MXPA99006002A - Animated food, additive for food and met - Google Patents

Abstract

The present invention relates to an animated food, which contains a food animation product, and method. In the animated food product it is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animated food portion that is different in appearance from the appearance of the mass in animation before scattering.

Description

ANIMATED FOOD, FOOD ADDITIVE AND METHOD FIELD OF THE INVENTION This invention relates to an animated food, food additive and method. More particularly, the invention relates to an animated cereal containing an edible food additive that animates the cereal. The food additive is composed of an interior mass, edible, solid, substantially not dispersible in water contained within an external mass, edible, solid, dispersible in water, the inner mass that is different in appearance from the outer mass.

BACKGROUND OF THE INVENTION Hot and cold cereals have been a mainstay of the human diet for many years. However, trends to cereals, both hot and cold, have been mainly in the taste, texture and appearance of the cereal. As Ref .: 30661 is used herein, "cereal" means an elaborate grain food, such as oatmeal, corn flakes and swollen rice, for example, and optionally including additives, including, but not limited to, sugar, vitamins, flavors, preservatives and colorants. Cereal, both hot and cold, is also frequently a main item of children's diet. However, sometimes it is difficult to encourage some children to eat their food, and sometimes the most nutritious food, such as oatmeal, as well as other cereals, are not easily consumed by children. In view of the foregoing, there is a need for a resulting cereal and cereal additive that will encourage consumption, particularly among children. There is also a need for a method to efficiently produce the additive.

