Raw Uncooked/Unbaked Dessert Rolls

Abstract

A method of preparation of raw, uncooked or unbaked dessert rolls is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit. The method includes using ingredients free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a thin bun-like exterior that maintains their consistency and does not crack when being rolled into the final product.

Claims

1. A method for manufacturing Raw uncooked/unbaked dessert rolls (e.g. Raw Cinnamon Rolls, Raw Cacao Rolls, and other similar dessert rolls with different constitutes) comprising the steps of: adding prime ingredient for making the batter; adding a natural ingredient to make the batter coagulate; using spreading apparatus to spread batter evenly and to exact thickness & dimensions onto dehydrator sheets; dehydrating batter on sheets on both sides resulting in a soft malleable flat bun-like product that can be shaped or rolled; spreading filling mixes using spreading apparatus onto flat bun-like product; pounding with a solid compressive force on top; adding a natural ingredient to deliver a natural preservative; rolling the flat bun-like product with the fillings into Raw unbaked dessert rolls and sealing the rolls using the exposed filling gap as adhesive; cutting completed Raw unbaked dessert rolls using cutting apparatus into the specific weight & dimensions.

2. The method of claim 1, wherein mixing prime batter ingredients in an electric mixer or manually using a large mixing utensil.

3. The method of claim 1, further comprising by adding the natural ingredient: Flaxseeds to the batter produces a natural coagulation agent that increases the consistency of the batter, and results in the coagulation of the batter.

4. The method of claim 1, further comprising by adding a natural ingredient to the batter produces a natural coagulation agent that increases the consistency of the batter, and results in the coagulation of the batter.

5. The method of claim 1, further comprising after the mixing step is accomplished, letting batter sit for varying durations until complete coagulation and the consistency of the batter of a tacky texture is accomplished.

6. The method of claim 1, further comprising after the mixing step is accomplished, and the batter is left to sit for 30 minutes until the batter coagulates, and a tacky consistency is accomplished.

7. The method of claim 1, wherein after the mixing step is accomplished, the batter is continued to be mixed until the batter coagulates, and a tacky consistency is accomplished.

8. The method of claim 1, further comprising after the mixing step is accomplished and the batter coagulates, and is of a tacky consistency, the batter is spread onto dehydrator sheets, Teflon sheets, or other sheets of varying composition using a spreading apparatus to spread batter evenly and to the exact thickness and the dimensions required.

9. The method of claim 1, wherein after the mixing step is accomplished and the batter is spread onto dehydrator sheets, Teflon sheets, or other sheets of varying composition using a manual spreader to the approximate thickness and the approximate dimensions required.

10. The method of claim 1, further comprising the batter is placed in a dehydrator for approximately 6-12 hours depending on the desired roll: Raw Cinnamon Rolls require 12 hours, Raw Cacao Rolls require 6 hours at 115 degrees Fahrenheit.

11. The method of claim 1, wherein batter is placed in dehydrator for varying hours & varying temperatures depending on the desired rolls and the time constraints.

12. The method of claim 1, further comprising the batter is turned over to opposite side, and then replaced inside dehydrator for one hour at temperatures of 115 degrees Fahrenheit.

13. The method of claim 1, wherein batter is turned over to opposite side, and then replaced inside dehydrator for varying time & varying temperatures depending on desired rolls and time constraints.

14. The method of claim 1, further comprising a compressive force of 0.5 psi is applied mechanically to the filling mixes that have been already applied to the flat bun-like product.

15. The method of claim 1, wherein a compressive force is applied manually by pounding on to the filling mixes that have been already applied to the flat bun-like product with hands, rubber mallet, or roller.

16. The method of claim 1, further comprising leaving a 1 inch gap after the application of tacky filling mix #2 to be used as sealant for rolls.

17. The method of claim 1, further comprising closing the flat bun-like product with filling, using the gap as sealant into rolls.

18. The method of claim 1, further comprising by cutting the completed raw unbaked dessert rolls using a cutting apparatus to the exact dimensions and thickness required.

19. The method of claim 1, wherein manually cutting the completed raw unbaked dessert rolls using a cutting knife to the approximate dimensions using varying thicknesses.

20. The method of claim 1, further comprising by applying the natural ingredient: Cinnamon, to the raw unbaked dessert rolls (buns) produces a natural preservative that results in a long shelf life and freezing capabilities of the product.

21. The method of claim 1, wherein the raw unbaked dessert roll product comprises no gluten.

22. The method of claim 1, wherein the raw unbaked dessert roll product comprises no sodium.

23. The method of claim 1, wherein the raw unbaked dessert roll product comprises no cholesterol.

24. The method of claim 1, wherein the raw unbaked dessert roll product comprises a low caloric value.

25. The method of claim 1, wherein batter is not turned over to opposite side, but remains on the same side with the sheets removed from under, and then replaced inside dehydrator for varying time & varying temperatures depending on desired rolls and time constraints.

26. An apparatus used to spread the batter mix to the exact dimensions and thickness onto dehydrator sheets, Teflon sheets, or other sheets of varying composition.

27. The method of claim 26, further comprising a utensil is used to manually spread batter evenly to approximate dimensions onto dehydrator sheets, Teflon sheets, or other sheets of varying composition

28. An apparatus used to spread filling mixes to the exact dimensions and thickness onto the flat bun-like product.

29. The method of claim 28, further comprising a utensil is used to manually spread filling mixes evenly to approximate dimensions onto flat bun-like product.

