Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: This invention relates to a food product in the nature of pizza in which meat and condiments in a dough shell or casing are secured to a stick-like handle, and in particular to the method of preparing such an edible product by forming and cooking in a form or mold and using a heat transfer prong inserted into the product to permit cooking of ingredients from within as well as from the outer surfaces of the product.

Abstract: A jacket for use in cooking large pieces of meat, turkeys, chickens, roasts and the like and is in the form of a mesh member having handle forming loops at each end to enable the turkey or other piece of meat to be retained in a jacket structure and easily lifted from the cooking pan, pot, vessel or the like. The jacket is constructed of a plastic material that is of one piece construction thereby eliminating seams which form areas of weakness with the mesh material enabling the cooking fluids to remain in the pan when the turkey, chicken or other large piece of meat is removed thereby saving all of the drippings for making gravy or other uses.

Abstract: A napkin is disclosed that in use may be formed into a mitten-like gripper for protecting the hand from soiling and heat while the hand firmly grips, for example, a hamburger. The napkin comprises a sheet of multi-layer absorbent material with two arcuate slits through less than all of the layers. The slits are disposed about the center of the sheet. In use, the napkin is folded in half with a slit on each of the outer sides. The user inserts his thumb in one slot and one or more fingers in the other slot. The edges of the layers may be bonded together to improve the performance of the napkin as a gripper.

Abstract: A drip catching device is provided for use with ice cream cones, comprising a planar member formed from a liquid absorbing material. The planar member has a plurality of intersecting slits formed therein for receiving a cylindrical or tapered ice cream cone. When the drip catching device is fitted around the ice cream cone, stresses which are set up in the drip catching device cause the planar member to take a substantially sinusoidal form and thereby fit snugly to the outer surface of the ice cream cone.

Abstract: A hamburger holder is provided and consists of a pair of hollow semi-cylindrical disc-shaped receptacles. The hamburger is stored within the receptacles until one is removed allowing a person to hold the remaining receptacle and eat the hamburger.

Abstract: Foodstuff items to be cooked, e.g., meats and boned poultry, are bound or wrapped in fibrous silicone elastomeric bindings, e.g., ties or nets, to maintain structural integrity during cooking. After cooking, such bindings have not decomposed, are not adhered to the foodstuff item, and have retained their elasticity.

Abstract: The animal toy and a process for making the same is disclosed. The toy includes a tube of flexible plastic material closed at both ends and having disposed in the interior a material which exhibits a positive attraction to an animal such as catnip to attract a cat. The surface of the tube is provided with a plurality of pores which are normally closed but which open to release a portion of the material from the tube when an animal bites the same thus prolonging the attraction of the animal to the toy.

Abstract: According to the present invention, a pastry cone includes a lower portion and an upper portion. The lower portion of the cone provides a sloping gripping surface having vertically extending ribs to permit the cone to be gripped by a user. The upper portion of the cone includes a straight cylindrical section bounded by an upper circumferentially extending rib and a lower circumferentially extending rib. A rectangular-shaped removable band extends around the cone between the upper and lower ribs. The band includes a visual display containing an advertisement or other information.

Abstract: A disposable stirring rod which is easy to manufacture on which a sweetener or other substance for adding to beverages is held as a solid element.

Abstract: A conical receptacle for supporting a cone is provided with a shield mounted in a slide for variable extension relative to the receptacle. The slide is mounted on a portion of a cylinder affixed to the receptacle with a protrusion on the slide being provided for manipulation by a user.

Abstract: This disclosure relates to a device for dispensing a comestible product into a liquid. In particular, the device is capable of dispensing unit dose amounts of a comestible product into a liquid.

Abstract: A caramel-containing, liquid smoke impregnated, cellulosic article, e.g. casing, with the caramel uniformly distributed and immobilized, without chemical bonding, in the cellulose so as to be substantially nonextractable in water and steam and method of producing said article.

Abstract: A caramel-containing cellulosic article, e.g. casing, with the caramel uniformly distributed and immobilized, without chemical bonding, in the cellulose so as to be substantially nonextractable in water and steam and method of producing this article.

