion 141 that runs continuously in the support 117 adjacent to each main wall 113. When the receiving channel 131 reaches the corner portions 151 of the support 117, a turning portion 143 of the receiving channel 131 follows the support around the corner portion 151. An outlet portion 145 of the receiving channel then rotates in an opposite direction to the smaller walls 114 and the outer surfaces 121 of the support 117. Due to the discontinuous nature of the receiving channel 131, the baking container 111 actually contains a pair of reception channels 131 as illustrated in FIGURE 12. The preferred location of the central portion 141 of the reception channel 131 is in the support 117 adjacent each major wall 113. This configuration provides the greatest support for bearer that is received by reception channel 131 (explained in more detail in the following). However, a person of ordinary skill in the art will recognize that the central portion 141 of each receiving channel 131 can in fact be located in the support adjacent each smaller wall 114. With reference to FIGURE 13, a carrier 161 according to a preferred embodiment of the present invention is used with the flexible baking container 111. Carrier 161 is formed by a substantially rigid bar having a substantially circular cross section and made of temperature resistant metal or plastic. Preferably, the material composition of the bar is 304 stainless steel. The carrier 161 includes a pair of reinforcements 165 that are substantially parallel to each other and are joined at each end to an arcuate reinforcement 167. One end of each arcuate reinforcement 167 is joined at one end of a handle 169. Overall, the pair of central reinforcements 165, the four arched reinforcements 167, and the pair of handles 169 form a closed loop. The shape and length of the central reinforcements and the arched reinforcements closely approximate those of the central portion 141 and the turning portion 143 of the receiving channel 131. Preferably, the central reinforcements 165, arcuate reinforcement 167, and handle 169 are welded together with the stainless steel rods, but the carrier 161 can be formed using any other suitable fabrication techniques known to those of ordinary skill in the art. In operation, the carrier 161 is received by the flexible baking container 111 upon insertion of the central reinforcements 165 and the arcuate reinforcements 167 through the inlet slot 135 of the baking container 111 and into the receiving channel 131. The flexible properties of the baking container 111 allow the support 117 to be bent such that the inlet slot 135 is temporarily enlarged to accommodate the carrier 161 as it passes through the inlet slot 135 and into the receiving channel 131. After the central reinforcements 165 are placed within the central portions 141 of the receiving channels 131 and the arched reinforcements 167 are positioned within the turning portions 143 of the receiving channels 131, the support 117 elastically rotates to its shape original. With the support of a "non-deformed" shape the inlet slot 135 is again smaller than the receiving channel 131, which secures the carrier 161 within the receiving channel 131. With the carrier 161 installed in the reception channel 131, the handle portion 169 is disposed within the exit portion 145 of the reception channel, but most of the handle 169 is located outside the walls of the flexible baking container 111 . The handle 169 allows a user of the flexible baking container 111 to easily rise and carry the container 111 to bake by holding one or both handles on that portion of the handle 169 that protrudes from the baking dish. The carrier 161 provides rigidity to the flexible baking container 111 in an area around each support 117 and allows a user to more easily lift and carry the baking container 111. The flexibility of the baking container 111 allows a user to easily remove the carrier 161 from the receiving channel 131 of the baking container 111. The removal of the carrier 161 could assist a user in removing the food from the baking container 111, although it is not necessary to remove the carrier 161 to effect the release of a food product. With reference to FIGS. 14-17, a rectangular flexible baking vessel 171 according to an alternative embodiment of the present invention includes a vessel 172 formed by a pair of larger walls 173 and a pair of smaller walls 174, the walls 173, 174 are integrally joined together and at one end of a floor 175. A support 177 is formed at one end of the walls 173, 174 opposite the floor 175, the support 177 extends completely around the perimeter of the baking container 171. The support 177 includes an outer surface 181, an inner surface 182, an upper surface 183, and a lower surface 185. A receiving channel 191 having a rectangular cross-section is disposed in the support 177 with an inlet slot 195 disposed between the lower surface 185 of the support 177 and the receiving channel 191. In the preferred embodiment, the entry slot 195 is disposed adjacent the lower surface 185 (as shown in FIGURE 