BRIEF DESCRIPTION OF THE INVENTION According to the present invention, there is provided an edible, edible food which comprises a mixture of an edible food, such as cereal, for example, and an edible, animating food. Edible anima food is composed of an edible, solid mass, substantially not dispersible in water encased in an external, edible, solid, water-dispersible mass that is different in appearance from the outer mass, specifically a difference in color, shape, size or a combination thereof. As used herein, "animated" means that an observable change in the cereal occurs that provides or simulates giving life, making alive or otherwise providing a visually stimulating change, including, but not limited to, hatching or hatching. simulated of an egg, the transformation of an object into something else (for example, changing a horse into a car or a cartoon character into another cartoon character). The animation is provided by the dispersion of the outer mass that reveals the inner mass. For example, the inner mass may be in a form that retains a person's interest and is of sufficient size to provide a shape perceptible to the naked eye, such as the shape of a dinosaur or a well-known cartoon character and mass Coated exterior can be in the shape of an egg or a smooth pebble. The food can be either a proposed food to be consumed when it is hot (for example, oatmeal), or when it is cold (for example, corn flakes). According to one embodiment of the invention the food is either a hot cereal or a cold cereal. By "hot" food or cereal it is meant that the food is proposed to be consumed with a fluid, usually containing water, when it is at an elevated temperature (e.g., hot, such as above 32.2 ° C (90 °). F)), and by "cold" food or cereal it is meant that the food is proposed to be consumed at room temperature and / or with a liquid at room temperature or cold, such as milk or cold water, for example, or other aqueous fluid. The presence of. Animation additive encourages interaction by the consumer in the mixing and observation of food additive in food (cereal), particularly as the outer mass is dispersed to reveal the inner mass, thereby providing the fun effect. According to one embodiment, the outer mass is generally egg-shaped and the dispersion of the outer, edible, solid mass simulates the hatching of an egg to reveal the inner mass that can be an animal form (e.g. a dinosaur) with another desired shape. In one embodiment, based on the materials used, the edible, solid outer mass is dispersed in hot water, such as above a minimum temperature for dispersion, which is generally above about 37.7 ° C (100 ° F). ), and preferably above, for example, approximately 43.3 ° C (110 ° F), 46.1 ° C (115 ° F), 48.8 ° C (120 ° F), 54.4 ° C (130 ° F), 57.2 ° C (135 ° F), 60 ° C (1 0 ° F), 65.5 ° C (65.5 ° C (150 ° F)), 98.8 ° C (210 ° F) or more, but not below the chosen temperature and not at room temperature which as used herein is approximately 23.8 ° C (75 ° F). According to the invention, the consumption of the outer mass can be selected based on the melting temperature to provide a desired minimum, desired dispersion temperature and time. In the dispersion of the outer mass, the inner mass is revealed. According to a more specific embodiment, the edible, solid, outer mass is dispersed in hot water by pressure. The edible, solid dough can be composed of an edible dough of a desired melting point or desired melting point range and sugar. According to another aspect of the invention, the solid, edible outer mass is dispersed in a cold liquid, generally an aqueous liquid such as water or milk, for example, at a temperature in the range of about 1.66-10 ° C. (35-50 ° F), or greater, by way of example. According to another aspect of the invention, there is provided a method for making discrete food pieces, which includes forming an edible, solid dough substantially not dispersible in water and boxing the solid, edible, substantially non-dispersible dough into an edible dough , solid, dispersible in water. A plurality of individual food pieces can be cased separately in a substantially simultaneous manner according to the invention. In one embodiment, the edible, solid, non-water dispersible dough is formed of an edible, solid, substantially water-dispersible dough that is coated with an edible, solid coating, not dispersible in water to thereby protect the edible dough, solid, dispersible in water, coated with the dispersion in water and returned to the mass not dispersible in water. Subsequently, the inner, coated, resulting mass that has become non-dispersible in water is encased or coated with an external, edible, solid mass, dispersible in water. Usually, the thickness and / or shape of the outer mass is sufficient to alter or cover the shape of the inner, edible, solid, substantially water-dispersible, coated dough, and for example, may be in the range of about 0.25. up to approximately 4 millimeters thick. According to one aspect of the invention, the edible dough is composed of an edible, solid, internal mass, substantially not dispersible in water contained within an external, edible, solid, water-dispersible dough, the inner, edible, solid dough , substantially not dispersible in water which is different in appearance from the outer mass. The difference in appearance can result from differences in color, shape, size or any combination of color, shape and size between the inner and outer masses. As used in this specification, the term "dispersible" means that when a solid mass is placed in a liquid, a dispersion occurs, specifically, the solid mass is dispersed in the liquid. Dispersion can occur by melting, by dissolving in the liquid (ie, as in a true solution) or by dispersing into small solid particles, such as in a solid / liquid, colloidal or non-colloidal dispersion or dispersion. liquid / liquid, by way of example. In general, dispersion can occur in a relatively short period of time, such as from about 15 seconds to about 2 or 3 minutes, for example. This is because longer times will not generally maintain the interest of the person who is consuming the food that contains the food additive, and a short time will generally be too fast for the consumer to observe. By "non-dispersible" it is meant that the inner mass does not disperse for at least about 3 or 5 minutes or more preferably 8 minutes, 10 minutes or more after exposure of the proposed fluid medium and proposed temperature, such as water at approximately 65.5 ° C (65.5 ° C) (150 ° F)), for example. In this way, the non-dispersible term is not limited to absolute non-dispersibility, but also includes materials having a degree of non-dispersibility based on time and temperature parameters (i.e., the inner mass does not dissolve during at least one period of predetermined minimum time (3 minutes, for example) in a liquid (for example water) at a specific temperature (for example 82.2 ° C (180 ° F)) In addition, the terms "non-dispersible in water" "dispersible in water "as used herein are not limited to dispersibility or non-dispersibility in water, but refer to dispersibility or non-dispersibility in any aqueous composition or environment In accordance with another aspect of the invention, an edible food is provided in which a desired or otherwise known, recognizable or well-recognized form (such as, for example, an animal, a dinosaur, a cartoon character or an article (eg, a car)) forms the interior, edible, solid mass, substantially not dispersible in water of a size that can be seen by the naked eye and is contained within an external, edible, solid mass, dispersible in water, the outer mass which is of a different appearance of the inner mass. For example, the outer mass can form a cover on the inner mass, such as an outer mass in the shape of an egg or a pebble that contains and encases the inner mass. The different appearance can result in a different way, a different color or combinations of different shape and color. According to another aspect of the invention, the outer mass is in the form of a well-recognized thing (ie, an animal), for example, a horse (or a cartoon character) and the inner mass is in the form of a thing well recognized, different (that is, another animal or thing (for example a car) or another cartoon character). The edible food may be incorporated into another food, such as a hot cereal (for example, cornmeal), (for example, corn flakes) or any other desired food, particularly those that are proposed for consumption in fluid or sauce watery BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 illustrates an edible food according to the invention, illustrating in silhouetted form the inner, boxed mass of the edible food; Figure 2 illustrates an animated food according to the invention before the animation occurs; Figure 3 shows the animated food according to the invention during a portion of the animation; Figure 4 illustrates the conclusion of the animation; Figure 5 illustrates the individual piece of the food represented in Figure 1; Figure 6 illustrates the food piece of Figure 1 with a portion of the outer dough removed to arrange the shape of the inner dough contained therein; Figure 7 is an elevation, side view of the dough contained within the food piece of Figure 1; Figure 8 illustrates a cross-sectional view of a food piece of Figure 2 along lines 8-8 of Figure 2; Figure 9 is an elevation, side view of an alternative embodiment food piece according to the invention with a portion of the outer dough that is removed to reveal the shape of the inner dough.

