Abstract: A finger-mounted, cake decorating device, which can receive and place a decoration, has a finger receiver with a protruding platform extending therefrom. A decoration is formed on either a rose nail or a rod. The platform receives the decoration as formed and permits a transfer of the decoration to a desired position.

Abstract: An indicator including an indicator product that is adapted to change visual appearance, an indicator scale in near adjacency to the indicator product including substantially all of the visual appearances that the indicator product can display and a binary scale in near adjacency with the indicator product and the indicator scale. A package adapted to contain a product is also disclosed including a container for holding the product with an indicator secured to the container. Associated methods of (i) determining whether a product in a package is acceptable; (ii) packaging a product; and (iii) making an indicator label are also disclosed.

Abstract: An automated self-service pizza process and system comprises a vending machine with self-contained cooking and processing equipment to rapidly prepare delicious pizza. The stand-alone unattended process and system visually displays pizzas with choices of different toppings for selection by a customer who can pay for the pizza by credit card, debit card, prepaid card, bank card, or by paper money or other cash. Pizza crust can be moved to an assembly area by a robot. In the assembly area, the selected toppings are automatically dispensed on the pizza crust. The pizza is then conveyed to an oven where it is cooked and discharged into a cardboard box or other suitable container. The type of pizza and customer's name can be printed on the box with an ink jet printer.

Abstract: A stick of chewing gum is provided as well as methods for manufacturing same. The chewing gum comprises a body constructed from a water soluble gum portion and a water insoluble base, the body including at least one embossed region. A wrapper substantially surrounds the body.

Abstract: A sliced food product such as a cheese product or meat product having a design or figure cut or otherwise formed therein. In accordance with a preferred embodiment, the design or figure is cut entirely or substantially through the slice so that the design or figure may be removed from a surrounding peripheral portion of the slice. A method and apparatus for forming the figure or design are also disclosed. The preferred method and apparatus employ a rotary figure cutter which cuts entirely through the slice to outline a pattern or figure, and which cuts or penetrates partially through the slice to form details of the figure by embossing or indenting design components on the slice. The slice is preferably wrapped in film prior to the figure cutting operation, and the figure cutter performs its function without cutting or tearing the film wrap. The rotary figure cutter preferably comprises a pair of rotary dies between which each slice passes as the design is formed thereon.

Abstract: A cook-in package for food products is provided having a printed label layer positioned within at least one wall portion of the cook-in package. The printed cook-in package serves dual purposes and eliminates the need for a second printed shrink bag. Moreover, the printed package is capable of being formed and cooked, while still retaining it readable qualities and being resistant to abuse and some distortion.

Abstract: In a method of forming a frozen food product, the temperature of a fluid food product is lowered so that the product is plastic. A mould is pressed against the food product to cause at least a portion of the product to take up the shape of the mould. The mould is at a sufficiently low temperature when it is pressed against the product such that the product retains its moulded shape and such that the product is readily releasable from the mould. This allows frozen confectionery products such as ice cream to be successfully moulded.

Abstract: A multiple-compartmented cat food serving system for simultaneously introducing at least two differently flavored cat food products in a manner which allows the cat owner to determine which foods appeal to the cat and which foods do not. In accordance with an illustrative embodiment of the inventive system, different flavors of cat food products are supplied at the point of purchase in respective compartments of a sealed, multiple-compartmented receptacle. If desired, one of the receptacle compartments may be supplied empty so that the cat owner may fill it with a small quantity of water for consumption with the meal. In order to allow the cat owner to ascertain whether a particular flavor is not being eaten by his or her cat, each compartment of the receptacle has associated therewith indicia to identify the flavor of the food product contained therein. If one or more newly introduced flavors of cat food do not appeal to the cat, then the owner may avoid purchasing and serving those flavors in the future.

Abstract: A hot stamp material is provided which includes a base; an inner release layer; an intermediate layer composed at least one gold and silver coating and an outer adhesive layer composed of edible material, wherein the inner release layer together with the intermediate layer and the outer layer are laminated on the base. According to a feature of the present invention, the hot stamp material can further include an additional color layer. The color layer may interposed between the inner release layer and the intermediate layer or between the intermediate layer and the outer adhesive layer or on both sides of the intermediate layer.

