Abstract: A charcoal pan includes a supporting surface for supporting a quantity of charcoal beneath a cooking grate, and a plurality of diffusers that transport air from underneath the supporting surface to an area above at least a portion of the quantity of charcoal.

Abstract: A fanning plate for a baked potato provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly, as well as raised rims and endcaps to keep the seasonings contained and prevent a mess. Multiple plates may be easily stacked for compact storage.

Abstract: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

Abstract: A device to mold and cook a food product (50) comprises at least a mold (12) and at least a molding member (16). The mold has a cavity (14) in which to place on each occasion at least the uncooked dough. The cavity (14) is delimited externally by an external perimeter edge (18). The molding member (16) is shaped with a closed profile, has a shape and size mating with those of the external perimeter edge (18), and has a position distanced from the mold (12) and a position coupled with the mold (12) in order to shape and mold the product (50) into the desired final shape.

Abstract: A process for producing a frozen confectionery product is provided, the process comprising: supplying a frozen confection to a nozzle which has an orifice having a non-circular cross-section; dispensing a filling comprising sauce and/or inclusions into the frozen confection inside the nozzle; extruding the frozen confection and filling from the nozzle through the orifice until the extruded frozen confection makes contact with a receiving surface; wherein the longest axis of the product is parallel to the direction of extrusion; and then cutting the extruded frozen confection with an iris cutter.

Abstract: A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat.

Abstract: A funnel cake mold preferably has multiple mold cavities, each with opposed slotted ends for releasably receiving a stick extending from within the cavity and outwardly from both ends. The mold is placed in a hot oil fryer and funnel cake batter is poured into each cavity where it is partially cooked around the stick. The sticks and partially cooked cake is removed from the mold and remain in the oil for final cooking. Preliminarily, sticks are oriented on a floating frame, each stick in register with a mold cavity pressed down over the sticks to releasably retain them in a respective cavity. The cake on a stick can then be handled and eaten from the stick. Methods are disclosed.

Abstract: Each of a plurality of silicone rubber molds is covered by a holder structure which has a flanged body, a handle extending from one side of the body, and an anchor structure extending from the other side of the body into the interior of the mold. The anchor structure has an enlarged outer end which engages with and tends to hold the frozen confection onto the handle for removal from the mold, and while the confection is being eaten.

Abstract: An apparatus for the manufacture of frozen confections comprising: a forming element (1) having one or more open cavities (2) on its surface; a nozzle (3) for filling said cavities with a frozen aerated material; and means for moving the forming element (1) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; characterised in that the internal surface (5) of the nozzle (3) facing into the direction of movement of the forming element relative to the nozzle is at an angle of at most 55° relative to the surface of the forming element (1) is provided. A process for the manufacture of frozen confections comprising inclusions, the process comprising: extruding a frozen confection containing inclusions from a nozzle into a cavity (2) of a forming element (1); moving the cavity (2) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; and then removing the frozen confection from the cavity.

Abstract: A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat.

Abstract: A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.

Abstract: A method and apparatus for producing popping candy which is formed in moulds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.

Abstract: Embodiments of the present invention relate to an apparatus for facilitating the skewering of meats, vegetables, fish, fruits, and other food products in connection with the preparation of kabobs and the like. In one embodiment of the present invention, an apparatus for skewering food products comprising: a tray portion having at least two opposing sidewalls having skewer passageways extending therethrough, and a plurality of food sections provided therein, each food section defined by at least one length divider and at least one width divider, the width divider having a skewer passageway extending therethrough and aligning with the skewer passageways of the two opposing sidewalls; and a lid portion, rotatably connected to the tray portion, the lid portion comprising a substantially flat inner surface for covering the food sections of the tray portion in a closed position.

Abstract: The present invention relates to a method of attaching a handle to a solid oral dosage form by use of high frequency mechanical vibrations. The present invention also relates to a method of attaching a handle to a solid oral dosage form, the method comprising: (a) placing a handle in contact with a solid oral dosage form, wherein an area of contact between the handle and the solid oral dosage form forms a joint interface; (b) applying high frequency mechanical vibrations to the joint interface until the solid oral dosage form at the joint interface reaches a molten state; and (c) cooling the joint interface in a molten state to allow solidification, thereby attaching the handle to the solid oral dosage form.