DETAILED DESCRIPTION OF THE INVENTION With reference to the figures in general and in particular to Figures 1 and 5 and 6, an edible food 10 is illustrated which in this case is in the form of a balloon or a small smooth pebble. The edible food 10 is composed of an inner mass 12 and an outer mass 14 which contains and encases the inner mass 12. In the illustrated embodiment, the inner mass 12 is in the shape of a dinosaur. Figure 6 illustrates the edible food 10 with a portion of the outer dough 14 that is stirred to reveal the shape of the inner dough 12. As illustrated, the outer mass 14 is a solid material that completely encloses the inner mass 12. While the edible food 10 may be of any desired shape or sizes, in the embodiment illustrated it has a smooth egg or pebble shape, a length of about 1.27. cm (0.5 inches), a height of approximately 0.98 cm (0.387 inches) and a thickness of approximately 0.63 cm (0.25 inches) and in general otherwise it should be of sufficient size to provide a perceptible shape to the naked eye. The inner dough 12 may be composed of any of a variety of materials or combinations of materials as long as the composition of the inner dough 12 is edible. With reference to Figure 8, the embodiment illustrated, the inner dough 12 is composed of a dough 16 edible, solid, substantially water dispersible that is coated with coatings 18 and 20 inside and outside, edible, solid, non-water dispersible, respectively. The solid mass 16 dispersible in water can be formed into a solid unit mass by any suitable process known to those skilled in the art, such as by the well-known tabletting processes. In this way, the solid mass 16 dispersible in water can be, in effect, a tablet of a desired composition form. In the tablet formation process, the composition of the solid mass 16 is formulated in granular form and fed to the tabletting machine, where it is compressed into the desired shape. More commonly, a rotary tablet press will be used in which a matrix corresponding to the desired shape is filled with the particulate material forming the composition of the mass 16. Subsequently, the granular material in the matrix is compresses for a period of time and under adequate pressure to cause the material in particular form to be joined together as a result of compression. After the tablet has been formed, it is expelled from the cavity of the matrix. While other edible materials such as protein, starch and fiber can be used, the edible, solid, substantially water-dispersible mass 16 typically includes a base (which can be of any compressible, edible material, such as sugar, starch, polyols of carboxymethyl cellulose and mixtures thereof), a limiting agent, which retards dispersibility (such as powder or liquid fat, for example), a lubricant or mold release agent (such as calcium stearate or other stearate, for example) and optionally flavors and colors. Any suitable sugar can be used for the base, including dextrose (such as Endex available from Mendell Co., Cantab available from Penford Food Ingredients Co., and Royal T available from CPC Co., for example) and / or sucrose (such as Dipac available from Domino Sugar Co., for example). Dyeing and flavoring materials may also be added to the dough 16, may be other materials, such as vitamin S. A composition will comprise about 85-95% base, about 2-12% of reducing agent or dispersibility limiting agent (eg, a fatty material), and about 0.5-1% of a mold and color release people and / or flavors as desired. The base material can be produced by direct compression, wet agglomeration or dry deformation of the ingredients for the base. After the solid mass 16 is formed, it must become at least relatively non-dispersible in the proposed liquid medium where it will be in use. For example, in one embodiment, when the edible food 10 is proposed for use in a hot cereal such as oatmeal, it is generally desired that the inner dough 12 have resistance to dispersion in hot water for at least about 2 and preferably about 3-5 minutes or more at a constant temperature of about 82.2 ° C (180 ° F) and about 3-10 minutes at a constant temperature of about 60-65.5 ° C (140 ° F-65.5 ° C) 150 ° F)). The ordinary tablets composed of sugar, binder and lubricant will not generally possess these characteristics. Accordingly, according to one embodiment of the invention, a protective coating is applied on the solid mass 16 to provide the desired degree of non-dispersibility. Any protective coating that provides the desired degree of non-dispersibility can be used, so long as it is compatible with the food and otherwise compatible with the materials of the edible food 10. Various types of reuse can be used to provide the desired degree of non-dispersibility. dispersibility. The known materials for forming a coating in the solid mass 16 include various types of waxes and glazing materials, such as confectioner's frosting. Preferably, the solid mass 16 has two restorations, the first or inner coating 18, composed of a wax and the second or outer coating 20 composed of a confectioner's glaze. Preferably, the inner lining 18 is comprised of beeswax (which may be bleached bee wax) and carnauba wax, such as a mixture of about 50% beeswax and about 50% carnauba wax in one base in weight. The wax can be applied to form the interior coating 18 by any suitable process, such as by spraying the wax (usually in the presence of a solvent for the wax) or by dropping the tablets 16 of solid mass into liquid or dry wax . A suitable solvent for beeswax and carnauba wax in ethyl alcohol. Preferably, the thickness of the wax coating is in the range from about 0.001 to about 0.05 millimeters. After the inner liner 18 is formed in the solid mass 16 and dried and / or solidified, the outer confectionery frosting 20 is applied. The confectioner's glaze can be applied by any suitable method known to those skilled in the art including sprinkling, inversion, brush application or any other suitable technique. Usually, the confectioner's glaze will be present in the alcoholic solution. Various coatings of the confectioner's glaze may be applied, as desired. Each of the coatings 18 and 20 should be continuous coatings and in general the coating 20 should be allowed a sufficient cure to form a more dispersion resistant coating prior to application to the outer mass 14. It is beneficial to use an inner coating that it is impermeable to the liquid carrier of the confectioner's glaze or solvent, before the application of the confectioner's glaze. The