From Liquid State, E.g., Casting, Freezing, Etc. Patents (Class 426/515)
  • Patent number: 5620735
    Abstract: Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.
    Type: Grant
    Filed: February 1, 1995
    Date of Patent: April 15, 1997
    Assignee: Cargill, Incorporated
    Inventors: Michelle M. Manderfeld, John D. Efstathiou, Arlene H. Voecks
  • Patent number: 5620721
    Abstract: An assembly for preparing molded articles has opposing clamp members of a jaw suitable for gripping and releasing a component of a molding assembly. The clamp members are connected with and extend from a frame, and the frame positions members which are reciprocatively compressible and expandable for contacting and bearing upon the component and so that upon release of the clamp members from the component, the component is pushed.
    Type: Grant
    Filed: December 1, 1994
    Date of Patent: April 15, 1997
    Assignee: Nestec S.A.
    Inventors: Bruno Delande, Claude G. Liegaux
  • Patent number: 5618463
    Abstract: An ice molding apparatus includes a first mold assembly which includes a first hollow chamber portion and which includes a spike assembly which projects inward from a wall of the first hollow chamber portion. The spike assembly includes a distal end adapted to support a quantity of solid material. The first mold assembly includes a first joint member adapted to connect to a second mold assembly. The second mold assembly includes a second hollow chamber portion which includes a filler channel adapted for passing a quantity of liquid water therethrough into the second hollow chamber portion and to fill up the first hollow chamber portion with water. The second mold assembly includes a second joint member adapted to connect to the first joint member, such that the first hollow chamber portion and the second hollow chamber portion form a combined interior mold chamber. The distal end of the spike assembly is located adjacent to a center portion of the combined interior mold chamber.
    Type: Grant
    Filed: December 8, 1994
    Date of Patent: April 8, 1997
    Inventors: Joe Rindler, Nanci Pintavalli
  • Patent number: 5582856
    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: December 10, 1996
    Inventors: Neal E. White, Kenneth D. Margolis
  • Patent number: 5573805
    Abstract: A method and apparatus for producing shredded food products, such as cheese, is disclosed. The method and apparatus permits the production of cheese shreds to be accomplished in a unified operation wherein a sheet of cheese is produced and that sheet of cheese is cut to desired dimensions directly from the casting line. An arrangement of the invention may comprise a sheet former, a casting line, and a shredding assembly, all of which function as a single unit. The shredding assembly, itself a unique arrangement, first slices the incoming sheet of cheese into ribbons, and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers having grooves or slots machined into their surfaces, the width of the slots corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades, each of which revolves about a common axis.
    Type: Grant
    Filed: July 12, 1995
    Date of Patent: November 12, 1996
    Assignee: Schreiber Foods, Inc.
    Inventors: Orville C. Fager, Scott G. Andrews, Dennis R. Ferdon, David J. Garnett, Matthew T. Stenzel
  • Patent number: 5558895
    Abstract: A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or collapsible. After the molded article is formed the forming member and/or the mold surfaces are deformed or collapsed to facilitate removal of the article from the mold and to avoid "backlocking" of the article in the mold.
    Type: Grant
    Filed: August 12, 1994
    Date of Patent: September 24, 1996
    Assignee: Gradual Pty Ltd.
    Inventor: Laurence A. Boyhan
  • Patent number: 5556653
    Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.
    Type: Grant
    Filed: March 24, 1995
    Date of Patent: September 17, 1996
    Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
    Inventor: Gary N. Binley
  • Patent number: 5538748
    Abstract: Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow through a plate having a plurality of passages therethrough and a second fluid substance is discharged into the segmented flow at a position which is substantially centrally disposed with respect to a cross-section of the segmented flow to combine the substance and additive, and then, the combined flow is mixed. The combined flow may be compressed and then mixed or may be compressed and then expanded prior to mixing. Additionally, a flow of a substance from a source such as an extruder may be partitioned into a plurality of streams and then, at least one of the streams is treated as specified above.
    Type: Grant
    Filed: September 29, 1995
    Date of Patent: July 23, 1996
    Assignee: Nestec S.A.
    Inventors: Jack K. Boatman, John T. Farnsworth, Roger D. Johnson, Linda A. Young
  • Patent number: 5534283
    Abstract: Method of pouring a liquid mass of chocolate into an elongated mold by depositing greater quantities of the mass at both shorter end regions of the mold, and by depositing a lesser quantity of the mass at a longer central region of the mold.