Abstract: An improved ice cream cone holder includes a conical portion with an open end and a closed end and at least one de-nesting formation about the open end to inhibit vacuum formation in stacks of the holders. Additionally, embodiments comprise at least one drainage formation at the open end to allow melt to enter the conical portion rather than to overflow a rim of a disc portion formed about the open end. Embodiments contemplate varying a distribution pattern of the drainage formations, the de-nesting formations, or both from holder to holder.

Abstract: A utensil may be provided with at least one utensil body extending generally longitudinally and having consumables integrally disposed thereon.

Abstract: A confectionary product has a hollow, pliable tube containing a flowable confectionary material and an enlarged head secured to one end of the tube, the opposite end of the tube being sealed. The head has one or more dispensing openings on its outer surface. In one case, the head is solid and a passageway extends through the head from an inlet end communicating with the tube at one end and at least one dispensing opening at the other end. In another case, the head is hollow and has a plurality of openings. The wall of the tube can be squeezed to force the flowable confection through the head and out through the opening or openings for consumption. In one embodiment, the head is of edible material such as hard candy and is consumed after substantially all of the confectionary material is squeezed out of the tube and consumed.

Abstract: A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball is formed to a lollipop ball engagement mechanism that defines a cavity inside the sphere of the lollipop ball and the proximal end of the lollipop stick releasably engages the cavity located in the interior of the lollipop. Alternatively, the lollipop itself can be formed to define the cavity such that no lollipop ball engagement mechanism is required to releasably engage the proximal end of the lollipop stick. The lollipop stick can also include one or more design elements.

Abstract: A method for automated handling, positioning and orienting of an ear of corn includes methods for altering a portion of an ear of corn. Optionally included are one or more stations for automatically processing, testing, sampling and preparing the ear of corn for processing, testing or sampling and an automated transport means for automatically moving ears of corn from station to station using alterations made to the ear of corn.

Abstract: A frozen comestible maker suitable for home use includes single or multiple molding cavities for forming frozen comestibles, a heat exchanger for maximizing the heat transfer away from the fluid that is being frozen in the molding cavities, a refrigerant solution with a depressed freezing point in contact with the heat exchangers, a base container to seal the refrigerant solution from the fluid that is being frozen, and a bezel piece to retain spills and aid with handling. The refrigerant solution is captured between the molding cavities and the base container. One or more sticks, a drip cup, and an extraction tool may be provided with the frozen comestible maker for preparing and extracting shaped frozen comestibles, such as ice pops and popsicles, therefrom.

Abstract: A method of creating a baked product assembly includes providing a body of dough to be baked. A support member is inserted into the body of the dough prior or during baking of the body of dough. The inserting of the support member includes embedding a first section of the support member within the body of dough such that a second section on the support member protrudes from the portion of the dough.

Abstract: A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball is formed to a lollipop ball engagement mechanism that defines a cavity inside the sphere of the lollipop ball and the proximal end of the lollipop stick releasably engages the cavity located in the interior of the lollipop. Alternatively, the lollipop itself can be formed to define the cavity such that no lollipop ball engagement mechanism is required to releasably engage the proximal end of the lollipop stick. The lollipop stick can also include one or more design elements.

Abstract: A pair of corn cob holders comprising: a first corn holder having a housing with an elongated bore therein, the elongated bore having an end cap on one end thereof with an opening therein configured to receive one end of an ear of corn and an open end on an opposite end thereof, and a second corn holder having a housing with an elongated bore therein, the elongated bore having an end cap on one end thereof with an opening therein configured to receive an opposite end of an ear of corn and an open end on an opposite end thereof.

Abstract: This invention provides an ice-candy forming container and an ice-candy producing method, which enable the ice-candies having a complicated shape copying a face of a cartoon character or the like to be produced with higher quality and without a loss of shape. This invention employs a forming container A including a first mold 1 having a pattern portion 5 formed in one face 3 thereof, and a second mold 2 configured to slide over and along the one face 3 of the first mold 1, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold 1 therein. In such a containing-in position, the second mold 2 contacts externally and closely with substantially the whole surface of the outer periphery of the pattern portion 5.

Abstract: A dispersion spun polytetrafluoroethylene fiber exhibiting improved elongation prior to fiber break and increased thermal stability, the fiber prepared by forming a spin mix containing a dispersion of poly(tetrafluoroethylene) particles, forming an intermediate fluoropolymer fiber structure from the spin mix, sintering the intermediate fluoropolymer fiber structure and forming a continuous fluoropolymer filament yarn, drawing the continuous fluoropolymer filament yarn, and thereafter heat setting the continuous fluoropolymer filament yarn.

