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1,492,603

May 6, 1924.
F. G. MATSON
METHOD OF PRODUCING A FOOD PRODUCT

Filed Feb. 23, 1924

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Francis ?i?fatson,

Patented May 6, 1924.

1,492,603

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UNITED STATES,

PATENT OFFICE.

FRANCIS G. MATSCN, OF WASHINGTON, DISTRICT OF COLUMBIA.

METHOD OF PRODUCING A FOOD PRODUCT.

Application ?led February 28, i924. Serial No. 694,707.

In the drawin , wherein for the purpose

To all whom it may concern:

Be it known thatI, FRANCIS G. MATSON, of illustration is shown a preferred em

a citizen of the United States, residing at bodiment of my invention, the numeral 10
Washington, in the District of Columbia, designates the lower member of the iron,
have invented certain new and useful Im

60

having a cavity or recess 11, of a generally

provements in Methods. of Producing a elliptical shape, for molding the product into

Food Product, of which the following 18 a the desired shape and size. The inner sur
face of this recess may have suitable inden
speci?cation.
My invention relates to an edible food tations and ribs formed therein, for effect=
product, and has particular reference to such ing the proper radiation of the heat to the
a product wherein a previously cooked batter and for producing an ornamental con

The numeral 12 designates the

upper coacting member of the iron having
An important object of the invention is a similarly shaped recess 13, with the ribs
to provide an edible food product of the and indentations, for a similar purpose.

65

sausage, such as a frankfurter, is enclosed ?guration.

in a casing of baked batter.

15

above

mentioned

character,

70

possessing Attention is called to the fact that the recess

marked advantages, such as a high degree 11 is substantially deeper than the recess 13.
of porosity in the enclosing casing of baked The numeral 14 designates a pair of sup

batter, whereby the same may be readily porting lugs or elements, arranged within
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digested.

75

the recess 11, and cast integral with the

A further object of the invention is to member 10. These supporting lugs are
provide an edible food product of the above preferably disposed near the ends of the re- -

mentioned character having the enclosing cess, and extend in a generally vertical di
25

35

40

casing of baked batter of such a character rection. The previously cooked sausage or
that the same will not be injuriously af frankfurter 15, when ?rst introduced into
fected by the grease from the cooked sausage. the recess 11, rests upon the supporting ele
A further object of the invention is to ments 14, and is thereby held in spaced rela
provide an edible food product of the above tion from the bottom of the recess 11.
In the practice of the method in the pro
mentioned character, which may be cooked
quickly, having a highly porous or cellular duction of the edible product, the lower
enclosing casin of cooked batter, with the iron member 10 is arranged upon a stove
cellular forma ion extending inwardly into or the like and heated to a suiiiciently high
contacting relation with the cooked frank temperature to e?'ect a quick and thorough
cooking of the batter. The frankfurter or
furter, without becoming heavy or soggy.

86

In the accompanying drawings forming sausage 15- is previously completely cooked,

a part of this speci?cation, and in which like and this is an important feature of the in
numerals are employed to designate like vention. By this previous cooking, the ex
cess grease is removed from the frank
parts throughout the same,
_
_
Figure 1 1s a central vertical longltudlnal furter, and further the frankfurter is in
section through the lower member of the a heated condition. This previously cooked

95

iron, prior to the introduction therein of frankfurter is now introduced in the recess
the batter, showing the previously cooked 11 and supported in spaced relation from.

frankfurter supported by the retaininglugs, its bottom, by resting upon the supporting

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Figure 2 is a similar view, after the in elements 14. The batter is now properly
troduction of the batter into the iron, at poured into the recess 11 around, upon and

about the previously cooked sausage.

An important feature of the invention is
comp ete iron, showing the coacting member the employment of a batter su?iciently thin
to pour quickly and freely, and such a batter
in place,
Figure 4 is a perspective view of the prod must not be confused with a dough. Dough

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the starting of the cooking operation,

Fi

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re 3 is a similar view through the

uct, and,

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is a product which must be kneaded, in or

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Figure 5 is a central longitudinal section der to properly rise, and cannot ?ow, and

further bakes much slower than batter. The

.
Figure 6 is a transverse section through batter which is employed, as before stated,

through the same.

55 the complete iron showing'the frankfurter is su?iciently ?uid to pour readily and bake

and batter therein,

quickly, whereby a casing is obtained which

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1,492,608

is highly cellular. As hereinbefore stated, frankfurter. The highly cellular character

the frankfurter is ?rst thoroughly or prop of the casing is due to the fact that I employ
a relatively thin batter, in counter distinc
tion to a dough. and secondly that the cook
ing is effected at a high temperature in a 70
rapid manner, which can only be carried out
batter, and any attempt to cook the frank by introducing the batter into the iron, in ~
furter while cooking the batter, would re the manner described.
A further advantage in the practice of
sult in failure. It has been attempted to
cook a frankfurter in dough, but this has not my method is that I produce a product Cl

erly cooked before being introduced into the

iron. This is essential, as the length of time
required to cook the frankfurter is consider
ably longer than that required to cook the.