    Type: Grant
    Filed: May 5, 1994
    Date of Patent: July 9, 1996
    Assignee: Carle & Montanari S.p.A.
    Inventor: Renzo Cerboni
  • Patent number: 5527551
    Abstract: A method and apparatus for forming a continuous sheet of molten, moldable or plasticized material, especially a food product such as cheese. The invention may also be used to form a continuous sheet of other food products, such as noodles, peanut butter, jellies and the like. The apparatus comprises at least two sets of opposed rollers and a pair of endless belts. At least one of the first set of rollers, defined as forming rollers for purposes of distinction, has a concave surface. Each of another set of rollers, defined as discharge rollers for purposes of distinction, is disposed downstream from the first set of rollers and has a substantially flat surface. Each endless belt circulates about a group of rollers comprised of a forming roller and a discharge roller. In the region between opposed roller sets, the endless belts cooperate with each other and with the rollers to form a pocket that receives and maintains the cheese.
    Type: Grant
    Filed: September 27, 1995
    Date of Patent: June 18, 1996
    Assignee: Schreiber Foods, Inc.
    Inventors: Orville C. Fager, Matthew T. Stenzel
  • Patent number: 5516540
    Abstract: Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The assembly is cooled for freezing the confectionery composition which then is demoulded in two steps wherein the countermould is heated and removed first and the master mould is heated second for removal of the frozen article.
    Type: Grant
    Filed: March 4, 1994
    Date of Patent: May 14, 1996
    Assignee: Nestec S.A.
    Inventor: Philip I. Cathenaut
  • Patent number: 5500178
    Abstract: A method of manufacturing hollow molded articles having a beautiful surface at a low cost and by a simple and efficient process includes providing a hollow elastic molding die made of an elastic film and having an opening port, feeding a material to be molded of an amount smaller than the internal volume of the elastic molding die into the elastic molding die through the opening port, closing the opening port, solidifying the material to be molded while the elastic molding die is rotated to all directions, and parting the solidified hollow molded article from the elastic molding die. Arrangement for preventing the elastic molding die from being deformed while it is rotated to all directions includes holding it firm by a solid holding member conforming to the external shape thereof or by positioning it in a fluid or powdery material holding member.
    Type: Grant
    Filed: July 27, 1993
    Date of Patent: March 19, 1996
    Assignees: Asahi Denka Kogyo Kabushikikaisya, Okamoto Industries, Inc.
    Inventors: Toshihiro Hayashi, Hiroshige Kohno, Akinori Watanabe, Itaru Horiguchi
  • Patent number: 5443856
    Abstract: A method for producing a molded chocolate product having a complicated concaved and convexed decorative pattern thereon involves the steps of: (a) charging a low viscosity fluidized chocolate material into a complicated concaved and convexed decorative pattern portion of an elastic mold in bag form for forming the complicated concaved and convexed decorative pattern of the chocolate product so that air bubbles necessarily incorporated into the low viscosity fluidized chocolate material ascend therethrough so as to be removed, (b) charging an ordinarily tempered fluidized chocolate material into the elastic mold to form a main body of the chocolate product, and (c) solidifying the low viscosity fluidized chocolate material and the ordinarily tempered fluidized chocolate material charged into the elastic mold followed by taking the molded chocolate product out of the elastic mold.
    Type: Grant
    Filed: June 15, 1994
    Date of Patent: August 22, 1995
    Assignee: Akutagawa Confectionery Co., Ltd.
    Inventors: Tokuji Akutagawa, Uichi Otani
  • Patent number: 5435143
    Abstract: A rotary machine and method for making unit confections of complementary parts which consist of different recipes, flavors, colors, textures and/or mix inclusions having concentric groups of complementary molds essentially radially aligned in or on annular sections of a rotating table, in which a group of first molds in a first annular section produces physical shapes which fit within and complementarily join all or part of the physical shapes produced in a group of second molds in a second annular section that is concentric with the first annular section.
    Type: Grant
    Filed: March 4, 1994
    Date of Patent: July 25, 1995
    Assignee: Nestec, Ltd.