Abstract: A straining/stirring device and a method for manufacturing a straining device are provided. The straining device includes a handle, a frame, which is positioned at an end of the handle, and a compartment containing a medium to be strained. The compartment includes a top porous surface and a bottom porous surface, and is affixed to the frame. Further, the compartment is configured so as to strain the medium through at least one of the top porous surface and the bottom porous surface. The medium to be strained may include a beverage, medicine, or soup ingredient. Accordingly, the straining device provides a convenient apparatus for preparing a beverage, a food, or a medicine, and for a variety of utensil applications such as stirring or collecting and adding an additive.

Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

Abstract: Device for manufacturing lollipops, comprising a stationary supply (4, 5a, 5b) for a strand (5) of lollipop material in flat cross-section condition, a series of flat lollipop moulds (3a, 3b) movable past the supply according to a path of movement. The lollipop moulds having a main axis and each consisting of a lower mould (3a) and an upper mould (3b), which can be closed onto the lower mould while cutting off a leading portion of the strand, the supply being positioned for discharge of the strand in a direction transverse to the main axis.

Abstract: Apparatus (1) and method for moulding lollipops, the apparatus comprising stick receiving means (6) and a mould forming surface (3) of a mould (15), the stick receiving means being mounted for pivotal movement relative to the mould forming surface through substantially ninety degrees. In use the apparatus is passed around a circuit (34) and engagement between the apparatus and a cam track (35) is such that a stick held by the stick receiving means is pivoted through substantially ninety degrees into the mould so that confectionery material can be poured into the mould and around the stick. As the apparatus further progresses around the circuit the formed lollipop is pivoted out of the mould for release from the stick receiving means.

Abstract: The invention relates to the automatic marketing of lollipops, by providing a lollipop stick made of a flexible material in combination with a compact lollipop container, wherein the stick is provided with a dividable end and a candy retention end, the major portion of the stick being dividable into two elongated halves by insertion into a compact lollipop container, a separation device causing separation of the elongated halves, may be provided at the bottom of the container and bending thereof at least 180 degrees during the insertion resulting from contact with inner walls of the container, a candy being firmly attached to the candy retention end, the stick being retained in the divided and bent configuration, the compact lollipop container being further provided with a reunification device, whereby on opening of the container and withdrawal there from of the candy the two elongated stick halves pass through the reunification device and are firmly rejoined thereby to form a substantially straight rigid sti

Abstract: An infusion bag for preparing tea including a suspension unit having a grasping area and at least two chambers for containing an amount of a substance, the chambers each having a top side and being connected to one another at respective top sides to form a common edge. The chambers are connected to the suspension unit at the common edge and are turned away from the grasping area. The suspension unit is preferably longer than the chambers.

Abstract: This invention is a method for manufacturing candy using a first and second mold, which comprises the steps of filling a measured amount of the first mixture comprising raw materials for candy and additives into the first mold, partially cooling said mixture, printing a desired picture onto the partially cooled mixture by using one or more compositions selected among red, blue, and yellow edible ink compositions, filling a measured amount of the second mixture comprising raw materials for candy and additives into the second mold, partially cooling the first arid second mixture, joining the first mold and the second mold to combine the first mixture and the second mixture by pressing the joint pin, and hardening the mixture of the mold to form the candy product from the mold.

Abstract: A device for making stuffed tofu has a bar to hold the stuffed material and a container with a compartment. The compartment has a recess to position the bar. The compartment has a volume larger than a volume of the stuffed material. The method for making stuffed tofu has steps of positioning a stuffed material onto a bar, placing the bar with the stuffed material in the recess in the compartment of the container, immersing soybean in water for 8-12 hours and grinding the immersed soybean, adding 4-6 times of water relative to the volume of the soybean to the ground soybean to become soybean magma, boiling the soybean magma for 3-5 minutes, cooling the soybean and then adding condensate to become lactary soybean, and inputting the lactary soybean into the compartment in the container to surround the stuffed material.

