From Liquid State, E.g., Casting, Freezing, Etc. Patents (Class 426/515)
  • Patent number: 6391356
    Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.
    Type: Grant
    Filed: January 11, 1997
    Date of Patent: May 21, 2002
    Assignee: Mars, Incorporated
    Inventors: Neil A. Willcocks, Thomas M. Collins, Frank W. Earis, Ralph D. Lee, Arun V. Shastry, Kevin L. Rabinovitch, William Harding
  • Patent number: 6383539
    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.
    Type: Grant
    Filed: May 17, 1999
    Date of Patent: May 7, 2002
    Assignee: Akutagawa Confectionery Co., Ltd.
    Inventor: Tokuji Akutagawa
  • Patent number: 6376000
    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.
    Type: Grant
    Filed: January 3, 2000
    Date of Patent: April 23, 2002
    Inventor: Peter B Waters
  • Patent number: 6361811
    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.
    Type: Grant
    Filed: January 17, 2001
    Date of Patent: March 26, 2002
    Inventor: Tokuji Akutagawa
  • Publication number: 20020015775
    Abstract: The present invention relates to a process for producing chocolate wherein liquid chocolate mass is subjected to tempering, super-cooling and press-forming. This process allows a quick and simple production of chocolate products having a good and glossy surface appearance.
    Type: Application
    Filed: April 27, 2001
    Publication date: February 7, 2002
    Applicant: Kraft Foods R&D, Inc.,
    Inventors: Thomas Demmer, Harald Wutz, John F. Baxter, Nigel Kirtley, Lars Ebbinghaus
  • Patent number: 6326041
    Abstract: A process for the manufacture of food products is provided which includes the steps of providing a mold, filling the mold with a quantity of molding material in a fluid state, and inserting a plug made of an edible material, such as wafer, into the mold cavity to define a space to be filled by molding material.
    Type: Grant
    Filed: July 27, 2000
    Date of Patent: December 4, 2001
    Assignee: Soremartec S.A.
    Inventor: Franco Truscello
  • Patent number: 6326046
    Abstract: Forming a novelty (such as a sticked ice cream product) from a mouldable material which involves extruding the materials into a cavity temporarily provided with a bottom. Relative movement is thereafter caused so as to shear the cavity contained quantity of material from any such material remaining in the cavity filling nozzle prior to subsequent discharge of the moulded quantity from the cavity at a time when it no longer has a bottom.
    Type: Grant
    Filed: March 22, 2000
    Date of Patent: December 4, 2001
    Assignee: Tip Top Ice Cream Company Limited
    Inventors: John Vincent Tucker, Murray Roundtree Taylor, Selma Elizabeth Morcom
  • Patent number: 6303171
    Abstract: The present invention concerns a method for producing thin pieces of chocolate, in particular slices of chocolate, whereby the chocolate is melted and is provided in the shape of flat, thin pieces of chocolate, which are put one after the other, on at least one endless, flexible conveyor belt of a conveying device, whereby the conveyor belt is subsequently bent crosswise so that it forms a trough before the pieces have stiffened, and the conveyor belt is kept in this bent position until the pieces lying in the trough and which are bent along with the conveyor belt have sufficiently stiffened so as to keep their bent shape.
    Type: Grant
    Filed: October 13, 2000
    Date of Patent: October 16, 2001
    Inventors: Jan Van Dyck, Kris Van Dyck
  • Patent number: 6299923
    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.
    Type: Grant
    Filed: February 11, 1998
    Date of Patent: October 9, 2001
    Inventor: Jeannine Meziane
  • Patent number: 6268006
    Abstract: The invention relates to a method for the production of consumable items having an outer jacket made from a flowable mass, which is filled in a mold. A tempered die (5) is immersed into the mold (9) and the mass is extruded. The dew point of the atmosphere around the consumable item is kept below the temperature of the die (5).
    Type: Grant
    Filed: November 15, 1999
    Date of Patent: July 31, 2001
    Assignee: KMB Produktions
    Inventor: Josef Knobel
  • Patent number: 6261620
    Abstract: A method and apparatus for molding and fast chilling food products, preferably confectionery products. The method involves sequentially depositing a solidifiable food substance into one or molds that are part of a plurality of molds radially attached to a chilled roller while the molds are in a substantially horizontal position. The chilled roller is then rotated to move the one or more molds filled with the food substance into contact with a conveyor belt sufficiently soon after the solidifiable food substance is deposited in the molds so as to avoid the exterior surface of the food substance from becoming distorted when the molds move away from the horizontal. The chilled roller at least partly solidifies the food substance in the molds. The at least partially solidified food substance is then separated from the molds onto the conveyor belt.
