Abstract: A material for use in the construction of plates, films, food containers and like containers. The material is suitable for use with human foods, and comprises by-products from an agricultural milling process and a binder. The agricultural by-product is preferably selected from the group including corn hominy, wheat bran, soy hulls, rice hulls and oat hulls. The binder may be either inherent in the by-products or added to the by-products. If added, the binder may be synthetic or organic.

Abstract: An edible cone having a flexible body of substantially right elliptical cone shape with opposed rounded proximate and remote sides flairing from a vertex portion to and including a mouth portion, with opposed lip segments defining the mouth portion and having arcuate edges joined end-to-end at the remote sides of the body and curving away from one another and from the vertex portion, so that the lip segment edges are farthest from one another and from the vertex portion at the proximate sides of the body portion, and an apparatus and method for making such a cone.

Abstract: A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.

Abstract: A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the dough on a baking surface, baking the dough on the baking surface, and removing the baked product from the baking surface before heating to remove residual moisture. A crumb mixture may be applied to the surface of the container prior to baking. The edible containers are useful for holding a variety of fillings, including liquid or semi-liquid fillings such as puddings and ice creams.

Abstract: Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of sugar, oil and flour between a pair of heated platens to achieve a de-watered initially baked edible sheet. The initially baked sheet is then moisturized (e.g., by spraying water onto one or both surfaces of the sheet) to increase the moisture content of the sheet preferably to between 10 to 15 wt. %. The moisturized and initially baked edible sheet may then be packaged either singly or in a stack (e.g., 10 or more such sheets) within a non-water-absorptive packaging material. If packaged in a stack, a non-stick peelable sheet (e.g., silicone-coated paper) is interposed between adjacent edible sheets in the stack. The package may be opened at the point of sale and subjected to final baking and forming.

Abstract: The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.

Abstract: Frozen dessert cones made from a cooked batter capable of having lower and higher moisture contents, which respectively cause the cone to assume dimensionally contracted and expanded states, are provided with sanitary jackets while in their dimensionally contracted state. When the cooked batter forming the cone attains a higher moisture content, the cone will dimensionally expand against the walls of the sanitary jacket thereby exerting a restraining force against removal of the jacket from the cone. The sanitary jacket is applied to an interior handle region of a cone so that the sanitary jacket will nest with the exterior surface of a downstream cone handle when stacked therewithin. A chute is provided so as to align and direct the sanitary jacket with respect to the interior handle region of the cone. A stream of pressurized fluid (e.g., air) is then preferably directed against the sanitary jacket so as to propel the same into a seated relationship with the interior handle region.

Abstract: An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tarter). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.

Abstract: Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at least one of which is a first or prime coat and at least one other is a cover glaze or impermeable top glaze, wherein at least the cover glaze or impermeable top glaze is free from saccharose.

Abstract: A ice cream cone drip catching wrapper made from a single sheet which is folded to create an upper conical section, and a lower cylindrical section to fit closely around an ice cream cone. The wrapper is held in place either by tabs and slots or by adhesive material, and provides a way to control melting dripping ice cream coming off of an ice cream cone. The wrapper enables an ice cream cone to be easily inserted therein for delivery in a suitable manner to the user.

Abstract: To make an article of ice confectionery having a flaky texture, superposed ribbons of ice confectionery and a crispy composition are extruded into a mold in the form of a body of revolution by means of an extrusion assembly comprising a flat extrusion tube and a spray tube. The support of the extrusion assembly receives a spinning movement resulting from a continuous horizontal rotational movement and an ascending and descending movement relative to the mold.

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

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

Abstract: A fried and crispy conically shaped taco-shell made from a heart shaped flat tortilla bent along a vertical axis to form a conical shell so as to present an overlapping portion of its edge and almost closed pike. It may optionally be held inside a wet-proof conical cup covering a third or more of the total length of the shell.

Abstract: An edible food product is disclosed herein having a shell or bowl composed of a consumable and digestible material consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter. The shell or bowl composition presents a textured exterior surface visually indicative of an edible product. The textured surface is characterized as being granular having a wall thickness and cross-section which is brittle and capable of being broken apart for ready consumption.

Abstract: A device for mounting thereon a consumable confection. The invention is a combination of a mouth and lip conforming confection that is mounted on a drip-catching, stylistically shaped, biodegradable handle that can be grasped comfortably and securely by a toddler. The drip catch device may be either of a consumable composition and secured to the handle by a nontoxic, consumable musilage, or it may be formed integrally with the handle and be of a nontoxic, disposable, biodegradable composition. The main objective of the invention is to provide a confection holder, whether for frozen product or other solid or semi-solid product, that may be securely grasped by a toddler and which has the shape most comfortably and easily received into the toddler's mouth. The base handle is biodegradable and is disposable; it provides an aseptic means for the toddler to handle the confection during its consumption.

