Preparation Of Frozen Or Shaped Product Wherein The Product Is Of Various External Colors, E.g., Variegated, Etc. Patents (Class 426/249)
  • Patent number: 10010573
    Abstract: The present invention relates to a functional engineered rice having alcoholism relief and liver protection functions for those drinking alcohol over an extended period of time or drinking alcohol excessively, and preparation method thereof. The engineered rice comprises six starting materials: coarse rice powder, isolated soy protein, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and is prepared by: premixing the starting materials; employing a double screw extruder to conduct texturized processing and forming under high temperature and high pressure; and then drying, dedusting and packaging.
    Type: Grant
    Filed: October 31, 2014
    Date of Patent: July 3, 2018
    Assignees: China National Research Institute of Food and Fermentation Industries Co., Ltd., Perfect (China) Co., Ltd.
    Inventors: Shenglin Duan, Muyi Cai, Zhe Dong, Yanqiao Liu, Xue Wang, Shiwei Liu, Jie Liu, Ruilian Hu, Zian Li
  • Patent number: 9955706
    Abstract: A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.
    Type: Grant
    Filed: May 19, 2017
    Date of Patent: May 1, 2018
    Inventor: Dominique Bocquier
  • Patent number: 9828493
    Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: November 28, 2017
    Assignee: FMC Corporation
    Inventors: Zheng Tan, Michael Sestrick, Nadia Yaranossian, Jeremy Ondov
  • Patent number: 9788529
    Abstract: The present invention relates to an animal chew toy comprising a first material including a body portion and one or more exposed regions comprising a second material, the material of the exposed regions at least partially occupying one or more blind holes in the body portion wherein the one or more blind holes may include an undercut or die locked condition to aid in retaining the second material. The chew may be formed via a number of molding methods including those utilizing injection molding or extrusion techniques. The first and second materials may comprise edible compositions.
    Type: Grant
    Filed: June 14, 2016
    Date of Patent: October 17, 2017
    Assignee: T.F.H. PUBLICATIONS, INC.
    Inventors: Glen S. Axelrod, Ajay Gajria
  • Patent number: 9554582
    Abstract: The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.
    Type: Grant
    Filed: June 12, 2015
    Date of Patent: January 31, 2017
    Assignee: Mars, Incorporated
    Inventor: Bradley S. Albert
  • Patent number: 9528510
    Abstract: A system for delivering a cooking medium of a cooking apparatus includes a cooking medium tank for storing the cooking medium and a rotary valve including a rotary inlet configured to be in fluid communication with the cooking medium tank. The rotary outlet further includes a plurality of rotary outlets including a first rotary outlet in fluid communication with a first cooking vessel and a second rotary outlet in fluid communication with a second cooking vessel. Moreover, the rotary valve is configured to selectively place the rotary inlet in fluid communication with one of the plurality of rotary outlets. In other embodiments, the system further includes a motor operatively connected to the rotary valve and configured to operate the rotary valve to select one of the plurality of rotary outlets.
    Type: Grant
    Filed: June 29, 2009
    Date of Patent: December 27, 2016
    Assignee: Henny Penny Corporation
    Inventors: Joe Tiszai, Craig Vagedes, Tim Landwehr
  • Patent number: 9380804
    Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.
    Type: Grant
    Filed: July 12, 2013
    Date of Patent: July 5, 2016
    Assignee: The Hillshire Brands Company
    Inventors: David S. Oufnac, Larry Scott, Brenda Marie Dismore, Timothy A. Stubbs
  • Patent number: 9192189
    Abstract: Ice for use in a beverage, wherein the ice comprises a core, an active zone, an external surface, and caffeine. The ice particle has a depth from each point of the external surface extending perpendicularly inwards. It also has a total particle mass. The caffeine in the ice particle has a total caffeine mass, and the ice particle has an ice caffeine concentration equal to the total caffeine mass divided by the total particle mass. The active zone includes at least 40% of the total caffeine mass and local caffeine concentrations of at least 150% of the ice caffeine concentration. At least 67% of the total caffeine mass is contained within a caffeine depth in millimeters from the external surface no greater than 1.06 times the cube root of the total particle mass in grams. The core has local caffeine concentrations of less than 150% of the ice caffeine concentration.
