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.

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.

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.

Abstract: Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of—100-500 micrometers (“&mgr;m”) thickness fabricated from cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit-sized. The interstitial void spaces between layers average 0.8 millimeters. This laminated structure creates cereal pieces having a distinctive texture and appearance.

Abstract: Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase.

Abstract: A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating.

Abstract: A process for the manufacture of an item of confectionery includes the steps of: boiling a glucose and sugar mixture to produce a boiled sugar mass; admixing at least one nonpareil to the boiled sugar mass; and forming the admixture into a predetermined desired shape. The invention extends to an item of confectionery.

Abstract: A method for producing a chocolate product, which may be filled, with a thin, raised design thereon of multiple colours (10a-d) employs a plurality of screens (63) laid over a first mould plate (20) to enable the different chocolate colours (10a-d) to be selectively placed in a computer engraved pattern (10) in the first mould plate (120).

Abstract: Disclosed is a method for producing patterned compound food products that realizes production, by simple control, of food products having a surface color pattern, enclosing a food material of a taste different from that of the food material forming the outer section, and having excellent appearance without seams on the surface. The method includes: (A) pouring predetermined amounts of at least two kinds of fluid food materials of different colors for forming the outer section into a cavity of a mold to obtain a preshaped product in a substantially fluid state held in the cavity shape; (B) inserting a nozzle into the preshaped product; (C) injecting a predetermined amount of fluid filling material for forming the inner section through the nozzle into the preshaped product; (D) drawing the nozzle out of the preshaped product; and (E) solidifying, after (D), at least the fluid food materials in the cavity.

Abstract: Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing 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 container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

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.

Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.

Abstract: The object of the present invention is to provide a powdered composition for food and drink comprising powdered soy protein isolate and an anthocyanin, which composition is dissolved or suspended in water, milk, a sports drink, etc. to develop a vivid reddish purple color characteristic of the anthocyanin, and in which the anthocyanin is stabilized to maintain its various functions. The present invention relates to a powdered composition for food and drink which comprises powdered soy protein isolate, an anthocyanin-containing powder, and an organic acid.

Abstract: A method for producing slices from formable food masses, of which at least one mass is a cheese preparation. A mass is brought into slice form in particular by means of rolls, belts or plates. After or during the flattening by pressing or a flat application of the mass to a layer of a certain thickness, the mass is not applied to specified or unspecified points of the layer or displaced to such an extent that, at these points, depressions, holes and/or free areas occur. Following this, the depressions/holes/free areas are filled out by at least a second mass which differs from the first mass in type/kind, in particular in color.

Abstract: The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling member for holding it. The handling member passes through the body and projects from the ends of the body, so that the confectionery can be consumed while being held by the two ends with both hands. The invention is also directed to a process for making and a mold and production line apparatus for making the confectionery.

Abstract: Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase.

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.

Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.

Abstract: Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selectively varying color altering effects in either the product, a food substance which contains moisture that the product contacts, or in a consumer's mouth. These effect may also be controlled to occur in varying combinations as well as with varying delays in onset. Additional control of aspects of the color altering effect's activation following exposure to elevated temperatures is provided.

Abstract: A system for producing color water and colored ice cubes in various shapes, having a control unit with front panel buttons which allow a user to select a color. Dye reservoirs are provided which are selectively dispensed into a mixing chamber to provide the selected color, where they are combined with water and chilled. The colored water is provided to a dispensing unit which selectively dispenses the colored water, or creates colored ice cubes for subsequent dispensing. Ice trays are removably secured within the dispensing unit to allow various shaped ice cubes to be produced.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff.

Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

Abstract: The present invention relates to containers and their use in an automatic vending machine that vends articles of frozen confectionery. The vending machine includes an outer body, an outer door, and an environment-controlled chamber. The containers are of cylindrical, quasi-cylindrical or polyhedral shape to contain the frozen confectionery. The machine has an environment-controlled chamber maintained at about −18° C. and has insulating panels and an inner door, the machine being maintained by a refrigeration system and a defrost system. Within the chamber are vertical compartments for the storage of stacked containers, a dispensing device, and a discharge hopper leading to an outlet tray. In the outer door there are product selection and cash box mechanisms that monitors not only the amount or number of articles of frozen confectionery but also the amount of money inserted and dispensed.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

Abstract: A frozen ice confection of fixed shape is described which has its opacity controlled in relation of the temperature of the confection. The confection may also have an imbedded indicia which becomes view able as the transparency of this frozen confection increases.

Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.

Abstract: The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

Abstract: Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periphery wherein the openings have different widths.

Abstract: The invention relates to festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucent thickness. Methods of molding such products are also included.

Abstract: An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of at least 50:1 at an average convergence angle of ≦45° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port (13) having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate. The food product comprising, multiple extrudates are simultaneously formed with the flow rates for each extrudate being adjustable by an adjuster plug (16) including a smooth cylindrical portion (86) extendable into a passageway (14) having a circular cross section of a larger diameter than the cylindrical portion (86).

Abstract: Part of “surimi” in a sequential thermal treatment process comprising four stages: drainage of excess water; preliminary cooking in oil; final cooking in oil and drainage of excess oil; incorporating ground fish muscle, between 50 and 60% of final total mass; water in a state just prior to freezing, from 8 to 12%; white wine from 2 to 4%; vegetable or animal oil, from 1 to 2%; salt, from 1 to 3%; sugar, up to 1%; ovoalbumin, from 4 to 6%; flours, from 7 to 16%; starch form 7 to 16%; garlic and white pepper up to 0.5% each; cryoprotectors, up to 0.5%; potassium sorbate up to 0.5%; aromas of crab, oyster and eel, between 1 and 1.5%; alginates up to 2% and cephalopod ink in varying proportions up to 4%.

Abstract: A nozzle assembly branching each stream of at least two fluidized food materials of different colors into multiple streams, and guiding the multiple streams to predetermined locations in a mold, the nozzle assembly including: an upper nozzle plate, at least one lower nozzle plate positioned below and in contact with the upper nozzle plate, each of the upper and lower nozzle plates having at least two discrete passages, each of the passages in the upper nozzle plate guiding one of the food materials in a substantially horizontal direction, and having at least one communication port each in communication with corresponding one of the passages in the lower nozzle plate, each of the passages in the lower nozzle plate having at least one discharge port for discharging one of the food materials into one of the one or more unit cavities, at least one of the passages in the lower nozzle plate being a horizontal guide passage for guiding one of the food materials in a substantially horizontal direction.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a backing sheet, printing an image on a second side of the edible paper and securing the edible paper to the chocolate mold. The image is printed on the edible paper by a printer using food coloring loaded into a cartridge of the printer. The step of securing the edible paper to the chocolate mold may include placing the edible paper within a mold with the image facing a side of the mold, pouring chocolate into the mold and atop the edible paper, allowing the chocolate poured into the mold to harden and removing the hardened chocolate and edible paper from the mold. The hardening of the chocolate forms a bond between the chocolate and the edible paper it is poured atop.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

Abstract: Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion.

Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.

Abstract: The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The laced appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the laced appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a laced chocolate layer, thus giving the laced appearing chocolate coating a three dimensional texture.

Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.

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.

Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: An ice confection containing a plurality of inclusions within the ice confection and a process for producing an ice confection containing a plurality of inclusions within the ice confection by automatically distributing the inclusions through a fruit feeder into the ice mix.

Abstract: Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing 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 container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: Candy mass including sugar and starch syrup is passed through a nozzle to which twisted-blades are mounted by a pair of a piston and a deposit cylinder for deposit, the candy mass being poured into a die. Consequently, candies having a beautiful marble pattern can be produced continuously.

Abstract: The present invention provides a food product comprising one or more plastic food substrates formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix. The invention also provides a method and apparatus for making such a helical food product.

Abstract: In order to produce a frozen, composite food product including at least two components, a continuous flow of pieces of the first component is advanced along a mixing tank in which the pieces are simultaneously tossed and a continuous flow of at least one second component is spread on the first component as it advances through the mixing tank.