confectioner's glaze is usually dissolved in alcohol, and this alcohol will otherwise penetrate the solid mass 16 in the absence of the inner coating 18 and alter the taste of the tablet 16 in an undesirable manner. Accordingly, the innerliner 18 should preferably be impermeable to alcohol when an alcoholic solvent is used in application of the confectioner's glaze to form the outer coating 20 (or otherwise impermeable to the coating and / or solvent used to apply a second coating). , if it is present). After the outer coating 20 has been applied and cured, the inner mass 12 is ready for containment by the outer mass 14. The outer mass 14 provides a dispersible, aqueous coating that contains and encases the inner mass 12. The outer mass 14 is in effect a relatively thick coating that is dispersible in the desired liquid, such as an aqueous liquid, (such as water, milk, oatmeal or other elements that are water based). In the embodiment for use in hot foods (such as oatmeal), the outer mass 14 is dispersed above about 65.5 ° C (150 ° F) after an exposure time between about 10 seconds and 30 seconds. In general, the outer mass 14 is sufficiently thick so that the color and / or size shape of the inner mass 12 can not be differentiated by inspecting the shape of the outer mass 14. For use in an aqueous medium, hot in a preferred embodiment, the outer mass 14 dispersible in water is composed of edible fat and sugar, with the fat having a melting point which is in the desired range of dispersion temperature for the outer mass 14. Preferably , for the dispersion of the outer, edible, solid, water-dispersible mass to occur in the temperature range from about 65.5 ° C (150 ° F) to about 93.3 ° C (200 ° F), the fat contained in the dough External, edible, solid, water dispersible will typically have a melting point in the range of about 44.4 ° C (112 ° F) to about 65.5 ° C (150 ° F). Typical fats include cocoa butter, coconut oil, partially hydrogenated vegetable oils, such as palm, soybean, cotton and mixtures thereof, by way of example. Preferred fats include partially hydrogenated vegetable oils, such as palm, soy, cotton and mixtures thereof. In this way, when the food 10 is placed in a half-well at or above the solution temperature of the material forming the outer mass 14, the outer mass 14 is dispersed in the aqueous medium revealing the inner mass 12 having a different shape and / or color different from the shape of the outer mass 14 before dispersion. In the embodiment for outer mass 14 composed of fat and sugar, melt dispersion occurs. Preferably, the composition of the outer dough 14 is composed of about 25-60% edible fat and about 75-40% sugar and more preferably about 40-60% edible fat and about 60-60% edible fat. 40% sugar and more preferably about 50% edible fat and 2A approximately 50% sugar, all in one base in weight. In addition, the composition of the outer dough 14 may also contain small amounts of soy and vanilla lecithin or other flavors, as desired. The edible fat, or combination of two fat, is chosen to provide a desired melting temperature or melting temperature range, which in turn determines the temperature or temperature range at which the dispersion occurs, which in this embodiment is fusion. Since the outer mass 14 is relatively thick, the dispersion may desirably occur over a period of time (eg, about 3 seconds, up to about 3 minutes) during which the consumer interacts with the food, such as by observing and / or stir the food, for example. The outer mass 14 can be formed on the inner mass 12 by any suitable method. The particularly preferred method is by cooking with fat and sugar, which is referred to as "cooking in fat". Cooking in fat is a process that is well known in the culinary art in the form of "soft fat cooking". The soft cooking in fats includes the alternating application of sugars and corn syrup to an interior material that is going to be coated as they are dropped in a saucepan. Soft cooking with fat is often used to prepare gelatinous grades. The fat cooking of the present invention is achieved by the alternating application of an adhesive liquid (composed here of edible fat and sugar, for example), of dried sugar to the inner material to be coated as they are dropped in a saucepan of revolution. A typical fat-cooking adhesive as used herein has a composition by weight of about 40-60% fat and from about 60-40% sugar. Alternatively, the fat-burning adhesive of the present invention may comprise from 0 to about 60% fat, from about 60-40% sugar and from 0 to about 40% carbohydrate, adhesive syrup or other sugar syrups. adhesive such as corn syrup, polyol syrup or gums. In the fat cooking process of the present invention, the repeated application of adhesive and sugar accumulates a uniform coating of desired thickness around the lower mass. Flavor and color ingredients may be added during the coating operation, as desired. The most common sugar used for the fat cooking process is a fine or extra fine granulated sugar with a particle size from about 0.2 mm to about 0.4 mm. Typically, the sugar known as "special baker's sugar" is used for the fat cooking process according to this invention. In general, the adhesive used according to the present invention for the outer mass 14 for dispersion in a hot, aqueous medium is composed of fat and sugar. After cooking in fat, the outer dough 14 of edible food 10 can be formed into a desired shape, such as by pressing in a die, for example. For the outer mass 14 which is dispersible in an aqueous, cold liquid, such as water or cold milk, for example, a coating composed of sugar (generally without significant amounts of fat) can be used. Preferably, the sugar will have a softening or dispersing agent incorporated therein to promote or replenish the dispersion in the cold fluid, such as the swelling agents, which may be of a fibrous nature, modified starches that swell in the water or combinations of materials that have different degrees of solubility in water, such as sucrose and lactose, ma 1dexdex and dextrose, bad todext and sucrose, crystalline sucrose and dry sucrose, for example. Also, a solid material that emits carbon dioxide in water could be used in the presence of an acid, such as sodium bicarbonate and an acid compatible with the food, such as citric acid, in combination that will be chemically reacted in water to emit carbon dioxide and cause the outer mass to disperse. In the cold, aqueous mode, the outer mass does not melt, rather it disperses or dissolves, for example.