    Type: Grant
    Filed: June 28, 2013
    Date of Patent: November 24, 2015
    Inventors: Martin John McDermott, William J. Roberts
  • Publication number: 20150132453
    Abstract: A method for decorating a cake: providing a solid edible figure contour having an open top face and an open bottom face, and at least one void; providing a solid edible frame; placing the contour and the frame on a pan; filling the at least one void of the solid edible figure contour and a void between the solid frame and the solid edible figure contour with a decorative layer of edible pourable substance comprising multiple colors of candies, and the like; pouring a solidifying binding edible substance onto the solid contour, frame and the decorative layer; turning the hardened solid coating upside down, such that the lid is under the hardened solid coating; and placing the hardened solid coating having the colorful figure on a cake by sliding the figure off of the lid and removing the pan, thereby providing a cake coating having an edible colorful figure.
    Type: Application
    Filed: January 14, 2015
    Publication date: May 14, 2015
    Inventor: Rachel GREENBERG
  • Patent number: 8859028
    Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.
    Type: Grant
    Filed: June 12, 2003
    Date of Patent: October 14, 2014
    Assignee: Cereal Ingredients, Inc.
    Inventors: Robert Schuppan, James L. Thomasson
  • Patent number: 8840943
    Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.
    Type: Grant
    Filed: April 6, 2007
    Date of Patent: September 23, 2014
    Assignee: Nestec S.A.
    Inventor: Thomas Amend
  • Patent number: 8758678
    Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.
    Type: Grant
    Filed: March 12, 2008
    Date of Patent: June 24, 2014
    Assignee: Ali S.p.A.
    Inventors: Gino Cocchi, Roberto Lazzarini, Gianni Zaniboni
  • Publication number: 20140120221
    Abstract: A method for providing a decorative baked good and a product made by the method is presented. The method includes mixing a plurality of different color batters to a desired enhanced batter thickness, distributing the plurality of different color batters in multiple layers of different color multiple adjacent color segments to form a decorative batter arrangement in accordance with a pattern, and baking the decorative batter arrangement. The decorative baked good includes a plurality of layers of different color multiple adjacent color segments formed from a plurality of different color batters of a desired enhanced batter thickness in accordance with a pattern.
    Type: Application
    Filed: October 29, 2012
    Publication date: May 1, 2014
    Inventor: Brie Darling
  • Publication number: 20140023758
    Abstract: A method of and apparatus for, the manufacture of chocolate products formed from chocolate of at least two colours, where mould assemblies arranged with mould cavities in columns and rows are advanced under a filling head which fills the mould cavities in a row, advances the mould assemblies and vibrates the mould assemblies to release any air trapped in the mould cavities. The mould cavities are provided in mould plates formed from acrylic sheet material, enabling chocolates of a wide range of shapes/sizes to be manufactured, where the chocolates may have sharp edges for added aesthetic appeal.
    Type: Application
    Filed: April 16, 2012
    Publication date: January 23, 2014
    Applicant: CHOCOLATE GRAPHICS PTY LTD
    Inventor: John Wesley Taylor
  • Publication number: 20140004230
    Abstract: The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.
    Type: Application
    Filed: September 3, 2013
    Publication date: January 2, 2014
    Applicant: NESTEC S.A.
    Inventors: Massimiliano Ricco, JEAN-MICHEL MARCHON
  • Publication number: 20130287910
    Abstract: A cooking apparatus used for filling and decorating of foods, comprising in some embodiments a one-piece, funnel-shaped bag with a soft side wall, having an open first end at the “top” through which food material and coloring agents can be inserted into the bag and a closed second end at the “bottom” end of the funnel, with an integral, malleable, conical shaped, discharge orifice. The orifice may have serrations or ridges extending inwardly from the internal wall of the orifice, running longitudinally or parallel to the cone axis. The orifice may be initially closed or manufactured with a small opening. The orifice may be made of a material capable of being cut to yield an exit opening. The inwardly extending serrations that remain after a cut may insure that the material is “treated” as it is expelled from the bag through the orifice to yield a ribbon candy design.
    Type: Application
    Filed: March 28, 2013
    Publication date: October 31, 2013
    Inventors: Brenda Marie Grimes, Charles Wilson Grimes
  • Patent number: 8568816
    Abstract: It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique for efficiently producing the same. A flowable crystalline candy dough, containing as carbohydrate, 66 to 99% by weight of xylitol and 34 to 1% by weight of another sugar alcohol and a flowable noncrystalline sugar-free candy dough are simultaneously deposited.