    Inventor: David B. Heinrich
  • Patent number: 5433968
    Abstract: A process of producing a texturized protein product having a layered meat-like texture and appearance in which only vegetable protein material, particularly soy flour, and water are used as ingredients. A dough-like slurry of soy flour and water is pumped into the gap between a fixed plate and a rapidly rotating plate in a high speed emulsion mill under conditions which rapidly heat the slurry to a temperature above 100.degree. C. to rapidly texturize the protein. The hot slurry is pumped under positive pressure by centrifugal force from the emulsion mill directly into an elongated process tube in which the texturized protein slurry rapidly coagulates to form in the tube a continuous loaf having distinct parallel layers of soy protein bonded together which maintains its structure upon discharge from the tube.
    Type: Grant
    Filed: April 23, 1993
    Date of Patent: July 18, 1995
    Assignee: Nestec S.A.
    Inventors: Meliton S. Zarraga, Teh S. Guat
  • Patent number: 5431934
    Abstract: A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass:______________________________________ egg white 13-30 egg yolk 45-71 oil material 9.0-30 food colorant 1.0-3.0. ______________________________________heating of the egg white to a temperature not below 35.degree. C., introducing egg yolk, oil material and fool colorant in the indicated ratios until formation of a viscous emulsion which is fed dropwise into food vegetable oil heated to a temperature of 80.degree.-95.degree. C.
    Type: Grant
    Filed: June 3, 1993
    Date of Patent: July 11, 1995
    Inventors: Efim S. Vainerman, Tamara I. Bakari
  • Patent number: 5425958
    Abstract: An apparatus for forming composite ice cream-like edible novelties having discrete doughy additions therein. The apparatus includes a main die having an entrance and an exit disposed downstream of the entrance and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state. A doughy addition supply system is also included such that a stream splitter divides a single doughy addition stream into equal streams, each supplying the intermediate die with the doughy addition at an elevated temperature and at equal rates. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.
    Type: Grant
    Filed: August 11, 1994
    Date of Patent: June 20, 1995
    Assignee: The Haagen-Dazs Company, Inc.
    Inventors: Paul L. Fazio, Bernard W. Pajak
  • Patent number: 5409722
    Abstract: Invention provides method of moulding fat containing materials, especially chocolate, in separable moulds having different heat conductivities. The two parts are preferably held at below 0.degree. C., preferably below -10.degree. C.
    Type: Grant
    Filed: November 18, 1993
    Date of Patent: April 25, 1995
    Assignee: Good Humor Corporation
    Inventor: Gary N. Binley
  • Patent number: 5378483
    Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.
    Type: Grant
    Filed: August 19, 1993
    Date of Patent: January 3, 1995
    Assignee: The Pillsbury Company
    Inventors: Paul L. Fazio, Bernard W. Pajak
  • Patent number: 5374436
    Abstract: A system and method for making a frozen confection having a plurality of differently flavored or colored sections are provided. After partially freezing in a mold the ingredients for a first flavor or color to form a frozen outer layer and a liquid inner core, the liquid inner core is vacuumed from the mold. A carving tool, such as a laser, then is inserted into the area of the mold previously occupied by the liquid inner core. The carving tool removes a portion of the frozen outer layer in accordance with a predetermined pattern. The ingredients for a second flavor or color then are inserted into the mold to fill the inner core and the areas of the outer layer removed with the carving tool. The mold then is subjected to freezing to form the final product.
    Type: Grant
    Filed: December 17, 1993
    Date of Patent: December 20, 1994
    Inventors: Neal E. White, Kenneth D. Margolis
  • Patent number: 5356650
    Abstract: There is disclosed a process for producing solid honey wherein pure honey is subjected to dehydration in a vacuum evaporator with gradual temperature rise in a temperature range from ordinary temperature to 40.degree.-90.degree. C. within about one hour. The resultant concentrated pure honey is transported by pressure to a pouring part for supplying to a determined forming mold. In the meantime, heat-resistant plastic package containers which constitute determined forming molds are successively transported to the position of the pouring part, and the concentrated pure honey is charged to inside of the forming molds of the containers after a determined amount of edible fats and oils is previously applied. Spontaneous cooling then occurs followed by sealing up with a cover of an aluminium foil or a non-hygroscopic sheet at the side of opening part of the container. There is also disclosed a solid honey obtained by the process.
    Type: Grant
    Filed: November 27, 1991
    Date of Patent: October 18, 1994
    Assignee: Bee K Co., Ltd.
