WO2013052659A2

WO2013052659A2 - Candied tortilla chips and candy nachos and candy corn chips

Info

Publication number: WO2013052659A2
Application number: PCT/US2012/058740
Authority: WO
Inventors: Robert F. Deming
Original assignee: Deming Robert F
Priority date: 2011-10-06
Filing date: 2012-10-04
Publication date: 2013-04-11
Also published as: WO2013052659A3

Abstract

A corn tortilla chip on which a sweet topping has been added to create a candied corn chip.

Description

Candied Tortilla Chips and Candy Nachos

& Candy Corn Chips

Background of the Invention:

This invention relates to corn tortilla chips and sweet snack food.

Prior Art

Salty and spicy corn tortilla chips are known. Sweet desert products are also known.

Summary of the Invention

The present invention provides for a sweet tortilla chip. The present invention can be disclosed and claimed as follows:

1 . A corn chip or tortilla chip in which heated candy coating or frosting or icing or sweet glaze or frosting or any melted sweet flowing coating is applied to the surface of said chip.

2. The method of claim 1 where additional flavor powders are applied to the chip to offer a variety of singular or combination flavors.

3. The method of claim 1 where flavorings are mixed into coating prior to application onto the chip.

4. The method of claim 1 where additional flavored or non-flavored powders are applied to the chip to help in maintenance of sustainment of crispiness.

5. The method of claim 1 where room and environmental temperature are properly

introduced in order to maintain and maximize desired crispiness.

6. The method of claim 1 where chip and applied coating are placed in packaging or

container at the most appropriate time in order to maintain desired quality and

crispiness.

7. The method of claim 1 and claim 2 where chip and applied coating are packaged, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.

8. The method of claim 1 where it is fresh served person-to-person in a commercial or retail setting.

9. The method of claim 8 where candy coating or frosting or icing or sweet glaze or any sweet flowing coating is added with or without heating.

10. The method of claim 1 , claim 8 and claim 9 in which additional sprinkled items such as - but not limited to - candied fruit pieces, nuts, shaved coconut are added or accompanied as a topping. The method of claim 1 and claim 2 where a mechanical process is used for application of coatings.

The method of claim 1 and claim 1 1 where sweet coatings are cooked into the chip by a mechanical process.

The method of claim 1 where a designed textured surface of the chip is used in order to promote adhesion of coatings.

A method where candy coating or frosting or icing or sweet glaze or any melted sweet flowing coating - provided for the specific purpose of making and/or offering for sale, a serving of candy nachos or sweet nachos or dessert nachos.

A method where candy coating or frosting or icing or sweet glaze or any melted sweet flowing coating is provided in an industrial manufacturing setting for the specific purpose of manufacturing or making and/or offering for sale, candy coated corn chips or candy coated tortilla chips or candy nachos.

A method where a jar of flowing candy coating or frosting or icing or sweet glaze is manufactured and processed and provided for sale - for the specific purpose of making and/or offering for sale, a serving of candy nachos.

A method where a container of heat-able and/or melt-able candy coating or frosting or icing or sweet glaze is melt-able and is provided for sale - for the specific purpose of pouring on corn or tortilla chips to make and/or offer for sale, a serving of candy or dessert nachos.

The methods of claims 14, 15, 16, and 17 where the viscosity of flowing candy nacho topping is adjusted in its viscosity predicated on the type of retail setting and retail permutation of the topping will be offered for sale.

The methods of claims 14, 15, 16 and 17 where candy coating or frosting or icing or sweet glaze or any melted sweet flowing coating is provided which is designed not to transfer oils, fat or water into the tortilla chip, or corn chips, or candy nachos.

The methods of claims 14, 15, 16 and 17 where the topping - candy coating or frosting or icing or sweet glaze or any melted sweet flowing coating is provided in which is the transfer oils, fat or water, from the topping, into the tortilla chip, or corn chips, or candy nachos is possible.

The method of claims 14 and 15 where candy coating or frosting or icing or sweet glaze or a sweet flowing coating is melted in an industrial process in order to dip in and coat tortilla chips or corn chips to create a batch of candied tortilla chips or candy nachos or desert nachos or sweet snack nachos.

The method of claim 20 where the sweet nacho product is bagged in an industrial process for the purpose of distribution for retail sale.

The method of claim 20 where the sweet nacho product is manually or mechanically placed in containers in an industrial process for the purpose of distribution for retail sale. The method of claims 23 where the packaging is labeled sweet, or dessert or candy nachos or sweet or dessert candy corn chips or tortilla chips.

The method of claim 14 where a continuous fountain of candy topping or white flowing chocolate is offered in combination with corn or tortilla chips.