17), but it is conceivable that the entry slot 195 may be disposed adjacent the outer surface 181, interior surface 182, or the upper surface 183. The receiving channel 191 and the inlet slot 195 preferably are continuous around the entire perimeter of the flexible baking vessel 171. However, it is conceivable that a discontinuous receiving channel 191 and the input slot 195 can be used similarly for those of the baking container 111 (see FIGURE 12). Referring more specifically to FIGURE 14, a carrier 201 according to an alternative embodiment of the present invention is used in conjunction with the flexible baking vessel 171. The carrier 201 is a rectangular plate having a central opening 203 and made of temperature-resistant metal or plastic. The size and shape of the carrier 201 closely approximates those of the receiving channel 191 of the baking vessel 171. In operation, the carrier 201 is received by the flexible baking container 171 upon inserting the carrier 201 through the inlet slot 195 of the baking container 171 and into the receiving channel 191. The flexible properties of the baking container 171 allow the holder 177 to be bent so that the inlet slot 195 temporarily enlarges or deforms to accommodate the carrier 201 as it passes through the inlet slot 195 and into the channel 191 reception. After the carrier 201 is placed within the reception channel 191, the support 177 elastically returns to its original shape. With the support 177 in a "non-deformed" form the inlet slot 195 is again smaller than the receiving channel 191, which secures the carrier 201 within the receiving channel 191. The carrier 201 provides rigidity to the flexible baking container 171 in an area around the holder 177 and allows a user to more easily adjust and carry the baking container 171. The flexibility of the baking vessel 171 allows a user to more easily remove the carrier 201 from the receiving channel 191 from the baking vessel 171. The removal of the carrier 201 can assist a user in removing the food from the baking container, although it is not necessary to remove the carrier 201 to effect the release of a food product. With reference to FIGS. 18-21, a round flexible baking container 211 according to a preferred embodiment of the present invention includes a vessel 212 formed by a substantially cylindrical tapered wall 213 that integrally joins at one end to a floor 215. A support 217 is formed at one end of the wall 213 opposite the floor 215, the support 217 extends completely around the perimeter of the baking container 211. The support 217 includes an outer surface 221, an interior surface 222, an upper surface 223, and a lower surface 225. A receiving channel 231 has a circular cross-section which is arranged in the support 217 with an inlet slot 235 placed between the lower surface 225 of the support 217 and the receiving channel 231. In the preferred embodiment, the entry slot 235 is disposed adjacent the lower surface 225 (as shown in FIGURE 20), but it is conceivable that the entry slot 235 may be disposed adjacent the outer surface 221, the inner surface 222 , or the upper surface 223. Referring more specifically to FIGURE 21, the receiving channel 231 and the inlet slot 235 are not continuous around the entire perimeter of the flexible baking container 211. In fact, the reception channel 231 includes an arcuate portion 241 that is continuous in a portion of the support 217 and subtends an angle that is preferably greater than or equal to 90 degrees. An outlet portion 245 is of the reception channel 231 which is located at both ends of the arcuate portion 241. The outlet portion 245 returns in a direction away from the wall 213 and leaves the outer surface 221 of the support 217. Due to the discontinuous nature of the receiving channel 231, the baking container 211 actually contains a pair of receiving channels 231 diametrically opposite the support 217 (see FIGURE 21). With reference to FIGURE 22, a carrier 261 according to a preferred embodiment of the present invention is used together with the flexible baking container 211. The carrier 261 is formed by a substantially rigid bar having a substantially circular cross section and made of temperature-resistant metal or plastic. Preferably, the material composition of the bar is 304 stainless steel. The carrier 261 includes a pair of central reinforcements 265 that are attached at each end to a handle 269. Together, the pair of central reinforcements 265 and the pair of handles 269 form a closed loop. The shape and length of the central reinforcements 265 closely approximate those of an arcuate portion 241 of the receiving channel 231. Preferably, the central reinforcements 265 and the handles 269 are welded together with the stainless steel bars, but the carrier 261 can be formed using any other suitable manufacturing technique known to those of ordinary skill in the art. In operation, the carrier 261 is received. by the flexible baking container 211 when inserting the central reinforcements 265 and a portion of the handles 269 through the inlet slot 235 of the baking