Other edible materials that are dispersed to release the inner mass 12 at a desired temperature may also be used, such as protein, starch, fiber or combination thereof. The following examples will assist in obtaining a further understanding of the present invention.

Example 1 FORMATION OF DINOSAUR TABLETS Pieces of internal mass 12 were formed in the form of adult dinosaur tablets as depicted in Figure 7, from the following components.

Procedure: Place the dextrose in a Hobart paddle mixer. Add vegetable oil and mix until uniform. Add dyes and flavors and mix until uniform. Add calcium stearate and mix for 1-1 / 2 minutes and form tablets in the barrage of individual station tablets, Stokes. To place the formed tablets in a stirring pan with ribs and apply the liquid wax. Allow the tablets to drop with the wax for 15 minutes. Spray 100 grams of Crystalac 3.2 C on the pieces. Dry the pieces on a tray overnight in a warm room at (120 ° F). Spray the remaining 100 grams of Crystalac 3.2 glaze on the pieces and repeat the drying process. The finished tablets have a weight of about 0.16 to about 0.18 grams each, a size of about 0.30-0.31 inches (height) by about 0.50 inches (length) by about 120-0.135 inches (thickness) and dispersion resistance of approximately 3-5 minutes in water at 82.2 ° C (180 ° F). The finished tablets in the dinosaur shape of Figure 7 were then encased in the outer mass 14 as set forth in Exercises 2 and 4.

Example 2 FORMATION OF ADHESIVE BASED ON FAT AND SUGAR FOR GREASING COOKING The fat-burning adhesive composition was formed from the following ingredients.

The fat-burning adhesive was formed by the following procedure. 1. Place the following ingredients in a large steam pot with a lighting mixer stirrer: Stearin 17 Paramount XX Lecithin Turn the steam to 150-160 ° F, no higher, and stirrer. 2. Add the following ingredients when the Stearina 17, Paramount XX and Lecithin are combined: powdered sugar, colorings and flavors 3. Continue mixing until the end of the run 4. Run until comitrol 5. Keep in holding tank at 140 ° F-150 ° F for use as a grease cooking adhesive.