    Type: Grant
    Filed: May 24, 2000
    Date of Patent: July 17, 2001
    Assignee: Nestec S.A.
    Inventor: John Michael Leadbeater
  • Patent number: 6242028
    Abstract: A process and apparatus for producing a moulded soft confectionery item. The soft confectionary item is relatively soft at room temperature and therefore difficult to handle mechanically at room temperature. The confectionery item can be selected from the group consisting of at least one of caramels, fudges, fondant creams, toffees, and jellies, the confectionery item further based on at least one of starch, gelatine, pectin, agar-agar, gum Arabic, and soft fondant creams. The process and apparatus includes a method and apparatus for depositing a liquid form of the confectionery item into a mold, by the use of gravity, subjecting the mold, together with the liquid confectionery item deposited, to a low temperature environment between 0° C. and −196° C. so as to solidify at least the exterior of the deposited confectionery material, and demolding the resulting solidified item of confectionery.
    Type: Grant
    Filed: August 9, 1999
    Date of Patent: June 5, 2001
    Inventor: Michael J. Bean
  • Publication number: 20010001675
    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.
    Type: Application
    Filed: January 17, 2001
    Publication date: May 24, 2001
    Inventor: Tokuji Akutagawa
  • Patent number: 6235325
    Abstract: A food product is packaged in an elongated hollow plastic shell configured to resemble an egg shell with an opening in one of its ends, the opening being sealed by a removable cover having an extending portion forming a finger tab to facilitate its removal. A quantity of edible material consisting primarily of egg white is disposed within the shell.
    Type: Grant
    Filed: March 29, 1999
    Date of Patent: May 22, 2001
    Inventor: Melvin A. Greitzer
  • Patent number: 6217927
    Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.
    Type: Grant
    Filed: May 12, 2000
    Date of Patent: April 17, 2001
    Assignee: Mars, Inc.
    Inventors: James M. Suttle, John M. Martin, Neil A. Willcocks, Alfred V. Camporini, Thomas M. Collins
  • Patent number: 6200125
    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.
    Type: Grant
    Filed: June 10, 1999
    Date of Patent: March 13, 2001
    Assignee: Akutagawa Confectionery Co., Ltd.
    Inventor: Tokuji Akutagawa
  • Patent number: 6194018
    Abstract: A method of producing a hollow body of chocolate material having at least one first chamber and at least one second chamber separated by a common partition wall, including filling a dosed amount of chocolate material into a first mould component of a hollow mould which includes the first mould component and at least one second mould component, sealing the first mould component with a cover and spinning the first mould component until a hollow subbody having the at least one first chamber and a wall defined along the cover is formed in the first mould component, removing the cover, and spinning the at least one second mould component placed on top of the wall filled with a dosed amount of the chocolate material until a second hollow subbody with the at least one second chamber and the common partition wall has formed on the first hollow subbody.
    Type: Grant
    Filed: August 20, 1999
    Date of Patent: February 27, 2001
    Assignees: Innogram AG, Futurplan AG, Willie Vaduz
    Inventor: Willi Krauss
  • Patent number: 6187365
    Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
    Type: Grant
    Filed: April 13, 2000
    Date of Patent: February 13, 2001
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 6176465
    Abstract: This invention relates to an apparatus for baking letters of the alphabet and/or numerals. The apparatus includes a cake pan blank foldable into a cake pan, a grid insert template and one or more space-occupying insert blanks foldable into space-occupying inserts. The grid template insert contains removable grid-defined sections which sections are selectively removable so as to leave openings in the grid template insert. The space-occupying inserts are interfitted with the openings and the grid template insert and space-occupying inserts are then placed into the cake pan so that the volume of the cake pan not occupied by the space-occupying inserts takes the shape of a letter or numeral for receiving batter.
    Type: Grant
    Filed: February 3, 1999
    Date of Patent: January 23, 2001
    Assignee: C. M. Products
    Inventors: John F. Cooper, Claude Cummings
  • Patent number: 6165531
    Abstract: This invention provides improved methods for producing molded chocolate products, fat-based confection products, particularly using substrates such as molds which have a low surface energy contacting surface.