The method of claims 14 and 15 where corn or tortilla chips are dipped in a vat of candy coating or frosting or icing or sweet glaze to completely coat corn or tortilla chips in preparation for retail sale.

The method of claim 14 where the topping is offered in a dispenser in a retail setting with the purpose of topping corn or tortilla chips.

The methods of claims 1 , 9, 10, 14 where the present invention is offered for sale online. The method of claims 1 , 9, 10, 14, and 29 where the combinations of flavors, ingredient ratios size of order and topping are chosen via a Graphic User Interface online by an online customer.

The method of claims 1 , 9, 10, 14, and 29 where the combinations of flavors, ingredient ratios size of order and topping are chosen and offered for sale by the online retailer.

The methods of claims 1 14, 16, 17, 28 and 29 are presented for sale in a commercial setting and offered for sale where the elements of the present invention are in portion compartments of a shaped compartmental food container.

The method of claim 14, 16, 17, 28, 29, 30 and 31 where the labeling has phrases containing terms such as, and not limited to, for candy nachos and corn and tortilla chips and "for desert nachos" "a sweet topping to put on corn and tortilla chips" for candy nachos and to put on and make candy or desert nachos. Use to pour over tortilla and corn chips to make sweet or candy or desert nachos or for "gourmet candy or desert nachos". A rich sweet delicious dip and topping for corn and flour tortilla chips "will not make chips soggy" "chips will stay fresh", or "dessert nachos will stay crispy."

The method of claims 1 - 32 where the coating or flowing topping is a yogurt derivative. The method of claims 1 - 32 where the coating or flowing topping is glaze or frosting. A liquid candy topping specifically formulated and labeled for the convenient creation of dessert nachos comprises the key element of the present invention. The liquid may be heated to achieve liquidity or flow at room temperature.

The method of claim 35 where the methods of claims 1 , 5, 6, 7, 8, 9, 1 1 , 14, 15, 16, 17, 22, 26, 27, 28, 29, 30, 31 , 32, 33 and 34 are achieved.

A type of "chocolate candy tempering" - for the novel convenient creation of dessert nachos developed where "dessert nacho topping tempering" comprises, melting, mixing, heating, induced cooling, and slow warming to room temperature helps achieve a quality presentation and a smoothness to the product. 38. The method of claim 36 where the resultant liquid mixture results in favorable qualities for retail appearance.

39. The method of claims 14, 15, 16, 17, 21 , 25 and 32 where a flowing topping is

manufactured to be specifically offered for sale as a topping for sweet dessert nachos.

40. The method of claims 14, 15, 16, 17, 18, 19, 20 and 35 where vegetable oil of any type is used to extend various formulas of the dessert nacho topping.

41 . The method of claims 14, 15, 16, 17, 18, 19 and 20 where vegetable oil of any type is used to change the viscosity of the dessert nacho topping.

42. The method of claims 1 1 , 14, 15,17, 24, 25, 27, 31 , 32, 33, 34 where a "food service" container of dessert nacho topping is delivered to the venue through a conventional food distribution process and is placed or replaced or initially established in a dispenser such as a pump dispenser or a gravity flow dispenser.

43. The method of claims 14, 23, 28, 30, 31 , 32 and 42 where packaging such as tubs, jars, bottles, trays and prepared food containers are closed and sealed with a process that gives the distributor, the manufacturer, the retailer and the consumer tamper evident closure.

Brief Description of Drawings.

FIG I: Ingredients going into a suitable container.

FIG II: Ingredients sitting in a suitable container.

FIG III: Second Layer of chips and toppings going directly onto first layer.

FIG IV: Chips distributed to a production table and toppings being added.

FIG V: Possible surfaces of a designed tortilla chip.

FIG VI: Chips being dipped in a manufacturing process such that they are completely coated or partially coated.

FIG VII: Dessert Nacho Topping being poured into jars or forms or containers to be sold as a sweet candy topping for tortilla chips and dessert candy nachos.

FIG VIII: Shows a Website page where quantities, ingredients and pricing are available for sale on a website.

FIG IX: Depicts the Menu and/or Order Panel and process at a retail establishment. Detailed Description the Drawings:

FIG I Shows: Ingredients go into a suitable container 5, Tortilla chip 1 or corn chip lightly salted or unsalted. Candy coating 2 or frosting or icing or sweet glaze or any melted sweet flowing coating heated or unheated - is applied onto the chips by hand or mechanical process, along with possible additional fluid candy toppings 2A. Optional additional flavor spice or flavoring powders 3 and possible additional spices and powders 3A - can be sprinkled by hand or mechanical process; optional sprinkles can be added or accompanied as a topping. Various chunk or bit type toppings 4 can be added. FIG I in addition Shows: Dessert Nacho topping 1 A from a factory filled jar or container, and from a ladle 1 B drawn from a container each being poured onto tortilla chips to make dessert nachos.