E j us 3 FORMATION OF ADHESIVE COOKING IN GREASE Another fat-burning adhesive was formed having the following formula: E j us 4 COOKING IN GREASE TO FORM THE MASS DISPERSABLE IN WATER, HOT, EXTERIOR ON THE INSIDE MASS OF DINOSAUR In a rotating pan, 300 pounds of adult dinosaur tablets of example 1 are added. During the rotation of the pan, an additional load of 16 pounds of fat-burning adhesive is added to Example 2 when spraying the fat-cooking adhesive to a temperature of approximately 54.4 ° C (130 ° F) in the rotating pan. The pan continues to spin and when the dinosaur tablets become sticky, an initial dry load of 16 pounds of baker's sugar is added and the pan's rotation continues. When the load of dried sugar is essentially and completely absorbed by the cooked reagent / dinosaur table, that fat cooking cycle is completed. The cycle consists of the sprinkling of fat-burning adhesive, the rotation of the pan until the tablets become sticky and the dry load of baker's sugar and the continuous rotation of the pan is repeated for a total of 20-30 cycles, after which edible food pieces 10 are removed for subsequent cooling and packing for eventual incorporation into a desired food product. The finished pieces have a weight of approximately 0.6 grams each and dimensions of approximately 0.5 inches long, approximately 0.387 inches high and approximately 0.25 inches thick. The edible food pieces 10 should not be subjected to temperatures that cause a detrimental effect (e.g., high temperature, such as above about 48.8 ° C (120 ° F), for example). With reference to Figures 2-4, an animated food according to the present invention is illustrated. As illustrated in Figures 2-4, a cup of cereal B contains a quantity of hot cereal 22 of oatmeal. The pieces of edible food 10 have been previously added to the dried oatmeal. The hot oatmeal cereal 22 is composed of cereal 24 of oatmeal which may contain sugar, flavors and additives as desired and a plurality of food, edible pieces 10 in a weight ratio of edible feed 10 to oatmeal of about 1: 5. In Figure 2, hot water W at a temperature of about 93.3 ° C (200 ° F) has been added to cup B of oatmeal 22 while in the dry form. In general, the water when added must be at an elevated temperature above the dispersion temperature of the pieces 10 since the water will begin to cool when it is added to the cup B absent additional heat. Since the water has been added to the oatmeal 22, the edible food pieces 10 have begun to dissolve. As illustrated in Figures 2-3, a consumer (not shown) using a spoon S interacts with oatmeal 22 by gently mixing it with the spoon S in the direction of the arrow R to allow periodic viewing of the food, edible pieces. , some of which are below the surface of the oatmeal and consequently are not always visible. The edible food pieces 10 begin to disperse on contact with hot water W above the dispersion temperature in cup B. As illustrated in Figure 3, after about 30 seconds the outer mass 14 of the food pieces, B edibles have been partially dissolved enough to reveal several portions of the inner mass 12, which is of an adult dinosaur form. During the additional time step, the outer mass 14 has been dispersed in a substantially complete manner, thereby simulating the hatching and developing of the entire interior dough 12 of each edible food piece 10 as shown in Figure 4. Figure 9 illustrates an alternative embodiment according to the invention. An edible food additive 26 is illustrated which is composed of a lower mass in the form of an adult dinosaur. The lower mass 28 is similar in composition to the inner mass 12 and includes similar compositions to the coatings 18 and 20, previously described. The edible food additive 26 also includes an outer mass 30, which is modified from the outer mass 14, previously described with respect to Figures 1 and 6. The outer mass 30 is dispersible in water of approximately 32.2 ° C (90 ° F). ) or less. In one embodiment, the outer mass 30 may be dispersible in relatively cold aqueous fluids, such as cold milk or cold water. Suitable materials for producing an outer mass dispersible in aqueous fluids that are dispersed at aqueous fluid temperatures of about 32.2 ° C (90 ° F) or less include e as previously described with respect to the outer mass 14. The outer mass 30 further includes a plurality of discrete particles 32 that fit within the outer mass 30 preferably relatively close to the outer mass 28 and spaced from the surface 34 of the outer mass 30 and are preferably located below the surface 34.

The dispersed particles 32 are composed of relatively small edible granules of solid material, (which may be sugar, for example), entrained with carbon dioxide gas under pressure surpasses tmosferica. When the glazed sugar pellets come into contact with an aqueous fluid, such as water or milk, for example, gas retained within the carbon dioxide in the outer mass 30 is released, causing a cracking sound and thus mimicking the sound of an egg cracking, whereby it is additionally added to the animation effect. These sugar granules dragged with carbon dioxide gas are available Spatial Zeta S.A. of Barcelona, Spain. Preferably, the discrete particles have a particle size in the range of about 0.5 to 4.5 mm. Since this material loses its carbon dioxide between about 35-37.7 ° C (95-100 ° F) and above, care must be taken in selecting the appropriate ingredients so that processing can or does occur at temperatures below of that interval. In addition, edible food additive 26 must be maintained at a temperature sufficiently below that range to prevent undesired release of carbon dioxide gas. Alternatively, the outer mass 30 can be as previously described with respect to Figures 1, 6, 6, 9 with the view of a material emitting carbon dioxide on contact with water and an acid. For example, sodium bicarbonate and a food-compatible acid, such as citric acid, can be incorporated into outer dough 14 to 30. If desired, this material can be located in, near or just below the surface of the outer mass 14 or 30. The location of this material inside the inner mass 14 and 13 can be controlled during the fat cooking process, for example, by including this material during the dry loading of the fat cooking process. While the invention has been described with respect to certain preferred embodiments, it is to be understood that the invention is capable of numerous changes, modifications and rearrangements and these changes, modifications and rearrangements are proposed to be covered by the appended claims.

It is noted that in relation to this date, the best method known to the applicant to carry out the present invention is that which is clear from the present description of the invention.

Having described the invention as above, the content of the following is claimed as property:

Claims (70)

1. A food product, characterized in that it comprises: an interior mass, solid, substantially non-dispersible in water, edible, contained within an external mass, edible, solid, dispersible in water, the inner mass that is different in appearance from the outer mass and of sufficient size to provide a perceptible shape to the naked eye.

2. The food product according to claim 1, characterized in that the interior, edible, solid mass, substantially not dispersible in water is substantially insoluble and not dispersible in hot water.

3. The food product according to claim 1, characterized in that the external mass, edible, solid, dispersible in water is dispersed in hot water, but not in water at room temperature.

4. The food product according to claim 3, characterized in that the outer, edible, solid, water-dispersible mass is dispersed in water above about 43.3 ° C (110 ° F).