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: The food holder of the present invention is prepared from a foldable material such as paperboard or the like in the form of an open ended sleeve. The sleeve is made from a single blank of material and comprises a central panel and a pair of end panels which overlap and are adhered together to form the sleeve. The end panels extend outwardly and upwardly with respect to the central panel and are joined to the central panel along upwardly converging fold lines. The sleeve is normally disposed in a flattened condition prior to use. When opened to accept a food product, the sleeve assumes a generally elliptical cross sectional shape with inclined ends and a top opening that is smaller than its bottom opening. Each inclined end includes an integral lock for maintaining the sleeve in its open condition.

Abstract: A sausage casing package is formed utilizing a tool constituted by a rigid tube having a low-friction surface. The folded casing support is introduced into the tube and the casing sections as applied with the assembly of casing sections being drawn off the tube simultaneously with the withdrawal of the casing support from the tube to transfer the pleated and interfitted casings onto the support.

Abstract: An absorbent pad of non-woven fabric having high absorbency and integrity has on one side a layer of binder material for providing a surface having an absorbency reduced with respect to the remainder of the pad, the remainder of the pad being free of binder.

Abstract: A carcass shroud is formed from a liquid water porous hydrophobic and oleophilic polyolefin sheet. Preferably, the sheet is a spun-bonded fabric, such as spun-bonded polypropylene or a perforated polyolefin film having liquid water porosity. Preferably, a surfactant is dispersed throughout the shroud fabric or coated onto the film. Sodium chloride may also be dispersed in the shroud or onto the shroud surface. Such a carcass shroud can be applied to a carcass in a dry state, i.e., without being wetted with brine prior to application. The porous nature of the sheet or film allows liquid water to pass through while the oleophilic nature of the material causes it to hug tightly to the warm fat of the carcass. The salt acts to bleach the surface of the carcass and the surfactant acts to draw blood from the carcass, substantially enhancing its appearance. After cooling, the shroud readily releases from the carcass and does not leave fibrous contamination, as do known shrouds.

Abstract: An improved nutrient supplement is disclosed for enhancing the growth of mushroom mycelium in a compost bed comprising a particulate nutrient supplement having at least a partial coating of a hydrophobic material that is not readily assimilable by competing microorganisms in the compost.

Abstract: A package of uncooked pizza dough is formed by folding a disk-shaped layer of dough over precut sections of wax paper or other release paper along parallel pairs of chord lines of specified chord height, defined by the wax paper sections, to form a compact package which is easily made, convenient to transport, efficient in use of materials, and readily stored and unfolded to the disk shape at a home or restaurant, so that manual shaping of the dough to disk form from a block of dough is unnecessary.

Abstract: A super-tough molded elastomeric chewable polyurethane toy for an animal. The toy may be shaped to simulate a dog bone and to make swallowing difficult when being chewed. It is also chemically inert in the animal's digestive system and is characterized by moderate hardness, resilient deformability, large tensile strength and resistance to shearing. It is generally slightly heavier than water, but may be foamed or impregnated with air to float. The toy also makes use of a unique property of polyurethane whereby a surface-migrating flavoring pleasing to the animal is mixed with the polyurethane composition while the latter is in a liquid phase prior to being molded to the desired shape. Thus as the flavoring is chewed off or otherwise dissipated from the exterior surface of the toy, the flavoring is continuously replenished.

Abstract: A hand-held edible product in the form of an edible pizza cone having filling therein. The pizza cone filling may be any filling or topping used on conventional pizzas including but not limited to tomato, cheese, pepperoni, sausage, peppers, mushrooms, anchovies, olives and the like. The cone is edible and has dimensional characteristics enabling it to be conveniently handheld while the food product is being consumed with the cone having sufficient rigidity and structural characteristics enabling it to retain its structural integrity during the time period that the cone would normally be held while being consumed. An inverted cone-like structure is provided interiorly of the cone and internal ribs are formed on the inner surface of the cone to stabilize, grip and retain the pizza filling. Also, the upper end of the cone is provided with an outwardly extending flange or lip to further retain the pizza filling properly associated with the cone while being consumed.

Abstract: Carbonated aqueous liquids can be prepared at ambient pressure with activiated charcoals containing adsorbed carbon dioxide and a coating of a small organic compound such as a di or tricarboxylic acid, a C.sub.10 -C.sub.18 fatty acid or a monocyclic terpene or related compound.