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roven satisfactory, as the grease from the which is highly sanitary.

By the method
ankfurter invariably. works into the above described,'the handling of the frank
dough, causing the inner portion of the furter, as ordinarily occurs in the making of
dough to become heavy and soggy. Further, a sandwich, as by passing the same into a
the
frankfurter cannot be properly cooked, split roll, is dispensed with. The usual han
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even in dough, as it is too remote from the dling of the roll is also dispensed with.
action of heat, and the dough would burn Further, the .entire product may be produced
before the frankfurter was properly cooked. within three-fourths of a minute, in the
This?uid batter when poured into the re presence of the purchaser, assuring him that
20 cess 11, around, about or upon the previously the product is sanitary, and fresh, andalso
cooked frankfurter, at once passes beneath stimulating interest in the product.
It is to be understood that. the form of
the frankfurter, or the lower portion there

93

of. The top iron member 12 is now lowered my invention herewith shown and described ,
upon the lower iron member, whereby batter is to be taken as a preferred example of the

with the frankfur'ter embedded therein is same, and that various changes in the order 90
completely con?ned in a closed space having of the steps of the method, and in the shape
the desired shape and size of the ?nished and size of-parts of the product, may be
product. This ?uid batter, contains su?i resorted to, without departing from the
cient and proper baking powder to cause the spirit of my invention or the scope of the 95
.
'30 same to quickly rise, to produce a highly sub'oined claims.
aving thus described my invention, I
cellular structure. This rising of the batter
elevates the frankfurter, to some extent, claim:
1. The hereindescribed method of produc
from the supporting lugs so-that such frank
furter ?oats in the batter in a position ap ing an edible food product which consists 100
'35 proximately centrally of the cavity or the in ?oating a previously cooked frankfurter
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product.

en the upper iron member is in a ?uid batter while con?ning the same

lowered in place,>_the rising batter immedi in an enclosed space, subjecting the batter
ately-?lls the entire cavity of the iron above thus con?ned to the action of a cooking heat
the frankfurter, which becomes entirely en to ?rst cause the batter to rise and, expand
closed in the casin of batter. The cooking and substantially completely surround the

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105

for a suitable length of frankfurter within the enclosed space con

action is continue
time, such as for about one-half minute. tinuing the cooking action for completing
The entire iron is then inverted and the then the cooking of the expanded batter inv the

lower iron member is heated for approxi

form of an enclosing casing, and removing

mately one-half minute, until the cooking the cooked product from within the enclosed

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sumed in introducing the cooked frankfurter furter in an enclosed space in the presence
into the iron, and pouring in the batter, is of a ?uid batter having the frankfurter
of course very little, such as a few seconds, partly or wholly embedded therein, subject
" with the result that the ?nished product can ing the ?uidbatter while thus con?ned in

115

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action of the other side of the product is space.

2. The hereindescribed method of produc
completed. It has been found that the en
tire cooking operation can be effected in ing an edible food product, which consists
three-fourths of a minute. The time con in supporting a previously cooked frank

50

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be produced in the presence of the purchaser, the enclosed space to the action of heat for
within a minute. After the cooking, the causing the same to expand and completely
product is of course ready to be removed ?ll the space around the frankfurter, con
tinuing the heating action for cooking the
from the iron, to be eaten. _
The product is obtained which has an edi expanded batter in the form of an enclosing

casing, and removing the cooked product

rounding and enclosing the previously from within the enclosed space.

- ble casing which is integral, completely sur

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3. The hereindescribed method of produc

cooked sausage. This casing is indicated by
the numeral-16 in Figure 4:. As shown ing an edible food product, which consists
therein, the casing is highly porous or cel in introducing a previously cooked frank

lular, and this porous casin extends in furter into an enclosed space while main
wardlg7 into contacting relation with the taining the same spaced from the bottom

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1,492,803

10

thereof, pouring a ?uid batter into thebot over the top of the frankfurter, continuing
tom of the space about the frankfurter, sub the heating action to effect the complete
jecting the batter while con?ned within the cookinrr of the batter, and removing the
enclosed space to the action of heat for caus cooked product from within the enclosed
ing the batter to rise and expand and ?ll the space.
enclosed space surrounding the frankfurter, 5. The hereindescribed method of produc
continuing the heating action to effect the ing an edible food product, which consists
complete cooking- of the batter. and remov in con?ning a previously cooked frankfurter
ing the cooked product from within the en in an enclosed space in the presence of a
closed space.
Y
?uid batter, causing the batter to expand
4. The hereindescribed method of produc and substantially completely surround the
ing an edible food product, which consists frankfurter within the enclosed space by
in holding, a ?uid batter in the lower por subjecting the batter to the action of heat,

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tion of an enclosed space in the presence of continuing the heating operation until the
a previously cooked frankfurter partly or batter is completely cooked. and removing

wholly embedded in the upper portion of the the cooked product from within the enclosed
batter, subjecting the batter to the action of space.
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heat for causing it to rise and expand and In testimony whereof I a?ix my signature.
pass upwardly within the enclosed space
FRANCIS MATSON.

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