    Type: Grant
    Filed: April 13, 2006
    Date of Patent: October 29, 2013
    Assignee: Lotte Co., Ltd.
    Inventors: Takayuki Kojima, Yoshiaki Horie, Hiroko Ogiwara, Ryohei Yamabe
  • Publication number: 20130273209
    Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.
    Type: Application
    Filed: April 13, 2012
    Publication date: October 17, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventors: Stefan K. Baier, Eugenio Bortone, Iris Huang
  • Publication number: 20130171295
    Abstract: A confectionery product comprises an extruded body portion having a plurality of conduits disposed therein. The extruded body portion is substantially transparent, the conduits contain a visually contrasting material, and different conduits comprise different colored substances and/or comprise substances which may vary in colour along the length of the conduits. The visually contrasting material in the conduits can comprise a reflective material and/or a luminescent material and/or a material which is able to change colour upon variations in pH and/or temperature. Methods of producing the confectionery product are also described.
    Type: Application
    Filed: March 23, 2011
    Publication date: July 4, 2013
    Inventors: Sarah Marshall, Peter Clarke, Devang Sutaria, Miles Van Niekerk
  • Publication number: 20130045310
    Abstract: The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle (14) at least one ice-cream passage (20, 22) with at least one inlet port (24, 26) and an outlet port (28), and at least one chocolate passage (30, 32) with respectively an inlet port (34, 36) and an outlet port (38, 38?). The outlet ports are provided in the nozzle (14) and have elongated cross-sections, and each chocolate outlet port (38, 38?) extends in parallel to an ice cream outlet port (28), so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.
    Type: Application
    Filed: January 11, 2011
    Publication date: February 21, 2013
    Applicant: NESTEC S.A.
    Inventors: Massimilliano Ricco, Jean-Michel Marchon
  • Patent number: 8268375
    Abstract: A method for spraying a food product is disclosed herein. The method includes the step of disposing a first sprayer along an axis defining, at least in part, a path of movement for a food product. The method also includes the step of disposing a second sprayer along the axis axially and radially spaced from the first sprayer. The method also includes the step of directly communicating with the first and second sprayers disposed along the axis with a cavity operable to receive edible ink such that the first and second sprayers concurrently spray the edible ink to the axis.
    Type: Grant
    Filed: September 26, 2007
    Date of Patent: September 18, 2012
    Assignee: Kellogg Company
    Inventors: John Booth, James M. Whitham
  • Publication number: 20110244089
    Abstract: A color coat is formed on a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.
    Type: Application
    Filed: June 16, 2011
    Publication date: October 6, 2011
    Applicant: MARS, INCORPORATED
    Inventors: ARUN SHASTRY, EYAL M. BEN-YOSEPH, NEIL A. WILLCOCKS, THOMAS M. COLLINS, DAVID L. PRYBYLOWSKI
  • Publication number: 20110244088
    Abstract: A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp.
    Type: Application
    Filed: April 2, 2010
    Publication date: October 6, 2011
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: Eugenio Bortone
  • Patent number: 7935372
    Abstract: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.
    Type: Grant
    Filed: March 7, 2006
    Date of Patent: May 3, 2011
    Assignee: Frito-Lay Trading Company (Europe) GmbH
    Inventors: Guido Slegers, Ingrid Dorothe Maria Ganzeboom
  • Patent number: 7879377
    Abstract: Pet food products and methods of manufacture are provided, the pet food product comprising a helical body having a first material formed to include an outer surface, and a second material having a striping portion deposited on the outer surface of the first material and positioned to lie along a length of the first material, the pet food product optionally having a stuffing portion positioned within a cavity in the first material. Illustratively, the second material has a composition that provides lubrication during an extrusion process to manufacture the food product.
    Type: Grant
    Filed: May 9, 2003
    Date of Patent: February 1, 2011
    Assignee: Nestec, Ltd.
    Inventors: Stephen R. Dahl, Donald R. Speck
  • Patent number: 7871652
    Abstract: A color image may be applied onto a substantially planar carrier, and the carrier may be deformed to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.