FIG II Shows: Candy Nachos sitting in a suitable container or serving platter 10. Tortilla chips 6 or corn chips -- lightly salted or unsalted; candy coating 6 is laden on the chips. Optional additional flavor powders 7 - are added to modify and enhance flavors. Optional sprinkled items 8 such as - but not limited to - candied fruit pieces, dried fruit pieces, nuts, shaved coconut are added or accompanied as a topping.

FIG III Shows: Adding the balance of the ingredients 1 1 including chips directly onto the first layer and it is preferred, but not required, to repeat the application of toppings paying attention to the location of the first layer of topping such that the same flavors are in approximately the same locations (optional).

FIG III in addition Shows: Dessert Nacho topping 1 1 A from a factory filled jar, and from a ladle 1 1 B drawn from a container 1 1 C and from factory filled tub 1 1 D, each being poured onto tortilla chips to make dessert nachos.

FIG IV Shows: Distribute chips on a production table or conveying platform 12. Toppings 13 are added by hand or mechanical production process. The cooled hardened candy nacho is then placed in a bag 15 to be sealed or placed in a snap closed air tight or air resistant container 16 for storage and distribution.

FIG V Shows: A series of surfaces of tortilla or corn chips now made into candy nachos. A conventional tortilla chip 17 has previously fluid candy topping adhered to the surface. Designed surface tortilla chips such as "box canyon" 18, "ridged" 19 and "brushed-surface" 20 -- each have the previously fluid candy topping now stuck to the chip after being applied by hand 17, 1 8, 20 or mechanical process 19.

FIG VI: In a factory, chips 21 are placed in a porous container 22 then dipped in a vat 23 of the topping flavored or plain 24 the removed 25 for drying and separating 26. Additional sprinkles 27 can be added to create variations 28. The coated chips 29 are then bagged 30 or packaged 31 for commercial sale of any appropriate type 32.

FIG VII: Dessert nacho topping 33 being poured into jars 34 by hand 35 or in an automated process 36 into forms 37 or containers 38. The formed candy nacho topping is then boxed 39. Each process delivers a component product to be sold as a sweet candy topping in jars 40, tubs 41 or "sticks" 42 for tortilla chips and dessert candy nachos for commercial sale of any appropriate type 43.

FIG VIII: Shows a Website webpage 44 page where quantities, ingredients and pricing are available for sale online of the present invention.

FIG IX: Depicts the Menu and/or Order Panel 45 at a Fast Food or Specialty Restaurant or fast-food or specialty restaurant or kiosk or a made-to-order Section of a Grocery Store - where the present invention is available for retail sale. Quantities, ingredients and pricing are selected by the consumer 46. The candy nacho, candy coated and sprinkle-topped nachos 47 are made-to-order by a counter-server person 48.

Preferred Embodiment:

The corn tortilla chip plays a strong part in the American snack market. The present method describes the creation and production of a sweet candied nacho or candied tortilla chips. This candy drizzled and candy coated nacho and chip expands the diversity of the tortilla chip and the range of tasty ways the tortilla chip can be enjoyed. There are two main ways this item is to reach the consumer - 1 . A packaged candy drizzled nacho - where flowing coatings are applied and then the coating is set up to "hard" prior to packaging, or 2. A person-to-person, fresh- served candy platter of nachos ~ where the consumer picks their desired flowing sweet or candy coatings and toppings in a commercial or retail setting such as a shop or kiosk at a mall, or a sporting event such as NASCAR or college football, or a trade show, music concert or from a street vendor.

Where the fresh-served conventional cheese nacho changes and the chip softens in a relatively short period of time, it within reason, remains acceptable and becomes a different eating experience. In the case of the present invention - candy nachos, maintaining crispiness of the tortilla chip is a key component to the desired quality. Indeed it is desired for the fresh-served toppings on the candy nacho to progress to a more viscous, harder state.

The present invention can be offered for retail sale fully prepared or made to order or bagged in commercial offerings as varied as in a plastic "clamshell" in the cake section of a grocery store or at a specialty restaurant such as Starbucks or a fast food restaurant like Taco Bell or Chipotle or McDonalds or on a website. The key component - the candy flowing topping comprising certain important characteristics is excellent as a product to sold in-and-of-itself in a jar or as a "bar" (similar in the offering of Velveeta) in a container.