container 211 and into the receiving channel 231. The flexible properties of the baking container 211 allows the support 217 to be deformed so that the inlet slot 235 is temporarily lengthened to accommodate the carrier 261 as it passes through the inlet slot 235 and into the reception channel 231. After the central reinforcements 265 are placed within arcuate portions 241 of the reception channels 231, the support 217 elastically returns to its original shape. With the support in a "non-deformed" shape, the input slot 235 is again smaller than the receiving channel 231, which secures the carrier 261 within the receiving channel 231. With the carrier 261 installed in the reception channel 231, a portion of the handle 269 is disposed within the outlet portion 245 of the reception channel, but most of the handle 269 is located outside the wall of the flexible baking container 211. The handle 269 allows a user of the flexible baking container 211 to easily adjust and carry the baking container 211 by holding either or both handles on the portion of the handle 269 protruding from the baking container. The carrier 261 provides rigidity to the flexible baking container 211 in an area around each holder 217 and allows a user to more easily adjust and carry the baking container 211. The flexibility of the baking container 211 allows a user to easily remove the carrier 261 from the receiving channel 231 of the baking container 211. The removal of the carrier 261 can assist a user to remove the food from the baking container 211, although it is not necessary to remove the carrier 261 to effect the release of a food product. With reference to FIGS. 23-26, a round flexible baking vessel 271 according to an alternative embodiment of the present invention includes a vessel 272 formed by a substantially cylindrical tapered wall 273 integrally attached at one end to a floor 275. A support 277 is formed at one end of the wall 273 opposite the floor 275, the support 277 extends completely around the perimeter of the baking container 271. The support 277 includes an exterior surface 281, an interior surface 282, an upper surface 283 , and a lower surface 285. A receiving channel 291 has a rectangular cross-section which is arranged in the support 277 with an entrance slot 295 placed between the lower surface 285 of the support 277 and the receiving channel 291. In the preferred embodiment, the entry slot 295 is disposed adjacent the bottom surface 285 (as shown in FIGURE 26), but it is conceivable that the entry slot 295 may be arranged adjacent the exterior surface 281, the interior surface 282 , or the upper surface 283. The receiving channel 291 and the inlet slot 295 are preferably continuous around the entire perimeter of the flexible baking container 271. However, it is conceivable that a discontinuous receiving channel 291 and the input slot 295 can be used similarly to those of the baking container 211 (see FIGURE 21). Referring more specifically to FIGURE 23, a carrier 301 according to an alternative embodiment of the present invention is used in conjunction with the flexible baking vessel 271. The carrier 301 is a ring-shaped plate having a central opening 303 and which is made of temperature-resistant metal or plastic. The shape and size of the carrier 301 closely approximate those of the receiving channel 291 of the baking vessel 271. In operation, the carrier 301 is received by the flexible baking container 271 when inserting the carrier 301 through the inlet slot 295 of the baking container 271 and into the receiving channel 291. The flexible properties of baking container 271 allow support 277 to be bent so that inlet slot 295 is temporarily stretched or deformed to accommodate carrier 301 as it passes through inlet slot 295 and in receiving channel 291. After the carrier 301 is placed within the receiving channel 291, the support 277 elastically returns to its original shape. With the support 277 in a "non-deformed" shape, the input slot 295 again is smaller than the reception channel 291, which secures the carrier 301 within the reception channel 291. The carrier 301 provides rigidity to the flexible baking container 271 in an area around the holder 277 and allows a user to more easily adjust and carry the baking container 271. The flexibility of the baking container 271 allows a user to easily remove the carrier 301 from the receiving channel 291 of the baking container 271. The removal of the carrier 301 can assist a user in removing the food from the baking container, although it is not necessary to remove the carrier 301 to effect the release of a food product. The composition of the flexible baking utensil (ie, the muffin molds 41, 51, the rectangular baking containers 111, 171, and the round baking containers 211, 271) of the present invention are preferably made of a silicone material. Cured by addition. The following table illustrates preferred amounts and potential margins for the composition of the flexible baking utensil of the present invention: The flexible baking utensil compound preferably contains 0.1 to 15 weight