    Type: Grant
    Filed: January 8, 1999
    Date of Patent: December 26, 2000
    Assignee: Mars, Incorporated
    Inventors: William Harding, Neil A. Willcocks, Christopher Abbott, Thomas M. Collins, Tracey D. B. Ziener
  • Patent number: 6159520
    Abstract: A method and a system for producing articles of fat-containing, chocolate mass in a continuous production-plant having a conveyor for mould elements with mould cavities. The production-plant comprises steps of initially filling mould cavities with liquid mass, cooling of the articles, and releasing the articles from the mould cavities. The number of mould elements per unit time leaving the cooling step is regulated to deviate from the number of mould elements per unit time entering the cooling step. The resulting advantage is that it is possible to regulate the residence time for a certain mould element in a cooling step without changing the residence time in the steps prior to the cooling step. A manufacturer of chocolate articles is thereby provided an easy way of adapting the cooling time to the specific article being produced without influencing other steps of production.
    Type: Grant
    Filed: March 11, 1999
    Date of Patent: December 12, 2000
    Assignee: Aasted-Mikroverk ApS
    Inventor: Lars Aasted
  • Patent number: 6156359
    Abstract: A microwaveable confection mold for use in a conventional microwave oven. The mold permits solid confection capable of melting when exposed to microwave energy to be introduced into the mold. The mold comprises a clear microwave transparent plastic material to facilitate observation of the confection melting process with subsequent settling in the mold sections. A pigment in the mold changes the colour to indicate to the user when the liquified confection has hardened and the mold cooled.
    Type: Grant
    Filed: June 3, 1998
    Date of Patent: December 5, 2000
    Assignee: All 4 Fun Consumers Products Inc.
    Inventor: Eric Segal
  • Patent number: 6156366
    Abstract: In the production of edible ice bodies moulded and frozen in moulds it is required to convey heat to the outsides of the moulds in order to enable a demoulding of the bodies upon release thawing thereof, this traditionally being effected through warm water. With the invention it has been realized that for both the production and the quality of the ice bodies there are important advantages connected with the use of hot steam for the release thawing.
    Type: Grant
    Filed: January 20, 1999
    Date of Patent: December 5, 2000
    Assignee: Tetra Pak Hoyer A/S
    Inventors: Ejvind Waldstr.o slashed.m, Ole Garne Krener
  • Patent number: 6129940
    Abstract: The invention relates to a method of making food articles such as chocolate articles. The method comprises providing first and second surfaces with cavities that are capable of alignment, depositing a first food in the form of a solidifiable liquid into the cavities of the first surface, depositing a second food in the form of a solidifiable liquid into the cavities of the second surface, aligning the cavities by moving the first and second surfaces toward each other, thus contacting the first food in the first cavities with the second food in the second cavities, and separating the aligned cavities to obtain food articles, wherein the first food comprises a first part of each food article and is joined to the second food which comprises a second part of each food article. The invention also relates to an apparatus for this purpose.
    Type: Grant
    Filed: December 2, 1998
    Date of Patent: October 10, 2000
    Assignee: Nestec S.A.
    Inventor: John Michael Leadbeater
  • Patent number: 6099886
    Abstract: A novel filamentary mesh-structured chocolate comprises multilevel parallel-extending multi-filament structured layers, each of which further comprises a plurality of chocolate material straight filaments extending in parallel to each other to form a parallel-extending multi-filament structured layer, wherein adjacent two different level layers of the multilevel filament-structured layers are different from each other in the direction along which the chocolate material straight filaments extend so that each of the chocolate material straight filaments of the upper level one of the adjacent two different level layers is point-contacted with and crosses each of the chocolate material straight filaments of the lower level one of the adjacent two different level layers, thereby forming a three-dimensional internal space defined by the chocolate straight material filaments, wherein the chocolate material straight filaments are made of a chocolate material including an emulsifier.
    Type: Grant
    Filed: November 30, 1998
    Date of Patent: August 8, 2000
    Assignee: Lotte Co., Ltd.
    Inventors: Toshio Takemori, Masahiro Takaga, Masanori Ito, Takayuki Manako
  • Patent number: 6099880
    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.
    Type: Grant
    Filed: May 24, 1999
    Date of Patent: August 8, 2000
    Assignee: Nabisco, Inc.
    Inventors: Kenneth J. Klacik, Gerald Brian Cotten, Michael S. Ferrotti, Brian C. Hallacker, Donald Mihalich
  • Patent number: 6093438
    Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
    Type: Grant
    Filed: May 5, 1999
    Date of Patent: July 25, 2000
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 6090426
    Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.
