Abstract: A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavoring composition is injected into the stream of semi-frozen dessert in the form of a pumpable semi-liquid which freezes into ribbons or strands upon contact with the dessert. The fat and oil fractions of the flavoring composition are formulated so that the composition can be conditioned from a solid or semi-solid paste into a high-viscosity semi-liquid composition which can be pumped with a positive-delivery pump, and so that as soon as the composition is cooled a few degrees by being in direct contact with the ice cream, the viscosity rises rapidly and the composition once again becomes a solid or semi-solid. The conditioning can be accomplished in one of at least two ways. Firstly, the flavoring composition can be conditioned from the temperature at which is is a semi-solid paste, to a few degrees above that temperature.

Abstract: Frozen ice products are prepared by freezing a first ice mixture in a first mold to form a core and then by freezing a second ice mixture about the core in a second mold. The core is prepared by introducing and freezing a first ice mixture in a mold having a grooved frustocylindrical hollowed interior which, after demolding, provides a frozen grooved ice article which is introduced as a core into a second mold having a frustocylindrical hollowed interior and which has been filled partly with a second ice mixture which is frozen. A striped product is produced by employing a second mold which has a hollow cross-section size not larger than the cross-section size of the hollow of the first mold so that the outer edge frozen core surfaces contact the second mold.

Abstract: The invention is a method for effectively transferring finely detailed images in edible pastes onto pastry shapes for decorative pastry dough that may be shaped into decorative pieces for various effects. The method comprises a first step of transferring the fine pattern images onto silk screen and then using silk screening methods to impart a paste onto specially developed, reusable, transfer sheets. Batter is then placed across the transfer sheets and then baked at approximately 350.degree.-450.degree. F. The images in edible paste are effectively transferred to the pastry without sticking to the sheet. The sheets are made of tetrafluorethylene coated fabric sheet and may be reused.

Abstract: In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75.degree. to 80.degree. C. and is then dried at temperatures below 60.degree. C. until a moisture content of 11% is reached.

Abstract: A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween in the helix, spraying a second fat-based water-based or sugar-containing composition into passages of the extruded helix, and depositing the sprayed helix so that a layered food product having alternating layers of aerated ice composition and second composition is formed.

Abstract: As a continuous length of plastic film is supplied from a roll, a first type of fish meat paste is continuously applied onto the film so as to form thereon a continuous stripe of the first type of fish meat paste, on which a second type of fish meat paste is continuously applied with a certain pressure so that the two types of fish meat paste, one of which is colored red while the other is uncolored, are intermingled to form on the plastic film a membrane closely resembling the membrane covering real crab leg meat. A core comprising a bundle of fibers made of coagulated fish meat paste is placed on the membrane and wrapped therein by means of the plastic film. Heating coagulates the membrane thereby to form the membrane and the core wrapped therein into an integral body closely resembling real crab leg meat in appearance and texture.

Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.

Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.

Abstract: A method of making a waffle in a press having closable top and bottom halves comprises first spraying a relatively thin pattern batter in a pattern on one of the halves of the press and then heating the pattern batter sufficiently to at least partially cook it but insufficiently to make it peel off the one press half. A thick body batter of a color different from that of the pattern batter is then poured onto the bottom half and the halves of the press are closed together. Then the press halves and batters are heated so as to thoroughly cook the batters together into a waffle.

Abstract: The present invention provides an ice confectionery comprising a fist layer of only crushed ice particles, a second layer including crushed ice particles and impregnated with a syrup and a third layer of ice cream disposed between the first and second layers, the third layer effectively separating the second layer from the first layer such that the syrup will not move from the second layer into the first layer.

Abstract: The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened dough with less oven spring than the outer dough portion. The composite material provides a means of producing a baked product of comparable quality to a product which employs only leavened dough of good baking characteristics. The present invention provides a means of adding to the inner dough portion a significant level of a fibrous additive such as soy polysaccharide or cellulosic material, to provide a bread of reduced calories, yet produce a product of acceptable oven spring bread of the composite dough material.

Abstract: As a continuous length of plastic film is supplied from a roll, a first type of fish meat paste is continuously applied onto the film so as to form thereon a continuous stripe of the first type of fish meat paste, on which a second type of fish meat paste is continuously applied with a certain pressure so that the two types of fish meat paste, one of which is colored red while the other is uncolored, are intermingled to form on the plastic film a membrane closely resembling the membrane covering real crab leg meat. A core comprising a bundle of fibers made of coagulated fish meat paste is placed on the membrane and wrapped therein by means of the plastic film. Heating coagulates the membrane thereby to form the membrane and the core wrapped therein into an integral body closely resembling real crab leg meat in appearance and texture.