percent polytetrafluoroethylene (PTFE). The silicone baking utensil test with these amounts of PTFE has revealed superior release properties compared to the silicone baking utensil without PTFE. Several different compounds were tested when baking food in the bakeware and then determining the amount of food residue remaining in the baking utensil after the removal of the baked goods. Clearly, less food waste in the baking utensil indicates better release properties. The silicone baking utensil without PTFE required the use of a non-stick aerosol or flour to remove food residues after baking. Although the silicone baking utensil having PTFE ranging from 0.1 to 15 weight percent showed improved release properties without the use of a non-sticky spray or flour, the optimum composition was determined to include six percent by weight (6) PTFE. The preferred particle size of PTFE used with the present invention is about 6 μm (i.e., microns), with a maximum particle size of 25 μm. Although larger particle sizes of PTFE may also impact the improved release properties for the baking utensil, the plasticity of the resulting compound sometimes increases to a degree that extrusion and molding of the compound is difficult or impossible. An example of PTFE commonly used to prepare the flexible baking utensil compound of the present invention is Polymist F-5A which can be obtained from Ausimont USA. The Polymist F-5A contains particles of a relatively small size, typically at or less than 6 μm. The PTFE composition in the formulation of the present invention results in the migration of PTFE to the surface of the flexible baking utensil. The presence of PTFE at or near the surface results at least partially in the superior release properties of the baking utensil. Another advantage provided by PTFE is that it does not impart an odor or taste to the baked goods in the baking utensil. The flexible baking utensil compound is preferably combined with a crosslinking agent to ensure that the compound bonds are formed properly. The crosslinking agent may be a catalyst, such as platinum, or a curing agent such as peroxide. A platinum catalyst (i.e., chlorinated platinum acid) is preferably used in conjunction with the silicon hydride to ensure that suitable bonds are formed between the platinum and the silicone compound. If the curing agent, such as peroxide, will be used, the silicon hydride may not be required. However, peroxide is not preferable because it generally imparts an unpleasant odor and smells of baked goods in the baking utensil. Other catalysts, including but not limited to cesium, palladium, rhodium, iron, cobalt, nickel, rubidium, osmium, or iridium, can be used in place of platinum. However, these substances are generally not favored because they are more expensive (eg palladium) or have problems associated with contamination (eg iron). The preferred filler for the baking utensil compound is ground quartz in an amount of about 28.5 weight percent; however, the load in an amount of 5-50 weight percent could be used. Alternative loads include silica, calcium, or any other mineral.

The baking utensil compound preferably contains black iron oxide in an amount of 1.1 weight percent, which gives the finished baking utensil a black color. Depending on the color desired for the baking utensil, many different pigments can be used, and the amount of pigment used can also be varied to alter the color. Preferably, the weight range of the pigment is between 0.1 and 5 weight percent. High content of vinyl silicone rubber is preferably added to the compound in an amount of about 1.1 weight percent; however, the compound may include high content of vinyl silicone gum in an amount between about 0.5 and 10 weight percent. The vinyl component of the high content of vinyl silicone rubber is preferably 8-20 percent vinyl pendant with a preferred amount of 14 percent. The novel composition of the present invention preferably has a specific gravity at about 1.12 to 1.64. Each element of the flexible baking utensil is preferably injection molded, compressed or transferred. To further improve the release properties of the baking utensil, a molding tool having a finish between Al and B2 is used to form the baking utensil, with the preferred finish being A2. Molding finishes of this type are known standards within the molding industry. With reference to FIGURE 27, a method for baking a food product 309 according to the present invention includes, in step 311, providing a flexible baking vessel formed of an addition-cured silicone polymer having polytetrafluoroethylene in the amount of about 0.1 to 15 percent by weight. In step 313, a carrier adapted to be received by a receiving channel in the flexible baking container is provided. A user deposits a food product in the baking dish in step 315, and the baking dish is placed in an oven at a baking temperature for a predetermined time until the food product is baked in step 317. The food product The baking pan is removed from the baking pan at step 319. Various variations of the method illustrated in FIG.

