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

Abstract: An apparatus and method for producing ice-creams with sticks includes filling chilled molds with a covering product, for example chocolate. Excess chocolate is suctioned from the molds so that only the desired layer of frozen product adheres to the molds. The molds are then filled with ice-cream or other edible product and insertion of the stick takes place before the starting of the freezing of the product or during or soon afterwards for obtaining the best results. Gas freezing then occurs for obtaining a closing “plug” of the tub followed by brine freezing.

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

Abstract: An edible fiberoptic light source is combined with confectioneries, in particular candy, to form a safe edible material possessing unusual combinations of internally generated colors and optical images. The basic design consists of a edible food pipes that may be placed within various confectioneries or foodstuffs that elicits light of various colors and intensities while standing untouched and even as the product is ingested. Digestible optical fibers act as light pipes to carry light into confectioneries where different colors and patterns of light are generated as the candy is reduced in size. Indigestible fiberoptics may see use delivering light energy into areas of digestible fiberoptic or digestible optic carriage. The light source and edible fiber optics not only has uses in candies of all types, especially lollipops and hard candy, but also is suitable for frozen food products (Popsicles), cakes and pies with lettering and decorations that emit light.

Abstract: An interactive foodstuff emits sound, light, motion or other action by the control and/or manipulation of the electrical, optical or physical conditions of or proximal to the foodstuff.

Abstract: The invention is a safety device for use in connection with candies such as lollipops that are equipped with sticks. Such handle will have a narrow opening running down the length of the handle in order to hold the narrow paper stick of the lollipop. Such handle will be equipped with a rim at the top and at the bottom to support the lollipop in an upright position and to prevent the lollipop from injuring the youngster.

Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.

Abstract: An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.

Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.

Abstract: A hand-held food package is provided which enables heterogeneous foods, such as filled pastas, burritos, and the like, to be shipped, stored and heated in the same disposable package from which they are extruded for direct consumption by the consumer without utensils.

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

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

Abstract: A confectionary product including a substantially transparent candy mass and a substantially cylindrical housing for supporting and retaining the candy mass and including an interior compartment for storing a small object. The housing includes a cylindrical base having a tubular wall defining an interior compartment and an opening leading to the interior compartment, a cap removably engaging with the base and enclosing the candy mass when in engagement with the base, and a sealing member for closing the opening of the base to thereby seal the interior compartment of the base. The object in the interior compartment is accessible by removing the sealing member from engagement with the base. The candy product or mass may have a plurality of different tastes and/or a plurality of different colors.

Abstract: A drip collecting support for frozen confections comprising a drip collecting tray shaped body and a handle means having a removable portion comprising a figurine or a toy.

Abstract: A confection including a candy product, a substantially elongate base member having opposed first and second ends and an interior compartment. The first end of the base member has an opening leading to the interior compartment while the second end of the base member has support and retaining structure for supporting and retaining the candy product in a fixed position relative to the base member. A cap removably engages with the base member at the second end and encloses the candy product when in engagement with the base member. A sealing member close the opening at the first end of the base member to thereby seal the interior compartment thereof. A small toy may be placed in the interior compartment and is accessible by removing the sealing member from engagement with the base member. The candy product or mass may have a plurality of different tastes and/or a plurality of different colors.

Abstract: An edible assembly is provided with an edible portion composed of an edible material, a lenticular viewing element disposed within the edible portion, and a handle that supports the edible portion and the viewing element. The viewing element includes a first viewing side, a first image associated with the first viewing side and a second image associated with the first viewing side. The images are disposed so that the first image is visible when the first viewing side of the viewing element is disposed at a first viewing angle and so that the second image is visible when the first viewing side of the viewing element is disposed at a second viewing angle different than the first viewing angle. The viewing element may be a lenticular assembly having two lenticular sheets, each of which comprises a plurality of plastic grooves disposed over a plurality of images.

Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.

Abstract: A two component ice confection is formed by cooling an ice confection core to below -15.degree. C., preferably using a cryogenic liquid, then immersing it in a water ice solution to form a layer of water ice on the core, and then hardening the water ice layer. Products formed by the process preferably have an average ice crystal size of below 100 micron.

Abstract: A lollipop stick and a lollipop are provided with an expandable support for supporting a lollipop stick and the lollipop in an erect orientation. The support may be formed by a plurality of slits in the bottom end of the lollipop stick so that a plurality of deflectable legs are formed between each pair of slits. The legs may be rotated away from one another to form a tripod or other such support. Thus, the lollipop can be supported in an erect condition after the initial opening of the lollipop, but prior to complete consumption. The support may be configured to present indicia, such as a logo, when support is in the condition for holding the lollipop in the erect orientation.