A viscous, liquid candy topping specifically formulated and labeled for the convenient creation of dessert nachos comprises the key element of the present invention. The liquid may be heated to achieve liquidity or flow at room temperature. The present invention comprises a flowing sauce and topping which is either a stand-alone product to create dessert or sweet nachos or candied corn or tortilla chips (herein "dessert nachos") and/or a component of a series of novel product offerings where sweet flowing toppings are used to create dessert nachos offered by a variety of commercial means. Novel commercial offerings such as the topping jarred or in a tub - and sold as a topping to make dessert nachos, or offered in a food service setting where dessert nachos are for sale fully prepared or made to order or bagged in commercial offerings as varied as in a plastic "clamshell" in the cake section of a grocery store or at a specialty restaurant such as Starbucks or a fast food restaurant like Taco Bell or Chipotle or McDonalds or on a website. The key component - the candy flowing topping comprising certain important characteristics is excellent as a product to sold in-and-of-itself in a jar or as a "bar" (similar in the offering of Velveeta) in a container.

Detailed Description for Product Creation

The preferred type of chip currently and readily available in the market is a ground corn meal chip which consists of ground corn meal and water which is then fried and/or baked. The process of nixtamalization describes the process of making corn into maize in order to ultimately make, in this case, corn chips and tortilla chips. Briefly the process to create chip conducive to the present invention entails these steps. Corn is steeped in a hot cooking liquid, usually limewater or an alkaline solution; here enzymes can be added to reduce the ratio of alkaline and reduce cooking times, reduce temperature and reduce waste of corn meal material. After cooking, the kernels are washed then hulled to create a grain. That prepared grain is called nixtamal. Nixtamal is ground such that, when water is added, a dough is created. In industrial production, that dough is then mechanically shaped and extruded, then fried or baked to create tortillas, quasi tortillas (more for the sole purpose of making tortilla chips) and various styles of corn chips. While not limited to a specific corn chip or tortilla chip; the preferred type of chip to is about 1 ½" to 2" across. It is made in the tortilla chip process but was never actually a tortilla which was then cut; but rather, a shaped flattened chip which is fried in order to cook. The chips quite acceptably are often wrinkled or broken after the cooking process; they can be salted, lightly salted or have no salt; preferably just a little touch of salt is used on chip to make Candy Nachos. The next step to prepare the present invention is to lay out or distribute the chips, preferably in a dry air setting, in order to ladle or apply the flowing toppings. After cooking, corn chip is then cooled to a handling, process-able state. For our purpose they can be stored and/or sometimes packaged or bagged prior to the next step in the process to make the present invention. In what ever case the chips are staged, the next step to prepare the present invention is to lay the chips or run them on a conveyor where the depth of the pile of chips is generally not more than two to three crinkled chips deep. The preferred average depth should be more like one and one-half crinkled chips deep. The depth is important so that nearly all, or all, of the chips receive the flowing topping.

In addition a chip which has a surface of peaks and valleys or box canyons and ridges is suggested as a designed chip conducive to holding the flowing topping in place once it has dried on the chip. While not required, this designed chip can be formed using conventional shaping and extruding methods, already widely used in the chip manufacturing industry, of the above described maize dough.

Snack chips such as Fritos® from Frito Lay® or similar to Fritos® along with flour based tortilla chips, or "Chinese Noodles" (flour based, deep fried) and light white and yellow corn tortilla chips such as (but not limited to) Calidad® Brand from Gruma and Mission® Tortilla - each make wonderful components of the present invention - and/or the object snack foods to be topped with dessert nacho topping.

Detailed Description of the Toppings

Flowing Type Toppings:

The preferred type flowing type toppings are candy type toppings which are heated to a flowing stated and the poured onto the distributed chips. Other topping for the purpose of making the present invention are icing type, glazing type, frosting type toppings. Each of these needs to be prepared in order to flow. This preparation generally entails heating the topping to the point that it flows - in that the preferred resultant is a chip with drops or streaks of drizzled topping which when cooling becomes increasingly viscous or stiff and in the case of the candy topping, or mechanically applied frosting becomes hard and dry.

It is important that the chip remain crispy; thus, specific types of toppings are called for; and the way they are applied becomes important. Candy topping are preferred for the packaged retail version of the product because the topping conveys little moisture to the chip and hardens after application to the chip. The product is a crispy chip with a smattering of candy coating strewn on the surface of the chip. Hence, melted candy coating is most versatile in the creation of this product; it can be used with excellent results in both the packaged for retail product and the fresh-serve, person-to-person setting such as a restaurant or kiosk at a mall or at a snack stand at a basketball game or rock concert.