Abstract: This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

Abstract: Supports for meat or poultry to be roasted or baked to maintain the meat or poultry spaced above the bottom of the roasting pan. Each support has a pair of horizontally spaced rounded feet and a raised central portion between the feet. A prong or tine is struck upwardly from the central portion of each support and extends vertically to be stuck into the bottom of the meat or poultry. A plurality of supports will be employed depending on the size and horizontal extent of the meat or poultry.

Abstract: The invention relates to a mould for packaging desserts, particularly for ice-cream cake with coating syrup containing fruit or pieces of fruit. The mould is in the form of a cup comprising an opening through which the dessert is introduced into and removed from the mould and is characterized in that it comprises a first compartment near the opening which defines a first space and which is intended to receive a product solid at the storage temperature and a second compartment which defines a space below the first space and which is intended to receive a syrup liquid at the storage temperature, the second compartment comprising a central part situated at the bottom of the cup and communicating with the first compartment through an opening and a peripheral part which consists of circumferentially spaced grooves or depressions arranged in a star around the central part and which forms a flow channel for the syrup and also acts as a stiffener for the mould.

Abstract: A sausage-casing/sleeve combination has a flexible synthetic-resin sleeve having a laterally open aperture, a pair of longitudinal ends, and a tear line extending longitudinally from this aperture to one of the ends. A plurality of sausage-casing sections having overlapping ends and longitudinally compressed accordion-fashion are carried on the sleeve between the aperture and the one end. This combination is made by fitting the sleeve over a mandrel tube, clamping the end of the sleeve at the tip of the mandrel tube, and then pulling the sections over the thus rigidified sleeve while ejecting water from the end of the sleeve to soften the sausage-casing sections. The overlapping ends may be stapled, glued, or sewn together.

Abstract: A food specifically for frogs which is formulated to induce the frogs to swallow, and is characterized by a nutriment pellet or particle of selected composition and size, with strands of hair mixed with the nutriment and projecting in random distribution from the surfaces of the pellet. The frog food developed for smaller frogs may be rolled out and pelletized or otherwise compacted to a desired size according to a process which is a part of this invention.

Abstract: A flavoring dispenser in which upper and lower layers are sealed to each other along their edges to form a pouch-like structure. A flavoring substance is contained in the structure and a plurality of apertures are disposed in the lower layer. The dispenser is placed on meat or other food being cooked, and the flavoring substance seeps from the dispenser onto the food. The flavoring is a liquid or other substance which liquifies during the cooking of the food. The steam and heat from the food and/or from the flavoring substance cause the pouch to swell, thereby forcing the flavoring substance through the apertures. A plurality of dispensers may be packaged in a sheet-like arrangement with perforations between the individual dispensers permitting each to be detached from the sheet.

Abstract: A process for producing a frozen, pre-prepared food product is disclosed. In order to practice the process, a container is provided which has a centrally-depressed receptacle with an outwardly and downwardly extending rim. A food filling is first deposited in the container receptacle. The container receptacle and rim are then covered with a sheet of unbaked dough so that the dough conforms to the container rim. The now-filled and covered container which comprises the food product is then frozen so that when a sufficient amount of heat is applied to the product, the filling heats to a fluid state. Thus, when the food product is inverted and the container is removed, the filling flows outwardly to fill the upstanding crust formed by the baked dough.

Abstract: An ice cream holder for insertion in an ice cream cone comprising a thin-wall member of generally funnel shape and open at each of its ends. The member has a first relatively narrow lower portion which extends down into the cone and fits snugly therein and an upper portion flaring outwardly from the lower portion forming a relatively wide open-mouth receptacle at the top of the cone for receiving ice cream therein. The outwardly flaring portion of the member forming the receptacle is inclined inwardly and downwardly from the periphery thereof toward the lower portion of the member in the cone whereby melting ice cream is funneled down into the cone.