5. The food product according to claim 1, characterized in that the interior, edible, solid, substantially water-dispersible mass is composed of a core comprising sugar and an inner coating comprising wax and an outer coating comprising confectioner's glaze.

6. The food product according to the indication 5, characterized in that the core comprises sugar in the form of a tablet.

7. The food product according to claim 5, characterized in that the inner coating comprises beeswax and carnauba wax.

8. The food product according to claim 5, characterized in that the core is dispersible in water.

9. The food product according to claim 3, characterized in that the outer mass, edible, solid, dispersible in water is dispersed in the space of about 10 seconds to about 10 seconds in water at a water temperature of about 65.5 ° C (150 F) and the inner, edible, solid, substantially non-dispersible mass in water has dispersion resistance in water at a temperature of about 65.5 ° C (150 ° F) for at least about 3 to 10 minutes, where the dough Inner, edible, solid, substantially non-dispersible in water is revealed in the dispersion of the outer mass.

10. The food product according to claim 9, characterized in that the outer, edible, solid, water dispersible mass comprises edible fat and sugar.

11. The food product according to claim 10, characterized in that the outer, edible, solid, water-dispersible mass comprises approximately 50% edible fat and approximately 50% sugar by weight.

12. The food product according to claim 1, characterized in that the interior, edible, solid, substantially non-dispersible mass in water is in the form of an animal.

13. The food product according to claim 1, characterized in that the interior, edible, solid mass, substantially not dispersible in water is in the shape of a dinosaur.

14. The food product according to claim 1, characterized in that the color of the interior, edible, solid, substantially non-dispersible mass in water is different in color from the outer, edible, solid, water-dispersible mass.

15. The food product according to claim 1, characterized in that the shape of the interior, edible, solid, substantially non-dispersible mass in water is different from the shape of the outer, edible, solid, water-dispersible mass.

16. The conforming food product with claim 1, characterized in that the shape and color of the interior, edible, solid, substantially non-dispersible mass in water is different from the shape and color of the outer, edible, solid, water-dispersible mass. .

17. The food product according to claim 1, characterized in that the interior, edible, solid, substantially water-dispersible mass comprises a core composed of sugar, the sugar core having at least one substantially continuous coating that is not dispersible in water hot.

18. The food product according to claim 17, characterized in that the coating comprises an inner coating of wax and an outer coating of glaze.

19. The food product according to claim 1, characterized in that the core comprises the weight about 85-95% base, about 0.5-1.0% of a mold release agent and about 2-12% of the dispersion retardant.

20. The food product according to claim 1, characterized in that the outer, edible, solid, water-dispersible mass comprises fat, sugar and edible material, solid, with entrained carbon dioxide.

21. The food product according to the rei indication 20, characterized in that the edible material, solid, comprises sugar.

22. The food product according to claim 20, characterized in that the edible, solid material is located only below the surface of the external mass, edible, solid, water dispersible.

23. A food product, characterized in that it comprises: an edible mass, substantially not dispersible in water, comprising a core comprising sugar having an inner coating comprising wax on the core and an outer coating on the inner coating comprising the confectioner's glaze, the food product that is of sufficient size to provide a shape perceptible to the naked eye.

24. The food product according to claim 20, characterized in that the core comprises a weight of about 85-95% base, about 0.5-1% of a mold release agent, and about 2-12% of a dispersion retardant .

25. The food product according to claim 24, characterized in that the wax coating comprises a mixture of beeswax and carnauba wax.

26. The food product according to the indication 25, characterized in that the wax recovery is in the range from about 0.001 to about 0.05 millimeters thick.

27. The food product according to claim 23, characterized in that it has a resistance to dispersibility in water at a temperature of about 65.5 ° C (150 ° F) of at least about three to ten minutes.

28. A method for making a food product, comprising: forming an edible, solid, substantially non-dispersible mass in water of a size that is perceptible to the naked eye; and boxing the edible mass, solid, substantially not dispersible in water into an edible, solid mass, dispersible in outside water.

29. The method according to claim 28, characterized in that the edible mass, solid, substantially non-dispersible in water is formed by forming into tablets a composition comprising mainly sugar.

30. The method according to claim 29, characterized in that it further comprises coating the sugar composition in tablets with a coating that is not dispersible in water.

31. The method according to the indication 30, characterized in that the coating is non-dispersible in water at a temperature of at least about 60 ° C (140 ° F).

32. The method according to the rei indication 31, characterized in that the coating comprises a first coating of wax and a second coating comprising confectioner's glaze.

33. The method according to claim 28, characterized in that the boxing step comprises edible, water dispersible material, which is cooked in grease on the edible mass, solid, substantially not dispersible in water.

34. The method according to claim 33, characterized in that the edible material dispersible in water is not dispersible in water below 48.8 ° C. (120 ° F).

35. The method according to claim 33, characterized in that the edible, water dispersible material comprises edible fat and sugar.