However, because the consumption is short time at a fresh-serve, person-to-person setting such as described above - it is more acceptable to use flowing toppings which can convey a slight bit of moisture. Thus icing type, frosting type, and certain candies like a white chocolate candy bar - can be heated just enough so that they will flow when poured or drizzled or distributed onto the chips. With short times-to-consumption periods anticipated, these more moist toppings have a reduced negative effect on the crispiness of the chip. Toppings should be identified so the customer is aware of the affect on the crispiness of their order of candy nachos. Flowing coatings can made from a variety of recipes. Example candy recipes which are by no means all inclusive - are the following. My recipe for a hard or crispy or chewy caramel or brittle - which conveys little or no moisture - combines melted butter and sugar. The

combination is heated until the sugar is completely melted and indeed the sugar is caramelized. To this mixture cream can be added to soften and flavor the candy. The cream can be added at various points in the cooking process to achieve different hardenesses and flavors. Whatever the case, with or without cream the hot flowing candy is strewn onto the chips to help create one of the many variations of candy nachos. Additional flavors and spices can be sprinkled on, in particular while the candy is still "wet", to achieve a variety of flavor combinations.

On the other hand, a candy coating known as Almond Bark, for instance, is a product distributed by the Western Family Company makes a convenient topping. The product comes in small bricks which are melted and then poured onto the chips to make the basic candy nacho chip. There are many, many candy makers who sell similar products which offer a convenient way to produce the basic candy nacho and tortilla chip. In the case of Almond Bark from Western Family, there are at least white vanilla and chocolate flavors. The ingredients in the vanilla candy coating are sugar, palm kernel oil, non-fat milk, soy lecithin and flavor, which has its similarities to the caramel brittle recipe above.

A suitably melting candy such as certain toffees or caramels and taffies may be mixed in at the production change in order to produce different flavors and qualities.

Process Nuances to Achieve Convenient Permutations of the Present Invention

Archer Daniels Midland (ADM) offers a white candy; it is ultimately sold as Almond Bark from Western Family. The product comes in small bricks or chips, which are melted and then poured onto the chips to make the basic candy nacho chip. There are many, many candy makers who sell similar products which offer a convenient way to produce the basic candy nacho and tortilla chip. In the case of Almond Bark from Western Family, there are at least white vanilla and chocolate flavors. The preferred embodiment for the purpose of creating the present invention is the white or vanilla version. The ingredients in the vanilla candy coating are sugar, palm kernel oil, non-fat milk, soy lecithin and flavor, which has similarities to the caramel brittle recipe above.

Flowing at-room-temperature topping can be adapted off-the-shelf in the form of baker's cream. The requirement of this cream is that it be designed such that it transfers minimal fat into the tortilla or corn chip.

This flowinq-at-room temperature characteristic of the baker's cream can be "stiffened" by mixing white chocolate candy chips such as those manufactured by ADM. This process is best accomplished by heating the elements of the baker's cream and those chips in a container - both elements starting a room temperature and heated together gradually to the point where the ADM type candy melts and is easily blended with the bakers cream.

Conversely the ADM candy can be "softened" in the same process depending on the desired presentation and variation of the present invention.

Such mixtures for dessert nacho topping can be extended and made more or less sweet and more or less viscous by adding vegetable oils to the candy topping mix at the factory production stage. For food safety and quality of product mixes must reach temperatures from 100 degrees F to approximately 180 degrees F - and in some cases higher. While it may not absolutely be required, a type of "chocolate candy tempering" has been developed and implemented such that the appearance and quality of the dessert nacho topping is reliable. While not limited to the following procedure, this "dessert nacho topping tempering" comprises steps including the following heat mixture container, place the called for measures of produced candy ingredients and/or vegetable oil, make sure hard ingredients are melted and the entire set of ingredients are thoroughly mixed, then pump or pour completed mixture into appropriate containers such as those for "food service" venues, jars tubs or containers designated for use in further factory processing of dessert nachos.

Once the dispensing into one or more containers is complete, move the containers into a significantly cooler possibly induced or refrigerated environment. Let the contained dessert nacho topping cool throughout for a period of time (based on observation of the optimum observed appropriate time), then remove the cooled containers and store in a suitable industrial food storage environment, whereby the temperature should rise of the contained product. This process appears to cause a stabilization of the mixture such that it remains smoother upon opening and scooping or pouring from the container.

Flavoring Dessert Nachos:

Integral to the versatility of the present invention, is the characteristic of flavoring both the topping for dessert nachos itself and/or the prepared commercial offerings of dessert nachos. The base topping of the present invention is generally conducive to flavorings which can be mixed into the jarred topping at the factory production. Additionally in concert with the creation of made-to-order preparations sprinkles topping and powders and additional flowing toppings can be integrated to the retail serving for a variety of delicious versions of dessert nachos.

