Abstract: A candy or gum holding device including an elongated flexible cord. The candy or gum is of a gummy type which can be threaded onto the cord along its length. Near a lower end of the cord, the cord is flared slightly so that the candy or gum pieces will not fall off but can be pulled off over the flare. The upper end of the cord is provided with a head and the lower end of the cord is provided with a tail section. The head is provided with an aperture which receives the end of the tail section in order to form a bracelet or anklet after the candy has been consumed.

Abstract: A device and method for transmitting sound waves between a signal source and a user's ears, wherein the sound waves bypass the air. The invention generally comprises an edible substance and a signal source operatively associated with the edible substance and configured to produce sound waves for transmission through the edible substance to a user's mouth, from which they are conducted by teeth and bones to the user's ears to be perceived as sound. The signal source may produce sound waves directly, or it may do so with the assistance of a transducer. The invention provides for the construction of a nearly limitless number of novel amusement devices that simultaneously combine appeal to taste and sound.

Abstract: Although typical decorative grass is useful for lining containers such as Easter baskets to provide an attractive and cushioned nest, such decorative grass has the disadvantage of creating messes wherever individual strands of the grass fall. When individual strands which constitute decorative grass are connected to one another, this significantly cuts down on or eliminates the mess usually associated with decorative grass. The individual strands may be connected at one end of each strand, or at the middle of the strands. The strands may also be connected to the container in which the decorative grass is placed.

Abstract: Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These low-fat meat foods comprise meat and thermo-irreversible starch gel. Also provided are methods of making low-fat meat foods comprising combining low-fat meat with thermo-irreversible starch gel.

Abstract: A food utensil which is useful for picking up and delivering food to a mouth of a consumer comprises a gripping portion and a food adhering portion. The gripping portions allows a consumer to hold the utensil. The food-adhering portion adheres food thereto and provides enough surface adhesion to attract and nominally retain food having a residue which would otherwise be deposited onto the consumer's hands.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles. The process includes providing a mixture of heterogeneous particles that comprises particles of a cereal grain having a flavor and a fiber concentration. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles. The present invention also relates to an edible flake that includes a cereal grain. The edible flake includes an imparted flavor and a fiber concentration.

Abstract: A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Abstract: Systems and apparatus for generating bioluminescence, and combinations of these systems and apparatus with inanimate articles of manufacture to produce novelty items are provided. These novelty items, which are articles of manufacture, are designed for entertainment, recreation and amusement, and include toys, paints, slimy play material, textiles, particularly clothing, bubbles in bubble making toys and other toys that produce bubbles, balloons, personal items, such as bath powders, body lotions, gels, powders and creams, toothpastes and other dentifrices, soaps, body paints, and bubble bath, foods, such as gelatins, icings and frostings, beverages such as beer, wine, champagne, soft drinks, and glowing ice, fountains, including liquid "fireworks" and other such jets or sprays or aerosols of compositions that are solutions, mixtures, suspensions, powders, pastes, particles or other suitable formulation.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In the preferred form, the food items include one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: A novelty candy holder and dispenser which comprises a main housing with a conical insert. A handle extends downwardly from the main body and is provided with lock pins. The handle can be pushed upwardly to force the candy upwardly from the housing and be rotating the handle look pins on the handle fit into slots to lock the candy sucker in place.

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: A confectionery product that also functions to transmit a greeting or a message to a person receiving the product. The product comprises a rectangular bar of chocolate candy having a top surface provided with a cavity. A wrapper enclosing the candy bar and extending into the cavity is in turn encircled by a tubular heat shrink member. The heat shrink member is in firm engagement with the wrapper that provides access to the cavity so that the greeting card can be personalized and then inserted in one end of the heat shrink member and pushed to a position in the cavity. The resulting product can then be displayed in a flower arrangement or used by itself.

Abstract: The present invention relates to a method of imprinting diverse shapes of multiple colors inside the confectionery products with edible ink. According to the present invention, a liquified mixture of confectionery material is partially filled and solidified in a plurality of molds. A plurality of etching plates, which have been partially perforated along the predetermined shape and according to the number of predetermined colors, are mounted on the surface of the solidified mixture. Edible ink of predetermined colors is dispersed by turns on the plurality of said etched plates, and the remaining portion of the liquified mixture is filled and solidified in the plurality of molds.

Abstract: A process for making a heat expandable dog chew comprised primarily of injection molding potato starch granules and an attractant is disclosed.

Abstract: Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour point of the substance into a mold cavity having at least one cavity surface lined with a lining material so that the lined mold cavity is filled with extrudate, releasing the mold from the extrusion pressure and demolding the lining material and molded article.

Abstract: A Wacky Pop Noise Maker is a novelty toy and candy holding device designed to hold a sucker type candy and to make noise. The Wacky Pop comprises a hollow main housing with plastic rings with a noise maker in the housing between an upper end cap and a bottom end of the housing. The upper end includes an aperture and a sucker type candy. The sucker type candy is inserted into the aperture at the top of the upper end cap of the hollow main housing. The upper end cap also has small apertures around the top end of the cap to allow passage of air. The outside of the hollow main housing has plastic rings and the lower end of the housing is open with a plastic rod across the bottom. Inside the hollow main housing the noise maker slides freely when the holding device is shaken or when the air is pushed back and forth through the apertures in the top edge of the upper end cap producing a variety of noises. This combination of candy and a toy noise maker gives children twice the fun. The candy can be replaced.