36. The method of. according to claim 35, characterized in that the edible fat is present in an amount of about 40-75% and the sugar is present in an amount of about 60-25%, each by weight of the total composition of the outer mass .

37. The method according to the indication 28, characterized in that the water-dispersible edible material comprises an edible mass, sugar and edible material, solid with entrained carbon dioxide.

38. The method according to claim 35, characterized in that the edible, solid material with entrained carbon dioxide is located only below the surface of the outer mass.

39. The method according to claim 28, characterized in that the inner mass has resistance to the dispersible in water at a temperature of about 65.5 ° C (150 ° F) for at least three to ten minutes.

40. A method for making a food product, comprising: forming an edible mass, substantially dispersible in water; coating the edible mass, substantially dispersible in water with a continuous coating of a material not dispersible in water to return to the edible mass, dispersible in water at least substantially not dispersible in water; and casing the edible, dispersed dough, coated in an edible, solid, water-dispersible coating.

41. The method according to claim 40, characterized in that the continuous coating comprises a coating of interior wax and an outer coating of confectioner's glaze.

42. The method according to claim 40, characterized in that the wax coating comprises beeswax and carnauba wax.

43. The method according to claim 41, characterized in that the wax coating is formed by pulling down the edible mass, dispersible in water in the liquid wax.

44. The method according to claim 40, characterized in that the food is in egg form.

45. The method according to claim 40, characterized in that the casing step is performed by cooking in grease.

46. The method according to claim 40, characterized in that the edible, water dispersible coating comprises edible fat and sugar.

47. The method according to claim 45, characterized in that the fat cooking comprises the periodic addition of a fat-cooking adhesive comprising edible fat and sugar and a load of dried sugar.

48. The method according to claim 47, characterized in that the fat-burning adhesive comprises from about 40-60% edible fat from about 60-40% sugar, - by weight of the fat-cooking adhesive.

49. The method according to claim 40, characterized in that the edible, solid, water-dispersible coating is in the range from approximately 0.25 mm to approximately 4 mm in thickness.

50. The method according to claim 40, characterized in that the food product is in the egg form.

51. The method according to the indication 40, characterized in that the food product is in the form of a pebble.

The method according to the indication 40, characterized in that the outer mass is dispersed in the space of about 10 seconds to about 30 seconds in water at a temperature in water of about 65.5 ° C (150 ° F) and the inner mass has a resistance to dispersibility in water at a temperature of about 65.5 ° C (150 ° F) for at least about three to ten minutes.

53. An animated food comprising a mixture of an edible food and an edible food additive composed of an edible mass, solid, substantially not dispersible in water of sufficient size to provide a perceptible shape beneath the fluid encased in an edible, solid, dispersible mass in Water.

54. The method according to claim 53, characterized in that the mass substantially dispersible in water is substantially not dispersible in hot water.

55. The food according to claim 53, characterized in that the dispersible mass in water is dispersible in water above about 46.1 ° C (115 ° F).

56. The food according to claim 56, characterized in that the dispersible mass in water is dispersed in water above about 51.6 ° C (125 ° F).

57. The food according to the rei indication 55, characterized in that the edible, solid, water dispersible mass comprises edible fat and sugar.

58. The food according to claim 55, characterized in that the edible, water-dispersible dough comprises from about 40-75% -of sugar and from about 60-25% edible fat by weight of the edible water-dispersible dough.

59. The food according to claim 55, characterized in that the edible, solid, water-dispersible mass is dispersed by melting.

60. The food according to claim 53, characterized in that the edible, solid, water dispersible mass is composed of a core comprising sugar and an inner coating comprising wax and an outer coating comprising confectioner's glaze.

61. The food according to claim 55, characterized in that the water dispersible mass is dispersed in a water temperature range from about 46.1 ° C (115 ° F) to about 57.2 ° C (135 ° F) in the space of about one to three minutes.

62. The food according to claim 53, characterized in that the solid, edible mass, substantially not dispersible in water is in the form of an anima 1.

63. The food according to claim 53, characterized in that the solid, edible, substantially water-dispersible mass is in the form of a dinosaur.

64. The food according to claim 53, characterized in that the edible food is oatmeal.

65. The food according to claim 53, characterized in that the edible food is a cold cereal.

66. The food according to claim 53, characterized in that the edible, solid, water dispersible mass comprises edible, solid material, with entrained carbon dioxide.

67. The food according to claim 53, characterized in that the edible, solid, water-dispersible mass comprises edible, solid material, a solid material emitting carbon dioxide in the presence of an aqueous acid and a compatible food acid.

68. The food according to claim 67, characterized in that the solid material is sodium bicarbonate.

69. The food according to the rei indication 67, characterized in that the acid is citric acid.

70. The food according to claim 67, characterized in that the solid material is sodium bicarbonate and the acid is citric acid.