Abstract: Multi-colored pasta pieces exhibit at least two colors, one of which may be the color of conventional untinted pasta. The added color preferably forms a striped or checkered pattern on the pasta, and extends through the pasta.

Abstract: An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.

Abstract: A method of making a waffle in a press having closable top and bottom halves comprises first spraying a relatively thin pattern batter in a pattern on one of the halves of the press and then heating the pattern batter sufficiently to at least partially cook it but insufficiently to make it peel off the one press half. A thick body batter of a color different from that of the pattern batter is then poured onto the bottom half and the halves of the press are closed together. Then the press halves and batters are heated so as to thoroughly cook the batters together into a waffle.

Abstract: A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners.

Abstract: Methods and apparatus for manufacturing a multi-colored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

Abstract: A sugar-free or sugar-based chewing gum candy product having improved organoleptic properties and which comprises a matrix of confectionary ingredients having distributed therein multiple discrete regions of a chewing gum composition together with multiple discrete regions of a hardboiled candy composition. The chewing gum candy product displays novel organoleptic properties together with enhanced flavor and sweetness impact.

Abstract: A composite cheese product having a first colored outer form and an inner plug having a desired decorative shape of a second, variegated color extending continuously through the outer form. The composite cheese product is manufactured by cutting first and second cheese products of variegated colors to a desired thickness so as to create preforms having the exterior contour of the outer form. A plug cutter having the shape of the inner plug is inserted into the preforms and plugs are withdrawn from the preforms with the plug cutter. The plugs are then removed from the plug cutter, interchanged and reinserted into the preforms of variegated color.

Abstract: Multicomponent ice confection product. The main part of its outer surface being regularly curved and the surface separating two components being at least mainly concentric with respect to said outer surface; the dimensions and the electrical properties being such that on exposure to microwave radiation from a commercial household or catering heater the centre will be heated in excess of 25.degree. C. while a more outwardly positioned layer is still frozen.

Abstract: A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of quick frozen preferably ripe banana, which banana or banana mixture has been quick frozen preferably in small mass units and maintained in a frozen state till time of use. The frozen banana composite is first masticated, then whipped to achieve a significant overrun and either served immediately, or refrozen, preferably quickly for future use.Other fruits, nuts, and flavorings may be added to the banana composite prior to the freezing step or can be mixed with frozen banana or composite during mastication or aeration.

Abstract: Disclosed are multicolored cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have an upper layer and a bottom layer, at least one of which layer is characterized by regions of a plurality of different colors. The methods for fabricating the present multicolored cereal pieces involves preparing separate segregated quantities of low moisture, free flowing cooked cereal dough pellets of individual colors, separately cooling the separate quantities of pellets, admixing the separate batches while cool with low shear mixing to form a blended assortment of multicolored free flowing pellets, warming the pellets, sheeting the pellets to form a sheet with regions of various colors, forming individual pieces from the sheet and finishing the pieces to form R-T-E cereals with multiple colors.

Abstract: Apparatus for manufacturing a multicolored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

Abstract: Shaping device and method for shaping extrudable material including at least one extrusion nozzle for feeding extrudable material and being supported in a carrier common to all nozzles, motors for moving either the carrier or a movable support surface for receiving extruded material directly from the nozzles and a programmable computer for controlling the motors.

Abstract: A confection having at least one wafer sheet, a coating which melts at or below body temperature on an outer side of the wafer sheet; and an edible coating member applied to the surface of the coating and held by the coating to the wafer sheet. The holding member being of a size large enough to be held by a fingertip but smaller than the wafer sheet and being made of a substance which does not melt at or below body temperature.

Abstract: Variegated extruded product having multiple patterns through the body of the product, each of which pattern is a roughly concentric or spirally striped pattern and which patterns are preferably arranged in approximate symmetry. Such product can be made by feeding a first viscous product through a tube, rotationally introducing a second, different viscous product into the first one while preventing homogeneous mixing and conducting this composite stream along at least one divider arranged with one main dimension substantially in the flow direction of said stream.