Abstract: The invention relates to a packed in-pack filled edible solidified product on a stick and a method for producing the same. A thermoformed plastic package define a 3-dimensional cavity with an inlet channel through which an edible product in liquid or semi-liquid form has been filled. In the inlet channel the stick is arranged, it extends into the edible product in the cavity. A support is provided in the pack for supporting the stick before solidification of the product.

Abstract: A pasta is formed from a tube of pasta that is cooked, filled with sauce, sealed on one end, left open on the other end and rolled into the shape of a coil. The pasta is suitable for being eaten while on the move.

Abstract: A composite ice confectionery product of the frozen type is prepared by pumping an ice composition into a former structure provided with an extrusion die so that the composition contained within the former passes through the former to the die for extrusion via the die and by pumping a material of texture different from that of the aerated ice confectionery through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the material into the ice confectionery composition stream in the former.

Abstract: A highly uniform food product securely mounted on a handle is provided by: (a) coextruding a doughy material and a filling material in the form of an edible elongated extrudate having an outer, doughy layer of unbaked dough and an inner filling surrounded by the outer layer, (b) temporarily supporting the coextrudate on a surface (preferably a conveyor belt) and cutting the elongated extrudate into discrete pieces while the coextrudate is so supported, (c) inserting the handle in each discrete piece, and (d) removing the resulting mounted food product, mounted on the handle, from the temporary support surface, and, optionally but preferably, baking the resulting product and then freezing it. Typical suitable handles for the product include elongated wooden sticks or sticks die-cut from heavy card stock. The stick support facilitates consumption of the product while the consumer is actively engaged in shopping, attending a sporting event, etc.

Abstract: A food utensil which is useful for picking up and delivering food to a mouth of a consumer comprises a gripping portion and a food adhering portion. The gripping portions allows a consumer to hold the utensil. The food-adhering portion adheres food thereto and provides enough surface adhesion to attract and nominally retain food having a residue which would otherwise be deposited onto the consumer's hands.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

Abstract: The invention relates to an article for absorbing drips while consuming a frozen treat, and more particularly a device which can be axially received on an end of a stick and slid upwardly adjacent to a lower end of a frozen portion of the treat. In the preferred embodiment, the drip-absorbing article comprises a first absorbent member which encloses a second absorbent member. As drips fall from the frozen treat, the absorbent members absorb the drips and prevent contact with a user's hands and/or clothing. Additionally, as the frozen treat is consumed by the consumer, the article can be used to push the remaining portion of the frozen treat upwardly so that the consumer does not have to insert the stick handle into her mouth, which can be dangerous to children, nor eat the frozen treat from the sides, which generally results in the frozen treat falling off its stick.

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.

Abstract: A food skewering tool is used to insert a skewer into a food item, such as an apple. The tool includes a barrel having an axial bore for receiving and guiding the skewer, and a striker element which applies force to the skewer to drive it into the food item. The striker element may include a detent that receives the skewer and prevents slippage when the skewer is being driven. The length of the barrel and the length of the skewer combine to establish the depth that the skewer will penetrate into the food item.

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.

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.

Abstract: The combination candy sucker and edible powder is a novelty candy holding device designed for the combination of a hard sucker type candy with a powder or granular candy in a self contained housing. The holding device has two parts. The top cap has a hard sucker type candy and the plastic housing contains the powder or granular candy. After removing the top cap, the hard candy is moistened and then dipped into the powder or granular candy. The sucker is then covered with the powder or granular candy giving a different and unique taste for children to enjoy.

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.

Abstract: A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24).

Abstract: A strawberry rose comprised of a stalk portion and a head portion combined to appear to be a long-stemmed rose bud is disclosed. The stalk portion includes a rigid elongate skewer wrapped with a bark-colored paper strip and having a sharpened end. A sprig of artificial leaves protrudes from the stalk. The head portion includes a strawberry covered with a hardened meltable confection, which may have various edible enhancements adhered thereto. A plurality of such strawberry roses are bound into an arrangement along with artificial fern fronds and baby's breath, all wrapped loosely in tissue paper and fitted into a display box having a glassine window in its cover.

Abstract: A sucker is disclosed in which the edible portion cannot be separated from the stick. A support member for the edible is formed from a semi-rigid plastic material, including a loop-shaped handle portion, a body portion for the edible, and a coupling for fixably connecting the handle portion to the body portion. The body portion can be shaped for modeling a prototype such as a cartoon character or a vehicle. The body portion can be loop-shaped for enhancing the security of the edible, and the loop configuration can also simulate the object. The body and handle portions are formed with a lobed cross-sectional shape simulative of a rope for enhancing support of the edible material, and for a desired combination of strength, flexibility, and ease of gripping the handle portion. The edible material can include a first edible layer shaped for simulating a prototype object, and a second edible layer that is at least semi-transparent for permitting view of the first edible layer.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

Abstract: This invention relates to a food product in the nature of pizza in which meat and condiments in a dough shell or casing are secured to a stick-like handle, and in particular to the method of preparing such an edible product by forming and cooking in a form or mold and using a heat transfer prong inserted into the product to permit cooking of ingredients from within as well as from the outer surfaces of the product.

