Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.

Abstract: A process for forming a non-dairy frozen confection from an oat material or barley material. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. The machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. The machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. Further, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.

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 method of making novelty ice cubes that change color which includes the steps of: pouring water into a first ice cube tray to form a poured first solution; freezing the poured first solution to form a frozen first solution; removing the frozen first solution from the first ice cube tray to form clear ice cubes; adding a food dye to citric acid to form a second solution; mixing the second solution to form a mixed second solution; pouring an amount of the mixed second solution into a second ice cube tray to form a poured layer; freezing the poured layer to form a frozen thin layer; wetting the frozen layer to form a wetted thin layer; placing a clear ice cube of the clear ice cubes onto each wetted layer to form a combination; pouring an additional amount of the mixed second solution onto the combination, until a layer of the mixed second solution covers the exposed portion of the clear ice cubes to form together with the frozen layer a layer encasement that completely encases the clear ice cubes and forms wi

Abstract: In a method of forming a frozen food product, the temperature of a fluid food product is lowered so that the product is plastic. A mould is pressed against the food product to cause at least a portion of the product to take up the shape of the mould. The mould is at a sufficiently low temperature when it is pressed against the product such that the product retains its moulded shape and such that the product is readily releasable from the mould. This allows frozen confectionery products such as ice cream to be successfully moulded.

Abstract: Ice-cream coating compositions with reduced waxiness are obtained by using as fat the following triglyceride-compositions:______________________________________ <10% of SSS 25-80% of SUS 2-20% of SSU 8-60% of (SSU + USU) <10% of U.sub.3 ______________________________________S=saturated fatty acid with C.sub.16 -C.sub.24U=unsaturated fatty acid C.sub.18 +, while the C.sub.16 :C.sub.18 --saturates weight ratio of the triglycerides is>2.0.

Abstract: A rehydrating freezer pop provides a convenient and effective way of replenishing lost fluid and electrolytes. The frozen formulation masks unpleasant tastes of electrolyte and is readily consumed children.

Abstract: A rehydrating freezer pop provides a convenient and effective way of replenishing lost fluid and electrolytes. The frozen formulation masks unpleasant tastes of electrolyte and is readily consumed children.

Abstract: A process and apparatus is disclosed for the preparation of individual quick frozen bars, to be united to form a frozen precursor (the product of the invention) for the preparation of a frozen dessert and more particularly a masticated banana frozen dessert. Uniform flavor is achieved by control of the size and number of the respective individual bars to be laminated together. Uniform portion control in the machine that prepares the frozen dessert is achieved by the use of similar sized segments of the precursor sandwich formed by the lamination of individual frozen bars. The apparatus includes molds that may be individual or they may be formed together into an integrated multi-mold tray for use in the apparatus.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. Further, a method for lyophilizing a food using the strain as an ice nucleus-forming substance is disclosed; wherein the method is carried out by adding the strain to the food, thereby freezing the food, and then vaporizing moisture from the frozen food to effect drying. The food types which may be lyophilized using the method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups fermented soy bean paste and agar.

Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

Abstract: Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing effervescent reagents, where the reagents, in aqueous solution, react to produce carbon dioxide, are prepared and then admixed. In another embodiment, frozen granitas are admixed with a dry mix of effervescent reagents where the reagents, in aqueous soltuion, react to produce carbon dioxide. In either embodiment, the admixture is metered into a mold and tamped to obtain an article which also may include a shell or coating.

Abstract: There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated triglycerides (SUS) in a total amount thereof of at least 40% by weight based on the total weight of oil-and-fat ingredient of said composition and the weight ratio of SUU to SUS is 0.3 to 3.0 times. A frozen food including the above oily composition provided between a low moisture content-ingredient and a high-moisture content-ingredient is also disclosed.

Abstract: A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen dessert includes preparing a frozen dessert and immersing the frozen dessert into a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose. A dessert includes a frozen dessert coated with a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose.

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: A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

Abstract: A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer to shape; and (iii) shaping the wafer around the pre-shaped food core, the food core acting as a former.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

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 for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Abstract: This invention is directed to a method for preparing frozen flavor capsules as well as a method for incorporating these flavor capsules into low-fat frozen or refrigerated desserts. The invention also encompasses the capsules themselves, as well as dessert products incorporating these capsules. The capsules are prepared by first forming discrete composite capsules having a flavor encapsulated in an oil, and then freezing these capsules to solidify the oil and form discrete frozen solid flavor particles. Because the oil is essentially a liquid at ambient temperature, the oil liquifies in the mouth upon consumption, providing a balanced flavor release from, the previously protected flavor capsule.

Abstract: Liposomes comprising an iron (II) source selected from the group consisting of ferrous sulfate, ferrous lactate and ferrous citrate. The iron source is stabilized in aqueous solutions of reducing agents, such as, ascorbic acid and soluble ascorbates, which inhibit oxidation of iron (II) to iron (III) and is microencapsulated. A process by which the liposomes containing the iron (II) source are formed is also provided whereby the iron source is encapsulated into an ingestible form.The liposomes make it possible to increase the level of bioavailable iron in ingestible substrates.