Powder and Spice Type Toppings:

Addition fundamental flavors can be achieved in two key ways. Either the flowing topping itself is flavored or powder flavorings and spices such as cinnamon, or coffee, or chocolate or vanilla can be sprinkled onto the candied chip - preferably when the coating is still warm.

Flavors can be mixed into a basic candy coating, depending on the type of coating, when coating is heated and flowing or pre-flavored coatings such as glazing serve as excellent toppings. Flavors can be added with attention to special events, dates, seasons or holidays.

Some possible Spice Combinations include: Pumpkin Spice, Maple, Peppermint, Cinnamon, Almond, Lemon, Orange, Cherry, Chocolate, Vanilla, Rum, Caramel, even hot pepper when appropriately added to one the many primary sweet combinations that can be achieved.

Chunks of hard toffee or chopped brickie or color coated candy bits are excellent topping choices for dessert nachos - depending on the taste of the consumer. Even raisins are a delicious healthy topping alternative.

Chunk Type Toppings:

Beyond the powder toppings, and flavored glazing and icing and flowing candy topping, elective chunks and bits type toppings can be added to enhance the taste and enjoyment experience of the product. In particular, toppings such as, and not limited to ~ dried fruit, shaved coconut, candy bits (such as Heath bar or brittle), shaved chocolate, hard candy bits and/or candied fruit make wonderful additional flavor and enhancements. Because some of the chuck type topping carry a slight bit of moisture, and might soften the chips if stored for a period in a sealed container, they lend themselves to be particularly viable in the fresh-serve, person-to-person setting.

Example Recipe and Production Process:

The following is one example of a recipe to make the present invention of Candy Nachos. This recipe is suitable for both packed retail and fresh served. The ingredients in this example are representative of the myriad of possibilities and examples here-to-fore described; and are by no means a limitation in terms of toppings, or quantities or ratios between various flavors or relative to quantity of chips.

To make "Caramel Brittle and Vanilla Candy Nachos -with Coffee, Cinnamon and

Coconut"

1 . Tortilla chips - about 25 ~ made from a process as discussed above

2. Fluid Toppings

Vanilla Almond Bark - one - 2 oz. brick per 25 chips (or two if no other fluid candy) Caramel Brittle - for 25 chips

Sugar 1 /3 cup sugar

Butter 2 TBS

Cream 2 TBS

3. Powder and Spice Toppings

Instant Coffee - Starbucks 2 Tsp.

Cinnamon ~1 Tsp

4. Chunk Topping

Shaved sweetened Coconut ¼ cup

5. Container suitable for serving or saving Candy Nachos

Process:

For Caramel, combine and heat melted butter and sugar. Heat mixture until the sugar is completely melted and indeed the sugar is caramelized. Maintain a low heat for this candy so it is fluid and ready to pour onto chips.

Heat almond bark, described above, until it is fluid and maintain its fluidity until ready to ladle or drizzle onto chip.

Distribute about ½ the quantity of chips about one to one and one half chips deep into a suitable container or onto a table or conveyor platform. Pour or drizzle ½ the caramel onto the layer of chips the follow with the heated fluid almond bark. Quickly shake powder spices ~ cinnamon onto one section of the first layer of chips the follow with the coffee onto another section; then add a touch of chunk topping such as coconut over another small section and overlapping a bit onto the powder flavor sections.

Add the balance of the ingredients - layering on the chips first, directly onto the first layer, then the rest of the fluid toppings; repeat the application of spice and powder toppings; it is preferred, but not required, to pay attention to the location of the first layer of topping such that the same flavors are in approximately the same locations (optional). The candy nachos are ready to serve warm or further cooled in a fresh-serve setting or are ready to package once the fluid candy has reached appropriate hardness.

Depending on environmental conditions such as air dryness and ambient temperature the coated, drizzled and topping flavored candy nacho chips are placed in packaging or container at the most appropriate time in order to maintain desired quality and crispiness.

The packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.

Depending on topping choices for the fresh-serve version and in the case of the packaged or bagged version, candy nachos can be heated briefly in the microwave or conventional oven.

Summary Overview of the Key Elements of the Current Invention

Corn Tortilla Chips

At the base level of this snack innovation are the corn or tortilla chips made of white corn, yellow corn; even so called "blue corn" chips comprise the basic foundation of the current invention.

Candy Toppings

To create the product described, a flowing candy topping - a white vanilla candy or white vanilla yogurt or a white chocolate or a so-called baker's cream one excellent example made by Guittard - each provide the desired base for the topping variations for this snack and dessert offering. The optimum characteristic of these products it that they do not transfer oils or fats into the corn chips.