Abstract: The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling member for holding it. The handling member passes through the body and projects from the ends of the body, so that the confectionery can be consumed while being held by the two ends with both hands. The invention is also directed to a process for making and a mold and production line apparatus for making the confectionery.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. In still other embodiments, the confectionery material may comprise grains of a puffed cereal. In some instances, a matrix of plasticizable material holds the grains together and the confectionery material may also include, in addition to the puffed cereal, candied fruit bits, dry fruits, nuts, or the like.

Abstract: The invention relates to an apparatus and the relavant method for producing ice-creams with stick, covered, providing for:

Abstract: A flavored beverage stirrer which includes a carrier and a cartridge is disclosed. The carrier includes a cap to which is attached an elongated member or wand with barbs or protrusions extending outwardly from the length thereof. The stirrer also includes a cartridge formed from a flavored material. The cartridge is generally in the shape of a cylinder with a hole extending therethrough. The cartridge is placed onto the wand so that the barbs of the wand fit within grooves formed within the hole of the cartridge thereby retaining the cartridge on the elongated member. The stirrer may now be placed within a cup or mug of a hot beverage. As the stirrer is swirled through the beverage, the flavored cartridge dissolves and adds flavor to the beverage.

Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.

Abstract: A microwaveable confection mold for use in a conventional microwave oven. The mold permits solid confection capable of melting when exposed to microwave energy to be introduced into the mold. The mold comprises a clear microwave transparent plastic material to facilitate observation of the confection melting process with subsequent settling in the mold sections. A pigment in the mold changes the colour to indicate to the user when the liquified confection has hardened and the mold cooled.

Abstract: Sport and game fish are attracted to an area of a lake, stream or other body of water by a fish attractant block comprising a cured formulation of compositional components suspended in the aquatic medium by a rope or similar suspension means. The fish attractant block is prepared by first formulating a relatively homogeneous mixture of the block compositional components, transferring this liquid composition from a mixer to a package equipped with a rope, and then allowing the liquid formulation to cure. Representative ingredients of the formulation include molasses, fish oil, fish meal, attapulgite clay, a phosphate source and magnesium oxide (a curing assist). The blocks of this invention are not only effective at attracting game and sport fish, but they are also water stable and environmentally benign.

Abstract: The invention relates to a packed in-pack filled edible solidified product on a stick and a method for producing the same. A thermoformed plastic package define a 3-dimensional cavity with an inlet channel through which an edible product in liquid or semi-liquid form has been filled. In the inlet channel the stick is arranged, it extends into the edible product in the cavity. A support is provided in the pack for supporting the stick before solidification of the product.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: An ice molding apparatus includes a first mold assembly which includes a first hollow chamber portion and which includes a spike assembly which projects inward from a wall of the first hollow chamber portion. The spike assembly includes a distal end adapted to support a quantity of solid material. The first mold assembly includes a first joint member adapted to connect to a second mold assembly. The second mold assembly includes a second hollow chamber portion which includes a filler channel adapted for passing a quantity of liquid water therethrough into the second hollow chamber portion and to fill up the first hollow chamber portion with water. The second mold assembly includes a second joint member adapted to connect to the first joint member, such that the first hollow chamber portion and the second hollow chamber portion form a combined interior mold chamber. The distal end of the spike assembly is located adjacent to a center portion of the combined interior mold chamber.

Abstract: Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composition which then is demoulded in two steps wherein the countermould is heated and removed first and the master mould is heated second for removal of the frozen article.

Abstract: Embodiments of a potato-on-a-stick, and methods for making the potato-on-a-stick, are disclosed. The potato-on-a-stick includes a pre-cooked potato, which is prepared by partial baking, an interruption in cooking to cool the potato, and then blanching, which allows a stick to be inserted without breakage of the potato and which causes the potato to adhere to the stick and hold the stick in place in the potato throughout further handling, freezing, thawing, finish-cooking, and eating. In one embodiment, the method of making the potato-on-a-stick product starts with the baking process for potato boats, in which whole potatoes are partially baked, cooled, cut, and scooped-out. The scooped-out potato centers are then blanched and cooled, and a wooden stick is inserted and secured by the adhesiveness of the potato contacting and holding the stick. The invented method produces a potato product which has a secured stick and has an uncrumbly, unbreaking texture and yet a pleasant, soft and palatable texture.

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: A handle for a confectionery product that envelopes a housing detachably engaged to a support. The housing receives a novelty item. After the confectionery product is eaten the novelty item is released by breaking the support from the housing.

Abstract: A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24).