    Inventor: Taizo Kanayama
  • Patent number: 5352470
    Abstract: Methods of making a frozen confection with a whistle element encased therein are disclosed. In a first embodiment a one-piece first mold with a central through-passage containing a shoulder is used to make a first frozen part with support sticks therein. A complementarily shaped second mold is used to make a second frozen part with a matching through-passage. A whistle element is inserted into the through-passage of the first part until the element abuts the shoulder and then the second part is inserted, pressure is applied, and the two parts are frozen together. A second embodiment employs a two-piece first mold and alternative ways of securing the whistle element in the finished frozen confection are disclosed. In a third embodiment for soft frozen products such as ice-cream, an ingredient is frozen in a mold and a tubular tool is used to remove some of the frozen ingredient to create a central through-passage with a shoulder into which the whistle element is inserted and retained with a frozen plug.
    Type: Grant
    Filed: May 29, 1992
    Date of Patent: October 4, 1994
    Inventor: Ping Yang
  • Patent number: 5343710
    Abstract: Frozen ice products are prepared by freezing a first ice mixture in a first mold to form a core and then by freezing a second ice mixture about the core in a second mold. The core is prepared by introducing and freezing a first ice mixture in a mold having a grooved frustocylindrical hollowed interior which, after demolding, provides a frozen grooved ice article which is introduced as a core into a second mold having a frustocylindrical hollowed interior and which has been filled partly with a second ice mixture which is frozen. A striped product is produced by employing a second mold which has a hollow cross-section size not larger than the cross-section size of the hollow of the first mold so that the outer edge frozen core surfaces contact the second mold.
    Type: Grant
    Filed: May 28, 1993
    Date of Patent: September 6, 1994
    Assignee: Nestec S.A.
    Inventors: Philip I. Cathenaut, Friedrich Wendelin
  • Patent number: 5284665
    Abstract: The present invention provides a cotton candy product wrapped about cotton candy stick and held by a unique cotton candy holding device. The device includes a bowl-shaped receptacle equipped with a brim that defines an open end of the receptacle, a supportive lid fitted with a stick engaging socket on one side of the lid and a receptacle engaging rim section on an opposite lid side. The device is used by wrapping cotton candy around the stick and securing the stick onto the stick engaging socket and then affixing the brim of the receptacle onto the rim section of the lid. If desired, a plastic wrap may then be used as overwrap for the cotton candy product.
    Type: Grant
    Filed: July 20, 1992
    Date of Patent: February 8, 1994
    Inventor: Todd L. Molland
  • Patent number: 5250315
    Abstract: A mold for making shot-sized drinking glasses formed of ice having a substantially cylindrical outer wall having an upper end situated in an upper horizontal plane and a lower end situated in a horizontal lower plane, and a downwardly-opening cup-shaped inner wall comprising an inner side wall portion and an inner top wall portion, the latter being situated below the upper plane in which the upper end of the outer wall is situated. Rack apparatus for making a plurality of shot-size drinking glasses formed of ice includes a multi-cavity grid in combination with a cooperating frame and a plurality of molds. Apparatus for facilitating the use of shot-size drinking glasses formed of ice include one or more holding members formed of flexible sheet material in combination with a caddy including a recess for positioning the holding member with respect to the glass.
    Type: Grant
    Filed: August 21, 1992
    Date of Patent: October 5, 1993
    Assignee: Design Display Group Inc.
    Inventors: Jonathon Loew, Michael D. Hanauer
  • Patent number: 5248513
    Abstract: A strand of a paste-form material is extruded through a toothed extrusion nozzle to obtain an extruded material having ribs which form a longitudinally ribbed surface. The ribbed surface is deformed by reciprocating comb parts having toothed profiles against the ribbed surface to deform the ribs from their longitudinal orientation.
    Type: Grant
    Filed: October 28, 1992
    Date of Patent: September 28, 1993
    Assignee: Nestec, S.A.
    Inventor: Alain Daouse
  • Patent number: 5242291
    Abstract: A confection molding machine provides for continuous, multiple cavity molding and unmolding of confection figures which may be of differing configuration and mass. The mold device utilizes a self-closing and opening mold in conjunction with dedicated, independent injection nozzles and confection pumps. Two outwardly facing mold halves are carried on an independent mold assembly, and corresponding mold halves abut one another just before filling and again after unmolding the finished confection figure. An endless conveyor, preferably a pair of spaced transfer chains, carries the mold assemblies and the mold halves are clamped together when passing over an unsupported section of the endless conveyor.