    Type: Grant
    Filed: October 16, 2006
    Date of Patent: January 18, 2011
    Assignee: DecoPac, Inc.
    Inventors: James F. Woodhouse, Stan Holtom, John R. Russell, Angela Wright
  • Publication number: 20100166914
    Abstract: Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.
    Type: Application
    Filed: December 20, 2007
    Publication date: July 1, 2010
    Applicant: WM. WRIGLEY JR. COMPANY
    Inventors: Daniel L. Herron, Christina Wowchuk, Kenneth Klacik, Richard W. Deptula
  • Publication number: 20100159080
    Abstract: A gelatin based substrate containing a milk based product and gelatin substrate mixture is poured into the mold and chilled until set forming a first gelatin and milk based substrate layer which is paintable with oil based or water based edible paint. A second layer is prepared comprising a selected second gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof which is spooned over the first gel and milk based substrate layer to form a bi-layer or multi-layer low calorie dessert product. The multi-layered product is chilled in the mold until set and then inverted in order to remove the mold leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil or water based edible coloring agent including an edible paint, edible dye, edible water soluble ink, and combinations thereof. The oil or water based edible paint does not bleed or dissolve in the water based gelatin and milk based substrate.
    Type: Application
    Filed: March 31, 2009
    Publication date: June 24, 2010
    Inventors: Evelyn Rowland Steele, Lida Rowland Snow
  • Patent number: 7648722
    Abstract: A ready-to-eat cereal that is capable of changing color upon immersion into an aqueous medium such as milk. The cereal base has a non-dispersible first color. The cereal base has a coating comprising cornstarch, powdered sugar, and optionally food coloring. The coating is of a second color different from the first color and is in a quantity sufficient to obscure the first color. Preferably, glycerine is used to adhere the coating to the cereal base. Two methods of making the ready-to-eat cereal of the invention are also provided.
    Type: Grant
    Filed: November 15, 2005
    Date of Patent: January 19, 2010
    Assignee: The Quaker Oats Company
    Inventors: Joseph R. Farinella, Justin A. French
  • Publication number: 20090311385
    Abstract: This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a candy mass into a second mold or stencil portion. The invention also discloses a product and process to manufacture candy by forming a candy billet and reducing the cross section of said moldable billet such that features in the candy billet appear in a similar arrangement in the resulting extruded product.
    Type: Application
    Filed: June 15, 2009
    Publication date: December 17, 2009
    Inventor: Douglas P. DuFaux
  • Patent number: 7632529
    Abstract: Disclosed is apparatus for the storage and deposition of a plurality of liquid food components to a mold, said apparatus including: a deposition mechanism for intermittently depositing predetermined quantities of said plurality of liquid food components to said mold, said mechanism having a plurality of individual deposition points; a plurality of liquid food storage vessels, each having an outlet adapted to supply an individual liquid food component to said deposition mechanism; and a plurality of arrayed liquid food supply galleries extending from said liquid food storage vessels to said deposition mechanism, thereby to facilitate flow of said food components to said deposition points; where in said plurality of liquid food storage vessels are each equipped with an elongate outlet, said outlet being adapted to allow said liquid food to flow substantially directly into each supply gallery along that inlet region; and wherein there is provided a means for selectively allowing or preventing flow of the content
    Type: Grant
    Filed: January 16, 2004
    Date of Patent: December 15, 2009
    Assignee: Mars, Incorporated
    Inventor: Robert Lang
  • Patent number: 7604829
    Abstract: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.
    Type: Grant
    Filed: September 11, 2003
    Date of Patent: October 20, 2009
    Assignee: Nestec S.A.
    Inventors: Andreas Schopf, Michael G. Rayner, Luz Rayner
  • Publication number: 20090238931
    Abstract: The invention relates to a dispensing system and method for on-demand dispensing of spoonable or drinkable food products in a container. Single servings or larger portions of these products can be dispensed. The system and method achieve dispensing of the product with a visual differentiation of the components in the container. The container may be translucent or transparent so that the consumer can view the visually differentiated product therein. The products form yet another embodiment of the invention.
    Type: Application
    Filed: June 8, 2009
    Publication date: September 24, 2009
    Applicant: NESTEC S.A.