FIGURE 27 are possible. First, the use of the carrier is not required if the baking container is made of the novel flexible baking utensil compound of the present invention. Alternatively, the carrier can be used with a traditional flexible baking vessel instead of one incorporating the flexible baking utensil compound. In any situation, all of these features and advantages previously explained together with the flexible baking utensil compound and the carrier can be applied to the baking utensil used with the method. It should be apparent that although the flexible baking utensil of the present invention has been described in terms of a round baking mold, a rectangular baking pan, and a round baking pan, any size or shape of a flexible baking utensil can be included within the scope of the present invention. Similarly, the carrier can be provided in many different shapes or sizes, and can include a single or multiple handles eding outward from the baking utensil. Alternatively, the carrier can not have handles at all. The shapes and sizes of the receiving channel that are formed in each piece of the flexible baking utensil can also be varied as long as the baking utensil is securely attached to the carrier member and not disengaged from the carrier member while the baking utensil is is transporting or carrying. It is also important to note that the flexible baking utensil has been described as having an input slot that can communicate with the receiving channel to allow the carrier to be placed in the receiving channel, the input slot can be omitted. Within an entry slot, the carrier can preferably be molded integrally into the baking utensil holder. The carrier may not be removable, but the carrier may still be carried by a receiving channel that has formed around the carrier during the molding process. The primary advantage provided by the carrier is that it allows a user of flexible baking utensil to more easily adjust and transport the baking utensil while baking. By providing rigidity around the perimeter of the flexible baking utensil, it is no longer necessary to support the flexible form from below such as a kitchen sheet or tray. Another advantage is provided by the handle portions of the carrier. The handle portions ed outward from the perimeter of the flexible baking utensil and provide a larger gripping surface for use to carry the baking utensil. Yet another advantage of the carrier system is that it is manufactured easily and economically. The flexible baking utensil can be easily manufactured with a reception channel in a support that surrounds the perimeter of the baking utensil. The carrier can then be formed to fit within the receiving channel to provide the necessary stiffness to a portion of a baking utensil. The novel composition of the flexible baking utensil presented herein is preferably used in conjunction with a carrier to provide added benefits and be able to adjust more easily and carry the bakeware. However, the advantages provided by the novel composition are independent of those provided by the carrier. As a result of these independent, yet valuable, results, the novel composition can be used without the carrier in a manner similar to that of a traditional flexible baking utensil. It is also important to note that the use of the composition described herein for a flexible baking utensil is not limited to use with a baking utensil having a particular size or shape. The primary advantage provided by the baking utensil composition of the present invention is that it allows the improved release of the food products that are baked in the baking utensil. The composition was obtained and readjusted by esive testing and experimentation. The test that reveals that the traditional flexible baking utensil suffers from food release problems unless pre-lubricated with cooking spray, cooking oil, or flour. The addition of PTFE to the addition-cured silicone compound allows the manufacture of a flexible baking utensil that releases the baked food without the need for pre-lubrication. The composition described herein is not limited to a flexible baking utensil, but can be used with any product that requires advantages presented by the compound. In addition to the "release" or "non-sticky" advantage described previously, the composite provides excellent thermal insulation properties. The compound also has exceptional stability when exposed to cold and heat. The materials used with the compounds are all food grade materials, so that the product can be placed in contact with the food. Finally, since the compound is based on silicone, the compound provides excellent resistance to ultraviolet (UV) light. Some of the potential applications for the compound, other than the application of flexible baking utensil, include but are not limited to spatulas and other kitchen utensils, jelly and confectionery molds, and ice cube trays. Other uses include kitchen utensil handles which are essentially insulating sleeves that slide over the hot handle of a kitchen element. The compound can be formed into a holder to remove hot elements from an oven, or flat baking racks that can be placed on a cookie sheet to bake cookies or other food products. Still another use may be sealing materials for appliance doors or windows, or any other sealing application where a flexible compound with good release properties is needed. It should be evident from the foregoing that an invention that has important advantages has been provided.

Although the invention is shown in only some of its forms, it is not simply limited but is susceptible to various changes and modifications without departing from the spirit of the same.

Claims (45)

1. CLAIMS 1. A flexible baking utensil compound characterized in that it comprises: a silicone polymer cured by addition; and polytetrafluoroethylene in amount of about 0.1 to 15 weight percent.
2. 2. The flexible baking utensil compound according to claim 1, characterized in that the polytetrafluoroethylene is present in an amount of about 6 weight percent.
3. 3. The flexible baking utensil composite according to claim 1, further characterized in that it comprises a platinum catalyst in an amount of about 0.1 to 5 weight percent.
4. 4. A flexible baking utensil compound characterized in that it comprises: a methylvinylsilicone polymer of about 40 to 70 weight percent; a load of about 5 to 50 weight percent; polytetrafluoroethylene of about 0.1 to 15 weight percent; and a crosslinking agent of about 0.1 to 5 weight percent.
5. 5. The flexible baking utensil compound according to claim 4, characterized in that the methylvinylsilicone polymer is polydimethylvinylsiloxane.
6. 6. The flexible baking utensil compound according to claim 4, characterized in that the load is ground quartz.