    Type: Grant
    Filed: November 1, 1991
    Date of Patent: September 7, 1993
    Inventor: John Farmakis
  • Patent number: 5234700
    Abstract: In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.
    Type: Grant
    Filed: September 28, 1992
    Date of Patent: August 10, 1993
    Assignee: Leprino Foods Company
    Inventors: Richard L. Barz, Carolyn P. Cremer
  • Patent number: 5219599
    Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.
    Type: Grant
    Filed: February 28, 1992
    Date of Patent: June 15, 1993
    Assignee: LipiDyne Corporation
    Inventors: James P. Cox, R. W. Duffy Cox, Florence F. Cox
  • Patent number: 5211980
    Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.
    Type: Grant
    Filed: March 11, 1991
    Date of Patent: May 18, 1993
    Inventor: James P. Cox
  • Patent number: 5198127
    Abstract: A mould for ice confectionery and the like, including a removeable core for insertion into a cup. The core includes a number of core formers and a retainer for supporting handle strips, and closely engages the cup to define a number of mould segments.
    Type: Grant
    Filed: March 1, 1991
    Date of Patent: March 30, 1993
    Assignee: Anchieta Pty. Limited
    Inventors: Gregory C. Tilley, John Hanna
  • Patent number: 5192566
    Abstract: A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.
    Type: Grant
    Filed: September 21, 1990
    Date of Patent: March 9, 1993
    Inventors: James P. Cox, Jeanne M. Cox
  • Patent number: 5180602
    Abstract: The specification discloses an apparatus for making confectionary or other shell goods by the method of filling a mold with a desired media and then inverting the mold to drain the media from the mold while leaving the mold coated by a layer of the media, thereby forming a hollow shell inside the mold. The mold travels through the apparatus on a conveyor. A sliding table is used to provide a turning point which defines the mechanism by which the mold is inverted. The sliding table receiprocates back and forth between extended and retracted positions along the direction of travel of the conveyor so that the speed of inverting the mold can be increased as the sliding table is retracted or decreased as the sliding table is extended.
    Type: Grant
    Filed: August 19, 1991
    Date of Patent: January 19, 1993
    Assignee: APV Baker Inc.
    Inventors: Ross S. Bainbridge, Gordon Steels
  • Patent number: 5167981
    Abstract: A method of continuously producing hard-candy masses from an aqueous solution of starting ingredients by boiling and condensing the solution, subjecting it to a vacuum, condensing it further and cooling it, adding flavorings, dyes, etc., and finally cooling it again and shaping it into candy. The starting ingredients are sugar substitutes and the solution is subjected to a vacuum as early as while it is being boiled and while it is being condensed and will accordingly have a temperature that is low enough for conventional flavorings, a viscosity that is high enough for conventional cooling and tempering, and a low enough residual-water content.
    Type: Grant
    Filed: February 27, 1991
    Date of Patent: December 1, 1992
    Assignee: Otto Hansel GmbH
    Inventors: Reinhard Mergelsberg, Joe De Vilchez-Kehr, Jurgen Schluter, Klaus Markwardt
  • Patent number: 5135767
    Abstract: To make an article of ice confectionery having a flaky texture, superposed ribbons of ice confectionery and a crispy composition are extruded into a mold in the form of a body of revolution by means of an extrusion assembly comprising a flat extrusion tube and a spray tube. The support of the extrusion assembly receives a spinning movement resulting from a continuous horizontal rotational movement and an ascending and descending movement relative to the mold.
    Type: Grant
    Filed: December 4, 1990
    Date of Patent: August 4, 1992
    Assignee: Nestec S.A.
    Inventor: Alain Daouse
  • Patent number: 5126156
    Abstract: A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a freezing chamber. Next is rapidly freezing the dripping composition into small beads so as to minimize ice crystal formation. The method continues with the storing of the beads for extended periods of time at a temperature at least as low as -20.degree. F. This maintains the free-flowing characteristic. Consumption enjoyment of the beads is increased by bringing the beads up to a temperature above -20.degree. F., preferably within a range of -10.degree. to -20.degree. F., prior to serving.
