Abstract: A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipies for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

Abstract: A method of marking forms such as pharmaceutical tablest, 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 process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

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 process and apparatus are disclosed to form fine patternation and alphanumeric characters of colored cocoa butter in a flush chocolate surface. The apparatus provides a printing sheet defining shallow indentations wherein cocoa butter patternation is deposited by screen printing without disfiguration, and an associated mold plate defining cavities to cast chocolate over the printing sheet indentations. The process comprises the steps of (1) screen printing colored cocoa butter in appropriate pattern on the surface of the printing plate indentations; (2) aging the configured cocoa butter; (3) aligning the mold matrices in adjacency with the printing sheet indentations; (4) filling the mold matrices with thermally plasticized settable chocolate; (5) aging the molded chocolate until set; and (6) removing the molded chocolate structure and embedded patternation for further disposition. The process produces well defined embedded patterns on smaller chocolate structures.

Abstract: An automatic decorating machine for applying flowable decorative materials to cakes and other food products as well as other articles. Live video images are captured by a video camera and are displayed on a video monitor. The video image can be combined with textual messages composed from alpha-numeric characters and with artwork which can either be composed contemporaneously on site or selected from previously prepared artwork selections. The video image, artwork and text can be edited and combined as desired for display on the monitor to provide a preview of the decorating pattern. The displayed pattern is reproduced on the cake by an X-Y table which moves liquid spray applicators and icing or gel dispensers over the cake and controls the application of food coloring and icing or gel in a manner to reproduce the selected pattern on the cake.

Abstract: A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different water-soluble dyeing compositions.

Abstract: Advertisements are provided on precise areas of the outer surfaces of eggs. Dispensing apparatus such as an ink jet is spaced from the eggs and transfers advertisement material to the eggs. Egg handling structure is adapted to lift eggs and move them generally parallel with the long axes thereof and rotate the eggs about said axes to accurately position the eggs relative to the dispensing apparatus. The dispensing apparatus may be used at various locations on a conventional egg grading machine and structure is provided to support the eggs in uniform position relative to dispensing apparatus to precisely apply advertisements. Sorting apparatus sorts the eggs according to their vertical position on such a machine and employs adjustable guide structure having tiltable tips to prevent damage.

Abstract: A discoloration in a marginal zone of the cheese or cheese product is produced by locally limited heat or thermal action of predetermined duration and with a treatment temperature between the plasticity temperature and the combustion or burning temperature of the products. In this way there can be effectively applied a marking, such as desired characters or symbols on the cheese or cheese product.

Abstract: A method of reproducing in chocolate a selected image, comprising the steps of optically scanning the image, laser etching the selected image in a surface of a plate in response to the optical scanning such that peaks and valleys are created in the surface of the plate corresponding to the selected image, controlling the laser etching by a scanning laser or a displayed frame of the image, casting a deformable transfer blanket against the surface of the etched plate surface to record in a surface of the transfer blanket peaks and valleys corresponding to the selected image, casting a chocolate material against the surface of the transfer blanket to record the selected image by peaks and valleys in a surface of the chocolate, and removing the cast chocolate material from the transfer blanket.

Abstract: A method for producing a comestible product is provided with a first and second layer of food material. An insert article is disposed on the first layer of food material and is positioned inwardly of at least some of the edges of the first layer of food material to define peripheral regions in the first layer of food material which project beyond the insert article. The second layer of food material is in substantial registry with the first layer of food material. In one embodiment, the food material layers are brought into contact with each other and with the insert article by moving the food material along a path to engage a portion of the food material with a cam surface that has at least an upwardly inclined portion that also extends laterally over the path of movement of another portion of the food material whereby one portion of the food material is folded over the other portion of the food material.

Abstract: A two-piece container for a layered frozen confection including top cover and bottom members with the cover having radial ribs specifically designed to provide marking indicia in the top surface of the confection after the cover is removed, said ribs also extending above the top cover surface to provide supporting ribs for a container stacked thereon; also a method of making a layered frozen confection and providing division indicia ribs on the top surface of the confection.

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

Abstract: A method is described for treating consumable products, such as foods, drugs or dietary supplements, for example drugs enclosed in capsules, to detect contamination. A colorimetric indicator, which can react with a contaminating substance such as cyanide, is incorporated into the consumable product or the packaging for the product. When the indicator comes in contact with the contaminating substance, a readily detectable color signal is produced.

Abstract: A process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

Abstract: Coated articles, for example colored pharmaceutical tablets, bearing highlighted intagliations. The articles are colored intagliated articles bearing at least one film coat comprising at least one optically anisotropic substance, for example magnesium carbonate, and at least one film coating agent. Process for manufacturing said articles.