Abstract: The present invention includes a process for enhancing the ability to separate adjacent stacked food slices such as cheese slices. The process includes forming elevated surfaces or depressed surfaces on adjacent slices that are to be placed in a stack.

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

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

Abstract: A finger-mounted, cake decorating device, which can receive and place a decoration, has a finger receiver with a protruding platform extending therefrom. A decoration is formed on either a rose nail or a rod. The platform receives the decoration as formed and permits a transfer of the decoration to a desired position.

Abstract: A label assembly is provided allowing the aesthetic packaging of vegetables, other food items, or other products, for point of purchase display in a simple, versatile and effective manner. First and second flexible strips of material (e.g. paper or plastic) have a header formed at one end and are overlapped at the other end to be held together by adhesive. An adhesive pattern of discrete spaced adhesive elements is provided on the inner face of at least one of the strips and engages the container or covering of a product being packaged so that the label assembly does not inadvertently detach from the package. The label assembly is particularly suited for use with a microwavable tray having an open top covered by plastic shrink wrap and containing vegetables (there being no adhesive where the label covers the open top), or for encircling a number of low density polypropylene bags (e.g. containing vegetables) which are held together by the label assembly.

Abstract: A packaging label includes a first portion with permanent pressure sensitive adhesive on its bottom face and a second portion substantially perpendicular to the first portion and having permanent pressure sensitive adhesive on the bottom face remote from the first portion. The second portion typically includes nutritional information and bar coding since the label is typically used with clam shell plastic packages for fruits or other food items. The first portion of the label is adhesively secured to the lid of a clam shell container and after the container is filled with food items, the lid is closed, the second portion of the label is unfolded from a compact position which facilitates stacking and transportation, and the adhesive on the second portion is secured to the bottom of the container, holding the lid closed. The bar coding is preferably on the top face of the second portion opposite the adhesive so that it can be scanned merely by dragging the bottom of the container over a scanner (e.g.

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

Abstract: The invention relates to a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus for carrying out the method comprises a dosing assembly comprising a substantially cylindrical tube element having a plurality of circumferential openings defining the pattern and being mounted rotatably; and a hollow core element with at least one supply inlet and at least one discharge orifice, the core element being positioned substantially in the tube element with the discharge orifice facing downwardly, so that when the tube element is rotated about its longitudinal axis the openings are in turn aligned with and brought adjacent to the discharge orifice allowing food material introduced into the core element to be discharged through the opening created.

Abstract: An EAS tag package in which an EAS tag is enclosed within a sealed, thin-walled flexible bag.

Abstract: A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such as oysters, arrives at the processing plant in a refrigerated state. The mollusks then have a band placed around them, securing them against opening. The banded mollusks are then placed in a fluid bath at a sufficient temperature and duration to kill pathogens yet leave the meat in a raw state. The mollusks are then conveyed from the heated fluid bath and placed in a cold fluid bath. The mollusks are then removed from the cold fluid bath. The natural enclosure of the mechanically banded mollusk prevents the hot or cold fluids from contacting the flesh of the mollusk. The mollusks remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced through the action of this process.

Abstract: A method for determining the presence or absence of contaminating bacteria in a packaged food sample includes storing food in a package having as a lining a polymeric composition, said composition preferably being permeable to at least one gas selected from the group consisting of carbon dioxide and sulfur dioxide and containing an indicator for detecting the presence or abscence of the gas; the indicator being polymerized or dispersed throughout the polymeric composition or coated onto the polymeric composition.

Abstract: A method of coding a package for identification includes the steps of providing a package including a product in a bag, the bag having a tail portion; and positioning at least one cut in the tail portion of the bag, the at least one cut having a pre-selected characteristic, wherein the pre-selecting characteristic comprises a code for identification. A coded package comprises a bag; and a product positioned within the bag, the bag having at least one cut positioned therein, the at least one cut having a pre-selected characteristic which comprises a code for identification, the bag being sealed between the product and the at least one cut. A system for providing a coded package includes a manner providing a product in a bag; a manner of vacummizing the bag; a manner of making a cut in the bag; and a manner of sealing the bag.