7. 7. The flexible baking utensil compound according to claim 4, characterized in that the crosslinking agent is chlorinated platinum acid.
8. 8. The flexible baking utensil composite according to claim 4, characterized in that the polytetrafluoroethylene is present in an amount of about 6 percent.
9. 9. The flexible baking utensil compound according to claim 4 further characterized in that it comprises: silicone hydride of about 0.1 to 25 weight percent; and wherein the crosslinking agent is chlorine platinum acid.
10. 10. The flexible baking utensil composite according to claim 4, further characterized in that it comprises: high content of vinyl silicone gum of about 0.5 to 10 weight percent; a pigment of about 0.1 to 5 weight percent; zinc stearate of about 0.1 to 5 weight percent; silicone hydride of about 0.1-25 weight percent; ethynylcyclohexanol from about 0.05 to 5 weight percent; wherein the methylvinylsilicone polymer is polydimethylvinylsiloxane; where the charge is ground quartz; and wherein the crosslinking agent is chlorine platinum acid.
11. 11. A flexible baking utensil composition characterized in that it comprises: a methylvinylsilicone polymer of about 61 weight percent; a load of approximately 28.5 weight percent; polytetrafluoroethylene of about 6 weight percent; and crosslinking agent of about 0.57 percent by weight.
12. 12. The flexible baking utensil compound according to claim 11, characterized in that the methylvinylsilicone polymer is polydimethylvinylsiloxane.
13. 13. The flexible baking utensil compound according to claim 11, characterized in that the charge is ground quartz.
14. 14. The flexible baking utensil compound according to claim 11, characterized in that the crosslinking agent is chlorinated platinum acid.
15. 15. The flexible baking utensil composite according to claim 11, further characterized in that it comprises silicone hydride of about 1.7 weight percent; and wherein the crosslinking agent is chlorine platinum acid.
16. 16. The flexible baking utensil compound according to claim 11, further characterized in that it comprises: high content of vinyl silicone gum of about 1.1 weight percent; a pigment of about 1.1 weight percent; zinc stearate of about 0.14 weight percent; silicon hydride of about 1.7 weight percent; ethynyl cyclohexanol of about 0.01 weight percent; wherein the methylvinylsilicone polymer is polydimethylvinylsiloxane; where the charge is ground quartz; and wherein the crosslinking agent is chlorine platinum acid.
17. 17. A method for baking a food product characterized in that it comprises the steps of: providing a flexible baking vessel formed of an addition-cured silicone polymer having polytetrafluoroethylene in an amount of about 0.1 to 15 weight percent; deposit the food product in the baking dish; placing the baking pan in an oven at a baking temperature for a predetermined time until the food product is baked; and removing the baked food product from the baking dish.
18. 18. A method according to claim 17, characterized in that the addition-cured silicone polymer further includes: a methylvinylsilicone polymer of about 40 to 70 weight percent; a load of about 5 to 50 weight percent; polytetrafluoroethylene of about 0.1 to 15 weight percent; and crosslinking agent of about 0.1 to 5 weight percent.
19. The method according to claim 17, characterized in that the silicone polymer cured by addition includes polytetrafluoroethylene in an amount of about 6 weight percent.
20. 20. The method according to claim 17, characterized in that the addition-cured silicone polymer further includes: polydimethylvinylsiloxane of about 61 percent weighing about 28.5 percent by weight; polytetrafluoroethylene of about 6 percent in weight - platinum chloride acid of about 0.57 percent in weight - high content of vinyl silicone gum of approximately 1.1 percent by weight; a pigment of about 1.1 weight percent; zinc stearate of about 0.14 weight percent; silicon hydride of about 1.7 weight percent; and ethynyl cyclohexanol of about 0.01 weight percent.
21. 21. The elastomeric baking container according to claim 20, further characterized in that it comprises an input slot that can communicate with the receiving channel to allow placement of the carrier within the receiving channel.
22. 22. The elastomeric baking container according to claim 20, characterized in that the carrier is integrally molded in the receiving channel.
23. The elastomeric baking container according to claim 20, further characterized in that it comprises: a depression within the receiving channel; a flange formed on one edge of the carrier; and wherein the depression engages the flange when the carrier is received by the receiving channel.
24. 24. The elastomeric baking container according to claim 23, characterized in that the wall is integrally connected to the floor and the support.