Abstract: An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal elemental members arranged in the form of the full-dimensional toy figure and bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the liquid suitable for consumption, and a method for preparing the edible, full-dimensional toy figure.

Abstract: An edible shell/thermoplastic container system consists of a first substantially hemispherical edible shell and a second substantially hemispherical edible shell. The thermoplastic container preferably consists of a first substantially non-hemispherical shell and a second substantially non-hemispherical shell that differs from the first non-hemispherical shell. The first non-hemispherical thermoplastic shell and second non-hemispherical thermoplastic shell are held together by a fastening system that can be easily unfastened to gain access to a novelty item that may be stored in said thermoplastic container.

Abstract: A method of packaging an edible product, which significantly simplifies the manufacturing procedure, includes the introduction of an insert (8) into the base of a cavity (4) of a disposable package (2), which also serves as a mold, before pouring-in the product in a liquid form. The package (2) consists of a pair of shells (2) with opposing concavities, heat sealed along their edges (3). The method is applicable in the food industry, particularly in the manufacture of sweets.

Abstract: Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A container is presented having a hollow substrate with a coating covering at least a portion of the substrate. The coating includes a mixture of a base material and an adhesive where the base material is absorbent with respect to nontoxic dyes such as food coloring. One preferred base material includes rice powder. The substrate can be egg shaped, so that the coated container forms a synthetic Easter egg that can be colored with food coloring.

Abstract: A food product comprising a plurality of preformed discrete wafers being selectively assembled by the consumer into a multi-layer cookie or snack having desired layers of edible food product such as a potato chip or corn chip, etc. with one or more selectable intermediate layer(s) or filler substances such as chocolate, peanut butter spread, etc. disposed between the outer cookie/chip layers. The preformed and packaged layers enable the snack food item to be selectively assembled and arranged by the consumers to suit his/her individual taste and to enable the consumers to experiment with multiple sandwich/cookie constituent ingredient combinations/arrangements.

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 food product package comprises two half shells having respective mouths in face-to-face relation. One of the half shells defines an edible part of the package. The other half shell defines a receptacle for play elements.

Abstract: A low-calorie edible material like pate or mousse, comprising 100 parts by weight of a meat paste containing about 44 to 89% by weight of one or more of fish meat "surimi", poultry meat "surimi" and animal meat "surimi", 30 to 220 parts by weight of a water solution containing 1 to 4% by weight of mannan, 30 to 290 parts by weight of vegetable or animal oil, and a suitable amount of seasoning.

Abstract: A method for making vegetarian yolk and products thereof, in which a suitable quantity of flour and an edible oil are mixed together and agitated evenly before being poured into a frying pan to simmer for about 30 minutes until having a gold-colored crisp layer on the surface thereof. Then, a suitable quantity of smashed beans and cheese cut into fine particles are mixed together and agitated evenly before being poured into a frying pan to simmer for at least 30 minutes until a flagrance is smelled and a loose and block-shaped product is formed which tastes like a pickled yolk.

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: An edible greeting card includes two edible leaves. Each leaf of the card is imprinted with a message and/or design which is suggestive of a celebratory event and each leaf is individually wrapped in clear plastic. The two leaves are coupled to each other by a hinge which may be formed from a strip of adhesive tape or from a folded cardboard member which embraces an edge of each leaf. The wrapped and hinged leaves are preferably packaged with at least one self-adhesive label upon which the sender may write a personal message and affix the label to one of the leaves. The edible greeting card and the self-adhesive label are preferably packaged in a plastic box which serves as the "envelope" for the greeting card.

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: An improved candy pop holding device which includes two different spindle shafts each including a receptacle for holding a stick of a candy pop. The device includes a power supply, a switch for controlling the power supply, a motor for driving a suitable gearing system for rotating the two candy pops at a convenient rotation for consumption by a consumer. The motor and gearing system is designed to produce a desired torque and rotational speed to spin the two candy pops.

Abstract: Methods of making a frozen confection with an encased whistle element wherein a first embodiment provides for the formation of a recess to hold the whistle by means of a drill or heated element, which whistle is frozen in place and a plug-like element communicating to the recess is easily removed by reason of the mold configuration. In another embodiment a removeable plug or the like is super-positioned to an open bottom wall mold portion so that once the ingredient filling the mold is frozen, removal of the plug-like member provides for air communication to a recess which is adapted to receive a whistle therein. In another embodiment, a bracket member is used to support a whistle in the formed recess to thereby eliminate freezing of the whistle in the recess so the same is securely fastened within the frozen confection.