Abstract: A device and method for decorating an object such as an egg, which has a perimeter surface. The device includes a resilient band adapted for placement about the perimeter of the object to be decorated, the resilient band having a surface and at least one prominent, resilient area for masking. The resilient area for masking is mounted against the surface of the resilient band, so that the resilient band may be placed about the perimeter surface of the object, so that the resilient band will bias the resilient area for masking against the perimeter surface, so that the perimeter surface of the object may be immersed in a colorant, and thereby producing an image on the perimeter surface of the object by preventing colorant to reach the perimeter surface. The method includes providing a resilient band with prominent areas for masking.

Abstract: A hot stamp material is provided which includes a base; an inner release layer; an intermediate layer composed at least one gold and silver coating and an outer adhesive layer composed of edible material, wherein the inner release layer together with the intermediate layer and the outer layer are laminated on the base. According to a feature of the present invention, the hot stamp material can further include an additional color layer. The color layer may interposed between the inner release layer and the intermediate layer or between the intermediate layer and the outer adhesive layer or on both sides of the intermediate layer.

Abstract: The present invention provides an ink composition for use in printing on food items, especially fruits and vegetables, and a method of forming printed images on food items by use of such compositions. The compositions of the present invention comprise citrus #2 dye, at least one binder, such as a rosin resin or cellulose derivative, and a carrier comprising ethanol and acetone. The composition is also characterized as being MEK-free, as well as water-free.

Abstract: A button enhancement coating system wherein mechanically actuated buttons and vacuum actuated buttons of closures may be provided with a coating system which changes color after the closure has been applied to a container and then removed therefrom with the change in color indicating tampering. The coating system includes a first coating layer applied directly to the upper surface of the button and a second coating layer of a different color applied in overlying and bonded relation to the first coating layer. The second coating layer is preferably transparent and the two colors are selected so that they produce a third color while the coating layers are bonded together. When the two coating layers become separated during the removal of the closure from a container, the button assumes the color of the second coating layer. The first coating layer may have an embossed upper surface including ribs and grooves with the second coating layer flowed thereinto.

Abstract: The present invention provides apparatus and a method for making printed foods such as cookies, crackers, and snacks at high production speeds on a continuous basis. The apparatus includes a rotary printer which is synchronized with dough forming apparatus such as a rotary cutter or rotary molder.

Abstract: A method for conditioned storage and sale of perishable foodstuffs (A), such as for example meat delicacies, to be sold in portions comprises a display cabinet (2,3) containing a refrigerated and protective atmosphere. Pallets (7) are provided for arranging the foodstuffs (A). There is an operating panel (5) for selecting a desired foodstuff and for activating a control system. A slicer (9) is adapted to take a portion from the selected foodstuff (A) under control of the control system. A conveyor enables the automatic dispense of the sliced-off foodstuff.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

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

Abstract: A food package including a food package tray partially surrounded by a food package jacket. The food package tray has a base and a sidewall extending from the base. The food package jacket has a bottom flap disposed adjacent to at least a portion of the base of tray and at least one side flap extending from the bottom flap and disposed adjacent to at least a portion of the sidewall. The side flap has a section adhesively secured to the sidewall. In this way, the food package jacket and food package tray form the food package. An associated method is also disclosed.

Abstract: A method of marking forms such as pharmaceutical tablets, capsules, confectionery and food with a water based ingestible ink comprising mixing pigments, a polymer, and optionally a plasticizer into water to form an ink dispersion, and printing the ink dispersion onto said forms to form a trademark, logo, or the like.

Abstract: A slicing guide marker for marking impressionable food products with an elongated cantilever arm rotatably attached to a support shaft. The cantilever arm having a marking roller adjacent one end and a counterweight slidably carried by the arm. The marking roller having a wheel with a plurality of teeth extending generally radially outwardly of the wheel for marking the food product.

Abstract: An animal feeding system includes a self-supporting bowl made from edible material having a bottom, a top and a side providing in combination a container for holding animal food, the bowl being of selected size and configuration to contain a desired quantity of food depending on animal size and dietary requirements. There is further provided an animal feeding system and related method wherein an edible bowl is provided in combination with a water bowl to provide a self-contained meal package for an animal.