Abstract: An edible food container is provided with two different fatty coating layers including a top glaze that is free of sugar. A prima coat has a higher setting temperature than the top glaze. Hydrophobicity increases from the prime coat to the top glaze. Solids can be added to the top glaze and the container can be made from a sugar free baked dough. Other variations are also disclosed.

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: An ice-cream cone is disclosed which comprises a holding part, a gripping part, and at least two vertical wall surface parts of the shape on an inverted triangle. When a plurality of three or more of such ice-cream cones are positioned for their vertical wall surface parts to be opposed to each other and are united, the holding parts of the individual cones proper are kept in a horizontal state. Thus, different kinds of ice cream can be placed separately of each other on the horizontally maintained holding parts. An ice cream cone holder is also disclosed for holding the plurality of three or more ice cream cones together as a unit.

Abstract: A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated plantens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A frozen confectionary product including a shell, having two openings at its opposed ends and a longitudinally hollow center. The center of the shell is filled with a frozen product, such as, for instance, ice cream, which is substantially enveloped by the shell.The product is self-supporting and self-sustained and remains intact during consumption. The method for producing the frozen confectionary product is also provided. The method essentially includes providing a shell, introducing a frozen product into the hollow center of the shell and freezing the shell, while maintaining the frozen texture of the product contained within.

Abstract: Cornet piles are placed in a support groove in a block member of a stiff lightweight material, with the block member having upstanding portions capable of supporting an overlying packing to thereby protect the cornet pile. The bottom of the block member is provided through holes, which serve as ventilation holes for cooling of the hot waffle cornets received from a baking machine and also as carrier holes for supporting cornets in uprights serving positions when the block member is turned upside-down into an inverted position in which it stands on the top ends of the formerly upstanding parts.

Abstract: An imprint in edible ink is applied directly to a baked wafer or leaf which is formed into a cone for ice-cream or the like.

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 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: A process for preparing a dough for enveloping food by mixing ground fish meat together with cereal flour powder and/or starch as well as oils and fats, and kneading the mixture to obtain a dough.

Abstract: A cookie having a cupped shape facilitating placement of a scoop of ice cream or other confectionary substance therein is disclosed. The cookie is prepared by applying a differential cooking environment wherein the upper mold receives a lesser quantity of cooking heat and the lower mold receives a comparative larger quantity of cooking heat to develop an appropriate balance of baking reaction wherein gas formation within the cookie batter is controlled to develop an acceptable cookie texture and quality.

Abstract: An imprint in edible ink is applied directly to a baked wafer or leaf which is formed into a cone for ice-cream or the like.

Abstract: A production apparatus comprises a step-wise driven conveyor adapted to receive articles to be subjected to different operations. Along the conveyor operative devices are arranged for carrying out the different operations to which the articles are to be subjected. The operative devices having comparatively short operation periods are stationarily arranged along the conveyor, whereas at least two operative devices having comparatively long operation periods, are movably arranged along the conveyor so as to follow the conveyor while the conveyor makes at least one step and then to be moved one such step opposite to the direction of movement of the conveyor. By such doubling of the operative device or devices having long operation periods, an increased capacity of the production apparatus is achieved. The production apparatus can be used in producing ice cream coronets.

Abstract: A method of forming and conveying hot baked shells is disclosed. Confectionary discs are picked up after baking and fed in succession to a rotary wheel which folds the disc into taco shapes. A fixed rail receives the folded shell so that the shells hang therefrom. An endless belt, coextensive with the support rail, holds the formed shells to the rail and frictionally drives the shells freely sliding therealong. In the embodiment disclosed, the support rail and support device are tubular and fluid flows therethrough to cool and harden the formed shells. The traveling folded shells are subjected to an oil spray which tends to make the shells remain crisp and generally impervious to moisture from a subsequently applied filling.

Abstract: An edible food container provided with a moisture resistant barrier coating composition having a substantially uniform thickness on at least the internal surface thereof and which is substantially free of blocking and cracking, said coating composition being selected from the group consisting of a food grade modified fat (emulsifier), a food grade modified fat (emulsifier) containing a filler material and a fat containing a filler material.

Abstract: A device operatively connected to a machine for the production of cone-shaped wafers and comprising: (1) a chain or belt conveyer for moving cone-shaped receptacles, which can be of an insert type; (2) a cream batcher and a presser for the wafers. The product obtained is an ice-cream cone constituted of a pair of equally tapered cone-shaped wafers and of a layer of cream interposed between the two wafers, one being fitted into the other.