Abstract: A method for denaturing a food product including the steps of intermixing a marking agent and a carrier agent which is immiscible with the food product at ambient temperature; heating the resultant mixture above ambient temperature to make the mixture flowable; and applying the mixture to the food product; and an apparatus for performing the method including a mechanism for intermixing the marking and carrier agents; a pump system connected to the mechanism and operable to pump the mixture from the mechanism into contact with the food product; and a heating system communicating with the mechanism and the pump system operable to heat the mixture above ambient temperature to impart flowability to the mixture.

Abstract: A package liner adapted to protect fragile articles during shipment, handling and display in retail establishments. The liner is made of an elongated, flexible packaging material, such as a single face corrugated paper pad, having a pair of spaced, oppositely disposed, outwardly bowed lines of weakness impressed across its central width. When the ends of the liner are folded upwardly and flexed into a generally tubular conformation, the area between the lines of weakness assumes a downwardly concave shape. The resulting U-shaped structure is adapted to receive the article therewithin and cushion it against breakage when the package is dropped or exposed to lateral shock forces.

Abstract: In a preferred embodiment, there is provided an elongated article having a simulated-appearance of a cigarette but being a chemically-resistant chewable plastic having each of opposite ends thereof coated with an edible material preferably inclusive of a tobacco flavor-imparting composition and preferably inclusive further of caffeine, and an intermediate portion of the elongated article having therein isolated adjacent enclosure spaces separated from one-another by a rupturable septum rupturable by application of stress to said article, having sodium hydroxide in one of the enclosure spaces and having hydrochloric acid in the other of the enclosure spaces in amounts and proportions and concentrations sufficient to produce water and heat sufficient to heat the oppositely-coated ends of the elongated article when the septum is ruptured.

Abstract: Powdered milk is used as an antitack agent for products made to handle food items, particularly milk. In one embodiment, flexible articles used for handling and storage of food items such as milk are coated with sufficient powdered milk to prevent sticking upon contact. In a preferred embodiment, powdered milk is used as a noncontaminating antitack agent to treat the interior surfaces of rubber tubing designed for use in the transport of milk.

Abstract: Dried and comminuted hop strobiles are mixed with an inert inorganic adsorbent, such as bentonite, and pressed to form cubes, slabs, pellets etc. which may be stored in containers under vacuum or in an inert gas atmosphere. The addition of the adsorbent improves the storage life of the pressed hops in terms of preserving the bitter substances, and further accelerates the disintegration of the pressed hops during wort boiling.

Abstract: A composition comprising a dispersion prepared by dispersing in an aqueous solution of a water-soluble high polymer, such as polysaccharides, a hydrophobic substance selected from the group consisting of hydrophobic solids and hydrophobic and non-volatile liquids, such as natural waxes, is applied as a coating to cover the outer surface of an agricultural product to form a coating membrane upon drying, which membrane has fine continuous microvoids by which the respiration of the agricultural product can be controllably suppressed thereby to effectively preserve the product over a long period.

Abstract: A method and apparatus for interleaving frozen food patties with sheets of protective material (e.g., paper), in which at least a spot of an edible "adhesive" material adheres each protective sheet to a patty. In one embodiment, a spot of a true adhesive (e.g., honey, sugar solution, etc.) is applied to a protective sheet that is subsequently moved into engagement with a frozen food patty. In another embodiment, at least a spot of an edible heat-activated adhesive material at the interface between a protective sheet and a frozen patty is activated by heat applied through the protective sheet. In this instance, the adhesive may be a separate material which is applied to either the protective sheet or the food patty; on the other hand, the adhesive may comprise moisture in the surface portion of the patty.

Abstract: A packaged confectionery product is described which is particularly adapted for use with another food product. More particularly, a caramel sheet is provided and packaged in a particular manner to permit edge standing of the caramel sheet and later utilization of the caramel sheet for enrobing an apple. A unique process is described for preparing and packaging a confectionery product, such as a caramel sheet, and for enrobing a food product, as for example an apple.

Abstract: A method of trussing a poultry carcass including folding the neck skin over the back of the carcass, placing the central part of a cord over the neck skin and passing the end portions of the cord over the wings, about the body, under the keel and back on the other side of the body, tieing the cord over the neck skin. A modified trussing method includes making a slit in the skin of the body of the carcass, tucking the end of the humerus section of the wing into this slot and, if desired, binding the wing section in position by placing a cord over the wing section, suitably over the body skin covering the end of this section.