Abstract: The invention is a method for effectively transferring finely detailed images in edible pastes onto pastry shapes for decorative pastry dough that may be shaped into decorative pieces for various effects. The method comprises a first step of transferring the fine pattern images onto silk screen and then using silk screening methods to impart a paste onto specially developed, reusable, transfer sheets. Batter is then placed across the transfer sheets and then baked at approximately 350.degree.-450.degree. F. The images in edible paste are effectively transferred to the pastry without sticking to the sheet. The sheets are made of tetrafluorethylene coated fabric sheet and may be reused.

Abstract: A method for providing sealed internal labels for vacuum skin packages and the like is disclosed. Labels with a heat sealable printed surface are placed on the trayed product prior to entering a vacuum skin packaging chamber. In the chamber the covering film is heated to its sealing temperature before it is applied by differential air pressure to the product and tray. The label seals to the interior surface of the covering film and is protected from being defaced during handling. Furthermore moisture and juices from the product will not discolor the label as it is sealed on its printed surface to the covering film. The package produced is intended for the display case in a retail supermarket.

Abstract: There is disclosed herein a bag-in-a-bag system wherein the outer bag is windowed and content indicia is displayed in the window. In this system high resolution graphic indicia is provided for the content indicia and low resolution indicia, usually text, is provided on the bag. Furthermore, the graphic indicia is applied to a patch which underlays the window but is larger than the window and smaller than the window-carrying panel, usually the front panel. Furthermore, a protective adhesive liner is applied to the front panel and secures the patch in place. This layer is of a size larger than the patch and a out the size of the inside of the front panel. A method for making this bag-in-a-bag system is also disclosed.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: A method, system and apparatus are disclosed for sorting, cryogenically freezing and wrapping soft-shelled blue crabs.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: A process for producing a fish paste product, for example, fish paste made to look like crab meat, having the steps of forming a fish paste material into a sheet, cutting the sheet into fibers or strips extending in the longitudinal direction of the sheet, winding the sheet into a rod-like shape, and cutting the material with the rod-like shape to a predetermined length. The surface of the sheet is coated with a dye over a predetermined width, and the sheet cut into fibers or strips is wound in such a way that the colored surface portion forms the outer surface of the material with the rod-like shape. Also disclosed is a coloring nozzle which is suitable for use in the process for producing the fish paste product.

Abstract: An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: A pumpkin decoration wherein a first decorative piece of vinyl sticks via an adhesive to the pumpkin and a second decorative piece of static cling material clings via static cling to the first piece. Third and fourth pieces of static cling material may also cling to the second piece and to each other such that a number of designs may be created. The first decorative piece of vinyl includes an adhesive which is pressure-sensitive such that the first piece may be repeatedly removed and reapplied to the pumpkin.

Abstract: Machine for printing uncooked poultry eggs wherein a decorative motif is affixed to the shell. The motif comprises continuous parts printed by tampography and extending at least over two arcs of ellipse which are perpendicular to one another, each being more than 2 cm in length.

Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: A cellulosic casing for making skinless frankfurters has distinguishing indicia such as a pattern of grill marks on one surface of the casing. The indicia is formed by printing, for example with caramel, onto the casing surface. The caramel remains on the casing surface and is nondiffusible into the casing. During the stuffing and processing of a food product in the casing, the indicia bearing casing surface is in contact with the food product so the indicia releases and indelibly transfers to the contiguous surface of the food casing. The method of making the casing article, stuffing it and the resulting indicia bearing food product are also disclosed.

Abstract: A pastry is cut into slices and folded dividers are pressed down into the cuts between the slices. Upstanding supports are inserted into the dividers, resting on the divider folds at the bottom of the cuts and extending above the pastry. The supports extend to the top of a container and, if the container is turned upside down, hold the pastry against damage.

Abstract: An edible food product comprising a processed food body having on its outer surface a desired indicia of aluminum-organic dye lake and a binder-carrier. The lake is dispersed in the binder-carrier and bonded to the food body outer surface by the binder-carrier. The food body may for example be meat, such as frankfurter, poultry, cheese or carbohydrate. The indicia may for example be spaced grill-like marks or a logo.

Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.

Abstract: A method for making an indicia-containing food package wherein a casing article is provided having a plasticized flexible inner surface with an indicia comprising an aluminum-organic dye lake and a binder-carrier. The casing is filled with water moisturized processable food and the food-containing casing is processed at elevated temperature to cook the food and transfer the indicia to the food outer surface. The casing is then peeled from this surface.