Abstract: This invention relates to a method of producing a chewing gum having a sectional motif pattern. A pattern-forming confectionery material and a chewing gum are each fed through a cylindrical passageway having an expanded intermediate portion so as to absorb the variation in the rate of feed by said expanded portion, thus enabling continuous manufacture of a chewing gum product in the shape of a bar which presents the same motif pattern in sectional area throughout its whole length.

Abstract: A fish paste sheet is folded to form a spiral convolution sheet roll; the roll is sidewardly compressed on a belt while traveling; and the compressed roll is cut into portions. The sheet may include superposed sub-sheets of differing coloration.

Abstract: A cake frosting technique and assembly including a disposable frosting bag for home or commercial use to render the frosting or decorating of cakes or other pastries more convenient and expeditious by the complete elimination of the need for expensive and messy heretofore-used large commercial squeeze bags, or manually whipped and spread frosting, or expensive aerosols. The invention contemplates the ready coloring or tinting of the frosting to any desired hue within a wide range with any particular color and further contemplates the imparting of any desired flavoring to the frosting by the separate and conveniently associated provision of the aforesaid disposable bag containing a neutral or white frosting along with a plurality of separate color tint tubes and a plurality of separate flavor taste tubes, whose contents are to be admixed respectively with the base frosting material to achieve a desired blend for the ultimate decorative and taste effects contemplated.

Abstract: Methods and apparatus for forming an edible product. The apparatus comprises an inside tube, an outside tube extending along and around the inside tube, and a plurality of deflector plates extending across the passageway between the tubes. A first edible material is conducted through the inside tube, and a second edible material is conducted through the passageway between the inside and outside tubes. The deflector plates guide that second material into longitudinally extending spaced apart strands, and also form longitudinally extending spaced apart zones substantially free of the second edible material. The first edible material expands into those zones to form a product having alternating outside strands of the edible materials.

Abstract: A method of reproducing in chocolate a selected image, comprising the steps of optically scanning the image, laser etching the selected image in a surface of a plate in response to the optical scanning such that peaks and valleys are created in the surface of the plate corresponding to the selected image, controlling the laser etching by a scanning laser or a displayed frame of the image, casting a deformable transfer blanket against the surface of the etched plate surface to record in a surface of the transfer blanket peaks and valleys corresponding to the selected image, casting a chocolate material against the surface of the transfer blanket to record the selected image by peaks and valleys in a surface of the chocolate, and removing the cast chocolate material from the transfer blanket.

Abstract: A stabilized chewing gum product containing an L-aspartic acid derived sweetener and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes Aspartame (APM) as an artificial, low calorie sweetener. A second portion can include a gum base and flavoring agents, preferably aldehyde flavorings. The portions are provided to opposite sides of a protective barrier film that is disposed between the two portions, whereby contact between the APM and the flavorings of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.

Abstract: A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a second coating of dry food crumbs partially embedded in the first coating. A third coating of liquid batter enrobes the first and second coating and is physically bonded thereto to form an integral, composite structure. The product may be stored for long intervals and transported without adverse effect on either frozen core or multi-layered coatings. The product is suitable for cooking in hot vegetable oil without adversely affecting the frozen core.

Abstract: A heterogeneous chewing gum compositions having long lasting flavor duration and a marbleized appearance is disclosed. The chewing gum composition comprises a hard gum base, a soft gum base, a flavoring agent, a sweetening agent, and, optionally, other traditional chewing gum additives. Also disclosed is a process for making this heterogeneous chewing gum composition.

Abstract: A process for preparing a paste product which comprises mixing a heat gellable protein paste with an acidic paste in a low degree of homogeneity and heating to gelatinize the resulting mixture. A mixing-molding apparatus used for the preparation of the paste product is also disclosed.

Abstract: A method of producing chunks of gelled food in a slurry by forming a first slurry having a gelling agent, forming a second slurry containing a gel activator, at least one of the slurries containing comminuted food; bringing the slurries together and gently mixing thereby breaking said food-containing slurry into random and irregularly shaped chunks while the gel activator simultaneously reacts at the interface with the gelling material thereby forming a gel skin which encapsulates the chunks.

Abstract: A method of forming a multi-color chocolate product, includes the steps of applying a first color chocolate into a chocolate mold having a planar upper surface and recesses formed therein which form a sharp angle at the junction of the recesses with the planar upper surface; squeegeeing the first color chocolate across the planar upper surface such that the first color chocolate fills the recesses and is scraped from the planar upper surface; permitting the first color chocolate to at least partially harden; applying a second color chocolate into the chocolate mold on the planar upper surface thereof; permitting the second color chocolate to harden to form the multi-color chocolate product; and removing the multi-color chocolate product from the chocolate mold.