Abstract: A method of preparing a food product, such as a pizza, supported on a handle held by a diner while being eaten. Pizza dough is prepared and then rolled out into sheets of dough which are cut into rectangular-shaped pieces. A handle with a disc is laid within one longitudinal margin of the piece. Two longitudinal margins and one transverse margin are moistened to develop adhesiveness. The central portion of the piece is filled with a food filler abutting the disc. The unmoistened margin is lapped over the food filler to form a generally cylindrical pouch. The transverse moistened margin is lapped over the unmoistened margin to form a seal. The upper longitudinal margin is crimped together to seal the pouch at the top, and the lower longitudinal margin is crimped against the disc and the handle to provide good support of the food product on the handle. Thereafter, the formed food product is heated for a predetermined time to form an edible pizza.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: A process for the production of lollipops, with the characteristic that it consists of the consecutive forming of two separate lollipop parts from sugar paste, the insertion of a quantity of sweets to be enclosed in the lollipop between these parts and the joining together of the abovementioned parts so that they completely encapsulate the quantity of sweets to be enclosed.

Abstract: A gripping handle on which ice cream and the like can be mounted for storage and consumption includes an elongated, hollow gripping portion with a top end defining a substantially flat annular surface on which a quantity of ice cream can be supported. Projecting up into the ice cream is a hollow head portion which is hollow and communicates with the hollow gripping portion.

Abstract: A highly portable food item is provided and more specifically a burrito-type product on a stick. A burrito consists essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito-type product includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is held by the customer. The food filler is circumferentially enclosed within the remaining portion of the tortilla, with the upper end of the tortilla first turned in to enclose the upper end and with the lower end of the tortilla subsequently tucked in to enclose that end. The portability of the food item thus approaches that of an ice cream bar or coated hot dog having a stick impaled in one end thereof, for example.

Abstract: A highly portable Mexican-type food item is provided and more specifically a burrito-type product on a stick. Burritos consist essentially of a highly pliable, soft tortilla wrapped around a burrito food filler. The new burrito includes a self-sustaining tortilla with an edge portion thereof wrapped around a stick or other suitable elongate member which is grasped by the customer, with food filler being enclosed within the remaining portion of the tortilla and with the ends thereof turned in. The portability of the burrito product thus approaches that of an ice cream bar or a coated hot dog having a stick impaled in one end thereof, for example.

Abstract: A body member has a bore leading in from one of its ends and a counterbore leading in from its other end joining with the bore. The counterbore is of a size for receiving a wiener endwise therein, and the bore is arranged to slidably receive a handle stick for movement into piercing relation into an end of the wiener. The bore has a specific length to provide efficient and uniform penetration of the stick into the wiener, and the counterbore has a centering end for properly placing the wiener for penetration. The body member is associated with a standard having a lightweight and sturdy clamp portion for removable connection to a counter top.

Abstract: A popsicle type confection, which instead of an orange, cherry, raspberry, strawberry or similar conventional flavor frozen ice upon a stick, utilizes either a frozen beer or a frozen wine mounted upon a stick, and which in the present invention also includes a cup like heat shield around confection which is retractable so to allow licking the frozen beer or wine.

Abstract: A friedcake food product bonded to a stick member wherein a dough having suitable tacky character is placed on the stick member so as to surround a first stick portion, a second stick portion projecting from the dough portion. The dough is fried in deep fat for a controlled period of time so that the dough is fried while the dough portion immediately contacting the first stick portion is maintained in a tacky state to retainingly bond the fried dough portion to the stick member.

Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.

Abstract: An arrangement of sliced food stuffs of variable meltability, absorbency, or juice/seasoning producing character so that the absorbent materials will be best suited in their sequential placement to best retain the juices or melt products during the cooking which may be broiled or cooked in a pan as all the exterior edges of each component slice fall even with and in the same plane as all other slices on the skewer thus insuring even cooking and full retention of all possible cooking liquids generated from within or exteriorly applied.

Abstract: Beverage carbonation devices employing carbon dioxide-containing molecular sieves. Upon contact with aqueous solutions carbon dioxide is released from such molecular sieves and thereupon dissolves in the liquid to provide a carbonated beverage.