    Type: Grant
    Filed: October 12, 1999
    Date of Patent: July 18, 2000
    Assignee: Dreyer's Grand Ice Cream, Inc.
    Inventor: Michael James Vincent
  • Patent number: 6056988
    Abstract: A crystalline pumpable confection mass for obtaining a chewy confectionery product is provided by preparing a sugar-containing liquid medium, concentrating the medium, cooling the concentrated medium to a temperature below its sugar saturation point and kneading to induce sugar crystal nucleation, and then, the medium in which sugar crystallization was induced is heated to obtain a product which is pumpable and so that sugar crystal nucleates are retained in the heated product. To obtain a solidified product, the heated product is cooled, and additionally, the cooling and kneading and heating may be carried out in an extruder.
    Type: Grant
    Filed: June 9, 1998
    Date of Patent: May 2, 2000
    Assignee: Nestec S.A.
    Inventors: Ulrich Bangerter, Jamie Edward Geddes
  • Patent number: 6025003
    Abstract: A process for the manufacture of a frozen ice confection within a multi-part or split mold, wherein the mold is pre-cooled to below -50.degree. C., the process comprising the steps of;(a) exposing the empty mold to a cryogenic liquid;(b) releasing any cryogenic liquid from the mold;(c) introducing the ice confection into the mold;(d) allowing at least the ice confection in contact with the mold to freeze; and(e) releasing the frozen ice confection from the mold.
    Type: Grant
    Filed: February 19, 1998
    Date of Patent: February 15, 2000
    Assignee: Good Humors Breyers Ice Cream
    Inventors: Jose Antonio Jadraque, Cees Van der Star, Juan Vinallonga, Otto Weibel
  • Patent number: 5976588
    Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.
    Type: Grant
    Filed: September 5, 1996
    Date of Patent: November 2, 1999
    Assignee: Dreyer's Grand Ice Cream, Inc.
    Inventor: Michael James Vincent
  • Patent number: 5968582
    Abstract: A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix.
    Type: Grant
    Filed: February 20, 1998
    Date of Patent: October 19, 1999
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 5958481
    Abstract: A method of making novelty ice cubes that change color which includes the steps of: pouring water into a first ice cube tray to form a poured first solution; freezing the poured first solution to form a frozen first solution; removing the frozen first solution from the first ice cube tray to form clear ice cubes; adding a food dye to citric acid to form a second solution; mixing the second solution to form a mixed second solution; pouring an amount of the mixed second solution into a second ice cube tray to form a poured layer; freezing the poured layer to form a frozen thin layer; wetting the frozen layer to form a wetted thin layer; placing a clear ice cube of the clear ice cubes onto each wetted layer to form a combination; pouring an additional amount of the mixed second solution onto the combination, until a layer of the mixed second solution covers the exposed portion of the clear ice cubes to form together with the frozen layer a layer encasement that completely encases the clear ice cubes and forms wi
    Type: Grant
    Filed: March 16, 1998
    Date of Patent: September 28, 1999
    Inventor: William S. Hodges
  • Patent number: 5904950
    Abstract: This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10) to supply soymilk up to a half of the thickness of the bean curd to be produced. A hopper unit (41) is provided to place garnishes (G) onto the soymilk being carried on the conveyor belt. Furthermore, a second soymilk supply nozzle is provided to supply additional soymilk over the soymilk with garnishes carried on the belt conveyor till a certain level. A solidifying process and a maturing process of the materials placed over the conveyor (10) progress along with time during the supply stages. Then what is obtained from these steps after solidification is a bean curd with garnish(es) center.
    Type: Grant
    Filed: January 20, 1998
    Date of Patent: May 18, 1999
    Inventor: Hiroaki Iwamoto
  • Patent number: 5861183
    Abstract: A process and apparatus is disclosed for the preparation of individual quick frozen bars, to be united to form a frozen precursor (the product of the invention) for the preparation of a frozen dessert and more particularly a masticated banana frozen dessert. Uniform flavor is achieved by control of the size and number of the respective individual bars to be laminated together. Uniform portion control in the machine that prepares the frozen dessert is achieved by the use of similar sized segments of the precursor sandwich formed by the lamination of individual frozen bars. The apparatus includes molds that may be individual or they may be formed together into an integrated multi-mold tray for use in the apparatus.