Abstract: Methods and apparatus are disclosed for incorporating a design into the skin of an apple or other fruits or vegetables with a photochemically reactive skin or surface by covering the apples while still on the tree with a bag having a reflective outer surface and a non-reflective inner surface. The bag has at least one aperture to allow for the drainage of fluids out of the bag, and further has a light barrier positioned to block light from entering through the aperture into the interior of the bag. The bagged apples are harvested and transferred to a substantially light-exclusive environment where the bag is removed. A label or symbol is applied to the skin of the apple or fruit and the apple or fruit exposed to artificial light to develop the color of the skin of the apple.

Abstract: A can container made of soft material such as aluminum having a wall thickness of less than 0.2 mm is used for low acid foods or drinks having pH of more than 5.0. A controlled quantity of liquified nitrogen is introduced into the can filled with the low acid foods or drinks and then the can is hermetically sealed off by double-seaming. The liquid nitrogen is soon gasified in the sealed can to increase internal pressure of the can to a level sufficient to prevent the can from being deformed. Then the can is subjected to retort sterilization treatment at a predetermined high steam temperature for a predetermined period of time for sterilization of any possible bacilli and bacteria in the low acid foods or drinks in the can. Prior to retort sterilization treatment, a thermal sensitive paint is applied to the can, which will change color when exposed to a steam of a predetermined temperature for a predetermined period.

Abstract: A method and apparatus are disclosed for forming a monogrammed ice cube. The ice cube is formed by providing a die of conductive material with a shape which corresponds to the shape of a desired imprint to be formed in the cube. The die to conductively connected to a source of a coolant. With the die immersed in water, coolant is supplied to the die to cool it to a temperature below the freezing point of water. The water freezes around the die. The freezing of the water around the die is performed under conditions with the frozen water adjacent the die being clouded and the frozen water spaced from the die being clear. When the completed cube is formed, the clouded portion surrounding the imprint highlights the imprint when the cube is placed in a beverage.

Abstract: A method of forming an image with photographic likeness on a chocolate material is disclosed. The image is "developed" on the chocolate material by means of an edible developer.

Abstract: Edible holographic elements and methods for making the same are described. Edible holographic elements are used to decorate foodstuffs or can be the ultimate food product.

Abstract: This invention concerns about a method for making a relief on an eggshell. The method is, first, to cut out a design with paper and then adhere it on an eggshell, which is afterwards immersed into an acetic acid solution, making the part on the eggshell exposed to the acetic acid solution can be etched by neutralization reaction between the eggshell and the acetic acid and therefore the part not etched where the paper was adhered on the eggshell looks like a relief.

Abstract: A method for producing a decorated ovoid figurine consists of the steps of bonding the small end of a truncated cone made of decorative sheet material to the surface of an ovoid shape, such as an egg or egg-shaped object, whereby the larger end of the cone forms a stable support base for the ovoid; and bonding cut shapes of decorative sheet material representing caricatures of body parts to the surface of the ovoid, whereby it becomes a figurine.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: A combination of a thin sheet of marshmallow, or the like, that is enclosed and sealed in plastic-like film. The film may be suitably frosted to allow creative markings thereon to serve as patterns on the marshmallow sheet for making cutouts from the sheet. Such cutouts may be used in decorating a food stuff, creating edible crafts, substituting for heavy sugar substances and creating other confectionary ideas.

Abstract: This invention is directed to a method for the non-contact application of letters or symbols to the exterior surfaces of uncoated tablets or uncoated tablet cores, which comprises dotting color solution or suspension by means of an ink-jet printer in specific quantity in the form of discrete droplets of specific volume onto the exterior surfaces of the uncoated tablets or uncoated tablet cores.

Abstract: In an apparatus for reproducing images onto foodstuffs or the like, and the process for performing such operation, a housing includes the various electronic controls for sequencing the operations of the apparatus, a turntable for holding the especially prepared foodstuff or sheet upon which the image is to be scribed is located upon the turntable, a supporting device disposed for uniform rotation with the turntable holds the photograph or other pictorial member from which the image for reproduction is derived, the combination of light and optical members for illuminating and visually directing the reproducible image to the photosensitive means that cooperates in combination with the electronic controls for precisely manipulating an electromechanical or electronic scribing instrument for either directly or through transfer paper a reproducing of a facsimile of the pictorial image directly onto the foodstuff or the like; the foodstuff or related composition upon which the image is reproduced may comprise a fibr

Abstract: This invention provides a flavored and patterned tofu and its manufacturing process, in which a desirable pattern is provided upon an overall or partial surface of the tofu and a desirable flavor is penetrated uniformly into the interior of the tofu. Thus, utilization of the tofu as a proteinaceous food is diversified further.