30. An apparatus used to cut completed Raw Cinnamon Rolls, Raw Cacao Rolls, and other similar dessert rolls into the exact size and dimensions required.

31. The method of claim 30, further comprising a knife used to cut completed Raw Cinnamon Rolls, Raw Cacao Rolls, and other similar dessert rolls into the approximate dimension required.

32. A Raw uncooked/unbaked fruits and/or vegetable & nut based food dessert rolls.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Having thus described the some of the embodiments of the invention in general terms, reference will now be made to the accompanying drawings, which are not necessarily drawn to scale, and wherein:

[0017] FIG. 1 illustrates the spread apparatus being used to spread the batter (1) onto the Teflon sheets (2) according to one embodiment of the present invention.

[0018] FIG. 2 illustrates the batter spread on the Teflon sheet (4), on the dehydrator tray (3) being placed inside the dehydrator according to one embodiment of the present invention.

[0019] FIG. 3 illustrates the spread apparatus spreading the filling #2 (5) on top of filling #1 onto the thin bun-like outer shell (6) having been removed from the dehydrator process, according to one embodiment of the present invention.

[0020] FIG. 3A illustrates applying manual compressive force of approximately 0.5 PSI (6a) to embed the two fillings onto the soft malleable thin bun-like outer shell according to one embodiment of the present invention.

[0021] FIG. 4 illustrates the thin bun-like outer shell (7) with spread filling #1 & 2 having already applied manual compressive force and being rolled according to one embodiment of the present invention.

[0022] FIG. 5 illustrates the thin bun-like outer shell with fillings (8) being rolled to completion to become raw unbaked and uncut dessert rolls according to one embodiment of the present invention.

[0023] FIG. 6 illustrates the complete uncut dessert rolls being cut according to the exact thickness and measurements with multiple blade cutting apparatus (9) which provides a sharp & clean cut according to one embodiment of the present invention.

[0024] FIG. 7 illustrates another angle of the complete uncut dessert rolls (10) being cut according to the exact thickness and measurements with the multiple blade cutting apparatus (11) according to one embodiment of the present invention.

[0025] FIG. 8 illustrates the manual spreading of the batter onto the Teflon sheets according to one embodiment of the present invention.

[0026] FIG. 9 illustrates the manual cutting of the complete dessert rolls according to the approximate thickness and measurement according to one embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0027] The manufacturing process and embodiments will be more fully described hereinafter with reference to the associated drawings, in which some examples of the details are demonstrated. However, this manufacturing process may be exemplified in various forms with various embodiments, and this example should not be construed as limits to the embodiments set forth herein; rather, these embodiments are provided by way of example so that this disclosure will satisfy applicable legal requirements.

[0028] A method according to one embodiment of the invention will be described in terms of a number of steps to be taken in order to manufacture the Raw dessert rolls (e.g. Raw Cinnamon Rolls, Raw Cacao Rolls, and other similar dessert rolls with different constitutes) described above in connection with the following figures.

[0029] FIG. 1: The exemplifying method starts at a point in time when the batter of prime ingredients (1) having already completed the mixing step, and the setting time until the batter coagulates and becomes tacky, is spread onto the Teflon sheet (2) by using the spreading apparatus that spreads the batter evenly and to an exact thickness of of an inch, by the dimensions of 10 inches by 14 inches.

[0030] FIG. 2: The next step comprises of the batter mix, having been already spread evenly on the Teflon sheets (4) according to the previous step, are then placed onto the dehydrator tray (3) and then placed inside the dehydrator for approximately 6-12 hours depending on the desired roll: Raw Cinnamon Rolls require 12 hours, Raw Cacao Rolls require 6 hours at 115 degrees Fahrenheit. The following step comprises of turned over the batter onto the opposite side, and then being replaced inside dehydrator for one hour at temperatures of 115 degrees Fahrenheit. After this step is completed, the batter has now solidified into a soft malleable thin bun-like that can be rolled and will become the outer shell of the dessert.

[0031] FIG. 3, 3A, 4: The next step comprises of the thin bun-like product being removed from the dehydrator and placed flat onto a production apparatus, where the filling spread #1 and #2 (5) are spread on top of each other using the spreading apparatus to exactly of an inch thick onto flat bun-like product. The following step comprises of applying a compressive force of 0.5 psi (6a) on top of the filling mix #1 & #2 and the flat bun-like product manually (7) or mechanically that will allow the layers to be embedded to the thin bun-like product. The following step comprises of leaving a 1 inch gap after the application of filling mix #2 (which exposes the tacky nature of filling #1) to be used as sealant to closed and hold closed the rolls. The following step comprises of applying the natural ingredient: Cinnamon to the raw unbaked dessert rolls (buns) which produces a natural preservative that results in a long shelf life and freezing capabilities.

[0032] FIGS. 4, 5, 6, and 7: The next step comprises of rolling the completed thin bun-like product with fillings (7)(8) manually or mechanically by pinching opposite end to 1 inch gap and commencing the rolling process. The following step comprises of cutting the completed raw unbaked dessert rolls using a cutting apparatus (9) to the exact dimensions of 1 inch thick for the Raw Cinnamon Rolls, and inches thick for the Raw Cacao Rolls. The ends of the rolls (10) are discarded. The cutting apparatus leaves a clean sharp cut to both ends of the rolls (11).

[0033] Many modifications and other embodiments of the inventions set forth herein will come to mind to one skilled in the art to which these inventions pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the inventions are not to be limited to the specific examples of the embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

[0034] Now that the invention has been described,