    Type: Grant
    Filed: September 18, 1991
    Date of Patent: June 30, 1992
    Inventor: Curt D. Jones
  • Patent number: 5079021
    Abstract: A method and apparatus for processing cheese comprises charging molten process cheese into a mold consisting of a plurality of cardboard lined, open-ended mold cavities oriented in spaced rows and circulating cooling air between and around each row to effect cooling of the cheese to the desired temperature. The rows of columns are defined by pairs of parallel side panels and crossed partitions formed of a rigid material and defining cavities which are elongate and rectangular in cross section. Support members hold the rows of columns in a parallel, spaced apart relation. After cooling, the mold is elevated, allowing the cheese columns covered by cardboard to be discharged from the lower ends of the mold cavities.
    Type: Grant
    Filed: September 21, 1990
    Date of Patent: January 7, 1992
    Assignee: Welcome Dairy, Inc.
    Inventor: Lea Eggebrecht
  • Patent number: 5079022
    Abstract: The present invention provides a travel sequence for molds in a chocolate forming plant of the fixed surface type wherein the width of the travel front or number of molds fed is changed for different stages of the forming process. Thus, for example, in accordance with the invention molds are filled one by one but are fed in groups of two or more to cooling tunnels so as to maximize the efficiency of the system.
    Type: Grant
    Filed: September 14, 1990
    Date of Patent: January 7, 1992
    Assignee: Comercial e Industrial Ausonia Ltda.
    Inventor: Rolando Jeanneret
  • Patent number: 5059441
    Abstract: A porous polymer plastic material and apparatus containing same useful for making molds, and particularly molds for casting confectionery, pharmaceutical and cosmetic products, and process for preparing molded products.
    Type: Grant
    Filed: October 10, 1989
    Date of Patent: October 22, 1991
    Assignee: Warner-Lambert Company
    Inventors: Frank J. Bunick, Ahmed A. Soliman
  • Patent number: 5035911
    Abstract: The liquor-included ice according to the present invention is produced so that certain amount of water is filled in a glass-like container first, then an opening of the container is closed with a heat proof lid, through a center hole of which a nozzle is placed. In an icehouse, air is blown in the container through the nozzle until transparent ice is produced around lower and side portions of the container, then the remaining water in the container is drained, any type of liquor is filled in a concavity where the remaining water was, and an ice plate is placed on top of the ice lump sealing the liquor in the concavity. The ice plate is arranged so that it is easily broken by an outer force.
    Type: Grant
    Filed: February 11, 1991
    Date of Patent: July 30, 1991
    Inventor: Katsuzo Somura
  • Patent number: 5035907
    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.
    Type: Grant
    Filed: July 31, 1989
    Date of Patent: July 30, 1991
    Assignee: Leonard Baking Co., Inc.
    Inventors: Charles A. Phillips, Mortimer D. Phillips
  • Patent number: 5032075
    Abstract: The unit has a conveyor belt (5) adapted to receive, transfer and cool the pellet elements, a cylindrical member (2) located above the conveyor belt and rotatable about an axis transverse to the feed direction of the conveyor belt, the peripheral speed of the cylindrical member substantially corresponding to the feed speed of the conveyor belt, at least a ring element (6) engaged in coaxial relation with and at the outside of the cylindrical member and exhibiting a number of projections (9) oriented radially apart from the cylindrical member (2), feed means (12) and dispensing means (14) adapted to distribute material to the fluid state onto the projections (9) and to form drop portions of the same thereon, each of the projections passing in the vicinity of the conveyor belt (5) so as to let one of the drop portions defining one of the pellet elements fall thereon.
    Type: Grant
    Filed: December 20, 1989
    Date of Patent: July 16, 1991
    Assignee: Steel Belt Systems, S.R.L.
    Inventor: Robert F. I. Conte
  • Patent number: 5023098
    Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.
    Type: Grant
    Filed: November 7, 1989
    Date of Patent: June 11, 1991
    Assignee: Meiji Seika Kaisha
    Inventors: Naoki Sumi, Keizo Mochizuki, Yoshio Moriyama, Mitsuhiro Sakurai
  • Patent number: 4986080
    Abstract: A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are caused to advance intermittently at two-step rate, a metering-filling unit (6) for filling molds (A), a stick-inserting unit (7), an intermediate withdrawing station (10) in which ices are removed from molds (A) and then released into molds (B), a second metering-filling unit (11) for completing filling of molds (B), and a final withdrawing unit (8).