Other glazes, frostings and icings can offer a means to create this product. These topping variations of course must be fluid prior to application to the chips. Generally however, these items contain water; and water will reduce the product quality in a matter of hours; in that it will transfer into the corn chip and reduce it's crispiness. Thus, in every case the preferred formulations are those which do not have water in their formulation and also will not transfer fat or oils into the corn or tortilla chip.

The toppings for the present invention can be of a formulation where they are flowing at room temperature. This type of topping can be sold by itself and marketed and labeled for the specific creation of creating dessert or candy nachos.

Another variation of the topping which is flowing after heating is best suited for fully prepared, packaged or bagged offerings for distribution for commercial retail sale.

An interesting variation which makes a great offering of this snack dessert item is where both the flowing and hard candy are mixed to create a stiffed topping which is soft enough for the chips to be easily separated when being enjoyed by the consumer. The pliability or "separating quality" of the end product - achieved by mixing these candy elements - is similar to that of an ordinary cheese nacho.

Candy nachos as a complete product can be packaged and sold in a bag or in a plastic clam shell. Thus the key elements are combined for a retail product which ultimately can be labeled "Candy Nachos" Candy Tortilla Chips" Desert Nachos" "Desert Topping for Nachos" or the like. Avenues to the Market

Where the topping is sold for the purpose of creating a candy desert nacho and labeled as such it should be available on shelves in a jar or a cardboard package as a "stick" or in a tub. Here the element of the topping are offered as for a retail product which ultimately can be labeled "Candy Nachos" Candy Tortilla Chips" Desert Nachos" "Desert Topping for Nachos" or the like.

These products are best distributed with the intention of ending up for sale in places such as a student union to a sports arena to NASCAR or horse track to a grocery store or online venue such as Amazon - through the standard channels of food wholesalers, food distributors and food brokers - from small operations to multi-national food service companies like Aramark.

Product literature and labeling in the channels will use convenient ans specific to the present invention - terms describing "Candy Nachos" Candy Tortilla Chips" Desert Nachos" "Desert Topping for Nachos" or the like.

A Description of Packaging and Processes Related to Ultimate Retail Setting

Retail Version 1-a "Plastic Clam Shell":

The present invention can be offered for sale in a microwavable on non-microwavable container for retail sale or as part of a institutional meal plan.

Retail Version 1-b "Compartmentalized Formed Package":

The present invention can be offered for sale in a microwavable on non-microwavable compartmentalized container for retail sale or as part of a institutional meal plan.

In manufacturing process place chips in one compartment of the containers, nacho topping in another compartment and offer topping elements such as nuts fruit bits or spices and flavorings in addition.

Retail Version 2-a - "Made to Order and Fresh Serve - Event Venues": Provide heated or flowing candy coatings, maintain its fluidity until ready to ladle or drizzle onto chip.

Distribute about ½ the quantity of chips about one to one and one half chips deep into a suitable container or onto a table or conveyor platform. Pour or drizzle ½ the heated or flowing candy coatings onto the layer of chips then follow with the heated fluid almond bark or heated or flowing candy coatings. Quickly shake powder spices - cinnamon onto one section of the first layer of chips the follow with the coffee onto another section; then add a touch of chunk topping such as coconut over another small section and overlapping a bit onto the powder flavor sections.

Add the balance of the ingredients - layering on the chips first, directly onto the first layer, then the rest of the fluid toppings; repeat the application of spice and powder toppings; it is preferred, but not required, to pay attention to the location of the first layer of topping such that the same flavors are in approximately the same locations (optional).

The candy nachos are ready to serve warm or further cooled in a fresh-serve setting or are ready to package once the fluid candy has reached appropriate hardness.

MLB, FIFA, UEFA, NHL, NBA, NFL, NASCAR, FMF, CFL, and the minor leagues of each, PGA, ATP, WWE, the NCAA Football & Men's and Women's Basketball, other NCAA Sporting Events, Rodeo, via School Systems - High School Football & Men's and Women's Basketball, Movie Theater Chains, Ski Resorts, Water Parks, etc.

Retail Version 2-b - "Made to Order and Fresh Serve - Fast Food, Specialty Restaurant and Product Specific (this snack product of candy or desert nachos) Kiosks or Retail outlets":

Provide heated or flowing coatings, described above, until it is fluid and maintain its fluidity until ready to ladle or drizzle onto chip.

In a container distribute about a quantity of chips; pour ladel or drizzle ½ the caramel onto the layer of chips the follow with the heated fluid almond bark. Quickly shake powder spices ~ cinnamon onto one section of the first layer of chips the follow with the coffee onto another section; then add a touch of chunk topping such as coconut over another small section and overlapping a bit onto the powder flavor sections.

