Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1990-11-28
1992-04-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426 95, 426138, 426139, 426249, 426279, 426280, 426281, 426283, 426306, 118 69, 118101, 118 18, 118 13, 425138, A21D 1500, A21D 1300, A65G 5900
Patent
active
051026724
ABSTRACT:
An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other source, of ice-water. For forming an interior chocolate coating, liquid chocolate is placed into the interior of the cone, and the cone is then placed onto the cold mold, and centered thereon by the upper end portion of the mold. The cone is allowed to remain there for a short while, while the cold mold-surface solidifies the liquid chocolate, to thereby form the interior layer of chocolate. A stripping device may, if desired, be employed for aiding in the removal of the thus-coated cone from the mold. In the preferred embodiment, the mold is secured directly to the ice-bucket.
REFERENCES:
patent: 1136074 (1915-04-01), White
patent: 2176409 (1939-10-01), Peterson
patent: 3171367 (1965-03-01), Carter et al.
patent: 3274958 (1966-09-01), Otken
patent: 4289791 (1981-09-01), Weinstein
patent: 4313965 (1982-02-01), Weinstein
patent: 4390553 (1983-06-01), Rubenstein
Gerstein Milton
Hunter Jeanette
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