Abstract: A toy telephone which has an integral lollipop holder. The toy telephone has a voice recorder which can be used by a child to record and play back messages for amusement. A lollipop is removably attached to a retractable slide which extends the lollipop for consumption and retracts the lollipop into the toy telephone for storage. During storage, the lollipop is enclosed within the telephone to prevent the lollipop from being contaminated. The lollipop is optionally formed in the shape of an antenna. The data keys of the telephone can be optionally illuminated to simulate a real telephone. The audio data and record function can be replaced or used in conjunction with a radio. Optionally, preselected sounds can be stored such as telephone tone dialing sounds or telephone ringing sounds.

Abstract: Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and thermo-irreversible starch gel that mimics the texture of a dispose tissue. Also provided are methods of making low-fat meat foods comprising combining low-fat meat or plant protein with the thermo-irreversible starch gel.

Abstract: A method and apparatus for forming simulated flowers from cut-out sheets of a confectionery material such as gum paste. A kit for forming the simulated flowers includes one or more template cutters formed in the shapes of the leaves and/or petals of an actual flower, a male mold having an exterior surface cast from the interior of the actual flower, and a flower holder having a surface that generally conforms to the exterior or interior of the flower. The flower holder preferably comprises either a female or male mold or a deformable material having indentations therein. Optional components of the kit include a stamen mold for forming a simulated stamen and a ruffling tool for ruffling the peripheral edges of the simulated flower.

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: An animal fat replacement product of an aqueous gel of one or more dextrins, each of dextrose equivalent less than 20, entrapped in a matrix of an alginate, gum, pectin or Konjae can be effectively used in meats and meat products without adverse organoleptic consequences. The fat mimetic, which can be generally used to replace animal fats, provides excellent lubricity and juiciness while being "rendered" under appropriate conditions, thus behaving quite similarly to animal fat. The animal fat replacement product also is an excellent vehicle for incorporation of other agents often added to meats, such as flavors, colors, preservatives, and so forth.

Abstract: A chewing gum product comprises an individual-sized piece of chewing gym wrapped in a flexible paper wrapper wherein the side of the wrapper in contact with the gum is coated with wax, and the other side of the wrapper contains no wax or adhesive and carries at least one complete design of ink comprising vegetable dye and polyvinyl alcohol which is transferable as a tattoo by wetting the design with water and pressing it against the surface to which the tattoo is to be transferred.

Abstract: Methods are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversile gell formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A girl package includes a candy CD held in a CD holder. The candy CD is in the shape of an annular disc and has a central hole formed therein. The CD holder includes a base and a transparent cover. The base includes a centrally located securing element sized and shaped to snugly fit in the hole formed in the candy to securely hold the candy CD in the base. The cover includes a card having a front surface and a back surface. The front surface of the card is visible through the cover and contains thereon a preprinted message. The back surface of the card is accessible for writing a personal message thereon. The cover includes inwardly extending fingers to hold the card in the cover.

Abstract: A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

Abstract: A water soluble, quickly degrading imitation rice, which is not harmful to birds and will not germinate, for use in ceremonies such as weddings. The invention is produced by combining binders with digestible solids, extruding the mixture, and cutting to the approximate size and tapered shape of natural rice grains. The invention is produced in a natural rice color, or in other decorative colors as desired.

Abstract: The illuminable toy has a replaceable, illuminable edible, that can be soft or hard crystal candy or any other translucent or transparent food in a figure form which is attached to a holder which is in turn part of or attached to a base. Concealed inside the base are a light source and battery connected to an electrical switch. The illuminable edible toy can be a simulation toy with more than one replaceable, illuminable edible under a cover. The base can have a cover simulating a coffin or horror house for conveying horror themes, or simulating an egg shell for conveying an Easter celebration theme or a cave for conveying a fairy tale mining cave theme.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A cake decoration system employing an integrated work surface having integral cake positioning guides in a first portion of the surface, a flat bed image scanner in a second portion of the surface, and an operator interface with display and entry keys incorporated in a third portion of the work surface provides an efficient self-contained cake decorating station. A motion control system using a traveling arm extending over the work surface to carry a colorant cartridge with a drop on demand colorant expulsion system all under the control of a central processor allows transfer of images obtained on the scanner to the surface of a cake to be decorated by use of a pixel map. Use of a multiple orifice drop on demand colorant expulsion system allows one pass three color printing on the article being decorated.

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: A toy includes a clam shell case having a hingedly coupled base and cover member which in the open configuration supports the remaining toy components. A hand crank operated shredder is securable to the open case and is operative to receive and shred a plurality of chewing gum sticks to form elongated ribbons of chewing gum. A holder replicating a conventional fast food french fry envelope or carton receives the chewing gum ribbons to provide the appearance of a pair of french fry orders from a fast food type restaurant. The gum shredder and holder are receivable within the interior of the folding case and are enclosed therein when the case is closed.

Abstract: A checkout counter order divider bar includes merchandise to be purchased and which is displayed through transparent walls of the divider bar. A customer signals an operator at the checkout counter orally or visually that he/she wants to buy the merchandise in the divider bar or by activating a signalling device on the order divider bar.