25. 25. The flexible baking container according to claim 23, characterized in that a cross section of the reception channel is circular.
26. 26. The flexible baking container according to claim 23, characterized in that a cross section of the receiving channel is rectangular.
27. 27. A flexible baking vessel characterized in that it comprises: a vessel having at least one wall joined at a first end to a floor; a support that surrounds at least a portion of the vessel, the support is attached to a second end of the wall opposite the floor; a receiving channel disposed discontinuously within the support; and a carrier received by the receiving channel to provide additional stiffness to the baking container holder, thereby enabling a user to more easily carry the baking container.
28. 28. The flexible baking vessel according to claim 23, further characterized in that it comprises an input slot that can communicate with the reception channel to allow the positioning of the carrier within the reception channel.
29. 29. The flexible baking container according to claim 23, characterized in that the carrier is integrally molded in the receiving channel.
30. A flexible baking vessel according to claim 23, characterized in that: the vessel wall includes a pair of smaller walls integrally connected to a pair of larger walls so that each of the smaller walls is separated and each of the larger walls are separated; the receiving channel includes a central portion, a turning portion, and an exit portion, the central portion is in the support adjacent the major walls, the turning portion is in a corner portion of the support, and the portion of outlet is in the support adjacent to the smaller walls; the carrier includes a central reinforcement, an arched reinforcement, and a handle; and the central reinforcement is received by the central portion of the receiving channel, the arched reinforcement is received by the turning portion of the receiving channel, and at least a portion of the handle is received by the exit portion of the receiving channel.
31. 31. The flexible baking container according to claim 30, characterized in that the carrier is made of a metal bar having a circular cross section.
32. 32. The flexible baking container according to claim 23, characterized in that: the vessel wall is a substantially cylindrical wall; the receiving channel includes an arched portion and an exit portion; the carrier includes a central reinforcement and a handle; and the central reinforcement is received by the arcuate portion and at least a portion of the handle is received by the exit portion.
33. 33. The flexible baking container according to claim 32, characterized in that the arcuate portion supports an angle greater than or equal to 90 degrees.
34. 34. The flexible baking container according to claim 32, characterized in that the carrier is made of a metal bar having a circular cross section.
35. 35. The flexible baking container according to claim 23, characterized in that: the carrier is a flat plate having at least one opening, each opening having an edge that is rolled to form a flange, the wall of the vessel is a wall substantially Cylindrical the receiving channel includes a depression; and the carrier is received by the receiving channel so that the depression engages the flange of the carrier.
36. 36. The flexible baking receptacle according to claim 23, characterized in that the cup and the support form a muffin mold.
37. 37. The flexible baking receptacle according to claim 23, characterized in that the cup and the flange form a rectangular baking tray.
38. 38. The flexible baking receptacle according to claim 23, characterized in that the cup and the support form a circular baking tray.
39. 39. A method for baking a food product characterized in that it comprises the steps of: providing a flexible baking container having a cup and a support; providing a carrier that is received by a receiving channel disposed in the holder in the flexible baking container; deposit the food product in the baking dish; take the flexible baking dish and the carrier to an oven when holding the carrier; and placing the baking pan in an oven at a baking temperature for a predetermined time until the food product is baked.
40. 40. The method according to claim 39, characterized in that the baking container further includes an input slot disposed in the holder that can communicate with the receiving channel to allow the positioning of the carrier inside the reception channel.
41. 41. The method according to claim 39, characterized in that the reception channel is arranged discontinuously in the support.
42. 42. The method according to claim 39, characterized in that: the baking container further includes a depression within the receiving channel; a flange is disposed on one edge of the carrier; and the depression engages the flange when the carrier is received by the receiving channel.
43. 43. The method according to claim 39, characterized in that the cup and the support is made of a silicone elastomer.
44. 44. An elastomeric baking vessel characterized in that it comprises: a plurality of vases having at least one wall joined at a first end to a floor, a support surrounding at least a portion of each vase, the support is attached to a second end of the wall opposite the floor; a receiving channel disposed within each support including a depression; and a carrier formed of a substantially flat plate having a plurality of openings; Each opening has an edge with a flange, each carrier opening receives one of the vessels such that the depression of the receiving channel engages the flange of the carrier.
45. 45. The flexible baking receptacle according to claim 44, characterized in that each cup and support form a roll mold.