Abstract: Frozen comestibles, such as frozen desserts, are formed by combining frozen comestible ingredients with a matrix resulting from melt - spinning on oleaginous substance with a carrier material.

Abstract: The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen fat-based confection and a coating.

Abstract: By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done.

Abstract: An oral medication delivery system and method for pharmaceutically active agents having local and/or systemic effect is provided. The system provides three embodiments of containers in which medication is stably stored, either in liquid suspension or in dry powder form with a delivery liquid, until dispensed for use by a patient. The medication is mixed as required and frozen in the storage container until hard, when it is administered to the patient in the form of a frozen popsicle. One embodiment of the system includes a flexible plastic container which contains the pharmaceutically active agent mixed with a delivery liquid. In other embodiments the medication in powder form and a delivery liquid are stored in a chambered container separated by a rupturable membrane which is ruptured to mix the container contents prior to freezing.

Abstract: Procedure to produce a food product including fatty and semi-fatty blue fish is disclosed. The procedure includes the steps of preparing the blue fish by washing, scaling, heading, drawing, skinning and filleting the blue fish. Once the fish is prepared, it is passed through a grinder to produce a uniform mass to which is added a mixture of herbs. The mix of fish and herbs is then homogenized mechanically to form a product mass that is shaped into portions that are covered with fish gelatine. The covered portions then undergo a freezing operation in a liquid nitrogen atmosphere at a temperature between -18 .degree. and -35.degree. C. The finished product is later placed in containers.

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: There is disclosed a chocolate containing as its oil ingredients 10-85 wt % of di-saturated mono-unsaturated glycerides (S.sub.2 U) and 15-90 wt % of di-unsaturated mono-saturated glycerides (SU.sub.2) plus tri-unsaturated glycerides (U.sub.3), at least 35 wt % of the di-saturated mono-unsaturated glycerides (S.sub.2 U) being di-saturated mono-linoleate (S.sub.2 L). Chocolate-utilizing food containing this chocolate such as in frozen desserts and the like are also disclosed.

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: An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.

Abstract: A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting temperatures and other compatible ingredients.

Abstract: Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.

Abstract: The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen fat-based confection and a coating.

Abstract: A process of converting unfrozen blocks of a mozzarella cheese into a comminuted form suitable for shipment or storage is disclosed. The process involves dicing or shredding the unfrozen cheese blocks; placing the particles of cheese in a fluidized bed freezer to completely freeze each particle rapidly (e.g., within 7 minutes), and keeping the cheese in the fluidized bed until it is completely frozen and its temperature has dropped to below 0.degree. F.; removing the particulate, frozen cheese from the fluidized bed soon enought to avoid moisture loss (e.g., within 10 minutes); optionally spraying the cheese with an aqueous solution or dispersion of a cheese additive (e,g., sodium citrate); and the packaging the cheese while it is still frozen.

Abstract: A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.

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 chocolate coating for a frozen dairy dessert comprising aspartame, mannitol and polydextrose.

Abstract: A foodstuff is coated with an edible heat-settable adhesive fluid which is coated with frozen prefried particles of fresh root vegetables which, upon being prefried, have a moisture content of from 20% to 50% by weight based upon the total weight of the prefried particles. The coated foodstuff is fried and frozen.

Abstract: The liquor included ice according to the present invention is arranged so that any liquor such as whisky and brandy is filled in a concave formed on top of a transparent ice lump, which is frozen in a glass-like container, and an ice plate, which is arranged to easily break by an outer force, is placed on top of the transparent ice lump to seal the concave. The transparent ice lump contains no impurities so that it is tasty.

Abstract: A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatures. In one embodiment, the sauce is combined as a center filling in an ice cream bar.

Abstract: A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are caused to advance intermittently at two-step rate, a metering-filling unit (6) for filling molds (A), a stick-inserting unit (7), an intermediate withdrawing station (10) in which ices are removed from molds (A) and then released into molds (B), a second metering-filling unit (11) for completing filling of molds (B), and a final withdrawing unit (8).

Abstract: Coated frozen cheese granules are prepared by freezing the granules and applying an aqueous coating containing one or more modifying additives. On baking the cheese the additives in the frozen coatings distribute throughout the cheese to obtain modifications of flavor and other properties.

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: A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further coated with an adhering layer of crumbs such as bread or cracker crumbs. The thus treated fillet can be cooked immediately for consumption or deep frozen for future use.

Abstract: A freeze-thaw stable banana product containing frozen ground banana pulp and a stabilizing system of agar and carob bean gum.

Abstract: Composite (novel) confection products comprise a multiplicity (e.g. at least 4) of superimposed extruded thin (e.g. less than about 5 mm thick) layers of extrudable e.g. aerated frozen confection, optionally separated by interleaved very thin sound confection layers such as couverture thin enough to be at least partly discontinuous. Apparatus and processing for their production involve use of slotted extrusion outlets for example in multiple or reciprocating arrangements, provided with intermediate spray or secondary feed devices.

Abstract: A novel frozen-dessert coated with a viscoelastic material is disclosed. The viscoelastic material is prepared by mixing and kneading starch of substantially amylopectin with saccharides and water. Preferably, the starch is selected from starch of glutinous rice, corn or glutinous corn.