    Type: Grant
    Filed: April 22, 1996
    Date of Patent: January 19, 1999
    Inventor: David Feldpausch
  • Patent number: 5843512
    Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.
    Type: Grant
    Filed: March 21, 1996
    Date of Patent: December 1, 1998
    Assignee: Nestec S.A.
    Inventors: Alain Daouse, Christian Mange
  • Patent number: 5795607
    Abstract: A process and apparatus for producing rolled wafer cones to be filled with ice-cream and frozen for storage. The process comprises pouring dough of high sugar content on an endless, heated baking surface, forming a strip of dough; baking the strip of dough into a thick, strip of wafer; compressing the strip of wafer and at the same time or afterwards, cutting the strip of wafer into individual pieces of wafer; and rolling the pieces of wafer into cones. An apparatus for carrying out the process is also disclosed.
    Type: Grant
    Filed: November 25, 1996
    Date of Patent: August 18, 1998
    Assignee: Franz Haas Waffelmaschinen Industriegesellschaft mbH
    Inventors: Franz Haas, Johann Haas
  • Patent number: 5795613
    Abstract: A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.
    Type: Grant
    Filed: May 1, 1996
    Date of Patent: August 18, 1998
    Assignee: Specialty Cheese Company, Inc.
    Inventors: Paul Scharfmann, Ludwig Zoller
  • Patent number: 5783239
    Abstract: Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing effervescent reagents, where the reagents, in aqueous solution, react to produce carbon dioxide, are prepared and then admixed. In another embodiment, frozen granitas are admixed with a dry mix of effervescent reagents where the reagents, in aqueous soltuion, react to produce carbon dioxide. In either embodiment, the admixture is metered into a mold and tamped to obtain an article which also may include a shell or coating.
    Type: Grant
    Filed: December 11, 1996
    Date of Patent: July 21, 1998
    Assignee: Nestec S.A.
    Inventors: Ginette Callens, Philip Igor Cathenaut
  • Patent number: 5776533
    Abstract: Precut, solid water-in-oil emulsion compositions are prepared by providing a mold having an outer frame and a plurality of configured partitioning plates disposed within the outer frame. The mold is at least partially filled with a fluid form of the emulsion so as to form precuts in the emulsion corresponding to the partitioning plates. The emulsion is then allowed to set. An extrusion die is advanced into the mold. The extrusion die has grooves configured complimentary to the configuration of the partitioning plates so as to receive the partitioning plates therein. The set emulsion is then discharged from the mold by at least partially passing the extrusion die through the mold so as to discharge the set emulsion with the precuts therein.
    Type: Grant
    Filed: March 6, 1997
    Date of Patent: July 7, 1998
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Kiyotaka Okamoto, Yoshihiko Honda, Mototake Murakami, Shigeru Oniki, Koji Suzuki
  • Patent number: 5738895
    Abstract: A method for producing an ice cream product is provided involving the steps of: introducing at least one stick into a cavity of a mold for shaping the ice cream product, introducing ice cream under pressure into the cavity, releasing the pressure and then removing the shaped ice cream from the cavity. Sticks are supported within the cavity at least during introduction of the ice cream. Further, the invention also relates to an apparatus including: an injection device having a chamber with feeding mechanism for holding starting material, a mechanism for inserting pressure upon the starting material and an outlet for delivering pressurized starting material and a mold. The mold in the closed position includes a mold cavity to be filled with starting material through an intake opening by means of an outlet on the injection device, at least one stick introduction opening and air vents. The mold is provided with a supporting mechanism to hold sticks within the mold cavity.
    Type: Grant
    Filed: April 15, 1996
    Date of Patent: April 14, 1998
    Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
    Inventors: Christof Fuchs, Gordon Hall
  • Patent number: 5728419
    Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.
    Type: Grant
    Filed: March 6, 1995
    Date of Patent: March 17, 1998
    Assignee: Nestec S.A.
    Inventors: Pierrette Caron, Sylvie Jousset
  • Patent number: 5720175
    Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After creating in a mold a frozen outer layer comprising the ingredients for a first flavor or color, a carving means, such as a heated tool or a nozzle ejecting high-pressure gas, removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are added, and the mold is subjected to freezing to form the final product. Alternatively, a tool having protrusions contacting portions of the inner surface of the mold is inserted into the mold, before or after insertion of the first ingredients, the first ingredients are frozen, the tool is removed, and the second ingredients then are added and frozen. In another embodiment, a first flavor or color is sprayed onto the inner wall of the mold in a pattern and frozen.