Retail Version 2-c - "Fast Food Venues":

The present invention can be provided in any of the permutations describered herein and sold at, or in a market alliance with, fast food venues such as - but not limited to - Chipotle®, Taco Bell®, McDonalds®, Burger King®, Cinnabon®, KFC®, Subway®, Cinnabon®, Taco Bueno, Pizza Hut®, Dominoes Pizza®, Quiznos®. Fast food venues can offer a pre-packaged version of the present invention in which the elements are compartmentalized in the package or sold as elements and combinations of ingredients are stated on the restaurant menu or basic elements are sold and the customer can pick toppings, flavors and ratios for a tailored-to-the customer offering.

The food service topping is delivered to the venue and is placed in a dispenser such as a pump dispenser or a gravity flow dispenser. Additionally, the dessert nacho topping can be offered in a tear open packet whereby the customer or the server can open and pour/squeeze the contents onto tortilla chips to make dessert nachos.

Retail Version 2-d - "Grocery Stores":

Walmart, Safeway and Mexican grocer Casa Ley S.A. de C.V., Kroger, Albertson's, A&P, Affiliated, Vista, Whole Foods, etc. Retail grocery stores can offer a pre-packaged version of the present invention in which the elements are compartmentalized in the package or sold as elements and combinations of ingredients are stated on the restaurant menu or basic elements are sold and the customer can pick toppings, flavors and ratios for a tailored-to-the customer offering.

Retail Version 2-e - "Specialty Restaurant Chain":

Starbucks, Trader Joe's, national truck stop chains such as Love's, Travel Centers of America, Petro, Flying J and Gaming Casinos, etc.

The food service version of the dessert topping is delivered to the venue in a container and is placed in a dispenser such as a pump dispenser or a gravity flow dispenser. It is used to make dessert nachos.

Retail Version 3 "Bagged Coated Chips":

In a manufacturing process provide heated and or flowing coatings, described above, until it is fluid and maintain its fluidity in a vat in order to mechanically or manually dip a batch of corn or tortilla chips in order to eventually place in a bag or container to be available for sale in settings such as grocery stores, convenience stores, various retail stores or online retailers such as Amazon.

Retail Version 4 "Topping in a Jar":

This offering can be characterized as similar to the familiar offerings and packaging of salsas or nacho cheese sauce sold in a jar form companies such as but not limited to Mission, Old El Paso, On the Border, Desert Pepper, Frito Lay, Pace or the like. In a manufacturing process provide heated or flowing coatings, described above, until it is fluid and maintain its fluidity in order to mechanically or manually pour into a jar which is labeled as intended for the making or creating of offering for sale, candy coated corn chips or candied tortilla chips or corn chips or candy coated tortilla chips or candy nachos. Flavorings and topping elements can be combined in a manual or automated process in a manufacturing setting to create versions of the products. Elements such as nuts, or coconut or fruit bits or flavors such as coffee or cocoa, or maple or cinnamon or pumpkin spice can be added in combinations in order to create versions of the Flowing Topping in a Jar.

Retail Version 5 "Packaged Topping":

This offering can be characterized as similar to the familiar offerings and packaging of Velveeta, or cream cheese, or margarine in a tub or stick. In a manufacturing process provide heated or flowing coatings, described above, until it is fluid and maintain its fluidity in order to mechanically or manually pour into a package which is labeled as intended for the making or creating of offering for sale, candy coated corn chips or candied tortilla chips or corn chips or candy coated tortilla chips or candy nachos.

Retail Version 6 "Online Internet":

Offer for sale candy coated corn chips or candied tortilla chips or corn chips or candy coated tortilla chips or candy nachos in which the flavors and toppings and orders sizes are preset and ordered online as such so that a consumer using an online graphic user interface can execute and complete an order. Alternatively a consumer using a graphic user interface at an online Website can create a made to order purchase whereby the consumer can specify flavors and toppings and type of chips and sizes and then the price is calculated and the shipment of candy nachos is executed. Once the order is executed for candy nachos the order is completed as specified then packaged for shipping and then shipped to the customer as perhaps a "gourmet order of candy nachos".

Claims

Claims: I claim:

1 . A corn chip or tortilla chip in which heated candy coating or frosting or icing or sweet glaze or frosting or any melted sweet flowing coating is applied to the surface of a corn tortilla chip.

5. A liquid candy topping specifically formulated and labeled for the convenient creation of dessert nachos comprises a sweet material that may be heated to achieve liquidity or flow at room temperature.