Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.

Abstract: An improved container for food and other perishable products comprising a simple construction and a multi-functional cap. The container allows for the storage of multiple products separately within the container as well as consumption of the products while “on the go.” The multi-functional cap nests over and seals the mouth end of the container, allows for the nesting of a sub-container inside the cap, and allows the products to be resealed without contaminating each other. The container is ergonomically and stylishly shaped to provide a comfortable hand grip for a variety of consumers.

Abstract: The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Abstract: A package and a process is provided for packaging a perishable product and providing a tamperproof visible date code on the resultant package. The process includes the steps of providing form, fill and seal package making process equipment; and providing to that equipment a supply of plastic film in strip form having opposed first and second lateral edges and a thermally sealable side. A date code is printed adjacent to the first edge on the sealable side. The film is then conveyed through a folding device to cause the printed date code to be overlaid by the opposite or second lateral edge of the plastic film. The lateral edges of the film are then thermally sealed together with the second edge overlying the imprinted area thereby forming a tube. The tube is then formed into a series of individual packages which are filled with the perishable product.

Abstract: The present invention is therefore directed to a method and apparatus for warming a stack of cheese slices. In accordance with the invention, the stack of cheese slices is positioned between and in juxtaposition with opposing generally planar electrodes, each of the electrodes having a surface area generally coextensive with that of the cheese stack. Next, a conductive material is interposed between each electrode and the cheese stack to reduce contact resistance. Once properly assembled, an electric current is passed between the electrodes, through both the conductive material and the cheese, thus warming the individual cheese slices through ohmic heating. In accordance with one embodiment of the invention, the conductive material is a moistened paper sheet.

Abstract: One or more patches adhered to a bag have a first-patch-overhang-region and a second-patch-overhang-region, wherein at least a portion of said first-patch-overhang-region is adhered to said second-patch-overhang-region. The overhang regions are preferably present on separate patches adhered to the bag. The patches can extend completely around the bag, eliminating uncovered regions, thereby providing protection against puncture by a bone-in meat product packaged within the bag. This “full width patch bag” has been discovered to be particularly beneficial in reducing punctures in the packaging of whole bone-in pork loins. Other bag embodiments without patch overhangs are also disclosed, for solving the bone puncture problem by providing alternative full width patch bags.

Abstract: A bread toaster comprising a housing and at least one slot opening for receiving an article to be toasted. The bread is progressively traversed by a linear heat source in a pair of passes. A first pass is at a rate which is sufficient to drive moisture from at least the surface of the bread, but which is insufficient to significantly darken the bread. A second pass is at a rate which is sufficient to darken and toast the surface to a desired degree.

Abstract: An improvement to a grill wherein the affective radius of a rotary heating element is locally varied to improve engagement and rotation of a food items, including next generation dough involved food items and the like, on the grill. Attachments for retrofitting of existing, commercially available grills, and methods of using the improved grills are disclosed.

Abstract: An improved breadmaker capable of maintaining the freshness of the bread baked for a period of time. A temperature sensor and a humidity level sensor located inside the baking chamber of the breadmaker monitor the ambient conditions inside the baking chamber. In response to these sensors, a surface heater and humidifier are employed to maintain a predetermined temperature and humidity level inside the baking chamber.

Abstract: An automated coffee making process that uses a multi-stage combination coffee brewer and grinder that produces coffee of superb aroma and taste. The coffee making process is controlled by the consumer by means of a control panel located on the front of the coffee maker. Using the control panel, the consumer can select the time the coffee making process begins and the strength of the coffee prepared. The coffee making process is a closed loop cyclic process comprising a coffee making cycle and a self-cleaning cycle. The cleaning cycle cleans the filter and the cooking section of the coffee maker which ensures a delicious cup of coffee every time. The coffee maker comprises a motor section, a can section, a grinding section, a cooking section, and a pot section. The freshly prepared coffee is brewed in the cooking section. After a period of time that is selected by the consumer, the coffee residing in the cooking section is discarded, the coffee maker is cleaned, and freshly brewed coffee is prepared.