    Type: Grant
    Filed: December 18, 1995
    Date of Patent: February 24, 1998
    Inventors: Neal Edwin White, Kenneth D. Margolis
  • Patent number: 5705217
    Abstract: A method for producing chocolate articles having an outer shell (5) of solid chocolate, wherein a mould cavity (2) is filled with a tempered chocolate mass (3). Then a "supercooled" cooling member (1) is immersed into the chocolate mass (3) and lifted clear of it again after a residence time of 2 to 3 seconds. The produced chocolate shells (5) have a completely uniform wall thickness and an accurately predetermined shell volume.
    Type: Grant
    Filed: October 3, 1996
    Date of Patent: January 6, 1998
    Assignee: Aasted-Mikroverk ApS
    Inventor: Lars Aasted
  • Patent number: 5690976
    Abstract: A method of manufacturing colored ice comprises dissolving coloring agent in source liquid to form colored source liquid, placing the colored source liquid in a pressure resistant housing, said housing comprising a pressure regulating means and then while freezing the colored source liquid, using the pressure regulating means to vary levels of direct high and low pressure to the colored source liquid such that at high pressure level intervals, there is contact between the pressure regulating means and the surface of the colored source liquid.
    Type: Grant
    Filed: October 16, 1995
    Date of Patent: November 25, 1997
    Assignee: Nakayama Engineering Co. Ltd.
    Inventor: Junya Nakayama
  • Patent number: 5686130
    Abstract: Methods of making a frozen confection with an encased whistle element wherein a first embodiment provides for the formation of a recess to hold the whistle by means of a drill or heated element, which whistle is frozen in place and a plug-like element communicating to the recess is easily removed by reason of the mold configuration. In another embodiment a removeable plug or the like is super-positioned to an open bottom wall mold portion so that once the ingredient filling the mold is frozen, removal of the plug-like member provides for air communication to a recess which is adapted to receive a whistle therein. In another embodiment, a bracket member is used to support a whistle in the formed recess to thereby eliminate freezing of the whistle in the recess so the same is securely fastened within the frozen confection.
    Type: Grant
    Filed: January 29, 1996
    Date of Patent: November 11, 1997
    Inventor: Ping Yang
  • Patent number: 5683720
    Abstract: The present invention is a method of making discrete particles by subjecting an organic feedstock to liquiflash conditions whereby the feedstock is transformed instantaneously from solid to liquiform to solid. Liquiform is a transient condition wherein the feedstock has substantially unimpeded internal flow. Shear force is imparted to the liquiform feedstock in an amount sufficient to separate tiny masses of feedstock. The tiny masses solidify as discretized particles. The present invention also includes unique products resulting from the process, e.g., a monodispersed microsphere product and coated particles prepared therefrom.
    Type: Grant
    Filed: October 28, 1994
    Date of Patent: November 4, 1997
    Assignee: Fuisz Technologies Ltd.
    Inventors: Garry L. Myers, Robert K. Yang, Mark R. Herman
  • Patent number: 5650087
    Abstract: A metal mould for making a frozen confectionery product is made of a titanium-containing materials, the mould being produced by cold-working a sheet-formed blank, either by deep-drawing or by pressing two half shells which are subsequently welded together. By using titanium for the ice lolly moulds, it is possible to avoid the use of poisonous inhibitors, without any risk of corrosion on the moulds. There is a considerable risk of corrosion on the moulds as the moulds used in the production of frozen confectionery products are subjected to freezing baths with strong saline solutions. When using titanium material for making the metal moulds, it is further possible to perform stress-relieving annealing at a lower temperature than was formerly possible when the moulds were made of stainless steel.
    Type: Grant
    Filed: April 10, 1995
    Date of Patent: July 22, 1997
    Assignee: Gram A/S
    Inventor: Klaus Gram
  • Patent number: 5639498
    Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.
    Type: Grant
    Filed: July 28, 1995
    Date of Patent: June 17, 1997
    Inventor: Laszlo Bakosch
  • Patent number: 5622739
    Abstract: An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a shell of feed supplement such as a dehydrated molasses feed supplement. By so providing the two different supplements, the amount of consumption of each can be accurately controlled. Moreover, different feed blocks can be tailored depending on the desired ratio between the two different supplements.
    Type: Grant
    Filed: June 6, 1995
    Date of Patent: April 22, 1997
    Assignee: K.E.S. Associates
    Inventors: Alfred E. Benton, Chester D. Beintema