    Type: Grant
    Filed: December 28, 1989
    Date of Patent: January 22, 1991
    Assignee: Sidam S.r.l.
    Inventors: Franco Grigoli, Franco Trabacchi
  • Patent number: 4985270
    Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.
    Type: Grant
    Filed: September 19, 1988
    Date of Patent: January 15, 1991
    Assignee: The Nutrasweet Company
    Inventors: Norman Singer, Reed Wilcox, Joseph S. Podolski, Hsien-Hsin Chang, Suseelan Pookote, John M. Dunn, Leora Hatchwell
  • Patent number: 4979720
    Abstract: A mold for forming a synthetic resin tray to be used in molding chocolate bars comprises a female mold portion defining a mold cavity and a male mold portion including a skirt projecting into the cavity. A plate is disposed in the male mold portion and engages an inwardly extending lip at the free end of the skirt. The plate is provided on a side facing the mold cavity with an inscription and is pressed against the lip by a pressure block disposed in the male mold portion. The pressure block is shiftable to enable a substitution of another inscription plate. The inscription plate may be provided with a projection on the inscription side for forming an opening or a recess in the injection molded tray.
    Type: Grant
    Filed: September 26, 1989
    Date of Patent: December 25, 1990
    Inventor: Jeffrey Robinson
  • Patent number: 4954069
    Abstract: In a machine for moulded chocolate bars of the type having a pair of chains, a plurality of carriers attached to the chains and separate moulds mounted in the carriers; the present invention combines mould and carrier into one piece having a mould and sheath slots to directly connect the mould to pins connected to the chains on machines designed for separate carriers and moulds.
    Type: Grant
    Filed: February 15, 1989
    Date of Patent: September 4, 1990
    Inventor: Franklin Friedwald
  • Patent number: 4935253
    Abstract: The invention consists of the following steps:(a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same shape and being made of a material inert to microwaves, the sum of n=n1+n2 being equal to at least two and n1 being either equal to n2 or different from n2 by one unit,(b) subjecting each liquid egg product to the action of microwaves so that it coagulates in the container, in the form of a homogeneous layer, without however reaching the hard cooked state,(c) extracting the layers from the containers and superposing the extracted layers so that a layer based on liquid egg white alternates with a layer based on liquid, egg yolk, and(d) subjecting the superposed layers to a complementary heat treatment to achieve the desired degree of cooking while at the same time ensuring the complexing of the different layers.
    Type: Grant
    Filed: December 22, 1988
    Date of Patent: June 19, 1990
    Assignee: OV'Action S.A.
    Inventors: Frederic Dumas, Franck Bouttemy, Jean-Francois Rochas, Jean-Marie Jacomino, Christian Huc
  • Patent number: 4935189
    Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasing sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, cooling to solidify the condensate, crashing the solidified mass into particles, charging the particles in a mold to press the same for pre-shaping into a desired one, charging the pre-shaped piece into a pressure vessel, charging an inert gas under an increased pressure and heating the pressure vessel to cause a partial melting of the particles constituting the pre-shaped candy piece, and to entrap the gas in a candy piece which has finally no pore in its outer surface.
    Type: Grant
    Filed: December 8, 1988
    Date of Patent: June 19, 1990
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Keizo Mochizuki, Mitsuhiro Sakurai
  • Patent number: 4925689
    Abstract: A method for producing frozen confections includes a plurality of metering pumps which equally divide a flow of semi-solid confectionary material into a like plurality of flows and delivers such flows to a like plurality of forming heads. The forming heads are reciprocated along a generally diagonal axis during formation of confectionary products and in the opposite direction upon completion of formulation. The speed of translation in one direction is preferably distinct from the speed in the other direction. If desired, such flows may be combined with other unidirectionally flowing material to form a layered product. A cutting wire severs the flows of combined confection material into a desired length product in timed relation to the reciprocation of the forming heads. The individual products are received on a moving conveyor which transports them to the next operating station.
    Type: Grant
    Filed: March 14, 1988
    Date of Patent: May 15, 1990
    Assignee: Vroman Foods, Inc.
    Inventor: Harlan R. Getman