Abstract: An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.

Abstract: Cooking appliances, cooking assemblies, and cooking assembly components that improve heat distribution are provided. In one embodiment, a cooking assembly has a sear grid including a radiant panel having an undulating shape. The panel defines at least one generally parabolic dome with a radiused peak to allow liquids at the peak to be rapidly heated by the burner. The dome has sides extending away from the peak with a generally increasing slope to cause liquids flowing down the sides of the dome to accelerate. In another embodiment, a double U-shaped burner is provided. A U-shaped burner has a base for positioning at the front of the cooking assembly and a pair of legs that extend toward the rear of the cooking assembly. A second U-shaped connecting tube is positioned to connect the U-shaped burner base to the front of the cooking assembly housing.

Abstract: A toaster includes a toaster body having a top wall, at least one toasting chamber in the top wall, a bottom, side walls, and end walls. A seat is adjacent to, and extends along at least a portion of one of the side walls (and preferably along both of the side walls). The seat allows toast to be placed in contact with the wall of the toaster to be kept warm by heat radiating through the toaster wall. In one embodiment, the seat is simply an exposed shelf. In another embodiment, the seat forms a bottom surface of an enclosed warming chamber. The warming chamber is defined by an outer wall which is spaced from the toaster body side wall, a top wall, a front wall, a back wall, and the seat. A door is provided to allow access to the chamber. Preferably, the door can be removed from the toaster. The toaster includes oversized controls (a start lever and a darkness control lever) to allow the controls to be easily seen and manipulated.

Abstract: A beverage infusion device comprises a handle and a support member extending from the handle having a pair of flat legs spaced apart by a predetermined width. Attached to each side of the flat legs is a flexible porous member, for example, a pouch of filter material having an unfolded width greater than the width of the support legs. Each porous member contains an infusible beverage preparation and is supported by the support legs in a folded position wherein, upon immersion of the porous members in a liquid, the porous members expand and become spaced to facilitate infusion of a beverage preparation therein into the liquid. In the folded position, the porous members may have a plurality of folds across its width, for example, folds adjacent the first and second ends and an unfolded portion therebetween. The first and second ends of the porous member are preferably heat bonded to the support legs.

Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.

Abstract: A microwavable food packaging system includes a tray formed from a base and a sidewall extending from the base which sidewall terminates in a free edge. The base and sidewall define an interior cavity. The free edge defines a tray opening. The base has a raised button extending into the cavity. A sleeve surrounds the tray. The sleeve includes a front panel having a display surface and is disposed adjacent to the tray opening and a rear panel disposed adjacent to the base. The sleeve adjacent to the base extends outwardly to form a leg upon which the sleeve and tray can be upstandingly placed. The tray is adapted to receive food pouches within the cavity. The raised button stabilizes the center of gravity of the food packaging system when the food packaging system is placed in an upstanding position on the leg. Advantageously, at least one food pouch disposed in the cavity.

Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.

Abstract: An apparatus and method for processing a root vegetable, such as a radish. The apparatus includes a hopper, a track, and a cutting mechanism. The hopper includes a reciprocating chute for providing a radish from a plurality of radishes to the track. As the radish travels down the track, the radish is properly positioned and orientated such that a tip portion of the radish is disposed between spiral threads in the track. If the radish is not properly oriented, air pressure is applied against the radish to remove the radish from the track. If the radish is properly oriented, it reaches the cutting mechanism having a pair of belts that frictionally engage the radish. As the radish travels through the cutting mechanism, the radish encounters a first blade which cuts a bottom portion from the radish.

Abstract: A meat packaging apparatus includes a tray containing a modified atmosphere and meat product, a film sealed to the tray and including an opening, and a two-piece label attached to the film and covering the opening. The two-piece label including a first layer removably attached to a second layer, which is attached to the film. The second layer is made of a highly oxygen permeable material to allow oxygen to enter the tray when the top layer is removed.