    Inventors: James Peter Herrick, Wiliam Overbaugh, Richard J. Farrell
  • Publication number: 20090104318
    Abstract: A process for producing a food product with multicolored decorative pattern, including introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colored fluid food materials in the mold through injection, neighboring materials after the injection of the two or more colored fluid food materials collide with and compete with each other so as to develop various linear borderlines. Thus, there is provided a process for producing a food with multicolored pattern.
    Type: Application
    Filed: October 3, 2005
    Publication date: April 23, 2009
    Applicant: AKUTAGAWA CONFECTIONERY CO., LTD.
    Inventor: Tokuji Akutagawa
  • Publication number: 20090081341
    Abstract: A method and device for the production of a chocolate product having a colored image imprinted thereon. The method comprises providing a substrate with a non-stick surface, depositing a food-color-receiving emulsion on the substrate, printing on the emulsion with ink-jet food grade colors, depositing melted chocolate on the printed emulsion in a mold, and allowing said molded chocolate to cool. The printed image transfers to said chocolate with said emulsion and the outcome is a chocolate product with the colored image imprinted thereon.
    Type: Application
    Filed: September 25, 2007
    Publication date: March 26, 2009
    Inventor: Isar Mandelboum
  • Publication number: 20080166459
    Abstract: Cubes for preparing bouillon, broth, soup, sauce or seasoning which cubes are prepared by compressing a matrix material and granules having a different colour than the matrix. Such cubes can have a marbled appearance.
    Type: Application
    Filed: May 26, 2004
    Publication date: July 10, 2008
    Inventors: Georg Achterkamp, John Doyle, Manfred Gehrmann
  • Publication number: 20080166455
    Abstract: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.
    Type: Application
    Filed: March 7, 2006
    Publication date: July 10, 2008
    Applicant: FRITO-LAY TRADING COMPANY (EUROPE) GMBH
    Inventors: Guido Slegers, Ingrid Dorothe Maria Ganzeboom
  • Patent number: 7252847
    Abstract: An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method comprises extruding a known composition of a farinaceous food product through the extruder die assembly of the present invention to produce a flavored direct-expanded food product exhibiting enhanced flavor characteristics, but requiring no post-extrusion drying or seasoning process. The injection section of the extruder die assembly is used to impart flavoring additives into the extrudate mass shortly before expansion, thereby preserving the flavoring characteristics of the additive by minimizing the heat exposure of the flavoring additive. The extruder die assembly may also include static mixing elements downstream from the injection section to homogenize the flavoring or seasoning media into the flowing mass of extrudate.
    Type: Grant
    Filed: July 18, 2003
    Date of Patent: August 7, 2007
    Assignee: Frito-Lay North America, Inc.
    Inventors: Lewis Conrad Keller, Jorge C. Morales-Alvarez
  • Patent number: 7128935
    Abstract: A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a supply tube (82) extending through an injection tube (80) and into a fill pipe (78) and a fill tube (28). In the preferred form, an elongated tubular member is formed around the fill tube (28) from a strip (20) of flexible material, with top and bottom seals being formed by a forming station (36). In the preferred form, the injection tube (80) extends at an angle to the fill pipe (78) such that the supply tube (82) formed of stainless steel is generally linearly straight. The fill pipe (78) includes seal flanges (78a, 78b) allowing its removal from the food material supply tubing (68) and the fill tube (28) to allow conventional cleaning of the remaining components of the apparatus (10).
    Type: Grant
    Filed: July 12, 2001
    Date of Patent: October 31, 2006
    Assignee: General Mills, Inc.
    Inventors: Robert J. Germick, Scott F. Gillespie, Jennifer M. Maack, Leslie D. Miller, Jonathan P. Paul, Amanda Clare Hume Stewart
  • Patent number: 7083817
    Abstract: A multilayer structure produced by piling a plurality of laminated cheese foods. Each of the plurality of laminated cheese foods of the multilayer structure has at least three layers. The food with at least three layers includes two external layers of platy food material containing cheese which have inherent releasability from external layers of adjoining ones of the plurality of laminated cheese foods when piled into a multiplayer structure. An intermediate layer of platy food material, which may be formed of a plurality of intermediate layers of platy food material inherently bond together, is disposed between two external layers of each cheese food, the intermediate layer being inherently bonded to the two external layers of each cheese food.