Abstract: A method for preparing a shaped ice confection product wherein a mixture of ice particles and a liquid, which mixture is pumpable under pressure but maintains its shape if unsupported, is introduced under pressure into a mould which is closed apart from venting openings. An apparatus for manufacturing shaped ice confection products comprising means for manufacturing an ice confection mixture comprising ice cristals and a liquid phase, a chamber (1) with pressurizing means (2) and a devisible mould (7) having heating means (15) and being closed, apart from venting openings.

Abstract: A method of manufacturing solid or semi-solid dessert products, wherein each of liquid materials for base and one or more kinds of sauces contains an assortment of two or more kinds of gelling agents. Each of liquid materials for a base and one or more kinds of sauces is prepared and then cooled to form a gel and then destroyed to obtain a homogeneous pasty material for base or each of sauces. The resulting pasty material for base is filled into a container and immediately thereafter the resulting one or more kinds of pasty materials for sauces are filled onto, above and/or under the surface of the base material to form an ornamental pattern. Finally the materials filled into a container are cooled for gelling.

Abstract: A food imprinting cassette means comprising a flexible image imprintable foodstuff sheet attached to a support means for said sheet of foodstuff, a transfer sheet having an edible coloring material coated on the side of the transfer sheet facing the food sheet with said transfer sheet attached to a peripheral frame which in turn is releasably attached to the support means. The coloring material being transferable to the food sheet when pressure from a stylus is applied to the transfer sheet.

Abstract: Edible holographic elements and methods for making the same are described. Edible holographic elements are used to decorate foodstuffs or can be the ultimate food product.

Abstract: A method of forming an image with photographic likeness on a chocolate material is disclosed. The image is "developed" on the chocolate material by means of an edible developer.

Abstract: To produce and package portions of spreadable food products, for example differing types of processed cheese, in multiple layers, the layers are shaped individually in shaping compartments by keeping them separate and, while being ejected, they are guided individually to the bottom of a pre-shaped shell and substantially all traces of spread are eliminated from the shaping compartments.The apparatus comprises a unit for the separate metering of each group of layers of the same nature (7), for the separate and alternate shaping of the layers, for the ejection and guidance of the layers into the shell (5, 6); units for applying a tear strip for quick opening (2, 3) and for stamping a shell (4) upstream of the metering unit (5) and, downstream thereof, units for applying lids (11), for following back the edges (12), for fixing the edges (13) and for removing the packaged portion (14).

Abstract: This invention concerns about a method for making a relief on an eggshell. The method is, first, to cut out a design with paper and then adhere it on an eggshell, which is afterwards immersed into an acetic acid solution, making the part on the eggshell exposed to the acetic acid solution can be etched by neutralization reaction between the eggshell and the acetic acid and therefore the part not etched where the paper was adhered on the eggshell looks like a relief.

Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.

Abstract: A high quality, gelatin-free frozen confection which is ready-to-eat at freezer temperatures is disclosed. The frozen confection maintains its shape on a stick during normal consumption, exhibits excellent storage stability, and delivers a refreshing, texturally-pleasing eating experience. The elimination of gelatin from previous frozen confection formulations has been found in the invention to improve upon the heavy-bodied texture of past formulations, and to enable a reduction in the total hydrocolloid level required to fully bind the water in the frozen confection.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: A method for making an ice cream sundae including the steps of adding ice cream to a container and pumping a topping onto the ice cream in the container wherein the topping has a viscosity of from about 1000 cps to about 18,000 cps, and solids content of from about 40 to about 70 percent by weight of the topping. In a further embodiment wherein the topping contains fruit the viscosity of the topping is from about 4 to about 12 Bostwick units.

Abstract: A continuous process for the preparation of ready-to-eat gelatin-containing compositions is made possible by the preparation of an agitated slurry of partially-hydrated gelatin particles which may be stored at room temperature or below for periods in excess of four days and rapidly transformed into a gelatin solution by passage through a continuous, high-temperature, short-time pasteurization unit and fed directly to appropriate equipment for filling unit-sized containers. Additional ingredients in either liquid or dry form may be added during the initial make-up of the slurry or immediately prior to the pasteurization step. The process is well-suited for use in the preparation of gelatin-containing frozen confections.