Abstract: An ice cream cone product is provided having a sanitary paper jacket adhered thereto which is sufficiently adherent for shipping, handling and vending but which is selectively removable without leaving jacket remnants thereon at the point of consumption. A jacket is telescopically juxtaposed over the cone after the jacket interior is dosed with water vapor or steam. A conveyor for the cones, a timed dispenser and injector for the jackets placing the latter alternately on the same conveyor with the cones, a device to combine each jacket with a cone and an accumulator for the jacketed cone product comprises the apparatus to practice the method.

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.

Abstract: An ice cream cone assembly comprising a cone with a pre-formed seating area whereby the male portion of a pre-formed ice cream scoop interlocks with the cone, the said ice cream scoop being stackable on other scoops in a cavity of the same shape as the male guide of the ice cream scoop.

Abstract: A frozen dessert such as ice cream or ices with chewing gum supporting the frozen dessert is provided. The stick chewing gum is prepared using anhydrous glucose as a sweetener without use of sucrose and subjected to two separate aging steps, especially to a second aging at -10.degree. to -5.degree. C.

Abstract: A method of coating an edible food container by applying a moisture-resistant fat coating to the interior of the container by introducing the coating into the container and forcing the coating up the inside surface by rapidly rotating the container and/or coating. The resulting container has a more uniform and continuous film coating.

Abstract: Male and female cone-shaped molds are brought into locking engagement with one another to force a quantity of dough deposited upon the upper portion of the male mold throughout a cone-shaped cavity defined by the molds. After seating of the female mold upon the male mold, a lock mechanism maintains the molds coupled as a mold unit during cooking of the dough, whether the cooking is by immersion of the mold unit within hot oil. Relief ports are included in the mold unit to accommodate expansion of the dough and/or gases. The resulting edible cone is fillable with a food substance to serve as an edible container for the food substance. A process for manufacturing the edible cone is also described.

Abstract: An ice cream cone product is provided having a sanitary paper jacket adhered thereto which is sufficiently adherent for shipping, handling and vending but which is selectively removable without leaving jacket remnants thereon at the point of consumption. A jacket is telescopically juxtaposed over the cone after the jacket interior is dosed with a mixture of water vapor and propylene glycol.

Abstract: An ice cream cone product is provided having a sanitary paper jacket adhered thereto which is sufficiently adherent for shipping, handling and vending but which is selectively removable without leaving jacket remnants on the cone or cone remnants on the jacket. A jacket is telescopically juxtaposed over the cone after the jacket interior is applied with vaporized mixture of water and an adhesion-reducing agent. A conveyor for the cones, a timed dispenser and injector for placing the jackets alternately on the same conveyor with the cones, a device to combine each jacket with a cone and an accumulator for the jacketed cone product comprises the apparatus to practice the method.

Abstract: A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell.

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: An edible server is disclosed comprising an elongated wafer formed with a series of cup-shaped receptacles sized for individual disposition within a human mouth and with bridges joining adjacent receptacles together with each bridge having a score line extending between and segmenting adjacent cup-shaped receptacles. The cup-shaped receptacles may be filled with fluid foodstuff, serially inserted into a human mouth, and individually broken from the remainder of the wafer along the score lines and eaten.

Abstract: An edible, stackable cone having a sanitary covering, and a method of vending such edible cones are provided. Each cone includes an inedible, non-toxic sanitary covering disposed over the bottom of the cone and extending upwardly at least a grasping distance, but terminating short of the open cone top. The covered cones are disposed in a nested stack, one above the other, and are automatically dispensed one at a time from the stack to a product-filling area. The covering may be a no-migration plastic, or food-grade paper, or aluminum foil, and the covering may be snugly - but readily removably - adhered to the cone by deforming selected areas of the covering into intimate contact with corresponding areas of the cone, or by providing an interference fit facilitated by ribbing.

Abstract: A food product comprising an edible shell of cooked dough (e.g., an ice cream cup or cone) having expanded confection extending about and bonded to the head portion of the shell, the product being used like an ice cream cone (i.e., by depositing a frozen dessert on the head) and consumed by progressively eating the frozen dessert together with the expanded confection. Also a method for the manufacture of such products in which confection disposed about the head is heated, expanded and caused to be effectively bonded to the outer peripheral surface of the head.

Abstract: An ice cream and fruit confectionery product that is mounted on a stick. A hole is bored in edible fruit to remove at least a portion of the fruit's core. The fruit is mounted on the stick with the bored hole being disposed substantially coaxial to the stick's handle, a seat being provided on top of the stick to hold the fruit in position thereon when the stick is held vertically upright by a user. The seat includes an upstanding annular wall interengaged with the fuit when the fruit is seated on the stick. Thus, the fruit is restrained from axial downward movement relative to the stick when the stick is held upright by the seat`s floor, and is restrained from transverse movement relative to the stick by the upstanding annular wall. The bored-out core of the fruit is filled with ice cream, the ice cream also being supported from underneath by the seat's floor if the hole has been bored completely through the fruit.