Abstract: A biscuit or cookie and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed.

Abstract: To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for defining portions thereof) is impressed on one of the faces, more especially by means of a printing draining board, at an advanced stage of draining, then different colorations are produced, particularly in the hollows of the graphic pattern and on the flat parts of said face, by growth of different micro-organisms during maturing. Thus, a decorated cheese is obtained.

Abstract: A chocolate candy having its upper surface sculpted as the image of a person's face and a method for sculpting a person's face from a photograph onto a chocolate candy by adapting a photographic image of a person's face, converting the adapted image onto a transfer medium or die, and then embossing such adapted image onto chocolate candy.

Abstract: An apparatus is provided for affixing a brand on the surface of a plurality of meat products. A first conveyor moves the meat products through a branding zone where they are contacted by heated brands affixed to a second conveyor which travels at the same rate as the first conveyor.

Abstract: A amusement device for transmitting secret messages includes a central, generally flat, elongated core member for receiving the imprinting of messages thereon. A pressure sensitive sheet-like transfer element is wrapped around or placed adjacent a portion of the core material. The transfer element is coated on the side adjacent the core member with a substance which will transfer to the core upon pressure being applied to the outer side. The amusement device further includes an inner and outer wrapper, wrapped around the core member and pressure sensitive transfer element to disguise the nature of the device. A message may be written on the core material by using a stylus or other non-marking item to apply pressure to the outside wrapper. The pressure sensitive transfer element will imprint the message onto the core material such that when the core member is unwrapped, the message may be read.

Abstract: The fact that meatballs in a casing have been heated to a predetermined temperature sufficient to inactivate the virus of foot and mouth disease is permanently indicated by using a holder device to position a temperature recorder at the thermal "cold-spot" of the mass of meatballs. The temperature recorder is preferably of the type which permanently changes color when heated to the desired predetermined temperature, and the holder may be an apertured disc to which the temperature recorder is secured by an enveloping netting. An import inspector will then be able to ascertain that the meat has been previously heated to the desired temperature by observing the color of the temperature recorder.

Abstract: A method for placing a grill stripe or score mark on a meat product by transporting the meat product against a heated grill. A continuous conveyor transports individual wieners along a path of conveyance. A belt conveyor raises the wieners above the supported path of the continuous conveyor and into rotational contact with the superimposed heated grill. The wieners are rotated one complete revolution against the grill while synchronously moving the wiener with the continuous conveyor. The wieners are returned to the continuous conveyor for further processing.

Abstract: An apparatus for placing a grill stripe or score mark on a meat product by transporting the meat product against a heated grill. A continuous conveyor transports individual wieners along a path of conveyance. A belt conveyor raises the wieners above the supported path of the continuous conveyor and into rotational contact with the superimposed heated grill. The wieners are rotated one complete revolution against the grill while synchronously moving the wiener with the continuous conveyor. The wieners are returned to the continuous conveyor for further processing.

Abstract: There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble solid to the eggshell followed by dyeing of the egg utilizing a conventional aqueous dyestuff. The granular solid is removed from the egg following the dyeing step.

Abstract: A thermocouple locator for holding a thermocouple inside a flexible pouch comprises a rigid frame that bears snugly against the pouch to prevent relative movement of the frame and pouch. The frame includes attachment means for securing a thermocouple to the frame.

Abstract: An improved meat product is disclosed, which comprises a slab of ground meat, shaped to resemble a steak. On both sides of the slab is a set of grooves. The grooves on a particular side are parallel to each other, but the grooves on one side are oriented in a different direction from that of the grooves on the other side. This arrangement assures that the meat particles, before cooking, will be intertwined, thereby improving the similarity in texture to an actual steak. After cooking, the meat product will have parallel darkened bands on its two sides, thereby enhancing its visual similarity to a charcoal-broiled steak.

Abstract: A method of purveying food in which a variety of foods are cooked and frozen in disposable containers of ovenable sheet material each having a mouth surrounded by an outstanding lip and preferably a removable cover. At the time of serving, a plurality of the containers of frozen food are selected, to make up a meal, and a serving assembly provided by placing them in inverted position on an ovenable serving plate having a retaining rim, with the lips of adjacent containers overlapping each other or abutting the rim and to form a base that seats on the plate surface. The assembly is then heated to eating temperature and placed before the diner and the containers removed to display the foods as a normal serving. An aspect of the invention is the ovenable assembly of filled containers inverted on a serving plate having a retaining rim.