    Type: Grant
    Filed: December 29, 2003
    Date of Patent: August 1, 2006
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Yoshito Shibauchi, Hiroshi Kondo, Hiroshi Aoyama, Masayuki Goda
  • Patent number: 7081265
    Abstract: A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.
    Type: Grant
    Filed: January 10, 2003
    Date of Patent: July 25, 2006
    Assignee: Conair Corporation
    Inventor: David J. Wanat
  • Patent number: 7005153
    Abstract: Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers.
    Type: Grant
    Filed: September 29, 2000
    Date of Patent: February 28, 2006
    Assignee: Snow Brand Milk Products Co., LTD.
    Inventors: Yoshito Shibauchi, Hiroshi Kondo, Hiroshi Aoyama, Masayuki Goda
  • Patent number: 6893671
    Abstract: A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: May 17, 2005
    Assignee: Mars, Incorporated
    Inventors: Eyal M. Ben-Yoseph, Thomas M. Collins, Arun V. Shastry, Neil A. Willcocks, Suresh S. Narine, James M. Suttle
  • Patent number: 6854970
    Abstract: An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. A novel feature of the invention is an injection nozzle which supplies fluid additives from an exterior pressurized source to a supply port formed in the extruder die assembly. The subject injection nozzle exhibits superior sealing qualities in conjunction with simplicity and flexibility.
    Type: Grant
    Filed: July 18, 2003
    Date of Patent: February 15, 2005
    Assignee: Frito-Lay North America, Inc.
    Inventors: Lewis Conrad Keller, Jorge C. Morales-Alvarez, Edward Leon Ouellette
  • Patent number: 6808728
    Abstract: Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.
    Type: Grant
    Filed: April 21, 1999
    Date of Patent: October 26, 2004
    Assignee: ConAgra Grocery Products Company
    Inventors: Ann E. A. Hashisaka, Virender Sethi, Amy Lammert, Mario Mikula
  • Patent number: 6805889
    Abstract: A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and/or glucose syrups in water characterised in that the confectionery product comprises a chocolate matrix having veins or strands of chewy sweet dispersed throughout.
    Type: Grant
    Filed: November 20, 1996
    Date of Patent: October 19, 2004
    Assignee: Nestec S.A.
    Inventor: Mark Jury
  • Publication number: 20040202755
    Abstract: Coloring flakes which include a food grade, water soluble polymer component and coloring agents are provided. Also provided are methods for applying the coloring flakes to confection pieces and speckled confection pieces formed with the coloring flakes. The food grade, water soluble polymer may include a food grade, water soluble natural gum. In some embodiments the food grade, water soluble polymer makes up at least 80 weight percent of the coloring flakes. In certain embodiments, the coloring flakes have a size distribution characterized in that at least 90 weight percent of the coloring flakes are retained by a 20 mesh sieve.
    Type: Application
    Filed: April 8, 2003
    Publication date: October 14, 2004
    Inventors: Gale D. Myers, Haralambos N. Meggos
  • Patent number: 6799613
    Abstract: A device and method for preparing café au lait by introducing milk into a drinking vessel to a level below its open top; and introducing hot coffee into the drinking vessel via a flow restrictor member formed with a plurality of holes of such size, number and distribution to permit the coffee to flow therethrough at a sufficiently slow rate to form a distinct layer over the milk with a minimum of turbulence and mixing with the milk.
    Type: Grant
    Filed: January 16, 2002
    Date of Patent: October 5, 2004
    Assignees: Kibbutz Ramat Rachel, Doar Na Zafon Yehuda
    Inventor: Yuval Lichi
  • Patent number: 6777011
    Abstract: A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredients in side-by-side flow paths and then combine them where necessary for the final product to be formed. Specifically, two of the flow paths are sandwiched by a third flow path whereby the final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient. A specific example of the food product is an animal food treat in the form of a cheeseburger.
    Type: Grant
    Filed: June 28, 2001
    Date of Patent: August 17, 2004
    Assignee: Crosswind Industries, Inc.
    Inventors: Kenneth E. Matson, Rick A. Bontrager
  • Patent number: D495464
    Type: Grant
    Filed: October 27, 2003
    Date of Patent: September 7, 2004
    Assignee: Nestec S.A.
    Inventors: Marlo Pusateri, Michael Talbot