Abstract: An article of manufacture and a method or process adapted to indicate whether a product which has been kept at or below its freezing temperature has been permitted to thaw at some time subsequent to its initial freezing. The invention consists of two or more reagents being separated by an impermeable but removable or breakable barrier, said reagents being adapted to produce a chemical and/or physical change which is visually ascertainable once said barrier has either been removed or lost its integrity so that said reagents are thereafter permitted to intermix and/or interreact. Said reagents are situated within a translucent or transparent vessel in such a manner that after such reagents enter their solid states as the result of an appropriate reduction in temperature, said barrier loses its integrity as a reagent barrier only upon a subsequent and appropriate increase in the temperature about said article.

Abstract: A process for dyeing the shells of eggs by applying a dry granular dyeing medium to the hydrated shell. The dyeing medium includes dye and rock salt. The shell may be wetted in whole or in part prior to applying the dyeing medium with water or vinegar. The process may be done in a plastic bag or by sprinkling the dyeing medium onto the wetted shell.

Abstract: Ink compositions suitable for ink jet printing on a variety of substrates and particularly food products, for example citrus fruit, and method of marking such products are provided. The compositions are characterized by their ability to penetrate the waxed surfaces of such foods as citrus fruits to provide markings therein. Preferred compositions comprise essentially a solution of a food dye or combination thereof, a binder resin component, a solvent mixture containing alcohol, water and an organic compound selected from the group consisting of aliphatic hydrocarbons having 5 to 12 carbon atoms and aliphatic ketones; and, optionally, an electrolyte.

Abstract: A labelled package for low temperature use is disclosed. The label, with an ionomer adhesive, is adhered to an outer ionomer surface of the package wrapping by heat seal means and exhibits excellent adhesion at low temperature.

Abstract: Meats and meat by-products which are considered to be inedible for human consumption but which may be used in the production of animal foods are decharacterized by mixing such products with a U.S. Department of Agriculture approved FD&C decharacterizing color. When such decharacterized meat products are to be used in the production of an animal food, the decharacterized meat is counter-colored by mixing with a color which is complementary to the decharacterizing color to provide the inedible meat product with a substantially natural meat-like color. Approved FD&C colors and blends of approved FD&C colors, which are the complementary color of the FD&C color used in decharacterizing the meat product, are used in counter-coloring the meat product. Lakes of such colors and color blends may also be used.

Abstract: A patty cooker particularly for use in finishing precooked meat patties having a predetermined transverse dimension has a frame on which a conveyor made up of rather widely spaced, small diameter cross bars advances in a predetermined direction. A nozzle or preferably a plurality of nozzles having outlet openings elongated in the direction of conveyor advance are arranged side by side transversely of the conveyor and close to the patty. A jet of hot air issues from each nozzle and impinges upon the patty in a restricted area. The jets leave untouched zones between such areas. The effect is to provide browned or seared marks or parallel stripes on the patty like grill marks. Preferably nozzles are arranged above and below the conveyor and directed toward the patty from opposite directions, simultaneously to provide sear marks both top and bottom.

Abstract: A flexible packaging film formed of two layers of transparent film joined together along superimposed inner faces wherein the inner face of each layer includes printed indicia, to thereby enable indicia to be legible from either side of the film. A particularly useful method for the manufacture of the film is also disclosed.

Abstract: A thin, substantially flat packaged unit includes a thin, substantially flat utensil in a protective sheath. The protective sheath includes a flat rigidifying member of substantially the same thickness as the utensil and surrounding marginal edges of the utensil, and flexible sheet material overlying the utensil and adhered to the rigidifying member. In a preferred construction the utensil includes a substance that is interactable with a fluid, and the protective sheath encloses at least the section of the utensil including the substance.A method of forming a thin, substantially flat packaged unit including a thin, substantially flat utensil in a protective sheath from a thin, substantially flat substrate and flexible sheet material.

Abstract: A process of mass producing a plurality of wrapped, printed, hygienically molded chocolate cakes by advancing a continuously fed elongated plastic film strip in a sequence of steps in a plurality of spaced identical pattern areas, printing in each area, forming a mold with said areas in the bottom thereof followed by filling, cooling and sealing the filled mold.

Abstract: A method of decorating various confectionary food items such as cakes, pies and the like which includes the steps of placing a transparent shield over a selected design to be transferred to the food item, placing a sheet of thin transfer medium over the shield and design to be traced, tracing said design on the transfer medium using edible ink, placing the transfer medium on the food item to be decorated with the colored side down, and placing a damp pad on the exposed back face of the transfer medium, thereby causing the traced design to be transferred to the food item.